Технологическая инструкция: Valentine cake [Wedge] Recipe No. 1

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Технологическая инструкция
по производству изделия
Valentine cake [Wedge]
Вырабатывается по

Вводная часть
Настоящая технологическая инструкция распространяется на производство изделия Valentine cake [Wedge].
Характеристика готовой продукции
Качество изделия Valentine cake [Wedge] 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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  - fruit from compote
  - butter
  - melange
  - water
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  - molasses or glucose syrup
  - whole condensed milk with sugar the weight ratio of fat 8.5%
  - fresh whole milk the weight ratio of fat 3.2%
  - chocolate
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  - potato starch
  - cognac or dessert wine
  - agar
  - citric acid
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  - essence
  - vanilla powder
  - cognac
  - wine
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  Допускается взаимозаменяемость сырья в соответствии с утвержденными указаниями к рецептурам по взаимозаменяемости сырья.
2. Характеристика сырья
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  Fruit from compote
  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.
  Water
  Transparent liquid, odorless and tasteless.
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  Molasses or glucose 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%.
  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.
  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.
  Chocolate
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  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
  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.
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  Essence
  Vanilla powder
  Cognac
  Wine
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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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  Fruit from compote
  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.
  Water
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  Molasses or glucose 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.
  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.
  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.
  Chocolate
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  Potato starch
  Cognac or dessert wine
  Agar
  Agar is soaked in running water for 2-4 hours.
  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.
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  Essence
  Vanilla powder
  Cognac
  Wine
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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. 098 Sugar-agar syrup
  Granulated sugar and water in a ratio of 4: 1 are boiled to a temperature of 120 ℃, agar is added, previously soaked in running water for 3-4 hours, heated over low heat with stirring until the agar is completely dissolved and molasses is added, after which the syrup is heated to 118 ℃.
  
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  №061 Cream "New"
  Whipped butter, peeled and cut into pieces. Then, gradually, in several steps, add chilled milk-sugar syrup. At the end of whipping, add vanilla powder, cognac, wine. Duration of whipping is 20-30 min.
  
  ** Characteristics of a semi-finished product. ** Homogeneous fluffy mass with a smooth glossy surface, well retaining its shape.
  
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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: white sugar, fruit from compote, butter (pasteurized cow's milk cream), melange, water, flour, premium, molasses or glucose syrup, whole condensed milk with sugar the weight ratio of fat 8.5% (normalized milk, sugar (sucrose, lactose)), fresh whole milk the weight ratio of fat 3.2%, chocolate, raw egg white, potato starch, cognac or dessert wine, thickener - agar, acidity regulator - citric acid, citrus essence, essence, vanilla powder, cognac, wine, essence of rum.
Состав: white sugar, fruit from compote, butter (pasteurized cow's milk cream), melange, water, flour, premium, molasses or glucose syrup, whole condensed milk with sugar the weight ratio of fat 8.5% (normalized milk, sugar (sucrose, lactose)), fresh whole milk the weight ratio of fat 3.2%, chocolate, raw egg white, potato starch, cognac or dessert wine, thickener - E406, acidity regulator - E330, citrus essence, essence, vanilla powder, cognac, wine, essence of rum.
Контроль производства
На протяжении всего технологического процесса производства кондитерского изделия Valentine cake [Wedge] 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 26574-2017 Wheat baking flour. Technical conditions
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ГОСТ 31450-2013 Drinking milk. Technical conditions
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ГОСТ 31721-2012 Chocolate. General specifications
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ГОСТ 31732-2014 Cognac. General specifications
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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 908-2004 Citric acid monohydrate food. Technical conditions
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ГОСТ Р 53876-2010 Potato starch. Technical conditions
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СанПиН 2.1.3684-21 "Sanitary and epidemiological requirements for the maintenance of the territories of urban and rural settlements, for water bodies, drinking water and drinking water supply, atmospheric air, soils, living quarters, the operation of industrial, public premises, the organization and conduct of sanitary anti-epidemic (preventive) measures"

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