1. Вводная часть

   Настоящая технологическая инструкция распространяется на производство изделия No. 117 Cake "Abricotin".

2. Характеристика готовой продукции

   Качество изделия No. 117 Cake "Abricotin" 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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      • flour, premium
      • butter
      • chicken eggs
      • water
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      • apricot liqueur
      • fruit
      • molasses or glucose syrup
      • roasted kernels
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      • essence
      • vanilla powder
      • salt
      • cognac or dessert wine
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      • cocoa powder
      • ammonium carbonate
      • sodium hydrogen carbonate
      • cognac

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

   2. Характеристика сырья

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      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%.

      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.

      Chicken eggs
      Chicken eggs must be fresh, free from foreign smell, damage to the shell. Not allowed for the production of eggs with mixed yolk and white.

      Water
      Transparent liquid, odorless and tasteless.

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      Apricot liqueur
      

      Fruit
      

      Molasses or glucose syrup
      Depending on the carbohydrate composition, molasses are divided into the following types: low-sugar, caramel acid, caramel enzymatic, maltose, high-sugar. Appearance: thick viscous liquid. It should be transparent, opalescence is allowed for low-sugar and caramel acidic. Taste and smell: Characteristic of molasses, without foreign taste and smell. Mass fraction of reducing substances in terms of dry matter (glucose equivalent) for low-sugar 26-35%, caramel 36-44%, maltose 38-70%, high-sugar more than 45%. The acidity of low-sugar and caramelized acid syrup obtained from potato and other types of tuber starch is not more than 27 degrees, from corn and other types of grain starch is not more than 15 degrees. At the request of the consumer, the mass fraction of molasses dry matter is allowed less than 78%.

      Roasted kernels
      

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      Essence
      

      Vanilla powder
      

      Salt
      Crystalline free-flowing product. The presence of foreign mechanical impurities not related to the origin and method of salt production is not allowed. The taste is salty, without any foreign aftertaste. The extra and premium grade has a white color, the first and the second - white or gray with shades depending on the origin and method of salt production. Smell: no foreign odors.

      Cognac or dessert wine
      

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      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.

      Ammonium carbonate
      Ammonium carbonate is a dense lump of crystals that can be easily broken into powder. Crystals can be white, colorless, slightly pinkish, gray. The reagent is volatile, has a characteristic smell of ammonia, because already at room temperature begins to decompose, giving off NH3 (ammonia). Water-soluble, soluble in alcohol and glycerin, unstable when heated, in contact with air, in solution. Should be stored in an airtight container in a cool dry place, preferably in containers protected from light.

      Sodium hydrogen carbonate
      White crystalline powder, odorless.

      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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      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 ℃.

      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.

      Chicken eggs
      The eggs are processed in accordance with the current Sanitary Regulations for Catering Facilities. Processed eggs are broken and poured into a separate bowl, 3-5 pcs. in order to avoid getting spoiled eggs into the entire egg mass. After checking the smell and appearance of the egg mass, it is poured into another production container of a larger volume. Before use, the egg mass is filtered through a sieve with cells no more than 3 mm in size. Duration of storage of egg mass at a temperature of 2 to 6 ℃ for making cream - no more than 8 hours, for making baked products - no more than 24 hours.

      Water
      

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      Apricot liqueur
      

      Fruit
      

      Molasses or glucose syrup
      Starch syrup is heated to 40 -50 ℃ to reduce the viscosity, and then filtered through a sieve with cells of no more than 2 mm.

      Roasted kernels
      

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      Essence
      

      Vanilla powder
      

      Salt
      The salt is sieved through a sieve. The salt in the crystals is preliminarily dissolved and a sieve with cells of 0.5 mm is filtered.

      Cognac or dessert wine
      

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

      Ammonium carbonate
      Ammonium carbonate is preliminarily crushed to a powdery state, sieved through sieves with cells of 1.5-2.0 mm or dissolved in water with a temperature of 20 degrees and filtered through sieves with cells of 0.5 mm.

      Sodium hydrogen carbonate
      Baking soda is sieved through a sieve or dissolved in cold water and filtered.

      Cognac
      

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

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      №002 Fried biscuit crumb
      

      A crumb of biscuit semi-finished product No. 1 is fried at a temperature of 220-230 ℃ until brown.

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      №074 Cream "Glace"
      

      Eggs are beaten in a whisk machine, first at low speed, then at high speed for 20-25 minutes. Add hot sugar syrup in a trickle to the whipped mass and beat until the mass cools to a temperature of 26-28 ℃.
      Combine the prepared mass with preliminary whipped butter and beat for another 5-10 minutes until a homogeneous thick mass is obtained. At the end of whipping, add cognac or dessert wine and vanilla powder.
      To prepare sugar syrup, granulated sugar and water in a ratio of 4: 1 are boiled down to a temperature of 118–120 ℃ (test for a weak ball).

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

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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.

   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, flour, premium, butter (pasteurized cow's milk cream), chicken eggs, water, melange, apricot liqueur, fruit, molasses or glucose syrup, roasted kernels, fresh whole milk the weight ratio of fat 3.2%, essence, vanilla powder, salt, cognac or dessert wine, potato starch, cocoa powder, raising agent - ammonium carbonate, raising agent - sodium hydrogen carbonate, cognac.

   Состав: white sugar, flour, premium, butter (pasteurized cow's milk cream), chicken eggs, water, melange, apricot liqueur, fruit, molasses or glucose syrup, roasted kernels, fresh whole milk the weight ratio of fat 3.2%, essence, vanilla powder, salt, cognac or dessert wine, potato starch, cocoa powder, raising agent - E503(i), raising agent - E500(ii), cognac.

8. 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.

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 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"