_____________
'___' ______________ 2024г.
по производству изделия
No. 277 Pastry "Amateur roll" (sliced)
- Вводная часть
Настоящая технико-технологическая карта распространяется на производство изделия No. 277 Pastry "Amateur roll" (sliced).
- Сырье, применяемое при изготовлении изделия
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- white sugar
- flour, premium
- butter
- water
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- potato starch
- chicken eggs
- cognac
- cognac or dessert wine
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- vanilla powder
- salt
- essence of rum
- ammonium carbonate
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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. 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.
No. 096 Fortified 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.
No. 001 Biscuit (main)
** Preparation of the dough. ** Melange with granulated sugar without heating or (to speed up the whipping) with preheating to 30 ивают is whipped in a beating machine, first at low, then at a high speed for 30-40 minutes until the volume increases by 2 , 5–3 times. Before the end of whipping, add flour mixed with potato starch, essence and mix for no more than 15 seconds. Flour should be introduced in 2-3 doses.
The finished dough should be fluffy, well-saturated with air, evenly mixed, without lumps and have a creamy color. The moisture content of the dough is 36–38%.
** Shaping. ** The biscuit dough is immediately poured into baking trays or molds, which are pre-greased or covered with paper. Baking trays and molds are filled to 3/4 of the height so that the dough does not fall over the sides when lifting.
** Baking. ** Baking time 50–55 min at 195–200 ℃ or 40–45 min at 205–225 ℃. The baked sponge cake is cooled for 20-30 minutes, removed from baking trays or molds and left to stand for 8-10 hours at a temperature of 15-20 ℃. After that, the paper is removed, the biscuit is cleaned.** Characteristics of a semi-finished product. ** Rectangular, round or oval shape. The thickness of the biscuit is 30–40mm. The upper crust is smooth, thin, light brown in color. The crumb is porous, elastic, yellow.
Filling "Amateur" (in # 277)
- 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. 277 Pastry "Amateur roll" (sliced) 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 No. 001 Biscuit (main) 75,0 162,00 121,50 162,00 121,50 №059 Cream "Charlotte" (main) 75,0 36,00 27,00 36,00 27,00 №002 Fried biscuit crumb 94,0 24,00 22,56 24,00 22,56 Total 73,4 1000,00 733,55 1000,00 733,55 Output 73,4 1000,00 733,55 1000,00 733,55 Filling "Amateur" (in # 277) Name of raw materials and semi-finished products Mass fraction of solids,% Raw material consumption on 1 t phase on 778 kg prefabricated in kind in solids in kind in solids Sign up No. 001 Biscuit (main) 75,0 252,35 189,26 196,33 147,25 No. 096 Fortified blotting syrup 50,0 176,58 88,29 137,38 68,69 No. 022 Custard 76,0 166,59 126,61 129,61 98,50 No. 016 Sand (main) 94,5 80,76 76,32 62,83 59,38 Total 72,4 1009,36 730,29 785,28 568,16 Losses 1.0% 7,29 5,67 Output 72,3 1000,00 723,00 778,00 562,49 Humidity 27.7 ±2.0%
№059 Cream "Charlotte" (main) Name of raw materials and semi-finished products Mass fraction of solids,% Raw material consumption on 1 t phase on 295.14 kg prefabricated in kind in solids in kind in solids Sign up Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] 84,0 422,23 354,67 124,62 104,68 Vanilla powder 99,85 4,10 4,09 1,21 1,21 Cognac or dessert wine 1,64 0,48 Total 75,0 1022,08 766,09 301,65 226,10 Losses 2.1% 16,09 4,75 Output 75,0 1000,00 750,00 295,14 221,35 Humidity 25.0 ±2.0%
No. 001 Biscuit (main) Name of raw materials and semi-finished products Mass fraction of solids,% Raw material consumption on 1 t phase on 358.33 kg prefabricated in kind in solids in kind in solids Sign up Granulated sugar 99,85 347,11 346,59 124,38 124,19 Flour, premium 85,5 281,16 240,39 100,75 86,14 Potato starch 80,0 69,42 55,54 24,88 19,90 Essence 3,47 1,24 Total 62,4 1279,69 798,72 458,55 286,20 Losses 6.1% 48,72 17,46 Output 75,0 1000,00 750,00 358,33 268,75 Humidity 25.0 ±3.0%
No. 060 Charlotte syrup Name of raw materials and semi-finished products Mass fraction of solids,% Raw material consumption on 1 t phase on 175.34 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 73,80 8,86 Chicken eggs [chicken egg] [2] 27,0 112,24 30,30 19,68 5,31 Total 61,1 1164,48 711,21 204,18 124,71 Losses 3.6% 25,61 4,49 Output 68,6 1000,00 685,60 175,34 120,22 Humidity 31.4 ±1.5%
No. 096 Fortified blotting syrup Name of raw materials and semi-finished products Mass fraction of solids,% Raw material consumption on 1 t phase on 137.38 kg prefabricated in kind in solids in kind in solids Sign up water 405,36 55,69 Cognac 56,30 7,73 Cognac or dessert wine 47,95 6,59 Essence of rum 1,92 0,26 Total 50,0 1024,60 512,30 140,76 70,38 Losses 2.4% 12,30 1,69 Output 50,0 1000,00 500,00 137,38 68,69 Humidity 50.0 ±4.0%
No. 022 Custard Name of raw materials and semi-finished products Mass fraction of solids,% Raw material consumption on 1 t phase on 129.61 kg prefabricated in kind in solids in kind in solids Sign up Flour, premium 85,5 455,46 389,42 59,03 50,47 water 260,93 33,82 Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] 84,0 227,69 191,26 29,51 24,79 Salt 96,5 5,70 5,50 0,74 0,71 Total 46,0 1735,46 798,31 224,93 103,47 Losses 4.8% 38,31 4,97 Output 76,0 1000,00 760,00 129,61 98,50 Humidity 24.0 +4.0% -3.0%
No. 016 Sand (main) Name of raw materials and semi-finished products Mass fraction of solids,% Raw material consumption on 1 t phase on 62.83 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 19,43 16,32 Granulated sugar 99,85 206,17 205,86 12,95 12,93 Melange 27,0 72,16 19,48 4,53 1,22 Flour, premium (on the dust) 85,5 41,24 35,26 2,59 2,22 Sign up Salt 96,5 2,06 1,99 0,13 0,12 Ammonium carbonic (E503(i)) 0,52 0,033 Baking soda (E500(ii)) 50,0 0,52 0,26 0,033 0,016 Total 83,8 1149,41 963,31 72,22 60,53 Losses 1.9% 18,31 1,15 Output 94,5 1000,00 945,00 62,83 59,38 Humidity 5.5 ±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 24 kg prefabricated in kind in solids in kind in solids Sign up Granulated sugar 99,85 439,72 439,06 10,55 10,54 Flour, premium 85,5 356,18 304,53 8,55 7,31 Potato starch 80,0 87,95 70,36 2,11 1,69 Essence 4,40 0,11 Total 62,4 1621,13 1011,83 38,91 24,28 Losses 7.1% 71,83 1,72 Output 94,0 1000,00 940,00 24,00 22,56 Humidity 6.0 ±2.0%
Consolidated recipe, k=1.018269 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 Granulated sugar 99,85 329,07 328,58 335,08 334,58 Flour, premium 85,5 203,30 173,82 207,02 177,00 Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] 84,0 173,56 145,79 176,73 148,45 water 89,51 91,14 Sign up Potato starch 80,0 26,99 21,59 27,48 21,98 Chicken eggs [chicken egg] [2] 27,0 19,68 5,31 20,04 5,41 Cognac 7,73 7,88 Cognac or dessert wine 7,07 7,20 Sign up Vanilla powder 99,85 1,21 1,21 1,23 1,23 Salt 96,5 0,87 0,84 0,88 0,85 Essence of rum 0,26 0,27 Ammonium carbonic (E503(i)) 0,033 0,033 Sign up Output 73,4 1000,00 733,55 1000,00 733,55 - Нормируемые физико-химические показатели
Filling "Amateur" (in # 277) Влажность, % 27.7 ±2.0% Массовая доля жира (в пересчете на сухое вещество), % 27.4 Массовая доля общего сахара (в пересчете на сухое вещество), % 43.2 Массовая доля сахарозы в водной фазе крема, % 53.0 №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 No. 001 Biscuit (main) Влажность, % 25.0 ±3.0% 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, % 57.2 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 No. 096 Fortified blotting syrup Влажность, % 50.0 ±4.0% Массовая доля жира (в пересчете на сухое вещество), % 0.0 Массовая доля общего сахара (в пересчете на сухое вещество), % 99.9 Массовая доля сахарозы в водной фазе крема, % 50.0 No. 022 Custard Влажность, % 24.0 +4.0% -3.0% Массовая доля жира (в пересчете на сухое вещество), % 36.0 Массовая доля общего сахара (в пересчете на сухое вещество), % 1.8 Массовая доля сахарозы в водной фазе крема, % 5.4 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 №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
ТР ТС 021/2011 On food safety
1.5.5.1. Cakes and pastries biscuit, puff, shortbread, custard cakes with finishes, incl. frozen: - creamy (with a shelf life of less than 5 days)
Microbiological safety standards (pathogenic) Pathogenic microorganisms, incl. salmonella 25.0 product weight (g), which is not allowed Microbiological safety standards NMAFAM the number of mesophilic aerobic and facultatively anaerobic microorganisms 5×10⁴ CFU/g (cm³), no more Coliform bacteria (coliforms) 0.01 not allowed in the product mass (g/cm³) S.aureus (bacteria of the species Staphylococcus aureus) 0.01 not allowed in the product mass (g/cm³) Mold 50.0 CFU/g, no more Yeast 1×10² CFU/g, no more - Sign up
- ГОСТ 26574-2017 Wheat baking flour. Technical conditions
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- ГОСТ 31450-2013 Drinking milk. Technical conditions
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- ГОСТ 31732-2014 Cognac. General specifications
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- ГОСТ 32802-2014 Food additives. Sodium carbonates E500. General specifications
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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 55580-2013 Food additives. Ammonium carbonates E503. General specifications
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- СанПиН 1.2.3685-21 "Hygienic standards and requirements for ensuring the safety and (or) harmlessness to humans of environmental factors"
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- 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 18 22 83 Including: Sign up Milk fat, g 13.8 Carbohydrates, g 47 13 365 Sign up Mono- and disaccharides, g 32.2 Polysaccharides, g 15.1 Ash, g 0.6 Sign up Organic acids, g 0.0 Vitamins Sign up Beta carotene, µg 62.4 Vitamin a rae, µg 198.7 25 800 Thiamine, mg 0.1 4 1.4 Sign up Niacin equivalent, mg 1.9 11 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 35.1 4 1000 Magnesium, mg 8.2 2 400 Sodium, mg 83.4 Phosphorus, mg 94.4 12 800 Minerals trace elements Iron, mg 1.2 9 14 Lipids Sign up Polyunsaturated fatty acids, g 0.4 4 11 Cholesterol, mg 229.1 Other nutrients Sign up Ethanol, g 0.3 Dry residue of milk and (or) its processing products, % 14.6 Dry fat-free residue of milk products, % 0.9 Physical and chemical indicators Sign up Lactose, g 0.5 Fat, g 18.0