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HOW IS BON BON DE ARCOR O?

or Bon Bon is the brand with the traded a series of very popular candy known in Argentina. The candy belongs to Arcor.

History:

or Bon Bon began selling in 1984 to expand the range of products from Arcor. According to Guillermo Storni, business manager, was Luis Pagani (Arcor's alma mater), who chose the name for one of the talks in the Argentina Chamber of Advertisers. An estimated 600 million units per year are exported to 80 countries. In the Argentine market is estimated that the consumption or Bon Bon arrives at 5.5 units per capita, although in Chile, where that figure rises to six chocolate per person per year. In the U.S. the brand is marketed as Whisper and was adapted to local tastes: the filling was transformed into pasta or peanut butter but a lot less sweet flavor.

There is also a factory in Mexico and Australia, where it competes with bits of chocolate brands such as Nestle, Cadbury, Kraft, etc.. In Brazil, sold under the name Samba and a length slightly less than the original.

Currently, there are four types of these chocolates, or Bon Bon original, white chocolate, smooth, chocolate and black. On special occasions, they release a limited edition called gold. In Mexico, there is also fifth recently launched flavored coffee variety.

Week sweetly

With or Bon Bon, Arcor and Fito Paez song with which began selling these sweets called "Giving is giving," that was the creation in Argentina of the Week called Sweetness, starting 1 and ends on 7 July of each year and in which, during those seven days, it changes a treat for a kiss. Originally bonobones exchanged a kiss, but has now spread to any candy of any kind. the beginning, or bon bon was only one brand of chocolates, but today we can find a range of sweets as sandwich cookies, chocolate bars, mini snacks and ice cream. The slogan or bon bon is, "Where there is emotion, is or bon bon."

* Source: Wikipedia

The following video is of the "Made in Latin America Discovery Channel, which shows the development or Bon Bon:

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IRRADIATION OF FOOD PROCESSING candied fruit

Food irradiation is a food preservation technique that involves subjecting the product in an intense energy radiation, whose action makes some of its atoms lose one or more electrons and become ions. These ions and other electrons react with other atoms which in turn are transformed into ions. In any case, there is disintegration of the nucleus, so the food is not radioactive. Then mention 3 food irradiation techniques:

gamma ray : radioactive isotopes are used - Cobalt 60 or Cesium - 137. The electromagnetic radiation emitted by radioactive nuclei, composed of gamma photons penetrate into the food. The penetrating power of radiation is determined by the type of food, type of packaging and form and measurement units to be treated.

accelerated electrons: It employs a linear accelerator that generates a beam of electrons that interact with the material being treated. This technique has a much lower penetration power of the previous method.

X-rays: This technique is limited by its slow pace and lower yield, but its penetration is similar to gamma rays.

accepted maximum dose for irradiation of food is 10 kiloGrays (kGy) that do not pose any risk to the consumer.


Advantages:

- Almost does not destroy nutrients.
- Allows storage of products difficult to sterilize by other methods (spices and tropical fruits).
- Extends the life of the product.
- consumes much less energy to heat sterilization.
- Allows the sterilization of packaged foods with different materials.

Disadvantages:

- can mask the poor condition of some products.
- technically safe doses do not destroy all microorganisms and enzymes.
- It modifies the color, smell and taste some products due to the production of new chemical compounds.


favor of this technique include WHO, the U.S., France, Russia, Canada, Holland and Belgium. Spain only allows the irradiation of potatoes and onions to prevent sprouting and, in turn, allows the import of irradiated food.

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candied fruit in a food product made with fruit and vegetables in which the cell water content, has been replaced by sugar. Candied fruit is used for pastry, bakery and direct consumption.

RAW MATERIAL AND SUPPLIES:

Fruit:

fleshy fruits are used in an intermediate state between green and ripening fruit. Most widely used industrially fruit is papaya. Their physical characteristics allow to obtain a high quality product.

Sal:

sodium chloride is used or refined industrial salt without iodine.

Calcium chloride:

Gives firmness to the tissues of the fruit.

sodium bisulfite:

As preservative, prevents the development of microorganisms, fungi and yeasts in syrup confit.

Citric acid:

Avoid browning of sugars in the highly concentrated syrup.

Sodium bicarbonate:

is used to regulate the acidity of the syrup if necessary.

Potassium sorbate

Used as a preservative in the finished product that is in the candied fruit, to prevent the growth of microorganisms during storage and marketing.

Dyes:

permitted colors are used for food. The most used colors are: Green, red and yellow.

EQUIPMENT AND MATERIALS:

- industrial kitchen

- Pots

- Cutting board

- Tubs and buckets

- Knives or mechanical peeler and chopper

- Spoons

- Pans with lid

- Strainers

- jug

INSTRUCMENTOS:

- Balance

- Refractometer

- Density (Optional)

DESCRIPTION OF THE FLOW OF OPERATIONS:

candied fruit is a product obtained after successive stages of boiling and prolonged rest in syrup concentration increased, from 30% to 75%, so that the sugar syrup penetrates deeply into the tissues of the fruit.

RECEPTION:

After inspection and weighing, the fruit receives and stored until processing.

SELECTION

this product are used for fresh and healthy papayas, the ripeness between green and ripening fruit, which have hard and firm consistency. The color of the flesh should be white. In this operation are discarded fruits that do not have these features.

washing and peeling:

The fruits are washed and peeled, remove the seeds and placental tissue, washed again with water. In this operation is recommended to protect hands with rubber gloves to avoid skin damage by the proteolytic effect of resin or latex of the papaya.

CHOPPED:

The fruit is cut into pieces of 1 cm. x 1 cm. about using knives or hand biting.

MACERATION:

chopped pulp is placed within a plastic container containing brine at a rate of 1 liter per kg of fruit. The brine is prepared with the following formulation:

- 120 grs. Industrial salt without iodine.

- 50 grs. Calcium chloride

- 5 oz. Sodium bisulfite

- 1 Litre drinking water. Maceration of the fruit will be for 48hours.

maceration improves the consistency of fruit tissues and facilitates the penetration of sugar in syrup confit.

desalted WASH:

After two days of soaking the fruit is washed with running water to rid of the salty taste.

PRE COOK:

The drained fruit is placed in a pot with water enough to cover the fruit. Then boiled for 3 minutes.

COOL:

Immediately after cooking the fruit should be drained and cooled quickly with cold water to prevent warping.

CANDIED:

The confit is an operation that involves immersing the fruit pulp in syrup increasing concentrations, so that the sugar in half into the inside of the fabric and to obtain a product of crystalline appearance and a high capacity for conservation.

- Immersion in 30% syrup

30% syrup is prepared using 380 grams of sugar per liter of water.

For each quart of drained fruit used a quart of syrup. The syrup is heated to boiling, then add precooked and drained fruit and bring to boil for 5 minutes. Then placed in buckets and left standing for 12 hours at least, for the fruit lose water and sugar syrup to penetrate it. After this time runs the fruit and by measuring syrup concentration we see that this has dropped to approximately 18%.

- Immersion in 40% syrup

To reuse the previous concentration syrup, bring sugar and save 40%, this syrup is added to the amount of 180 grs. for each quart of syrup. This syrup is brought to a boil, add the drained fruit and cook for 5 minutes. Remove from the heat is placed in the pan with a lid and let stand for 12 hours minimum. After the fruit is drained and measured the volume and concentration of sugar syrup and you will see that this has fallen to 25%.

- Immersion in 50% syrup

syrup residual concentration above this, 230 grams of sugar per liter, this will get a 50% Syrup. This syrup is brought to a boil again, add citric acid at 3 grams per 10 liters and boil for 5 minutes. Then when you remove the pot from the fire also adds sodium bicarbonate in a ratio of 3 grams per 10 gallons of syrup. Immediately after the product is placed with the syrup into the plastic pan and add the dye chosen stirring gently to dissolve completely in the syrup and let stand for 12 hours minimum. The dye is used in a ratio of 1 gram per 10 gallons of syrup.

- Immersion in 60% syrup

previous syrup is added 206 grams of sugar per liter, to obtain a 60% Syrup.

procedure is as in the previous case by adding citric acid and baking soda in the ratio of 2 grams per 10 liters respectively. If it becomes necessary to add the dye in the ratio of 1 gram per 10 gallons of syrup.

- Immersion in 70% syrup

procedure is as in the previous case. Syrup is added:

- Sugar -235 grams

- Citric Acid - 2.5 grams per 10 liters

- Sodium bicarbonate 2.5 grams per 10 liters

- Dye optional.

- Immersion in 75% syrup

procedure is as in the previous case, is added to the syrup:

- Sugar 232 grams per liter of syrup.

- citric acid 2 grams per 10 liters

- Baking soda 2 grams per 10 liters.

- coloring, optional.

DRAINED:

After the final rest, the fruit is drained well using strainers.

RINSE:

hot water is used at 60 ° C. To remove the honey from the surface of the fruit. The process should be light. Then drain the product.

DRYING

candied fruit is placed on a thin mesh covering with a thin gauze-like material to prevent contamination by insects and dust. Then it is exposed to sunlight in a dry and ventilated for 1 or 2 days.

PRESERVATION AND PACKAGING:

To ensure preservation of the product is added potassium sorbate ratio of 1 gram per pound of candied fruit.

- Conservative sprayed evenly over the fruit before being packed.

- used for packing thick polythene bags.

- candied fruit must be packed when cold. After filling the container should be sealed tightly.

- The bags can be 1 kg, 5 kg and 10 kg of capacity to facilitate marketing.

QUALITY CONTROL:

candied fruit processed correctly is a very stable and long shelf life.

To achieve a high quality product is necessary to take into account following:

- Rest time of the fruit on every dive, is 12 hours minimum.

- Use good manufacturing practices with a lot of housekeeping.

- Protect the raw material, inputs and especially the product to avoid contamination and losses.

- candied fruit is saturated, ie no longer accept more sugar when it reaches 70% of sugar into the fruit. This condition is recognized when measuring the concentration of sugar syrup 75% remained stable.