Технологическая инструкция: Cake Delight basic recipe

Cake Delight → basic recipe → Technology instruction

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Технологическая инструкция
по производству изделия
Cake Delight
Вырабатывается по

Вводная часть
Настоящая технологическая инструкция распространяется на производство изделия Cake Delight.
Характеристика готовой продукции
Качество изделия Cake Delight должно соответствовать требованиям .
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).
Сырье, применяемое при изготовлении изделия
1. Перечень сырья
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  - butter
  - melange
  - molasses or glucose syrup
  - chocolate
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  - flour, premium
  - raw egg white
  - fresh whole milk the weight ratio of fat 3.2%
  - potato starch
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  - citric acid
  - citrus essence
  - essence
  - vanilla powder
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  - wine
  Допускается взаимозаменяемость сырья в соответствии с утвержденными указаниями к рецептурам по взаимозаменяемости сырья.
2. Характеристика сырья
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  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.
  Melange
  Melange should be dark orange when frozen and light yellow to light orange after thawing. There should be no foreign smells and tastes.
  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%.
  Chocolate
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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%.
  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.
  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.
  Potato starch
  Appearance: homogeneous powdery product. The color of the highest grades of starch is white, the second grade is white with a grayish tint. Smell: characteristic of starch, no foreign smell.
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  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.
  Citrus essence
  Essence
  Vanilla powder
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  Wine
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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  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.
  Melange
  Before being fed into production, frozen melange is pre-thawed in baths with water or special chambers at a temperature not exceeding 45 ℃ and filtered through a sieve with a mesh size of not more than 3 mm. For products in which whole milk or water is used when kneading the dough, the melange can be mixed with them in a 1: 1 ratio before straining. Thawed egg products should be used within 3-4 hours.
  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.
  Chocolate
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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 ℃.
  Raw egg white
  Before use, filter the egg white through a sieve with a mesh size of not more than 3 mm.
  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.
  Potato starch
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  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.
  Citrus essence
  Essence
  Vanilla powder
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  Wine
Описание технологического процесса
1. Описание процесса изготовления полуфабрикатов:
2. Приготовление кондитерского изделия:
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Контроль производства
На протяжении всего технологического процесса производства кондитерского изделия Cake Delight 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.

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 31721-2012 Chocolate. General specifications
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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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