_____________
'___' ______________ 2024г.
по производству изделия
№206 Cake "Mayus"
- Вводная часть
Настоящая технико-технологическая карта распространяется на производство изделия №206 Cake "Mayus".
- Сырье, применяемое при изготовлении изделия
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- white sugar
- melange
- flour, premium
- water
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- whole condensed milk with sugar the weight ratio of fat 8.5%
- potato starch
- cognac or dessert wine
- "Patterned" chocolate
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- raw egg white
- vanilla powder
- essence
- molasses or glucose syrup
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- salt
- agar
- ammonium carbonate
- sodium hydrogen carbonate
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- food paint
Допускается взаимозаменяемость сырья в соответствии с утвержденными указаниями к рецептурам. Качество применяемого сырья должно отвечать требованиям действующей нормативно-технической документации и Техническому регламенту Таможенного союза "О безопасности пищевой продукции" ТР ТС 021/2011, иметь сертификаты и удостоверения качества. Ароматизаторы и химические разрыхлители должны иметь сертификаты и храниться в упаковке завода-изготовителя с соответствующими этикетками.
Подготовка сырья к пуску в производство осуществляется в соответствии с требованиями СП 2.3.6.1079-01 "Санитарно-эпидемиологические требования к организациям общественного питания, изготовлению и оборотоспособности в них пищевых продуктов и продовольственного сырья" и "Инструкции по предупреждению попадания посторонных предметов в продукцию на предприятиях кондитерской отрасли в кооперативах". Качество воды должно соответствовать требованиями к качеству воды в централизованных системах питьевого водоснабжения". - Описание технологического процесса
- Описание процесса изготовления полуфабрикатов:
No. 104 Jelly
Agar, previously soaked in running water, is added to the water and heated over low heat with stirring until it is completely dissolved. Then add granulated sugar, molasses and boil for 5-7 minutes until sugar dissolves. The syrup is filtered through a sieve with a mesh size of 1–1.5 mm, cooled to a temperature of 40–50 ℃, and essence, acid and dye are added.
When preparing jelly for finishing, the hot mass is poured into baking sheets 10–30 mm high and cooled. The resulting jelly is cut into pieces of a certain shape.** Characteristics of a semi-finished product. ** Shiny, translucent, gelatinous mass.
No. 016 Sand (main)
** Preparation of the dough. ** Put butter into the kneading machine, add granulated sugar, melange, sodium bicarbonate, ammonium carbonate, salt, essence and mix 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. Shortcrust pastry should have a smooth surface without lumps and traces of impurities, color from light yellow to yellow, pleasant smell and light aroma of essence. The moisture content of the dough is 18.5–19.5%.
** Shaping. ** The dough is cut into 3-4 kg pieces and rolled into layers on a table dusty with flour. Then the layers are cut and transferred to the pastry sheets using a rolling pin. The excess dough at the edges of the sheet is cut off. Before baking, the surface of the dough is pricked in several places to prevent swelling. The shortcrust pastry sheets are not greased.
The dough for cakes and sliced pastries is rolled out to a thickness of 3-4 mm. For round cakes, the rolled dough is formed with a round metal recess, for square cakes, cut with a knife.
The ring dough is rolled out to a thickness of 6–7 mm. The rolled dough is formed with a metal recess.
The dough for cakes "Krakowski" is rolled out to a thickness of 5–6 mm, the dough for baskets is rolled out to a thickness of 7–8 mm, placed on corrugated molds and the bottom and walls are lined with dough; molds with dough are baked on sheets.
** Baking. ** Duration of baking layer at a temperature of 200-225 ℃ 10-15 minutes, baskets and rings - 10-13 minutes. Sand layers for the Sandy Biscuit with Apples cake and the Krakowski pastries are baked until half cooked.** Characteristics of a semi-finished product. ** Shape rectangular, round, etc. Thickness no more than 8mm. The crumb is well-porous, crumbly, light brown, and light yellow for the Sandy Biscuit with Apples cake and Krakowski pastries.
No. 001 Biscuit (main)
** Preparation of the dough. ** Melange with granulated sugar without heating or (to speed up the whipping) with preheating to 30 ивают is whipped in a beating machine, first at low, then at a high speed for 30-40 minutes until the volume increases by 2 , 5–3 times. Before the end of whipping, add flour mixed with potato starch, essence and mix for no more than 15 seconds. Flour should be introduced in 2-3 doses.
The finished dough should be fluffy, well-saturated with air, evenly mixed, without lumps and have a creamy color. The moisture content of the dough is 36–38%.
** Shaping. ** The biscuit dough is immediately poured into baking trays or molds, which are pre-greased or covered with paper. Baking trays and molds are filled to 3/4 of the height so that the dough does not fall over the sides when lifting.
** Baking. ** Baking time 50–55 min at 195–200 ℃ or 40–45 min at 205–225 ℃. The baked sponge cake is cooled for 20-30 minutes, removed from baking trays or molds and left to stand for 8-10 hours at a temperature of 15-20 ℃. After that, the paper is removed, the biscuit is cleaned.** Characteristics of a semi-finished product. ** Rectangular, round or oval shape. The thickness of the biscuit is 30–40mm. The upper crust is smooth, thin, light brown in color. The crumb is porous, elastic, yellow.
- Приготовление кондитерского изделия:
- Описание процесса изготовления полуфабрикатов:
- Органолептические показатели качества
Наименование показателя
Характеристика
- Физико-химические показатели
Наименование показателя
Характеристика
- Контроль производства
На протяжении всего технологического процесса производства кондитерского изделия №206 Cake "Mayus" 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.
Name of raw materials and semi-finished products Mass fraction of solids,% Raw material consumption on 1 t phase on 1000 kg finished product in kind in solids in kind in solids Sign up No. 001 Biscuit (main) 75,0 250,00 187,50 250,00 187,50 No. 095 Blotting syrup 50,0 200,00 100,00 200,00 100,00 No. 016 Sand (main) 94,5 110,00 103,95 110,00 103,95 No. 023 Air 96,5 10,00 9,65 10,00 9,65 Sign up "Patterned" chocolate 99,4 7,50 7,46 7,50 7,46 Roasted kernels 97,5 7,50 7,31 7,50 7,31 №002 Fried biscuit crumb 94,0 5,00 4,70 5,00 4,70 Total 77,0 1000,00 769,57 1000,00 769,57 Output 77,0 1000,00 769,57 1000,00 769,57 No. 046 Creamy cream (basic) Name of raw materials and semi-finished products Mass fraction of solids,% Raw material consumption on 1 t phase on 400 kg prefabricated in kind in solids in kind in solids Sign up Powdered sugar 99,85 278,57 278,15 111,43 111,26 Whole condensed milk with sugar the weight ratio of fat 8.5% 74,0 208,92 154,60 83,57 61,84 Vanilla powder 99,85 5,15 5,14 2,06 2,06 Cognac or dessert wine 1,72 0,69 Total 86,2 1016,69 876,65 406,68 350,66 Losses 1.9% 16,65 6,66 Output 86,0 1000,00 860,00 400,00 344,00 Humidity 14.0 ±2.0%
No. 001 Biscuit (main) Name of raw materials and semi-finished products Mass fraction of solids,% Raw material consumption on 1 t phase on 250 kg prefabricated in kind in solids in kind in solids Sign up Granulated sugar 99,85 347,11 346,59 86,78 86,65 Flour, premium 85,5 281,16 240,39 70,29 60,10 Potato starch 80,0 69,42 55,54 17,36 13,88 Essence 3,47 0,87 Total 62,4 1279,69 798,72 319,92 199,68 Losses 6.1% 48,72 12,18 Output 75,0 1000,00 750,00 250,00 187,50 Humidity 25.0 ±3.0%
No. 095 Blotting syrup Name of raw materials and semi-finished products Mass fraction of solids,% Raw material consumption on 1 t phase on 200 kg prefabricated in kind in solids in kind in solids Sign up Granulated sugar 99,85 513,07 512,30 102,61 102,46 Cognac or dessert wine 47,95 9,59 Essence of rum 1,92 0,38 Total 45,4 1127,32 512,30 225,46 102,46 Losses 2.4% 12,30 2,46 Output 50,0 1000,00 500,00 200,00 100,00 Humidity 50.0 ±4.0%
No. 016 Sand (main) Name of raw materials and semi-finished products Mass fraction of solids,% Raw material consumption on 1 t phase on 110 kg prefabricated in kind in solids in kind in solids Sign up Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] 84,0 309,25 259,77 34,02 28,57 Granulated sugar 99,85 206,17 205,86 22,68 22,64 Melange 27,0 72,16 19,48 7,94 2,14 Flour, premium (on the dust) 85,5 41,24 35,26 4,54 3,88 Sign up Salt 96,5 2,06 1,99 0,23 0,22 Ammonium carbonic (E503(i)) 0,52 0,057 Baking soda (E500(ii)) 50,0 0,52 0,26 0,057 0,029 Total 83,8 1149,41 963,31 126,44 105,96 Losses 1.9% 18,31 2,01 Output 94,5 1000,00 945,00 110,00 103,95 Humidity 5.5 ±1.5%
No. 023 Air Name of raw materials and semi-finished products Mass fraction of solids,% Raw material consumption on 1 t phase on 10 kg prefabricated in kind in solids in kind in solids Sign up Raw egg white 12,0 360,54 43,26 3,61 0,43 Vanilla powder 99,85 7,21 7,20 0,072 0,072 Total 76,0 1329,19 1010,46 13,29 10,10 Losses 4.5% 45,46 0,45 Output 96,5 1000,00 965,00 10,00 9,65 Humidity 3.5 ±1.5%
No. 104 Jelly Name of raw materials and semi-finished products Mass fraction of solids,% Raw material consumption on 1 t phase on 10 kg prefabricated in kind in solids in kind in solids Sign up Granulated sugar 99,85 414,25 413,63 4,14 4,14 Starch syrup 78,0 103,34 80,61 1,03 0,81 Agar (E406) 85,0 10,34 8,79 0,10 0,088 Essence 3,10 0,031 Sign up Food paint 1,00 0,010 Total 50,0 1010,08 505,04 10,10 5,05 Losses 1.0% 5,04 0,050 Output 50,0 1000,00 500,00 10,00 5,00 Humidity 50.0 ±2.0%
№002 Fried biscuit crumb Name of raw materials and semi-finished products Mass fraction of solids,% Raw material consumption on 1 t phase on 5 kg prefabricated in kind in solids in kind in solids Sign up Granulated sugar 99,85 439,72 439,06 2,20 2,20 Flour, premium 85,5 356,18 304,53 1,78 1,52 Potato starch 80,0 87,95 70,36 0,44 0,35 Essence 4,40 0,022 Total 62,4 1621,13 1011,83 8,11 5,06 Losses 7.1% 71,83 0,36 Output 94,0 1000,00 940,00 5,00 4,70 Humidity 6.0 ±2.0%
Consolidated recipe, k=1.031424 Name of raw materials Mass fraction of solids,% Raw material consumption sum of phases on 1000 kg finished product in kind in solids in kind in solids Sign up Granulated sugar 99,85 228,03 227,68 235,19 234,84 Melange 27,0 156,23 42,18 161,14 43,51 Flour, premium 85,5 133,30 113,97 137,49 117,56 Water 117,64 121,33 Sign up Whole condensed milk with sugar the weight ratio of fat 8.5% 74,0 83,57 61,84 86,19 63,78 Potato starch 80,0 17,79 14,24 18,35 14,68 Cognac or dessert wine 10,28 10,60 "Patterned" chocolate 99,4 7,50 7,46 7,74 7,69 Sign up Raw egg white 12,0 3,61 0,43 3,72 0,45 Vanilla powder 99,85 2,13 2,13 2,20 2,20 Essence 1,15 1,18 Starch syrup 78,0 1,03 0,81 1,07 0,83 Sign up Salt 96,5 0,23 0,22 0,23 0,23 Agar (E406) 85,0 0,10 0,088 0,11 0,091 Ammonium carbonic (E503(i)) 0,057 0,059 Baking soda (E500(ii)) 50,0 0,057 0,029 0,059 0,029 Sign up Food paint 0,010 0,010 Output 77,0 1000,00 769,57 1000,00 769,57 - Нормируемые физико-химические показатели
No. 046 Creamy cream (basic) Влажность, % 14.0 ±2.0% Массовая доля жира (в пересчете на сухое вещество), % 51.2 Массовая доля общего сахара (в пересчете на сухое вещество), % 45.0 Массовая доля сахарозы в водной фазе крема, % 73.4 No. 001 Biscuit (main) Влажность, % 25.0 ±3.0% Массовая доля жира (в пересчете на сухое вещество), % 9.1 Массовая доля общего сахара (в пересчете на сухое вещество), % 44.5 Массовая доля сахарозы в водной фазе крема, % 57.2 No. 095 Blotting syrup Влажность, % 50.0 ±4.0% Массовая доля жира (в пересчете на сухое вещество), % 0.0 Массовая доля общего сахара (в пересчете на сухое вещество), % 99.9 Массовая доля сахарозы в водной фазе крема, % 50.0 No. 016 Sand (main) Влажность, % 5.5 ±1.5% Массовая доля жира (в пересчете на сухое вещество), % 28.0 Массовая доля общего сахара (в пересчете на сухое вещество), % 22.5 Массовая доля сахарозы в водной фазе крема, % 79.4 No. 023 Air Влажность, % 3.5 ±1.5% Массовая доля жира (в пересчете на сухое вещество), % 0.0 Массовая доля общего сахара (в пересчете на сухое вещество), % 95.9 Массовая доля сахарозы в водной фазе крема, % 96.4 No. 104 Jelly Влажность, % 50.0 ±2.0% Массовая доля жира (в пересчете на сухое вещество), % 0.1 Массовая доля общего сахара (в пересчете на сухое вещество), % 90.6 Массовая доля сахарозы в водной фазе крема, % 47.5 №002 Fried biscuit crumb Влажность, % 6.0 ±2.0% Массовая доля жира (в пересчете на сухое вещество), % 9.1 Массовая доля общего сахара (в пересчете на сухое вещество), % 44.5 Массовая доля сахарозы в водной фазе крема, % 87.5 - Стандарты
ТР ТС 021/2011 On food safety
1.5.5.1. Cakes and pastries biscuit, puff, shortbread, custard cakes with finishes, incl. frozen: - creamy (with a shelf life of less than 5 days)
Microbiological safety standards (pathogenic) Pathogenic microorganisms, incl. salmonella 25.0 product weight (g), which is not allowed Microbiological safety standards NMAFAM the number of mesophilic aerobic and facultatively anaerobic microorganisms 5×10⁴ CFU/g (cm³), no more Coliform bacteria (coliforms) 0.01 not allowed in the product mass (g/cm³) S.aureus (bacteria of the species Staphylococcus aureus) 0.01 not allowed in the product mass (g/cm³) Mold 50.0 CFU/g, no more Yeast 1×10² CFU/g, no more - Sign up
- 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 31721-2012 Chocolate. General specifications
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- ГОСТ 31732-2014 Cognac. General specifications
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- ГОСТ 32802-2014 Food additives. Sodium carbonates E500. General specifications
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- ГОСТ 33806-2016 Fruit table wines and fruit table wine materials. General specifications
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- ГОСТ 908-2004 Citric acid monohydrate food. Technical conditions
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- ГОСТ Р 52195-2003 Flavored wines. General specifications
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- ГОСТ Р 55580-2013 Food additives. Ammonium carbonates E503. General specifications
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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"
- Пищевая ценность
Estimated nutritional value Indicators name in 100 g % of the recommended daily intake in 100 g of product Recommended level of daily consumption TR CU 022/2011 Sign up Sign up Including: Milk protein, g 0.7 Fats, g 23 27 83 Including: Sign up Milk fat, g 20.1 Carbohydrates, g 48 13 365 Sign up Mono- and disaccharides, g 38.1 Polysaccharides, g 10.3 Ash, g 0.5 Sign up Organic acids, g 0.0 Vitamins Sign up Beta carotene, µg 89.5 Vitamin a rae, µg 198.7 25 800 Thiamine, mg 0.0 3 1.4 Sign up Niacin equivalent, mg 1.3 7 18 Vitamin c, mg 0.1 0 60 Vitamin e, mg 0.6 6 10 Minerals macronutrients Sign up Calcium, mg 40.8 4 1000 Magnesium, mg 8.9 2 400 Sodium, mg 44.9 Phosphorus, mg 68.1 9 800 Minerals trace elements Iron, mg 0.7 5 14 Lipids Sign up Polyunsaturated fatty acids, g 0.6 5 11 Cholesterol, mg 137.2 Other nutrients Sign up Ethanol, g 0.1 Dry residue of milk and (or) its processing products, % 22.2 Dry fat-free residue of milk products, % 2.1 Physical and chemical indicators Sign up Lactose, g 1.1 Fat, g 22.7