for the production of halva
2.1.3 Preparation of caramel syrup continuous way on the unit SHSA-1Unit SHSA-1 consists of a hopper for sugar, collections for the molasses, water, invert syrup (if used with a low content of molasses), belt feeders for sugar, plunger metering pumps and pump formulary mixture coiled cooking column with a diaphragm and a compensator pressure, steam traps, a collection of finished syrup with mesh filter and a gear pump to pump the finished syrup. Sugar, pre-screened and purified from Metal impurities on screens, periodically fed into a hopper, from tape feeder is continuously fed into the mixer with an external steam jacket and paddle stirrers. Water, glucose syrup and invert syrup are fed into the mixer from the respective collections. Pressure of heating steam coil in the heater is set to 2-2,5 kgf/cm2. Invert syrup goes into the mixer at a temperature no higher than 60 ° C. Water is metered flow meter is heated in the remote tubular heater to a temperature of 45 ° C. In the mixer Formulated mixture is heated to a temperature of 65-70 ° C, mixing stirrer is continuously moved along the length of the device. Pressure of heating steam in the jacket mixer -2-2,5 kgf/cm2, speed mixers - 60 rpm. Formulated mixture from the mixer, as a pasty mass with a moisture content of 17-19% goes to the plunger pump, which moves in the zmeevnkovuyu cooking column, equipped with a diaphragm and pressure compensated. In the coiled column dissolve sugar vodnopatochnom solution while boiling the syrup to a given humidity. Knee is heated with steam pressure of 5 kgf/cm2. The temperature of caramel syrup at the exit of the coil varies from 125 to 140 ° C. The resulting caramel syrup, humidity no higher than 16% of the content redutsiruschih substances 20-28%. Passes through a steam separator for the removal of the secondary vapor and enters the reception with a collection of vertical filter grid. The temperature of the syrup after the steam traps is reduced to 110-115 ° C.