1. Вводная часть

   Настоящая технологическая инструкция распространяется на производство изделия №153 Cake "Vladimirsky".

2. Характеристика готовой продукции

   Качество изделия №153 Cake "Vladimirsky" 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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      • white sugar
      • sour cream
      • chicken eggs
      • butter
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      • fresh whole milk the weight ratio of fat 3.2%
      • cuttings from semi-finished cakes and pastries
      • raw egg white
      • cocoa powder
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      • melange
      • sodium hydrogen carbonate
      • cognac or dessert wine
      • water
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      • cognac
      • essence

      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%.

      Sour cream
      

      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.

      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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      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.

      Cuttings from semi-finished cakes and pastries
      

      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.

      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.

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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.

      Sodium hydrogen carbonate
      White crystalline powder, odorless.

      Cognac or dessert wine
      

      Water
      Transparent liquid, odorless and tasteless.

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      Cognac
      

      Essence
      

   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.

      Sour cream
      

      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.

      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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      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.

      Cuttings from semi-finished cakes and pastries
      

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

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

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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.

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

      Cognac or dessert wine
      

      Water
      

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      Cognac
      

      Essence
      

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

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      No. 023 Air
      

      ** Preparation of the whipped mass. ** Egg whites are cooled to 2 ℃ and whipped in a whisk machine, first at low, and then at high speed until the initial volume is increased by 7 times. Gradually add granulated sugar, vanilla powder to the resulting mass and beat for another 1-2 minutes. Duration of whipping is 30-40 min.
      The finished whipped mass should be fluffy, homogeneous, foamy, dry in appearance, white. The moisture content of the whipped mass is 22-24%.
      ** Shaping. ** The whipped mass is deposited on sheets, greased or covered with paper.
      For cake cakes (layers) of rectangular, square and round shapes, a stencil (frame) is laid on the sheet. The whipped mass is poured to a layer thickness of no more than 8-10 mm.
      For airy cakes, the mass is deposited in the form of round or oval cakes from a pastry bag through a round tube.
      ** Baking. ** at a temperature of 100 ℃ the duration of baking cake cakes and large cakes is 60–70 min, small cakes and balls - 20–30 min. The baked semi-finished product is cooled for 30–35 minutes, then removed from the sheets of paper.

      ** Characteristics of a semi-finished product. ** Shape rectangular, square, round, etc. The structure is fragile, large-porous, airy, white.

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      Sour cream semi-finished product (in No. 153)
      

      ** Preparation of dough. ** Granulated sugar, eggs, sour cream, sodium bicarbonate, ammonium carbonate are mixed for 20-30 minutes until a homogeneous mass is obtained. Then add flour and continue kneading the dough for no more than 1-2 minutes. Further preparation is carried out in the same way as in rec. No. 16 (semi-finished sandy product).

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      №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.

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   2. Приготовление кондитерского изделия:

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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: flour, premium, white sugar, sour cream, chicken eggs, butter (pasteurized cow's milk cream), fruit and berry jam, fresh whole milk the weight ratio of fat 3.2%, cuttings from semi-finished cakes and pastries, raw egg white, cocoa powder, vanilla powder, melange, raising agent - sodium hydrogen carbonate, cognac or dessert wine, water, raising agent - ammonium carbonate, cognac, essence.

   Состав: flour, premium, white sugar, sour cream, chicken eggs, butter (pasteurized cow's milk cream), fruit and berry jam, fresh whole milk the weight ratio of fat 3.2%, cuttings from semi-finished cakes and pastries, raw egg white, cocoa powder, vanilla powder, melange, raising agent - E500(ii), cognac or dessert wine, water, raising agent - E503(i), cognac, essence.

8. Контроль производства

   На протяжении всего технологического процесса производства кондитерского изделия №153 Cake "Vladimirsky" 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

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• ГОСТ 2156-76 Sodium bicarbonate. Technical conditions.
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• ГОСТ 30363-2013 Liquid and dry food egg products. Technical conditions
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• ГОСТ 31452-2012 Sour cream. Technical conditions
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• ГОСТ 31732-2014 Cognac. General specifications
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• ГОСТ 32261-2013 Butter. Technical conditions
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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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• 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"