Технологическая инструкция: Cake Squirrel fun [Voskresensk] Recipe No. 1

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Технологическая инструкция
по производству изделия
Cake Squirrel fun [Voskresensk]
Вырабатывается по

Вводная часть
Настоящая технологическая инструкция распространяется на производство изделия Cake Squirrel fun [Voskresensk].
Характеристика готовой продукции
Качество изделия Cake Squirrel fun [Voskresensk] должно соответствовать требованиям .
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).
Сырье, применяемое при изготовлении изделия
1. Перечень сырья
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  - butter
  - melange
  - flour, premium
  - chocolate glaze
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  - water
  - integrated Nutritional Supplement emulsifier churning paste
  - cocoa powder
  - cognac or dessert wine
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  - ammonium carbonate
  - essence
  - cognac
  - wine
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  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.
  Melange
  Melange should be dark orange when frozen and light yellow to light orange after thawing. There should be no foreign smells and tastes.
  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%.
  Chocolate glaze
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  Water
  Transparent liquid, odorless and tasteless.
  Integrated Nutritional Supplement emulsifier churning paste
  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.
  Cognac or dessert wine
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  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.
  Essence
  Cognac
  Wine
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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.
  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.
  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 ℃.
  Chocolate glaze
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  Water
  Integrated Nutritional Supplement emulsifier churning paste
  Cocoa powder
  Sieve through a sieve with cells of 1-1.5 mm.
  Cognac or dessert wine
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  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.
  Essence
  Cognac
  Wine
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Описание технологического процесса
1. Описание процесса изготовления полуфабрикатов:
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  No. 063 Milk-sugar syrup
  Milk is poured into the boiler, granulated sugar is added. The mixture is thoroughly mixed and boiled for 3-5 minutes to a temperature of 104-105 ℃ (test per thin thread). Milk-sugar syrup is filtered through a sieve with a mesh size of 1.5 mm and cooled.
  
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  №062 Cream "New" chocolate
  Prepared as a cream New No. 61, at the end of whipping add cocoa powder.
  
  ** Characteristics of a semi-finished product. ** Homogeneous fluffy mass of brown color, with a glossy surface, well retaining its shape.
  
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2. Приготовление кондитерского изделия:
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Упаковка
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: white sugar, butter (pasteurized cow's milk cream), melange, flour, premium, chocolate glaze, fresh whole milk the weight ratio of fat 3.2%, water, integrated Nutritional Supplement emulsifier churning paste (water, sugar, emulsifier E471, preservative E202), cocoa powder, cognac or dessert wine, vanilla powder, raising agent - ammonium carbonate, essence, cognac, wine, essence of rum.
Состав: white sugar, butter (pasteurized cow's milk cream), melange, flour, premium, chocolate glaze, fresh whole milk the weight ratio of fat 3.2%, water, integrated Nutritional Supplement emulsifier churning paste (water, sugar, emulsifier E471, preservative E202), cocoa powder, cognac or dessert wine, vanilla powder, raising agent - E503(i), essence, cognac, wine, essence of rum.
Контроль производства
На протяжении всего технологического процесса производства кондитерского изделия Cake Squirrel fun [Voskresensk] проводят контроль за соблюдением технологических параметров, качества используемого сырья, материалов, готовой продукции. Готовый продукт подлежит выборочному контролю качества, с записью результатов в журнал.
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 31450-2013 Drinking milk. 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 53897-2010 Glaze. General 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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