1. Вводная часть

   Настоящая технологическая инструкция распространяется на производство изделия №052 "Biscuit-apple" cake.

2. Характеристика готовой продукции

   Качество изделия №052 "Biscuit-apple" cake должно соответствовать требованиям .

3. Входной контроль сырья

   Получение и контроль входящего сырья на производство, необходимо проверить:

   • наличие медицинской книжки у водителя,
   • температурный режим и состояния кузова,
   • сопроводительные документы (накладная, декларация, качественное удостоверение).
4. Сырье, применяемое при изготовлении изделия
   1. Перечень сырья
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      • melange
      • flour, premium
      • water
      • butter
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      • fresh whole milk the weight ratio of fat 3.2%
      • natural apple juice
      • potato starch
      • candied fruit
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      • cognac or dessert wine
      • wine
      • essence
      • cocoa powder
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      • essence of rum
      • apple essence
      • citric acid
      • cognac

      Допускается взаимозаменяемость сырья в соответствии с утвержденными указаниями к рецептурам по взаимозаменяемости сырья.

   2. Характеристика сырья

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      Melange
      Melange should be dark orange when frozen and light yellow to light orange after thawing. There should be no foreign smells and tastes.

      Flour, premium
      Wheat flour. The color of the higher grades of flour should be white with a yellowish tinge, the lower ones - whiter, darker and non-uniformly variegated. Flour should taste slightly sweet. When chewing flour, there should be no crunch on the teeth, no bitterness and no odors. Flour moisture - no more than 15%.

      Water
      Transparent liquid, odorless and tasteless.

      Butter
      Butter made from cow's milk and/or dairy products and by-products of milk processing, intended for direct consumption, culinary purposes and use in other food industries. Taste and smell: expressed or insufficiently expressed creamy and aftertaste of pasteurization, without extraneous aftertastes and smells. Consistency: dense, plastic, homogeneous, shiny or slightly matte on the cut. Color: from light yellow to yellow, uniform throughout the mass.

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      Fresh whole milk the weight ratio of fat 3.2%
      Whole fresh milk should be free of foreign taste and odor not characteristic of fresh milk.

      Natural apple juice
      

      Potato starch
      Appearance: homogeneous powdery product. The color of the highest grades of starch is white, the second grade is white with a grayish tint. Smell: characteristic of starch, no foreign smell.

      Candied fruit
      

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      Cognac or dessert wine
      

      Wine
      

      Essence
      

      Cocoa powder
      Finely ground cocoa cake, remaining after partial removal of butter from the cocoa mass, with the addition of various flavors and aromas. Appearance: finely divided, homogeneous powder from light to dark brown. Dull gray tint is not allowed. Taste and aroma are characteristic of cocoa powder: pleasant, bitter, well-expressed, without foreign tastes and odors.

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      Essence of rum
      

      Apple essence
      

      Citric acid
      Colorless crystals or white powder without lumps. The taste should be sour, without any foreign aftertaste. There is no smell. The structure should be free-flowing and dry, not sticky to the touch. Mechanical impurities are not allowed.

      Cognac
      

   3. Хранение сырья

      Все сырье и полуфабрикаты, поступающие на склады предприятия, должны соответствовать требованиям действующей НД, сопровождаются документом, удостоверяющим их качество и безопасность, а так же маркировочным ярлыком на каждом тарном месте (ящике, фляге, коробке) с указанием даты изготовления, срока годности или срока хранения.

      На предприятиях должны соблюдаться требования, предъявляемые к хранению продуктов, предотвращающие их порчу.

      Поступившие в производство продукты перекладывают в чистую промаркированную в соответствии с видом продукта производственную тару или хранят в таре поставщика.

      Продукты хранят согласно принятой классификации по условиям хранения.

      Аллергеносодержащее сырье храниться отдельно.

   4. Подготовка сырья к пуску в производство

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      Melange
      Before being fed into production, frozen melange is pre-thawed in baths with water or special chambers at a temperature not exceeding 45 ℃ and filtered through a sieve with a mesh size of not more than 3 mm. For products in which whole milk or water is used when kneading the dough, the melange can be mixed with them in a 1: 1 ratio before straining. Thawed egg products should be used within 3-4 hours.

      Flour, premium
      Wheat flour is sifted through a sieve with meshes of not more than 2.5 mm and passed through magnetic catchers. If the flour is at a low temperature, then it should be kept in a warm room so that the temperature rises to 12 ℃.

      Water
      

      Butter
      When unpacking, it is carefully checked for the absence of foreign objects. The surface of the oil is cleaned in a special room on metal tables. Stands up to a temperature of 8-10 degrees. C. Before use, the oil is cut into pieces and carefully examined. Intra-workshop transportation of unpacked oil is carried out in a clean, closed production container. It is allowed to use oil strippings in the manufacture of baked products. If the fats are used in melted form, then they are filtered through a metal sieve with a mesh size of 1.5 mm.

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      Fresh whole milk the weight ratio of fat 3.2%
      Fresh whole milk is filtered through a sieve with cells of no more than 1 mm, and then boiled.

      Natural apple juice
      

      Potato starch
      

      Candied fruit
      

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      Cognac or dessert wine
      

      Wine
      

      Essence
      

      Cocoa powder
      Sieve through a sieve with cells of 1-1.5 mm.

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      Essence of rum
      

      Apple essence
      

      Citric acid
      Dissolve citric acid in hot water (70-80 в) in a 1: 1 ratio and filter through a sieve with cells of no more than 0.5 mm.

      Cognac
      

5. Описание технологического процесса
   1. Описание процесса изготовления полуфабрикатов:

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      No. 060 Charlotte syrup
      

      Charlotte syrup is prepared in two ways.
      ** First method. ** Granulated sugar, eggs and milk are thoroughly mixed and brought to a boil with constant stirring. The syrup is boiled for 4-5 minutes to a temperature of 104-105 ℃. The prepared syrup is filtered and cooled in the summer to a temperature of 20-22 ℃, in the winter - up to 28-30 ℃.
      ** Second way. **
      a) Preparation of milk sugar syrup. Granulated sugar and milk, provided by the recipe, are mixed and boiled for 60–90 minutes to a temperature of 104–105 ℃ (test per thin thread). The moisture content of the milk sugar syrup is 27%.
      b) Preparation of Charlotte syrup. Beat the eggs in a whisk machine for 5-7 minutes and gradually pour in hot milk-sugar syrup in a 1: 1 ratio. The brewed mass is mixed with the rest of the milk-sugar syrup and kept for 5 minutes at a temperature of 95 ℃. The finished syrup is filtered and cooled.

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      No. 095 Blotting syrup
      

      Granulated sugar and water in a ratio of 1: 1.1 are boiled with constant stirring, removing the foam that appears during boiling. The syrup is boiled down to a density of 1.22–1.25 (medium syrup), cooled to 20 ℃, filtered and rum essence and cognac or dessert wine are added.

      ** Characteristics of the semi-finished product. ** Transparent viscous syrup with the smell of essence, wine or cognac.

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      №067 Cream "Charlotte" chocolate
      

      Prepare a cream like "Charlotte" No. 59, add cocoa powder at the end of whipping.

      ** Characteristics of a semi-finished product. ** Homogeneous fluffy mass of brown color, well retaining its shape.

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   2. Приготовление кондитерского изделия:

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6. Упаковка

7. Mаркировка, транспортирование и хранение

   Маркировка готовых изделий должна соответствовать Техническим регламентам Таможенного союза ТР ТС 022/2011 «Пищевая продукция в части ее маркировки», ТР ТС 029/2012 "Требования безопасности пищевых добавок, ароматизаторов и технологических вспомогательных средств", ГОСТ Р 53598-2009 «Продукты пищевые. Рекомендации по этикетированию»

   Состав: white sugar, melange, flour, premium, water, butter (pasteurized cow's milk cream), apple puree, fresh whole milk the weight ratio of fat 3.2%, natural apple juice, potato starch, candied fruit, chicken eggs, cognac or dessert wine, wine, essence, cocoa powder, vanilla powder, essence of rum, apple essence, acidity regulator - citric acid, cognac.

   Состав: white sugar, melange, flour, premium, water, butter (pasteurized cow's milk cream), apple puree, fresh whole milk the weight ratio of fat 3.2%, natural apple juice, potato starch, candied fruit, chicken eggs, cognac or dessert wine, wine, essence, cocoa powder, vanilla powder, essence of rum, apple essence, acidity regulator - E330, cognac.

8. Контроль производства

   На протяжении всего технологического процесса производства кондитерского изделия №052 "Biscuit-apple" cake проводят контроль за соблюдением технологических параметров, качества используемого сырья, материалов, готовой продукции. Готовый продукт подлежит выборочному контролю качества, с записью результатов в журнал.

9. Требования безопасности производства

   Технологический процесс должен соответствовать требованиям техники безопасности и типовым инструкция по охране труда для работников предприятий торговли и общественного питания.

Приложение

Перечень нормативных документов

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• ГОСТ 26574-2017 Wheat baking flour. Technical conditions
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• ГОСТ 31450-2013 Drinking milk. Technical conditions
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• ГОСТ 31726-2012 Food additives. Anhydrous citric acid E330. Technical conditions
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• ГОСТ 32101-2013 Canned food. Juice products. Directly pressed fruit juices. General specifications
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• ГОСТ 32742-2014 Semi-finished products. Canned fruit and vegetable puree aseptically. Technical conditions
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• ГОСТ 33806-2016 Fruit table wines and fruit table wine materials. General specifications
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• ГОСТ Р 52195-2003 Flavored wines. General specifications
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• ГОСТ Р 57901-2017 Food grade chicken eggs. Technical conditions
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• СанПиН 2.1.3684-21 "Sanitary and epidemiological requirements for the maintenance of the territories of urban and rural settlements, for water bodies, drinking water and drinking water supply, atmospheric air, soils, living quarters, the operation of industrial, public premises, the organization and conduct of sanitary anti-epidemic (preventive) measures"