General classification of stuffed caramel. Commodity science of sugar, honey, confectionery

10.09.2021 Restaurant notes

The current main standard for caramel products is GOST-6477-88 “Caramel. General technical conditions. ”, Entered into force on July 1, 1984, provides for the classification of caramel according to several criteria.

Depending on the recipe and preparation method, caramel is classified into candy, with fillings, milk (candy and with fillings), soft, fortified, medicinal. According to the method of processing the caramel mass, caramel can be with a stretched shell, with veins and with stripes. According to the number of fillings and their location, caramel is produced with one or two fillings, with a filling, layered with caramel mass.

Lollipop caramel is prepared only from caramel mass. Produced in the form of bars, cubes, cylinders: wrapped (Duchess, Mint, Teatralnaya, Barberry and others); in the form of tablets with several pieces wrapped in a tube (Sport, Tourist and others); curly with or without a stick holder (Curly, Tulips, Petushki, Chupa-Chups and others); open (without wrapping) in the form of very small items (Montposier, Gem, Colored peas and others); caramel sticks are produced in the form of a bunch of thin empty tubes fastened together (wrapped or without wrapping, with or without filling) (Appendix K).

Caramel with fillings consists of a shell made of caramel mass and a filling. Caramel is grouped by type of fillings:

With fruit and berry fillings, a homogeneous mass obtained by boiling mashed fruits or berries with sugar and various additives (Fruit and berry bouquet, Apple, Lemons, Traffic light, Punshevaya and others).

With liqueur fillings made by boiling sugar-treacle syrup with the addition of alcoholic beverages and flavorings (Likernaya, Spotykach, Zubrovka, Stolichny and others).

With honey fillings, which are boiled sugar syrup with the addition of honey and various additives (Golden Hive, Bee and others)

With fondant fillings - a fine-crystalline mass obtained by churning boiled sugar-treacle syrup with the addition of flavoring and aromatic substances (Fondant, Bim-bom, Lemon, Dream and others).

With milk fillings - sugar syrup boiled with milk and other additives: coffee, cocoa products, fruit and berry semi-finished products (Raspberry with cream, Milk, Rion, Popular and others).

With nut (prominovy) fillings, which are obtained by grinding roasted kernels of nuts or oil seeds with sugar (Crabs, Yuzhnye, Baikal, Oreshek and others).

With marzipan fillings - prepared by grinding unroasted kernels of nuts or oil seeds with sugar or hot syrup (Marzipan, Fantasy, Morning, Kolobok and others).

With butter-sugar (refreshing) fillings, consisting of powdered sugar and coconut oil with the addition of butter or menthol (Refreshing, Polar, Snowball, Freshness and others).

With whipped fillings - a foamy mass obtained by whipping boiled sugar-syrup with egg whites or other foaming substances with various additives (Red poppy, Amber, Lakomka and others).

Caramel is also made with jelly fillings, similar to jelly marmalade, with the addition of fruit and berry puree, with chocolate with the addition of cocoa products, with corn - from fried corn flour with the addition of sugar, fat, cocoa products and more.

Milk caramel is obtained from milk caramel mass by boiling sugar syrup with milk. Caramel color from cream to brown. Can be lollipop and stuffed (Buratino, Cheburashka, Skazka and others).

Soft caramel is produced with glazed chocolate or fat glaze. The caramel shell has a soft consistency due to the absorption of moisture from the filling (Moskovskaya, Druzhba, Zagadka, Babaevskaya and others).

Fortified caramel is produced in candy and with fillings with the addition of vitamins C and B (Hike, Sportivnaya, Berezka, Zvezdochka and others).

Medicinal caramel is produced in candy and with fillings, with the addition of seaweed powder, menthol, eucalyptus or anise oil, potassium iodide (Menthol lozenges, Aniso-menthol, Montposier candy with seaweed and others).

The caramel mass, from which caramel is created, regardless of its type, contains the following components: sucrose (58%), dextrin, glucose, maltose and fructose. The dislike of caramel on the part of healthy food lovers is mainly due to the high content of sucrose in it. There is nothing to be surprised at, since sugar and molasses are the main ingredients in the production of caramel mass. Recently, however, some manufacturers have begun to use Isolmate as a sugar substitute. This approach to production eliminates caramel from almost all disadvantages. For example, Isolmate caramel protects teeth well from tooth decay and contains half the calories of regular sugar caramel. In addition, such caramel can even be consumed by people suffering from diabetes mellitus, or adherents of dietary nutrition.

The advent of isolmate-based caramel gave rise to the idea of creating caramel with additional beneficial properties. Therefore, besides the fact that caramel can be harmless, it can also be useful. For example, caramel, enriched with vitamins or caramel with phyto-supplements, such as propolis, mint, sage, wormwood, which carry a wide range of useful substances to the human body. Some have a strengthening or anti-inflammatory effect, the latter soothe and relieve pain, and a third help with coughs and bronchitis.

Recently, caramel on a stick has become very popular, both among children and adults "Chupa-Chups". The history of "Chupa-Chups" originates in Barcelona, the birthplace of Christopher Columbus and Salvador Dali, in the middle of the 20th century. The grandson of a large businessman gets the right to manage the company of his grandfather Granja Asturias. Within a few years, the company begins to flourish. It was then that Enrique Bernat, that was the name of this young man, makes an unexpected and at the same time fateful decision. His company, which produced about two hundred types of products, begins to produce another type of caramel (Appendix P).

The research of a special firm helped him to take such a step. It turned out that at that time no one had yet produced caramel specifically for children. The main difference between Enrique's caramel was the way it could be eaten. Usually, all children, after they ate caramel, got sticky hands, and they, without hesitation, wiped them on their clothes. The caramel that Enrique was going to create was on a stick, and it could be sucked, as if holding it on a fork without getting your clothes dirty.

Enrique called his caramel Chups, and at first it only had seven flavors: strawberry, lemon, mint, orange, chocolate, coffee with cream and strawberry with cream.

In 1961, the caramel was renamed "Chupa-Chups".

At present, the "Chupa-Chups" caramel pleases us with its novelties - it is caramel with new tastes, with toys, with chewing gum inside, with soft caramel inside. The assortment of Chupa-Chups caramel is growing every year.

Some new types of caramel:

Spring - the form of balls, glazed with chocolate glaze, milk filling.

Ivolga - whipped filling, such as caramel Bird's milk.

Cheburashka - with milk and cream filling.

Gnomes - whipped filling.

Hockey - milk and chocolate filling.

Eaglet-milk filling tastes like Mu-Mu.

Svetlana - carrot-apple filling, pillow-shaped or elongated-oval.

Serpentine - candy caramel, has the shape of a pencil.

The variety of the assortment range of caramel products is growing every year, more and more new types of it appear. The old ones are replaced by new types, caramel is becoming more delicious, and most importantly useful.

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Introduction

Confectionery products are sweet products with a pleasant taste and aroma, beautiful appearance, high nutritional value, and good digestibility.

Confectionery products are divided into two groups: flour and sugar.

Flour confectionery products include cookies, gingerbread cookies, waffles, cakes and pastries, muffins, rum babas, rolls, etc.

Sugar confectionery products are characterized by a high content of simple sugars (glucose, fructose, sucrose, lactose), which give them a high degree of sweetness. Along with simple sugars, they contain non-starch polysaccharides (hemicelluloses, pectin, agar, etc.), which give them biological value. Therefore, the consumption of this group of goods contributes to the enrichment of the human body not only with individual sugars necessary to replenish human muscle energy, but also with minor sugars used for the synthesis of various cellular structures. That is why when carbohydrate metabolism is disturbed in the human body, he always wants to eat something sweet.

Sugar products include fruit and berry products, chocolate, cocoa powder, caramel, sweets, toffee, dragee, halva and oriental sweets such as caramel and sweets.

In this course work I will consider caramel products.

Today on the Russian market you can find the entire palette of caramel products: simple candy caramel without filling (such as "duchess" or "barberry"), caramel glazed with chocolate, as well as caramel with various

m fillings: fruit, milk, liqueur, chocolate-nut, jelly, honey. The fashion for a healthy lifestyle and the desire to buy healthy products has caused the emergence of caramel with "therapeutic and prophylactic herbal supplements."

In addition, for consumers of packaged caramel, one of the purchase motives is a surprise, a toy - among adults there are not so many fans to play (adults often buy such caramel for a child's gift).

Domestic enterprises operating in this market segment produce mainly bulk caramel. These products are not branded. Many confectionery factories produce caramel such as "Barberry", "Duchess", "Teatralnaya". This approach is holding back the more active development of the confectionery industry in Russia. Our confectionery enterprises are characterized by the absence of a competent marketing policy for creating, promoting brands and studying the market for this purpose, which makes it difficult for them to make the right marketing decisions. Foreign companies, on the contrary, are making a lot of efforts to promote on the Russian market widely known brands of caramel (dragee) in packaging, they conduct marketing research to study the characteristics of consumer behavior of Russians. The result is the widespread popularity of imported caramel in packaging among the population.

The purpose of writing this course work is to analyze the assortment, to determine the quality level of caramel.

The research tasks are - to study raw materials, production features, quality requirements, caramel defects, conditions and shelf life of caramel.

The prospects for the confectionery market in Russia are associated with the fact that their per capita consumption in our country is about two times lower than in industrially developed countries.

1. Chapter 1. Nutritional value and factors determining it

Caramel is a confection made from caramel mass with and without filling.

The nutritional value of caramel is due to the high content of carbohydrates (77-95%), fats (0.1-11.9%), proteins (0.1-3.4%), sugars (7-75% with filling and 96% candy ) a small amount of minerals (K, Ca, Mg, P, Fe). The caramel mass consists mainly of carbohydrates. Fillings are varied in composition and properties, in addition to sugars, they contain fats and proteins. Caramel also contains aromas and food acids. Most types of caramel are poor in vitamins, since they are absent in the main raw materials and are destroyed when heated under the influence of high temperatures during the production process. Caramel products are characterized by low moisture content and contain a small amount of fiber, which determines their high calorie content and digestibility. Energy value of 100 grams of caramel is 398-446 kcal. The chemical composition and nutritional value of caramel are presented in table 1.

Table 1. - Chemical composition and nutritional value of caramel (percentage)

Caramel group	Carbohydrates	Organic acids	Caloric content,
	Total number	Including sugar
Ledintsovaya without filling
Caramel with filling: Fruit
Liqueur

Fondant
Refreshing

Marzipanova
Chocolate nut

Chapter 2. Classification and assortment of caramel

Caramel products are classified mainly by the presence or absence of filling in them, by its types, the presence or absence of wrapping and protective surface treatment. Certain varieties differ mainly in the types of raw materials used (mainly for fillings), in the ratio of their quantities, in flavoring additions.

According to the recipe and method of preparation, caramel is divided into candy and with fillings.

A wide assortment of caramel is achieved by imparting various aroma, taste, color, shape, finish to products, and the introduction of various additives. However, the largest share belongs to products with fillings (with fruit and berry and dairy).

Lollipop caramel is produced in the following assortment:

oval or padded- "Duchess" - green caramel with pear flavor, Mint, Vzletnaya, Teatralnaya - colorless caramel with mint and vanillin aroma, “Golden”, “Radiant”, “Barberry”, “Grilled”;

monpensiercandy - small curly candy caramel without wrapping. They produce glossy monpensier - "Colored peas"; sprinkled with sugar - "Theater peas"; without protective surface treatment - "Lemon crusts," Orange crusts "," Idinka "," Malinka "," Currant "," Caramel in cocoa "," Mint peas ";

tableted -"Sport", "Tourist";

curly -"Cockerel on a stick", "Tulip on a stick", "Chupa chups" (fruit, coffee, tropical, etc.);

medicinal and fortified - "Caramel with β-carotene", "Sib-

rskaya "(with phyto-additives), ekamentol, anisomenthol, with sea salt and others -" Eucalyptus + mint "," Anise + mint "and others.

For production mint caramels use a filling of high humidity, due to which the moisture is redistributed between the filling and the shell and gives the latter a soft consistency. Soft caramel is produced with glazed chocolate glaze - "Moskovskaya", "Stolichnaya", "Zagadka".

Caramel gems represents small cylindrical pieces of caramel without wrapping, along the entire thickness of which there are stripes and veins of multi-colored caramel mass, forming some kind of pattern in the cross section of the cylinder.

Caramel with fillings is very diverse. Fillings are prepared mainly in two ways: by boiling raw materials (fruit and berry, fondant, liqueur, milk, honey, jelly) or by grinding and mixing raw materials (marzipan, nut, oil and sugar, from cereals and legumes).

Caramel with fillings. Its range is very extensive:

fruit and berry - a homogeneous mass obtained from mashed fruits and berries, boiled with sugar and molasses and various additives: "Apricot", "Orange", "Lingonberry", "Cherry", "Victoria", "Pear", "Strawberry", "Lemon", "Citrus", "Fruit and berry bouquet", "Apple", "Cranberry" , "Gooseberry", "Punch", "Black currant", "Apricot branch", "Plum", "Crocus", "Sunny Beach";

fondant- fine-crystalline mass obtained by whipping boiled sugar syrup with various additions: "Lemon", "Dream", "Orange", "Severyanka", "Fairy", "Fontanka", "Ogonyok", "Basketball", "Flashlights", Bim-Bom;

dairy- sugar syrup boiled with milk and various additions: "Molina with cream", "Strawberry with cream", "Creamy", "Attraction", "Mu-Mu", "Legend", "Birdie";

liquor- boiled sugar syrup using alcoholic beverages and other additives: Benedictine, Likernaya, Cranberry, Studencheskaya, Rumovaya, Orange liqueur, Southern liqueur, Milk with coffee, Chocolate -cognac ";

honey- boiled sugar syrup using natural honey and various additions: "Golden Bee", "Bee", "Honey pillow", "Bear", "Medunitsa";

marzipan- a homogeneous mass obtained from pounded unroasted nut kernels or oilseeds mixed with sugar or hot syrup: "Goldfish", "Marzipan", "Nut", "Fantasy";

nutty- a homogeneous mass obtained from pounded roasted nut kernels or oilseeds mixed with sugar: "Yuzhnaya", "Takhinnaya", "Baikal", "Crabs", "Peanuts", "Walnuts";

butter-sugar(refreshing)- a mass of powdered sugar mixed with coconut oil, with a refreshing taste: "Snowball", "Polar", "Northern Lights", "Freshness", "Cooling";

whipped- a mass, beaten with egg white or with other foaming substances: "Red poppy", "Mosaic", "Yantar", "Lakomka";

chocolate-nut- a mass of cocoa products and sugar or a nut mass with the addition of cocoa products: "Crow's Feet", "Crayfish Tails", "Rachki", "Bon-Bon", "Golden Sunflower", "Siberia", "Bambi", "Red October";

from cereals, legumes and oilseeds- a homogeneous mass obtained from flour or grains from cereals, legumes and oilseeds, with the addition of sugar, fat, cocoa products, etc.: "Kherson";

double- “Bird's milk”, “Oktyabrskaya”, “Moskovskie Zori” (chocolate-nut and whipped), “Erevanskaya” (chocolate-nut and liqueur), “Petushok” (chocolate-nut and marzipan), “Carmen” (refreshing and fruit and berry);

with soy fillings - "Cock's combs" (produced by the enterprises of the industrial cooperation system);

Caramel straw - it happens without filling and with filling, without wrapping and in wrapping. It looks like a bundle of thin hollow tubes or with a filling; it is obtained from the caramel mass by repeatedly pulling the strips and folding them in the form of a tube (with or without filling).

Among the unconventional types of products, attention is drawn to aerated porous caramel on a gelatin basis.

Depending on the method of processing the caramel mass, it is made: with an unstretched shell, with a stretched shell; with veins, stripes.

Caramel, depending on the protection of the surface, is divided into closed and open. Open caramel, depending on the method of protective surface treatment, is divided into: glossy, coated, sprinkled, glazed with chocolate or fat glaze.

Closed caramel can be produced: wrapped in a label, in foil, wrapped in several pieces in tubes, in tin, glass or plastic, or other small boxes.

Caramel, depending on the number of fillings and their location, are made: with one filling; with two fillings; with filling, layered with caramel mass.

Every year the assortment of caramel becomes more diverse and is able to satisfy the requirements of all consumers.

Chapter 3. Factors shaping the quality of caramel

Caramel is a confectionery made from caramel mass with and without filling.

Rice. 1. Technological scheme for the production of caramel.

The caramel mass is prepared by boiling sugar syrup. Molasses (or invert) is used as an anti-crystallizer. The finished caramel mass is cooled, dyes, acids and aromatic essences are added to it, after which it is minced to evenly distribute the additives, and then fed into a rolling machine to form a caramel loaf. When preparing caramel with filling, filling is introduced into the caramel loaf. The caramel strand leaving the machine with (or without) filling inside passes through a rope-pulling device, which pulls and calibrates it to the required diameter. In the caramel stamping machine, the rope is molded and cut into individual pieces. The molded caramel is subjected to glossing, sprinkling or wrapping, packaged in boxes or boxes and sent to the expedition.

The caramel mass contains up to 23% of reducing substances with high hygroscopicity. To prevent the caramel from getting wet during storage, its surface is treated.

The main types of raw materials for the manufacture of caramel: sugar, molasses, honey, fats, cocoa powder, milk and dairy products, eggs and egg products, nuts, fruit and berry semi-finished products, flour, flavoring and aromatic additives, chemical leavening agents, etc.

Sugar is used in the form of refined granulated sugar or aqueous solution (syrup). Sugar syrup coming from sugar refineries is pure sugar, when granulated sugar arrives at the factory, all documentation and physical and chemical indicators are checked. Granulated sugar is delivered to the confectionery factory in a container (in bags) to the warehouse. It is also stored in bags (containers) with a moisture content of no more than 0.14%. Before being fed into production, granulated sugar is sieved through a sieve and subjected to magnetic cleaning to free it from ferro-impurities.

In the production of sugar confectionery, molasses is used as an anti-crystallizer. Acceptance of molasses is carried out as follows:

The starch syrup is taken in batches;

Acceptance is carried out on the basis of a quality document, which must contain: the name of the product, its type and grade, batch number, batch weight, date of production, analysis results, designations of this standard;

To determine the quality, a sample is taken from a batch of molasses;

If unsatisfactory results of the analysis are obtained for at least one indicator, a repeated analysis is carried out on a double sample from the same batch;

Periodic check of the content of toxic elements by the manufacturer at least once a quarter. If toxic elements are found above the MPC - at least once every ten days until the required quality level is restored.

Molasses is transported by all types of transport in accordance with the rules for the carriage of goods in force for this type of transport. It is protected from exposure to sunlight, the shelf life is one year from the date of production.

For the preparation of caramel with filling, fats are used, which are structure-forming in most products. At the same time, they contribute to an increase in the nutritional value of products. In the production of caramel fillings, cocoa butter is used, obtained from cocoa beans.

Milk and dairy products are widely used: natural milk, condensed milk (with and without sugar), dry milk, etc .; natural eggs and egg products: melange, egg powder, egg white, yolk, etc.

Eggs are introduced in the production of flour confectionery, egg white - in the production of marshmallows, marshmallows, whipped candies and other products as a foaming agent. Milk is stored in special barrels (container storage).

In the production of sweets, fillings, chocolate and flour products, nut kernels are added (peanuts, hazelnuts, walnuts, etc.).

For the production of fruit and berry fillings, marmalade, marshmallow and some other products, fruit and berry raw materials are used in the form of semi-finished products (mashed potatoes, alcoholic berries, etc.)

To give confectionery a sour taste, food acids are used: tartaric, citric, lactic and malic acids. As aromatic additives, natural (natural essential oils) and synthetic (essences) aromatic substances are introduced into confectionery products.

In addition, they use such types of raw materials as disintegrants, gelling agents, food colors, emulsifiers, preservatives and others.

All raw materials supplied to the enterprise are sent either immediately to production or to warehouses, but before that they are checked for quality. Warehouses are ventilated. They maintain a certain temperature and humidity so that raw materials and semi-finished products do not deteriorate. Raw materials are stored in these rooms on racks and pallets. Delivery of raw materials to warehouses and workshops is carried out by machines. Loading and unloading - manually or with a forklift.

1. Raw materials are taken to the workshop with the analysis of a chemical laboratory.

Before being put into production, it undergoes an organoleptic test.

2. Raw materials are released from containers under the following conditions.

Bags with sugar, kernels and other bulk materials are pre-cleaned with a brush and carefully ripped apart along the seam. The ends and breaks of the twine are removed and collected in a special collection. Remains of sugar and other raw materials are removed by lightly shaking the empty bags from their inner surface in an inverted form, seam up.

Barrels with raw materials are cleaned from the surface and washed with water, especially the bottom and chimes, before being sent to production workshops or before being emptied of the contents. When opening the barrels, it is necessary to ensure that no wood particles, nails and other foreign objects get into the raw material.

Raw materials are removed from the container in a specially designated place, isolated from production areas. At the same time, make sure that no foreign objects fall into it. Containers with nuts are delivered to the shop only in a cleaned form and in an amount not exceeding the daily requirement. Released containers are immediately removed from the premises.

Before opening, metal cans with raw materials are washed with warm water and wiped dry. They are opened with a special knife and at the same time make sure that no pieces of metal get into the raw material.

Raw materials in glass containers are taken out of the boxes in a specially designated place, isolated from production areas. When opening the boxes, all bottles are examined, broken, cracked ones are removed. Whole, undamaged bottles are washed and wiped dry, after which they are handed over for opening, taking all precautions so as not to damage the edges of the neck of the bottles and prevent glass and other foreign objects from getting into the raw material.

When unpacking, solid fats are carefully inspected and in case of surface contamination or mold, they are cleaned to remove the contaminated layer.

3. Eggs intended for production are washed with clean water to remove dirt, disinfected with secondary washing with water. When eggs are knocked out, measures are taken to prevent the shells from entering the knocked out eggs.

The frozen melange is pre-thawed.

4. All raw materials and syrups are freed from mechanical impurities, for which bulk species are sieved, and liquid species, or raw materials used in production in the form of thick solutions, are filtered or wiped. The following materials are used as sifting and filtering materials: metal wire mesh, metal stamped mesh, special silk cloth for sieves, gauze and cloth.

Molasses and honey are preheated before filtration to reduce their viscosity to a temperature of 40-45 ° C. Solid fats are filtered when melted. Dry egg powder is mixed with water. Fruit and berry puree and pulp entering in a barrel container should be passed through a pulper or wiped by hand on grates. Fruit and berry blanks with a thick consistency are wiped through a sieve after preliminary dilution with sugar syrup and heating. Glazing machines are equipped with glass filters (for filtering the glaze).

5. Bulk raw materials (sugar, starch, nuts, etc.), if necessary, are passed through a magnet for cleaning from metal, ferromagnetic impurities (metal dust, scale, small particles from equipment), as well as from accidentally falling metal objects.

Electromagnetic separators are used as magnetic catchers.

6. Nuts and other kernels are passed through a sorting machine or sorted by hand to remove foreign objects.

7. Sulphitated fruits and berries (pulp) undergo desulphitation by heating them in open digesters with stirrers or in special closed scalders. Simultaneously with the desulphitation of the pulp, its softening also occurs, after which the scalded mass is wiped on a pulp through a mesh to remove particles of the skin, seeds, stalks and seeds.

For wiping fruits with pits, KP brand stone-separating wipers are used.

8. Apple or fruit and berry purees, in the case when the cooking mode does not provide complete removal of sulfurous acid, is first desulfurized in a vacuum stainless steel apparatus, after which it is wiped on a wiping machine. The applesauce is desulfurized under vacuum by blowing steam through a layer of puree.

9. When fresh milk arrives in large quantities that exceed the daily requirement, it is stored in a specially equipped refrigerating chamber. During the storage of milk, the laboratory must control its acidity.

Whole or skim milk powder is preliminarily dissolved in water based on fresh milk. The resulting mixture is passed through a mesh wiper to separate lumps or incidental foreign matter.

10. Before supplying raw materials to production, they are weighed on various scales or measured with special measurements, or dosed with continuously operating dispensers.

The technological scheme (Fig. 1) of caramel production consists of the following main stages:

1. Preparation of sugar-treacle syrup

2. Getting caramel mass

3. Processing of the caramel mass (cooling, acidification, aromatization, prominking and pulling the caramel mass)

4. Cooking fillings

5. Forming caramel

6. Cooling caramel

7. Wrapping caramel or protective treatment of its surface (sprinkling, glossing, panning, chocolate glazing).

8. Packaging and packaging of caramel.

Preparation of sugar-treacle (caramel) syrup

Caramel syrup can be prepared in the following ways.

1.With the use of continuous equipment:

a) by dissolving sugar in a water-treacle solution under pressure, without an intermediate stage of preparing a sugar solution, while simultaneously evaporating excess moisture;

b) by mixing a pre-prepared sugar solution with molasses, followed by boiling the recipe mixture to a given syrup moisture content and without boiling the mixture.

With a periodic method of preparing caramel syrup, the sugar solution is boiled down. At the end of boiling, molasses is introduced, preheated to a temperature of 40-50C and filtered through a mesh with cells with a diameter of 3 mm. It is loaded into the dissulator by weight or by volume. In the case when the sugar solution is prepared separately, in another dissulator, it is loaded into the second dissulator by weight or volume. In both cases, after adding the molasses to the sugar solution, the entire liquid is brought to a boil to achieve an even distribution of the molasses in the syrup. It is recommended to use dissipators with stirrers.

The finished caramel goes through a filter with meshes with a mesh diameter of 1.5 mm and is fed to the caramel cookers.

Getting caramel mass

Caramel syrup is boiled down to a caramel mass in a continuous vacuum apparatus with a portable evaporator chamber, with a capacity of 500 and 1000 kg / h. Caramel syrup from the storage tank enters an individual tank with a vacuum apparatus, designed for 10-15 minutes. The caramel syrup is pumped into the coil cooking columns, which can be removed from the chambers at a great distance.

The finished caramel mass is unloaded from the vacuum apparatus every 1.5-2 minutes. using an automatic unloading machine. The candy mass is discharged directly onto the cooling table.

To obtain a mixture of caramel of various colors, the dyes and the corresponding essences should be changed at regular intervals. For this, dispensers are mounted in groups. The number of dispensers in each group corresponds to the number of colors in the caramel mixture. The change of dyes and essences is carried out by switching on a particular group of dispensers.

Processing of caramel mass:

Cooling caramel mass.

The caramel mass is cooled on cooling machines - two-roll with a rotating drum. The caramel mass from the cookers periodically or continuously enters the receiving funnel of the cooling machine, from which it comes out with a continuous tape of a certain width and thickness through the gap between the rotating water-cooled rollers. Moving along the lower roller, or along a rotating drum, and then along an inclined cooling plate, the caramel tape gradually loses heat due to contact heat exchange. At the same time, a crust forms on the lower surface of the mass, which promotes its advancement and prevents the mass from sticking to the cooling machine. Before starting work, the receiving funnel is lubricated with vegetable oil or special grease, and the rolls, drum and plate are wiped with talcum powder. Tempering the mass on a cooling machine is achieved by changing the separate supply of water to the cooling plate and the drum, by changing the thickness of the caramel strip within 2-6 mm and the width of the layer. The thickness of the belt is manually adjusted by means of helical handwheels, by changing the gap between the rollers of the receiving hopper, or the receiving hopper and the rotating drum. The width of the candy strip is within 250-400 mm, depending on the capacity of the lines, is determined by the length of the gate of the receiving funnel of the cooling machine, but it can also be adjusted with a screw gate. When working on 50% molasses, the thickness of the mass layer should be no more than 6 mm. The duration of cooling the mass on the cooling machine is 20-25 seconds. The temperature of the chilled mass, regardless of the temperature of the mass coming from the cooker, should be within 88-92C. During the operation of the cooling machine, the rotating rolls and the drum should not heat up (the temperature of the leaving water may be 3-4C higher than the initial temperature of the cooling water). The temperature of the outgoing water from the inclined slab should be no higher than 35C. The initial water temperature, in order to avoid dew loss on the cooling machine, as a result of which adhesion of the mass occurs, should not be lower than 3-4C.

Acidification and aromatization of the caramel mass.

At the plant, prescription additives (crystalline acid, alcohol essences and aqueous solutions of dyes) are fed from continuously operating dispensers to a caramel belt passing along the plate of the cooling machine. In the lower part of the plate, the caramel mass is wrapped by swinging grooves in a multilayer rope, which comes out from the cooling machine between the rotating prominal gear and the pulling drum, which maintain a uniform advance of the caramel mass at a speed of 5.5 m / min. When the caramel tape is wrapped, all the prescription additives end up in the caramel mass, after which it becomes possible to wash it and pull it on a pulling machine for further distribution of acid and essence in it. When using a disc dispenser for crystalline acid, the mass flow rate is regulated by changing the distance between the outlet of the conical hopper and the receiving platform within 8-10 g / min. When using disc dispensers for essences and dye solutions, the amount of dispensed liquid is changed by means of a screw groove device adjacent to the lateral surface of the disc.

When producing fortified caramel, the prescription amount of vitamins is pre-mixed with citric acid. The temperature of the caramel mass with the introduction of vitamins should not exceed 95C. This stops the air blowing to avoid spraying.

It is allowed to add crumbs and individual particles of the caramel chain (without filling) to the caramel mass, in an amount of no more than 2 kg per 18-20 kg of mass.

After kneading, the mass is removed with a metal scraper from the cooling table and moved to nearby metal tables or marble and granite slabs, where it is additionally cooled with air for 2 minutes. up to a temperature of 80-85C. After that, the mass is punched out and pulled on a pulling machine.

Prominka caramel mass.

The mass is perforated in order to evenly distribute all the additives in it, completely soften the introduced waste, remove air bubbles and give it a uniform temperature throughout the entire thickness. The process of blooming consists in repeatedly turning the caramel layer and kneading it so that the lower layers of the mass are wrapped inward.

In the semi-mechanized method, a periodic-action prominal machine is used, which consists of a rotating circular hollow table, a hollow toothed roll and a tipping device. Cooling water is supplied to the internal cavities of the table, roll and tipper. After repeated passing of the mass through the roll, it is cooled to a temperature of 75-80C.

To protect the caramel mass from the formation of a solidified crust on its surface during further processing, the mass is transferred to a "warm" table, heated by waste steam or hot water.

Pulling out the caramel massby pulling machine.

When making caramel with an opaque shell, the caramel mass is drawn on a pulling machine of planetary action. As a result, it is saturated with air and mixed with prescription additives. The stretched mass is penetrated by thin air capillaries, due to which it, in comparison with the stretched - transparent mass, has a more developed surface of contact with air. In the process of stretching the mass, its color changes, and its density decreases. The mass acquires a silky appearance and fragility.

A continuously operating pulling machine is used, in which the mass loading, its advance, repeated stretching and folding on planetary-moving fingers and unloading from the machine are combined. The processing time of the mass is 1-1.5 minutes. and up to 2 min. - for the production of caramel Straws. In the process of processing on a pulling machine, the mass is additionally cooled by 3-50C. The caramel mass from the pulling machine should be fed in a continuous flow to the belt conveyor, which transfers it to the rolling-filling machine. To eliminate the possible excess mass on the pulling machine, which disrupts the flow and uniformity of pulling, it is necessary to regulate the mass consumption on the cooling machine by changing the thickness and width of the layer. At the same time, you should regulate the supply of syrup and heating steam to the caramel cooker.

Getting a caramel loaf and calibrating the rope.

On production lines, the caramel mass after the pulling machine, or after the corresponding padding with special gears, at a temperature of 70-80C, is continuously fed by a belt conveyor into a rolling-filling machine, where the loaf is rolled up by rotating the cone of the spindle rollers. The rotation of the spindles is carried out either only in one direction clockwise, or with alternating switching of rotation in one direction or the other. Unidirectional rotation is imparted by the spindles, usually when working with a filling. When making caramel with fillings, all fillings (except for butter and sugar) are fed into the filling. Mechanized feeding of thick fillings (chocolate-nut and praline) is possible after thinning them with lecithin, in the amount of 0.3-0.5% by weight of the filling.

Before loading the caramel mass, the filling machine is heated with steam, and the outer surface of the filler tube is lubricated with vegetable oil. The filler tube is warmed up before starting work with the filling itself, the temperature of which for this purpose should be 5-7C higher than the working temperature of the filling. Then the temperature of the filling is set within 60-65C for the summer period and 65-68C for the winter. The fillings are pre-tempered in temperature-controlled machines.

After the first portions of the caramel mass completely cover the filler tube, adjust the filler taps and turn on the pump to supply the filling to the caramel loaf.

The fillings are fed into the filling accumulator from temperature machines by a pump - along a circular line. A filter with a mesh diameter of 5 mm is installed in the filler funnel. The end of the caramel "loaf" is sprinkled with talcum powder, pulled away and part of it, without filling, breaks off, and the rope filled with filling is fed into a sizing-stretching machine, where it is calibrated to a given diameter by a system of vertical or horizontal rollers. Upon leaving the sizing-drawing machine, filling it with filling is determined by touch. The unfilled end is cut off and the rope is sent to the forming machine. With a steady process in the rolling machine there is about 40 kg of caramel mass, while the diameter of the base of the caramel body is 220-250 mm. The amount of caramel mass in the rolling machine serves as the main indicator for regulating the mass consumption on the cooling machine.

With a decrease in the load of the rolling machine below the specified amount, the width of the caramel strip is increased by the lateral screw gate of the receiving funnel, and with an increase in the load, it narrows.

In semi-mechanized production, layers of caramel mass are transferred from the "warm" table and placed in the rolling-filling machine manually. After the first layers completely cover the filler tube, the second layers are applied to them, so that the load does not exceed 50 kg.

Preparation of fillings

All types of fillings must meet the following requirements: fillings must not turn rancid, ferment, candied and dissolve the caramel mass, except for soft caramel varieties of the Moskovskaya type during caramel storage. The consistency of the fillings must be uniform and have sufficient viscosity to provide normal molding conditions at optimum temperatures.

Caramel molding

Various types of forming machines are used to form caramel from a rope: linear caramel-forming machines - for caramel of the "ball" shape, oval, elongated-oval, flat-oval, "brick", etc.:

Chain linear cutting - for caramel of the "cushion" shape, the elongated "cushion" and the "scapula" shape;

Chain caramel-forming rolling and roll - for caramel of the Eastern blend type;

Rotary caramel-forming - for caramel of various configurations and forms of "tablets";

Forming and wrapping units KFZ - for the simultaneous processes of molding and wrapping lollipop caramel and caramel with thick fillings;

Tablet machines - for caramel tablets;

Monpansein rollers - for lollipops, curly lollipops, lemon-orange peel candy caramel, etc.

The caramel rope is cut into separate products with replaceable cutting chains with a pitch of "14 and 16" mm (without platforms) and "16 - 18" mm (for chains with platforms). Cutting chains can be a different pitch as well. The candy cord, continuously supplied by the sizing-pulling mechanism, is guided through the bushing of the forming machine into the gap between the blades of the upper and lower cutting chains. The molded caramel is fed through the tray onto a narrow cooling conveyor in the form of a chain, the individual links of which are interconnected by thin bridges. The speed of movement of the forming-cutting chains must be matched with the speed of pulling the caramel rope and the speed of the narrow cooling conveyor. Before the caramel is molded, the chains are pre-lubricated with vegetable oil or special grease.

Cooling caramel

The molded caramel from the molding machines, in the form of a chain or individual caramels, is fed to a narrow belt conveyor, on which for 40-50 seconds. It is cooled by air to a temperature of 65-70C. Narrow conveyors are used with a cooling unit. The length of the conveyor is about 11 m. The material of the conveyor belt is a rubberized cloth, up to 11 mm wide. The speed of the conveyor is the same as the speed of the forming chains, because if the speed of the belt exceeds the speed of the chains, the caramel chain will stretch and the caramel will deform. If the speed of the tape is not enough, then the caramel chain will loop and stick together.

In semi-mechanized production, caramel is cooled on open vibrating conveyors with punching metal nets at the inlet and outlet for screening out caramel crumbs. Air for cooling the caramel is directed through the air ducts and through the distributors is supplied along the entire length of the conveyor. Throttle valves are installed on the air ducts to regulate the air supply. The caramel chain from a narrow conveyor falls on a swinging metal oblong chute with a lid, which breaks the chain into separate caramels and transfers them to a vibratory conveyor. The outlet of the chilled caramel from the conveyor is blocked by a flap. After cooling, the caramel is either transported to the places of consumption, or poured into trays, each with a capacity of about 15 kg. In the process of accepting caramel, defective caramel is taken into trays. Trays with caramel are placed on racks in stacks of 14 trays in height and then sent either for wrapping or for packaging. The consumption of cooling air on open vibrating conveyors is 8000-10000 m 3 / h. Caramel is cooled to a temperature of 40-45C. The cooling time is determined by the degree of filling of the conveyor.

Process air temperature is not lower than + 120C. In the summertime, this temperature can be obtained by using air conditioners or refrigeration units. In winter, it is recommended to mix the outside air with the inside air in the ventilation chamber and, if necessary, warm it up in a heater. At low air temperatures, the surface layer of the caramel is supercooled, resulting in a lot of breakage and, due to dew, the caramel may get wet. Relative humidity should not exceed 60%.

Caramel wrapping

The wrapping of caramel is made to protect it from the influence of ambient air, from mechanical damage, to ensure long-term storage, as well as to give the products a beautiful appearance. nutritional value caramel storage

Caramel is wrapped as separate pieces, a label with a roll-up, or with a foil and a roll. For labels and wrappers, label paper, waxed, parchment, parchment, glassine, transparent films - cellophane, food aluminum foil and other materials are used, the use of which is permitted by the Main State Sanitary Inspectorate of the Russian Federation. Single-color, multi-color, bronzed, etc. labels can be used.

Caramel is wrapped in automatic machines.

The paper used for wrapping is moisture-proof, which is ensured by waxing it. Paper for wrapping caramel with fatty fillings, in addition to being moisture-proof, must also be grease-proof, that is, it must not be salted. The best material is foil or cellophane.

Wrapping paper is flexible, resilient and tear-resistant. The ink on the labels does not transfer to the caramel. One-color, multicolor, bronzed, etc. labels can be used.

The caramel is transported to the wrapping machines by an oscillating distribution conveyor with a series of inclined feeder troughs with adjusting gates. Caramel from the conveyor goes along the grooves to the self-folding machines, from where it is fed along the corresponding slopes to the collecting belt conveyor of the dispensing conveyor. The latter transfers it to the next transfer belt. At the end of the collecting conveyor, defective caramel is selected. The caramel is fed by the transfer conveyor into the receiving hopper, from which, after weighing, it is packed into an outer container.

Protective surface treatment of caramel.

The purpose of caramel surface treatment is to create a protective layer that protects against environmental influences. The protective layer created by glossing or sprinkling caramel should be dense, impervious and non-absorbent. The finished caramel after processing should have a beautiful appearance. When the caramel is polished, a thin layer of crystallized sugar and a moisture-proof wax-fatty shell form on its surface, which simultaneously serves as a shine imparting agent.

The preparation of a wax-fat mixture is reduced to melting wax and paraffin, and introducing coconut oil into the melted mixture, or, in the absence of the latter, vegetable oil. Paraffin and wax are loaded into an open digester in a 1: 1 ratio. Coconut oil is added in an amount of 2 parts. The molten mass is thoroughly mixed and filtered through a sieve with 1 mm cells.

During production, caramel is glossy and sprinkled with sugar in a continuously operating apparatus. Caramel is loaded into the apparatus after separating the crumbs using a mesh of 450 X 500 mm and holes with a diameter of 12 mm. The oscillation amplitude of the tray is 30 mm. To divert defective caramel to the side, the tray is equipped with a side branch.

In the event of interruptions in the loading of caramel (stopping the forming machine), the apparatus continues to rotate, but the dispenser for sugar syrup is stopped and the supply of the latter is stopped until the caramel arrives. When the apparatus is stopped (during lunchtime), the feeding tubes of the dispensers are removed, the tube for the sugar syrup is thoroughly rinsed with hot water, and for the wax-fat mixture it is cleaned with a wire. Caramel in the device in the amount of 270-500 kg (depending on the productivity of the device) is glossy and completely unloaded.

After the lunch break, the start-up period is repeated again, as in the case of starting the apparatus at the beginning of the shift.

At the end of the shift, along with the above work, sugar syrup and wax-fat mixture are completely drained from the dispensers, through the drain taps. The sugar syrup dispenser is flushed with hot water while the pump is running.

Glossy caramel is packaged on a filling machine that prepares carton packs, weighs the caramel, fills the packs and seals them.

Sprinkle caramel with sugar. Caramel is sprinkled with sugar in the same continuously operating apparatus.

The finished caramel, after separating the crumbs and excess sugar, is transferred to the packaging.

Sprinkle caramel. Depending on the variety, the caramel is sprinkled with either granulated sugar or a mixture of powdered sugar with cocoa powder and cocoa shells. Caramel is loaded into a dragee boiler at a temperature not higher than 40-450C. After loading, the boiler is set in motion at a speed of 20-24 rpm. and the caramel is poured by hand from a measure with sugar syrup with a moisture content of 30%. With a more concentrated watering syrup, sugar crystallizes quickly, as a result of which a dry crust forms on the surface of the caramel, which does not have stickiness and does not retain granulated sugar.

The finished caramel is manually unloaded into trays, transferred to the hopper, or onto the receiving table and then packaged in containers. The last portions of caramel, when unloading from the boiler, are pre-sieved through a sieve to separate crumbs and excess granulated sugar.

Packaging and packaging of caramel

Open caramel without protective surface treatment and caramel after external design (wrapping, glossing, sprinkling) are packaged in an external container. Packing is done manually

Open caramel (monpensier, lollipop caramel, etc.) is packaged in an airtight container that protects the product from air access. Sealed containers are packed and labeled in accordance with the RTU.

Tin boxes and cans of various shapes, with tight-fitting lids, with a capacity of up to 4 kg, as well as waxed cans (cast containers) are used as sealed containers. Caramel is also packaged in packages made of heat-sealable cellophane and other polymer films.

Wrapped, glossy and sprinkled caramel is packed in corrugated cardboard boxes, plank or plywood boxes, as well as in plastic film bags. The used container is clean, dry, strong and free of foreign odors. When packing unwrapped caramel, the container should be covered with wrapping paper so that the paper covers the entire surface of the caramel. The board container is lined with paper and, if wrapped caramel is packed in it. The moisture content of the corrugated packaging should be no more than 12%.

Corrugated boxes are edged with tape. Containers are labeled in accordance with the RTU.

Supporting materials

To avoid sticking of the caramel mass, talc and vegetable oil are used as auxiliary materials in various sections of the caramel preparation. To lubricate the monpanance rollers, wax or a paraffin-rich fat mixture is used.

The main areas of application of vegetable oil for lubrication: pull-out bowls and an unloading nozzle of vacuum devices, a receiving container for caramel mass, a receiving funnel of a cooling machine, trollers for caramel mass, toothed rollers, a pulling machine, a filling tube of a rolling-filling machine, forming chains and rollers.

Allowable consumption of vegetable oil - no more than 1 kg / t.

The main areas of application of talcum powder for dusting are: cooling machine or cooling tables, belt conveyors, warm table, promining machine, sizing and stretching machine, cooling apparatus for polishing caramel and wrapping machines.

Allowable consumption of talc - no more than 1 kg / t.

Chapter 4. Requirements for the quality of caramel and the safety of caramel. Caramel defects

The quality of caramel products is assessed by the following indicators:

Food and biological value;

Organoleptic;

Safety indicators.

Characteristics of caramel GOST 6477-88 "Caramel general technical conditions".

Organoleptic indicators.

Organoleptic indicators characterize the surface condition, shape, color, taste and smell.

The surface of the caramel should be dry, without cracks, inclusions, smooth or with a clear pattern. Open seams and traces of filling on the surface are not allowed. The open caramel should not clump together. Caramel, glazed with chocolate icing, should be shiny, without fat and sugar bloom. Slight translucency of the body from the bottom of the caramel and damage to the surface during the production of glazed caramel are allowed. In caramel with seaweed, inclusions of seaweed powder particles are allowed.

The wrapped caramel label and roll should be without tearing, tight-fitting to the product and should not stick to the surface.

The shape of the caramel products should be appropriate for this type of product, without deformation and distortion of the seam. For caramel made on forming-wrapping machines, slight deformation and an uneven cut are allowed.

The color of the caramel should be specific to the name. The color is uniform. The shell of uncolored caramel mass should be light (with the exception of milk). The dark color of uncolored caramel is an indicator of unwanted changes in its composition during boiling.

The taste and smell of caramel must correspond to the name, not have any foreign taste and smell. Caramel containing fat should not have a greasy, saggy or other unpleasant taste. The combination of the taste properties of the casing filling in the stuffed caramel should be harmonious. With insufficient or uneven dosage of the essence, a weak or excessively strong inharmonious odor is possible. Burnt aftertaste of fruit fillings, taste of spoiled fats in nuts are not allowed.

Physical and chemical indicators.

In caramel products, moisture, acidity, reducing sugars, mass fraction of filling, glaze, mass fraction of sugar separated from the shell (or other finishing material) in caramel with protective treatment, mass fraction of total sulfurous acid in caramel with fruit and berry fillings and mass fraction the proportion of ash insoluble in 10% hydrochloric acid solution. These indicators must comply with the established requirements (Table 2)

Table 2. Physical and chemical indicators of caramel products

Indicator name

Moisture content of the caramel mass (semi-finished product),%, no more

caramel mass for milk caramel and with filling, layered caramel mass,%, no more
caramel mass for caramel produced on forming-wrapping and rotary-forming machines, and lollipop figured caramel,%, no more
Mass fraction of reducing substances in the caramel mass,%, no more
in non-acidified
with the introduction of 0.6% acid
more than 0.6% and when working on installations without vacuum boiling (except for caramel for export)
made with lactose
The acidity of the acidified caramel in terms of citric acid, degrees, not less:
lollipop:
with the introduction of acid up to 0.6%


fortified caramel
caramel "Takeoff"
unglazed caramel with fruit and berry and fondant fillings:
with the introduction of acid up to 0.4%


caramels with butter-sugar fillings
caramel "Snowflake in sugar", "Fondant in sugar", "Coconut"
Moisture content of the filling	According to approved recipes
Mass fraction of filling in caramel,%:
in wrapped caramel with fondant, marzipan, nut, chocolate-nut fillings and fillings from cereals, legumes and oilseeds, with a piece content of 1 kg:

from 121 to 160
from 161 to 190
from 191 and more
in caramel with double fillings and layered caramel mass, with a content of pieces in 1 kg:

from 121 to 160
from 161 to 190
from 191 and more
in wrapped caramel with and fillings, except for those listed above, with a content of pieces in 1 kg:

from 101 to 120
from 121 to 150
from 151 to 200
from 201 and more
in wrapped caramel made on rotary caramel forming machines, with a content of pieces in 1 kg:

from 101 to 120
from 121 to 150
from 151 to 200
from 201 and more
in caramel, glazed with chocolate and fat glaze
Mass fraction of filling,%
in soft caramel, glazed with chocolate glaze
in open caramel with a content of pieces in 1 g:

from 221 and more
in wrapped caramel made by piece molding
Mass fraction of glaze,%	According to approved recipes with a maximum deviation of 2.0%
Mass fraction of sugar separated from the shell or other finishing material in open caramel with a special protective treatment,%, no more ...

Historical reference

For the first time, sweets resembling modern caramel appeared about three thousand years ago in Greece and China. There they got used to boiling syrup from barley syrup, so that they got sticky sweet cakes. However, the very word "caramel" owes its appearance to the Latin name for sugar cane ("cannamella"). The first sweet, reminiscent of the modern one, was prepared in India about two and a half thousand years ago. It was at this time that they learned to boil sugar cane and received the first real sugar in history.

It is believed that caramel owes its appearance to randomness and the Indian caste system.

Legend has it that representatives of the Dalits - the so-called "untouchables" who occupied one of the lowest places in the caste hierarchy - picked up the leaves that remained after the sugarcane stalks were sent for processing. They fried their "booty" over the fire, as a result of which they got a kind of modern caramel.

Soon they met a new delicacy in the Roman Empire. Here sugar and a product made from it were almost instantly "prescribed" as a drug.

Thus, the legendary physician Galen prescribed candied fruits and burnt sugar as a medicine for nervous diseases and indigestion.

A new stage in the "biography" of caramel falls on the XIV-XVI centuries. At this time, confectioners and culinary specialists began to experiment with the use of sugar, which at that time was a rare and expensive product. The first caramel products were used to decorate dishes intended for the aristocracy and royal houses.

In Russia, the delicacy appeared in the 15th century and was called "candy". These were the very transparent and ice-like sweets on sticks that are still popular with children.

In 1614, the so-called "licorice thalers" began to be sold in the English city of Pontefract. They were coin-shaped lozenges made from (licorice). This type of sweetness was also considered a medicine - pharmacists recommended it for indigestion and sore throat.

Approximately eighty years later, the licorice brought to England by the Benedictine monks began to be used with the declining price of sugar, after which the licorice candies became incredibly popular.

In the XVII-XVIII centuries, caramel began to be used to prepare a completely new type of dishes. Fruits - nuts were covered with liquid caramel.

As a result, an unusual and very tasty delicacy was obtained, which quickly gained recognition.

And in 1899, the first truly medicinal herbal candy caramel appeared. Karl Soldan, a pharmacist from Germany, became its creator.

When his little daughter Lucy fell ill and flatly refused to take the herbal decoction, Soldan went for a trick. He cooked sweet syrup on the basis of this broth, adding sugar to it, and then, when the syrup froze, he offered the baby delicious sweets, which went off with a bang.

It is believed that this is how the famous trademark Dr.C.Soldan's appeared, which to this day produces medicinal syrups and lozenges with menthol and sore throat.

Types of caramel

To date, a huge variety of caramel types have appeared. However, it all falls into two main categories: hard and soft. Hard candies are usually made from hard candies, including lollipops, and soft ones are added to confectionery or used as a food additive.

Depending on which type of syrup was used during preparation, there is a caramel-based, and.

Finally, hard caramel, from which sweets are made, comes in different flavors: fruit, liqueur, chocolate, berry, mint.

Product preparation technology

The essence of the original recipe for making caramel throughout the history of the existence of this delicacy remains unchanged.

It provides for heating sugar to a certain temperature, after which the syrup is poured into molds and cooled.

In modern industrial production, the technology has become somewhat more complicated. Culinary experts from all over the world began to prepare caramel using starch syrup and a special invert syrup.

Invert syrup is a product that is prepared from mixed in equal parts and glucose.

In addition, modern industrial caramel includes flavors and thickeners, as well as other substances that extend its shelf life and improve taste.

Caloric content and chemical composition

Since the raw material for making caramel is sugar, this delicacy is very high. On average, the energy value of 100 g of caramel is 378 kcal. As for nutrients, the product consists almost entirely of (92.9 g), it contains 0.8 g, and 1 g.

Chemical composition: vitamins

	0.2 mg
	0.2 mg
	1.8 μg
	0.3 μg
	0.62 mg
	0,4 mg
	8 mg

At the same time, contrary to the popular belief that caramel is pure sugar and cannot be a source of any useful substances, in fact, it has a rather impressive chemical composition, which includes vitamins and.

Useful properties and harm

One of the main beneficial properties of caramel is its ability to soften the throat in case of diseases of the upper respiratory tract.

At the same time, it is noteworthy that not only special medicinal candies, which are the brainchild of pharmaceuticals, have a similar effect, but also ordinary burnt sugar, even prepared at home. When the caramel is absorbed, saliva is released, softening the inflamed mucous membrane, as a result of which the inflammation and pain pass faster.

Also, caramel is an excellent remedy for hypoglycemia, in other words, with a sharp decrease in blood levels. A sweet treat can be used as an emergency aid in case of a mild form of this pathological condition.

However, at the same time, sugar, which is the basis of this product, can seriously harm human health.

This delicacy should not be abused by people who are overweight and strive to get rid of extra pounds. The fact that caramel is a high-calorie product speaks for itself.

Many types of sweets contain fruit acids. Therefore, overuse of this treat can lead to dental problems.

Products, which include molasses and fruit acids, can provoke dysfunction of the intestinal environment and also contribute to the development of pathogenic microflora. This is fraught not only with manifestations of dyspepsia, such as flatulence, pain and diarrhea, but also the appearance of a rash on the face, chest and back.

Glucose entering the body in large doses is a serious load on the pancreas. Therefore, in case of diseases of this organ, it is better to refuse delicacies.

According to the data obtained by scientists during the latest research, information that sweets stimulate the brain and sharpen cognitive abilities is not entirely true. The thing is that, subconsciously, a person perceives dessert as a kind of reward for work. Therefore, the brain seems to receive a signal: "That's it, stop working, it's time to rest." That is why you should not get too carried away with eating sweets, including caramel, trying to "spur" yourself up before work.

How to choose a quality caramel

To choose a truly high-quality product that will be not only tasty, but also healthy, several factors should be taken into account.

First of all, soft caramel is considered to be less harmful than the so-called hard candy. During its preparation, the sugar mass is stretched, as a result of which it is saturated with oxygen. It is also less harmful to tooth enamel.

Pay attention to the color. Refrain from buying too bright, "acidic" shades of the product. Unnatural colors indicate that dyes were used in the preparation that will not bring any health benefits. It is better to choose natural shades of caramel: golden, cream or coffee.

The filling is of great importance. So, the safest is sweets stuffed with fruit puree or jam, as well as chocolate, nuts, or. But the milk filling is not the best option. The thing is that refractory fat is used for its manufacture, which can only be digested at temperatures above sixty degrees Celsius. Therefore, our body, whose temperature ranges from 36 to 37 degrees, simply cannot cope with it. Caution should be exercised with lollipops with a "refreshing" effect, unless it is a medical medicated caramel intended for a sore throat. In ordinary sweets, not natural, but chemical menthol is most often used, which can cause an allergic reaction

Natural caramel has a very short shelf life. If the surface of the candy is sticky or damp, this means that it is running out and it is better to refrain from purchasing such a treat.

Cooking hard caramel at home

Caramel is a homemade treat. Cope with this is not difficult at all, you only need patience and minimal skill.

First of all, prepare a saucepan with as thick bottom as possible.

The ingredients you will need are one cup of sugar, a quarter cup of water, and half a teaspoon of apple cider vinegar to help keep the sugar from crystallizing.

All ingredients must be mixed and then cooked over very low heat. It is believed that the readiness of the caramel can be checked by dropping a little syrup into a glass of water - it is necessary that it does not spread, but resembles chewing gum, that is, it stretches. Please note that it is better not to cook the caramel than to overcook it, otherwise you will end up with regular burnt sugar.

In the event that you are going to sculpt some figures from caramel, the main thing is not to let it freeze quickly. To avoid this, after removing the saucepan from the heat, place it in a large-diameter container with hot water so that the contents freeze as slowly as possible.

Note that you can add nuts or chocolate pieces directly to the caramel. This must be done before removing it from the fire. Remember to mix well.

To avoid sugar crystallization, simmer the caramel and do not stir until the sugar is completely dissolved. Also, the appearance of sugar crystals will be prevented by apple cider vinegar or, which can be added to caramel.

If you have a certain skill, you can make caramel without using water. To do this, melt two glasses of sugar, stirring continuously, over high heat. When the sugar starts to become liquid, reduce the heat, stirring constantly. After the sugar has melted, reduce heat to low and continue stirring until completely dissolved. Pour the prepared syrup into silicone molds.

Cooking soft caramel

To make a soft sweet-salty caramel, you will need the following ingredients: 300 g of sugar, 335 g of fresh 30% fat, 65 g and a teaspoon.

Divide the sugar into six portions of 50 g. Pour the first portion of the sugar into a heavy-bottomed saucepan and heat. Melt, then add the next batch to the saucepan. Please note that you cannot stir! In this way, melt all the sugar.

Put the cream on the fire and heat to almost a boil, but do not boil. Remove sugar from heat, add salt and butter to it, then mix thoroughly. After that, in small portions, stirring constantly, pour hot cream into the syrup.

Put the caramel on fire and heat over low heat until it turns the color of milk chocolate.

After that, remove the pan from heat, pour the contents into a mold, wrap with cling film and refrigerate for a day.

Cooking apples in caramel

To make two large caramelized apples, you will need 150 g of sugar and a teaspoon of lemon juice. It is better to choose apples that are not too sweet, but sweet and sour, because otherwise, in combination with caramel, the delicacy will turn out to be sugary.

Wash the apples and dry thoroughly. Prepare the dishes where you will put the finished treat. A wide, flat dish is best for this. Brush it with unscented refined vegetable oil to keep the apples from sticking.

Pour the sugar into a saucepan, add lemon juice there and melt over medium heat, remembering to stir constantly.

Once the sugar has completely melted, place the apple on a skewer and dip in the caramel. Act as quickly as possible. The apple should be completely covered in caramel, so if you can't dip it whole, spoon it over.

Put the finished apple on a plate and let cool. When the shell begins to harden, you can roll the treat in chopped nuts or coconut.

Introduction

I. Theoretical part

1. Assortment of confectionery

2. Technology and equipment in the production of confectionery.
Caramel production.

3. The representative of sugary confectionery - caramel.

3.1 Assortment of caramel.

II. Research part

1. Requirements for the quality of caramel products.

1.1 Organoleptic characteristics

1.2 Physical and chemical indicators

1.3 Safety indicators

1.4 Microbiological indicators of the quality of caramel products.

2. Methods of sampling and sample preparation

3. The procedure and methods for the examination of caramel products

4. Defects

Conclusion

Bibliography

Applications

Introduction.

The topic of the research work is “Commodity Science and Expertise of Confectionery. Caramel". The confectionery industry is an industry that produces high-calorie food products, which, as a rule, contain a large amount of sugar. The confectionery industry includes two groups of industries for the production of sugar and flour confectionery products. These groups, in turn, include a number of industries: caramel, candy, chocolate, marshmallow, waffle, production of cookies, crackers, biscuits, cakes, pastries, etc., differing in technology, equipment used and final products. The assortment of confectionery products includes more than 5 thousand items. Confectionery, as already mentioned, is divided into sugar and flour. The first include caramel, candy, chocolate, marmalade, marshmallow, marshmallow, halva, toffee, pills, oriental sweets; to the second - cookies, gingerbread, cakes, pastries, muffins, rolls, waffles.

Subject this study is caramel.

purpose of work :

1. Conduct organoleptic and physicochemical studies of several types of caramel

2. Identify deviations and compliance with GOST

3. Draw conclusions on the work done

Tasks:

1. Collect and analyze information on the issue of interest

2. Conduct a conformity test for the selected parameters

3. Draw conclusions on the tests performed, provide the results in tables

4. Summarize the work done.

I. Theoretical part

1. Assortment of confectionery

The confectionery industry is one of the most dynamically developing branches of the food industry. Over the past four years, confectionery consumption has increased from 8.5 kg to 10 kg per person per year. Achieved in 2007 the volume of confectionery production of 1.64 million tons provides a level of consumption significantly lower than the level of consumption achieved in the 90s - 19.5 kg / year. That is, the potential market volume exceeds the current one by at least two times.

Below is the group assortment of confectionery products produced in 2007.

If we take the total output of confectionery products as 100%, then the output of sugar products is 45%, and flour products - 55%.

Sugar products :

caramel 11.5

soft candies glazed with chocolate 15,8

soft candies, not glazed with chocolate 2.1

chocolate and chocolate products 7.4

marshmallow products 2.7

other (oriental sweets, sweet bars and other sugar products) 1.8

Flour products :

biscuit 22.9

biscuits, crackers 4.5

cakes, pastries 5.6

muffins, rolls 3.3

gingerbread, gingerbread 11.0

oriental sweets and other flour 0.8

2. Technology and equipment in the production of confectionery. Caramel production .

Caramel is a type of product with a high sugar content. When making caramel, molasses and fruit and berry fillings are used. Caramel is produced both without filling (candy) and with fillings. The latter is produced on high-performance lines, both domestic (VZ-ShVS1 "Progress", productivity - 1000 kg / hour) and imported (for example, the English "Sibraza-1200"). The produced caramel is varied both in shape (oval, tablet, etc.), color, aroma, and the filling used (fat, fruit, liqueur, etc.). For small business, the production of candy types of caramel is of particular interest, which does not require complex equipment, but makes it possible, using various forms for finished products, flavors and dyes, to create unique products.

The production of caramel with fillings, layered with caramel mass, is carried out in Russia both on semi-mechanized lines, recruited from separate machines, and on a production line with a capacity of 850 kg / h, produced by the Kievprodmash plant in Ukraine. This type of caramel has good taste and is in high demand among the population. In the industrial production of caramel, various types of molding machines are used:

chain linear cutting (rectangular shape);

rotary caramel-forming (different form);

chain caramel stamping (shape - oval, round, etc.);

forming wrapping units for the simultaneous forming and wrapping of hard candy and hard-filled caramel;

tablet forming machines;

monpansein rollers (shape - various figures of candy caramel).

All of the above domestic caramel lines are produced up to the section for cooling caramel products (inclusive).

Wrapping and packaging is carried out on wrapping machines of domestic and foreign countries: (Ukraine, Germany, Italy, Switzerland, etc.).

At present, at domestic confectionery enterprises of medium and small capacity, imported lines for the production and packaging of molten jelly products based on agar-agar, gelatin, starch, gum arabic (vegetable glue), lipstick and cream masses in the form of chewing caramel, candies and marmalade (Germany, Spain, etc.). The productivity of these lines is from 500 kg / h to 1500 kg / h. These types of products are produced by casting into starch, starchless casting into trays and extrusion through an extruder. Semi-mechanized lines with an average capacity (500 kg / h) are being installed for the production of lollipop caramel on a stick or caramel stuffed with chewing gum like "Chupa-Chups" (Spain, Germany, etc.).

3. The representative of sugary confectionery - caramel.

Caramel are confectionery products made from caramel mass with and without filling.

The caramel mass is prepared by boiling sugar syrup. Molasses (or invert) is used as an anti-crystallizer. The finished caramel mass is cooled, dyes, acids and aromatic essences are added to it, after which it is minced for uniform distribution of additives, and then fed into a rolling machine to form a caramel loaf. a rope with a filling inside (or without it) passes through a rope pulling device, which pulls and calibrates it to the desired diameter.In the caramel-stamping machine, the rope is molded and cut into individual products. sent on an expedition.

The caramel mass contains up to 23% of reducing substances with high hygroscopicity. To prevent the caramel from getting wet during storage, its surface is treated.

According to the method of surface protection, a distinction is made between wrapped and open caramel. To reduce hygroscopicity, open caramel is produced with a glossy surface, coated, sprinkled (with granulated sugar or a mixture of cocoa powder and powdered sugar), glazed with chocolate or fat glaze. Some varieties of caramel are made without surface treatment, packaged in airtight (airtight) containers - tin, glass, polyethylene, etc.

3.1 Assortment of caramel.

The assortment of caramel is very large and includes more than 400 items. This diversity is achieved by giving products a different aroma, taste, color, shape, finish, and the introduction of various fillings.

Candy caramel is produced

In the form of bars or pillows with a wrap of each piece (Duchess, Mint, Teatralnaya, Barberry, etc.)

Tablets wrapped in several pieces in tubes (Sport, Tourist, etc.),

Various figures with or without a stick-holder (Curly, Tulips, Cockerels, etc.)

In the form of very small products without wrapping (Montpensier, Gem, Colored peas, etc.).

The assortment of caramel with fillings differs mainly in the type of fillings, which are prepared in two ways: by boiling raw materials or grinding and mixing raw materials. The characteristics of the fillings and the assortment of caramel with the filling are given in table. 1.

Characteristics of caramel, caramel masses and fillings

Table 1

Name	Characteristic
Caramel
Lollipop	Various shapes and configurations (figured) or in the form of a bundle of thin hollow tubes (straws); consists of caramel mass or caramel mass with various additions.
With fillings	Consists of a shell made of caramel mass and a filling.
Caramel mass
Unstretched	Glassy transparent mass obtained by boiling sugar-sugar (sugar-inverted) syrup.
	Capillary-porous opaque mass with gloss, obtained by constricting an unstretched mass.

Fruit and berry	A homogeneous mass obtained from mashed fruits and berries, boiled with sugar and molasses and various additions.
Liqueur	Boiled sugar syrup using alcoholic beverages and other additives.
	Boiled sugar syrup using natural honey and various additives.
Fondant	Fine-crystalline mass obtained by churning boiled sugar syrup with various additions.
Dairy	Sugar syrup, boiled with milk and various additions.
Marzipan	A homogeneous mass obtained from pounded, unroasted nut kernels or oilseeds mixed with sugar or hot syrup.
Butter-sugar (refreshing)	Powdered sugar mixed with coconut oil for a refreshing taste.
	A mass, beaten with egg white or other foaming agents.
Creamy whipped	A mass, beaten with egg white or other foaming agents, with the addition of butter, fruit and berry raw materials, etc.
Nut	A homogeneous mass obtained from pounded roasted nut kernels or oilseeds mixed with sugar.
Chocolate nut	A mass of cocoa products and sugar or a nut mass with the addition of cocoa products, etc.
Jelly	Boiled sugar agar syrup with added fruit and berry puree.
From cereals, legumes and oilseeds	A homogeneous mass obtained from flour or grains from cereals, legumes and oilseeds, with the addition of sugar, fat, cocoa products, etc.

Caramel produced

¾ wrapped

¾ open

¾ prepackaged

¾ weight

¾ piece.

Open caramel is packed in a container that excludes the possibility of moistening it: tin, paper-cast or cardboard boxes (cans); boxes and boxes with plastic film cases; cans and bags made of polymeric materials. Caramel, opened with a protective surface treatment, wrapped and packaged, is packed in wooden, plywood, corrugated cardboard boxes of 5-22 kg, depending on the type of caramel.

Storage conditions for caramel are the same as for chocolate. Spoilage of caramel during storage is most often caused by its moisture. In this case, a sticky surface, lumps are formed, caramel can lose shape and spread, and caramel with fillings containing fats can acquire an unpleasant taste due to rancidity and salting of fat.

The guaranteed shelf life of caramel products, depending on their composition, surface treatment, the presence or absence of wrapping and the nature of the packaging, ranges from 15 days (for figures) to a year (for candy caramel packaged for the Far North and the Arctic).

II ... Research part.

1. Requirements for the quality of caramel products.

The quality of caramel products is assessed by the following indicators:

Organoleptic;

Physicochemical;

Security;

Food and biological value;

1.1 Organoleptic indicators

The form caramel products should be appropriate for this type of product, without deformation and distortion of the seam. For caramel made on forming-wrapping machines, slight deformation and an uneven cut are allowed.

Surface caramel should be dry, without cracks, inclusions, smooth or with a clear pattern. Open seams and traces of filling on the surface are not allowed. The open caramel should not clump together. Caramel, glazed with chocolate icing, should be shiny, without fat and sugar bloom. Slight translucency of the body from the bottom of the caramel and damage to the surface during the production of glazed caramel are allowed. In caramel with seaweed, inclusions of seaweed powder particles are allowed.

Label and roll wrapped caramel should be without tearing, tight-fitting product and should not stick to the surface.

Colour caramel should be proper to the name. The color is uniform. the shell of uncolored caramel mass should be light (with the exception of milk). The dark color of uncolored caramel is an indicator of undesirable changes in its composition during boiling.

Taste and smell caramels must correspond to the name, have no foreign taste and smell. Caramel containing fat should not have a greasy, rancid or other unpleasant aftertaste. The combination of the taste properties of the filling and the shell in the caramel with the filling should be harmonious; with insufficient or uneven dosage of the essence, a weak or excessively strong inharmonious smell is possible. Burnt aftertaste of fruit fillings, taste of spoiled fats in nuts are not allowed.

table 2

Name indicator
	Caramel GOST 6477-88	Research results
		Lollipop caramel	Caramel with fillings
		Lollipop caramel	Fruit and berry caramel	Fondant	Dairy
Surface	Dry without cracks and foreign inclusions, open seams and traces of filling are not allowed. Caramel, glazed with chocolate icing, should be shiny, without greasy and sugar bloom.		Dry, soft, smooth without cracks	Dry, not sticky, smooth, no defects	Corrugated, dry, no cracks
Caramel state (candy) mass and filling.	Lollipop - consists of caramel mass (maybe with additions). Caramel with fillings: - fruit and berry - a homogeneous shabby mass of boiled fruits and berries to sugar Fondant - a fine-crystalline mass obtained by whipping boiled sugar syrup. Milk - boiled sugar syrup with milk. Sugaring and non-uniform filling are not allowed.		Consists of caramel and chocolate filling, homogeneous rubbed mass of boiled fruits and berries to sugar	Consists of caramel shell and fondant filling	Consists of caramel shell and milk filling
	The color is uniform, intrinsic.		Uniform dark brown	Light above, dark brown below
	Intrinsic, no deformation. Oval		Oval	Oval	Oval
Smell and taste	Peculiar, without Sour with lemon flavor outsiders. Greasy is not allowed, a burnt, rancid taste.		Sour with lemon flavor	Sweet with the scent of iris	Milk-flavored

Conclusion: In the course of carrying out organoleptic studies, it was found that caramel with fruit and berry filling meets the requirements of GOST 6477-88 and can be released for free sale.

1.2 Physical and chemical indicators.

In caramel products, moisture, acidity, reducing sugars, mass fraction of filling, glaze, mass fraction of sugar separated from the shell (or other finishing material) in caramel with protective treatment, mass fraction of total sulfurous acid in caramel with fruit and berry fillings and mass fraction the proportion of ash, insoluble in 10% - m. hydrochloric acid solution. These indicators must comply with the established requirements.

The quality of the caramel is significantly influenced by the consistency and uniformity of the filling. Defects in the consistency of the fillings:

liquid - sugar, excessive viscosity;

fondant - the presence of large crystals that worsen the consistency, nutty and marzipan - insufficient grinding of the mass. The ratio of filling and shell affects the taste and nutritional value of caramel. the filling is more valuable than the caramel mass itself. The content of the filling is set depending on the size of the caramel: in a larger one - up to 100 pieces - in 1 kg. the share of the filling should account for at least 33%, in the small - more than 200 pieces - in 1 kg. - not less than 17%.

The moisture content of the caramel should be no more than 3-4%, the mass fraction of reducing substances should be no more than 22-23%, for products with lactose no more than 32%. with a higher content of reducing substances, the stability of the caramel decreases during storage, it easily absorbs moisture, becomes soft and spreads.

Table 3

Indicator name	Research results
Indicator name	Lollipop caramel	Caramel with fillings
	Lollipop caramel
Moisture content of the caramel mass (semi-finished product),%, no more

Caramel mass for milk caramel and stuffed with layered caramel mass,%, no more
Caramel mass for caramel, produced on forming-wrapping and rotary-forming machines, and lollipop figured caramel
Acidity not glazed with fruit and berry and fondant fillings
Mass fraction of filling in caramel, in wrapped caramel - up to 120 pieces.
Mass fraction of filling in soft caramel glazed with chocolate glaze
Mass fraction of sugar

Conclusion:

1.3 Safety indicators

They must correspond to the level of toxicity of elements, mycotaxins, radionuclides, as well as microbiological indicators, standards.

Permissible levels of toxic elements, mycotaxins, pesticides, radionuclides in caramel products.

Table 4

Index	Permissible level mg / kg, no more
Toxic elements






Mycotoxins
Aflatoxin B 1	0.005 (control for raw materials only for products containing nuts)
Pesticides
It is established according to the main component, both in terms of mass fraction and permissible levels of standardized pesticides	Raw material control
Radionuclides

Strontium-90

1.4 Microbiological indicators of the quality of caramel products.

Table 5

2. Methods of sampling and sample preparation

To control organoleptic and physicochemical indicators, selective one-stage normal control is used according to a special degree of control.

Table 6

Spot partings are taken from different places of each unit of shipping container in the sample, they are connected together, mixed and a combined sample with a mass of at least 600 g is made. For caramel packed in cans, boxes, bags made of polymer and other materials with a net weight of not more than 1 kg, take two cans, boxes or two bags when packing up to 100 g and one can, box (bag) when packing over 100 d and one can. Pour their contents, mix well and make up a combined sample weighing at least 600 g, which is divided into 3 parts, one is sent to the laboratory for testing, and two are left as controls.

Samples in the form of cans and packs are wrapped in thick paper and tied with twine. The rest of the samples are placed in glass jars and sealed. Samples shall be accompanied by an act of selection indicating:

Sample numbers;

Product name;

Manufacturer's name and address;

Dates and locations of sampling;

Batch numbers;

Sample weights;

The volume of the batch from which the sample is taken;

For which tests the sample is sent;

The names and positions of the persons who took the sample.

For caramel, which is a homogeneous mass, a sample is prepared without dividing the products into component parts.

Before preparing samples of caramel products for laboratory tests, the wrapper is removed from the products. Sample mass must be at least 100 g.

For caramel with filling, samples are prepared with the division of products into component parts. Caramel is carefully chopped with a knife in the middle, the filling is selected without touching the shell, mixed and placed in a resealable container. Sample mass must be at least 200 g.

4. The procedure and methods for the examination of caramel products.

Examination of the quality of caramel products is carried out on the basis of determining the organoleptic, physicochemical and microbiological indicators.

Organoleptic assessment is carried out in accordance with GOST 6477-88. In wrapped products, the state of the packaging and wrapping is determined. Particular attention is paid to the tightness of the packaging and the tightness of the caramel fit with a wrapper or label. In the presence of unfolded and semi-unfolded products, their content by weight is determined.

The shape and surface of the products are examined under good lighting conditions. Pay attention to the presence of broken and deformed products, cracks and open seams, the presence of lumps. Note if caramel is dry or sticky in surface condition. Visually, they also inspect the severity of the color, its uniformity, and for sprinkled species - the quality of the sprinkling. Coloring can be monochromatic or consist of several colors (stripes, veins, mixture). The taste and aroma of caramel products is determined by testing. The severity of taste is noted, whether the product does not have unpleasant or extraneous tastes and smells, an excessively pungent smell and taste.

The amount of filling in the caramel is determined by the gravimetric method for research, take at least 200 g of caramel, release from the wrapper and weigh. Then the filling is separated from the body with a knife and one of the components is weighed. Another component is found by the difference between weighings.

The amount of filling (X) in percentage is calculated by the formula

where m is the mass of the filling, g; - weight of caramel, g.

To establish the compliance of the caramel sample in terms of the content of the filling with the requirements of the technical specifications, the number of products in 1 kg is determined. the number of pieces in 1 kg is determined by counting at least 10 pieces of products from the combined sample and the number of products in 1 kg is calculated using the formula.

where n is the number of products taken, pieces; m is the net weight of the products taken, g; 1000 conversion factor per 1 kg of products.

4. Defects.

The presence of foreign tastes and odors: aftertaste of caramelized sugar (excessive boiling of the filling), rancid greasy aftertaste (possible with fat-containing fillings), metallic aftertaste.

Sticky surface(adhesion of the wrapper to the body) is a consequence of the storage of caramel at an increased RHV (more than 75%), temperature drops during storage, an increased content of reducing substances, moisture in the caramel mass.

Cracks on the surface, not a clear pattern, burrs, broken corners of caramel- the result of a violation of production technology.

Candying- observed in caramel when stored in a very dry room, as well as with a lack of reducing substances in it; starts from the surface and then penetrates inside. Caramel becomes not transparent, but

its color darkens.

Fundamentals of laboratory techniques, the safety of the experiment.

1. In the work to be guided by methodical manuals.

2. To work in the laboratory are allowed only in protective clothing - a gown.

3. Avoid getting chemicals on hands, face, clothes. In case of contact with skin, rinse with water.

5. Use only reagents that are signed in the container.

6. Measure the volumes of caustic and poisonous liquids using special equipment.

8. All work with volatile substances should be carried out in a fume hood.

9. It is forbidden to work with flammable substances near open electric heaters.

10. The crucibles are placed on fire-resistant stands for cooling.

11. Be careful when handling flasks and beakers with hot liquid

12. Work should be done while standing.

13. Follow the rules when working with electrical appliances

14. Do not leave operating devices unattended

15. When performing work of increased danger, wear a protective visor, goggles or install a protective screen.

16. When working with gas burners, ensure that combustion is complete.

17. When working with glassware, precautions should be taken

18. The remains of caustic substances are poured into the sewer after neutralization.

19. In case of ignition of hot liquids, switch off the heating devices.

20. Keep order and cleanliness in the laboratory.

Caramel is a solid confection made from caramel mass (whole) or from caramel mass and filling. The nutritional value of caramel is due to the high content of carbohydrates (76-90%), fats (0.1-10%), proteins (0.1-1.8%), a small amount of minerals - K, Ca, Mg, P, Fe ... The caramel mass consists mainly of carbohydrates. The fillings are varied in composition and properties. Caramel products are characterized by low moisture content (1-4%) and contain a small amount of fiber, which determines their high calorie content and digestibility. Energy value of caramel products - 1450-1770 kJ / 100g. In order to increase the biological value, various protein fortifiers, fruit and berry additives, vitamins are introduced into caramel. As the main raw materials for the production of caramel, granulated sugar and starch syrup are used, as well as fruit and berry semi-finished products, dairy products, fats, egg white, cocoa products, nut kernels, food acids, essences, dyes, etc. [with. 287, 25].

Caramel, depending on the recipe and preparation method, is classified into: lollipop; caramel with fillings; dairy (candy and with fillings); soft or semi-hard - consists of a shell of soft fondant consistency and filling; therapeutic - with the addition of medicinal products, sorbitol, seaweed powder; fortified - with the addition of vitamins.

Depending on the method of processing the caramel mass, caramel is produced: with a loose shell, with a stretched shell; with veins, stripes.

According to the method of protecting the surface from moisture - open (glossy, coated, glazed with chocolate or fat glaze and sprinkled) and wrapped.

Depending on the number of fillings and their location, caramel comes with one; two fillings and stuffed with layered caramel mass [p. 315, 10].

Candy caramel is divided into the following types:

Open lollipop caramel: glossy - Colored peas, Mint peas; in sugar - Montpensier candy, Theatrical peas; in cocoa powder - Almond; airtight containers Crystal, Lemon-orange peels, Gem, Currant; in original cellophane packaging - Orange slices, etc.

Wrapped candy candy - Golden, Teatralnaya, Vzletnaya, Barberry, Duchess, etc .;

Curly caramel - Fish, Cockerel on a stick, Curly on a stick, etc.; lollipop in the form of tablets in tubes - Sport, Teremok, Tourist, Sunflower - with the addition of sunflower seeds; Near the sea, Dunno - with the addition of sesame and cocoa powder, etc.;

Caramel Straws - caramel in the form of a bundle of thin hollow parallel tubes, wrapped or unwrapped, hollow or filled;

Healing caramel - ekamentol, anisomenthol, with seaweed, etc. [p. 323, 27].

Caramel with fillings is classified according to the type of fillings:

Caramel with fruit and berry fillings - wrapped - Orange, Apricot, Dessert, Lemons, Black currant; glossy - Apricot, Pear, Dessert pad; in sugar - Bukhara, Cranberry, Cherry; glazed with chocolate - Surprise, Citrus; glazed with fat glaze - Counter, Neva;

Caramel with fondant fillings - wrapped - Ivushka, Lemon, Dream; glossy - May, Hello, in sugar - Fondant, Sunny, Mint; in cocoa powder - Bim-bom;

Liqueur caramel - wrapped - Arctic, Benedict, Slivyanka, Creamy liqueur; glossy - Stepnaya, Kanevskaya; in sugar - Liqueur in sugar; in an airtight container - Raspberry liqueur, Citrus slices;

Milk caramel - wrapped - Sunny, Strawberry with cream, Astra, Mu-mu; glossy - Spring, Cross, Creamy; in cocoa powder - Chestnut, Popular, Rion; in sugar - Tick-tock;

Caramel with honey fillings - wrapped - Golden Beehive, Golden Autumn, Cinderella, Bee; in sugar - Honey pillow; in a sealed container - Medoc;

Caramel with nut (praline) fillings - wrapped - Baikal, Belochka, Chaika; unwrapped - Peanuts, Almond; in cocoa powder - Oreshek, Yuzhnaya; in a sealed container - Mocha;

Caramel with chocolate-nut fillings - wrapped - Petrel, Goose feet, Crayfish necks; unwrapped - Almond, Chocolate cushion; glazed with chocolate - Leningradskaya, Uralskaya;

Caramel with marzipan fillings - wrapped - Goldfish, Record, Marzipan, Nut; glossy - Morning; in sugar - Fantasy;

Caramel with whipped fillings - wrapped Red poppy, Lakomka, Mozaika, Smile; glossy - Eastern, Amber;

Caramel with butter and sugar fillings - wrapped - Snowball, Freshness, Spring, Polar; in sugar - Refreshing; in a sealed container - Youth, Piquant, Football;

Caramel filled with cereals, legumes and oilseeds - with corn filling - Queen of the fields, with sesame filling - Mariyka; with soy filling - Cock's combs; with chocolate-sunflower filling - Sunflower, Ogonyok;

Caramel with double fillings - chocolate-nut and whipped - Bird's milk, Doll; chocolate-nut and dairy - Russian; nut and whipped - Moscow dawns [p. 316, 23].

Milk caramel. It is obtained from milk caramel mass by boiling sugar syrup with milk. Caramel color from cream to brown. Maybe candy - Buratino, Milk, Nutcracker and stuffed - Mu-mu, Cheburashka, Fairy Tale, Meadow.

Soft and semi-hard caramel differs from the usual one in that it is prepared with a filling with high humidity (32-35%). The shell of this caramel has a fondant consistency, glazed with chocolate or fat glaze - Moskovskaya, Zagadka, Yagodka.

Fortified caramel. Available in candy and with fillings with the addition of vitamins C, B1. Lollipop caramel with vitamin C - Lollipop pads, Hiking, Sports; with vitamin B1 - Lotus. Caramel with filling: - Birch (with fruit filling), Star (with milk filling), Raspberry (with liqueur filling), etc.

Healing caramel. Available in candy and with fillings with the addition of decamine, seaweed powder, menthol, eucalyptus or anise oil, potassium iodide - Health, Menthol lozenges, Anisomenthol, Decamine, etc. [p. 165, 28].