CALCULATION OF THE WORKING FORMULATION OF SUGAR COLOR
Table 2
Sugar color recipe
W=22,0%
Name of raw materials
|
Mass fraction, %
|
Consumption of raw materials
|
Per 1 t of finished products, kg
|
For loading, gr
|
In natura
|
In BC
|
In natura
|
In BC
|
Layered sugar
|
99,85
|
867,97
|
866,67
|
Calculate
|
Calculate
|
Total
|
-
|
867,97
|
866,67
|
Calculate
|
Calculate
|
Exit
|
78
|
1000
|
780
|
150
|
Calculate
|
TECHNOLOGY OF PREPARATION OF SUGAR COLOR
The suspended sugar is loaded into a ladle, moistened with boiling water and placed on a heated tile (heating should be maximum). When heated, the sugar is mixed with a wooden spatula with a long handle, while it melts and gradually turns into a dark brown mass. At the end of the melting process, boiling water is added in the amount of 40% by weight of sugar. Water is poured into 68 portions, as a rapid reaction of foaming and mass ejection from the container can occur.
To reduce foaming, fat is added in an amount of 0.8% by weight of sugar. When mixing, it is necessary to be careful and use a spatula with a long handle to protect against splashes of hot color. The readiness of the sugar color can be determined by applying a smear with a wooden spatula on a sheet of white paper: the color of the strip should be dark brown.
The finished color is removed from the tile and poured onto a marble slab, pre-lubricated with vegetable oil. The prepared sugar color is analyzed.
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