Технологическая инструкция: №320 Pastry "Tartlet" with raspberry jam recipe number 1

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Технологическая инструкция
по производству изделия
№320 Pastry "Tartlet" with raspberry jam
Вырабатывается по

Вводная часть
Настоящая технологическая инструкция распространяется на производство изделия №320 Pastry "Tartlet" with raspberry jam.
Характеристика готовой продукции
Качество изделия №320 Pastry "Tartlet" with raspberry jam 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
  - flour, premium
  - white sugar
  - fresh whole milk the weight ratio of fat 3.2%
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  - chicken eggs
  - roasted kernels
  - vanilla powder
  - essence
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  - wine
  - ammonium carbonate
  - sodium hydrogen carbonate
  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.
  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%.
  White sugar
  Sugar sand should have a sweet taste without any extraneous taste and odor, be free-flowing, not sticky, and dry to the touch, completely soluble in water, not contain lumps of whitened sugar, sticky crystals and impurities, have a white color and not contain moisture more than 0.14%.
  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.
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  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.
  Roasted kernels
  Vanilla powder
  Essence
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  Wine
  Ammonium carbonate
  Ammonium carbonate is a dense lump of crystals that can be easily broken into powder. Crystals can be white, colorless, slightly pinkish, gray. The reagent is volatile, has a characteristic smell of ammonia, because already at room temperature begins to decompose, giving off NH3 (ammonia). Water-soluble, soluble in alcohol and glycerin, unstable when heated, in contact with air, in solution. Should be stored in an airtight container in a cool dry place, preferably in containers protected from light.
  Sodium hydrogen carbonate
  White crystalline powder, odorless.
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.
  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 ℃.
  White sugar
  Sugar, used in the production in dry form, is sieved through a sieve with a mesh size of not more than 3 mm and passed through magnetic traps. Sugar used for the preparation of syrup is sieved, dissolved in water, and the resulting sugar syrup is filtered through a metal sieve with a mesh size of not more than 1.5 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.
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  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.
  Roasted kernels
  Vanilla powder
  Essence
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  Wine
  Ammonium carbonate
  Ammonium carbonate is preliminarily crushed to a powdery state, sieved through sieves with cells of 1.5-2.0 mm or dissolved in water with a temperature of 20 degrees and filtered through sieves with cells of 0.5 mm.
  Sodium hydrogen carbonate
  Baking soda is sieved through a sieve or dissolved in cold water and filtered.
Описание технологического процесса
1. Описание процесса изготовления полуфабрикатов:
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  Semi-finished product sand
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  Charlotte raspberry cream (in # 320)
2. Приготовление кондитерского изделия:
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Упаковка
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: raspberry jam, butter (pasteurized cow's milk cream), flour, premium, white sugar, fresh whole milk the weight ratio of fat 3.2%, melange, chicken eggs, roasted kernels, vanilla powder, essence, salt, wine, raising agent - ammonium carbonate, raising agent - sodium hydrogen carbonate.
Состав: raspberry jam, butter (pasteurized cow's milk cream), flour, premium, white sugar, fresh whole milk the weight ratio of fat 3.2%, melange, chicken eggs, roasted kernels, vanilla powder, essence, salt, wine, raising agent - E503(i), raising agent - E500(ii).
Контроль производства
На протяжении всего технологического процесса производства кондитерского изделия №320 Pastry "Tartlet" with raspberry jam 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 Р 53118-2008 Jam. Technical conditions
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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 Р 57901-2017 Food grade chicken eggs. Technical conditions
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ГОСТ Р 51574-2018 Edible salt. General specifications
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ГОСТ Р 52195-2003 Flavored wines. General specifications
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ГОСТ 2156-76 Sodium bicarbonate. Technical conditions.
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