8/3/2023 0 Comments Chocolate wastedA lower pH reduces alkaline caramelization, which at pH 8,5 can be significant. The optimal conditions for trypsin are pH 8,5 at 40-46 ° C, but good results can be obtained at a pH of 7,5-8,0 for 2 day at this temperature with a syrup concentration of 50%. Trypsin and pepsin (peptidohydrolase peptides) can significantly contribute to filtering the syrup, and the choice depends on what conditions - acidic or alkaline - are best suited for this process. Proteins, especially ovalbumin, represent a serious problem - they cause foaming syrup filtration and deceleration during regeneration. If necessary, glucose can be taken into account, but if the regenerated syrup used is no more than 10% of the original formulation, it can be ignored. This syrup can be used in the original recipe to replace invert sugar. For some confectionery products such as caramel with flavorings, fondant with fruit filling or fruit jelly, the proportion of invert sugar that is present or formed during the regeneration process is very significant, and it is preferable to convert the waste into an invert syrup that contains invert sugar and any glucose syrup of the original Formulation, but does not contain sucrose. In the case of fudge, it is not difficult, but if the waste contains egg albumin, other whipping-promoting substances or fruit pulp, special operations should be provided in addition to filtration. The main process of syrup regeneration involves dissolving syrup waste in water, filtering the mash to remove foreign materials, pieces of nuts and fruits, adjusting the pH, and then adding decolorizing charcoal and filtering. Some of them are suitable for use in confectionery raw material recycling.įondant confectionery products, candies, aerated (scrambled) products and jelly, chocolate enrobed not, if they are converted into neutral, colorless, odorless syrup can be reused as a basic raw material in any process. Various methods and apparatus for removing impurities mounted in standard equipment. In those cases where the waste can not be returned immediately in production, their use and filtration or sieving obraboltkoy thermal sterilization. The following recovery methods tested in practice, and they must follow all of the company, implementing the "right production methods" and quality control. Experience shows that such a procedure is feasible only in those cases where the number of manufactured products is very limited. In some publications it recommended the separation of different types of waste - so that each of them can be returned to the original product formulation. Processing methods (filtration, and bleaching) Confectionery waste allow to obtain good quality material that would otherwise be unsuitable for direct reintroduction process.Īs noted above, working with waste production associated with the risk of contamination by foreign matter or microorganisms, regardless of how well employees comply with the measures of hygiene and sanitation. The EU directive is recommended to apply the concept of "rework" ( "recyclable material"), but here we use the more familiar concept of "waste". The word "waste" currently has a negative connotation and implies that the material is marriage is harmful to health and is not suitable for consumption. Subject to accuracy reintroduction of materials such as chocolate bars, cookie dough and marzipan, becomes a process of mixing them in a suitable machine with new products.Īs for confectionery, chocolate, aerated products, caramel and strongly flavored and colored sweets, the problem is complicated, and it is necessary to use special technologies. In the worst case, that is quite an edible product, will throw the trash. If waste is placed, even temporarily, in a container, which is in bad condition, with dents, with ill-fitting lids or perhaps in the dirty, the content in the eyes of employees immediately becomes a "low quality". The treatment of this material plays an important role psychology. This is quite benign material that is to the quality of the product sold does not suffer, for a constant amount should be returned to the previous process step. In the mass production of food during production processes (especially those related to cutting and punching) crop produced in significant quantities. Food products, including chocolate and confectionery products, are no exception. Re-use (recycling) of waste chocolate and confectionery productionĪll industrial processes produce waste which can not ispolzovat in the finished product.
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