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for the production of halva

6. Production of halva, treated in a vacuum

(Souvenir "Tenderness," "Pleasure", etc.) Halva treated in a vacuum, is knocked out of caramel mass Stir in the grated mass (sesame, sunflower, peanut, etc.). Halva is a fragile porous structure. Issued packed in cardboard boxes or cans. In the manufacture of halva, treated in a vacuum, cooking grated mass knocked caramel mass produced as described above. Kneading is performed with some variation of the parameters semis: temperature grated mass should be 50 ~ 65 ° C, knocked caramel massy110-120 ° C, humidity knocked caramel mass of 2-4%. Stir made for 1,5-2 min. Finished weight is applied to molding. In the production of halva in cardboard boxes ready to mass at a temperature 72-80 ° C is placed on metal or plywood sheets, rolled to prokatochnoy machine to a thickness of 10-16 mm layer (depending on the height of the box, the thickness of the layer should be about 1 / 3 less than the height box. rolled layers cut into rectangular product weight 300-1000 g. To separate items in separate sections or obtaining relief pattern on the surface of the product in mass halvichnuyu inserted liner, which is a metal plate, sealed in a certain way depending on the configuration sections (triangles, rectangles, etc.). Thus prepared halva with inserts on the sheets is transferred to processing in a vacuum. In the production of halva in cans halvichnuyu mass with temperature 70-78 ° C laid a mass of 300-1000 g in the pre-grated and zastlannye paper banks. Filling done on 2 / 3 the height of the packaging. The surface of the mass is slightly leveled, after which the halva in a container divided into sectors by introducing a metal liner. Prepared halva in cans with liners pass for processing in a vacuum. For processing in a vacuum prepared on sheets or in banks halva with inserts placed in a vacuum chamber. Halva is treated with a residual pressure of not more than 0,03 kg / cm 2 (20 mmHg) for 5-15 minutes to stabilize the porous structure of halva. After processing, a vacuum in the chamber was withdrawn gradually over 1-3 min. When handling vacuum halva increases in volume and become porous. After discharge from the vacuum chamber of halva removed liners and transmit it to the butchery or packaging. Temperature halva no more than 30 ° C.
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