Job Description. Selection of candy shells from starch after curing. Giving of the cleared cases of sweets to scales. Removing sweets from the conveyor. Monitoring the position of the trays at the entrance to the chambers on a flow-mechanized line with an accelerated hold. Conducting the process of molding by the method of jigging marzipan, cream and other sweets by hand from ready-made masses. Warming up, kneading fondant, praline, marzipan masses and creams. Adding flavoring, coloring and flavoring substances. Filling syringe bags with candy mass, draft-forming products, coloring them.
Must know: rules and practices individual works in the process of making sweets in the required volume.
§ 25. Candy maker of the 2nd category
Job Description. Managing the manufacturing process various kinds sweets and national sweets in a semi-mechanized way or manually under the guidance of a more highly qualified candy maker. Syrup brewing, replication, cooling, churning, heating, aromatization. Casting into starch and jigging of candy masses manually or semi-mechanized. Sifting starch. Stamping in starch cells for casting. Cleaning of candy cases from starch by machines or manually. Distribution of cases of sweets in a brook self-layout. Smear conveyor maintenance. Loading feeders of the spreading conveyor with candy mass. Adjustment of thickness of a layer of candy masses. Turning of candy layers, supply of cooled layers to curing and cutting machines. Monitoring the technical condition and operation of the conveyor. Pressing candy bars on extrusion presses or other forming units. Loading funnels of presses with candy mass. Start and stop of presses, regulation of their work. Ensuring the timely supply and supervision of machine cutting of loaf strips or strands into candies of the established shape. Depositing and sprinkling of dome-shaped sweets with cocoa powder and wafer grits on continuous production lines under the guidance of a more highly qualified candy manufacturer. Rolling truffles, southern walnuts in pans and other devices. Loading the boilers with candy shells, dousing the shells with cocoa mass and sprinkling with cocoa powder during the rotation of the boiler. Control of uniform distribution of cocoa mass, unloading and sifting sweets. Selection of non-standard sweets. Prevention of malfunctions in the operation of serviced equipment.
Must know: technology of semi-mechanized or manual preparation of various types of sweets and their semi-finished products, national sweets; requirements for the quality of candy masses; rules and techniques for loading the conveyor, smearing or applying layers of various candy masses, ways to control the thickness of the layers; technical requirements and methods of running truffles; rules for the operation and maintenance of coating boilers; technology for the preparation of candy bars; the principle of operation and operating rules of the extrusion press.
§ 26. Candy maker of the 3rd category
Job Description. Managing the process of manufacturing single-layer candy and candy-wafer layers on a smear conveyor. Boiling, cooling and churning various syrups. Tempering, stirring and aromatization of candy masses. Preparation of candy-wafer and single-layer candy layers, their cooling (curing) and feeding for cutting. Supervision and regulation of the operation of cooking equipment, whipping machines, spreading conveyor, cutting machines. Managing the process of manual production of various types of sweets, incl. such as "Prunes in chocolate", and national sweets. Regulation of the operation of the candy molding machine, control of the filling of the hopper, the temperature of the candy mass in the hopper, the operation of the casting head and the formation of candy bodies, the operation of the starch feed mechanism. Monitoring the technical condition of the casting machine, troubleshooting in its operation. Depositing and sprinkling dome-shaped sweets with cocoa powder and wafer grits on continuous production lines.
Must know: manufacturing technology of single-layer, wafer sweets; organoleptic methods for assessing the quality of raw materials used, semi-finished products; device and rules for the operation of the smear conveyor, cutting machines, candy-casting machines; methods of regulation of serviced mechanisms; requirements for the quality of candy masses.
§ 27. Candy maker of the 4th category
Job Description. Managing the process of manufacturing various types of sweets and national sweets in a semi-mechanized way. Preparation, quality control, determination of the readiness of candy masses. Preparation of fillings, glazes. Candy molding. Glazing and artistic decoration of sweets. Casting candy cases on a casting machine. Preparation of candy masses according to a given recipe, preparing them for casting and feeding into the hopper. Adjustment of the casting head. Control of the preparation and correct filling of trays with starch, the quality of punching cells. Observation of the process of curing candy cases. Managing the production process on the conveyor of multi-layer sweets and whipped candies of the "Soufflé" type. Preparation of candy mass according to a given recipe, tempering, churning, mixing with other components. Sequential application on the conveyor belt and distribution of individual layers. Smoothing and cutting candy layers. Managing the process of making sweets such as truffles. Whipping the mass, checking its quality. Molding of truffles by machines or by hand. Loading truffles into a pan, coating them with chocolate icing, rolling in cocoa powder mixed with powdered sugar. Unloading truffles from the pan, separating excess cocoa powder. Weighing finished truffles. Performing work on the preparation of semi-finished products, blanks, finishing materials for the manufacture of sweets included in the "chocolate", "theatrical" and other sets.
Must know: technology for the preparation and formulation of candy masses for the preparation of sweets and the production of various types of sweets and national sweets in a semi-mechanized way; techniques for finishing and decorating sweets; production technology on the conveyor of multi-layered and whipped sweets; device, rules for operation and regulation of the operation of cooking equipment, candy-casting machine, conveyor, churning and cutting machines; recipes and technology for the manufacture of truffles, semi-finished products, blanks, finishing materials for the manufacture of sweets included in "chocolate", "theatrical" and other sets.
§ 28. Candy maker of the 5th category
Job Description. Managing the process of making sweets on a molding machine. Compliance with recipes and technological regimes for the preparation of fondant, jelly and other candy masses for molding. Regulation of the processes of casting and curing of candy bodies, cleaning them from starch. Ensuring the interaction of units and mechanisms of the unit, troubleshooting in their work. Monitoring the uniform filling of the trays with starch, the quality of the formation of cells and their filling. Identification and elimination of the causes of deformation of candy cases, malfunctions of serviced equipment during operation. Weight control of candy cases in accordance with the state standard. Managing the process of making sweets on a flow-mechanized line with an accelerated hold. Cooking of candy masses, heating of masses, introduction of components in accordance with the recipe, churning and tempering of masses, casting and accelerated curing of candy bodies. Prevention and elimination of malfunctions and disturbances in the rhythm of operation of the serviced equipment and technological regime. Sampling and analysis of candy masses for moisture. Watching temperature regime in the refrigerator compartment. Managing the process of manufacturing praline and fondant sweets on flow complex-mechanized lines by pressing out. Preparing the candy mass for the molding process, cutting bundles, glazing and wrapping sweets. Watching the progress technological process according to the indications of control and measuring instruments, the results of laboratory tests and the organoleptic method. Managing the process of manufacturing sweets of the "Rillage" type on a production complex-mechanized line. Conducting the process of melting sugar, grinding nuts, preparing candy masses for roasting. Regulation of the process of melting sugar and preparing candy mass according to the indications of instrumentation. Monitoring the technical condition and ensuring uninterrupted and synchronous operation of the serviced equipment of the in-line complex-mechanized line.
Must know: molding technology for casting candies; properties of raw materials and semi-finished products used, requirements for their quality, technology and recipes for the preparation of candy masses; arrangement of the serviced equipment of the in-line complex-mechanized line; rules for regulating the operation of tempering, fondant-making machines, installations for accelerated curing of candy cases; purpose and rules for the use of the applied instrumentation; methods of organoleptic assessment of the quality of finished products.
The foundation of the Krasny Oktyabr confectionery factory has its roots in the late 40s - early 50s. XIX century. In 1846, a Prussian subject, Ferdinand Theodor Einem, arrived in Moscow. On December 6, 1849, the confectioner "had the good fortune to supply" products of his skill to the table of members of the imperial family, and for those products he received the highest approval of the Empress and Grand Duchesses. In 1851, he opened a small shop for the production of sawn sugar and chocolate on the Arbat. By the end of the 60s, the Einem company was already known in the Russian confectionery market, its turnover was growing rapidly and it became necessary to build a large factory. In 1867 a factory opens on Sofiyskaya Embankment, directly opposite the Kremlin. At this time, the factory has only 20 workers. In 1870 a three-story factory for the production of biscuit was built on Bersenevskaya embankment, and since 1889. the territory on Bolotny Island begins to be actively developed. Since 1869 F.T. Einem invites Julius Geis as a partner, who buys out 20% of the company's shares, and after Einem's death in 1876. becomes the owner of the company. By this time, the Einem enterprise had two factories in Moscow: (on Sofiyskaya and Bersenevskaya embankments), a workshop for the production of fruit juices, compotes in Simferopol, and three stores on the central streets of Moscow. Turnover of the enterprise in 1876. already reached 600,000 rubles.
In 1886 Y. Geis creates joint-stock company"Association of steam factory of chocolate, sweets and tea biscuits Einem". The company's turnover increased rapidly and by 1914. reaches 7,800,000 rubles. Total number workers and employees - 2,800 people. All production at factories is equipped according to the most the latest technologies of that time with the most ideal observance of hygiene and cleanliness. Supplying vast Russia with its products, Einem has six elegantly furnished stores that are very popular in the capital and its environs. On the All-Russian Exhibition in 1896 (Nizhny Novgorod) "Einem Partnership" was awarded the State Emblem, and on World Exhibition in Paris in 1900 - two Grand Prix.
In 1913, the "Einem Partnership" was honored to become the supplier of the Court of His Imperial Majesty.
November 15, 1918 the factory was nationalized and named "State Confectionery Factory No. 1". July 13, 1922 general meeting of the labor collective of the factory decided to rename the State Factory No. 1 (formerly Einem) into the Red October factory. From 1922 to May 31, 1934 the factory was under the jurisdiction of the Moscow Economic Council (Moscow Council of the National Economy under the Moscow Regional trade department Mosselprom.
During the years of the Great Patriotic War 50% of the equipment was evacuated to the city of Kuibyshev, more than 500 people volunteered for the front, the factory continued to produce confectionery products even in larger volumes than then in peacetime in the 50s. Production went to the front. At this time, by order of the government, a new chocolate "Guards" was created. Since 1942 pilots began to receive it, and the factory produced Cola chocolate for submarine sailors. Workshop No. 6 was created at the factory to produce products for the front: flame arresters for aircraft, colored smoke bombs for the fleet, porridge concentrates in briquettes. The factory was awarded the Banner of the Committee State Defense as a winner in the socialist competition.
After the war, the reconstruction of the factory begins. Production lines are introduced for the first time. In 1947-49. the caramel shop was automated, in 1951 - 53. - chocolate, candy shops.
Since 1959 the factory is called the Moscow confectionery factory "Red October". In 1961 for the first time in the USSR, complex-mechanized production lines for the production of cast iris were created at the factory. By 1965 40 complex-mechanized production lines for the production of confectionery. production lines, developed by the Krasny Oktyabr factory, were installed on almost all confectionery industries Soviet Union. On these lines, new varieties of sweets, caramel, chocolate were developed and produced.
July 8, 1966 By decree of the Presidium of the Supreme Soviet of the USSR, "Red October" was awarded the highest government award - the Order of Lenin.
Krasny Oktyabr constantly mastered and produced new varieties of products: Red Poppy®, candies Stolichny®, Truffeli®, Yuzhny Nut®, Golden Label® and others. In 1965 the factory began to produce a new milk chocolate "Alenka"®, which later became the most famous brand of the factory. In 1977, the Krasny Oktyabr confectionery factory was transformed into an experimental one. 1996 – Krasny Oktyabr was renamed into JSC Krasny Oktyabr. 2002 - as part of the growing influence of transnational corporations on Russian market, in order to create worthy competition for foreign manufacturers of confectionery products by domestic producers, Krasny Oktyabr OJSC became part of the United Confectioners holding.
The new production site of the Krasny Oktyabr factory was opened on the territory of the Babaevsky Concern in 2007. The transfer was carried out in stages, without stopping production process. The new building of Krasny Oktyabr has equipment for the production of chocolate masses, icing, chocolate, chocolate bars and sweets with various fillings.
Currently, the factory produces more than 240 types of confectionery products under the brands "Alenka"®, "Mishka clumsy"®, "Little Red Riding Hood"® and others.
Which are made from 1 or more candy masses, and have a soft texture. Products that are obtained from 1 candy mass are called simple confectioners.
Candy production equipment
On the equipped line, sweets are produced in the process of mechanized production different kind candy masses, as well as accelerating the standing time of the cast body in the stream, automatic wrapping, weighing. Mechanized dumping and transportation of wrapped sweets, as well as molding the body with casting in starch. This line includes a technological complex, a casting unit with an accelerated holding unit. Glazed unit and automatic wrapping unit are also used. Candy packaging machine.
The production of sweets begins with the fact that syrup and molasses are poured into the supply tank. The constituents for such a formula mixture are pumped using a plunger pump into a continuous mixer. After that, the heated mixture to a certain temperature passes to the filter and is pumped into the column by a pump, where it begins to boil down to a dry matter concentration.
Then the boiled syrup is separated from the secondary steam in a cyclone, and enters the lipstick machine. In this machine, cooling and crystallization takes place, and turns the mass into lipstick. Then the finished lipstick enters a special collection, and goes into the collection with a stirrer. Flavoring and coloring substances are introduced here, heated lipstick to the required temperature is fed into the funnel of a candy-casting machine, where it is poured into special cells.
Finished production the candies are sent to the cabinet, where the lipstick is blown with air, and it begins to harden. After that, the trays with hard shells are sent to the candy molding machine and freed from the shells. Then the sweets are sent to a folding device, and covered with icing. Just after the candy is passing through freezer, glaze completely hardens.
Sweets from the freezer enter the chambers, with parallel rows enter the conveyor, where the required number of sweets in the amount of 20 pieces, are oriented in one row and enter the wrapping machine. After the candies are wrapped, they enter a special bunker using a transverse conveyor, and the boxes are filled, sent finished products into the parcel machine, where the top flap is closed, sealed and labeled. After that, the packages are sent to the expedition.
As for multi-layer sweets, they are made only from confectionery fondants, without glazing the body. Here the production line includes a section for the preparation of raw materials. The production of sweets is carried out on the following equipment: equipment for forming a multilayer layer, pumps, a steam jacket, a mixer. Such sweets are made with nuts, and the prescription amount of ingredients is measured by total weight. Lastly, essence, wine and alcohol are poured. After that, all components are thoroughly mixed for twenty minutes in a special machine. When the mass is completely mixed, the mixer is overturned, and the mass will fall through the pipelines into the receiving funnels.
Candy production technology + video how they do it
Considering the method of preparation and finishing, the production of sweets is divided into 3 groups: non-glazed, which are made from 1 or more candy masses, sprinkled, which are made from masses and covered with waffle, nut crumbs or sprinkled with cocoa powder. The last group is glazed, which are made from masses and covered with chocolate or other icing on top. Separate products that are obtained after molding and go to the glazing or sprinkling coating are called the candy body. Various raw materials are used in the production of sweets and their masses. Depending on the technological production process, the nature of the resulting structure and type, the candy mass is divided into fruit-jelly, pralines, marzipan, cream, roasted types. And also for liquor, dairy, whipped, fondant.
Chocolate production:
Video how to make waffles:
... caramel:
The very scheme for making sweets should depend on the variety and type. But for each type of candy, the following stages of the production process began to be attributed. This includes body molding, packaging, cooking, finishing and glazing. The recipe is calculated taking into account the mass fraction of moisture, total sugar and fat in the raw material, as well as due to the loss of solids by groups, and certain types products.
Job Description. A selection of candy shells from starch after curing. Giving of the cleared cases of sweets to scales. Removing candy from the conveyor. Monitoring the position of the trays at the entrance to the chambers of a flow-mechanized line with an accelerated hold. Conducting the process of molding by the method of jigging the cases of marzipan, cream and other sweets manually from the finished masses. Warming up, kneading fondant, praline, marzipan masses and creams. Addition of flavoring, coloring and flavoring substances. Filling syringe bags with candy mass, draft-forming products, coloring them.
Must know: rules and techniques for performing individual work in the process of making sweets in the required volume.
§ 25. Candy maker of the 2nd category
Job Description. Managing the process of making various types of sweets and national sweets in a semi-mechanized way or manually under the guidance of a higher-skilled candy manufacturer. Cooking syrups, replicating, cooling, churning, heating, flavoring. By casting starch and depositing candy masses manually or semi-mechanized. Starch sieving. Stamping in starch cells for casting. Cleaning candy shells from starch by machine or manually. Distribution of cases of sweets in a brook self-layout. Smear conveyor maintenance. Loading feeders of the spread conveyor with candy mass. Regulation of the thickness of the layer of candy masses. Turning candy layers, supplying cooled layers to the cutting machine. Monitoring the technical condition and operation of the conveyor. Pressing candy bars on extrusion presses or other forming units. Loading funnels of presses with candy mass. Starting and stopping presses, regulation of their work. Ensuring the timely supply and supervision of the machine cutting of long loaf strips or tows into candies of the established shape. Depositing and sprinkling dome-shaped sweets with cocoa powder and wafer grits on continuous production lines under the guidance of a higher-skilled candy manufacturer. Rolling truffles, southern walnuts in pans and other devices. Loading the boilers with candy shells, dousing the shells with cocoa mass and sprinkling with cocoa powder during the rotation of the boiler. Control of uniform distribution of cocoa mass, unloading and sifting sweets. Selection of non-standard sweets. Prevention of malfunctions in the operation of serviced equipment.
Must know: technology of semi-mechanized or manual preparation of various types of sweets and their semi-finished products, national sweets; requirements for the quality of candy masses; rules and methods for loading the conveyor, smearing or applying layers of various candy masses, ways to control the thickness of the layers; technical requirements and methods of running truffles; rules for the operation and maintenance of coating boilers; technology for the preparation of candy bars; operating principle and operating rules of the extrusion press.
§ 26. Candy maker of the 3rd category
Job Description. Managing the process of manufacturing single-layer candy and candy-wafer layers on a spreading conveyor. Boiling, cooling and churning various syrups. Tempering, stirring and aromatization of candy masses. Preparation of candy-wafer and single-layer candy layers, their cooling (curing) and feeding for cutting. Monitoring and regulation of the operation of cooking equipment, whipping machines, spreading conveyor, cutting machines. Managing the process of manufacturing manually various types of sweets, incl. such as "Prunes in chocolate", and national sweets. Regulation of the operation of the candy casting machine, control of the filling of the bunker, the temperature of the candy mass in the hopper, the operation of the casting head and the formation of candy bodies, the operation of the starch supply mechanism. Monitoring the technical condition of the casting machine, eliminating malfunctions in its operation. Jigging and sprinkling dome-shaped sweets with cocoa powder and wafer grits on continuous production lines.
Must know: manufacturing technology of single-layer, wafer sweets; organoleptic methods for assessing the quality of raw materials used, semi-finished products; device and operating rules of the smear conveyor, cutting machines, candy-casting machine; methods of regulation of serviced mechanisms; requirements for the quality of candy masses.
§ 27. Candy maker of the 4th category
Job Description. Managing the process of manufacturing various types of sweets and national sweets in a semi-mechanized way. Preparation, quality control, determination of the readiness of candy masses. Preparing fillings, glazes. Candy molding. Glazing and artistic decoration of sweets. Casting candy cases on a casting machine. Preparation of candy masses according to a given recipe, preparing them for casting and feeding into a loading funnel. Adjustment of the casting head. Control of the preparation and correctness of filling the trays with starch, the quality of punching cells. Monitoring the process of curing candy bodies. Managing the manufacturing process on the conveyor of multilayer sweets and whipped candies of the "Soufflé" type. Preparation of candy mass according to a given recipe, tempering, churning, mixing with other components. Sequential application on the conveyor belt and distribution of individual layers. Smoothing and cutting candy layers. Managing the process of making sweets such as truffles. Whipping the mass, checking its quality. Molding of truffles by machines or by hand. Loading truffles into a pan, coating them with chocolate icing, rolling in cocoa powder mixed with powdered sugar. Unloading the truffles from the pan, separating excess cocoa powder. Weighing the finished truffles. Performing work on the preparation of semi-finished products, blanks, finishing materials for the manufacture of sweets included in "chocolate", "theatrical" and other sets.
Must know: technology for the preparation and formulation of candy masses for the preparation of sweets and the production of various types of sweets and national sweets in a semi-mechanized way; techniques for finishing and decorating sweets; production technology on the conveyor of multi-layer candies; device, rules for the operation and regulation of the operation of cooking equipment, candy-casting machines, conveyors, whipping and cutting machines; recipes and technology for the manufacture of truffles, semi-finished products, blanks, finishing materials for the manufacture of sweets included in "chocolate", "theatrical" and other sets.
§ 28. Candy maker of the 5th category
Job Description. Managing the manufacturing process of candy molding machine. Compliance with recipes and technological regimes for the preparation of fondant, jelly and other candy masses for molding. Regulation of the processes of casting and curing candy bodies, cleaning them from starch. Ensuring the interaction of units and mechanisms of the unit, eliminating malfunctions in their work. Monitoring the uniform filling of trays with starch, the quality of cell formation and their filling. Identification and elimination of the causes of deformation of candy cases, malfunctions of the serviced equipment during operation. Weight control of candy cases in accordance with the state standard. Managing the process of making sweets on a flow-mechanized line with an accelerated hold. Cooking of candy masses, heating of masses, introduction of components in accordance with the recipe, churning and tempering of masses, casting and accelerated curing of candy bodies. Prevention and elimination of malfunctions and disturbances in the rhythm of the serviced equipment and technological regime. Sampling and analysis of candy masses for moisture. Observation of the temperature regime in the refrigerator. Managing the process of manufacturing praline and fondant sweets on flow complex-mechanized lines by pressing out. Preparing the candy mass for the molding process, cutting bundles, glazing and wrapping sweets. Observation of the technological process by the indications of control and measuring devices, the results of laboratory analyzes and the organoleptic method. Conducting the process of making candies of the "Grillage" type on a production complex-mechanized line. Conducting the process of melting sugar, grinding nuts, preparing candy masses for roasting. Regulation of the process of melting sugar and preparing candy mass according to the indications of instrumentation. Monitoring the technical condition and ensuring uninterrupted and synchronous operation of the serviced equipment of the flow complex-mechanized line.
Must know: molding technology for pouring sweets; properties of raw materials and semi-finished products used, requirements for their quality, technology and recipes for the preparation of candy masses; device of the serviced equipment of the in-line complex-mechanized line; rules for regulating the work of tempering, fondant mashing machines, installations for accelerated maturation of candy cases; purpose and rules of use of the applied instrumentation; methods of organoleptic assessment of the quality of finished products.