1. Вводная часть

   Настоящая технологическая инструкция распространяется на производство изделия No. 279 Biscuit cake with protein cream, glazed with lipstick.

2. Характеристика готовой продукции

   Качество изделия No. 279 Biscuit cake with protein cream, glazed with lipstick 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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      • raw egg white
      • fruit filling
      • flour, premium
      • raw egg yolk
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      • water
      • chicken eggs
      • fruit
      • molasses or glucose syrup
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      • essence
      • cognac or dessert wine
      • citric acid

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

   2. Характеристика сырья

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      Raw egg white
      The egg white should be whitish fawn to yellow-green when frozen and fawn after thawing. There should be no foreign smells and tastes.

      Fruit filling
      Appearance: a thick mass with a smear or jelly consistency with or without fruit or parts evenly distributed in it. Sugaring is not allowed. Taste and smell: Well expressed, taste is sour-sweet, typical of the components from which the filling is made. Foreign taste and smell are not allowed. Consistency: jelly-like mass. Color: Typical for the cooked fruit, of which the filling is made.

      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%.

      Raw egg yolk
      

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      Water
      Transparent liquid, odorless and tasteless.

      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.

      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%.

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      Essence
      

      Cognac or dessert wine
      

      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.

   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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      Raw egg white
      Before use, filter the egg white through a sieve with a mesh size of not more than 3 mm.

      Fruit filling
      

      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 ℃.

      Raw egg yolk
      

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      Water
      

      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.

      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.

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      Essence
      

      Cognac or dessert wine
      

      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.

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

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      # 099 Lipstick
      

      Granulated sugar and water in a ratio of 3: 1 are brought to a boil in an open kettle with stirring, removing the resulting foam. Then close the cauldron with a lid, boil the syrup to a temperature of 108 ℃ and add molasses heated to 50 ℃, then boil it down to a temperature of 115-117 ℃ (test for a weak ball). At the end of cooking, add the essence.
      Hot syrup is poured in a layer of 20–30 mm on a table with marble chips and cooled to 35–45 ℃ for 40–45 minutes. Chilled syrup is whipped on a beater for 15-20 minutes or manually on the table using a spatula.

      ** Characteristics of a semi-finished product. ** Homogeneous, plastic, glossy white mass.

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      №087 Protein cream (custard)
      

      Pre-chilled egg whites are whipped in a beater, first at low, then at high speed for 7-10 minutes. Add 15–20% granulated sugar to the beaten mass, as provided by the recipe, and beat the mixture for another 10 minutes. Without stopping whipping, hot sugar syrup, vanilla powder are introduced in a thin stream and beat for 3–7 minutes.
      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. ** White, homogeneous, fluffy, slightly viscous mass with a glossy surface, good shape retention.

   2. Приготовление кондитерского изделия:

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6. Упаковка

7. Mаркировка

   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, raw egg white, fruit filling, flour, premium, raw egg yolk, butter (pasteurized cow's milk cream), water, chicken eggs, fruit, molasses or glucose syrup, vanilla powder, essence, cognac or dessert wine, acidity regulator - citric acid.

   Состав: white sugar, raw egg white, fruit filling, flour, premium, raw egg yolk, butter (pasteurized cow's milk cream), water, chicken eggs, fruit, molasses or glucose syrup, vanilla powder, essence, cognac or dessert wine, acidity regulator - E330.

8. Условия хранения и транспортирования

9. Контроль производства

   На протяжении всего технологического процесса производства кондитерского изделия No. 279 Biscuit cake with protein cream, glazed with lipstick проводят контроль за соблюдением технологических параметров, качества используемого сырья, материалов, готовой продукции. Готовый продукт подлежит выборочному контролю качества, с записью результатов в журнал.

10. 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 30363-2013 Liquid and dry food egg products. Technical conditions
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• ГОСТ 31726-2012 Food additives. Anhydrous citric acid E330. 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 52195-2003 Flavored wines. 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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