KondiDoc: технологические расчеты в кондитерском производстве
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'___' ______________ 2024г.
Технико-технологическая карта №
по производству изделия
№214 Cake "Kazakhstan ear"
Область применения: , , ,
  1. Вводная часть

    Настоящая технико-технологическая карта распространяется на производство изделия №214 Cake "Kazakhstan ear".

  2. Сырье, применяемое при изготовлении изделия
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    • melange
    • butter
    • flour, premium
    • water
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    • roasted kernels
    • whole condensed milk with sugar the weight ratio of fat 8.5%
    • cocoa powder
    • potato starch
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    • cognac or dessert wine
    • vanilla powder
    • essence
    • essence of rum

    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. 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. 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.

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      №058 Creamy chocolate cream

      Prepare a cream like “New” # 47, add cocoa powder at the end of whipping.

      ** Characteristics of a semi-finished product. ** Lush homogeneous 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 №214 Cake "Kazakhstan ear" 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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    №047 Cream cream "New"75,0190,00142,50190,00142,50
    No. 001 Biscuit (main)75,0174,30130,72174,30130,72
    No. 007 Sponge cake with cocoa powder76,0174,30132,47174,30132,47
    No. 027 Airy nut97,0151,40146,86151,40146,86
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    Total76,51000,00764,751000,00764,75
    Output76,51000,00764,751000,00764,75
    №058 Creamy chocolate cream
    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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    Granulated sugar99,85226,62226,2849,8649,78
    water 134,56 29,60 
    Whole condensed milk with sugar the weight ratio of fat 8.5%74,0103,0676,2622,6716,78
    Cocoa powder [Skurikhin]95,061,8158,7213,6012,92
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    Cognac or dessert wine 1,55 0,34 
    Total76,01019,36774,71224,26170,44
    Losses 1.9%14,713,24
    Output76,01000,00760,00220,00167,20

    Humidity 24.0 ±2.0%

    №047 Cream cream "New"
    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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    Granulated sugar99,85287,10286,6754,5554,47
    water 149,67 28,44 
    Whole condensed milk with sugar the weight ratio of fat 8.5%74,0109,6381,1320,8315,41
    Vanilla powder99,855,135,120,970,97
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    Total75,01019,39764,54193,68145,26
    Losses 1.9%14,542,76
    Output75,01000,00750,00190,00142,50

    Humidity 25.0 ±2.0%

    No. 001 Biscuit (main)
    Name of raw materials and semi-finished productsMass fraction of solids,%Raw mate­rial con­sump­tion
    on 1 t phaseon 174.3 kg prefabricated
    in kindin solidsin kindin solids
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    Granulated sugar99,85347,11346,5960,5060,41
    Flour, premium85,5281,16240,3949,0141,90
    Potato starch80,069,4255,5412,109,68
    Essence 3,47 0,60 
    Total62,41279,69798,72223,05139,22
    Losses 6.1%48,728,49
    Output75,01000,00750,00174,30130,72

    Humidity 25.0 ±3.0%

    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 174.3 kg prefabricated
    in kindin solidsin kindin solids
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    Granulated sugar99,85344,02343,5059,9659,87
    Flour, premium85,5278,65238,2548,5741,53
    Cocoa powder [Skurikhin]95,057,3454,479,999,49
    Potato starch80,022,9318,344,003,20
    Total63,41276,30809,37222,46141,07
    Losses 6.1%49,378,61
    Output76,01000,00760,00174,30132,47

    Humidity 24.0 ±3.0%

    No. 027 Airy nut
    Name of raw materials and semi-finished productsMass fraction of solids,%Raw mate­rial con­sump­tion
    on 1 t phaseon 151.4 kg prefabricated
    in kindin solidsin kindin solids
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    Raw egg white12,0471,5156,5871,398,57
    Roasted kernels97,5334,96326,5950,7149,45
    Flour, premium85,5104,3089,1815,7913,50
    Vanilla powder99,852,682,680,410,41
    Total69,91461,381022,13221,25154,75
    Losses 5.1%52,137,89
    Output97,01000,00970,00151,40146,86

    Humidity 3.0 +1.5% -1.0%

    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%

    Consolidated recipe, k=1.030849
    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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    Melange27,0200,7754,21206,9755,88
    Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84,0196,26164,86202,31169,94
    Flour, premium85,5113,3796,93116,8699,92
    water 94,52 97,44 
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    Roasted kernels97,550,7149,4552,2850,97
    Whole condensed milk with sugar the weight ratio of fat 8.5%74,043,5032,1944,8433,19
    Cocoa powder [Skurikhin]95,023,5922,4124,3223,10
    Potato starch80,016,1012,8816,5913,27
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    Cognac or dessert wine 4,97 5,12 
    Vanilla powder99,851,891,891,951,95
    Essence 0,60 0,62 
    Essence of rum 0,17 0,18 
    Total 1176,92796,851213,23821,43
    Total phase loss 4.03%32,10
    Other losses 2.99%24,58
    General losses 6.9%56,68
    Output76,51000,00764,751000,00764,75
  8. Нормируемые физико-химические показатели
    №058 Creamy chocolate cream
    Влажность, %24.0 ±2.0%
    Массовая доля жира (в пересчете на сухое вещество), %54.5
    Массовая доля общего сахара (в пересчете на сухое вещество), %36.9
    Массовая доля сахарозы в водной фазе крема, %53.9
    №047 Cream cream "New"
    Влажность, %25.0 ±2.0%
    Массовая доля жира (в пересчете на сухое вещество), %51.5
    Массовая доля общего сахара (в пересчете на сухое вещество), %45.9
    Массовая доля сахарозы в водной фазе крема, %57.9
    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. 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. 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. 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
  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 26574-2017 Wheat baking flour. 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 32261-2013 Butter. Technical conditions
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    • ГОСТ 33806-2016 Fruit table wines and fruit table wine materials. General specifications
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    • ГОСТ Р 53876-2010 Potato starch. 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, g212683
     Including:
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      Milk fat, g15.9
    Cacao butter, %0.3
    Carbohydrates, g4613365
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      Mono- and disaccharides, g37.0
      Polysaccharides, g9.4
    Ash, g0.6
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    Organic acids, g0.1
    Vitamins
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     Beta carotene, µg71.6
     Vitamin a rae, µg177.322800
     Thiamine, mg0.141.4
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     Niacin equivalent, mg2.41318
     Niacin, mg0.0
     Vitamin c, mg0.0060
     Vitamin e, mg0.9910
    Minerals macronutrients
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     Calcium, mg34.131000
     Magnesium, mg29.77400
     Sodium, mg48.9
     Phosphorus, mg97.212800
    Minerals trace elements
     Iron, mg1.41014
    Lipids
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     Polyunsaturated fatty acids, g0.5411
     Cholesterol, mg151.6
    Other nutrients
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     Ethanol, g0.2
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     Dry fat-free residue of cocoa products, %1.8
     Dry residue of milk and (or) its processing products, %17.1
     Dry fat-free residue of milk products, %1.2
    Physical and chemical indicators
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     Lactose, g0.6
     Fat, g21.2