1. Вводная часть

   Настоящая технологическая инструкция распространяется на производство изделия No. 185 cookies "Stolichnaya", mix.

2. Характеристика готовой продукции

   Качество изделия No. 185 cookies "Stolichnaya", mix должно соответствовать требованиям ГОСТ 24901-2014.

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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      • powdered sugar
      • butter
      • dried almond kernel
      • raw egg white
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      • chocolate glaze
      • candied fruit
      • white sugar
      • fresh whole milk the weight ratio of fat 3.2%
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      • natural honey
      • praline
      • cocoa powder
      • roasted kernels
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      • vanilla powder
      • water
      • sodium hydrogen carbonate
      • ammonium salt
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      Допускается взаимозаменяемость сырья в соответствии с утвержденными указаниями к рецептурам по взаимозаменяемости сырья.

   2. Характеристика сырья

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      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.

      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.

      Dried almond kernel
      

      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.

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      Chocolate glaze
      

      Candied fruit
      

      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%.

      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.

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      Natural honey
      Appearance (consistency): liquid, partially or completely crystallized. Aroma: pleasant, low to strong, without foreign smell. Taste: sweet, pleasant, without foreign aftertaste. For honey from chestnut, tobacco and honeydew, a bitter taste is allowed. Mass fraction of water no more than 20%

      Praline
      

      Cocoa powder
      Finely ground cocoa cake, remaining after partial removal of butter from the cocoa mass, with the addition of various flavors and aromas. Appearance: finely divided, homogeneous powder from light to dark brown. Dull gray tint is not allowed. Taste and aroma are characteristic of cocoa powder: pleasant, bitter, well-expressed, without foreign tastes and odors.

      Roasted kernels
      

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      Vanilla powder
      

      Water
      Transparent liquid, odorless and tasteless.

      Sodium hydrogen carbonate
      White crystalline powder, odorless.

      Ammonium salt
      

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

      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.

      Dried almond kernel
      

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

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      Chocolate glaze
      

      Candied fruit
      

      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.

      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.

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      Natural honey
      Honey is heated to 40 -50 ℃ to reduce the viscosity, and then filtered through a sieve with cells of no more than 2 mm.

      Praline
      

      Cocoa powder
      Sieve through a sieve with cells of 1-1.5 mm.

      Roasted kernels
      

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      Vanilla powder
      

      Water
      

      Sodium hydrogen carbonate
      Baking soda is sieved through a sieve or dissolved in cold water and filtered.

      Ammonium salt
      

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

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      Semi-finished product sand
      

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      Chocolate glaze
      

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      Biscuit
      

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      Biscuit
      

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      Biscuit
      

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      Biscuit
      

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      No. 182d "Shortbread" cookies glazed with chocolate
      

      Biscuit shortbread-removable. They have a varied shape. The surface of the cookies is covered with chocolate on all sides. Separate cookie molds are sprinkled with chopped nuts on top. 1kg contains at least 110 pieces. They are part of the mixture "Fairy Tale" and "Stolichnaya". Humidity 2.84% ± 1.0%.

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      No. 185l "Yuzhnoye" cookies
      

      Almond butter biscuits made from premium flour. It has a round shape. 1kg contains at least 180 pieces. Part of the "Stolichnaya" mixture.
      Humidity 6.0% ± 1.5%.

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      No. 185b "Almond-chocolate" cookies
      

      Butter biscuits made from premium flour. Has a round or oblong shape. The surface is sprinkled with granulated sugar. 1kg contains at least 150 pieces. Part of the "Stolichnaya" mixture.
      Humidity 4.52% ± 1.5%.

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      No. 185g glazed stick biscuits
      

      Almond butter biscuits made from premium flour. It has an oblong shape. The surface is glazed with sugar glaze. Part of the "Stolichnaya" mixture. 1kg contains at least 190 pieces.
      Humidity 6.53% ± 1.5%.

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      No. 185zh "Petifour" cookies with candied fruits
      

      Shortbread biscuits made from premium flour. Has a curly and oval shape. The surface is oiled with an egg and decorated with candied fruit. Part of the "Stolichnaya" mixture. 1kg contains at least 120 pieces.
      Humidity 7.88% ± 1.5%.

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      No. 185е "Shortbread" cookies with sprinkling
      

      Shortbread butter biscuits made from premium flour. Has a curly shape. The surfaces are sprinkled with powdered sugar. Part of the "Stolichnaya" mixture. 1kg contains at least 100 pieces.
      Humidity 4.56% ± 1.0%.

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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: flour, premium, powdered sugar, butter (pasteurized cow's milk cream), dried almond kernel, raw egg white, melange, chocolate glaze, candied fruit, white sugar, fresh whole milk the weight ratio of fat 3.2%, fruit filling, natural honey, praline, cocoa powder, roasted kernels, cocoa-butter, vanilla powder, water, raising agent - sodium hydrogen carbonate, raising agent - ammonium salt, essence.

   Состав: flour, premium, powdered sugar, butter (pasteurized cow's milk cream), dried almond kernel, raw egg white, melange, chocolate glaze, candied fruit, white sugar, fresh whole milk the weight ratio of fat 3.2%, fruit filling, natural honey, praline, cocoa powder, roasted kernels, cocoa-butter, vanilla powder, water, raising agent - E500(ii), raising agent - E503(i), essence.

8. Контроль производства

   На протяжении всего технологического процесса производства кондитерского изделия No. 185 cookies "Stolichnaya", mix 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 16831-71 Sweet almond kernel. 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 32741-2014 Semi-finished products. Fruit and vegetable fillings and preparations. General specifications
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• ГОСТ 32857-2014 Sweet almond kernels. Technical conditions
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• ГОСТ Р 53897-2010 Glaze. General 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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