Bai Giang CNSX Banh Keo-Thay Duc

Trng i hc Cng nghip Thc phm
TP.HCM
CNG NGH SN XUT
BNH KO

GV: Th.s. NGUYN PH C

Thng 8/2013

Ti liu tham kho cho SV

TECHNOLOGY OF BISCUITS,CRACKERS
AND COOKIES
Third Edition
Duncan Manley

Woodhead Publishing Limited and CRC Press LLC

CHNG 1
NGUYN LIU TRONG CNG NGH
SN XUT BNH KO
1.1. Khi nim & nh ngha
1.2. Nguyn liu

Khi nim & inh ngha
1.1. Khi nim & nh ngha
1.1. 1. Phn loi sn phm bnh:
Chng loi rt a dng, c ngun gc t chu M, u, ,
VN. Trong khun kh mn hc, s gii hn phm vi
cc sn phm c gi l bnh biscuit
nh ngha bnh biscuit : l sn phm nng lm t cc
nguyn liu chnh :bt m, ng, cht bo, nc,
trng; cc nguyn liu ph khc, c m 5%. Chng
bao gm sn phm cracker, cookie, biscuit vv..
Khi nim & inh ngha
Phn loi theo hm lng ng, cht bo:
Crackers: hm lng ng, cht bo thp
Biscuits: hm lng ng, cht bo trung bnh
Cookies (soft biscuits): hm lng ng, cht bo
cao
Khi nim & nh ngha
Phn loi theo tnh cht bt nho:
Hard dough (bt nho dai, do nh bread, crackers):
Bao gm : Bnh m lt, ngt, sandwich; soda cracker,
cream cracker, savoury cracker (Ritz) vv..
Hm lng ng, cht bo thp
Hard-sweet, semi-sweet (bt nho dai do, hm lng
ng trung bnh nh biscuits):
Bao gm : cc loi biscuit nh Marie, Petit beurre vv..
Hm lng ng, cht bo trung bnh
Short dough, shoft dough (bt nho mm, xp, khng dai
do nh cookies, soft biscuits):
Bao gm cc loi nh bnh quy b, Danish butter
cookies vv..
Hm lng ng, cht bo cao
Khi nim & nh ngha

Hnh 1.1. Hnh nh minh ha cho bnh cracker

1
Savory Cracker (Ritz) Cream cracker

Khi nim & nh ngha
Hnh 1.2. Hnh nh minh ha cho bnh biscuit
Petit beurre LU
Marie gold

Khi nim & nh ngha
Hnh 1.3. Hnh nh minh ha cho bnh cookie

Swirl cookies
(depositing)
Dark chocolate chips
(wire-cut)

Khi nim & nh ngha
Hnh 1.4. Hnh nh minh ha cho bnh cookie (tt)

Danish butter cookies

Danish butter cookies
Khi nim & inh ngha
Bng 1.1. Mt s tnh cht c bn ca cc loi bnh ph thng
c tnh

SP
Hm
lng
ng
Hm
lng
Cht Bo
Kiu bt
nho
m
(%)

SP tiu biu
Cracker
(bnh lt,
mn)
Thp Thp Mng Gluten
pht trin
mnh
< 5 Cream cracker,
Savory cracker,
Soda cracker
Biscuit
(bnh Bch
quy)
Trung bnh Trung bnh Mng Gluten
pht trin
mnh
< 5 Marie, Petit
beure
Cookie
(bnh B)
Cao Cao Mng Gluten
pht trin km
< 5 Danish butter
cookies,
Chocolate chip
cookies
Cake
(bnh
Bng lan)
Cao Trung bnh Mng Gluten
pht trin km
> 20 Butter cake,
pound cake,
Sponge cake
Bread
(bnh m)
Thp Thp Mng Gluten
pht trin
mnh
> 20 Bnh m lt,
ngt, Sandwich,
Hamburger
Khi nim & inh ngha
1.1.2. Phn loi sn phm ko
Ko cng (hard candy/high boiled sweet):
L thut ng ch chung cho cc sn phm ko c
nu nhit cao, m thnh phm thp (1-3%)
Nguyn liu ch yu l ng saccharose, mt tinh
bt, mu, hng liu
Ko mm (soft candy/low boiled sweet):
L thut ng ch chung cho cc sn phm ko c
nu nhit thp, m thnh phm cao (> 6-7%)
Nguyn liu, ngoi thnh phn nh ko cng, cn c:
Sa, cht bo, cht nh ha..
Cht to mm, do, dai, xp (gelatin, albumen,
pectin..)

Khi nim & inh ngha
V/hoc thm cc nguyn liu t nhin khc (chui,
da, u phng, hnh nhn..)
Ngoi ra cn phn loi theo:
Ko do (jelly, gummy candy)
Ko gm-cao su (chewing-gum)
Ko chocolate (chocolate candy)
Ko khng ng (sugar-free candy)
Trong khun kh ni dung mn hc, s gii hn phm vi
cc sn phm ko cng, ko mm

Nguyn vt liu
1.2. Cc loi nguyn liu s dng trong CNSX bnh, ko
Bt m
ng
Cht bo
Nc
Trng
Sa
Men
Cht to ni (leavening agents)
Keo a nc (hydrocolloids)
Cht gi m (humectants)
Cht nh ha (emulsifiers)
Ph gia khc (cht oxy ha, cht bo qun (bnh m,
bng lan), mu, hng liu..)
Nguyn vt liu
1.2.1. Bt m
Thnh phn chnh ca bt m
1.2.1.1. Protein
Cht lng protein quyt nh cht lng gluten
nh hng n cht lng bt nho v bnh nng
Hm lng protein: 8 13%
Protein trong bt m c 4 loi: anbumin, globulin, gliadin,
glutenin.
Gliadin, glutenin,chim 70 80 %,l loi protein khng
tan trong nc; khi ht nc & c nh trn, s to
thnh khung mng 3 chiu : gi l gluten bt m
Gliadin c trng cho gin; glutenin c trng cho
n hi ca bt nho.

Nguyn vt liu
La m l ht ng cc duy nht cha mt lng ln
ng k glutenin v gliadin
Ht la m c hm lng protein cao cho bt c
gluten mnh
Ht la m c hm lng protein thp cho bt c
gluten yu
Phng php xc nh gluten t:
Trn bt m vi mt lng nc va thnh ming bt
nho ro, do. Ra ming bt nho ny di vi nc
lm sch cc thnh phn glucid, protein tan trong
nc v cc thnh phn khc. Ming do, dai cn li
chnh l gluten t

Nguyn vt liu

Hnh 1.5. Minh ha
phng php thu &
nh gi tnh cht
gluten t
Nguyn vt liu
Hnh1.6. Minh ha tnh cht mnh-yu ca gluten
Nguyn vt liu
Bng 1.2. Phn loi gluten bt m

Gluten cht lng tt
Gluten cht
lng xu
Mnh Trung
bnh
Yu
Cm quan ng nht, mm mi, trng ng Mu xm,
ln nhn
n hi Tt Trung bnh t Km
cng Cao Trung bnh Trung bnh Thp
gin (
chu ko)
Trung bnh Trung bnh Ln Ln
Nguyn vt liu
1.2.1.2. Glucid bt m
Gluxit trong bt m chim ti 70 90% theo trng lng
cht kh. Bao gm:
Tinh bt:
Chim ch yu, khong 80% cht kh glucid
Ht ln c hnh bu dc, 10m
Ht nh c hnh cu, 4-10m
Cha 02 thnh phn polysaccharide chnh : Amylose
v amylopectin
Ht tinh bt ln s h ha, ng ha nhanh hn ht
nh (do cu trc ht nh cht hn)
Nguyn vt liu
Cc loi glucid khc: dextrine, pentosa, cellulose,
hemicellulose, glucose, fructose, maltose.
1.2.1.3. Tro
C ch yu lp cm ca ht la m
Bt c hm lng tro cng cao, th hng ca bt
cng thp
Bt c tro thp thch hp cho sn xut bnh biscuit
1.2.1.4. Cc loi enzyme
Protease: Thy phn protein
Amilase: Thy phn tinh bt,
Bao gm:
-amilase
-amilase

Nguyn vt liu
Bng 1.3. Phn lai, c tnh & ng dng ca Bt m
Loi bt
Hm lng
protein (%)
Tnh cht
Gluten

mn
Ging la m-Ngun
gc
ng dng
Bt m yu
(Weak Flour)
7.0-8.5 Yu Mn Western White (USA)
Bng lan
(Cakes),
Cookies
Bt m trung
bnh
(Intermediat
Strength
Flours)
8.5-10.5 Mm
Standard White
(Australia)
M si,
Cracker
10.5-11.5 Hi mnh
Hard Red Winter, Dark
Northern Spring (USA)
M n lin
(chinese
noodles)
Bt m mnh
(Strong flour)
11.5-13.5 Mnh
Western Red Spring
(Canada),
Dark Northern Spring
(USA)
Bnh m
(Bread)
Durum
Wheat
11.5-12.5 Mm do Th
Hard Amber Durum
(USA), Hard Amber
Durum (Canada)
M (Pasta)
Nguyn vt liu
Vai tr ca bt m
To cu trc, to hnh dng (khung-body) cho bnh
nng (do gluten to ra)
Cung cp nguyn liu cho phn ng to mu sc,
hng thm cho bnh nng
Cung cp cc enzym thy phn
L ngun dinh dng cho nm men
Hm lng gluten t ~26% l thch hp cho biscuits
C th trn cc loi bt m khc nhau/hoc b sung
thm gluten t c loi bt c s lng & cht
lng gluten mong mun
Khi lm bnh: cht lng gluten bt m quan
trng hn s lng gluten

Nguyn vt liu
1.2.2. Cht bo
1.2.2.1. Du thc vt (vegetable oil): du c (palm oil), du
da (coconut oil), du nnh (soya oil), cooking oil (hn
hp ca cc loi trn)
1.2.2.2. B (butter)
Cc loi b thng dng:
B sa (milk butter): l h nh tng (~85%
cht bo,~ 15% nc)
B AMF (anhydrous milk fat: b sa khan)
Du b (butter oil)
Cht thay th b (BOS: Butter oil substitute)
Nguyn vt liu
Bng 1.4. Mt s c tnh ca cht bo t b sa

Loi Ngun gc c tnh
Milk fat T sa b ti Thnh phn~ 84% cht bo
sa, 14% nc
Cht bo khng no chim
khong 40%
Cu trc dng rn/bn rn

AMF Sn xut t milk fat >99.5% cht bo sa, khan
nc
Cu trc dng rn/bn rn
Oil
butter
Sn xut t milk fat/AMF

>99.5% cht bo sa
Cu trc dng lng/bn lng
BOS Tng hp (t cht bo sa,
m/du ng/thc vt)
>99.5% cht bo
Cu trc dng lng/bn lng

Nguyn vt liu
1.2.2.3. Magarine:
Cht bo c sn xut ch yu t du thc vt
c hydro ha (lm no cc acid bo khng no)
B sung thm cc cht mu, mi, vitamin thay th
b vi mc ch gim gi thnh
L h nh tng (~85% cht bo,~ 15% nc) ging
nh b sa
1.2.2.4. Shortening:
L SP hydro ha du thc vt nhng khng c b
sung mu, mi v thng c trn cht nh ha
Hm lng cht bo >99.5%
C vai tr k thut quan trng hn vai tr cht lng
Kh b oxy ha hn blm tng hn s dng ca
SP

Nguyn vt liu
Vai tr ca cht bo
To cho bt nho xp, do
H tr gi kh, to xp, tan cho bnh cookies sau
nng, c bit l vai tr ca shortening c cha cht
nh ha
To cm gic t khi n
To ra hng v hp dn
Cc cht bo t b sa c gi tr dinh dng cao
Trong sn xut ko mm, cht bo c th to xp, lm
gim dai, lm gim dnh rng khi n

Nguyn vt liu
1.2.3. Cc loi ng
1.2.3.1. Saccharose:
Tnh cht:
L disaccharide cu to t 02 ng n glucose &
fructose
ha tan trong nc cao: dung dch bo ha 67%
25C
t>120C, saccharose b caramel ha to cc sn
phm c mu sm & hng v ng chyc trng
t>70C, c bit iu kin pH thp (<5),
saccharose b thy phn, to ra 2 ng n trn

Nguyn vt liu
Cc ng n ny tip tc tham gia phn ng
Maillard vi cc acid amin, to ra cc sn phm c
mu mi, v c trng khc
Ty theo tnh cht cu trc yu cu, c 03 cc dng
saccharose thng dng:
ng ct (granular sugar)
ng ct mn (castor sugar): s dng mt phn
trong mt s loi cookies cn cu trc ht
(ng) trong thnh phm
ng xay (icing sugar):
Thng dng trong trng hp cn ha tan
nhanh.
S dng trong cc loi kem lm nhn bnh

Nguyn vt liu
1.2.3.2. Mt tinh bt: Glucose/Maltose syrup
Tnh cht:
L sn phm thy phn khng trit t tinh bt
(khoai m, bp) bng vic s dng cht xc tc l acid
HCL/enzyme amylase
Mt tinh bt lm t tinh bt bp cn gi l corn syrup
Thnh phn chnh l hn hp dextrine, maltose,
glucose
Hm lng dextrin v/hoc maltose cng cao, syrup
c nht cng cao
Qu trnh thy phn cng trit , hm lng glucose
to ra cng cao, DE cng cao
Nguyn vt liu
Ty loi enzyme s dng (, , ), c th to ra mt
tinh bt c c cu t l gia glucose, maltose, dextrine
rt khc nhau
Syrup c hm lng maltose cao >40% c gi l
maltose syrup hay high- maltose glucose syrup
Thng s c trng dng trong bnh ko:
DE (hm lng tng ng kh tnh quy v
glucose): 40-45%
Brix ( c ): 80-82%

Nguyn vt liu
Bng 1.5. Thnh phn mt s glucose syrup
Loi

Thnh
Phn
DE thp DE chun DE trung
bnh
DE
cao
High maltose
glucose
syrup
c (brix) 80.7 80.7 81.5 82.0 80.7
DE 38.0 42.0 55.0 64.0 42.0
Glucose 15.0 19.3 30.8 37.0 5.9
Maltose 12.5 14.3 18.1 31.5 44.4
Trisaccharide 11.0 11.8 13.2 11.0 12.7
Tetrasaccharide 9.0 10.0 9.5 5.0 3.3
Dextrine 32.5 24.0 11.9 6.5 29.4
nht, cp, 10
3
360 340 220 130 340
Nguyn vt liu
1.2.3.3. Mch nha:
L sn phm truyn thng, kh ging vi mt tinh
bt v thnh phn nhng maltose chim t l cao
L sn phm thy phn t tinh bt ca ht thc ny
mm (cha sn cc enzym amylase)
Trong cng nghip bnh ko thng khng dng
mch nha do tnh cht k thut khng ph hp
(maltose cao nht qu cao) v gi cao
1.2.3.4. High Fructose syrup:
L sn phm chuyn ha t glucose syrup
Hm lng fructose: 55-60%
1.2.3.5. ng nghch o (Invert syrup)
L hn hp ca glucose, fructose thu c t qu
trnh thy phn saccharose
Nguyn vt liu
Bng 1.6. Vai tr ca cc loi ng

Loi ng Trong bnh Trong ko
Saccharose
To cu trc cho bt nho; to cu
trc gin, xp, n cho bnh (cookies,
biscuit); rc b mt
To mu, hng v c trng
To ngt
To cu trc v
nh hnh c
trng cho ko
To ngt
Mt tinh bt
Gi m, to mu
Chng kt tinh ng saccharose cho
bnh cookies mm
Chng kt tinh
ng
saccharose
ng nghch
o
Tng t mt tinh bt nhng hiu qu
hn do c cha fructose
_
High fructose
syrup
Chng kt tinh ng saccharose
Gi m & to mu rt tt
V ngt cao, to v ngt tri cy c
trng, hp dn
S dng gii
hn trong ko
mm do tnh
ht m cao
Nguyn vt liu
1.2.4. Cht to ni (leavening agent)
C vai tr c bit quan trng trong bnh cookie v
biscuit
L nhm cc mui v c
Khi gp t>60C, chng phn hy to thnh CO
2
&
NH
3
, hnh thnh bt kh to v tr mm. Khi gia nhit
trong l nng, bt kh v tr mm s gin n to cu
trc n xp cho bnh nng

Nguyn vt liu
Mt s cht to ni thng s dng:
1.2.4.1. Sodium bicarbonate NaHCO
3
(bt soda, baking
soda)
To ra kh CO
2
trong qu trnh nng
Kh nng to kh tt hn nu trong mi trng bt
nho c tnh axit
Thng dng chung vi cc mui acid gii phng
CO
2
trit (nu lng acid trung ha ht
NaHCO
3
)
Khi vng mt acid, ch mt lng CO
2
c hnh
thnh v cn li l Na
2
CO
3
NaHCO
3
cn c dng iu chnh pH cho sn
phm (pH = 7,0 0,5)

S dng qu nhiu NaHCO
3
s gy ra v ng, rut
bnh c mu vng

Nguyn vt liu
1.2.4.2. Ammonium bicarbonate NH
4
HCO
3
(bt khai)
Trong qu trnh nng phn hy hon ton to ra CO
2

& NH
3
& nc
To xp mnh hn NaHCO
3

To ra mi trng kim cao cho bt nho nhng
khng to kim trong thnh phm
Khng s dng NH
4
HCO
3
cho bnh c m cao, v
d bnh bng lan, do NH
4
HCO
3
ha tan mnh trong
nc, to mi v khai cho sn phm
Trong biscuit thng dng hn hp NaHCO
3
&
NH
4
HCO
3

Nguyn vt liu
1.2.4.3. Baking powder (bt ni):
Cha NaHCO
3
& cc cht iu chnh pH khc (gi
l cc mui acid nh ACP, MCP, SAPP..)
Trn th trng c nhiu loi bt ni vi tc to
ni khc nhau, ty thuc vo tc nhn iu chnh
pH v cc ph gia khc: nhanh, trung bnh, chm
Dng vi mc ch tin li v c trn sn,
thng dng lm bnh ti nh hoc sn xut quy
m nh
Gi cao

Nguyn vt liu
1.2.5. Nm men
S dng Saccharomyces cerevisiae
Ln men trong iu kin k kh, sn sinh ra h enzym
phc hp c tc dng:
Lm ci thin cu trc gluten ca bt m (gluten c
gin tt hn)
To ra hng v hp dn c trng ca sn phm ln
men
ng thi sinh kh CO
2
to n (trng hp bnh m)
Cc dng nm men trn th trng
Nm men ti (fresh yeast)
Men kh (active dried yeast)
Men kh s dng ngay (instant active dried yeast)

Cht nh ha
Cht gi m
Keo a nc
Ph gia khc

Nguyn vt liu
1.2.6. Enzym
Cc loi enzym thng dng:
Protease: thy phn protein :
Ci thin tnh cht gin ca gluten, to n tt hn
To ra cc acid amin lm thc n cho nm men
pht trin (khi SP c dng men)
-amylase, -amilase: thy phn tinh bt :
Ci thin cu trc tinh bt, ng to cu trc vi
gluten, to n tt hn
To ra cc ng n lm thc n cho nm men
pht trin (khi SP c dng men)
Trong bnh cookies khng s dng men &
enzyme

Nguyn vt liu
1.2.7. Trng
c hiu l trng g. Bao gm lng trng &
Lng trng: cht kh ch yu l protein (albumen), c chc
nng to bt cao
Lng : cht kh ch yu l cht bo & lecithin
Trng c tc dng to ra h bt c bn cao, lm sn
phm bnh c gin, xp, d tan (cookies); xp, mn,
t (bng lan)
Trng ch quan trng cho bnh bng lan & cc SP cookies
cao cp. Cc loi biscuit khc thng khng cn dng
Hin nay, cc loi sn phm trng thng dng:
Fresh egg: Trng ti
Whole egg powder: bt nguyn trng
Egg white powder: bt lng trng trng

Nguyn vt liu
1.2.8. Sa
Protein ca sa c th tham gia to cu trc cho sn
phm bnh, ko
Trong sn xut biscuit, cookies: sa ch yu dng
to mu, mi v hp dn cho sn phm
Trong sn xut ko mm (toffee): protein sa c vai tr
nh cht nh ha, to h nh bn
Nhn chung, sa khng ng gp nhiu cho yu t k
thut trong v bnh, ch yu dng nhiu trong kem lm
nhn bnh (ngoi tr mt s t sn phm, v d dng
nhiu sa bo trong ko chocolate s lm chocolate d
b chy)
Nguyn vt liu
Cc loi sa thng dng
Sa ti (fresh milk)
Sa nguyn kem/sa bo (whole milk/full cream milk
powder)
Sa gy (skim milk powder)
Bt sa whey (whey powder)
Sa c c ng (sweetened condensed milk)
Trong whey powder c vai tr quan trng trong
nhiu loi sn phm
Whey protein m c (WPC/WPI: whey protein
concentrate/whey protein isolate)
Nguyn vt liu
Bng 1.7. Thnh phn (%) ca cc loi sa

Thnh phn Sa ti Sa
bo
Sa gy Sa
whey
WPC WPI
m 87.5 3 4 5.5 3.5-4.5 4.5
Protein 3.4 26 36 12.8 80-82 90-92
Cht bo 3.9 27 1 0.8 4-8 0.5-1
Lactose 4.8 38 52 72.1 4-8 0.5-1
Cht
khong
0.8 6 7 7.9 3-4 2-3
Nguyn vt liu
1.2.9. Cht nh ha/cht hot ng b mt
S dng trong sn phm bnh c hm lng cht bo
cao, nhn kem, ko mm; gip phn tn ng nht 02
pha nc/a nc & cht bo/a bo
Cc loi thng dng: lecithin, mono-diglyceride hoc
distilled monoglyceride (DMG), SSL (stearoyl sodium
lactylate), glycerol monostearate (GMS) & nhiu loi
khc
Lecithin:
Ch yu gip phn tn 2 pha du & nc trong bt
nho hoc hn hp ko mm thnh trng thi ng
nht, gip nh ha cho h bt nho, ko mm; tng
n ca bnh
Nguyn vt liu
DMG:
C vai tr c bit quan trng, ngoi chc nng nh
ha, cn c tc dng gi m, hn ch tinh bt trong
bnh b thoi ha, ko di ti ca sn phm
(bnh m, bng lan)
L ph gia khng th thiu trong cng ngh SX bng
lan, bnh m hn s dng di
Nguyn vt liu
1.2.10. Keo a nc (hydrocolloid)
Bn cht l cc polymer carbohydrate hoc protein, c
trng lng phn t cao, c cu trc chui thng hoc
phn nhnh
Trong mi trng nc:
Chng ht nc, trng n, gin ra & pht trin
thnh dung dch c nht cao, snh hoc st, c
Khi gia nhit ln trn nhit to gel, sau h
nhit n nhit to gel: a s trong chng c
kh nng to gel
Cc loi thng dng: gelatine, albumen, pectin,
alginate, xanthan gum, gum arabic, agar, milk protein,
tinh bt bin tnh.

Nguyn vt liu
Trong gelatine c dng ph bin nht trong
sn xut ko mm, jelly
Gelatine c bn cht l protid, l sn phm thy phn
t collagen, bao gm cc phn t protein & peptide
Kh nng to gel ca gelatine th hin qua thng s
k thut gi l Bloom
Bloom thng thng ca gelatine : 100-250
Trong sn xut ko thng dng gelatine c
Bloom 180
Tnh cht c l, tnh do ca ko ph thuc vo
Bloom & t l gelatine s dng

Nguyn vt liu
mnh ca gel b nh hng mnh vo: nhit
cao (t>80C), thi gian gia nhit ko di & pH thp
(<5) do phn ng thy phn protein, peptide to thnh
cc phn t ngn hn lm gel b yu
Trc khi s dng, phi ngm gelatine trong nc
ngui n c trng n hon ton kh nng
to gel ti u

Nguyn vt liu
Vai tr ca keo a nc
Trong sn xut ko mm, ko jelly:
Gelatine s dng to do, dai, h tr mt phn
xp, gi m
C th dng ring r hoc phi hp cc loi keo a nc
khc nhau (gelatine, agar, pectin, albumen, guar gum,
tinh bt bin tnh..) to ra cc cu trc, tnh cht cm
quan khc bit cho sn phm
Trong sn xut bnh:
Nhn chung, khng s dng cc loi keo a nc (ngoi
tr tinh bt bin tnh) trong cc loi bnh biscuit, cookies
do m ca bnh thp & SP khng cn tnh cht gel
Chng thng c dng trong cc sn phm mt,
kem.. lm nhn bnh, trang tr b mt..
Nguyn vt liu
1.2.11. Cc ph gia khc
Bng 1.8. Vai tr ca cc ph gia trong bnh ko

Chc nng Cc loi thng dng Vai tr
Cht gi m Sorbitol, glycerine, propylen
glycol..
Gi m, ko di ti cho cc
sn phm bnh c m cao
Cht chng oxy
ha
BHA, BHT, TBHQ (hin nay t
dng), Vitamin E, Vitamin C,
acid citric..
Chng oxy ha cho sn phm c
cht bo cao, HSD di
C th dng kt hp Vit. E, C,
acid citric tng hiu qu
Cht chng
VSV
Acid propionic/propionate
Acid sorbic/sorbate..
Chng VSV cho cc sn phm c
pH<6
Cht mu thc
phm
Mu vng (tartrazine)
Mu (ponceur 4R)
Mu xanh (brilliant blue)..
Mu t nhin (-carotene..)
Mu tng hp to mu bn cho
cc sn phm
Thng trn cc loi mu to
tone mu mong mun
Acid thc phm Acid citric, malic, tartaric,
ascorbic (vit.C)..
To v chua tri cy
Hng liu Hng t nhin/tng hp To hng v ngt/mn a dng
Nguyn vt liu
Bng 1.9. Vai tr cng ngh ca nguyn liu

* : t quan trng, ** : quan trng, *** : rt quan trng, _ : Khng s dng

Cookies Biscuits Crackers Hard
candy
Soft
candy
Bt m ** *** *** _ _
ng *** ** * *** ***
Cht bo *** ** * _ **
Nc * *** *** * **
Trng ** * _ _ *
Enzym _ *** *** _ _
Nm men _ _ *** _ _
Cht Oxy ha _ *** *** _ _
Nh ha ** ** * _ **
Cht to ni * *** ** _ _
Keo a nc _ _ _ _ ***
Mt tinh bt * * _ *** ***
Mu, hng liu * * _ *** ***
Nguyn vt liu
Nguyn liu Ch s quan trng
Bt m Loi la m (cng hay mm)
Hm lng protein/gluten
Tnh cht protein/gluten (to gluten yu hay mnh)
mn, hm lng tro (ash content), ht nc
Tuyt i khng nhm ln gia khi nim
gluten yu vi gluten km/xu
Du thc vt Ch s Iod
im nng chy (im to c)
Ch s acid bo t do
Ch s peroxyde
Bng 1.10. Cc thng s k thut-cht lng cn nh
Nguyn vt liu
Cht bo rn/bn rn
(b, AMF, du b,
BOS, magarine,
shortening..)
Ch s cht bo rn (solid fat index)
im nng chy (slip melting point)
Hm lng nc
Loi cht nh ha (i vi shortening)
Saccharose mn-c ht (partical size)
tinh khit (RE, RS)
Fructose/Glucose/
Maltose/Invert
syrup/Honey
Hm lng ng kh (DE)
Hm lng fructose/glucose/maltose
c (Brix)
Trng ti (lng khng va)
Kh nng to bt
Enzym Hot lc
Hm lng tp cht
Bng 1.10. Cc thng s k thut-cht lng cn nh (tt)
Nguyn vt liu
Nm men Hot lc (t l t bo tr/sng/cht)
Nh ha Ty tnh cht c trng ca tng nhm s dng thch
hp cho sn phm
Cht to ni
(leavening
agents)
Ty tnh cht c trng ca tng loi s dng thch
hp cho sn phm
Lu kh nng to mu, mi v khng mong mun do
cht to ni to pH kim (thc y phn ng caramel,
Maillard xy ra qu mc)
C th dng kt hp vi cc cht iu chnh khc (v d:
baking powder c cha cht iu chnh pH ACP, SAPP..)
kim sot tc to ni
Cht gi m
(humectant)
Ty tnh cht c trng ca tng loi s dng thch
hp cho sn phm
Keo a nc
(gelatine)
Trng thi (bt/tm )
Bloom
Bng 1.10. Cc thng s k thut-cht lng cn nh (tt)
CHNG 2: CNG NGH SN XUT KO CNG

CHNG 2
CNG NGH SN XUT KO CNG
(Hard candy, High boiled sweets)
2.1. Khi nim
2.2. Chun b nguyn liu
2.3. Quy trnh sn xut
2.4. Yu cu cht lng sn phm
2.5. Kim tra, kim sot cht lng sn phm


2.1. Khi nim
Ko cng (hard candy, high boiled sweets): l khi hn
hp ng, trong ng saccharose trnh thi v
nh hnh, ging cu trc thy tinh
Nguyn liu ch yu l ng saccharose, mt tinh bt,
acid citric, mu, hng liu
Hng v ch yu l cc loi tri cy
m ko thp (1-3%)
C nhn hoc khng nhn

Tiu chun nguyn liu
ng saccharose: loi RE
Mt tinh bt (glucose syrup):
DE : 42
Brix: 80-82%
Nc : t tiu chun nc sn xut theo TCVN
Hng liu, mu, acid citric: loi tiu chun dng trong
thc phm

Tnh phi liu
Lng mt tinh bt: tnh lng s dng hm lng
ng kh (reduced sugars-RS) trong thnh phm
khong 15-20% (tnh c lng ng kh to ra do
saccharose b thy phn trong qu trnh nu)
Trng hp nu bng thit b chn khng: lng RS
sinh ra khong 2%
Trng hp nu bng thit b h: lng RS sinh ra
khong 4%
PP tnh c lng n gin:
Trong thc t sn xut, t l ng saccharose: mt
tinh bt trong khong 70: 30 n 50:50
Mt s nguyn tc tnh lng mt tinh bt phi
liu:
Trng hp nu bng thit b chn khng: t l t
65:35 n 50:50
Trng hp nu bng thit b h: t l t 70:30
n 66.5:33.5
Mi trng lu hnh sn phm c m cao:
lng mt tinh bt s dng thp
Mi trng lu hnh sn phm c m thp:
lng mt tinh bt s dng cao

V d : mi trng VN, nu bng thit b chn khng
T l saccharose : mt tinh bt nn trong khong
60:40 hoc 55:45
PP tnh ng kh khi phi liu bng cng thc
M
RS

RS = . 100% + RS

M
CK

Trong :
RS: lng ng kh cn c trong thnh phm
RS: lng ng kh to ra trong qu trnh nu
M
RS
: khi lng ng kh c trong phi liu (Kg), tnh
bng :
M
RS =
DE x M
MTB

100
Trong M
MTM
l khi lng mt tinh bt
M
CK
: khi lng cht kh ca tt c nguyn liu c trong
phi liu (Kg), tnh n gin bng:
M
CK
= M
sacc +

M
MTB x 0.8 +
Lng nc cn b sung M
H20 b sung
pha thnh
dch sir (saccharose+mt tinh bt+nc ) c brix
=80%
Tnh tng lng cht kh M
CK
, lng nc M
H20 NL

c trong tt c nguyn liu

T yu cu brix 80% ca dch sir, tnh khi
lng sir M
SIR
cn pha:
M
SIR =
M
CK x 100/80`
Tnh lng nc M
H20 tng
cn c pha thnh dch
sir trn
M
H20 tng
= M
SIR -
M
CK

Suy ra lng nc s dng pha sir:
M
H20 b sung
= M
H20 tng
- M
H20 NL

Bng 2.1. Quy trnh sn xut ko cng nu gin on

ST
T
Cng
on
Thuyt minh Mc ch Thit b-Dng
c
01 Chun b
NL
Cn ng
saccharose, MTB
(glucose syrup),
mu, hng liu,
acid citric.. theo
cng thc phi liu
Chun b nguyn liu
sn sng nu
nng khi lng phi
liu
Cn k thut,
cn ng h..
02 X l NL Pha mu thnh
dung dch (thng
dng dung mi l
nc )
Mu phi c pha
long d dng phn
tn trong khi ko

STT
Cng on Thuyt minh Mc ch Thit b-Dng c

03 Nu ha
tan
saccharose
, MTB
(glucose
syrup)
Ha ng
saccharose vo
nc, nu n
115C
Cho MTB vo dch
ng trn cho ti
khi tan hon ton
Ha tan ph v
hon ton tinh th
saccharose, khng
cn tinh th to
mm kt tinh sau
nu
Tit kim thi gian
nu ko
Ni nu h, 2 v,
un nng bng hi
bo ha, c cnh
khuy
05 Nu Ni nu h:
tnu = 149-150C
Ni nu chn
khng:
tnu = 130-138C
P
CK
= 500-700 mm
Hg

C c dch ng
n 97-98%
To ra trng thi
v nh hnh cho
saccharose
Nu h: ni 2 v,
un nng bng hi
bo ha, c cnh
khuy
Nu chn khng:
tng t nu h,
h thng kn, ni
vi bm CK

Hnh 2.1. Thit b nu ha tan


Hnh 2.2. Thit b nu ko

Bng 2.1. Quy trnh sn xut ko cng nu gin on (tt)

S
T
T
Cng
on
Thuyt minh Mc ch Thit b-
Dng c

06 Trn ph
gia
Sau khi nu kt thc,
dch ko c x xung
cho trn trn mu,
hng liu, acid citric
Thi gian trn: 1-2 pht
To mu sc, mi v
c trng cho ko
Cho trn
hnh bn
cu, c
cnh khuy
07 Lm ngui Sau khi trn ph gia,
dch ko c ln bn
lm ngui n 80-85C
To do cho khi
ko, thun li cho
cng on tip theo
Bn lm
ngui 2 v,
b mt c
thoa cht
chng dnh

Hnh 2.3. Thit b trn ph gia


Hnh 2.4. Bn lm ngui


ST
T
Cng
on
Thuyt minh Mc ch Thit b-
Dng c

08 Nhi
ko
Khi ko c p, nn,
nhi, lt, gp nhiu ln
Nhit gim xung 70
-75C
Loi b khng kh trong
khi ko
To nhit ng nht
lm cu trc ng nht
Mu, mi, v ng nht
My nhi
ko: bn
nhi c
gia nhit
lm m, c
tay nhi
09 Vut Khi ko c nh
dng thnh hnh cn
Mt u khi ko c
vut nh dn thnh dng
dy trn
Nhit khi ko gim
dn, cng tng ln
To hnh dng, kch
thc, cng thun
li cho qu trnh nh
hnh
Thit b ln
cn & vut
thnh dy

Hnh 2.5. Thit b nhi (kneading)


Hnh 2.6. Thit b ln cn-vut


2.3. Quy trnh sn xut (nu gin on, tng m)

ST
T
Cng
on
Thuyt minh Mc ch Thit b-Dng c
1
0
nh hnh Dy ko sau khi
vut s i vo
khun dp nh
hnh
To hnh dng,
hoa vn theo yu
cu cho sn phm
My dp vin, hoa
vn
11 Lm ngui
vin ko
Vin ko c
vn chuyn vo
bng ti lm ngui
tgi = 20-22C
W bung: 45-50%

Gim nhit
vin ko xung
30-32C
Sn sng ng
gi
Bung lm ngui
i lu, bng ti
li

STT
Cng
on
Thuyt minh Mc ch Thit b-Dng c
12 ng gi ng gi tng vin
ngay sau khi lm
ngui
tphng = 20-
22C
W phng: 45-50%
Cht liu bao b
ngn m

Bo v vin ko,
ngn nga ht m
t mi trng
Thit b ng gi
dng mm quay
2.4. Kim tra, kim sot cht lng trong sn xut
Bng 2.2. Cc thng s quan trng cn kim tra, kim sot

STT
Cng on Thng s kim sot
01 Chun b NL S dng thit b o lng ng yu cu,
c kim nh theo quy nh
Cht lng nguyn liu ng yu cu
02 X l NL T l pha mu ph hp
03 Nu ha tan saccharose,
MTB (glucose syrup)
Nhit ha tan ng yu cu
Dng c o nhit chnh xc, c
kim nh theo quy nh
04 Nu Nhit nu kt thc ng yu cu
Dng c o p sut, thi gian, nhit
chnh xc, c kim nh theo quy nh
Tc cnh khuy thch hp
Lu lng & p sut hi qu bo ha
thch hp
STT Cng on Thng s kim sot
06 Trn ph gia Thi gian trn
Tc cnh khuy
07 Lm ngui Khi lng dch ko lm ngui
Lu lng & nhit nc lm ngui
Thi gian lm ngui
Nhit khi ko sau lm ngui
Thao tc lm ngui
08 Nhi ko Thao tc nhi
Nhit lm m ca bn nhi
Nhit khi ko sau nhi
ng u ca khi ko
09 Vut Nhit ca khi ko
ng knh ca dy ko

STT
Cng on Thng s kim sot

10 nh hnh Nhit & cng ca dy ko
sc nt & chnh xc ca khun nh
hnh
sc nt ca hnh dng & hoa vn ca
vin ko
Khi kng vin ko
11 Lm ngui vin ko Nhit & m ca bung lm ngui
Tc ca bng ti bung lm ngui
Nhit vin ko sau lm ngui

12 ng gi Nhit & m ca phng ng gi
Thi gian tn tr ko trc ng gi
Nhit vin ko trc khi ng gi
Cht liu bao b
kn bao b sau ng gi
Ch tiu cm quan:
Trng thi: cng, trong sut nh thy tinh, khng
dnh tay
Hnh dng: sc nt, hoa vn r rng
Mu, mi, v: c trng cho tng loi, chua ngt hi
ha
Ch tiu ha l:
m (%) <3
Hm lng ng kh (%): 15<RS<20. Tuyt i
khng vt qu 24%
Ch tiu ng gi: ng gi tng vin, bao b kn hon
ton

CHNG 3: CNG NGH SN XUT KO MM
CHNG 3
CNG NGH SN XUT KO MM
(TOFFEE, NOUGAT)

3.1. Khi nim


3.1. Khi nim
Ko mm (TOFFEE, NOUGAT): l khi hn hp ng
saccharose, MTB/ng kh, nguyn liu khc.. c
nu nhit tng i cao (nu h: 125-135C, ty
loi ko)
Hng v ch yu l b sa, caramel, c ph,
chocolate, bc h, cc loi tri cy..
m ko cao (>7%)
C nhn hoc khng nhn


Nguyn liu s dng trong ko mm:
ng saccharose, mt tinh bt/ng kh
Trong mt s sn phm, c th s dng mt phn
ng nghch o, dch ng fructose (high fructose
syrup) lm tng hng v
Cht bo rn: shortening, b cc loi
Sa: thng dng sa c c ng
Keo a nc:
S dng ph bin l cc loi gelatine, albumen, tinh
bt bin tnh..
Pectin : thng s dng trong sn phm nh ko
mm, ko do (jelly) tri cy c pH thp
Cht nh ha: lecithin, glycerol monostearate (GMS)


Mu, hng liu
Bt c ph, cacao (nu c)..
Tiu chun nguyn liu
ng saccharose, MTB, nc, hng liu, mu,
acid citric: tng t nh phn ko cng, chng 2
Shortening: nng chy ~ 40C
B: tham kho chng 1
Keo a nc:
Gelatine : bloom 180
Pectin : low /high methoxyl pectin


Tnh phi liu
Lng nc ha tan : cn ha tan saccharose,
MTB (glucose syrup) thnh dch sir 80%
Cc nguyn liu khc
Bng 3.1. Cng thc phi liu tham kho ko mm
toffee

Nguyn liu Thnh phn (kg
hoc phn)
Saccharose 60
Mt tinh bt (glucose syrup) 100
Sa c c ng 60
B 10
Shortening 20
Mui 1.5


Bng 3.2. Cng thc phi liu tham kho ko mm
nougat

Nguyn liu Thnh phn (kg
hoc phn)
Saccharose 44
Mt tinh bt (glucose syrup) 44
Gelatine 2
(bloom 180)
Shortening 0.8
Sa bt Ty
Cc loi ht, tri cy kh Ty


Hoc c th tnh phi liu ca saccharose & MTB nh sau:
i vi ko toffee:
T l phi liu gia saccharose: ng khc
(glucose, maltose, fructose, dextrine, lactose..y
chnh l thnh phn cht kh ca MTB + ng
lactose trong sa) = 1.1: 1.0
i vi ko nougat:
Trng hp nu h:
T l phi liu gia saccharose: MTB = 1 : 1
Trng hp nu chn khng:
T l phi liu gia saccharose: MTB = 1:1.1
Lu : phng php tnh ton tng t phn ko cng
chng 1


3.3. Quy trnh sn xut (QTSX)
3.3.1. QTSX ko toffee
Bng 3.3. Quy trnh SX toffee c s dng gelatine

STT Cng on Thuyt minh Mc ch Thit b-
Dng c
01 Chun b nguyn
liu
Cn theo nh mc nc,
ng saccharose, MTB,
gelatine, cht bo, sa,
lecithine, acid, hng,
mu..
Tng t QTSX ko
cng
Tng t
TB ko
cng

02 Chun b gelatine
(nu c), cht bo
Xem phn di
Nu chy hoc ct nh
cht bo
To nn dch keo
gelatine c trng
n & phn tn hon
ton trong nc
Thun li nhp liu
cht bo
Thit b
gia nhit
2 v


STT Cng on Thuyt minh Mc ch Thit b-Dng
c
03 Ha tan
ng
saccharose
t ha tan =115C, tan
hon ton
Tng t QTSX ko
cng
Tng t TB ko
cng
04 B sung
MTB, cht
bo, sa,
lecithine, NL
khc
un ti khi si Tng t QTSX ko
cng

Tng t TB ko
cng

05 Nu ko Ni nu h:
tnu = 125-130C
Ni nu chn khng:
tnu = 115-120C
P
CK
= 500-700 mm Hg
Tt nhit
To thnh khi ko v
nh hnh, c m > 7%
To thnh h nh tng
cht bo phn tn trong
dch ng
Tng t TB ko
cng


STT Cng on Thuyt minh Mc ch Thit b-Dng
c
06 nh trn vi
gelatine (nu
c)
dch sir vo dch
gelatin & nh trn tc
cao trong 4-5pht
t th tch yu cu
Phn tn ng u
gelatine trong
khi ko
To thnh trng
thi gel do, xp
ca khi ko
Thit b c cnh
trn thng ng
(planetary
mixer)
07 Phi trn acid,
mu, hng..
Trn u, nhanh, 2-3
pht
Phn tn ng u
ph gia trong khi
ko

Nt
08 Lm ngui Lt gp khi ko nhiu
ln trn bn lm ngui
cho ngui hn
Tng t QTSX
ko cng

Tng t TB
ko cng


STT Cng on Thuyt minh Mc ch Thit b-Dng c
09 Ko-to xp Khi ko c ko cng
& gp li lin tc
Thi gian 2-3pht, t
xp yu cu
W
phng
= 45 55 %
t
o
= 20 25
o
C
To xp cho khi
ko do np
khng kh vo
To do cho khi
ko do pht huy
tc dng ca gel
gelatine
Thit b ko ko
c cc tay quay
10 nh hnh-
ng gi
p n hoc vut nh
hnh-
ng gi lin tc
W
phng
= 45 55 %
t
o
= 20 25
o
C
To hnh vin
ko
p n: c th
to vin ko c
2-3 mu mi
khc nhau
ng gi kn,
bo v vin ko
p n: thit b p
n trc vt
Vut: tng t
ko cng
Thit b ng gi
lin tc, tng vin
dng gi, xon


3.3.2. QTSX ko nougat (c s dng gelatine + pectin)
Bng 3.3. Quy trnh SX toffee c s dng gelatine & pectin

Dng c
01 Chun b nguyn
liu
Cn theo nh mc
nc, ng
saccharose, MTB,
gelatine, cht bo,
lecithine, acid,
hng, mu..
Tng t QTSX ko
cng, toffe
Tng t
TB ko
cng, toffe

02 Chun b
gelatine, pectin
cht bo
Xem phn di
Nu chy cht bo
To nn dch keo
gelatine c trng n
& phn tn hon ton
trong nc
Thun li nh trn
cht bo
Thit b gia
nhit 2 v
03 Ha tan ng
saccharose
t ha tan =115C,
tan hon ton
Tng t QTSX ko
cng, toffee
Tng t
TB ko
cng, toffee

Dng c
04 B sung MTB un ti khi si Tng t QTSX ko
cng

Tng t TB
ko cng
05 Nu ko Ni nu h:
tnu = 130-135C
Ni nu chn khng:
tnu = 120-125C
P
CK
= 500-700 mm Hg
Tt nhit
To thnh khi ko v
nh hnh, c m >
7%
Tng t TB
ko cng,
toffee

06 nh trn vi
gelatine, pectin
(hoc keo a nc
khc)
Tng t QTSX ko
toffee
Phn tn ng u
gelatine trong khi ko
To thnh trng thi
gel do, xp ca khi
ko
Thit b c
cnh trn
thng ng
(planetary
mixer)
07 Phi trn cht bo,
lecithine, ht, tri
cy kh, acid,
mu, hng..
Trn u, nhanh, 4-5
pht
Phn tn ng u cht
bo, nguyn liu, ph
gia trong khi ko
Nt


STT Cng on Thuyt minh Mc ch Thit b-Dng c
08 Lm ngui Lt gp khi ko
nhiu ln trn bn lm
ngui cho ngui hn
Tng t QTSX
ko cng, toffee

Tng t TB ko
cng, toffee

09 Ko-to xp Khi ko c ko
cng & gp li lin tc
Thi gian 15-30 pht,
t xp yu cu
W
phng
= 45 55 %
t
o
= 20 25
o
C
Tng t QTSX
ko toffee

Tng t TB ko
toffee
10 nh hnh-
ng gi
p n hoc vut nh
hnh
ng gi lin tc
W
phng
= 45 55 %
t
o
= 20 25
o
C
Tng t QTSX
ko toffee

Tng t TB ko
toffee


Hnh 3.1. Thit b qut ko


Hnh 3.2. Thit b p n ko

T 2 quy trnh trn, lu :
QTSX ko toffee:
Do s dng mt lng cht bo kh ln trong cng
thc nn ko l mt h nh tng c cu trc xp,
mm, d nhai
Khng nht thit phi s dng gelatine hoc cc keo
a nc khc (trng hp dng gelatine trn l
nhm mc ch tng thm dai & h tr qu trnh
nh hnh cho ko)
QTSX ko nougat
Cht bo s dng mt lng nh nhm mc ch h
tr cho cc qu trnh vut, p n, ct..
Cu trc ca ko nh dai, xp, mm, d nhai..l
do keo a nc to ra

Phng php chun b dch keo gelatine
Chun b dung dch gelatin:
Ngm gelatin vi nc thng t nht 1h (t l ngm
gelatine: nc=1:2). Nu dng gelatine dng tm
hoc ht, thi gian ngm ti thiu 3h
Sau , gia nhit cch thy dung dch ln nhit
60
0
C
Duy tr nhit ny sn sng cho cng on
phi trn

Trng hp i vi ko nougat c s dng gelatine kt
hp vi pectin, phng php chun b nh sau:
Chun b dung dch pectin:
Trn u pectin vi ng saccharose theo t l 2:10
Nu nc ln 75
0
C, t t hn hp ng, pectin
trn vo & khuy trn, nghin mn pectin khng
b vn cc,
Duy tr nhit ny sn sng cho cng on
phi trn


Nhn chung, tng t vi QTSX ko cng
Bng 3.4. Yu cu cht lng sn phm ko mm

Toffee Nougat
Cu trc Xp, mm, nhai d t, khng dnh Xp, do, dai, nhai d
t, khng dnh (loi
dng gelatine+khc)
Hng v Hng v b, sa c trng c trng theo hng
liu, nguyn liu b sung
Mu sc Mu nu sng t nhin hoc c
trng theo mu nguyn liu b sung
c trng theo mu,
nguyn liu b sung
Hm lng
ng kh
20-30% 20-30%
m >8-9% >6-7%
Bao gi Kn, cht liu chng thm m, nh
sng
Kn, cht liu chng
thm m, nh sng
CHNG 4: CNG NGH SN XUT BNH QUY (COOKIES-BISCUITS)
CHNG 4
CNG NGH SN XUT BNH QUY
(COOKIES & BISCUITS)
4.1. CNG NGH SN XUT BNH COOKIES
4.1.1. Khi nim
4.2.1. Chun b nguyn liu
4.3.1. Quy trnh sn xut
4.4.1. Kim tra, kim sot cht lng sn phm
4.5.1 Yu cu cht lng sn phm
4.1.1. Khi nim
Thuc nhm bnh biscuit nhiu ng, nhiu bo
Cu trc kh c, dy, gin, d tan
B mt khng lng (t nhm n sn si, nt n)
a dng v hnh dng, kch thc
m 2-3%
C th c nhn (coextrusion)
i vi kiu bt nho p n (wire-cut), thng c
trn vi cc loi ht c du, tri cy kh, chocolate chips
(in hnh)

Ty thuc t l bt, ng, cht bo, nc: c 03 kiu
cu trc bt nho tng ng vi 03 phng php nh
hnh khc nhau
Phng php rt khun (depositing)
Phng php p n (wire-cut)
Phng php p khun (rotary moulding)

Bng 4.1. Nguyn liu s dng trong bnh cookie

Nguyn liu Loi/c tnh Tiu chun

Bt m Bt m mm, cht lng
gluten yu
Hm lng protein 7-8%
Tinh bt Tinh bt bp, tinh bt khoai
m
Loi dng cho thc phm
(food grade)
B B sa, AMF, BOS Tham kho chng 1
Shortening Hydro ha t du thc vt Hm lng cht bo >99.5%
nng chy (melting
point): 38, 42, 52
ng Saccharose, ng nghch
o, high-fructose syrup
Tham kho chng 1
Bt to ni Bt khai, bt soda, bt ni Loi dng cho thc phm
(food grade)


Trng, sa Sa ti, sa bo, sa
gy, sa whey
Trng ti, bt nguyn
trng, bt lng
Tham kho chng 1

Hng liu, mu Loi mu tan trong nc
Loi hng liu chu nhit
Loi dng cho thc phm
(food grade)

Cht nh ha, cht
bo qun, ph gia
khc
Loi dng cho thc phm
(food grade)

Tnh phi liu
Bng 4.2. T l phi liu ca cc nguyn liu chnh so
vi bt m

NL

Kiu
Bt nho
Bt m
(kg/%)
ng
(kg/%)
Cht bo
(kg/%)
Nc
(kg/%)
Cu trc
bt nho
Khun p 100 30-32 22-24 13-15 Xp, chc,
ro kh
p n 100 44-46 >50 16-18 Xp, mn,
hi chc,
ro
Khun rt 100 48-52 45-50 22-24 Xp, mn,
hi t
Bng 4.3. V d v tnh ton % lng bt, ng, cht bo,
nc trong cng thc bt nho p n

Khi lng
(kg)
Thnh phn Tng
Bt m 95 95
Tng bt: 100
Tng cht bo: 50.95
Tng ng 43.5
Tng nc: 20.35
Tinh bt bp 5 5
B sa 60 Nc 9.6
Cht bo 50.4
ng 37 37
Nc ng
brix 65%
10 Nc 3.5
ng 6.5
Bt ni 1.7 1.7
Trng 5 Cht bo 0.55
Nc 3.75
Nc 3.5 3.5
T bng trn, lu :
Thng ly bt m lm chun (xem nh 100%), cc
nguyn liu khc tnh bng % so vi bt m
Hm lng bt, ng, cht bo, nc c tnh gp
t tt c cc nguyn liu s dng
Ni chung, trong cng thc ca mt loi bt nho, nu
tng cht bo th phi gim nc (nhng ch c th
tng, gim vi %)
Loi bt nho nhiu ng, nc t (nh loi p n) s
to ra b mt bnh sn si, nt n sau nng

Bng 4.4. Cng thc tham kho bnh cookie kiu wire-
cut (butter cookies)
Nguyn liu T l
(tnh trn 100 phn bt)
Weak flour 100.0
(Bt m yu 7-8% protein)
ng bt 43.0
B 60.0
Amm.bic. 1.5
Soda 0.2
Mui 1.1
SMP 7.0
Vanillin 0.1
Nc 4.0
Cm da kh (Dried coconut ) 8.0


Bng 4.5. Cng thc tham kho cho bnh cookie kiu
depositing (spritz cookies)
(Kg)

Nguyn liu T l
(tnh trn 100 phn bt)

Weak flour 100.0
(Bt m yu 7-8% protein)
Powder sugar (ng bt) 40.0
Shortening 60.0
Soda 1.0
Mui 1.5
SAPP 1.0
Vanillin 0.1
Nc 20.0
4.3.1. Quy trnh CNSX Cookies tng qut (03 loi bt nho)

Chun b NL

Mixing (trn bt)

Bt nho Standing ( bt)
rt khun

Forming (nh hnh)

Baking (nng)

Cooling (lm ngui)

Packing (ng gi)

Product (thnh phm)

4.3.1.1. X l nguyn liu
Bng 4.6. Cc bin php & mc ch x l nguyn liu

Nguyn liu Thao tc Mc ch
Bt m, tinh bt Sng qua ry c l mn Loi b tp cht
B, shortening Tr lnh 18-20C H nhit bt nho
Trng Tr lnh 5-10C H nhit bt nho
ng ht-
ng xay-dd
ng
Thng xay thnh bt, sng
qua l c ry mn
Nu dd ng brix 65%,
ngui
Loi b tp cht
D phn tn trong bt nho

Nc Tr lnh H nhit bt nho
Cht nh ha Ha tan trong du D phn tn trong bt nho
Bt to ni Ha tan trong nc hoc trn
trc vi mt lng nh bt m
D phn tn trong bt nho

Mu Ha tan trong nc D phn tn trong bt nho


4.3.1.2. Trn bt (dough mixing)
Mc ch
Trn cc nguyn liu thnh mt khi ng nht
Phn tn/ho tan cht rn vo cht lng/cht lng vo
cht lng
To thnh h nh tng phc tp gia cc pha lng,
rn, kh; cht bo/nc
To xp cho bt nho
c im
Qu trnh nh trn bao gm 2 giai on:
nh kem (trn u tt c nguyn liu, tr bt)
nh bt

Ch nh trn bt cho va u vi thi gian ti thiu
Khng to iu kin cho mng gluten pht trin (bt
nho b dai)
Nhit bt nho sau trn:
Bt nho p n, rt khun: 18 - 22C
Bt nho p khun: 25-30C

Bng 4.7. Cc bc trn bt nho

Cc bc Thao tc Mc ch
B1: nh
b,
shortening
nh cho ti, xp khi cht bo Cht bo d phn tn
trong bt nho
Np kh to xp
B 2: nh
trn ng
Cho ng vo khi cht bo ti xp,
nh cho ng phn tn ng u
ng phn tn u vo
cht bo chun b to
h nh bc sau
B 3: nh
trn trng,
nc
Trn t t hn hp nc, trng vo vo
hn hp trn. nh tc chm cho ti
khi 2 hn hp phn tn ng u vo
nhau. Sau , nh tc nhanh to
xp
Cc NL phn tn u
vo nhau
To thnh h nh tng
n nh, ng nht
To xp cho bt nho
B4: nh
trn bt
Trn t t bt m/hn hp bt vo hn
hp trn (gi l kem). nh tc chm &
trung bnh hn hp bt va u
Phn tn ng u bt
vo khi kem

B5: trn tri
cy kh,
ht (nu c)
Trn tip cc NL ny vo hn hp bt-
kem. nh tc chm cho phn tn va
u
Phn tn ng u NL
vo khi bt-kem

Hnh 4.1. Thit b trn bt kiu ng (planetary mixer)

4.3.1.3. bt nho (standing)
Bt nho sau khi trn xong, c yn trong khong
thi gian nht nh: gi l qu trnh
i vi loi bt nho p n (wire-cut) & p khun
(rotary moulding), do hm lng nc trong cng thc
thp, trong qu trnh trn, bt m cha thi gian
ht nc nn cn qu trnh nhm to ro, chc,
khng dnh cho bt nho

4.3.1.4. To hnh (forming)
C 03 loi bt nho tng ng vi 03 cng ngh & thit
b nh hnh khc nhau Cookies
p khun (Rotary moulding)-Thit b rotary moulder
p n (Extruding/Wire-cut)-Thit b extruder
Rt khun (Depositing)-Thit b depositor
Ming bt nho sau nh hnh c bng ti a thng
vo l nng, khng qua cc cng on cn mng, ct
nh bnh biscuits

To hnh bt nho p khun
L loi bt nho c hm lng ng, bo, nc thp
hn 2 loi p n & rt khun.
Cu trc bt nho kh ro & hi ri rc, khng dnh
Khng s dng phng php ny cho bt nho c trn
ht
T bt nho trc khi nh hnh 30C
S dng khun bng cht liu kim loi ng (bronze)
hoc hp kim ng, c khc hoa vn chm, m bn
Ming bt nho c hnh dng, hoa vn sc nt; khng b
bin dng sau khi nng


Hnh 4.2. M hnh thit b p khun


Hnh 4.3. Thit b p khun (rotary moulder)


To hnh bt nho p n
L loi bt nho c hm lng ng, bo cao; hm
lng nc thp.
Cu trc bt nhoxp, kh ro & kh chc, khng dnh
Thng s dng phng php ny cho bt nho c trn
ht, tri cy kh, chocolate chips
T bt nho trc khi nh hnh 18- 22C
Ming bt nho c hnh dng a dng ty theo hnh
dng u khun, khng c hoa vn trn b mt; b bin
dng u sau khi nng
.
Hnh 4.4. M hnh thit b p n extruding/wire-cut

Hnh 4.5. S thit b p n (Extruder)
p n dng di p n nhn-v(co-extrusion)


Hnh 4.6. Thit b p n wire-cut
To hnh bt nho rt khun
L loi bt nho c hm lng ng, bo cao; hm
lng nc cao nht.
Cu trc bt nho xp, hi t, mn, kh chc, khng
dnh (c cu trc mm nht trong 3 loi)
Khng s dng phng php ny cho bt nho c trn
ht, tri cy kh, chocolate chips
T bt nho trc khi nh hnh 18- 22C
Ming bt nho c hnh dng & hoa vn a dng ty
theo hnh dng u khun & thao tc nh hnh ca u
rt; kch thc, hoa vn b bin dng u sau khi nng


Hnh 4.7. M hnh thit b rt (depositor)

Hnh 4.8. M hnh thit b p n bt nho 2 mu

Hnh 4.9. Thit b p n (extruder) 2 mu


Hnh 4.10. Thit b nh hnh khun rt (depositor)

Hnh 4.11. Thit b nh hnh khun rt (depositor)

Hnh 4.12. Thit b nh hnh bng lan -Cake (depositor)


Hnh 4.13. Thit b nh hnh bng lan - Cake (depositor)


4.3.1.5. Nng bnh (baking)
Sau khi nh hnh, ming bt nho c chuyn thng
vo l nng
Nhit nng thp hn bnh biscuits
Nu s dng l nng lin tc (l nm-tunel oven):
C th ci t nhit nng khc nhau ti nhng
vng khc nhau trong sut chiu di ca l
Thng ci t 03 vng nhit (tng ng l qu
trnh nng 3 giai on): nhit thp u l, cao
gia l, thp cui l
Nng trn bng ti thp. Ring loi bt nho p khun
c th nng trn bng ti li (do cu trc chc ca
bt nho)


4.4.1. Kim tra-kim sot cht lng sn phm
Bng 4.8. Cc ch s quan trng trong CNSX cookies

Cng on Ch s quan trng
Trn 2 giai on :
nh kem: tt c nguyn liu, tr bt & ht.
Thi gian nh kem 15-20 pht
nh bt: thi gian <1 pht
T trng bt nho: 0.9-0.93
T sau trn :
Bt nho p n, rt khun: 18 - 22C
Bt nho p khun: 25-26C
(i vi bt nho p
n wire-cut & p
khun rotary moulder)
Thi gian : 15-30 pht
Trng thi bt sau : ro, khng dnh tay
nh hnh Khi lng : 8-10gr/ming
i vi bt nho p khun (rotary moulding): 5-
6gr/ming

Nng Bt nho wire-cut :
T : zone1: 205C, zone 2 : 230C, zone 3 :
230C
Thi gian : 7 8 pht
Bt nho depositing:
180C
Thi gian : 8 10 pht
Bt nho rotary moulding:
195C
Thi gian : 5 6 pht
Lm ngui Thi gian lm ngui: 10-15 pht
m: 2.5 3%

4.5.1. Yu cu cht lng sn phm
Bng 4.9. Cc ch tiu cht lng ca bnh cookies
Rt khun p n p khun
Cu trc Gin, xp u,
d tan
B mt nhm
Gin, xp, hi
chc, d tan
B mt sn si
n nt n
Gin, chc, hi
cng, d tan
B mt kh min,
hi nhm
Hng v Khng c v bt
Ngt, bo m, hng v b sa c trng/hng
v nguyn liu b sung c trng
Mu sc Vng sm t nhin ca sn phm nng/mu
nguyn liu b sung c trng
m (%) 2.0 3.0

Hnh 4.14. Hnh minh ha cc loi sn phm cookies
Cookies sc
(p n-wire-cut)
Cookies trn tri cy
kh (p n-wire-cut)
Cookies nhn mt
(p n nhn v-
Coextrusion)
Cookies nhn kem
chocolate (p n nhn
v-Coextrusion)
Cookies Bng
(rt khun-depositing)
Cookies xon
(rt khun-depositing)

4.2. CNG NGH SN XUT BNH
BISCUIT

4.2.1. Khi nim
4.2.3. Quy trnh sn xut
4.2.4. Kim tra, kim sot cht lng sn phm
4.2.5 Yu cu cht lng sn phm

4.2.1. Khi nim
Thuc nhm bnh quy hm lng ng, bo trung
bnh
Cu trc dng mng li t mng gluten pht trin; xp
u, c trt t; gin; rt d tan
B mt lng, min, c hoa vn r rng, sc nt
a dng v hnh dng, kch thc.
Kch thc chun, t bin dng sau nng
m 2- 3%
C th rc mt s nguyn liu dng ln b mt (nh
ng, m, da..)


Tc nhn lm ni l ammonium bicarbonate (bt khai) &
sodium bicarbonate (bt soda)
Hng v sn phm ch yu l b, sa
L nhm sn phm bnh ngt ph bin nht trn th
trng th gii

CHNG 4: CNG NGH SN XUT BNH QUY (COOKIES-ISCUITS)

Bng 4.10. Nguyn liu s dng trong bnh biscuit


Bt m Bt m t mm n trung
bnh, cht lng gluten t
yu n trung bnh
Hm lng protein 7-10%
Tinh bt, B, Shortening, ng , Cht to ni,Trng, Sa, Bt soda, Bt khai,
Hng liu, Mu, Cht chng oxy ha, Ph gia khc : Tham kho phn CNSX
cookies
Sodium
metabisulfide
(SMS)
Cht oxy ha gluten bt m Loi dng trong thc phm
Enzym Protease- xc tc thy phn
protein
Loi dng trong thc phm
Hot lc ph hp

Tnh phi liu
Bng 4.11. T l phi liu ca cc nguyn liu chnh so
vi bt m

NL
Kiu
Bt nho
Bt m
(kg/%)
ng
(kg/%)
Cht bo
(kg/%)
Nc
(kg/%)
Cu trc bt
nho
Bnh thng 100 20-22 14-16 28-32 Chc mn, ro,
n hi va
phi, gin cao
Nhiu
ng-nhiu
bo
100 28-30 18-20 28-32 Chc mn, ro,
mm hn so vi
loi trn.
n hi va
phi, gin cao

T bng trn, lu :
Cng tng t nh bnh cookie,
Thng ly bt m lm chun (xem nh 100%), cc
nguyn liu khc tnh bng % so vi bt m
Hm lng bt, ng, cht bo, nc c tnh
gp t tt c cc nguyn liu s dng
Loi bt nho nhiu ng, nhiu bo s mm hn
nhng gin km hn loi t ng, t bo (do ng,
cht bo cn tr s gin ca gluten)


Bng 4.12. Cng thc tham kho (kiu bnh Marie)

Tn nguyn liu T l (kg hoc phn)

Bt m yu (weak flour,7-8% protein) 100.0
ng xay 25.0
Nc ng (60-65%) 2.7
Dch chit malt (malt extract) 80% 2.14
Shortening 21.4
Amm.bic. (bt khai) 0.85
Soda 0.45
ACP (acid calcium phosphate) 1.10
SMS 0.1-0.2
Mui 1.25
Protease 0.05-0.1
Nc 20.0

CHNG 4: CNG NGH SN XUT BNH QUY (COOKIES-BISCUIT)

4.2.3. Quy trnh sn xut Biscuits

Mixing (trn)

Standing ()

Sheeting (cn tm)

Laminating (xp lp)

Gauging (cn mng)

Forming (nh hnh)

Baking (nng)

Spraying-Cooling (phun du- lm ngui)

Packing (ng gi)

Product (thnh phm)



Hnh 4.15. S Dy chuyn sn xut biscuits
Thit b cn
tm
03 cp trc
cn mng
Thit b in hoa
vn-ct nh hnh
L nng nm (03
vng nhit )
Bt nho
hi v
C cu qut sa/nc
m


4.2.3.1. Trn bt (dough mixing)
Mc ch
Trn cc nguyn liu thnh mt khi ng nht
Phn tn/ho tan cht rn vo cht lng; cht lng vo
cht lng
To ra mng gluten gin, pht trin
c im
Qu trnh nh trn mt giai on (cho tt c nguyn
liu vo ci trn mt ln)
Thi gian nh trn ko di n khi bt nho t nhit
: 40-42C
Bt nho c gin & do rt cao
Trn bt l mt trong s qu trnh quan trng nht
pht trin mng gluten (developed dough)


Thng dng SMS (sodium metabisulphite-Na
2
S
2
O
5
),
mt hp cht c tnh oxy ha, l tc nhn quan trng
lm tng gin ca gluten trong qu trnh trn (tc
dng ch yu iu kin nhit 38-42C)
Ngoi ra, khi bt m c hm lng protein cao hoc cht
lng gluten qu mnh : c th s dng enzym
protease vi vai tr xc tc thy phn protein h tr
tng gin ca gluten


Hnh 4.16. Thit b trn bt nho biscuit


4.2.3.2. bt nho (standing)
Bt nho sau khi trn xong, c yn trong khong
thi gian nht nh (30-60 pht) : gi l bt nho
Mc ch qu trnh :
Thi gian to iu kin cho enzym protease xc tc
phn ng thy phn protein/gluten ti mt s v tr
c hiu trn phn t ca n
Kt qu l h tr cho protein/gluten c gin tt
hnh thnh mng gluten vng chc, c trt t, thun
li cho qu trnh cn mng, nh hnh, bnh sau
nng c n xp, d tan..


4.2.3.3. nh hnh (forming)
Bao gm nhiu qu trnh ni tip nhau
Cn tm (1)
C th xp lp hoc khng xp lp (2)
Cn mng (3)
Hi sc (4)
In hoa vn (5)
Ct nh hnh (6)
Cc cng on ph tr (7),(8)

Cn tm (sheeting) (1)
Hnh 4.17. S thit b cn tm (Sheeter)
Mc ch
Nn p s b bt
nho
To thnh tm
bt nho mng,
ng nht v
chiu dy trc
khi vo cng on
cn mng
Trc dn
Bt nho
Khe cp trc cn tm
Tm btnho


Hnh 4.18. S thit b cn tm c bt hi
(scrap return)
Bt nho hi
Bt nho mi
Cp trc cn tm
Tm bt nho

Xp lp (Laminating) (2)
Hnh 4.19. S thit b xp lp 1 sheeter


Mc ch ca qu trnh xp lp
To cho bnh c cu trc nhiu
lp, dng vy (flaking)
Khi ming bt nho i vo l
nng, cc lp bt trong ming
bt nho c th phn tch, bung
ra khi nng, to cu trc bnh
gin, xp, d tan




Hnh 4.22. S xp lp


Hnh 4.23. Thit b cn tm-xp lp(vertical laminator)

Cn mng (Gauging) (3)
Hnh 4.24. S cp trc cn mng (gauge rolls)
Cp trc cn
Tm bt nho

Mc ch ca qu trnh cn mng:
Cn tm bt v dy mong mun
Sp xp cu trc mng gluten theo trt t gi c
cc bt khi, to cu trc gin xp sau nng
c im
Thit b hin i thng c 3 hoc 4 cp trc cn
Tc bng ti & trc cn phi ng b, chnh xc
tm bt khng b n li (overlap) hoc b ko cng
trc khi i vo trc cn
T s cn mng (t s nn) qua tng cp trc nn l 2 :
1 nhm n nh cu trc mng gluten (mng gluten
khng b rch)


Hnh 4.25. Thit b cn mng 03 cp trc

Hi sc bt nho (Dough relaxing ) (4)
In hoa vn (Printing) (5)-Ct nh dng (Cutting) (6)
Hnh 4.26. S cng on hi sc- in hoa vn-ct
nh dng bt nho

Cp trc cn cui
Phn gn sng
ca bt nho
Trc in hoa vn
Trc ct


Hnh 4.27. S Thit b ct nh dng (cutter)
Trc in hoa vn
Trc ct
Bt hi
Ming bt nho
sau khi ct

Mc ch qu trnh hi sc
Sau khi cn, khung gluten b ko cng nn c xu hng
co li (do tnh n hi ca gluten)
Hi sc (relaxation) cho tm bt sau khi qua cc trc
cn trnh s bin dng qu mc ca ming bt nho
sau khi ct nh hnh
Yu cu bt nho trc & khi nh hnh
Bt nho khng c dnh, t
Trc in hoa vn & ct dnh dng, bng ti phi lm bng
cht liu khng dnh
Tc ca cc bng ti phi ng b & c chnh xc
cao
Bt d s c hi v trn li vi bt nho mi
C th s dng mt trc va in hoa vn, v ct nh
hnh


Hnh 4.28. C cu loi bt d (bt hi)


Cc qu trnh to hnh ph tr
Qu trnh qut nc/dung dch sa (7):
To b mt bnh lng, bng, khng b dp, mu sc p
sau khi nng
Qu trnh rc nguyn liu ph sau khi ct nh hnh (8):
C th rc cc loi nguyn liu dng vy, ht nh ln b
mt ming bt nho nh : gia v, hnh kh, m, ng,
mui, tri cy kh ..


4.2.3.4. Nng bnh (Baking)
Mc ch
To cu trc (to ra c tnh nhiu lp, gin, xp, d
tan)
Lm gim m
Thay i mu sc
Nhng thay i trong qu trnh nng
Giai on 1:
Nhit ca ming bt nho tng t bnh thng ln
khong 100C
Tinh bt ht nc & h ha
Gluten b ng t & bt u hnh thnh khung gluten
03 chiu
Bt to ni sinh ra kh

Giai on 2 & 3:
Trong rut bnh:
Nhit vn duy tr khong 100C
Bt to ni sinh kh cc i
Xy ra phn ng Maillard lm rut bnh i mu
Qu trnh thot m (sy kh bnh) din ra ch yu
giai on 2 & hon thnh giai on 3
Trn b mt bnh:
Nhit tng dn ln khong 160C
Tinh bt b bin i thnh cc on dextrine khc
nhau (dextrine vng & nu)
Xy ra ch yu phn ng caramel lm v bnh
chuyn mu vng sm

Hnh 4.29. Nhng thay i trong qu trnh nng
Bn trong bnh
B mt bnh


L nng (oven)
C nhiu kiu l, phn loi theo:
Phn loi theo cng ngh sn xut
Gin on (l tng-deck oven, l quay-rotary oven)
Lin tc (l nm-tunel oven)
Phn loi theo kiu truyn nhit
Truyn nhit trc tip (direct heating)
Truyn nhit i lu (convectional heating)
Phn loi theo kiu bng ti nng
Bng ti li (mesh wire)
Bng ti thp (steel band)

Hnh 4.30. L nng nm (tunel oven)


Hnh 4.31. Hnh minh ha l quay v l tng gin on
L quay (rotary oven) L tng (deck oven)


L nng (tt)
Lu :
i vi sn phm cookies, mt s loi biscuits: s dng
l bng ti thp
Dy chuyn hin i thng s dng l nm (l di),
nng lin tc, c th ci t cc vng nhit khc
nhau (thng c 3 vng)
i vi biscuits: nhit nng vng u phi cao &
truyn nhit trc tip, cc vng sau gim dn
i vi cookies: nhit nng vng u thng thp
hn vng sau


4.2.3.5. Phun du, gia v (post-oven oil spraying)
Mc ch:
Gip cho b mt bnh c mu sc ti sng, bng,
mi v thm bo, c trng,
Duy tr t trong thi gian lu hnh sn phm
Vi sn phm biscuits: thng phun du n
T l phun khong 8 18%, ty loi
Khng phun du, gia v cho cc loi bnh cookies


4.2.3.6. Lm ngui (cooling)
Mc ch:
To iu kin cho sn phm c th thot lng m cn
d sau qu trnh nng
m bnh t yu cu t gin xp
c im
Lm ngui bnh v T 40-45 C
Bnh c th b nt, b (checking) nu lm ngui khng
ng cch hoc qu nhanh, c bit i vi crackers &
biscuits
Thi gian lm ngui ph thuc vo dy bnh & c
tnh sn phm (bnh nhiu ng, bo, t xp thi gian
lm ngui lu hn)


Phng php lm ngui: t nhin hoc cng bc (qut
ht, c thng gi..)
Theo nhiu chuyn gia, thi gian lm ngui nn bng
1,5 ln thi gian nng
i vi bnh biscuits :khong 5 8 pht
i vi bnh cookies :khong 10 15 pht

Hnh 4.32. Biu lm ngui bnh
Kch thc dy
Kch thc mng


Hnh 4.33. S thit b lm ngui


Hnh 4.34. Mt phn ca lm ngui


Hnh 4.35. Thit b lm ngui & xp bnh


4.2.3.7. Kp kem (cream sandwich)
Mt s sn phm cookie loi p khun v mt s loi
biscuit c dng kp kem
Kem: l mt hn hp ng nht, mn, d tan
Nguyn liu gm: ng xay (icing sugar),
shortening, glucose syrup, sa, b, mui, hng liu
Kem c m <1%
Biscuits, cookies : thng kp kem ngt (hng v
tri cy, b sa, chocolate..)
Ngoi ra i vi mt s loi cookies:
C nhn (c bm giai on nh hnh) : nhn
mt tri cy, nhn kem (chocolate, sa, tri cy..)
Ph kem chocolate sau khi lm ngui


Hnh 4.36. Thit b kp kem


4.2.3.8. ng gi (packing)
Cc hnh thc bao gi
ng gi tng chic (individual packaging)
ng vo khay nha (plastic tray), ng thnh cy
(column packaging)
Hp giy (paper box), hp thic (tin box), thng
carton
Cht liu bao b :
Do sn phm c m thp, cht bo cao nn d ht
m, d b oxy ha
Nn dng loi cht liu c tnh chng thm kh, chng
thm m, ngn cn nh sng mt tri hn ch qu
trnh ht m, oxy ha


Cc loi cht liu thng dng:
Giy nhm (alumium foil),
Mng nhm (metalised film),
Mng ghp nhiu lp OPP,PE,CPP .. (multi-layer
film)
Hn s dng ca bnh cookie, biscuit khong 01 nm


Hnh 4.37. Thit b ng gi

4.2.4. Kim tra-kim sot cht lng sn phm
Bng 4.13. Cc ch s quan trng trong CNSX biscuit
Trn 2 giai on : nh kem & nh bt
T sau trn : 38-42C
(standing)

Thi gian : 30 pht,
T : 38C
Cn-Xp lp
Cn mng
S lp : 4 - 6
T s nn 2: 1
nh hnh dy ming bt: 0,8-1.2mm
Nng T zone1: 240C, zone 2 : 220C, zone 3 : 200C
Thi gian : 4-5 pht
Phun m u l
Phun du n-Lm
ngui
T l du : 10-15%
Thi gian lm ngui: 5 - 8 pht
m: 1.5 2.5%


4.2.5. Yu cu cht lng
sn phm
Cu trc: kh xp, gin,
khng cng, d tan
Ngoi quan:
Vng ti hoc hi
sm, b mt lng,
bng
Hoa vn sc nt, r
rt
Hng v: ngt va, hi
bo, hng, v b sa
c trng
Marie gold

Bai Giang CNSX Banh Keo-Thay Duc

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Trng i hc Cng nghip Thc phm

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