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TECHNOLOGIES

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for the production of halva

2.1.1 Preparation of caramel syrup for molasses

Caramel syrup for molasses is prepared in two ways:
1) Dissolve sugar in water and boiled it with molasses to the desired content of solids.
2) Sugar dissolved in molasses when sparging with steam, followed by boiling syrup to the desired humidity.
1) The first method
In the cooking pot to fill with water in an amount of 25% by weight of sugar going to upload, download sugar, previously passed through the magnets and screened on vibrating screens with a hole diameter of 3 mm. Sugar is dissolved 10-12 min at a pressure of 4.5 kg/cm2 steam. After the dissolution of sugar syrup is boiled to a temperature of 108-110 ° C. Then, in boiler load, according to the recipe, molasses, filtered through a mesh with a hole diameter of 1.5 mm, and the syrup is boiled with molasses for 10-15 minutes until the moisture content of 14-19% and 21-25% of reducing substances. Ready caramel syrup is filtered through stakanchaty (cylindrical) filter with double foil with a hole diameter of 1,5 and 0,8 mm. Dissolution of the sugar can be performed as a separate manufacturing operation, in this case, the brew boiler serving sugar syrup and boiled it to a temperature of 109-111 ° C. At the end of boiling syrup is administered to prevent darkening of caramel syrup. After the introduction of molasses syrup bring to a boil and boiled to a moisture of 14-19%,
2) Second method.
The syrup is prepared in the cooking pot, equipped with a bubbler and the heating coils. Molasses and a small amount of water (up to 10% by weight of sugar) are charged by weight or volume by measuring tanks. Molasses pre-heated to 40-60 ° C, then loaded sugar, sifted in shaker with a hole diameter of 3 mm and passed through the magnets. Barbotirozanpe steam is carried out to dissolve sugar, then steam in the bubbler was stopped and the syrup is boiled to a moisture of 14-19%. During the boiling syrup is stirred vigorously. The process of dissolution and boiling continued 13-15 minutes. Bubbling and boiling carried out at a vapor pressure of 4.5 kgf/cm2. End of boiling syrup is determined by refractometric or boiling syrup. Syrup, coming from dissutora in the collection (or in a vacuum apparatus), held in stakanchaty (cylindrical) with a filter mesh, the diameter of the holes are 1,5 and 0,8 mm.
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