SINOFUDE suna da gogewa a kayan masana'antar gummy sama da shekaru 30
Harshe
SINOFUDE suna da gogewa a kayan masana'antar gummy sama da shekaru 30
Binciko Halayen Fasaha na Kayan Aikin Chocolate
Gabatarwa:
Idan ya zo ga fasahar yin cakulan, akwai abubuwa da yawa fiye da haduwa da ido. Bayan ɗanɗanon ɗanɗano da ƙamshi mai ban sha'awa na cakulan ya ta'allaka ne da wani tsari mai rikitarwa wanda ya ƙunshi kayan aikin fasaha da yawa. Daga kokon koko zuwa sandar cakulan na ƙarshe, kowane mataki yana buƙatar daidaito da ƙwarewa. A cikin wannan labarin, za mu shiga cikin duniyar kayan aikin cakulan, bincika abubuwan fasaha waɗanda ke sa waɗannan injunan mahimmanci don samar da cikakkiyar cakulan.
1. Gasa da Nika: Tushen Yin Chocolate
Ɗaya daga cikin mahimman matakai na yin cakulan shine gasa da niƙa na koko. Wannan tsari yana taimakawa wajen haɓaka dandano da ƙamshi da muke haɗuwa da cakulan. Don cimma sakamakon da ake so, ana amfani da kayan aiki na musamman.
a) Gasasu: Ana amfani da gasassun don dumama waken koko daidai gwargwado, tare da sakin nau'in dandano nasu da rage danshi. Waɗannan masu gasa suna amfani da ingantattun hanyoyin sarrafa zafin jiki da juyi don tabbatar da gasasshen.
b) Nika: Bayan an gasa, ana niƙa waken koko da kyau don yin manna da aka fi sani da barasa. Wannan aikin niƙa sau da yawa ya haɗa da niƙa ko niƙa, inda ake niƙa gasasshen kokon zuwa ɓangarorin da suka fi kyau. Gudun juyawa da lokacin niƙa na waɗannan injiniyoyi suna taka muhimmiyar rawa wajen tantance nau'in da daidaiton giyan koko.
2. Conching: The Art of Refining Chocolate
Conching wani muhimmin tsari ne wanda ke ba da gudummawa ga laushi mai laushi da ci gaban dandano na cakulan. Sunan conching ya samo asali ne daga bayyanar irin harsashi na farkon injuna. A zamanin yau, ana amfani da na'urori na musamman na conching, wanda ya haɗa da yin cuɗa da iska da cakuda cakulan na tsawon lokaci.
Injuna na ƙunshe da manyan na'urori na granite ko manyan makamai masu haɗawa waɗanda ke tace cakulan ba tare da gajiyawa ba. A yayin aiwatar da tsari, ana sarrafa zafin jiki da iska a hankali, yana tabbatar da cewa cakulan ya sami bayanin dandano da ake so da santsi. Wannan lokaci na iya wucewa daga 'yan sa'o'i zuwa kwanaki da yawa, dangane da nau'in da ake so da ingancin samfurin cakulan na ƙarshe.
3. Haushi: Sirrin Bayan Chocolates masu sheki da Snappy
Tempering mataki ne mai mahimmanci a cikin yin cakulan wanda ke ƙayyadadden rubutu, haske, da karko na cakulan. Ya haɗa da dumama a hankali da sanyaya cakulan don tabbatar da daidaitaccen crystallization na man koko da ke cikin cakulan.
a) Dumama: An fara zafi da cakulan zuwa wani takamaiman zafin jiki, yana narkar da duk lu'ulu'u na man koko da ke nan. Ana kula da zafin jiki sosai don hana zafi mai yawa, wanda zai iya lalata dandano da nau'in cakulan.
b) Cooling: Mataki na gaba ya ƙunshi sannu a hankali sanyaya narkewar cakulan yayin motsawa. Wannan sanyaya mai sarrafawa yana ba da damar sabon saitin lu'ulu'u na man shanu na koko don samar da shi, yana haifar da tsayayyen cakulan da aka rubuta daidai. Cakulan zafin injin, kamar ci gaba da injunan zafin jiki ko injunan zafin tebur, suna taimakawa sauƙaƙe da sarrafa sarrafa wannan tsari.
4. Molding da Enrobing: Bayar da Chocolates Siffofinsu masu Kyau
Da zarar cakulan ya yi zafi sosai, yana shirye don gyare-gyare ko haɓakawa. Waɗannan matakai sun haɗa da zuba cakulan mai zafin rai a cikin gyare-gyare ko rufe kayan abinci daban-daban tare da lemun tsami na cakulan.
a) Molding: Chocolate molds sun zo da siffofi da girma dabam dabam, barin chocolatiers su ƙirƙiri tsararrun cakulan masu kyan gani. Ana cika ƙoƙon ƙura a hankali da cakulan mai zafi, wanda sai a girgiza don sakin duk wani kumfa mai kumfa. Sanyaya gyaɗa yana ƙarfafa cakulan, yana haifar da kyawawan cakulan.
b) Enrobing: Ana amfani da na'ura mai ɗaukar hoto lokacin da ake shafa biscuits, goro, ko sauran kayan abinci da cakulan cakulan. Waɗannan injunan suna da bel ɗin jigilar kaya mai ɗorewa wanda ke ɗaukar kayan abinci ta hanyar ruwan ruwan cakulan mai zafi, yana tabbatar da sutura iri ɗaya. Canjin cakulan da ya wuce kima ana goge shi, kuma ana sanyaya kayan da aka sanya a ciki don saita murfin cakulan.
5. Rufewa da Marufi: Kare Yanayin Chocolate
Rufewa da tattarawa suna taka muhimmiyar rawa wajen kiyaye inganci da dandanon cakulan. Ba wai kawai yana kare su daga abubuwan waje ba amma kuma yana haɓaka sha'awar gani.
a) Wrapping: Ana amfani da injin nannadewa ta atomatik wajen samar da manyan cakulan. Waɗannan injunan suna nannade sandunan cakulan daidaiku da kyau ko wasu samfuran cakulan ta amfani da nau'ikan kayan marufi daban-daban, kamar foils ko takaddun kayan abinci. Tsarin nannade yana tabbatar da sabo kuma yana hana duk wani gurɓataccen gurɓataccen abu.
b) Packaging: Chocolate marufi jeri daga sauki na mutum wrappers zuwa fayyace kwalaye. Abubuwan ƙira, irin su danshi da shingen haske, suna da mahimmanci don kula da ingancin cakulan da ake so. Na'urori masu fa'ida na ci gaba suna ba da dama marufi da sarrafa kansa, tabbatar da kare cakulan da kuma gabatar da su da kyau.
Ƙarshe:
Fasaha na yin cakulan yana tafiya tare da hannu tare da fasaha na fasaha da ke cikin tsari. Daga gasawa da niƙa zuwa conching, tempering, gyare-gyare, da marufi, kowane mataki yana buƙatar kayan aiki na musamman don tabbatar da ingantaccen samfurin ƙarshe. Ta hanyar fahimtar fasahohin da ke bayan kayan aikin cakulan, za mu iya godiya da ƙoƙari da daidaiton da ke shiga cikin kera waɗannan cakulan da ba za a iya jurewa ba, duk muna ƙauna.
.TUNTUBE MU
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