1. Вводная часть

   Настоящая технологическая инструкция распространяется на производство изделия No. 193 cookies "Souvenir set", mix.

2. Характеристика готовой продукции

   Качество изделия No. 193 cookies "Souvenir set", 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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      • butter
      • powdered sugar
      • chocolate glaze
      • roasted kernels
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      • melange
      • sugar lipstick (raw)
      • whole condensed milk with sugar the weight ratio of fat 8.5%
      • raw egg white
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      • cocoa-butter
      • cocoa powder
      • chicken eggs
      • vanilla powder
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      • burnt (raw)
      • sodium hydrogen carbonate
      • cognac
      • ammonium salt
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      • essence

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

   2. Характеристика сырья

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      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.

      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.

      Chocolate glaze
      

      Roasted 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.

      Sugar lipstick (raw)
      

      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.

      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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      Cocoa-butter
      

      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.

      Chicken eggs
      Chicken eggs must be fresh, free from foreign smell, damage to the shell. Not allowed for the production of eggs with mixed yolk and white.

      Vanilla powder
      

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      Burnt (raw)
      

      Sodium hydrogen carbonate
      White crystalline powder, odorless.

      Cognac
      

      Ammonium salt
      

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      Essence
      

   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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      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.

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

      Chocolate glaze
      

      Roasted 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.

      Sugar lipstick (raw)
      

      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.

      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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      Cocoa-butter
      

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

      Chicken eggs
      The eggs are processed in accordance with the current Sanitary Regulations for Catering Facilities. Processed eggs are broken and poured into a separate bowl, 3-5 pcs. in order to avoid getting spoiled eggs into the entire egg mass. After checking the smell and appearance of the egg mass, it is poured into another production container of a larger volume. Before use, the egg mass is filtered through a sieve with cells no more than 3 mm in size. Duration of storage of egg mass at a temperature of 2 to 6 ℃ for making cream - no more than 8 hours, for making baked products - no more than 24 hours.

      Vanilla powder
      

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      Burnt (raw)
      

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

      Cognac
      

      Ammonium salt
      

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      Essence
      

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

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      Filling
      

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      Chocolate glaze
      

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      Cookies "Rings" white grade
      

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      Semi-finished cookies "Petifour"
      

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      №161 cookies "Dream"
      

      Butter biscuits like a cake made of premium flour, represents a custard filled with filling and glazed with chocolate. Has an oval or round shape. The surface is patterned. Produced by weight and packaged. 1kg contains at least 65 pieces.
      Humidity 8.43% ± 1.5%.

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      No. 192b cookies "Rings"
      

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      No. 185z "Petifour" cookies glazed with chocolate
      

      Shortbread cookies made from premium flour. Has a round or oval shape. The surface is covered with chocolate. Part of the "Stolichnaya" mixture. 1kg contains at least 130 pieces.
      Humidity 4.08% ± 1.5%.

   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, butter (pasteurized cow's milk cream), powdered sugar, chocolate glaze, roasted kernels, unsalted peasant butter (cream pasteurized from cow's milk), melange, sugar lipstick (raw), whole condensed milk with sugar the weight ratio of fat 8.5% (normalized milk, sugar (sucrose, lactose)), raw egg white, fresh whole milk the weight ratio of fat 3.2%, cocoa-butter, cocoa powder, chicken eggs, vanilla powder, natural honey, burnt (raw), raising agent - sodium hydrogen carbonate, cognac, raising agent - ammonium salt, salt, essence.

   Состав: flour, premium, butter (pasteurized cow's milk cream), powdered sugar, chocolate glaze, roasted kernels, unsalted peasant butter (cream pasteurized from cow's milk), melange, sugar lipstick (raw), whole condensed milk with sugar the weight ratio of fat 8.5% (normalized milk, sugar (sucrose, lactose)), raw egg white, fresh whole milk the weight ratio of fat 3.2%, cocoa-butter, cocoa powder, chicken eggs, vanilla powder, natural honey, burnt (raw), raising agent - E500(ii), cognac, raising agent - E503(i), salt, essence.

8. Контроль производства

   На протяжении всего технологического процесса производства кондитерского изделия No. 193 cookies "Souvenir set", 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 2156-76 Sodium bicarbonate. Technical conditions.
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• ГОСТ 30363-2013 Liquid and dry food egg products. Technical conditions
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• ГОСТ 31654-2012 Edible chicken eggs. Technical conditions
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• ГОСТ 31732-2014 Cognac. General specifications
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• ГОСТ 32802-2014 Food additives. Sodium carbonates E500. General specifications
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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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