Технологическая инструкция: №332 Pastry "Tubules" and "Muftochki" with cream recipe number 1

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Технологическая инструкция
по производству изделия
№332 Pastry "Tubules" and "Muftochki" with cream
Вырабатывается по

Вводная часть
Настоящая технологическая инструкция распространяется на производство изделия №332 Pastry "Tubules" and "Muftochki" with cream.
Характеристика готовой продукции
Качество изделия №332 Pastry "Tubules" and "Muftochki" with cream 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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  - flour, premium
  - white sugar
  - fresh whole milk the weight ratio of fat 3.2%
  - chicken eggs
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  - powdered sugar
  - salt
  - vanilla powder
  - cognac or dessert wine
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  Допускается взаимозаменяемость сырья в соответствии с утвержденными указаниями к рецептурам по взаимозаменяемости сырья.
2. Характеристика сырья
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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%.
  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.
  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.
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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.
  Salt
  Crystalline free-flowing product. The presence of foreign mechanical impurities not related to the origin and method of salt production is not allowed. The taste is salty, without any foreign aftertaste. The extra and premium grade has a white color, the first and the second - white or gray with shades depending on the origin and method of salt production. Smell: no foreign odors.
  Vanilla powder
  Cognac or dessert wine
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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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  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.
  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.
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  Powdered sugar
  Powdered sugar is sieved through sieves with 1.5 mm mesh.
  Salt
  The salt is sieved through a sieve. The salt in the crystals is preliminarily dissolved and a sieve with cells of 0.5 mm is filtered.
  Vanilla powder
  Cognac or dessert wine
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Описание технологического процесса
1. Описание процесса изготовления полуфабрикатов:
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  No. 060 Charlotte syrup
  Charlotte syrup is prepared in two ways.
  ** First method. ** Granulated sugar, eggs and milk are thoroughly mixed and brought to a boil with constant stirring. The syrup is boiled for 4-5 minutes to a temperature of 104-105 ℃. The prepared syrup is filtered and cooled in the summer to a temperature of 20-22 ℃, in the winter - up to 28-30 ℃.
  ** Second way. **
  a) Preparation of milk sugar syrup. Granulated sugar and milk, provided by the recipe, are mixed and boiled for 60–90 minutes to a temperature of 104–105 ℃ (test per thin thread). The moisture content of the milk sugar syrup is 27%.
  b) Preparation of Charlotte syrup. Beat the eggs in a whisk machine for 5-7 minutes and gradually pour in hot milk-sugar syrup in a 1: 1 ratio. The brewed mass is mixed with the rest of the milk-sugar syrup and kept for 5 minutes at a temperature of 95 ℃. The finished syrup is filtered and cooled.
  
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  №059 Cream "Charlotte" (main)
  The peeled and cut butter is whipped in a beater at low speed until smooth. Chilled “Charlotte” syrup with the addition of cognac or dessert wine, vanilla powder are gradually poured into the whipped mass and beat at a high number of revolutions until the volume increases by 2.5–3 times. Duration of whipping is 20-30 min.
  
  ** Characteristics of a semi-finished product. ** Homogeneous fluffy mass of yellow color, with a smooth glossy surface, well retaining its shape.
2. Приготовление кондитерского изделия:
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Упаковка
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: butter (pasteurized cow's milk cream), flour, premium, white sugar, fresh whole milk the weight ratio of fat 3.2%, chicken eggs, melange, powdered sugar, salt, vanilla powder, cognac or dessert wine, acidity regulator - citric acid.
Состав: butter (pasteurized cow's milk cream), flour, premium, white sugar, fresh whole milk the weight ratio of fat 3.2%, chicken eggs, melange, powdered sugar, salt, vanilla powder, cognac or dessert wine, acidity regulator - E330.
Условия хранения и транспортирования
Контроль производства
На протяжении всего технологического процесса производства кондитерского изделия №332 Pastry "Tubules" and "Muftochki" 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.
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 31654-2012 Edible chicken eggs. 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 908-2004 Citric acid monohydrate food. Technical conditions
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ГОСТ Р 52195-2003 Flavored wines. General specifications
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