| APPROVED BY | ||
RECIPE | |||
№091 Cake "Breeze the breeze" | |||
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Производится по технологической инструкции Дата введения: «___» _______________ 20___ г.
Рекомендована к утверждению и согласована дегустационной комиссией
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Разработана специалистами .
2024г. |
1 ХАРАКТЕРИСТИКА ИЗДЕЛИЯ
The layers of the biscuit semi-finished product are connected with a protein cream. The surface is covered with the same cream and trimmed with a mesh of chocolate glaze and compote fruit covered with jelly. The side surfaces are finished with Charlotte cream with the addition of cocoa powder.
Weight 1 kg.
2 ОРГАНОЛЕПТИЧЕСКИЕ ПОКАЗАТЕЛИ КАЧЕСТВА
Наименование показателя | Характеристика |
3 ФИЗИКО-ХИМИЧЕСКИЕ ПОКАЗАТЕЛИ
Наименование показателя | Характеристика |
Примечание:
1. Физико-химические показатели контролируются в полуфабрикатах.
2. Допускается превышение верхнего предела по массовой доле сахара и жира.
3.1 По показателям безопасности сырье и готовые изделия должны соответствовать Техническому регламенту Таможенного союза "О безопасности пищевой продукции" ТР ТС 021/2011 и Единым санитарно-эпидемиологическим и гигиеническим требованиям к продукции (товарам), подлежащей санитарно-эпидемиологическому надзору (контролю) (с изменениями на 10 мая 2018 года), утвержденным Решением Комиссии таможенного союза от 28.05.2010г. №299.
3.2 По микробиологическим показателям готовые изделия должны соответствовать Техническому регламенту Таможенного союза "О безопасности пищевой продукции" ТР ТС 021/2011 и Единым санитарно-эпидемиологическим и гигиеническим требованиям к продукции (товарам), подлежащей санитарно-эпидемиологическому надзору (контролю) (с изменениями на 10 мая 2018 года), утвержденным Решением Комиссии таможенного союза от 28.05.2010 №299.
3.3 Пищевые добавки и их применение для производства готового изделия должны соответствовать СанПиН 2.3.2.1293-03 «Гигиенические требования по применению пищевых добавок», утвержденным Главным государственным санитарным врачом Российской Федерации постановление от 18.04.2003 №59 и «Требованиям безопасности пищевых добавок, ароматизаторов и технологических вспомогательных средств» (с изменениями на 18 сентября 2014 года), принятым Решением Совета Евразийской экономической комиссии от 20.07.2012 №58.
4 РЕЦЕПТУРА
Name of raw materials and semi-finished products | Mass fraction of solids,% | Raw material consumption | |||
---|---|---|---|---|---|
on 1 t phase | on 1000 kg finished product | ||||
in kind | in solids | in kind | in solids | ||
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No. 001 Biscuit (main) | 75,0 | 250,00 | 187,50 | 250,00 | 187,50 |
No. 095 Blotting syrup | 50,0 | 80,00 | 40,00 | 80,00 | 40,00 |
№059 Cream "Charlotte" (main) | 75,0 | 76,00 | 57,00 | 76,00 | 57,00 |
Fruit from compote | 17,0 | 30,00 | 5,10 | 30,00 | 5,10 |
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№002 Fried biscuit crumb | 94,0 | 25,00 | 23,50 | 25,00 | 23,50 |
No. 104 Jelly | 50,0 | 20,00 | 10,00 | 20,00 | 10,00 |
Cocoa powder [Skurikhin] | 95,0 | 4,00 | 3,80 | 4,00 | 3,80 |
Total | 73,4 | 1000,00 | 733,88 | 1000,00 | 733,88 |
Output | 73,4 | 1000,00 | 733,88 | 1000,00 | 733,88 |
Name of raw materials and semi-finished products | Mass fraction of solids,% | Raw material consumption | |||
---|---|---|---|---|---|
on 1 t phase | on 490 kg prefabricated | ||||
in kind | in solids | in kind | in solids | ||
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Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 84,0 | 158,08 | 132,79 | 77,46 | 65,07 |
Strawberries mashed with sugar | 55,0 | 147,54 | 81,15 | 72,29 | 39,76 |
Whole condensed milk with sugar the weight ratio of fat 8.5% | 74,0 | 94,85 | 70,19 | 46,48 | 34,39 |
Raw egg white | 12,0 | 79,00 | 9,48 | 38,71 | 4,65 |
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Citric acid (E330) | 98,0 | 3,12 | 3,06 | 1,53 | 1,50 |
Total | 73,1 | 1083,30 | 791,87 | 530,82 | 388,02 |
Losses 1.5% | 11,87 | 5,82 | |||
Output | 78,0 | 1000,00 | 780,00 | 490,00 | 382,20 |
Humidity 22.0 ±2.0%
Name of raw materials and semi-finished products | Mass fraction of solids,% | Raw material consumption | |||
---|---|---|---|---|---|
on 1 t phase | on 76 kg prefabricated | ||||
in kind | in solids | in kind | in solids | ||
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Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 84,0 | 422,23 | 354,67 | 32,09 | 26,96 |
Vanilla powder | 99,85 | 4,10 | 4,09 | 0,31 | 0,31 |
Cognac or dessert wine | 1,64 | 0,12 | |||
Total | 75,0 | 1022,08 | 766,09 | 77,68 | 58,22 |
Losses 2.1% | 16,09 | 1,22 | |||
Output | 75,0 | 1000,00 | 750,00 | 76,00 | 57,00 |
Humidity 25.0 ±2.0%
Name of raw materials and semi-finished products | Mass fraction of solids,% | Raw material consumption | |||
---|---|---|---|---|---|
on 1 t phase | on 258.2 kg prefabricated | ||||
in kind | in solids | in kind | in solids | ||
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Starch syrup | 78,0 | 292,66 | 228,27 | 75,56 | 58,94 |
Water | 146,34 | 37,78 | |||
Water (for soaking agar-agar) | 40,80 | 10,53 | |||
Agar (E406) | 85,0 | 8,16 | 6,94 | 2,11 | 1,79 |
Total | 76,4 | 1073,30 | 819,67 | 277,12 | 211,64 |
Losses 2.4% | 19,67 | 5,08 | |||
Output | 80,0 | 1000,00 | 800,00 | 258,20 | 206,56 |
Humidity 20.0 ±3.0%
Name of raw materials and semi-finished products | Mass fraction of solids,% | Raw material consumption | |||
---|---|---|---|---|---|
on 1 t phase | on 250 kg prefabricated | ||||
in kind | in solids | in kind | in solids | ||
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Granulated sugar | 99,85 | 347,11 | 346,59 | 86,78 | 86,65 |
Flour, premium | 85,5 | 281,16 | 240,39 | 70,29 | 60,10 |
Potato starch | 80,0 | 69,42 | 55,54 | 17,36 | 13,88 |
Essence | 3,47 | 0,87 | |||
Total | 62,4 | 1279,69 | 798,72 | 319,92 | 199,68 |
Losses 6.1% | 48,72 | 12,18 | |||
Output | 75,0 | 1000,00 | 750,00 | 250,00 | 187,50 |
Humidity 25.0 ±3.0%
Name of raw materials and semi-finished products | Mass fraction of solids,% | Raw material consumption | |||
---|---|---|---|---|---|
on 1 t phase | on 80 kg prefabricated | ||||
in kind | in solids | in kind | in solids | ||
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Granulated sugar | 99,85 | 513,07 | 512,30 | 41,05 | 40,98 |
Cognac or dessert wine | 47,95 | 3,84 | |||
Essence of rum | 1,92 | 0,15 | |||
Total | 45,4 | 1127,32 | 512,30 | 90,19 | 40,98 |
Losses 2.4% | 12,30 | 0,98 | |||
Output | 50,0 | 1000,00 | 500,00 | 80,00 | 40,00 |
Humidity 50.0 ±4.0%
Name of raw materials and semi-finished products | Mass fraction of solids,% | Raw material consumption | |||
---|---|---|---|---|---|
on 1 t phase | on 45.15 kg prefabricated | ||||
in kind | in solids | in kind | in solids | ||
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Fresh whole milk the weight ratio of fat 3.2% | 12,0 | 420,90 | 50,51 | 19,00 | 2,28 |
Chicken eggs [chicken egg] [2] | 27,0 | 112,24 | 30,30 | 5,07 | 1,37 |
Total | 61,1 | 1164,48 | 711,21 | 52,58 | 32,11 |
Losses 3.6% | 25,61 | 1,16 | |||
Output | 68,6 | 1000,00 | 685,60 | 45,15 | 30,96 |
Humidity 31.4 ±1.5%
Name of raw materials and semi-finished products | Mass fraction of solids,% | Raw material consumption | |||
---|---|---|---|---|---|
on 1 t phase | on 25 kg prefabricated | ||||
in kind | in solids | in kind | in solids | ||
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Granulated sugar | 99,85 | 439,72 | 439,06 | 10,99 | 10,98 |
Flour, premium | 85,5 | 356,18 | 304,53 | 8,90 | 7,61 |
Potato starch | 80,0 | 87,95 | 70,36 | 2,20 | 1,76 |
Essence | 4,40 | 0,11 | |||
Total | 62,4 | 1621,13 | 1011,83 | 40,53 | 25,30 |
Losses 7.1% | 71,83 | 1,80 | |||
Output | 94,0 | 1000,00 | 940,00 | 25,00 | 23,50 |
Humidity 6.0 ±2.0%
Name of raw materials and semi-finished products | Mass fraction of solids,% | Raw material consumption | |||
---|---|---|---|---|---|
on 1 t phase | on 20 kg prefabricated | ||||
in kind | in solids | in kind | in solids | ||
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Granulated sugar | 99,85 | 414,25 | 413,63 | 8,28 | 8,27 |
Starch syrup | 78,0 | 103,34 | 80,61 | 2,07 | 1,61 |
Agar (E406) | 85,0 | 10,34 | 8,79 | 0,21 | 0,18 |
Essence | 3,10 | 0,062 | |||
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Food paint | 1,00 | 0,020 | |||
Total | 50,0 | 1010,08 | 505,04 | 20,20 | 10,10 |
Losses 1.0% | 5,04 | 0,10 | |||
Output | 50,0 | 1000,00 | 500,00 | 20,00 | 10,00 |
Humidity 50.0 ±2.0%
Name of raw materials | Mass fraction of solids,% | Raw material consumption | |||
---|---|---|---|---|---|
sum of phases | on 1000 kg finished product | ||||
in kind | in solids | in kind | in solids | ||
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Melange | 27,0 | 162,95 | 44,00 | 168,52 | 45,50 |
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 84,0 | 109,55 | 92,02 | 113,29 | 95,17 |
Water | 102,99 | 106,51 | |||
Flour, premium | 85,5 | 79,19 | 67,71 | 81,90 | 70,03 |
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Strawberries mashed with sugar | 55,0 | 72,29 | 39,76 | 74,77 | 41,12 |
Whole condensed milk with sugar the weight ratio of fat 8.5% | 74,0 | 46,48 | 34,39 | 48,07 | 35,57 |
Raw egg white | 12,0 | 38,71 | 4,65 | 40,03 | 4,80 |
Fruit from compote | 17,0 | 30,00 | 5,10 | 31,03 | 5,27 |
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Potato starch | 80,0 | 19,55 | 15,64 | 20,22 | 16,18 |
Fresh whole milk the weight ratio of fat 3.2% | 12,0 | 19,00 | 2,28 | 19,65 | 2,36 |
Chicken eggs [chicken egg] [2] | 27,0 | 5,07 | 1,37 | 5,24 | 1,42 |
Cocoa powder [Skurikhin] | 95,0 | 4,00 | 3,80 | 4,14 | 3,93 |
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Agar (E406) | 85,0 | 2,31 | 1,97 | 2,39 | 2,03 |
Citric acid (E330) | 98,0 | 1,57 | 1,54 | 1,62 | 1,59 |
Essence | 1,04 | 1,08 | |||
Vanilla powder | 99,85 | 0,31 | 0,31 | 0,32 | 0,32 |
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Food paint | 0,020 | 0,021 | |||
Output | 73,4 | 1000,00 | 733,88 | 1000,00 | 733,88 |
 
5 ПИЩЕВАЯ ЦЕННОСТЬ
Indicators name | in 100 g | % of the recommended daily intake in 100 g of product | Recommended level of daily consumption TR CU 022/2011 |
---|---|---|---|
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Including: | |||
Milk protein, g | 0.4 | ||
Fats, g | 12 | 15 | 83 |
Including: | |||
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Milk fat, g | 9.1 | ||
Cacao butter, % | 0.1 | ||
Carbohydrates, g | 52 | 14 | 365 |
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Mono- and disaccharides, g | 42.2 | ||
Polysaccharides, g | 9.4 | ||
Ash, g | 0.4 | ||
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Organic acids, g | 0.1 | ||
Vitamins | |||
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Beta carotene, µg | 40.1 | ||
Vitamin a rae, µg | 115.2 | 14 | 800 |
Thiamine, mg | 0.0 | 2 | 1.4 |
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Niacin equivalent, mg | 1.1 | 6 | 18 |
Niacin, mg | 0.0 | ||
Vitamin c, mg | 0.1 | 0 | 60 |
Vitamin e, mg | 0.3 | 3 | 10 |
Minerals macronutrients | |||
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Calcium, mg | 33.2 | 3 | 1000 |
Magnesium, mg | 10.4 | 3 | 400 |
Sodium, mg | 43.5 | ||
Phosphorus, mg | 64.0 | 8 | 800 |
Minerals trace elements | |||
Iron, mg | 1.0 | 7 | 14 |
Lipids | |||
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Polyunsaturated fatty acids, g | 0.3 | 2 | 11 |
Cholesterol, mg | 117.6 | ||
Other nutrients | |||
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Ethanol, g | 0.1 | ||
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Dry fat-free residue of cocoa products, % | 0.3 | ||
Dry residue of milk and (or) its processing products, % | 10.4 | ||
Dry fat-free residue of milk products, % | 1.3 | ||
Physical and chemical indicators | |||
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Lactose, g | 0.7 | ||
Fat, g | 12.1 |
6 МАРКИРОВКА
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, butter (pasteurized cow's milk cream), water, flour, premium, molasses or glucose syrup, strawberries mashed with sugar, whole condensed milk with sugar the weight ratio of fat 8.5% (normalized milk, sugar (sucrose, lactose)), raw egg white, fruit from compote, chocolate glaze, potato starch, fresh whole milk the weight ratio of fat 3.2%, chicken eggs, cocoa powder, cognac or dessert wine, thickener - agar, acidity regulator - citric acid, essence, vanilla powder, essence of rum, food paint.
Состав: white sugar, melange, butter (pasteurized cow's milk cream), water, flour, premium, molasses or glucose syrup, strawberries mashed with sugar, whole condensed milk with sugar the weight ratio of fat 8.5% (normalized milk, sugar (sucrose, lactose)), raw egg white, fruit from compote, chocolate glaze, potato starch, fresh whole milk the weight ratio of fat 3.2%, chicken eggs, cocoa powder, cognac or dessert wine, thickener - E406, acidity regulator - E330, essence, vanilla powder, essence of rum, food paint.
7 СРОКИ ГОДНОСТИ И УСЛОВИЯ ХРАНЕНИЯ
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Приложение 1
Для производства продукции №091 Cake "Breeze the breeze" использовано следующее сырье:
Melange - ГОСТ 30363-2013;
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] - ГОСТ 32261-2013;
Water - СанПиН 2.1.3684-21, СанПиН 1.2.3685-21;
Flour, premium - ГОСТ 26574-2017;
Strawberries mashed with sugar - according to documents confirming its quality and safety, operating in the territory Russian Federation;
Whole condensed milk with sugar the weight ratio of fat 8.5% - ГОСТ 31688-2012;
Raw egg white - ГОСТ 30363-2013;
Fruit from compote - ГОСТ 816-2017;
Potato starch - ГОСТ Р 53876-2010;
Fresh whole milk the weight ratio of fat 3.2% - ГОСТ 31450-2013;
Chicken eggs [chicken egg] [2] - ГОСТ Р 57901-2017, ГОСТ 31654-2012;
Cocoa powder [Skurikhin] - ГОСТ 108-2014;
Agar (E406) - ГОСТ 16280-2002;
Citric acid (E330) - ГОСТ 31726-2012, ГОСТ 908-2004;
Essence - according to documents confirming its quality and safety, operating in the territory Russian Federation;
Vanilla powder - according to documents confirming its quality and safety, operating in the territory Russian Federation;
Food paint - according to documents confirming its quality and safety, operating in the territory Russian Federation;
Для производства изделия разрешается использовать другое сырье в соответствии с утвержденными «Указаниями на рецептуры кондитерских изделий по взаимозаменяемости сырья» при наличии технических нормативных правовых актов (ТНПА) или других документов, подтверждающих его качество и безопасность, действующих на территории Российской Федерации.
Если ссылочные ТНПА заменены (изменены), то при пользовании настоящей рецептурой следует руководствоваться замененными (измененными) ТНПА. Если ссылочные ТНПА отменены без замены, то положение, в котором дана ссылка на них, применяется в части, не затрагивающей эту ссылку.
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Приложение 2
Calculation of nutritional value: №091 Cake "Breeze the breeze"
Наименование сырья | Массовая доля сухих веществ, % | Расход сырья на 100г. изделия | Количество | Энергетическая ценность, ккал | |||||||
белки | жиры | углеводы | |||||||||
в натуре | сухих веществ | % | в рецеп к-ве | % | в рецеп | % | в рецеп | ккал/г | в рецеп | ||
| |||||||||||
Melange | 27.00 | 16.85 | 4.55 | 13.239 | 2.23 | 11.988 | 2.02 | 0.73 | 0.12 | 163.668 | 27.58 |
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 84.00 | 11.33 | 9.52 | 0.50 | 0.060 | 82.50 | 9.35 | 0.80 | 0.090 | 748.00 | 84.75 |
Water | — | 10.65 | — | — | — | — | — | — | — | — | — |
Flour, premium | 85.50 | 8.19 | 7.00 | 10.24 | 0.84 | 1.09 | 0.090 | 69.69 | 5.71 | 334.00 | 27.35 |
Strawberries mashed with sugar | 55.00 | 7.48 | 4.11 | — | — | — | — | — | — | — | — |
Whole condensed milk with sugar the weight ratio of fat 8.5% | 74.00 | 4.81 | 3.56 | 7.26 | 0.35 | 8.57 | 0.41 | 55.95 | 2.69 | 331.00 | 15.92 |
Raw egg white | 12.00 | 4.00 | 0.48 | 10.488 | 0.42 | — | — | 0.945 | 0.040 | 45.354 | 1.81 |
Fruit from compote | 17.00 | 3.10 | 0.53 | — | — | — | — | — | — | — | — |
Potato starch | 80.00 | 2.02 | 1.62 | 0.10 | — | — | — | 78.20 | 1.58 | 313.00 | 6.32 |
Fresh whole milk the weight ratio of fat 3.2% | 12.00 | 1.97 | 0.24 | 3.00 | 0.060 | 3.20 | 0.060 | 4.70 | 0.090 | 60.00 | 1.18 |
Chicken eggs [chicken egg] [2] | 27.00 | 0.52 | 0.14 | 13.24 | 0.070 | 11.99 | 0.060 | 0.73 | — | 164.00 | 0.85 |
Cocoa powder [Skurikhin] | 95.00 | 0.41 | 0.39 | 24.30 | 0.10 | 15.00 | 0.060 | 10.20 | 0.040 | 289.00 | 1.18 |
Agar (E406) | 85.00 | 0.24 | 0.20 | 1.99 | — | — | — | 0.80 | — | 12.00 | 0.030 |
Citric acid (E330) | 98.00 | 0.16 | 0.16 | — | — | — | — | — | — | — | — |
Essence | — | 0.11 | — | — | — | — | — | — | — | — | — |
Vanilla powder | 99.85 | 0.032 | 0.032 | — | — | — | — | 99.80 | 0.030 | 379.00 | 0.12 |
Food paint | — | 0.002 | — | — | — | — | — | — | — | — | — |
Total with sanitary waste | 78.83 | 4.26 | 12.96 | 55.40 | 354.74 | ||||||
Output in finished product | 73.39 | 4.00 | 12.00 | 52.00 | 1400/330 |
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