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Технико-технологическая карта №
по производству изделия
Puff cake with almonds [Wedge]
Область применения: , , ,
  1. Вводная часть

    Настоящая технико-технологическая карта распространяется на производство изделия Puff cake with almonds [Wedge].

  2. Сырье, применяемое при изготовлении изделия
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    • Flour, premium
    • Granulated sugar
    • Dried almond kernel
    • Coconut sprinkle
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    • Melange
    • Salt
    • Vanilla powder
    • Citric acid
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    • Wine

    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".

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

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      No. 021 Puff

      ** Kneading the dough. ** Pour citric acid solution into cold water, add melange, salt, add flour and stir for 15–20 minutes until a homogeneous mass is obtained. The dough is left for 30 minutes for the proteins to swell, then cut into pieces.
      The finished dough should be evenly mixed, without lumps and traces of impurities. The moisture content of the dough is 41–44%.
      ** Preparation of butter. ** Cut the butter into pieces, then mix the moisture contained in it with flour in a ratio of 10: 1 until a homogeneous mass is obtained.
      Prepared oil is divided into pieces, which are shaped into rectangular layers 20 mm thick, and placed on a board, dusty with flour, placed for 30-40 minutes in a refrigerator with a temperature of 5-10 – to cool the oil to a temperature of 12-14 ℃.
      ** Lamination of the dough on the machine. ** Pieces of dough are lightly rolled into rectangular layers 20-25 mm thick in the middle and 17-20 mm towards the edges. Prepared layers of oil are placed in the middle of the resulting layers of dough; the ends of the dough are wrapped in an envelope and pinched. The prepared dough envelope is rolled out on a dough sheeter. For this, the envelope is placed on the upper conveyor and rolled through the rollers. When rolling out the dough for the first time, the distance between the rollers is about 20mm. The dough is folded in four layers, rolled again, folded again in four layers and cooled for 30–40 minutes in a refrigerator. The dough is rolled out, folded into four layers and cooled again. After this test is rolled twice with a roll spacing of 10 and 6 mm. The finished dough has 256 layers.
      ** Dough layering by hand. ** Pieces of dough are formed in the form of a ball, a cross-shaped incision is made and rolled out with a rolling pin on a table dusted with flour to a thickness of 20–25 mm in the middle part and 17–20 mm to the edges, thus obtaining a cross-shaped layer with four oval ends. After rolling, flour is swept from the dough layer and a prepared butter layer is placed in the middle of it, the ends of the dough are wrapped in an envelope and pinched. Then the envelope is dusted with flour and, starting from the middle, rolled into a rectangular layer 10 mm thick. Sweep away excess flour from the layer and fold it in half so that both ends of the layer converge in the middle, then fold it in half again and place it for cooling in a refrigerator for 30–40 min, covering the surface with a damp cloth. The rolling, rolling into four layers and cooling of the dough are repeated three more times.
      The finished dough should have distinct layers of dough and fat, white with a cream shade, elastic, soft consistency.
      ** Shaping. ** After cooling, the puff pastry is cut into pieces of 2–5 kg and rolled out with a rolling pin into layers for cakes and sliced pastries 4.5–5 mm thick. The prepared layer is placed on a pastry sheet moistened with water. After preparation, the dough layer is allowed to stand for 15-30 minutes. A hole is cut out in the center of the upper layer for the semi-finished puff Colosseum cake and greased with an egg. The top surface for the apple puff is smeared with yolk. Before baking, the surface of the dough layers is pricked with a knife in several places.
      For the "Envelopes" piece puff, the rolled dough is cut into squares of a certain mass. Lubricate in the middle with melange, then fold all the corners of the square to the middle, pressing slightly. For the Book, the dough is cut into rectangles, half of their surface is smeared with melange and the dough is folded in the middle, placing the unlubricated half on the greased one. For "Triangles", the rolled dough is cut in the same way as for "Envelopes" into squares, one corner of the square is smeared with melange and the dough is folded diagonally, placing the unlubricated part on the greased one. For "Bows" the dough is cut into rectangles and twisted once in the middle. For tubes and couplings, the rolled dough is cut into strips 10 mm thick, 25 mm wide and 170 mm long, rolled helically onto metal tubes so that with each turn one edge of the strip is slightly on the other, and laid on the sheets with the seam down. The strip thickness after rolling is 4.5–5 mm. The surface of the tubes is lubricated with melange, and the surface of the couplings is not lubricated.
      When shaping the dough, it is necessary that the blades of the knives and the edges of the grooves are sharp.
      ** Baking. ** Baking duration 25-30 minutes at a temperature of 220-250 ℃.
      It is recommended to grease the surface of the top layer for a puff with apple filling immediately after baking with sugar syrup.

      ** Characteristics of a semi-finished product. ** Forms are rectangular, triangular, etc. Thin layers from white to light yellow are easily separated. The structure is airy.

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    2. Приготовление кондитерского изделия:

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  4. Органолептические показатели качества
      

    Наименование показателя

    Характеристика

  5. Физико-химические показатели
      

    Наименование показателя

    Характеристика

  6. Контроль производства

    На протяжении всего технологического процесса производства кондитерского изделия Puff cake with almonds [Wedge] проводят контроль за соблюдением технологических параметров, качества используемого сырья, материалов, готовой продукции. Готовый продукт подлежит выборочному контролю качества, с записью результатов в журнал.

  7. 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 productsMass fraction of solids,%Raw mate­rial con­sump­tion
    on 1 t phaseon 1000 kg finished product
    in kindin solidsin kindin solids
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    No. 021 Puff92,5400,0370,0400,0370,0
    Dried almond kernel96,0100,096,0100,096,0
    Coconut sprinkle98,090,088,290,088,2
    Total87,41000,0874,01000,0874,0
    Output87,41000,0874,01000,0874,0
    №061 Cream "New"
    Name of raw materials and semi-finished productsMass fraction of solids,%Raw mate­rial con­sump­tion
    on 1 t phaseon 410 kg prefabricated
    in kindin solidsin kindin solids
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    Unsalted butter84,0459,46385,95188,38158,24
    Vanilla powder99,854,074,061,671,67
    Cognac0,860,35
    Wine0,860,35
    Total77,931022,42796,74419,19326,67
    Losses 2.1%16,746,87
    Output78,01000,0780,0410,0319,8

    Humidity 22.0 ±2.0%

    No. 021 Puff
    Name of raw materials and semi-finished productsMass fraction of solids,%Raw mate­rial con­sump­tion
    on 1 t phaseon 400 kg prefabricated
    in kindin solidsin kindin solids
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    Unsalted butter84,0443,09372,2177,23148,87
    Melange27,033,679,0913,473,64
    Salt96,55,325,132,132,06
    Citric acid98,00,890,870,350,34
    Total83,261147,6955,55459,03382,21
    Losses 3.2%30,5512,21
    Output92,51000,0925,0400,0370,0

    Humidity 7.5 +4.5% -3.5%

    No. 063 Milk-sugar syrup
    Name of raw materials and semi-finished productsMass fraction of solids,%Raw mate­rial con­sump­tion
    on 1 t phaseon 228.44 kg prefabricated
    in kindin solidsin kindin solids
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    Fresh whole milk the weight ratio of fat 3.2%12,0340,5140,8677,799,33
    Total71,451053,3752,58240,62171,92
    Losses 3.0%22,585,16
    Output73,01000,0730,0228,44166,76

    Humidity 27.0 ±2.0%

    Consolidated recipe, k=1.024225
    Name of raw materialsMass fraction of solids,%Raw mate­rial con­sump­tion
    sum of phaseson 1000 kg finished product
    in kindin solidsin kindin solids
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    Flour, premium85,5265,85227,3272,29232,81
    Granulated sugar99,85162,83162,59166,77166,52
    Dried almond kernel96,0100,096,0102,4298,32
    Coconut sprinkle98,090,088,292,1890,34
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    Melange27,013,473,6413,83,73
    Salt96,52,132,062,182,1
    Vanilla powder99,851,671,671,711,71
    Citric acid98,00,350,340,360,35
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    Wine0,350,36
    Total1080,4898,241106,57919,99
    Total phase loss 2.7%24,24
    Other losses 2.36%21,75
    General losses 5.0%45,99
    Output87,41000,0874,01000,0874,0
  8. 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. 021 Puff
    Влажность, %7.5 +4.5% -3.5%
    Массовая доля жира (в пересчете на сухое вещество), %39.4
    Массовая доля общего сахара (в пересчете на сухое вещество), %1.4
    Массовая доля сахарозы в водной фазе крема, %14.7
    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
  9. Стандарты
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    • ГОСТ 26574-2017 Wheat baking flour. Technical conditions
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    • ГОСТ 16831-71 Sweet almond kernel. Technical conditions.
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    • ГОСТ 31450-2013 Drinking milk. Technical conditions
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    • ГОСТ Р 51574-2018 Edible salt. General specifications
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    • ГОСТ 908-2004 Citric acid monohydrate food. Technical conditions
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    • ГОСТ 33806-2016 Fruit table wines and fruit table wine materials. General specifications
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  10. Пищевая ценность
    Estimated nutritional value
    Indicators namein 100 g% of the recommended daily intake in 100 g of productRecommended level of daily consumption TR CU 022/​2011
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    Proteins, g5.06.775
     Including:
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    Fats, g3542.583
     Including:
      Vegetable fats, g5.5
      Milk fat, g29.6
    Carbohydrates, g369.8365
     Including:
      Mono- and disaccharides, g17.6
      Polysaccharides, g18.3
    Ash, g0.8
    Alimentary fiber, g1.65.330
    Organic acids, g0.0
    Vitamins
     Vitamin a, µg237.829.7800
     Thiamine, mg0.15.41.4
     Riboflavin, mg0.17.71.6
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     Niacin, mg0.4
     Choline, mg5.1
     Vitamin b₆, mg0.01.42
     Folacin, µg3.91.9200
     Vitamin c, mg0.20.460
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    Minerals macronutrients
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     Calcium, mg46.54.71000
     Magnesium, mg28.27.0400
     Sodium, mg88.2
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     Phosphorus, mg84.610.6800
     Chlorine, mg3.8
    Minerals trace elements
     Iron, mg0.96.314
     Iodine, µg0.20.1150
     Manganese, mg0.2
     Copper, µg13.6
     Selenium, µg0.20.470
     Fluorine, µg8.9
     Zinc, mg0.21.415
    Lipids
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     Polyunsaturated fatty acids, g0.98.111
     Cholesterol, mg76.1
    Other nutrients
     Ethanol, g0.0
     Dry residue of milk and (or) its processing products, %0.9
    Physical and chemical indicators
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     Lactose, g0.6
     Fat, g35.3