CNG NGH SN XUT

BNH KO
I.TNG QUAN
I.1 Mt s loi sn phm Bnh-Ko
CTY BNH KO KINH
Bingo
Bnh B & Bnh Mn
Sharry
Peanut Shortbread
A'cafe Coffee
STRIPES
Fruit Chews Candies - Assorted
Top Choco
Ko Scla Thp Cm
Peanut Chocolate
Cracker Hooray
Lulla
Petit Beurre
Layer Cake
Bnh Bng Lan Chocolate
Swiss Roll
Bnh Bng Lan Thanh Du
AFC
Bnh Mn Rau Ci
Rosette
Kem Vani Sa
AFC
Bnh Mn Original Crackers
Fruity Cookies
Fruit Filled Cookies - Apple Flavor
CTY BNH KO HI H
CTY BNH KO TRNG AN
CTY BNH KO HU NGH
I.2 Tim nng ca th trng bnh ko
- Sn lng bnh ko ti Vit Nam nm 2008 vo
khong 476.000 tn, n nm 2012 s t khong
706.000 tn; tng gi tr bn l bnh ko th trng
Vit Nam nm 2008 khong 674 triu USD, nm 2012
s l 1.446 triu USD.
-T l tng trng doanh s bn l bnh ko th
trng Vit Nam trong giai on t nm 2008-2012
tnh theo USD c tnh khong 114,71%/nm, trong
khi con s tng t ca cc nc trong khu vc nh
Trung Quc l 49,09%; Philippines 52,35%; Indonesia
64,02%; n 59,64%; Thi Lan 37,3%; Malaysia
17,13%
(ngun: Bo kinh t Vit Nam)
I.3 Vn cn lm khi VN gia nhp WTO

DN Bnh Ko Vit nam cn:
- Ch trng u t thit b v dy chuyn cng ngh.
- Pht trin a dng ha sn phm
-Pht trin sn phm c cht lng cao, gi thnh r
(ngun: Bo kinh t Vit Nam)

II.NGUYN LIU

A. Nguyn liu chnh
- Bt m
- ng Sacaroza (sucrose)
- Mt tinh bt
- Mt nha
B.Nguyn liu ph
- Trng v cc sn phm t trng
- Sa
- Gelatin, Agar-agar, gum
- Cht bo
- Thuc n
- Cht thm
- Phm mu
- Socola
- Axt Chanh
- Mui
- Nc
- SMS (sodium metabisulphite)
La chn nguyn liu cho sn phm
Kha cnh k thut
- yu cu k thut ca nguyn liu
- yu cu vn bo qun ca nguyn liu
- thi gian bo qun
- s dng nh th no
- vn chuyn v bao gi
Kha cnh thng mi
- ai cung cp
- kinh nghim ca nh cung cp
NGUYN LIU CHNH
II.1 BT M

Bt m l nguyn liu chnh sn xut bnh
Bt m khng ng gp nhiu vo to mi v
bnh (tr cm).
Bt m ng gp rt ln vo to cu trc nng,
cng, v b mt ca Bnh qui.
Thnh phn chnh ca bt m
- Protit
- Glucozit


Protit trong bt m
Anbumin v Globulin chim khong 20%,
Protalamin v Glutenlin chim 80%
- Gluten l sn phm qu qu trnh nho bt m vi
nc.
- Ra bt nho, tinh bt tri i, cn li mt khi do
gi l gluten.
- Gluten thu c gi l gluten t

Protit-Vai tr ca gluten trong
sn xut bnh qui
Gluten cho php gi li bng kh trong qu trnh
nng bt nho to ra cu trc xp v cm gic
n ngon ming cho sn phm
Cht lng gluten c nh hng rt ln n
cu trc bnh
S lng gluten khng nh hng n cht
lng, tuy nhin hm lng gluten cao lm tng
m cho bt nho

Protit-Cht lng gluten
Gluten vng chc v kh cng ra nhng rt mn
do ph hp cho bnh m hoc Cracker (qui gin)
Gluten yu v d cng ra, ko di nhng khng
mn do ph hp cho bnh qui
Bt c hm lng protit cao thng c loi gluten
vng chc v bt c hm lng protit thp c gluten
yu
Bt m c hm lng protit <9% l tt (nu ln hn
9,5% thng to ra nhiu vn ).Tr bnh Cracker
ln men v bnh xp hm lng protit c th
10,5%
Hm lng gluten khong t 27 -30% l tt

Protit - Cc yu t c th
thay i tnh cht vt l ca gluten
Nhit
Mui n
Cng nho
Axit ascorbis, kali bromat, peroxyt v mt s
cht oxy ha
Cht kh

Glucozit trong bt m
Tinh bt (C
6
H
10
O
5
)
n
Dextrin (C
6
H
10
O
5
)
n
Xenluloza (C
6
H
10
O
5
)
n
Hemixenluloza
Gluxit keo
ng trong bt
Cht bo (Lipit)
Vitamin
Men trong bt
Tnh cht nng bnh ca bt m
Lc n ca bt m
Kh nng to thnh gluten hoc to thnh bt nho
vi tnh cht xc nh gi l lc n ca bt m
Kh nng sinh ng v to bt kh ca bt m
- ng l cht cn thit to CO
2
khi ln men
lm n bt nho
- To thnh mu sc, mi, cu to v xp ca
bnh
Ch tiu k thut ca bt m
sn xut Bnh qui
m < 15%
Protit 9% 0,5%
axit pH = 5,8 - 6,3
Hm lng tro
- Bt ho hng < 0,55%
- Bt hng 1 < 0,75%
- Bt hng 2 < 1,25%
- Bt hng 3 < 1,9%
gin di gluten 0,3 cm/pht (15,6 cm; 1)
Hm lng tro khng tan trong HCl : 0.22%
Tp cht st 2 - 3 mg/kg
Kch thc ht
- ln hn 250 m < 1%
- ln hn 50 m 40% 5%
Nguyn liu thay th
Protit trong cc loi ng cc khng hnh thnh
gluten nh trong bt m. Do khng th thay th
hon ton bt m.
Nguyn liu thay th (vi % thay th thp)
- Bt ng
- Bt go
- La mch
- Bt u nnh.
Nguyn liu thay th-Bt ng
Bt ng c hm lng protit t 9 13%
Thay th mt phn rt nh trong bnh qui cng-ngt
- To b mt bnh c mu vng nht
- To cu trc bnh kh d chu
- Tng dai, gim gin di ca gluten (do hm
lng protit tng)
- Pha long bt nho lm cho bt nho t dai v d
ct
Bt ng c th thay th t 10 -15% bt m
Nguyn liu thay th-Bt go
V ca bt go nht
Ch s dng vi bnh rice crackers Nht.
Nu thay th vi mt lng t s to cu trc
bnh mm v gim thi gian nng bnh
Nguyn liu thay th-Bt tng
Hm lng protit t 45 62%
Cht bo 1 20%
Cung cp lng ln protit cho bnh qui dinh dng
Cung cp ngun lecithin t nhin. N c th lm
gim tnh do v tng tnh gin di ca bt
Hm lng thay th ch nn t 3 4%
II.2 NG
ng l nguyn liu chnh trong sn xut Bnh
ko
Trong sn xut ko
- To cu trc
- To mi v
Trong sn xut bnh qui
- To cu trc
- To mu sc
- To mi v
- Gia tng tc hnh thnh bt kh (qu trnh ln
men trong bt nho)
NG
ng l thnh phn chnh ca cc sn phm
scla; mt; thch; ko caramen (chocolate;
jams;jellies; caramels) nh hng n aw hn ch
pht trin ca VSV.
ng dng tinh th dng trang tr trn b mt
bnh qui sau khi nng.
ng lm tng im nhit gletatin ha ca tinh
bt, do cho php ko gii thi gian nng bnh.

S lng v kch thc ng
trong sn xut bnh ko
Lng ng cao to ra bnh qui cng
Trong sn xut ko:
Kch thc tinh th ng = cu trc
- Kch thc tinh th ln = th, cng v gin
Khng tt
- Kch thc tinh th nh = mn, mm
Tt


ng-Tnh cht vt l
ha tan
Tnh ha tan
Tnh kt tinh
nht ca dung dch ng

ng-tnh cht ha hc
Chuyn ha trong mi trng acid
Phn hy trong mi trng kim
Phn ng caramen ha

ng tiu chun k thut
Ch tiu n v tnh
ng tinh
luyn
ng knh
trng
ng vng
tinh khit
Hm lng
ng
Sacc
OS hoc OZ 99,85 99,7 98,5
Hm lng
ng kh
% khi lng 0,030 0,10 0,18
Tro dn in % khi lng 0,015 0,04 0,25
m % khi lng 0,040 0,07 0,15
mu IU 20 150 1000
Asen (as) mg/kg 1 1 1
ng (Cu) mg/kg 1,5 1,5 1,5
Ch (Pb) mg/kg 0,5 0,5 0,5
D lng SO2 mg/kg 6 10 10
S vi khun a
nhit
10g 200 CFU 200 CFU 200 CFU
Tng s nm
men
10g 10 CFU 10 CFU 10 CFU
Tng s nm
mc
10g 10 CFU 10 CFU 10 CFU
ng-ng thay th
ng sacaroza
- to cu trc v
- cm gic ming
Nu hm lng sac nhiu
- bnh qu cng
- cu trc gluten b ph v
Tng quan ngt gia
cc loi ng
II.3 MT TINH BT
L sn phm trung gian ca qu trnh thy
phn tinh bt bng acid hoc enzyme


MT TINH BT
L nguyn liu chnh trong sn xut ko
ng vai tr cht chng hi ng (tng nht
dung dch, tng ha tan ng)
Thnh phn (ty theo mc phn hy)
- ng ha thp: 10%G;11%M; 79%Dex
- ng ha TB: 20%G; 22%M; 48%Dex
- ng ha cao:40%G; 42%M;18%Dex
Mt tinh bt-vai tr trong sn xut ko
Glucoza
- tng ha tan ca ng
- ht m rt mnh
- ko chy nc
- thi gian bo qun ngn
Mt tinh bt-vai tr trong sn xut ko
Mantoza
- tng ha tan ca ng
- tng nht
- t ht m,
- ko dn, khng dnh rng

Mt tinh bt-vai tr trong sn xut ko
Dextrin
- nht cao
- Ko do, dai, khng dn
- Ko khng ngt,
- nht cao

Mt tinh bt-tiu chun k thut
Tiu chun cm quan
- mu vng nht hoc khng mu
- c v ngt mt
- khng c v mn v tanh
Mt tinh bt-tiu chun k thut
Tiu chun ha l
- Bx = 80 -82%
- Rs = 35 37%
- pH = 4,6 4,8
- mui < 0,3%
Tnh cht ca sir Glucose
Tnh cht Thp (30DE) Trung bnh (42DE) Cao (65DE)
ngt
Hn ch kt tinh
nht
Tnh ht m
p sut bay hi
p sut thm thu
Kh nng ln men
To mu nu
Cc loi Sir dng trong Ko
Ko Sir thp DE (DE 35-39)
Ngn nga s kt tinh ng do nht cao
Ngn nga s ht m
ngt thp
Tnh do, dai tng, kh nu (hm lng dextrin
cao)
ng vai tr l cht n nh trong cc sn phm
c qu trnh to bt kh nh ko marshmallows
Ko Sir trung bnh DE (DE 41-45)
Ngn nga kt tinh ng
Thi gian bo quan di hn
ngt khng cao
Ko to ra ngon hn
Ko Sir cao DE (DE 55-65)
Ngn nga s kt tinh ng
Hp thu nc nhiu hn
gin tng (hm lng dextrin t)
ngt cao hn so vi DE thp v trung bnh
Loi ny ph hp vi cc sn phm cn ph lp
nguyn liu lng
II.4 MCH NHA
(sir maltose)
L sn phm thy phn tinh bt bng enzym | -
amilaza.
Nguyn liu chnh trong sn xut ko
Cht chng hi ng
Thnh phn
- Mantoza: 80%
- Dextrin v glucoza: 20%
Mch nha vai tr trong sn xut ko
Dng thay th mt tinh bt
Ko sn xut t mch nha
- cht lng tt
- ko khng hi ng
- ngt m bo
- dn
- khng dnh rng
- thc hin qu trnh nu d (dung dch t dextrin)
- thi gian bo qun di
Mch nha-tiu chun k thut
Tiu chun k thut
- Bx : 80 %
- hm lng maltoza : 80 % (Bx)
- khng c cc tp cht khng tan.
Tiu chun cm quan :
- mu vng ,
- trong sut.
Cc tnh cht ca sir Glucose lin
quan trong sx ko
nht
m tng i (ERH)
ngt
nht ca sir Glucose dng trong
Bnh ko
nh hng cu trc khi ko
Ngn nga s hi ng
nht cao ngn nga s di chuyn ca
ng
Tng ha tan ng
nht ca sir Glucose
dng trong ko
Viscosity of Glucose Syrups (cps at 38 C)
0
5000
10000
15000
20000
25000
30 35 40 45 50 55 60 65
Dextrose Equivalent
V
i
s
c
o
s
i
t
6
y

(
c
p
s

a
t

3
8

C
)
m tng i cn bng
Equilibrium Relative Humidity(ERH)
ERH l im ti sn phm khng nhn thm
nc cng khng mt nc vo khng kh

ERH l m t theo t l phm trm v theo hot
nc (Aw)

ERH 70% = 0.7 Aw
100
90
80
70
60
50
40
30
20
10
Fondant
Fudge
Jellies
Marshmallow
Grained
Nougat
Caramel
Nougat
Butterscotch
Hard Candy
m tng i cn bng ca
mt s loi ko thng gp
ERH %
Salmonellae Normal
bacteria and
many yeasts Some
moulds
Normal
Molds
Most
moulds
Osmophilic
yeasts
m tng i cn bng dng trong
sn xut Ko
Thi gian bo qun nh hng bi ERH
Thp = hp thu nc, dn n dnh nht
Cao = mt nc v kh
Cng cao DE, cng thp ERH
Gi tr ERH ca mt s loi ko
Candy ERH Candy ERH
Hard Candy < 30 Jellies 60-76
Caramel 45-50 Licorice 57-65
Creams 80-85 Marshmallow 64-72
Fondant 75-80 Turkish Delight 60-70
Fudge 65-75

ngt
Dextrose tinh khit (glucose) c ngt ch
bng 70% sucrose (ti nng 10%)
Hn hp sir Glucose v Maltose c ngt
thm ch nh hn.
ngt ca sir Glucose
dng trong Ko
II.5 NG CHUYN HA
L sn phm qu trnh thy phn ng sacaroza
trong mi trng acid
Thnh phn
- glucoza
- fructoza
C th thay th mt phn hoc ton b mt tinh bt
Sn phm ko trong v t bt
Ko d chy nc (do fructoza ht m mnh)
NGUYN LIU PH
II.6 TRNG
Vai tr
- Gi tr dinh dng
- cht to mu (carotenoids trong lng )
- To nh tng (Lecithin)
- ng t
- To bt (s dng ch yu trong sn xut
bnh)
Dng sn phm trng dng trong sn xut
- Trng p lnh
- Bt trng kh
Thnh phn
% Water Protein Fat CHO
Whole 100 74.6 12.1 11.2 1.2
White 58 88.0 10.1 0.2 0.8
Yolk 31 48.0 16.4 32.9 2.0


Vai tr ca trng-to bt
Mt cht keo l lng: bt c bao
quanh bi lng trng trng
Globulins c kh nng hnh thnh bt
rt ln
Ovomucin n nh bt
Vai tr ca trng- cc yu t nh hng
n to bt
Phng php, thi gian v nhit qu
trnh nh trn
- khi thi gian tng, th tch v n nh lc
u tng sau gim
- n nh t ln nht ti thi im trc khi
th tch ln nht
- nhit phng v nhit lnh
c tnh ca tng loi trng
- t l lng trng
- ch bo qun
Vai tr ca trng- cc yu t nh hng
n to bt
pH
acid hoc cc mui acid tng s n nh bt nhng
gim s hnh thnh bt
Nc
gia tng th tch bt nhng gim s n nh ca bt
Cht bo
gim th tch bt
Mui
gim s n nh ca bt, gia tng thi gian nh
trn
Vai tr ca trng- cc yu t nh hng
n to bt
Lng
gim th tch bt
Ph gia
cc cht b mt cc cht n nh c th lm gim
thi gian nh trn v tng th tch bt
ng
- lm chm s hnh thnh bt
- to ra bt n nh
II.7 SA
Vai tr
- tng mi v
- to cu trc mm, xp mn
- tng gi tr dinh dng
Dng sn phm sa dng trong sn sut
- sa c
- sa bt

II.8 GELATIN
Vai tr
- chng hi ng
- gi cho ko mm v n nh
- ko c tnh n hi (nng > 10% to ra ng lc
2 kg/cm
2
)
Tnh cht
- nhit nng chy thp (15 27
o
C)
- nhit ng t thp (8 10
0
C)
- a nc, nu nhit cao + thi gian di gelatin b
phn hy thnh pectin

II.9 CHT BO
Vai tr
- to mi v c trng
- tng gi tr dinh dng
- to cu trc
Cc loi dng trong sn xut
- B
- Du da
- Du cacao
- Shortening
II.10 THUC N
Vai tr
- to cu trc bnh (xp)
- tng tnh do cho ko
Cc loi thng s dng
- Natri bicacbonat (NaHCO
3
)
2NaHCO
3
Na
2
CO
3
+ NH
3|
+ H
2
O
- Amoni bicacbobat (NH
4
HCO
3
)
(NH
4
)HCO
3
2NH
3
+ CO
2|
+ H
2
O


To bt kh trong sn xut ko
C ch
- sc kh
- ha cht
- thao tc (n, lt)
Yu t k thut
- kch thc v s phn b ca bt
- tnh cht hnh thnh bt ca dung dch (ng,
mt tinh bt v cc thnh phn)
To bt kh trong sn xut ko
S n nh ca bt
Hin tng i thiu-oxiha
S pht trin ca vi sinh vt
Hin tng v do lm lnh
II.11 TINH DU
Vai tr
- iu v
- tng tnh hp dn
- a dng ha sn phm
Cc loi thng s dng
- tinh du tng hp
- tinh du t nhin

II.12 PHM MU
Vai tr
- tng tnh hp dn
- a dng ha sn phm
Cc loi mu
- tng hp-nhng khng ging mu t nhin
- tng hp-ging vi mu t nhin
- t nhin-c c t cy v ng vt

Mu
E120 Carmine T nhin
E122 Carmoisine Tng hp
E124 Amarath Tng hp
E127 Erythrosine Tng hp
Mu vng v mu cam
E100 Curcumin T nhin
E101 Riboflavin (vitamin B2) Tng hp, t
nhin
E102 Tartrazine Tng hp
E104 Quinoline Tng hp
Mu xanh ti (green)
E110 Chlorophyll T nhin
E141 Chlorophyll derivative T nhin
E142 Green S Tng hp
Mu nu
E150 Caramel T nhin
II.13 AXIT THC PHM
Vai tr
- iu v
- chuyn ha
- iu chnh s ng t pectin (mt v thch)
- bo qun (acid acetic v sorbic)
Cc loi axit s dng
- Tartaric
- Malic
- Citric
- Sorbic
II.14 MUI
Vai tr
- iu v
- tng bn v tnh ht nc ca gluten
- gim s pht trin ca men (proteolytic enzymes)
Qui cch s dng
- dng t 1 -1,5% so vi bt
II.15 NATRI METABISUNFIT (Na
2
S
2
O
5
)
(Sodium metabisulphite, SMS )
Vai tr
- thay i cht lng gluten
- thay i tnh cht lu bin ca bt
Qui cch s dng
- 0,03/100 n v bt (cho php gim 10%
lng nc b sung vo bt so vi khi khng
c SMS)
III.BNH QUI
(Biscuit; cracker; cookies)
III.1 PHN LOI
Phn loi theo bnh bn sn xut chnh
- theo tn: biscuit; cracker v cookies
- theo phng php nh hnh ca bt v
bnh: bnh ln men; cn; ct; p khun; n;
rt; n kt hp
- theo thnh phn ca thc n vi cht bo
v ng

PHN LOI
Phn loi theo qu trnh sn xut th cp
- bnh kem sandwiched
- bnh ph chocolate
- bnh chocolate c khun
- bnh ph tinh th ng
- bnh c b sung mt

PHN LOI
II.2 BNH QUI v DINH DNG
Dinh dng?
Bnh qui v dinh dng
- thnh phn
- i tng tiu dng
BNH QUI v DINH DNG
Dinh dng cho ngi thng thng (RADs:
Recommended Daily Amounts)
- nng lng (1g protit = 4kcals; 1g cht bo=
9kcals)
- protit
- khong cht
- vitamin
- x
BNH QUI v DINH DNG
Bnh qui cho ngi c phn ng c bit
vi mt s loi nguyn liu
- bt m v nguyn liu tng t
- sa, trng,

BNH QUI v DINH DNG
Bnh qui sn xut cho s la chn
- cho ngi n king
- bnh giu thnh phn vitamin
- bnh cho tr em (khng dng cho tr < 4 thng
tui)
- cho ngi b bnh tiu ng
- bnh theo yu cu tng vng min (Do Thi)
- bnh vi yu cu gim cht bo v ng
III.3 THC N CA
MT S LOI BNH
Bnh qui kem-gin(cream cracker)
THC N CA
MT S LOI BNH
Bnh qui xp (wafer biscuits)
THC N CA
MT S LOI BNH
Bnh c bt nho mm v to hnh bng
phng php rt-n (deposited soft dough)

THC N CA
MT S LOI BNH
Sponge drops biscuits
THC N CA
MT S LOI BNH
Bnh ngt cng v bnh bn ngt
III.4 SN XUT BNH QUI
QUI TRNH V THIT B
X l
nguyn liu
Nho bt
To hnh
Nng Lm ngui ng gi
NNG
TO HNH
NHO BT
LM MT
1.X L NGUYN LiU
ng
kch thc ht ng
Bt m
loi b tp cht
Cht bo
dng rn dng lng (45-50
0
C)
2.NHO BT
Yu cu khi bt nho
- m
- s ng u
- tc cnh khuy ca my nho bt
Yu cu khi bt nho
m bt nho
- phi gluten ht nc v trng n
- phi lm chn bnh khi nng
- phi ph vi phng php to hnh




PP cn,inh c, ct : W = 20 -21%
PP p quay : W = 18 -20%
PP p n : W = 24 -25%
PP rt : W = 26 -27%
Yu cu khi bt nho
Yu t nguyn liu i vi m bt nho
- ng c trong bt
- kch thc ht tinh bt
- loi bt (cht lng gluten)
Yu cu khi bt nho
S ng u ca khi bt nho
- th t nho bt
- nhit nho bt
- thi gian nho bt
Th t nho bt
- ng ha nc, ng, trng, sa
- b sung thuc n
- dch ng ha nho vi bt m
Thi gian nho bt
12 15 pht

Nhit nho bt
- nhit ng ha ng, sa
(60-70
0
C)
- sau ng ha nhit dch ng ha
(40-45
0
C)
- nho bt nhit
(25-30
0
C)
Yu cu khi bt nho
Tc cnh khuy
- nhim v chnh l o trn
- tc nhanh t vn mng gluten
THIT B NHO
LOI TRC NG
LOI TRC NG
LOI TRC NG
LOI TRC NGANG
LOI TRC NGANG
LOI TRC NGANG
3.TO HNH
Phng php p quay
Phng php cn, nh c, ct
Phng php p n v rt
Phng php p quay
m ca bt nho
18 -20%
Cc hnh dng khun
V tr li dao cao
V tr li dao thp
Nguyn l p quay cho bt nho c m cao
Phng php cn, nh c, ct
m ca bt nho
20 -21%
Qu trnh c l
- gluten b ct nh
- bt kh b chia nh

My cn
My cn 4 trc
My nh c
My ct
Phng php p n v rt
m ca bt nho
27 -27%

p n c h thng ct bnh
p n cho loi bnh c nhn
My cn bt ba trc
My to hnh cho loi bnh dai
My to hnh cho loi bnh dai
4. NNG BNH
Mc ch
- to cu trc xp
- gim m (1-4%)
- thay i mu sc b mt
Yu cu m
m thp
- bnh chy
- mu ti
m cao
- bnh khng gin,
- d gy ra ng lc gy,
- bo qun kh
Cc giai on nng
Giai on 1- lm chn bnh
Gia on 2- to v bnh
Giai on 3- lm kh
S thay i ca bnh trong qu trnh nng
Giai
on
2
Giai
on
1
Cc giai on nng- giai on 1
Cc bin i
- tinh bt h ha v chn
- protit bin tnh v chn
- thuc n b phn hy
- khuch tn m
Ch
- nhit bung nng: 200
0
C
- nhit v bnh: 100
0
C
- nhit tm bnh: 75-80
0
C
Cc giai on nng- giai on 2
Cc bin i
- qu trnh dextrin ha to lp v bnh
- qu trnh caramen ha to mu vng cho v bnh
v mi thm
- ng kh + axit amin (Maillard) to mi v cho
sn phm
- qu trnh thot m
Ch
- nhit bung nng: 280
0
C
- nhit v bnh: 180
0
C
- nhit tm bnh: 120-130
0
C
Cc giai on nng- giai on 3
Cc bin i
- khuch tn m
Ch
- nhit bung nng: 160 -180
0
C


5. LM MT-BAO GI
Lm mt
- t n m yu cu
- kt hp phun hng
Bao gi
- yu cu vt liu bao gi
- phng php xp bnh
KO
Ko cng:
- ko cng hoa qu: cam, da, to, nho(khng nhn,
c nhn)
- ko cng tinh du: bc h, hoa hng, hoa qu
- ko cng b: b sa, b da, b cacao
- ko thuc: ko khng sinh (penicilin, biomixin..),
- ko dinh dng ( sinh t A, B, C)
Ko mm:
- ko mm tinh bt: qut, nho, vi
- ko mm pectin: qut, chanh, du
- ko mm aga: cam, chanh, da, sa
- ko mm albumin: qut, da
- ko m xng: chui, nho
- ko scla: thun nht, c nhn ( hnh nhn, mt
qu
Ko do:
- ko cao su: bc h, chanh, cam tho
IV. KO CNG
L khi ng trng thi v nh hnh
Thnh phn
- ng
- cht chng kt tinh
- ph gia
IV.1. YU CU K THUT
m 1,8 -2%
ng kh < 15%
Dn, khng dnh rng
Trong sut
Bn trong qu trnh bo qun
IV.2 THC N
ng sacaroza : 100kg 99,9% cht kh
Mt tinh bt : 40kg 80% cht kh
Axit chanh : 0,5kg 97% cht kh
Tinh du chanh : 5ml
IV.3. QUI TRNH SN XUT
Nguyn liu
Ha sir
Nu
Lm ngui
To hnh
Bao gi
Ko u ui Ph gia
Ln
Vut
To hnh
Lm mt
1. Ha sir
Yu cu
- ng ha tan trit
- nng sir cao nht (~80%)
- pH trung tnh
- khng c bt
Ha sir
Th t ha sir
- ha tan ng vi nc (100
0
C, khuy 30 pht)
- cho mt tinh bt v gia nhit (105
0
C)
- chuyn sir sang thng cha (lng v tch cn)
Ha sir-Thit b
2. Nu ko-Mi trng nu
Nhit nu. Thi gian nu Tc chuyn ha
150C - 155C 30 - 35mins 15% - 20%
1. S chuyn ha cao ca Sucrose
2. S i mu hoc to thnh mu nu
Qu trnh ha hc xy ra trong qu trnh nu
-C
12
H
22
O
11
+ H
2
0 nhit C
6
H
12
O
6
+ C
6
H
12
0
6

SUCROSE + WATERACID DEXTROSE + FRUCTOSE
-Bin i mu
-Bc hi nc;
- Caramen ha do nhit cao
iu kin ca qu trnh

Cooking
Methods

Cooking
C

Cooking
Time

Rate of
Inversion

Discharge
Temp C

Wt. Sugar to
Wt glucose
syrup

1. Batch Vacuum 135C-140C 12-15 m 4% - 6% 110C-115C 70/30 - 66.33
2. Coil Vacuum
Discontinuous
140C-145C 1-1.5 m 1 - 0.5 115C-120C 50/50 - 60/40
3. Microfilm 148C-152C 5-6 sec. 0.5 - 0.25 130C-135C 50/50 - 65.35

Nu ko-Yu cu k thut
Trong sut, khng c vt c biu hin ca
s hi ng
Mu sc vng ti
m 1-3 %
Hm lng ng kh Rs = 18 -20%
C do tin hnh ln, vut
Nu ko-thit b
Ni ny c thit
k ch to tng
trong ca ko
sau khi nu ko
tng m theo
phng thc th
cng, gim hm
lng nc trong
ko, tit kim
nhin liu t.
- Quy cch: 50 l
- Sn lng: 200 kg
- Cng sut: 7.5 kw
c im ma:
Thit b uc dng ch yu
ng ha v nu ke.
Thng s k thut:
- in ngun: 380V 10%, 3 pha,
50 Hz.
- p lc ln nht: 0.7 Mpa
- Trng lung ma: 715 kg
Kh nng lm vic: 300 kg/ h
- Trng lng ca tng m: 160 kg
- Lng hi yu cu: 300 kg/h, 0,7 Mpa
- Tng cng sut: 5,5 Kw
- Thi gian nu ca tng m: 35 pht
- Trng lng ca ma: 1500 kg
- Kch thc bn ngoa: 1800 x 1450 x 2350 mm
Ni nu nu ko c ph,
c li co c th iu
chnh tc trnh
vic hn hp b chy
trong khi nu.
3. Lm ngui
Mc ch
- nhit gim t 115
0
C n 85
0
C trnh
hin tng hi ng (tng nht)
Phng php
- lm ngui b mt
Trong qu trnh lm ngui c b sung
- cht mu
- acid
- tinh du
- v ko u ui

4. Ln
Mc ch
- a khi ko v dng nht nh
Yu cu
- nhit khi ko a i ln cn 80 85
0
C




5. Vut v Dp hnh
Mc ch
- nh tit din v tc ph vi
my nh hnh
- to hnh dng vin ko

6. Lm ngui v bao gi
Ko phi c lm ngui n nhit thng trc
khi vo bao gi
Bao gi
- la chn ko trc khi bao gi
- yu cu vt liu bao gi
- phng php: th cng v my

IV.4 HIN TNG XY RA TRONG QU
TRNH BO QUN
Ko ht m
Ko hi ng
- hi ng cng bc
- hi ng t nhin
Ko b bin cht do VSV
Nguyn nhn
Do hm lng cht a vo
- ng kh
- lng axit b sung
Do thao tc trong qa trnh sn xut
- pH ca sir
- nhit nu
- thi gian nu
- nc b sung
- thi gian ln cn, lm ngui di ko ht m
Do kh hu
V. KO MM
Loi ko mm, xp, c tnh n hi, cha nhiu
nc
Thnh phn ko
- keo a nc (gelatin, agar, pectin)
- ng
- mt tinh bt
- sa,c ph,..
- hng liu
KEO-ngun gc v s dng
Loi keo Ngun gc S dng
Glelatin Protein ng vt, c
trch ra t xng v da
Khng un si, b
sung v sir m
Agar Tch t cc loi to bin Sn xut ko do
trung tnh. Yu trong
mi trng si v acid
Gm (gum
arabic)
Dch chit t cy Dng sn xut ko
gm cng, dai v dy
Tinh bt v
bin tnh
ca tinh bt
T ht v cc loi c Dng thay th mt
phn gum v gelatin
Pectin T b tri cy, c bit t
ging cam, qut v to
Dng nhiu trong ko
do tri cy
V.1 YU CU K THUT
Sn phm
- hnh dng hon chnh, u
- b mt kh, khng dnh, khng c vt nt
- mu sc c trng
- trng thi mm, mn v ng nht
- mi v c trng
Ch tiu ha l
- m 6-8%
- hm lng ng kh < 25%
Ch tiu v VSV, kim loi nng
IV.2 THC N
ng Sucarosa 100kg 99,9% cht kh
Mt tinh bt 85kg 80% cht kh
Sa bt 16kg 95% cht kh
Shortening 16kg 98% cht kh
Gelatin 5kg 90% cht kh
Tinh du 10ml
V.3 QUI TRNH
Ko mm
Ko do
ng; mt tinh bt; nc Gelatin B; sa bt
Ngm
Ha tan
Lc
Dch Gelatin
Ha sir
Nu
nh trn
ng ha
Lm ngui
Ko u ui
Hng liu
Qut ko
Cn
Ct
Gi tay
Ln
Vut
Gi my
Ko mm
ng; mt tinh bt; nc Gelatin B; sa bt
Ngm
Ha tan
Lc
Dch Gelatin
Ha sir
Nu
Sc kh
ng ha
X ko
Ko u ui
Hng liu

Ko do
n
nh hnh
1. X l nguyn liu
ng
Mt tinh bt
Nc
Sa bt hoc c ph
B
Gelatin
2. Ha sir
Mc ch
- ha tan hon ton ng
Bin i
- ng chuyn t tinh th sang th
lng
Yu cu k thut ca dch sir
- nhit si ca dch ng ~110
0
C
- cht kh 80 -82%
- hm lng Rs 20 22%
- sir trong sut
Thit b
3. Nu ko
Cc qu trnh xy ra trong nu ko
- bc hi nc
- ng chuyn ha
- caramen ha
Nhit khi ko sau khi nu
110 -115
0
C
Thi gian nu di hn so vi ko cng (5-10
pht)
m ko sau nu (1-6%)
4. ng ha
ng ha nguyn liu ph
- tin hnh nhit thp
- ch c bin i c hc
- sau ng ha hn hp phi ng nht
ng ha nguyn liu chnh
- sau ng ha dung dch c dn
- th tch khi ko n ra
- khi ko mm, n hi v c nhiu l hng
Cc bc ng ha nguyn liu chnh
- dch gelatin + ko sau nu
- b sung tip nguyn liu ph
- cui cng cho ko sau nu cn li +
tinh du
5. Lm ngui
Gim nhit t c do tt
nht
B sung thm ko u ui
Khi ko c nhiu l hng, xp chia
khi ko thnh nhiu phn d lm
ngui
6. Qut ko
Mc ch
- lm cho mu sc ko sng hn
- thay i trng thi ko (do hp thu kh)
- ko t b dnh hn


S cht lng ca Ko
THC N v QUY TRNH
CA MT S LOI KO KHC
KO DO TINH BT
(Starch jellies)
Thc n cho ni nu h (Open Pan Boiling)
- ng 22,6 kg
- Glucose 42 DE 28 kg
- Dch tinh bt 7,25 kg
- ng kh 5,4 kg
- Nc 56,7 kg
- Acid Citric 14 g
- Mi v mu theo yu cu

Qu trnh thc hin
- ha tan ng, mch tinh bt, ng
kh v nc em i nu
- chun b dch tinh bt ( nhit
thp)
- trn hai loi trn v nu n Bx = 76
78%

KO DO Agar
Thc n
- ng 25lb
- Dch glucose (42DE) 20lb
- Agar 1 lb
- Nc 40 lb
- Natri citrate 5 oz
- acid Citric 3 oz ha tan trong 3 oz nc
- tinh du 20 ml
- mu theo yu cu
Qu trnh
- ngm agar trong nc 2-4h
- b sung natri citrate vo v nu si, duy tr nhit
ny trong vng t 5-10 pht agar chuyn
thnh dch
- b sung ng khi ha tan sir glucose. un si
n 107
0
C
- rt sang mt thng khc, lm ngui n 75
0
C v
vt bt
- trn vi cc acid, du, cht mu

KO GM (gums)
Thc n ko gm cng (hard gums)
- Gum arabic 12,7kg
- Nc 11,3 kg
- ng 6,8 kg
- Sir Glucose 1,8 kg
- Nc 2,26 kg
- Glycerol 0,45 kg (bo v hin
tng qu kh khi bo qun phng nng)
Giai on 1
Giai on 2
Qui trnh
- Giai on 1: ha tan gum v loi b cc
tp cht
- Giai on 2: ha tan v un si n 124
0
C

Thc n ko gm mm v pectin
- ng 4,1 kg
- Glucose 4,1 kg
- Nc tri cy c c 3,1 kg
- Nc (ph thuc vo nng
nc tri cy)
- Gm
- Nc
- Gelatin
Ha tan v un
si ti 121
0
C
KO NOUGAT
Thc n v qui trnh
Bc 1:
- Lng trng trng 0,25 lb
- Nc 3 lb
- Bt ng 5 lb
Ha tan trng trong nc, b sung bt ng. o
trn vi tc nhanh
Bc 2:
- ng 13 lb
- Sir Glucose 20 lb
- Nc 4 lb
Ha tan ng trong nc. B sung
Sir. Nu si n 127
0
C. Cho vo mt
thng cha nh c gia nhit, nh trn
vi tc chm
Bc 3:
- Bt cacao (10% cht bo) 2 lb
- Bt Malt 2 lb
- Bt sa gy 2 lb
- Bt ng 1,5 lb
Trn u hn hp bt trn, sau khuy trn
vi hn hp c bc 1 v 2
KO DO MARSHMALLOW
MARSHMALLOW -Thc n v qui trnh
Phn 1
- Gelatin 340g
- Nc 1,58kg
- Lng trng trng 113g
- Nc 0,68kg
Phn 2
- ng 6,35kg
- sir glucose 2,72kg
- nc 2,26kg
Phn 3
- ng kh 2,7kg
Phn 4: cht to mi v (theo yu cu)
Ngm v ha tan bng nc nng
Ngm, ha tan bng nc nng
v trn vi phn 2
Gia nhit ha tan, sau un si
n nhit 112
0
C
B sung vo phn 2
Lm mt hn hp sir (2) v (3) n nhit
71
0
C (160
o
F)
Tip n trn vi phn (1) v nh trn (qut)
n t trng (theo yu cu) 0,4 0,5
Rt vo khun (4-6% m) nhit 49
0
C
cho n kh trong vng t 16-24h (nhit
khng kh 27
0
C)
VI. SOCOLA
Theo quan im cu trc
- socola ging ko do
- pha lng l b cacao (35% m/m)
- pha rn l ng (50% m/m)
Gi tr dinh dng
Thc phm Nng lng (kcal/100g)
Tht 152
C 101
Bnh m 226
Sa 70
Trng 150
Socola 540
Nguyn liu
THNH PHN CHNH TRONG BT
CACAO
Thnh phn Ht cacao Bt cacao Socola
Nc 5 5.6 -
Protein 11,5 19,8 5
Cht bo 54 24,5 32
Carbohydrat 17,5 43,6 51
Cht khong 2,6 6,5 0,6
Theobromin 1,2 2,3 -
QUI TRNH SN XUT

1. Phi trn
Nguyn liu Socola sa
(%)
Socola
en (%)
Bt cacao 10 12
Sa bt tch b 20 -
ng bt 40 58
Cht bo 30 30
Lexithin 0,4 0,4
Ph gia khc - -
2. Nghin
Nghin nh kch thc ht ng, cacao (< 30m)
Tin hnh nghin bng my nghin trc
Mc nghin vi cc chng loi ko socola nh
sau (kch thc ht) :
- socola trng ming khng n s 30m
- socola cao cp > 96% ht s 30 m
- socola bnh thng khng n > 92% ht s 30m
- socola bnh thng c n > 90% ht s 30m
Bt cacao
3. Hon thin
Qu trnh nghin tip tc cho hoa cng
To mi v cu trc hon thin cho sn phm
Nhit trong thit b
- socola en 55 -60
0
C
- socola sa 45 -50
0
C
B chuyn thnh nh tng mn cha ng, sa

Cc bin i trong qu trnh
Nc gim t 1,6% xung 0,6%-0,8%
Bay hi mt phn axit
- 30% axit axetic
- 50% aldehyt
Hnh thnh cc axit amin t do
Mi v c trng

4. iu ha nhit
Qu trnh cc tinh th hnh thnh n
nh
Qu trnh nhit v thi gian
Qu trnh c th th tin hnh gin
on hoc lin tc
Nhit khi socola
- Gim t 45
0
C n ~32
0
C

Ti sao 32
o
C?
I
sub-o
17.3
o
C
II
o
23.3
o
C
III
|'
2
25.5
o
C
IV
|'
1
27.3
o
C
V
|
33.8
o
C
VI
|
36.3
o
C
time
32
o
C
27
o
C
30-32
o
C
t
e
m
p
e
r
a
t
u
r
e

- lm tan chy cc tinh th cht bo
- lm ngui ti ~32
0
C
- hnh thnh tinh th bn vng v
khng bn vng
- lm tan chy dng tinh th khng bn
vng

Cc giai on ca qu trnh n nhit (tempering)
Thit b n nhit 3 khoang
5. To hnh
Nhit rt khun
- i vi du cacao 30
0
C
- cht bo thay th 45
0
C
t khun ln bng ti rung
- dn cht khun
- bt kh trong khi ko y ra ngoi lm
cho b mt bng, nhn
Sau khi rt phi lm lnh nhanh
nhit 5-8
0
C

New product creaction
Weights
US System Metric System
1 oz. 30 g.
16 oz. or 1 lb. 450 g.
2.2 lbs 1000 g.=1 kilogram (kg.)
2000 lbs = 1 ton 900 kg