_____________
'___' ______________ 2024г.
по производству изделия
Cake Delight [Stupino]
Вырабатывается по
- Вводная часть
Настоящая технологическая инструкция распространяется на производство изделия Cake Delight [Stupino].
- Характеристика готовой продукции
Качество изделия Cake Delight [Stupino] 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
- Перечень сырья
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- melange
- flour, premium
- butter
- water
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- fresh whole milk the weight ratio of fat 3.2%
- cocoa powder
- potato starch
- powdered sugar
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- whole condensed milk with sugar the weight ratio of fat 8.5%
- vanilla powder
- essence
- essence of rum
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- citric acid
- wine
Допускается взаимозаменяемость сырья в соответствии с утвержденными указаниями к рецептурам по взаимозаменяемости сырья.
- Характеристика сырья
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%.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.Water
Transparent liquid, odorless and tasteless.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.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.Potato starch
Appearance: homogeneous powdery product. The color of the highest grades of starch is white, the second grade is white with a grayish tint. Smell: characteristic of starch, no foreign smell.Powdered sugar
Color: white, pure. Appearance: homogeneous free-flowing mass of crushed crystals. Smell and taste: characteristic of sugar, sweet, without foreign smell and taste.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.Vanilla powder
Essence
Essence of rum
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.Wine
- 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.
- Подготовка сырья к пуску в производство
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 ℃.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.Water
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.Cocoa powder
Sieve through a sieve with cells of 1-1.5 mm.Potato starch
Powdered sugar
Powdered sugar is sieved through sieves with 1.5 mm mesh.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.Vanilla powder
Essence
Essence of rum
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.Wine
- Перечень сырья
- Описание технологического процесса
- Описание процесса изготовления полуфабрикатов:
No. 001a Biscuit semi-finished product crumb No. 1
The finished biscuit No. 1 is wiped and sieved through a sieve with a mesh size of 2–5 mm.
No. 001 Biscuit (main)
** Preparation of the dough. ** Melange with granulated sugar without heating or (to speed up the whipping) with preheating to 30 ивают is whipped in a beating machine, first at low, then at a high speed for 30-40 minutes until the volume increases by 2 , 5–3 times. Before the end of whipping, add flour mixed with potato starch, essence and mix for no more than 15 seconds. Flour should be introduced in 2-3 doses.
The finished dough should be fluffy, well-saturated with air, evenly mixed, without lumps and have a creamy color. The moisture content of the dough is 36–38%.
** Shaping. ** The biscuit dough is immediately poured into baking trays or molds, which are pre-greased or covered with paper. Baking trays and molds are filled to 3/4 of the height so that the dough does not fall over the sides when lifting.
** Baking. ** Baking time 50–55 min at 195–200 ℃ or 40–45 min at 205–225 ℃. The baked sponge cake is cooled for 20-30 minutes, removed from baking trays or 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 a semi-finished product. ** Rectangular, round or oval shape. The thickness of the biscuit is 30–40mm. The upper crust is smooth, thin, light brown in color. The crumb is porous, elastic, yellow.
No. 007 Sponge cake with cocoa powder
Sponge crumbs fried with cocoa
№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.
Semi-finished Strawberry
- Приготовление кондитерского изделия:
- Описание процесса изготовления полуфабрикатов:
- 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, melange, flour, premium, butter (pasteurized cow's milk cream), water, jam, fresh whole milk the weight ratio of fat 3.2%, cocoa powder, potato starch, powdered sugar, cognac or dessert wine, whole condensed milk with sugar the weight ratio of fat 8.5% (normalized milk, sugar (sucrose, lactose)), vanilla powder, essence, essence of rum, cognac, acidity regulator - citric acid, wine.
Состав: white sugar, melange, flour, premium, butter (pasteurized cow's milk cream), water, jam, fresh whole milk the weight ratio of fat 3.2%, cocoa powder, potato starch, powdered sugar, cognac or dessert wine, whole condensed milk with sugar the weight ratio of fat 8.5% (normalized milk, sugar (sucrose, lactose)), vanilla powder, essence, essence of rum, cognac, acidity regulator - E330, wine.
- Контроль производства
На протяжении всего технологического процесса производства кондитерского изделия Cake Delight [Stupino] 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 31712-2012 Jams. General specifications
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- ГОСТ 31732-2014 Cognac. General specifications
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- ГОСТ 33222-2015 Sugar is white. Technical conditions
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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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- СанПиН 2.1.3684-21 "Sanitary and epidemiological requirements for the maintenance of the territories of urban and rural settlements, for water bodies, drinking water and drinking water supply, atmospheric air, soils, living quarters, the operation of industrial, public premises, the organization and conduct of sanitary anti-epidemic (preventive) measures"