Humanity owes the discovery of a method for preparing yeast dough to a happy accident. Apparently, yeast cells that got into the dough caused alcoholic fermentation in it. The dead body suddenly came to life, began to breathe and rise. One can imagine how shocked the first witnesses of this miracle were. These phenomena seemed mysterious and incomprehensible to them.

For a long time, people did not know the reason for the fermentation of dough, they had no idea about yeast, but this did not prevent them from successfully using the fruits of the vital activity of microscopic fungi - our faithful helpers. Just the remainder of the once prepared dough - the leaven was taken care of like the apple of one's eye, just as cavemen once took care of fire. New dough was made from this leaven, passed from house to house, and this continued for centuries before we learned to isolate and breed yeast, which has now become commonplace.

Like all living beings, they need food and certain living conditions. The dough contains enough nutrition for them: there are sugars, mineral salts, proteins and vitamins. And people will take care of the required temperature - they will put the dough in a warm place.

One problem is that yeast cannot move. During the process of division, each cell forms an entire colony, all in one place. As a result of the life activity of such a family, alcohol and carbon dioxide accumulate around it, and it becomes impossible for it to live - fermentation stops. We quickly learned how to help yeast: we need to knead the dough during fermentation, which distributes the yeast evenly, removes excess carbon dioxide, and fermentation begins with renewed vigor.

The roots of the history of confectionery go back to ancient times. Sweets first appeared in Ancient Egypt, Ancient Greece and the Middle East, and then in Italy, quickly spreading throughout the world due to their unrivaled taste. In those distant times, confectionery products were not as varied as they are today, but they were only available to very rich people. Since sweet delicacies were not produced everywhere, sailors and merchants had to go on dangerous and long journeys to the East to get them.

Oriental confectionery products are still famous for their originality, unusualness and great variety. Today, all kinds of sweets from every corner of the world can be bought even in a small provincial town.

The first people to enjoy the taste of candy were the ancient Greeks and Egyptians. The earliest candies are considered to be those of Ancient Greece, made from honey and a wide variety of fruits. In Egypt, dates were the main component of these sweets.

According to history, the Egyptians invented candy completely by accident by mixing nuts, honey and dates. Up until the 20th century, candy was typically made at home by adding sweet molasses, maple syrup, and honey, and using ginger glaze and orris root to make the candy.

Marmalade is also considered one of the most ancient sweets. It was first produced in the Eastern Mediterranean and the Middle East during the Crusades. Ancient Greek recipes for this delicacy indicate that when preparing marmalade, evaporated and then condensed fruit juice was used. Only in the 16th century did fruit sweets appear in Europe, thanks to cheap American sugar.

But the most popular confectionery product today is chocolate. Chocolate originated in Mexico, and the first European to taste the chocolate flavor was Christopher Columbus in the 16th century. When Columbus landed in America, the first thing the Indians did was present him with a bowl of dark chocolate.

But he was unable to appreciate the drink; only the conquistador Cortes from Spain paid due attention to the wonderful taste of the cocoa drink. Thanks to this, chocolate spread throughout Europe and conquered it. But sweet delicacies are not the only thing that have an unsurpassed taste.

Sweets made from natural fruits and cocoa powder have many vitamins and microelements necessary for health. For example, the first chocolates were invented by a Belgian pharmacist, trying to get a cough medicine. Therefore, natural confectionery products are both tasty and healthy.

The first big step in creating cakes, muffins, cookies and other beloved flour delicacies was the invention of baking in tandoor ovens, which were used several thousand years ago and have not gone out of use to this day. According to archaeologists, the inhabitants of Ancient Egypt knew how to make at least thirty different types of bread, gingerbread and flat cakes.

The next important milestone was the emergence of public bakeries in ancient Rome two centuries before the beginning of our era. Most of the work in such establishments was done manually, which could not but affect labor productivity. At the same time, the craft of a baker has always been considered very prestigious and sometimes even equated to art. Many of the representatives of this profession had excellent artistic taste and were able to create products of various shapes and non-standard sizes. A Roman slave skilled in the baker's craft was valued much more than a gladiator, and in medieval Germany, the murder of a baker was punished more severely than for the murder of an ordinary person. Subsequently, Eastern masters and Italians, and then residents of other European countries, were especially successful in the art of sweet baking. In the culinary capital of the world, Paris, many professional pastry chefs studied and are still learning the basics of their craft.

In Rus', cane sugar appeared as part of other overseas goods in the 13th century (mention of it dates back to 1273). For a long time, sugar was a luxury and was consumed as an independent sweetness. The main confectionery product of Ancient Rus' was honey gingerbread. At one time, gingerbread became such a part of Russian life that it became not only a delicacy, but also an obligatory participant in rites and rituals. It can be assumed that the gingerbread was a symbol of a pleasant, “sweet” life.

Gingerbread cookies were given on various special occasions as a sign of respect and love. At the same time, the degree of respect and love was often identified with the size of the gingerbread. Some gingerbread gifts were so large that two sleighs were required to deliver them. If other gifts were presented, they were placed on the gingerbread. This is where the expression “put on the gingerbread” came from, which means “to make gifts.” For the wedding, a special gingerbread was baked, which was cut into pieces and distributed to the guests at the end of the wedding feast. This meant that it was time for the guests to go home, which is why this gingerbread was nicknamed “acceleration”.

In the 17th-19th centuries, gingerbread making turned into a significant branch of folk (handicraft) craft. Only in the 19th century did the production of gingerbread begin to lose ground due to the emergence of new types of flour confectionery products from Western European countries. Thus, the influx of French emigrants to Russia who fled the French Revolution led to the appearance of the now familiar “éclair” cakes, which translated from French means “glimpse”, “lightning”, “meringue” - “kiss”, “bouche” " -- "ball". At the same time, Russia began to actively develop its own production of sugar from beets. The first beet sugar factory was launched in Russia in 1802 (in the Tula region). The emergence of our own, cheaper sugar also intensified the development of its processing industry - the production of confectionery products, both flour (cakes, pastries, cookies, waffles, etc.) and sugar (caramel, sweets, etc.).

The predecessors of sugar confectionery in Rus' can be considered fruits and berries candied in honey, which were called “dry” or “Kyiv” jam. The more familiar name for these sweets - “candied fruits” - came from the German language and became established in the Russian language in the 17th century.

Following the candied fruits, small spherical sugar products appeared, called “dragees,” which translated from French means “delicacy.” The word “caramel” (the French name for sugar cane) also came to us from the French language. But the word “marmalade” has Portuguese roots, although it also came to us from France.

The word “chocolate” comes from Ancient Mexico. The name of this beloved confection comes from the Aztec name for a drink based on the seeds of the cocoa tree. The drink was hot (due to the pepper it contained), bitter in taste and was called “chocolatl”, which means “bitter water” in Aztec. The first to become acquainted with this drink were the Spanish conquistadors, who captured the ancient capital of Mexico, the city of Tenochtitlan, in 1519. They did not like the spicy, bitter “chocolatl”. But I liked its royal version, made from roasted cocoa seeds, ground with young corn grains, with the addition of honey and vanilla. The royal version of “chocolatl” delighted the Spaniards not only with its taste, but also with its tonic effect. The recipe for the royal “chocolatl”, as well as cocoa seeds, called “beans” by the Spaniards in appearance, were presented by the leader of the conquerors Cortes as a gift to the King of Spain. Cocoa beans and the recipe for the drink eventually (in the 17th century) came to France and England. Moreover, chocolate remained the only drink until the 19th century. The technology for producing bar chocolate (“chewing chocolate”) was developed and improved in the 19th century by the efforts of the Swiss, Dutch, English and Swedes.

Since the 19th century, confectionery production in Rus' has been actively transforming from artisanal and artisanal confectionery production into industrial and factory production. This was facilitated by the emergence in Russia of its own industrial production of sugar from beets. The discovery of a method for producing starch syrup by the representative of the Russian Academy of Sciences, Kirchhoff, also played a certain positive role. In 1840, a confectionery factory of the trading house “Ivanov N.D.” appeared. and sons." In 1843, a confectionery factory of the Abrikosov family, talented Russian confectioners, opened. However, most of the confectionery factories in Russia in the second half of the 19th and early 20th centuries were built and owned by foreigners. The total production of confectionery products in Russia by 1914 reached 109 thousand tons.

After the October Revolution, large confectionery factories were nationalized. During the Civil War, the confectionery industry declined. Its restoration and renovation began in 1922. Ten years later, in 1932, the All-Union Research Institute of the Confectionery Industry was created. Its employees began actively studying the processes underlying the technology of various types of confectionery products, as well as developing mechanized and automated methods for their implementation. As a result of the restoration and renewal of the confectionery industry, the production of confectionery products in the pre-war 1940 reached 790 thousand tons. During the Great Patriotic War, a significant part of the confectionery enterprises was destroyed. Their restoration and renewal were again required. The production of confectionery products in the post-war years gradually reached pre-war levels and eventually surpassed them.

Thus, in 1960, the volume of products produced by the confectionery industry was already 1.75 million tons, and in 1985 - 4.3 million tons. The transition to market relations that began after 1985 led to a weakening of the position of the domestic confectionery industry and an increase in the share of imported confectionery products. A decline in production followed: for example, in 1998, the production of confectionery products decreased by half compared to 1990. At the end of the 90s of the last century, the situation began to change for the better - there was some growth in the production of confectionery products, and the share of imported products decreased.

Today, the flour confectionery industry again faces the challenges of revival and renewal, which will have to be solved by both current and future generations of technologists.

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Essay

History of the development of technology and equipment for the production of flour confectionery products

Introduction

The structure of the Russian confectionery market (see Fig. 1) shows that the production volume of flour confectionery products is about 54% of the total confectionery production volume.

Rice. 1 Structure of the Russian confectionery market

Today, not only specialized enterprises (bakeries, bakeries) specialize in the production of confectionery products, but also medium and small entrepreneurs are showing interest in this branch of the food industry.

The most dynamic segment of the confectionery market in this period is the production of cakes and pastries, the volume of which has been growing annually by 15-18% over the past three years. This is due to the following factors:

In Russia, flour confectionery products and, especially, cakes and pastries, traditionally occupy first place in sales among sweets of all types;

The favorable competitive environment for the ratio of imported and domestic products is 7% to 93%.

1. Gingerbread

The production of flour confectionery products has a long history. The first sweets that people learned to make were gingerbread based on honey, and then sugar and sugary substances. In Rus', the first gingerbread, then called “honey bread,” appeared around the 9th century; they were a mixture of rye flour with honey and berry juice, and the honey in them made up almost half of all other ingredients. Later, local herbs and roots began to be added to “honey bread,” and in the 12th-13th centuries, when exotic spices brought from India and the Middle East began to appear in Rus'.

In the 17th-19th centuries, gingerbread making was a widespread folk craft. Each locality baked its own gingerbread according to traditional recipes, and the secrets of making were passed down from generation to generation. The craftsmen who were engaged in gingerbread production were called pryanishniks (hence the famous surname Pryanishnikov). In Russia there were three types of gingerbread, which got their name from the technology of their production. This is a molded gingerbread (Fig. 2a, 2b) - they are made from dough, just like toys are made from clay. Printed gingerbread (Fig. 4) is made using a gingerbread board, or “gingerbread,” in the form of a relief imprint on the dough. A silhouette (cut or cut out) gingerbread (Fig. 3) is formed using a cardboard template or a stamp made from a tin strip.

Today, molded gingerbread is a great ethnographic rarity, preserved in the Russian North under the name “roe”. Their traditional characters - a horse, a deer, a cow, a goat, a duck, a grouse with chicks - are surviving images of ancient Russian pagan mythology. Archaic form, conventionality of the image, lack of minor details, limited subject matter and its stability over the centuries, as well as the originality of the manufacturing technology (baked products are dipped in boiling water several times, causing the “roe” to become smoother, lighter and stronger) and the asceticism of the source material (coarse rye flour, salt and water) - all these are distinctive features of molded gingerbread.

Rice. 2a. Modeled gingerbread "roe"

The so-called “teters” or “vitushki”, which are still made in Mezen and Kargopol, have a history no less ancient than the stucco “roes”. These gingerbread cookies, unique in their modeling technique and shape, are baked from rye dough, rolled out in the form of thin flagella, turning into animal figures or spiral geometric shapes, close to the solar signs and ornaments of relict cultural monuments.

Rice. 2b. Molded gingerbread “vitushki”. Rice. 3. Silhouette gingerbread

Silhouette gingerbreads appeared relatively recently. The first mention of them dates back to 1850, but by the beginning of the twentieth century, silhouette gingerbread cookies, due to their decorative qualities, had become the most widespread and popular. Their wide distribution, especially in Central Russia, also predetermined the variety of artistic solutions: a soft, linear pattern that fills the plane of the gingerbread, and is not related to its shape - on “cut-out” gingerbread cookies from Voronezh, bright red coloring with sugar icing and glued pieces of gold leaf on a light background on gingerbread cookies from Putivl, the original use of down and dyed bird feathers is on painted gingerbread cookies from Novokhopersk.

Printed gingerbread is made using a gingerbread board, or “gingerbread,” like a raised impression on the dough. Its beauty and quality largely depended on the craftsman who made the gingerbread board. In the old days, such craftsmen were called “flag bearers.” Here is what the first gingerbread researcher I. Golyshev wrote about these boards: “Gingerbread boards were cut mainly on pear and linden boards and had a decent value, from 3 to 15 rubles in silver, which were cut to order by special craftsmen, and also, in addition to orders, boards cut out and for free sale; they had their own fashion: gingerbread bakers interrupted each other with new drawing styles, and carvers invented their inventions on boards to attract buyers. Carvers sometimes carved their surname in addition to various inscriptions. The newly invented drawing was highly valued at that time, and the first one to acquire the board competed with others.”

Small gingerbread cookies were baked for children in the shape of pets, birds, animals, with traditional New Year's themes. In the 13th century, letters of the alphabet were imprinted on some gingerbread cookies, with their help children could learn to read. As a gift, the bride and young lady were given gingerbread in the form of a basket of flowers, a heart, kissing doves, swans, peacocks with inscriptions appropriate to the occasion: “A sign of love”, “On the day of an angel”. On the occasion of major celebrations, special gingerbread cookies were baked, which were called “tray” or “zazdravny”. They not only amazed with their size (from 50 cm to 1 m or more) and weight (from 5 to 15 pounds, and in some cases up to 1 pound), but also stood out for their particular sophistication and complexity of design. Beauty and quality largely depended on the craftsman who made the gingerbread board. In the old days, such craftsmen were called “flag bearers.” The cost of “tray” boards and gingerbread cookies was very high, since their “exclusivity” and targeted dedication did not allow them to be replicated. Gingerbread cookies from typesetting boards were small, with a simple, unpretentious design and cheap, which is why they received the name “penny sticks.” It was customary to give gingerbread cookies on Forgiveness Sunday, which fell on the last day of Maslenitsa before the start of Lent. On this day, according to Christian custom, they went to “say goodbye” (ask each other for forgiveness for all the grievances caused); visits were accompanied by offerings of pies and very large gingerbread cookies (from two to five kilograms), which symbolized the Sun (Fig. 3b). The tradition of making gingerbread cookies based on biblical motifs (Madonna and Child, Birth of Christ, Adam and Eve) is associated with the celebration of Christmas. The symbol of life - the “Egg” gingerbread - is a mandatory attribute of Easter celebrations.

Rice. 4. Printed gingerbread “Sun”

Nowadays, the gingerbread business, unfortunately, no longer has such a wide scope as before, and the appearance and taste of gingerbread are generally far from those that were familiar to our not-so-distant ancestors. And yet we should not forget that to this day the famous Tula, Vyazma, Gorodets, Rzhev, Arkhangelsk gingerbreads exist, which means there is hope that the skill of gingerbread making, which has come to us from time immemorial, will continue to live and delight everyone, young and old.

2 . Kalachi

Russia has long been famous for its grated rolls. The name “kalach” comes from the Slavic word “kolo” - wheel, which indicates the round shape of the product. In the XVI-XVII centuries. they were made by artisan bakers from grated dough. Grated rolls are a “classic” not only of Russian, but also of world baking art, and are known under the name “bakery sculpture”. Bakery sculpture, once very widespread and popular, now only occasionally appears at exhibitions of very old bakers, true masters of their craft. Making a bakery sculpture is an extremely labor-intensive task, because... exclusively all operations are performed manually. The material must “listen to” the hands of the performer. Hands, at the behest of the soul, make the dough “come to life”, and a miracle occurs. Craft becomes art, and each individual product becomes a masterpiece, a unique creation of human hands. Each artisan, in conditions of fierce competition, when the meaning of life was to win and survive, sought to make his product as best as possible, and to present and sell it profitably, so the initiative to improve his craftsmanship flourished. But this ancient art of making rolls is now gradually disappearing into the realm of legend. Today the baker's sculpture is “outgoing Rus'”. But while at least one master of the “outgoing Rus'” is still alive, our duty is to preserve the art of bakery sculpture in the memory of posterity.

Rice. 5. Kalachi.

3 . Pies

Russian pies are a genuine form of folk art. Pies are a symbol of hospitality, cordiality and goodwill. A pie is a holiday bread, and the arrival of a guest is always a holiday. The very name “pie” comes from the Old Russian word “pir” - “holiday” - “triumph”. For any special occasion they baked their own cake: for the arrival of dear distinguished guests - “bread and salt”; for a wedding - kurnik - a ritual pie; for the arrival of a newborn in the house - grandma's pies: buns, pies, buns, witushki. pretzels made from dough and other various sweet little things that were given to children.

Vatrushka - the name comes from the word “vatra”, which in most Slavic languages ​​means “fire”, “hearth”. And indeed, the round, rosy cheesecake resembles the sun.

Rasstegai are pies that have a special hole on top. In the past and the beginning of this century, they were sold in almost any tavern. Taverns and restaurants baked pies, each according to their own recipe, and competed with each other for the right to be considered the best.

Kulebyaka is an oblong-shaped pie with unsweetened minced meat. In Dahl's dictionary, the word “kulebyaka” is based on the outdated “kulebyachit”, which means to roll with your hands, sculpt, cook. The most famous kulebyaka in Moscow was the one that was prepared in Testov’s tavern and was called the Baidakovsky pie. It was a large kulebyak with 12 tiers of filling, which contained everything from a layer of burbot liver to a layer of bone marrow.

Rice. 6. Kulebyaka (prepared by college students)

Not a single celebration, not a single holiday is complete without sweet confectionery products. Cakes, pastries, and pastries add festiveness and solemnity to any meeting, any dinner.

Russian cuisine did not know many modern types of confectionery dough. All pies, pies, kulebyaki, pies and other baked goods were prepared from yeast, unleavened and butter dough, and later from shortbread, custard and puff pastry. The very concept of “cakes” and “pastries” did not exist.

Cakes meant pies and other baked goods. Here, for example, is a list of cakes given by V. Levshin and S. Drukovtsev: “The fourth serving, containing cakes, cereals, etc.: round pie with chicken and egg, pies: sweet, pancake, hearth, Pechersky, crucian pies with eggs; pancakes, pancakes, blintzes, loaves, pryentsy, sochni, syrniki, krupeniki, noodle makers, cheesecakes, etc.”

Later, at the end of the 18th - beginning of the 19th centuries, foreign confectioners began to prepare sponge cake, custard, almond, sugar-protein and other types of dough in our country, which served as the basis for preparing cakes in a new sense of the word. This explains the foreign origin of the names of many confectionery products: eclair - from the French “shine”, soufflé - “airy”, cream - “cream”, meringues - from the name of the German city of Merengen.

An example of organizing a pastry chef’s workplace in the 18th-19th centuries. The kitchen of the eastern wing of the Monplaisir Palace in Peterhof can serve as the kitchen where exquisite dishes were prepared for the imperial court. At the entrance to Tafeldekerskaya there is a table for rolling out dough with scoops for flour, and on the wall hangs a device for chopping sugar, which was produced in the form of large heads. On the floor there are barrels for beer and kvass, on the shelves of the china cabinet there are various forms for cupcakes, jellies, mousses, a cream beater, an ice cream maker, mortars and pestles and glass flytraps into which sweetened liquid was poured. Above the table-skating rink are tin dishes from the 20s of the 18th century, made by order of Peter I in England. Tableware items were made from this soft silvery material, which was highly valued in Russia. . On a metal crossbar in the walls between the windows there are steelyards and scales. In the central part of the Kitchen there are two stoves, on one of them there is a copper fish bowl with a grid insert for steaming fish, on the other there are two cubes for water. Nearby there is a confectioner's stove, where there are basins for making jam, a vat and a waffle iron decorated with the engraved coat of arms of the Russian Empire, in which waffles and gingerbread were baked. The confectioner prepared marshmallows, marmalade, berry jelly, cookies, sweets, candied fruits and other sweets. It is interesting to note that in the time of Anna Ioannovna, melons, walnuts and peas in pods were considered fruits. Behind the stove is a Russian stove, lined inside with refractory bricks. Next to it are grips for cast iron and shovels for bread that was baked on metal sheets. In the Kitchen they used copper utensils, which were tinned from the inside to protect them from oxidation. Since tsarist times, it was customary to keep dishes clean, wash and clean them thoroughly. On the shelves of the kitchen vault are examples of Russian copper utensils from the 18th - 19th centuries: valleys, brothers, ladles, water pots, pots, etc. (Fig. 7, 8)

Rice. 7. Russian oven, pastry stove and copper utensils

Rice. 8. General view of the confectioner’s workplace

4. Sweet traditions of Europe

Cakes and other sweets were prepared in ancient Rome. In Petronius’s “Satyricon” we read: “There was already a dish with cakes: in the middle of it was a Priak made of dough, holding, according to custom, fruits of all kinds and grapes in a wide hem.”

The diversity of cuisine is one of the signs of a developed culture. In Rome it was exactly like this, but Rome fell, and the art of making sweets was practically forgotten for many centuries. It was revived in Italy, in Venice, only with the advent of sugar at the end of the 15th - beginning of the 16th centuries. Until then, sweets were bought from the Arabs.

The word “confectioner” comes from the Italian verb “candire” - “cook in sugar”, “candied”. Its pronunciation is very close to the Latin word “conditor,” which is what the ancient Romans called cooks. This consonance led to the fact that sweet makers began to be called not candirs, but confectioners or confectioners. Later, the French took over the championship from the Italians with their pompous sponge cakes, and from them it passed to the Austrians. The Viennese confectionery school first made its presence known in 1815 during the Congress of Vienna. The confectioners there used a lighter dough with fewer eggs. Their products required more time and skill than French ones, but were cheaper. The art of confectionery gradually democratized and became more accessible to the masses.

A pastry chef and a cook are two different professions. In France and Italy, only those who were good at drawing and sculpting were allowed to prepare sweets. Future confectioners studied the history of architecture, modeling and ornamentation.

Currently the situation has not changed much. In the 90s XX century In our country, a textbook for culinary colleges, “Drawing and Modeling for Confectioners,” was published. The tasks there were not much different from those given to art school students. Knowledge of the laws of composition, the ability to select harmonious combinations of colors, drawing and modeling from life - all these skills form an integral part of the art of confectionery. After all, it is the unusual design that creates an aura of fabulousness around their creations (Fig. 9.).

Rice. 9. Cake “Fairytale House”

Masters of past centuries created entire sculptural compositions from ordinary sugar. One of them was a gift from the Portuguese king to the Pope in 1513. It depicted the Pope himself surrounded by 12 cardinals and 300 candles, each one and a half meters high. And this is far from the only example of sweet sculpture. THIS. In the fairy tale “The Nutcracker and the Mouse King,” Hoffmann came up with a whole doll kingdom with city gates made of macaroons, houses decorated with openwork sugar galleries; a glazed cake and a magnificent marzipan castle standing on the square instead of an obelisk. Of course, this is the writer’s fantasy, but he was most likely inspired by the works of real confectioners. By the way, marzipan was invented in France in the 18th - 19th centuries, i.e. just at the time of writing the fairy tale, he enjoyed enormous popularity in Austria and Germany. This delicacy is a mixture of powdered sugar and grated nuts (usually almonds) in a ratio of 1:2 or 2:3. The resulting mass is very elastic and can be given any shape.

And yet, cakes are the real “kings of pastry shops.” Their design style changed depending on the time. In the 18th century, the main place on the table could belong to a masterpiece made in the form of a cornucopia from which flowers and fruits fall. The cakes that go on wide sale today are decorated more simply and, unfortunately, often quite the same type. But this does not mean that in our time the key to a sweet country, like the one described by Hoffmann, is lost forever. Thus, the famous master Vasily Nikolaevich Semenov created a model of the Drama Theater named after A.S. from chocolate, biscuit, sugar and marzipan. Pushkin, the walls of which were made of biscuit, the doors were chocolate, the columns were sugar, the ornament on the marzipan facade exactly repeated the real one. Another confectionery masterpiece of Semenov is Petrodvortsovy Park. In the center of the park is the famous Samson fountain, from which a stream of transparent candy flows.

There was a time when cakes were made in the form of flower baskets, a basket with mushrooms, or landscapes from a fairy tale. Basically, such cakes could be seen at creative confectionery exhibitions or bought to order.

In the 60-80s, in all cities of Russia there were almost always several enterprises operating with different specializations and producing flour confectionery products: cream products and baked goods, small workshops or areas were organized in cafes, restaurants, and canteens. And every manufacturer was interested in producing high quality products, because... a competing situation arose. Exhibitions and sales were held almost monthly, fairs were held quarterly, and professional skill competitions were held annually, where masters of their craft showed their skills, but carefully hid their professional secrets. At the same time, the younger generation of specialists expanded the scope of everyday work, and some managed to independently comprehend the secrets of mastery.

In the 90s, the mechanization of production led to an unprecedented increase in production volumes and an expansion of the product range. The largest volume of confectionery production was achieved in 1990 and amounted to 2,850 thousand tons. Imports of confectionery products were insignificant. The increase in mass production has significantly reduced the elegance of the products produced. During this period of time, intensive construction of small enterprises is observed. This is due to the establishment of market relations and the desire of each region for self-sufficiency. Small workshops have advantages over large ones, because have the opportunity to: use a more flexible production policy, frequently update equipment, introduce the latest technologies into the production process. But it is most difficult for small businesses to withstand competition due to non-compliance in many cases with sanitary, technological standards, recipes, as well as the lack of technological control. In this regard, it is necessary to pay more attention to the quality of products and their safety, which is difficult to achieve without eliminating the shortcomings noted above. Of particular importance in this case are professionalism, the level of knowledge of workers, technology, quality control of raw materials, semi-finished and finished products, production accounting and requirements imposed by sanitary norms and rules.

Based on the above, we can conclude: the development of confectionery production (in particular, baking of cakes and pastries) should go in the direction of improving the quality of these products, i.e. use in the production of natural high-quality products without unnecessary use of chemical additives. This is possible provided that products are produced in small volumes and sold quickly, which in turn dictates the creation of small enterprises and requires the training of highly qualified generalists with a wide range of competencies: knowledge, ability, skills.

Literature

flour roll pastry gingerbread

1. N.G. Buteikis. Technology for preparing flour confectionery products. Moscow: Profobizdat, 2002.

2. Compiled by V. Galdanov. The miracles of baking. Moscow: “Veche”, 2005.

3. V.Ya. Gorfinkel. Entrepreneurship. Moscow: Unity, 2002.

4. L.P. Dashkov. Entrepreneurship and business. Moscow: “Marketing”, 1996.

6. V.S. Kamaev. Economics and business. Moscow: “Enlightenment”, 2001.

7. R.P. Kengis. Homemade cakes, pastries, cookies, gingerbreads, pies. Moscow: Kolos, 2000.

8. G.I. Kruglikov. Methods of teaching technology with a workshop. Moscow: ACADEMA, 2002.

9. L.P. Lyakhovskaya. Secrets of a home pastry chef. Moscow: SME Publishing House, 2000.

10. E.V. Mazepa. Workshop for a pastry chef. Rostov-on-Don: “Phoenix”, 2002.

11. N.G. Maklakov. General psychology. Moscow: “Peter”, 2003.

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Preparation of raw materials for the production of flour and confectionery products. Technological process for preparing muffins with yeast and without baking powder. Technological process of preparing semi-finished products for confectionery products. Production of caramel syrup.

test, added 01/18/2012


Studying the influence of confectionery products on the human body. Characteristics of the beneficial and harmful properties of sweets. Descriptions of chocolate, flour and sugar confectionery products. Development of recommendations for the safe consumption of confectionery products.

abstract, added 03/12/2015


Characteristics of the nutritional value of flour confectionery products, their importance in human nutrition. The role of water, carbohydrates, proteins and fats in foods. Components of nutritional value: energy, biological, physiological, organoleptic.

course work, added 06/17/2011


Assortment of flour confectionery products. Sampling methods, examination methods and quality assessment. Assortment in the store of LLC "Retail-1". Organoleptic assessment of the quality of flour confectionery products. Examination and assessment of the quality of cookies in the store.

course work, added 05/25/2014


Studying the assortment of rich bakery and flour confectionery products of the cafe. Development of a menu plan, technological documentation, drawing up technological diagrams. Disclosure of the organization of production and labor processes at a given enterprise.

course work, added 06/15/2015


Methods for kneading dough. Yeast dough and products made from it. Product defects caused by violation of the recipe and its preparation mode. Technology for making products from yeast puff pastry. Preparing pastry sheets for baking and baking modes.

Among the very extensive range of confectionery products, a significant place is... The group of flour confectionery products occupies its specific weight. In the pre-war years and during the post-war Stalinist Five-Year Plan, this group accounted for over 30% of the output of the entire confectionery industry.

Flour confectionery products include products made mainly from flour with the addition of sugar, fat, milk, eggs and other food and flavoring substances. The range of these products is very diverse. Depending on the type of raw materials used, the technological process of their production and the equipment used, all flour confectionery products can be divided into the following main groups: cookies, gingerbread cookies, waffles, pastries and cakes, muffins, as well as those closely related to these groups and also produced in confectionery factories - biscuits.

The production of cookies, gingerbread and other flour confectionery products has been known for a long time. The production of honey gingerbread was especially widespread. In pre-revolutionary Russia, all these products were usually produced by hand in an artisanal way. Machine production of cookies, and especially gingerbread, almost did not exist.

Only in 1890, at the same time, mechanized cookie production was organized in Kyiv and Zhitomir.

After the Great October Socialist Revolution, the entire confectionery industry and the production of flour confectionery products included in it were reconstructed. In the first five-year plan (1927-1932), specialized factories were created, the most powerful equipment was concentrated on them, the cadres of old production workers were united, a significant number of young specialists were included in production, laboratories and research institutions were organized. Rationalization and mechanization of the technological process is widely carried out. New socialist forms of work (socialist competition and shock work) and the creation of a strong raw material base allowed industry to complete the first five-year plan in two and a half years.

Unlimited raw material opportunities, the creation of a base for Soviet mechanical engineering, widespread training of new personnel, and the introduction of working methods of the best Stakhanovites made it possible to increase

production at old enterprises, expand them by launching new units and put a number of new factories into operation (Odessa, Kharkov, Chernigov). In 1938, the range of flour confectionery products was: cookies 45.2%, gingerbread 26.5%, pastries and cakes 15%, biscuits 4% and other products 9.3%.

For the period of the post-war Stalinist Five-Year Plan (1946-1950), it was planned to restore the pre-war level of production of flour confectionery products and bring production in 1950 to 110% of production in 1940.

During this period, the pre-war assortment was restored and the quality of flour confectionery products was improved. Work has been carried out to increase the number of small-packaged products, i.e., packs and boxes and to mechanize labor-intensive processes; especially in terms of packaging, as well as the introduction of new types of products into production (puff pastry, rolls, etc.).

In subsequent years, further growth in the production of flour confectionery products will be expressed in an increase in output at existing factories, construction of new factories, further mechanization and automation of the technological process.

Nutritional value of flour confectionery products

Flour confectionery products, being a food product, have, along with good taste, high nutritional value and high calorie content, which for fatty biscuits is 3750 Cal/kg, and for higher grades of shortbread (sugar) cookies reaches 4900 Cal/kg

Chemical composition of cookies (in%)

Water 6-8

Protein substances 8-11

Sugary substances 8-25

Starch and other nitrogen-free substances 48-62

Fat 7-17

Minerals 0.61 - 1.45

On average, the chemical composition of cookies corresponds to the average composition of the human diet, being a product high in fat and carbohydrates. This combination is necessary in cases where the body needs to be given concentrated food to quickly restore expended energy. That is why cookies and biscuits are widely used in the army and on long-distance expeditions.

The taste of cookies is determined by the valuable components included in their composition: sugar, butter, milk, eggs and flavorings. During the process of technological processing, these components undergo very complex physicochemical changes, resulting in a further improvement in the taste of the finished products. All this taken together gives the products good taste.

Requirements for main types of raw materials

In the production of flour confectionery products, the main types of raw materials are flour, sugar, fat, dairy and egg products and leavening agents.

Flour

The confectionery industry uses mainly wheat flour and a small amount of corn (maize) flour.

When presenting requirements for the quality of wheat flour, they proceed from the effect that flour has on the technological production process and the quality of the products produced.

Research conducted at the All-Union Confectionery Research Institute (VKNII) showed that the quality of products is influenced by the grade and color of flour, the quantity and quality of gluten, as well as the coarseness of flour grinding. Flour, grade II, neither in terms of bran content nor color, can be recommended for the production of flour confectionery products. The quality of products made from grade II flour is noticeably different from products made from grade I and premium flour. From grade II flour, products are dark in color with a dense and coarse structure. It is advisable to produce products from premium and first grade flour obtained from light red wheat grain. Long-lasting varieties of cookies should be made from flour with an average gluten content of weak* quality. Long-lasting cookies made from flour with strong and medium-quality gluten become deformed during baking, and the surface of the cookie becomes pockmarked and covered with bubbles.

Shortbread (sugar) varieties of cookies should be produced from. flour with gluten of medium and weak quality, regardless of its quantity. Shortbread cookies made from flour with strong gluten are inferior to products made from flour with medium and weak gluten quality in terms of swelling, porosity and rise during baking.

The coarseness of flour grinding significantly affects the quality of shortbread (sugar) varieties of cookies. Shortbread cookies made from coarse flour have better brittleness, porosity and rise compared to samples of products made from finer milled soft flour. In addition, when using coarse flour in shortbread (sugar) cookies, a more pronounced richness effect is observed, i.e.

in other words, in these products the presence of fat is felt to a greater extent, which should probably be attributed to a different distribution of fat in the dough.

Such a positive effect of coarse flour is not observed when producing long-lasting varieties of cookies, but when producing gingerbread, coarse flour has a negative effect on the rise and porosity of products. For raw gingerbread, flour with a strong gluten quality should be used, and for custard gingerbread, flour with a weak gluten quality should be used. Plain biscuits should be made from flour containing 32-42% raw gluten of average quality.

From Slavina’s work it follows that to obtain fatty biscuits (dry cookies), preference should be given to flour with a weak gluten content of about 30%, since products made from this flour had good porosity and a delicate structure. Flour with a high gluten content produces stamped dough with a distorted shape, and with a low gluten content, a poorly knit dough is obtained.

For cakes such as puff pastry, baba, as well as products made from custard semi-finished product, flour containing 38-40% gluten of strong quality should be used, which should ensure the formation of an elastic dough that is highly resistant to tearing.

For shortcrust pastry cakes, as well as for dessert cookies, low and medium quality flour with a gluten content of 30 to 35% is used.

As for other indicators of flour consumed for flour confectionery products, such as: smell, taste, presence of crunch, moisture, ash content, admixtures of flour from other cereals and from sprouted grains, as well as infestation with barn pests, then they must satisfy the existing OSG for appropriate grade of wheat flour.

Sugar

A very important type of raw material for flour confectionery products is granulated sugar.

The requirements for granulated sugar coincide with the standard ones (no impurities, low percentage of humidity, etc.).

The size of granulated sugar crystals going directly into the dough affects the quality of the products.

Work has shown that for shortbread (sugar) cookies, powdered sugar should be used, passing through flour sieves No. 46-49, since the crystals of coarse powder and granulated sugar remain insoluble during dough kneading, which affects the condition of the cookie surface.

For cookies made from long dough, you can use coarse powdered sugar and fine granulated sugar, since the humidity of the long dough (25-27%) and subsequent baking of cookies creates conditions for complete dissolution of sugar

Fats

Fats occupy a prominent place in the range of raw materials for flour confectionery products. Fats increase the crumbliness of cookies, give them a pleasant color when broken and a specific baking taste, and also help maintain freshness. These qualities manifest themselves depending on the quality and quantity of fat and the method of introducing it into the dough.

Recently, instead of cow's milk fat, a number of products that successfully replace this fat have become widespread in the food industry. These include lard, margarine, compounds and hydrogenated fats.

Fats for flour confectionery products must be plastic, since they form films in the dough, while liquid fats form spherical droplets. Films cover the surface of dough cells better and retain air in the dough than spherical droplets. If you look at lard under a microscope, you can see that its mass consists of crystals of solid fat fractions surrounded by liquid ones. These crystals are not connected to each other and move independently of one another. Thus, lard has the structure of a plastic-viscous body.

Compounds (a mixture of animal and vegetable fats or a mixture of vegetable fats) have an advantage over whole hydrogenated fats in that they retain plasticity over a wider temperature range.

An equally important factor influencing the quality of products is the resistance of fats to rancidity. According to some researchers, fully hydrogenated vegetable fats should be considered the most stable fats for flour confectionery products. Lard has the ability to give the liver a more delicate structure, while oleomargarine and whole hydrogenated fats, inferior in this regard to lard, show greater resistance to rancidity.

In the Central Laboratory of the Zh factory, a study was carried out on the influence of the physical properties of hydrofat on the quality of shortbread (sugar) cookies. It was found that the best quality cookies are obtained by using hydrofat with a melting point of 36°.

The best quality cookies are obtained from whole hydrogenated fats if these fats at room temperature consist of a mixture of solid and liquid fractions that is visible to the eye. Good quality cookies are obtained when working with compounds with a certain ratio of solid and liquid fractions.

Thus, for flour confectionery products, compounds and whole hydrogenated fats should be used, which give the products high quality.

Dairy and egg products, chemical leavening agents, yeast and other types of raw materials used in the manufacture of flour confectionery products must meet the requirements of existing OST.

Storing raw materials and preparing them for production

Warehouse and storage conditions for raw materials

In the production of flour confectionery products, the main raw material is flour; therefore, the warehouse must be adapted mainly for storing flour, with a special refrigeration chamber allocated for other types of raw materials, such as perishable ones. It would be even more advisable to build a warehouse of several isolated rooms, each equipped with an air conditioning unit.

In a flour warehouse, it is necessary to maintain a relative humidity of 60-65% and a temperature of 15-18°. Under these conditions, the equilibrium moisture content of flour reaches 12.3-13%. At higher flour humidity, flour “breathing” processes intensify, when flour monosaccharides are more intensively oxidized by atmospheric oxygen, releasing carbon dioxide, water and heat. Thus, the increased moisture content of the flour leads to the warming of the flour with the release of moisture, as a result of which the flour becomes musty and cakes into lumps. Respiration of flour is accompanied by losses of flour, which increase significantly when storing the product with high humidity.

If wet flour is stored in a warm, dark and poorly ventilated warehouse, it may become infested with pests, most commonly flour mites (Asa r us farinae), beetleworm (Tenebrio molitor), weevil (Calandra granaria) and, especially, moth (Ephestia kuhniella). Measures to control flour pests are the same as for chocolate borers (see section “Chocolate and cocoa production”).

Flour should be stored in a warehouse at a temperature of 15-18° and a relative humidity of 60-65%. This requirement is explained mainly by the fact that the flour must be at a temperature closest to the optimal kneading temperature. In addition, under these conditions, flour entering the warehouse with high humidity acquires a lower humidity, which eliminates the possibility of flour self-heating. In winter conditions, heating flour in bags from 5 to 15° requires, according to practical observations, at least 8 days at a warehouse air temperature of 15-18°. It follows from this that at least an eight-day cellar supply of flour must be stored in the warehouse.

When calculating the area of ​​a raw material warehouse, they usually take into account the storage standards for each type of raw material per unit area in tons, the storage limit, i.e. the stock of a particular raw material allowed for storage, expressed in days, and, finally, the daily need of the workshop or factory for each type of raw material.

In table Table 1 gives practical standards for the load of raw materials (net weight of raw materials) without taking into account the width of the passages between stacks.

Table 1

The aisle area in small warehouses is 40%, in medium warehouses - 30% and in large warehouses: - 15-20% of the total area of ​​the premises. The height of the warehouse depends mainly on the permitted labor protection or technically convenient height for storing raw materials, which is usually 2-2.5 m. Therefore, the total height of the warehouse may not exceed 3-3.5 m.

All types of raw materials are usually stored on small wooden lattice racks (2 X 1.5 m), raisedabove the floor level by 15-20 cm for ease of cleaning the floor under the shelves and better air flow.

Raw materials are stored at a distance of at least 0.5-1 m from the walls of the room. Sacks of flour are stacked in eight rows at a height and in sections of five bags (in fives) or three bags (in tees) in a stack. Bulk storage of flour in reinforced concrete or metal silos should become most widespread in the near future, which will facilitate the fight against flour pests. For drying and aeration, flour is poured from one silo to another or in the same silo from the lower layers to the upper.

To receive raw materials at the warehouse, it is necessary to have covered platforms located at a height of 1.25-1.50 m from the ground for the convenience of unloading raw materials from wagons or from horse-drawn vehicles.

Intra-warehouse transportation is carried out on hand or motorized trolleys, so floors in warehouses must be covered with concrete, ceramics or metal tiles that are little subject to wear; In addition, such floors are impervious to rodents, easy to clean and can be cleaned. Modern warehouses are equipped with stationary or mobile conveyors, stackers, etc.

The warehouse must be well lit (naturally and artificially) and have supply and exhaust ventilation sufficient for intensive air exchange. Typically, a warehouse for raw materials is located in close proximity to the production premises (recipe room), and for new buildings it is designed directly in the premises itself, in order to more conveniently transport raw materials.

Preparation of raw materials for production

Particularly increased sanitary requirements are imposed on the recipe-kneading station; in particular, supplying raw materials in primary packaging (bags, barrels, boxes) is not allowed, since this will greatly pollute the prescription room. Is that why it was? It would be appropriate to organize in production a completely separate station for the preparation of raw materials for production, including its transportation to the recipe room.

Flour . Wheat flour goes through the following preparatory stages before loading it into dough mixing machines: sifting and removal of ferroimpurities, aeration during transportation, as well as mixing different types of flour and starch according to the recipe and transporting the mixture to the kneading machine.

To mix wheat flour with corn (maize) or starch, as well as to mix types of flour with different gluten properties, you can install special flour mixers. The productivity of the flour mixer is up to 10 t/hour of flour.

There are three types of machines most commonly used for sifting flour. A brush screening machine is simple, cheap and convenient. At 90 rpm. a double-brush machine can sift flour up to 6 tons/hour. For all its advantages, the brush machine has the disadvantage that the bristles sometimes fall out of the nest and get into the flour, and from the flour they can get into the dough.

Recently, burats have often been used for sifting flour. The productivity of burat is, depending on its size, from 1 to 5 tons/hour of flour. In addition to burat, flat shaking sieves, similar to those found in mill sieves, are often used. These machines are the most convenient due to their small dimensions, high productivity (up to 6 tons of flour per hour) and reliability in terms of screening out impurities.

Even with careful turning and shaking of flour bags over a sifting machine, some of the flour remains in the burlap; Therefore, they prefer to use a bagging machine for this. The machine's productivity reaches two bags per minute when operated by one worker. Waste from bagging (flour punch, up to 0.45% of flour weight) is contaminated with dust and burlap fibers and is therefore not allowed into food production by sanitary inspection. They are used for making paste at the factory itself or are used as livestock feed.

The sifted flour enters production through a system consisting of augers and elevators. As a result of such transportation, the flour is loosened and mixed with air, which improves the quality of the flour and eliminates the possibility of a musty smell or taste. In the case when flour comes to the enterprise with a musty smell, aeration of the flour helps eliminate this defect in the flour.

Much attention must be paid to flour bins or silos for storing flour, metal or wooden, which usually have a capacity of 1.5 to 15 tons of flour. The number of bins must correspond to the number of types of flour used in production, as well as the quality of flour used for a particular type of product. To prevent flour from caking during storage, it is necessary to equip the bins with special devices for mixing it.

A system of augers conveys flour to automatic flour scales suspended on a rail track running along the line of loading fixtures above the dough mixing machines. The scales are driven manually or by an electric winch cable. When the set weight is reached, the motor is switched off via an electrical contact, which drives the auger that feeds the flour to the scales. The weighed amount of flour is transported on the same scales to the loading location. A tarpaulin sleeve is lowered into the loading funnel or directly into the kneader, and the flour is poured out by gravity from the scale through an opening closed by a flap. It should be noted that even in conditions of complete mechanization of flour transportation, its spraying is 0.025% of the weight of flour consumed in production. Therefore, it is necessary to try to reduce the height of flour falling from auto scales into kneaders, since this is the main reason for flour spraying.

The flour system (augers and conveyors) should be easily accessible for inspection, repair and cleaning, and therefore easy and quick to disassemble. But with such a flour system design, flour is sprayed through the cracks, and therefore the question of a reliable method of isolating the system is significant and should be resolved soon. General cleaning of all flour equipment involves opening the entire system. Usually, disinfection of the premises and thorough mechanical cleaning of the flour system are timed at the same time.

In order to avoid ferroimpurities getting into the kneaders, magnets are installed at various points in the flour system. It is best to place them under the sifting machine, at the top of the elevator and under the auger that feeds flour into the weigher. Magnets should generally be cleaned at least two to three times per shift.

Sugar.A large amount of granulated sugar, used in the production of flour confectionery products, is ground into powdered sugar. Part of the granulated sugar is used for kneading protracted types of dough, for cooking invert, sterilizing yeast, etc.

Granulated sugar must be passed through a metal sieve with a cell diameter of no more than 4 mm. Granulated sugar after sifting should not be transported to the prescription in a bag container, since in this case the sugar is again contaminated with lint from the bags, which leads to losses during repeated sifting. We can recommend the same settings for transporting granulated sugar and powder as for flour. Granulated or powdered sugar, after sifting in burat, is fed using an elevator to the upper floor and goes directly to the recipe room in a small-capacity hopper (1-1.5 tons), raised above the floor so that scales can be installed under it. A box is placed on the scale to weigh out sand or powder in the amount required by the recipe for one batch (50-120 kg). Since raw or cold granulated sugar and powder can build up on the chains and buckets of the elevator, you should pay attention to air conditioning, warming up the raw materials, and also not allow raw sand into grinding and follow the rules of regular maintenance of equipment and cleaning of transporting devices. Recently, pneumatic transportation of bulk substances has begun to be used in the food industry. Thanks to the pump, which creates a moderate vacuum in the pipe system, the bulk substance is sucked into the pipe using a nozzle and moves in a stream of moving air through the cyclone to its destination. This type of transport eliminates spray, is easy to maintain and therefore should be widely used at our enterprises.

Starches, soy flour and crumbs. The preparation of these types of raw materials, their sifting through appropriate sieves and transportation are similar to the operations for the preparation of granulated sugar and flour.

Fats and oils. Production requires that the fat entering the mixing machines have a certain consistency close to its melting point. Work carried out in the Central Laboratory of the Bolshevik factory showed that shortbread cookies prepared with fats heated to their initial melting temperature have the best quality

surface, taste, swelling and porosity compared to biscuits prepared with unmelted and melted fat.

It can be recommended to install steam heated tanks into which fats are loaded directly from the barrels. After heating, the fat is melted and poured through an outlet fitting equipped with a sieve into vessels corresponding in capacity to the quantities required by the recipe for one batch. Weighing is not necessary; you can be satisfied with measuring by volume. The melted fat cools to the solidification temperature and in this form is used for kneading. Fat can be transported using a lifting machine or pumping. Ghee, melted margarine, hydrofat and vegetable oil can be melted without compromising their quality. Table margarine and butter cannot be melted, as they are separated into different fractions.

Molasses and honey are pre-processed in exactly the same way as fats, i.e. they are heated, filtered and poured into tanks with a capacity of up to 500 liters.

Powdered milk, dried eggs . It is not recommended to produce milk and eggs in powder form, as in this case brown specks appear on the surface of the cookies after baking. An emulsion with a moisture content of 25-30% is obtained from dry raw materials. For emulsification, you can use any small-sized kneader with a high (at least 100 per minute) number of revolutions. It is necessary to take into account that the water temperature should not exceed 50°, as otherwise the protein substances will coagulate and the dry product will remain undissolved. The prepared emulsion (filtered through a sieve with a mesh diameter of no more than 2 mm. Replacement of natural eggs and milk with canned food is usually done according to the equivalent of the dry matter in them. When replacing one type of milk with another, it is necessary to take into account the amount of fat it contains so as not to violate the recipe.

Bicarbonate of soda, ammonium carbonate, salt. Before use, these types of raw materials should be dissolved in water and strained through a sieve with a cell diameter of no more than 1.5 mm. The following solutions can be recommended: to 100 parts of water - salt 35, ammonium 25 and soda 10 parts. The water temperature should be no higher than 25°.

Crystalline acids (citric and tartaric) are sifted through a sieve with a cell diameter of no more than 3 mm, liquid acids are filtered through a cloth or sieves with a cell diameter of no more than 0.5 mm.

Fillingsrub through a sieve with a cell diameter of no more than 3 mm. Thick preparations are preheated, diluted with sugar syrup or rubbed with granulated sugar.

Raisincleaned of foreign impurities and washed on a sieve or passed through a washing machine.

Nuts and almonds , added to the dough, are cleaned of foreign impurities, fried and crushed in roller mills.

Dry spices freed from foreign impurities and shells, after which they are crushed in a micromill and sifted through a sieve with a cell diameter of no more than 1.5 mm.

Milk and water . Milk is not a constant type of raw material and is most often replaced by a dry or condensed product, so it can be used for production directly from cans, previously washed outside with hot water. Milk poured into kneaders must be filtered through a sieve with a cell diameter of no more than 0.5 mm.

The water installation consists of a mixer in which hot and cold water is mixed to the desired temperature, and a measuring machine or water scales located at each machine or pair of dough mixing machines.

When preparing raw materials for production, special attention should be paid to sifting and straining operations, as well as monitoring the sanitary cleanliness of raw materials.

Weighing and measuring when drawing up recipes or at the time of preparing raw materials for production allows you to control the progress of production, keep correct records and not violate the established recipe.

Therefore, the recipe-procurement station must be sufficiently equipped with weighing and measuring instruments.

Preparation of semi-finished products

Invert and sour syrup . In the practice of producing flour confectionery products, not only invert sugar is used, but also sour sugar syrup. The difference in the preparation of these semi-finished products is that when cooking invert, they try to invert the sucrose as completely as possible, while when cooking sour sugar syrup, this is not required. The invert is neutralized with bicarbonate of soda, and in the sour syrup they try to leave free acid for the further decomposition of sodium carbonate, which is obtained from sodium bicarbonate under the influence of the high temperature of the oven and determines the alkalinity of the cookies;

Cooled and neutralized invert and sour syrup must be filtered through a fine metal sieve with a cell diameter of no more than 0.5 mm before being put into production.

Methods for preparing invert are described in the section “Production of caramel”.

Sterilized yeast . Yeast is used in production not only as a leavening agent, but also (in the case of using chemical leavening agents) to increase the nutritional value of products and for more intense coloring. In this case, the yeast's ability to ferment is unnecessary;

Therefore, yeast is sterilized in order to stop the proliferation of yeast cells, but in such a way as to preserve the activity of enzymes. For sterilization, the yeast is either heated to 80-90°, or mixed for 15-20 minutes in a high-speed kneader along with granulated sugar taken in a ratio of 2; 1 to yeast.

The end of the yeast sterilization process is indicated by the absence of carbon dioxide bubbles on the surface of the yeast mixture after a short standing period. Before use, the yeast mixture should be strained through a metal sieve with a cell diameter of no more than 2 mm. It is not recommended to prepare yeast mixture for future use, regardless of the sterilization method.

Preparing egg melange . In the production of flour confectionery products, a mixture of yolks and whites or the so-called egg melange is usually used. In exceptional cases, in the production of fatty biscuits and waffles, only egg yolk is used as an emulsifier for waffle dough or to lubricate the surface of the dough of fatty biscuits in order to impart glossiness to the crust or to retain a sprinkle of salt or spices on the surface of the product.

Egg white is used as a foaming agent and for making a special glaze for coating cookies included in some types of mixture.

Sanitary rules require the installation of an egg beater isolated from the production premises, since the egg mass is a good environment for the development of molds and bacteria.

In our factories, eggs are pre-washed in a special bath of ammoniacal silver nitrate solution to sterilize the eggshells, which are usually dirty and contaminated with mold and bacteria. After this, the eggs are rejected and selected manually, and most of all attention should be paid to ensuring that “grass eggs”, which have an unpleasant odor that does not disappear even during baking, do not get into the melange. These eggs are difficult to distinguish from fresh eggs by their appearance.

When beating by hand, the contents of every five eggs are poured into special cups, their quality is checked and poured into “liter cups”, the shells are thrown into a barrel into which a metal grate is inserted at some distance from the bottom. This simple device manages to utilize almost completely the protein remaining in the shell.

If frozen melange sealed in tin boxes is delivered to the factory, it is first thawed by placing the boxes in warm water at a temperature of more than 40-50°, in order to avoid protein coagulation. When the contents of the box turn into a semi-liquid mass, the boxes are opened and the melange is poured into special measuring cups.

The finished melange must be filtered through a metal sieve with a cell diameter of no more than 2 mm to remove shell residues and foreign impurities, after which it is immediately put into production, since it spoils very quickly (after four to six hours). Sanitary legislation prohibits the addition of any preservatives, for example, benzoic acid, to melange. From 100 eggs in the shell, when beaten, it turns out (in%): used as a dye for tinting products from golden yellow to dark brown and prepared as follows. Granulated sugar, moistened with water in a ratio of 5:1, is heated to a boil in an open pot, over a fire, with thorough stirring. To avoid leakage during foaming, add 0.8% oil relative to sugar; After 30-40 minutes of boiling, add hot water at the rate of 5 parts sugar to 2 parts water. Then the sugar syrup is passed through a sieve with a cell diameter of no more than 1.5 mm. Sugar in the burnt mixture should be 40%, moisture - about 24%.

Coffee water extract . Ground coffee and water are loaded into an open cauldron in a ratio of 1: 6. The mixture is brought to a boil and filtered through cloth or gauze.

These are food products whose main distinguishing feature is their sweet taste. In other words, confectionery products are sweets specially made by humans. The term “sweets” has a broader meaning and, in addition to confectionery products, also covers natural food products with a sweet taste, the main one of which is honey.

It is honey that occupies first place in the history of the consumption of sweets by the peoples of Europe and Ancient Rus'. The beginning of the history of making sweets (confectionery) is also associated with honey, since Europeans became acquainted with sugar only during the campaign of Alexander the Great in Ancient India (IV century BC). The soldiers of Alexander the Great were very surprised by a white solid product unknown to them, which had a pleasant sweet taste. The ancient Indians obtained this product from cane, which was specially grown for this purpose. Scientists claim that reed was brought to India from the island of New Guinea back in the Neolithic period, i.e. more than 5 thousand years BC. The ancient Indians introduced it into the culture of agriculture and over time (in the 4th century BC) they learned to obtain crystalline sugar from cane juice. In Sanskrit it was called "sarkara" or "sakkara". From this the familiar word “sugar” was born. Initially, people who became acquainted with cane sugar most often called it honey out of habit: the Romans - “cane honey”, the Chinese - “stone honey”. The Egyptians were an exception - they called cane sugar “Indian salt.”

In Rus', cane sugar appeared as part of other overseas goods in the 13th century (mention of it dates back to 1273). For a long time, sugar was a luxury and was consumed as an independent sweetness. The main confectionery product of Ancient Rus' was honey gingerbread. At one time, gingerbread became such a part of Russian life that it became not only a delicacy, but also an obligatory participant in rites and rituals. It can be assumed that the gingerbread was a symbol of a pleasant, “sweet” life.

Gingerbread cookies were given on various special occasions as a sign of respect and love. At the same time, the degree of respect and love was often identified with the size of the gingerbread. Some gingerbread gifts were so large that two sleighs were required to deliver them. If other gifts were presented, they were placed on the gingerbread. This is where the expression “put on the gingerbread” came from, which means “to make gifts.” For the wedding, a special gingerbread was baked, which was cut into pieces and distributed to the guests at the end of the wedding feast. This meant that it was time for the guests to go home, which is why this gingerbread was nicknamed “acceleration”.

In the 17th-19th centuries, gingerbread making turned into a significant branch of folk (handicraft) craft. Only in the 19th century did the production of gingerbread begin to lose ground due to the emergence of new types of flour confectionery products from Western European countries. Thus, the influx of French emigrants to Russia who fled the French Revolution led to the appearance of the now familiar “éclair” cakes, which translated from French means “glimpse”, “lightning”, “meringue” - “kiss”, “bouche” - "ball". At the same time, Russia began to actively develop its own production of sugar from beets. The first beet sugar factory was launched in Russia in 1802 (in the Tula region). The emergence of our own, cheaper sugar also intensified the development of its processing industry - the production of confectionery products, both flour (cakes, pastries, cookies, waffles, etc.) and sugar (caramel, sweets, etc.).

The predecessors of sugar confectionery in Rus' can be considered fruits and berries candied in honey, which were called “dry” or “Kyiv” jam. The more familiar name for these sweets, “candied fruits,” came from the German language and became established in the Russian language in the 17th century.

Following the candied fruits, small spherical sugar products appeared, called “dragees,” which translated from French means “delicacy.” The word “caramel” (the French name for sugar cane) also came to us from the French language. But the word “marmalade” has Portuguese roots, although it also came to us from France.

The word “chocolate” comes from Ancient Mexico. The name of this beloved confection comes from the Aztec name for a drink based on the seeds of the cocoa tree. The drink was hot (due to the pepper it contained), bitter in taste and was called “chocolatl”, which means “bitter water” in Aztec. The first to become acquainted with this drink were the Spanish conquistadors, who captured the ancient capital of Mexico, the city of Tenochtitlan, in 1519. They did not like the spicy, bitter “chocolatl”. But I liked its royal version, made from roasted cocoa seeds, ground with young corn grains, with the addition of honey and vanilla. The royal version of “chocolatl” delighted the Spaniards not only with its taste, but also with its tonic effect. The recipe for the royal “chocolatl”, as well as cocoa seeds, called “beans” by the Spaniards in appearance, were presented by the leader of the conquerors Cortes as a gift to the King of Spain. Cocoa beans and the recipe for the drink eventually (in the 17th century) came to France and England. Moreover, chocolate remained the only drink until the 19th century. The technology for producing bar chocolate (“chewing chocolate”) was developed and improved in the 19th century by the efforts of the Swiss, Dutch, English and Swedes.

Since the 19th century, confectionery production in Rus' has been actively transforming from artisanal and artisanal confectionery production into industrial and factory production. This was facilitated by the emergence in Russia of its own industrial production of sugar from beets. The discovery of a method for producing starch syrup by the representative of the Russian Academy of Sciences, Kirchhoff, also played a certain positive role. In 1840, a confectionery factory of the trading house “Ivanov N.D.” appeared. and sons." In 1843, a confectionery factory was opened by the Abrikosov family, talented Russian confectioners. However, most of the confectionery factories in Russia in the second half of the 19th and early 20th centuries were built and owned by foreigners. The total production of confectionery products in Russia by 1914 reached 109 thousand tons.

After the October Revolution, large confectionery factories were nationalized. During the Civil War, the confectionery industry declined. Its restoration and renovation began in 1922. Ten years later, in 1932, the All-Union Research Institute of the Confectionery Industry was created. Its employees began actively studying the processes underlying the technology of various types of confectionery products, as well as developing mechanized and automated methods for their implementation. As a result of the restoration and renewal of the confectionery industry, the production of confectionery products in the pre-war 1940 reached 790 thousand tons. During the Great Patriotic War, a significant part of the confectionery enterprises was destroyed. Their restoration and renewal were again required. The production of confectionery products in the post-war years gradually reached pre-war levels and eventually surpassed them.

Thus, in 1960, the volume of products produced by the confectionery industry was already 1.75 million tons, and in 1985 - 4.3 million tons. The transition to market relations that began after 1985 led to a weakening of the position of the domestic confectionery industry and an increase in the share of imported confectionery products. A decline in production followed: for example, in 1998, the production of confectionery products decreased by half compared to 1990. At the end of the 90s of the last century, the situation began to change for the better - there was some growth in the production of confectionery products, and the share of imported products decreased.

Today, the confectionery industry is again faced with the task of revival and renewal, which will have to be solved by both current and future generations of engineers.

Based on extusur.net materials