1. Вводная часть

   Настоящая технологическая инструкция распространяется на производство изделия №167 Cake "Day and Night".

2. Характеристика готовой продукции

   Качество изделия №167 Cake "Day and Night" 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
      • powdered sugar
      • raw egg white
      • whole condensed milk with sugar the weight ratio of fat 8.5%
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      • fresh whole milk the weight ratio of fat 3.2%
      • chicken eggs
      • vanilla powder
      • cocoa powder
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      • raw egg yolk
      • citric acid
      • cognac or dessert wine
      • 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%.

      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.

      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.

      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.

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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.

      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
      

      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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      Raw egg yolk
      

      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.

      Cognac or dessert wine
      

      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.

      Powdered sugar
      Powdered sugar is sieved through sieves with 1.5 mm mesh.

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

      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.

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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.

      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
      

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

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      Raw egg yolk
      

      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.

      Cognac or dessert wine
      

      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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      No. 046 Creamy cream (basic)
      

      The peeled and cut butter is whipped in a whisk machine at low speed for 5-7 minutes until a homogeneous mass is obtained. Then refined powder, condensed milk are gradually added to the prepared mass at a high number of revolutions and whipped for another 7-10 minutes. At the end of whipping, add vanilla powder, cognac or dessert wine.

      A homogeneous fluffy mass with a glossy surface that retains its shape well.

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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), white sugar, powdered sugar, raw egg white, whole condensed milk with sugar the weight ratio of fat 8.5% (normalized milk, sugar (sucrose, lactose)), apricot jam, fresh whole milk the weight ratio of fat 3.2%, chicken eggs, vanilla powder, cocoa powder, flour, premium, raw egg yolk, acidity regulator - citric acid, cognac or dessert wine, essence.

   Состав: butter (pasteurized cow's milk cream), white sugar, powdered sugar, raw egg white, whole condensed milk with sugar the weight ratio of fat 8.5% (normalized milk, sugar (sucrose, lactose)), apricot jam, fresh whole milk the weight ratio of fat 3.2%, chicken eggs, vanilla powder, cocoa powder, flour, premium, raw egg yolk, acidity regulator - E330, cognac or dessert wine, essence.

8. Контроль производства

   На протяжении всего технологического процесса производства кондитерского изделия №167 Cake "Day and Night" 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 26574-2017 Wheat baking flour. Technical conditions
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• ГОСТ 31450-2013 Drinking milk. Technical conditions
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• ГОСТ 31688-2012 Dairy canned food. Condensed milk and cream with sugar. 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 34113-2017 Jam. General 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