1. Вводная часть

   Настоящая технологическая инструкция распространяется на производство изделия №166 Cake "Zenith".

2. Характеристика готовой продукции

   Качество изделия №166 Cake "Zenith" 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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      • melange
      • white sugar
      • flour, premium
      • fresh whole milk the weight ratio of fat 3.2%
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      • chicken eggs
      • vanilla powder
      • salt
      • cocoa powder
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      • agar
      • vanilla essence

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

   2. Характеристика сырья

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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.

      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%.

      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.

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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.

      Vanilla powder
      

      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.

      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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      Agar
      

      Vanilla 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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      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.

      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 ℃.

      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.

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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.

      Vanilla powder
      

      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.

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

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

      Vanilla essence
      

5. 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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      №065 Cream "Charlotte" on agar
      

      Prepare a cream like "Charlotte" No. 59, but with the addition of milk-agar mass. Agar, previously washed with running water, is heated with a small amount of milk and boiled until it is completely dissolved. The hot milk-agar mass is poured into Charlotte syrup heated to 56–60 ℃ and brought to a boil with constant stirring.

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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: butter (pasteurized cow's milk cream), melange, white sugar, flour, premium, fresh whole milk the weight ratio of fat 3.2%, water, chicken eggs, vanilla powder, salt, cocoa powder, cognac, thickener - agar, vanilla essence.

   Состав: butter (pasteurized cow's milk cream), melange, white sugar, flour, premium, fresh whole milk the weight ratio of fat 3.2%, water, chicken eggs, vanilla powder, salt, cocoa powder, cognac, thickener - E406, vanilla essence.

8. Контроль производства

   На протяжении всего технологического процесса производства кондитерского изделия №166 Cake "Zenith" 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 30363-2013 Liquid and dry food egg products. Technical conditions
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• ГОСТ 26574-2017 Wheat baking flour. 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 Р 57901-2017 Food grade chicken eggs. Technical conditions
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• ГОСТ Р 51574-2018 Edible salt. General specifications
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• ГОСТ 31732-2014 Cognac. General specifications
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