Testing of a baking production company in Shanghai
The measurement of moon cake fillings and pastry fillings is currently mostly in the market.
Abbey
Radiograph
with
Handheld
Pastry sugar meter
Handheld
Refractometer
, directly determine the filling by measuring the refractive index
Sugary
the amount
.
According to the GB19855-2005 "moon cake" standard is the national standard mandatory, the standard 5.1, 5.4, 5.5, 8.1, 8.2, 8.4, 9.3.1, 9.3.2, 9.3.3, namely: the main raw materials and accessories, health Indicators, net content, moon cake names, ingredient lists, boxed moon cake date labels, and packaging terms are mandatory. Recommended terms are: product classification, sensory requirements (morphology, color, organization, taste and taste, impurities), physical and chemical indicators (dry weight loss, protein, fat, total sugar, filling content), test methods, inspection rules, ingredients Quantitative labeling, shipping package marking, transportation and storage, etc.
The moon cake market will become more and more standardized due to the implementation of QS. In particular, due to the emphasis on food safety, many manufacturers have strengthened the monitoring of raw material supply, which is also a test for raw material suppliers. Although this has brought many new problems to suppliers, the effect is good from the normative market. The moon cake market has begun to highlight the safety, health and nutrition requirements, so it is necessary to make great improvements in some traditional varieties. If the sugar content of the lotus seed variety is reduced, the total sugar is controlled within the scope of the national standard, so that the mouthfeel becomes smoother.
Cantonese-style moon cake making process:
one
.
Stuffing
1. The stuffing of Cantonese moon cakes is divided into soft stuffing and hard stuffing. Hard stuffing is made by various companies, the main varieties are: five-ren. Soft stuffing is also made by the company. For example, the quality of the five-in-one stuffing is mainly the proportion of nuts in the formula, the quality of the nuts, the proportion of added sugar, the quality and proportion of the lamb powder, and the fat used.
two
.
flour
1. From the perspective of making traditional Cantonese moon cake theory, it is low-gluten flour or moon cake special powder. The index of this kind of flour is about 22%-24% of wet gluten. At present, most of the filling of Cantonese moon cakes is done by machine. If the flour with gluten content is 22%-24%, it will be It must affect the shape of the product. The key point of this reason is that we do not have reasonable control over the dough relaxation time, because in the formulation process we use low-gluten flour, high-concentration syrup, and the proportion of syrup used is high, if there is no reasonable Controlling the relaxation time and the relaxation temperature will affect the shape of the product, the moon cake is wrinkled and deformed, and the cake skin is dull and not smooth;
2. The experimental use of flour with a gluten content of 32% (gluten stabilization time of 10 / min) can change the above phenomenon, because the syrup concentration of 82% can reduce the gluten elasticity, even if the syrup use ratio is 76%, It can guarantee the shape of the product, and the transparency of the product is much stronger than that of the low-gluten powder. This is mainly the effect of the protein colloid of high-gluten flour;
three
.
syrup
2. The role of syrup a) Limit gluten formation. When the syrup is less than 75%, the dough is hard and fast; thicker than 78%, the relaxation time is long, and the swelling is slow. Usually, the syrup is soft and slow, and the thick one is soft and quick, but it is easy to diarrhea. Therefore, the combination of syrup concentration, flour gluten and relaxation time is very important. According to the process of filling the machine, the syrup concentration should be controlled at 82%. b) syrup color. When the temperature of the syrup is at 113 ° C, the color is the clearest; when the temperature exceeds 115 ° C, it will slowly turn red. Generally speaking, the color of the syrup that is too deep will affect the perception of the cake, so the current syrup is made. Use a large fire, use the temperature of the fire to control the syrup curing time to ensure the syrup is clear.
four
.
Drowning
1. The role of hydrophobic water a) neutralizing the acidity of the conversion syrup to prevent the mooncake from having a sour taste; b) making the pH value of the mooncake cake skin easy to color; c) the CO2 gas produced by the neutralization of water and acid, so that The moon cake is moderately expanded, loose and suitable for entrance; d) In addition to the above three functions, the water is related to the color of the cake after returning to the oil. It is understood that the current concentration of hydrophobic water on the market indicates that the measurement of each production unit is not uniform, and the alkali content of the concentration cannot be confirmed, so that the skin color of the moon cake after the addition is deep or shallow, or there are white spots or bubbles. According to the test results, the water with a pH of 8-8.5 is 1.5-1.7% of the flour; the pH is 9.5-10, the usage is 1.2-1.3%; the pH is 10-11, the amount is used. The highest is 1.2%. If the transparent moon cake (such as white lotus) is used, the concentration is 9.5, and the dosage is 1.1 to 1.2% of the flour.
Digital display
PH
meter
The mooncake made by DPH-2 has the best transparency. (But eventually, please refer to the pH value of the mixture of syrup and hydrophobic water)
Batter
PH
Value reference
:
1. When the syrup and hydrophobic water are mixed, the pH value is -8.52. When adding the special oil of the golden wheat moon cake to the item (1), the pH value is 8.2. 3. The pH value of the batter added to the flour is 7.8 below the PH value. 7.6. The surface of the cake will have a small white spot, while above the surface of the 7.8, small bubbles will appear.
The picture below is
ATAGO
The two hand-held refractometers are compact and compact for easy production and out-of-home use.
Digital handheld pocket
Pastry sugar meter
Suitable for measuring the sugar content of fruits
,
Manage the cooking and sugar levels of jams and syrups. Heat resistant
,
Automatic temperature compensation and flushable waterproof function
.
MASTER-H
Hand-held refractometer
The series uses a reinforced mirror, a heat-resistant refractometer for measuring samples such as jam and bean paste. This type of mirror is resistant to the acid contained in samples such as jam.
Digital display
PH
meter
DPH-2 and
ATAGO
Other products are also easy to use. It can also be carried around, in
0
To
50
Automatic temperature compensation at temperatures. This level of protection is
IP67
So you can rinse directly or directly into the water.
Please contact us as soon as possible to provide you with the production line, laboratory test for sugar,
PH
The best solution!
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