1. Вводная часть

   Настоящая технологическая инструкция распространяется на производство изделия No. 281 Glazed biscuit cake with cream.

2. Характеристика готовой продукции

   Качество изделия No. 281 Glazed biscuit cake with cream 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
      • water
      • flour, premium
      • raw egg yolk
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      • fresh whole milk the weight ratio of fat 3.2%
      • molasses or glucose syrup
      • chicken eggs
      • cognac or dessert wine
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      • essence
      • vanilla powder
      • citric acid
      • essence of rum

      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.

      Water
      Transparent liquid, odorless and tasteless.

      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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      Fresh whole milk the weight ratio of fat 3.2%
      Whole fresh milk should be free of foreign taste and odor not characteristic of fresh milk.

      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%.

      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.

      Cognac or dessert wine
      

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      Essence
      

      Vanilla powder
      

      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.

      Essence of rum
      

   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.

      Water
      

      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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      Fresh whole milk the weight ratio of fat 3.2%
      Fresh whole milk is filtered through a sieve with cells of no more than 1 mm, and then boiled.

      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.

      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.

      Cognac or dessert wine
      

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      Essence
      

      Vanilla powder
      

      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.

      Essence of rum
      

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

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      No. 095 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.

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      No. 005 Sponge cake round
      

      ** Preparation of the dough. ** Pre-cooled egg whites are beaten in a whisk machine for 20-30 minutes, first at low, then at a high number of revolutions until the volume of the mass increases by 6-7 times. At the end of the beat, add citric acid. Beat egg yolks with granulated sugar separately for 30-40 minutes, add essence, flour and beat the mass for another 5-8 seconds, then carefully add the whipped whites and mix until a homogeneous dough is obtained. The finished dough should be fluffy, well-saturated with air, evenly mixed, without lumps, creamy color and thick consistency. The moisture content of the dough is 44–46%.
      ** Shaping. ** The biscuit dough is immediately deposited on pastry sheets covered with paper. When depositing round cakes for "Boucher" pastries, tubes with round holes are used.
      ** Baking. ** Baking duration 15-30 minutes at a temperature of 190-200 10 ℃. The baked flat cakes are cooled and allowed to stand for 8 hours at a temperature of 15–20 ℃. After that, they are removed from the paper, the biscuit is cleaned.

      ** Characteristics of the semi-finished product. ** Round shape. Light brown thin crust. The crumb is porous, dense, yellow.

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   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, raw egg white, water, flour, premium, raw egg yolk, butter (pasteurized cow's milk cream), fresh whole milk the weight ratio of fat 3.2%, molasses or glucose syrup, chicken eggs, cognac or dessert wine, cocoa powder, essence, vanilla powder, acidity regulator - citric acid, essence of rum.

   Состав: white sugar, raw egg white, water, flour, premium, raw egg yolk, butter (pasteurized cow's milk cream), fresh whole milk the weight ratio of fat 3.2%, molasses or glucose syrup, chicken eggs, cognac or dessert wine, cocoa powder, essence, vanilla powder, acidity regulator - E330, essence of rum.

8. Контроль производства

   На протяжении всего технологического процесса производства кондитерского изделия No. 281 Glazed biscuit cake with cream 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 26574-2017 Wheat baking flour. Technical conditions
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• ГОСТ 31450-2013 Drinking milk. 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 33806-2016 Fruit table wines and fruit table wine materials. General specifications
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• ГОСТ 908-2004 Citric acid monohydrate food. 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"