Технологическая инструкция: Cake Russian field [Kashira] Recipe No. 1

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Технологическая инструкция
по производству изделия
Cake Russian field [Kashira]
Вырабатывается по

Вводная часть
Настоящая технологическая инструкция распространяется на производство изделия Cake Russian field [Kashira].
Характеристика готовой продукции
Качество изделия Cake Russian field [Kashira] 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
1. Перечень сырья
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  - white sugar
  - butter
  - fruit cooking
  - roasted cashew kernels
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  - melange
  - fresh whole milk the weight ratio of fat 3.2%
  - water
  - roasted kernels
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  - colored vermicelli sprinkle
  - essence
  - salt
  - vanilla powder
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  - ammonium carbonate
  - sodium hydrogen carbonate
  - wine
  Допускается взаимозаменяемость сырья в соответствии с утвержденными указаниями к рецептурам по взаимозаменяемости сырья.
2. Характеристика сырья
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  White sugar
  Sugar sand should have a sweet taste without any extraneous taste and odor, be free-flowing, not sticky, and dry to the touch, completely soluble in water, not contain lumps of whitened sugar, sticky crystals and impurities, have a white color and not contain moisture more than 0.14%.
  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.
  Fruit cooking
  Roasted cashew kernels
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  Melange
  Melange should be dark orange when frozen and light yellow to light orange after thawing. There should be no foreign smells and tastes.
  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.
  Water
  Transparent liquid, odorless and tasteless.
  Roasted kernels
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  Colored vermicelli sprinkle
  Essence
  Salt
  Crystalline free-flowing product. The presence of foreign mechanical impurities not related to the origin and method of salt production is not allowed. The taste is salty, without any foreign aftertaste. The extra and premium grade has a white color, the first and the second - white or gray with shades depending on the origin and method of salt production. Smell: no foreign odors.
  Vanilla powder
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  Ammonium carbonate
  Ammonium carbonate is a dense lump of crystals that can be easily broken into powder. Crystals can be white, colorless, slightly pinkish, gray. The reagent is volatile, has a characteristic smell of ammonia, because already at room temperature begins to decompose, giving off NH3 (ammonia). Water-soluble, soluble in alcohol and glycerin, unstable when heated, in contact with air, in solution. Should be stored in an airtight container in a cool dry place, preferably in containers protected from light.
  Sodium hydrogen carbonate
  White crystalline powder, odorless.
  Wine
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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  White sugar
  Sugar, used in the production in dry form, is sieved through a sieve with a mesh size of not more than 3 mm and passed through magnetic traps. Sugar used for the preparation of syrup is sieved, dissolved in water, and the resulting sugar syrup is filtered through a metal sieve with a mesh size of not more than 1.5 mm.
  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.
  Fruit cooking
  Roasted cashew kernels
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  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.
  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.
  Water
  Roasted kernels
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  Colored vermicelli sprinkle
  Essence
  Salt
  The salt is sieved through a sieve. The salt in the crystals is preliminarily dissolved and a sieve with cells of 0.5 mm is filtered.
  Vanilla powder
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  Ammonium carbonate
  Ammonium carbonate is preliminarily crushed to a powdery state, sieved through sieves with cells of 1.5-2.0 mm or dissolved in water with a temperature of 20 degrees and filtered through sieves with cells of 0.5 mm.
  Sodium hydrogen carbonate
  Baking soda is sieved through a sieve or dissolved in cold water and filtered.
  Wine
Описание технологического процесса
1. Описание процесса изготовления полуфабрикатов:
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  No. 101 Chocolate lipstick
  Prepared as lipstick No. 99. Before use, the lipstick is heated to a temperature of 50–55 ℃, cocoa powder, vanilla powder are added and mixed until a homogeneous mass is obtained.
  
  ** Characteristics of a semi-finished product. ** Homogeneous, plastic, glossy brown mass.
  
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  No. 017 Sand with nuts and cocoa powder
  A semi-finished product is prepared in the same way as sand No. 16, but the flour is pre-mixed with chopped roasted nuts and cocoa powder.
  
  ** Characteristics of the semi-finished product. ** Round shape. Crumb with good porosity, crumbly, brown color.
  
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  №062 Cream "New" chocolate
  Prepared as a cream New No. 61, at the end of whipping add cocoa powder.
  
  ** Characteristics of a semi-finished product. ** Homogeneous fluffy mass of brown color, with a glossy surface, well retaining its shape.
2. Приготовление кондитерского изделия:
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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: flour, premium, white sugar, butter (pasteurized cow's milk cream), fruit cooking, roasted cashew kernels, cocoa powder, melange, fresh whole milk the weight ratio of fat 3.2%, water, roasted kernels, molasses or glucose syrup, colored vermicelli sprinkle, essence, salt, vanilla powder, cognac, raising agent - ammonium carbonate, raising agent - sodium hydrogen carbonate, wine.
Состав: flour, premium, white sugar, butter (pasteurized cow's milk cream), fruit cooking, roasted cashew kernels, cocoa powder, melange, fresh whole milk the weight ratio of fat 3.2%, water, roasted kernels, molasses or glucose syrup, colored vermicelli sprinkle, essence, salt, vanilla powder, cognac, raising agent - E503(i), raising agent - E500(ii), wine.
Контроль производства
На протяжении всего технологического процесса производства кондитерского изделия Cake Russian field [Kashira] 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 33222-2015 Sugar is white. Technical conditions
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ГОСТ 32741-2014 Semi-finished products. Fruit and vegetable fillings and preparations. General specifications
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ГОСТ 108-2014 Cocoa powder. Technical conditions
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ГОСТ 31450-2013 Drinking milk. 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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ГОСТ Р 51574-2018 Edible salt. General specifications
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ГОСТ Р 55580-2013 Food additives. Ammonium carbonates E503. General specifications
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ГОСТ 32802-2014 Food additives. Sodium carbonates E500. General specifications
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ГОСТ Р 52195-2003 Flavored wines. General specifications

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