Технологическая инструкция: No. 347 Pastry "Tube" with cream, sprinkled with powdered sugar recipe number 1

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Технологическая инструкция
по производству изделия
No. 347 Pastry "Tube" with cream, sprinkled with powdered sugar
Вырабатывается по

Вводная часть
Настоящая технологическая инструкция распространяется на производство изделия No. 347 Pastry "Tube" with cream, sprinkled with powdered sugar.
Характеристика готовой продукции
Качество изделия No. 347 Pastry "Tube" with cream, sprinkled with powdered sugar 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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  - melange
  - white sugar
  - flour, premium
  - fresh whole milk the weight ratio of fat 3.2%
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  - powdered sugar
  - chicken eggs
  - vanilla powder
  - salt
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  - agar
  Допускается взаимозаменяемость сырья в соответствии с утвержденными указаниями к рецептурам по взаимозаменяемости сырья.
2. Характеристика сырья
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  Melange
  Melange should be dark orange when frozen and light yellow to light orange after thawing. There should be no foreign smells and tastes.
  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%.
  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%.
  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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  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.
  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.
  Vanilla powder
  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.
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  Agar
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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  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.
  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.
  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 ℃.
  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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  Powdered sugar
  Powdered sugar is sieved through sieves with 1.5 mm mesh.
  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.
  Vanilla powder
  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.
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  Agar
  Agar is soaked in running water for 2-4 hours.
Описание технологического процесса
1. Описание процесса изготовления полуфабрикатов:
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  №065 Cream "Charlotte" on agar
  Prepare a cream like "Charlotte" No. 59, but with the addition of milk-agar mass. Agar, previously washed with running water, is heated with a small amount of milk and boiled until it is completely dissolved. The hot milk-agar mass is poured into Charlotte syrup heated to 56–60 ℃ and brought to a boil with constant stirring.
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: butter (pasteurized cow's milk cream), melange, white sugar, flour, premium, fresh whole milk the weight ratio of fat 3.2%, water, powdered sugar, chicken eggs, vanilla powder, salt, cognac, thickener - agar.
Состав: butter (pasteurized cow's milk cream), melange, white sugar, flour, premium, fresh whole milk the weight ratio of fat 3.2%, water, powdered sugar, chicken eggs, vanilla powder, salt, cognac, thickener - E406.
Контроль производства
На протяжении всего технологического процесса производства кондитерского изделия No. 347 Pastry "Tube" with cream, sprinkled with powdered sugar 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 31732-2014 Cognac. General specifications
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ГОСТ 33222-2015 Sugar is white. 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"

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