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Технологическая инструкция
по производству изделия
Pike-style cake [Yakhroma]
Вырабатывается по
  1. Вводная часть

    Настоящая технологическая инструкция распространяется на производство изделия Pike-style cake [Yakhroma].

  2. Характеристика готовой продукции

    Качество изделия Pike-style cake [Yakhroma] 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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      • Unsalted butter
      • Water
      • Melange
      • Starch syrup
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      • Flour, premium
      • Raw egg white
      • Whole condensed milk with sugar
      • Fresh whole milk the weight ratio of fat 3.2%
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      • Cognac or dessert wine
      • Agar
      • Citric acid
      • Cocoa powder
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      • Vanilla powder
      • Essence
      • Essence of rum
      • Cognac
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      • Food paint

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

    2. Характеристика сырья

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      Unsalted butter
      Cow oil should be free of foreign taste, rancidity and odor. Oil with a putrid, rancid, fishy, moldy, musty, greasy taste and smell is not allowed for use.

      Water
      Transparent liquid, odorless and tasteless. Must meet the requirements of SanPiN 2.1.4.1074-01. "Drinking water. Hygienic requirements for water quality in centralized drinking water supply systems. Quality control".

      Melange
      Melange should be dark orange when frozen and light yellow to light orange after thawing. There should be no foreign smells and tastes.

      Starch 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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      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%

      Raw egg white
      The egg white should be whitish fawn to yellow-green when frozen and fawn after thawing. There should be no foreign smells and tastes.

      Whole condensed milk with sugar
      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.

      Fresh whole milk the weight ratio of fat 3.2%
      Whole fresh milk should be free of foreign taste and odor not characteristic of fresh milk.

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      Cognac or dessert wine

      Agar

      Citric acid
      Colorless crystals or white powder without lumps. The taste should be sour, without any foreign aftertaste. There is no smell. The structure should be free-flowing and dry, not sticky to the touch. Mechanical impurities are not allowed.

      Cocoa powder

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      Vanilla powder

      Essence

      Essence of rum

      Cognac

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      Food paint

    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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      Unsalted butter
      The butter is carefully cleaned from the surface, cut into pieces. It is allowed to use oil strippers in the manufacture of baked products. If fats are used in melted form, then they are filtered through a metal sieve with 1.5 mm cells.

      Water

      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.

      Starch 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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      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 ℃.

      Raw egg white
      Before use, filter the egg white through a sieve with a mesh size of not more than 3 mm.

      Whole condensed milk with sugar
      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.

      Fresh whole milk the weight ratio of fat 3.2%
      Fresh whole milk is filtered through a sieve with cells of no more than 1 mm, and then boiled.

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      Cognac or dessert wine

      Agar
      Agar is soaked in running water for 2-4 hours.

      Citric acid
      Dissolve citric acid in hot water (70-80 в) in a 1: 1 ratio and filter through a sieve with cells of no more than 0.5 mm.

      Cocoa powder

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      Vanilla powder

      Essence

      Essence of rum

      Cognac

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      Food paint

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

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      No. 104 Jelly

      Agar, previously soaked in running water, is added to the water and heated over low heat with stirring until it is completely dissolved. Then add granulated sugar, molasses and boil for 5-7 minutes until sugar dissolves. The syrup is filtered through a sieve with a mesh size of 1–1.5 mm, cooled to a temperature of 40–50 ℃, and essence, acid and dye are added.
      When preparing jelly for finishing, the hot mass is poured into baking sheets 10–30 mm high and cooled. The resulting jelly is cut into pieces of a certain shape.

      ** Characteristics of a semi-finished product. ** Shiny, translucent, gelatinous mass.

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      No. 095 Blotting syrup

      Granulated sugar and water in a ratio of 1: 1.1 are boiled with constant stirring, removing the foam that appears during boiling. The syrup is boiled down to a density of 1.22–1.25 (medium syrup), cooled to 20 ℃, filtered and rum essence and cognac or dessert wine are added.

      ** Characteristics of the semi-finished product. ** Transparent viscous syrup with the smell of essence, wine or cognac.

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      No. 098 Sugar-agar syrup

      Granulated sugar and water in a ratio of 4: 1 are boiled to a temperature of 120 ℃, agar is added, previously soaked in running water for 3-4 hours, heated over low heat with stirring until the agar is completely dissolved and molasses is added, after which the syrup is heated to 118 ℃.

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      №061 Cream "New"

      Whipped butter, peeled and cut into pieces. Then, gradually, in several steps, add chilled milk-sugar syrup. At the end of whipping, add vanilla powder, cognac, wine. Duration of whipping is 20-30 min.

      ** Characteristics of a semi-finished product. ** Homogeneous fluffy mass with a smooth glossy surface, well retaining its shape.

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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: white sugar, unsalted butter, melange, molasses or glucose syrup, chocolate, flour, premium, raw egg white, whole condensed milk with sugar, fresh whole milk the weight ratio of fat 3.2%, potato starch, cognac or dessert wine, thickener - agar, acidity regulator - citric acid, cocoa powder, citrus essence, vanilla powder, essence, essence of rum, cognac, wine, food paint.

    Состав: white sugar, unsalted butter, melange, molasses or glucose syrup, chocolate, flour, premium, raw egg white, whole condensed milk with sugar, fresh whole milk the weight ratio of fat 3.2%, potato starch, cognac or dessert wine, thickener - E406, acidity regulator - E330, cocoa powder, citrus essence, vanilla powder, essence, essence of rum, cognac, wine, food paint.

  8. Контроль производства

    На протяжении всего технологического процесса производства кондитерского изделия Pike-style cake [Yakhroma] 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 16280-2002 Agar food. Technical conditions.
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  • ГОСТ 30363-2013 Liquid and dry food egg products. Technical conditions
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  • ГОСТ 31688-2012 Dairy canned food. Condensed milk and cream with sugar. Technical conditions
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  • ГОСТ 31726-2012 Food additives. Anhydrous citric acid E330. 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 908-2004 Citric acid monohydrate food. Technical conditions
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  • ГОСТ Р 53876-2010 Potato starch. Technical conditions
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