Introduction

Caramel - pastry made by boiling a sugar solution with caramel syrup or invert syrup to a caramel mass with a moisture content of 1.5 ... 4%, with the addition of various flavoring, aromatic and coloring agents. Caramel can be made from one caramel mass (candy) or with various fillings.

Caramel is the most affordable type of sweets, if you do not take into account pure sugar. However, this does not make it less tasty and takes its rightful place among its fellows. Many caramel are considered a kind of candy, but we assure you that caramel is a completely separate group of confectionery.

Unlike caramel, candies, in most cases, have a soft and delicate texture. Caramel is a harder substance due to the fact that it is made by boiling sugar with molasses - the main raw material for the production of caramel. Molasses is something like melted, liquid sugar. By adding flavors and other components to it, we get a caramel mass, which ultimately, after going through all the stages of production, turns from a liquid state into a caramel, familiar to us, ready for consumption.

Classification and assortment.

Caramel is classified according to various criteria:

Depending on the recipe and method of preparation - lollipop caramel, with fillings, soft, milk, fortified, medicinal;

By the presence and absence of wrapping - wrapped and open caramel;

By the number and location of fillings: caramel with one or two fillings, with fillings layered with caramel mass.

Lollipop caramel is made from caramel mass without fillings. It is produced in wrapped and without it, in various colors and shapes.

Wrapped caramel - Mint, Duchess, Takeoff, Transparent, Barberry, Amateur, Ice, etc.

Unwrapped caramel - produced by weight and packaged in lithographic tin cans. Assortment - Currants, Raspberries, Lemon-orange slices, etc.

Montpensier - figured caramel is produced open and in boxes - Candy Montpensier, assorted colored Montpensier, Colored peas.

Figured caramel is produced in the form of various figures (fish, cockerels, birds, etc.), 6-7 g each, packed in cellophane.

Caramel with fillings is grouped according to the type of fillings, it can be wrapped and not wrapped. Caramel with fruit and berry fillings is obtained by boiling mashed fruits, berries with caxar and various additives.

Assortment: Orange, Cherry, Apple, Cornel, Cranberry, Lemon, Black currant, etc.

Caramel with liqueur fillings - alcoholic drinks and flavors are added to the sugar-syrup. Assortment: Zubrovka, Likernaya, Rum, etc.

Caramel with honey fillings - honey and other additives are added to the sugar-syrup.

Assortment: Bee, Golden Beehive, Honey Pillow. Caramel with milk fillings - sugar syrup is boiled with milk; to improve the taste, add nuts, butter, coffee, cocoa powder, etc.

Assortment: Strawberries with cream, Rion, Raspberries with cream, Mu-Mu, etc.

Caramel with fondant fillings - the filling is made from sugar, molasses by boiling, churning and adding flavoring and aromatic substances.

Assortment: Fondant, Bim-bom, Lemon, Dream, etc.

Caramel with nut (praline) fillings - roasted nuts or sesame oil seeds are ground with sugar, aromatic and flavoring substances are added.

Assortment: Nut, Yuzhnaya, Baikal, Kuban, etc.

Caramel with marzipan fillings is prepared by grinding unroasted nuts with sugar, with the addition of coffee, essences, and wine. The consistency of the fillings is soft, buttery with a nutty flavor.

Assortment: Nut, Goldfish, Fantasy, Marzipan, etc.

Caramel with cool fillings - the filling is prepared by grinding icing sugar with coconut oil with the addition of peppermint oil as a flavoring and food acids.

Assortment: Polar, Snowball, Cooling, etc.

Caramel with whipped fillings - sugar syrup is whipped with egg whites; dyes, alcohol, wine, fruits, berries, food acids are added to the syrup.

Assortment: Gourmet, Amber, etc.

Caramel is produced with jelly fillings, chocolate, corn, with double fillings.

Soft caramel consists of a filling, a caramel shell and a layer of chocolate glaze. The filling of the caramel has a high humidity, the moisture from the filling penetrates into the shell and makes it soft.

Assortment of unglazed soft caramel: Citrus, Friendship, etc .; glazed with chocolate - Moskovskaya, Volzhanka, Babaevskaya, etc.

Healing caramel is produced with candy and filling, caramel is added menthol, seaweed, eucalyptus or anise oil, potassium iodide. Fortified caramel is produced with fillings and candy, vitamins C and B1 are added to the caramel (Sportivnaya, Zvezdochka, Berezka, etc.).

Raw materials used in production.

Granulated sugar, starch syrup, as well as fruit and berry preparations, dairy products, fats, cocoa products, nut kernels, food acids, essences, dyes, etc. are used as raw materials for the production of caramel.

Raw materials are taken to the workshop with the analysis of a chemical laboratory. Before being put into production, it undergoes an organoleptic test.

Raw materials are released from containers under the following conditions.
Bags with sugar, kernels and other bulk materials are pre-cleaned with a brush and carefully ripped apart along the seam. The ends and breaks of the twine are removed and collected in a special collection. Remains of sugar and other raw materials are removed by lightly shaking the empty bags from their inner surface in an inverted form, seam up.
Barrels with raw materials are cleaned from the surface and washed with water, especially the bottom and chimes, before being sent to production workshops or before being emptied of the contents. When opening barrels, it is necessary to ensure that no wood particles, nails and other foreign objects get into the raw material.
Raw materials are removed from the container in a specially designated place, isolated from production areas. At the same time, make sure that no foreign objects fall into it. Containers with nuts are delivered to the shop only in a cleaned form and in an amount not exceeding the daily requirement. Released containers are immediately removed from the premises.
Before opening, metal cans with raw materials are washed with warm water and wiped dry. They are opened with a special knife and at the same time make sure that no pieces of metal get into the raw material.
Raw materials in glass containers are taken out of the boxes in a specially designated place isolated from production areas. When opening the boxes, all bottles are examined, broken, cracked ones are removed. Whole, intact bottles are washed and wiped dry, after which they are handed over for opening, taking all precautions so as not to damage the edges of the neck of the bottles and prevent glass and other foreign objects from getting into the raw material.
When unpacking, solid fats are carefully inspected and in case of surface contamination or mold, they are cleaned to remove the contaminated layer.
Eggs intended for production are washed with clean water to remove dirt, disinfected with secondary washing with water. When eggs are knocked out, measures are taken to prevent the shells from entering the knocked out eggs.
The frozen melange is pre-thawed.
All raw materials and syrups are freed from mechanical impurities, for which bulk species are sieved, and liquid species, or raw materials used in production in the form of thick solutions, filtered or wiped. The following materials are used as sifting and filtering materials: metal wire mesh, metal stamped mesh, special silk cloth for sieves, gauze and cloth.
Molasses and honey are preheated before filtration to reduce their viscosity to a temperature of 40-450C. Solid fats are filtered when melted. Dry egg powder is mixed with water. Fruit and berry puree and pulp entering in a barrel container should be passed through a pulper or wiped by hand on grates. Fruit and berry blanks of a thick consistency are wiped through a sieve after preliminary dilution sugar syrup and heating. Glazing machines are equipped with glass filters (for filtering the glaze).

Caramel production technology.

The technological process for the production of caramel includes the following stages (Fig. 1): preparation of syrup and caramel mass, cooling and processing of the caramel mass, preparation caramel fillings, caramel molding, caramel wrapping or surface finishing, packaging.

Cooking caramel syrup. Caramel syrups are sugar-grinding or sugar-inverted solutions with a water content not exceeding 16% and reducing sugars not exceeding 14%. Treacle or invert syrup is introduced into the sugar syrup as an anti-crystallizer, since sugar crystals are released from the resulting solution during boiling. The introduction of molasses or invert syrup leads to a decrease in the solubility of sucrose with a simultaneous increase in the total total amount of dissolved sugars, which allows such a mixture to be boiled down to a water content of 1–3% without crystallization. In addition, the dextrins contained in molasses significantly increase the viscosity of the solution, which also slows down the crystallization process. The preparation of caramel syrups is carried out in a batch or flow-mechanized way.

The most common flow-mechanized method of preparing caramel syrup under pressure, which shortens the duration of the dissolution process. In this way, syrup is obtained at a universal syrup station.

Caramel- confectionery product from caramel mass with or without filling.

Classification and assortment. According to the recipe and the method of preparation, caramel is divided into: candy, with fillings, fortified, soft, medicinal.

According to the method of processing the caramel mass, caramel is distinguished: with a transparent stretched shell, an opaque stretched shell, veins and stripes.

According to the presence or absence of a wrapper, caramel is divided into wrapped and open.

The caramel mass contains up to 23% of reducing substances with high hygroscopicity. To prevent the caramel from moistening during storage, its surface is treated.

By the method of surface finishing, open caramel can be: glossy, glazed, coated, condensed, sprinkled.

Caramel is prepared with fillings - fruit and berry, jelly, honey, milk, liqueur, chocolate, marzipan, nut, chocolate-nut, refreshing, whipped.

The characteristics of the main types of caramel, caramel masses and fillings are presented in table.

The nutritional value of caramel is due to the high content of carbohydrates (76-90%), fats (0.1-10%), proteins (0.1-1.8%), a small amount of minerals, aromatic substances and food acids. The caramel mass consists mainly of carbohydrates. The fillings are varied in composition and properties and, in addition to sugar, contain proteins and fats. Most types of caramel are poor in vitamins, since they are absent in the main raw materials and are destroyed when heated under the influence of high temperatures during the production process. Caramel products are characterized by low moisture and contain a small amount of fiber, which makes them high calorie content and digestibility. Energy value 100 g caramel 348-422 kcal.

Table. Characteristics of the main types of caramel, caramel masses and fillings

Name		Characteristic
	Caramel
Lollipop		Various shapes and configuration (figured) or in the form of a bundle of thin hollow tubes (straws); consists of caramel mass or caramel mass with various additions
With fillings		Consists of a shell made of caramel mass and a filling
	Caramel mass
Stretched		Glassy transparent mass obtained by boiling sugar-loaf (sugar-inverted) syrup
Pulled		Capillary-porous opaque mass with gloss, obtained by constricting a stretched mass
Fruit and berry		A homogeneous mass of mashed fruits and berries, boiled with sugar and molasses and various additions
Liqueur		Boiled sugar syrup using alcoholic beverages and other additions
		Boiled sugar syrup using natural honey and various additives

In order to increase the biological value, various protein fortifiers, fruit and berry and vegetable additives, vitamins are introduced into caramel.

Quality assessment is determined by indicators: food and biological value, organoleptic, physical and chemical, safety.

Fondant	Fine-crystalline mass obtained
	by whipping boiled
	sugar syrup with various
	additions
Dairy	Sugar syrup boiled with
	milk and various additives
Marzipan	Homogeneous from mashed unroasted
	nut kernel or oilseed
	seed mixed with sugar or
	hot syrup.
Butter-sugar (refreshing)	Mixed powdered sugar mass
	with coconut oil
	cool taste
	other foaming agents
Creamy whipped	Mass, beaten with egg white or with
	other foaming agents
	mi, with the addition butter,
	fruit and berry raw materials, etc.
Nut	Homogeneous mass of mashed roasted
	nut kernel or oilseed
	seed mixed with sugar
Chocolate nut	Mass of cocoa products and sugar
	or nut mass with the addition
	cocoa products, etc.
Jelly	Boiled sugar agar
	syrup with the addition
	fruit and berry puree
From cereals, legumes and oilseeds	Homogeneous mass of flour or grains
	from cereals, legumes and oilseeds
	cultures with added sugar, fat,
	cocoa products, etc.

Among the organoleptic characteristics of caramel, the shape, surface, color and smell are determined.

The shape of the caramel products should be appropriate for this type of product, without deformation and distortion of the seam. For caramel made on forming and wrapping machines, slight deformation and an uneven cut are allowed.

The surface of the caramel should be dry, free of cracks, inclusions, smooth or with a clear pattern. Open seams and traces of filling on the surface are not allowed. The open caramel should not clump together. Caramel, glazed chocolate icing, should be shiny, without fat and sugar bloom. Slight translucency of the body from the bottom of the caramel and damage to the surface during the production of glazed caramel are allowed. In caramel with seaweed inclusions of particles of seaweed powder are allowed.

The wrapped caramel label and roll should not have any breaks, fit the product tightly and not stick to the surface.

The color of the caramel should be specific to the name. The color is uniform. The shell of uncolored caramel mass should be light (with the exception of milk). The dark color of uncolored caramel indicates undesirable changes in its composition during boiling.

The taste and smell of caramel must correspond to the name, not have any foreign taste and smell. Caramel containing fat should not have a greasy, rancid, or other unpleasant aftertaste. The combination of the flavoring properties of the filling and the shell in the filled caramel should be harmonious. With insufficient or uneven dosage of the essence, a weak or excessively strong inharmonious odor is possible. Burnt aftertaste of fruit fillings, taste of spoiled fats (in nuts) are not allowed.

From the physical and chemical indicators of caramel products, moisture, acidity, reducing sugars, mass fraction of filling, glaze, mass fraction of sugar separated from the shell (or other finishing material) in caramel with protective treatment, mass fraction of total sulfurous acid in caramel with fruit berry fillings and the mass fraction of ash, insoluble in 10% hydrochloric acid solution. These indicators must meet the following established requirements:

Moisture content of the caramel mass,%, no more

semi-finished product .......................... 3.0

for milk caramel and with filling,

layered caramel mass ............. 3.5

for caramel produced on forming-wrapping and rotary-forming machines, and lollipop figured caramel .............. 4,0

Mass fraction of reducing substances in the caramel mass,%, no more

in non-acidified ....................... 20,0

with the introduction of 0.6% acid .................. 22.0

more than 0.6% and when using installations without vacuum boiling (except for caramel for export) 23.0

made with lactose .................. 32.0

The acidity of the acidified caramel in terms of citric acid, degrees, not less than candy:

with the introduction of acid up to 0.6% ................. 7.1

up to 1.0% ........................... 10.0

up to 1.5% ........................... 16.0

fortified ....................... 20,0

"Takeoff" ............................. 26.0

unglazed with fruit and berry and fondant fillings:

with the introduction of acid up to 0.4% .............. 3.0

up to 0.8% ............................ 6.0

up to 1.0% ............................ 9.0

with butter and sugar fillings ................ 7.1

caramel "Snowflake in sugar", "Fondant in sugar", "Veldze", "Coconut", "Shalia" ............. 2.0

Moisture content of the filling ................. In accordance with the approved recipes

Mass fraction of filling in caramel,% wrapped with fondant, marzipan, nut, chocolate-nut fillings and cereal fillings,

legumes and oilseeds, with a piece content of 1 kg:

up to 120 ............................ 33.0

121-160...........................31,0

161-190 ........................... 30,0

stuffed with double and layered caramel mass, with a content of pieces in 1 kg:

up to 120 ............................ 32.0

121-160 ........................... 30,0

161-190 ........................... 29,0

191 and more ......................... 25.0

wrapped with fillings, except for those listed above, with a content of pieces in 1 kg:

up to 100 ............................ 33.0

101-120...........................31,0

121-150 ........................... 29,0

151-200 ........................... 28,0

201 and more ......................... 23.0

wrapped, made on rotary caramel molding machines, with a content of pieces in 1 kg:

up to 100 ............................ 27.0

101-120 ........................... 26,0

121-150 ........................... 25,0

151-200 ........................... 22,0

200 and more ......................... 17.0

glazed chocolate and fat glaze ...... 21.0

Mass fraction of filling in caramel,% soft, glazed with chocolate glaze ....... 23.0

open with a content of pieces in 1 kg:

up to 220 ............................ 25.0

221 and more ......................... 20.0

wrapped, made by piece molding (like the Strada-1200 line) ......... 22.0

Mass fraction of glaze,% ............. In accordance with approved recipes with a maximum deviation of 2.0%

Mass fraction of sugar separated from the shell or other finishing material in open caramel

with special protective treatment,%, no more ..... 2.0

Mass fraction of total sulfurous acid in caramel with fruit and berry fillings,%, no more ....... 0.01

Mass fraction of ash insoluble in 10% HC1 solution,%, no more .............. 0.2

Mass fraction of iodine in caramel with seaweed,% (mg / kg), not less .......... 20.0 10 -4 (20.0)

The filling is more valuable than the caramel mass itself. The content of the filling is established depending on the size of the caramel: in the larger (up to 100 pieces in 1 kg), the filling must account for at least 33%, in the small (more than 200 pieces in 1 kg) - at least 17%.

The consistency and uniformity of the filling significantly affects the quality of the caramel. The fillings may have the following consistency defects: liquid fillings - sugar-coating, excessive viscosity; in fondant - the presence of large crystals that worsen the consistency; in nut and marzipan varieties - insufficient grinding of the mass, etc. The ratio of filling and shell affects the taste and nutritional value of caramel.

For safety, i.e. the level of content of toxic elements, mycotoxins, radionuclides and microbiological indicators of caramel products must comply with the standards of the method of biological testing (MBT):

Toxic elements, mg / kg, no more

Lead .............................. 1.0

Arsenic .............................. 1.0

Cadmium .............................. 0.1

Mercury ............................... 0.01

Copper ............................... 15.0

Zinc ............................... 50.0

Mycotoxins, mg / kg, no more

Aflatoxin B, (control for raw materials only for products containing nuts) ............. 0.005

Radionuclides, Bq / kg

Cesium-137 ............................ 140

Strontium-90 ........................... 100

Pesticides (raw material control) are established by the main component both by mass fraction and by permissible levels of standardized pesticides.

Microbiological indicators are also normalized according to MVT (table).

Table. Microbiological indicators of the quality of caramel products

To control organoleptic and physicochemical indicators, selective one-stage normal control is used according to a special degree of control C-3:

Number of shipping container units Sample volume, pcs.

Up to 50 ....................... 3

51-150......................5

151-500 .....................8

501-1200.................... 13

Defects that are detected when sensory evaluation:

the presence of foreign tastes and odors - the taste of caramelized sugar due to excessive boiling of the filling, rancid, greasy taste (possible with fat-containing fillings), etc.;

sticky surface (adhesion of the wrapper to the body) - a consequence of storage of caramel at high relative humidity (more than 75%), temperature drops during storage, increased content of reducing substances, moisture in the caramel mass;

cracks on the surface, fuzzy pattern, burrs, broken corners of caramel are the result of a violation of production technology;

sugaring is the result of storage in a very dry room, as well as a lack of reducing substances; starts from the surface, and then penetrates inside, the caramel becomes opaque, its color darkens.

Packaging and labeling. Caramel is wrapped in a label, a label with a roll or a label with foil, foil. The label or roll should not stick to the surface of the candy. The displacement of the label with the protrusion from under it is not more than 2 mm. The colors on the labels must not transfer to the surface of the caramel.

Caramel, as a highly hygroscopic product, must be packed under special conditions. Open, without protective surface treatment, monpensier and caramel are packed in metal and combined cans, cardboard boxes with a net weight of no more than 3 kg or bags of heat-sealable cellophane and polymer films. The lids of the cans are pasted over with a parcel post, cellophane strip or plastic tape with an adhesive layer. Wrapped and open caramel is packed in cardboard boxes, metal and combined cans, bags made of cellophane and polymeric materials approved for use by the Ministry of Health, with a net weight of no more than 100 kg. It is allowed to pack caramel in several pieces in tubes or packs.

Used by unmarried metal cans coated inside with food grade varnish, or with an embedded parchment or waxed paper cartridge.

Labels, boxes, packages, cans must be artistically designed and approved by the manufacturer.

Caramel products are packed in wooden, plywood or corrugated cardboard boxes with net weight, not more than: open, with a protective surface treatment, wrapped and packaged 18 kg; liqueur wrapped and opened 12 kg; wrapped "straws" 5 kg.

The permissible deviations of the net weight of a packing unit of caramel are, not more than: with a weight of up to 50 g inclusive -5.0%; over 50 to 500 g inclusive -3.0%; over 500 to 1000 g inclusive -1.0%; over 1000 g -0.5%. When packing caramel by weight, a net weight deviation of -0.5% is allowed.

Marking is applied to the label, consumer and shipping containers of caramel products. The labels indicate the name of the manufacturer and its location; name of the caramel. All types of consumer packaging shall contain the trademark and name of the manufacturer, its location; name of the caramel; Net weight; date of production; designation of the standard according to which the caramel is made and can be identified; informational information about the nutritional and energy value of the product; information about certification.

On the consumer packaging with diabetic caramel, the following is additionally indicated: the content (in grams) in 100 g of the product: xylitol, sorbitol, total sugar (in terms of sucrose); daily intake of xylitol (sorbitol) - no more than 30 g; place the inscription "Used as prescribed by a doctor", as well as a symbol characterizing the belonging of diabetic caramel to the group of diabetic products.

Each unit of transport packaging is marked with a marking characterizing the product: the trademark and name of the manufacturer, its location; Product name; net and gross weight; the number of packaging units and the mass of a packaging unit for packaged caramel; production date; shelf life; designation of the standard, as well as (according to GOST 14192-77) manipulation signs: "Caution, fragile", "Afraid of moisture", "Afraid of heating."

Marking is applied by labeling or by stenciling or stamping with a permanent, odorless paint.

The number of the stacker or shift is indicated on the label enclosed in boxes, cans, packages, or stamped on the outside of the container.

Defects of caramel arising during storage - moisturizing, soaking, and for caramel with fillings containing fat - fat rancidity, which slows down when the storage temperature is lowered.

When storing caramel in it, other changes can also occur: deterioration and decrease in aroma due to oxidation and other changes in aromatic substances, sugaring of the caramel mass and fillings (fruit and berry, honey, liqueur, milk, etc.), leakage of the filling (perforation of the caramel shell) ...

Conditions and terms of transportation and storage. Caramel is transported by all types of transport in covered vehicles in accordance with the rules for the carriage of goods. It is not allowed to use vehicles in which poisonous and pungent-smelling goods were transported, as well as to transport caramel together with products with a specific smell.

Caramel is stored in conditions usual for confectionery products. The room temperature should not exceed 18 + 3 ° С, and the relative humidity should not exceed 75%. In this case, the caramel should not be exposed to direct sunlight. Subject to normal storage conditions, caramel products can be stored without deterioration for quite a long time.

The shelf life of caramel, subject to the specified conditions from the date of production, is set as follows:

“Decaminovaya” - 1 year;

milk caramel, caramel with sugar, milk, whipped and butter-sugar fillings, wrapped and opened with a protective surface treatment (except for liqueur fillings) - 8 months;

lollipop without additives, open, packed in metal cans or boxes or wrapped "Curly", "With seaweed", "Menthol pastilles", fortified, as well as caramel with fruit and berry, honey and fondant fillings, wrapped - 6 months; oh caramel with chocolate fillings and glazed with chocolate icing, wrapped - 4 months;

lollipop with additions, caramel with jelly, nut-containing fillings and fillings from cereals, legumes and oilseeds, wrapped, open with a protective surface treatment, with liqueur fillings, opened without a protective surface treatment in hermetically sealed cans or plastic film bags - 2 months;

soft, semi-hard, glazed with chocolate icing, wrapped - 1.5 months;

glazed with chocolate glaze - 1 month;

caramel "straws" and wrapped figures - 15 days.

Caramel takes one of the first places in terms of production volume among various types of confectionery products.

Caramel is classified according to the following characteristics: according to the recipe and the method of preparation; by the method of surface protection; depending on the number of fillings; by the method of processing the caramel mass; by the method of protective treatment for open caramel; by the type of fillings.

By recipe and preparation method caramel are subdivided:

• - with fillings;
• - on the lollipop.

By way of protection surfaces are divided:

• - on wrapped
• - on the open.

Open caramel, depending on the method of protective treatment, is divided into:

• ? on a glossy one (a thin layer of wax, paraffin, fat and talc is applied to the surface);
• ? drained (the surface of the caramel is treated with hot saturated sugar syrup and sprinkled with powdered sugar);
• ? sprinkled (the surface is covered with granulated sugar or powdered sugar with cocoa powder);
• ? glazed (covering the caramel with a thin layer of chocolate glaze);

V depending on fillings caramel happens:

• - fruit and berry;
• - liqueur;
• - honey;
• - fondant;
• - dairy;
• - marzipan;
• - butter-sugar (refreshing);
• - whipped;
• - creamy whipped;
• - nutty;
• - chocolate-nut;
• - jelly;
• - from cereals, legumes and oilseeds;

V depending on the number of fillings and their location caramel happens:

• - with one filling;
• - with two;
• - with filling, layered with caramel mass (in a fold);

Caramel depending from the method of processing the caramel mass make:

• - with an unstretched shell;
• - with a stretched shell;
• - with veins, stripes;

By mass of caramel subdivide:

• - to the classic;
• - crafted;

By appointment caramel can be:

• - general purpose;
• - functional purpose;

• - with reduced sugar content;
• - without sugar, on its substitutes;

By form caramel can be subdivided into caramel as:

• - shoulder blades;
• - a block;
• - straws;
• - peas;
• - various figures.

By way of selling caramel happens:

• - weight;
• - piece.

Currently range caramel is more than 200 items.

In the Republic of Belarus, the main producers of caramel are:

• - OJSC "Kommunarka", Minsk,
• - JV OJSC "Spartak", Gomel,
• - JV OJSC Ivkon, Ivenets.

These manufacturers are known and loved far beyond the borders of our republic thanks to high quality their products. The products of our leading confectionery factories do not need a special introduction, as they are a guarantee of quality and satisfy the most refined taste... Use only natural and useful products, the absence of preservatives, a decrease in calorie content and the amount of sugar, an increase in nutritional and biological value - all this forms the basis for the success of confectionery products, both in Belarus and abroad.

The caramel market is also represented by products from Russia, Moldova, and Ukraine. Such brands as "Sovinov", "Bon Pari" (Russia), "Roshen" (Ukraine) and others are known.

The characteristics of the modern assortment of caramel and caramel fillings are presented in table 2.

Table 2 - Characteristics of the assortment of caramel and caramel fillings

Type of filling	Characteristics of the filling	Assortment of caramel
Prepared by boiling raw materials
Fruit and berry	The filling is obtained by boiling grated fruit and berry pulp with sugar and molasses to a moisture content of 14-19%	"Victoria", "Summer", "Ryabinushka", "Cherry Dessert"
Fondant	The filling is delicate not homogeneous mass consisting of the smallest crystals of sucrose, intercrystalline syrup and small air inclusions. As flavoring additives are introduced into the filling. Fruit and berry preparations, grated nuts, cocoa powder. Humidity - 14%	"Lipstick", "Fun", "Dream", "Pramenchyk", "Ginger", "Magician", "Dream"
Dairy	Sugar syrup is boiled with milk and various additives (coffee, grated nuts, fruit and berry preparations). Humidity - 12-14%.	"Exotic", "Mu-Mu", "Nut cocktail", "Fantasy"
	The filling is obtained by boiling sugar syrup with the addition of natural honey at the end of boiling (in order to preserve the aroma). Humidity - 19%	"Bee", "Honey Pillow", "Golden Beehive"
Liqueur	The filling consists of boiled sugar syrup, into which, after cooling, a mixture consisting of citric acid, dye, or alcohol, essence is added. In some varieties, mashed fruits or berries are added before boiling. Syrupy consistency. Humidity - 19%.	"Rum", "Likernaya", "Strawberry liqueur", "Nakhodka", "Creamy liqueur".
Prepared by grinding and mixing raw materials
Marzipan	A homogeneous soft mass obtained from pounded, unroasted, peeled, nut kernels or oil seeds with sugar or hot syrup and fat. Humidity - 12-13%; fat content 9-13%.	"Morning", "Marzipan", "Goldfish", "Grenada".
Nut or chocolate-nut	A homogeneous mass obtained from crushed, roasted, peeled nut kernels or oil seeds, mixed with sugar and syrup. Sometimes 10% of the nuts are replaced with grated cocoa and a chocolate-nut filling is obtained. Moisture - 0.1-0.5%, fat content - at least 20%.	"Galaxy", "Petrel", "Caravel", "Malva", "Zarya", "Crustaceans with peanuts", "Crab necks".
Butter-sugar	Powdered sugar mixed with coconut oil. Has a cool taste, melts easily in the mouth. Moisture - 0.1 - 0.5%, fat content - at least 30%.	Snowball, Snow White.
Creamy whipped	Sugar syrup, whipped with egg white, fruit and berry raw materials and butter.	"Lakomka", "Red Poppy", "Our Garden", "Yantar", "Our Garden".
	Sugar syrup, whipped with egg white or other foaming agents. For some varieties, fruits and berries, food acids, dyes, alcohol, and wine are added to the syrup. Humidity - 12-15%.	"Lakomka", "Yantar".

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Introduction

Confectionery products are sweet products with a pleasant taste and aroma, beautiful appearance, high nutritional value, and good digestibility.

Confectionery products are divided into two groups: flour and sugar.

Flour confectionery includes cookies, gingerbread, waffles, cakes and pastries, muffins, rum women, rolls, etc.

Sugar confectionery products are characterized by a high content of simple sugars(glucose, fructose, sucrose, lactose), which give them a high degree of sweetness. Along with simple sugars, they contain non-starch polysaccharides (hemicelluloses, pectin, agar, etc.), which give them biological value. Therefore, the consumption of this group of goods contributes to the enrichment of the human body not only with individual sugars necessary to replenish human muscle energy, but also with minor sugars used for the synthesis of various cellular structures. That is why, when there is a violation of carbohydrate metabolism in the human body, he always wants to eat something sweet.

Sugar products include fruit and berry products, chocolate, cocoa powder, caramel, sweets, toffee, dragee, halva and oriental sweets such as caramel and sweets.

In this course work, I will consider caramel products.

Today on the Russian market you can find the whole palette of caramel products: simple candy caramel without filling (like "duchess" or "barberry"), caramel glazed with chocolate, as well as caramel with various

m fillings: fruit, milk, liqueur, chocolate-nut, jelly, honey. Fashion on healthy image life and the desire to buy healthy products caused the emergence of caramel with "therapeutic and prophylactic herbal supplements."

In addition, for consumers of caramel in packaging, one of the reasons for buying is a surprise, a toy - there are not so many fans to play among adults (adults often buy such caramel for a child's gift).

Domestic enterprises operating in this market segment produce mainly bulk caramel. These products are not branded. Many confectionery factories produce caramel such as "Barberry", "Duchess", "Teatralnaya". This approach is holding back the more active development of the confectionery industry in Russia. Our confectionery enterprises are characterized by the lack of a competent marketing policy for creating, promoting brands and studying the market for this purpose, which makes it difficult for them to make the right marketing decisions. Foreign companies, on the contrary, are making a lot of efforts to promote on the Russian market widely known brands of caramel (dragee) in packaging, they conduct marketing research to study the features of consumer behavior of Russians. The result is the widespread popularity of imported caramel in packaging among the population.

The purpose of writing this course work is to analyze the assortment, to determine the quality level of caramel.

The research tasks are - to study raw materials, production features, quality requirements, caramel defects, conditions and shelf life of caramel.

Prospects for the confectionery market in Russia are associated with the fact that their per capita consumption in our country is approximately two times lower than in industrially developed countries.

1. Chapter 1. Nutritional value and factors determining it

Caramel is a confectionery product made from caramel mass with and without filling.

The nutritional value of caramel is due to the high content of carbohydrates (77-95%), fats (0.1-11.9%), proteins (0.1-3.4%), sugars (7-75% with filling and 96% candy ) a small amount of minerals (K, Ca, Mg, P, Fe). The caramel mass consists mainly of carbohydrates. Fillings are varied in composition and properties, in addition to sugars, they contain fats and proteins. Caramel also contains aromas and food acids. Most types of caramel are poor in vitamins, since they are absent in the main raw materials and are destroyed when heated under the influence of high temperatures during the production process. Caramel products are characterized by low moisture content and contain a small amount of fiber, which determines their high calorie content and digestibility. Energy value of 100 grams of caramel 398-446 kcal. Chemical composition and the nutritional value caramel is presented in table 1.

Table 1. - Chemical composition and nutritional value of caramel (percentage)

Caramel group				Carbohydrates	Organic acids		Caloric content,
				Total number	Including sugar
Ledintsovaya without filling
Caramel with filling: Fruit
Liqueur
Fondant
Refreshing
Marzipanova
Chocolate nut

Chapter 2. Classification and assortment of caramel

Caramel products are classified mainly by the presence or absence of filling in them, by its types, the presence or absence of wrapping and protective surface treatment. Certain varieties differ mainly in the types of raw materials used (mainly for fillings), in the ratio of their quantities, in flavoring additions.

According to the recipe and the method of preparation, caramel is divided into candy and with fillings.

A wide range of caramel is achieved by imparting various aroma, taste, color, shape, finish to products, and the introduction of various additives. However, the largest specific weight belongs to products with fillings (with fruit and berry and dairy).

Lollipop caramel is produced in the following assortment:

oval or padded- "Duchess" - green caramel with pear flavor, Mint, Vzletnaya, Teatralnaya - colorless caramel with mint and vanillin aroma, “Golden”, “Radiant”, “Barberry”, “Grillazhnaya”;

monpensiercandy - small curly candy caramel without wrapping. Produce glossy monpensier - "Colored peas"; sprinkled with sugar - "Theater peas"; without protective surface treatment - "Lemon crusts," Orange crusts "," Idinka "," Malinka "," Currant "," Caramel in cocoa "," Mint peas ";

tableted -"Sport", "Tourist";

curly -"Cockerel on a stick", "Tulip on a stick", "Chupa chups" (fruit, coffee, tropical, etc.);

medicinal and fortified - "Caramel with β-carotene", "Sib-

rskaya "(with phyto-additives), ekamentolovaya, anisomentholicheskaya, with sea salt and others -" Eucalyptus + mint "," Anise + mint "and others.

For production mint caramels use a filling of high humidity, due to which the moisture is redistributed between the filling and the shell and gives the latter a soft consistency. Soft caramel is produced with glazed chocolate glaze - "Moskovskaya", "Stolichnaya", "Zagadka".

Caramel gems represents small cylindrical pieces of caramel without wrapping, along the entire thickness of which there are stripes and veins of multi-colored caramel mass, forming some kind of pattern in the cross section of the cylinder.

Caramel with fillings is very diverse. Fillings are prepared mainly in two ways: by boiling raw materials (fruit and berry, fondant, liqueur, dairy, honey, jelly) or by grinding and mixing raw materials (marzipan, nut, oil and sugar, from cereals and legumes).

Caramel with fillings. Its range is very extensive:

fruit and berry - a homogeneous mass obtained from mashed fruits and berries, boiled with sugar and molasses and various additives: "Apricot", "Orange", "Lingonberry", "Cherry", "Victoria", "Pear", "Strawberry", "Lemon", "Citrus", "Fruit and berry bouquet", "Apple", "Cranberry" , "Gooseberry", "Punch", "Black currant", "Apricot branch", "Plum", "Crocus", "Sunny Beach";

fondant- fine-crystalline mass obtained by whipping boiled sugar syrup with various additions: "Lemon", "Dream", "Orange", "Severyanka", "Fairy", "Fontanka", "Ogonyok", "Basketball", "Flashlights", Bim-Bom;

dairy- sugar syrup boiled with milk and various additions: "Molina with cream", "Strawberry with cream", "Creamy", "Attraction", "Mu-Mu", "Legend", "Birdie";

liquor- boiled sugar syrup using alcoholic beverages and other additives: "Benedictine", "Likernaya", "Cranberry", "Studencheskaya", "Rum", "Orange liqueur", "Southern liqueur", "Milk with coffee", "Chocolate -cognac ";

honey- boiled sugar syrup using natural honey and various additions: "Golden Beehive", "Bee", "Honey pillow", "Bear", "Medunitsa";

marzipan- a homogeneous mass obtained from pounded unroasted nut kernels or oilseeds mixed with sugar or hot syrup: "Goldfish", "Marzipan", "Nut", "Fantasy";

nutty- a homogeneous mass obtained from pounded roasted nut kernels or oilseeds mixed with sugar: "Yuzhnaya", "Takhinnaya", "Baikal", "Crabs", "Peanuts", "Walnuts";

butter-sugar(refreshing)- a mass of powdered sugar mixed with coconut oil, with a refreshing taste: "Snowball", "Polar", "Northern Lights", "Freshness", "Cooling";

whipped- mass, beaten with egg white or with other foaming substances: "Red poppy", "Mosaic", "Yantar", "Lakomka";

chocolate-nut- a mass of cocoa products and sugar or a nut mass with the addition of cocoa products: "Crow's Feet", "Crayfish Tails", "Rachki", "Bon-Bon", "Golden Sunflower", "Siberia", "Bambi", "Red October";

from cereals, legumes and oilseeds- a homogeneous mass obtained from flour or grains from cereals, legumes and oilseeds, with the addition of sugar, fat, cocoa products, etc.: "Kherson";

double - « bird's milk"," Oktyabrskaya "," Moscow Dawns "(chocolate-nut and whipped)," Yerevan "(chocolate-nut and liqueur)," Petushok "(chocolate-nut and marzipan)," Carmen "(refreshing and fruit and berry) ;

with soy fillings - "Cock's combs" (produced by the enterprises of the industrial cooperation system);

Caramel straw - it happens without filling and with filling, without wrapping and in wrapping. It looks like a bundle of thin hollow tubes or with a filling; it is obtained from the caramel mass by repeatedly pulling the strips and folding them in the form of a tube (with or without filling).

Among the unconventional types of products, attention is drawn to aerated porous caramel on a gelatin basis.

Depending on the method of processing the caramel mass, it is made: with an unstretched shell, with a stretched shell; with veins, stripes.

Caramel, depending on the protection of the surface, is divided into closed and open. Open caramel, depending on the method of protective surface treatment, is divided into: glossy, coated, sprinkled, glazed with chocolate or fat glaze.

Closed caramel can be produced: wrapped in a label, in foil, wrapped in several pieces in tubes, in tin, glass or plastic, or other small boxes.

Caramel, depending on the number of fillings and their location, are made: with one filling; with two fillings; with filling, layered with caramel mass.

Every year the assortment of caramel becomes more diverse and is able to satisfy the requirements of all consumers.

Chapter 3. Factors shaping the quality of caramel

Caramel is confectionery made from caramel mass with and without filling.

Rice. 1. Technology system production of caramel.

The caramel mass is prepared by boiling sugar syrup. Molasses (or invert) is used as an anti-crystallizer. The finished caramel mass is cooled, dyes, acids and aromatic essences are added to it, after which it is minced to evenly distribute the additives, and then fed into a rolling machine to form a caramel loaf. When preparing caramel with filling, filling is introduced into the caramel loaf. A caramel strand leaving the machine with (or without) filling inside passes through a rope-pulling device, which pulls and calibrates it to the required diameter. In the caramel stamping machine, the rope is molded and cut into individual pieces. The molded caramel is subjected to glossing, sprinkling or wrapping, packaged in boxes or boxes and sent to the expedition.

The caramel mass contains up to 23% of reducing substances with high hygroscopicity. To prevent the caramel from getting wet during storage, its surface is treated.

The main types of raw materials for the manufacture of caramel: sugar, molasses, honey, fats, cocoa powder, milk and dairy products, eggs and egg products, nuts, fruit and berry semi-finished products, flour, flavoring and aromatic additives, chemical leavening agents, etc.

Sugar is used in the form of refined granulated sugar or an aqueous solution (syrup). Sugar syrup coming from sugar refineries is pure sugar, when granulated sugar arrives at the factory, all documentation and physical and chemical indicators are checked. On confectionery factory granulated sugar is delivered in a container way (in bags) to storage facilities. It is also stored in bags (containers), with a moisture content of no more than 0.14%. Before being fed into production, granulated sugar is sieved through a sieve and subjected to magnetic cleaning to free it from ferro-impurities.

In the production of sugar confectionery, molasses is used as an anti-crystallizer. Acceptance of molasses is carried out as follows:

The starch syrup is taken in batches;

Acceptance is carried out on the basis of a quality document, which must contain: the name of the product, its type and grade, batch number, batch weight, date of production, analysis results, designations of this standard;

To determine the quality, a sample is taken from a batch of molasses;

If unsatisfactory results of the analysis are obtained for at least one indicator, a repeated analysis is carried out on a double sample from the same batch;

Periodic check of the content of toxic elements by the manufacturer at least once a quarter. If toxic elements are found above the MPC - at least once every ten days until the required quality level is restored.

Molasses is transported by all types of transport in accordance with the rules for the carriage of goods in force for this type of transport. It is protected from exposure to sunlight, the shelf life is one year from the date of production.

For the preparation of caramel with filling, fats are used, which are structure-forming in most products. At the same time, they contribute to an increase in the nutritional value of products. In the production of caramel fillings, cocoa butter obtained from cocoa beans is used.

Milk and dairy products are widely used: natural milk, condensed milk (with and without sugar), dry milk, etc .; natural eggs and egg products: melange, egg powder, egg white, yolk, etc.

Eggs are introduced in the production of flour confectionery, egg white - in the production of marshmallows, marshmallows, whipped candies and other products as a foaming agent. Milk is stored in special barrels (container storage).

In the production of sweets, fillings, chocolates and flour products add kernels (peanuts, hazelnuts, Walnut and etc.).

For the production of fruit and berry fillings, marmalade, marshmallows and some other products, fruit and berry raw materials are used in the form of semi-finished products (mashed potatoes, alcoholic berries, etc.)

To give confectionery a sour taste, food acids are used: tartaric, citric, lactic and malic acids. As aromatic additives, natural (natural essential oils) and synthetic (essences) aromatic substances are introduced into confectionery products.

In addition, they use such types of raw materials as baking powder, gelling agents, food colorings, emulsifiers, preservatives and others.

All raw materials supplied to the enterprise are sent either immediately to production or to warehouses, but before that they are checked for quality. Warehouses are ventilated. They maintain a certain temperature and humidity so that raw materials and semi-finished products do not deteriorate. Raw materials are stored in these premises on racks and pallets. Delivery of raw materials to warehouses and workshops is carried out by machines. Loading and unloading - manually or with a forklift.

1. Raw materials are taken to the workshop with the analysis of a chemical laboratory.

Before being put into production, it undergoes an organoleptic test.

2. Raw materials are released from containers under the following conditions.

Bags with sugar, kernels and other bulk materials are pre-cleaned with a brush and carefully ripped apart along the seam. The ends and breaks of the twine are removed and collected in a special collection. Remains of sugar and other raw materials are removed by lightly shaking the empty bags from their inner surface in an inverted form, seam up.

Barrels with raw materials are cleaned from the surface and washed with water, especially the bottom and chimes, before being sent to production workshops or before being emptied of the contents. When opening barrels, it is necessary to ensure that no wood particles, nails and other foreign objects get into the raw material.

Raw materials are removed from the container in a specially designated place, isolated from production areas. At the same time, make sure that no foreign objects fall into it. Containers with nuts are delivered to the shop only in a cleaned form and in an amount not exceeding the daily requirement. Released containers are immediately removed from the premises.

Before opening, metal cans with raw materials are washed with warm water and wiped dry. They are opened with a special knife and at the same time make sure that no pieces of metal get into the raw material.

Raw materials in glass containers are taken out of the boxes in a specially designated place isolated from production areas. When opening the boxes, all bottles are examined, broken, cracked ones are removed. Whole, intact bottles are washed and wiped dry, after which they are handed over for opening, taking all precautions so as not to damage the edges of the neck of the bottles and prevent glass and other foreign objects from getting into the raw material.

When unpacking, solid fats are carefully inspected and in case of surface contamination or mold, they are cleaned to remove the contaminated layer.

3. Eggs intended for production are washed with clean water to remove dirt, disinfected with secondary washing with water. When eggs are knocked out, measures are taken to prevent the shells from entering the knocked out eggs.

The frozen melange is pre-thawed.

4. All raw materials and syrups are freed from mechanical impurities, for which bulk species are sieved, and liquid species, or raw materials used in production in the form of thick solutions, are filtered or wiped. The following materials are used as sifting and filtering materials: metal wire mesh, metal stamped mesh, special silk cloth for sieves, gauze and cloth.

Molasses and honey are preheated before filtration to reduce their viscosity to a temperature of 40-45 ° C. Solid fats are filtered when melted. Dry egg powder is mixed with water. Fruit and berry puree and pulp entering in a barrel container should be passed through a pulper or wiped by hand on grates. Fruit and berry blanks with a thick consistency are wiped through a sieve after preliminary dilution with sugar syrup and heating. Glazing machines are equipped with glass filters (for filtering the glaze).

5. Bulk raw materials (sugar, starch, nuts, etc.), if necessary, are passed through a magnet for cleaning from metal, ferromagnetic impurities (metal dust, scale, small particles from equipment), as well as from accidentally falling metal objects.

Electromagnetic separators are used as magnetic catchers.

6. Nuts and other kernels are passed through a sorting machine or sorted by hand to remove foreign objects.

7. Sulphitated fruits and berries (pulp) are subjected to desulphitation by heating them in open digesters with stirrers or in special closed scalders. Simultaneously with the desulphitation of the pulp, its softening also occurs, after which the scalded mass is wiped on a pulp through a mesh to remove particles of the skin, seeds, stalks and seeds.

For rubbing fruits with seeds, KP brand stone separating machines are used.

8. Apple or fruit and berry purees, in the case when the cooking mode does not provide complete removal of sulfurous acid, is first desulphitated in a vacuum stainless steel apparatus, after which it is wiped on a wiping machine. Applesauce desulfite under vacuum by blowing steam through a layer of puree.

9. When fresh milk arrives in large quantities exceeding the daily requirement, it is stored in a specially equipped refrigerating chamber. During the storage of milk, the laboratory must control its acidity.

Dry whole or skimmed milk pre-dissolved in water based on fresh milk. The resulting mixture is passed through a mesh wiper to separate lumps or incidental foreign matter.

10. Before supplying raw materials to production, they are weighed on various scales or measured with special measures, or dosed with continuously operating dispensers.

The technological scheme (Fig. 1) of caramel production consists of the following main stages:

1. Preparation of sugar-treacle syrup

2. Getting caramel mass

3. Processing of the caramel mass (cooling, acidification, aromatization, prominking and pulling the caramel mass)

4. Preparation of fillings

5. Forming caramel

6. Cooling caramel

7. Wrapping of caramel or protective treatment of its surface (sprinkling, glossing, panning, coating with chocolate glaze).

8. Packaging and packaging of caramel.

Preparation of sugar-treacle (caramel) syrup

Caramel syrup can be prepared in the following ways.

1.With the use of continuous equipment:

a) by dissolving sugar in a water-treacle solution under pressure, without an intermediate stage of preparing a sugar solution, while simultaneously evaporating excess moisture;

b) by mixing a pre-prepared sugar solution with molasses, followed by boiling the recipe mixture to a given syrup moisture content and without boiling the mixture.

With a periodic method of preparing caramel syrup, the sugar solution is boiled down. At the end of boiling, molasses is introduced, preheated to a temperature of 40-50C and filtered through a mesh with cells with a diameter of 3 mm. It is loaded into the dissulator by weight or by volume. In the case when the sugar solution is prepared separately, in another dissulator, it is loaded into the second dissulator by weight or volume. In both cases, after adding the molasses to the sugar solution, the entire liquid is brought to a boil to achieve an even distribution of the molasses in the syrup. It is recommended to use dissipators with stirrers.

The finished caramel goes through a filter with meshes with a mesh diameter of 1.5 mm and is fed to the caramel cookers.

Getting caramel mass

Caramel syrup is boiled down to a caramel mass in a continuous vacuum apparatus with a portable evaporator chamber, with a capacity of 500 and 1000 kg / h. Caramel syrup from the storage tank enters an individual tank with a vacuum apparatus, designed for 10-15 minutes. The caramel syrup is pumped into the coil cooking columns, which can be removed from the chambers at a great distance.

The finished caramel mass is unloaded from the vacuum apparatus every 1.5-2 minutes. using an automatic unloading machine. The candy mass is discharged directly onto the cooling table.

To obtain a mixture of caramel of various colors, the dyes and the corresponding essences should be changed at regular intervals. For this, dispensers are mounted in groups. The number of dispensers in each group corresponds to the number of colors in the caramel mixture. The change of dyes and essences is carried out by switching on a particular group of dispensers.

Processing of caramel mass:

Cooling caramel mass.

The caramel mass is cooled on cooling machines - two-roll with a rotating drum. The caramel mass from the cooking apparatus periodically or continuously enters the receiving funnel of the cooling machine, from which it exits with a continuous tape of a certain width and thickness through the gap between the rotating water-cooled rollers. Moving along the lower roller, or along a rotating drum, and then along an inclined cooling plate, the caramel tape gradually loses heat due to contact heat exchange. In this case, a crust forms on the lower surface of the mass, which promotes its advancement and prevents the mass from sticking on the cooling machine. Before starting work, the receiving funnel is lubricated with vegetable oil or special grease, and the rolls, drum and plate are wiped with talcum powder. Tempering the mass on a cooling machine is achieved by changing the separate supply of water to the cooling plate and into the drum, by changing the thickness of the caramel strip within 2-6 mm and the width of the layer. The thickness of the belt is manually adjusted by means of helical handwheels, by changing the gap between the rollers of the receiving hopper, or the receiving hopper and the rotating drum. The width of the candy strip is within 250-400 mm, depending on the capacity of the lines, is determined by the length of the gate of the receiving funnel of the cooling machine, but it can also be adjusted with a screw gate. When working on 50% molasses, the thickness of the mass layer should be no more than 6 mm. The duration of cooling the mass on the cooling machine is 20-25 seconds. The temperature of the chilled mass, regardless of the temperature of the mass coming from the cooker, should be within 88-92C. During the operation of the cooling machine, the rotating rolls and the drum should not be heated (the temperature of the leaving water may be 3-4C higher than the initial temperature of the cooling water). The temperature of the outgoing water from the inclined slab should be no higher than 35C. The initial water temperature, in order to avoid dew loss on the cooling machine, as a result of which adhesion of the mass occurs, should not be lower than 3-4C.

Acidification and aromatization of the caramel mass.

At the plant, prescription additives (crystalline acid, alcoholic essences and aqueous solutions of dyes) are fed from continuously operating dispensers to a caramel belt passing along the plate of the cooling machine. In the lower part of the plate, the caramel mass is wrapped by swinging grooves in a multilayer rope, which comes out from the cooling machine between the rotating prominal gear and the pulling drum, which maintain a uniform advance of the caramel mass at a speed of 5.5 m / min. When the caramel tape is wrapped, all the prescription additives end up in the caramel mass, after which it becomes possible to blot it and pull it on a pulling machine for further distribution of acid and essence in it. When using a disc dispenser for crystalline acid, the mass flow rate is regulated by changing the distance between the outlet of the conical hopper and the receiving platform within 8-10 g / min. When using disc dispensers for essences and dye solutions, the amount of dispensed liquid is changed by means of a screw groove device adjacent to the lateral surface of the disc.

When producing fortified caramel, the prescription amount of vitamins is pre-mixed with citric acid. The temperature of the caramel mass with the introduction of vitamins should not exceed 95C. This stops air blowing to avoid spraying.

It is allowed to add crumbs and individual particles of the caramel chain (without filling) to the caramel mass, in an amount of no more than 2 kg per 18-20 kg of mass.

After kneading, the mass is removed with a metal scraper from the cooling table and moved to nearby metal tables or marble and granite slabs, where it is additionally cooled with air for 2 minutes. up to a temperature of 80-85C. After that, the mass is punched out and pulled on a pulling machine.

Prominka caramel mass.

The mass is punctured in order to evenly distribute all the additives in it, completely soften the introduced waste, remove air bubbles and give it a uniform temperature throughout the entire thickness. The blinking process consists in repeatedly turning the caramel layer and kneading it so that the lower layers of the mass are wrapped inward.

In the semi-mechanized method, a periodic-action prominal machine is used, which consists of a rotating circular hollow table, a hollow toothed roll and a tipping device. Cooling water is supplied to the internal cavities of the table, roll and tipper. After repeated passing of the mass through the roll, it is cooled to a temperature of 75-80C.

To protect the caramel mass from the formation of a solidified crust on its surface during further processing, the mass is transferred to a "warm" table, heated by exhaust steam or hot water.

Pulling out the caramel massby pulling machine.

When making caramel with an opaque shell, the caramel mass is drawn on a pulling machine of planetary action. As a result, it is saturated with air and mixed with prescription additives. The stretched mass is permeated with thin air capillaries, due to which it, in comparison with the stretched - transparent mass, has a more developed surface of contact with air. In the process of pulling out the mass, its color changes, and its density decreases. The mass becomes silky appearance and fragility.

A continuously operating pulling machine is used, in which the mass loading, its advance, repeated stretching and folding on planetary-moving fingers and unloading from the machine are combined. The processing time of the mass is 1-1.5 minutes. and up to 2 min. - for the production of caramel Straws. In the process of processing on a pulling machine, the mass is additionally cooled by 3-50C. The caramel mass from the pulling machine should be fed in a continuous flow to the belt conveyor, which transfers it to the rolling-filling machine. To eliminate the possible excess mass on the pulling machine, which disrupts the flow and uniformity of pulling, it is necessary to regulate the mass consumption on the cooling machine by changing the thickness and width of the layer. At the same time, you should regulate the supply of syrup and heating steam to the caramel cooker.

Getting a caramel loaf and calibrating the rope.

On the production lines, the caramel mass after the pulling machine, or after the corresponding padding with special gears, at a temperature of 70-80C, is continuously fed by a belt conveyor into the rolling-filling machine, where the loaf is rolled up by rotating the cone of the spindle rollers. The rotation of the spindles is carried out either only in one direction clockwise, or with alternating switching of rotation in one direction or the other. Unidirectional rotation is imparted by the spindles, usually when working with a filling. When making caramel with fillings, all fillings (except for butter and sugar) are fed into the filling. Mechanized feeding of thick fillings (chocolate-nut and praline) is possible after liquefying them with lecithin, in the amount of 0.3-0.5% by weight of the filling.

Before loading the caramel mass, the filling machine is heated with steam, and the outer surface of the filler tube is lubricated with vegetable oil. The filler tube is warmed up before starting work with the filling itself, the temperature of which for this purpose should be 5-7C higher than the working temperature of the filling. Then the temperature of the filling is set within 60-65C for the summer period and 65-68C for the winter. The fillings are pre-tempered in temperature-controlled machines.

After the first portions of the caramel mass completely cover the filler tube, adjust the filler taps and turn on the pump to supply the filling to the caramel loaf.

The fillings are fed into the filling accumulator from the temperature machines by a pump - along a circular line. A filter with a mesh diameter of 5 mm is installed in the filler funnel. The end of the caramel "loaf" is sprinkled with talcum powder, pulled away and part of it, without filling, breaks off, and the rope filled with filling is fed into a sizing-stretching machine, where it is calibrated to a given diameter by a system of vertical or horizontal rollers. When it leaves the calibrating-stretching machine, filling it with filling is determined by touch. The unfilled end is cut off and the rope is sent to the forming machine. With a steady process in the rolling machine, there is about 40 kg of caramel mass, while the diameter of the base of the caramel body is 220-250 mm. The amount of caramel mass in the rolling machine serves as the main indicator for regulating the mass consumption on the cooling machine.

With a decrease in the load of the rolling machine below the specified amount, the width of the caramel strip is increased by the lateral screw gate valve of the receiving funnel, and with an increase in the load, it narrows.

In semi-mechanized production, layers of caramel mass are transferred from the "warm" table and placed in the rolling-filling machine manually. After the first layers completely cover the filler tube, the second layers are applied to them, so that the load does not exceed 50 kg.

Preparation of fillings

All types of fillings must meet the following requirements: fillings must not turn rancid, ferment, candied and dissolve the caramel mass except for soft caramel varieties of the Moskovskaya type during caramel storage. The consistency of the fillings should be uniform and have sufficient viscosity to provide normal molding conditions at optimal temperatures.

Caramel molding

Various types of molding machines are used to form caramel from a rope: linear caramel-forming machines - for caramel of the "ball" shape, oval, elongated-oval, flat-oval, "brick", etc.:

Chain linear cutting - for caramel of the "cushion" shape, the elongated "cushion" and the "scapula" shape;

Chain caramel-forming rolling and roll - for caramel of the Eastern blend type;

Rotary caramel-forming - for caramel of various configurations and forms of "tablets";

Forming-wrapping units KFZ - for the simultaneous processes of forming and wrapping lollipop caramel and caramel with thick fillings;

Tablet machines - for caramel tablets;

Monpansein rollers - for lollipops, curly lollipops, lemon-orange peel candy caramel, etc.

The caramel rope is cut into separate products with replaceable cutting chains with a pitch of "14 and 16" mm (without platforms) and "16 - 18" mm (for chains with platforms). Cutting chains can be a different pitch as well. The candy rope, continuously fed by the sizing-pulling mechanism, is guided through the bushing of the forming machine into the gap between the blades of the upper and lower cutting chains. The molded caramel is fed through a tray onto a narrow cooling conveyor in the form of a chain, the individual links of which are interconnected by thin bridges. The speed of movement of the forming-cutting chains must be matched with the speed of pulling the caramel rope and the speed of the narrow cooling conveyor. Before the caramel is molded, the chains are pre-lubricated with vegetable oil or special grease.

Cooling caramel

The molded caramel from the molding machines, in the form of a chain or individual caramels, is fed to a narrow belt conveyor, on which for 40-50 seconds. It is cooled by air to a temperature of 65-70C. Narrow conveyors are used with a cooling unit. The length of the conveyor is about 11 m. The material of the conveyor belt is a rubberized cloth, up to 11 mm wide. The speed of the conveyor is the same as the speed of the forming chains, because if the speed of the belt exceeds the speed of the chains, the caramel chain will stretch and the caramel will deform. If the speed of the tape is not enough, then the caramel chain will go into loops and stick together.

In semi-mechanized production, caramel is cooled on open vibrating conveyors with punching metal nets at the inlet and outlet for screening out caramel crumbs. Air for cooling the caramel is directed through the air ducts and through the distributors is supplied along the entire length of the conveyor. Throttle valves are installed on the air ducts to regulate the air supply. A caramel chain from a narrow conveyor falls on a swinging metal oblong chute with a lid, which breaks the chain into separate caramels and transfers them to a vibratory conveyor. The outlet of the chilled caramel from the conveyor is blocked by a flap. After cooling, caramel is either transported to the places of consumption, or poured into trays with a capacity of about 15 kg each. In the process of accepting caramel, defective caramel is taken into trays. Trays with caramel are placed on racks in stacks of 14 trays in height and then sent either for wrapping or for packaging. The consumption of cooling air on open vibrating conveyors is 8000-10000 m 3 / h. Caramel is cooled to a temperature of 40-45C. The cooling time is determined by the degree of filling of the conveyor.

Process air temperature is not lower than + 120C. In the summertime, this temperature can be obtained using air conditioners or refrigeration units. In winter, it is recommended to mix the outside air with the inside air in the ventilation chamber and, if necessary, warm it up in a heater. At low air temperatures, the surface layer of the caramel is supercooled, resulting in a lot of breakage and, due to dew falling, the caramel may get wet. The relative humidity should be no higher than 60%.

Caramel wrapping

The wrapping of caramel is made to protect it from the influence of ambient air, from mechanical damage, to ensure long-term storage, as well as to give the products a beautiful appearance. nutritional value caramel storage

Caramel is wrapped as separate pieces, a label with a roll, or with a foil and a roll. For labels and wrappers, label paper, waxed, parchment, parchment, glassine, transparent films - cellophane, food aluminum foil and other materials are used, the use of which is permitted by the Main State Sanitary Inspectorate of the Russian Federation. Single-color, multi-color, bronzed, etc. labels can be used.

Caramel is wrapped in automatic machines.

The paper used for wrapping is moisture-proof, which is ensured by waxing it. Paper for wrapping caramel with fatty fillings, in addition to being moisture-proof, must also be grease-proof, that is, it must not be salted. The best material is foil or cellophane.

Wrapping paper is flexible, resilient and tear-resistant. The ink on the labels does not transfer to the caramel. Single-color, multi-color, bronzed, etc. labels can be used.

The caramel is transported to the wrapping machines by an oscillating distribution conveyor with a number of inclined feeder troughs with adjusting gates. Caramel from the conveyor goes along the grooves to the self-folding machines, from where it is fed along the corresponding slopes to the collecting belt conveyor of the dispensing conveyor. The latter transfers it to the next transfer belt conveyor. At the end of the collecting conveyor, defective caramel is selected. The caramel is fed by the transfer conveyor into the receiving hopper, from which, after weighing, it is packed into an outer container.

Protective surface treatment of caramel.

The purpose of caramel surface treatment is to create a protective layer that protects against environmental influences. The protective layer created by glossing or sprinkling caramel should be dense, impervious and non-absorbent. The finished caramel after processing should have a beautiful appearance. When the caramel shines, a thin layer of crystallized sugar and a moisture-proof wax-fatty shell forms on its surface, which simultaneously serves as a shine imparting agent.

The preparation of a wax-fat mixture is reduced to melting wax and paraffin, and introducing coconut oil into the melted mixture, or, in the absence of the latter, vegetable oil. Paraffin and wax are loaded into an open digester in a 1: 1 ratio. Coconut oil is added in an amount of 2 parts. The molten mass is thoroughly mixed and filtered through a sieve with 1 mm cells.

During production, caramel is glossy and sprinkled with sugar in a continuously operating apparatus. Caramel is loaded into the apparatus after separating the crumbs using a 450 X 500 mm mesh and with holes with a diameter of 12 mm. The oscillation amplitude of the tray is 30 mm. To divert defective caramel to the side, the tray is equipped with a side branch.

In case of interruptions in the loading of caramel (stopping the forming machine), the apparatus continues to rotate, but the dispenser for sugar syrup is stopped and the supply of the latter is stopped until the caramel arrives. When the apparatus is stopped (during lunchtime), the feeding tubes of the dispensers are removed, the tube for the sugar syrup is thoroughly rinsed with hot water, and for the wax-fat mixture it is cleaned with a wire. The caramel in the apparatus in the amount of 270-500 kg (depending on the productivity of the apparatus) is glossy and completely unloaded.

After the lunch break, the start-up period is repeated again, as in the case of starting the apparatus at the beginning of the shift.

At the end of the shift, along with the above work, sugar syrup and wax-fat mixture are completely drained from the dispensers, through the drain taps. The sugar syrup dispenser is flushed with hot water while the pump is running.

Glossy caramel is packaged on a filling machine that prepares carton packs, weighs the caramel, fills the packs and seals them.

Sprinkle caramel with sugar. Caramel is sprinkled with sugar in the same continuously operating apparatus.

The finished caramel, after separating the crumbs and excess sugar, is transferred to the packaging.

Sprinkle caramel. Depending on the variety, caramel is sprinkled with either granulated sugar or a mixture of powdered sugar with cocoa powder and cocoa shells. Caramel is loaded into a dragee boiler at a temperature not exceeding 40-450C. After loading, the boiler is set in motion at a speed of 20-24 rpm. and the caramel is poured by hand from a measure with sugar syrup with a moisture content of 30%. With a more concentrated watering syrup, sugar crystallizes quickly, as a result of which a dry crust forms on the surface of the caramel, which does not have stickiness and does not retain granulated sugar.

The finished caramel is manually unloaded into trays, transferred to the hopper, or onto the receiving table and then packaged in containers. The last portions of caramel, when unloading from the boiler, are pre-sieved through a sieve to separate crumbs and excess granulated sugar.

Packaging and packaging of caramel

Open caramel without protective surface treatment and caramel after external design (wrapping, glossing, sprinkling) are packaged in an external container. Packing is done manually

Open caramel (monpensier, lollipop caramel, etc.) is packaged in an airtight container that protects the product from air access. Sealed containers are packed and labeled in accordance with RTU.

Tin boxes and cans of various shapes, with tight-fitting lids, with a capacity of up to 4 kg, as well as waxed cans (cast containers) are used as sealed containers. Caramel is also packaged in bags made of heat-sealable cellophane and other polymer films.

Wrapped, glossy and sprinkled caramel is packed in corrugated cardboard boxes, plank or plywood boxes, as well as in plastic film bags. The used container is clean, dry, strong and free of foreign odors. When packing unwrapped caramel, the container should be covered with wrapping paper so that the paper covers the entire surface of the caramel. The board container is lined with paper and, if wrapped caramel is packed in it. The moisture content of the corrugated packaging should be no more than 12%.

Corrugated boxes are edged with tape. Containers are labeled in accordance with the RTU.

Supporting materials

To avoid sticking of the caramel mass, talc and vegetable oil are used as auxiliary materials in various sections of the caramel preparation. To lubricate the monpanance rollers, wax or a paraffin-rich fat mixture is used.

The main areas of application of vegetable oil for lubrication: pull-out bowls and an unloading nozzle of vacuum devices, a receiving container for caramel mass, a receiving funnel of a cooling machine, trollers for caramel mass, toothed rollers, a pulling machine, a filling tube of a rolling-filling machine, forming chains and rollers.

Allowable consumption of vegetable oil - no more than 1 kg / t.

The main areas of application of talcum powder for dusting are: cooling machine or cooling tables, belt conveyors, warm table, promining machine, sizing-stretching machine, cooling apparatus for polishing caramel and wrapping machines.

Allowable consumption of talc - no more than 1 kg / t.

Chapter 4. Requirements for the quality of caramel and the safety of caramel. Caramel defects

The quality of caramel products is assessed by the following indicators:

Food and biological value;

Organoleptic;

Safety indicators.

Characteristics of caramel GOST 6477-88 "Caramel general technical conditions".

Organoleptic indicators.

Organoleptic indicators characterize the surface condition, shape, color, taste and smell.

The surface of the caramel should be dry, free of cracks, inclusions, smooth or with a clear pattern. Open seams and traces of filling on the surface are not allowed. The open caramel should not clump together. Caramel, glazed with chocolate glaze, should be shiny, without fat and sugar bloom. Slight translucency of the body from the bottom of the caramel and damage to the surface during the production of glazed caramel are allowed. In caramel with seaweed, inclusions of seaweed powder particles are allowed.

The wrapped caramel label and roll should be without tearing, tight-fitting to the product and should not stick to the surface.

The shape of the caramel products should be appropriate for this type of product, without deformation and distortion of the seam. For caramel made on forming and wrapping machines, slight deformation and an uneven cut are allowed.

The color of the caramel should be specific to the name. The color is uniform. The shell of uncolored caramel mass should be light (with the exception of milk). The dark color of uncolored caramel is an indicator of unwanted changes in its composition during boiling.

The taste and smell of caramel must correspond to the name, not have any foreign taste and smell. Caramel containing fat should not have a greasy, soggy or other unpleasant taste. The combination of the taste properties of the casing filling in the caramel with the filling should be harmonious. With insufficient or uneven dosage of the essence, a weak or excessively strong inharmonious odor is possible. Burnt aftertaste of fruit fillings, taste of spoiled fats in nuts are not allowed.

Physical and chemical indicators.

In caramel products, moisture, acidity, reducing sugars, mass fraction of filling, glaze, mass fraction of sugar separated from the shell (or other finishing material) in caramel with protective treatment, mass fraction of total sulfurous acid in caramel with fruit and berry fillings and mass fraction the proportion of ash insoluble in 10% hydrochloric acid solution. These indicators must comply with the established requirements (Table 2)

Table 2. Physical and chemical indicators of caramel products

Indicator name
Moisture content of the caramel mass (semi-finished product),%, no more
caramel mass for milk caramel and with filling, layered caramel mass,%, no more
caramel mass for caramel produced on forming-wrapping and rotary-forming machines, and lollipop figured caramel,%, no more
Mass fraction of reducing substances in the caramel mass,%, no more
in non-acidified
with the introduction of 0.6% acid
more than 0.6% and when working on installations without vacuum boiling (except for caramel for export)
made with lactose
The acidity of the acidified caramel in terms of citric acid, degrees, not less:
lollipop:
with the introduction of acid up to 0.6%
fortified caramel
caramel "Takeoff"
unglazed caramel with fruit and berry and fondant fillings:
with the introduction of acid up to 0.4%
caramels with butter-sugar fillings
caramel "Snowflake in sugar", "Fondant in sugar", "Coconut"
Moisture content of the filling	According to approved recipes
Mass fraction of filling in caramel,%:
in wrapped caramel with fondant, marzipan, nut, chocolate-nut fillings and fillings from cereals, legumes and oilseeds, with a content of pieces in 1 kg:
from 121 to 160
from 161 to 190
from 191 and more
in caramel with double fillings and layered caramel mass, with a content of pieces in 1 kg:
from 121 to 160
from 161 to 190
from 191 and more
in wrapped caramel with and fillings, except for those listed above, with a content of pieces in 1 kg:
from 101 to 120
from 121 to 150
from 151 to 200
from 201 and more
in wrapped caramel made on rotary caramel forming machines, with a content of pieces in 1 kg:
from 101 to 120
from 121 to 150
from 151 to 200
from 201 and more
in caramel, glazed with chocolate and fat glaze
Mass fraction of filling,%
in soft caramel, glazed with chocolate glaze
in open caramel with a content of pieces in 1 g:
from 221 and more
in wrapped caramel made by piece molding
Mass fraction of glaze,%	According to approved recipes with a maximum deviation of 2.0%
Mass fraction of sugar separated from the shell, or other finishing material in open caramel with special protective treatment,%, no more ...

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Sugar confection - food product, the prescription component of which is sugar and its substitutes. Production technology, classification, assortment of caramel, sweets, toffee, dragee, halva, oriental sweets, fruit and berry products.

Caramel products are produced in a wide range. This is achieved by imparting various aromas, tastes, colors, shapes, finishes to products, and the introduction of various additives. However, the largest specific weight belongs to products with fruit, berry and dairy fillings. This is primarily due to the fact that such caramel is produced on high-performance flow-mechanized lines.

According to the recipe and method of preparation caramel is subdivided into candy, filled, soft or semi-hard.

Depending on the method of processing caramel mass distinguish caramel with an unstretched transparent or opaque shell, with veins and stripes.

By the presence or absence of wrapping distinguish between wrapped and open caramel. Open caramel according to the method of surface finishing can be sprinkled, glossy, glazed, coated and condensed. The wrapped caramel can also be produced glazed.

Candy caramel. This caramel is prepared only from caramel mass containing 96% of sugary substances. Its assortment includes the following subgroups. Wrapped lollipop caramel: Duchess - unstretched, green with pear essence; Mint - uncolored, no crushed additions (waffles, nuts, candied fruits) should be evenly distributed throughout the mass.

From physical and chemical indicators chocolate, moisture content, ash content, insoluble in 10% hydrochloric acid (not more than 0.1% by weight of the product), total sugar content, degree of grinding are normalized. The moisture content of chocolate without additives should not exceed 1.2%, with additions - from 1.2-1.5 to 5%, depending on their properties. The sugar content of chocolate is determined by the recipes. The amount of filling is no more than 50% of the total mass of chocolate.

Packaging and storage of chocolate.

Chocolate is produced in wrapping, packaged in boxes and by weight - without wrapping. The wrapping protects the chocolate from light, moisture, dirt and gives it an attractive appearance. Piece chocolate in bars is wrapped in two or three layers - a roll of thin paper, foil and an artistically designed label or lined foil with a pattern. Tiles less than 50 g can be covered with a belt. Chocolate figurines are wrapped in tight-fitting foil or transparent film and pasted over with an artistic belt. They put in boxes chocolate products in the form of mixtures, sets or one name. Chocolate breaks easily. Therefore, wrapped products are placed in cardboard boxes (up to 5 kg) or cases (up to 2.5 kg), and then in a strong outer container. Bulk chocolate is placed in horizontal rows, restoring them with paper, in corrugated cardboard boxes (up to 12 kg). In the labeling of chocolate weighing 50 g or more, along with the usual designations, the composition of the main components is indicated.

Depending on the storage conditions, defects can occur in chocolate - fatty and sugar bloom, mold, damage by barn pests. Fat bloom in chocolate is possible with sharp temperature fluctuations, exposure to direct sunlight. Sugar bloom can occur when chilled chocolate comes in contact with warmer, humid air.

Moldy chocolate in normal conditions rarely observed; the appearance of this defect is facilitated by the moisture of the container. Elevated temperature, sunlight enhances the development of stale smell in chocolate, and in chocolate with additions containing unstable fats - greasy taste, taste of spoiled fat, unpleasant odor.

Chocolate should be stored at a temperature not higher than 18 - 3 ° С and relative air humidity not more than 75% in dry, clean, well-ventilated warehouses, not infected with barn pests, without access to direct sunlight. Boxes with chocolate are placed on racks in stacks no more than 2 m high.

Guaranteed shelf life of chocolate(per month): piece without additions - 6, with additions and with filling - 3; weight without additions - 4, with additions - 2. addition of acid, with mint essence; Takeoff - with high acidity; Theatrical - colorless with mint and vanillin aroma; Golden; Grill, etc.

Lollipop caramel in the form of tablets in tubes: Sport is varied in color and aroma. Teremok, Sunflower (with the addition of sunflower seeds), etc.

Lollipop curly caramel, wrapped on a stick: Curly - in the form of birds, fish or objects painted in different colors; Cockerel on a stick - unstretched, wrapped in cellophane; Tulip on a stick, etc.

Monpensier lollipop open: glossy - Colored peas, Mint peas, Citrus sticks; in sugar - Theater peas with improved flavor, Barberry; sprinkled with cocoa powder - Almond; without protective surface treatment in an airtight container - Lemon-orange peels, Raspberry-shaped raspberries with the aroma of raspberry essence. Malt, Currant, etc. Caramel sticks. Caramel is produced in the form of hollow tubes in a beautiful wrapping or without it. Caramel stuffed. This caramel consists of a caramel shell and filling. It can be with one or two fillings and with a filling layered with caramel mass. Caramel with fillings is subdivided according to the type of fillings, which are prepared in two ways: by boiling the raw material or by grinding and mixing the raw material. This caramel can be wrapped or unwrapped.

Caramel with fruit and berry filling. It includes Orange, Blackcurrant, Pear, Punshevaya, Apple, Dessert pillow, etc. Fruit filling is prepared by boiling mostly applesauce with sugar and molasses. To improve the taste, increase the biological value and create new varieties of products, mashed berries, carrots, beets and pumpkin are added. Using apple pectin paste ( apple pomace in the amount of 30-50% of the recipe mixture) provides the necessary viscosity of the filling and does not complicate the formation of caramel.

Caramel with honey filling. It includes the Bee, the Golden Beehive, the Honey Pillow, etc. The filling is prepared by boiling sugar syrup, honey and various additives (mashed fruits, berries, etc.). Honey is usually added at the end of boiling to keep its flavor completely.

Caramel with liqueur filling. It includes Arctic, Benedictine, Dachnaya, Zubrovka, Slivyanka, Liqueur in sugar, etc. The liqueur filling has a syrupy consistency, is a boiled sugar syrup with the addition of liqueur, wine or alcohol after cooling; to improve the taste and consistency, add mashed pulp of fruits and berries.

Caramel with milk filling. It includes Hockey, Solnechnaya, Druzhba (glazed with chocolate), Soloveyko, Kashtan, etc. The milk filling is prepared from sugar syrup boiled with whole, condensed and dry milk with various additives (coffee, cocoa mass, cocoa powder, grated nuts, fruit and berry preparations, etc.). Consistency - liquid toffee. Promising raw materials for making caramel with milk filling are dairy by-products containing valuable milk substances - skim milk, whey and buttermilk.

Caramel with fondant filling. It includes Orange, Lemon, Bim-bom, Dream, etc. Fondant filling is a fine-crystalline mass obtained by churning boiled sugar syrup with the addition of fruit and berry preparations, milk, grated walnut etc. This filling is a delicate homogeneous mass (easily melting in the mouth), consisting of the smallest crystals of sucrose, intercrystalline syrup and small air inclusions.

Caramel with whipped filling. This includes the Nezhinskaya mountain ash, Red poppy, Lakomka, Smile, Amber, etc. The whipped filling is a sugar syrup beaten with egg whites or other foaming substances. For some varieties, mashed fruits and berries, alcohol, wine are added to the syrup.

Caramel with butter-sugar (cooling) filling. It includes Polar, Cooling, Snowball, Freshness, Northern Lights, Youth, etc. The cooling mass of the filling consists of powdered sugar mixed with coconut oil, which has a cooling taste. For the scent, peppermint oil is added, which evaporates easily, creating a feeling of coldness in the mouth.

Caramel with marzipan (praline) filling. This includes Goldfish, Marzipan, Morning, Hummingbird, Nut, Fantasy, etc. Marzipan filling is prepared by grinding unroasted nuts with sugar or hot syrup and fat. It has a soft, oily consistency and a nutty flavor.

Caramel with nut filling. It includes Baikal, Kubanskaya, Rachki, Krasny Oktyabr, Peanuts, Takhinnaya, etc. The nut filling is prepared by grinding roasted nuts and sesame oil seeds with sugar. This filling has a soft, buttery consistency and a pleasant roasted nut flavor.

Caramel with chocolate-nut filling. It includes Crow's feet, Crayfish necks, Bon-bon, Siberia, Dubok, etc. For the filling, a uniform mass obtained by grinding nuts, cocoa beans and 10% cocoa butter is used. Caramel with chocolate-nut filling is the most nutritious.

Caramel with corn filling. This includes Svetoch, Kherson, Queen of the fields, etc. The filling is obtained by grinding the fried corn flour, sugar, molasses, fat and cocoa products. The assortment of caramel of this type is being expanded using new types of raw materials - fruit powder, sunflower flour - Steppe tubes and soybean - Cockscombs, etc.

Double-filled caramel. It is a combination of two fillings prepared according to different recipes: Bird's milk (chocolate-nut and whipped), Russian (chocolate-but-nut and milk), Moskovskie dawns (nut and whipped), Sunflower (chocolate-sunflower).

Soft and semi-hard caramel. It includes unglazed - Druzhba, Niva, Citrus, etc. and glazed with chocolate glaze - Moscow, Zagadka, Berry, etc. The filling for such caramel has a high moisture content (32-35%), due to which moisture is redistributed between the filling and the shell, giving the latter has a soft consistency.

Milk caramel. It is subdivided into candy - Buratino, Nutcracker and stuffed - Mu-mu, Cheburashka, Luzhok, etc. It is obtained from milk caramel mass by boiling sugar syrup with milk.