Технологическая инструкция: No. 475 Creamy fruit roll recipe number 1

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Технологическая инструкция
по производству изделия
No. 475 Creamy fruit roll
Вырабатывается по ГОСТ 14621-78

Вводная часть
Настоящая технологическая инструкция распространяется на производство изделия No. 475 Creamy fruit roll.
Характеристика готовой продукции
Качество изделия No. 475 Creamy fruit roll должно соответствовать требованиям ГОСТ 14621-78.
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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  - white sugar
  - wheat flour 1s
  - jam
  - butter
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  - water
  - powdered sugar
  - chicken eggs
  - cognac or dessert wine
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  - vanilla powder
  - essence of rum
  Допускается взаимозаменяемость сырья в соответствии с утвержденными указаниями к рецептурам по взаимозаменяемости сырья.
2. Характеристика сырья
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  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%.
  Wheat flour 1s
  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%.
  Jam
  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.
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  Water
  Transparent liquid, odorless and tasteless.
  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.
  Cognac or dessert wine
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  Vanilla powder
  Essence of rum
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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  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.
  Wheat flour 1s
  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 ℃.
  Jam
  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.
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  Water
  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.
  Cognac or dessert wine
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  Vanilla powder
  Essence of rum
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.
  
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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: melange, white sugar, wheat flour 1s, jam, butter (pasteurized cow's milk cream), fresh whole milk the weight ratio of fat 3.2%, water, powdered sugar, chicken eggs, cognac or dessert wine, essence, vanilla powder, essence of rum.
Контроль производства
На протяжении всего технологического процесса производства кондитерского изделия No. 475 Creamy fruit roll 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 Р 52195-2003 Flavored wines. General specifications
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СанПиН 1.2.3685-21 "Hygienic standards and requirements for ensuring the safety and (or) harmlessness to humans of environmental factors"
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