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
      • butter
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      • powdered sugar
      • whole condensed milk with sugar the weight ratio of fat 8.5%
      • molasses or glucose syrup
      • 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%.

      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.

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      Powdered sugar
      Color: white, pure. Appearance: homogeneous free-flowing mass of crushed crystals. Smell and taste: characteristic of sugar, sweet, without foreign smell and taste.

      Whole condensed milk with sugar the weight ratio of fat 8.5%
      Taste and smell: The taste is sweet, clean with a pronounced taste and smell of pasteurized milk without foreign tastes and odors. Slight fodder flavor is allowed. Appearance and consistency: Homogeneous, viscous throughout the mass without the presence of organoleptically perceptible crystals of milk sugar (lactose). A mealy consistency and a slight lactose sediment at the bottom of the package during storage are allowed. Color: White with a cream shade. Uniform throughout the mass.

      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%.

      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 ℃.

      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.

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      Powdered sugar
      Powdered sugar is sieved through sieves with 1.5 mm mesh.

      Whole condensed milk with sugar the weight ratio of fat 8.5%
      Condensed milk is freed from the transport container before being used in production and unpacked and fed to the boiling section, where it is loaded into the digester and heated to a temperature of 85 ℃ for 15-20 minutes. After processing, the condensed milk is filtered through a sieve with cells of no more than 3 mm in diameter. The filtered and cooled condensed milk is placed in clean, dry, labeled containers with tight-fitting lids. Moving in the production of condensed milk in open containers and without marking is prohibited.

      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.

      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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      # 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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      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.

   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, butter (pasteurized cow's milk cream), raw egg yolk, powdered sugar, whole condensed milk with sugar the weight ratio of fat 8.5% (normalized milk, sugar (sucrose, lactose)), molasses or glucose syrup, 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, butter (pasteurized cow's milk cream), raw egg yolk, powdered sugar, whole condensed milk with sugar the weight ratio of fat 8.5% (normalized milk, sugar (sucrose, lactose)), molasses or glucose syrup, 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 31688-2012 Dairy canned food. Condensed milk and cream with sugar. Technical conditions
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• ГОСТ 31732-2014 Cognac. General specifications
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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 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"