Federal Agency for Education
State educational institution of higher professional education
ST. PETERSBURG TRADE AND ECONOMIC INSTITUTE
Department of Technology and Catering
COURSE WORK
Menu development, technological and regulatory documentation for a first-class Jewish restaurant
Developed by: Mikhailov E.A.
Well 4 Group № 442
Education full-time
Supervisor Barsukova N.V.
SAINT PETERSBURG
Introduction
1. Literature review
1.1 Theoretical justification of production features
1.2 Types of menus and an approximate assortment minimum of products sold in this type of catering establishment
1.3 Analysis of the work of similar enterprises
2. Development of a scheme of technological flows of raw materials, finished products and waste
3. Development of the menu of the enterprise and the definition of the main product range
4. Development of technological and regulatory documentation
4.1 Worksheets
5. Development of an integrated technological scheme for the main product range
6. Technological schedule for the preparation of flour confectionery products
7. Development of operational control map for Cherry strudel
8. Selection of methods for determining quality indicators for Cherry strudel
Conclusion
Bibliography
Introduction
Public catering is an important branch of the national economy, which combines the functions of the production of prepared food, its sale and organization of consumption by the population.
Due to the fact that today confectionery cafes have become especially popular and in demand among potential buyers, and there is no particular competition among them, we can draw a logical conclusion about the prospects for such establishments. Modern cafes and confectioneries are created on the principle of "everything for customers", that is, it is no longer just about the quality of products, but also about the quality of service.
Actually, a cafe-confectionery is not only the appropriate equipment, for example, a modern food distribution line, but also a special concept of activity. Such an institution must necessarily be equipped with its own bakery, and in addition to bakery products, confectionery products must also be presented. In addition, in order to maintain the interest of potential customers, the assortment of the patisserie should be expanded to include sandwiches and hot drinks, such as tea and coffee.
Before proceeding directly to opening your own cafe-confectionery, you should consider a few important points. It is necessary to thoroughly think over the choice of the most advantageous location of the future establishment, determine the category of potential customers for whom the establishment will be intended, designate the range of future products and carefully work out the design of the premises.
Confectionery shops produce a wide range of products that are sold both at the catering establishments themselves, and through branches, buffets, small retail chains, as well as at catering establishments that do not have their own confectionery production (on a contractual basis).
Confectionery shops are organized at procurement enterprises, food processing plants, as well as in restaurants and cafes.
For confectionery shops, depending on their capacity, the following classification is adopted:
low power - up to 12 thousand products per shift (or 0.6 tons of flour);
medium power - from 12 to 20 thousand products per shift (or 0.9 tons of flour);
high capacity - from 20 thousand products or more per shift (or 1.5 tons of flour).
A cafe can have workshops with a capacity of 1, 5, 8 and 10 thousand products per day.
All of the above factors are interdependent. The category of visitors depends on where the cafe-confectionery will be located, which, in turn, affects the range of products and the design of the premises. Be that as it may, in such an institution there should be at least 10 varieties of bakery products, about the same number of small-piece products, several cakes and pastries. Pizza, biscuits, sandwiches and hot drinks will add popularity to the establishment.
1. Literature review
1.1 Theoretical substantiation of production features
Cafe - an enterprise for catering and recreation of consumers with the provision of a limited range of products compared to a restaurant. It sells branded, custom-made dishes, products and drinks.
According to GOST 50762 - 2007 cafes are distinguished:
According to the range of products sold - non-specialized and specialized (ice-cream cafe, confectionery cafe, dairy cafe, pizzeria cafe, etc.):
According to the contingent served and the interests of consumers, including interior design - youth, children's, student, office, cafe-club, Internet cafe, art cafe, cafe-tavern, etc.;
By location - in residential and public buildings, including detached buildings. buildings of hotels, railway stations, cultural, entertainment and sports facilities; in recreation areas;
By methods and forms of service - with waiter service and self-service;
By the time of operation - permanent and seasonal;
According to the composition and purpose of the premises - stationary and mobile (car cafes, cafe cars, cafes on sea and river vessels, etc.),
Public catering enterprises must comply with the requirements of regulatory documents on the safety of services: - sanitary, hygienic and technological requirements SanPiN 42-123-5777, SanPiN 42-123-4117, collections of recipes for dishes and culinary products; - requirements for the safety of food raw materials and products.
Minimum requirements for a cafe:
1 .Requirements for architectural and planning solutions and design of the enterprise .
Appearance: regular illuminated sign is required
The composition of the premises for consumers: a hall, a toilet room with a room for washing hands;
Decoration of halls and premises for consumers: decorative elements are used that create a unity of style;
Microclimate: there must be a ventilation system that provides acceptable temperature and humidity parameters;
2 . Requirements for furniture, utensils, appliances, linen.
Furniture: standard, corresponding to the interior of the premises, tables with polyester coating, wooden surfaces (for stylized enterprises);
Tableware and cutlery: crockery and cutlery must be made of stainless steel, semi-porcelain, earthenware, high-quality glassware with and without a pattern; dishes made of ceramics and wood are present in thematic enterprises and enterprises of national cuisine.
Table linen: paper napkins for individual use;
3 . Requirements for the design of the menu and price lists, product range.
Menu with the emblem (trademark) of the enterprise: printed by computer, the cover is made from modern materials;
Assortment of products and purchased goods: a diverse range of dishes, products and drinks, taking into account a specialized enterprise;
4. Consumer service methods.
Consumer service: consumers are served by waiters, bartenders, head waiters; self-service is possible;
Table setting: decorated with compositions of natural or artificial flowers;
1.2 Types of menus and an approximate assortment minimum of products sold in this type of catering establishment
The cafe independently develops the menu, taking into account full compliance with sanitary and technological requirements, as well as standards for this type and class of enterprises.
Depending on the contingent of consumers, the type of enterprises and the accepted forms of service, the menu is divided into the following types: a menu with a free choice of dishes; diet menu, i.e. set lunch menu (breakfast, dinner); business lunch menu; Sunday brunch menu; breakfast menu (used in hotel restaurants); me dietary and baby food; banquet menu; menu of themed events (New Year's, Shrovetide), etc. Special types of menus include: inserts in the menu-dishes from the chef, tasting menu, national cuisine menu in addition to the main menu, gourmet menu, lenten menu, etc.
I decided to dedicate my term paper to the cafe-confectionery "Kama" for 75 seats. Cafe "Kama" will be located in the center of Izhevsk on the first floor of the building. Service will be carried out by waiters, baristas. Service personnel will be provided with branded clothing with the logo of the company. The café is open from 10:00 am to 11:00 pm. My business will have a free choice menu.
So, the main products sold at this enterprise are flour confectionery and bakery products. For their preparation, the designed cafe provides for a confectionery shop, in which most of the production is concentrated.
The premises of the confectionery shop include: department for kneading dough, cutting and baking, preparing cream and finishing products, room for processing eggs, proofing yeast dough. In addition to these premises, the confectionery workshops provide for: a pantry and a refrigerated chamber for a daily supply of raw materials, a pantry finished products, a refrigerated chamber for finished products, a refrigerated chamber for semi-finished products (for cooling puff pastry, etc.), a pantry for packaging materials, a pantry for containers, a washing equipment and sterilization of pastry bags, a room for the head of the workshop.
Technological process preparation of flour confectionery products consists of the following stages: storage and preparation of raw materials (sifting flour, preparing eggs, etc.); dough preparation and kneading, dough cutting and portioning; product molding; proofing, baking and cooling products; preparation of finishing semi-finished products (creams, syrups, sweets), finishing products; stacking and transportation of products. In accordance with the technological process of preparing confectionery products, sections and workplaces are organized in each room to perform production operations.
1.3. Analysis of the work of similar enterprises
Today there are many different cafes and pastry shops. Everyone wants to attract the attention of visitors with a variety of confectionery, sweets, some new exquisite products, the choice is very large. But in order to assess the quality of a cafe-confectionery, it is necessary to objectively evaluate the menus and other conditions they offer. Let's consider them.
Cafe-Pastry "AnderSon"
Address: Moscow, st. Ostrovityanova, 5
Cuisine: pastries, European
Opening hours: from 08.30 to 22.00; weekend: 10.00 to 22.00
Number of halls: 2 halls - 25-30 seats
Offers: catering, children's parties, children's menu, food delivery, takeaway, breakfasts, banquets
Music: pop/rock, background
The principal difference between Anderson cafes and pastry shops from ordinary coffee shops is that the basis of the menu of the latter is coffee and light meals. In patisserie cafes, the basis of the menu is dessert, and light salads, sandwiches, tea-coffee, juices and water serve only as an addition. The dessert menu is very extensive: it includes cakes, pastries, sweets, small pastries, cookies, ice cream. All products are produced in our own confectionery shop.
The peculiarity of the cafe is that the cafe hosts unforgettable parties for up to 25 people, while approaching each holiday individually - this is for those who want to celebrate a birthday with friends or gather work colleagues, celebrate any family celebration or hold a small corporate holiday . They offer a creative program, host and DJ, personal posters and posters, as well as a birthday cake.
Specialty desserts: pancakes with berries, Bavarese cake (biscuit base and edging of biscuit sticks, delicate milky-creamy mousse inside, sprinkled with juicy fresh berries: strawberries, blackberries, raspberries, currants, blueberries), chocolate cake WITHOUT FLOUR (dark chocolate with almond powder and icing from dark chocolate), classic truffle (a mix of black and milk chocolate, soaked in exclusive blackberry liqueur, in chocolate glaze), etc.
Cafe-confectionery "Ontrome"
Address: emb. Griboyedov Canal, 58
Cuisine: French
Opening hours: from 8.00 to 22.00
Offers: more than 60 types of confectionery products, flexible system of discounts, simple and transparent conditions deliveries, speed and individual approach to the execution of orders and, of course, excellent taste and decor.
The peculiarity is that "Ontrome" has been producing confectionery products in St. Petersburg for more than 10 years. The French pastry school is traditionally considered the best in the world. The development of the recipes for products that brought "Ontrome" success with consumers, as well as the training of confectioners, were carried out by leading French specialists, including the director of the highest French culinary school Roland Belle. Also, these are low-calorie products and various cakes to order. An exclusive cake can be made in the form of any figures, with or without an inscription. For a wedding, you can order, for example, a cake in the form of two hearts or figurines of the bride and groom. Such a solution will look original, bright and unusual. Cakes and pastries "Ontrome" require deep freezing at the cooking stage, so all products are thawed just before serving. This does not affect the taste and other characteristics of the products at all, but it allows them to give them that original appearance that distinguishes them from many familiar desserts.
The true school of French pastry craftsmanship is considered the best in the world. The recipes for many sweets came from there, with the preservation traditional recipes(French truffle) and using natural ingredients.
Branded products: "Flambe" sweets - soft candies made from dark and milk chocolate with raisins and rum, "Nat-Nuga" - sweets from white chocolate with coconut and rose petal syrup, glazed with milk chocolate with almond petals. "French thing" - cake, whipped cream with walnuts and prunes soaked in cognac on meringue, decorated with fresh physalis and chocolate decor and many other desserts, cakes, pastries.
Cafe-confectionery "Shokoladnitsa"
Address: Balkanskaya sq., 5
Opening hours: 10:00-21:00
Hall: smoking and non-smoking
Offers: in the assortment of the cafe-confectionery "Shokoladnitsa" - fragrant hot drinks, fresh pastries and cakes, breakfasts and lunches, sandwiches and pancakes, soups and salads. There is a wide selection of cold cocktails.
A distinctive feature of each of their coffee houses is an exquisite and cozy interior design, a warm and unique atmosphere. In the overview available to Guests, there is always a special showcase where you can immediately choose your favorite dessert and personally communicate with a barista - a coffee specialist.
All rooms are divided into smoking and non-smoking areas. In the warm season, cozy summer verandas open.
The range of "Shokoladnitsa" is very diverse and is able to satisfy anyone, even the most refined taste! Along with excellent coffee brewed from freshly roasted beans, elite teas, juices and cocktails, our chain is famous for its pastries and delicious desserts.
All dishes are exclusive and prepared according to technologies developed by confectioners using only natural products.
There are always various special offers, for example: guests of their cafe are offered to warm up with a hot punch: citrus, berry and fruit punches based on homemade wine and rum will not only warm cold winter, but also give a deep, rich taste. You can order both alcoholic and non-alcoholic punches. In summer, they offer to treat themselves to branded cocktails: Vitamin Charge (strawberry, banana, raspberry, freshly squeezed orange juice, grenadine), Cheerful cranberry (fresh banana, cranberry, fresh apple, Apple juice), as well as the dessert "Red Pudding" (berry pudding with red wine, garnished with currants and vanilla sauce) and etc.
Having got acquainted with the peculiarities of cafes and confectioneries, having studied the range of products and services, the mode of operation, their location, I consider it expedient for myself to design an enterprise of this type and specialization. Since these establishments are profitable, they have no problems with attendance and bring good profits. All this is due to the fact that confectionery products have gained numerous fans around the world, thanks to their lightness, originality and interesting combinations of fruits, nuts, jelly, cream, berries, etc. Everyone loves to pamper themselves with different delicacies, fresh pastries, various cocktails, desserts, relax with a cup of freshly brewed coffee.
2. Development of a scheme of technological flows of raw materials, finished products and waste
The technological process of production of culinary products consists of a number of stages of processing products, which are different in tasks and can be separated in time and space.
The main stages of the technological process are the receipt and storage of raw materials, the production of semi-finished products, the production of finished products, and their sale. In public catering, there are enterprises where the technological process is carried out completely, as well as enterprises where the process is limited to several stages. Using the developed regulatory and technological documentation, we draw up a technological scheme for the flow of raw materials, finished products and waste.
3. Enterprise menu development
| Name | Exit, Mr. |
| Salads and appetizers | |
| fish salad | 200 |
| Potato salad with apples | 200 |
| Forshmak from blue whiting or trevally | 200 |
| Salad of carrots, apples and nuts | 200 |
| Stuffed fish stewed in milk | 250 |
| Chicken offal jelly | 250 |
| Soups | |
| Soup with dumplings | 300 |
| Bouillon with "coogol" of potatoes | 400 |
| Bean soup with potatoes | 300 |
| Bean soup "cholit" | 300 |
| Lenten Easter borscht with matzo (Burekes mit matze) | 300 |
| Broth with noodle kugel | 400 |
| Lentil soup | 300 |
| Hot dishes | |
| Chicken cutlets | |
| apples with rice | |
| Meatloaf | |
| Coogle fun flush (fish stew) | |
| Pancakes with meat (pancakes mit flush) | |
| Pancakes with liver (pancakes mit leber) | |
| Pancakes with carrots and eggs (pancakes mit mern un ayer) | |
| Potato pancakes (pancakes mit potatoes) | |
| Jewish sweet and sour meat | |
| Chicken stew with veal tongue | |
| Stuffed chicken necks | |
| Kreplach with baked meat | |
| Prakes (chicken tempanyaki) | |
| Radish with goose fat | |
| Easter vermicelli | |
| Matzo with lamb meat | |
| Turkey meat with sweet potato | |
| Steak | |
| Mina with broccoli, matzo and cheese (casserole) | |
| Sweet dishes | |
| Matzo latkes | |
| Donuts pound vore | |
| Pancakes Meat Apple | |
| Poppy seed pie (flodi fun knishes mit moi) | |
| Poppy seed pies (chomentash) | |
| Teiglach | |
| Pancakes with cottage cheese (pancakes mit kez) | |
| Pancakes with prunes (pancakes mit henriknete fluymen) | |
| Matzo fritters | |
| Khremzlach | |
| Matzo flour biscuit | |
| Matzah dumplings | |
| Easter lamb | |
| Zuker-lekah Easter cake (biscuit cherry cake) | |
| Kugol beetroot | |
| Soft drinks | |
| Juices in assortment (apple, cherry, tomato, peach, grape, orange, grapefruit, mango) | 200 |
| Assorted carbonated drinks (Pepsi, Mirinda, 7up, Schwebs, MountainDew) | 250 |
Mineral water (BonAqua, Aqua Minerale, Essentuki) |
250 |
| Iced tea Nestea (peach, lemon, wild berries) | 250 |
| Alcoholic drinks | |
| Mulled wine | 200 |
| Sparkling wine | |
| Martini Brut (white dry) | 150 |
| Champagne "Abrau-Durso" (semi-sweet, semi-dry) | 150 |
| AstiMartini (white sweet) | 150 |
| Abrau (pink, semi-dry) | 150 |
| Abrau (white, semi-sweet) | 150 |
| Wine | |
| Muscat (red semi-sweet) | 150 |
| Chardonnay France (red semi-dry) | 150 |
| Merlot France (red dry) | 150 |
| Sant Eliza (white, dry) | 150 |
| Kono Sur Tocornal (white semi-dry) | 150 |
| Liquor | |
| Baileys | 40 |
| Sambuca | 40 |
| BOLS Amaretto | 40 |
| Cointreau | 40 |
| Aperitif | |
| Martini Bianco | 80 |
| Cognac | |
| De Pourville Napoleon | 50 |
| Ararat 5* | 50 |
| Hennessy VS | 50 |
4. Development of technological and regulatory documentation
Technological maps for the main product range
1. Technological map for cherry strudel
| name of raw materials | Consumption of raw materials for 1 portion, g | Consumption of raw materials for 100 portions, g | ||
| gross | net | gross | net | |
| Flour | 18.9 | 18.9 | 1890 | 1890 |
| Semolina | 1.7 | 1.7 | 170 | 170 |
| Yolk | 0.08 pcs. | 0.8 | 8 pcs. | 80 |
| Margarine | 3.8 | 3.8 | 380 | 380 |
| Cream | 7.7 | 7.7 | 770 | 770 |
| Water | 5.25 | 5.26 | 525 | 525 |
| Test weight: | - | 38.3 | - | 3830 |
| Breadcrumbs | 3 | 3 | 300 | 300 |
| Cherry | 75 | 75 | 7500 | 7500 |
| Sugar | 7.5 | 7.5 | 750 | 750 |
| Cinnamon | 0.19 | 0.19 | 19 | 19 |
| Stuffing weight: | - | 85.7 | - | 8570 |
| Weight p/f | - | 124 | - | 12400 |
| Exit: | - | 120 | - | 12000 |
Cooking technology:
Sift flour, semolina in a pile on a kitchen board, make a depression in the middle, put salt, yolk, softened margarine, warm cream t = 45 0 C, water, knead the dough so that it does not stick to your hands. Form a flattened lump from the elastic dough, grease it with liquid margarine and put in a warm place (t = 40 0 C) for 30 minutes. Then roll out the dough into a thin layer, sprinkle 2/3 of it with breadcrumbs.
For the filling: mix pitted cherries with cinnamon and powdered sugar, put on top of crackers and use a napkin to roll the layer into a tube, starting from the end filled with filling. Brush with the rest of the margarine. Bake for about 25 minutes at a temperature of 180 0 C. Ready strudel can be sprinkled with powdered sugar. Serve on a dessert plate with a scoop of ice cream or whipped cream.
Quality requirements:
Appearance: a piece of rolled sheet dough with cherries, sprinkled with powdered sugar.
Consistency: soft, well baked.
Colour: golden surface.
2. Technological map for spirals with almonds
Cooking technology:
Whisk egg whites with sugar. Add a little almonds or other nuts and honey, mix well and add flour. Knead a soft dough and shape into spirals using a pastry bag fitted with a round tip. Arrange the spirals on an oiled baking sheet and garnish the tip of each with an almond or walnut kernel slice. Bake at a temperature of 180 0 C for 15 minutes. After the cakes have cooled to t=35 0 C, sprinkle with powdered sugar. Serve in a dessert plate, 2 pcs. Sprinkle with powdered sugar and garnish with mint leaves.
Quality requirements:
Appearance: the tubes are placed in paper baskets, sprinkled with powdered sugar.
Colour: golden surface.
3. Technological map for baking with mushrooms
| name of raw materials | Raw material consumption per 100 pcs. 85 grams | |
| Gross | Net | |
| Flour | 4000 | 4000 |
| Eggs | 10 pieces. | 380 |
| Butter | 100 | 100 |
| Salt | 40 | 40 |
| Test weight: | - | 4520 |
| Champignon mushrooms) | 2000 | 1500 |
| Onion | 1200 | 1000 |
| Pepper | 10 | 10 |
| Stuffing weight: | - | 2710 |
| Milk | 1000 | 1000 |
| Eggs | 30 pcs. | 1140 |
| Mass of omelette mass: | - | 2140 |
| Weight p/f: | - | 9370 |
| Output: 100 pieces. | - | 8500 |
Cooking technology:
Cooking fresh yeast-free dough. Mix milk, eggs, add salt. Add butter, flour. Knead a stiff dough. We divide the resulting dough into small balls. We roll out the dough with a thickness of 2 mm and cut out circles with a diameter of 10-12 mm using a mold. Then we make "baskets" from the circles: we lift the edge and pinch it, thereby forming a side. We spread the resulting "baskets" on a baking sheet, greased with vegetable oil. We start each basket with minced meat.
For the filling: fry finely chopped (or chopped in a meat grinder) mushrooms and onions, salt and pepper.
Fill the "baskets" with minced meat with scrambled eggs (egg beaten with milk). We put a baking sheet in a preheated oven and bake for 20-25 minutes at t 200 °.
Serve with sour cream.
Quality requirements:
Appearance: round products with a ruddy crust.
Consistency: soft, tender, well baked.
Color: ruddy crust.
Taste: characteristic of these products, without a taste of bitterness.
4. Technological map for pancakes with cottage cheese
| name of raw materials | Consumption of raw materials for 1 portion, g. | |||
| Gross | Net | Gross | Net | |
| Wheat flour | 20 | 20 | 200 | 200 |
| Chicken egg | ¼ pc. | 9.8 | 25 pcs. | 980 |
| Salt | 0.2 | 0.2 | 20 | 20 |
| Milk | 40 | 40 | 4000 | 4000 |
| Vegetable oil | 3.9 | 3.9 | 390 | 390 |
| Test weight: | - | 73.9 | - | 7390 |
| Egg yolk | 1/4 pc. | 3.7 | 25 pcs. | 370 |
| Curd 5-9% fat | 32 | 32 | 3200 | 3200 |
| Sugar | 5 | 5 | 500 | 500 |
| Curd | 32 | 32 | 3200 | 3200 |
| Butter | 4.9 | 4.9 | 490 | 490 |
| Stuffing weight: | - | 77.6 | - | 7760 |
| Weight p/f: | - | 151.5 | - | 15150 |
| Exit: | - | 150 | - | 15000 |
Cooking technology:
Sift flour into a bowl, add eggs, salt, sugar and half the milk. Mix well, add the remaining milk and vegetable oil, mix until smooth. Bake thin pancakes, frying on one side only. Stack the cooked pancakes with the toasted side up.
Filling: mix the cottage cheese with the curd mass, add the yolks and softened butter. Mix well.
Place a filling on each pancake. Roll up into envelopes. Fry on one side, then turn over, cover and cook for 4-5 minutes, so that the filling warms up well.
Serve on a dinner plate with condensed milk or sour cream.
Quality requirements:
Appearance: pancakes rolled into an envelope.
Consistency: tender, the filling is not raw. Well baked.
Color: light brown
Taste: characteristic of these products, without a taste of bitterness
5. Technological map for "Mutaki with jam"
| name of raw materials | Consumption of raw materials for 1 portion, g. | Consumption of raw materials for 100 servings, g. | ||
| Gross | Net | Gross | Net | |
| Margarine | 13.9 | 13.7 | 1390 | 1370 |
| Flour | 68.8 | 68.8 | 6880 | 6880 |
| Dry yeast) | 3.4 | 3.4 | 340 | 340 |
| Sugar | 13.9 | 13.9 | 1390 | 1390 |
| Sour cream | 13.9 | 13.9 | 1390 | 1390 |
| Test weight: | - | 113.7 | - | 11370 |
| Plum jam | 25 | 25 | 2500 | 2500 |
| walnuts | 14.6 | 14.6 | 1460 | 1460 |
| Stuffing weight: | - | 39.6 | - | 3960 |
| Weight p/f: | - | 153.3 | - | 15330 |
| Exit: | - | 150 | - | 15000 |
Cooking technology :
Grind margarine with flour. Grind sugar with yeast. Mix everything, add sour cream and knead the dough.
Filling: mix jam with chopped walnuts.
Roll out the dough into thin rectangles, brush with filling. Make rolls, put on a baking sheet, greased with oil and bake for 25-30 minutes. Hot, cut into pieces 3-4 cm thick. When cooled to t = 35 0 C, sprinkle with powdered sugar.
Serve on a dessert plate. Decorate the plate with melted chocolate.
quality requirements :
Appearance: rolls sprinkled with powdered sugar
Color: golden brown
Taste: characteristic of these products, without a taste of bitterness
6. Technological map for Mousse "Cranberry Tale"
Cooking technology :
Wash cranberries. Juice separately, cake separately. Add water to the cake and bring to a boil, boil for 5 minutes. Strain. And put it on the stove again. Pour in the mango. We get a fairly thick semolina porridge. Cool to t=40 0 C, add juice. Gradually add sugar and beat.
Syrup: grind cranberries with sugar, add water and boil.
Put the mousse into the bowls, pour over the syrup, alternating to the top. Cool down.
Serving: put the creamer on a substitution plate with a napkin, decorate the mousse with berries.
quality requirements :
Appearance: mousse decorated with berries
Consistency: soft, smooth
Pink colour
Taste: characteristic of these products, sweet and sour
7. Technological map for biscuit cake with nut cream
| name of raw materials | Mass fraction of solids, % | Consumption of raw materials per 10 kg of semi-finished product, g | Consumption of raw materials per 10 kg of finished products, g | ||
| Actually | in dry matter | Actually | in dry matter | ||
| Flour | 85.50 | 3894 | 3329.4 | 2336.4 | 1997.6 |
| Sugar | 99.85 | 3419 | 3413.9 | 2051.4 | 2048.3 |
| egg yolks | 46 | 3419 | 1572.7 | 2051.4 | 943.6 |
| Egg whites | 12 | 5128 | 615.4 | 3076.8 | 369.2 |
| Essence | 0 | 22.8 | 0 | 13.7 | 0 |
| Citric acid | 98 | 15.2 | 14.9 | 9.1 | 8.9 |
| Total: | - | 15898 | 8946.3 | 9538.7 | 5367.6 |
| Test output: | 84 | 10000 | 8400 | 6000 | 5305.8 |
| Whole milk condensed with sugar | 74 | 1979 | 1465.5 | 791.6 | 586.2 |
| Butter | 84 | 4948 | 4156.3 | 1979.2 | 1662.5 |
| nuts | 97.5 | 478 | 466.1 | 191.2 | 186.4 |
| Powdered sugar | 99.85 | 2639 | 2635 | 1055.6 | 1055.2 |
| Vanillin | 99.85 | 44.6 | 44.5 | 17.8 | 17.7 |
| Total: | - | 10088.6 | 8767.4 | 4035.4 | 3508 |
| Cream output: | 86 | 10000 | 8600 | 4000 | 3502.2 |
Cooking technology:
pre-chilled egg whites beat for 20-30 minutes, first at a low, then at a high number of revolutions until the volume of the mass increases by 6-7 times. At the end of churning, add citric acid. Separately, beat the egg yolks with sugar for 30-40 minutes, add the essence, flour and beat the mass for another 5-8 seconds, then carefully add the whipped proteins and mix until a homogeneous dough is obtained. Then put the dough on a greased and floured baking sheet with a layer of about 1 cm thick. Bake in an oven preheated to 220 0 C for 15-30 minutes. Put the finished biscuit on the board and, when it cools down, cut in half and fold the layers one on top of the other, layering with cream. Top with cream, sprinkle with nuts and put in a cold place to harden. Cut into equal oblong cakes.
To prepare the cream, dilute the flour, vanilla sugar in milk and cook a thick cream with continuous stirring. Cool, add to the crushed butter with powdered sugar, then stir in the ground nuts. Nuts can be boiled with milk into a thick mass, so that they will acquire an even more pleasant taste.
Serve on a dessert plate.
Quality requirements:
Appearance: biscuit cakes are layered with cream, the surface is decorated with nuts.
Consistency: the biscuit does not crumble, the cream is not liquid. Soft, well baked biscuit.
Color: light brown cakes, milky cream.
Taste: characteristic of these products, without a taste of bitterness.
8. Technological map for chocolate-nut rolls with strawberry sauce
| name of raw materials | Consumption of raw materials for 1 portion, g. | Consumption of raw materials for 100 servings, g. | ||
| Gross | Net | Gross | Net | |
| Wheat flour | 20 | 20 | 200 | 200 |
| Chicken egg | ¼ pc. | 9.8 | 25 pcs. | 980 |
| Salt | 0.2 | 0.2 | 20 | 20 |
| Milk | 40 | 40 | 4000 | 4000 |
| Vegetable oil | 3.9 | 3.9 | 390 | 390 |
| Test weight: | - | 73.9 | - | 7390 |
| Chocolate | 36 | 36 | 3600 | 3600 |
| nuts | 32 | 32 | 3200 | 3200 |
| Cream | 10 | 10 | 1000 | 1000 |
| Stuffing weight: | - | 78 | - | 7800 |
| Weight p/f: | - | 151.6 | - | 15160 |
| Strawberry | 30 | 25 | 3000 | 2500 |
| Sugar | 3 | 3 | 300 | 300 |
| Sauce Yield: | - | 20 | - | 2000 |
| Exit: | - | 150/20 | - | 15000/2000 |
Cooking technology:
Sift flour into a bowl, add eggs, salt, sugar and half the milk. Mix well, add the remaining milk and vegetable oil, mix until smooth. Bake thin pancakes, frying on both sides in a special square-shaped pan. Then coat each pancake with the filling and roll up. Put in the refrigerator for 30-40 minutes. Cut each tube into 6 rolls.
Filling: Melt chocolate with cream in a water bath. Add crushed nuts and mix.
Sauce: boil strawberries with sugar. Make a homogeneous mass with a blender.
Serve on a dessert plate, arrange the rolls in a circle and drizzle with strawberry sauce.
Quality requirements:
Appearance: Rolls covered with strawberry sauce
Color: light brown, sauce: pinkish red
Consistency: soft
Taste: characteristic of these products, sweet
9. Technological map for pies with cabbage
| name of raw materials | Raw material consumption per 100 pcs. 80 grams | |
| Gross | Net | |
| Flour | 3070 | 3070 |
| Eggs | 4 things. | 145.6 |
| Butter | 307.8 | 307.8 |
| Salt | 5.1 | 5.1 |
| Water | 760 | 760 |
| Sugar | 115 | 115 |
| Yeast | 95.8 | 95.8 |
| Test weight: | - | 4499.3 |
| Cabbage b/c | 2275 | 2255 |
| Milk | 375 | 375 |
| Eggs | 15 pcs. | 570 |
| Butter | 300 | 300 |
| Salt | 3.8 | 3.8 |
| Parsley | 12 | 10 |
| Stuffing weight: | - | 3513.8 |
| Weight p/f: | - | 8013.1 |
| egg for lubrication | 3 pcs. | 114 |
| Output: 100 pieces. | - | 8000 |
Cooking technology:
The dough is kneaded immediately, in one step. Dissolve the yeast in warm milk or water (temperature 35-37°C) and stir until the yeast is completely dissolved in the water.
Add eggs, sugar, salt, add flour and knead the dough (it is better to grind the eggs with salt and sugar first, and then add them to the dough).
At the end of the kneading, add melted and chilled butter, vegetable oil or margarine and knead until the dough stops sticking to the bowl and hands (the dough should not be steep).
Ready dough lightly sprinkle with flour or grease with vegetable oil, cover with a napkin or towel and put in a warm place (t = 40 0 C). Once the dough has risen, punch it down and let it rise again.
Stuffing: thinly chop the cabbage, pour boiling water over it, put it in a colander and squeeze it out. Fry the cabbage in butter for 3 minutes. Salt, pepper and pour in the milk. Simmer for 5 minutes.
Boil the eggs, cut into cubes, chop the parsley.
Add eggs and greens to the cabbage. Mix well.
Make cakes from the dough, lay out the filling and form round pies.
Put the pies in heat for 10 minutes. Grease with an egg, and then in the oven and bake for 35-40 minutes at a temperature of 200 0 C.
Serving: put a napkin on a saucer, then a pie.
Quality requirements:
Appearance: round pies with a glossy crust
Consistency: tender, well baked
Taste: characteristic of these products, without a taste of bitterness
10. Technological map for dessert from cottage cheese with pears.
| name of raw materials | Consumption of raw materials for 1 portion, g. | Consumption of raw materials for 100 servings, g. | ||
| Gross | Net | Gross | Net | |
| Pears | 33.8 | 32.3 | 3380 | 3230 |
| nuts | 8.5 | 8.2 | 850 | 850 |
| Lemon juice | 3.3 | 3.3 | 330 | 330 |
| Curd | 41 | 41 | 4100 | 4100 |
| Cream | 10.2 | 10.2 | 1020 | 1020 |
| egg yolks | 1 / 2 pcs. | 4 | 10 pieces. | 400 |
| Semolina | 8.2 | 8.2 | 820 | 820 |
| Sugar | 8.5 | 8.5 | 850 | 850 |
| Powdered sugar | 2 | 2 | 200 | 200 |
| Weight p/f: | - | 125.9 | - | 12590 |
| Exit: | - | 120 | - | 12000 |
Cooking technology:
Warm the nuts in a frying pan without fat. Pears wash and cut into cubes, sprinkle with lemon juice.
Combine cottage cheese with cream, egg yolks, sugar, add semolina, nuts and pears. Mix everything well.
Preheat oven to 200 degrees. Prepare a baking dish. To do this, grease the form with oil and sprinkle with semolina. Put the curd mass in the form and put in the oven to bake for 10-15 minutes. When the casserole is browned, cover it with a sheet of foil and keep in the oven for another 5 minutes.
Remove the casserole from the oven and let cool slightly. After that, cut the dessert into portioned pieces and sprinkle with powdered sugar.
Serve on a dessert plate with sour cream or jam.
Quality requirements:
Appearance: a piece of dessert decorated with powdered sugar
Color: ruddy light brown crust
Consistency: tender, well baked
Taste: characteristic of these products, without a taste of bitterness
I approve
Mukhlyakova Yulia Sergeevna
TECHNICAL AND TECHNOLOGICAL CARD No. 1
Honey mousse with kiwi
1. Application area :
Real techno- routing applies to "Honey mousse with kiwi", produced by LLC "Kama".
2. Quality requirement
Food raw materials, food products and semi-finished products used for the preparation of "Mousse" must comply with the requirements of current regulatory and technical documents, have accompanying documents confirming their safety and quality (declaration of conformity, sanitary and epidemiological conclusion, safety and quality certificate, etc.)
3. Recipe
4. Technological process
The preparation of raw materials is carried out in accordance with the recommendations of the Collection of technological standards for public catering establishments (1996, 1997 edition).
Separated yolks from proteins, beat in a water bath. Honey is added and boiled at T 90 C for 20 minutes, stirring constantly until a homogeneous, thick mass. Cut the zest and squeeze out the lemon juice and add to the thick mass, mix and let cool. Whipped proteins and whipped cream are combined with honey cream, gently mixed. A layer of kiwi is laid, half of the cream is poured on top, then a second layer of kiwi is laid and cream is placed on it. Put the mousse in the refrigerator for 4 hours. Served in a bowl, the mousse is decorated with kiwi.
5.
The dish "Honey mousse with kiwi" is served on a dessert plate. Decorate with kiwi slices.
The serving temperature should be 14 C. The shelf life is no more than 6 hours, at a temperature of 0 to 14 C.
6.
6.1. Organoleptic quality indicators:
Appearance: Homogeneous mass.
Colour: Pale yellow with green flecks.
Taste and smell: The taste is moderately sweet with hints of honey and kiwi. The smell of honey and kiwi.
6.2. Microbiological indicators of "Mousse" must comply with
7. The nutritional value
Responsible for the design of the TTK in the restaurant chef ________
I approve
General Director of LLC "Kama"
Mukhlyakova Yulia Sergeevna
Technical and technological map No. 2
Saxon curd workers
1. Application area :
This technical and technological map applies to "Saxon cottage cheese" produced by LLC "Kama".
2. Quality requirement
Food raw materials, food products and semi-finished products used for the preparation of "Saxon cottage cheese" must comply with the requirements of current regulatory and technical documents, have accompanying documents confirming their safety and quality (declaration of conformity, sanitary and epidemiological conclusion, safety and quality certificate, etc.). )
3. Recipe
4. Technological process
Potatoes are washed, boiled in their skins, cooled and left for a day in a cool place. Peel the potatoes and grate on a fine grater or pass through a meat grinder. Rinse raisins with hot water, let drain. Mix potatoes with raisins, eggs, flour, salt, grated cottage cheese, sugar and lemon juice and knead the dough.
With floured hands, make cakes about 5 cm in diameter. Heat the fat in a frying pan and for about 8 minutes, brown the curds on it on both sides.
Place the fried curds in the oven, preheated to 75 degrees, and bring to readiness. Mix the sugar with cinnamon and sprinkle the curds on both sides.
5. Requirements for registration, implementation and storage
The dish "Saxon cottage cheese" is served on a dessert plate.
The serving temperature must be at least 65ºС.
The term for the implementation of the dish "Saxon cottage cheese", when stored on a food warmer or a hot stove - no more than 3 hours from the end of the technological process.
6. Quality and safety indicators
6.1. Organoleptic characteristics of the dish:
Appearance - the dish has kept its shape well. It has an evenly fried surface.
Consistency - dense, soft, does not fall apart.
Color - brown, golden yellow, evenly over the entire surface.
Taste Moderately sweet, with a touch of lemon and cottage cheese.
Smell - Corresponds to curd products.
6.2. Microbiological indicators of "Saxon cottage cheese" must comply with the Requirements of SanPiN 2.3.2.1078-01, index 1.9.15.16
7. The nutritional value
Responsible for the design of the TTC in the restaurant chef _________
Head cafe production ______________________________________
5. Development of an integrated technological scheme for the main product range
6. Technological schedule for the preparation of flour confectionery products
| Names of operations | Production cycle time | |||||||
| 9-10 | 10-11 | 11-12 | 12-13 | 13-14 | 14-15 | 15-16 | 16-17 | |
| Yeast dough preparation | -- | |||||||
| Proofing yeast dough | -- | |||||||
| Preparing the pie filling | -- | -- | ||||||
| Product molding | -- | -- | ||||||
| Proofing pies | -- | -- | ||||||
| Baking pies | -- | -- | ||||||
| Preparation of biscuit dough | -- | -- | ||||||
| Biscuit baking | -- | -- | ||||||
| Biscuit cooling | -- | -- | ||||||
| Preparation of creams for cakes | -- | |||||||
| Cooking cakes | -- | |||||||
| Finishing biscuit cakes | -- | |||||||
| Preparing pancake dough | -- | -- | -- | |||||
| pancake baking | -- | -- | -- | |||||
| Preparing pancake toppings | -- | -- | -- | |||||
| Product molding | -- | -- | -- | |||||
| Cooking shortcrust pastry | -- | |||||||
| Filling preparation | -- | |||||||
| Product molding | -- | |||||||
| Baking | -- | |||||||
| Puff pastry preparation | -- | -- | ||||||
| Dough cooling | -- | -- | ||||||
| Filling preparation | -- | -- | ||||||
| Product molding | -- | -- | ||||||
| Baking | -- | -- | ||||||
| Preparation of unleavened dough | -- | -- | ||||||
| Filling preparation | -- | -- | ||||||
| Product molding | -- | -- | ||||||
| Baking | -- | -- | ||||||
| Preparation of unleavened pastry | -- | |||||||
| Filling preparation | -- | |||||||
| Product molding | -- | -- | ||||||
| bakery products | -- | -- | ||||||
cafe pastry assortment menu
7. Development of an operational control card for cherry strudel
| Objects of control | Controlled indicator (parameter) | Possible deviations | Way to eliminate deviations |
| Input control | |||
|
GOST 26574-85 |
Appearance: crumbly Color: white or cream with a yellowish tinge Taste: characteristic of wheat flour, without foreign flavors, not sour, not bitter Smell: characteristic of wheat flour, without foreign odors, not musty, not moldy |
clumped Unusual shade of color, foreign inclusions, smell of dampness, mold |
Sift through a sieve Return to the supplier with the participation of the quality inspector |
Semolina GOST 7022-97 |
Appearance and color: creamy or yellowish translucent ribbed grains Smell: no smell of mold, mustiness and other foreign odors Taste: without sour, bitter and other foreign tastes |
clumped Sour, bitter, musty taste and smell |
Eliminate mechanically Sift Return to supplier |
Eggs for food GOST R 52121-2003 |
Appearance: no blood clots, no germ Color: yellow, orange Smell, taste: fresh, without foreign smell |
The smell of a spoiled egg, blood clots, a fetus | Return to supplier |
Margarine GOST R 52178-2003 |
Appearance: homogeneous consistency Taste and smell: clean, characteristic of this type of margarine, without foreign tastes and odors. |
Weak fragrance Bitter, sour, metallic taste Grayish or brownish tint |
Return to supplier |
|
GOST R 52091-2003 |
Appearance: Homogeneous opaque liquid Consistency: homogeneous, moderately viscous, without protein flakes and lumps of fat Colour: creamy white |
Slight amount of fat Foreign taste and smell |
Mix Return to supplier |
Drinking water GOST 2874-73 |
Clean, transparent, tasteless and odorless | With impurities, with an extraneous aftertaste. Increased chlorine content |
Return to supplier settling |
Breadcrumbs OST 18-255-75 |
Color: light yellow Homogeneous consistency Taste, smell: characteristic, without foreign taste and smell |
Burnt Moldy smell Unevenly ground |
Return to supplier grind, sift Warm up in the oven |
Frozen fruits and berries GOST 29187-91 |
Appearance: whole berries without pits Color: burgundy Taste, smell: characteristic, without foreign |
Frozen fruits, if more than 10% Pest damage, mechanical damage rotten berries |
Return to supplier |
Sugar |
Appearance: free flowing crystalline Taste and smell: sweet, without foreign taste and smell, both in dry sugar and in its aqueous solution Colour: white or white with a yellowish tint |
Foreign taste and smell |
Sift Return to supplier |
| Operational control | |||
| Dough kneading | Sift flour, semolina in a slide on a kitchen board, make a recess in the middle, put salt, yolk, softened margarine, warm cream, water into it, knead the dough and knead it until it stops sticking to your hands | Sticks to hands Too liquid |
Add flour |
| Dough proofing | Form a flattened lump, grease it with liquid margarine and place at a temperature of 40 0 C, part for at least 30 minutes | Low temperature at the proofing point (dough will not rise) |
Increase temperature |
| Roasting crackers | 5 minutes at 150 0 C | Heating temperature over 180 0 С (crackers will burn) | Reduce heat to desired temperature |
| Filling preparation | Pitted cherries mixed with cinnamon and powdered sugar | Caught berries with seeds | Sort and remove bones |
| Forming a semi-finished product | Put the filling on top of the crackers and use a napkin to roll the layer into a tube, starting from the end filled with filling | The dough broke Cherry juice flows out |
Blot with a paper towel and pinch the edges |
| Baking a semi-finished product | Bake for 25 minutes in a preheated oven at 180 0 C | Low temperature (product not ready) High temperature (product will burn) |
Increase heat Reduce heat |
| Acceptance control | |||
| cherry strudel | Appearance: a piece of rolled dough with cherries, sprinkled with powdered sugar Taste, odor: characteristic of these products, without a taste of bitterness Consistency: soft, well baked |
Dough raw, not baked Foreign smell, taste of bitterness |
Continue heat treatment The dish is not subject to sale |
Selection of methods for determining quality indicators. Methods for determining the quality of branded culinary products (Cherry Strudel Cake)
| Normalized indicator | Analysis Methods | Characteristics of the analysis method |
| Organoleptics of the dish | marriage | Organoleptic evaluation of dishes and culinary products can give accurate results if: Sampling technique; The number of dishes and products being tested; Serving temperature. For the correct perception of taste, the dish should be tasted at the temperature recommended for vacation. The organoleptic evaluation of the product is carried out with the help of the sense organs. This analysis is carried out in order to verify the compliance of the quality of manufactured products and incoming raw materials with the requirements established by the NTD, recipes. The organoleptic analysis precedes the physicochemical one, which makes it possible to more fully assess the quality of products and increase the efficiency of control. Organoleptic assessment of the quality of a dish is carried out according to 5 main indicators: appearance, color, smell, taste and texture. To conduct an organoleptic evaluation, a scale for the organoleptic evaluation of dishes is used, which presents the characteristics and possible defects in terms of the main quality indicators. The scale is based on a 5-point system. In the presence of defects, the score for each indicator is reduced by the method of discounts from 1 to 4. According to the scale of 5 points, a dish is prepared completely in accordance with the requirements established by the production technology, corresponding to high quality products. A dish score of 4 points allows for minor or easily repairable defects. A score of 3 points indicates more significant violations of the cooking technology of the dish, but allowing its implementation without refinement. A score of 2 points indicates significant defects in the dish, but do not exclude the possibility of its processing. A score of 1 point indicates the defects of the dish that do not allow it to be sold. The dish is removed from sale if it received at least one unsatisfactory rating during the organoleptic evaluation. If the smell and taste of a dish are rated at 3 points each, then regardless of the ratings for other indicators, the dish is rated no higher than satisfactory. The sum of points is deducted for the lower temperature of the dish release - 1 point for every 10C. The results of the organoleptic evaluation are entered in the table. |
| Dry matter content | drying method (accelerated method). | The essence of the method lies in the evaporation of moisture from a sample of the product taken. The weight loss after drying is considered to be evaporated moisture (shrinkage) and is expressed as a percentage of the weight of the sample taken for drying. Definition technique: Determination of moisture in the test product is carried out by drying at a temperature of 142°C to constant weight for 90 minutes. We weigh a bottle with sand, a glass rod and a lid on technical scales with an accuracy of 0.01 g. We weigh a sample of the product into it in an amount of 5 grams, distribute the sample evenly over the inner walls of the bowl and put it in an oven preheated to 130C. After 90 minutes, take out the bottle and put it in a desiccator to cool for 15-20 minutes. Before placing the bottle in the desiccator, it must be closed with a lid. Then we weigh the bottle. Humidity in percent, calculated by the formula: X= (c-a) * 100% , (b-a) where a is the mass of a cup with sand and a stick, g; b is the mass of the cup with a sample, sand and a stick before drying, g. c is the mass of the cup with a sample, sand and a stick after drying, |
| Fat content | Gerber method | The method is based on the destruction of the proteins of the test product with concentrated sulfuric acid and the dissolution of fat in isoamyl alcohol. The resulting mixture is centrifuged in butyrometers. The determination of fat is carried out in milk or cream examples, which differ in size and graduation. The volume of division in milk butyrometers is 0.6%, or 0.01133 g of fat in the product, and the measurement limits are from 0 to 6 and from 0 to 7 weight percent. The volume of two divisions in cream butyrometers corresponds to 1% fat in the product with a sample of 5 g. They are used if the fat content in the product exceeds 10%. Definition technique: We take a sample of the product 5 g into a 50 ml glass beaker, add 5 ml of distilled water with a pipette and mix thoroughly until a homogeneous consistency, then add 10 ml of sulfuric acid with an automatic pipette (sp. weight 1.81-1.82). We heat the contents of the beaker in a water bath with continuous stirring until the sample is completely dissolved in sulfuric acid. Then, using a funnel with a short tube, we quantitatively transfer the contents of the glass into a dry milk butyrometer, making sure that the neck of the butyrometer remains dry. Rinse the glass and funnel a small amount sulfuric acid, which we pour into the same butyrometer. After that, add 1 ml of isoamyl alcohol to the butyrometer, wipe the inner surface |
| neck, close with a dry rubber stopper, pre-treated with chalk, gently shake the butyrometer and set for 5 minutes in water bath with a temperature of 6°C ± 2°C for complete dissolution of a sample of the product. After the specified time, we take the butyrometer out of the bath, wipe it off, adjust the fat level in it with a rubber stopper so that the fat column is in the tube with a scale, after which we count the number of small divisions in the milk butyrometer. | ||
| Method for determination of sugars | Iodometric method | The method is based on the reduction of an alkaline solution of copper with a certain amount of a solution of reducing substances and determination of the amount of copper oxide (I) formed or unreduced copper by the iodometric method. 3.2.1. Preparation of alkaline copper-citrate solution: 25 g of copper sulfate is dissolved in 100 ml of distilled water, 50 g of citric acid is dissolved separately in 50 ml of distilled water. 388 g of crystalline sodium carbonate or 143.7 g of anhydrous sodium carbonate are also separately dissolved in 300-500 ml of hot distilled water. A solution of citric acid is carefully poured into a solution of sodium carbonate. After the emission of carbon dioxide ceases, the mixture of solutions is transferred into a volumetric flask with a capacity of 1000 cm 3, a solution of copper sulfate is poured into the flask and the contents of the flask are brought to the mark with distilled water, mixed and, if necessary, filtered. 3.2.2. Preparation of a solution of sodium sulphate concentration (NSO 5HO) = 0.1 mol / dm (0.1 N) 25 g of sodium thiosulfate are dissolved in boiled and cooled distilled water, transferred to a 1000 ml volumetric flask and topped up with the same water to the mark. The solution is stored in a dark bottle. The titer is established after 8-10 days. It is recommended to prepare a stock of sodium thiosulfate solution in the amount of 5-10 dm3. 3.2.2.1. Determination of the correction factor: About 2 g of potassium iodide is introduced into a conical flask with a capacity of 500 cm 3, dissolved in 2-3 cm 3 of distilled water, 5 cm 3 of hydrochloric acid (1: 5) are added, after which 25 cm 3 of a solution of potassium dichromate are added with a pipette; carefully mix the liquid, covering the flask with a watch glass, after 2 minutes add 200-250 ml of distilled water and titrate with a solution of sodium thiosulfate. As soon as the liquid acquires a greenish-yellow color, add about 3 ml of starch solution and continue titrating until the blue color disappears. In the absence of sharp fluctuations in temperature, the titer of 0.1 mol / dm (0.1 N) sodium thiosulfate solution can be checked once every 3 months. It is allowed to prepare a 0.1 mol/dm solution of sodium thiosulfate from a standard titer without additional determination of the correction factor. 3.2.3. Preparation of a solution of potassium dichromate concentration (KCgO) = 0.1 mol / dm 4.9033 g of potassium dichromate is dissolved in distilled water in a volumetric flask with a capacity of 1000 ml. It is allowed to prepare a 0.1 mol / dm solution of potassium dichromate from a standard titer. 3.2.4. Preparation of a starch solution with a mass fraction of I%: I g of starch is dissolved in 2-3 cm! distilled water and the resulting solution is poured into 100 cm "of boiling distilled water, stirring it with a stick. Boil for 1 minute, then cool. It is allowed to prepare a starch solution using a saturated solution of sodium chloride (27 g in 100 cm 3). 3.2.5. Preparation of zinc sulfate solution: 145 g of zinc sulfate is dissolved in distilled water in a volumetric flask with a capacity of 1000 cm 1 . 3.2.6. Preparation of a solution of sodium hydroxide (potassium hydroxide) concentration c (NaOH or KOH) = 1 mol / dm ". 40 g of sodium hydroxide (56 g of potassium hydroxide) are dissolved in distilled water in a 1000 ml volumetric flask*. 3.2.7. Preparation of methyl orange solution: 0.1 g of methyl orange is dissolved in 100 ml of hot distilled water and filtered after cooling. 3.2.8. Preparation of a solution of sulfuric acid with a concentration c (1/2 HS0 4) \u003d 4 mol / dm 3 To prepare 1000 cm "solution, take 116 cm" of concentrated sulfuric acid with a density of 1.830 g / cm 1, carefully pour into water with stirring, cool and bring the volume of the solution to 1000 ml". 3.3. Conducting an analysis 3.3.1. Determination of the mass fraction of reducing substances (sugar before inversion) A sample of the crushed test product is taken from sludge in such a way that the amount of reducing substances in 1 cm2 of the sample solution is about 0.005 g. Sample weight over 5 g is weighed with an error of no more than 0.01 g, and less than 5 g - no more than 0.001 g. A sample in a glass is dissolved in distilled water heated to 60-70 *C. If the product dissolves without residue (sugar syrups, some types of dragees, candy caramel, etc.). then the solution obtained in the beaker is cooled and transferred into a black flask with a capacity of 200-250 cm 3, the volume of the solution is adjusted to the mark with distilled water and mixed well. When dissolving a weighed portion of chewing gum, the resulting sugar solution is quantitatively transferred to a volumetric flask without an undissolved portion. If the product in its composition contains substances that are insoluble in water (interfering with non-sugars - proteins, fats, pectins, starch, etc.). then the sample from the beaker is transferred to a volumetric flask with a capacity of 200-250 cm 4, washing off insoluble particles into the flask with distilled water up to about half the volume of the flask, the flask is placed in a water bath heated to 60 "C, at this temperature, shaking from time to time, kept for 15 minutes. Cooling the solution to room temperature, precipitate interfering non-sugars by adding 10 cm "I mol / dm" of a solution of zinc sulfate to the solution in the flask. If the weight of the sample was less than 5 g, and 15 cm 1, if the weight of the sample was more than 5 g, and the volume of sodium hydroxide solution, established by a separate experiment when titrating the corresponding volume of zinc sulfate solution with phenolphthalein. The contents of the flask are shaken, brought to the mark with distilled water, mixed and filtered into a dry flask or flask, which is pre-rinsed two times with a small portion of the transparent filtrate. of the investigated filtered solution, 15 cm "of distilled water and place a piece of pumice stone or two or three pieces of porous ceramics into the flask for uniform boiling. The flask is attached to a reflux condenser. The solution is brought to a boil for 3-4 minutes, boiled for 10 minutes, then the flask quickly cooled to room temperature. In the cooled liquid, add 3 g of potassium iodide, dissolved in 10 cm "of distilled water, and 25 cm 1 of a solution of sulfuric acid with a concentration of 4 mol / dm". Sulfuric acid is poured carefully, shaking the liquid all the time, in order to avoid throwing it away from the flask due to the released carbon dioxide, after which the released iodine solution is immediately titrated rum sodium thiosulfate to a light yellow color of the liquid. Then add 2-3 cm of starch solution and continue to titrate the dirty-blue liquid until a milky color appears, adding sodium thiosulfate solution one drop at the end of the titration. A control experiment is carried out under the same conditions, for which 25 cm - "an alkaline copper citrate solution and 25 ml" of distilled water. 3.3.2. Determination of the mass fraction of total sugar (sugar after inversion) and sucrose recipes approved in the prescribed manner). The dissolution of the sample and the precipitation of non-sugars is carried out as indicated in paragraph 3.3.1. Preparation of reagents for the precipitation of non-sugars - according to paragraphs. 3.2.5 and 3.2.6. In a volumetric flask with a capacity of 100 or 200 cm 1, pipette 50 or 100 cm 1, respectively, of the resulting filtered solution, check the reaction of the solution by adding one or two drops of methyl orange and, if the solution is alkaline, add dropwise a solution of hydrochloric acid with a concentration of 0.5 mol / dm " until pink coloring. Then add 5 or 10 cm "of concentrated hydrochloric acid, put a thermometer in the flask and put it in a water bath heated to 80" C-85 "C. bring the temperature of the solution within 2-3 minutes to 67 * C-70 "C and maintain the solution at this temperature for exactly 5 minutes. Then, quickly cooling the contents of the flask to room temperature, remove the thermometer, after rinsing it with distilled water, neutralize the hydrochloric acid with a solution sodium or potassium hydroxide (25 g in 100 cm "), at the end of neutralization, a solution of sodium or potassium hydroxide is added with a mass fraction of I% until a yellow-orange color appears. The end of neutralization is checked by litmus or universal indicator paper, lowered into the flask, or by adding one drop of methyl orange. Dilute the solution and the flask to the mark with distilled water and mix thoroughly. In the resulting solution, invert sugar is determined according to clause 3.3.1. To convert total sugar, expressed in invert sugar, to total sugar, expressed in sucrose, the resulting value is multiplied by a factor of 0.95. 3.4. For the final result of the analysis, the arithmetic mean of the results of two parallel determinations is taken, the allowable discrepancies between which in one laboratory should not exceed 0.5% in absolute value. and performed in different laboratories - 1.0%. The calculation result is rounded to the first decimal place. Limits of permissible values of measurement error ±1.0% at a confidence level P = 0.95. |
Conclusion
In this course project, normative and technological documentation for the products of this enterprise was drawn up.
The company is equipped with various equipment, such as:
kneading machine, electric cooker, dough sheeter, beater, baking cabinet, etc. Also needed: a sink for hands, an industrial table, a refrigerating cabinet, a mobile rack, a three-section washing bathroom, a cabinet for drying pastry bags. Thanks to having everything necessary equipment, the productivity of the enterprise is growing, new recipes for flour and bakery products, as well as various pastries and cakes are being developed.
In addition, in the course of work, the skills of calculating the nutritional and energy value for flour confectionery products were acquired, the procedure for compiling technical specifications and technological instructions for the products of a public catering enterprise was studied.
So, the Cafe independently develops an assortment list of confectionery products, drinks, taking into account full compliance with sanitary and technological requirements, as well as standards for this type and class of enterprises. Services include the production and sale of culinary products and purchased goods in a limited range compared to other types of enterprises and mostly simple production, as well as the creation of conditions for their sale and consumption.
Bibliography
1. Apet T.K. Cakes and pastries. - Mn .: LLC "Helton", 1996.- 336 p.- 16 ill.
2. Kutkina M.N. , Kartseva N.Ya., Ivanov E.L., Smolentseva A.A., Kotova N.P. Guidelines on the implementation of course work in the discipline "Technology of production of public catering products" - St. Petersburg: Ed. St. Petersburg Trade and Economic Institute, -2008.-31
3. Leont'eva N.V., Chernova E.V. Development of technical and technological maps for specialties: Tutorial. - St. Petersburg: TEI, 2001-47s.
4. Leont'eva N.A., Chernova V.E. Guidelines for compiling normative documentation. part 1. - SPb.TEI.
5. Onokhin Yu.I. Flour products. - Izhevsk: Udmurtia, 1983.-152 p.
6. Pavlov A.V. Collection of recipes for flour confectionery and bakery products, Gidrometeoizdat., 1998
7. Skurikhin I. M., Volgarev M. N. Chemical composition food products: Handbook. - 2nd ed., revised. and additional - M.: Agropromizdat, 1987. - 360 p.
8. SanPiN 2.3.6.1079-01 "Sanitary and Epidemiological Requirements for Public Catering Organizations, Production and Handling of Food Products and Food Raw Materials". - M .: Ministry of Health of Russia, 2002.
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- Introduction
- 2. Classification of dishes and culinary (confectionery) products
- 3. Physical and chemical processes occurring with nutrients in the technological processing of products, their role in shaping product quality
- 4. Development of technological standards (TK, TTK) for the range of products. Calculation of nutritional and energy value
- 5. Product quality control
- Conclusion
- List of used literature
Introduction
Human health largely depends on the proper organization of nutrition from the first days of life. Indeed, the normal growth and development of an organism is possible only when it receives sufficient nutrients of good quality.
Proper nutrition helps to increase a person's ability to work, ensures his longevity and protects against diseases. Nutrition is rational when the body perceives food well, easily digests it, gets tired and, thus, satisfies the need for food as much as possible according to the conditions of life. To ensure a balanced diet, it is necessary that the body receives the nutrients it needs from easily digestible and appetizing food under the most favorable conditions.
It is worth changing the nature of nutrition, reducing or, conversely, increasing the amount of necessary carbohydrates, proteins, fats, vitamins and minerals, deteriorating the quality of products or disrupting the diet, as the body will certainly give an appropriate reaction. It can manifest itself in the form of various painful abnormalities in the activity of the nervous or vascular, digestive or endocrine systems and lead to exhaustion or obesity.
All food products according to their calorie content can be divided into: high-calorie, low-calorie and high-calorie. Confectionery, along with products such as vegetable and animal fats, are high-calorie foods. Moreover, the calorie content of confectionery significantly exceeds the calorie content of many other foods.
Confectionery products are of great nutritional value due to the content of sugar, fats and proteins. They are significant sources of low molecular weight, easily digestible carbohydrates, which, when consumed in excess, turn into fats. Some confectionery products can serve as significant suppliers of fats. The combination of low molecular weight carbohydrates and fats in such confectionery products creates especially favorable conditions for the deposition of fats in an organism suffering from disorders of the gastrointestinal tract (colitis, enterocolitis). Observations have shown that poor nutrition contributes to the development of gastritis with secretory insufficiency. So, in 41.5% of inpatients suffering from gastritis, nutrition for a long time was predominantly carbohydrate in nature. At the same time, many people abused sweets and flour products.
A sharp deterioration in the state of blood vessels, as well as a variety of disorders in the activity of many organs, primarily the heart and brain, associated with the deposition of large amounts of cholesterol, are the main signs of atherosclerosis.
Proper nutrition, of course, can favorably influence the course of atherosclerosis. Limiting the intake of carbohydrates with food (and, above all, at the expense of sweets, flour and confectionery products) is necessary for people prone to obesity.
A good tradition of ending dinner with sweets is often broken by the unsystematic intake of sweets on the go, sometimes shortly before the main meals. Sweets, if they are eaten haphazardly, disrupt the mode of activity of the digestive glands. Excessive intake of sugar in the body leads to a decrease in food excitability and lack of appetite.
But the positive role of confectionery in human nutrition is also undoubted. These high-calorie, nutritious foods do not require cooking before eating and can maintain high quality for a long time.
1. Nutritional and biological value of products
Confectionery products are high-calorie and easily digestible food products with a high sugar content, which are distinguished by a pleasant taste and aroma. The following types of products are used as the main raw materials for the preparation of confectionery products: flour, sugar, honey, fruits and berries, milk and cream, fats, eggs, yeast, starch, cocoa, nuts, food acids, gelling agents, flavoring and aromatic additives, baking powder, food colorings.
Flour confectionery, as a rule, contain a lot of sugar and fat. Therefore, they are produced using chemical baking powder, which contribute to the formation of a porous structure and an increase in volume.
The nomenclature of chemical baking powders includes alkaline, alkaline-acid and alkaline-salt. Of the alkaline baking powders, sodium bicarbonate, ammonium carbonate, or mixtures thereof are most commonly used. Sodium bicarbonate (baking soda) slowly decomposes when heated, releasing carbon dioxide gas.
Sodium carbonate, formed during the decomposition of sodium bicarbonate, gives the product an alkaline reaction. Products made with the addition of this baking powder are distinguished by good wettability and are painted yellow-pink from the surface. It is believed that the decomposition reaction does not go to the end. Only 50% of sodium bicarbonate has time to decompose during the baking process: the remaining baking powder gives the products a specific alkaline flavor.
Alkaline acid leavening agents include a mixture of chemical leavening agents that contains sodium bicarbonate and some acid that allows the sodium bicarbonate to be completely decomposed and thus obtain a product with a neutral reaction. The most widely used mixtures are sodium bicarbonate, potassium bitartrate and various acid salts of phosphoric acid.
From alkaline-salt disintegrants, which include a mixture of sodium bicarbonate and neutral salts. mainly a mixture of sodium bicarbonate and ammonium chloride is used.
In confectionery, flour is used of the highest, first and second grade. Flour is included in all types of dough, which are prepared at catering establishments.
Wheat flour of the highest grade - very soft, fine grinding, white color with a slight creamy tint, sweet taste.
Cakes, cakes, waffles, as well as the best varieties of cookies and various products from yeast dough are prepared from this flour.
Grade I wheat flour is soft, but less finely ground than premium flour, the color is white, but with a slightly yellowish tint, gingerbread, cookies and other yeast dough products are prepared from this flour.
Grade II wheat flour - coarser grinding than premium flour, its color is white, with a noticeably yellowish or grayish tint. Used in small quantities in the manufacture of inexpensive varieties of gingerbread and cookies.
The quality of flour is determined by color, humidity, grinding size, smell, taste, acidity, content and amount of proteins, carbohydrates, fats, enzymes, minerals, harmful and metallic impurities.
The chemical composition of flour depends on the composition of wheat, the type of flour and the grinding mode.
The color of the lower grades of flour is darker and more heterogeneous. It depends on the color and amount of bran. Flour of the highest and first grades is white with a creamy tinge. By color, in many cases it is possible to roughly determine the grade of flour.
The moisture content of flour is of great importance both during storage and in the preparation of products from yeast and other types of dough. According to the standard, flour consists of 14.5% and should not exceed 15%. All recipes are designed for this humidity. In flour with high humidity, favorable conditions are created for the development of mold and infection with flour pests. When baking from such flour, the output of the product is reduced, in addition, when using flour with high humidity, the flour consumption rate increases. Roughly humidity can be determined by strongly squeezing a handful of flour into a fist. If a lump forms, then the flour has a high moisture content, if the flour crumbles in the palm of your hand, then its moisture content is normal.
Flour that has even a slight foreign odor can be used (in the absence of other signs of poor quality) only after laboratory analysis for the preparation of products with spices or fruit fillings, however, such flour cannot be used for biscuit, shortbread, puff pastry products that have a delicate aroma. Flour with a slightly bitter taste can be used with the permission of laboratory analysis for the preparation of gingerbread, because. in the preparation of the dough, burnt sugar and spices are added to mask this aftertaste.
Depending on the content of gluten, flour is divided into three groups:
1) 28%, 2) 28-36%, 3) 40%.
Flour with a small amount of gluten is used to make biscuit and shortbread dough, and with a large amount - to make yeast, puff pastry. The quality of flour depends not only on the gluten content, but also on its quality. Good quality gluten cream color, elastic, does not stick to hands, resilient, able to absorb a lot of water. If such gluten is included in the composition of the flour, then the flour is called “strong”. Dough made from such flour of normal consistency, elastic, holds gases well. Products made from such a dough retain their shape during proofing and baking. Gluten of this quality, after washing, forms a sticky, gray, crumbly, low-elastic mass. Such gluten gives "weak" flour.
"Weak flour" is obtained from frost or pest-damaged grain. Dough made from such flour does not retain moisture well, liquefies, and has a weak gas-retaining ability. This indicator is especially important for flour, from which yeast dough is prepared.
The gas-forming ability of flour is called the measured amount of carbon dioxide, which is formed over a certain time, when kneading flour with yeast and water, at 30 ° C. The higher the gaseous ability of the flour, the better the quality of the products obtained from it.
Carbon dioxide is formed in dough from sugar glucose by the action of enzymes found in yeast and flour. The more glucose in the test, the more carbon dioxide it contains.
From flour with low gaseousness, products are obtained with insufficient volume, fine porous, and their crusts are poorly stained. Flour of the second grade has good gas formation.
When storing flour in bags, they are first opened, cleaned from the outside of dust and opened along the seam with a special knife.
The flour is shaken out of the bags under the sifters. Leftover flour in bags cannot be used for making flour products, because they contain dust and fibers, grass seeds, metal impurities.
When sifting flour, foreign impurities are removed: it is enriched with oxygen, air, which contributes to the deepening of the rise of the dough. In winter, flour is brought into a warm room in advance so that it warms up to 12 ° C.
Granulated sugar contains 99.7% sucrose and 0.14% moisture, dissolves completely in water, tastes sweet. Sugar is stored in a dry, ventilated area, otherwise it becomes sticky. Adds flavor to flour and confectionery products, increases calorie content and changes the structure of the dough. Sugar limits the swelling of the gluten, thereby reducing the water absorption capacity of the flour and reducing the elasticity of the dough. An increased amount of sugar inflames the dough: the products are glassy.
Before use, sugar is sifted through a sieve with cells of no more than 3 minutes, you can use a flour sifter, dissolve.
Powdered sugar is used in the manufacture of creams, waffles, cookies, etc. It should be finely ground and sifted through a sieve before use to eliminate larger particles. In the absence of powdered sugar, it is prepared from granulated sugar by grinding.
At public catering establishments, refined powder made from refined sugar is used.
Butter - produced from cream, it contains up to 82.5% fat, vitamins A, D, E. Butter can be salted and melted, without foreign odors and flavors, with a uniform color (from white to cream). The surface of the oil is cleaned if it is covered with mold, pure oil is used for creams, for preparing a mass of cookies. Before use, the butter is sometimes melted, filtered through a sieve and added to the dough, lubricated with cake molds. Butter increases the calorie content of products, improves taste, enhances their aroma.
Butter that is not salted can be replaced with salted butter, but taking into account the salt it contains. In the manufacture of cream salted butter can not be used. In the manufacture of all confectionery products, except puff, butter biscuit and cream, butter can be replaced with melted butter (1 kg of butter corresponds to 840 grams of melted butter), it is recommended to store the butter at a temperature of 2-4 ° C in a warm room in a carefully closed container, under the influence of light oil deteriorates.
Milk consists of solids, or dry residue, which includes milk fat, proteins, milk sugar and other substances.
Milk is a valuable nutritious product, it has a pleasant taste and contains almost all nutrients necessary for the body. For the preparation of confectionery products, fresh milk and canned products are used. They improve the taste of the product and increase their nutritional value.
Whole milk contains fats, proteins, milk sugar and vitamins. It should be white with a yellowish tint, without foreign tastes and odors.
Milk is used mainly for the preparation of yeast dough and creams. It quickly deteriorates (turns sour), so it should be immediately sold, and if necessary, stored, heated to a boil. Before use, the milk is filtered through a sieve with cells of 0.5 mm. Store milk in the refrigerator at a temperature not higher than 8? C and not lower than 0? C for no more than 20 hours. Milk of all kinds must be pasteurized.
Cream is available in 10, 20 and 35% fat. Their taste is pleasant, slightly sweet, white color with a yellowish tinge. AT confectionery production cream is used to make cream and as a substitute for milk.
For whipping, 35% fat is most suitable. Before whipping, they are pre-cooled. Condensed cream is obtained in the same way as condensed milk and is packaged in cans or barrels. Dry cream contains no more than 7% moisture. Use and store them in the same way as powdered milk.
Sweetened condensed milk obtained by evaporation to 1/3 of the volume of whole or skimmed milk with added sugar, syrup. Store it in a hermetically sealed container in a warehouse with unregulated temperature. Condensed milk used for the preparation of confectionery products is preheated to 40 ° C, and then filtered through a sieve with 0.5 mm cells.
Eggs are a high-calorie product widely used in the manufacture of confectionery products, containing proteins, fats, minerals and other substances. Eggs, due to their properties, improve the taste of products, give them porosity.
Egg white has binding properties, is a good foaming agent, retains sugar, which explains its use in the production of creams, marshmallows, airy and some other types of dough. The volume of protein during whipping increases seven times, the addition of sugar reduces the volume by 1.5 times.
The yolk of an egg is rich in proteins, fats and vitamins (A, D, B1, B2 and PP). Thanks to lecithin, the yolk is a good emulsifier. A large number of yolks makes it possible to obtain a stable emulsion of water and fat in the batter, which is used in the manufacture of waffles and cookies. Yolks improve the structure of the dough, give a delicate taste to products.
In confectionery, only chicken eggs and products of their processing are used.
Public catering establishments use only chicken eggs, waterfowl eggs are not used, because. they are contaminated with salmonella germs.
2. Classification of dishes and coolies Narny (confectionery) products
confectionery food assortment
Confectionery products (sweets, sweets, sweet dishes) are high-calorie and easily digestible food products with a high sugar content, which are distinguished by a pleasant taste and aroma.
Confectionery, food products usually with a high sugar content, characterized by high calorie content and digestibility, pleasant taste and aroma. For the preparation of confectionery products, various types of food raw materials are used - sugar, molasses, honey, fruits and berries, wheat (rarely oat, soy, corn, rye) flour, milk and butter, fats, starch, cocoa, nuts, eggs, food acids, gelling and flavoring substances that are processed by various mechanical and thermal methods. The high nutritional value of confectionery is due to the significant content of carbohydrates, fats and proteins in them (see table). Many confectionery products are specially fortified.
Depending on the ingredients used, confectionery products are divided into two main groups: sugary and floury.
Jam, marmalade, marmalade, marmalade
Fruits or berries boiled in sweet syrup, flower petals are classified depending on the technology of preparation and the consistency of the finished product.
Dry biscuits of a special kind, prepared from liquid dough, consists of thin layers, smeared with filling.
Grillage
Candies made from a mixture of caramelized sugar with crushed nuts.
A sweet dish made from fruit or berry juices with sugar and a gelling agent, usually gelatin.
Marshmallow, marshmallow
Confectionery made from mashed and boiled fruits with the addition of beaten egg white.
Candy, toffee, caramel, lollipops
Small sweets in the form of balls, tiles, pads of caramelized sugar, chocolate, molasses, condensed milk and other products.
Dessert dishes in the form of a homogeneous mass of mashed fruit, beaten eggs, butter or cream.
Marzipan
A confection made from an elastic mixture prepared from grated almonds or other nuts with powdered sugar.
· Meringues and meringues
An airy cake made from baked proteins, also with a layer of cream or jam.
Ice cream and sorbet
Frozen milk or fruit and berry dessert.
A sweet dish made from whipped chocolate, fruit, berries, etc. masses with semolina, eggs or gelatin.
· Cookie
Small confectionery products from non-yeast dough, mainly shortbread, with baking powder.
· Fondant
A soft, fragrant mass of fruit or cream with the consistency of thick sour cream.
· Gingerbread
Solid bakery products made from flour, honey and necessarily spices.
A chilled, airy dish prepared by whipping fruit puree with sugar and egg white.
Sweet pies, pies, cheesecakes, rolls, donuts, muffins, rum women
Bakery products made from yeast, puff, unleavened rich, custard and other dough of various shapes and sizes, with or without filling, baked or fried.
A fluffy dish of whipped proteins and other products.
Cakes and pastries, eclairs
Festive desserts made from biscuit, custard, puff pastry, shortcrust pastry with cream and candied fruits, as a rule, with a beautiful finish.
Halva, Turkish delight and other oriental sweets
All kinds of cookies, raisin-nut and starch-sugar products, common in the Middle East and Central Asia.
Candied fruits or sliced peels of oranges, watermelons, melons.
Chocolate
Confectionery made from crushed cocoa beans with the addition of other ingredients.
3. Assortment of dishes, culinary (confectionery) products (with a summary table of recipes). Technological process of production. Hardware-technological (technological) schemes for the processing of raw materials, the production of semi-finished products and culinary products. Use and disposal of waste.
3 . Physico-chemical processes occurring with food substances during the technological processing of products, their role in the formation of product quality
The process that increases the digestibility of food products, significantly reduces microbiological contamination, gives products new taste qualities, is called heat treatment.
In the process of heat treatment, complex physical and chemical changes occur in the products, giving the manufactured products their characteristic taste, aroma, color and structure. Depending on the types of heat treatment, products acquire certain taste qualities.
Baking products from various types of dough is made in pastry ovens with gas or electric heating of continuous or intermittent action. In each individual case, a certain thermal regime is observed, sometimes the furnaces are humidified. This is used to obtain high quality products. As a rule, pastry cabinets and ovens are equipped with thermometers.
During baking, moisture is redistributed in the product, dehydration of the surface layers and the formation of a crust. It is necessary to choose the right temperature for baking so that the appearance of the crust occurs only after the product has fully increased its volume.
Baking time depends on the size of the products and their density: a well-leafed dough is baked faster than a dense one.
The change in the volume of products depends on the gaseous substances resulting from the decomposition of chemical leavening agents or fermentation products in yeast dough.
Soda and ammonium begin to decompose with the release of carbon dioxide at 60-80 °C.
As the temperature rises, the volume of gaseous products and their pressure on the dough increase. At 100 °C, water begins to evaporate rapidly.
If fermentation proceeded normally, and in unleavened dough chemical leavening agents have been distributed evenly, the dough will not have large pores and will rise evenly during baking.
Proteins, flour starch and other raw materials undergo chemical changes, which plays a major role in the formation of the structure of confectionery products. Starch during baking gelatinizes and swells, absorbing a large number of water, including water secreted by coagulated proteins.
The discoloration of the surface of the products is due to the breakdown of many substances contained in the dough, especially starch, and the caramelization of sugars.
Dough proteins and gluten, when heated above 70 ° C, lose their ability to swell, chemical changes occur in them, leading to denaturation and “coagulation”, i.e., to the loss of the ability to retain water. The moisture absorbed by the proteins during the kneading of the dough is released, and it is absorbed by the gelatinizing starch, i.e., the liquid is redistributed. Dough proteins, coagulating, are compacted, and the products acquire a strong structure.
Due to the temperature difference between the crumb and the crust inside the product, moisture moves from the surface to the inner layers of the crumb, and the humidity rises by 1.5-2.0%.
In addition to these processes, a number of others occur in the dough during baking: the formation of new aromatic and flavoring substances, changes in fats, vitamins, etc.
Baked products after heat treatment as a result of their loss of water during baking have a lower mass compared to their mass before baking. The ratio of the difference in the mass of the product before and after baking to the mass of the product before baking is called upek. Express it as a percentage. The upek is calculated as follows: the difference between the mass of the product before baking and after baking is divided by the mass of the product before baking and multiplied by 100. The percentage of upek is higher, the more moisture the product loses during baking.
The mass of the finished product is always greater than the mass of flour used to make the product. The ratio of the difference between the mass of the baked product and the flour taken during its kneading to the mass of flour is called baking. It is expressed as a percentage, calculated as follows: the difference between the mass of the baked dough and the mass of flour is divided by the mass of flour and multiplied by 100.
The baking of this or that dough is the higher, the more additions and water are introduced into the dough and the lower the baking. Flour with high-quality gluten absorbs more moisture during dough kneading than flour with weak gluten, which also increases the baked goods.
The mass of the finished product, taking into account the mass of flour and all products provided for by the recipe for its manufacture, is called the output of the product. The yield depends on many factors: the water absorption capacity of the flour, its moisture content, losses during fermentation, the amount of cake, losses during cutting dough, etc.
In the process yeast fermentation 2-3% of dry matter is consumed, therefore, with excessive fermentation, the yield will be less. Products lubricated with egg give a greater yield than products not lubricated, since the lubricant reduces the evaporation of moisture. The output of finished products is expressed as a percentage. The difference between the mass of the product before baking and the loss in mass during baking is divided by the weight of the product before baking and multiplied by 100.
Sugar Cookies. Produced from a plastic, easily torn dough, with a high content of sugar and fat. For its production, wheat flour (high, first and second grades) with low or medium quality gluten, corn starch, milk, margarine, egg products, melange, cocoa powder, invert syrup, granulated sugar, essences, starch, flavorings and baking powder are used. .
All raw materials supplied for the production of biscuits are released from containers, sieved, filtered, and passed through magnetic apparatus to remove mechanical and metallic impurities.
The technological process of biscuit production consists of the following operations (Fig. 1): preparation of raw materials, dough kneading, molding, baking, cooling, biscuit finishing, laying and packaging.
Fig. 1. Scheme of the production of sugar cookies
Preparation of prescription mixture (emulsion). It is carried out by weighing and feeding into the dough mixing machine granulated sugar (powdered sugar), invert syrup, milk and salt. All components are mixed for 10 minutes, and then solutions of chemical baking powder are added and thoroughly mixed again.
Mix. Flour and starch are added to the prepared mixture and the dough is kneaded for 20-30 minutes. The humidity of the dough should be 17.5 ... 22%. The finished dough should be homogeneous, without traces of unmixed and plastic.
Dough shaping. The dough is rolled out on a rolling machine into a layer of a certain thickness and cut into plates by a punch-machine. The quality of the dough pieces depends on the humidity of the dough and the temperature. At a moisture content of less than 15%, the plasticity of the dough decreases. Elevated temperature leads to a deterioration in the quality of cookies.
Baking. Baking dough pieces is carried out at a temperature of 240...260? C for 3.5...4.6 minutes. In the process of baking, the main role in the formation of the capillary-porous structure belongs to the proteins and starch of the flour. The characteristic light-straw color of the biscuit is due to melanoidins and caramelization products of sugars formed during baking.
Cooling. Cookies at the exit from the oven in the surface layer has a temperature of 118...120?C, in the inner layers - about 100?C. In the first 3 minutes, the cookies are cooled without preliminary air circulation on the conveyor. The next 3 minutes - with forced air circulation, and then fed to the finishing and packaging.
Product finishing. This operation improves the appearance and affects the taste of products. The surface of some biscuits is coated chocolate icing or produced with a layer of fruit or cream filling and then sent for packaging.
Hard cookie. Produced from elastic elastic dough, less fat and sugar compared to sugar cookies. The long dough recipe includes Wheat flour(highest grade, first and second grades) with a weak amount of gluten.
In long biscuits, conditions are created for more complete swelling of flour proteins than in sugar dough: higher dough moisture, higher temperature, longer and more intense kneading.
The technological process of production consists of the following operations (Fig. 2): preparation of raw materials for kneading, dough kneading, dough rolling, secondary rolling, molding, baking, cooling and packaging.
Fig. 2. Scheme for the production of long biscuits
Preparation of raw materials. It is carried out in accordance with regulatory documents in the same way as in the production of sugar cookies.
Test preparation. It is produced in kneading machines in which the emulsion is mixed with flour. The finished dough should be well mixed, homogeneous, well tightened, i.e. have elastic properties. The dough temperature can vary from 24 to 38?C. dough humidity 22...28%.
Test proofing. It is carried out at a temperature of 25 ... 27% and a relative humidity of about 80% to increase the plasticity of the dough.
Test rolling. It provides for five successive stages of rolling and aging of the dough: preliminary rolling, first aging, first face rolling, second aging, second face rolling.
Rolling dough has a positive effect on the quality of cookies, improving porosity, swelling, fragility of products, and appearance.
Formation of test pieces. Carry out a stamp - machines of light type or rotary machines.
Baking. Biscuits are baked in continuous tunnel ovens and in electric ovens at a temperature of 160..300? C for 4 ... 5 minutes.
Cooling. This operation is required to increase the strength of products. Cookies are pre-cooled to a temperature of 50...70?C, gradually lowering the temperature to 20...25?C.
Then the biscuits are sent for packing and packaging.
Gingerbread production technology consists of the following operations: preparation of raw materials; dough preparation; molding; baking; cooling; glazing (for glazed gingerbread); packaging (Fig. 3)
Fig. 3. Scheme of production of gingerbread products
Dough preparation is carried out in a dough mixer. In it, in a certain sequence, granulated sugar, water with a temperature of 20 ° C, honey, molasses, melange, and flavors are loaded. The raw material is mixed for 2...10 minutes, after which chemical baking powder and wheat flour are added. Knead the dough until a homogeneous mass is obtained.
For cooking choux pastry additionally carry out the stages of preparation of welding and its cooling
Dough forming can be carried out on forming-residual or stamping machines. During molding, the products are given a shape, a drawing or an inscription is applied.
Gingerbread products with filling are often molded manually using metal recesses and wooden carved molds or mechanized.
The dough for gingerbread is molded in the form of a layer according to the size of a metal baking sheet.
Gingerbread is baked for 7...12 minutes at a temperature of 190...240?C, gingerbread - at 200?C for 25...40 minutes.
Unglazed gingerbreads are cooled for 20...22 minutes, glazed - up to 45...50? C for 5...10 minutes.
Fig. 4. Waffle production scheme
Wafer production technology includes the following stages: dough kneading; shaping and baking wafer sheets; filling preparation; formation formation; cooling it and cutting it into separate products; packaging (Fig. 4).
Wheat flour is the main raw material for making wafer sheets. melange or egg powder, salt, sodium bicarbonate.
For the manufacture of pastries and cakes, a variety of raw materials are required, the quality of which is subject to very high requirements due to low storage stability.
The production of pastries and cakes includes three main stages: preparation of the main baked semi-finished product; preparation of finishing semi-finished products; interlayer, filling and finishing of the main semi-finished product (Fig. 5).
Fig. 5. Scheme for the production of cakes and pastries
Production of baked semi-finished products. It consists in preparing the dough, shaping it, baking, standing or cooling it.
Biscuit semi-finished product is a lush, finely porous layer with a soft elastic crumb. For cooking, wheat flour with a content of 28 ... 34% gluten of low or medium quality should be used.
the technological scheme for the preparation of a biscuit semi-finished product includes: preparation of the egg-sugar mass; kneading whipped mass with flour and starch; molding and baking; cooling and aging (Fig. 6).
Fig. 6. Biscuit preparation scheme
The most widely used batch method for obtaining biscuit dough in a mixing machine. Melange with granulated sugar is mixed for 25 ... 45 minutes until the granulated sugar is completely dissolved and the dough volume increases by 2.5 ... 3 times. A strong increase in volume is due to the saturation of the egg-sugar mass with a large number of tiny air bubbles in the process of beating. Then flour is introduced and quickly (no more than 15 seconds) is mixed with the beaten mass in order to avoid settling of the dough and resulting in a dense, finely porous biscuit.
Finished biscuit dough sent for molding and baking. Next, the semi-finished product is cooled for 20 ... 30 minutes and stands for 8 ... 10 hours in a workshop with air access.
4. Development of technological standards (TK, TTK) for the range of products. Calculation of food and energy value.
Technical and technological map
Honey cake
Application area
This technical and technological map has been developed in accordance with GOST R 53105-2008 and applies to the signature dish Cake Medovik.
Raw material requirements
Food raw materials, food products and semi-finished products used for the preparation of the Medovik Cake dish must comply with the requirements of the current regulatory and technical documents, have accompanying documents confirming their safety and quality (certificate of conformity, sanitary and epidemiological conclusion, safety and quality certificate, etc.)
Recipe
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Bookmark rate per 1 kg |
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Unitmeasurements |
The weight |
The weight |
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Wheat flour |
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Chicken egg |
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Baking soda |
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Cream margarine |
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Sour cream 20% |
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Powdered sugar |
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Peeled walnuts |
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The output of the finished dish, g |
Technological process
Margarine is heated in a water bath, sugar, eggs, honey are added and beat until a homogeneous mass is obtained; add soda, mix and leave in the bath until the volume doubles, add part of the flour (~ 1/5), mix until thick. The resulting mass is removed from the water bath, the remaining flour is added and the dough is kneaded. The finished dough is divided into 5 parts and rolled into cakes, which are baked at a temperature of 170-180 ° C. The mass of finished cakes is 400 g. Finished cakes level, cut off the edges, cool, smear with cream, stack on top of each other, sprinkle with crushed nuts and crumbs made from scraps of cakes.
For cream, add a part (1/2) of powdered sugar to sour cream, beat, add prepared swollen gelatin, the remaining powdered sugar and beat until a homogeneous mass is formed.
The cake is prepared as needed. The finished cake is cut into pieces of 100 g each and sold in portioned dishes immediately after preparation.
The organoleptic characteristics of the Medovik Cake dish must meet the following requirements:
The microbiological parameters of the Medovik Cake dish must comply with the requirements of SanPiN 2.3.2.1078-01.
The nutritional value
The nutritional value of the Meadovik Cake dish per 100 g of the product and the yield of 1000 g are:
Justification of the calculation nutritional value dishes "Honey Cake" nutrients in 100 g of each product that is part of the dish
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Ingredient |
Carbohydrates |
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Wheat flour |
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Chicken egg |
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Baking soda |
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Cream margarine |
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Sour cream 20% |
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Powdered sugar |
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Peeled walnuts |
2. Calculate the content of nutrients in the raw material set of the dish
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Ingredient |
Net weight) |
Carbohydrates |
||||
|
Wheat flour |
||||||
|
Chicken egg |
||||||
|
Baking soda |
||||||
|
Cream margarine |
||||||
|
Sour cream 20% |
||||||
|
Powdered sugar |
||||||
|
Peeled walnuts |
3. We calculate the balance of nutrients, taking into account their safety during heat treatment
|
Ingredient |
Processing type |
Carbohydrates |
||||||||
|
Wheat flour |
baking |
|||||||||
|
Chicken egg |
No processing |
|||||||||
|
No processing |
||||||||||
|
Baking soda |
No processing |
|||||||||
|
Cream margarine |
No processing |
|||||||||
|
Sour cream 20% |
No processing |
|||||||||
|
No processing |
||||||||||
|
Powdered sugar |
No processing |
|||||||||
|
Peeled walnuts |
No processing |
|||||||||
4. We calculate the balance of nutrients, taking into account the mass loss of products during heat treatment
|
Ingredient |
Processing type |
Carbohydrates |
||||||||
|
Wheat flour |
baking |
|||||||||
|
Chicken egg |
No processing |
|||||||||
|
No processing |
||||||||||
|
Baking soda |
No processing |
|||||||||
|
Cream margarine |
No processing |
|||||||||
|
Sour cream 20% |
No processing |
|||||||||
|
No processing |
||||||||||
|
Powdered sugar |
No processing |
|||||||||
|
Peeled walnuts |
No processing |
|||||||||
Based on the calculations, we calculate the food and energy value dishes "Cake Medovik" according to the formula:
Calories = Protein*4 + Fat*9 + Carbohydrates*4+ Alcohol content*7
The nutritional value of the "Honey Cake" dish per 100 g of the product and the yield of 1000 g are:
Technical and technological map Apple strudel
Application area
This technical and technological map has been developed in accordance with GOST R 53105-2008 and applies to the signature dish Apple Strudel.
Raw material requirements
Food raw materials, food products and semi-finished products used for the preparation of apple strudel must comply with the requirements of the current regulatory and technical documents, have accompanying documents confirming their safety and quality (certificate of conformity, sanitary and epidemiological conclusion, certificate of safety and quality, etc.)
Processing of all products used must be carried out in strict accordance with established sanitary norms and rules.
Fruit should be fresh, elastic consistency; taste, color and smell must be appropriate for the products used.
The processing of a raw egg used for cooking is carried out in a specially designated place in the following sequence: with a warm 1-2% solution of soda ash, a 0.5% solution of chloramine or other detergents and disinfectants approved for these purposes, after which it is rinsed with cold flowing water. Pure a raw egg spread in a clean labeled dish and transferred to the kitchen for further use.
Storage of raw eggs in cassettes, boxes in production shops is not allowed.
The temperature of the flour must be at least 12°C and humidity 14.5%. The flour is sifted, and in addition to the fact that lumps and foreign objects are removed during sifting, the flour is enriched with atmospheric oxygen, which facilitates kneading the dough and improves its quality.
Recipe
|
Name of raw materials and products |
Bookmark rate for 1 serving |
|||
|
measurements |
||||
|
fresh apples |
||||
|
Butter |
||||
|
Syrup Caramel |
||||
|
ground cinnamon |
||||
|
Croissant dough (1 kg) |
||||
|
Wheat flour |
||||
|
Sunflower oil |
||||
|
Chicken egg |
||||
|
Powdered sugar |
||||
|
The output of the finished dish, g |
* -- Weight of caramelized apples
* -- Half of the norm is used for decor
Peeled and seeded apples are cut into cubes, fried in butter with added sugar until the liquid evaporates and the apples lightly caramelize. At the end of frying add caramel syrup and cinnamon. On rolled out puff pastry put the apple filling, roll it up, pinch the edges. The strudel is brushed with egg and baked for 15 minutes at 180°C.
Requirements for registration, implementation and storage
Strudel is prepared as needed and sold in portioned dishes immediately after cooking. On vacation, a scoop of ice cream is placed on a plate with strudel, decorated with mint, powdered sugar, physalis and caramel topping.
According to the requirements of SanPin 2.3.6.1079-01, the temperature of the dish during serving should not exceed 14°C.
The permissible shelf life of an apple strudel dish prior to sale, according to SanPiN 2.3.6.1079-01, is 1 hour at a storage temperature not higher than 14 ° C.
Quality and safety indicators
The organoleptic characteristics of the dish Apple strudel must meet the following requirements:
Microbiological indicators of the dish Apple strudel must comply with the requirements of SanPiN 2.3.2.1078-01.
The nutritional value
The nutritional value of the dish Apple strudel per 100 g of the product and the yield of 145 g are:
Examples of technological maps for cookies, cake, bakery products can be found by clicking on.
Everything stated in this article is true for Belarus.
Who needs a technology card?
First of all, I want to outline the circle of enterprises that need a technological map. A technological map is needed when developing a new branded product at a public catering enterprise: a canteen, a cookery, a cafe, a confectionery, a restaurant, own production in a distribution network (shop). If for cafes, restaurants everything is clear - they are catering facilities, then for shopping facilities it should be recorded in the trade register of the Ministry of Trade of the Republic of Belarus that your enterprise is a catering facility. Normative subtleties should also be sought in the Law of the Republic of Belarus dated January 8, 2014 No. 128-Z On state regulation of trade and public catering in the Republic of Belarus. I want to note that if your enterprise is a manufacturing enterprise, then you need to draw up not a technological map, but a recipe. It's important to understand the difference here. The fact is that the technological map is approved by the head of the enterprise, and the scope of such a document applies only to his enterprise. The recipe is approved by the head of the enterprise and agreed (on a voluntary basis) in a higher body - the State Institution "Republican Center for Hygiene, Epidemiology and Public Health". The scope of the formulation designed in this way is the entire Republic of Belarus (or already Customs Union). Therefore, if your company is a public catering company and you produce and sell your products only through your company, then a technological map is enough. As soon as you begin to sell your products through third-party organizations, you will immediately need an approved recipe. Well, manufacturing enterprises only need a recipe (this is a separate issue).
When do you need to draw up a road map?
I also draw your attention to the fact that a technological map is needed for a new branded product. If you produce a product from a collection of technological cards for confectionery and bakery products approved by the Council of Ministers, then you do not need to draw up anything additional for such a product. If your product is not in the approved collections, then it is necessary to draw up a technological map.
Sometimes questions arise regarding frozen convenience foods / dough. If you buy frozen dough or a semi-finished product, and then bake a product from it, then a technological map is also needed. Despite the fact that the frozen semi-finished product comes with manufacturer's recommendations for the preparation of finished products from it, these are only recommendations, the technological map at your particular enterprise is also required in this case.
What is the procedure for compiling a technological map?
At this stage, you need to be guided by STB 1210 “Public catering. Culinary products sold to the public. General technical conditions". It is in this STB, in Appendix A, that the procedure for the development and approval of new branded culinary products and flour confectionery and bakery products is signed.
According to the procedure for the development of new flour confectionery and bakery products, it is necessary to carry out theoretical calculations to determine the norms for laying raw materials, then draw up a draft recipe, and then carry out a control production of products with a batch output of at least 2 kg or 30 units of piece products, which is fixed by an act of control study in form 1 Appendix A STB 1210.
The finished product is given an organoleptic assessment, the characteristics of the product and the technology of its preparation are specified, the nutritional value of 100 g of the product is calculated.
The control of flour confectionery and bakery products is carried out according to physical and chemical indicators established by TNLA for specific types of products.
Finally, a technological map is drawn up for the developed product, which indicates:
- recipe (standards for laying raw materials, output of semi-finished products and finished products, established in accordance with the norms of losses);
— description of the preparation technology;
- characteristics of the product in terms of organoleptic and physico-chemical indicators;
- expiration date and storage conditions;
- information about the nutritional value of 100 g of the product.
Technological cards for flour confectionery and bakery products are drawn up in accordance with form 2 of Appendix A of STB 1210.
Technological maps are approved by the head (deputy head) of the organization, individual entrepreneur, indicating the date of their introduction.
As a result, new products must have the following documents:
- act of control study form 1 of Appendix A STB 1210;
- technological map form 2 of Appendix A STB 1210.
This article briefly discusses the process of compiling a technological map, which is quite complicated and time-consuming. And if you imagine that in the process of developing a new product, you have to repeatedly make changes to the recipe, which entails recalculating the summary recipe, physical and chemical indicators, indicators of nutritional and energy value, then it becomes obvious how much routine work a technologist needs to do to develop just one product.
All this routine work can be automated using the software for calculating and designing technological maps -. With the help you will be able to carry out all the necessary calculations and draw up a technological map and an act of control study in the format of the Microsoft Word editor in just a few minutes.
Routing
Cookies "Round"
No. p / p | name of raw materials | |
Flour | ||
powdered sugar | ||
Vanilla powder | ||
Butter | ||
Eggs | ||
Melange for lubrication | ||
Exit | 1000 |
Cooking technology
The finished dough is rolled out into a layer 5 mm thick, brushed with egg and sprinkled with chilled crumbs. After 20 minutes, round cakes are cut out with a round recess with a diameter of 40 mm and baked on dry confectionery sheets at a temperature of 230°C.
For making crumbs "/ 10 part of the dough is cooled, adding I yut a little flour and rub through a rare sieve.
quality requirements
The cookies are round, not deformed, the edges are even, without hardening, the cookies crumble when pressed, humidity 6%. In 1 kg. At least 85 pcs.
Routing
Cookies "Leaves"
N.G. Buteykis; A.A. Zhukov Technology of preparation of flour confectionery.
No. p / p | name of raw materials | Amount of product, in grams |
Flour | ||
powdered sugar | ||
Vanilla powder | ||
Butter | ||
Melange | ||
Melange for lubrication | ||
Ammonium carbonate | ||
Exit | 1000 |
Cooking technology
Butter is rubbed white with sugar, add p about gradually, without ceasing to interfere, melange (eggs), vanilla pud d ru, after which - flour with ammonium and knead the dough. Oval pointed cakes are formed from the dough, on which the contours of the veins of the leaf are applied with the end of the knife, placed on a dry leaf, brushed with egg and baked at 230-240°C.
quality requirements
The biscuits are leaf-shaped, not deformed, the edges are even, without hardening, the biscuits crumble when pressed, humidity 6%. In 1 kg. at least 60-70 pcs.
Routing
"Star Cookies"
N.G. Buteykis; A.A. Zhukov Technology of preparation of flour confectionery.
No. p / p | name of raw materials | Amount of product, in grams |
Flour | ||
powdered sugar | ||
Vanilla powder | ||
Butter | ||
Melange | ||
Milk | ||
Candied fruit or fruits | ||
drinking soda | ||
Exit | 1000 |
Cooking technology
Peeled butter is thoroughly rubbed, mixed with sugar and vanilla powder, soda, whipped for 6-8 minutes. In this
the mass is gradually added with milk mixed with melange, and whisk and knead for another 5-8 minutes, then mix with flour. If granulated sugar is used instead of icing sugar, then it is mixed with milk, heated until the sugar dissolves, cooling a yut and, whipping, add to the mass, after which is mixed with flour.
The finished dough is placed in a pastry bag with a toothed tube. h coy (hole diameter 1.5 cm). Small cookies in the form of stars are placed on a dry baking sheet at a distance of 3-4 cm from each other. Place a piece of ducat or raisins in the middle of the cookie. Products are baked at 230-240°C.
quality requirements
The biscuits are leaf-shaped, not deformed, the edges are even, without hardening, the biscuits crumble when pressed, humidity 8%. In 1 kg. at least 140 pcs.
Routing
Cookies "Glagolik"
N.G. Buteykis; A.A. Zhukov Technology of preparation of flour confectionery.
No. p / p | name of raw materials | Amount of product, in grams |
Flour | ||
powdered sugar | ||
Vanilla powder | ||
Butter | ||
Melange | ||
Milk | ||
invert syrup | ||
drinking soda | ||
Exit | 1000 |
Cooking technology
The dough is prepared as for Asterisk cookies, but in invert syrup is poured and small cookies in the form of the letter “g” are deposited on a baking sheet using a pastry bag with a toothed tube (hole diameter 6-7 mm). Bake poi tamper and round 230-240°C.
quality requirements
Cookies shape in the form of the letter "g", not deformed, the edges are even, without hardening, when pressed, the cookies crumble, humidity 7%. In 1 kg. 122 pcs.
Routing
Cookies "lemon"
N.G. Buteykis; A.A. Zhukov Technology of preparation of flour confectionery.
No. p / p | name of raw materials | Amount of product, in grams |
Flour | ||
Sugar sand | ||
Ammonium carbonate | ||
Butter | ||
Soda | ||
Melange | ||
Lemon essence | ||
Honey | ||
Whole milk | ||
Exit | 1000 |
Cooking technology
Butter is rubbed white with sugar, add l and Mona essence, ammonium, honey and, continuing beating, introduce a little melange mixed with milk. Flour mixed with soda is added to the fluffy whipped mass. Ready dough rolled out a cakes are cut out with a layer 5 mm thick and a round recess with a diameter of 40 mm, which are placed on dry sheets and baked at a temperature of 240 ° C.
quality requirements
Cookies are round, crumbly, golden in color, with the smell of lemon and honey; in 1 kg. at least 125 pcs.
Routing
Sand strip with jam
N.G. Buteykis; A.A. Zhukov Technology of preparation of flour confectionery.
No. p / p | name of raw materials | Amount of product, in grams |
Flour | 2400 |
|
Sugar sand | ||
vanilla essence | ||
Margarine | 1300 |
|
Salt | ||
Melange | ||
Jam | ||
Ammonium carbonate | ||
Exit | 100pcs, 50 gr. |
Cooking technology
Finished shortbread dough roll out with a rolling pin into a layer 10-15 mm thick, put on a baking sheet and lay a tourniquet along the edges, cut out e zanny from the same test in the form of a side. On the layer uniform sl about jam is applied to them. From the rest of the dough roll out thin bundles (strips) and put them in the form of a lattice on the cake, fixing the ends on the side. Before baking, the surface of the pie is greased with an egg and baked at a temperature of 240-250 ° C until cooked.
Cut into rectangular products weighing 50 g.
Can be cooked in the form of a jam pie, minced meat b lok, with fruit filling.
quality requirements
Rectangular biscuits, crumbly, golden in color, with a fruity aroma; in 1 kg. at least 125 pcs.
Routing
Butter Cookies
N.G. Buteykis; A.A. Zhukov Technology of preparation of flour confectionery.
No. p / p | name of raw materials | Amount of product, in grams |
Flour | ||
Sugar-sand | ||
Butter | ||
Melange | ||
Essence | ||
Exit | 1000 |
Cooking technology
Whip butter and sugar until fluffy and smooth. about melange is added, the essence is dissolved and whipped. Fast Deputy e sew with flour. The finished dough is laid out in a confectionery m e shock with a serrated tube with a diameter of 0.7-0.8 cm. e nee round or oval shape on dry sheets. Bake at a temperature of 240-250°C for 5-6 minutes.
quality requirements
Cookies are round and oval, crumbly, golden in color, with the smell of essence.
Routing
Sliced cookies
N.G. Buteykis; A.A. Zhukov Technology of preparation of flour confectionery.
No. p / p | name of raw materials | Amount of product, in grams |
Flour | ||
Sugar-sand | ||
Margarine | ||
vanilla powder | ||
Salt | ||
drinking soda | ||
Ammonium carbonate | ||
Syrup invert | ||
Exit | 1000 |
Cooking technology
Beat margarine with sugar until smooth, add invert syrup, in which salt, soda, ammonium are dissolved, in a nil powder, and then quickly knead with flour until smooth. The finished dough is rolled out into a layer 4.5-5 mm thick and with the help of recesses cut out cookies of rectangular or round shape. R we. Bake at a temperature of 220-240 ° C for 5-6 minutes.
quality requirements
Cookie rectangular or round shape, not deformed, the edges are even, without hardening, the cookies crumble when pressed.
Routing
Sand horn with poppy
N.G. Buteykis; A.A. Zhukov Technology of preparation of flour confectionery.
No. p / p | name of raw materials | Amount of product, in grams |
Flour | 3100 |
|
Sugar-sand | 1133 |
|
Margarine | 1200 |
|
vanilla powder | ||
Salt | ||
drinking soda | ||
Ammonium carbonate | ||
Melange | ||
Poppy for finishing | ||
Exit | 100 pieces. 50 gr. |
Cooking technology
Shortbread dough is prepared and divided into pieces weighing 56 g. Formed in the form of a horseshoe (horns), sprinkled with poppy seeds (3 g) on top and baked on greased sheets at a temperature of 260 ° C.
quality requirements
The cookies are horseshoe-shaped, crumbly, golden in color, with vanilla flavor.
Routing
shortbread cookies
N.G. Buteykis; A.A. Zhukov Technology of preparation of flour confectionery.
No. p / p | name of raw materials | Amount of product, in grams |
Flour | ||
Powdered sugar | ||
Butter | ||
Melange | ||
Salt | ||
For finishing | ||
Sugar | ||
nuts | ||
Exit | 1000 |
Cooking technology
Butter with powdered sugar is whipped, melange is added, about rum dissolve the salt, and beat for another 10-15 minutes, then quickly knead with flour until smooth. The dough is rolled out into a layer 0.5 cm thick, sprinkled with sugar and chopped nuts, rolled on top with a rolling pin, it can be corrugated. With the help of you e mok cut out cookies different shapes(Fig. 13). Bake on dry sheets at a temperature of 240-250°C for 5-6 minutes.
quality requirements
The cookies are round, not deformed, the edges are even, without hardening, the cookies crumble when pressed, humidity 6%. In 1 kg. At least 60-70 pcs.
Routing
Cottage cheese cookies
N.G. Buteykis; A.A. Zhukov Technology of preparation of flour confectionery.
No. p / p | name of raw materials | Amount of product, in grams |
Flour | ||
Sugar-sand | ||
Butter (margarine) | ||
Eggs | ||
drinking soda | ||
Essence | ||
Sugar sand for sprinkling | ||
Exit | 1000 |
Cooking technology
Knead shortbread dough with the addition of mashed cottage cheese. The finished dough is rolled out into a layer 5 mm thick, sprinkled with a harom-sand. Cut out different shapes of cookies using e mok or knife. Bake for 5-8 minutes at a temperature of 220-230°C.
quality requirements
Cookies of various shapes, not deformed, the edges are even, without hardening, when pressed, the cookies crumble.
Routing
Sandpiper with raisins
N.G. Buteykis; A.A. Zhukov Technology of preparation of flour confectionery.
No. p / p | name of raw materials | Amount of product, in grams |
Flour | 2600 |
|
Sugar-sand | ||
Margarine | ||
Melange | ||
drinking soda | ||
Salt | ||
Raisin | ||
Ammonium carbonate | ||
Sheet Grease | ||
nuts | ||
Exit | 100 pieces. 50 gr |
Cooking technology
Cooking shortbread dough with raisins. Raisins are added along with flour.
The dough is rolled out into a layer 1 cm thick, sprinkled with chopped s walnuts and cut into rectangular products weighing 61 g. Baked at a temperature of 240-250 ° C on greased sheets.
quality requirements
Rectangular biscuits, not deformed, the edges are even, without hardening, the biscuits crumble when pressed, humidity 6%. In 1 kg. At least 85 pcs.
Routing
Cookies "Chamomile"
N.G. Buteykis; A.A. Zhukov Technology of preparation of flour confectionery.
No. p / p | name of raw materials | Amount of product, in grams |
Flour | ||
Powdered sugar | ||
Butter | ||
Melange | ||
Whole milk | ||
Essence | ||
Raisin | ||
Ammonium carbonate | ||
Zhzhenka | ||
Exit | 1000 |
Cooking technology
Melange (eggs) are beaten with half the norm of sugar at n a heating up to 40°C. The remaining half of the sugar is ground and beaten and coexist with butter, gradually adding essence and m about loco. Both masses are combined and mixed with flour and baking powder. and tel. The finished dough is placed in a pastry bag and a patterned shape in the form of a camomile is deposited. Part of the test a sew with burnt and darker dough from another confectionerybag with a smooth tube fill the middle of the chamomile. baking a yut cookies on dry confectionery sheets at a temperature of 240 ° C.
quality requirements
Product figured in the form of a camomile, golden - yellow color with a dark middle, crumbly. In 1 kg. 150 pcs.
Routing
Cupcake "Capital"(piece)
N.G. Buteykis; A.A. Zhukov Technology of preparation of flour confectionery.
No. p / p | name of raw materials | Amount of product, in grams |
Flour | 2339 |
|
Sugar | 1755 |
|
Butter | 1754 |
|
Melange | 1404 |
|
Salt | ||
Essence | ||
Raisin | 1754 |
|
Ammonium carbonate | ||
Powdered sugar for finishing | ||
Exit | 100pcs 75 gr. |
Cooking technology
Beat butter with sugar until smooth, about gradually add melange. Previously, salt, essence, ammonium carbonate are dissolved in it. Beat the mass for 10-15 minutes, per e put in a bowl, add raisins, then flour and mix until smooth. For cupcakes, truncated molds are used. n leg cone with a corrugated surface or cylindrical. They are greased, and cylindrical ones can be lined with paper. The dough is laid out in molds of 82 g. Bake at a temperature of 205-215 ° C for 25-30 minutes, then the muffins are cooled, removed from the R we sprinkle with powdered sugar.
quality requirements
Routing
Cupcake "Capital"(by weight)
N.G. Buteykis; A.A. Zhukov Technology of preparation of flour confectionery.
No. p / p | name of raw materials | Amount of product, in grams |
Flour | ||
Sugar | ||
Butter | ||
Melange | ||
Salt | ||
Essence | ||
Raisin | ||
Ammonium carbonate | ||
Powdered sugar for finishing | ||
Exit | 1000 |
Cooking technology
The dough is prepared in the same way as for a piece cake, but when h ke use rectangular shapes. They are greased or lined with paper. The dough is laid out in molds, the surface is leveled and cut along the entire length with a spatula dipped in vegetable oil, as a result, after baking, the surface is more beautiful. If this is not done, then the cracks are located in different directions. Baked at temperature at pe 160-180 ° C for about 1 hour. After cooling, remove from the mold and sprinkle with powdered sugar.
quality requirements
The cake has the shape of a truncated cone or cylindrical with a convex surface, sprinkled with powdered sugar, the crumb is dense, yellow in color, with evenly distributed raisins.
Routing
Cupcake "Tea"
N.G. Buteykis; A.A. Zhukov Technology of preparation of flour confectionery.
No. p / p | name of raw materials | Amount of product, in grams |
Flour | ||
Sugar | ||
Margarine | ||
Melange | ||
Salt | ||
Essence | ||
Raisin | ||
Ammonium carbonate | ||
Powdered sugar for finishing | ||
Exit | 1000 |
Cooking technology
The dough is prepared in the same way as for the Stolichny cake, only with With then butter use margarine. Bake in straight at naked forms, greased or lined with paper. To improve the appearance, a spatula dipped in oil is carried out along the top of the cake. Bake, cool, take out of the mold, p about sprinkled with powdered sugar.
quality requirements
The cake has the shape of a truncated cone or cylindrical with a convex surface, sprinkled with powdered sugar, the crumb is dense, yellow in color, with evenly distributed raisins.
Raw cashew kernels
vanilla essence
Ammonium carbonate
Powdered sugar for finishing
Exit
1000
Cooking technology
The dough is prepared in the same way as for the Stolichny cake, only together With then chopped nuts are added to the raisins. Lay out in the about manufactured square shapes. Bake at a temperature of 160-180°C for 1 hour. After cooling, remove from the mold and sprinkle with powdered sugar.
quality requirements
The shape is square, the surface is sprinkled with powdered sugar, on the cut the crumb is dense, yellow, with evenly distributed nuts.
Routing
Curd cupcake
N.G. Buteykis; A.A. Zhukov Technology of preparation of flour confectionery.
No. p / p | name of raw materials | Amount of product, in grams |
Flour | ||
Sugar | ||
Margarine | ||
Melange | ||
Raw cashew kernels | ||
vanilla essence | ||
Ammonium carbonate | ||
Powdered sugar for finishing | ||
Exit | 1000 |
Cooking technology
Beat butter with sugar, add grated cottage cheese, etc. about must beat, then add the melange, in which the solution I yut drinking soda and ammonium carbonate, continue to beat until fluffy and quickly mixed with flour.
The dough is laid out in rectangular molds, greased. Bake at a temperature of 160-180 ° C for about 60 minutes. Cool, take out of the mold, sprinkle with powdered sugar.
quality requirements
The shape is rectangular, the surface is convex, sprinkled with powdered sugar, on the cut the crumb is dense, yellow, with evenly distributed raisins.
In public catering, various regulatory documents are used. Normative documentation is divided into categories and types. The category determines the significance of normative documentation, and the type determines its content.
Technical and technological maps (TTK) are developed for new and specialty dishes and culinary products produced and sold only at this enterprise.
APPROVE
Director____________
TECHNICAL - TECHNOLOGICAL CARD
1 AREA OF USE
1.1 This technical and technological map applies to the flour confectionery cake "Biscuit" with soufflé, produced at the enterprise restaurant "Avtostop"
2. LIST OF RAW MATERIALS
To prepare the cake "Biscuit" with soufflé, the following raw materials are used: butter GOST R 52969 - 2008, sugar - sand GOST 21 - 94, flour of the highest grade GOST R 52189 - 2003, condensed milk with sugar GOST 2903 - 78, table eggs GOST R 52121 - 2003, potato starch GOST 7699 - 78, gelatin GOST 11293 - 89, chocolate GOST R 52821 - 2007, cocoa butter GOST 28931 - 91, fresh strawberries GOST 6828 - 69, citric acid, essence, molasses or products of foreign companies that have certificates and certificates of quality of the Russian Federation.
The raw materials used for the preparation of the confectionery cake "Biscuit" with soufflé must comply with the requirements of regulatory documentation, have certificates and quality certificates.
3. FORMULA OF FLOUR CONFECTIONERY
Table 15 - Recipe for "Biscuit" cake with soufflé
4. TECHNOLOGICAL PROCESS
Preparation of raw materials is carried out in accordance with the recommendations of the Collection of technological standards for public catering establishments and technological recommendations for imported raw materials.
The baked biscuit semi-finished product of a round shape is glued with a soufflé. The surface is glazed with chocolate icing, decorated with strawberries and put in the refrigerator until the chocolate hardens.
5. FORMULATION, SUBMISSION, SALES AND STORAGE
5.1 Biscuit cake with soufflé on the surface decorated with chocolate icing and fresh strawberries.
5.2 Cake "Biscuit" with soufflé is placed in an individual artistically designed box made of cardboard or polymeric materials, the bottom is lined with parchment paper.
5.3 Transportation must be carried out in compliance with all sanitary requirements, without shocks and sudden shocks.
5.3 Shelf life is not more than 72 hours from the end of the technological process.
6. QUALITY AND SAFETY PERFORMANCE
6.1 Organoleptic characteristics of the product:
Appearance - the cake consists of two layers: a baked biscuit semi-finished product and a soufflé, the surface is evenly covered with icing, decorated with strawberries
Sectional view - Layers are clearly visible: baked semi-finished product and soufflé, provided for by the recipe
Color - Biscuit semi-finished product: light brown, soufflé - white
Taste - Sweet. The product should not have an unpleasant smell and taste, not fresh products
Smell - Corresponds to the baked semi-finished product and soufflé
Consistency -. Biscuit - porous, elastic, easily broken; soufflé - lush, uniform, retains its shape well.
6.2 Physical and chemical parameters:
Physical and chemical indicators and microbiological indicators that affect the safety of the product correspond to the categories specified in SanPiN 2.3.2.360 - 96 "Hygienic requirements for the safety of food raw materials and food products" and SanPiN 222.3.6.95 - 02 "Sanitary and epidemiological requirements for the organization of public nutrition, production and turnover in them of food raw materials and foodstuffs”
7. NUTRITIONAL AND ENERGY VALUE (Appendix 1)
Developer O.R. Mukhortova
