03.05.202127.05.2017

2.2 Technology for making biscuit cake with protein cream

BISCUIT CAKES

The basis for the preparation of biscuit cakes is a biscuit semi-finished product, which should be lush, porous, without traces of unmixed. Combining a variety of finishing semi-finished products with a biscuit, they get a variety of biscuit cakes: biscuit-cream, biscuit-fondant, biscuit-fruit.

However, such a division is not strictly defined, since one cake is produced using two or more different finishing semi-finished products. For example, a cake glazed with fondant may have a layer of fruit and a top decorated with cream and sprinkles. Such combinations give the products an original look, a variety of taste qualities.

Biscuit cakes are produced in rectangular, round, oval, diamond-shaped, triangular; in the form of bridges, barrels, rolls, sandwiches; weight and piece.

Biscuit cake with protein cream (sliced)

Biscuit: flour - 136; potato starch - 34; granulated sugar - 168; melange - 280; exit - 484

Syrup for turning: granulated sugar - 95; rum essence - 0.4; cognac or dessert wine - 8.9; output - 185 g.

Protein cream on sour cream.

Ingredients: protein 4 pcs., sugar 10 tablespoons, sour cream 1 cup

Prepare a protein cream: beat the chilled egg whites into a fluffy foam, then gradually, while continuing to beat, add sugar and carefully mix in the sour cream.

Routing

Name of the dish: biscuit cake with protein cream

Name products	Gross 10 servings	finished product


Potato starch
Sugar

Syrup for soaking
Rum essence
Sugar

Protein cream on sour cream



Output (10 pcs.)
Output (1pc)

Brief technology:

Cut the biscuit cake into two layers of the same thickness.

Soak the first layer with flavored syrup, then cover with the second layer, soak it with syrup and spread with cream.

Mark the layer with a knife on the cakes and, using a cornet, apply a cream pattern to each.

Carefully cut the glued and finished layers into individual cakes and put them in the oven on a baking sheet for 1/2 minute, until the cream turns slightly pink. Transfer the finished cakes to a dish and sprinkle powdered sugar.

2.3 Characteristics of the equipment used

Kneading - whipping machine brand BM-3534

Purpose: The machine is designed for kneading biscuit or sand dough, and for churning foam-containing masses such as "Bird's milk", pastille, marshmallow, etc.

Specifications:

Capacity of the loading bunker, m.cub.
Number of working blades, pcs.
Number of blade shapes
Blade rotation frequency, rpm:
	geared motor S67DV100L4 (Nm=3.0kW; na=140 rpm; Ma=188 Nm)
	three-phase alternating current
voltage, V
frequency Hz
dimensions
length, mm
width, mm
height, mm
Weight, kg	no more than 270
service life, years

Device and principle of operation:

The kneading-churning machine consists of the following main parts: trough-shaped hopper pos.1 on two supports pos.2 with bearing assemblies; shaft pos.3 with working blades passing inside the bunker; downcomer pos.4 for unloading the liquid product from the hopper pos.1; tipping mechanism pos.5 for overturning the bunker and unloading a viscous product; poz.6 drive and chain transmission located inside the right support of the machine; control panel with frequency converter pos.7.

On the bunker pos.1 the cover is hinged pos.8. The bunker has jackets for heating or cooling the mixed product.

Shaft with working blades pos.3 receives rotation from the drive pos.6 through a chain drive. The direction of rotation of the shaft is in the direction of arrow A.

Mixing or churning in the machine of various types of food masses is achieved in the following ways:

Installation of blades of different shapes on the working shaft pos.3;

Changing the speed of rotation of the working shaft with blades using a frequency converter;

Changing the speed of the working shaft with blades by moving the chain to another pair of sprockets on the drive and working shafts.

Quick-detachable blades are attached to the working shaft, position 3. The shape of the blades is selected depending on the type of mixed mass.

To tilt the bunker, there is a tilting mechanism pos.5, consisting of a worm, a worm sector and a handle.

Baking oven tiered HPE-750/500.41

The tiered baking oven HPE-750/500.41 is designed for baking shaped wheat and rye bread, as well as hearth (long loaves, rolls) and confectionery in mini-bakeries. The furnace consists of four unified sections (tiers) of baking chambers. The baking chamber is a welded box, one side of which is open and forms a landing mouth, closed by a door with a screen. For heating in the baking chamber, the lower and upper groups of electric heaters are installed, covered with metal screens. In the chamber (near the rear wall) there is a bath-steamer, where water is supplied through a pipeline from a funnel with a valve that goes to the front of the furnace.

Each camera works independently of the others. The temperature regime in the chamber is set and maintained automatically by a relay sensor, there is a switch for the upper group of heating elements (in the "after-baking" mode) and indicator lamps for the operation of the upper and lower groups of heating elements. Each chamber and furnace around the perimeter have effective thermal insulation.

The oven is equipped with a time relay. The controls are moved to the right on a special panel. Furnace cladding made of stainless steel or with enamel coating, chambers are covered with heat-resistant enamel. Ease of maintenance, reliability, versatility, cost-effectiveness determine the widespread use of deck electric ovens as part of mini-bakeries with a capacity of 350 to 1500 kg per shift. To double the area of the hearth when baking small-piece and confectionery products, the oven can be equipped with additional inserts in the baking chambers and hearth sheets. The oven can also be equipped with the required number of bread forms, proofing cabinet.

SPECIFICATIONS:

Electric proofing cabinet ShRE-2.1

It is used in low-power bakeries in conjunction with HPE ovens and others. The cabinet is available in two versions: with glass or metal doors. The cabinet is equipped with a simple steam humidification system and step temperature control.

SPECIFICATIONS:

Chapter III. Dessert

The word mousse comes from the French mousse - foam. It follows that to prepare the mousse, products (fruits, berries, vegetables, meat, fish, seafood, liver) are pre-crushed until a homogeneous mass is obtained, after which they are whipped into foam. In order for the foamy structure of the mousse to last longer, a gelling agent is added to the whipped components - gelatin or / and egg whites. Along with the listed main components, cream, milk, yolks are added to the mousse to give a new taste. butter and spices. Some snack mousses are not only cooled, but also baked according to some recipes.

There are a lot of mousse recipes. Let's take a look at some of them.

lemon mousse

Ingredients: 3 eggs, zest of one lemon, lemon juice, 80 g curd, 3/4 cup powdered sugar

Cooking:

Separate and pour the yolks and whites of 3 eggs into separate cups.

Grate the zest of one lemon into the yolks and add the lemon juice.

Grind well 80 g of cheese mass and 3/4 cup of powdered sugar.

Beat egg whites well.

Mix everything together with a mixer.

Pour into glasses and refrigerate immediately.

Cranberry mousse with semolina

Products: cranberries - 1 cup, sugar - 1 cup, semolina - 3 tbsp.

Preparation: Put the washed, sorted cranberries in a saucepan and knead it well with a wooden pestle, add 1/3 cup of boiled water and squeeze through gauze.

Put the resulting juice in a cold place.

Pour pomace from berries with 3 cups of water and boil for 5 minutes, then strain and brew on the resulting broth semolina, pouring it into the boiling broth gradually, with stirring.

After 20 minutes of slow boiling add granulated sugar, let the mass boil and remove from heat.

Pour the previously squeezed juice into the boiled mass and beat with a whisk until a thick foam.

When the mass doubles in volume, pour it into vases and take it to a cold place.

Cold milk can be served with cranberry mousse.

Rhubarb mousse with honey

Products: honey - 3 tablespoons, water - 500 ml, rhubarb (petioles) - 300g, gelatin - 2 tsp, water (for gelatin) - 1/2 cup.

Preparation: Cut petioles of young rhubarb leaves into small pieces, boil in water for 2-3 minutes, discard on a sieve and rub. Put the puree into the broth, add the swollen gelatin and heat until the gelatin is completely dissolved.

Cool the mixture to 40 ° C, add honey, beat until fluffy, pour into a bowl.

Mousse making equipment

The idea of making airy mousses belongs to the star of the world culinary - Spanish chef Ferran Adria, the owner of the El Bulli restaurant and the owner of the Michelin guide stars.

Thanks to a simple technology, the cremer is able to turn almost any product (fruits, vegetables, herbs, cheese, liver, cream, chocolate) into Espumas airy mousse. The ingredients fully retain their natural aroma, taste and nutritional value (vitamins, minerals), and their presentation takes on a conceptually new look.

An important advantage of the kremer is that it allows you to prepare light dishes with an intense natural taste that are so in demand today without the use of eggs and heavy fats.

Kremer is a flask, into the head of which cans of nitrogen dioxide are screwed, acting as a baking powder. The accessory can be washed in a dishwasher; its body is made of stainless steel.

Kremer is easy to use. The process of preparing whipped cream and mousses takes only a few minutes.

Kremer allows you to add various fillers to the main component, invent new flavors and create unique dishes.

Airy mousses can be served in all sorts of gastronomic options: appetizers, desserts, side dishes.

The use of heat-resistant cremers eliminates the need to add preservatives to cooked meals. Kremer is able to keep the temperature of hot dishes for three hours, cold dishes - for eight.

Working with creamers

Soak gelatin in cold water(15 - 20 about C). Drain the water, holding the gelatin mass with your hand. Heat it up to 60 o C and add it to the main mixture for cooking (1 plate of imported gelatin is equal to 2 g of gelatin in granules).

When adding heavy cream, the mixture should be pre-cooled.

Before placing the mixture in the creamer, it must be whipped and passed through a very fine sieve.

To obtain the desired consistency of mousses, you need to use

as many cans as needed:

creamer 0.5 l - 1 - 2 cans

creamer 1.0 l - 2 - 3 cans

The filled creamer should be stored in the refrigerator for 6 - 12 hours, preferably upside down so that the mixture always remains close to the beater head.

Kremer parts must be washed regularly with hot water.

Recipes are designed for a volume of 1 liter. When using creamers with a volume of 0.5 l, the amount of products should be halved.

CONCLUSION

In the successful solution of the problems of the economic development of our country and the improvement of the people's well-being, a significant role is given to increasing production food products, improving their quality, biological value and taste.

Public catering plays an important role in providing the country's population with high-grade food. Well-established public catering contributes to the rational use of social labor and to an increase in its productivity, saving material resources, and increasing the working people's free time.

In the matter of increasing the production of confectionery products and improving the supply of them to the population, small catering enterprises should play a certain role. A necessary condition for their work should be the production of high-quality products of high nutritional value and guaranteed security.

The successful fulfillment of the tasks facing public catering largely depends on the professional preparedness of the industry's employees. Good knowledge of the properties and advantages of food products, the features of their technological processing - important condition quality cooking culinary specialties and products. Therefore, a catering chef must know food merchandising.

Commodity assessment of products allows the cook to draw up a diet, choose a rational way of processing and cooking food, preserve valuable nutrients, understand the essence of the changes that occur during the culinary processing of raw materials and food storage.

The central place in the catering establishment belongs to the cook. Much depends on his qualifications, professional skills, education and spiritual qualities, including the quality of the prepared dishes. This is achieved not only by correctly conducted, scientifically substantiated technological process, but also the ability to use the natural features of raw materials, the possession of a fine and well-developed taste, and artistic abilities.

Thus, quality dish, tasty, healthy and beautiful - this is a combination of the qualities of the products from which it is prepared, with the skill of a professional chef who meets modern requirements.

LIST OF USED LITERATURE

	Buteykis N.G. Organization of production of catering establishments: M., 1985.
	Buteykis N.G., Zhukova A.A. Technology of preparation of flour confectionery products: Moscow.: ProfObrIzdat, 2001, 285p.
	Gerasimova V.G. Raw materials confectionery production: M.,: food industry, 1997
	Guseva L.G. Thermal and electrical equipment of public catering establishments: M.,: Economics, 1999
	Zolin V.P. Technological equipment of catering establishments: Moscow.: 1999, 247p.
	Kuznetsova L.S., Sidanova M.Yu. Technology for the preparation of flour confectionery: Moscow.: 2001, 317p.
	Maslov L.A. Culinary characteristics of dishes and products: M.,: Economics, 1998
	Maslov L.A. Fundamentals of cooking technology: M.,: Economics 1997
	Matyukhina Z.P., Korolkova E.P. Commodity research of food products: M.,: 1999, 266s.
	Petrov V.V. Accounting in catering: M.,: 2002
	Porfentieva T.R. Commodity science of fruit and vegetable, grain flour confectionery flavoring goods: M.,: Economics, 1999.
	CHEFART No. 4(06)/2005

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Probably not a single gourmet will refuse a piece sponge cake or a roll with a cup of fragrant tea! Currently, biscuit dough is used extremely widely. Rolls with various fillings, cakes, cookies are prepared from it. What is worth only one famous "Drunken Cherry"!

And, meanwhile, few people know that biscuit has its history from the depths of centuries. Who was the first to prepare biscuit dough, and how it happened, unfortunately, it is no longer possible to find out. Only its name can lead to reflections. Biscuit - a word of French origin, from "bis" - twice and cuit "- oven, bake, that is, baked twice. However, some argue that the word is Italian and sounds like "biscotte", which, however, means the same thing.

The first mention of a biscuit dates back to the 15th century. It is mentioned in the ship's logs of English sailors. Before a long long voyage, the ship's cook always loaded into the ship's hold a sufficient amount of slightly dried biscuit, which was called "ship biscuit", and, sometimes, for some reason, "sea biscuits". The fact is that the biscuit did not contain butter at all. This feature allowed him for a long time not to mold in sufficiently damp maritime conditions remaining usable for the duration of the voyage. In addition, the biscuit had a high nutritional value and, at the same time, a relatively small volume, which made it really useful product for travelers.

But the biscuit was not only useful, but also very delicious product. And this could not be ignored by secular gourmets. Obviously, one of them, during the voyage, out of necessity or out of curiosity, tried this dish from the sailor's menu and concluded that his place was not in the galley, but in the royal palace. So the biscuit got its new "noble" birth at the court of the English Queen Victoria. It was no longer a dried piece of dough. The biscuit has become a fresh and tender cake with jam layers. Over time, "Victorian" cakes left the royal palace "to the people" and began to travel around the world. In England they are ubiquitous. Then, in the 17th century, they crossed the English Channel and settled in France. Further more. Biscuits crossed the ocean, and the English colonies could no longer imagine themselves without them.

Most of all, they fell in love with the Australians. Surely, many have heard the name of such an Australian confectionery company - "Arnott". It opened in 1865 and was then a small tent. Now Arnott is the world's largest manufacturer of biscuits, supplying its products to forty different countries around the world. And Australians consider the biscuit to be part of their culture.

Currently, the biscuit has become a welcome guest of any table in any country, regardless of nationality, language and religion.

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 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.

The preparation of the main baked semi-finished products consists in preparing the dough, shaping it, baking and aging and cooling.

Biscuit semi-finished product is a lush, finely porous semi-finished product with a soft elastic crumb. It is obtained by churning egg melange with granulated sugar, followed by mixing the churned mass with flour and baking the resulting dough.

Biscuit cakes are produced in rectangular, round, oval, diamond-shaped, triangular; in the form of bridges, barrels, rolls, sandwiches; weight and piece.

Biscuit cake with protein cream

Biscuit: flour - 136; potato starch - 34; granulated sugar - 168; melange - 280; exit - 484

Syrup for turning: granulated sugar - 95; rum essence - 0.4; cognac or dessert wine - 8.9; output - 185 g.

Protein cream on sour cream.

Ingredients: protein 4 pcs., sugar 10 tablespoons, sour cream 1 cup

Prepare a protein cream: beat the chilled egg whites into a fluffy foam, then gradually, while continuing to beat, add sugar and carefully mix in the sour cream.

Cut the biscuit cake into two layers of the same thickness.

Soak the first layer with flavored syrup, then cover with the second layer, soak it with syrup and spread with cream.

Mark the layer with a knife on the cakes and, using a cornet, apply a cream pattern to each.

Cake "Biscuit" with butter cream

Ingredients:

Biscuit 1998, soak syrup 756, cream 1633, fruit filling IZ.

Cut the layer into cakes with a thin hot knife (dipped in hot water and shaken off). For the “Strip” cake, they use the main biscuit (heated), bake it in rectangular capsules lined with paper. After baking and cooling, the biscuit is removed from the capsule and left for 8-10 hours to strengthen the structure. Then the paper is removed from the layer, the burnt places are cleaned and cut horizontally into two layers of the same thickness. The bottom layer is soaked with syrup, but not much, since it is the base of the cake. Then this layer is smeared with cream. A second layer is placed on it with a crust down and soaked more abundantly with a flat brush or a special watering can. A layer of cream is applied to the surface. Each cake is decorated with cream and fruit filling. Cake can be made different shapes: square, diamond-shaped, triangular.

The cream, when applied to the biscuit, should not mix with the crumbs. Therefore, a thin layer of cream is first applied and smoothed (primed) with a knife so that the crumbs stick to the biscuit. Then a second layer of cream is applied and a pattern in the form of straight or wavy lines with a confectionery comb. This is done so that the cake looks more elegant and the pattern on the surface stands out more prominently.

Output 100 pcs. 45 g each

Cake "Biscuit" fruit and jelly

Ingredients:

Biscuit 1895, fruit filling 1804, fruit 713, jelly 551, soak syrup 437.

The main biscuit is baked in capsules. Prepare the biscuit in the same way as described above.

The layer is cut horizontally into two equal parts, the bottom is slightly soaked with syrup and smeared with a layer of fruit filling. The second layer is placed crust down, soaked and smeared with fruit filling. With the blunt side of the knife, the layer is drawn on cakes, decorated with fresh or canned fruits, candied fruits and poured with unhardened jelly at a temperature of 60C at first a little so as not to spoil the pattern, and then all the jelly is poured.

When the jelly hardens, the layer is cut into cakes along the contours outlined earlier with a hot knife.

Output 100 pcs. to 54

Cake "Biscuit" with protein cream

Ingredients:

Biscuit 2323, fruit filling 1056, soaking syrup 888, protein cream 499, powdered sugar 34.

The main biscuit is baked in capsules. After baking and holding for 8-10 hours, it is cut horizontally into two layers. The lower layer is slightly soaked with syrup, smeared with a layer of fruit filling. A second layer is placed on top with a spiked crust, soaked more abundantly and smeared with a thin layer of fruit filling. Then a layer of protein cream is applied on top.

The layer is cut into cakes with a hot knife. Each cake is decorated with a protein cream, and then the surface is sprinkled with powdered sugar.

Output 100 pcs. by 48

Cake "Biscuit", glazed with fondant with protein cream

Ingredients:

Biscuit 1415, protein cream 1157, lipstick 801, Charlotte cream 641, fruit filling 486.

Output 100 pcs. by 45

The biscuit is baked in capsules, after cooling it is cut horizontally into two layers. The layers, without turning over, are glued with fruit filling, glazed with lipstick on top. After hardening, cut with a hot knife into cakes. Each cake is decorated with protein cream, "Charlotte" or "Chocolate Charlotte".

Cake "Biscuit", glazed, cream (boucher)

Ingredients:

Biscuit round 1470, cream cream 1080, lipstick 900, soak syrup 730, cocoa powder in lipstick 23.

Output 100 pcs. by 42

For this cake, a biscuit is prepared in a cold way (bouche). Ready dough spread in a pastry bag with a smooth tube with a diameter of IX mm and deposit round or oval blanks on sheets lined with paper. Round cakes should have a diameter of 45 mm, and oval - a size of 50-70 mm.

Bake at a temperature of 200 * C for about 20 minutes, cool after baking. The cooled blanks are glued in pairs (bottoms) with cream and put in the refrigerator until the cream is completely cooled. This is done so that the workpieces stick to each other better and do not lag behind when glazing products.

After cooling, the upper workpiece is moistened with syrup, glazed with chocolate fondant. When the nomad hardens, decorate the cake with cream. The cake can be prepared with creamy chocolate cream, Charlotte, Glace.

Cake "Nocturne"

Biscuit 1870, chocolate cream 680, chocolate fondant 1100. For finishing chocolate 160.

Output 100 pcs. by 38

A basic biscuit is prepared with the addition of cocoa powder and butter. Bake, cool, cut horizontally into three layers, which are glued with creamy chocolate cream. Surfaces are lazed with chocolate fondant. After the lipstick hardens, the layer is cut into cakes, decorated with chocolate and colored lipstick.

Cake "Stafetka"

Biscuit 2615, coffee cream 1515, chocolate icing 693, roasted nuts 177. For cream: butter 913, powdered sugar 457, roasted coffee 36, liquor 46, roasted nuts 137 (some nuts are left for decoration). Output 100 pcs. 50 g.

Prepare a biscuit in the main way. Spread on a confectionery sheet lined with paper, with a layer of 5-7 mm. Bake at a temperature of 200-220lC for 10 minutes, cool and transfer to the table paper up. The paper is removed, and the layer is smeared with cream, rolled up and put in the refrigerator until the cream is completely cooled. Then the surface of the roll is covered chocolate icing and sprinkle with nuts. When the icing has hardened, cut the roll into cakes at an acute angle.

To prepare the cream, the butter is cleaned, cut into pieces and beaten together with powdered sugar. While whipping, coffee extract, finely chopped roasted nuts, liquor are added. Beat 10-15 min.

Cake "Czech Roll"

Biscuit 1957, Czech chocolate cream 2500, chocolate icing 543. For Czech chocolate cream: butter 1471, granulated sugar 643, whole milk 643, potato starch 92, cocoa powder 37, cognac or wine 37.

Output 100 pcs. 50 g.

For this cake, a biscuit is prepared with cocoa powder. Bake in the same way as for the Shtafstka cake.

The surface of the biscuit layer is smeared with Czech chocolate cream and wrapped in a roll, put in the refrigerator until the cream has completely cooled, the surface is covered with chocolate icing and a pattern is applied with a comb in the form of wavy lines. When the chocolate hardens, the roll is cut into cakes at an acute angle.

For cream, part of the milk is combined with starch and stirred. The rest of the milk with sugar is brought to a boil and the starch diluted with milk is poured in a thin stream. Bring to a boil, cool. Beat the butter until fluffy, add the prepared mass, cocoa powder, cognac or wine.

Cake "Chocolate and fruit roll"

For the dough: flour 562, granulated sugar 562, melange 907.

For soaking: pear syrup 200, cognac 65, canned pear 800. For cream: butter 1000 (including 200 for tea leaves), condensed milk 400, starch 80, granulated sugar 190, water 330, cocoa powder 20.

For glazing: chocolate 450, cocoa butter 50.

Output 400 pcs. 50 g.

Biscuit dough is prepared in a cold way without the addition of potato starch. The finished dough is applied in a thin layer on a confectionery sheet, lightly oiled or covered with paper, and baked at 230-240 "C. The baked dough is cooled, removed from the sheet and slightly moistened with canned pear syrup with the addition of cognac. Cream is applied evenly, on it put canned pears, cut into slices.

The roll is rolled up and put in the cold for 10-12 hours. After that, glaze with chocolate and cut into portions. To prepare the cream, butter, condensed milk and granulated sugar are thoroughly mixed and brought to a boil. Introduced into the boiling mass potato starch, diluted with cold water, and brew it. The cooled mass is whipped in a cream beater, adding the remaining butter and cocoa powder.

For the dish: "Biscuit Cake"

1 area of use

1.1. This technical and technological map applies to the cake "Biscuit".

2. Raw materials used

2.1. For the preparation of cakes, raw materials are used that meet the requirements of regulatory documentation and have certificates of conformity or a declaration of conformity, veterinary certificates for livestock products, and quality certificates.

3. Recipe

3.1. The recipe for cakes "Biscuit"

Name of raw materials	Mass fraction dry matter, %	Consumption of raw materials per 10 kg of semi-finished product, g		Consumption of raw materials per 10 kg of finished products, g
Name of raw materials	Mass fraction dry matter, %		in dry matter		in dry matter


egg yolks
Egg whites
Essence
Citric acid

Test output:
Whole milk condensed with sugar
Butter

Powdered sugar


Cream output:

4. Technological process

Melange with granulated sugar without heating or (to speed up whipping) with preheating up to 40 0 C is beaten in a whipping machine, first at low, then at high speed for 30-40 minutes until the volume increases by 2.5-3 times. Before the end of whipping, add flour, essence and mix for no more than 15 seconds. Flour should be administered in 2-3 doses.

The dough is poured onto prepared confectionery sheets and smeared with a layer of 2-3 mm.

The duration of baking is 10-15 minutes at a temperature of 200-220 0 C. The baked biscuit is kept at a temperature of 15-20 0 C until use. After that, the paper is removed, the biscuit is cleaned.

5. Registration, submission, sale, storage

5.1 Served on a dessert plate.

6. Quality and safety

Appearance: biscuit in the form of a thin layer 6-9 mm thick; the top crust is smooth.

Consistency: porous, elastic.

Colour: crusts – light brown; crumb - yellow.

Taste: characteristic of the products used.

Smell: characteristic of the products used.

7. Indicators nutritional composition and energy value

3.3 Cake "Basket"

Technology system

Processing the recipe of a new or signature dish and cooking technology

Name of products and indicators	Net weight according to the recipe, g	Processing data per portion, g	Average data, g	Accepted recipe, g


Wheat flour 1st grade
Sugar

Butter
Sodium bicarbonate
Ammonium carbonate

Weight of product set
Goods weight
Production losses, %
Mass of the finished dish
Hot
Cold
Losses during heat treatment

Profession: 34.2 Cook, confectioner

Written examination paper

Subject: Biscuit cake with protein cream

Mousses

Performed:

Work manager:

Admitted to the defense of ________ Deputy. Directors for R&D

INTRODUCTION	3
Chapter I . Assortment and quality indicators of flour confectionery products	6
1.1 Nutritional value of confectionery	6
	11
CHAPTER II	15
2.1 Technology for the preparation of semi-finished products for biscuit cakes	15
	18
	22
Chapter III . Dessert	25
CONCLUSION	29
	31

INTRODUCTION

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.

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.

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.

Purpose: - to study the features of flour confectionery products, to describe commodity characteristic some types and consider the technology of making cakes and mousses.

To achieve this goal, it is necessary to solve the following tasks:

1. To study the nutritional value of flour confectionery.

2. Study the raw materials used for production.

3. Familiarize yourself with the production methods.

Chapter 1. Assortment and quality indicators of flour confectionery products

1.1. Nutritional value of confectionery

Confectionery products are high-calorie and easily digestible products. The energy value of most of them is due to the carbohydrate composition.

Sucrose predominates in confectionery, although caramel, toffee and marmalade also contain a lot of its inversion products (glucose, fructose). Sucrose, under the influence of digestive tract enzymes, is broken down into glucose and fructose, which are easily and quickly absorbed by the cells of the body.

Consumption of confectionery products in the amount of about 100 g for a limited period of time can also cause hyperglycemia, i.e. increases the concentration of glucose in the blood. It promotes increased secretion of the pancreatic hormone - insulin, which causes accelerated consumption and conversion of glucose into glycogen and fat. Frequent intake of sweets in large quantities leads to a systematic overexcitation of the insular apparatus of the pancreas, can cause its disorder and significantly increases the risk of developing diabetes. The slow dissolution of caramel and sugar dragee in the oral cavity enhances the activity of microorganisms, the waste products of which have an adverse effect on the tissues of the teeth, so frequent and prolonged consumption of caramel and sugar dragee is undesirable.

The polysaccharides contained in the products in question partially mitigate the undesirable effect of sucrose. They are slowly broken down first to dextrins, and then to maltose, after hydrolysis of which the released glucose enters the blood. Consequently, they are gradually absorbed by the human body and it can be considered that the nutritional value of flour confectionery products is somewhat higher than, for example, sugar dragees and unglazed sweets with a fondant body.

The energy value of some products is increased by fat, which improves the taste and digestibility of the product. Polyunsaturated fatty acids and some vitamins (A, D, E) contained in fats increase the biological value of products. Essential polyunsaturated fatty acids act as precursors or elements of cell lipid structures. In addition, they serve as the starting material for the synthesis in the body of cyclic peroxides of arachidonic acid, which regulate all vital processes at the cellular level. In the absence of polyunsaturated fatty acids in the diet, growth decreases, resistance to infectious diseases worsens, skin permeability increases, and a number of other changes occur.

Consumption of flour confectionery products in small quantities(about 100g) satisfies almost 1/5 of the energy needs of men engaged in mental work, and 10-12% - those engaged in especially hard physical labor.

Many confectionery products include fats with a favorable fatty acid composition (Table 1).

Table 1

Fatty acid composition of confectionery raw materials per 100 g of the edible part of the product

Fatty acid	Raw materials for confectionery					finished product
Fatty acid	Almond	Hazelnut	Walnut	cocoa beans	confectionery	finished product
Saturated	4,7	3,4	6,2	29,5	27,2	2,9
Including:
myristic	0,3	-	0,5	0,1	0,7	footprints
palmitic	3,4	3,4	4,4	12,4	21,4	1,7
stearic	1,0	-	1,3	16,9	5,0	1,2
monounsaturated	34,6	51,0	14,7	17,7	59,2	5,7
Including:
palmitoleic	0,3	-	0,2	0,2	0,5	-
oleic	34,3	51,0	11,0	17,5	58,7	5,7
Polyunsaturated	12,1	6,5	40,4	1,5	8,1	18,9
Including:
linoleic	11,8	6,5	33,3	1,4	8,1	18,8
linolenic	0,3	-	7,1	0,1	-	0,1

Among the presented species, the most optimal ratio between linoleic and oleic acids is different in almonds, walnuts and sunflower halva. Nuclei walnut contain a lot of linoleic acid, but the ratio between linoleic and linolenic acids is less than 1:5, that is, below the level that satisfies the needs of a healthy adult in these acids.

Confectionery fat contains a lot of trans-isomeric amino acid (44%), which serves only as an energy source and is not used for the biosynthesis of lipid cell structures.

Flour confectionery products, including butter, sunflower flour, almonds according to the recipe, contain phospholipids, which are part of the structure of cell membranes, are involved in the transport of fat in the body and an insufficient content of which in the diet leads to fat deposition. The daily requirement of an adult human body for phospholipids is 5g.

Almonds, cocoa beans, sunflower flour contain β-sitosterol, which, when interacting with cholesterol, weakens its absorption and thereby reduces plasma cholesterol levels.

Halva, flour products, as well as products that include nuts, cocoa products, contain from 5 to 13% of proteins, while only traces of them were found in many types of caramel. A significant amount of proteins in nut kernels (16-25%) and cocoa products (13-15%) does not yet reflect their high nutritional value. This is due to the fact that in the kernels of all nuts, among the essential amino acids, lysine is the limiting amino acid, and in the nuclei of almonds - also threonine, hazelnuts - cystine. In cocoa beans, the limiting amino acids are cystine and valine.

Thus, confectionery products with traditional types of raw materials are not sufficiently balanced in terms of amino acid composition and require the inclusion of dairy and other products of animal origin. Despite the noted shortcomings, vegetable proteins increase the digestibility of confectionery fats and realize their consumer qualities. With a low protein content in products, there is some leveling of the effect of qualitatively different fats on the morphological structure of the vessel wall.

Nut raw materials, cocoa beans and products containing them are rich in macro- (potassium, phosphorus, magnesium, sulfur) and microelements (iron, zinc, manganese). These substances in the form of structural constituent parts allow to build the supporting tissues of the skeleton (calcium, phosphorus, magnesium), maintain the required osmotic environment of cells in the blood (potassium), are oxygen carriers in the body (iron). Sulfur serves as a necessary structural component of some amino acids and takes part in the formation of insulin. Zinc is necessary for the normal function of the pituitary gland, pancreas, seminal and prostate glands, is included in the structure of carbonic anhydrase, which in the process of gas exchange removes carbon dioxide from the body. It has lipotropic properties, normalizing fat metabolism.

Many types of confectionery are poor in sulfur, manganese, copper, zinc, and some other trace elements and serve as an additional source of minerals.

Most flour confectionery products have a well-defined aroma. As a result, they have gained popularity among children and adults, they are easily and quickly absorbed by the body and enhance the functional properties of the relevant organs, increasing or decreasing the rate of digestibility of food. When these products are consumed between breakfast, lunch or dinner, a person loses his appetite, as a result of which the intake of essential nutrients in the body is limited.

The digestibility of some products (marshmallows, sweets with a cream-whipped body, marmalade, butter biscuits, crackers) is largely determined by their consistency. An important place is occupied by the consistency and when characterizing the good quality of products. For example, when evaluating chocolate, hardness and fusibility are taken into account, wafers - crunch, sweets with a liqueur body - the viscosity of the mass, butter cookies - friability, and other products - other signs.

The nutritional value of confectionery products is also affected by the presence of foreign substances that enter with raw materials or accumulate during transportation, storage, and sale. For example, the good quality of products is reduced by the shells of nuts, sunflower seeds, cocoa beans. When stored improperly, peanuts and some other types of raw materials accumulate aflatoxins. In the process of commodity circulation in rhemes with egg white may develop Staphylococcus aureus, which releases a strong poison, fat-containing products undergo oxidative rancidity, the products of which are undesirable for the human body. Due to various transformations, the nutritional value of confectionery products gradually decreases during storage (up to unsuitability for consumption).

In general, confectionery products are characterized by limited biological value. There are few proteins in their composition, some essential amino acids are missing, many have few polyunsaturated fatty acids, phospholipids, vitamins, minerals, polyphenolic compounds.

Products containing cocoa products are distinguished by their physiological activity, since the theobromine contained in them has an exciting effect on the nervous and cardiovascular systems.

However, cocoa products also contain up to 0.4% oxalic acid, which is not indicated for some internal diseases, especially those associated with metabolic disorders.

Since most confectionery products have a noticeable energy value, their consumption should be limited within the limits recommended by the Institute of Nutrition of the Russian Academy of Medical Sciences - an average of 14.5-15 kg per capita per year.

The consumption of flour confectionery products should be limited. For example, it is desirable to serve cakes only to festive table, the consumption of confectionery products should be limited not only by days of the week, but also by quantity. A rational consumption of sugary confectionery should be instilled, not exceeding 20-30g per day. With age, it is necessary to reduce the amount of sweets consumed and give preference to products with a limited sugar content (crackers, biscuits, some types of hard cookies and a number of others).

1.2 Raw materials for the production of confectionery

Raw materials used in the production of confectionery products can be divided into primary and secondary. The main raw material forms a certain structure of confectionery products with the necessary mechanical and rheological properties. The main raw materials are sugar, molasses, cocoa beans, nuts, fruit and berry semi-finished products, Wheat flour, starch, fats, which account for 90% of all raw materials used.

Additional raw materials, without changing their rheological properties, give piquancy to confectionery products, aesthetic appearance, improves the structure, lengthens the shelf life. Additional raw materials include gelling agents, food acids and dyes, flavors, emulsifiers, foaming agents, water-retaining additives and others.

Consider the main types of raw materials used in the manufacture of biscuit cakes.

Wheat flour – the main type of raw material in the production of flour confectionery (cookies, waffles, cakes, pastries, etc.).

Wheat flour is produced in the following grades: grain, higher, 1st and 2nd grades, wallpaper.

There is no specialized flour for the production of flour confectionery products in our country, therefore, baking wheat flour is used for their production.

For the production of flour confectionery products, flour of the highest and 1st grade is used. Flour of the 2nd grade is used for the manufacture of certain varieties of cookies, gingerbread, biscuits.

Wheat flour is obtained by grinding wheat grains into a powder.

The chemical composition of wheat flour depends on the composition of the grain for its preparation and variety. Different parts of the grain differ from each other in chemical composition. Therefore, they develop different varieties flour.

The higher the grade of flour, the less it contains fiber, ash, protein, fat, i.e. substances that are rich in the shell, embryo, aleurone layer. The lower the grade of flour, the closer the flour approaches the chemical composition of the grain. Wholemeal flour mainly consists of crushed grain without removal of shells, aleurone layer and germ.

Flour is characterized by smell, crunch, taste, color, coarseness of grinding, humidity, content of proteins, carbohydrates, ash, minerals, vitamins, enzymes.

Depending on the type of flour confectionery and the requirements for the dough, baking flour with different protein content and gluten quality is used.

Humidity b flour should be 14 ... 15%. In recipes for confectionery products, the calculated moisture content is 14.5%. If the humidity is different, then adjust the consumption by recalculation of the dry matter of the flour.

Flour is delivered to the enterprises in bags weighing 50 and 70 kg or in bulk (flour trucks).

Sugar is a white crystalline powder produced from sugar cane and sugar beets. It is a disaccharide, sucrose, which contains 98% sugar and 2% moisture. Sugar is very hydroscopic (absorbs moisture well), soluble in water. Sift the sugar before use. Store in a dry ventilated room at a relative humidity of not more than 70%, otherwise it becomes damp, becomes sticky and forms lumps, at t 18 C.

Starch- a food product belonging to the group of high molecular weight polysaccharide carbohydrates. Starch is deposited in bulbs, tubers, fruits, berries, as well as in leaves and stems.

Starch makes up the bulk of the most important food products: flour - 75-80%, potatoes - 25%. It is also found in rice, sago, etc. It is easily digested in the gastrointestinal tract. Once in the body, starch is hydrolyzed to glucose, which is used as an energy material.

White starch powder has no taste. It has an excellent property to dissolve in water. Usually cold is used, as lumps form in hot, which are difficult to grind.

When heated, it takes the form of a paste, therefore it is widely used in cooking for the preparation of dough, put on milk, fruit and berry kissels, followed by sweetening and acidification, sweet sauces, blamange, etc.

In fairness, it should be noted that starch obtained from different natural sources differs in its properties.

The densest mass is obtained from rice starch, the most tender from corn starch.

Melange- is a mixture of proteins and yolks (either yolks alone or proteins alone), frozen in tin cans at a temperature of -18 0 to -25 0 C. Melange is thawed immediately before use, the jar is pre-disinfected. Banks with melange are kept for 2.5 - 3 hours at 40-50 0 C, for settling.

The prepared melange is filtered through a sieve and immediately used, as it quickly deteriorates during storage. The shelf life of thawed melange is 3-4 hours.

CHAPTER II . Technology for the preparation of flour confectionery products

2.1 Technology for the preparation of semi-finished products for a confectionery product

The preparation of the main baked semi-finished products consists in preparing the dough, shaping it, baking and aging and cooling.

Due to the fact that in the preparation of the cake "Russian" a biscuit semi-finished product is used, we will consider the technology of its preparation.

Depending on the components included in the biscuit dough and the method of production, a biscuit (basic), a biscuit with cocoa powder, a biscuit with nuts, a biscuit with raisins, a biscuit with butter, etc. are produced.

For the preparation of a biscuit semi-finished product, flour with a content of 28-34% of low or medium quality gluten should be used.

Biscuit dough is prepared in a continuous and periodic way.

The most common is the batch method of obtaining biscuit dough under pressure in a beater. In a hermetically sealed chamber, a mixture of egg melange with granulated sugar is churned under a constant pressure of 0.15 MPa for 10-15 minutes. Then the pressure is removed and the finished churned mass increases in volume by 2.5-3 times. Flour is added to the finished mass and the mixture is knocked down under pressure for 15 seconds.

The finished dough is unloaded into a container and sent for molding.

Biscuit dough immediately after its preparation is cast into molds or onto the conveyor belt of the oven conveyor. Before filling the forms, the bottom must be covered with paper, and the sides must be greased with butter. Forms with dough should be filled to ¾ of their height so that the dough does not spill out during baking.

Biscuit dough is baked in ovens of various designs (electric cabinets, tunnel ovens, dead end ovens, etc.). The baking time of a biscuit semi-finished product depends on a number of factors and averages 40-70 minutes at a temperature of 170-190°C.

The end of the baking process is determined by the color of the upper crust (golden yellow with a brown tint) or by puncturing with a thin wooden stick (if there is no dough on it, the baking is over).

Source products (egg, flour, sugar, starch and essence) for the preparation of biscuit dough.

The required amount of granulated sugar is poured out for kneading the dough.

There is a kneading of egg yolks and proteins with granulated sugar until a homogeneous mass is formed and until the volume increases by 2.5-3 times in a food processor.

Then wheat flour, starch and essence are introduced and the dough is mixed until a homogeneous mass.

The finished biscuit dough is laid out in prepared forms at ¾ of the height (silicone mat, gastronorm container).

Forms with dough are installed in the oven with the temperature set for baking t=195-210°C.

Finished semi-finished products are taken out of the oven, cooled in the molds, and then removed from the molds and decorated.

The finished dough should be fluffy, the top crust is smooth, thin, light brown.

2.2 Technology for making biscuit cake with protein cream

BISCUIT CAKES

Biscuit cakes are produced in rectangular, round, oval, diamond-shaped, triangular; in the form of bridges, barrels, rolls, sandwiches; weight and piece.

Biscuit cake with protein cream (sliced)

Biscuit: flour - 136; potato starch - 34; granulated sugar - 168; melange - 280; exit - 484

Syrup for turning: granulated sugar - 95; rum essence - 0.4; cognac or dessert wine - 8.9; exit - 185 g.

Protein cream on sour cream.

Ingredients: protein 4 pcs., sugar 10 tablespoons, sour cream 1 cup

Prepare a protein cream: beat the chilled egg whites into a fluffy foam, then gradually, while continuing to beat, add sugar and carefully mix in the sour cream.

Routing

Name of the dish: biscuit cake with protein cream

Brief technology:

Cut the biscuit cake into two layers of the same thickness.

Soak the first layer with flavored syrup, then cover with the second layer, soak it with syrup and spread with cream.

Mark the layer with a knife on the cakes and, using a cornet, apply a cream pattern to each.

2.3 Characteristics of the equipment used

Kneading - whipping machine brand BM-3534

Purpose: The machine is designed for kneading biscuit or sand dough, and for churning foam-containing masses such as "Bird's milk", pastille, marshmallow, etc.

Specifications:

Capacity of the loading bunker, m.cub.	0.1
Number of working blades, pcs.	6
Number of blade shapes	3
Blade rotation frequency, rpm:	40...120
Drive unit	geared motor S67DV100L4 (Nm=3.0kW; na=140 rpm; Ma=188 Nm)
Nutrition	three-phase alternating current
voltage, V	380 +/10%
frequency Hz	50
dimensions
length, mm	1336
width, mm	628
height, mm	1454
Weight, kg	no more than 270
service life, years	10-12

Device and principle of operation: