Questions and answers
How do they make sugar cookies in confectionery factories?
The technology of sugar cookie preparation implies the use of a plastic dough, in which the content of both fat and sugar is increased. There are only two ways of producing sugar cookies: on mechanized lines with periodic kneading of the dough on flow-mechanized lines with continuous dough kneading. The technology of producing sugar cookies, so loved by the consumer, provides for 8 stages of production: Preparation of raw materials (verified technology of sugar cookies is, first, good flour of the highest and first grades, in the extreme case - the second with the content of gluten no more than 30%); preparation of an emulsion (continuous batch in an emulsifier) or a recipe mixture (batch mix in a kneading machine); kneading a plastic dough (it should increase the content of both fat and sugar) molding; baking; cooling; finishing and glazing; packing and packing. By emulsion or a prescription mixture is meant usually a mixture of water, sugar, fat and a disintegrant. The amount of water depends on what dough you want to get. It is believed that using powdered sugar instead of granulated sugar, you get a more ductile dough. Sugar with water for five to ten minutes interfere with the emulsifier. Separately, in a small amount of water (15-20 ° C), going to the general dough mix, dissolve the disintegrating agents, the pre-tempered fat (about 40 ° C) and the flavors. Sometimes in the technology of production of sugar cookies use a paste to knock down. It is used most often for the usual saving of sugar and melange, but it is believed that such a paste improves the plasticity of the dough, its uniformity and the quality of molding. The resulting mixture (with a uniformly distributed fat!) Is combined with the mixture in the emulsifier and mixed thoroughly for seven to ten minutes, then moved to a stirred tank in which a constant temperature is maintained (not more than 30 ° C); then it is fed into the kneading machine (batchwise or continuously, depending on the type of machine). Prepare the dough in a kneader, where emulsion and flour (through the dispenser), mixed with starch and crumb at the same time, arrive. The duration of the kneading test can vary depending on the properties and grade of flour, temperature, batch strength and other factors. Usually it is hindered for 20-30 minutes (with an increase in the batch rate of 12-15 minutes). If the technology is observed, the humidity of the dough should be 13.5-17.5%, at a temperature not exceeding 30 ° C. If the dough is to be dough molded, the humidity can be increased to 22%. Forming dough and baking in the technology of producing sugar cookies are closely related. All biscuits are baked in continuous tunnel kilns. The semi-mechanized baking method assumes that the molded test billets are laid out on clean stencils heated to a temperature of 60-70 ° C, which are then fed into the oven. Molded with a rotary or stamp machine, the biscuit is baked in the following temperature and time modes: 220-240 ° C for 4.5-5.5 minutes; 240-260 ° C - for 3.5-4.5 minutes; 260-300 ° C - within 2.5-3.5 minutes. Duration and baking modes can vary depending on the type of equipment and degree of filling of the oven. The finished product from the hot oven is fed to a special cooling conveyor (for baking, there are specialized cooling rounds on the stencils). Three minutes sugar cookie is cooled without impact; then forced circulation is activated at a speed of 3 m / s. This technology is designed to protect the cookie from deformation. To expand the range, the process of finishing the sugar cookie is made. One such process is glazed chocolate glaze with the help of special equipment. After glazing and cooling, the cookies are packed and packed. There are characteristic signs on which it is possible to determine the sugar cookie, the production of which corresponds to the accepted standards in accordance with GOST. The finished cookies should dissolve well and swell quickly, and the touch should be smooth with a clear relief pattern, which is also a sign of adherence to the norms in the confectionery production of cookies.