Laboratory work 1 Calculation of the recipe, preparation, and analysis of natural food coloring (caramel color) E150a


CALCULATION OF THE WORKING FORMULATION OF SUGAR COLOR


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food additives laboratory 1

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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