Theme "Confectionery"

• Выполнил студент гр. Тд-15-1

• Тенсин Павел.
• Тенсин Павел.
• Тенсин Павел.
• Тенсин Павел.
• Тенсин Павел.
• Тенсин Павел.
• Тенсин Павел.
• Тенсин Павел.
• Тенсин Павел.

Theme "Confectionery"

• Pastry - ...
• What are the confectionery products?
• What applies to pastry?

Confectionery products are products, most of which consist of sugar or other sweet substance (honey, xylitol, sorbitol), as well as molasses, various fruits and berries, milk, butter, cocoa beans, kernels of nuts, flour and other components.

1. Raw materials for confectionery

Basically, these sweet foods have a pleasant taste and aroma, beautiful appearance, high nutritional value, calorie content and good digestibility.

What are confectionery

• sugar and sugary substances, cocoa beans, flour and starch, molasses, honey, fruit and berry raw materials and semi-finished products, milk and dairy products, eggs and egg products, fats, nuts, legumes and oilseeds
• sugar and sugary substances, cocoa beans, flour and starch, molasses, honey, fruit and berry raw materials and semi-finished products, milk and dairy products, eggs and egg products, fats, nuts, legumes and oilseeds

• food acids, aromatic substances, gelling agents and blowing agents, emulsifiers, stabilizers, dyes, disintegrating agents, preservatives and antioxidants. These substances play a large role in the formation of consumer properties and storage of products. About 250 food additives are currently used in the confectionery industry.
• food acids, aromatic substances, gelling agents and blowing agents, emulsifiers, stabilizers, dyes, disintegrating agents, preservatives and antioxidants. These substances play a large role in the formation of consumer properties and storage of products. About 250 food additives are currently used in the confectionery industry.

Main raw material

Additional raw materials

The nutritional value of confectionery products is due to the complex of substances necessary for the human body (carbohydrates, proteins, fats, minerals, vitamins, etc.).

Nutritional value of pastry

Sugar Confectionery

• fruit and berry products; caramel; chocolate and cocoa powder; candies; iris; dragee; halva; eastern sweets; chewing gum (conditionally)
• fruit and berry products; caramel; chocolate and cocoa powder; candies; iris; dragee; halva; eastern sweets; chewing gum (conditionally)

Flour confectionery

biscuit; crackers and cracker; gingerbread; waffles; muffins and rolls; cakes and pies

Confectionery groups

2. Fruit and berry products

Fruit and berry confectionery products are processed products of fruits and berries with the addition of a large amount of sugar (60- 75%) and other substances (gelling agents, food acids).

They are distinguished not only by high energy value, but also by a significant content of biologically active compounds - vitamins, minerals.

Fruit and berry products

GOST 32099-2013 Jam. General technical conditions

Jam according to the method of manufacture is divided into:

- sterilized, including packed up by the method of "hot filling" in hermetically sealed packaging (canned food);

- unsterilized (with preservative or without preservative);

- unsterilized semi-finished product (with preservative or without preservative).

Jam in terms of quality is divided into classes: the highest and the first.

Jam make the following names:

- from one type of fruit (vegetable) puree;

- from a mixture of two or more types of fruit and / or vegetable puree. (Dokipedia: GOST 32099-2013

Jam classification

Jam from two or more types of fruit and / or vegetable purees is called by name the used purees (juices) in descending order of their mass fraction in the recipe.

Jam can be assigned a commercial or fantasy name.

Examples of writing names for jam:

Jam apricot sterilized, GOST

Jam apple-plum thermostable unsterilized, GOST

Jam multicomponent "Amber" sterilized, GOST

Jam apple semi-finished, thermostable, unsterilized, GOST.

Marking

Jam, packed in a glass package, during storage should be protected from direct sunlight.

The shelf life of the jam is set by the manufacturer with the storage conditions.

Jam storage

Recommended conditions and periods of storage, during which the jam preserves its quality, from the date of manufacture, no more than:

- sterilized in glass jars, at a temperature of from 0 ° C to 25 ° C - 24 months;

- sterilized in metal cans, at a temperature of from 0 ° C to 25 ° C - 12 months;

- sterilized, packed by the method of "hot filling" or by the method of aseptic preservation - 12 months;

- unsterilized (with preservative), in untight packaging, as well as in thermoformed packaging, at a temperature from 0 ° C to 10 ° C - 6 months;

- unsterilized (without preservative), in unpressurized packaging, including in boxes, at temperatures from 0 ° C to 8 ° C - 3 months.

Conditions and shelf life of jam