KondiDoc: технологические расчеты в кондитерском производстве
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'___' ______________ 2024г.
Технико-технологическая карта №
по производству изделия
№227 Custard cake
Область применения: , , ,
  1. Вводная часть

    Настоящая технико-технологическая карта распространяется на производство изделия №227 Custard cake.

  2. Сырье, применяемое при изготовлении изделия
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    • white sugar
    • butter
    • fruit cooking
    • flour, premium
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    • roasted kernels
    • whole condensed milk with sugar the weight ratio of fat 8.5%
    • powdered sugar
    • potato starch
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    • vanilla powder
    • salt
    • 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. 022 Custard

      ** Preparation of the dough. ** Cut butter, salt and water into pieces, heat to a boil. In the boiling mass, stirring thoroughly with a spatula, gradually add flour and boil for 5 minutes until a homogeneous mass is obtained. The moisture content of the brewed mass is 38–39%. The resulting mass is cooled to 60–70 ℃, after which, with continuous stirring or whipping at low speed, gradually add melange and knead the dough for 15–20 minutes.
      The finished dough should be evenly mixed, without lumps. The moisture content of the dough is 52–56%.
      ** Shaping. ** The dough is deposited on lightly greased sheets.
      When making cakes, the dough is placed on a sheet with a pre-laid metal stencil frame, which is removed before baking.
      To obtain cakes in the form of tubes, the dough is deposited from a pastry bag with a round tube with a diameter of 18 mm, for small cakes 5–6 mm. The dough is deposited in the form of sticks 5 to 12 cm long, depending on the weight of the cake, 15 mm wide at intervals of 3-4 cm. The length of sticks for small cakes is 3.5–4.0 cm.
      For cakes in the form of "Shu" buns, the dough is deposited in the form of round cakes through a round tube 10 mm in diameter.
      For the custard "grid" the dough is deposited in the form of one row of flagella, on top of which the second row is deposited. Flagella are placed parallel to the edges of the sheet for a straight "grid" and diagonally for an oblique one.
      ** Baking. ** Baking duration 35-40 minutes at 180-200 ℃.

      ** Characteristics of the semi-finished product. ** The shape is cylindrical, oval, etc. The crust is light brown. Small but not penetrating cracks on the surface. The inside of the semi-finished product is hollow.

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      №047 Cream cream "New"

      Peeled and cut butter, whip in a beater at low speed for 5-7 minutes. Add cooled milk-sugar syrup, vanilla powder, cognac or dessert wine to the whipped mass and beat until smooth.
      ** Preparation of milk sugar syrup. ** Granulated sugar and water in a ratio of 3: 1 are brought to a boil in an open cauldron, then the cauldron is closed with a lid and the syrup is boiled down to a temperature of 107–108 ℃ (sample for an average thread). The resulting syrup is filtered through a sieve with a mesh size of 1.5 mm, cooled to a temperature of 20 ℃ and combined with condensed milk.

      ** Characteristics of a semi-finished product. ** Homogeneous fluffy mass with a glossy surface that retains its shape well.

    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 №227 Custard cake 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. 001 Biscuit (main)75,0200,00150,00200,00150,00
    No. 022 Custard76,0200,00152,00200,00152,00
    Fruit cooking69,0150,00103,50150,00103,50
    No. 095 Blotting syrup50,075,0037,5075,0037,50
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    Powdered sugar99,8530,0029,9630,0029,96
    Total74,71000,00747,461000,00747,46
    Output74,71000,00747,461000,00747,46
    №047 Cream cream "New"
    Name of raw materials and semi-finished productsMass fraction of solids,%Raw mate­rial con­sump­tion
    on 1 t phaseon 275 kg prefabricated
    in kindin solidsin kindin solids
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    Granulated sugar99,85287,10286,6778,9578,83
    water 149,67 41,16 
    Whole condensed milk with sugar the weight ratio of fat 8.5%74,0109,6381,1330,1522,31
    Vanilla powder99,855,135,121,411,41
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    Total75,01019,39764,54280,33210,25
    Losses 1.9%14,544,00
    Output75,01000,00750,00275,00206,25

    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 200 kg prefabricated
    in kindin solidsin kindin solids
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    Granulated sugar99,85347,11346,5969,4269,32
    Flour, premium85,5281,16240,3956,2348,08
    Potato starch80,069,4255,5413,8811,11
    Essence 3,47 0,69 
    Total62,41279,69798,72255,94159,74
    Losses 6.1%48,729,74
    Output75,01000,00750,00200,00150,00

    Humidity 25.0 ±3.0%

    No. 022 Custard
    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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    Flour, premium85,5455,46389,4291,0977,88
    water 260,93 52,19 
    Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84,0227,69191,2645,5438,25
    Salt96,55,705,501,141,10
    Total46,01735,46798,31347,09159,66
    Losses 4.8%38,317,66
    Output76,01000,00760,00200,00152,00

    Humidity 24.0 +4.0% -3.0%

    No. 095 Blotting syrup
    Name of raw materials and semi-finished productsMass fraction of solids,%Raw mate­rial con­sump­tion
    on 1 t phaseon 75 kg prefabricated
    in kindin solidsin kindin solids
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    Granulated sugar99,85513,07512,3038,4838,42
    Cognac or dessert wine 47,95 3,60 
    Essence of rum 1,92 0,14 
    Total45,41127,32512,3084,5538,42
    Losses 2.4%12,300,92
    Output50,01000,00500,0075,0037,50

    Humidity 50.0 ±4.0%

    Consolidated recipe, k=1.042958
    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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    Granulated sugar99,85186,85186,57194,88194,59
    Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84,0173,75145,95181,21152,22
    Fruit cooking69,0150,00103,50156,44107,95
    Flour, premium85,5147,32125,96153,65131,37
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    Roasted kernels97,570,0068,2573,0171,18
    Whole condensed milk with sugar the weight ratio of fat 8.5%74,030,1522,3131,4423,27
    Powdered sugar99,8530,0029,9631,2931,24
    Potato starch80,013,8811,1114,4811,58
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    Vanilla powder99,851,411,411,471,47
    Salt96,51,141,101,191,15
    Essence 0,69 0,72 
    Essence of rum 0,14 0,15 
    Total 1217,91769,781270,23802,85
    Total phase loss 2.9%22,33
    Other losses 4.12%33,07
    General losses 6.9%55,40
    Output74,71000,00747,461000,00747,46
  8. Нормируемые физико-химические показатели
    №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. 022 Custard
    Влажность, %24.0 +4.0% -3.0%
    Массовая доля жира (в пересчете на сухое вещество), %36.0
    Массовая доля общего сахара (в пересчете на сухое вещество), %1.8
    Массовая доля сахарозы в водной фазе крема, %5.4
    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
  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: - with custard (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 microorganisms1×10⁴CFU/g (cm³), no more
    Coliform bacteria (coliforms)0.01not allowed in the product mass (g/cm³)
    S.aureus (bacteria of the species Staphylococcus aureus)1.0not allowed in the product mass (g/cm³)
    Mold1×10²CFU/g, no more
    Yeast50.0CFU/g, no more
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    • ГОСТ 30363-2013 Liquid and dry food egg products. Technical conditions
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    • ГОСТ 31732-2014 Cognac. General specifications
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    • ГОСТ 32741-2014 Semi-finished products. Fruit and vegetable fillings and preparations. General specifications
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    • ГОСТ 33806-2016 Fruit table wines and fruit table wine materials. General specifications
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    • ГОСТ Р 52195-2003 Flavored wines. 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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    • ТУ 10-963.12-90 Welds
  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, g0.3
    Fats, g212583
     Including:
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      Milk fat, g14.2
    Carbohydrates, g4512365
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      Mono- and disaccharides, g33.3
      Polysaccharides, g11.6
    Ash, g0.6
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    Organic acids, g0.0
    Vitamins
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     Beta carotene, µg64.1
     Vitamin a rae, µg183.423800
     Thiamine, mg0.151.4
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     Niacin equivalent, mg2.71518
     Vitamin c, mg0.0060
     Vitamin e, mg1.11110
    Minerals macronutrients
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     Calcium, mg31.431000
     Magnesium, mg26.17400
     Sodium, mg87.1
     Phosphorus, mg102.313800
    Minerals trace elements
     Iron, mg1.1814
    Lipids
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     Polyunsaturated fatty acids, g0.4411
     Cholesterol, mg190.4
    Other nutrients
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     Ethanol, g0.1
     Dry residue of milk and (or) its processing products, %15.0
     Dry fat-free residue of milk products, %0.9
    Physical and chemical indicators
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     Lactose, g0.5
     Fat, g21.0