KondiDoc: технологические расчеты в кондитерском производстве
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Технико-технологическая карта №
по производству изделия
№211 Cake "Assorted"
Область применения: , , ,
  1. Вводная часть

    Настоящая технико-технологическая карта распространяется на производство изделия №211 Cake "Assorted".

  2. Сырье, применяемое при изготовлении изделия
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    • butter
    • flour, premium
    • melange
    • fresh whole milk the weight ratio of fat 3.2%
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    • roasted kernels
    • water
    • chicken eggs
    • cocoa powder
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    • cognac or dessert wine
    • potato starch
    • vanilla powder
    • essence
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    • essence of rum
    • ammonium carbonate
    • sodium hydrogen carbonate

    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".

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

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      No. 096 Fortified blotting syrup

      Granulated sugar and water in a ratio of 1: 1.1 are boiled with constant stirring, removing the foam that appears during boiling. The syrup is boiled down to a density of 1.22–1.25 (medium syrup), cooled to 20 ℃, filtered and rum essence and cognac or dessert wine are added.

      ** Characteristics of the semi-finished product. ** Transparent viscous syrup with the smell of essence, wine or cognac.

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      No. 027 Airy nut

      ** Preparation of the dough. ** Chopped roasted nuts are mixed with flour and 80% granulated sugar as prescribed in the recipe.
      Egg whites, previously kept for 12-14 hours at a temperature not exceeding 40 ℃, are beaten. At the end of the whisk, add the remaining granulated sugar mixed with vanilla powder. Then the protein mass is gently mixed with a mixture of nuts, flour and sugar.
      ** Shaping. ** The prepared mass is poured onto sheets pre-covered with paper. To give the semi-finished product a round or other shape, a stencil frame is laid on the sheet.
      ** Baking. ** Baking time 70 minutes at a temperature of 150-160 ℃. The baked cakes are cooled and allowed to stand for 12-24 hours at a temperature of 15-20 ℃, then removed from the paper.

      ** Characteristics of a semi-finished product. ** Round shape, etc. The structure is porous, airy, lingering, beige.

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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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      №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.

    2. Приготовление кондитерского изделия:

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  4. Органолептические показатели качества
      

    Наименование показателя

    Характеристика

  5. Физико-химические показатели
      

    Наименование показателя

    Характеристика

  6. Контроль производства

    На протяжении всего технологического процесса производства кондитерского изделия №211 Cake "Assorted" проводят контроль за соблюдением технологических параметров, качества используемого сырья, материалов, готовой продукции. Готовый продукт подлежит выборочному контролю качества, с записью результатов в журнал.

  7. 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 productsMass fraction of solids,%Raw mate­rial con­sump­tion
    on 1 t phaseon 1000 kg finished product
    in kindin solidsin kindin solids
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    No. 016 Sand (main)94,5200,00189,00200,00189,00
    №059 Cream "Charlotte" (main)75,0190,00142,50190,00142,50
    No. 027 Airy nut97,0150,00145,50150,00145,50
    No. 007 Sponge cake with cocoa powder76,0140,00106,40140,00106,40
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    №002 Fried biscuit crumb94,010,009,4010,009,40
    Total80,41000,00803,901000,00803,90
    Output80,41000,00803,901000,00803,90
    №067 Cream "Charlotte" chocolate
    Name of raw materials and semi-finished productsMass fraction of solids,%Raw mate­rial con­sump­tion
    on 1 t phaseon 220 kg prefabricated
    in kindin solidsin kindin solids
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    Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84,0382,33321,1684,1170,65
    Cocoa powder [Skurikhin]95,048,1445,7310,5910,06
    Cognac 1,52 0,33 
    Vanilla powder99,851,421,420,310,31
    Total75,51021,07771,21224,64169,67
    Losses 2.1%16,213,57
    Output75,51000,00755,00220,00166,10

    Humidity 24.5 ±2.0%

    №059 Cream "Charlotte" (main)
    Name of raw materials and semi-finished productsMass fraction of solids,%Raw mate­rial con­sump­tion
    on 1 t phaseon 190 kg prefabricated
    in kindin solidsin kindin solids
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    Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84,0422,23354,6780,2267,39
    Vanilla powder99,854,104,090,780,78
    Cognac or dessert wine 1,64 0,31 
    Total75,01022,08766,09194,20145,56
    Losses 2.1%16,093,06
    Output75,01000,00750,00190,00142,50

    Humidity 25.0 ±2.0%

    No. 060 Charlotte syrup
    Name of raw materials and semi-finished productsMass fraction of solids,%Raw mate­rial con­sump­tion
    on 1 t phaseon 242.17 kg prefabricated
    in kindin solidsin kindin solids
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    Fresh whole milk the weight ratio of fat 3.2%12,0420,9050,51101,9312,23
    Chicken eggs [chicken egg] [2]27,0112,2430,3027,187,34
    Total61,11164,48711,21282,00172,23
    Losses 3.6%25,616,20
    Output68,61000,00685,60242,17166,03

    Humidity 31.4 ±1.5%

    No. 016 Sand (main)
    Name of raw materials and semi-finished productsMass fraction of solids,%Raw mate­rial con­sump­tion
    on 1 t phaseon 200 kg prefabricated
    in kindin solidsin kindin solids
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    Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84,0309,25259,7761,8551,95
    Granulated sugar99,85206,17205,8641,2341,17
    Melange27,072,1619,4814,433,90
    Flour, premium (on the dust)85,541,2435,268,257,05
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    Salt96,52,061,990,410,40
    Ammonium carbonic (E503(i)) 0,52 0,10 
    Baking soda (E500(ii))50,00,520,260,100,052
    Total83,81149,41963,31229,88192,66
    Losses 1.9%18,313,66
    Output94,51000,00945,00200,00189,00

    Humidity 5.5 ±1.5%

    No. 027 Airy nut
    Name of raw materials and semi-finished productsMass fraction of solids,%Raw mate­rial con­sump­tion
    on 1 t phaseon 150 kg prefabricated
    in kindin solidsin kindin solids
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    Raw egg white12,0471,5156,5870,738,49
    Roasted kernels97,5334,96326,5950,2448,99
    Flour, premium85,5104,3089,1815,6413,38
    Vanilla powder99,852,682,680,400,40
    Total69,91461,381022,13219,21153,32
    Losses 5.1%52,137,82
    Output97,01000,00970,00150,00145,50

    Humidity 3.0 +1.5% -1.0%

    No. 007 Sponge cake with cocoa powder
    Name of raw materials and semi-finished productsMass fraction of solids,%Raw mate­rial con­sump­tion
    on 1 t phaseon 140 kg prefabricated
    in kindin solidsin kindin solids
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    Granulated sugar99,85344,02343,5048,1648,09
    Flour, premium85,5278,65238,2539,0133,35
    Cocoa powder [Skurikhin]95,057,3454,478,037,63
    Potato starch80,022,9318,343,212,57
    Total63,41276,30809,37178,68113,31
    Losses 6.1%49,376,91
    Output76,01000,00760,00140,00106,40

    Humidity 24.0 ±3.0%

    No. 096 Fortified blotting syrup
    Name of raw materials and semi-finished productsMass fraction of solids,%Raw mate­rial con­sump­tion
    on 1 t phaseon 90 kg prefabricated
    in kindin solidsin kindin solids
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    water 405,36 36,48 
    Cognac 56,30 5,07 
    Cognac or dessert wine 47,95 4,32 
    Essence of rum 1,92 0,17 
    Total50,01024,60512,3092,2146,11
    Losses 2.4%12,301,11
    Output50,01000,00500,0090,0045,00

    Humidity 50.0 ±4.0%

    №002 Fried biscuit crumb
    Name of raw materials and semi-finished productsMass fraction of solids,%Raw mate­rial con­sump­tion
    on 1 t phaseon 10 kg prefabricated
    in kindin solidsin kindin solids
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    Granulated sugar99,85439,72439,064,404,39
    Flour, premium85,5356,18304,533,563,05
    Potato starch80,087,9570,360,880,70
    Essence 4,40 0,044 
    Total62,41621,131011,8316,2110,12
    Losses 7.1%71,830,72
    Output94,01000,00940,0010,009,40

    Humidity 6.0 ±2.0%

    Consolidated recipe, k=1.027295
    Name of raw materialsMass fraction of solids,%Raw mate­rial con­sump­tion
    sum of phaseson 1000 kg finished product
    in kindin solidsin kindin solids
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    Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84,0226,19190,00232,36195,18
    Flour, premium85,5169,55144,97174,18148,92
    Melange27,0102,0327,55104,8228,30
    Fresh whole milk the weight ratio of fat 3.2%12,0101,9312,23104,7112,57
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    Roasted kernels97,550,2448,9951,6250,33
    water 36,48 37,48 
    Chicken eggs [chicken egg] [2]27,027,187,3427,927,54
    Cocoa powder [Skurikhin]95,018,6217,6919,1318,17
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    Cognac or dessert wine 4,63 4,75 
    Potato starch80,04,093,274,203,36
    Vanilla powder99,851,491,491,531,53
    Essence 0,46 0,47 
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    Essence of rum 0,17 0,18 
    Ammonium carbonic (E503(i)) 0,10 0,11 
    Baking soda (E500(ii))50,00,100,0520,110,053
    Total 1194,86836,941227,47859,79
    Total phase loss 3.95%33,04
    Other losses 2.66%22,84
    General losses 6.5%55,89
    Output80,41000,00803,901000,00803,90
  8. Нормируемые физико-химические показатели
    №067 Cream "Charlotte" chocolate
    Влажность, %24.5 ±2.0%
    Массовая доля жира (в пересчете на сухое вещество), %43.0
    Массовая доля общего сахара (в пересчете на сухое вещество), %48.7
    Массовая доля сахарозы в водной фазе крема, %60.0
    №059 Cream "Charlotte" (main)
    Влажность, %25.0 ±2.0%
    Массовая доля жира (в пересчете на сухое вещество), %46.6
    Массовая доля общего сахара (в пересчете на сухое вещество), %49.7
    Массовая доля сахарозы в водной фазе крема, %59.9
    No. 060 Charlotte syrup
    Влажность, %31.4 ±1.5%
    Массовая доля жира (в пересчете на сухое вещество), %3.8
    Массовая доля общего сахара (в пересчете на сухое вещество), %90.5
    Массовая доля сахарозы в водной фазе крема, %66.4
    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. 027 Airy nut
    Влажность, %3.0 +1.5% -1.0%
    Массовая доля жира (в пересчете на сухое вещество), %17.2
    Массовая доля общего сахара (в пересчете на сухое вещество), %54.7
    Массовая доля сахарозы в водной фазе крема, %94.6
    No. 007 Sponge cake with cocoa powder
    Влажность, %24.0 ±3.0%
    Массовая доля жира (в пересчете на сухое вещество), %9.9
    Массовая доля общего сахара (в пересчете на сухое вещество), %43.6
    Массовая доля сахарозы в водной фазе крема, %58.0
    No. 096 Fortified 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
    №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
  9. 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. salmonella25.0product weight (g), which is not allowed
    Microbiological safety standards
    NMAFAM the number of mesophilic aerobic and facultatively anaerobic microorganisms5×10⁴CFU/g (cm³), no more
    Coliform bacteria (coliforms)0.01not allowed in the product mass (g/cm³)
    S.aureus (bacteria of the species Staphylococcus aureus)0.01not allowed in the product mass (g/cm³)
    Mold50.0CFU/g, no more
    Yeast1×10²CFU/g, no more
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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 31654-2012 Edible chicken eggs. Technical conditions
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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 51574-2018 Edible salt. General specifications
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    • ГОСТ Р 53876-2010 Potato starch. Technical conditions
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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"
  10. Пищевая ценность
    Estimated nutritional value
    Indicators namein 100 g% of the re­com­men­ded dai­ly in­ta­ke in 100 g of pro­ductRe­com­men­ded le­vel of dai­ly con­sump­tion TR CU 022/​2011
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     Including:
      Milk protein, g0.4
    Fats, g232783
     Including:
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      Milk fat, g18.2
    Cacao butter, %0.3
    Carbohydrates, g4914365
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      Mono- and disaccharides, g37.2
      Polysaccharides, g12.1
    Ash, g0.6
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    Organic acids, g0.1
    Vitamins
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     Beta carotene, µg82.6
     Vitamin a rae, µg177.722800
     Thiamine, mg0.151.4
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     Niacin equivalent, mg2.21218
     Niacin, mg0.0
     Vitamin c, mg0.1060
     Vitamin e, mg0.9910
    Minerals macronutrients
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     Calcium, mg29.431000
     Magnesium, mg27.57400
     Sodium, mg56.3
     Phosphorus, mg84.111800
    Minerals trace elements
     Iron, mg1.2814
    Lipids
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     Polyunsaturated fatty acids, g0.5511
     Cholesterol, mg115.9
    Other nutrients
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     Ethanol, g0.2
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     Dry fat-free residue of cocoa products, %1.4
     Dry residue of milk and (or) its processing products, %19.4
     Dry fat-free residue of milk products, %1.2
    Physical and chemical indicators
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     Lactose, g0.6
     Fat, g22.7