1. Вводная часть

   Настоящая технологическая инструкция распространяется на производство изделия №226 Cake "Bukovina".

2. Характеристика готовой продукции

   Качество изделия №226 Cake "Bukovina" 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
      • jam
      • butter
      • roasted almond kernel
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      • melange
      • water
      • molasses or glucose syrup
      • cocoa powder
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      • salt
      • ammonium carbonate
      • sodium hydrogen carbonate

      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%.

      Jam
      

      Butter
      Butter made from cow's milk and/or dairy products and by-products of milk processing, intended for direct consumption, culinary purposes and use in other food industries. Taste and smell: expressed or insufficiently expressed creamy and aftertaste of pasteurization, without extraneous aftertastes and smells. Consistency: dense, plastic, homogeneous, shiny or slightly matte on the cut. Color: from light yellow to yellow, uniform throughout the mass.

      Roasted almond kernel
      

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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.

      Water
      Transparent liquid, odorless and tasteless.

      Molasses or glucose syrup
      Depending on the carbohydrate composition, molasses are divided into the following types: low-sugar, caramel acid, caramel enzymatic, maltose, high-sugar. Appearance: thick viscous liquid. It should be transparent, opalescence is allowed for low-sugar and caramel acidic. Taste and smell: Characteristic of molasses, without foreign taste and smell. Mass fraction of reducing substances in terms of dry matter (glucose equivalent) for low-sugar 26-35%, caramel 36-44%, maltose 38-70%, high-sugar more than 45%. The acidity of low-sugar and caramelized acid syrup obtained from potato and other types of tuber starch is not more than 27 degrees, from corn and other types of grain starch is not more than 15 degrees. At the request of the consumer, the mass fraction of molasses dry matter is allowed less than 78%.

      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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      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.

      Ammonium carbonate
      Ammonium carbonate is a dense lump of crystals that can be easily broken into powder. Crystals can be white, colorless, slightly pinkish, gray. The reagent is volatile, has a characteristic smell of ammonia, because already at room temperature begins to decompose, giving off NH3 (ammonia). Water-soluble, soluble in alcohol and glycerin, unstable when heated, in contact with air, in solution. Should be stored in an airtight container in a cool dry place, preferably in containers protected from light.

      Sodium hydrogen carbonate
      White crystalline powder, odorless.

   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.

      Jam
      

      Butter
      When unpacking, it is carefully checked for the absence of foreign objects. The surface of the oil is cleaned in a special room on metal tables. Stands up to a temperature of 8-10 degrees. C. Before use, the oil is cut into pieces and carefully examined. Intra-workshop transportation of unpacked oil is carried out in a clean, closed production container. It is allowed to use oil strippings in the manufacture of baked products. If the fats are used in melted form, then they are filtered through a metal sieve with a mesh size of 1.5 mm.

      Roasted almond kernel
      

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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.

      Water
      

      Molasses or glucose syrup
      Starch syrup is heated to 40 -50 ℃ to reduce the viscosity, and then filtered through a sieve with cells of no more than 2 mm.

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

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      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.

      Ammonium carbonate
      Ammonium carbonate is preliminarily crushed to a powdery state, sieved through sieves with cells of 1.5-2.0 mm or dissolved in water with a temperature of 20 degrees and filtered through sieves with cells of 0.5 mm.

      Sodium hydrogen carbonate
      Baking soda is sieved through a sieve or dissolved in cold water and filtered.

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

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      No. 028 Almond for "Krakowski"
      

      ** Preparation of the dough. ** Beat the egg whites for 7-8 minutes, add finely chopped roasted almonds and granulated sugar. Stirring continuously, heat to a boil and boil for 8-10 minutes (test for thread formation), then cool slightly, add flour and stir until a homogeneous mass is obtained.
      ** Shaping. ** Almond mass is applied in an even layer 5–6 mm thick on semi-finished sandy semi-finished product baked until half-cooked (sample No. 16) and left at a temperature of 15–20 ℃ until an elastic crust is formed, then cut into cakes and laid on sheets ...
      ** Baking. ** Baking duration 20-25 minutes at a temperature of 150-160 ℃.

      ** Characteristics of a semi-finished product. ** Rectangular shape. The upper crust is glossy, thin. The crumb is porous.

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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: flour, premium, white sugar, jam, butter (pasteurized cow's milk cream), roasted almond kernel, raw egg white, melange, water, molasses or glucose syrup, cocoa powder, essence, salt, raising agent - ammonium carbonate, raising agent - sodium hydrogen carbonate.

   Состав: flour, premium, white sugar, jam, butter (pasteurized cow's milk cream), roasted almond kernel, raw egg white, melange, water, molasses or glucose syrup, cocoa powder, essence, salt, raising agent - E503(i), raising agent - E500(ii).

8. Контроль производства

   На протяжении всего технологического процесса производства кондитерского изделия №226 Cake "Bukovina" 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 16831-71 Sweet almond kernel. Technical conditions.
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• ГОСТ 26574-2017 Wheat baking flour. Technical conditions
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• ГОСТ 31712-2012 Jams. General specifications
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• ГОСТ 32802-2014 Food additives. Sodium carbonates E500. General specifications
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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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• СанПиН 1.2.3685-21 "Hygienic standards and requirements for ensuring the safety and (or) harmlessness to humans of environmental factors"
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