Bulk storage of raw materials of liquid consistency. Preparation of raw materials for production
Starch syrup is a product of the food industry, which is produced as a result of a chemical reaction of partial hydrolysis of starch. As excipients, low concentrations or organic enzymes are used. Getting starch syrup can carried out with varying degrees of starch hydrolysis. The final result will also depend on the sucrose content. Generally manufacture of starch syrup consists of several operations.
Preparation of starch syrup - the main stages
First of all, during production, they take the most pure (with an impurity content of not more than 1.8 percent). Most often used. After that, hydrochloric acid is added to the suspension and the mixture is placed in a collector, and then in heat exchangers. Also, hydrolysis is sometimes carried out in specially equipped convectors and apparatuses with continuous operation. In convectors, this process proceeds 10 times faster than in hydrolysis apparatuses.
The diluted acid is added to the drum of the device, then brought to a boil, the pressure is increased, followed by the saccharification process, and then the syrup is blown into a special neutralizing device. By using a continuous saccharification cycle as method for preparing starch syrup, the product is obtained with consistently good quality, meets the developed standards in terms of external parameters and properties.
When saccharifying, organic enzymes are used, and neutralization is carried out using dilute soda with a calcium content, while the mixture is constantly stirred.
Syrup storage
Syrup storage is carried out in tanks (usually up to 120 cubic meters) made of stainless steel. The inner surface of the tanks is covered with organic paint. The tanks are equipped with heating devices. Molasses is transported in tanks or barrels, which are then washed and disinfected. During storage and transportation, only containers intended for food products are used.
Storage conditions for starch syrup
Storage conditions for starch syrup suggest that the product brought from different factories should not merge into one tank. It is impossible to mix molasses from different manufacturers.
STORAGE OF MOLDS AND PREPARING IT FOR PRODUCTION
Molasses is delivered to bakeries in railway or truck tanks, from where it is pumped to storage tanks, where it is stored at a temperature of 8-12 ° C in conditions that protect the tanks from exposure to sunlight and precipitation. To ensure a constant storage temperature of molasses, the tanks are placed in a special room equipped with an automatic temperature controller.
To reduce the viscosity, molasses is heated to a temperature of 45 ° C during intra-factory transportation. Before use, it is passed through a sieve with cells with a diameter of not more than 3 mm.
STORAGE OF FAT PRODUCTS, OTHER RAW MATERIALS AND THEIR PREPARATION FOR PRODUCTION
Oil and oil paste from cow's milk is stored in a cold dark room. Under the action of light, atmospheric oxygen and elevated temperature, the oil goes rancid. Butter and butter paste from cow's milk is stored at a relative humidity of at least 85% and a temperature of -6 ± 3 "C - 9 months; at a temperature of 3 ± 2 "C, storage of ghee in flasks is allowed for up to 1 month.
hard margarine stored in warehouses or refrigerators at a temperature of -20 to 15 "C with constant air circulation. Margarine should not be stored together with products that have a sharp specific odor.
liquid margarine stored in stainless steel tanks at a temperature of 35-48 ° C for no more than 2 days. Each tank is equipped with a water jacket and a propeller agitator, the periodic rotation of which prevents the separation of the margarine emulsion.
Boxes, drums and barrels with margarine during storage should be stacked: for mechanized stacking - on pallets, for non-mechanized stacking - on slats and grates (pillars) in stacks with gaps between them for free air circulation, at a distance of at least 0.5 m from the walls . Barrels and drums are stacked in a vertical position.
Confectionery and bakery fats, depending on the temperature (from -20 to 15 °C) and the content of antioxidants (antioxidants), are stored for 1-9 months.
Guaranteed shelf life of liquid baking fat from the date of manufacture is 10 days at a temperature of 15-20 °C. It is stored in thermally insulated tanks or other containers equipped with heating devices and agitators.
In preparation for production, solid fats are released from containers, inspected, and the surface is cleaned of contaminants. Then the fats are cut into pieces and their internal state is checked.
If fats are consumed in a melted state, then after cleaning the surface, the fat is placed in a tank with a water jacket or steam coil, agitator and filter. The temperature of the melted margarine should not be higher than 40-45 ° C, otherwise the mass will separate into fat and water, which will cause an uneven distribution of fat in the dough. The pipeline through which the fat is transported must be provided with thermal insulation or a heating device.
Creamy-vegetable, vegetable-creamy spreads and baked mixtures are stored at temperatures from -25 °C to 5 °C inclusive; vegetable-fat spreads and baked mixtures - from -20 °С to 15 °С inclusive.
Spreads and melted mixtures should not be stored together with products that have a strong specific odor.
The stowage requirements for boxes of spreads and ghee are the same as the stowage requirements for margarine boxes above.
Vegetable oils are stored in a dark room, in closed containers (barrels or tanks) at a temperature of 4-6 °C. Under the influence of atmospheric oxygen, light and elevated temperature, vegetable oils deteriorate.
The effect of fat added to the dough on the quality of bread can be enhanced if the fat is added in the form of an aqueous emulsion using an appropriate emulsifier (phosphatide concentrate, surfactants, etc.).
The resulting emulsion must be finely dispersed, stable over time and suitable for transportation through pipelines. For this purpose, it is advisable to use installations with hydrodynamic vibrators (Fig. 13), which create sound vibrations in the emulsifiable mixture.
Figure 13 -. Hardware-technological scheme of the installation for the preparation of fat emulsion:
/ - mixing tank; 2 - tank for emulsification RZ-KhChD-315; 3 - hydrodynamic vibrator AGA; 4- filter; 5-pump ShF-2/25A(RZ-3); 6-capacity RZ-HCHD for storage
emulsions
On installations of this type, manufactured at food engineering plants or manufactured in mechanical repair shops, it is possible to prepare emulsions of fat added to the dough, and emulsions for lubricating baking forms and sheets.
Eggs are stored separately from other products in refrigerators at a temperature of 0 to 20 ° C and a relative humidity of 85-88%: table eggs - from 8 to 25 days; washed - no more than 12 days.
In industrial refrigerators, eggs are stored at a temperature of -2 to 0 "C and a relative humidity of 85-88% for no more than 90 days.
When processing a large number of eggs, they are processed in a separate room equipped with three-section baths and tables with special devices (special knives) for breaking eggs.
For decontamination, eggs, rammed in a separate room, are placed in mesh boxes or buckets and washed thoroughly with water. Then they are kept sequentially for 5-10 minutes in a solution of soda, bleach and running water. Clean eggs are broken into 3-5 pieces. over a separate cup and check for smell. If the egg is benign, then the contents of the cup are poured through a sieve into a common dish.
The easiest way to determine the freshness of an egg is to see it through an ovoscope.
In large enterprises, special equipment is used to sanitize eggs and separate the yolk from the protein.
Liquid chilled egg products (melange, yolk, protein) are stored in clean, well-ventilated rooms at a temperature not exceeding 5 ° C - no more than 24 hours; frozen egg products at a temperature not exceeding -18 ° C - no more than 16 months; at a temperature not higher than - 12 ° C - no more than 10 months; at a temperature not higher than -6 "C - no more than 6 months.
Before use, jars with melange are thawed in water at a temperature of 45 ° C for 2-3 hours and carefully opened with a special knife. Thawed melange is filtered through a sieve with cells up to 3 mm in diameter and used within 3-4 hours, as it quickly deteriorates.
Egg powder arrives at the bakery in barrels, cartons or cans. It is recommended to store egg powder in a dry, clean and well-ventilated room at a relative humidity of no more than 75% and a temperature of no more than 20 ° C - no more than 6 months; at a temperature not higher than 2 °C - no more than 2 years. Egg powder is very hygroscopic and quickly deteriorates under the influence of light, moisture and oxygen.
Egg powder is sifted before use, and then diluted in three or four times the amount of water with a temperature not exceeding 45 "C. Water is added to the powder, gradually stirring the mass. The resulting emulsion is filtered through a sieve with cells with a diameter of 2 mm. In dry form, egg powder is not used , since its particles do not have time to swell in the dough, which causes the appearance of specks in the products.
Jam, jam and preserves are delivered to the bakery in metal cans or wooden barrels; jam can also be packed in boxes. These products are stored in a dry room at a temperature of 0-20 ° C and a relative humidity of 75-80%. Under these conditions, jam packed in boxes is stored for up to 6 months, and packed in barrels - up to 9 months. Storing jams, marmalades, and marmalades in a warm, humid environment can cause them to ferment or mold.
Before use, jam is passed through a sieve with cells with a diameter of not more than 2 mm.
Spices are stored in a dry clean room in a tightly closed container. Do not store spices together with other strong-smelling substances.
Before use, cumin, anise and other spices are sifted and passed through magnetic traps. When using crushed spices (such as cinnamon), it is recommended to grind them in portions to preserve the flavor.
Vanillin is stored in tin boxes for up to 1 year. Before adding to the dough, vanillin is dissolved in 96% alcohol in a ratio of 2: 1 or in hot water at a temperature of 80 ° C.
Essential oils and essences are stored in tightly closed bottles with ground stoppers, which are placed in baskets filled with sawdust. Essences are flammable and volatile. At temperatures up to 25 ° C, they can be stored for 6 months.
Raisins are stored in boxes. Before use, it is sorted out, impurities and branches are removed, and then washed by hand or on a special machine. After washing, the raisins are placed on a sieve to remove moisture droplets.
Nuts and almonds are stored in bags, they are sorted out before use.
Transportation of the main and additional raw materials
Mechanical transport installations include slopes and ramps, hand trucks, forklifts, conveyors of various types.
Descents and slopes. To unload bags of flour, salt and other goods from wagons and vehicles to warehouses, as well as to transfer goods from floor to floor, descents are used, which are straight and spiral.
Direct descents (inclined planes, trays, pipes) are used to move goods simultaneously in vertical and horizontal directions. The slope of the descent is usually 20-25°. Inclined planes and trays are made of smooth planed wooden boards 30-50 mm thick.
Spiral screw descents are used when transporting goods vertically down. They are a helical gutter (cast iron or wood), which is reinforced around a vertical column. Its outer diameter is most often 1.5-2.0 m.
Cast iron descents are made from separate helical links, put on a common axle and connected by bolts. The downward movement of loads can also be carried out by free fall along the pipe. In bakeries with multi-story placement of technological equipment, dough is usually fed to dough dividers through a vertical pipe.
Hand trucks and forklifts. For the transportation of goods within the enterprise, hand trucks (rail and railless), as well as forklifts are used.
Rail trolleys are used only when transporting cargo over a long distance in a straight line.
Trackless trolleys are used for intra-factory transport with relatively small but difficult routes. By design, hand trucks can be two-, three- or four-wheeled.
In flour warehouses of small and medium-sized enterprises, lifting and transport trolleys are used.
D 
For the mechanization of work in flour warehouses, forklifts and electric forklifts are used. Electric forklifts are most widely used, as they are more convenient to operate, have smaller dimensions and do not pollute the air with exhaust gases. The electric forklift is designed for both moving and stacking bags of flour and other goods. It works as follows: the load is placed on a pallet (platform), the loader moves towards the load, the forks fit under the pallet, then the frame together with the forks leans back by 8-10 °, and the load rises. The inclination of the forks towards the loader ensures a stable position of the transported load. If it is necessary to stack the load, the forks of the electric forklift are raised. The maximum lifting height for loaders of various brands ranges from 1500 to 2800 mm.
The electric forklift is driven by a DC motor powered by a battery. For the movement of the forks along the frame and the inclination of the frame, a hydraulic drive is used. The hydraulic drive pump is powered by a separate electric motor. The loader batteries must be charged every 7-8 hours of operation. The electric forklift is operated by a specially trained driver.
CJSC "Techlen" manufactures shelving trolleys (hairpins, lining, containers) oven for all types of baking ovens of domestic and foreign production from black or stainless steel, welded and collapsible. Carts can have from 3 to 30 levels - guides for trays and trays. To increase the carrying capacity of the levels, they are reinforced with transverse (rod) and longitudinal (tape) ties. If necessary, levels are made in the form of lattice shelves (for laying forms).
To fix the trays and trays on the trolleys, vertical locking rails are used, located on the back (welded) and / or on the front (rotary) side. Less commonly used stops on guides. For orientation in the furnace, the trolleys have a lower landing unit on a ball or an upper suspension device by a hook. Additional strength and increase in the service life of the carts is achieved by reinforcing the frames with corner scarves in the places of welded joints.
Carts are equipped with swivel wheels made of cast iron or heat-resistant phenolic plastic produced by Italian and German companies.
TO 
pipelines. According to the design of the working carrier body, belt, scraper, bucket, screw, etc. conveyors are distinguished.
Belt conveyors(Fig. 3. 7, a) are widely used, as they are more economical, operate smoothly and silently, and are simple in design. These conveyors consist of an endless belt, drive and take-up drums and a frame supported along the length of the belt by rollers or a smooth deck.
4.2 Equipment for kneading and cutting dough
Dough mixers (dough mixers)
Dough mixers are designed for kneading dough from various types of flour. The device of dough mixing machines is very different. The capacity is very different, from 10-25 liters to 300 or more liters. Dough mixing machines are used in bakeries, catering shops, restaurants, cafes. Some kneading machines are equipped with a timer for counting the dough kneading time, in addition, there are devices for reversing the rotation of the kneading body at the end of work to remove the dough from it. The spiral kneading body, rotating around its own axis, making a circular motion around the axis of the bowl, effectively kneads the dough throughout the entire volume of the bowl.
The dough mixing machine is selected depending on the productivity of the oven and the type of dough. Spiral kneaders are used for yeast and pastry dough. For bakery enterprises of small productivity (up to 120 kg / h), machines with a fixed bowl are usually used. If the assortment of bakery enterprises has a large volume of one type of product, and, accordingly, it is necessary to knead one type of dough, then dough mixers with rolling bowls are used. The equipment used at this stage of the technological process should ensure the uninterrupted operation of the bakery, so it is better to focus on imported equipment.
Dough preparation unit I8 HTA 12/1
(with single-channel unloader)
Continuous paddle kneading machine is designed for kneading sourdough and dough from wheat and rye flour in the production of bakery products at the enterprises of the baking industry. The machine can be equipped with a two-channel flour unloader, which will allow feeding m 
uku of different varieties in certain ratios.
Figure 14 - Dough mixer I8 HTA 12/1
Table 2 - Technical characteristics of the Mixer I8 HTA 12/1
Dough mixer "PRIMA - 300"
"Prima-300" is a two-speed automatic dough mixing machine with a spiral kneading body, a central cutter, a rolling rotating cylindrical thick-walled stainless steel bowl with a capacity of 300 liters. Designed for intensive kneading of a wide range of wheat, rye and mixed types of dough for bread, bakery and confectionery products, including yeast-free and yeast-free for puff products. The maximum load for each recipe is determined empirically. "Prima-300" can be operated in 1-3 shifts in the conditions of industrial production of bread, bakery products. Intensive kneading on "Prima-300" fundamentally improves the quality of baked products, increases the volume of products, the crumb becomes more elastic, the porosity is uniform and fine, the crust is more intensely colored, slows down 
perseverance.
Figure 15 - Dough mixer "PRIMA - 300"
The automatic control system based on the SIMATIC S7-200 industrial controller and the SIEMENS touch control panel provides:
creation, storage, use, adjustment of up to 100 10-step mixing programs
work in automatic mode
monitoring of emergencies with automatic transfer of the machine to a safe state
control of the load on the drives of the working bodies of the machine during operation
measurement and indication of dough temperature, connection to a technological computer (optional).
all structural elements in contact with the dough are made of stainless steel
two speeds of rotation of the kneading body, reverse rotation of the bowl at low speed
kneading body rotation drive group V-belt transmission
bowl rotation drive ensures smooth start of the rotation drive motor and eliminates damage to the drive mechanism in case of tooth-to-tooth gears by moving the drive gear into engagement after fixing the bowl in the working position
nozzles on the lid of the bowl for loading bulk and liquid components in automatic and manual modes, a sight glass for visual control of the mixing process
"PRIMA - 300"
| The volume of the bowl used, l | 300 |
| | 200 |
| | 5 |
| | 5-8 |
| | 17.6 |
| Rated voltage, V | 3NPE~380 |
| Overall dimensions, mm | 1805x1260x1343 |
| | 1280 |
| - weight of bowl D-300, kg, no more | 250 |
Automated dough preparation complex based on the dough mixing machine "Prima-300" "Prima-300AR"
A 
automated dough preparation complex "Prima-300AR" based on the dough mixing machine "Prima-300" is designed to automate the process of kneading all types of dough from wheat,
Figure 16 - Automated dough preparation complex based on the dough mixing machine "Prima-300" "Prima-300AR"
rye-wheat flour prepared using a non-dough technology, as well as for the final kneading of sponge dough at the enterprises of the baking industry. With minimal cost, it is integrated into the dough preparation schemes existing at enterprises.
Allows you to use the fleet of 330 l bowls already available at the enterprise for preparing, transporting dough, fermenting dough after
final kneading (if such a technological operation is available), transportation of the finished dough.
The complex operates in two modes:
1. Automatic mode (unmanned technology)
- sourdough dough technology in case of sourdough preparation.
The complex is controlled in automatic mode from the touch panel of the control panel of the "Prima-300" dough mixer.
2. manual mode
Applicable when using:
- unpaired test technology
- sourdough dough technology for bowl preparation of sourdough, bowls T1-XT2D with a capacity of 330l are used.
The control of the complex in manual mode is carried out from the touch panel of the control panel of the "Prima-300" dough mixer. The control of the following operations: raising and lowering the bowl of the complex, raising and lowering the platform of the dough loader and starting the dough kneading program is also possible from the control panel of the unloader.
The control system of the complex controls the operation of all actuators, displays the performance of all current operations and technological parameters, issues sound and light alerts when the bowl is raised and lowered, monitors emergency situations with automatic transfer of actuators to a safe state.
| The volume of the bowl used, l | 300 | |
| Maximum dough weight, kg/batch | 200 |
|
| Minimum dough weight, kg/batch | 5 |
|
| Duration of one batch, min | 5-8 |
|
| Rated power consumption, kW | 17,6 |
|
| Overall dimensions, mm | 1805x1260x1343 |
|
| Weight (without bowl), kg | 1280 |
Table 4 - Specifications Dough unloader
| Load capacity, kg, no more | 450 |
| Rollover/return time, s, no more | 120 |
| Bowl rotation angle in loading/unloading position | 110±2 |
| Height from floor to bottom of tray when capsizing, mm, not less | |
| Overall dimensions in the initial position, mm | 3090x1460x1170 |
| Overall dimensions when capsizing, mm | 3090x1660x2020 |
| Rated power consumption, kW | 1,5 |
| Weight, kg | 650 |
DOUGH MIXER "PRIMA - 375"
Automatic dough mixing machine with two spiral kneading bodies, a central cutter, a rolling rotating cylindrical thick-walled bowl made of stainless steel with a capacity of 375 l is designed for operation in 1-3 shift modes in the conditions of industrial production of bread, bakery and confectionery products.
The kneading machine, unlike traditional intensive kneading spiral kneading machines, is equipped with two kneading bodies with individual drives. This kneading scheme allows you to increase the productivity of the machine by reducing the kneading time from 25% to 50%, depending on the recipe of the kneaded dough.
The function of smoothly changing the speed of rotation of the kneading bodies and the bowl makes it easy to select the optimal kneading modes to obtain the necessary rheological properties for all types of dough. Thanks to the intensive kneading of a wide range of wheat, rye and mixed types of dough for bread, bakery and confectionery products on Prima-375, the quality of baked products is fundamentally improved: 
Picture 17 - dough mixing machine "PRIMA - 375"
The temperature of the dough during kneading rises by no more than 2 C/min.
The automatic control system based on the industrial controller SIEMENS SIMATIC S7-200 with a color touch control panel provides:
input, editing, storage and playback in automatic mode of up to one hundred 10-step dough kneading programs with the ability to set technological parameters in each step
testing and diagnostics of the operability of machine components and assemblies
monitoring of emergencies with automatic shutdown of the machine
automatic archiving: batches, emergency events with fault diagnostics, accounting of machine operating time
control of the load on the drives of the working bodies of the machine
Possibility of joint work with dosing stations of bulk and liquid components
connection to a technological computer with the possibility of remote control (optional)
control of the dough loader and the dough unloader, if these devices are available.
mixer rotation drives and a bowl rotation drive with a function of smoothly changing their rotation speeds
reverse rotation of the bowl at low speed
all structural elements in contact with the dough are made of stainless steel
hydraulic drive for lifting - lowering the traverse and fixing the bowl, components and assemblies of the hydraulic system - from the best European manufacturers
built-in temperature sensor with indication on the touch panel
drives of rotation of kneading bodies - group V-belt transmission
bowl rotation drive with soft start of the engine, which excludes damage to structural elements in case of tooth-to-tooth drive gears when rolling the bowl
bowl D-375 with the possibility of installation in a position with an inclination of about 45 degrees C for sanitization
nozzles on the lid of the bowl for loading bulk and liquid components in automatic and manual modes
bowl lid with a viewing glass, the design of which makes it possible to practically eliminate flour spray during kneading
power cabinet with control panel with the possibility of installation on the machine body both on the right (standard) and on the left
convenient access to all units, mechanisms and units for maintenance
motor-reducer of the bowl rotation drive, which works without changing the lubricant during the entire service life
the best samples of foreign-made ballasts, providing minimal maintenance and high reliability in operation
Table 5 - Technical characteristics of the dough mixer
"PRIMA - 375"
| The volume of the bowl used, l | 375 |
| Maximum dough weight*, kg/batch | 250 |
| Minimum dough weight, kg/batch | 20 |
| Rated power consumption, kW | 49 |
| Rated voltage, V | 3NPE~380 |
| Overall dimensions, mm | 1940x1425x1625 |
| Weight, kg, no more (without bowl D-300) | 1570 |
| - weight of bowl D-375, kg, no more | 270 |
Dough mixer "Prima-300R" with dough loader
It is intended for the dough technology of dough making at the bowl preparation of dough, at the enterprises of the baking industry, bowls T1-XT2D with a capacity of 330l are used.
The dough mixing machine "Prima-300R" performs the final kneading of sponge dough with subsequent automated unloading of the dough by overturning the dough mixing part of the machine. The dough loader is aggregated with the Prima 300R dough mixing machine and operates from its hydroelectric station. The use of a loader allows you to speed up the process of loading the sponge in comparison with traditional bowl lifters. The dough mixing machine "Prima-300R" with a dough loader is integrated into existing dough preparation schemes at enterprises, saving space.
Figure 18 - Dough mixer "Prima-300R" with dough loader.
The complex operates in two modes:
1. Dough mixer "Prima -300R"
Two-speed semi-automatic dough mixer for intensive dough kneading. The kneaded dough is unloaded by lifting and overturning the machine.
2.Dough loader
It is an actuator and can only function in conjunction with the Prima-300R dough mixing machine. Designed for reloading dough from rolling bowls Т1-ХТ2Д into the bowl of a dough mixing machine for subsequent kneading of dough. The control is carried out from the control panel of the "Prima-300R" dough mixing machine and provides: raising and lowering the dough loader platform, controlling the kneading modes and mechanized unloading of the dough.
Figure 19 - Dough mixer "Prima-300R" with dough loader
Bulk storage of liquid raw materials
Bulk storage of raw materials of liquid consistency is carried out in accordance with certain rules and taking into account the characteristics of a particular type of raw materials,
Fruit and berry raw materials when used in large quantities, it requires significant areas for its storage and compliance with certain conditions. Therefore, many large enterprises have railroad warehouses located at a short distance from the main enterprise (10 km). Raw materials are delivered to production in tanks of various capacities with thermal insulation. The tank is filled from tanks by gravity through a pipe with steam heating. At the factory, raw materials (mashed potatoes, pulp) flow from the tank by gravity into a deep container.
Bulk storage warehouses (Fig. 4.5) can be located in the basement, 5 km away from the factory. Subject to a temperature of 0-10 ° C, the raw material will be stored for a year. I At the same time, weekly monitoring of the content of sulfur dioxide (preservative) is necessary. If its amount becomes below the norm (0.1-0.2%), additional sulfitation is carried out directly in storage containers. Puree is delivered to the factory in special tanks with a capacity of 2.5 tons. The car with the tank stops near the tank. The tank with raw materials is removed by a forklift and installed on an inclined frame. Then the drain pipe opens, the raw material flows by gravity into the receiving tank of the screw pump 1V-20/10 and is pumped into tanks with a capacity of 1.8 tons, made of stainless steel 4 mm thick. As needed, raw materials are fed for processing.
The tank (Fig. 4.6) is an all-welded cylindrical tank with elliptical bottoms, installed on a concrete foundation. The inner surface and planes of the fittings are covered with glass enamel for protection against corrosion, which is resistant to acidic environments, has high sanitary and hygienic properties and mechanical strength. Non-enamelled parts and components in contact with the product are made of stainless steel. Fasteners are protected by a special anti-corrosion and decorative coating.
Warehouse for bulk storage of apple, strawberry, apricot puree can be organized directly at the confectionery factory. Raw materials are delivered in barrels by rail. After the quality control of the average sample of the raw material and the determination of its suitability for processing, it is stored in containers. For this purpose, the barrels are placed on a rack, opened, the contents are poured into one of the containers and pumped into storage tanks.
Before filling the container, fumigate with sulfur dioxide. When filling out, a passport is drawn up indicating the date of loading, type of raw material, sulfur dioxide content, solids, mineral impurities, acidity. During storage, constant monitoring of these parameters is necessary. Filled containers are sealed (close the lid, valves). The amount of raw material is determined by measuring tube.
Molasses - the main raw material in the production of most confectionery products, therefore, its significant stocks are required. Usually, molasses is stored in special metal tanks installed on the territory of the factory or in other premises (Fig. 4.7). When storing molasses indoors, the factory requires large areas for storage, but the length of pipelines is reduced and a relatively constant temperature is ensured during storage. Molasses is transported to enterprises in railway tanks with a capacity of 50 tons, in tankers - 3.5 -5 tons. It is delivered to small enterprises in barrels with a capacity of 250 - 300 kg and in smaller containers.
When delivering molasses in tanks, the receiving devices must be buried for at least 2 m. The molasses is drained by gravity into the tanks. Steam is required to heat the molasses when unloading tanks in winter.
The tanks are equipped with coil heating, providing a temperature of about 40 ° C, while the viscosity of the molasses decreases, which allows it to be pumped.
In order to more economical use of storage space, tanks of rectangular or square section are used. There must be a distance of at least 0.8 m from the top of the tanks to the protruding parts of the ceiling.
At a number of confectionery enterprises, areas for bulk transportation, storage and transfer to fat production have been organized.
confectionery fat is transported in metal containers equipped with an internal coil and a fitting for supplying steam or hot water, draining the product and draining condensate or water. On the top cover there is a hatch for pouring fat. To receive and store liquid fat, a metal tank with coil heating with a capacity of 6 m 3 can be used.
There are installations for bulk reception, storage and transportation of liquid fat, equipped with an automatic device for maintaining a constant fat temperature of 40-45 ° C and an automatic signaling device. The fat storage tank is made of stainless steel and has a capacity of 2 m. The propeller mixer ensures the homogeneity of the fat, the steam-water jacket provides heating
Milk And dairy are delivered in bulk to enterprises in tank trucks and pumped into aluminum containers with a cooling jacket, an insulating layer, wooden lining and a protective casing.
 |
The temperature of cold water entering the jacket should not exceed 12 - 14 °C. Filling of milk is carried out through a branch pipe on a cover of capacity, selection of milk - from below. The vacated container should be washed periodically. Wash water is used to make syrups. Thorough washing is carried out periodically with a mixture of warm water and detergent. Dirty water is drained into the sewer.
Chocolate glaze, cocoa butter, cocoa mass are transported in a car boiler with a capacity of 5 tons and in other ways (Fig. 4.8).
The introduction of bulk transportation, storage and transfer to the production of raw materials at confectionery enterprises improves the culture of production, saves production space, and makes it possible to release workers.
To obtain an EO preparation from a concentrate, which is a biofertilizer Baikal EM 1, needed culture medium to activate beneficial microorganisms that are dormant in the liquid medium of the concentrate. For these purposes, you can use honey or jam. However, the most effective nutrient medium is EM molasses, which is specially designed to help gardeners, gardeners, livestock breeders. Significantly reducing the time and simplifying the process of obtaining an EO drug, this environment promotes the health and growth of plants and animals.
Compound
EM molasses produced on the basis of purified fodder molasses - molasses(black molasses), a by-product of sugar production. Enriched with vitamins, micro and macro elements, molasses with a high content of carbohydrates is a favorable environment for the vital activity of effective microorganisms in a state of symbiosis (mutual coexistence and prosperity).
Properties
Possessing high nutritional qualities, EM molasses easy to use, does not require additional time (as in the case of honey and jam, when their stepwise introduction is required for several days) when preparing EO preparations, it is applied immediately.
EM molasses enhances the beneficial effect of EM fertilizers and irrigation solutions based on microbiological fertilizers Baikal EM 1, extends the shelf life of finished products, and also reduces the consumption of EO concentrates. For comparison, when using molasses per 40 ml of EO concentrate, we get 4 l Unlike 3 l with the use of honey for the same amount of concentrate.
Advantages
Thus, EM molasses- the basis for all solutions for the care of the garden, vegetable garden, animals, etc. Its advantages are obvious:
- improving the quality characteristics of the EM preparation, fertilizers and irrigation solutions based on it;
- simplification of the preparation process of the EO drug;
- increase in the service life of ready-made EO preparations and solutions;
- an increase in the volume of the finished EO preparation with the same amount of concentrate (40 ml).
Instructions for use
1. To obtain an EO-based preparation (concentrate), the following proportions are required: for 1 liter of the preparation - 2 tablespoons of EO molasses.
2. To prepare solutions of EO preparation for irrigation, it is necessary to use the following proportions: for 10 liters of irrigation solution - 1 tablespoon of EO molasses.
3. molasses EO is widely used to enrich and enhance the effect of other concentrate-based EO preparations Baikal EM 1(EM composts, EM extracts, EM-5, etc.).
Release form. 100 ml syrupy liquid in a plastic bottle.
Storage conditions. Store at temperatures from -6 to +35 ° C in a closed, dry place.
Best before date. 3 years.
Now EM treacle is included in the new product: , which is produced for a light version of the preparation of an EM preparation from an EM concentrate: the components packed in separate containers are simultaneously mixed with water and a nutrient medium (sugar, jam, honey) during preparation. This creates favorable conditions for the successful development of symbiosis without prolonged fermentation, which ensures the high efficiency of the EO preparation.
The invention relates to the technology of sugar production. The storage method for molasses taken from the last product centrifuges consists of feeding it into a tank and keeping it at ambient temperature. Before serving, a surfactant is added to it in an amount of 0.01-0.04% by weight of molasses to remove air bubbles and reduce viscosity, cool with stirring to build up small sugar crystals contained in molasses, followed by their separation. After that, formalin is added to the molasses in the amount of 0.7-1.2 l per 1 m 3 of molasses, 0.02-0.05% by weight of the molasses of alkali metal sulfite and an alkaline reagent until pH 7.0-8.0 is reached. Then, a substance forming a protective layer is fed to the surface of the molasses into the tank. The method provides an increase in the shelf life of molasses.
The invention relates to the technology of sugar production and is intended to increase the yield of sugar and increase the shelf life of molasses. Closest to the invention is a method of storing molasses taken from the centrifuges of the last product, providing for the supply of molasses with a solids content of at least 75% in the tank and keeping at ambient temperature [Beet molasses. Specifications. OST 18-395-82. - Kyiv, 1987, 22 p.]. The disadvantage of this method is that the molasses contains small sugar crystals, which increases the sugar content of the molasses. In addition, the presence of microorganisms, the melanoidin reaction and the reduced pH of the molasses contribute to the destruction of the sucrose present in it. The technical result of the invention is to increase the shelf life of molasses without compromising its quality. This result is achieved by the fact that in the proposed method of storage of molasses taken from the centrifuges of the last product, it is supplied to the tank and kept at ambient temperature. Before entering the tank, a surfactant is added to it in an amount of 0.01 - 0.04% by weight of molasses to remove air bubbles and reduce viscosity, cool with stirring to build up small sugar crystals contained in molasses, followed by their separation. After that, formalin is added to the molasses in the amount of 0.7 - 1.2 l per 1 m 3 of molasses, as well as 0.02 - 0.05% by weight of the molasses of alkali metal sulfite and an alkaline reagent until a pH of 7.0 - 8 is reached, 0. Then, a substance forming a protective layer is fed to the surface of the molasses into the tank. The method is carried out as follows. Molasses is taken from the centrifuges of the last product. The content of solids in molasses must be at least 78%. In molasses with a solids content of less than 78%, fine sugar crystals can dissolve, increasing the purity of the molasses. In addition, molasses with a solids content of less than 78% is a favorable environment for the development of microorganisms than in more concentrated solutions. Before being fed into the storage tank, a surfactant (surfactant) is added to the molasses in an amount of 0.01 - 0.04% by weight of the molasses to remove air bubbles and reduce viscosity. Molasses is a highly viscous liquid containing air bubbles, which are mostly captured during centrifugation. The inclusion of air bubbles greatly increases the viscosity of the molasses. The addition of a surfactant in an amount of 0.01 - 0.04% to the mass of molasses helps to increase mobility by removing air bubbles from the mass of molasses and, consequently, reduce the viscosity of molasses. The amount of surfactant 0.01 - 0.04% by weight of molasses is sufficient to remove the main amount of air from the mass of molasses. Of the surfactants, synthetic surfactants of the brand AMGS-50, AMGS-100, "Intrasol FK" can be used. After the addition of the surfactant, the molasses is cooled with stirring to build up the fine sugar crystals contained therein and then separate them. Molasses after centrifuges has a temperature of 45 - 55 o C and contains 1 - 2% of small crystals that have passed through the centrifuge sieve. It is cooled with stirring to a temperature of 20 - 25 o C for 4 - 8 h to build sugar crystals. With such gradual cooling over 4-8 hours, the supersaturation of the intercrystalline liquid increases, which contributes to the uniform growth of existing crystals and does not cause the formation of nuclei. Then the grown sugar crystals are separated in the field of centrifugal forces, which makes it possible to prevent them from settling at the bottom of the tank during storage and return the sugar to production. Formalin is added to cooled and freed from crystals molasses in the amount of 0.7 - 1.2 l per 1 m 3 of molasses, 0.02 - 0.05% by weight of molasses of alkali metal sulfite and an alkaline reagent until a pH of 7.0 - 8 is reached. ,0. In the molasses entering storage, there are microorganisms that destroy sucrose in the course of their vital activity, therefore sterilization is necessary before sending it to storage. Formalin is used as a sterilizing agent. The addition of the latter in the amount of 0.7 - 1.2 l per 1 m 3 of molasses inhibits the vital activity of microorganisms and prevents the destruction of sucrose. Molasses contains monosaccharides and amino compounds, which are the sources of the formation of colored products as a result of the melanoidin reaction. During the melanoidin reaction, heat and CO 2 are released. Heating molasses promotes the destruction of sucrose and the formation of dark-colored compounds. The released CO 2 saturates the molasses, significantly increases the viscosity and makes it difficult to pump and transport the molasses. The addition of alkali metal sulfites inhibits the reaction of melanoidin formation. The amount of 0.02 - 0.05% potassium or sodium sulfite or bisulfite to the mass of molasses provides sufficient blocking of the carbonyl group of reducing compounds and prevention of the formation of colored compounds, CO 2 and heat generation. The addition of an alkaline reagent until a pH of 7.0 - 8.0 is reached ensures minimal decomposition of sucrose in molasses during storage; if the pH value deviates from the specified value both in the alkaline and in the acidic region, it increases the rate of sucrose hydrolysis. As an alkaline reagent, sodium bicarbonate or sodium hydroxide can be used. Then, a substance forming a protective layer is fed to the surface of the molasses into the tank. Liquid paraffin, vegetable oil can be used as such a substance. The protective layer prevents the ingress of microorganisms from the air above the molasses, as well as the dilution of the upper layer of molasses with condensate formed on the inner walls of the tank, and the diluted sugar-containing medium is favorable for the development of microorganisms. Example 1. Take 500 g of molasses with a content of DM=78.0%, CX=48.2%, H=61.8%, pH 6.5, temperature 52 o C. Within 8 hours, with stirring, the molasses is cooled to 23 o C. On a laboratory centrifuge with a separation factor of 500 allocate 11.3 g of crystals. 488.7 g of molasses without crystals are obtained with a content of DM=77.5%, CX=47.0%, N=60.7%. 0.5 ml of formalin, 0.2 g of Na 2 SO 3 , 2 drops of NaOH to pH 7.5, 10 ml of liquid paraffin are added to molasses and stored in a closed container for a month at ambient temperature. After storage, molasses is obtained with a content of DM=77.4%, CX=46.8%, N=60.5%, pH 7.4. The use of the proposed method ensures the storage of molasses with virtually no change in its composition for a long time.
Claim
A method for storing molasses taken from the centrifuges of the last product, which involves feeding it into a tank and keeping it at ambient temperature, characterized in that before being fed into the tank, a surfactant is added to it in an amount of 0.01 - 0.04% by weight of molasses to remove air bubbles and reduce viscosity, cool with stirring to build up small sugar crystals contained in molasses, followed by their separation, after which formalin is added to molasses in an amount of 0.7 - 1.2 l per 1 m 3 of molasses, as well as 0.02 - 0.05% by weight of molasses of alkali metal sulfite and an alkaline reagent until a pH of 7.0 - 8.0 is reached, and a substance forming a protective layer is supplied to the surface of the molasses in the tank.
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