1. Вводная часть

   Настоящая технологическая инструкция распространяется на производство изделия №369 Cake "Surprise".

2. Характеристика готовой продукции

   Качество изделия №369 Cake "Surprise" 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
      • Sign up
      • butter
      • flour, premium
      • scraps from cakes and pastries
      • fruit filling
      • Sign up
      • raw egg white
      • fresh whole milk the weight ratio of fat 3.2%
      • water
      • chicken eggs
      • Sign up
      • ammonium carbonate
      • sodium hydrogen carbonate
      • vanilla essence
      • agar
      • Sign up
      • cognac
      • vanilla powder

      Допускается взаимозаменяемость сырья в соответствии с утвержденными указаниями к рецептурам по взаимозаменяемости сырья.

   2. Характеристика сырья

      Sign up

      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%.

      Scraps from cakes and pastries
      

      Fruit filling
      Appearance: a thick mass with a smear or jelly consistency with or without fruit or parts evenly distributed in it. Sugaring is not allowed. Taste and smell: Well expressed, taste is sour-sweet, typical of the components from which the filling is made. Foreign taste and smell are not allowed. Consistency: jelly-like mass. Color: Typical for the cooked fruit, of which the filling is made.

      Sign up

      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.

      Water
      Transparent liquid, odorless and tasteless.

      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.

      Sign up

      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.

      Vanilla essence
      

      Agar
      

      Sign up

      Cognac
      

      Vanilla powder
      

   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

      Sign up

      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 ℃.

      Scraps from cakes and pastries
      

      Fruit filling
      

      Sign up

      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.

      Water
      

      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.

      Sign up

      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.

      Vanilla essence
      

      Agar
      Agar is soaked in running water for 2-4 hours.

      Sign up

      Cognac
      

      Vanilla powder
      

5. Описание технологического процесса
   1. Описание процесса изготовления полуфабрикатов:

      Sign up

      №109 Zephyr "Special"
      

      Sign up

      №067 Cream "Charlotte" chocolate
      

      Prepare a cream like "Charlotte" No. 59, add cocoa powder at the end of whipping.

      ** Characteristics of a semi-finished product. ** Homogeneous fluffy mass of brown color, well retaining its shape.

   2. Приготовление кондитерского изделия:

      Sign up

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, butter (pasteurized cow's milk cream), flour, premium, scraps from cakes and pastries, fruit filling, melange, raw egg white, fresh whole milk the weight ratio of fat 3.2%, water, chicken eggs, cocoa powder, raising agent - ammonium carbonate, raising agent - sodium hydrogen carbonate, vanilla essence, thickener - agar, acidity regulator - citric acid, cognac, vanilla powder.

   Состав: white sugar, butter (pasteurized cow's milk cream), flour, premium, scraps from cakes and pastries, fruit filling, melange, raw egg white, fresh whole milk the weight ratio of fat 3.2%, water, chicken eggs, cocoa powder, raising agent - E503(i), raising agent - E500(ii), vanilla essence, thickener - E406, acidity regulator - E330, cognac, vanilla powder.

8. Контроль производства

   На протяжении всего технологического процесса производства кондитерского изделия №369 Cake "Surprise" 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

• Sign up
• ГОСТ 16280-2002 Agar food. Technical conditions.
• Sign up
• ГОСТ 26574-2017 Wheat baking flour. Technical conditions
• Sign up
• ГОСТ 31450-2013 Drinking milk. Technical conditions
• Sign up
• ГОСТ 31726-2012 Food additives. Anhydrous citric acid E330. Technical conditions
• Sign up
• ГОСТ 32261-2013 Butter. Technical conditions
• Sign up
• ГОСТ 32802-2014 Food additives. Sodium carbonates E500. General specifications
• Sign up
• ГОСТ 908-2004 Citric acid monohydrate food. Technical conditions
• Sign up
• ГОСТ Р 57901-2017 Food grade chicken eggs. Technical conditions
• Sign up
• 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"