1. Вводная часть

   Настоящая технологическая инструкция распространяется на производство изделия Cake Our Day [Voskresensk].

2. Характеристика готовой продукции

   Качество изделия Cake Our Day [Voskresensk] 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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      • fruit from compote
      • white sugar
      • margarine
      • vegetable fat cream
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      • compote syrup
      • water
      • jam, confiture, preserves
      • mayonnaise "Provencal"
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      • chicken eggs
      • chocolate glaze
      • natural honey
      • molasses or glucose syrup
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      • pressed bakery yeast
      • sodium hydrogen carbonate
      • salt
      • essence of rum

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

   2. Характеристика сырья

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      Fruit from compote
      

      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%.

      Margarine
      

      Vegetable fat cream
      A slightly creamy water-fat emulsion with a creamy vanilla taste and aroma.

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      Compote syrup
      

      Water
      Transparent liquid, odorless and tasteless.

      Jam, confiture, preserves
      

      Mayonnaise "Provencal"
      

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      Chicken eggs
      Chicken eggs must be fresh, free from foreign smell, damage to the shell. Not allowed for the production of eggs with mixed yolk and white.

      Chocolate glaze
      

      Natural honey
      Appearance (consistency): liquid, partially or completely crystallized. Aroma: pleasant, low to strong, without foreign smell. Taste: sweet, pleasant, without foreign aftertaste. For honey from chestnut, tobacco and honeydew, a bitter taste is allowed. Mass fraction of water no more than 20%

      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%.

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      Pressed bakery yeast
      

      Sodium hydrogen carbonate
      White crystalline powder, odorless.

      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.

      Essence of rum
      

   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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      Fruit from compote
      

      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.

      Margarine
      

      Vegetable fat cream
      Before whipping, cool for at least 12 hours in the refrigerator at a temperature of +5 ºС - +8ºС. Beat at medium speed until desired creamy consistency is achieved. The whipped product remains stable when frozen and thawed.

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      Compote syrup
      

      Water
      

      Jam, confiture, preserves
      

      Mayonnaise "Provencal"
      

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      Chicken eggs
      The eggs are processed in accordance with the current Sanitary Regulations for Catering Facilities. Processed eggs are broken and poured into a separate bowl, 3-5 pcs. in order to avoid getting spoiled eggs into the entire egg mass. After checking the smell and appearance of the egg mass, it is poured into another production container of a larger volume. Before use, the egg mass is filtered through a sieve with cells no more than 3 mm in size. Duration of storage of egg mass at a temperature of 2 to 6 ℃ for making cream - no more than 8 hours, for making baked products - no more than 24 hours.

      Chocolate glaze
      

      Natural honey
      Honey is heated to 40 -50 ℃ to reduce the viscosity, and then filtered through a sieve with cells of no more than 2 mm.

      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.

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      Pressed bakery yeast
      

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

      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.

      Essence of rum
      

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

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      Semi-finished product honey
      

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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, fruit from compote, white sugar, margarine, vegetable fat cream (drinking water, palm kernel vegetable fat, sugar, milk protein, emulsifiers (E420ii, E472e, E322, E435), stabilizers (E463, E401), salt, flavoring, dye - beta-carotene), cold Cream, compote syrup, water, jam, confiture, preserves, mayonnaise "Provencal", raw egg yolk, chicken eggs, chocolate glaze, natural honey, molasses or glucose syrup, cognac or dessert wine, pressed bakery yeast, raising agent - sodium hydrogen carbonate, salt, essence of rum.

   Состав: flour, premium, fruit from compote, white sugar, margarine, vegetable fat cream (drinking water, palm kernel vegetable fat, sugar, milk protein, emulsifiers (E420ii, E472e, E322, E435), stabilizers (E463, E401), salt, flavoring, dye - beta-carotene), cold Cream, compote syrup, water, jam, confiture, preserves, mayonnaise "Provencal", raw egg yolk, chicken eggs, chocolate glaze, natural honey, molasses or glucose syrup, cognac or dessert wine, pressed bakery yeast, raising agent - E500(ii), salt, essence of rum.

8. Контроль производства

   На протяжении всего технологического процесса производства кондитерского изделия Cake Our Day [Voskresensk] 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 26574-2017 Wheat baking flour. Technical conditions
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• ГОСТ 31654-2012 Edible chicken eggs. Technical conditions
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• ГОСТ 31732-2014 Cognac. General specifications
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• ГОСТ 32802-2014 Food additives. Sodium carbonates E500. General specifications
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• ГОСТ 33806-2016 Fruit table wines and fruit table wine materials. General specifications
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• ГОСТ 34113-2017 Jam. General technical conditions.
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• ГОСТ Р 51574-2018 Edible salt. General specifications
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• ГОСТ Р 53118-2008 Jam. Technical conditions
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• ГОСТ Р 54731-2011 Pressed bakery yeast. 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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• ТУ 10-03.799-89 Fruit and berry confitures