| 摘要 |
A method for production of cream involves treatment of primary products, preparation of syrup, boiling thereof, preparation of fondant, tempering, molding of centers, coating and wrapping. Sugar fondant is prepared with addition of such products as fruit puree, milk fondant, cream-brulle fondant, fruit jelly mass, "toffee" mass using automatic dozing of products, automatic continuous system for syrup production, boiling thereof, beating fondant masses. Pouring of cream centers is carried out according to nonstarch technology using automated section of continuous pouring to pouring head consisting of two or three sections and keeping temperature by means of tempering by three heating devices. Upon pouring silicone forms with cream mass are directed to cooling box where products are cooled to temperature of 20-23 DEGREE C. Cooled cream centers are extracted from forms by two rows of rollers, which are rolled on flexible back side of silicone forms. The products extracted from forms are placed in order on netlike belt and in such state directed to grating of the coater.
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