Carbonation Process in Sugar Refinery
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Added on 2020-05-16
Carbonation Process in Sugar Refinery
Added on 2020-05-16
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Descriptive Questions1.Calcium carbonate is useful in removing organic impurities like gums, amino acids and some colour components from sugar syrup. Through the carbonation process an optimum sugar quality is derived. The calcium carbonate is also responsible for giving an opaque look to boiled sugar pieces [ CITATION JAW98 \l 2057 ].2.Copper pans are preferred for cooking sugar since copper conducts heat evenly. This is crucial when sugar is boiling down. Should a pan have hot spots it will trigger crystallization and ruin the batch. This way the use of copper is essential in especially in gas sugar stoves where heating may be very uneven. In addition, copper responds very fast to temperature fluctuations therefore give room for the cook to manage the temperature efficiently throughout the cooking [ CITATION Tib91 \l 2057 ].Adding acid during the casting process prevents the caramel from crystallizing. The acid hydrolyzes sucrose molecules to form glucose and fructose as the sugar heats. This mixture of the monosaccharides with water is less crystalline. Acid is needed to obtain a good conversion before vaporizing the sugar.3.The major consideration is the assembly style, this could be either round, square and other specialty shapes. In addition, it can entail several fillings.Also, they should consider color schemes of cakes, fillings, decoration as well as icingissues.4.Inverted sugar is the most preferable to making syrup for sugar works. Products made from it retain more moisture and are minimally affected by the crystallization issue[ CITATION Rya18 \l 2057 ].The make the tartaric acid solution used in the sugar works. An equal weight of creamof tartar and water I used. The water is boiled its afterward removed from the heat andthe cream of tartar added. It is then left to cool [ CITATION CMA04 \l 2057 ]. 5.The main equipment used for sugar pulling is the sugar pulling machine. The machineis made from heavy-duty cast steel. It is composed of three arms one stationary and the other two revolving around it.The two dehumidifying agents useful in storing sugar chow pieces are micronizing mills and silica packets.6.a.The sugar is stored in an airtight condition. It should not be refrigerated as this might cause condensing issues.
Descriptive Questionsb.When storing pulled sugar use things like silica packets which can absorb moisture, the packets come accompanied by leather purses and shoes. The cakes are placed in an airtight container with the silica.c.The pulled sugar should be stored in an ar5ea with a dehumidifying agent enclosed with it. This keeps ways water vapor issues [ CITATION Wil13 \l 2057 ].7.Some of the common recipes applied in making sugar for pulling and blowing are pulled sugar, span sugar as well as blown sugar.8.Sugar is very delicate hence the preparation of the sugar syrup needs to consider somekey issues like; temperature, the tools used should be efficient thermal conductors as any temperature variations during heating will cause crystallization. Another issue of concern is impurities. The equipment used to be clean so that they don’t add impurities as this may cause crystallization. Finally, the crystallization of sugar shouldbe considered. The individual should very knowledgeable about the causes and keenlytake measures to prevent it [ CITATION Lin17 \l 2057 ]. 9.The patterns which support sugar pulling are Pulled sugar ribbons; this is made by pulling sugar into thin and long glossy-like ribbon. These designs can further be worked to beautiful formats like curls and bows.Spun sugar, through sugar spinning you can create thin but delicate strands of sugar that are joined to form beautiful caramel netting.Blown sugar, is like glass blowing but allows the creation of beautiful spheres and globes which can further be shaped to form assorted designs [ CITATION Hoc09 \l 2057 ].10.To do sugar casting the following are some of the equipment that you will need; A natural bristle pastry brush contained in a glass of warm water. Pastry brushes makethe jib fast and easy. For quality work you need a pastry brush that can hold the basting liquid and conduct the task with no hairs, strands of fibres falling out of it intothe sugar work. For this the natural fibre brand i.e., the recommended brand.A candy thermometer in most cases its better to use digital but you can also use the glass one provided accuracy is guaranteed. The thermometer is useful in measuring the temperature and so gauge the sugar solution cooking stage. They are also
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