The process of making a dessert in an industrial environment can be quite an interesting and exciting endeavor, which requires exchanging knowledge of artistic cuisine with technology.
From adding passion fruit puree as flavor to using equipment in making and packaging the desserts, the industrial method ensures that the dessert batches are produced of the best quality, as well as averting wastage through inapt packing.
Let’s have a look at the process of producing dessert at industrial level and much more about them….
Ingredients Used in Dessert Production
Some of the key ingredients for the industrial production of desserts include sweeteners, vanilla, and fruit puree, like passion fruit puree. Are you thinking about what is passion fruit puree and how it works in desert production? Puree is well-known for its intense, mouth-watering taste and heady aroma. It is also utilized extensively to give a dash of exotic touch to desserts.
Industrial dessert production involves meticulous consideration of factors such as the firmness of fruit purees, sugar syrups, and other ingredients, as well as their shelf-life and taste. They can be incorporated in various forms, including gel or sauce, or used as a flavor enhancer in cakes, pastries, or frozen items.
6 Crucial Steps to Make Industrial Dessert
1. Ingredient Preparation – The first aspect of producing industrial desserts relates to the preparation of ingredients. This involves the acquisition of raw materials, including flour, sugar, eggs, and other ingredients, and their management and quantification.
Pre-measurement and formulation are also done in large quantities so as to reduce the time it takes to perform the same. Proper measures to prepare high-quality and uniform ingredients are essential to balance the taste and texture of the final product.
2. Mixing and Blending – Once the ingredients are prepared, they are blended and mixed using mechanical mixers designed for industrial use. These mixers, which are purposefully large to accommodate large amounts of ingredients, ensure that everything is evenly mixed.
For example, doughs and batters have to be blended to the right texture. Emulsifiers, which are used, allow for the easy incorporation of fat and liquids, thereby ensuring the desired consistency and texture in the final product.
3. Forming and Shaping – The mixed batter or dough is then taken to the forming and shaping machines. This step includes pouring batters into forms, extruding doughs to a desired shape, or placing mixtures on the baking trays.
There are specifically focused machines available for forming different types of desserts, such as cookies, cakes, pastries, and confectionery.
4. Baking and Cooking – Baking is among the most essential processes in the production of desserts. Industrial ovens are used mainly in baking products at specific temperatures and for a specific period.
Depending on the requirement, these ovens may come with some sophisticated controls to allow even heating of big batches of food products. In baked products such as cakes and cookies, it is vital to cook under controlled heat and conditions to attain the right texture and taste.
5. Cooling and Setting – Cakes, pastries, and other baked products require cooling and setting before they are packed and sold.
Non-volatile industrial cooling systems like blast chillers help in the rapid cooling of baked products to avoid food spoilage, thereby enhancing product quality. For desserts such as mousses or custards, this stage entails the dessert being allowed to reach the required stiffness.
6. Packaging and Quality Control – The last phase of industrial dessert manufacturing is the packaging process alongside rigorous quality control measures.
Final products like sweets are packed through the use of automated packaging to ease handling, ensure cleanliness, and enhance the quality of the end product. Regularity control tests are done on the product at different stages of production to satisfy the laid taste, texture, and appearance standards.
5 Must-Have Machinery for Large Production of Desserts
- Industrial Mixers – Ideally used for large-scale mixing of batters, doughs, and fillings.
- Forming Machines – Help in shaping and molding the desserts into their final, desired forms.
- Baking Ovens – Come in high capacity to provide consistent baking temperatures.
- Cooling Systems – Equipment such as blast chillers works best to cool desserts rapidly and evenly.
- Packaging Machines – With automated systems, they handle the packaging of finished products efficiently.
