Raw materials used in the production of confectionery products can be divided into basic and additional. The main raw materials form a certain structure of confectionery products with the necessary mechanical and rheological properties. The main raw materials are sugar, molasses, cocoa beans, nuts, fruit and berry semi-finished products, wheat flour, starch, fats, which account for 90% of all raw materials used. Additional raw materials, without changing their rheological properties, give confectionery products a piquant, aesthetic appearance, improve the structure, and extend shelf life. Additional raw materials include gelling agents, food acids and dyes, flavors, emulsifiers, foaming agents, moisture-retaining additives and others.
Let's look at the main types of raw materials used in the production of sponge cakes.
Wheat flour - the main type of raw material in the production of flour confectionery products (cookies, waffles, cakes, pastries, etc.).
Wheat flour is produced in the following grades: semolina, premium, 1st and 2nd grades, wallpaper. There is no specialized flour for the production of flour confectionery products in our country, so wheat baking flour is used for their production.
For the production of flour confectionery products, premium and 1st grade flour is used. 2nd grade flour is used to make certain types of cookies, gingerbread, and biscuits.
Wheat flour is produced by grinding wheat grains into a powdered product.
The chemical composition of wheat flour depends on the composition of the grain for its preparation and the variety. Different parts of the grain differ from each other in chemical composition. That's why different types of flour are produced.
The higher the grade of flour, the less fiber, ash, protein, fat it contains, i.e. substances that are rich in the shell, embryo, aleurone layer. The lower the grade of flour, the closer the flour approaches the chemical composition of the grain. Wallpaper flour mainly consists of crushed grains without removing the shells, aleurone layer and germ.
Flour is characterized by smell, crunch, taste, color, grind size, moisture content, protein content, carbohydrates, ash, minerals, vitamins, and enzymes.
Depending on the type of flour confectionery products and the requirements for the dough, baking flour with different protein content and gluten quality is used.
Humidity b flour should be 14... 15%. In recipes for confectionery products, the calculated moisture content is 14.5%. If the humidity is different, then adjust the consumption by recalculating the flour dry matter.
Flour is supplied to enterprises in bags weighing 50 and 70 kg or in bulk (flour trucks).
Sugar is a white crystalline powder produced from sugar cane and sugar beets. It is a disaccharide, sucrose, which contains 98% sugar and 2% moisture. Sugar is very hydroscopic (it absorbs moisture well) and is highly soluble in water. The sugar is sifted before use. Store in a dry, ventilated area at a relative air humidity of no higher than 70%, otherwise it becomes damp, becomes sticky and forms lumps, at a temperature of 18 C.
Starch- a food product belonging to the group of high-molecular carbohydrates polysaccharides. Starch is deposited in bulbs, tubers, fruits, berries, as well as in leaves and stems.
Starch makes up the bulk of the most important food products: flour - 75-80%, potatoes - 25%. It is also found in rice, sago, etc. It is easily digested in the gastrointestinal tract. Once in the body, starch is hydrolyzed to glucose, which is used as an energy source.
White starch powder has no taste. It has excellent properties of dissolving in water. Usually cold is used, since hot lumps form that are difficult to grind. When heated, it takes the form of a paste, therefore it is widely used in cooking for preparing dough made with milk, fruit and berry jelly with subsequent sweetening and acidification, sweet sauces, blamange, etc.
To be fair, it should be noted that starch obtained from different natural sources differs in its properties. Rice starch produces the densest mass, while corn starch produces the most tender.
Melange- is a mixture of proteins and yolks (either yolks alone or whites alone), frozen in tin cans at a temperature from -18 0 to -25 0 C. The melange is defrosted immediately before use, the jar is pre-disinfected. Jars with melange are kept for 2.5 - 3 hours at 40-50 0 C for settling. The prepared melange is filtered through a sieve and used immediately as it quickly deteriorates during storage. The shelf life of thawed melange is 3-4 hours.
Storage and preparation of raw materials for production
Flour powdery product, very soft, finely ground, white in color with a slight creamy tint, sweetish taste. The standard moisture content of flour is 14.5% and should not exceed 15%. We take flour with gluten - 28-36%
When sifting flour, foreign impurities are removed, it is enriched with oxygen, which helps the dough rise better. If confectionery products are prepared from flour with the addition of starch, then mix the flour at the same time as sifting it.
Starch. Flour contains up to 70% starch. When kneading the dough, the starch swells and gelatinizes during baking. Common starch is potato and corn; it gives dough (shortbread, biscuit) friability. Its color is white with a crystalline sheen. It does not dissolve in cold water; at 65-70 C it forms a paste. The moisture content of potato starch is 20%, corn starch is 13%. Starch is stored in dry rooms. Once damp, it acquires a bitter taste and becomes unusable.
Granulated sugar contains 99.7% sucrose and 0.14% moisture, completely dissolves in water, has no foreign taste or odor, tastes sweet, and feels dry to the touch. It is stored in a dry, ventilated room with air humidity no higher than 70%, otherwise it becomes damp, becomes sticky, and lumps form.
Powdered sugar it should be finely ground and, before use, sifted through a sieve to remove larger particles.
Egg white It has binding properties, is a good foaming agent, and retains sugar. When whipping, the volume of protein increases 7 times; when adding sugar, the volume decreases 1.5 times. Store eggs in a clean and cool room at a relative humidity of 80% for no more than 6 days.
Melange is a mixture of whites and yolks (or yolks or whites alone), frozen in tin cans at a temperature of -18 to -25? C. The melange is thawed before use, and the jar is pre-disinfected. Jars with melange are kept for 2.5-3 hours. On a food warmer at 40-50? C for thawing. The prepared melange is filtered through a sieve and used immediately, as it quickly deteriorates during storage. The shelf life of thawed melange is 3-4 hours.
Butter provided in the recipes of creams, cakes, pastries, muffins, some baked semi-finished products and butter cookies.
It is produced in two ways:
- 1) churning from pre-prepared cream;
- 2) separation, based on the conversion of high-fat cream into butter on mechanized flow lines.
Cream made from sandwich or hydrated butter turns out to be liquid and does not retain the design when finishing products. Therefore, it is advisable to use it for finishing the side and icing of the top surfaces of cakes, as well as for layering. The cream used for artistic decoration should be prepared from butter obtained by churning cream. It contains up to 82.5% fat, vitamins A, D, E. Before use, butter is thoroughly peeled, cut into pieces, shavings, or softened to a plastic state by vigorous stirring or tempering. The butter can be salted or melted; it must be free of foreign odors and tastes, evenly colored (from white to cream). Before use, the butter is sometimes melted, filtered through a sieve and added to the dough. Butter increases the calorie content of products and improves their taste. When making all confectionery products (except for puff pastry, butter sponge cake and cream), butter can be replaced with ghee (1 kg of butter corresponds to 840 g of ghee). It is recommended to store the oil at a temperature of 2-4°C in a dark room in a carefully closed container - light and oxygen in the air spoil the oil.
Margarine is an artificially prepared food product similar to butter in taste, color, aroma and consistency. Margarine is obtained from animal and vegetable fats, cream, milk or water. It is an emulsion of water in fat or fat in water, or a mixed emulsion. It is produced in three types: milk, cream and dairy-free. It is used primarily for periodic kneading of dough for making cookies and gingerbreads, since this method does not require preliminary melting of fats. Margarine must meet the following basic indicators: fat content - no less than 82%, moisture - no more than 17%, foreign odors and tastes are not allowed.
Milk and cream margarine are used in confectionery production. It is stored under the same conditions as oil.
Fruits Before use, wash, remove the seeds and cut into several pieces. Used for decoration or filling, preparing preserves, jams, jams.
Vanilla powder. Vanillin is a synthetic white crystalline powder with a very strong aroma. The aroma is so strong that very little of it needs to be put into the product. Therefore, to ensure the correct dosage, vanilla powder should be used. To prepare vanilla powder (1000 g), vanillin (40 g) is mixed with ethyl alcohol (40 g); the mixture is heated until the vanillin dissolves. After this, the solution is mixed with 1000 g of powdered sugar, dried and sifted. The amount of vanillin in confectionery products should not exceed 0.5%.
Dessert wines and cognac used for flavoring creams, jellies and blotters. Wines must have their characteristic aroma, taste and color; sediment or turbidity, foreign taste and smell are not allowed.
Food essences- have a strong aroma. They are stored in glass bottles with ground stoppers in baskets or boxes with sawdust in a cool, dark room. When using a more concentrated essence, the rate must be reduced by 2 or 4 times. If a specific essence is specified in the recipe, it cannot be replaced. Essences are added to creams, doughs and syrups only when cooled, since the aroma changes when heated.
Food colorings. Used for coloring confectionery products.
Natural dyes - coffee, cocoa, chocolate, juices, burnt juice and dyes of animal and plant origin.
Synthetic - harmless confectionery colors approved for use by the Ministry of Health, such as tartrazine and indigo carmine.
Tartrazine - powdery dye of orange-yellow color, soluble in water, slightly soluble in alcohol and insoluble in fats. To obtain a solution, take distilled water, add dye and boil for 10-15 minutes until the paint is completely dissolved. The resulting solution is filtered through 2 layers of gauze or through a sieve with cells with a diameter of 0.5 mm.
Indigo carmine - bluish-black paste. Gives blue color. The paste is diluted in hot water at a temperature of 70-80°C (5% solution) and filtered as indicated above.
Carmine - red paint. Obtained from insects living in the tropics. Dissolves in water, alkali and alcohol. 10 g of paint is combined with 20 g of ammonia, after 1 hour, 200 g of water is added and boiled until the smell of ammonia disappears, and then filtered. Carmine gives a red or pink color. When it comes into contact with metal, the paint turns purple.
Safflower obtained from flower petals. Contains two coloring agents: yellow and red. The yellow is obtained by boiling safflower in water or fats, and the red in alcohol or alkali. Paints quickly deteriorate when exposed to light, air and moisture, so they should be diluted in small quantities and stored in a dark container in a cool, dry room until use.
Burnt sugar (burnt)- product of caramelization of sucrose. It turns creams and sponge cakes brown. An overdose of burning powder can give products a bitter taste.
Beetroot dye. To prepare it, layers of beets are cut off from the rhizome and tops, washed thoroughly, peeled to a depth of 3 mm and cut into 6-8 pieces. The beets and peels are placed in a stainless steel bowl, poured with cold water so that the water just covers them on top, citric acid is added, brought to a boil and boiled for 2-3 minutes at low heat. Strain the juice, add sugar, bring to a boil and boil for 1-2 minutes. Cool and use the resulting dye. It can be stored for no more than two months in the refrigerator. Beetroot - 700 g, citric acid - 0.5, sugar - 1200 g. Yield - 1000 g.
The most varied and beloved pastries for adults and children require a certain cooking skill and a wide variety of confectionery ingredients. Pastry chef talent and knowledge of recipes are not enough for any bakery. To prepare products such as pastries, pies, biscuits, etc., the pastry chef will use sprinkles and glazes, nut and pistachio pastes, almond flour, thickeners, etc. In our online store you can purchase retail and wholesale a wide variety of confectionery ingredients at an affordable price in Moscow and Russia. The assortment includes a wide variety of raw materials, which any cook cannot do without. Confirmation is provided by certificates of conformity. Available:
- Agar-agar;
- Trimoline;
- NH pectin and yellow pectin;
- Fruit Krispies and Powders;
- Gelatin;
- Nut praline and pastes;
- Neutral glassage;
- Confectionery chocolate;
- Cocoa products;
- Powdered sugar;
- Stabilizer for ice cream and sorbets;
- Fondant and other confectionery raw materials, without which it is unthinkable to imagine the work of a real confectioner.
Russian manufacturers of food ingredients and additives - 130 factories. Large and new factories of flavoring additives and ingredients for food production. Catalog 2019: official websites, addresses, contacts and prices of manufacturers. Become a dealer, order a wholesale price list!
Russian manufacturers of food additives comply with international standards adopted by the Joint Committee of Experts of the International Organization of Agriculture (JECFA), Codex Alimentarius, mandatory for WTO member countries. The production of food additives in Russia is controlled by Rospotrebnadzor and the sanitary rules of the Ministry of Health.
The factories presented at the online exhibition produce and offer to buy in bulk:
- juice concentrates without sugar;
- non-melting powdered sugar;
- dry egg melange;
- antiseptic and fungicide "Septocyl", etc.
Prices according to the manufacturer's price list are lower than offers from import competitors and intermediaries. Contacts of factories, addresses and official websites will help you avoid extra charges and conduct direct cooperation, becoming a dealer in the region.
Suppliers of additives and ingredients of own production are reliable partners. Delivery to regions of the Russian Federation, the Customs Union, and foreign countries. Certificates are provided for shipment to the countries of the Customs Union.
From February 18-20, an exhibition will be held in Moscow where confectionery raw materials will be presented. According to monitoring carried out by the management of the Ingredients Russia exhibition, almost 40% of guests go here. These days you can master the updated lines for the pastry chef and choose the right one for yourself supplier of confectionery raw materials.
Confectionery raw materials
Technologists are always looking for and considering raw materials for bakery production, through which they will be able to surprise their customers by improving the features of the cookies they invent. The popularity of the master and the demand for his masterpieces will depend on the recipe created. All those present have access to a choice from a considerable list, from which they can choose the best variation.
Here you can find the following ingredients for confectionery production:
- sugar;
- glucose;
- molasses;
- dessert paste;
- varieties of honey;
- fats;
- dairy products and milk;
- eggs and egg products;
- cocoa;
- semi-finished products from fruits and berries;
- flour;
- flavoring and aroma additives;
- food additives for baking production;
- chemical disintegrants.
The required aromatic characteristics can be obtained not only through the internal filling, but also by adding flavorings. An impressive catalog of flavors and aromas can satisfy the needs of the most sophisticated gourmets. Variations of fruits, berries, milk, chocolate, vanilla and nuts will be exhibited at the celebration, thanks to which the creations will acquire an unusual flavor. Reliable improves the taste of baked goods and its visual appeal. There will be an opportunity to give languor and an enveloping aftertaste.
Large contractors will gather in Moscow. All guests will have the right to explore new products and choose a partner for their goals. There will be producers of starches and other components, without which the activity of a pie maker would not be possible.
Confectionery ingredients
The excitement among confectioners is caused by substances that serve as decoration. They consist of dried fruits, coconut flakes, nuts, all kinds of spices and puffed rice. We will offer aesthetic sprinkles that stand out in taste and appearance.
During your visit, you can familiarize yourself with the assortment in order to order confectionery products in bulk in the future, improving your knowledge and attracting new customers with high-quality goods. All components sold are completely edible, they are easy to use, are effectively placed on the dessert and act as an aesthetic part.
Ready-made chocolate or berry coatings, weightless powdered sugar or coconut shavings will add individuality, brightness and appetizing to the creations. Thanks to an impressive selection of nuts, dried fruits and seeds, the dough will receive an additional flavor in which each person will find the optimal one.
You can find out more about the latest new products at the Ingredients Russia exhibition. Here, every visitor will be able to consult with specialists, receive many mutually beneficial proposals for cooperation, and take samples of the products offered. You can become a professional if you are in the market, study all the trends and make a rational assessment of your capabilities. A visit to the exhibition will reveal additional steps for financial growth through confectionery ingredients.
Raw materials for confectionery products
The variety in the food sector, a large selection of tastes and aromas, along with attractive decor and shapes, immediately catch the eye. The consumer's gaze stops at what stands out from the general plan.
Things that involve the efforts of a professional are in demand. The work is in the little things and choosing the right ingredients for confectionery and bakery products.
The right components provide positive characteristics that will help you achieve success in your segment. By heading to this event, our customers have access to high quality products. According to statistics, many find at our event raw materials for a confectionery factory and achieve success in their business.
Raw materials for confectionery production
Everyone knows that this industry is considered the most “beautiful”, since it produces delicious components that allow you to create delicious baked goods. The large-scale assortment is due to the presence of a wide range baking and confectionery raw materials, among which there are natural products, as well as artificial ones. They are indispensable when working with sweet flour substances.
Such products have a high concentration of sugar and fat in the base composition. Due to this trait, other elements interact well, revealing improved details in the prepared desserts. The test used will determine how much is required to produce the intended work of art.
To be delighted with fresh buns or dessert, you first need to pay attention to the manufacturer. The event is attended by representatives of only a high-quality line, with whom you can enter into a contract for the purchase of ingredients for confectionery products in bulk.
Respectable enterprises come to our exhibitions every year, constantly monitoring the invention of improved business components that influence certain mechanical or chemical processes in baking.
Our confectionery ingredients suppliers always working to improve their skills and come up with the best ideas. A visit to this event will allow you to be the first to know about all the changes in the selected area and take a leading place.
Currently, there is a violation of clear boundaries between ingredients for bakery production and confectionery. This is due to the fact that nuts are used not only in making pastries and cakes, but also in baking bread. Grain mixtures have long been used for confectionery.
By visiting our exhibition, you will be able to see, among which there are numerous items of yeast, bran, herbs, spices, food additives and mixtures. The proposed options are aimed at improving the taste of bread and increasing demand for the product. A responsible approach to the selection of contractors increases the chances of success and adds ways for the realization of individuality. Confectionery ingredients, which will be exhibited with us, will allow you to create unique notes in the cookies and make them special not only in the aesthetic part, but also in terms of filling.
To get acquainted with the participating companies that will visit the exhibition, visit the catalog of participants >
The page contains a complete list of participants. They are ready to offer favorable conditions for cooperation and the purchase of not only bakery, but also confectionery raw materials in bulk. You can find out the directions with the location of the event at
The Baking Master LLC company supplies the market with high-quality raw materials for bakery and confectionery production from leading global and European manufacturers. These products fully comply with international quality and safety requirements.
The company's product range includes all types of raw materials for the production of confectionery and bakery products, represented by more than 300 products:
Ingredients for confectionery and bakery production;
vegetable fats and margarines;
dry yeast;
jams and fruit and berry fillings;
products for decorating culinary products;
fat glazes;
cocoa products;
marzipans, nuts and nut masses;
ready-made mixtures and components for desserts and ice cream.
The raw materials and ingredients chosen for production are critical to the success of the business. Our products will allow you to produce delicious and original products of excellent quality that stand out from your competitors. Call and order the raw materials you need right now! We will carefully study the individual needs of your production and offer the best we have!
Our company is aimed at long-term and mutually beneficial cooperation, therefore we have the most favorable conditions and the best prices for regular and wholesale customers.
