1. Вводная часть

   Настоящая технологическая инструкция распространяется на производство изделия №405 Pastries "Baku set".

2. Характеристика готовой продукции

   Качество изделия №405 Pastries "Baku set" 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
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      • raw almond kernels
      • butter
      • white sugar
      • raw egg white
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      • chicken eggs
      • whole condensed milk with sugar the weight ratio of fat 8.5%
      • apple podvarka
      • raw egg yolk
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      • cocoa powder
      • vanilla powder
      • potato starch
      • cognac or dessert wine
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      • sodium hydrogen carbonate

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

   2. Характеристика сырья

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      Raw almond kernels
      

      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.

      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%.

      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.

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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.

      Whole condensed milk with sugar the weight ratio of fat 8.5%
      Taste and smell: The taste is sweet, clean with a pronounced taste and smell of pasteurized milk without foreign tastes and odors. Slight fodder flavor is allowed. Appearance and consistency: Homogeneous, viscous throughout the mass without the presence of organoleptically perceptible crystals of milk sugar (lactose). A mealy consistency and a slight lactose sediment at the bottom of the package during storage are allowed. Color: White with a cream shade. Uniform throughout the mass.

      Apple podvarka
      

      Raw egg yolk
      

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      Cocoa powder
      Finely ground cocoa cake, remaining after partial removal of butter from the cocoa mass, with the addition of various flavors and aromas. Appearance: finely divided, homogeneous powder from light to dark brown. Dull gray tint is not allowed. Taste and aroma are characteristic of cocoa powder: pleasant, bitter, well-expressed, without foreign tastes and odors.

      Vanilla powder
      

      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.

      Cognac or dessert wine
      

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      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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      Raw almond kernels
      

      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.

      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.

      Raw egg white
      Before use, filter the egg white through a sieve with a mesh size of not more than 3 mm.

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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.

      Whole condensed milk with sugar the weight ratio of fat 8.5%
      Condensed milk is freed from the transport container before being used in production and unpacked and fed to the boiling section, where it is loaded into the digester and heated to a temperature of 85 ℃ for 15-20 minutes. After processing, the condensed milk is filtered through a sieve with cells of no more than 3 mm in diameter. The filtered and cooled condensed milk is placed in clean, dry, labeled containers with tight-fitting lids. Moving in the production of condensed milk in open containers and without marking is prohibited.

      Apple podvarka
      

      Raw egg yolk
      

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      Cocoa powder
      Sieve through a sieve with cells of 1-1.5 mm.

      Vanilla powder
      

      Potato starch
      

      Cognac or dessert wine
      

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      Sodium hydrogen carbonate
      Baking soda is sieved through a sieve or dissolved in cold water and filtered.

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

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      Semi-finished product Yuzhny with cocoa (in No. 408)
      

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      Semi-finished product Yuzhny (in # 408)
      

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      Almond semi-finished product (in No. 409)
      

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      Semi-finished almond tartlet (in No. 411)
      

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      №410 Cake "Horn"
      

      Almond semi-finished product in the shape of a horn sprinkled with crushed almonds. Produced for sale as part of the "Baku set" mixture.

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      №406 Pastry "Almond tartlet"
      

      Two almond tartlets connected with butter cream. The surface is finished with powdered sugar and biscuit crumbs. Produced for sale as part of the "Baku set" mixture.

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      №408 Pastry "Yuzhnoye" (sliced)
      

      Two layers of semi-finished product "Yuzhny" and one layer of "Yuzhny with cocoa" are combined with creamy cocoa cream. Produced for sale as part of the "Baku set" mixture.

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   2. Приготовление кондитерского изделия:

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6. Упаковка

7. 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: powdered sugar, raw almond kernels, butter (pasteurized cow's milk cream), white sugar, raw egg white, flour, premium, chicken eggs, whole condensed milk with sugar the weight ratio of fat 8.5% (normalized milk, sugar (sucrose, lactose)), apple podvarka, raw egg yolk, melange, cocoa powder, vanilla powder, potato starch, cognac or dessert wine, essence, raising agent - sodium hydrogen carbonate.

   Состав: powdered sugar, raw almond kernels, butter (pasteurized cow's milk cream), white sugar, raw egg white, flour, premium, chicken eggs, whole condensed milk with sugar the weight ratio of fat 8.5% (normalized milk, sugar (sucrose, lactose)), apple podvarka, raw egg yolk, melange, cocoa powder, vanilla powder, potato starch, cognac or dessert wine, essence, raising agent - E500(ii).

8. Условия хранения и транспортирования

9. Контроль производства

   На протяжении всего технологического процесса производства кондитерского изделия №405 Pastries "Baku set" проводят контроль за соблюдением технологических параметров, качества используемого сырья, материалов, готовой продукции. Готовый продукт подлежит выборочному контролю качества, с записью результатов в журнал.

10. 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 16831-71 Sweet almond kernel. Technical conditions.
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• ГОСТ 26574-2017 Wheat baking flour. 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 32741-2014 Semi-finished products. Fruit and vegetable fillings and preparations. General specifications
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• ГОСТ 32857-2014 Sweet almond kernels. Technical conditions
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• ГОСТ 33806-2016 Fruit table wines and fruit table wine materials. General specifications
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• ГОСТ Р 53876-2010 Potato starch. Technical conditions
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• ТУ 10-963.12-90 Welds