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Analysis of raw material pretreatment during cookie machine production

16-07-2020

Analysis of raw material pretreatment during cookie machine production

Analysis of raw material pretreatment during cookie machine production

HG Admin 16-07-2020

Cookie machine is controlled by PLC touch screen computer, driven by a separate server, fully automatic production. The finished product has a beautiful shape, clear flower path, and small error. At the same time, it stores dozens of production formulas. The biscuit production line shape can be changed according to the different requirements of the cookie manufacturer, and then saved.
Cookie machine production raw material pretreatment:
1. Flour pretreatment
For the production of tough cookies, it is better to use flour with a wet gluten content of 24-36%, while for the production of crispy cookies, the wet and gluten content is preferably 24-30%.
Flour must be sieved before use to form tiny fine particles. In particular, all kinds of starch should also be sieved when used. The purpose of sieving is not only to make the flour into fine particles and to remove impurities, but also to mix a certain amount of air into the flour, which is conducive to the crispness of cookies. Yeast dough is beneficial to the proliferation of yeast.
In the screening device, it is necessary to add a magnet to attract metal impurities. The magnet should be checked for magnetism during use. Any demagnetized magnet can be magnetized or replaced.
According to the different seasons, appropriate measures should be taken for the temperature of the flour. In the summer, the flour should be stored in a dry, low temperature, well-ventilated place in order to reduce the temperature of the flour. The flour used in winter should be brought into the workshop 2-3 days in advance to raise the temperature of the high flour to avoid the increase in viscosity. The high viscosity is the main factor that causes the sticky roller and sheet to break.
2. Sugar pretreatment
Sugar granules are not easy to dissolve fully when blending the dough, so using sugar directly will make visible sugar particles on the surface of the cookie, or dissolve when baked at high temperature, causing the surface of the cookie to become numb and have holes inside. The short dough mixing time is short, the amount of water added is less, and the above phenomenon is more likely to occur, so generally granulated sugar is ground into powdered sugar or dissolved into syrup. In order to remove impurities and ensure fineness, the ground sugar powder should be sieved, generally using a 100-hole / hour sieve. If the powdered sugar is ground by the workshop itself, the temperature after crushing is relatively high, and it should be used after cooling to avoid affecting the temperature of the dough. To dissolve sugar into syrup, the amount of water added is generally 30% -40% of the amount of sugar. When heating to dissolve, it is necessary to control the temperature and frequently stir to prevent burnt paste, so that the sugar is fully dissolved. After boiling and melting, filter, cool and set aside.
Since sugar has strong water absorption, the use of syrup can prevent water and flour protein from directly contacting and excessive swelling, which is a measure to control the formation of excessive gluten. Some factories also adjust the temperature of the dough by grasping the temperature of the syrup. The temperature of syrup can be increased in winter, but it is necessary to prevent the temperature from being too high and scalding the flour.
Syrup barrels or other containers should be frequently washed and sterilized with boiling water. Do not stir the syrup in the cooling process, so as not to return to the sand. In order to convert part of the sugar into invert sugar, a small amount of hydrochloric acid can be added to the syrup. The amount is 1 kg of sugar plus 6A% hydrochloric acid and about 1 ml of sugar and other starch syrup. Before use, it should be filtered to prevent fermentation of the syrup.

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