Analysis and synthesis of the process of fondant formation in the production of sweets with fondant cases containing amaranth seed processing products

Abstract

Sweets with fondant cases make up a significant part of the assortment of sugary confectionery products produced in our country. The solution of "narrow" issues of technology is possible by changing the chemical composition of sweets due to the introduction of powder semifinished products into the formulation. Amaranth meal powder is a product of meal processing - sanitary and benign waste in the production of seed oil, which is formed in significant quantities. To introduce a new component into the lipstick formulation, the meal was thermally treated in the IR spectrum and ground to a powder with an average particle size of no more than 20-25 microns with a dispersion of at least 92%. Specially prepared amaranth meal powder, having a high specific surface area, causes instant supersaturation in the syrup and a reduction in the latent period of sucrose crystallization, which in turn leads to rapid structure formation and compression of the technological flow in time. Embedding in the technological flow of the stages of preparation of amaranth meal powder and introduction into syrup involves an advanced processor approach to management. The processor approach in flow management should ensure not only a high-quality exchange of information between subsystems, but also eliminate the isolation of all sections and components of the technological line. An important part of process management and their improvement is the calculation of the integrity of the flow through the experimental determination of the stability of individual subsystems. The purpose of this work was to evaluate the effect of a new component of the formulation of amaranth meal powder on: the leading process of the flow - fondant formation; the integrity of the technological flow.