1. Вводная часть

   Настоящая технологическая инструкция распространяется на производство изделия Layered cake [Noginsk].

2. Характеристика готовой продукции

   Качество изделия Layered cake [Noginsk] 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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      • whole condensed milk with sugar the weight ratio of fat 8.5%
      • butter
      • melange
      • powdered sugar
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      • citric acid

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

   2. Характеристика сырья

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      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.

      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.

      Melange
      Melange should be dark orange when frozen and light yellow to light orange after thawing. There should be no foreign smells and tastes.

      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.

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      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.

   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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      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.

      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.

      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.

      Powdered sugar
      Powdered sugar is sieved through sieves with 1.5 mm mesh.

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      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.

5. 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.

   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: flour, premium, whole condensed milk with sugar the weight ratio of fat 8.5% (normalized milk, sugar (sucrose, lactose)), butter (pasteurized cow's milk cream), melange, powdered sugar, salt, acidity regulator - citric acid.

   Состав: flour, premium, whole condensed milk with sugar the weight ratio of fat 8.5% (normalized milk, sugar (sucrose, lactose)), butter (pasteurized cow's milk cream), melange, powdered sugar, salt, acidity regulator - E330.

8. Контроль производства

   На протяжении всего технологического процесса производства кондитерского изделия Layered cake [Noginsk] 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 31688-2012 Dairy canned food. Condensed milk and cream with sugar. Technical conditions
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• ГОСТ 30363-2013 Liquid and dry food egg products. 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