Technological map No.PN_8 Invert syrup

Description of the technological process.

1. Preparation of raw materials for production.
2. Preparation - No.PN_8 Invert syrup
3. Packaging, labeling, storage and transportation.

Preparation of raw materials for production.

The preparation of raw materials for production should be carried out in accordance with the relevant section of the collection 'Technological instructions for the production of flour confectionery' (AgroNIITEIPP, M., 1992), SP 2.3.6.1079-01 'Sanitary and epidemiological requirements for catering organizations, manufacturing and the turnover capacity of food products and food raw materials in them 'and the current' Instructions for preventing the ingress of foreign objects into products at enterprises of the confectionery industry and in cooperatives'.

Preparation - No.PN_8 Invert syrup

Inversion is the decomposition of beet sugar into glucose and fructose. This takes place in heated sugar syrup in the presence of acid.
The sugar and water are heated to a boil, the foam is removed, cooled to 90 °, a 10% solution of lactic acid is added and, stirring, heated for 20-30 minutes. (during this time, an inversion occurs), then it is cooled.
If the syrup is inverted at a temperature above 90 °, then fructose decomposition products are formed, which contributes to a strong darkening of the invert syrup. The same happens if the syrup is stored at a high temperature.
Instead of lactic acid, you can use tartaric acid (0.2% by weight of sugar) or acetic acid (3%).
Inversion cannot be performed in an untimed iron dish, since the color of the syrup becomes dark.
Invert syrup is 10% sweeter than regular sugar syrup and is very hygroscopic. Adding it to cookies, gingerbread and other flour products protects them from staleness.
Invert syrup, introduced into sugar solutions and in caramel, prevents the formation of sugar crystals in them, sugar crystals, and in dough cooked with soda, it enhances loosening.

** Quality requirements: ** syrup should be transparent, yellow or light brown.

Packaging, labeling, storage and transportation.

Packaging, labeling, storage and transportation should be carried out in accordance with requirements of TU.