_____________
'___' ______________ 2024г.
по производству изделия
Cake Oval basket with roses [Yakhroma]
- Вводная часть
Настоящая технико-технологическая карта распространяется на производство изделия Cake Oval basket with roses [Yakhroma].
- Сырье, применяемое при изготовлении изделия
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- butter
- melange
- water
- fresh whole milk the weight ratio of fat 3.2%
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- potato starch
- cognac or dessert wine
- vanilla powder
- essence
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- wine
- molasses or glucose syrup
- essence of rum
- salt
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- ammonium carbonate
- sodium hydrogen carbonate
- citric acid
- food paint
Допускается взаимозаменяемость сырья в соответствии с утвержденными указаниями к рецептурам. Качество применяемого сырья должно отвечать требованиям действующей нормативно-технической документации и Техническому регламенту Таможенного союза "О безопасности пищевой продукции" ТР ТС 021/2011, иметь сертификаты и удостоверения качества. Ароматизаторы и химические разрыхлители должны иметь сертификаты и храниться в упаковке завода-изготовителя с соответствующими этикетками.
Подготовка сырья к пуску в производство осуществляется в соответствии с требованиями СП 2.3.6.1079-01 "Санитарно-эпидемиологические требования к организациям общественного питания, изготовлению и оборотоспособности в них пищевых продуктов и продовольственного сырья" и "Инструкции по предупреждению попадания посторонных предметов в продукцию на предприятиях кондитерской отрасли в кооперативах". Качество воды должно соответствовать требованиями к качеству воды в централизованных системах питьевого водоснабжения". - Описание технологического процесса
- Описание процесса изготовления полуфабрикатов:
No. 016 Sand (main)
** Preparation of the dough. ** Put butter into the kneading machine, add granulated sugar, melange, sodium bicarbonate, ammonium carbonate, salt, essence and mix for 20-30 minutes until a homogeneous mass is obtained. Then add flour and continue kneading the dough for no more than 1–2 minutes. Shortcrust pastry should have a smooth surface without lumps and traces of impurities, color from light yellow to yellow, pleasant smell and light aroma of essence. The moisture content of the dough is 18.5–19.5%.
** Shaping. ** The dough is cut into 3-4 kg pieces and rolled into layers on a table dusty with flour. Then the layers are cut and transferred to the pastry sheets using a rolling pin. The excess dough at the edges of the sheet is cut off. Before baking, the surface of the dough is pricked in several places to prevent swelling. The shortcrust pastry sheets are not greased.
The dough for cakes and sliced pastries is rolled out to a thickness of 3-4 mm. For round cakes, the rolled dough is formed with a round metal recess, for square cakes, cut with a knife.
The ring dough is rolled out to a thickness of 6–7 mm. The rolled dough is formed with a metal recess.
The dough for cakes "Krakowski" is rolled out to a thickness of 5–6 mm, the dough for baskets is rolled out to a thickness of 7–8 mm, placed on corrugated molds and the bottom and walls are lined with dough; molds with dough are baked on sheets.
** Baking. ** Duration of baking layer at a temperature of 200-225 ℃ 10-15 minutes, baskets and rings - 10-13 minutes. Sand layers for the Sandy Biscuit with Apples cake and the Krakowski pastries are baked until half cooked.** Characteristics of a semi-finished product. ** Shape rectangular, round, etc. Thickness no more than 8mm. The crumb is well-porous, crumbly, light brown, and light yellow for the Sandy Biscuit with Apples cake and Krakowski pastries.
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.
№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.
- Приготовление кондитерского изделия:
- Описание процесса изготовления полуфабрикатов:
- Органолептические показатели качества
Наименование показателя
Характеристика
- Физико-химические показатели
Наименование показателя
Характеристика
- Контроль производства
На протяжении всего технологического процесса производства кондитерского изделия Cake Oval basket with roses [Yakhroma] 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.
Name of raw materials and semi-finished products Mass fraction of solids,% Raw material consumption on 1 t phase on 1000 kg finished product in kind in solids in kind in solids Sign up No. 001 Biscuit (main) 75,0 260,00 195,00 260,00 195,00 No. 095 Blotting syrup 50,0 190,00 95,00 190,00 95,00 No. 016 Sand (main) 94,5 32,00 30,24 32,00 30,24 No. 104 Jelly 50,0 4,00 2,00 4,00 2,00 Total 72,3 1000,00 723,16 1000,00 723,16 Output 72,3 1000,00 723,16 1000,00 723,16 №061 Cream "New" Name of raw materials and semi-finished products Mass fraction of solids,% Raw material consumption on 1 t phase on 514 kg prefabricated in kind in solids in kind in solids Sign up Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] 84,0 459,46 385,95 236,16 198,38 Vanilla powder 99,85 4,07 4,06 2,09 2,09 Cognac 0,86 0,44 Wine 0,86 0,44 Total 77,9 1022,42 796,74 525,52 409,53 Losses 2.1% 16,74 8,61 Output 78,0 1000,00 780,00 514,00 400,92 Humidity 22.0 ±2.0%
No. 063 Milk-sugar syrup Name of raw materials and semi-finished products Mass fraction of solids,% Raw material consumption on 1 t phase on 286.39 kg prefabricated in kind in solids in kind in solids Sign up Fresh whole milk the weight ratio of fat 3.2% 12,0 340,51 40,86 97,52 11,70 Total 71,4 1053,30 752,58 301,65 215,53 Losses 3.0% 22,58 6,47 Output 73,0 1000,00 730,00 286,39 209,06 Humidity 27.0 ±2.0%
No. 001 Biscuit (main) Name of raw materials and semi-finished products Mass fraction of solids,% Raw material consumption on 1 t phase on 260 kg prefabricated in kind in solids in kind in solids Sign up Granulated sugar 99,85 347,11 346,59 90,25 90,11 Flour, premium 85,5 281,16 240,39 73,10 62,50 Potato starch 80,0 69,42 55,54 18,05 14,44 Essence 3,47 0,90 Total 62,4 1279,69 798,72 332,72 207,67 Losses 6.1% 48,72 12,67 Output 75,0 1000,00 750,00 260,00 195,00 Humidity 25.0 ±3.0%
No. 095 Blotting syrup Name of raw materials and semi-finished products Mass fraction of solids,% Raw material consumption on 1 t phase on 190 kg prefabricated in kind in solids in kind in solids Sign up Granulated sugar 99,85 513,07 512,30 97,48 97,34 Cognac or dessert wine 47,95 9,11 Essence of rum 1,92 0,36 Total 45,4 1127,32 512,30 214,19 97,34 Losses 2.4% 12,30 2,34 Output 50,0 1000,00 500,00 190,00 95,00 Humidity 50.0 ±4.0%
No. 016 Sand (main) Name of raw materials and semi-finished products Mass fraction of solids,% Raw material consumption on 1 t phase on 32 kg prefabricated in kind in solids in kind in solids Sign up Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] 84,0 309,25 259,77 9,90 8,31 Granulated sugar 99,85 206,17 205,86 6,60 6,59 Melange 27,0 72,16 19,48 2,31 0,62 Flour, premium (on the dust) 85,5 41,24 35,26 1,32 1,13 Sign up Salt 96,5 2,06 1,99 0,066 0,064 Ammonium carbonic (E503(i)) 0,52 0,017 Baking soda (E500(ii)) 50,0 0,52 0,26 0,017 0,008 Total 83,8 1149,41 963,31 36,78 30,83 Losses 1.9% 18,31 0,59 Output 94,5 1000,00 945,00 32,00 30,24 Humidity 5.5 ±1.5%
No. 104 Jelly Name of raw materials and semi-finished products Mass fraction of solids,% Raw material consumption on 1 t phase on 4 kg prefabricated in kind in solids in kind in solids Sign up Granulated sugar 99,85 414,25 413,63 1,66 1,65 Starch syrup 78,0 103,34 80,61 0,41 0,32 Agar (E406) 85,0 10,34 8,79 0,041 0,035 Essence 3,10 0,012 Sign up Food paint 1,00 0,004 Total 50,0 1010,08 505,04 4,04 2,02 Losses 1.0% 5,04 0,020 Output 50,0 1000,00 500,00 4,00 2,00 Humidity 50.0 ±2.0%
Consolidated recipe, k=1.030394 Name of raw materials Mass fraction of solids,% Raw material consumption sum of phases on 1000 kg finished product in kind in solids in kind in solids Sign up Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] 84,0 246,06 206,69 253,54 212,97 Melange 27,0 152,73 41,24 157,37 42,49 Water 109,14 112,45 Fresh whole milk the weight ratio of fat 3.2% 12,0 97,52 11,70 100,48 12,06 Sign up Potato starch 80,0 18,05 14,44 18,60 14,88 Cognac or dessert wine 9,11 9,39 Vanilla powder 99,85 2,09 2,09 2,16 2,15 Essence 0,98 1,01 Sign up Wine 0,44 0,46 Starch syrup 78,0 0,41 0,32 0,43 0,33 Essence of rum 0,36 0,38 Salt 96,5 0,066 0,064 0,068 0,066 Sign up Ammonium carbonic (E503(i)) 0,017 0,017 Baking soda (E500(ii)) 50,0 0,017 0,008 0,017 0,009 Citric acid (E330) 98,0 0,008 0,008 0,008 0,008 Food paint 0,004 0,004 Output 72,3 1000,00 723,16 1000,00 723,16 - Нормируемые физико-химические показатели
№061 Cream "New" Влажность, % 22.0 ±2.0% Массовая доля жира (в пересчете на сухое вещество), % 47.6 Массовая доля общего сахара (в пересчете на сухое вещество), % 50.5 Массовая доля сахарозы в водной фазе крема, % 64.2 No. 063 Milk-sugar syrup Влажность, % 27.0 ±2.0% Массовая доля жира (в пересчете на сухое вещество), % 1.5 Массовая доля общего сахара (в пересчете на сухое вещество), % 95.8 Массовая доля сахарозы в водной фазе крема, % 72.1 No. 001 Biscuit (main) Влажность, % 25.0 ±3.0% Массовая доля жира (в пересчете на сухое вещество), % 9.1 Массовая доля общего сахара (в пересчете на сухое вещество), % 44.5 Массовая доля сахарозы в водной фазе крема, % 57.2 No. 095 Blotting syrup Влажность, % 50.0 ±4.0% Массовая доля жира (в пересчете на сухое вещество), % 0.0 Массовая доля общего сахара (в пересчете на сухое вещество), % 99.9 Массовая доля сахарозы в водной фазе крема, % 50.0 No. 016 Sand (main) Влажность, % 5.5 ±1.5% Массовая доля жира (в пересчете на сухое вещество), % 28.0 Массовая доля общего сахара (в пересчете на сухое вещество), % 22.5 Массовая доля сахарозы в водной фазе крема, % 79.4 No. 104 Jelly Влажность, % 50.0 ±2.0% Массовая доля жира (в пересчете на сухое вещество), % 0.1 Массовая доля общего сахара (в пересчете на сухое вещество), % 90.6 Массовая доля сахарозы в водной фазе крема, % 47.5 - Стандарты
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- ГОСТ 2156-76 Sodium bicarbonate. Technical conditions.
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- ГОСТ 30363-2013 Liquid and dry food egg products. 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 33222-2015 Sugar is white. Technical conditions
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- ГОСТ 33917-2016 Starch syrup. General specifications
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- ГОСТ Р 51574-2018 Edible salt. General specifications
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- ГОСТ Р 53876-2010 Potato starch. 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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- Пищевая ценность
Estimated nutritional value Indicators name in 100 g % of the recommended daily intake in 100 g of product Recommended level of daily consumption TR CU 022/2011 Sign up Sign up Including: Milk protein, g 0.4 Fats, g 22 26 83 Including: Sign up Milk fat, g 19.8 Carbohydrates, g 47 13 365 Sign up Mono- and disaccharides, g 39.4 Polysaccharides, g 7.3 Ash, g 0.4 Sign up Organic acids, g 0.0 Vitamins Sign up Beta carotene, µg 89.7 Vitamin a rae, µg 195.9 24 800 Thiamine, mg 0.0 2 1.4 Sign up Niacin equivalent, mg 0.9 5 18 Niacin, mg 0.0 Vitamin c, mg 0.1 0 60 Vitamin e, mg 0.5 5 10 Minerals macronutrients Sign up Calcium, mg 25.9 3 1000 Magnesium, mg 4.6 1 400 Sodium, mg 30.5 Phosphorus, mg 51.1 6 800 Minerals trace elements Iron, mg 0.7 5 14 Lipids Sign up Polyunsaturated fatty acids, g 0.6 5 11 Cholesterol, mg 132.8 Other nutrients Sign up Ethanol, g 0.1 Dry residue of milk and (or) its processing products, % 20.9 Dry fat-free residue of milk products, % 1.2 Physical and chemical indicators Sign up Lactose, g 0.6 Fat, g 21.6