Pic. Tape models products (noodles)
Tape models products (noodles) - depending on the sizes and the form let out various kinds and names: with a smooth or corrugated surface, with direct, saw tooth, wavy and similar edges.
The width of noodles should be from 3 to 10 mm (width of noodles "Wave" to 25 mm). The thickness of noodles should be no more than 2 mm. On length noodles classify as. As vermicelli and as at presence in party of noodles over 20 % of products in length less than 20 s-m carry it to the category of the short.
Fancy products - produce pressing or punching out. Fancy products can be issued any form and the sizes. But the maximum thickness of any part of products in a cleavage should not exceed 3, 0 mm for the pressed products and 1, 5 mm for punched out.
a- cockleshells; b- a queens; c - bows (punched out); d - other; e-soup pastas
Pic. Fancy products
Fancy products can be issued any form and the sizes, but the maximum thickness of any part of products in a cleavage should not exceed 3, 0 mm for the pressed products and 1, 5 mm for punched out.
3. Requirements for the quality of the macaroni articles
The quality of macaroni articles is evaluated according to color, taste, smell, strength, acidity, state with the melting, humidity, content of the deformed articles, presence of crumb, scrap and T. d. The color of articles is single-tone with the cream or yellowish nuance, surface smooth or rough, the fracture of article glassy, form correct, taste and smell, the characteristic of macaroni articles, without the aftertaste of bitterness, mustiness’s also of the smell of mold. With the melting to the readiness the articles increase in the volume 2 and more, but their form must remain, lumps and gluing of articles are not allowed. Humidity of macaroni articles 11- 13%; acidity - is not more than 4°, and articles with the additives of tomato products - not more than 10°; the dimensional stability of the welded articles - is not less than 100% (for the group A) and not less than 95% (for the groups B and C). Is limited to standard the presence of crumb, deformed articles, also, with the deviations from the average length (with the condition of their uniformity).
Are not allowed in the articles significant roughness, irregular shape, acid, musty aftertaste and smell, the increased humidity, and acidity, or infection by wreckers.
Are stored macaroni articles in the dry, clean accommodations at a temperature not higher than 30°[S] (without temperature differentials) and relative humidity of air 60-70%. Duration of the storage: without the additives - 24 mo., the milk articles - 5 mo.; egg and tomato - 12 mo.; with the wheaten embryo - 3 mo.
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