KondiDoc: технологические расчеты в кондитерском производстве
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Технологическая инструкция
по производству изделия
Chess cake [Mytishchi]
Вырабатывается по
  1. Вводная часть

    Настоящая технологическая инструкция распространяется на производство изделия Chess cake [Mytishchi].

  2. Характеристика готовой продукции

    Качество изделия Chess cake [Mytishchi] 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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      • butter
      • white sugar
      • whole condensed milk with sugar the weight ratio of fat 8.5%
      • flour, premium
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      • coconut sprinkle
      • chocolate glaze
      • cocoa powder
      • raw egg yolk
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      • essence of rum
      • vanillin

      Допускается взаимозаменяемость сырья в соответствии с утвержденными указаниями к рецептурам по взаимозаменяемости сырья.

    2. Характеристика сырья

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      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.

      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%.

      Whole condensed milk with sugar the weight ratio of fat 8.5%
      Taste and smell: The taste is sweet, clean with a pronounced taste and smell of pasteurized milk without foreign tastes and odors. Slight fodder flavor is allowed. Appearance and consistency: Homogeneous, viscous throughout the mass without the presence of organoleptically perceptible crystals of milk sugar (lactose). A mealy consistency and a slight lactose sediment at the bottom of the package during storage are allowed. Color: White with a cream shade. Uniform throughout the mass.

      Flour, premium
      Wheat flour. The color of the higher grades of flour should be white with a yellowish tinge, the lower ones - whiter, darker and non-uniformly variegated. Flour should taste slightly sweet. When chewing flour, there should be no crunch on the teeth, no bitterness and no odors. Flour moisture - no more than 15%.

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      Coconut sprinkle

      Chocolate glaze

      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.

      Raw egg yolk

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      Essence of rum

      Vanillin

    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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      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.

      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.

      Whole condensed milk with sugar the weight ratio of fat 8.5%
      Condensed milk is freed from the transport container before being used in production and unpacked and fed to the boiling section, where it is loaded into the digester and heated to a temperature of 85 ℃ for 15-20 minutes. After processing, the condensed milk is filtered through a sieve with cells of no more than 3 mm in diameter. The filtered and cooled condensed milk is placed in clean, dry, labeled containers with tight-fitting lids. Moving in the production of condensed milk in open containers and without marking is prohibited.

      Flour, premium
      Wheat flour is sifted through a sieve with meshes of not more than 2.5 mm and passed through magnetic catchers. If the flour is at a low temperature, then it should be kept in a warm room so that the temperature rises to 12 ℃.

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      Coconut sprinkle

      Chocolate glaze

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

      Raw egg yolk

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      Essence of rum

      Vanillin

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

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      №014 Sponge cake "Prague"

      ** Preparation of dough. ** Egg yolks are ground with 50% granulated sugar, provided by the recipe, until the sugar crystals are completely dissolved. Beat the egg whites separately. At the end of the beating, add the remaining granulated sugar. The whipped whites and yolks are mixed. Whipped butter, preheated to 30 ℃, is added to the egg-sugar mass, mixed until a homogeneous mass is obtained, then flour mixed with cocoa powder is gradually added and the dough is kneaded.
      ** Shaping. ** The dough is poured into round molds, the bottom of which is preliminarily covered with paper.
      ** Baking. ** Baking duration 40–45 minutes at a temperature of 205–225 ℃. The baked sponge cake is cooled for 20-30 minutes, removed from the 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 the semi-finished product. ** Round shape. Smooth, thin top crust of golden brown color. The crumb is porous, elastic, brown in color.

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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: chicken eggs, butter (pasteurized cow's milk cream), white sugar, whole condensed milk with sugar the weight ratio of fat 8.5% (normalized milk, sugar (sucrose, lactose)), flour, premium, water, coconut sprinkle, chocolate glaze, cocoa powder, raw egg yolk, cognac or dessert wine, essence of rum, vanillin.

  8. Контроль производства

    На протяжении всего технологического процесса производства кондитерского изделия Chess cake [Mytishchi] 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 31654-2012 Edible chicken eggs. Technical conditions
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  • ГОСТ 33222-2015 Sugar is white. Technical conditions
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  • ГОСТ 26574-2017 Wheat baking flour. Technical conditions
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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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  • ГОСТ 108-2014 Cocoa powder. Technical conditions
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  • ГОСТ 31732-2014 Cognac. General specifications
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  • ГОСТ Р 52195-2003 Flavored wines. General specifications
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