_____________
'___' ______________ 2024г.
по производству изделия
№138 Cake "Ward"
Вырабатывается по
- Вводная часть
Настоящая технологическая инструкция распространяется на производство изделия №138 Cake "Ward".
- Характеристика готовой продукции
Качество изделия №138 Cake "Ward" 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
- Перечень сырья
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- white sugar
- flour, premium
- roasted kernels
- fresh whole milk the weight ratio of fat 3.2%
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- "Patterned" chocolate
- water
- melange
- natural roasted coffee
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- essence
- cognac or dessert wine
- potato starch
- salt
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- sodium hydrogen carbonate
- ammonium carbonate
- citric acid
Допускается взаимозаменяемость сырья в соответствии с утвержденными указаниями к рецептурам по взаимозаменяемости сырья.
- Характеристика сырья
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%.Roasted kernels
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."Patterned" chocolate
Water
Transparent liquid, odorless and tasteless.Melange
Melange should be dark orange when frozen and light yellow to light orange after thawing. There should be no foreign smells and tastes.Natural roasted coffee
Appearance: roasted grains, no more than 6% of broken grains and grain fragments are allowed. Color: from light brown to black-brown. Taste: pleasant, intense, inherent in this product. Aroma: pronounced, inherent in this product.Essence
Cognac or dessert wine
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.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.Sodium hydrogen carbonate
White crystalline powder, odorless.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.Citric acid
Colorless crystals or white powder without lumps. The taste should be sour, without any foreign aftertaste. There is no smell. The structure should be free-flowing and dry, not sticky to the touch. Mechanical impurities are not allowed. - 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.
- Подготовка сырья к пуску в производство
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 ℃.Roasted kernels
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."Patterned" chocolate
Water
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.Natural roasted coffee
Essence
Cognac or dessert wine
Potato starch
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.Sodium hydrogen carbonate
Baking soda is sieved through a sieve or dissolved in cold water and filtered.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.Citric acid
Dissolve citric acid in hot water (70-80 в) in a 1: 1 ratio and filter through a sieve with cells of no more than 0.5 mm.
- Перечень сырья
- Описание технологического процесса
- Описание процесса изготовления полуфабрикатов:
No. 071 Coffee syrup
Semi-finished sandy product with walnuts (in No. 136, 138)
№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.
- Приготовление кондитерского изделия:
- Описание процесса изготовления полуфабрикатов:
- 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), white sugar, flour, premium, roasted kernels, fresh whole milk the weight ratio of fat 3.2%, chicken eggs, "Patterned" chocolate, water, melange, natural roasted coffee, vanilla powder, essence, cognac or dessert wine, potato starch, salt, cocoa powder, raising agent - sodium hydrogen carbonate, raising agent - ammonium carbonate, acidity regulator - citric acid.
Состав: butter (pasteurized cow's milk cream), white sugar, flour, premium, roasted kernels, fresh whole milk the weight ratio of fat 3.2%, chicken eggs, "Patterned" chocolate, water, melange, natural roasted coffee, vanilla powder, essence, cognac or dessert wine, potato starch, salt, cocoa powder, raising agent - E500(ii), raising agent - E503(i), acidity regulator - E330.
- Контроль производства
На протяжении всего технологического процесса производства кондитерского изделия №138 Cake "Ward" 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 33222-2015 Sugar is white. Technical conditions
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- ГОСТ 31450-2013 Drinking milk. Technical conditions
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- ГОСТ 31654-2012 Edible 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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- ГОСТ 30363-2013 Liquid and dry food egg products. Technical conditions
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- ГОСТ 31732-2014 Cognac. General specifications
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- ГОСТ Р 52195-2003 Flavored wines. General specifications
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- ГОСТ Р 51574-2018 Edible salt. General specifications
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- ГОСТ 2156-76 Sodium bicarbonate. Technical conditions.
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- ГОСТ Р 55580-2013 Food additives. Ammonium carbonates E503. General specifications
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- ГОСТ 908-2004 Citric acid monohydrate food. Technical conditions