Technological map of biscuit cake with cream. Methods of preparation of biscuit cakes. Decorating products. This operation allows you to improve the appearance and affects the taste of products. The surface of some varieties of cookies is covered with chocolate glaze or seal

Plan

Keeping. Historical facts of the emergence and development of confectionery art. one

New directions of development in confectionery production. 6.

Products products used in confectionery business. eleven

Technological map of the cake "Ivushka" 17

Sand Dough Preparation Technology 19

Cream cream technology 21

Malinic cream technology 22

Maline Confiture Technology 23

Chocolate Glaze Cooking Technology 24

Organization of the work of the confectionery shop. 25.

Confectionery scheme 28

Equipment and inventory of the confectionery shop. 29.

Organization of the work of the premises for baking products. 36.

Requirements for the quality of cakes. 38.

Sanitary requirements for raw materials and ready-made confectionery. 38.

Packaging, storage time, transportation. 41.

Labor protection and safety. 42.

Sanitation and hygiene. 44.

Sanitation and safety regulations. 44.

Conclusion. fifty

Bibliography. 52.

Introduction

The skill of the preparation of delicious delicacies - confectionery products - was valued at all times, and the secrets of the exquisite taste of cakes, candies and other sweets are always stored in a strict mystery. Confectioner is a specialist who has knowledge, confectionery cooking skills and technology of this process. The pastry must have an exquisite taste, fantasy and have a tendency to work. The best creations of the specialists of this profile are rightfully compared with works of art.

It is difficult to reliably establish the time of the confectionery craft. Perhaps the first confers were Maya Indians who opened the amazing properties of chocolate or residents of the ancient India, who had the taste of cane sugar and preparing sweet sticks out of it. It is known that during archaeological excavations in Egypt found "candies" made by hand from dates. In later times, with the courtyards of the royal people and the highest nobility in Europe, confectioners were among the privileged servants.

Nowadays, the confectionery industry is experiencing a raising period, actively masters new technologies and developments from related areas of cooking. Russian specialists, based on the achievements of the Soviet period, revive national traditions. ...

The professional confectioner is in demand at all times. It is interesting to note that consumption and love for "sweet" practically does not depend on the state of the economy. In the period of income increase, sales of exclusive products are growing, and during the economic downturn, confectionery products are not less popular, helping to cope with depression. Confectioners are sometimes compared with psychotherapists or human shower healers.

The demand for confectioner specialists is stable and stable. In addition to large private and state-owned companies, the "Sweet Craft" masters are in demand in small restaurants, cafes and pastry.

In modern conditions, public food gradually goes to the path of industrialization. Modern enterprises are created equipped with perfect technical means; They use progressive technology, the scientific organization of labor and production is being introduced, new forms of service are used.

In the assortment of public catering enterprises, along with meat, fish, vegetables, eggs and dairy products, a large place occupy a flour culinary and confectionery: pancakes, pancakes, pies, cobbles, pieces, pie, cakes, cakes, cookies, gingerbread, etc. These products are distinguished by a large variety and high quality.

Flour confectionery products are of great importance in the diet of the population. Their basis is flour, which contains a significant amount of carbohydrates in the form of starch, as well as plant proteins. Starch turns into the organism in sugar and serves as the main source of energy, proteins are plastic material for building cells and tissues. Sugar is introduced into most of the flour confectionery products, as a result of which they are enriched with easily digestible carbohydrates. Eggs used in the manufacture of many products contain full-fledged proteins, fats and vitamins.

Through the use of eggs, fats (butter, margarine) or rich foods (milk, cream, sour cream) increases the content of vitamins in confectionery. With their manufacture, spices and other substances are used, not only improving the taste and aroma, but also accelerating the absorption of these products.

In recent years, the release of semi-finished products for the preparation of confectionery products has increased: yeast, sand, puff pastry, cream, lipstick, etc.

Semi-finished products of various species are produced in the confectionery shops factories - harvesters and are delivered to catching enterprises and to cooking shops. The centralized manufacture of semi-finished products allows you to improve the quality of products and the most rational organize the technological process.

In the conditions of modern production, the confectioner must have certain knowledge and necessary practical skills. According to the qualification characteristics, the confectioner should know: the main properties of raw materials and semi-finished products used to prepare confectionery products; varieties of flour and its properties; assortment of products manufactured; Methods of organoleptic assessment of the quality of raw materials and semi-finished products; technology and confectionery cooking mode, as well as creams and lipsticks; Methods for finishing products for lipstick, marzipan, chocolate and cream; rules for the technical operation of equipment, methods of economical energy consumption, fuel; the procedure for using the recipe collection; Requirements for the quality of products, types of marriage and ways to prevent and eliminate; advanced techniques of work, rational methods of labor organization and requirements for the content of jobs; Safety rules in work, sanitation and hygiene, as well as the rules of the internal labor regulation.

It is necessary to have a good sense of sense and subtle taste, skillfully combine tasteings in various proportions to obtain products with a pleasant delicate taste and aroma.

Food is one of the main foundations of human health, its workability, cheerfulness and longevity. But this is achieved only with proper nutrition, with timely supply of our organism by all the necessary various substances in the right amount and ratio.

Usually, almost this rule is observed far from a number of reasons, in particular, due to the fact that our knowledge in the food area is now not very perfect, since their scientifically based formation began relatively recently.

Now in biology it is clearly consciously realized that, as opposed to a car with its non-changing design in a living body, all parts of all organs, tissues and cells are constantly changing. In the body throughout his life there is a decay, the decomposition of proteins and other protoplasm substances. However, a new particle of a protein that formed in a living body from substances received in the body from the external environment is now becoming the place of each broken molecule now (in particular from substances of food). Thus, the living body retains to a certain extent constant its appearance and chemical composition, all the time changing the material and perceived new particles of the substance and giving the medium products of their decay.

For this kind of constant creative work of the body, it requires not only energy-rich chemical compounds for its metabolism, but also a certain qualitative composition of these compounds. So, it has long been noticed that if there is not enough proteins in food, the animal or person's body will be exhausted and this will ultimately lead it to death even if there is plenty of sugar and fats that are so rich in calories. Under these conditions, the body will be deprived of the ability to restore its proteins that make up the material basis of life. In the future it turned out that not all food proteins are equivalent to among themselves with respect to their ability to maintain a deficit protein exchange. The fact is that in order to build blood proteins, brain, muscles, etc. It is necessary to have a set of 20 different amino acids - those chemical bricks, of which the protein molecule is built.

Some varieties of these bricks, the human body can synthesize himself, but other it must be obtained from the outside, with food proteins. Therefore, such amino acids were called "indispensable".

A variety of plants and animal proteins do not necessarily contain a complete set of amino acids. Often, those or other amino acids are absent in this protein, and if they are indispensable, then such a protein turns out to be infallible in food. One he will not be able to ensure the synthesis of proteins in the human body, as it will not be enough for this "indispensable" amino acids, the excessive content of other amino acids will not help. These amino acids will simply collapse, oxide along with other bezotic food substances.

However, for proper metabolism, not only a certain set of amino acids is needed (as the main construction material of the protoplasm of a living cell), but also a number of specific, sometimes very complex substances that the human body itself can also build and therefore it must be obtained from food. Sometimes a completely insignificant amount of one or another of these substances is required, but without it the exchange and the person gets ill. For example, such diseases such as ration, Rahit, Pellagra, etc., are due to the absence or insufficiency of certain substances in food. Based on the study of these diseases, the doctrine of vitamins-about substances occurred, even a small number of which prevents or cures these diseases, restoring the correct metabolism.

Recently, in this area there have been substantial shifts in our ideas. It turned out that vitamins not only protect us from diseases caused by disruption of metabolism, but also, presenting in our tissues in optimal quantities, increase the intensity of the exchange, the intensity of vital activity. This in turn creates the increased performance of the human body and causes its high resistance to all kinds of adverse effects - primarily to bacterial and viral infections, to harmful radiation effects, to unpleasant side effects arising from the widely therapeutic use of antibiotics, etc.

However, the optimal amount of vitamins not only can be done with food not only because of sharp seasonal oscillations in the content of vitamins in products such as vegetables, fruits, oil, milk, etc., but also due to the increasing consumption of refined products, poor vitamins or absolutely not containing them (sugar, white bread, pasta, confectionery, etc.). Therefore, the need to decisively increase the content of vitamins in the food diet is becoming increasingly becoming the need for rational vitaminization of food mass consumption.

The said applies not only to the actual vitamins, but also to a number of other organic substances and inorganic salts of food. This is very important to strengthen blood vessels have tannins that are relatively poor food diet (they are in tea, some fruits and grape wines).

A variety of organic acids and mineral composition of food products are also of great importance, in particular the content of microelements in them, etc.

Modern achievements of nutrition science are far evenly taken into account in the production of food and in general, with the organization of proper nutrition. So, until the very last time, the basic value of milk was seen in its fat, and to the degreased part of it, to the so-called reducing rich in protein, were somewhat dismissively. Meanwhile, milk protein is one of the most "full-fledged" proteins in food. In addition, there is a complex of essential vitamins and a wonderful combination of the necessary inorganic elements. Therefore, it is necessary to strive, perhaps more significantly increase in our nutrition consumption of products such as cottage cheese, cheese.

Significant shifts occurred in our ideas about the comparative value of various fats. The widespread view is that the best fat is an animal (primarily milk), was serious. The fact is that animal fats compared to vegetable poor unsaturated fatty acids (for example, Linoleic), which the human body is not able to synthesize, although it needs them. On the other hand, animal fats contain relatively many cholesterol.

A similar combination is not directly caused by the development of sclerotic changes in the walls of the vessels, then in any case it predsited to this. Therefore, it is necessary to seriously think not only about increasing the share of vegetable fats in the balance of nutrition, but also about the form in which these fats come to the consumer, to fully maintain their valuable qualities in factory processing.

Food production in industrial conditions should be organized so as to increase the nutritional value of the feedstock, concentrate them, throwing all unnecessary. At the same time, it is clear that the value of food products depends not only on the maintenance of the necessary people in them, but on how these substances are actually learned by our organism. This complex question associated not only with digestion, but also with a number of other physiological phenomena, can not yet be fully permitted. But now it is possible to say with confidence that only that food that is consumed with pleasure, with appetite. This is an important circumstance to always take into account both in the production of food and in everyday diet.

New directions of development in confectionery production.

Every year, a seminar is held at the Moscow State University of Food Production: "Confectionery: new approaches and solutions"

The purpose of the seminar is to identify modern new developments committed by domestic and foreign studies with subsequent use, development and implementation of them in domestic technology, equipment and control of production. As the experience of previous seminars showed the practical significance of them is undoubted.

For participation in the reports at the seminar, large scientists of the MGUP, the Research Institute of the Confectionery Industry, Vni Starchroduks, heads of major domestic firms and enterprises operating in the confectionery industry, representatives of patent and news agencies are invited.

Representatives of confectionery factories, bakeries, firms and individual entrepreneurs take part on the industry. Special attention was paid to the following products:

Sugar.

Indicators are important: turbidity, bufferiness, penalty, pH of its solutions; The content of unstable organic unavahares or "perfection", the amount of residual SO 2, the rate of dissolution of sugar - sand and its granulometric composition.

It was said about the new methods for determining the penitation of sugar solutions and a quantitative estimate of the dissolution rate of sugar-sand. By purchasing sugar-sand, the company must navigate not only for the price, and it is considered to choose the batch of this quality that would be most suitable for a particular type of product and the technical equipment of the enterprise.

As a sugar substitute for various types of confectionery products isomalted. The report shows the effectiveness of its use in the production of caramel, cakes, creams, chewing candies, products for diabetics, etc.

Starch.

There are 200 types of modified starch. Confectioners are interested in some types of them.

For example, oxidized starch can be used as a thickener in the housing of the candy and jelly marmalade; Gelic starch - like pectin; swelling starch - in the production of marshmallows, fondant candies; powder, which is a dry mixture of starch and patterns - in the production of candies "Cold way"; phosphatidic and acetate starch thickening the fillings are resistant in frost and thawing processes - can be used in the production of biscuit and cookies; Modified - wheat, oxidized starch is used in the production of Rahat-Lukuma, etc.

Maltodextrins play an important role. As studies have shown in the recipe of creams and cakes, it is possible to reduce the fraction of fat due to the introduction of maltodextrins. For confectioners, new types of starchy meals are of interest: maltose, less sweet compared to sugar, more delicate taste; Glucose-maltose tatok is used in the production of caramel; The starch pattern of grain raw materials (from a dark color rye) can be recommended for the bakery industry.

Flour.

A huge advantage has a soft-grained wheat for the production of sugar cookies. It was also discussed to expand the classification of wheat flour, allocate specialized varieties of flour for the confectionery industry, depending on the amount of gluten, ash, grinding, enzymatic activity, etc.

Such work should be carried out quickly, since the flour industry has sufficiently great opportunities for the production of flour with different quality indicators.

Fats.

Recently, the relationship has changed to the use of fats containing cis and transforms. Companies working in the field of production and food consumption are carefully monitored by world trends.

In particular, the company "Lakes Croclalan" developed fats for the fourth generation - Tierezet and Demophill. In addition to the advantages characteristic of other fats: not laurine, do not require tempting, well release the taste, these fats have undoubted advantages - do not contain transisomers, these fats, according to manufacturers, are a new generation of fats for fillings.

GL Technologist CJSC "Arkhus Olé" said that the company developed new modifications of fats Illeksisao BR and KONFAO BR. The first is used to prevent chas of chocolate in candy assorted and chocolate glaze, the second is introduced into the recipe of the fillings as the main structure for the slowdown of the "Hands" process of finished products.

With the same purpose to prevent the migration of liquid fats from the filling on the surface of chocolate mass or glaze, the company "Arhus Olé" recommends the so-called "barrier" fats - Vakkaite Orat 50 and 54.

Nach The Department of Mars LLC has demonstrated the developed methodology for determining the technological properties of masses praline based on the diagrams "phase composition-property".

With the help of diagrams, unknown technological parameters of new products can be found without prior numerous experiments, significantly reducing the costs when designing and starting new products.

Based on the knowledge of the properties of the used fat, it is possible to optimize the processes for the preparation of an emulsion of the kneading test, molding test blanks and their baking, as well as to increase organoleptic and physico-chemicals of cookies. Receptions and technological instructions for sugar and protracted cookies with extended storage periods have been developed.

In the conducted studies on the effect of raw materials in the formation of the quality of chocolate with a long-term storage period, it was revealed that the milk adding decreases the oxidative stability of the fi in the chocolate, and the addition of coffee increases it.

It also turned out that the dry gluten is better to use for the production of gallets when the dough breaking is carried out by fermentation. In the production of dietary gallets, gluten is preferable to introduce into a fat fraction of the emulsion, and conditions are created for lipid-protein interaction.

About food additives.

A number of reports have been devoted to the study of the properties and use of food additives. They were told about the technology of microcapsulating food additives used in world practice and the advantage of using this technology in the production of flour, confectionery and bakery products.

In an interesting fact, it turned out that the use of certain types of agaroves, lactic serum, agricepas and cargoines improves the quality of marmalado-shell products.

The studies have revealed the effect of the particle size composition of vegetable additives (laminaria, fukus, calcium alginate, pectin E-36%, microcrystalline cellulose) and showed their distinctive abilities to absorb and retain moisture, which is important in the formation of a confectionery test and is positively reflected on the consumer meritors of the products.

About flavors.

New flavors represented two firms: Teresa Inter and Wald Market.

As the technologist told Tereza-Inter, the company will begin its own production of food flavors in Russia. The focus will be paid to liquid flavors.

The head of the Innovation Center of the Wald Market emphasized that the firm offers liquid and powdered flavors and tries to meet the confectionery industry with flavors with heat-resistant properties, a specialized profile and a long-term storage period.

Semi-finished products in the form of various syrups.

To expand the range of confectionery, stabilization and simplification of technology in confectionery production, semi-finished products are used in the form of various syrups, stuffs, glazes, etc.

The question of using invert syrup (own preparation or semi-finished product with specified properties coming from the side), syrup in its physicochemical and technological properties, similar to the molasses, but it is cheaper.

A new syrup that gives products to therapeutic and preventive properties due to the content of lactulose in it, can be used in almost all types of confectionery products. The main purpose in the consumption of confectionery is the prevention of dysbacteriosis and caries. Lactulose syrup has pleasant organoleptic properties, technologically, in addition to the main destination, improves the organoleptic of the finished product.

In foreign practice as a substitute for sugar finds the use of maltite syrup.

By changing the amount of glucose syrup in lipstick, it is possible to change its organoleptic and structural and mechanical properties: from solid to creamy.

The confectionery industry becomes increasingly becoming a supplier of semi-finished products for other industries: in the production of dairy products with fillings, ice cream, etc. The requirements are formulated and recipes for fruit and dairy semi-finished products are developed, for example, fillings for ice cream type "Soft caramel".

For medium and low power enterprises, they offer a technology for producing a semi-finished product consisting of sugar and high-quality fat. As a result of special treatment in semi-finished product, good homogeneity of the distribution of components is achieved, a high degree of grinding, high flavors of finished products and "melting" taste of fillings.

In parallel with the seminars, the exhibition always worked. It should be noted that enterprises along with traditional products presented a completely new one, for example, OJSC "Red October" - a series consisting of 6 types of chocolate. This is chocolate with various additions and a new bitter chocolate. Among the candies can be noted 75 G. Kosolapiy and Candy "Alenka" on a waffle basis.

BKK "Silver Bor" - gingerbread with 5 types of fillings, 15 types of cakes, among them "festive", "Gift", "Jubilee", etc.

Harmony of heat and taste - so you can characterize the products of the Babaevsky concern. These are sets of "Sweet dreams" 120, 265 and 400 g., "Evening blues" 265, "inspiration", Gift set "Types of Moscow" 415

The bakery in Medvedkovo showed East Sweets: Rakhat-Lukum Glazed, Nougat, Shcherbet, Kos-Halva, sand-based cakes.

High quality products manufactured at different enterprises widely presented the company CJSC "Torses Ltd.". The secret of improving the quality of flour confectionery: cakes, gingerbread, wafer sheets - improving the structure, decrease in density, increasing storage time lies in the use of microd book.

Viadi offered various types of soy flour, soy lecithin. "Inforum - Cocoa" presented a colored confectionery glaze, new fats and cocoa powder.

The "proletar" put the bread for long-term storage, canned heat, extruded products "crispy stuffing with a filling" with a 2-month storage period, as well as gingerbread.

Bang and Bonseman widely presented confectionery prepared on the sucrose - Malthita substitute.

Food additives, flavors with polyfunctional and refining properties, respectively, were also shown.

Behind the result, you understand that the seminars are a short way to know the new, since the program is drawn up with new areas in the world and domestic practice of developing equipment and technology, the results of fundamental and applied research, as well as the invaluable contribution of the work experience of enterprises.

Products of products used in preparation

cake "Ivushka".

Flour

Wheat flour is a powdery product that is obtained by grinding wheat grain.

In confectionery, use the highest, first and second grade. Flour enters all types of tests that are prepared at catering facilities.

Wheat flour top grade is a very soft, fine grinding, white color with a weak cream tint, taste sweet.

Cakes, cakes, waffles, as well as the best grade of cookies and a variety of yeast dough products prepare from this flour.

Wheat flour I is a soft, but less fine grinding than the flour of the highest grade, the color is white, but slightly yellowish tint, cookies and other products made of yeast dough are prepared from this flour.

Wheat flour II varieties - a coarsest grinding than the flour of the highest grade, its color is white, with a marked 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, in the size of grinding, smell, taste, acidity, content and amount of protein substances, carbohydrates, fats, enzymes, mineral substances, harmful and metal impurities.

The chemical composition of flour - depends on the composition of wheat, varieties of flour and grinding mode.

The color of the lowest varieties is darker and inhomogeneous. It depends on the color and quantity of bran. Flour of the highest and first grades white with a cream tint. In many cases, you can approximately define the variety of flour.

The moisture of flour is of great importance, both during storage and in the preparation of products from yeast and other types of tests. According to the Flour Standard, it consists of 14.5% and should not exceed 15%. All recipes are calculated on 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 lowered, in addition, when using flour with increased humidity, the flow rate of flour increases. Approximately humidity can be determined, thoroughly squeezing in a fist. If a lump is formed, then the flour has increased humidity, if the flour scatters on the palm of the palm, then its humidity is normal.

Flour, which has at least a minor foreign smell, 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, but such a flour cannot be used for products of biscuit, sand, puff pastry, having a thin fragrance. Flour with a slightly bitter taste can be used with the resolution of laboratory analysis for cooking gingerbreads, because In the preparation of the dough add burned sugar and spices, masking this taste.

When storing flour in bags, they are previously opened, cleaned outside of dust and opened on the seam with a special knife.

Flour shake out of bags under sieve. The remains of flour in bags cannot be used for the manufacture of flour products, because They contain dust and fibers, herbs seeds, metal products.

When sifting, flour remove foreign impurities: it is enriched with oxygen, air, which contributes to the deepening of the test of the test. In winter, the flour is introduced in advance in a warm room, so that it warms up to T 12 C.

Sugar - This is a white crystalline powder generated from sugarcane and sugar beet.

Sugar - sand contains 99.7% of sucrose and 0.14% moisture, in water dissolves completely, the taste is sweet. Sugar is stored in a dry ventilated room, otherwise it becomes sticky. Flour and confectionery gives taste, increases calorie and changes the structure of the test. Sugar limits the swelling of gluten, thereby reducing the water impact ability of flour and reduces the elasticity of the test. Increased sugar misses dough: products are obtained by glassy.

Before use, sugar is sifted through a sieve with cells not more than 3min, you can use the sifter for flour, dissolve.

Powdered sugar

It is used in the manufacture of creams, waffles, cookies, etc. It must be fine grinding and is sieved before use through a sieve to eliminate larger particles. In the absence of sugar powder, it is prepared from sugar sand by grinding.

Catering facilities use refinery powder made from Rafinal sugar.

Butter - It is produced from cream, it contains up to 82.5% fat, vitamins A, D, E. Oil can be salted and fused, without foreign odors and taste, with uniform painting (from white to cream). If the oil surface is cleaned or covered with mold, That clean oil is for creams for cooking cookies. Before use, the oil is sometimes melted, filtered through the sieve and added to the dough, lubricate forms for muffins for golden biscuit. Creamy oil increases the calorie content of products, improves the taste, enhances their fragrance.

Butter butter is not salty, can be replaced with salted, but taking into account the salts contained in it. In the manufacture of cream salted oil can not be applied. In the manufacture of all confectionery, except for puffs, oil biscuits and cream, butter can be replaced with foiled (1kg oil corresponds to 840 gr. Baked oil), but oil is recommended at T 2-4 C in a warm room in a carefully closed dish, under the influence of light No2 butter flies.

Milk - a valuable nutritional product consisting of water and dry substances, or a dry residue, which includes milk fat and sugar, proteins, and other substances. It has a pleasant taste and contains almost all the food substances necessary for the body. For the preparation of confectionery, use fresh milk and canned foods. They improve the taste of the product and increase their nutritional value. Milk solid should be white with a yellowish tinge, without extraneous tastes and smells. Milk is used mainly to prepare yeast dough and creams. It sparkles quickly, so it should be immediately implemented, and if necessary, heated to a boil. Before use, milk is filled through a sieve. Store milk in the refrigerator at T not higher than 8 ° C and not lower than 0 ° C not more than 20 hours. Milk of all kinds should be pasteurized.

Cream We are produced 10, 20 and 35% of fatty. Their taste is pleasant, slightly sweetish, color white with a yellowish tint. In the confectionery production cream is used to prepare cream, and as milk substitutes. 35% fatty are suitable for whipping. Before whipping, they are pre-cooled.

Eggs - high-calorie product, widely used in the manufacture of confectionery, contains proteins, fats, mineral and other substances. Eggs, thanks to its properties, improve the taste of products, gives them porosity.

The egg protein has binding properties, is a good foaming agent, it holds sugar, this is explained by its use in the production of creams, marshmallows, air and some other types of test. The volume of protein, during the beating increases seven times, the addition of sugar reduces the volume of 1.5 times.

Yolk eggs are rich in proteins, fats and vitamins (A, D, B1, B2 and PR). Thanks to Lecithin, yolk is a good emulsifier. A large amount of yolks allows you to get a resistant emulsion from water and fat in a liquid test, which is used in the manufacture of waffles and cookies. Yolks improve the dough structure, give the delicate taste of products.

In confectionery, only chicken eggs and their products are used.

In catering enterprises use only chicken eggs, waterfowl eggs are not used (because they do not contain salmonella microbes).

Preparation.

If the eggs are contaminated, they are put in a bucket with holes and are released into water for 5-10 minutes disinfected by two percent of chlorine lime.

Freshness and benignness of eggs can be determined using a oscillation or immerse them in ten percentage of cooking salt: fresh eggs will be devastated to the bottom, damaged will float.

Eggs are broken into separate dishes (not more than 3-5 pcs.) And, checking their benignness, overflow into a common boiler. Prepared eggs are filled through a sieve with cells of no more than 3 mm. Mass of one egg 40 gr. Eggs can be replaced by various egg products, however, during the manufacture of creams, it is impossible to produce.

Melange

It is a mixture of proteins and yolks (or some proteins or yolks), frozen in tin cans at t from 18 to 25 C. Develop the melange immediately before use, before opening the can disinfect, rinsed. Rectangular cans with a special knife "triangle", a round-oval knife. Banks with melange are thawed within 2.5-3 hours, on the market at the T40-50 C. Prepared Melange is filled with a sieve and immediately use, because The shelf life of the fatal melange is 3-4 hours.

Vanillin - White crystalline powder obtained by artificial synthetic route has a very strong aroma and bitter burning flavor. It is well soluble in hot water and wine alcohol (in different parts). Crystalline of undisturbed vanillin cause an unpleasant feeling in the mouth, the amount of vanillin in the test worsens the quality of products. It is introduced into the cooled cream, syrup and in the same products from the test as vanilla.

Cocoa powder -This product obtained from cocoa kettle by grinding it, sieving and adding vanillin. Cocoa powder contains (%): fat - up to 17.5, sugar -3.5, starch -25.4, fiber -5.5, organic acids - 4, mineral substances -3, theobromine and caffeine -2.5. It has the type of powder from light to dark brown, having a soft, homogeneous, raging without lumps of consistency. The taste is bitter, the smell is pleasant, without extraneous tastes and smell. Mass fraction of moisture not more than 6%. When cooking with water for 2 minutes, a thin suspension should be obtained without precipitate. In the confectionery production of public catering enterprises, cocoa powder is widely used to prepare chocolate creams and lipsticks are added to the dough for biscuit and sandy cakes and cakes.

Water

In confectionery production, water is used as a raw material for the preparation of the dough of yeast, custard, puff. It also includes the composition of syrups for the industries of cakes, lipstick and jelly, reaching confectionery finishing. For these purposes, tap water, which meets all the requirements of the current standard for drinking water.

Water, according to the standard, should be transparent, colorless, without strangers and tastes. The total amount of mineral substances in it should not exceed the established norms. The water temperature is 8-12 ° C. Jestness of water, depending on the content of calcium salts and magnesium in 1 liter of water according to the standard, should not exceed 7 MAG ECMDM3 (1MG-eq) DM3 stiffness corresponds to a content of 20 mg of calcium or 21.1 mg. Magnesium.

According to sanitary standards in drinking water there should be no pathogenic microbes. Strictly established the total number of microorganisms in water - not more than 100 in 1 cm3 and the content of the intestinal stick - no more than three in 1 liter of water. The quality of the dough depends on the properties of drinking water. Thus, rigid water helps to strengthen the test of the test and positively affects the quality of products from yeast and puff pastry cooked from weak flour.

The strengthening of the test of the test contributes to the residual amount of chlorine dissolved in tap water and having an oxidative effect.

Salt Contains 96.5-99.2% sodium chloride on a dry matter and a small number of calcium, magnesium salts, potassium, which cause hydroscopicity. In terms of quality, salt is divided into 4 commodity varieties: Extra, Higher, 1st and 2nd. Salt solution 5% must have a purely salty taste, without extraneous tastes and smells.

Store salt in dry warehouses at 17 ° C and relative air humidity 70%.

In the production of flour products, the salt is added to taste in minor quantities only in the dough. Cooking salt strengthens the structure of gluten, contributing to the elasticity of the test and thin-walled porosity of the crumb of products. The salt depresses the vital activity of yeast cells, so it should not be sorbed for yeast products. Sobable or disadvantaged yeast dough has a weak consistency and gives tasteless, improper forms of the product. In order for salt evenly in the test, it is placed in a dissolved state.

Orekhi .

Nuts are used in general and crushed species in the manufacture of test, fillings and finishing products. Store nuts at temperatures from 0 to 4 ° C and relative humidity not higher than 75%.

Hazelnut and hazelnut enters enterprises without a shell. They acquire the best taste quality when frying, for which they are placed in a hot wardrobe for a few minutes.

Almond Use two types: bitter, having a strong aroma, and sweet is less fragrant. The almond core is used without freeing from the outer shell.

Walnuts use for the manufacture of stuffs, springs, decorations.

Peanut enters without a shell, it is fried before use. Replaces almonds.

Cashew - Nuts growing in tropical countries have a pleasant sweet taste. Use for the manufacture of test and finishing products.

Pistachii they have a bright green color of the nucleus and a pleasant sweetish, slightly oily taste. Apply in a chopped form for the sprinkle of cakes and cakes.

Confiture

Confiture - Variety of Jema. It is a jelly, in which whole fruits or pieces are evenly distributed. Prepare it from fresh or frozen fruits.
Cooking confiture usually consists of two operations: syrup cooking and fruit cooking in syrup. The quality of the confiture depends largely on the quality of the syrup. Syrup is prepared from water (or juice) and sugar in the ratio of 1 glass of liquid per 1 kg of sugar.

Cognac Refers to strong alcoholic beverages. Get it by distillation of grape wines. For distillation, predominantly white wines are used. The cognac obtained after distillation is still blunt and does not have an aroma peculiar to him. To improve taste and aroma, cognacs are kept for a long time in oak barrels, where it matures, acquiring a specific taste and golden color (partially due to wood).
The longer the cognac is withstanding in barrels (up to 20-25 years), the higher its taste. Cognac is contained from 40 to 50% of alcohol.
The stars on the labels indicate how many years cognac in barrels were withstanding: three stars - 2-3 years, four stars - 3-4 years, five 4-5 years. In addition, there are brandy cognacs with the designations of KB - cognac, aged from 6 to 7 years old, KVK - top quality cognac, aged from 8 to 10 years, COP is an old brandy, weathered for more than 10 years. Cognac is bottled from barrels in the bottle and gently clogs with a cortical cork with a parchment gasket, the bottle is covered on top of the neck.

Cake "Ivushka"

Technological card

Name of semi-finished product	Bookmark	name of raw materials
Sand
		Butter
		Sugar sand
		Melange (egg)
Cream cream raspberry		Butter
		Sugar sand
		Cream 35%
		Malnic confiture
		Cognac / Wine
Malnic confiture
		Sugar sand
Cream cream for decoration and		Butter
		Cream 35%
		Cognac / Wine
Chocolate glaze
		Butter
		Sugar sand
		Gorky chocolate
		Cocoa powder
Roasted nuts
		Cake yield

Technology preparation cake "Ivushka".

Ready sandy root lubricate with a layer of raspberry cream. From above, put another sandy crude and also lubricate with raspberry cream. Align the sides and top of the cake with a wide knife. Decorate with cream on sides of sides and cake edges using a confectionery bag with nozzles. Slip the cake fried nuts. On the surface of the cake, the drawing of the ventilation branches made of chocolate glaze. Cool 2-3 h.

Technological scheme of cooking cake "Ivushka".

Sand test cooking technology.

Shortbread dough is prepared without fluid, so it is less viscous. A large amount of oil and sugar gives him crumbly. Prepare the dough at a temperature not higher than 20 ° C. At a higher temperature, it crushes when rolling, as the oil is in it in a softened state. Products from such a test are hard. Shortbread dough can be prepared in two ways.

The first method is machine.

The oil with sugar is triturated in a whipper to a homogeneous state, eggs, soda add. Be whipped to a magnificent homogeneous mass and, stirring, gradually fall asleep flour. The flour is left on the populated. It is necessary to knead the dough quickly to a homogeneous consistency. With increasing time, the kneading dough can be tightened. Products from such a test are rigid, indifferent.

The second way is manual.

When manually, the flour poured onto the table with a slide, they make a funnel in it, into which the oil is placed, the sugar crystals are addicted to the disappearance of the sugar crystals, in which the drinking, salt dissolve the soda, and mix the dough to a homogeneous state, starting from the base of the slide . The finished dough after the kneading must have t not higher than 20 C.

For baking with a whole layer, the dough after the kneader hangs into pieces of a certain mass, forming into rectangles and roll into the reservoir with a thickness of no more than 8 mm in the size of the confectionery sheet. During the cutting table, the table sprinkles to avoid the sticking of the test. The reservoir should be even in thickness, otherwise, when baking, the quality of the semi-finished product will deteriorate. The resulting reservoir wrapped into the tube or rolling on the rolling pin and transfer to a dry confectionery sheet, aligning the edges, pierce in several places so that there were no fuses from gases formed during the decomposition of chemical bars, and bake at T 260-270 C 10-15 min. The preparedness of the formation is determined by light brown color with a golden tint.

Sand test products are characterized by high calorieness, crumbly, pleasant delicate taste. They contain a lot of fat, sugar, eggs. From the sand dough you can bake pies, cakes, pastries, cookies and other products. The sandstop dough can be prepared without a breakpit, but then the products will be less high-quality.

Technological scheme of cooking sand dough.

Technology preparation cream on cream.

Creamy 35% oily cream is used. Such cream during the beating give a lush stable mass. However, this cream is unstable when stored, quickly breaks out, loses the shape, zakizates. Cream is cooled to 2 ° C, a softened butter is added and whipped in a cool room using a cooled inventory, to a lush stable foam. At first (2 - 3 minutes) whipped slowly, then the rate of whipping increases. Not stopping the beating, gradually add sugar powder, then vanilla and cognac / wine. Total scam duration 20 min.

Technological scheme of cooking cream on cream.

Maline cooking technology on cream.

Cream 35% is cooled to 2 ° C and whipped in a cool room using cooled inventory, to lush stable foam. Softened butter is added. At first (2 - 3 minutes) whipped slowly, then the rate of whipping increases. Not stopping the whipping, gradually add sugar powder, crimson confiture and cognac / wine. Total scam duration 20 min.

The cream is very gentle, so it is used only for finishing and filling products.

Technological scheme of coating raspberry cream.

The technology of cooking raspberry confira.

Washing raspberry berries to dry, add sand sugar. Let stand for 2-3 hours. Constantly stirring, bring the raspberry to a boil and, without ceasing to interfere, boil about 4 minutes with strong boiling. The readiness of the confiture can be determined so: if it flows from a spoon, forming enough large drops, and not thin jetings. Another way is to drop the droplet of the confiture on a clean, dry saucer. If the drop has become covered with "wrinkles" and a thin film from above, then the product is ready.

Technological scheme of making raspberry confiture.

Chocolate glaze cooking technology.

Mix cocoa and sugar, breed milk and heat on medium heat until completely dissolved sugar. Add to the mixture broken into pieces of chocolate and continue heating until a complete melting of chocolate. Add softening butter and stir everything well.

Chocolate glaze for the cake is best prepared before use, because when stored on its surface, a crust may form.

Technological scheme of cooking chocolate glaze.

Organization of the work of the confectionery shop.

The confectionery shop occupies a special place at catering. It produces products that are implemented not only in the halls, but also in cooking shops, branches, buffets of other enterprises. The confectionery shop at the enterprise is organized for the release of the following products: cakes, cakes, cupcakes, rugs, etc. Confectionery Come can be low power (5 thousand products), medium (from 5 to 15 thousand) and large (more than 15 thousand per day ).

The technological process in the confectionery workshop is carried out according to the scheme: Product preparation -\u003e Preparation and pastries of test and products -\u003e Cooling -\u003e Finishing -\u003e Laying -\u003e Cooling and storage -\u003e Transportation.
The preparation of the workshop includes testing, tester-core, baking, cooled compartments; Premises for finishing products, for making stuffing, washing for eggs, dishes, containers, expedition.
The area of \u200b\u200bthe premises of the confectionery shop depends on the type, power of the enterprise, the number of employees. The layout of the premises of the confectionery shop must correspond to the sequence of performing the operations of the technological process and eliminate the possibility of counterflow of raw materials and finished products.
The technological process of cooking confectionery products is made of the following operations: sifting flour and cooking (kneading) test, cutting (molding) of products, pastries, design (finishing) of confectionery products, preparation of syrups, creams, sweets, whipped proteins. For the completion of these operations in the departments of the confectionery office, workplaces are organized.

For the processing of eggs;

For sifting flour;

To prepare other types of raw materials;

For the kneading, biscuit, almond dough;

For finishing products;

For baking products;

For washing inventory and containers;

Department of storage of finished products.

Important factors for the use of working hours of confectioners are: proper preparation of jobs, equipping them with necessary equipment, dishes and vehicles, uninterrupted supply during the change of raw materials, fuel, electricity.

In the workplace for the processing of eggs, a production table with an ososcope is installed, four baths for their sanitary treatment, a subtitle. From the inventory uses lattice metal baskets, hairbrushes.

Flour before kneading the dough sieved in a separate room or directly in the testing unit, if possible, away from other jobs.

Sifting flour is carried out in a separate room next door to the dough kneading department. This workplace establishes a small-sized Vibroto VE-350, which is mounted on the production table. Polyethylene tanks are used to collect sifted flour. For bags with flour, a fever is installed.

The testing compartment must be mechanized more than other areas. Here we need machines for kneading tests with various capacity, sifts for flour. Here they also organize a workplace for the utility operations - dissolve and dosing of sugar, salts, raisin bulkheads, etc. It should be equipped with a table, a sink with a liner of cold and hot water, a wardrobe for storing inventory, lanm for salt.

For dosage of the test, a table, a dividing-rounding machine or a ductodeteller, a flour stall (under the table), a bin for knives (in the table), dial scales are installed.

Jobs for molding products are equipped with tables in retractable gigs for flour, tools boxes, mobile racks and cabinet racks, bundled racks - "studs". Mobile racks are needed to deliver products from the workplace of molding products to the place of proofing, to baking furnaces, and then in the cooled compartment.

To prepare a biscuit test, equip a separate workplace near the universal drive, as they whip off the dough in a mechanical whipging included in this drive. In addition, it is necessary to have a separate table or tables for the preparation of eggs, sugar, the filling of the dough on the sheets or in forms.

At the workplace of the preparation of sand, biscuit, almond test, the TTMM-1M test machine is installed (for a sand dough kneading machine), a spawning machine for the almond, biscuit dough, a production table with a built-in bathtub and a production table with a cooled test for storage of the test, a test machine.

In the workplace of the dough cutting, a wooden coating was installed with drawers for flour and inventory, mobile racks, desktop scales, refrigeration cabinet. Sand test products are molded with curly recesses.

A confectionery electric furnace CEP-400, racks for proofing and cooling of finished products, a production table, are installed on the product of products from various types of tests, the production of workpieces and cooling of finished products, the production table to lubricate them with spine.

For the preparation of minced and finishing semi-finished products, install a small plate, a meat grinder, heat, mobile depths, boiler stools, a table for making lipstick; In this workplace, you can also prepare custard dough.

The cream is prepared in a separate room, in which scammers are installed various performance and different capacity of diges and boilers. Creams are boiled in special tipping boilers with a steam shirt or in napilla boilers. Provide a special table with drawers for storing the tool, it is sieved by powder, produce other operations.

In the washing department of the confectionery workshop, a washing bath with three branches and racks is installed.

Pantry daily storage of products is designed for short-term storage of products, equipped with gloomy, racks, sweaters, refrigeration chamber. For weighing products there are scales of various carrying capacity (from 2 to 150 kg).

Confectionery scheme.

1 -Tellification of the preparation of raw materials; 2 - production of the washing of the production inventory; 3 -Tellification of the kneading test; 4 -Tellocation of the product formation; 5 - baking separation; 6 - Packaging.

Equipment and inventory of the confectionery shop.

Testing machine TMM-1M. It consists of a plate, housing, drive installed in the body of the machine, bowls on a three-wheeled trolley and a mustache lever with a blade. A vertical body with a drive is collected on a cast-iron fundamental plate, as well as 140 liters, reinforced on a three-wheeled trolley. Inside the case there is a gearbox, an electric motor, a chain transmission and a crank, connected to the cable lever. On the side wall of the housing are the control buttons. Rotation from the electric motor through two gearboxes and the chain gear is obtained simultaneously the test lever and the balance. Due to the simultaneous rotation of the decay and the test lever in opposite sides, the loaded products are stirred intensively and forms a homogeneous mass saturated with air.

1 - Fundamental Plate, 2 - Pedal, 3 - Trolley, 4 - Deja, 5 - Shield,

6 - Bely Lever, 7 - Hinge, 8 - Cover, 9 - Case, 10 - Handle,

11 - push-button switch, 12 - panel.

Whipper MV-35M. Designed for mechanization of the process of whipping various confectionery mixtures (protein, egg-sugar, creams) and liquid dough in confectionery shops of catering. This machine consists of a housing, a tank lifting mechanism and a drive mechanism. A removable tank is fastened on the mobile bracket, which can move it in the vertical direction with the help of the lifting mechanism handle. Inside the case, the machine is mounted, which consists of an engine, a wedgered velocity variator, gear gear and a planetary gearbox. Replaceable heating mechanisms are attached to the working shaft using a pin and a curly cut. On the side wall of the machine installed a circuit breaker for starting and stopping the engine.

MV-35M: 1 - cast iron stove, 2 - tank, 3 - planetary mechanism, 4 - flywheel, 5 - handle, 6 - Cover, 7 - body, 8 - bracket.

Persons who know its device and safety rule are allowed to work with the confectionery cabinet. Daily before turning on the cabinet check the serviceability of grounding and sanitation.

The thermostat is set to the required temperature, the cabinet is connected to the power supply and using batch switches, include a working chamber for strong heating. In this case, signal lamps light up. Once the camera warms up to a predetermined temperature, the signal lamps are extinguished. Carefully open the doors, set anti-products. When transferring the cabinet to a lower temperature, the wood is turned off and give the cabinet to cool. After that, the lembim is transferred to a lower heating temperature and include wood. The wardrobe is clean.

Daily rub with a damp cloth or washed with soap solution. Before sanitary cleaning, the cabinet is always disconnected from the network.

Machines are largely facilitated and accelerating the work of the confectioner, but do not exclude the use of various dishes and special devices. Here is some of them.

Pans of various capacity is used to knead the test, mixing products, whipping eggs, cooking cream, syrups and other operations. It is better to use stainless steel saucepans.

The embossed and stainless steel basins will be suitable for washing vegetables and fruits, kneading and cooking jam.

Metal baking sheets with three and four sides are needed for baking biscuits, pies, rolls. Metal sheets with one side are used for baking cookies, pies, gingerbread, dough layers. In metal forms, cakes, cupcakes, puddings and pies bake.

Boards Wooden large and small are used for cutting pies, rolls, rings of nuts, kneading and rolling the dough and molding confectionery.

Rolls roll the dough into the layer. To apply a drawing on the dough, rolling pin with patterns on the surface.

Wooden blades (ammunition) are convenient for mixing the dough dough with liquid consistency, creams and syrup, when cooking lipstick.

The knobs, whiskers and spirals are comfortable for whipping egg whites, cream, cocktails and mousses in a foam. The simplest shot can serve fork. In addition, electrical explosives (mixers) of various sizes and structures are used.

The colander serves for washing the berries, fruits, vegetables.

Common graters and combined are used to remove the zest from citrus fruits, grinding products, spices, vegetables and fruits.

Sita large and small are used for sifting flour, powdering finished products and filtering various liquids. Combs of confectionery with various teeth are cut out of tin or dense cardboard; With their help, they apply straight or wavy lines on the cream or lipstick when finishing cakes and cakes.

A bag of confectionery with tubes (either a confectionery syringe) is necessary for leakage of liquid tests (custard, biscuit, protein, almond) and for finishing cakes and cakes.

Fig. 1 Cornestics for paper cream.

Fig. 2 confectionery syringe and nozzles to it.

Fig. 3 Melkoltsevaya nozzle (for snake patterns, fungus, twig with kidney or lily

Fig. 4 Large-tested nozzle.

Fig. 5 nozzle multipoint.

Fig. 6 Nozzle petal.

Fig. 7 Nozzle for ASTR.

Fig. 8 Nozzle thirteenzubtsovaya.

Fig. 9 Nozzard nozzle (for decorations in the form of seashells, stars, different ropes, weaving, chrysanthemums, buds).

Fig. 10 Floral nozzle.

Fig. 11 Nozzleboard.

Fig. 12 tape nozzle.

Fig. 13 Sutting roses from cream (used as for margistitus, apple trees).

Organization of work of premises for baking products.

Bakery compartment tools with confectionery cabinets and furnaces with electric, gas heating. The furnaces are installed in a row and supply local ventilation. In the same section, there are equipment and tables for frying products in deep fryer. It saves the area of \u200b\u200bthe workshop and creates favorable conditions for work.

In hot gas heated cabinets, the temperature is regulated by the amount of gas entering the burner, but it is monitored that all open burners and gas do not penetrate the room.

Electric frying cabinets are equipped with thermostators that are automatically maintained in the frying chamber a given temperature ranging from 100 to 350 C.

Confectionery furnaces used in large catering enterprises have greater performance than hot wardrobes. In addition, during baking, the product does not need to turn over, as a result of which they do not settle and proceed well. Baked products due to uniform heating have the same kel.

For frying fryer pies install special electrical or gas fryers or use pylon fryers. Rocks and a table with a mesh counterfeit are installed near the fryer to clip off the excess fat. This branch should have particularly good ventilation, as the decomposition of fat is distinguished by harmful products.

Finishing cakes and cakes are prepared in special premises or on separate production tables, isolated from other jobs. Tables are supplied with drawers for tools, tripods to strengthen confectionery bags, a special tank for syrup.

Separate cakes and cakes in special rooms or on production tables, isolated from other jobs. Tables are supplied with drawers for tools, tripods to strengthen confectionery bags, a special tank for syrup. It is convenient to organize on the tables rotating on the axis of the stand, which put the cakes during the finish. The tables are placed racks for finished products and cardboard boxes.

For cutting biscuits, a knife sawing in motion by the electric motor is used. The thickness of the cutting can be adjusted by moving screws. For cutting products on pieces, a disk knife is used.

For the preparation of the biscuit in large enterprises, a dispenser consists of a tank for 30-40 liters and mugs with water glass and a 3 l scale, which, with the help of a food rubber hose, is connected to a crane and a spray mesh.

An improved can also be used consisting of a metal cylinder and a spray funnel with holes. The cylinder is filled with syrup for missing, the amount of which can be seen on the water glass. Sprinkling syrup is made by pressing the handle. Embedded in confectionery shops Installation for fading cake layers with a capacity of up to 5000 two-layer cakes with a mass of 0.5 kg for 8 hours of operation.

The operation of filling the tubes from the custard cream is mechanized. A pneumatic device is mounted on a special table. It consists of a compressor with an electric motor, a tank for cream. The tank cream is squeezed under a pressure of 1 atm. Through a special fitting. To the fitting brings the cake tube, opens the crane and, filling out the tube, the crane is closed.

The main equipment of the shop - production tables, mobile racks, refrigerators, whippers, low stools with a lid, lid metal, and with a round neck for installation of a hemispherical boilers.

In recent years, the industry produces segment modulated equipment designed for the linear principle of the arrangement. Its use releases about 25% of the useful area of \u200b\u200bthe workshop and reduces the movement of workers. The use of sectional equipment improves working conditions, increases production culture. Sectionable tables are equipped with shelves, storage boxes for the storage of spices and inventory, storage inserts of various boards, have built-in bathtubs, etc. The tables are installed racks for finished products and cardboard boxes.

In the washing of the tool and inventory, baths with two compartments and a sterilizer use baths. The sterilizer is a heating tank with electric, gas or steam heating.

Dry pastry bags in the electric rigging cabinet. At the same time, 25 bags can be dried in it for 15-20 minutes.

Next to the washing baths are installed racks. The machine for washing the trays is washes off solid residues, rinse the trays of soda and sterilizes their ferry.

The expedition serves to store ready-made confectionery products. It is equipped with refrigeration cameras, racks, weights and production tables.

Requirements for the quality of cakes.

On organoleptic indicators cakes, must comply with the requirements specified in OST 10-060-95; OST 18-102-72. Cakes must have the right shape, without freshers and dents, sandy p / f crumbly, crumbling when pressed. The upper and side surfaces should be evenly coated and decorated with cream or other finishing p / f. The drawing from the cream must be a clear relief.

Products should not have an unpleasant smell and taste, not fresh products. Chemical indicators (sugar and fat content) are installed and provided for by the standard only on P / f, and not on finished products. This is due to the fact that during manual manufacture, it is impossible to guarantee the exact ratio of the main p / f. Possible deviations lead to significant deviations in the content of sugar and fat in the product.

Sanitary requirements for raw materials and ready

confectionery.

All incoming raw materials and manufactured products must meet the requirements of existing standards, technical conditions, biomedical requirements, have hygienic certificates or high-quality certificates.

The hygiene certificate is drawn up on the type of product, and not to a specific batch. Confirm the compliance of the batch of the batch and supplied products to the established requirements (guarantee the relevant quality of goods) - the obligation of the manufacturer.

Selective control of safety indicators in finished products of the bakery and confectionery industry is carried out in accordance with the procedure established by the manufacturer of products in coordination with the states of state-poidnadzor and guaranteeing the safety of products.

Raw materials are allowed only in the presence of a laboratory or technological control specialists of the enterprise.

The raw material entering the production should be prepared for production in accordance with technological instructions and instructions for the prevention of foreign objects to products.

Flour should be stored separately from all types of raw materials. Flour in the container should be stored with stacks on racks at a distance of 15 cm from the floor level and 50 cm from the walls. The distance between the stacks must be at least 75 cm.

The salt should be stored in separate bodies or varnish with lids, as well as dissolved in the containers equipped with filter tanks and production can be supplied only dissolved and filtered.

Fats, eggs and dairy products should be stored in refrigeration chambers at a temperature of from 0 to + 4 ° C.

Egg melange is allowed in the dough for making small-piece confectionery and bakery products in accordance with the required organoleptic, physico-chemical and microbiological indicators. The egg melange is stored at temperatures from -6 to + 5 ° C, the re-freezing of the melange is strictly prohibited. Storage of defrostrated melange for more than 4 hours is not allowed.

Milk cow pasteurized is stored at a temperature of from 0 to + 6 ° C not more than 36 hours from the end of the technological process of its production.

Creamy butter is carefully checked after unpacking and is cleaning from the surface. In the presence of contaminants on the surface and in the case of microbiological damage, the oil is not allowed for the production of confectionery products with cream. The duration of the storage of the oil to stripping in the oil suite should be no more than 4 hours.

For confectionery, fresh clean chicken eggs can be used, without defects, with a non-damped shell, not lower than II category. Eggs should be frozen and sorted. Unpacking for eggs with eggs, sanitary treatment and the production of eggs are carried out under strict streaming.

It is strictly forbidden to use for the manufacture of any waterfowl egg cream, chicken eggs with a notch, eggs and battle, miral eggs, eggs from farms, not safely on tuberculosis, salmonellosis, and also use melange instead of eggs. Waterfowl eggs are allowed to use only for baking small-piece bakery and flour confectionery products.

Falling on the floor products (sanitary marriage) should develop in a special container with the designation "Sanitary marriage". It is prohibited to use a sanitary marriage in the production of confectionery products.

In the production of confectionery products with cream (cakes, cakes, rolls, etc.), each shift must start working with pure sterilized swelling bags, tips to them and small inventory. The issuance and delivery of bags, tips and small inventory is made in every change in account with special faces with registration in the journal. Replacing swelling bags should be made at least 2 times in shift.

Rolls, cakes and cream cakes after manufacturers should be directed to the refrigeration chamber for cooling. The duration of the storage of finished products in production before loading to the refrigerator should not exceed 2 hours.

Enterprises that produce confectionery cream (cakes, cakes, rolls) must have refrigeration plants that provide storage of raw materials, semi-finished products and finished products, in accordance with the existing SanPiN "Conditions, deadlines for the storage of particularly perishable products" and real sanitary regulations.

Creams, cakes, cakes, rolls with cream should be stored at a temperature not higher than 6 ° C.

Cakes and cakes without finishing with cream, waffle cakes and cakes with fat and praline finishing semi-finished products should be stored at a temperature not higher than 18 ° C and relative humidity of 70 - 75%.

It is not allowed to store cakes, cakes and rolls along with non-splashing materials, as well as products with a specific odor.

Refrigerators must be provided with thermometers. To maintain temperatures at a given level, it is advisable to use the thermal. Permanent control should be installed behind the mode of operation of refrigeration chambers. The results of checked food storage temperature should be registered in a special journal.

Cakes are stacked in cardboard boxes lined with paper napkins from parchment or piping. Transportation and implementation of cakes without packaging boxes is strictly prohibited.

On the outside of the lid (boxes with a cake or tray with cakes, rolls) should be marked with the date, the hour of production, mode, and storage period.

Packaging, Terms and Storage Conditions, Cake Transportation

The cake is placed in a feathers decorated box, the bottom of which is covered with parchment paper, the boxes must ensure the safety of the cake shape.

On any outer side glue the markings on which it is indicated:

1. Name of the manufacturer's enterprise;

2. Product name;

3. Net weight;

4. Date and hour of manufacture, shift;

5. Shelf life;

6. OST - 18-102-72;

For storage of cakes, no less than two refrigeration chambers with a temperature of 5 ° C should be provided. Camera capacity is designed based on the timing of cake storage:

Cakes with protein-bivent creams, fruit finishing and without - 72 hours;

With cream creams - 36 hours;

With custard - 6 hours;

With bitten cream -7 h.

In the absence of cold, the implementation period with a cream cream is 12 hours, with a custard, and the whipped creams are not subject to storage. When adding sorbic acid, the cakes can be stored up to 5 days. It is not allowed to store cakes in conjunction with products having a specific smell. Storage and transportation of cakes is carried out in accordance with the requirements of the sectoral Standard OST 10-060-95 "Cakes and Cakes". Transport cakes in container special transport. Each tray must have a label indicating the name and quantity of cakes. In addition, the time of production and the surname of the stacker are indicated.

Labor protection and safety.

Labor protection is a system of legislation, organizational, technical, socio-economic, hygienic and medical and preventive measures and tools to ensure the preservation of human health and working capacity in the process of labor.

Labor protection includes a complex of occupational safety, industrial sanitation and hygiene and fire-fighting techniques. The safety of labor is studied by technological processes and equipment used in production, analyze the causes that generate accidents and occupational diseases, and develop specific measures for their prevention and elimination. Firemanship warns and eliminates emerging fires. Production sanitation studies the effect of the external environment and working conditions on the human body and its performance.

The production activity of the confectionery shop depends on how correctly it is designed, ensured by the appropriate premises, as chosen and placed in it, the necessary equipment providing a normal technological process. The planning of public catering enterprise as a whole, as well as the size of the premises of all production workshops, including confectionery shops, is determined by applicable regulations that ensure safe and optimal conditions for confectioners.

An important role is played correct and sufficient lighting. The most favorable for view is natural lighting. The ratio of windows area to the floor area should be 1: 6, and the greatest removal from the windows can be up to 8m. Artificial lighting is used in premises that do not require constant monitoring of the process (warehouses, engine room, expedition). In the workshop, emergency lighting, providing minimal lighting when the worker is turned off (1:10).

At major catering enterprises, the Labor Protection Guide is assigned to the Deputy Director (if there is the position of chief engineer, then on it), at other enterprises - on the director. In confectionery shops, labor protection leads, except for the head, also on the head of the workshop.

Heads are obliged to organize control over the implementation of labor legislation, orders and instructions of higher organizations. Together with the trade union organization, they develop an action plan for the creation of normal and safe working conditions, organize instructions, exhibitions, lectures, showing diapositives, occupational safety posters and fire-fighting techniques. The head of the shop supervises the serviceable state of the equipment, machines, fences, for the timely implementation of the planning-preventive repair of equipment, vehicles and the safe conduct of loading and unloading work.

For the newly arriving head of the shop, it is obliged to conduct introductory instructions and follow the timely provision of workers of benign workwear. The head has the right to suspend work in individual sites in cases where it is dangerous for health, and bring those responsible. In case of an accident, an investigation is carried out and take measures to eliminate the reasons that cause these cases account for acts in the form of H-1, if the accident caused a disability of at least one day. The act objectively sets out the causes (direct and indirect) accidents and indicate measures to eliminate them.

The most important event aimed at preventing accidents is the mandatory conduct of industrial instructions. The introductory instruction takes place all employees who are first entering work, and students aimed at the workshop workshop. Instructing in the workplace and re-instructions are carried out to secure and verify the knowledge of the rules and safety instructions and the ability to practically apply the skills. An unscheduled briefing is used when changing the technological process, acquiring new equipment, etc.

Professional diseases may occur as a result of a long-term exposure to the human body of an unfavorable production environment (air pollution with gases, dust, pairs, too high temperature and humidity of air, etc.), as well as the characteristics of the labor process (labor mode, the posture during operation). Professional confectionery diseases are liver diseases, flatfoot, varicose veins.

Sanitation and hygiene

Employees of catering enterprises must comply with a number of sanitary rules. Performing personal hygiene rules is important in preventing contamination with microbes that may cause contagious diseases and food poisoning.

Personal hygiene increases consumer service culture and serves as an important indicator of the total culture of P.P. The rules of personal hygiene provide for a number of hygienic requirements for the content of the body, hands and oral cavity, to sanitary clothing, to the sanitary regime of the enterprise, medical examination of cooks. Body content in purity is an important hygienic requirement. Therefore, all employees are advised to take a shower before work. The content of hand in cleanliness is of particular importance, since In the cooking process, food is constantly in contact.

Sanitary clothing - protects products from pollution that can get from the body. The kit includes: a bathrobe or jacket with buttons, apron, cap, special. Shoes, towel. Hair must be hidden under the cap, shoes on the rubber sole without heels. Earrings, rings, bracelets, chains and other products are not allowed.

Safety and Safety Rules

The layout of the confectionery shop must comply with the sequence of the technological process of cooking confectionery products and eliminate the possibility of counter-or reprehensive streams of raw materials and finished products.

The workplaces of confectioners organize clearly in accordance with the manufacturing operation performed and the type of product being prepared.

The most hygienic thermal equipment are electrical apparatus. All equipment contain clean, after work, carefully wash hot water with detergent.

Neechhanic equipment includes production tables, baths, racks, stools, cabinets. Production tables must have a smooth, smooth, durable, stainless surface. After each production operation, they are washed with hot water, and at the end of the working day - hot water with detergents and rinsed with hot water. Tables with wooden covers are cleaned with a knife and wash hot water.

All inventory workshop is washed with hot water with detergents. Wooden inventory disinfect, rinsing hot water at least 65 ° C.

Sita, gauge of filtering, confectionery bags for cream after consumption is thoroughly washed in hot water with the addition of detergents. Then they are rinsed, boiled for 15 minutes and dried. For boiling and storage of pastry bags, use pure special labeled dishes.

Brushes and washcloths for washing inventory and dishes are needed to thoroughly rinse with the use of detergents, boil 10-15 minutes, dried and stored in a specially dedicated place.

Tools (knives, recesses, forms) in the process of work contain clean. Cook knives, like cutting boards, must be fixed behind the workplace and label. Cook rust knives need to be stored in a dry place.

All metal tools after washing hot water are disinfected with boiling in water or calcining in the roast cabinet.

Non-working time, clean equipment is stored in special cabinets or closed racks

Personal Hygiene Rules

Personal hygiene is a number of sanitary rules that must comply with catering workers. Performance of personal hygiene rules is important in preventing contamination by microbes, which can cause contagious diseases and food poisoning from consumers.

The rules of personal hygiene provide a number of hygienic requirements for the content of the body, hands, oral cavity, to sanitary clothes, the sanitary regime of the enterprise, medical examination of employees.

Body content in purity is an important hygienic requirement. The skin performs a complex function in a person's life - participates in the respiratory process and allocating exchange products. Faming from sweat, excretion of the skin-fat lubricant, condenling epithelium, dust and microbes, the skin is poorly functioning, the human well-being deteriorates. Dirt can cause mine-skinned skin diseases and contamination by microbes of processed food.

All employees need to keep the body clean. It is recommended daily before work to take hygienic shower using soap and washcloths or immediately before work thoroughly wash your hands to the elbow.

Men should have a short hair haircut, they should be well chosen. Girls should moderately use cosmetics and do not use very smelling perfumes.

The appearance of the employee's hands must meet the following requirements: short-cut nails, without varnish, clean under the nail space. It is forbidden to wear decorations and hours.

Hands should be washed and disinfected before starting work, after visiting the toilet, when moving from processing raw materials to the processing of finished food.

The best detergents for hands are considered:

Soap having a disinfectant property;

Economic soap 70%;

- "Children's" soap.

Disinfect the hands of a 0.2% lighted solution of chlorine lime or chlorine solution.

It is necessary to brush teeth daily in the morning and at night. With colds (angina, runny nose), it is impossible to begin work without the appropriate detention of a doctor.

Sanitary clothing protects food from pollution that can get into them from the body and personal clothing of workers in the process of cooking.

Sanitary clothing includes: jacket or bathrobe, cap or shock, apron, towel, pants or skirt, special shoes.

The sanitary regime of behavior obliges public catering workers to monitor the cleanliness of the workplace, equipment, equipment and dishes. Smoking in manufacturing and commercial premises is prohibited (a special place is discharged).

Medical examination of public catering workers are carried out to prevent the spread of infectious diseases through food

Labor safety during the operation of technological equipment

All electrical equipment ground. In front of the chubs and machines should be rubber mats and the inscription: "High voltage is dangerous for life." The danger of lesion to the current increases at elevated indoor temperature, in wet and cheese air.

Safety of work on mechanical equipment depends on the design of the machine, the presence of fencing, alarms and blocking devices. Before starting the car, you must make sure that there are no foreign objects in the working chamber and near moving parts of the machine. Put in order workplace and workwear. Check for the presence of fencing of moving parts of the machine; Check the service of the startup and the correct assembly of the replaceable parts of the machine. Turn on the machine at idle and make sure that the drive shaft rotates in the direction indicated by the arrow. When working on a universal drive, remove and install interchangeable machines only when the electric motor is turned off, after a complete stop of the machine, control the heating of the electric motor (prevent overheating over 69 ° C). During the operation of the machine is not allowed to move away from it for a long time. To prevent the injuries of hands when working on a test machine, the enclosing shield must be closed. Replaceable departures are fastened with a locking mechanism, the strength of the mount is checked before launching. Rolling and rolling to diges only at the upper position of the mesal lever. Loading only when the machine is stopped, it is fixed on the carriage of the screw brake before transportation. Add products to the dough mixing and whipping machines when the engine is turned off.

After completing the work, you need to stop the machine, turn off the switch and only then disassemble for cleaning and flushing work parts.

General rules for the safety of labor when working with electric stoves and cabinets:

Do not overheat the burners and artificially cool them.

Before you start, it is necessary to check the thermostat and switches.

The thermostat automatically maintains the specified temperature from 100 to 3500C, which protects the equipment from overheating

When the electric shock is damaged, immediately turn off the current with the help of the chop or rubber gloves, the wire from the affected and cause a doctor.

With the ignition of clothing in a burning place, they throw any cloth or poured it with water. When burning 1 degree (redness), a tampon from a wool, moistened with potassium permanganate or alcohol solution, is placed on the burden. With a burn of 2 degrees and 3 degrees (bubbles, charging) of the victim direct to the doctor.

With injuries, the victim is applied with a bubble with ice or moistened with cold water towel.

When the wound, it is necessary not only to stop the bleeding from the wound, but also to protect it from pollution. On the wound impose a bandage using a sterile first aid package. With strong bleeding on foot or hand impose a harness to cease bleeding

Tester-based machine

Before starting work, the implementation of safety and safety safety regulations, electrical block, the correct installation of the specified thickness of the dough rolling. The prepared dough is placed on the inclined table, include the machine and serve manually to rolling rollers. It is recommended to roll the dough into several techniques with a gradual decrease in the gap between the rollers. During the operation of the machine, it is forbidden to make cleaning, as well as oversail the hand under the safety lattice. After operation, the car is disconnected from the power grid and remove the remnants of flour from mucus, pallet, tables and conveyor tapes. Rolling rollers free from the remains of the dough and wipe the dry cloth

Testing machine

Dezh rolling into a cast-iron plate with a raised molel lever and fender shields. Check fastening bowls with a drive. Lower the kneading lever and shields. Perform the safety and safety and safety regulations. Load the machine with products and start work. During the operation of the car can not be tilted above the decey, as well as take the sample. Comply with the rate of traffic boosters. After work, stop the car, raise the chest lever and protective shields, click on the pedal, ride a duge with the cast-iron stove. Then conduct a thorough sanitary processing of the machine. Cleans the brush, washed with warm water all the working bodies of the machine, wipe the surface of the machine is wet, and then a dry cloth. When possible malfunctions, the employee serving this equipment is obliged to immediately stop the car, turn it off from the network voltage and invite the service wizard

Whipper

Check the sanitary condition of the machine. After that, the tank is fixed on the bracket of the machine and on the vertical shaft, a mixer is installed, which corresponds to the product being processed. The mixer is installed on the shaft of the shank and rotate counterclockwise until it stops. The products are loaded into the tank and, rotating the mokhovik, press the bracket with the tank into the upper position so that there is no less than 5 mm between the heating and the bottom of the tank. Set the desired speed. Change the speed of rotation of the scriber during operation is prohibited. After work, turn off the machine, lower the bracket with a tank to the lower position and remove the heb. The scrambler and bar are washed with hot water and dried. Machine wipe wet, and then with a dry cloth

Hot and bakery cabinets

Persons who know its device and safety regulations are allowed to work with the cabinet. Daily before turning on the cabinet check the serviceability of grounding and sanitary condition, as well as the serviceability of streamstorming devices. Thermistor is then installed at the required temperature, the cabinet is connected to the electrical outlet and using batch switches include working cameras to strong heating. Signal lights light up. The wardrobe heats up, the lamps are hooked. Install nitens or confectionery sheets. After batch switches, transfer to weak or strong heating depending on the requirements of the cooking technology. The wardrobe is clean. Daily, its outer surface is wiped with a damp cloth or washed with soap solution, and then dry wipe the flannel. Chrome details wipe with soft dry cloth. Before cleaning or inspection, the cabinet is always disconnected from the mains

Electric plates

Before work, the grounding, sanitary condition and technical condition of the plate are checked. Handles of all switches must be installed on "0". For heating the burners, the knobs of the switches are installed on a strong heating, after heating, they are installed on medium heating or weak, according to the requirements of the technological mode and placed on the burner with the processed products. The surface of the burner should be smooth, smooth, without cracks and be on the same level with a side surface, prevent that liquid fall into the heated surface, as the surface can crack. The dishes are filled with 80% of volume no more. Punching utensils should have a smooth bottom and tightly lay down to the surface of the burner. The dimensions of the pillable utensils must correspond to the sizes of the burner

Refrigeration equipment

It is not recommended to overload, as storage conditions deteriorate. The cooling chamber should contain products whose temperature does not exceed the coolant temperature. It is forbidden to clean the evaporator from it by a knife or scraper, since the tightness of the system can be disturbed. As possible to open the loading doors as possible, in order to prevent the tributary of warm air. The refrigeration chamber must be grounded, and the cocked parts of the refrigeration machines are closed with a protective casing. Periodically carry out the sanitary processing of refrigeration equipment and carry out the current repairs

Conclusion.

It has long been considered to be the most honorable occupation to learn, treat and feed. In France in the last century, the artisan could not become a nobleman, but an exception was made for cooks, since his work was equated to art. The work of a talented chef is close to the work of the painter and sculptor, requires artistic taste, especially the feelings of light and forms. It is necessary to remember Russian chefs working in the bombers of observer workers who have created a culinary art to be a good word. Without them, without cooking, there would be no modern cooking, there would be no dishes that are now proud Russian cuisine.

The creation of public catering enterprises in Russia with high quality products prepared, service levels that are most convenient for visitors - one of the most important tasks facing the catering system today.

In the conditions of modern production, confectioner, like any cook, should have certain knowledge and necessary practical skills.

Among the knowledge and skills can be allocated: knowledge of the basics of rational nutrition, knowledge of the preparation rules of the main dishes and safety conditions during cooking.

Labor activity of catering workers on the one hand is aimed at improving the properties of raw materials and obtaining high-quality products, and on the other hand to improve the process of servicing consumers. Any mistake, negligence, inattention in the work of the chef can lead to grave consequences. Therefore, such requirements are presented to employees of this profession as attentiveness, accuracy of dosage, the speed of the reaction, as well as that the appearance of the chef is not enough. Aesthetics Cook's overalls suggests her purity. The dirty apron or jacket sharply reduce the mood of working, besides, it is regarded as a violation of the sanitary regime.

A man is negligent, almost always the same in relation to people. A cultural person always monitors his appearance, both at work and at home. A dressed chef always causes respect and respectful consumer attitude. The real cook is rightfully proud of his skill, for him there is no Higher Ukra than the opinion of consumers.

That is why the cook is the Creator not only dishes, but also a good mood, because a well-cooked dish is a real work of art.

In communicating with the consumer, the cook must own his behavior. At the same time, it is guided by the norms of the behavior adopted in our society, as well as professional requirements as: permanent friendliness, politeness, tactfulness, pleased with all the requirements. The cook must communicate without losing their own dignity. But the ethical culture of the chatting of the cook with the consumer should not be reduced to formal courtesy, correctness in the work is not yet a true culture of communication. Friendly mood of the chef as if obliges a true mood. Thus, catering workers will promote the rules of etiquetteing, thereby implementing a certain educational role. As well as the aesthetic tastes, culture of behavior at the table, consultations on the combination of dishes and drinks.

In response to welcoming service, consumers seek to be moderate in their requirements. Of course, the kindness must be sincere, because the kindness has each other. The best shape of the manifestation of a welcome is not a forced natural smile.

Bibliography

1. Tokarev L.T. Production of flour confectionery products. M.: Food Industry
2. Baranova TA Catering organization. Directory. M.: Rosagropromizdat
3. Dragilev A.I. Device and operation of equipment of food industry enterprises. M.: Agropromizdat
4. Bogdanov GA, Smirnova Z.M., Bogdanova M.A. Equipment for public catering. M.: Economy
5. Sanpin 42-123-4117-86. Conditions, deadlines for storage of particularly perishable products
6. GOST R 50762 - 95. Public diet. Classification of enterprises. M.: Publishing standards
7. Usov V.V. Organization of production and catering service. M.: Professordat
8. Scheglov N.G., Gaivonsky K.A. Technological equipment of catering and trade enterprises. M.: Business Literature
9. Butikis N.G. Organization of the production of enterprises of the general nutritional nutrition. M.
10. Zolin V.P.; Technological equipment of catering enterprises. M.: Academa
11. Matyukhina Z.P. Basics of nutritional physiology, hygiene and sanitation. M.
12. Kudentsov A.V. Products of food products. M.: Economy,

Cake Medovik, portion for a restaurant

Technical and Technological Card No.Cake Medovik, portion for a restaurant (cf formulation № 906)

1. APPLICATION AREA

This technical and technological map applies to Cake Medovik, portion for the restaurant,produced in the name of the object, city

1. Requirements for raw materials

Food raw materials, food products and semi-finished products used for cooking cake Medovik,must meet the requirements of existing regulatory and technical documents, have accompanying documents confirming their security and quality (certificate of conformity, declaration of conformity, qualitative certificate, etc.).

Cake Medovik, semi-finished product.

Appearance - Cake consisting of cortes impregnated with sour cream cream.

Taste

Smell - Corresponds to incoming ingredients.

Vanilla sauce, p / f

Appearance - Sauce has a kind of syrup. White color.

Taste - corresponds to the taste of cream and vanilla. Sweet. Without an extraneous lift.

Smell - corresponds to the smell of cream and vanilla. Without odorous smell.

1. Reception

1. Cooking Technology Cake Honeycomb, Portion for Restaurant
   

Cake Medovik portion. Laid out in the portion of the dishes. Decor - mint twig.

1. Characteristics of finished dish

Appearance - Cake consisting of honey cakes impregnated with sour cream cream. Cake is cut on portions, posted in the portion of the dishes.

Taste

Smell - corresponds to incoming ingredients of the cake.

1. Requirements for registration, implementation and storage

There are such people who prefer all modern mousse cakes, dizzying taste combinations and imaginable imagination textures, the very wet biscuit cakes with robes. I know at least one thing that turns the eyes from pleasure when I make such a cake.
I decided to make you a gift before the new year and publish the recipe for the very "Soviet" biscuit cake according to GOST, namely the cake biscuit-cream (recipe # 1). Caudkey has it in the magazineJ.
The recipe tried to describe in very detailed so that everything was clear, so long text is not because it is difficult, but because in detail.
I will make a few more comments before the recipe. In the collection of recipes there is only the calculation of the number of ingredients, there is no description of the actions. Therefore, as a basis took descriptions from the book of Kengis R.P., but the number of ingredients precisely from the collection of recipes according to GOST.
The most ideal biscuit for the injury syrup is a heated biscuit, so we will use its technology. But you can and make the simplest biscuit, separating proteins from yolks and beat separately with sugar, then adding flour. In general, solve yourself, but the wifeaz is better in the texture, more magnificent and perfectly picks up impregnation.
In the collection, cream cream cream and cream cream with cocoa is given separately, but it is clear that it is even physically problematic to prepare 40g cream from cocoa, so I immediately recalculated the amount of cream, increasing it with the fact that part of the cream from cocoa. In addition, if you want decoration to be richer, the roses were as much as I have on this cake, then, in general, it is worth increasing the amount of cream somewhere on a 1,3 coefficient
In order for oil cream to be delicious, you need to comply with 2 important points. Ingredients must be top quality - oil must be oil, and condensed milk - condensed milk. I hope you understand what I mean. And the second - the technology must be observed, do not ignore a single stepJ.
As for the syrup. I'm scary to confess such age remember those wet cakes. It is wetJ. So, when I made this cake, exactly following the recipe, then my father-in-law said that the syrup can be added and more added, that is, for the weight of the water in the cake, they added more in those wonderful times. But you decide for yourself, I will make a sirop for 1.5 times.
Yes, and the color of the biscuit is only because I have eggs from the household (on a free walking). Biscuit can be more white in color inside, if you use eggs from incubators.
I drove the cream with beet juice and spinach juice, but you can use the dyes to use them there is a gram - only for the decor.
Even for decoration on the recipe can be used fruit-berries.

Well? Now the recipe itself

Cake outlet -1 kg. Baking form 18 cm

Biscuit number 1.
Wheat flour in. from.- 10 6 g
Potato starch (dry) - 26 g
Sugar sand - 130 g
Eggs - 21 7g
Vanilla Essence - 1 g
Output finished product -375,00 g.

Cream cream number 46
Powder sugar - 110g
Creamy butter - 210g
Milk whole condensed with sugar - 85 g
Powder vanilla - 2g
Cognac or Wine Dessert - 0,7
Output - 400,00g

Syrup for industrial (fastened) № 96
Sugar sand - 103g
Essence Rumovoy - 0.4g
Cognac or wine dessert - 10g
Cognac - 11g
Water - 100g
Exit-200,00g

Cream cream with cocoa № 57 - 40G
Cream cream - 40g
Cocoa powder (production) - 2g
Yield-40,00g

Crumb Biscuit Fried No. 2 - 8g

COOKING METHOD:

Biscuit with heated ( Biscuit Geneauz - Pâte à génoise)
Heat the oven to 175 0 C. Forms to lubricate with oil.
We prepare a water bath. To do this, in a pan, we pour some water and bring to a boil.
In a refractory bowl, put eggs and add sugar powder. We put a bowl on a saucepan with boiling water. The fire should be small, so that boiling was not strong, the bowl in no way should touch the surface of the water.
Constantly whipping the egg with sugar, heating them to a temperature of 55-60 degrees if there is no thermometer, then the finger lowered in the mixture should be hot, but not too much, it is impossible to overheat the mixture - the eggs can be cut.
Remove the bowl from the water bath, we continue to beat about 10 minutes. While the egg mass does not cool to room temperature and will not increase in the amount of several times. There should be an aerial foam that flowing down with a ribbon, and the ribbon should be on top of mass spreading not instantly.
We add flour mixing all the folding method, that is, rotating the buzzing bottom up, as if buried the mass and wrapping it. Carefully, but confidently mix until homogeneous trying to preserve the air structure.

We lay out the dough into the form and recall neatly. You can "cool" the form once, so that the dough is distributed and thanks to the centrifugal strength a little more "gone" to the edges. Thus, there will be too high "hump" in the value, and the one that will rise when baking, it will fall at the time of cooling. We bake about 30 minutes (depends on the oven).
Geneauz is ready when the dough at the side starts to lose weight slightly, and when you slightly touch the surface of the biscuit with a finger, the dough is jumping back, the trace of the finger immediately disappears.
Cool in shape. Ideally, the biscuit should be ridiculed for 8 hours, then at cutting it will not be too crumble.

In addition, this biscuit perfectly perfectly frost, that is, it can be cooked in advance, and then get it out of the freezer and give it out.

Impregnation:
Pour water and pour sugar into the sauce. Boil. Fire turn off. Syrup cool, add alcohol, aralizers
Other impregnation options can be viewed.

Cream:
Ingredients for cream should be the same temperature - room.
Beat the oil to the air and without stopping to beat add gradually sugar powder.

Then gradually add condensed milk and continue to beat. At the end add aralizers.

But! It is important not to take care that the oil and condensed milk began to be separated by "grains".
If you notice what it happened, then the cream can be saved, a little heated it. Put a bowl with cream on a water bath and stir as soon as you see that the cream began to unite, immediately shoot and continue to beat. It is not worth overheating, otherwise the oil is mounted, its properties will change and then the cream will not succeed.
Although in fact, the cream is very simple in preparation :)

Assembly:
Biscuit cut into 2 embers. If there were no pruning from the alignment of the attitude - the cakes immediately turned out to be even, then just cut off a little biscuit. Relieve and add in the pan.

Pour cakes with syrup.
Loose one korzh 1/3 cream, cover the second korzh.

Boc Cake to deceive 1/3 cream and sprinkle with biscuit crumb.

40g cream mix with cocoa.
The rest of the cream to shift into the confectionery bag and decorate them the cake. You can cream cream. Also use and cocoa cream.
Remove the cake in the refrigerator for a couple of hours for impregnation and combining tastes and flavors.
Before serving a cake from the refrigerator, get the cream to become softer.

Pleasant memories!

Neretina O.V. Bread technology, confectionery and pasta. Part 1. Technology of bakery production Part 2. Technology of flour confectionery products (Document)

Kuznetsova L.S., Sidanova M.Yu.Technology Preparation of flour confectionery products (Document)

Presentation to the lesson of industrial training for confectioners (abstract)

Abstract - Use of creams in the design of confectionery (abstract)

Zubyschenko A.V. Confectionery Technology (Document)

Coursework - Assortment of Puff Test Products (Course)

Stabrovskaya OI, Nazimova G.I. Performing a course project on discipline Bread technology, confectionery and pasta (document)

Working program of industrial training in the profession of confectioner (standard)

n1.DOC.

Chapter 8. Cooking Cakes

The complexity of cooking cakes are divided into mass production cakes, literary, curly and branded.

Cakes of mass production We produce according to approved recipes. The mass of them from 150 g to 1.5 kg, most often - 0.5 and 1 kg. Cakes may have a square, rectangular shape, round, oval.

Cakes - These are biscuit and cream cakes weighing 2-3 kg, with a more complex surface finish than mass production cakes. Side parties are decorated with biscuit crumb.

Curly cakes We prepare weighing at least 1.5 kg with a complex artistic finish of the surface in the form of contour-relief or volumetric pattern, with decorations in the form of baked or taming bas-reliefs or whole figures from chocolate, or other semi-finished products. Side surfaces are separated by baked or other finishing semi-finished products, cream.

Branded cakes We are manufactured at specific enterprises. Cooking technology is developing confectioners of this enterprise.

Sizes of cakes (in mm): Square weighing 0.5 kg - 120\u003e
The height of the cakes ranges from 40 to 100 mm.

Preparation of cakes consists of the following operations: (Preparations of baked semi-finished products from the test, ^ Preparation of finishing semi-finished products, .

According to organoleptic indicators, cakes, as well as cakes, must comply with the requirements specified in OST 10-060-95. Physico-chemical figures of cakes are determined only in semi-finished products, they must comply with the above pool.

Deviations of mass of net cakes are allowed (in% no more): with a mass of over 250 to 500 g inclusive - 2.5; with mass over 500 to 1000 g inclusive - 1.5; When mass over 1000 g - 1.

Cakes must be manufactured and implemented in compliance with sanitary rules.

Depending on the cakes baked from a semi-finished test, cakes are divided into the following groups: biscuit, sand, puff, walnut, air, custard, crumb and combined from various semi-finished products.

Cakes of two or more types of TSST are also prepared. At the same time, the cream cream can be replaced with Charlotte or Glaissue cream. Krrosted semi-finished products are also interchangeable.

Quality Requirements: Cakes must comply with the requirements of OST 18-102-772, have a clear figure with a finished pattern and with a beautiful combination of color gamut on the surface, overwhelming the side of the side is uniform with the preservation of the clear edges of the cake.

Biscuit cakes

Biscuit cakes are the most common. They are very comfortable in preparation, as they have a lush and soft structure. In combination with finishing semi-finished products, biscuit cakes have good taste. The range of biscuit cakes is very diverse.

Biscuit for cakes is prepared by the main way (heated) and a cold way (Bush). Bake in capsules and cake forms. After baking, it is withstanding 6-8-h to strengthen the structure, as in the future the layers are missed with syrup. They are cut horizontally into two parts and when gluing the upper reservoir is put in a crust down. For decoration, canned and fresh fruits, candied fruits.

Cake "Biscuit-cream"

Biscuit 3750, Syrup for industrial 2000, cream cream 3600, cream cream chocolate 400, canned fruit or candied 175, Biscuit biscuit crumb roasted 75. Exit 10 pcs. 1 kg.

For this bargain, you can use cream cream, as well as Charlotte and Glaissue. Cognac or dessert wine is added to improve the taste qualities of bargaining in syrup for industries.

/ / Biscuit after excerpts are cut into two layers. The bottom is a bit wet syrup (40%), as it is the base of the cake, and lubricated with cream. The cream in the manufacture of the cake is distributed by 25% per layer, coating, primer and finishing. Put the second layer with a crust down and wet the syrup more abundantly (60%). By-

The top and side sides of the cake (Fig. 30) are lubricated with cream. Fig. 30. Cream lubrication Side sides are sprinkling the articles and side sides of the cake with a replacement biscuit crumb.

The surface is decorated with drawings of white, colored and chocolate cream, fruit or candied (Fig. 31).

Cake "Fairy Tale"

Biscuit 3600, Syrup for industrial 2000, Charlotte * 2000 cream, Charlotte Chocolate Cream 2000, Fruit or Cuts 300, Biscuit Fried Crumb Fried 100. Exit 10 pcs. 1 kg.

Cake "Fairy Tale" can be prepared in two ways. First way Biscuit bakes in a half-cylindrich form. It is cut horizontally to three layers, each reservoir is wetted with syrup and glue with chocolate cream. The surface and side sides of the cake are lubricated with chocolate cream. The lower part of the side is sprinkled with fried biscuit crumbs. A chocolate cream made of flat gear tube in the form of wavy lines is applied to the surface of the cake. Decorate the cake with flowers from white or colored cream, fruit or candied.

In the second way Biscuit bakes like a roll. The posts of liberation from paper reservoir misses the siros, lubricate with chocolate cream and turn into a roll. The surface and side of the roll are covered with white cream. The lower part of the roll and the ends sprinkle with fried biscuit crumbs. Strips made of chocolate cream are located on the surface in the form of spinning on the tree of wood, decorate the cake with leaves, colors from the cream, candied.

Cake "Coffee"

Biscuit 3750, Coffee Syrup For Zaga 2000, Cream Coffee 3645, Cream Cream Chocolate 380, Roasted Nuts 150, Biscuit Fried Crumb 75.

Fig. 31. Cake "Biscuit-cream"
Exit 10 pcs. 1 kg.

Cake has a square form. Biscuit is cut, the bottom layer misses the coffee syrup slightly, lubricated with coffee cream and put the top layer, which is wetting more abundantly, lubricate to surface and sides with coffee cream. Side sides are sprinkled with fried biscuit crumbs. Decorate cake with coffee and chocolate cream, hot "nuts.

You can make a chocolate cream on the cake inscription "Coffee".

Cake "Vanilla with mushrooms"

Biscuit 3400, Syrup for industrial 2000, Charlotte Chocolate cream 3405, Air semi-finished product 600, Charlotte cream 500, Biscuit biscuit chicken 75, chocolate 20.

Exit 10 pcs. 1 kg.

Biscuit cut the posts of excerpts. The layers are wetted with syrup and squirrel with cream. The surface and side sides are also lubricated with chocolate cream, the side sides are sprinkled with fried biscuit crumbs. Decorate the cake with mushrooms, baked from the semi-finished product.

For the preparation of jewelry in the form of mushrooms, the air semi-finished products are laced onto sheets, lubricated oil and flour-sprinkled, in the form of legs and hats of mushrooms. Some hats before baking sprinkled by biscuit crumbs.

Baked at a temperature of 100-1 "p. Cooling shorts Some caps are glazed by chocolate. Hats and legs are melted with cream and laid on the cake.

Cake "Gift"

Biscuit 3000, cream * Charlotte "3700, syrup for industrial 2000; For decoration: roasted nuts 1200, sugar powder 100. Exit 10 pcs. 1 kg.

Biscuit after shutter speeds are cut into two layers, sculp them with syrup and melted with cream. The surface and side sides are lubricated with cream, sprinkled with fried chopped nuts and sugar powder. The cake is prepared only with Charlotte cream.

- Truffle cake

Biscuit 3000, Cream * Charlotte Chocolate "3600, Syrup for industrial zaga 2000, Crack chocolate 1000, Chocolate" Patterned "400. Exit 10 pcs. 1 kg.

Biscuit is cut into two layers, wet syrup, glue with chocolate cream. The surface and side sides are lubricated by the same cream, sprinkle with chocolate chocolate (truffle sprinkle) and decorate chocolate. Prepare cake only with Charlotte cream.

Cake "Karmey"

Biscuit 2000, biscuit with cocoa 1400,% cream cream 3800, Wine dessert 200, chocolate lipstick 1500, Filling fruit 300, chocolate "Patterned" 200. Exit 10 pcs. 1 kg.

Baked biscuit basic and cocoa powder. Cut into layers. The lower from the main biscuit is lubricated with cream, put

Biscuit reservoir with cocoa and lubricate with cream. Top put the reservoir from the main biscuit. The surface and side sides are lubricated with fruit filling and glazing chocolate lipstick. After her froze, the cake is decorated with cream and chocolate. Wine dessert add to cream.

Cake "To tea *

Biscuit 3750, cream cream with cocoa 4000, Syrup for industries 2000, fruit 175, Biscuit fried crumb roasted 75. Exit 10 pcs. 1 kg.

Biscuit after exposure is cut into three reservoirs, each wash the syrup and fuse with a chocolate cream. The surface and side sides are lubricated by the same cream. Side sides are sprinkled with fried biscuit crumbs. Decorate cake with cream and fruit. Cake is prepared only with cream cream with cocoa.

Cake "Lemon *

Biscuit 3670, Charlotte Lemon Cream 4400, Charlotte Cream 1640, Charlotte Chocolate Cream 110, Biscuit Biscuit Fried 280. Exit 10 PCS. 1 kg.

To prepare the "Charlotte Lemon" cream, juice from 400 g of lemons is added. Biscuit is cut into three layers, glue with lemon creams. This cream smears the surface and sides. Side sides are sprinkled with fried biscuit crumbs, tinted in yellow. Part of the crumbs are used to finish the surface of the cake. Decorate cake cream "Charlotte" and "Charlotte Chocolate".

Cake "Forget-me-not

Biscuit 4500, cream cream "new" 1750, cream cream "New chocolate" 1750,

syrup for industries (fastened) 1550, chocolate glaze 300, biscuit fried crumb 150. Exit 10 pcs. 1 kg.

Biscuit is cut into three plants, wet their syrup and glue with chocolate cream. Surface and side sides are lubricated with white cream. Side sides are sprinkled by biscuit fried crumbs. Decorate the cake forget-me-not out of cream and chocolate icing.

Cake "Wedding *

Biscuit 1360, Syrup for industries 840, cream cream 1280, jam 300, air semi-finished products 220. Output 1 pc. 4 kg.

Biscuit bakes in round forms of different diameters. After exposure, they are cut horizontally into four layers. Bashes with syrup, glue with a cream among themselves. The surface and side sides are lubricated with cream. Side sides are decorated with baked billets from round-shaped air dough. The surface is decorated with colored cream, as well as billets from a semi-finished product of different shapes. For the cake, you can use the Charlotte cream.

Cake "Rubia"

Biscuit 3500, Syrup for industrial 3000, Charlotte 2000 cream, jerked apple 1400, jelly 70, biscuit crumb 30.

Exit 10 pcs. 1 kg.

The biscuit of the posts of excerpts for 8-10 hours is cut horizontally into two layers, rinse them with syrup, jammed by jam. The surface and side sides are lubricated with cream. Side sides are sprinkled with fried biscuit crumbs. The cake surface is decorated with cream and colored jelly.

Cake "Prague"

Biscuit "Prague" 8100, Prague cream 6170, lipstick chocolate 2000, jumped 920. Exit 10pcs. to 1720

Prepare Biscuit "Prague". Bake in round cake forms. Baking abilities are cooled, cleaned and cut biscuit horizontally to three layers. The layers are glued together with the "Prague" cream and put in the refrigerator until the cream is completely cooling. The surface and side sides are lubricated with jam, glazing chocolate lipstick. After seeding, the surface is decorated with cream. Cake can be cut on 28 parts.

Cake "Birch"

Biscuit 1690, biscuit with cocoa 1610, syrup (fastened) for zroochki 2200, strawberry jam 1170, cream cream chocolate 930, cream cream 900, lipstick 1330, biscuit biscuit with cocoa 100, almond 70. Exit 10 pcs. 1 kg.

Big cake shape. Bakery Baking Biscuit is kept for 6-8 hours and cut into three layers. Each layer is wetted with syrup. One layer is lubricated with cream cream, lay the cocoa with cocoa on it, lubricate it with chocolate cream and covered with biscuit plast. The surface and side sides are lubricated with strawberry jam and glazes white lipstick. While the lipstick was not frozen, the side sides of the cake are sprinkled with fried biscuit crumbs with the addition of cocoa powder. When the lipstick freezes, the cake surface is decorated with a cream in the form of a birch trunk and leaves, and also laid peeled almonds in the form of leaves.

Cake can be prepared weighing 2 and 3 kg.

Cake "Nut"

Biscuit 3750, creamy-nut cream 1250, lipstick 2060, syrup for industries 1420, fruit 1000, roasted nuts 520.

Exit 10 pcs. 1 kg.

Biscuit after exposure is cut into two layers, wet the syrup, glue with creamy-oatschi cream. The surface of the cake is glazed by lipstick. After her froze, the sides are lubricated with cream and sprinkled with fried chopped nuts. The cake surface is decorated with cream and fruit.

Cake "Evening"

Biscuit with cocoa 2250, Biscuit of the main 1100, Syrup for industrial 2250, chocolate lipstick 1500, jam 2000, jumped 780, cream protein 20, biscuit crumb from cocoa 100.

Exit 10 pcs. 1 kg.

Biscuit Biscuit Baking and Exposure is cut into three layers, sculpted with syrup, glue with a jam or confiture, but so that in the middle there is a biscuit of the main one. The surface and side sides are lubricated by journey. Surface glazes chocolate lipstick. Side sides are sprinkled with fried biscuit crumbs from cocoa. Safety of lipsticks on the surface make decorations made of protein cream in the form of stars.

At the Cake "Bekekvunny-Fruit"

Biscuit 3000, Syrup for industrial industries 1300, Fruit filling 3600, jelly 750, canned fruit 1250, biscuit fried crumb 100. Exit 10 pcs. 1 kg.

Two biscuit reservoirs are wetted with syrup and squirting fruit filling. The surface and side sides are lubricated with fruit filling. Canned fruits are placed on the surface of the bargaining, decorate jelly and poured a nasty jelly into two receptions. When the jelly froze, the sides are sprinkled with fried biscuit crumbs.

Cake "Biscuit" with protein cream and fruit layer Biscuit 3000, Syrup for industrial 1400, Protrnal CG 2420, Fruit Filling 2600, Fruit 250, Sugar Crapping 240, Biscuit Biscuit 90. Exit 10 UIM. 1 kg.

Biscuit after exposure for 8-10 hours is cleaned, cut horizontally into two layers, rinses them with syrup, fasten with fruit filling, it lubricates the surface and side sides. Side parties are sprinkled by biscuit crumbs. The surface of the cake is lubricated with protein cream, decorated with the same cream, fruit and sprinkled with powdered sugar.

Cake "Corsnka with strawberries"

Biscuit 960, Syruption for industrial 420, cream cream 990, cream cream chocolate 70, strawberry cream 513, chocolate glaze 63, cognac for syrup 60. Exit 3 kg.

This figure cake is prepared square shape. Two biscuit reservoirs are wetted with syrup and glue with cream. The surface and side sides are also lubricated with cream. Side sides are decorated with a drawing of a cream. STI of a chocolate cream is applied to the cake surface. For a basket, the biscuit bakes in a special form or form from the biscuit layers, which glue with cream, pre-shivering the syrup. They put in the refrigerator until completely cooling the cream and laid on the surface of the cake.

The basket is separated by weaving from a white and chocolate cream. Then they put on the cake of the berries of strawberries made from the cream, separate them with cream in the form of leaves and stalks. At the corners of the cake make decorations made of chocolate glaze. For the manufacture of strawberries enjoy a semi-finished strawberry. Semi-finished recipe for 1 kg:

cream cream 555, Sugar Sand 466, Essence Strawberry 2, Red Food Paint.

Cream cream flavored with strawberry essence, lay out in a confectionery bag with a smooth tube and sit down in the form of small balls on a confectionery sheet. Put in the refrigerator until the cream is completely cooling. Then these balls run in sugar sand, tinted with red food paint, giving the shape of strawberries.

Cake "Russian"

Biscuit with cocoa 4020, cream cream 1100, cream cream with chocolate 2200, cream creamy chocolate 830, industrial honey 1380, roasted nuts 270, chocolate glaze 200.

Exit 10 pcs. 1 kg.

Preparing biscuit basic from cocoa. Bake in round form. After exposure, the biscuit is cut into three layers.

Each layer is wetted with honey syrup (Sugar 652, Natural 130 Honey, water 600). The bottom layer is lubricated with cream mixed with grated chocolate (per 1 kg of cream 93 g of chocolate), lay the second layer and also lubricate with this cream, then covered with a third form. The surface and side sides are lubricated with chocolate cream. Side parties are sprinkled with fried chopped nuts. On the surface with white cream make a border, the inscription "Russian", decorations in the form of spikelets, half the cake sprinkle with chocolate chips.

Cake "Mark"

Biscuit Chocolate 1530, Biscuit Rouple 1462, Cream Cream Chocolate 5513, Chocolate Glaze 95.

Exit 10 pcs. 860

Biscuit and roll is prepared in a cold way. Cocoa powder is added to the biscuit. Bake in round form. After cooling, cut out of the forms and cut into four parts. For the cake use only two.

Biscuit for the steering wheel of Baking and cooling, it is grinning in pairwise cream, cut into strips of 20-30 mm wide and twisted into the roll so that the diameter corresponds to the diameter of the cake. Put on a biscuit plate, lubricated with cream, spiral up. The surface of the roll is lubricated with cream, covered with a second biscuit plate. The surface and side sides are lubricated and decorated with cream, top sprinkled with chocolate chips.

Cake "Biryuska *

Biscuit 4849, cream cream Chocolate 3858, cream cream Finishing 1940, Syrup for industries 1456, chocolate glaze 247, nuts fried 494, lemon slices 156.

Exit 10 pcs. by 1300

The biscuit is prepared by a cold way, bake in round forms, cooled, cut out of the mold and are cut horizontally to three layers, scouring them with syrup, the lower - a little, the upper - more. Glue with a chocolate cream on cream. Surface and side sides are lubricated with white cream. Side parties are sprinkled with fried chopped nuts. The surface is decorated with a border of white cream on the edge, and in the middle - a border of a chocolate cream. Inside of this border, lemon slices are investing, and between the first and second curbs they sprinkled chocolate chocolate.

Cake "Zhuravushka"

Biscuit 4293, cream 3805, lipstick 1024, cocoa powder 244,

poozza 488, fruit or candied 146. For cream: oil 1912, yolk 493, condensed milk with sugar 1149, roasted nuts 311, vanillin 0.5. Exit 10 pcs. 1 kg.

For cake prepare biscuit in the main way, but oil and nuts are used for its preparation. The nuts are roasted and connected with flour, and the oil is melted and added shorts of the kneading with flour and nuts. Bake in round form. After exposure is cut into three layers.

In condensed milk add "/ 3 waters of mass, whipped egg yolks and boil to thickening 2-3 minutes in a water bath. Wipe through the sieve, cooled to 20 ° C. Oil is whipped, add prepared mass, crushed fried nuts, vanillin and whipped 10-ИS min. Biscuit reservoirs glued by this cream. The surface and side sides are lubricated with jams and glazes the lipstick with the addition of cocoa powder, decorated with fruits or candied. When the lipstick will find it, with the help of a cocoa powder, a drawing is applied in the form of a crane.

Cake "Snowball *

Biscuit on sour cream 5960, cream protein boiled 1980,

jam 1940, sugar powder 50, liquor 70. For biscuit on sour cream: flour 1986, Sugar-sand 1986, sour cream 1986, Melange 1986. Exit 10 pcs. 1 kg.

Biscuit is prepared by the main way, but after whipping sugar with a melange, to a stable pattern on the surface, this mass is stirred with flour and sour cream. Baked in round forms, cooled, cut into three layers. They glue them with each other with the addition of a liqueur. The surface and side sides are lubricated by a protein cream. Decorate the surface with the same cream. Subject to heat treatment at 220-230 "from 2-3 minutes. After cooling, sugar powder sprinkled.

Cake "Vaclavekni *

Biscuit Chocolate 4800, Cream * Czech »7450, Gringer Baby 1350, Fruits from Compote 1300, Chocolate glaze 100. For cream: Sugar sand 1917, butter cream 4383, Milk whole 1917, Starch 274, Cognac or Wine 219. Exit 10 pcs . 1500

Chocolate biscuit bakes in round form. Hall of cooling is cut out of the form and cut horizontally to three layers. For the preparation of cream, milk is boiled with sugar, brewed with starch, pre-diluted milk and cooled. The oil is whipped, add chilled mass, brandy or dessert wine and again whipped 10-15 minutes. The finished cream is mixed with a piece of fruit.

For grill crumbs, caramel is prepared, brewing syrup to 165 * p. In a hot caramel, roasted nuts fall asleep, pour on a table or leaf, lubricated with fat, allowed to frozen, then crushed. At 756 g of sand sugar, 378 g of molasses, 378 g of dried nuts and 0.0003 g of vanillina are taken.

Biscuit layers glue with cream. Lubricate on top and side sides with cream and sprinkle with grill crumbs. The cake surface is decorated with cream, fruit and chocolate.

Cake "Amber"

Biscuit 2650, jam apricot 5950, canned apricots 700, jelly 600, crumb roasted biscuit 100. Exit 10 pcs. 1 kg.

Cake make square shapes. Biscuit bakes, cooled and cut into three layers. They are whipped by an apricot jam. The surface and side sides are also covered by an apricot jam. The cake is decorated with slices of canned apricots and pour jelly into two receptions. When the jelly froze, the sides are sprinkled with fried biscuit crumbs.

Sandy cakes

Cake "Abrictin"

Sand cake 4500, creamy cream 2700, 2000, fruit or candied fruit 250, fried nuts 90, cream Cream chocolate 90, Abrictin liquor 250, biscuit fried crumb 60. Exit 10 pcs. 1 kg.

The liquor "Abrictin" is added to cream. Sanding layers bake, cooled and tighten two layers with cream cream. The top layer is glazed by lipstick. When the lipstick will freeze, cut the layer on the cakes with a hot knife to be smooth edges. The side sides of the cake are lubricated with cream and sprinkle with fried biscuit crumbs.

A grid made of chocolate cream is applied to the surface. Decorate cake with cream, fruit or candied fruit, fried nuts. Charlotte cream also use "and" Glyasss ".

Cake "Lenngradsiny"

Sand semi-finished 3600, cream cream chocolate 2300,

lipstick chocolate 1650, filling fruit 220, chocolate 120, roasted nuts 60, biscuit crumb 60. Exit 10 pcs. 800 g.

Sand layers after baking and cooling glue two chocolate cream. A thin layer of fruit filling for primer is applied to the top layer and glazes chocolate lipstick. When the lipstick will freeze, the reservoir cut the hot knife to the cakes. The sides are lubricated with chocolate cream and sprinkle with fried biscuit crumbs. On the surface of the cake make the inscription "Leningrad" from a chocolate cream. Decorate the cake with chocolate cream, fried nuts, chocolate.

Cakes "Abrictin" and "Leningrad" weighing 1 kg and more consist of three or four layers. Creams "Charlotte" and "Glasses" are used.

Cake "List Falls"

Sand cake with cocoa and nuts 5700, creamy chocolate cream 1500, cream cream 400, jam 1400, lipstick chocolate 900, crumb sand 100.

Exit 10 pcs. 1 kg.

Recipes for cooking I kg Sandpople: flour 486, butter cream 269, Sugar sand 180, Melange 63, Cocoa powder 54, roasted nuts 90, drinking soda 0.45, ammonium carbon dioxide 0.45, salt 1.8, Essence 1.8.

Shortbage dough prepare, as usual, only with flour add cocoa powder and crushed fried nuts. The dough is rolled into the reservoir with a thickness of 3-4 mm and the sand cakes round shape are cut out of it. After baking and cooling on the bottom cake, the layer of jam is smeared, put the second cake, lubricate it with chocolate cream and are covered with a third cake. The surface and side sides of the cake are deprived of jam. The cake surface is glazed by chocolate lipstick, side sides are sprinkled with sandy crumb. On the surface of the cake, 12 sectors are scheduled and each decorate with cream in the form of green leaves and patterns of white and chocolate cream.

Cake "Dobryninsky"

Sand semi-finished 4500, cream protein 3300, cranberry jam 1950, sugar powder 200, biscuit crumb 50. Exit 10 pcs. 1 kg.

The sandstone dough bakes with a layer of 7-8 mm thick, glue with a pairwise protein cream mixed with cranberry jam. The surface and side sides are lubricated by a protein cream. Side parties are sprinkled by biscuit crumbs. The cake surface is decorated with protein cream, cranberry from jam and sprinkled with powdered sugar.

Cake "Pot."

Sand semi-finished 4006), doubled 4200, chocolate chocolate lipstick, roasted nuts 300, biscuit crumb 100. Exit 10 pcs. 1 kg.

Sand layers bake a thickness of 5 ~ 6 mm, fetter four layers jam. The surface is ground with jam and glazes chocolate lipstick, immediately decorate nuts. Side sides are lubricated by jumper and sprinkle with biscuit crumb.

Cake "Pest"

Sand semi-finished 4240, cream (zelkovo-custard 3030, jam or jam 2560, sugar powder 1170. Exit 10 pcs. 1 kg.

The cake make round shapes of three sandy reservoirs. Sloss baking them glue with jam or jead: IOM. The surface and side sides are lubricated with protein cream, decorate the surface with the same cream. They put in a confectionery cabinet for 2-3 minutes at a temperature of 220-230 "s. The surface sprinkles with powdered sugar.

Cake "Lily of Lily"

Sand semi-finished 4800, puzzle fruit 3000, lipstick 1850, fruit glaze 260, Biscuit biscuit crumb roasted 70, cocoa powder 20. Output 16) PC. 1 kg.

Cake make rectangular shapes. GPSSOCSOPs are baked, cool and glued together with a pairwise fruit filling. The surface is ground fruit on "chink and glazes lipstick. On the surface there are a drawing" under marble ". For this, the part of the lipstick is tinted with cocoa powder, lay out in the corneter. On an entrusted grinding, the tinted lipstick is applied in the form of parallel stripes. Over a knife remains
Cake "Moscow"

Sand semi-finished product 5000, welded semi-finished 700, fruit filling 3080, lipstick 2000, Cuts. 150, biscuit crumb 70. Exit 10 pcs. 1 kg.

This square shape cake. Shortbread dough bakes as usual. The grid bakes from the custard test. To do this, on a confectionery sheet, lubricated with a thin layer of fat, sit down from a smooth tube parallel strips diagonally, on top of them - the second row of parallel strips at an angle of 90 * to the first row. Bake and cooled. Two sand reservoirs hot juice fruit filling. The surface and side sides are also lubricated with fruit filling. A custard mesh is put on the surface. The corneter with a circular hole with a diameter of 2 mm is filled with heated lipstick and apply it to the surface of the grid in the form of intertwined threads. The side sides of the cake are sprinkled with fried biscuit crumbs. Inserted chopsticks in the mesh cake in the mesh openings.

Cake "Sand-fruit"

Sand semi-finished 4500, Fruit Filling 3430, Fruits and Cuts 1250, Jelly 750, Biscuit Fried Crumb 70.

Exit 10 pcs. 1 kg.

Cake can be made round or square shape. Sand blanks Abrasion Baking and cooling glue fruit filling. The surface and side sides are lubricated with fruit filling. The cake is decorated with canned fruits, candied fruits, pieces of jelly and poured with nasty jelly in two receptions. When the jelly froze, the sides are sprinkled with fried biscuit crumbs.

Cake "Sand with jam"

Sand semi-finished product 5400, jam 4250, sugar powder 150, chocolate 100, crumb from sandy semi-finished product 100.

Exit 10 pcs. 1 kg.

The sandy dough is rolled into the layers with a thickness of 5-6 cm. Bake. Three layers glue with strawberry or apricot. The surface and side sides are lubricated by the jam, sprinkle with crumbs from cropping of sandy semi-finished products. The surface of the cake is sprinkled with powdered sugar and decorate chocolate.

Cake "sandy-creed"

Sand semi-finished 4500, cream cream 5150, fruit or candle 290, biscuit fried crumb 60.

Exit 10 pcs. 1 kg.

Shortbread dough bakes with a whole layer or in the form of blanks of a square or round shape. After baking are cooled and glued with cream. The cake weighing 500 g consists of two layers, weighing 1 kg - of three layers. The surface and side sides are lubricated with cream. Side sides are sprinkled with fried biscuit crumbs. The cake is decorated with cream, fruit or cessies.

Cake "Ivushka *

Sand semi-finished 6900, cream on cream raspberry 6077, cream cream 1318, chocolate glaze 399, roasted nuts 323. Cream on raspberry cream: oil 3032, sand Sugar 1736, Cream 35% 725, Cognac Raspberry or wine 124.

Cream on cream on a decoration: oil 788, Creamy 35% 189, Sugar sand 452, Vanillin 0.4, Cognac or Wine.

Exit 10 pcs. 1500

For cake baked round sand cakes or cut out of the reservoir using a stencil. The cream is prepared on cream, but the raspberry configure is used. A vanilla powder is added to the decoration cream instead of the confiture.

Three sand cakes are glorified with raspberry cream on cream, they also deceive the side sides of the cake.

From above, the cake is separated by cream on cream in the form of a border, the sides are sprinkled with nut crumbs. From the chocolate glaze on top of the decorations in the form of a branch of willow.

Cake "Fruit *

Shortbage Dough 2893, Biscuit 2051, Cream * Charlotte »1096, Jelly 848, Poozzl Apple 3350, Canned Fruits 800, Biscuit Biscuit 105. Exit 10 PCS. 1 kg.

Two prsatoes baked, one biscuit, glue them with fruit filling (the biscuit blank is placed in the middle). The top of the cake is also covered with fruit filling, laid out a certain pattern of fruits and poured them with jelly. After soaring, the jelly is decorated with cream. The sides are lubricated with cream and sprinkle with biscuit crumbs.

Cake "sand-nut"

Sand semi-finished 4900, walnut semi-finished product 2000, confiture 3000, crumb sand 100.

Exit 10 pcs. 1 kg.

PSSOBOST TOSSTRAY Bake in the form of round blanks of 3 pieces per cake. Walnut semi-finished products prepare as a heated almond dough. On the sheets, lubricated with fat and flour-sprinkled, decay rings with a pattern in the middle in the size of sandy blanks. Baked, cooled, 3 sand reservoirs glue the confiture. The surface and side sides are lubricated by the confiture, CVSRU is put on a nut blank, the sides are sprinkled with sandy crumb.

Cake pigeon's milk*

Bubble semi-finished product 3100, cream 790, chocolate 200.

For a pebble-whipped semi-finished product: flour 140, sand sugar 106, oil 106, melange 75, vanillin 0.1.

For cream: Ca $ aptnecok 308, Tracker 155, agar 4, water 130, oil Fuck 200, Milk Condensed with sugar nets 94, egg dishes 60, Vanillin 0.3, citric acid 2. yield 1300.

1 ^ Aslo with sand sugar is whipped to homogeneous mass, a melange is added, in which vanillin is dissolved. Beat the mass to the puff 15-20 minutes. Then fall asleep and knead the dough. The GU is smeared on two stencils on the stencil on the sheets, lubricated) Kirome. Baked at a temperature of 220 "from 5-8 minutes.

The bubble semi-finished product is placed in a rectangular shape without the bottom, covered with a layer of cream, and then put a second semi-finished product and on top again apply a layer of cream to fill the shape to the edges. Put in the refrigerator until the cream is completely frozen. Cut with a thin knife from the form. The surface and side sides are glazed by chocolate. After it is frozen on the surface of the cake, a chocolate pattern is applied.

You can cook Cake with Halva. Halva wipe through the sieve, add chopped crumb from a pebble-whipped semi-finished product. Side sides are sprinkled by Halva with a crumb. The stencil is put on the surface and also sprinkle with halva. Then the stencil is removed.

Puff cakes

Cake "puff with cream *

Flooring semi-finished product 5030, cream cream 3800, sugar powder 150, puff crumb 1020. Exit 10 pcs. 1 kg.

Puff layers bake, cooled and glue with cream. The cake weighing 500 g consists of two layers, weighing 1 kg - out of three. The last layer lay a smooth side up. The surface and side sides are lubricated with cream and sprinkle with a crumb of puffs, pressed to the cake with a metal plate, aligning the corners of the cake. The surface of the cake is sprinkled with sugar powder. This cake can be prepared with Charlotte * and Glyasse cream.

Cake "Puff with confiture *

Layered semi-finished product 5330, confiture 3500, crumb from puff semi-finished 1020, sugar powder 150. Exit 10 pcs. 1 kg.

Puff tonso rolling into the reservoir with a thickness of 5-6 mm. After baking and cooling, two layers glue the confiture. The surface and side sides are lubricated by the confiture, sprinkled with a crumb from puffs and powdered sugar.

Cake "Moscow Puff *

Puff semi-finished 4000, filling fruit 4000,

crumb from a puff semi-finished product 1800, sugar powder 200.

Exit 10 pcs. 1 kg.

Puff pastry bakes with layers, cooled and glue 2-3 plates with fruit mint. The surface and side sides are lubricated with fruit filling, sprinkled with crumbs from puffs and powdered sugar.

Cake "Sports"

Puff semi-finished 4000, fruit filling 4000, lipstick 1800, bastard puff 200.

Exit 10 pcs. 1 kg.

Puff papers after baking glue with fruit filling. The last layer lay a smooth side up. The surface and side sides are covered with a layer of fruit filling. The surface of the cake is glazed by lipstick and with the help of the cornetics with a smooth hole with a diameter of 1-2 mm decorate a lipstick of another color. The side sides of the cake are attracted by crumbs from the puff.

Almond cakes cake "MNDALIO-Fruit"

Almond semi-finished products 5770, Fruit filling 2170, Syrup for industrial industries 420, Fruits and Cuccats 1140, Lipstick 420, Almond crumb 80.

Exit 10 pcs. 1 kg.

Cake make square shapes. The almond dough is laying out on the confectionery sheet, lubricated with oil and sprinkled with flour, forming with a knife in two squares in size of the cake.

For the top of the cake on one square of the test, a drawing of a gear tube is applied (two cross-making diagonals and border along the edges). After baking and cooling, the lower blank is lubricated with fruit stuffing and put an upper workpiece on it, pre-shivering it with syrup. Each of the four sectors of the upper billet fill the lipstick of different colors. While lipstick has frozen, the cake is decorated with fruit and candied. After frozen, the side sides are deceived by fruit filling and sprinkle with almond crumb.

Cake "Khreshchatyk"

Almond semi-finished 4480, Charlotte Chocolate Cream 2350, Charlotte Cream 3060, crumb from almond semi-finished 110. Output 10 pcs. 1 kg.

Almond blanks are molded in the same way as for the MIN-Dally-Fruit Cake. After baking and cooling, three layers of almond semi-finished products are connected by Charlotte Cream White. The surface and side sides are lubricated by Charlotte chocolate cream. Side sides are sprinkled with a crumb of almond semi-finished products. The surface is decorated with cream in the form of a flower and chestnut leaves.

Aerial Cakes

Cake "Flight"

Air-nut semi-finished product 4300, air semi-finished product 300, Charlotte * 4900 cream, chocolate cream "Charlotte" 150, sugar powder 150, crumb from an air-walnut semi-finished product 200. Exit 10 pcs. 1 kg.

Prepare a round cake. For cake, air-walnut semi-finished products are baked according to the following recipe:

sugar 3030, egg proteins 1515, roasted nuts 1288, vanilative powder 3 ^, 9.

Two cakes of air-walnut semi-finished products glue with cream, the surface and side sides are also lubricated with cream and sprinkle with a bridge from the air-walnut semi-finished product.

To decorate a cake from the air test, several round blanks are baked, cooled and laid them on the surface of the cake. A thin pattern of chocolate and white cream is applied. From above, the cake sprinkles with a thin layer of powdered sugar.

Cake "Kiev"

Air and nut semi-finished 4200, Charlotte Cream 3700, Cream Chocolate "Charlotte" 176, Fruits and Cuccats 340, Cognac in Cream 50. Exit 10 pcs. 1 kg.

The air-walnut semi-finished product is prepared in the same way as for the "Flying" cake, but only the prepared nuts are pre-stirred with flour. Two layers glue with white cream, the surface and side sides are lubricated with chocolate cream. The cake is decorated with drawings of colored cream, fruit and candied. Side sides are decorated with chocolate cream.

Cake "Tea Rose"

Air and nut semi-finished 4300, Charlotte cream 4200, chocolate glaze with oil 120, Cuts 100, crumb of air-walnut semi-finished product 200.

Exit 10 pcs. 1 kg.

The air-walled semi-finished product bake the oval shape, glue in pairwise cream. The surface and side sides are lubricated with cream. Side parties are sprinkled by a cubic semi-finished semi-finished. The surface is decorated with a cream in the form of tea roses, candied fruits and chocolate glaze. Creamy oil is added to the chocolate glaze (3: 1).

Air cakes

Cake "Pautinka"

Air semi-finished product 3440, cream cream "new" fruit 4160, cream cream "new" 240, cream cream "new"

chocolate 400, roasted nuts 1200, a bumbach of the semi-finished product 560. Exit 10 pcs. 1 kg.

Baked air semi-finished products as well as for the "Flying" cake. After exposure for 12-24 hours, three plates of the air semi-finished product glue with cream cream "new" fruit. The surface and side sides are lubricated by the same cream. The surface is sprinkled with fried chopped nuts, and the side sides are sprinkled with nuts mixed with the bridge of the semi-finished product. A thin pattern is applied to the cake surface in the form of twisted lines from a cream cream "new" white and chocolate.

Cake "Yaroslavna"

Air semi-finished product 3100, Charlotte Cream 5620, Charlotte Chocolate Cream 130, Citrus Citrus Cutters 1000, Chicken Semi-finished 560. Output 10 pcs. 1 kg.

Air semi-finished products are baked and maintained the same as for the "Flying" cake. Three air blanks are combined with Charlotte cream, mixed with a part of the candied. Side sides are sprinkled with a crook of the semi-finished product. The surface is decorated with a "Charlotte" cream with white and chocolate, zucats.

Storage and transportation of cakes and cakes

Storage and transportation of cakes and cakes is carried out in accordance with the requirements of the sectoral Standard OST 10-060-95 "Cakes and Cupcakes".

Cakes are placed in artistically decorated cardboard boxes of polymeric materials allowed for the use of state sanitary and epidemiological supervision authorities. (Bottom of the boxes are covered with a napkin from parchment, duplex, pergamine, cellophane ..

Cakes must be laid in trays or on sheets. Sheets are placed in boxes. Trays and sheets can be metallic with anti-corrosion coating or wooden, coated with food varnish, or from another material that is allowed to use the Ministry of Health of the Russian Federation. The bottom of the tray or sheet should be enclosed with parchment, a supplement or pergamin. In order to avoid deformation, cakes are laid in one row; At least five different types of cakes should be laid in the tray or onto the sheet. If there is an order of the trading organization, you can lay the cakes of one name. Cupcakes without finishing laid vertically. Small cakes (dessert) are placed in boxes or corrections, or in trays and on sheets. Cupcakes such as "baskets", Krroshkovy, "Bush," air are put together on paper capsules, and then into trays.

On boxes with cakes and boxes with cakes should be the following marking:

I (aimzinda of the manufacturer; his address;

Product name; dates and watches of manufacture; storage conditions; storage time;

Information information on the food and energy value of 100 g of the product;

Designation of the Standard OST 10-60-95.

Transportation of cakes and pastries is made in compliance with the corresponding sanitary rules in dry indoor cars or carts. You can not carry them together with products with a sharp smell.

Transportation, loading and unloading of cakes and cakes should be carried out carefully, without shock and sharp shakes. When loading and unloading, they must be protected from the effects of atmospheric precipitation.

(/ Cakes and cakes with different creams and fruit stuffing are stored at a temperature (4 ± 2) * p. The warranty period of storage is set, starting with the production time (h, no more): without finishing, with protein cream or fruit-bible ~ finish "- 72; with creams, the basis of which is the sularies, - 36; with cream from whipped cream - 6; with custard - 6.

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• Introduction
• 2. Classification of dishes and culinary (confectionery) products
• 3. Physico-chemical processes occurring with edibles in the process processing of products, their role in the formation of product quality
• 4. Development of technological standards (TC, TTK) on the product range. Calculation of food and energy value
• 5. Product quality control
• Conclusion
• List of used literature

Introduction

The human health is largely dependent on the proper organization of food from the first days of life. Indeed, the normal growth and development of the body is possible only when it in sufficient quantities receives nutrients of good quality.

Proper nutrition contributes to improving human's workability, provides him with longevity and protects against diseases. Food is rational when the body perceives food well, it is easily digested, it is tired and thus satisfying the need for food according to the conditions of life. To ensure rational nutrition, it is necessary that the body takes the nutrients needed for it with an easily digestible and exciting appetite with food under the most favorable conditions.

It is worth changing the nature of the nutrition, to reduce or, on the contrary, increase the number of necessary carbohydrates, proteins, fats, vitamins and minerals, worsen the quality of the products or disrupt the power mode, as the body will certainly give the appropriate reaction. It can manifest itself in the form of various painful deviations in the activity of nervous or vascular, digestive or endocrine systems and lead to exhaustion or to obesity.

All food calorie foods can be divided into: high-calorie, small-calorie and calories. Confectionery, along with products such as vegetable and animal fats, belong to high-calorie products. Moreover, the caloric content of confectionery products significantly exceeds the calorie content of many other food products.

Confectionery is distinguished by a large nutritional value due to the content of sugar, fats and proteins. They are essential sources of low molecular weight, easily digestible carbohydrates, which in excess admission to the body turn into fats. Some confectionery can serve as significant suppliers of fats. The combination of low molecular weight carbohydrates and fats in such confectionery creates especially favorable conditions for the deposition of fats in the body, suffering from violations of the gastrointestinal tract (colitis, enterocolites). Observations have shown that irrational nutrition contributes to the development of gastritis with secretory insufficiency. So, in 41.5% of stationary patients suffering from gastritis, powered for a long time was predominantly carbonistic nature. At the same time, many were abused by sweets and flour products.

The sharp deterioration in the state of the vessels, as well as a variety of violations 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 will undoubtedly affect atherosclerosis. Restricting the use of carbohydrates with food (and, above all, due to sweets, flour and confectionery), it is necessary for people prone to obesity.

A good tradition - to finish lunch Sweet is often disturbed by the unsystematic intake of sweets on the go, sometimes shortly before the main meals. Sweets, if they are emitted unsystematic, violate the mode of activity of the digestive glands. The excessive arrival of sugar in the body leads to a decrease in food excitability and the absence of appetite.

But the positive role of confectionery in human nutrition is also undoubted. These high-calorie nutritious products do not require cooking processing in food and can save high quality for a long time.

1. Food and biological value of products

Confectionery - high-calorie and easily digestible foods with high sugar content, characterized 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, nutritional acids, gelling substances, flavoring and aromatic additives, Breaks, food dyes.

Flour confectionery, as a rule, contain a lot of sugar and fat. Therefore, they are produced using chemical breakdowns that contribute to the formation of a porous structure and an increase in volume.

The nomenclature of chemical bars includes alkaline, alkaline acid and alkaline salt. Of alkaline-action bursts, the two-dimensional sodium, carbonate ammonium, or mixtures thereof are most often used. The sodium bicarbonate (drinking soda) during heating is slowly decomposed, highlighting carbon dioxide gaseous.

The sodium carbon dioxide formed during the decomposition of sodium bicked, gives the products an alkaline reaction. Products made with the addition of this breakthrower are characterized by good wetting and painted from the surface of yellow-pink color. It is believed that the decomposition reaction does not go to the end. Only 50% of sodium bicarbonate has time to decompose in the process of baking: the remaining baking powder gives products a specific alkaline flavor.

Alkaline-acid baking powers include a mixture of chemical bars, which contains a two-dimensional sodium and any acid that allows you to completely decompose the sodium bioharged and thus get a product with a neutral reaction. Mixtures of sodium bicarbonate, potassium batterpet and various acidic salts of phosphoric acid are most widely used.

From alkaline salt baking powders, which include a mixture of sodium bicarbonate and neutral salts. Basically, a mixture of sodium bicarbonate and ammonium chloride is used.

In confectionery, flour uses the highest, first and second grade. Flour enters all types of tests that are prepared at catering facilities.

Wheat flour top grade is a very soft, fine grinding, white color with a weak cream tint, taste sweet.

Cakes, cakes, waffles, as well as the best grades of cookies and a variety of yeast dough products prepare from this flour.

Wheat flour I is a soft, but less fine grinding than the flour of the highest grade, the color is white, but slightly yellowish tint, cookies and other products made of yeast dough are prepared from this flour.

Wheat flour II varieties - a coarsest grinding than the flour of the highest grade, its color is white, with a marked 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, in the size of grinding, smell, taste, acidity, content and amount of protein substances, carbohydrates, fats, enzymes, mineral substances, harmful and metal impurities.

The chemical composition of flour depends on the composition of wheat, varieties of flour and grinding mode.

The color of the lowest varieties is darker and inhomogeneous. It depends on the color and quantity of bran. Flour of the highest and first grades white with a creamy tint. In many cases, you can approximately define the variety of flour.

The moisture of flour is of great importance both during storage and when preparing products from yeast and other types of tests. According to the Flour Standard, it consists of 14.5% and should not exceed 15%. All recipes are calculated on 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 product output is reduced, in addition, when using flour with increased humidity, the flow rate of flour increases. Approximately humidity can be determined strongly squeezing in a fist a handful of flour. If a lump is formed, then the flour has increased humidity, if the flour scatters on the palm of the palm, then its humidity is normal.

Flour, which has at least a minor foreign smell, 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, but such a flour cannot be used for products of biscuit, sand, puff pastry, having a thin fragrance. Flour with a slightly bitter taste can be used with the resolution of laboratory analysis for cooking gingerbreads, because In the preparation of the dough add linked sugar and spices, masking this taste.

Depending on the content of gluten, the flour is divided into three groups:

1) 28%, 2) 28-36%, 3) 40%.

Flour with a small amount of gluten is used to prepare a biscuit and sand dough, and with large - for the preparation of yeast, puff pastry. The quality of flour depends not only on the content of gluten, but also from its quality. The gluten of good quality cream color, elastic, will not stick to her hands, elastic, can absorb a lot of water. If the flour includes such gluten, then the flour is called "strong". The dough from such a flour of normal consistency, elastic, well holds gases. Products from such a test are preserved with proofing and pastries. The gluten of such quality after laundering forms a sticky mass of gray, tinted, inhabited. Such gluten gives a "weak" flour.

"Weak flour" is obtained from frostic or damaged grain pests. The dough from such flour is poorly kept moisture, diluted, has a weak gas-keeper ability. This indicator is especially important for flour, from which yeast dough is prepared.

The gas-generating ability of flour is called measured by the amount of carbon dioxide, which is formed during a certain time, when mixing flour with yeast and water, at 30? P. The higher the gaseous ability of flour, the better quality products are obtained from it.

Carbon dioxide is formed in sugar glucose dough under the action of enzymes contained in yeast and flour. The larger the glucose test, the greater the carbon dioxide in it.

From flour with low gaseous, products are not enough, meloporous, and their crusts are stained poorly. The flour of the second grade has a good gas formation.

When storing flour in bags, they are previously opened, cleaned outside of dust and opened on the seam with a special knife.

Flour shake out of bags under sieve. The remains of flour in bags cannot be used for the manufacture of flour products, because They contain dust and fibers, herbs seeds, metal products.

When sifting, flour remove foreign impurities: it is enriched with oxygen, air, which contributes to the deepening of the test of the test. In winter, flour is made in advance in a warm room, in order for it to be warmed up to 12? P.

Sugar sand contains 99.7% of sucrose and 0.14% moisture, in water dissolves completely, the taste is sweet. Sugar is stored in a dry ventilated room, otherwise it becomes sticky. Flour and confectionery gives taste, increases calorie and changes the structure of the test. Sugar limits the swelling of gluten, thereby reduces the water-absorbing ability of flour and reduces the elasticity of the test. Increased sugar misses dough: products are obtained by glassy.

Before use, sugar is sifted through a sieve with cells for no more than 3 minutes, you can use the sifter for flour, dissolve.

Sugar powder is used in the manufacture of creams, waffles, cookies, etc. It must be fine grinding and is sieved before use through a sieve to eliminate larger particles. In the absence of sugar powder, it is prepared from sugar sand by grinding.

Catering facilities use refinery powder made from Rafinal sugar.

Butter butter - produced from cream, it contains up to 82.5% fat, vitamins A, D, E. Oil can be salted and fused, without foreign odors and tastes, with uniform painting (from white to cream). The surface of the oil is cleaned if it is covered with mold, clean oil goes for creams, to prepare a mass of cookies. Before use, the oil is sometimes melted, filtered through a sieve and added to the dough, lubricate forms for muffins. Creamy oil increases the calorie content of products, improves the taste, enhances their fragrance.

Butter butter is not salty can be replaced with salted, but taking into account the salts contained in it. In the manufacture of cream salted oil can not be applied. In the manufacture of all confectionery, except for puffs, oil biscuit and cream, butter can be replaced with foiled (1kg oil corresponds to 840 grams of fused oil), but oil is recommended at a temperature of 2-4? C in warm room in carefully closed dishes, under the influence of light Butter flows up.

Milk consists of and dry substances, or dry residue, which includes milk fat, proteins, milk sugar and other substances.

Milk - a valuable nutritional product, has a pleasant taste and contains almost everything necessary for the body food substances. For the preparation of confectionery, use fresh milk and canned foods. They improve the taste of the product and increase their nutritional value.

Milk solid contains fats, proteins, milk sugar and vitamins. It should be white with a yellowish tint, without extraneous tastes and smells.

Milk is used mainly to prepare yeast dough and creams. It will quickly deteriorate (blossoms), so it should be immediately implemented, and if necessary, heated to a boil. Before use, the milk is filled through a sieve with cells of 0.5mm. Store milk in the refrigerator at a temperature not higher than 8? C and not lower than 0? With no more than 20 hours. Milk of all kinds should be pasteurized.

Cream produced 10, 20 and 35% fat. Their taste is pleasant, slightly sweetish, color white with a yellowish tint. In the confectionery production cream is used to prepare cream and as milk substitutes.

35% fatty are suitable for whipping. Before whipping, they are pre-cooled. Condensed creams are also obtained as condensed milk and packaged into tin cans or barrels. Dry cream contain moisture no more than 7%. Use and store them as well as dry milk.

Milk condensed with sugar obtained by evaporation to 1/3 of the volume of solid or skimmed milk with the addition of sugar, syrup. Store it in a hermetically closed container in a warehouse with an unregulated temperature. Condensed milk used to prepare confectionery products preheat to 40? C, and then filtered through a sieve with cells of 0.5mm.

Eggs - a high-calorie product, widely used in the manufacture of confectionery, contains proteins, fats, mineral and other substances. Eggs thanks to their properties improve the taste of products, give them porosity.

The egg protein has binding properties, is a good foaming agent, it holds sugar, this is explained by its use in the production of creams, marshmallows, air and some other types of test. The volume of whipping protein increases seven times, the addition of sugar reduces the volume by 1.5 times.

Yolk eggs are rich in proteins, fats and vitamins (A, D, B1, B2 and PP). Thanks to Lecithin, yolk is a good emulsifier. A large amount of yolks allows you to get a resistant emulsion from water and fat in a liquid test, which is used in the manufacture of waffles and cookies. Yolks improve the dough structure, give the delicate taste of products.

In confectionery, only chicken eggs and their products are used.

In catering enterprises use only chicken eggs, waterfowl eggs are not used, because They are immaculated by microbes of Salmonella.

2. Classification of dishes and koulidarna (confectionery) products

confectionery assortment of food

Confectionery (Slavs, Sweets, Sweet Meals) - high-calorie and easily digestible foods with a large sugar content, characterized by a pleasant taste and aroma.

Confectionery, food products are usually with a high sugar content, characterized by high calorie and absorbability, pleasant taste and aroma. For cooking, confectionery use a variety of food raw materials - sugar, molasses, honey, fruits and berries, wheat (less often oatmeal, soy, corn, rye) flour, milk and oil, fats, starch, cocoa, nuts, eggs, nutritioners, Gelasting and flavoring agents that are treated with various mechanical and thermal methods. High nutritional value Confectionery is due to a significant content of carbohydrates, fats and proteins in them (see Table.). Many pastry products are specifically vitamined.

Depending on the ingredients used, confectionery products are divided into two main groups: sugar and flour.

· Jam, jam, jam, marmalade, confident

Fruits or berries, flower petals, cooked in sweet syrup, are classified depending on the cooking technology and the consistency of the finished product.

Dry cooking of a special type, prepared from the liquid test, consists of thin layers, stuffed with filling.

· Grilyazh

Candy made of caramel sugar mixture with push nuts.

A sweet dish of fruit or berry juices with sugar and gelling agent is usually gelatin.

· Marshmallow, grazing

Confectionery from the rubbed and cooked with sugar of fruits with the addition of whipped egg squirrel.

· Candy, iris, caramel, lollipops

Small sweets in the form of balls, tiles, pillows from caramelized sugar, chocolate, molasses, condensed milk and other products.

Dessert dishes in the form of a homogeneous mass of confused fruits, shot down eggs, oil or cream.

· Marzipan.

Confectionery made of elastic mixture prepared from grated almonds or other nuts with powdered sugar.

· Merengi and meringue

Air cakes from baked proteins, also with a layer of cream or jam.

· Ice cream and sorbet

Frozen dairy or fruit-berry dessert.

Sweet dish of whipped chocolate, fruit, berry, etc. Masses with semolina, eggs or gelatin.

· Cookies

Small confectionery from the depths of the underwear test, mostly sandy, with bundles.

· Sweet

Soft aromatic mass of fruits or cream consistency thick sour cream.

· Gingerbread

Solid bakery products from flour, honey and necessarily spices.

The cooled air dish cooked by whipping fruit puree with sugar and egg squirrel.

· Sweet pies, pies, cheesecakes, breads, donuts, cupcakes, rum women

Bakery products made of yeast, puff, fresh-baked, custard and other tests of various shapes and sizes, with filling or without stuffing, baked or fried.

A lush dish of whipped proteins and other products.

· Cakes and pastries, eclairs

Festive desserts from biscuit, custard, puff, sand dough with cream and candied, usually with beautiful finish.

· Halva, Lukum and other oriental sweets

All sorts of types of cookies, raisin-nut and starch-sugar products common in the Middle East and Central Asia.

Crated fruits or sliced \u200b\u200bpeels of oranges, watermelons, melons.

· Chocolate

Confectionery made of cocoa beans with adding other ingredients.

3. Assortment of dishes, culinary (confectionery) products (with a summary table of recipes). Technological production process. Hardware-technological (technological) processing schemes of raw materials, production of semi-finished products and culinary products. Use and disposal of waste.

3 . Physico-chemical processes occurring with foodstuffs in processing products, their role in the formation of product quality

The process that increases the digestibility of food products largely reduces the microbiological dissemination, gives products new flavoring qualities, is called thermal processing.

In the process of thermal treatment, complex physico-chemical changes occur in products, which give them to the products they characterize the taste, aroma, color and structure. Depending on the types of thermal processing, it is acquired by certain flavoring qualities.

Baking products from various types of tests is made in confectionery furnaces with gas or electrical heating of continuous or periodic action. In each case, a certain thermal mode is observed, sometimes ovens are moistened. It is used to obtain high quality products. As a rule, confectionery cabinets and stoves are equipped with thermometers.

During baking, there is a redistribution of moisture in the product, dehydration of the surface layers and the formation of a crust. It is necessary to correctly pick up the temperature of the baking so that the appearance of the crust occurred only after the product fully increase its volume.

Baking time depends on the size of products and their density: well-loose dough bakes faster than the dense.

Changing the volume of products depends on gaseous substances resulting from decomposition of chemical bars or fermentation products in yeast test.

Soda and ammonium begin to decompose with the separation of carbon dioxide at 60-80 ° C.

With increasing temperature, the volume of gaseous products and their pressure on the dough are increasing. At 100 ° C, water begins to evaporate intensively.

If fermentation occurred normally, and in fresh test, chemical bars were distributed evenly, the dough will not have large pores and evenly rises during baking.

Chemical changes are subjected to proteins, starch flour and other raw materials, which plays a major role in the formation of confectionery structure. Starch in the process of baking is brazed and swelling, absorbing a large amount of water, including water allocated by curved proteins.

Changing the color of the surface of the products is due to the decay of many substances contained in the test, especially starch, and caramelization of sugars.

Proteins of dough and gluten when heated above 70 ° C lose the ability to swell, chemical changes occur in them, leading to denaturation and "coagulation", i.e., to the loss of the ability to hold water. The moisture absorbed by the proteins during the test of the test is distinguished, and it absorbs the braeshery-rigging starch, i.e. the redistribution of the fluid occurs. Test proteins, coating, are compacted, and products acquire a solid structure.

Due to the difference in the temperature of the ball and crust inside the product, moisture moves from the surface into the inner layers of the ball, and the humidity rises by 1.5-2.0%.

In addition to these processes, a number of others occur in the dough when baking: the formation of new aromatic and flavoring substances, a change in fats, vitamins, and so on.

Baked products after thermal treatment as a result of water losses when baking, have a smaller mass compared with 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 the supplies. Express him in percent. It is calculated so: the difference between the mass of the product to baking and after baking is divided into a mass of the product to baking and multiply by 100. The percentage of the stop is the higher, the more moisture loses the product when baking.

The mass of the finished product is always greater than the mass used for the manufacture of flour products. The ratio of the difference in the mass of the baked product and the flour to the mass taken when it is kneading the flour. It is expressed in percentage, calculate this: the difference between the mass of the baked dough and the mass of flour is divided into a mass of flour and multiply by 100.

Cections of this or that test is higher than the more in the dough introduces additions and water and the lower the boobs. Flour having high-quality gluten, when the dough kneads, absorbs more moisture than flour with weak gluten, it also increases the manufacture of products.

The mass of the finished product, taking into account the mass of flour and all the products provided by the recipe for its manufacture, is called the output of the product. The output depends on many reasons: the water absorption capacity of flour, its humidity, losses for fermentation, the values \u200b\u200bof the fusion, losses during the cutting of the test, etc.

In the process of yeast fermentation, 2-3% of dry substances are consumed, so the output will be less during the fermentation. The products, smeared with egg, give a greater output than the products are non-shown, as the lubricant reduces moisture evaporation. The output of finished products is expressed as a percentage. The difference between the mass of the product to baking and the mass loss when baking is divided into a mass of the product to baking and multiply by 100.

Sugar cookies. We are produced from a plastic, easily tight dough, with a large sugar and fat content. It uses wheat flour (highest, first and second grades) with a weak or secondary quality of gluten, starch corn, milk, margarine, egg products, melange, cocoa powder, invert syrup, sand sugar, essence, starch, flavoring and balastifiers .

All raw materials coming to the production of cookies are freed from the container, sieved, filtered, and passed through magnetic devices to remove mechanical and metal impurities.

The technological process of production of cookies consists of the following operations (Fig. 1): Preparation of raw materials, kneading, molding, baking, cooling, cookie decoration, stacking and packaging.

Fig.1. Sugar cookie production

Preparation of the prescription mixture (emulsion). It is carried out by weighing and feeding in the test sugar-sand (powdered sugar), invert syrup, milk and salts. All components are stirred for 10 minutes, and then add solutions of chemical bars and are thoroughly mixed again.

Skim. Flour and starch add to the prepared mixture and for 20 ... 30 minutes knead the dough. The dough humidity should be 17.5 ... 22%. The finished dough should be homogeneous, without traces of the rapid and plastic.

Test molding. The dough is rolled on the roller machine into the reservoir of a certain thickness and cut the stamp machine of the shock action on the plates. The quality of test blanks depends on the humidity of the dough and temperature. With humidity, less than 15% reduces the dough dough. Increased temperature leads to a deterioration in the quality of cookies.

Baking. Baking test blanks is carried out at a temperature of 240 ... 260? C for 3.5 ... 4.6 min. In the process of baking, the main role in the formation of the capillary-porous structure belongs to proteins and starch flour. The characteristic light-straw painting of cookies give melanoidins and caramelization products of sugars formed when baking.

Cooling. Cookies on the outlet of the furnace in the surface layer has a temperature of 118 ... 120? C, in the inner layers - about 100? P. In the first 3 min, the cookie is cooled without preliminary air circulation on the conveyor. The following 3 min - with forced air circulation, and then fed to trim and packaging.

Decorating products. This operation allows you to improve the appearance and affects the taste of products. The surface of some varieties of cookies is covered with chocolate icing or produced with a layer of fruit or cream filling, and then sent to packaging.

Loading cookies. Made from elastic elastic test, fewer fat and sugar compared to sugar cookies. The recipe for a protracted dough includes wheat flour (top grade, first and second grades) with a weak amount of gluten.

In the protracted cookie, conditions are created for the full swelling of flour proteins than in sugar test: a higher dough humidity, above the temperature, longer and intense.

The technological process of production consists of the following operations (Fig. 2): Preparation of raw materials to the knead, kneading, rolling the dough, secondary rolling, molding, baking, cooling and packing.

Fig.2. Scham production of protracted cookies

Preparation of raw materials. It is carried out in accordance with the regulatory documents as well as in the production of sugar cookies.

Preparation of dough. It is produced in mashing machines, in which the emulsion with flour is mixed. The finished dough must be well-fledged, homogeneous, well tightened, i.e. Have elastic elastic properties. Dough temperature can change from 24 to 38? P. Dough humidity 22 ... 28%.

Dough proofing. It is carried out at a temperature of 25 ... 27% and relative air humidity of about 80% to increase the dough plasticity.

Dough rolling. Provides five consecutive stages of rolling and pulling the test: pre-rolling, first cure, first facial rolling. Second crossing, second facial rolling.

Test rolling positively affects the quality of cookies, improving porosity, swelling, fragility of products, appearance.

Molding test blanks. They are carried out by stamp - light-type machines or rotary machines.

Baking. Bake cookies in tunnel furnaces of continuous action and in electrical at a temperature of 160..300? C for 4 ... 5 min.

Cooling. This operation is required to increase product strength. Pre-cookies are cooled to 50 ... 70? C, gradually reducing the temperature to 20 ... 25? P.

Then cookies enters the packaging and packaging.

Gingerbread production technology consists of the following operations: Preparation of raw materials; cooking test; molding; baking; cooling; glazing (for glazed gingerbread); Packaging (Fig.3)

Fig.3.Chemem production of gingerbread products

Preparation of the test is carried out in the test machine. In a certain sequence, the sugar-sand is loaded in a certain sequence, water temperature 20? C, honey, molasses, melange, flavors. The raw material is mixed 2 ... 10 minutes, after which chemical bars and wheat flour are introduced. We mix the dough until the homogeneous mass is obtained.

For the preparation of custard dough, additionally spend the preparation of welding and cooling

The molding of the test can be carried out on formulating-residual or stamping machines. When molding, the products are attached to the form, a drawing is applied or inscription.

Gingerbread products with filling are more often molded manually using metal recesses and wooden carved forms or mechanized method.

The dough for the mats formulates in the form of a layer in the size of a metal bench.

Baking gingerbreads are carried out within 7 ... 12 minutes at a temperature of 190 ... 240? C, Runs - at 200? C for 25 ... 40 minutes.

Gingerbread grokes are cooled within 20 ... 22 minutes, glazed - up to 45 ... 50? C for 5 ... 10 minutes.

Fig.4.Shem produced Vafel

The technology of production of waffles includes the following steps: test dough; molding and baking waffle sheets; cooking filling; forming a formation; cooling it and cutting into individual products; Packaging (Fig. 4).

The main raw materials for the manufacture of wafer sheets are wheat flour. Melange or egg powder, salt, sodium bicarbonate.

For the manufacture of cakes and cakes, a variety of raw materials are required, the quality of which has very high demands in view of a small storage resistance.

Production of cakes and cakes includes three main stages: preparation of the main baked semi-finished product; Preparation of finishing semi-finished products; Stripe, filling and finishing of the main semi-finished product (Fig. 5).

Fig.5.Shemem production of cakes and pastries

Making baked semi-finished products. It consists in preparing the test, its molding, baking, standing or cooling.

The biscuit semi-finished product is a magnificent shallow reservoir with a soft elastic ball. Wheat flour with a content of 28 ... 34% gluten, of weak or average quality should be used for preparation.

the technological scheme of the preparation of the biscuit semi-finished product includes: preparation of egg-sugar; scams of whipped mass with flour and starch; molding and baking; Cooling and standing (Fig. 6).

Fig.6.Shem cooking biscuits

The most widely distributed periodic method of obtaining biscuit dough in the mixing machine is most widely. Melting with sand sugar is knocked down 25 ... 45 minutes to completely dissolve sugar-sand and increasing the volume of the test of 2.5 ... 3 times. A strong increase in volume is due to the saturation of the egg-sugar mass with a large number of the smallest air bubbles in the process of beating. Then the flour is introduced and quickly (no more than 15 seconds) is mixed with a downtown to avoid the sedimentation of the test and obtaining as a result of this dense, fine spherical biscuit.

The finished biscuit dough is sent to molding and baking. Next, the semi-finished product is cooled for 20 ... 30 minutes and exposed for 8 ... 10 hours in the conditions of the workshop when air access.

4. Development of technological standards (TC, TTK) on the product range. Calculation of food and energy value.

Technical and Technology Map

Honey cake

Application area

This technical and technological card was developed in accordance with GOST R 53105-2008 and applies to the corporate dish Cake Medowik.

Requirements for raw materials

Food raw materials, food products and semi-finished products used to prepare Cake Medovik, must comply with the requirements of existing regulatory and technical documents, to have accompanying documents confirming their safety and quality (certificate of conformity, sanitary and epidemiological conclusion, certificate of security and quality, etc.)

Reception

	Laying layout for 1 kg
	Unit measurements	Weight	Weight
Wheat flour
Chicken egg
Baking soda
Margarine creamy
Sour cream 20%
Powdered sugar
Walnuts peeled nuts
Exit of finished dishes, g

Technological process

Margarine is heated in a water bath, sugar, eggs, honey are added and whipped to obtain a homogeneous mass; They add soda, stirred and left on the bath to an increase in volume 2 times, part of the flour (~ 1/5) are added, stirred to thickening. The resulting mass is removed from the water bath, add the remaining flour and smear the dough. The finished dough is divided into 5 parts and rolled into cakes that bake at a temperature of 170s "180 V ° C. The mass of ready-made cakes 400 g. Finished cakes align, cutting the edges, cooled, lubricated with cream, put on each other, sprinkled with crushed nuts and crumbs made of crog crops.

For cream in sour cream, part (1/2) of the sugar powder is added, whipped, introduced the prepared swelling gelatin, the remaining sugar powder and whipped to the formation of a homogeneous mass.

Cake is prepared as needed. The finished cake is cut into pieces of 100 g and implemented in the portion dishes immediately after cooking.

Organoleptic indicators of dishes Cake Medovik must comply with the following requirements:

Microbiological indicators of dishes Cake Medovik must comply with SanPine requirements 2.3.2.1078-01.

The nutritional value

The nutritional value of the dishes Cake housing per 100 g of product and yield 1000 g are:

Justification of the calculation of the food value of the dish of the cake of honeycomb nutrients in 100 g of each product included in the dish

Ingredient			Carbohydrates
Wheat flour
Chicken egg
Baking soda
Margarine creamy
Sour cream 20%
Powdered sugar
Walnuts peeled nuts

2. Calculate the nutrient content in the commodity set of dishes

Ingredient	Net weight)			Carbohydrates
Wheat flour
Chicken egg
Baking soda
Margarine creamy
Sour cream 20%
Powdered sugar
Walnuts peeled nuts

3. Calculate the residue of nutrients taking into account their safety during thermal processing

Ingredient	Type of processing			Carbohydrates
Wheat flour	Baking
Chicken egg	Without processing
	Without processing
Baking soda	Without processing
Margarine creamy	Without processing
Sour cream 20%	Without processing
	Without processing
Powdered sugar	Without processing
Walnuts peeled nuts	Without processing

4. Calculate the residue of nutrients taking into account the mass losses of the products during thermal processing

Ingredient	Type of processing			Carbohydrates
Wheat flour	Baking
Chicken egg	Without processing
	Without processing
Baking soda	Without processing
Margarine creamy	Without processing
Sour cream 20%	Without processing
	Without processing
Powdered sugar	Without processing
Walnuts peeled nuts	Without processing

Based on the calculated calculations, we calculate the food and energy value of the dishes "Cake Medovik" by the formula:

Calorie \u003d proteins * 4 + Fats * 9 + Carbohydrates * 4 + Alcohol content * 7

The nutritional value of the dishes of the cake of the Medovik per 100 g of the product and the yield of 1000 g is:

Technical and Technological Map Strudel Apple

Application area

This technical and technological card was developed in accordance with GOST R 53105-2008 and applies to the corporate dish apple strudel.

Requirements for raw materials

Food raw materials, food products and semi-finished products used for cooking apple strudel, must comply with the requirements of existing regulatory and technical documents, have accompanying documents confirming their safety and quality (certificate of conformity, sanitary and epidemiological conclusion, certificate of security and quality, etc.)

The processing of all products used should be carried out in strict accordance with established sanitary standards and rules.

Fruits should be fresh, elastic consistency; Taste, color and smell must match the products used.

The processing of the raw egg used for the preparation of dishes is carried out in a specially designated place in the following sequence: a warm 1-2 percent solution of calcined soda, a 0.5% solution of chlorine or other washed and disinfectants allowed for these purposes, after which cold is rinsed running water. The pure raw egg is laying out into the clean marked dishes and is transmitted to the kitchen for future use.

Storing untreated eggs in cassettes, boxes in production workshops are not allowed.

The temperature of the flour must be at least 12 ° C and a humidity of 14.5%. The flour is sieved, while, in addition to the fact that, during sifting, lumps and foreign objects are removed, the flour is enriched with air oxygen, which makes it easier to the test of the test, improves its quality.

Reception

Name of raw materials and products	Bookmarks on 1 Poles
	measurements
Apples fresh
Butter
Caramel syrup
Cinnamon hammer
Dough for croissants (1 kg)
Wheat flour
Sunflower oil
Chicken egg
Powdered sugar
Exit of finished dishes, g

* - Mass of caramelized apples

* - Half of the norms use to decor

Apples, peeled from peel and seeds, cut into cubes, roasted on butter with sugar addition before evaporation of liquid and light caramelization of apples. At the end of the frying add caramel syrup and cinnamon. On the rolled puff, the dough is put on the apple stuffing, roll up with a roll, the edges are replaced. Strudel lubricate the egg, and baked for 15 minutes at a temperature of 180 V ° C.

Requirements for registration, implementation and storage

Strudel is prepared as needed and implemented in the portion dishes immediately after cooking. On vacation, ice cream ball is put on a plate with a bladder, decorated with mint, powdered sugar, phizalis and caramel topping.

According to the requirements of SanPiN 2.3.6.1079-01, the temperature of the dishes when the feed must be no higher than 14 ° C.

The permissible shelf life of apple strudel before the implementation, according to Sanpine 2.3.6.1079-01, is 1 hour at storage temperature not higher than 14 ° C.

Quality and safety indicators

Organoleptic dishes Apple strudel must comply with the following requirements:

Microbiological indicators of dishes Apple strudel must comply with the requirements of SanPiN 2.3.2.1078-01.

The nutritional value

Food value dishes Apple strudel per 100 g of product and yield 145 g make up:

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