1. Вводная часть

   Настоящая технологическая инструкция распространяется на производство изделия No. 192 cookies "Russian souvenir", mix.

2. Характеристика готовой продукции

   Качество изделия No. 192 cookies "Russian souvenir", 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
      • unsalted peasant butter
      • butter
      • melange
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      • white sugar
      • ghee butter
      • natural honey
      • invert syrup
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      • sodium hydrogen carbonate
      • cocoa powder
      • vanilla powder
      • burnt (raw)
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      • salt
      • essence
      • lemon essence

      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.

      Unsalted peasant 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.

      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.

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      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%.

      Ghee butter
      

      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%

      Invert syrup
      Thick viscous transparent liquid from colorless to golden yellow.

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      Sodium hydrogen carbonate
      White crystalline powder, odorless.

      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.

      Vanilla powder
      

      Burnt (raw)
      

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      Salt
      Crystalline free-flowing product. The presence of foreign mechanical impurities not related to the origin and method of salt production is not allowed. The taste is salty, without any foreign aftertaste. The extra and premium grade has a white color, the first and the second - white or gray with shades depending on the origin and method of salt production. Smell: no foreign odors.

      Essence
      

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

      Unsalted peasant 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.

      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.

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      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.

      Ghee butter
      If ghee is used in melted form, then they are filtered through a metal sieve with 1.5 mm cells.

      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.

      Invert syrup
      

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

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

      Vanilla powder
      

      Burnt (raw)
      

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      Salt
      The salt is sieved through a sieve. The salt in the crystals is preliminarily dissolved and a sieve with cells of 0.5 mm is filtered.

      Essence
      

      Lemon essence
      

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

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      Cookies "Rings" chocolate grade
      

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      No. 171 cookies "Special"
      

      Shortbread butter biscuits made from premium flour. Has a rectangular, round or curly shape. Produced by weight and packaged. 1kg contains at least 130 pieces.
      Humidity 4.5% ± 1.5%.

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      No. 148 cookies "Children's fun"
      

      Shortbread butter biscuits made from premium flour. It has a round shape. The surface is sprinkled with granulated sugar. Produced by weight and packaged. 1kg contains at least 130 pieces.
      Humidity 6.0% ± 1.5%.

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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, unsalted peasant butter (cream pasteurized from cow's milk), butter (pasteurized cow's milk cream), melange, whole condensed milk with sugar the weight ratio of fat 8.5% (normalized milk, sugar (sucrose, lactose)), white sugar, ghee butter, natural honey, invert syrup (sugar, water, citric acid, baking soda), chicken eggs, raising agent - sodium hydrogen carbonate, cocoa powder, vanilla powder, burnt (raw), raising agent - ammonium salt, salt, essence, lemon essence.

   Состав: flour, premium, powdered sugar, unsalted peasant butter (cream pasteurized from cow's milk), butter (pasteurized cow's milk cream), melange, whole condensed milk with sugar the weight ratio of fat 8.5% (normalized milk, sugar (sucrose, lactose)), white sugar, ghee butter, natural honey, invert syrup (sugar, water, citric acid, baking soda), chicken eggs, raising agent - E500(ii), cocoa powder, vanilla powder, burnt (raw), raising agent - E503(i), salt, essence, lemon essence.

8. Контроль производства

   На протяжении всего технологического процесса производства кондитерского изделия No. 192 cookies "Russian souvenir", 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 31688-2012 Dairy canned food. Condensed milk and cream with sugar. Technical conditions
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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 57901-2017 Food grade chicken eggs. Technical conditions