Operating procedures for the production of hard candy in the hard candy production line :
First, preparation before production 1. According to the proportion of the formula, according to the production task of the day of production, the raw materials (glucose pulp, white sugar) are collected in the temporary storage area of ​​the workshop, placed off the ground, off the wall, neatly placed.
2. Food additives such as flavor, citric acid, malic acid, glucose powder, etc. are also taken according to the production task of the day, sealed and preserved, and the moisture-proof work is done well.
3. According to the production task of the day, receive the processed defective products, single dry fat, white pigment and so on.
Second, the sugar 1. According to the production equipment production capacity, steam supply, production speed and other comprehensive considerations, strictly in accordance with the determined formula to take the raw materials, the layer of pot washing, first add water, water heated to boil, add white sugar, Zui After adding maltose, until the white sugar is fully dissolved, the steam is turned off, and the sugar is filtered and sent to a storage tank for storage.
2. If there is defective product, according to the formula of the treated defective product and the specified addition ratio, add water to the other pot, add the defective product after boiling, heat until the defective product is fully dissolved, filter and add to the storage tank. Mix well in the sugar.
Note on sugar: When the sugar in the sandwich pot is turned on, the steam should be turned off immediately after the white sugar is opened, and the heating is stopped. Otherwise it will affect the gloss of the product.
Third, vacuum sugar 1. This position is important in the whole production process, the operator requires a strict position of Zui, the operation of the quality directly affects the smooth progress of the entire process and the quality of the product. The operator of the position adjusts in time according to the operating experience, process requirements and changes in actual production.
2. The three key factors of the sugar process zui: sugar pressure, sugar temperature, sugar flow. The normal pressure of the sugar is 0.55-0.6Mpa. The steam pressure affects the sugar time. When the pressure is low, the sugar time is longer. The sugar temperature is 145-150 degrees in summer and 140-145 degrees in winter. The temperature of the sugar affects the strand. When the surface viscosity of sugar, when the temperature of the sugar is not enough, it is easy to get the machine to operate badly. When the temperature of the sugar is high, the sugar cannot be opened, the elongation is low, and it is easy to break; the sugar flow rate is the flow rate of the vacuum pot after the sugar is finished. When the vacuuming time is constant, when the flow rate is large, the moisture in the sugar material is not cleaned, the viscosity of the sugar is large, the operation is not good, and the moisture of the finished product is high. When the flow rate is small, the material is too dry, not easy to pull, easy to break, and the moisture of the finished product is too low.
Fourth, seasoning and stirring 1. Strictly according to the formula, properly collect the flavor and fragrance, mix well with each other and then evenly rub on the surface of the sugar material, the sugar material is folded to the center on the four sides to avoid the flavor flowing out to affect the taste.
2. Repeat the folding and flattening according to the principle of the hard-faced folding bag.
5. Forming of the strip 1. According to the operation experience, after the folded sugar material is cooled, it is sent to the drawing machine for strip forming. The temperature of the sugar material should be controlled at 80-85 degrees, and the temperature inside the winter strip is about 90 degrees.
2. According to the viscosity of the sugar material, adjust the speed of the strip flexibly; when the speed is normal at 22, the viscosity is large and the elongation is not good, the stripping speed should be adjusted to 21, the surface of the sugar material is dry and hard, easy to break, the pulling speed The molding machine should be synchronized.
6. Cooling 1. Cooling temperature 2. Cooling time 7. Packing 1. According to the variety of products produced on the same day, collect the packaging materials, install the packaging film, and debug the packaging machine.
8. Storage 1. According to the quantity of raw materials received, the normal authentic rate will be put into storage.
Precautions:
1. When the ambient humidity is ≤30, it is suitable for production. If the humidity is large, it is not suitable to open the window. It is not suitable to open the fan, the ingredients are less, the speed is slow, and the production is small; when the ambient humidity is ≤50, it is not suitable for production.
2. The sugar coming out of the cooler is connected in a small amount with a frame and laid in a stainless steel tank in time.
3. Put a Dehumidifier in each of the molding workshop and the packaging workshop to reduce the environmental humidity.
Mini Centrifuge,Laboratory Mini Centrifuge,Centrifuge Machine For Lab,Samll Centrifuge Machine
Guangdong Widinlsa International Co.Ltd , https://www.widinlsamachine.com