Confectionery and bakery products are food products with a characteristic sweet, pleasant taste and aroma. They have an attractive appearance, are characterized by high calorie content and easy digestibility. Confectionery is an integral part in the nutrition of many people.
Structure
Confectionery production is carried out using various raw materials. In particular, it is sugar or a sugar substitute, honey, butter, milk, molasses, various berries and fruits. The preparation of complex flour confectionery products is also carried out using starch, flour, cocoa products. Nuts, edible oils, fats (margarine and others) are also used. In addition, in the manufacture of confectionery products are used:
- Various food colors. These include tartrazine, turmeric, carmine.
- Frothers. Among them, soap root, blood albumin, and egg whites are popular.
- Preservatives Sulfuric, benzoic, sorbic acids should be attributed to them.
- Flavors: vanillin, various essences, essential oils.
- Food acids: tartaric, malic, citric.
Classification
A confectionery product may belong to one of two existing groups. In particular, sugar products are produced. This group includes chocolate, caramel, fruit and berry products, dragees, iris, halva, sweets. They also produce flour confectionery. These include cookies, waffles, gingerbread cookies, cakes and pies, rum women, muffins, rolls and more.
Description
A confectionery is a high-carb food product. They are, in particular, sugar and starch. The confectionery product can be used for dessert, both independently and with various drinks. For example, they are eaten with coffee, tea, juice, some wines. A distinctive feature of all confectionery products is a pleasant, usually sweet taste. The degree of sweetness may vary depending on the type of product and the manufacturer's formulation. The confectionery has a beautiful appearance and mouth-watering aroma.
Appearance Feature
One of the main indicators of the quality of confectionery products is their appearance. It is this feature that is evaluated first of all in all products of this category. However, as practice shows, it is not the most reliable, since the shell of a fabricated product often resembles its true counterpart. Confectionery products differ in color. This is due to the variety of coloring substances of the feedstock used in the manufacturing process of the goods. Some of them can change their shade during heat treatment. Also quite often, the technology of confectionery involves the addition of dyes of natural or artificial origin. These include, for example, caramelins or melanoidins. Most often, natural staining due to the pigment of the feedstock is manifested in the manufacture of flour confectionery, iris, halva, some types of sweets (for example, from milk). Some flour products can be further dyed with auxiliary raw materials - saffron, eggs, etc. They are characterized by a golden, yellow and brown hue. Glazed confectionery products may also vary in color. Their color depends on the color of the used glaze. The production of confectionery products with brown coating is carried out using chocolate syrup, with light (white, pink, etc.) - using special glaze. In assortment identification, the color of the coating must be determined separately from the color of the main product.
Shape characteristic
The most important indicator used in carrying out species identification of the assortment is the form. Even within the same group of confectionery products, this parameter can vary significantly. As a rule, this indicator is determined at the manufacturing stage. In this case, all subsequent phases, which include the technology for the preparation of confectionery products, and the stages of product promotion cannot affect the finished form of the product. Among the wide variety of species and subgroups of the products under consideration, 5 main forms can be distinguished:
- Rounded. It is typical for some types of cakes, gingerbread, pastries, biscuits. There are cookies, dragees, sweets, muffins and marshmallows of this form.
- Oval. It is used to make caramel, sweets, cakes, marmalade, gingerbread cookies and cookies.
- Rectangular This form is typical mainly for marshmallows, chocolate, jelly cut and layer marmalade, cookies, waffles, rolls and muffins, cakes and pastries.
- Square. This form is used for cookies, iris, marmalade, biscuits, cakes.
- Curly. It can be used for the manufacture of marmalade, chocolate, sweets, caramel, gingerbread, etc.
When conducting brand and assortment identification, the quality of the external coating of the product is also taken into account.
Odor Characteristic
The main indicators of qualimetric identification of a product are its smell and taste. In the event that any kind of inconsistency is detected according to these characteristics or if aromas and flavors unusual for it are present in the product, the gradation of product quality is reduced. However, despite the fact that the preparation of confectionery products is often carried out using raw materials with different aromatic and taste properties, some products of the same type may not have a characteristic aftertaste, and even less a smell. But, as a rule, the products have a sweet taste. It is thanks to him that goods of this type are especially popular among children and women. Flour confectionery products have a moderate and slightly pronounced sweet taste (crackers, biscuits). In contrast, sugary foods have a brighter, more intense flavor.
Qualimetric identification also involves the determination of odor. However, a single flavor for all products combined into a common subgroup has not been established. In sugar confectionery products, honey and fruit and berry, less often mint, aromas are found. This factor depends on the smell of the feedstock (or its imitation) used for the manufacture of the product. Often the choice of aroma is determined by the name of the product, for example, "Cherry" or "Apple in Cream" candy. As a rule, food synthetic flavors are used to give the product the right smell. This is due to the fact that natural substances during heat treatment tend to volatilize. In order to make up for their loss, odors of artificial origin identical to natural are introduced into the composition of the product. The aroma of flour confectionery products is formed at the time of baking. It uses not fermented, but fresh dough, loosened chemically. In this regard, the characteristic "bread smell" inherent in bakery products, they do not have. To give the baking a characteristic sweetish, spicy aroma, buns and spices are used. At the same time, each type of product has its own specific smell. For example, the juicy aroma of gingerbread (obtained by using spices), cake or cookies cannot be confused with anything. However, the preparation of flour confectionery products is often carried out using flavorings. This allows you to simulate any smell.
Yeast Dough Products
Depending on the amount of baking in the product recipe, there are distinguished the opaque and non-paired method of preparing dough in the conditions of confectionery production. If the amount of sugar and oil in the composition is small, then all products are mixed at the same time. This method of cooking is called gaitless. A high concentration of muffin inhibits the activity of yeast cells, that is, the conditions for fermentation become unfavorable. It proceeds very slowly, low-quality gluten is formed. In order for the fermentation process to proceed normally, first you need to knead the dough with a liquid consistency. To do this, mix water, flour, yeast and a small amount of sugar. The resulting mixture is called dough, and the cooking method is called dough. Then you need to wait until the dough has fermented, and then add the baking to it. Then add the rest of the flour. The less baking there is in the dough, the more water and less yeast should be in it.
Homemade bun recipe
Would need:
- Flour - 6755 g.
- Sugar - 1420
- Margarine - 1485
- Melange - 190 g.
- Salt - 60 g.
- Yeast - 170 g.
- Water - 2850 g.
The output will be 100 rolls of 100 g each.
Cooking process:
- From the dough made by the spar method, you need to roll small balls of 107 g each.
- Then place them on a baking sheet in a special way. It is necessary that the distance between them be at least 8-10 cm.
- After this, the pan must be placed in a warm, humid place for proofing.
- About 5-10 minutes before baking, the balls from the dough should be greased with an egg using a special brush and sprinkled with sugar.
- After that, the baking sheet can be placed in an oven preheated to 230 ° C and baked for 10 minutes.
Result:
Buns are round in shape, their color can vary from a pleasant golden to light brown hue. The surface of the products is shiny, the dough is well baked.
Cheesecake Recipe
Would need:
- Flour - 3800 g.
- Margarine - 200 g.
- Melange - 200 g.
- Salt - 40 g.
- Yeast - 100 g.
- Water - 1500 g.
- Filling (jam or cottage cheese) - 3000 g.
- Oil (grease a baking sheet) - 25 g.
- Melange (grease a cheesecake) –150 g.
The output will be 100 cheesecakes of 75 g each.
Cooking process:
- Knead the dough using the non-steam method.
- Roll a bundle of 3 cm in diameter from it.
- Next, cut it into pieces of 58 g and roll into balls.
- Then they need to be laid on a pastry sheet so that the distance between them is 6-8 cm, and press them slightly with your hand.
- After this, the pan must be removed for 15 minutes for proofing.
- Next, in the dough cakes, you need to make a small indentation with a wooden pestle or the end of the rolling pin with a diameter of 5 cm.
- The edges of future cheesecakes need to be greased with an egg. The recess must be filled with the filling using a pastry bag. If the cheesecakes are curd, they need to be greased with an egg after proofing and filling with the filling.
- After this, the pan must be placed in the oven preheated to 230-240 ° C and baked for 6-8 minutes.
The recipe for the cake "May"
Would need:
- Premium flour - 5070 g.
- Sugar - 1445
- Margarine - 1000 g.
- Melange - 900 g.
- Raisins - 830 g.
- Salt - 15 g.
- Yeast - 205 g.
- Vanillin - 35 g.
- Water - 1460 g.
- Margarine (for greasing forms) - 115 g.
- Melange - 115 g.
- Powdered sugar (for sprinkling) - 100 g.
The total mass of cupcakes at the exit will be 10 kg.
Cooking process:
- Knead the yeast dough using the sponge method.
- Lubricate the cylindrical cupcake molds with melted margarine and spread the prepared mass into them.
- Then the forms with the dough should be left for 20-25 minutes to proof at a temperature of 30 ° C.
- After that, the surface of the cupcakes must be greased with an egg.
- To prevent voids from forming under the crust, you need to pierce the dough in several places with a hairpin to a depth of 2-3 cm. Products are ready for baking.
- After cooling, the side and top side of the cupcakes should be sprinkled with powdered sugar.
Baking of this type can be either piece, or weight.
Special menu
To comply with dietary and rational nutrition, low-calorie foods are most suitable for consumption. In this case, in the manufacture of confectionery products, sugar, flour and fat are recommended to be replaced with less energy-intensive and easily digestible ingredients. For example, the filling for baking can be from low-fat cottage cheese, mashed mass of boiled vegetables, fruit puree or pasta.