_____________
'___' ______________ 2024г.
по производству изделия
No. 117 Cake "Abricotin"
- Вводная часть
Настоящая технико-технологическая карта распространяется на производство изделия No. 117 Cake "Abricotin".
- Сырье, применяемое при изготовлении изделия
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- butter
- flour, premium
- fresh whole milk the weight ratio of fat 3.2%
- water
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- apricot liqueur
- fruit
- molasses or glucose syrup
- chicken eggs
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- essence
- vanilla powder
- salt
- potato starch
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- cocoa powder
- ammonium carbonate
- sodium hydrogen carbonate
- cognac
Допускается взаимозаменяемость сырья в соответствии с утвержденными указаниями к рецептурам. Качество применяемого сырья должно отвечать требованиям действующей нормативно-технической документации и Техническому регламенту Таможенного союза "О безопасности пищевой продукции" ТР ТС 021/2011, иметь сертификаты и удостоверения качества. Ароматизаторы и химические разрыхлители должны иметь сертификаты и храниться в упаковке завода-изготовителя с соответствующими этикетками.
Подготовка сырья к пуску в производство осуществляется в соответствии с требованиями СП 2.3.6.1079-01 "Санитарно-эпидемиологические требования к организациям общественного питания, изготовлению и оборотоспособности в них пищевых продуктов и продовольственного сырья" и "Инструкции по предупреждению попадания посторонных предметов в продукцию на предприятиях кондитерской отрасли в кооперативах". Качество воды должно соответствовать требованиями к качеству воды в централизованных системах питьевого водоснабжения". - Описание технологического процесса
- Описание процесса изготовления полуфабрикатов:
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.No. 016 Sand (main)
** Preparation of the dough. ** Put butter into the kneading machine, add granulated sugar, melange, sodium bicarbonate, ammonium carbonate, salt, essence and mix for 20-30 minutes until a homogeneous mass is obtained. Then add flour and continue kneading the dough for no more than 1–2 minutes. Shortcrust pastry should have a smooth surface without lumps and traces of impurities, color from light yellow to yellow, pleasant smell and light aroma of essence. The moisture content of the dough is 18.5–19.5%.
** Shaping. ** The dough is cut into 3-4 kg pieces and rolled into layers on a table dusty with flour. Then the layers are cut and transferred to the pastry sheets using a rolling pin. The excess dough at the edges of the sheet is cut off. Before baking, the surface of the dough is pricked in several places to prevent swelling. The shortcrust pastry sheets are not greased.
The dough for cakes and sliced pastries is rolled out to a thickness of 3-4 mm. For round cakes, the rolled dough is formed with a round metal recess, for square cakes, cut with a knife.
The ring dough is rolled out to a thickness of 6–7 mm. The rolled dough is formed with a metal recess.
The dough for cakes "Krakowski" is rolled out to a thickness of 5–6 mm, the dough for baskets is rolled out to a thickness of 7–8 mm, placed on corrugated molds and the bottom and walls are lined with dough; molds with dough are baked on sheets.
** Baking. ** Duration of baking layer at a temperature of 200-225 ℃ 10-15 minutes, baskets and rings - 10-13 minutes. Sand layers for the Sandy Biscuit with Apples cake and the Krakowski pastries are baked until half cooked.** Characteristics of a semi-finished product. ** Shape rectangular, round, etc. Thickness no more than 8mm. The crumb is well-porous, crumbly, light brown, and light yellow for the Sandy Biscuit with Apples cake and Krakowski pastries.
№059 Cream "Charlotte" (main)
The peeled and cut butter is whipped in a beater at low speed until smooth. Chilled “Charlotte” syrup with the addition of cognac or dessert wine, vanilla powder are gradually poured into the whipped mass and beat at a high number of revolutions until the volume increases by 2.5–3 times. Duration of whipping is 20-30 min.
** Characteristics of a semi-finished product. ** Homogeneous fluffy mass of yellow color, with a smooth glossy surface, well retaining its shape.
- Приготовление кондитерского изделия:
- Описание процесса изготовления полуфабрикатов:
- Органолептические показатели качества
Наименование показателя
Характеристика
- Физико-химические показатели
Наименование показателя
Характеристика
- Контроль производства
На протяжении всего технологического процесса производства кондитерского изделия No. 117 Cake "Abricotin" проводят контроль за соблюдением технологических параметров, качества используемого сырья, материалов, готовой продукции. Готовый продукт подлежит выборочному контролю качества, с записью результатов в журнал.
- Требования безопасности производства
Технологический процесс должен соответствовать требованиям техники безопасности и типовым инструкция по охране труда для работников предприятий торговли и общественного питания.
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 Sign up №059 Cream "Charlotte" (main) 75,0 270,00 202,50 270,00 202,50 # 099 Lipstick 88,0 206,00 181,28 206,00 181,28 Apricot liqueur 40,0 25,00 10,00 25,00 10,00 Fruit 70,0 25,00 17,50 25,00 17,50 Sign up №067 Cream "Charlotte" chocolate 75,5 9,00 6,80 9,00 6,80 №002 Fried biscuit crumb 94,0 6,00 5,64 6,00 5,64 Total 85,8 1000,00 857,74 1000,00 857,74 Output 85,8 1000,00 857,74 1000,00 857,74 №059 Cream "Charlotte" (main) Name of raw materials and semi-finished products Mass fraction of solids,% Raw material consumption on 1 t phase on 270 kg prefabricated in kind in solids in kind in solids Sign up Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] 84,0 422,23 354,67 114,00 95,76 Vanilla powder 99,85 4,10 4,09 1,11 1,11 Cognac or dessert wine 1,64 0,44 Total 75,0 1022,08 766,09 275,96 206,84 Losses 2.1% 16,09 4,34 Output 75,0 1000,00 750,00 270,00 202,50 Humidity 25.0 ±2.0%
№067 Cream "Charlotte" chocolate Name of raw materials and semi-finished products Mass fraction of solids,% Raw material consumption on 1 t phase on 9 kg prefabricated in kind in solids in kind in solids Sign up Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] 84,0 382,33 321,16 3,44 2,89 Cocoa powder [Skurikhin] 95,0 48,14 45,73 0,43 0,41 Cognac 1,52 0,014 Vanilla powder 99,85 1,42 1,42 0,013 0,013 Total 75,5 1021,07 771,21 9,19 6,94 Losses 2.1% 16,21 0,15 Output 75,5 1000,00 755,00 9,00 6,80 Humidity 24.5 ±2.0%
No. 016 Sand (main) Name of raw materials and semi-finished products Mass fraction of solids,% Raw material consumption on 1 t phase on 450 kg prefabricated in kind in solids in kind in solids Sign up Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] 84,0 309,25 259,77 139,16 116,90 Granulated sugar 99,85 206,17 205,86 92,78 92,64 Melange 27,0 72,16 19,48 32,47 8,77 Flour, premium (on the dust) 85,5 41,24 35,26 18,56 15,87 Sign up Salt 96,5 2,06 1,99 0,93 0,89 Ammonium carbonic (E503(i)) 0,52 0,23 Baking soda (E500(ii)) 50,0 0,52 0,26 0,23 0,12 Total 83,8 1149,41 963,31 517,23 433,49 Losses 1.9% 18,31 8,24 Output 94,5 1000,00 945,00 450,00 425,25 Humidity 5.5 ±1.5%
# 099 Lipstick Name of raw materials and semi-finished products Mass fraction of solids,% Raw material consumption on 1 t phase on 206 kg prefabricated in kind in solids in kind in solids Sign up Water 265,08 54,61 Starch syrup 78,0 119,29 93,05 24,57 19,17 Essence 2,76 0,57 Total 75,0 1182,37 887,09 243,57 182,74 Losses 0.8% 7,09 1,46 Output 88,0 1000,00 880,00 206,00 181,28 Humidity 12.0 ±1.0%
No. 060 Charlotte syrup Name of raw materials and semi-finished products Mass fraction of solids,% Raw material consumption on 1 t phase on 165.7 kg prefabricated in kind in solids in kind in solids Sign up Fresh whole milk the weight ratio of fat 3.2% 12,0 420,90 50,51 69,74 8,37 Chicken eggs [chicken egg] [2] 27,0 112,24 30,30 18,60 5,02 Total 61,1 1164,48 711,21 192,95 117,85 Losses 3.6% 25,61 4,24 Output 68,6 1000,00 685,60 165,70 113,60 Humidity 31.4 ±1.5%
№002 Fried biscuit crumb Name of raw materials and semi-finished products Mass fraction of solids,% Raw material consumption on 1 t phase on 6 kg prefabricated in kind in solids in kind in solids Sign up Granulated sugar 99,85 439,72 439,06 2,64 2,63 Flour, premium 85,5 356,18 304,53 2,14 1,83 Potato starch 80,0 87,95 70,36 0,53 0,42 Essence 4,40 0,026 Total 62,4 1621,13 1011,83 9,73 6,07 Losses 7.1% 71,83 0,43 Output 94,0 1000,00 940,00 6,00 5,64 Humidity 6.0 ±2.0%
Consolidated recipe, k=1.026739 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 Sign up Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] 84,0 256,61 215,55 263,47 221,31 Flour, premium 85,5 252,63 216,00 259,39 221,78 Fresh whole milk the weight ratio of fat 3.2% 12,0 69,74 8,37 71,61 8,59 Water 54,61 56,07 Sign up Apricot liqueur 40,0 25,00 10,00 25,67 10,27 Fruit 70,0 25,00 17,50 25,67 17,97 Starch syrup 78,0 24,57 19,17 25,23 19,68 Chicken eggs [chicken egg] [2] 27,0 18,60 5,02 19,10 5,16 Sign up Essence 1,53 1,57 Vanilla powder 99,85 1,12 1,12 1,15 1,15 Salt 96,5 0,93 0,89 0,95 0,92 Potato starch 80,0 0,53 0,42 0,54 0,43 Sign up Cocoa powder [Skurikhin] 95,0 0,43 0,41 0,44 0,42 Ammonium carbonic (E503(i)) 0,23 0,24 Baking soda (E500(ii)) 50,0 0,23 0,12 0,24 0,12 Cognac 0,014 0,014 Output 85,8 1000,00 857,74 1000,00 857,74 - Нормируемые физико-химические показатели
№059 Cream "Charlotte" (main) Влажность, % 25.0 ±2.0% Массовая доля жира (в пересчете на сухое вещество), % 46.6 Массовая доля общего сахара (в пересчете на сухое вещество), % 49.7 Массовая доля сахарозы в водной фазе крема, % 59.9 №067 Cream "Charlotte" chocolate Влажность, % 24.5 ±2.0% Массовая доля жира (в пересчете на сухое вещество), % 43.0 Массовая доля общего сахара (в пересчете на сухое вещество), % 48.7 Массовая доля сахарозы в водной фазе крема, % 60.0 No. 016 Sand (main) Влажность, % 5.5 ±1.5% Массовая доля жира (в пересчете на сухое вещество), % 28.0 Массовая доля общего сахара (в пересчете на сухое вещество), % 22.5 Массовая доля сахарозы в водной фазе крема, % 79.4 # 099 Lipstick Влажность, % 12.0 ±1.0% Массовая доля жира (в пересчете на сухое вещество), % 0.0 Массовая доля общего сахара (в пересчете на сухое вещество), % 95.2 Массовая доля сахарозы в водной фазе крема, % 87.5 No. 060 Charlotte syrup Влажность, % 31.4 ±1.5% Массовая доля жира (в пересчете на сухое вещество), % 3.8 Массовая доля общего сахара (в пересчете на сухое вещество), % 90.5 Массовая доля сахарозы в водной фазе крема, % 66.4 №002 Fried biscuit crumb Влажность, % 6.0 ±2.0% Массовая доля жира (в пересчете на сухое вещество), % 9.1 Массовая доля общего сахара (в пересчете на сухое вещество), % 44.5 Массовая доля сахарозы в водной фазе крема, % 87.5 - Стандарты
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- ГОСТ 2156-76 Sodium bicarbonate. Technical conditions.
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- ГОСТ 30363-2013 Liquid and dry food egg products. Technical conditions
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- ГОСТ 31654-2012 Edible chicken eggs. Technical conditions
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- ГОСТ 32261-2013 Butter. Technical conditions
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- ГОСТ 33222-2015 Sugar is white. Technical conditions
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- ГОСТ 33917-2016 Starch syrup. General specifications
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- ГОСТ Р 51574-2018 Edible salt. General specifications
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- ГОСТ Р 53876-2010 Potato starch. Technical conditions
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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"
- Пищевая ценность
Estimated nutritional value Indicators name in 100 g % of the recommended daily intake in 100 g of product Recommended level of daily consumption TR CU 022/2011 Sign up Sign up Including: Milk protein, g 0.3 Fats, g 22 27 83 Including: Sign up Milk fat, g 20.9 Cacao butter, % 0.0 Carbohydrates, g 55 15 365 Sign up Mono- and disaccharides, g 37.6 Polysaccharides, g 17.8 Ash, g 0.4 Sign up Organic acids, g 0.0 Vitamins Sign up Beta carotene, µg 95.4 Vitamin a rae, µg 180.2 23 800 Thiamine, mg 0.1 4 1.4 Sign up Niacin equivalent, mg 1.2 7 18 Niacin, mg 0.0 Vitamin c, mg 0.1 0 60 Vitamin e, mg 0.7 7 10 Minerals macronutrients Sign up Calcium, mg 21.0 2 1000 Magnesium, mg 8.6 2 400 Sodium, mg 58.0 Phosphorus, mg 47.9 6 800 Minerals trace elements Iron, mg 0.7 5 14 Lipids Sign up Polyunsaturated fatty acids, g 0.6 6 11 Cholesterol, mg 80.6 Other nutrients Sign up Ethanol, g 0.0 Sign up Dry fat-free residue of cocoa products, % 0.0 Dry residue of milk and (or) its processing products, % 21.9 Dry fat-free residue of milk products, % 1.0 Physical and chemical indicators Sign up Lactose, g 0.5 Fat, g 22.3