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FACTORY TECHNOLOGIES AT HOME - SIMPLE RECIPES
Cooler production. Simple recipes and tips
Directory / Factory technology at home - simple recipes When sugar is carefully heated to 160-180 °C, caramel is formed, colored brown. With further heating, complete charring of the sugar may occur. Preparation cooler requires a certain skill, since only experience can determine when to stop heating, how much alkali to add, etc. The cooler serves to tint beer, spirits, syrups, soft drinks and various food products. The cooler dissolves in alcohol of various strengths, and it should not give turbidity in a cold solution. So, for example, the genus 75% cooler means a product that does not give haze in cold 75 ° alcohol, but gives haze in stronger alcohol. It should be noted that the composition and quality of the starting material play an important role in the preparation of good grades of cooler. This is especially important when preparing a cooler from starch sugar. Sugar must be free from impurities (gypsum, etc.). As for the presence of dextrins in sugar, a certain amount of them is useful, since dextrins prevent sugar from decomposing into humic substances at high temperatures. A similar role is played by glycerin, which is added to beet sugar when cured from the last cooler. Refined Rum Cooler (90%) 25 kg of refined sugar is moistened with water, placed in a large copper cauldron and carefully heated until the refined sugar dissolves. Add 3 kg of glycerin (30 °Be) to the boiling liquid and continue to boil until the mass begins to turn yellow. Next, add another 3 kg of glycerin of the same strength, continue to boil and introduce in small portions a solution of 250 g of sodium acetate salt (aqueous) in a small amount of water. As most of the water evaporates, the mass begins to darken and a pungent-smelling vapor is released. The end of the process is determined by the breakdown of the cooler. A small amount of cooler is spread onto a white porcelain plate and compared with a good quality sample of 90% cooler. It is also necessary to test the sample for solubility in alcohol (without the formation of turbidity). As soon as the test shows that the cooler is ready, carefully add hot water to the boiler to obtain a solution with a strength of about 38 ° Be (at ordinary temperature). With the specified amount of starting products, you need to add approximately 1 liter to 11 liters of water. beer cooler This kind of cooler should completely dissolve in beer both during the brewing of the latter and in the finished product, and during storage of beer it should not give haze at low temperatures. For a beer cooler, starch sugar (grape sugar) is used. The work is carried out as follows. 18-20 kg of starch sugar are loaded into a cauldron, into which a small amount of water is first poured. The mass is heated until most of the water has evaporated, which is recognized by the slight browning of the liquid mass. Then 60-80 g of finely ground ammonium carbonate salt (ammonium carbonate) is added in small portions. The addition must be carried out carefully, since the gases released can throw all the sugar out of the boiler. The mass is stirred and heated until a test on a splinter shows a tar-like consistency. If caramelization has occurred to a sufficient extent, then when the splinter with a cooler is lowered into cold water, the mass should be a brittle, breakable substance and not be sticky. Then hot water is added with constant stirring to obtain a mass with a hot density of 36 °Be. The resulting cooler is filtered through a bronze mesh. In large industries, filter presses are used for filtration. In some cases, to free the cooler from coal particles and impurities, the cooler is diluted with water to 12-15 °Be and left to settle; in flat vessels, and sedimentation of the smallest particles of coal occurs. Next, the settled liquid is poured and boiled in a vacuum to the desired consistency. Rum cooler (made from starch sugar) 20 kg of starch sugar is moistened with water and heated in a boiler over bare heat until the release of water vapor stops, i.e., until the sugar begins to darken. Then add in small portions 250 g of crystalline soda dissolved in 500 g of hot water and continue heating at lower heat. Heating is continued until a sample taken on a wooden stick, when quickly immersed in cold water, gives a transparent glassy mass. When examining a sample of 75% of the cooler against the light, it should have a dark cherry color; at 80%, it should be somewhat lighter. Then hot water is added to obtain a cooler with a density of 35-36 °Be and filtered through a sieve. A good rum cooler should not contain coal particles. The finished cooler should have a density of about 40 °Be at normal temperatures. Solid cooler This type of cooler has recently been used in the development of the best varieties of coffee surrogates. The course of work is the same as in the previous case. The difference lies in the fact that they dispense with the addition of water and the caramelization process is carried on. When the sample taken gives the desired result, the mass is poured into tinned iron sheets with bent edges. The mass is distributed in an even layer of 15-20 mm and allowed to harden. The brittle solid mass obtained after a few hours is ground in a mortar or mill to the desired degree. Cooking of the cooler, especially at the end, must be carried out very carefully, not allowing it to stick to the walls and, mainly, to the bottom of the boiler. Very suitable for brewing cooler are copper boilers with a soldered cast-iron bottom. A well-prepared cooler has a bitter taste, dissolves completely in hot water, and contains only traces of charcoal particles. Cooler without alkalis It is possible to prepare a cooler without the addition of carbonic alkalis or other similar substances. In this case, it is hardly possible to obtain a product having a good coloring power. Work to obtain a cooler without the use of the above substances is as follows. 2,5 kg of finely ground sugar is passed through a fine double sieve of hair or copper and placed in a cauldron, which is put on moderate heat. Sugar is stirred continuously with a wooden spoon until a molten mass is obtained. This mass is kept on fire until it turns brown and begins to boil. Then the boiler is removed from the fire and 2 liters of water are added, mixed and put on fire again until completely dissolved. Then the boiler is removed from the fire, the cooler is cooled and bottles are filled with it already cold, corked and stored in a cold place. Author: Korolev V.A.
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