(I) Processing Type
The processing of hazelnuts has a long history. The processed hazelnuts are of various types and high quality. In addition to domestic sales, they are exported to Europe and other countries in the world. Its FERRERO processing plant is the world famous hazelnut food processing factory. The rock hazelnut chocolate produced by this factory has been sold in Beijing, Shanghai and Dalian. There are many kinds of products processed by the plant with hazelnuts, which are summarized into five categories and dozens of products. Such as rock chocolate ball, hazelnut candy, hazelnut dessert, hazelnut chocolate sauce and ice cream. In addition, there are numerous hazelnut food processing products.
(b) Processing Technology
The hazelnut processing technology and technology in advanced countries mainly include the following types:
1. Italian hazelnut candy craft
First, raw materials are prepared. The hazelnuts are cooked, peeled and broken. The hazelnuts were broken into granules of different sizes, ground into powder and made into hazelnut paste.
Second, the sugar is prepared.
Third, mix. The sugar is mixed with nuts to make fruit cakes, hazelnut chocolate, hazelnut chocolate sauce, wine chocolate, rock chocolate balls and desserts.
Fourth, forming, cutting.
Fifth, packaging.
Sixth, quality inspection.
Seventh, product storage.
2. Turkish hazelnut processed products
In Turkey, 80% of hazelnut processed products are used in the chocolate and confectionery industry. Hazelnuts used in pasta, cakes, biscuits, and snacks accounted for 15% and 5% each.
The formula of hazelnut chocolate sauce is fat 20%～25%, hazelnut paste 10%～15%, milk powder 5%～10%, whey powder 3%～5%, cocoa powder 5%～10%, lecithin 0.3 %~O. 5%.
The production process of hazelnut chocolate sauce is as follows: In the production of hazelnut chocolate sauce, the main step is to mix the ingredients mentioned in the recipe with extra lecithin and some grease. In order to be able to adjust the amount of fat that is ultimately suitable for refining in the mixture, initially do not add all the oil to the mix. The mixture is refined to 20-25 microns. The refined flakes are sent to a refiner. In the refining process, lecithin and the remaining grease are added. The grinding process lasts 5 hours. Then, pump the final product into the storage tank. The temperature of the finished product should not exceed 60 °C. Before the dispensing operation, the temperature of the finished product needs to be cooled to 40°C. It is then automatically filled into glass or PVC containers of different capacities. The finished product after filling should be immediately cooled to 15°C to 20°C to form a crystal structure of fats and oils. In this structure, liquid hazelnut oil is absorbed by the sauce. In this way, the precipitation of oil at high temperatures can be prevented. After the final cooling process, the product can be put on the market. After refrigerating, the extensibility of the product is a quality mark of the product.
3. Hazelnut Diamond Cup Raw Material Formulation and Production Process
(1) Raw material formula: 100 grams of neutral mousse powder, 300 milliliters of water, 200 grams of fresh cream, and 24 grams of hazelnut concentrate. Surface decoration materials: 50 grams of diamond jelly powder, 500 milliliters of water, and 200 grams of passion fruit berry jam.
(2) Production process Mix the neutral mousse powder and water well and mix well until the mousse is mixed. Then, the mold can be frozen. Each mousse weighs about 65 grams.
Surface decoration: The water, passion fruit particles jam into the pot and boil, then add jelly powder and mix well until the jelly powder is completely dissolved, while hot and pour into the mold, put the refrigerator, cool, then cut For use, each cup surface weighs about 35 grams.
Hydrolyzed Sponge White Powder
Sponge
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