The Flow Chart of Candied Hawthorn Flakes and Slices

Our company sell hawthorn rolls, candied hawthorns, hawthorn flakes and dried hawthorns. Besides, we also sell fruit snacks like sweet corn cobs, preserved strawberries and apricots, shiitake msuhroom crisps etc.

The Detailed Description of Candied Hawthorn Flakes

1.Check in raw material hawthorn berries：

Visual：  Dark red, with light spots, slightly ribbed on the outside, smooth on both sides of the inner surface, thin flesh, slightly sour taste, fruit near spherical or pear shape, 1-1.5 cm in diameter;

Shape： no diseases, pests, moulds, mechanical injury, etc.

Relative requirements：Conformity to GB/T10651 standards.

Pesticides residues：（carbendazim≤3mg/Kg、deltamethrin≤0.05mg/Kg）

Package：in woven bags or transparent plastic bags.

2.Hawthorn cleaning

Equipment or tools：plastic baskets and cleaning pool

Controlling measures：cleaning with running water

Parameters：The hawthorn surface is required to be washed clean and pollution-free.

3.Blanching

Equipment：Stainless steel pool

Requirements：After cleaning the hawthorn into the stainless steel pool of water, and then blanching, requiring blanching time of 20-30 minutes, the temperature of 95-100 degrees.

4. Storage

Equipment: freezer, cement pool

1) Cement tank storage, pre-cooking and cooling to room temperature, and then into the cement tank storage, room temperature storage, using food-grade plastic film seal protection;

2) Refrigerated storage: refrigerated below -18℃;

5. Pre-heating:

Equipment: stainless steel pot

Heat the pot to 50-60℃ and keep it for 15-20min.

6. Beating

Equipment: Beater

Hawthorn pulp and hawthorn seeds and skins were separated by beater.

7. Compounding Ingredients

Accurate weighing according to the production formula: white sugar, citric acid, sodium saccharin, sodium cyclohexyl sulfamate

(aka cyclamate) Carmine red, sunset yellow, lemon yellow, according to GB2760-2014 standards.

8. Cooking and stirring

Equipment: Mixer

First stirring: Add white sugar, citric acid, malt syrup, saccharin sodium, cydolce, sunset yellow, carmine red, lemon yellow according to different product formulations, and stir well;

The second stirring: the hawthorn pulp that is stirred evenly for the first time is stirred twice to ensure that it is stirred evenly;

9. Scraping

Equipment: scraper

Use a scraper to evenly stir hawthorn pulp according to different product thickness requirements, evenly scrape on the glass plate, requiring 1.0-1.5mm, into the baking car, ready to bake in the baking room;

10. Baking

Equipment: Baking room

1) Hawthorn flakes products: baking temperature 55-60℃, time 6-7 hours;

2) Hawthorn slices (fruit bark): baking temperature 55-60℃, drying time 7-8 hours;

11. Scraping Jam from Slab

Remove the pieces manually, place them neatly on the cooling rack, and cool them to normal temperature in the cooling room (natural cooling);

12. Sorting-out

 Artificial sorting: After cooling, the irregular and uneven thickness pieces are kicked out and trimmed.

13. Forming and inner packaging

According to the requirements of different product specifications, it is manually sliced and shaped, and then used for internal packaging in food-grade plastic bags.

14. Packaging: cartons

Use cartons for outer packaging, and its markings should comply with the requirements of GB7718.

15. Storage: Storage at normal temperature, with measures to prevent flies and rats, and keep it ventilated and dry.