Scientific journal NRU ITMO
Series "Processes and Food Production Equipment"
Registration certificate ЭЛ № ФС 77 – 55245 - 04.09.2013
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SEPTEMBER 2010 (published: 01.09.2010)

Number 2(10)

Home > Issue > Basic processes of making confectionery cream

UDC 664.68

Basic processes of making confectionery cream

Polyakov S.V.

Now cream of vegetable origin is a considerable raw constituent in domestic manufacture of confectionary. One can forecast further promotion in this direction with the aim to complete the process of import replacement, to expand assortment of fats, flavor qualities, packing concepts. However, a number of problems connected with product quality remain outstanding: irregularity of product both within one batch and in various batches concerning whipability, “cracking” of already whipped cream on confectionary products in the first days of their storage, curdling, i.e. simply spoilage in the product. Some aspects connected with solving of the above problems are studied.
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Keywords: confectionery cream, vegetable origin, mechanical refinement, storage, hard fat content, temperature dependence

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