Technological map No. 100 Sugar lipstick

Description of the technological process.

1. Preparation of raw materials for production.
2. Preparation - No. 100 Sugar lipstick
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. 100 Sugar lipstick

Pour sugar into boiling water, stir with a wooden jar and heat the syrup over high heat. When the sugar solution boils, foam forms on its surface. The cauldron is pushed onto the side of the stove so that the syrup boils from only one end of the cauldron. In this case, the foam collects on the other side of the boiler, where it can be easily removed with a slotted spoon. If the foam is not removed, then as it cools, sugar will begin to crystallize around it, and the lipstick will turn out to be rough and gray.
After removing the foam, you need to increase the heating, since with low heat, the lipstick becomes dark in color.
During the boil, splashes of syrup fall on the walls of the boiler, transform into sugar crystals, which, falling back into the boiler, cause the syrup to crystallize. To avoid this, it is necessary to wash off the spray during cooking with a wet brush or gauze wound on a stick. You can cook the syrup with the boiler lid closed, as the water condensate washes away the crystals of the formed sugar from the walls.
Caramel syrup is heated to 50-60 °, filtered and added to the sugar syrup, when its temperature reaches 108 °, stir and continue cooking. Molasses protects the syrup from premature sugaring and contributes to the formation of smaller crystals when whipping the lipstick, as it increases the viscosity of the syrup.
If a small amount of molasses is added to the syrup, then the lipstick turns out to be coarse, with large crystals; with a large amount of molasses, the lipstick turns out to be delicate with small crystals, but it does not whip well and does not crystallize for a long time. For icing flour confectionery, it is best to take 10% molasses by weight of sugar.
When boiling fondant, molasses can be replaced with invert syrup (10-15% by weight of sugar) or food acids. Food acids are added to the syrup at the end of boiling, since prolonged heating of sugar with acid causes deeper decomposition of sugar, resulting in a dark-colored syrup. A little acid is added so that it does not affect the taste of the lipstick.
You can cook lipstick without molasses, invert or food acids. In this case, instead of 250 g of water, 350-400 g is taken to boil the syrup and boil it longer. With prolonged cooking of sugar syrup, invert sugar is formed in it without the addition of acids (there is a partial decomposition of sugar into glucose and fructose). Lipstick, cooked without molasses or food acids, has a brown tint.
Depending on the purpose, the lipstick is boiled down to different temperatures. So, for example, lipstick intended for glazing a baba is boiled down to 114-115 ° degrees, and for glazing cakes and pastries up to 116-117 °. If fruit juices or wines are added to the lipstick, it is boiled down to 117–124 °. You should not cook thicker solutions, since it is difficult to whip the lipstick and it becomes sugar faster.
Almost the end of boiling lipstick is determined by the "test on the ball". A small amount of lipstick is quickly cooled on ice or in cold water, and if it is possible to roll a soft ball out of it, then the cooking is finished - the lipstick is ready.
The boiled fondant syrup must be cooled quickly. To do this, dishes with syrup are dipped in an ice-salt mixture or in running cold water. It is best to pour the syrup on a table with a marble lid with a wooden or metal frame at the edges and a strip of wet paper between the frame and the table. To prevent the surface of the syrup from crystallizing, the syrup is sprayed with water or pieces of food ice are placed on the surface.
Beat the fondant syrup, cooled to 30–40 °. The lower the temperature of the syrup, the more difficult it is to knock down the lipstick, as the crystallization of sugar slows down in the thick syrup. However, the lipstick is of high quality - delicate, viscous. At a higher temperature, the syrup knocks off faster, since its viscosity is less, but larger crystals are formed, and the quality of the lipstick deteriorates.
Beat the lipstick on the machine included in the 724 universal drive kit. Hot syrup (5 kg each) is poured into a funnel, from which the syrup penetrates into the beater, where it is simultaneously cooled with beating with water (through a water jacket). Whisk the lipstick for 10-12 minutes.
You can beat the chilled syrup in small portions in whippers with a hook-shaped whisk, as well as in the cauldron in which it was brewed, or with metal shovels on a table with a marble lid on which the syrup was cooled.
In the process of whipping, the syrup first becomes cloudy, but as it is saturated with air and the sugar crystallizes, it becomes white. Its consistency from liquid becomes thick, sugar crystallizes, and a hard lump of lipstick is formed. You can speed up the formation of lipstick by adding finely ground powdered sugar or a piece of ready-made lipstick, or heating the syrup. However, this deteriorates the quality of the lipstick, as larger sugar crystals are formed.
The more vigorous the whipping, the finer the lipstick crystals are, the softer they are.
After beating, the lumps of lipstick are kneaded, the mass is placed tightly in a bowl and left to ripen for 12-24 hours. To avoid crusting, sprinkle the lipstick with water and cover with a damp cloth. After maturing, the lipstick turns out to be more plastic.
Before glazing the product, the lipstick is heated in small portions to the consistency of sour cream, stirring, over a fire or better on a bain-marie at 50 °. In this case, care must be taken that the lipstick does not melt completely, as in this case the gloss deteriorates.
There is another way of heating: put the lipstick in a warm place (45 °) 2 hours before icing the products and cover it with a wet napkin to protect it from drying out. If the warmed lipstick is too thick, dilute it with water or sugar syrup to the required consistency. On the contrary, a piece of fresh lipstick or finely sieved powdered sugar is added to a very liquid warmed lipstick.
To enhance the shine of the product, before glazing, they are heated to 35 ° or smeared with a thin layer of fruit filling or custard.
You can add 2% agar solution (solution concentration 2%) or 0.2-0.5% gelatin solution (concentration 4%) or egg white to the lipstick. This gives it a special shine.
Flavor the lipstick with fruit juices, liqueurs, wines, fruit essences, or acidify with food acids; color lipstick in different colors.
In order not to often warm up the lipstick during work, it is stored in a steam bath (bain-marie).
At the end of the work, the walls of the dishes are cleaned of lipstick and the dishes are covered with a napkin dipped in water.

** Quality requirements: ** homogeneous, dense, matte-white plastic mass; when hardened, the lipstick becomes fragile.

Packaging, labeling, storage and transportation.

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