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'___' ______________ 2020г.
Технологическая инструкция
по производству изделия
Cake The Queen of Spades [Kolomna]
Вырабатывается по
  1. Вводная часть

    Настоящая технологическая инструкция распространяется на производство изделия Cake The Queen of Spades [Kolomna].

  2. Характеристика готовой продукции

    Качество изделия Cake The Queen of Spades [Kolomna] 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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      • Melange
      • Unsalted butter
      • Jam
      • Water
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      • Apple puree
      • Fresh whole milk the weight ratio of fat 3.2%
      • Cocoa powder
      • Starch syrup
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      • Raw egg white
      • Potato starch
      • Cognac or dessert wine
      • Agar
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      • Cognac
      • Citric acid
      • Essence of rum
      • Essence
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      • Vanillin

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

    2. Характеристика сырья

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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.

      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.

      Jam

      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".

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      Apple puree

      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.

      Cocoa powder

      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.

      Potato starch
      Appearance: homogeneous powdery product. The color of the highest grades of starch is white, the second grade is white with a grayish tint. Smell: characteristic of starch, no foreign smell.

      Cognac or dessert wine

      Agar

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      Cognac

      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.

      Essence of rum

      Essence

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      Vanillin

    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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      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.

      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.

      Jam

      Water

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      Apple puree

      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.

      Cocoa powder

      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.

      Potato starch

      Cognac or dessert wine

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

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      Cognac

      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.

      Essence of rum

      Essence

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      Vanillin

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

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      No. 023 Air

      ** Preparation of the whipped mass. ** Egg whites are cooled to 2 ℃ and whipped in a whisk machine, first at low, and then at high speed until the initial volume is increased by 7 times. Gradually add granulated sugar, vanilla powder to the resulting mass and beat for another 1-2 minutes. Duration of whipping is 30-40 min.
      The finished whipped mass should be fluffy, homogeneous, foamy, dry in appearance, white. The moisture content of the whipped mass is 22-24%.
      ** Shaping. ** The whipped mass is deposited on sheets, greased or covered with paper.
      For cake cakes (layers) of rectangular, square and round shapes, a stencil (frame) is laid on the sheet. The whipped mass is poured to a layer thickness of no more than 8-10 mm.
      For airy cakes, the mass is deposited in the form of round or oval cakes from a pastry bag through a round tube.
      ** Baking. ** at a temperature of 100 ℃ the duration of baking cake cakes and large cakes is 60–70 min, small cakes and balls - 20–30 min. The baked semi-finished product is cooled for 30–35 minutes, then removed from the sheets of paper.

      ** Characteristics of a semi-finished product. ** Shape rectangular, square, round, etc. The structure is fragile, large-porous, airy, white.

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      Agar syrup

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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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      Sponge crumbs fried with cocoa

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      Creamy cream with burnt

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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, melange, unsalted butter, jam, flour, premium, apple puree, fresh whole milk the weight ratio of fat 3.2%, cocoa powder, molasses or glucose syrup, chocolate glaze, raw egg white, potato starch, cognac or dessert wine, thickener - agar, vanilla powder, cognac, acidity regulator - citric acid, essence of rum, essence, wine, vanillin.

    Состав: white sugar, melange, unsalted butter, jam, flour, premium, apple puree, fresh whole milk the weight ratio of fat 3.2%, cocoa powder, molasses or glucose syrup, chocolate glaze, raw egg white, potato starch, cognac or dessert wine, thickener - E406, vanilla powder, cognac, acidity regulator - E330, essence of rum, essence, wine, vanillin.

  8. Контроль производства

    На протяжении всего технологического процесса производства кондитерского изделия Cake The Queen of Spades [Kolomna] 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 26574-2017 Wheat baking flour. Technical conditions
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  • ГОСТ 31450-2013 Drinking milk. 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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  • ГОСТ Р 53897-2010 Glaze. General technical conditions.
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