Технологическая инструкция: No. 291 "Jubilee set" (Fruit) No. 291 set

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Технологическая инструкция
по производству изделия
No. 291 "Jubilee set" (Fruit)
Вырабатывается по ГОСТ 4570-2014

Вводная часть
Настоящая технологическая инструкция распространяется на производство изделия No. 291 "Jubilee set" (Fruit).
Характеристика готовой продукции
Качество изделия No. 291 "Jubilee set" (Fruit) должно соответствовать требованиям ГОСТ 4570-2014.
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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  - white sugar
  - apple puree
  - mandarin cooking
  - strawberry cooking
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  - roasted almond kernel
  - molasses or glucose syrup
  - sheet wafers (in candy Marshmallows)
  - whole condensed milk with sugar the weight ratio of fat 8.5%
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  - cocoa-butter
  - cognac
  - water
  - liqueur "Yuzhny"
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  - cocoa mass
  - alcohol
  - citric acid
  - vanillin
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  - essence strawberry
  - essence of rum
  Допускается взаимозаменяемость сырья в соответствии с утвержденными указаниями к рецептурам по взаимозаменяемости сырья.
2. Характеристика сырья
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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%.
  Apple puree
  Mandarin cooking
  Strawberry cooking
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  Roasted almond kernel
  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%.
  Sheet wafers (in candy Marshmallows)
  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.
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  Cocoa-butter
  Cognac
  Water
  Transparent liquid, odorless and tasteless.
  Liqueur "Yuzhny"
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  Cocoa mass
  Alcohol
  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.
  Vanillin
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  Essence strawberry
  Essence of rum
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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  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.
  Apple puree
  Mandarin cooking
  Strawberry cooking
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  Roasted almond kernel
  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.
  Sheet wafers (in candy Marshmallows)
  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.
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  Cocoa-butter
  Cognac
  Water
  Liqueur "Yuzhny"
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  Cocoa mass
  Alcohol
  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.
  Vanillin
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  Essence strawberry
  Essence of rum
Описание технологического процесса
1. Описание процесса изготовления полуфабрикатов:
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  Milk sugar
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  Sugar lipstick
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  Candy body No. 291
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  Fondant glaze
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  Candy body No. 291
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  View No. 1
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: chocolate "Extra with milk", white sugar, apple puree, mandarin cooking, strawberry cooking, pasteurized milk the weight ratio of fat 3.2%, roasted almond kernel, molasses or glucose syrup, sheet wafers (in candy Marshmallows), whole condensed milk with sugar the weight ratio of fat 8.5% (normalized milk, sugar (sucrose, lactose)), butter (pasteurized cow's milk cream), cocoa-butter, cognac, water, liqueur "Yuzhny", thickener - agar, cocoa mass, alcohol, acidity regulator - citric acid, vanillin, essence tangerine, essence strawberry, essence of rum.
Состав: chocolate "Extra with milk", white sugar, apple puree, mandarin cooking, strawberry cooking, pasteurized milk the weight ratio of fat 3.2%, roasted almond kernel, molasses or glucose syrup, sheet wafers (in candy Marshmallows), whole condensed milk with sugar the weight ratio of fat 8.5% (normalized milk, sugar (sucrose, lactose)), butter (pasteurized cow's milk cream), cocoa-butter, cognac, water, liqueur "Yuzhny", thickener - E406, cocoa mass, alcohol, acidity regulator - E330, vanillin, essence tangerine, essence strawberry, essence of rum.
Контроль производства
На протяжении всего технологического процесса производства кондитерского изделия No. 291 "Jubilee set" (Fruit) 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 16599-71 Vanillin. 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 32742-2014 Semi-finished products. Canned fruit and vegetable puree aseptically. Technical conditions
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ГОСТ 33222-2015 Sugar is white. Technical conditions
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ГОСТ 7190-2013 Alcoholic beverages. General specifications
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ГОСТ Р 51723-2001 Ethyl drinking alcohol 95%. 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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