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'___' ______________ 2020г.
Технологическая инструкция
по производству изделия
Rainbow cake [Podolsk]
Вырабатывается по
  1. Вводная часть

    Настоящая технологическая инструкция распространяется на производство изделия Rainbow cake [Podolsk].

  2. Характеристика готовой продукции

    Качество изделия Rainbow cake [Podolsk] 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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      • Chicken eggs
      • Unsalted butter
      • Flour, premium
      • Sprinkles confectionery sprinkles
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      • Water
      • Cocoa powder
      • Fruit filling
      • Starch syrup
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      • Raw egg white
      • Cognac or dessert wine
      • Vanilla powder
      • Agar
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      • Citrus essence
      • Cognac
      • Wine
      • Essence of rum

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

    2. Характеристика сырья

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      Chicken eggs
      Chicken eggs must be fresh, free from foreign smell, damage to the shell. Not allowed for the production of eggs with mixed yolk and white.

      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.

      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%

      Sprinkles confectionery sprinkles

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      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".

      Cocoa powder

      Fruit filling
      Appearance: a thick mass with a smear or jelly consistency with or without fruit or parts evenly distributed in it. Sugaring is not allowed. Taste and smell: Well expressed, taste is sour-sweet, typical of the components from which the filling is made. Foreign taste and smell are not allowed. Consistency: jelly-like mass. Color: Typical for the cooked fruit, of which the filling is made.

      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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      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.

      Cognac or dessert wine

      Vanilla powder

      Agar

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      Citrus essence

      Cognac

      Wine

      Essence of rum

    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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      Chicken eggs
      The eggs are processed in accordance with the current Sanitary Regulations for Catering Facilities. Processed eggs are broken and poured into a separate bowl, 3-5 pcs. in order to avoid getting spoiled eggs into the entire egg mass. After checking the smell and appearance of the egg mass, it is poured into another production container of a larger volume. Before use, the egg mass is filtered through a sieve with cells no more than 3 mm in size. Duration of storage of egg mass at a temperature of 2 to 6 ℃ for making cream - no more than 8 hours, for making baked products - no more than 24 hours.

      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.

      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 ℃.

      Sprinkles confectionery sprinkles

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      Water

      Cocoa powder

      Fruit filling

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

      Cognac or dessert wine

      Vanilla powder

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

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      Citrus essence

      Cognac

      Wine

      Essence of rum

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

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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. 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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      №105 Souffle

      Hot sugar-agar syrup is introduced in a thin stream into the egg whites, beaten for 15–20 minutes, and beating is continued until a fluffy mass is obtained.
      At the end of whipping, add a prepared homogeneous mixture of softened butter, condensed milk, citrus essence and stop whipping immediately.

      ** Characteristics of a semi-finished product. ** A thick, fluffy mass of white color, 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, chicken eggs, unsalted butter, flour, premium, sprinkles confectionery sprinkles, fresh whole milk the weight ratio of fat 3.2%, cocoa powder, fruit filling, molasses or glucose syrup, whole condensed milk with sugar, raw egg white, cognac or dessert wine, vanilla powder, thickener - agar, acidity regulator - citric acid, citrus essence, cognac, wine, essence of rum.

    Состав: white sugar, chicken eggs, unsalted butter, flour, premium, sprinkles confectionery sprinkles, fresh whole milk the weight ratio of fat 3.2%, cocoa powder, fruit filling, molasses or glucose syrup, whole condensed milk with sugar, raw egg white, cognac or dessert wine, vanilla powder, thickener - E406, acidity regulator - E330, citrus essence, cognac, wine, essence of rum.

  8. Контроль производства

    На протяжении всего технологического процесса производства кондитерского изделия Rainbow cake [Podolsk] 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 31654-2012 Edible chicken eggs. 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 52195-2003 Flavored wines. General specifications
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  • СанПиН 2.1.4.1074-01 Drinking water Hygienic requirements for water quality in centralized drinking water supply systems. Quality control.