rihmond scrie:de ce transformata in sirop
de nicusor scrie:..... as vrea sa transform apifonda in sirop deoarece s-a c-am intarit ,fiind tare albinele nu o mai consuma ( pecizand faptul ca a ramas cateva kilograme de anul trecut ) si as vrea sa o folosesc c-a sirop de stimulare de cum se incalzeste vremea .Astept idei si sfaturi de e bine sau nu ce vreau sa fac .
Multumesc anticipat si doresc tuturor apicultorilor un an plin de miere .
Invertase for confectionary
Usually INVERTASE is used for the production of soft or fondant type chocolate filled praline, or other confectionary fillings, masses. The product meets the specification of a food grade enzyme, such as recommended by FAO/ WHO and by FCC.
APPLICATION AND PROPERTIES:
Sucrose containing solutions and pastes used in the production of confectionery tend to crystallisation of sucrose during storage. This change of mouth-feel is undesired and is avoided by the enzymatic hydrolysis with INVERTASE. INVERTASE is employed in a fondant mix, the hydrolysis proceeds slowly, requiring a period of time to reach completion. This delay in action allows fondant to be poured into powder trays, while it is still sufficiently stiff to withstand the chocolate glazing process. During the subsequent storage at room temperature the centre will gradually become soft or fluid, because the hydrolysis product fructose inhibits crystallisation. Also in the production of marzipan and persipan, INVERTASE is added to the almond/sucrose mass and thus will inhibit the
development of a sandy mouth-feel during storage.
Higher dose rates will reduce the reaction time. pH optimum is 4,0-5,0 and whole working range 3,5 to 5,5. Temperature optimum is between 50-60˚C.Temperatures above 65°C inactivate INVERTASE rapidly. INVERTASE should be added only after cooling of fondant to below 60 - 65°C.
APPLICATION - FONDANT
In order to achieve the optimum effect or to determine the optimum dose rate, the following:
1. The better the pH of the fondant to be treated coincides with the pH optimum of INVERTASE, the lower the dose rate can be.
2. INVERTASE has its optimum at 60°C. It will continue its action during the storage
3. For the action of its enzymatic activity, INVERTASE like any other enzyme requires water. Some part of the water (appr. 5% based on sucrose) is required for the
4. It is important that INVERTASE is evenly mixed with the sucrose containing mass, the fondant. This is best accomplished by making a premix of 1 - 2 % of the fondant withINVERTASE and then evenly distributing the small quantity in the bulk.
5. INVERTASE should not be used where fondants contain more than 20 % of ethanol.
6.INVERTASE can be used for the production of cookies, desserts and cake premixes,i.e. in those cases, where a problem is caused by a sandy mouth-feel. In those cases INVERTASE must be given enough time and the right temperature to act on sucrose.
The flow properties of fondant, chocolate and candy fillings are largely determined by the solid/liquid phase ratio. The higher the ratio, the more viscous and stiff the system will be. By using INVERTASE, this ratio is changed; solubilised sucrose is inverted, thereby bringing crystalline sucrose in solution. If INVERTASE is added to fondant, it will soften during storage. The speed of softening is influenced by the dose rate of INVERTASE
The dose rate for 100 kg fondant or marzipan is given below:
The optimum dose rate should best be tested in trials. Usually INVERTASE is the preferred product for confectionery application.
INVERTASE is yellowish - almost water clear solution.
STORAGE: If stored below +10°C INVERTASE maintain the declared activity for at least 24 months.
SAFETY HANDLING: All enzymes are HARMFUL.
Enzymes may cause sensitisation by inhalation. Do not breathe dust. Do not breathe spray. In case of contact with eyes, rinse immediately with plenty of water and seek
The recommendations and data contained in this publication are correct to the best of our knowledge. Since the use of this material is beyond our control, we disclaim all liability that may result from use of the product.
balasaedy scrie:buna ziua! cu toate ca sa tot scris pe forum despre invertirea zaharulu, si cu riscul de a deveni penibil vreau sa va intreb pentru ca nu imi dau seama cum il fac 4/1 ( am mai invertit in toamna dar l am facut 2/1 pt completare unde am adaugat 1,5 litri apa,acum vreau sa folosesc siropul pentru turte proteice pentru ca nu am miere) multumesc!
balasaedy scrie:adica dupa ce invertesc strict dupa reteta, 5kg cu 100ml solutie 5 la suta sare de lamaie,la sfarsit mai adaug 250 ml apa si iese 4/1?din aceasta cantitate invertita cati litri de sirop ies?sau mai simplu din cata cantitate imi ies 4kg de sirop?
balasaedy scrie:scuze dar mie nu mi a intrat in cap decat cum fac sirop 2/1 si 1/1.multumesc!