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Delivery and unloading potatoes

Types

Bread is usually made from a wheat-flour dough that is cultured with yeast, allowed to rise, and finally baked in an oven.

White bread is made from flour containing only the central core of the grain (endosperm).

Brown bread is made with endosperm and 10% bran. It can also refer to white bread with added colouring (often caramel colouring) to make it brown; this is commonly labeled in America as wheat bread (as opposed to whole-wheat bread)

Whole meal bread contains the whole of the wheat grain (endosperm, bran, and germ). It is also referred to as "whole-grain" or "whole-wheat bread", especially in North America.

Roti is a whole-wheat-based bread eaten in South Asia. Chapatti is a larger variant of roti. Naan is a leavened equivalent to these.

Rye bread is made with flour from rye grain of varying levels. It is higher in fiber than many common types of bread and is often darker in color and stronger in flavor. It is popular in Scandinavia, Germany, Finland, the Baltic States, and Russia.

Flatbreadis often simple, made with flour, water, and salt, and then formed into flattened dough; most are unleavened, made without yeast or sourdough culture, though some are made with yeast.

Crisp bread is a flat and dry type of bread or cracker, containing mostly rye flour.

Quick breads

The term quick bread usually refers to a bread chemically leavened, usually with both baking powder and baking soda, and a balance of acidic ingredients and alkaline ingredients. Examples include pancakes and waffles, muffins and carrot cake, Boston brown bread, and zucchini and banana bread.

Bread making

Dough is usually baked, but in some cuisines breads are steamed (e.g., mantou), fried (e.g., puri), or baked on an unoiled frying pan(e.g., tortillas). It may be leavened or unleavened (e.g. matzo).

Confectionery(4ò)

Confectionery is related to food items that are rich in sugar and often referred to as a confection. Confectionery refers to the art of creating sugar based dessert forms. Traditional confectionery goes back to ancient times, and continued to be eaten through the Middle Ages into the modern era.

Modern usage may include substances rich in artificial sweeteners as well. The words candy (US and Canada), sweets (UK and Ireland), and lollies(Australia and New Zealand) are also used for the extensive variety of confectionery.

Generally, confections are low in micronutrients but rich in calories.

Some of the categories and types of confectionery include the following:

Caramels: Derived from a mixture of sucrose, glucose syrup, and milk products. The mixture does not crystallize, thus remains tacky.

Chocolates: Bite-sized confectioneries generally made with chocolate.

Divinity: A nougat-like confectionery based on egg whites with chopped nuts.

Dragée: Sugar-coated almonds and other types of sugar panned candy.

Fondant: Prepared from a warm mixture of glucose syrup and sucrose, which is partially crystallized. The fineness of the crystallites results in a creamy texture.



Fudge: Made by boiling milk and sugar to the soft-ball stage. In the US, it tends to be chocolate-flavored.

Halvah: Confectionery based on tahini, a paste made from ground sesame seeds.

Hard sweets: Based on sugars cooked to the hard-crack stage. Examples lollipops, lemon drops, candy canes, rock candy, etc.

Ice cream: Frozen, flavoured cream, often containing small pieces of chocolate, fruits and/or nuts.

Jelly candies: Including those based on sugar and starch, pectin, gum, or gelatin such as Turkish delight (lokum).

Marzipan:An almond-based confection, doughy in consistency, served in several different ways

Chocolate (5ò)

Chocolate is a processed, typically sweetened food produced from the seed of the tropical Theobroma cacao tree. Although cacao has been cultivated by many cultures for at least three millennia in Mexico and Central America, its earliest documented use is by the Olmecs of south central Mexico around 1100 BC.

Chocolate is created from the cocoa bean. A cacao tree with fruit pods in various stages of ripening

Chocolate melanger mixing raw ingredients

Cacao pods are harvested by cutting the pods from the tree using a machete, or by knocking them off the tree using a stick. The beans with their surrounding pulp are removed from the pods and placed in piles or bins, allowing access to microorganisms so that fermentation of the pectin-containing material can begin. The fermentation process, which takes up to seven days, also produces several flavor precursors, eventually resulting in the familiar chocolate taste.

It is important to harvest the pods when they are fully ripe because if the pod is unripe, the beans will have low cocoa butter content, or there will be insufficient sugars in the white pulp for fermentation, resulting in a weak flavor. After fermentation, the beans must be quickly dried to prevent mold growth. The dried beans are then transported to a chocolate manufacturing facility. The beans are cleaned (removing twigs, stones, and other debris), roasted, and graded. Next, the shell of each bean is removed to extract the nib. Finally, the nibs are ground and liquefied, resulting in pure chocolate in fluid form: chocolate liquor. The liquor can be further processed into two components: cocoa solids and cocoa butter.

Much of the chocolate consumed today is in the form of sweet chocolate, a combination of cocoa solids, cocoa butter or other fat, and sugar. Dark chocolate consists of sugar, cocoa butter, cocoa liquor, and (sometimes) vanilla. Milk chocolate is sweet chocolate that additionally contains milk powder or condensed milk. White chocolate contains cocoa butter, sugar, and milk but no cocoa solids. Cocoa solids contain alkaloids such as theobromine, phenethylamine and caffeine. These have physiological effects on the body and are linked to serotonin levels in the brain. Some research has found that chocolate, eaten in moderation, can lower blood pressure. The presence of theobromine renders chocolate toxic to some animals, especially dogs and cats.

Chocolate is also used in cold and hot beverages such as chocolate milk and hot chocolate.

Sugar production (6ò)

Sugar is the generalized name for a class of chemically-related sweet-flavored substances, most of which used in food. They are carbohydrates, composed of carbon, hydrogen, and oxygen. There are various types of sugar derived from different sources. Simple sugars are called monosaccharides and include glucose (also known as dextrose), fructose and galactose.

Granulated sugars are used at the table to sprinkle on foods and to sweeten hot drinks and in home baking to add sweetness and texture to cooked products. They are also used as a preservative to prevent micro-organisms from growing and perishable food from spoiling as in jams, marmalades, and candied fruits.

Milled sugars are ground to a fine powder. They are used as icing sugar, for dusting foods and in baking and confectionery.

Brown sugars are granulated sugars with the grains coated in molasses to produce a light, dark sugar. They are used in baked goods, confectionery, and toffees.

The five largest producers of sugar in 2011 were Brazil, India, the European Union, China and Thailand. In the same year, the largest exporter of sugar was Brazil, distantly followed by Thailand, Australia and India. The largest importers were the European Union, United States and Indonesia. At the current time, Brazil has the highest per capita consumption of sugar, followed by Australia, Thailand, and the European Union.

Yeast(7Ò)

Baker's yeast is the common name for the strains of yeast commonly used as a leavening agent in baking bread and bakery products, where it converts the fermentable sugars present in the dough into carbon dioxide and ethanol. Baker's yeast is commonly used in alcoholic fermentation, which iscalled brewer's yeast.

It is not known when yeast was first used to bake bread; the earliest definite records come from Ancient Egypt. Researchers speculate that a mixture of flour meal and water was left longer than usual on a warm day and the yeasts that occur in natural contaminants of the flour caused it to ferment before baking.

Types of baker's yeast

Cream yeast is the closest form to the yeast slurries of the 19th century, in essence being a suspension of yeast cells in liquid, siphoned off from the growth medium.

Compressed yeast is, in essence, cream yeast with most of the liquid removed. It is a soft solid, beige in color, and best known in the consumer form as small, foil-wrapped cubes of cake yeast

Active dry yeast is the form of yeast most commonly available to noncommercial bakers in the United States. It consists of coarse oblong granules of yeast, with live yeast cells encapsulated in a thick jacket of dry, dead cells with some growth medium.

Instant yeast appears similar to active dry yeast, but has smaller granules with substantially higher percentages of live cells per comparable unit volumes.

Rapid-rise yeastis a variety of dried yeast (usually a form of instant yeast) that is of a smaller granular size, thus it dissolves faster in dough, and it provides greater carbon dioxide output to allow faster rising.

Deactivated yeastis dead yeast which has no leavening value and is not interchangeable with other yeast types. Typically used for pizza and pan bread dough, it is used at a rate of 0.1% of the flour weight, though manufacturer specifications may vary.

Many types of yeasts are used for making many foods: baker's yeast in bread production, brewer's yeast in beer fermentation , and yeast in wine fermentation and for xylitol production.

Starch production (8Ò)

Starch production is an isolation of starch from plant sources. It takes place in starch plants. Starch industry is a part of food processing which is using starch as a starting material for production of starch derivatives, hydrolysates, dextrins.

At first, the raw material for the preparation of the starch was wheat.Pure starch is a white, tasteless and odorless powder that is insoluble in cold water or alcohol.

Currently main starch sources are:

maize (in America) – 70%,

potatoes (in Europe) – 12%,

wheat - 8%,

tapioca - 9%,

rice, sorghum and other - 1%.

Delivery and unloading potatoes

Potatoes are delivered to the starch plants via road or rail transport. Unloading of potatoes could be done in two ways:

dry - using elevators and tippers,

wet - using strong jet of water.

Cleaning

Coarsely cleaning of potatoes takes place during the transport of potatoes to the scrubber by channel. . The main cleaning is conducted in scrubber (different kinds of high specialized machines are used)

Rasping of tubers

Most often the rasping of potato tubers is carried out with a rotary grater. The purpose of this stage is disruption of cell walls, which therefore release the starch. In practice, potato cells are not entirely destroyed and part of the starch remains in the mash.


Date: 2016-01-03; view: 835


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