Biscuit, Cookie, and Cracker Manufacturing, Manual 5: by Duncan Manley

By Duncan Manley

This series of manuals addresses key concerns similar to caliber, security and reliability for these operating and coaching within the manufacture of biscuits, cookies and crackers. every one guide offers a self-sufficient consultant to a key subject, filled with useful recommendation on problem-solving and troubleshooting drawn from over 30 years within the industry.Chocolate Enrobing o Moulding o Sandwich Creaming o Icing o software of Jam o Marshmallow o Caramel o Troubleshooting TipsThis handbook describes what's thinking about secondary strategies of biscuits-the systems used to augment biscuits when they were baked.

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It is often slightly less expensive than sucrose. Starches such as corn, potato and rice have been used as fillers and cream ‘driers’, but they do not generally improve the cream flavour or texture. I n the USA the style is for softer creams which use softer fats and some starch. The cream is more pliable, very stable in consistency as the temperature changes, not as attractive to eat and, during processing, much more difficult to pump. There are certain similarities in the consistency of biscuit creams and chocolate since they are both fat/sugar mixtures.

It should be spinning against the direction of travel of the biscuits to wipe off excess chocolate - is the transfer of the biscuits onto the cooling web perfectly synchronised? If the biscuits are pushed or pulled onto this web, slip ‘shadows’ of chocolate may be forming - were the biscuits too warm as they entered the enrober, causing the chocolate to heat a little? - the consistency of the chocolate is too fluid. Check the temperature of the chocolate in the enrober. Reduce the recirculation rate to increase the temper or reduce the temperature of the chocolate from the tempering machine.

2 Handling of chocolate and coatings Chocolate is stored either as liquid in silos at about 49°C or in solid form as blocks or small pieces. 2 for storage conditions. Prior to use in an enrober or moulding plant the chocolate has to be melted. Melting kettles are normally heated with hot water and it is important that surface temperatures are maintained below 60°C otherwise there is a risk of flavour change (and damage to the lecithin in the chocolate) - a metallic flavour may be detectable if chocolate has been overheated.

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