Technology of preparation and decoration of biscuit cakes. Technology of making biscuit cakes. List of used literature

BISCUIT CAKES

The basis for the preparation of biscuit cakes is a biscuit semi-finished product, which should be lush, porous, without traces of unmixed. Combining a variety of finishing semi-finished products with a biscuit, they get a variety of biscuit cakes: biscuit-cream, biscuit-fondant, biscuit-fruit.

However, such a division is not strictly defined, since one cake is produced using two or more different finishing semi-finished products. For example, a cake glazed with fondant may have a layer of fruit and a top decorated with cream and sprinkles. Such combinations give the products an original look, a variety of taste qualities.

Biscuit cakes are produced in rectangular, round, oval, diamond-shaped, triangular; in the form of bridges, barrels, rolls, sandwiches; weight and piece.

Biscuit cake with protein cream (sliced)

Biscuit: flour - 136; potato starch - 34; granulated sugar - 168; melange - 280; exit - 484

Syrup for turning: granulated sugar - 95; rum essence - 0.4; cognac or dessert wine - 8.9; output - 185 g.

Protein cream on sour cream.

Ingredients: protein 4 pcs., sugar 10 tablespoons, sour cream 1 cup

Prepare a protein cream: beat the chilled egg whites into a fluffy foam, then gradually, while continuing to beat, add sugar and carefully mix in the sour cream.

Routing

Name of the dish: biscuit cake with protein cream

Name products	Gross 10 servings	finished product


Potato starch
Sugar

Syrup for soaking
Rum essence
Sugar

Protein cream on sour cream



Output (10 pcs.)
Output (1pc)

Brief technology:

Cut the biscuit cake into two layers of the same thickness.

Soak the first layer with flavored syrup, then cover with the second layer, soak it with syrup and spread with cream.

Mark the layer with a knife on the cakes and, using a cornet, apply a cream pattern to each.

Carefully cut the glued and finished layers into individual cakes and put them in the oven on a baking sheet for 1/2 minute, until the cream turns slightly pink. Transfer the finished cakes to a dish and sprinkle with powdered sugar.

Characteristics of the equipment used

Kneading - whipping machine brand BM-3534

Purpose: The machine is designed for kneading biscuit or sand dough, and for churning foam-containing masses such as "Bird's milk", pastille, marshmallow, etc.

Specifications:

Capacity of the loading bunker, m.cub.
Number of working blades, pcs.
Number of blade shapes
Blade rotation frequency, rpm:
	geared motor S67DV100L4 (Nm=3.0kW; na=140 rpm; Ma=188 Nm)
	three-phase alternating current
voltage, V
frequency Hz
dimensions
length, mm
width, mm
height, mm
Weight, kg	no more than 270
service life, years

Device and principle of operation:

The kneading-churning machine consists of the following main parts: trough-shaped hopper pos.1 on two supports pos.2 with bearing assemblies; shaft pos.3 with working blades passing inside the bunker; downcomer pos.4 for unloading the liquid product from the hopper pos.1; tipping mechanism pos.5 for overturning the bunker and unloading a viscous product; poz.6 drive and chain transmission located inside the right support of the machine; control panel with frequency converter pos.7.

On the bunker pos.1 the cover is hinged pos.8. The bunker has jackets for heating or cooling the mixed product.

Shaft with working blades pos.3 receives rotation from the drive pos.6 through a chain drive. The direction of rotation of the shaft is in the direction of arrow A.

Mixing or churning in the machine of various types of food masses is achieved in the following ways:

Installation of blades of different shapes on the working shaft pos.3;

Changing the speed of rotation of the working shaft with blades using a frequency converter;

Changing the speed of the working shaft with blades by moving the chain to another pair of sprockets on the drive and working shafts.

Quick-detachable blades are attached to the working shaft, position 3. The shape of the blades is selected depending on the type of mixed mass.

To tilt the bunker, there is a tilting mechanism pos.5, consisting of a worm, a worm sector and a handle.

Baking oven tiered HPE-750/500.41

Baking oven tiered HPE-750/500.41 designed for baking shaped wheat and rye bread, as well as hearth (long loaves, rolls) and confectionery products in mini-bakeries. The furnace consists of four unified sections (tiers) of baking chambers. The baking chamber is a welded box, one side of which is open and forms a landing mouth, closed by a door with a screen. For heating in the baking chamber, the lower and upper groups of electric heaters are installed, covered with metal screens. In the chamber (near the rear wall) there is a bath-steamer, where water is supplied through a pipeline from a funnel with a valve that goes to the front of the furnace.

Each camera works independently of the others. The temperature regime in the chamber is set and maintained automatically by a relay sensor, there is a switch for the upper group of heating elements (in the "after-baking" mode) and indicator lamps for the operation of the upper and lower groups of heating elements. Each chamber and furnace around the perimeter have effective thermal insulation.

The oven is equipped with a time relay. The controls are moved to the right on a special panel. Furnace cladding made of stainless steel or with enamel coating, chambers are covered with heat-resistant enamel. Ease of maintenance, reliability, versatility, cost-effectiveness determine the widespread use of deck electric ovens as part of mini-bakeries with a capacity of 350 to 1500 kg per shift. To double the area of the hearth when baking small-piece and confectionery products, the oven can be equipped with additional inserts in the baking chambers and hearth sheets. The oven can also be equipped with the required number of bread forms, proofing cabinet.

SPECIFICATIONS:

Electric proofing cabinet ShRE-2.1

It is used in low-power bakeries in conjunction with HPE ovens and others. The cabinet is available in two versions: with glass or metal doors. The cabinet is equipped with a simple steam humidification system and step temperature control.

SPECIFICATIONS.

Cakes are piece flour confectionery products weighing from 33 to 110 g, having a variety of shapes and artistically decorated surfaces. A cake of each name can be produced large or small. So, for example, a biscuit cake glazed with fondant, with a protein cream is produced with a mass of 75 and 45 g; air with cream - 55 and 35 g, etc.

The most common geometric shapes for cakes are square, rectangular, and round. And also cakes can have a triangular, diamond-shaped, oval and other shape.

In accordance with the initial baked semi-finished products and manufacturing features, cakes are divided into separate groups: biscuit, sand, puff, custard, airy, almond-nut, crumb, sugar and combined.

The cake making process is preparation of baked and finishing semi-finished products, and then assembly and finishing of baked semi-finished products.

quality requirements . According to organoleptic indicators, cakes must meet the following requirements.

The shape must be correct, correspond to the given name of the product, without kinks and dents, with an even cut for cut products.

The surface is artistically finished with cream or other finishing semi-finished products. A vague pattern of cream is not allowed; gray-haired chocolate icing, untidy appearance of products, small flows of icing are allowed.

On the cut, one or more layers of the baked semi-finished product without traces of unmixed, interlayered with finishing semi-finished products.

Semi-finished products in the form of cups, horns, baskets, balls, bars, tubes are filled with finishing semi-finished products.

Biscuit and crumb cakes may or may not be soaked in syrup.

The custard semi-finished product must be without through cracks.

The puff semi-finished product consists of separable thin layers interconnected. A slight temper is allowed.

Combined products consist of several layers of various baked semi-finished products.

For sugar tubes, uneven coloring of the surface without burntness is allowed.

Burnt piece and weight products are not allowed.

Taste, smell and color must correspond to the given name of the product, without foreign tastes and smells.

The process of making cakes consists of 3 stages:

1. preparation of baked semi-finished products

2. preparation of finishing semi-finished products

3. preparation (assembly) of cakes

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Abstract on the topic:

Cooking technology for biscuits

Is done by a student

Groups 41

Samokishchuk Alexander

Moscow 2012

Probably not a single gourmet will refuse a piece of biscuit cake or a roll for a cup of fragrant tea! Currently, biscuit dough is used extremely widely. Rolls with various fillings, cakes, cookies are prepared from it. What is worth only one famous "Drunken Cherry"!

And, meanwhile, few people know that biscuit has its history from the depths of centuries. Who was the first to prepare biscuit dough, and how it happened, unfortunately, it is no longer possible to find out. Only its name can lead to reflections. Biscuit - a word of French origin, from "bis" - twice and cuit "- oven, bake, that is, baked twice. However, some argue that the word is Italian and sounds like "biscotte", which, however, means the same thing.

The first mention of a biscuit dates back to the 15th century. It is mentioned in the ship's logs of English sailors. Before a long long voyage, the ship's cook always loaded into the ship's hold a sufficient amount of slightly dried biscuit, which was called "ship biscuit", and, sometimes, for some reason, "sea biscuits". The fact is that the biscuit did not contain butter at all. This feature allowed it not to mold for a long time in sufficiently damp sea conditions, remaining suitable for consumption for the entire duration of the voyage. In addition, the biscuit had a high nutritional value and, at the same time, a relatively small volume, which made it a really useful product for travelers.

But the biscuit was not only useful, but also a very tasty product. And this could not be ignored by secular gourmets. Obviously, one of them, during the voyage, out of necessity or out of curiosity, tried this dish from the sailor's menu and concluded that his place was not in the galley, but in the royal palace. So the biscuit got its new "noble" birth at the court of the English Queen Victoria. It was no longer a dried piece of dough. The biscuit has become a fresh and tender cake with jam layers. Over time, "Victorian" cakes left the royal palace "to the people" and began to travel around the world. In England they are ubiquitous. Then, in the 17th century, they crossed the English Channel and settled in France. Further more. Biscuits crossed the ocean, and the English colonies could no longer imagine themselves without them.

Most of all, they fell in love with the Australians. Surely, many have heard the name of such an Australian confectionery company - "Arnott". It opened in 1865 and was then a small tent. Now Arnott is the world's largest manufacturer of biscuits, supplying its products to forty different countries around the world. And Australians consider the biscuit to be part of their culture.

Currently, the biscuit has become a welcome guest of any table in any country, regardless of nationality, language and religion.

Human health largely depends on the proper organization of nutrition from the first days of life. Indeed, the normal growth and development of an organism is possible only when it receives sufficient nutrients of good quality.

Proper nutrition helps to increase a person's ability to work, ensures his longevity and protects against diseases. Nutrition is rational when the body perceives food well, easily digests it, gets tired and, thus, satisfies the need for food as much as possible according to the conditions of life. To ensure a balanced diet, it is necessary that the body receives the nutrients it needs from easily digestible and appetizing food under the most favorable conditions.

It is worth changing the nature of nutrition, reducing or, conversely, increasing the amount of necessary carbohydrates, proteins, fats, vitamins and minerals, deteriorating the quality of products or disrupting the diet, as the body will certainly give an appropriate reaction. It can manifest itself in the form of various painful abnormalities in the activity of the nervous or vascular, digestive or endocrine systems and lead to exhaustion or obesity.

All food products according to their calorie content can be divided into: high-calorie, low-calorie and high-calorie. Confectionery, along with products such as vegetable and animal fats, are high-calorie foods. Moreover, the calorie content of confectionery significantly exceeds the calorie content of many other foods.

Confectionery products are of great nutritional value due to the content of sugar, fats and proteins. They are significant sources of low molecular weight, easily digestible carbohydrates, which, when consumed in excess, turn into fats. Some confectionery products can serve as significant suppliers of fats. The combination of low molecular weight carbohydrates and fats in such confectionery products creates especially favorable conditions for the deposition of fats in an organism suffering from disorders of the gastrointestinal tract (colitis, enterocolitis). Observations have shown that poor nutrition contributes to the development of gastritis with secretory insufficiency. So, in 41.5% of inpatients suffering from gastritis, nutrition for a long time was predominantly carbohydrate in nature. At the same time, many people abused sweets and flour products.

A sharp deterioration in the state of blood vessels, as well as a variety of disorders in the activity of many organs, primarily the heart and brain, associated with the deposition of large amounts of cholesterol, are the main signs of atherosclerosis.

Proper nutrition, of course, can favorably influence the course of atherosclerosis.

Limiting the intake of carbohydrates with food (and, above all, at the expense of sweets, flour and confectionery products) is necessary for people prone to obesity.

A good tradition of ending dinner with sweets is often broken by the haphazard ingestion of sweets on the go, sometimes shortly before main meals. Sweets, if they are eaten haphazardly, disrupt the mode of activity of the digestive glands. Excessive intake of sugar in the body leads to a decrease in food excitability and lack of appetite.

But the positive role of confectionery in human nutrition is also undoubted. These high-calorie, nutritious foods do not require cooking before eating and can maintain high quality for a long time.

The preparation of the main baked semi-finished products consists in preparing the dough, shaping it, baking and aging and cooling.

Biscuit semi-finished product is a lush, finely porous semi-finished product with a soft elastic crumb. It is obtained by churning egg melange with granulated sugar, followed by mixing the churned mass with flour and baking the resulting dough.

BISCUIT CAKES

Biscuit cakes are produced in rectangular, round, oval, diamond-shaped, triangular; in the form of bridges, barrels, rolls, sandwiches; weight and piece.

Biscuit cake with protein cream

Biscuit: flour 136; potato starch 34; granulated sugar 168; melange 280; exit 484

Syrup for turning: granulated sugar 95; rum essence 0.4; cognac or dessert wine 8.9; exit 185

Protein cream on sour cream.

Ingredients: protein 4 pcs., sugar 10 tablespoons, sour cream 1 cup

Prepare a protein cream: beat the chilled egg whites into a fluffy foam, then gradually, while continuing to beat, add sugar and carefully mix in the sour cream.

Cut the biscuit cake into two layers of the same thickness.

Soak the first layer with flavored syrup, then cover with the second layer, soak it with syrup and spread with cream.

Mark the layer with a knife on the cakes and, using a cornet, apply a cream pattern to each.

Cake "Biscuit" with butter cream

Ingredients:

Biscuit 1998, soak syrup 756, cream 1633, fruit filling IZ.

Cut the layer into cakes with a thin hot knife (dipped in hot water and shaken off). For the “Strip” cake, they use the main biscuit (heated), bake it in rectangular capsules lined with paper. After baking and cooling, the biscuit is removed from the capsule and left for 8-10 hours to strengthen the structure. Then the paper is removed from the layer, the burnt places are cleaned and cut horizontally into two layers of the same thickness. The bottom layer is soaked with syrup, but not much, since it is the base of the cake. Then this layer is smeared with cream. A second layer is placed on it with a crust down and soaked more abundantly with a flat brush or a special watering can. A layer of cream is applied on the surface. Each cake is decorated with cream and fruit filling. Cake can be prepared in different shapes: square, diamond-shaped, triangular.

The cream, when applied to the biscuit, should not mix with the crumbs. Therefore, a thin layer of cream is first applied and smoothed (primed) with a knife so that the crumbs stick to the biscuit. Then a second layer of cream is applied and a pattern in the form of straight or wavy lines with a confectionery comb. This is done so that the cake looks more elegant and the pattern on the surface stands out more prominently.

Output 100 pcs. 45 g each

Cake "Biscuit" fruit and jelly

Ingredients:

Biscuit 1895, fruit filling 1804, fruit 713, jelly 551, soak syrup 437.

The main biscuit is baked in capsules. Prepare the biscuit in the same way as described above.

The layer is cut horizontally into two equal parts, the bottom is slightly soaked with syrup and smeared with a layer of fruit filling. The second layer is placed crust down, soaked and smeared with fruit filling. With the blunt side of the knife, the layer is drawn onto cakes, decorated with fresh or canned fruits, candied fruits and poured with unhardened jelly at a temperature of 60 * C at first a little so as not to spoil the pattern, and then all the jelly is poured.

When the jelly hardens, the layer is cut into cakes along the contours outlined earlier with a hot knife.

Output 100 pcs. to 54

Cake "Biscuit" with protein cream

Ingredients:

Biscuit 2323, fruit filling 1056, soak syrup 888,

protein cream 499, powdered sugar 34.

The main biscuit is baked in capsules. After baking and holding for 8-10 hours, it is cut horizontally into two layers. The lower layer is slightly soaked with syrup, smeared with a layer of fruit filling. A second layer is placed on top with a spiked crust, soaked more abundantly and smeared with a thin layer of fruit filling. Then a layer of protein cream is applied on top.

The layer is cut into cakes with a hot knife. Each cake is decorated with a protein cream, and then the surface is sprinkled with powdered sugar.

Output 100 pcs. by 48

Cake "Biscuit", glazed with fondant with protein cream

Ingredients:

Biscuit 1415, protein cream 1157, lipstick 801, Charlotte cream 641, fruit filling 486.

Output 100 pcs. by 45

The biscuit is baked in capsules, after cooling it is cut horizontally into two layers. The layers, without turning over, are glued with fruit filling, glazed with lipstick on top. After hardening, cut with a hot knife into cakes. Each cake is decorated with protein cream, "Charlotte" or "Chocolate Charlotte".

Cake "Biscuit", glazed, cream (boucher)

Ingredients:

Biscuit round 1470, cream cream 1080, lipstick 900, soak syrup 730, cocoa powder in lipstick 23.

Output 100 pcs. by 42

For this cake, a biscuit is prepared in a cold way (bouche). The finished dough is laid out in a pastry bag with a smooth tube with a diameter of IX mm and round or oval blanks are deposited on sheets lined with paper. Round cakes should have a diameter of 45 mm, and oval - a size of 50-70 mm.

Bake at a temperature of 200 * C for about 20 minutes, cool after baking. The cooled blanks are glued in pairs (bottoms) with cream and put in the refrigerator until the cream is completely cooled. This is done so that the workpieces stick to each other better and do not lag behind when glazing products.

After cooling, the upper blank is moistened with syrup, glazed with chocolate fondant. When the nomad hardens, decorate the cake with cream. The cake can be prepared with creamy chocolate cream, Charlotte, Glace.

Cake "Nocturne"

Biscuit 1870, chocolate cream 680, chocolate fondant 1100. For finishing chocolate 160.

Output 100 pcs. by 38

A basic biscuit is prepared with the addition of cocoa powder and butter. Bake, cool, cut horizontally into three layers, which are glued with creamy chocolate cream. Surfaces are lazed with chocolate fondant. After the lipstick hardens, the layer is cut into cakes, decorated with chocolate and colored lipstick.

Cake "Stafetka"

Biscuit 2615, coffee cream 1515, chocolate icing 693, roasted nuts 177. For cream: butter 913, powdered sugar 457, roasted coffee 36, liquor 46, roasted nuts 137 (some nuts are left for decoration). Output 100 pcs. 50 g.

Prepare a biscuit in the main way. Spread on a confectionery sheet lined with paper, with a layer of 5-7 mm. Bake at a temperature of 200-220lC for 10 minutes, cool and transfer to the table paper up. The paper is removed, and the layer is smeared with cream, rolled up and put in the refrigerator until the cream is completely cooled. Then the surface of the roll is covered with chocolate icing and sprinkled with nuts. When the icing has hardened, cut the roll into cakes at an acute angle.

To prepare the cream, the butter is cleaned, cut into pieces and beaten together with powdered sugar. While whipping, coffee extract, finely chopped roasted nuts, liquor are added. Beat 10-15 min.

Cake "Czech Roll"

Biscuit 1957, Czech chocolate cream 2500,

chocolate icing 543. For Czech chocolate cream:

butter 1471, granulated sugar 643, whole milk 643, potato starch 92, cocoa powder 37, cognac or wine 37.

Output 100 pcs. 50 g.

For this cake, a biscuit is prepared with cocoa powder. Bake in the same way as for the Shtafstka cake.

The surface of the biscuit layer is smeared with Czech chocolate cream and wrapped in a roll, put in the refrigerator until the cream has completely cooled, the surface is covered with chocolate icing and a pattern is applied with a comb in the form of wavy lines. When the chocolate hardens, the roll is cut into cakes at an acute angle.

For cream, part of the milk is combined with starch and stirred. The rest of the milk with sugar is brought to a boil and the starch diluted with milk is poured in a thin stream. Bring to a boil, cool. Beat the butter until fluffy, add the prepared mass, cocoa powder, cognac or wine.

Cake "Chocolate and fruit roll"

For the dough: flour 562, granulated sugar 562, melange 907.

For soaking: pear syrup 200, cognac 65,

canned pear 800. For cream: butter 1000 (including 200 for tea leaves), condensed milk 400, starch 80, granulated sugar 190, water 330, cocoa powder 20.

For glazing: chocolate 450, cocoa butter 50.

Output 400 pcs. 50 g.

Biscuit dough is prepared in a cold way without the addition of potato starch. The finished dough is applied in a thin layer on a pastry sheet, lightly oiled or covered with paper, and baked at 230-240 "C. The baked dough is cooled, removed from the sheet and slightly moistened with syrup from canned pears with the addition of cognac. Cream is applied evenly, on it put canned pears, cut into slices.

The roll is rolled up and put in the cold for 10-12 hours. After that, glaze with chocolate and cut into portions. To prepare the cream, butter, condensed milk and granulated sugar are thoroughly mixed and brought to a boil. Potato starch, diluted with cold water, is introduced into the boiling mass and brewed. The cooled mass is whipped in a cream beater, adding the remaining butter and cocoa powder.

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1. Theoretical part

1.1 Classification and characteristics of the range of biscuit cakes

Biscuit has a light and fluffy structure, easy to handle. To prepare a biscuit, take flour with a low gluten content, otherwise it will turn out to be long, with poor rise. A biscuit is prepared by whipping, in which a large amount of air is introduced into the mass, and the dough greatly increases in volume. Due to the splendor and elasticity of the biscuit, a variety of pastries and cakes are prepared.

Depending on the method of preparation and the recipe, a biscuit is prepared basic (heated), round (boucher, cold). Biscuit is prepared with various fillings (cocoa, nuts, butter, vegetables).

During baking at high temperature, a dark thickened crust is formed, and at low temperature, the biscuit semi-finished product has a pale crust. If the baking time is not enough, compacted areas of the crumb (“hardening”) are formed.

The baked biscuit semi-finished product is cooled for 20-30 minutes. Then they are freed from capsules and forms, cutting out with a thin knife around the entire perimeter of the sides and overturning the biscuit semi-finished product on the table.

If products are subsequently prepared from the biscuit, which are soaked in syrup, then the paper is not removed and left for 8-10 hours to strengthen the structure of the crumb. The paper keeps the cake from drying out too much. It is necessary to withstand the biscuit at a temperature of about 200C. After that, the paper is removed, the biscuit semi-finished product is cleaned and cut horizontally into two layers. In this form, the biscuit semi-finished product is used for making pastries and cakes.

There is a special recipe for choux pastry cakes, according to which oil, salt and flour are added to boiling water. Tiny cakes are made from crushed baked puff and shortbread dough, flavored with butter, eggs, sugar, cocoa powder, and aromatic essences. Almond-nut cakes are baked from a finely ground mass of nuts or almonds with the addition of flour, whipped proteins, sugar. The composition of the dough for shortbread cakes includes an increased amount of butter. This dough is made from flour, eggs, butter, sugar. One of the most time-consuming processes in the confectionery industry is the preparation of puff pastry. This dough is prepared using a large amount of butter. In addition to the widely popular creams (butter, custard, whipped cream, whipped cream, etc.), jelly, candied fruits, fudge, flavored sugar syrups, cocoa powder, chopped nuts, etc. are used for filling and finishing cakes.

In the assortment of biscuit cakes, biscuit with butter and whipped cream, biscuit fruit and jelly, etc. are especially popular. Fragile, delicate taste, airy cakes are finished with cream. They are given the appearance of two cakes glued together with cream, a fungus that has a cream and biscuit finish, and the like. Choux pastry is used to produce widely popular eclair cakes, custard rings and tubules. For the filling of these cakes, creamy, chocolate-creamy and custards are used. The toppings of whipped cream with sugar are also very pleasant, which are used for custard shu cakes. Depending on the recipe, choux pastry cakes are decorated with puff pastry crumbs, powdered sugar, cream and various fondants. Crumb cakes include all kinds, for example, "potatoes". Glazed potato cake is covered with fondant and decorated with cream. The surface of the Sprinkled Potato is covered with a mixture of cocoa and powdered sugar.

Such excellent cakes as "Ideal", "Krakowske", "Almond", "Nut" are prepared from almond-nut dough. Cake "Ideal" is baked from almond dough in the form of two cakes, layered with pralines. Cream was used for decoration.

"Krakow" cake is made from two layers of sand and almond dough. "Almond" cake has the form of a rather large cake. It is baked from dough, which includes finely crushed sweet almonds. Two tortillas of "nut" cake are layered with either fudge or fruit filling. In the widest range, the confectionery industry produces a variety of shortcrust pastry cakes. The favorite cakes of this type include baskets with various fillings. These beautiful, mouth-watering cakes are made with whipped cream and buttercream and fruit fillings, etc. Cakes are also baked from shortcrust pastry in the form of rectangles, rings, crescents, tubes. Fruit filling, cream, fudge are widely used for layering these products. Cake "Sugar rolls" is baked from flour with the addition of milk, sugar, eggs. Ready tubes are filled with creamy and creamy chocolate cream. A variety of cakes confectionery factories are made from puff pastry. In addition to the widely popular "Napoleon", a rectangular cake, this dough is used to make products in the form of bows, tubes, envelopes, muffs, etc. For their filling and layering, mainly cream, custard and apple filling are used. For decoration, crumb puffs mixed with powdered sugar are used.

1.2 Organization of the technological process for the manufacture of biscuit dough

Dough preparation is associated with a number of complex physical, biochemical, microbiological, colloidal and other processes. The speed and nature of their flow depend on various factors, including the quality of the main and auxiliary raw materials, the ratio of the components of the dough, the intensity and duration of the mechanical impact on the dough during its kneading, the duration and temperature of the test, etc. I have had this material for a long time, I don’t even remember from which site I copied it. Nevertheless, it seems to me very interesting for understanding the processes occurring in the dough, the dough piece during proofing and baking bread. DOUGH AND DOUGH TEMPERATURE The effect of dough temperature on its properties, the course of the technological process of preparation and the quality of bread. Temperature is one of the main factors, using which the technologist can regulate the course of the technological process of dough preparation. Temperature changes affect all processes taking place in the dough: enzymatic, microbiological and colloidal. The temperature of the dough and dough has a great influence on the microflora of the dough and its vital activity. It should be borne in mind that the optimal temperature for the reproduction of baker's yeast is kept at 25°C, while the optimum temperature for alcoholic fermentation is about 35°C. Atelevated temperature (30--40°C) more than favorable conditions for the vital activity of acid-forming bacteria. As a result, the acidity of the dough or dough increases. As a result of increasing temperature, the elasticity of gluten decreases and its extensibility and spreadability increase. In this case, the quality of weak gluten is especially degraded. When the dough temperature changes from 25 to 35 ° C, its physical properties change. Increasing the temperature of the dough "weakens" it and gluten, and lowering it "strengthens". This is explained, obviously, by the fact that with an increase in the temperature of the dough, the rate of swelling and peptization of flour colloids, as well as the action of dough enzymes, increases. In production, sourdough and dough are usually prepared at a temperature of 26-32 ° C. It is advisable to cook the dough from weak flour at a lower temperature. An increased dough temperature can only be recommended for doughs made from “strong” flour. At the same time, it should be remembered that an increase in the temperature of the dough (up to 35 ° C) forces alcoholic and acid fermentation in it. INFLUENCE OF DOUGH HUMIDITY ON ITS PROPERTIES AND QUALITY OF BREAD The ratio of flour and water in the dough is of great importance in the technology of bakery production. It determines the physical properties of the dough, the course of colloidal, biochemical and microbiological processes, the change in the properties of the dough when processed by dough cutting machines, the behavior of the dough during proofing, during baking and the yield of bread and bread products. For 100 kg of flour in the dough, there are from 30 to 85 liters of water. The ratio of flour and water depends on a number of factors: moisture content of flour; her exit; kind of cereal from which flour is obtained; flour properties; varieties of bread and bakery products; the amount of sugar, fat and other ingredients in the dough; dough preparation method, etc. The moisture content of the crumb or the whole product for each grade is established by the standard. RATIO OF FLOUR AND YEAST IN THE DOUGH significantly affects the properties of the dough, the course of the technological process and the quality of the bread. Pressed yeast in the preparation of wheat dough can be used from 0.5 to 6.0% by weight of flour. Their number depends on a number of factors: the quality of the yeast; flour quality (primarily its gas-forming ability); method of preparing the dough; dough recipes, etc. PROOFING OF THE DOUGH. Both insufficient and excessive proofing have a negative effect on the quality of bread. The duration of the proofing of the formed pieces of dough varies widely (25-150 minutes) depending on the mass of the pieces, the conditions of the proofing, the recipe, the properties of the flour, and a number of other factors. INFLUENCE OF ADDING SUGAR AND FAT PRODUCTS ON DOUGH PROPERTIES AND BREAD QUALITY. The components of the dough of many bakery products are fat and sugar. The amount of these additives is regulated by the recipe for the corresponding product grade and cannot be changed arbitrarily. Sugar and fats (united by the production term “baking”) added to the dough significantly affect the course of the technological process of preparing bread products and their quality. The amount of sugar and fat added to the dough also affects the amount of water that should be added when kneading the dough. The more sugar and fat in the dough, the correspondingly less water is required. The addition of small amounts (up to 10% by weight of flour) of sugar has a positive effect on alcoholic fermentation and gas formation in the dough. The introduction of significant amounts of sugar sharply reduces gas formation and even practically stops it (40-50% sugar). This is due to the phenomenon of plasmolysis in yeast cells with increasing concentration in the liquid phase. Sugars have a dehydrating effect on the swollen proteins of the gluten framework in the dough. As a result, when sugar is added to the dough, it “liquefies”. In the production of bread products in our country, such fatty products as margarine, animal oil, vegetable oil (sunflower, cottonseed, mustard, etc.), hydrofats are used. In some foreign countries, special fat products called shortenings are used for bread and bakery products. Fats have about 2 times more calories than proteins and carbohydrates. Adding fat to the dough increases the nutritional and consumer value of bread. The introduction of even small amounts of fat (0.5--1% by weight of flour) significantly affects the physical properties of the dough and improves the quality of the bread. The addition of significant amounts of fat (10% by weight of flour or more) significantly reduces the fermentation activity of yeast and the intensity of gas formation in the dough, therefore, the proofing of the workpieces in this case proceeds more slowly. When sugar and fat are added, the amount of water in the dough is reduced by 50% of the mass of the introduced "muffins". The more sugar and fat in the dough, the more yeast should be used. If the recipe provides for a significant amount of sugar and fat that inhibit fermentation, then these components are added not during dough kneading, but after a known fermentation time (about 20-30 minutes before the end of fermentation). The operation of adding fat and sugar to an almost fermented dough is called its “recovery”. At the same time, along with fat and sugar, an appropriate amount of flour has to be added so that the consistency of the dough is normal. As mentioned, when adding "baking" (sugar and fat product) over 5% (by weight of flour), the amount of water added to the dough is reduced by about 50% of the weight of the added "baking". Sugar is dissolved in water before adding to the dough. When using a solid fat product (margarine, butter, hydrofat, etc.), it is pre-melted and added to the dough in a melted form.

1.3 Organization of the technological process for the manufacture of syrups

The syrup is a clear viscous liquid. Depending on the dissolved sugar, the syrup is called: sugar (sucrose), invert (a mixture of equal amounts of fructose glucose), sugar syrup (sucrose and molasses), etc. Sugar syrups are usually prepared by dissolving sugar in water while heating it. Invert syrup is obtained from sugar syrups by inverting sucrose, while the sugar syrup is boiled in the presence of an acid (as a catalyst). If necessary, the added acid is then neutralized. The raw materials for the production of caramel syrup are sugar and molasses. Their normal ratio in syrup is 2:1, or 50 kg of molasses is added for every 100 kg of sugar. With a lack or absence of molasses, invert syrup is introduced. The amount of invert syrup depends on the quality indicators of the invert syrup and molasses used. For the manufacture of caramel syrup, there are several different methods that can be divided into 2 main groups: periodic and flow-mechanized. Periodic methods for preparing caramel syrup. For boiling by these methods, digesters equipped with a steam jacket, dissuators are used as the main equipment. Caramel syrup can also be prepared in a universal cooker. Preparation of syrup with preliminary dissolution of sugar in water. A small amount of water is introduced into the dissutor and sugar is added. The dissolution is carried out with periodic stirring, which is carried out by a bubbler. The syrup is then boiled down to a sugar concentration of about 80%. After complete dissolution of sugar, the bubbler is turned off. Then molasses heated to 40-50 degrees or neutralized invert syrup is dosed. Boiling is carried out to a dry matter content of 84-86%. The finished syrup is passed through a filter with holes with a diameter of 1.5 mm and served for boiling into the caramel mass. The disadvantage of this method is the need to introduce a significant amount of water into the syrup. Advantage - most of it occurs without the introduction of molasses. Caramel syrup with preliminary dissolution of sugar in water can be obtained using pre-prepared sugar syrup in a separate apparatus. In this case, there is no need to equip the bubbler with a dissutor. The amount of water needed to dissolve sugar does not decrease and amounts to 25-30% of the mass of the syrup. Preparation of syrup by dissolving sugar in molasses. This method is progressive, however, it should be borne in mind that the amount of water contained in the molasses is not enough to dissolve all the sugar provided for in the recipe if the process is carried out at atmospheric pressure. The amount of molasses and hot water in an amount corresponding to approximately 10% of the mass of sugar is placed in the dissutor, heated to 40-50 degrees, provided for by the recipe. Then sugar is introduced and dissolved with the bubbler turned on. After dissolving the sugar, the bubbler is turned off and the syrup is boiled down to a mass fraction of solids of 84-86%. The duration of the process is much less than with the preliminary dissolution of sugar in water. The advantages of this method are a significant reduction in the total duration of the process, saving steam and increasing the productivity of labor and equipment. Preparation of syrup with the direct introduction of acid into it. In the process of preparing sugar syrup, after dissolving the sugar, a certain amount of acid is introduced. The necessary amount of reducing substances, which act as an anti-crystallizer, is formed during the preparation of syrup as a result of the hydrolysis of sucrose under the influence of the introduced acid. Usually organic acids (lactic, citric) are used. The right amount of acid depends to a large extent on the duration of the production cycle at a given enterprise, as well as on the quality of the sugar used. Usually lactic acid of 40% concentration is introduced in the amount of 0.3-0.5 l per 1 ton of sugar. Caramel syrup prepared according to this method usually has a low color, but has the ability to rapidly increase the mass fraction of reducing substances continuously, so it cannot be stored even for a short time in intermediate collections. The duration of boiling of such a syrup should be minimal. Flow-mechanized methods for the preparation of caramel syrup. There are two methods: at elevated pressure and at atmospheric pressure. The first method involves the dissolution of sugar in molasses or invert syrup with the addition of a small amount of water, the second is the dissolution of sugar in water, followed by the introduction of molasses or invert syrup. The process of preparing the syrup actually consists of two operations: dissolving the sugar and boiling the resulting syrup to the desired concentration. The most rational is the dissolution of sugar in the amount of water that should be contained in the finished syrup. In this case, the cooking process is reduced to one operation - the dissolution of sugar. The minimum residence time of the recipe components of the syrup under the influence of high temperature reduces the intensity of the process of decomposition of sugars and makes it possible to obtain syrup and caramel mass from it of higher quality. Preparation of caramel syrup at high pressure. When the pressure increases during the boiling process, the boiling point increases and, as a result, the solubility of sugar increases. This allows you to enter the minimum amount of water into the recipe. The preparation process in this way is carried out in syrup stations. The entire syrup preparation cycle lasts 5 minutes. Station productivity - 2t/h. Preparation of caramel syrup at atmospheric pressure. The advantage of this method is that the duration of boiling syrup in the presence of molasses or invert syrup is minimal. Sugar is first dissolved in water. And then the resulting syrup is injected into molasses or invert syrup. Caramel syrup is prepared in this way at special stations. The main unit of the station is a sectional solvent, in which sugar is converted into syrup and sequentially passes through all six sections. The sugar sifted and passed through the magnet enters the first section through the screw dispenser. The heated water necessary to dissolve the sugar is continuously injected there with a dispenser. The dissolution of sugar and the entire process of making syrup take place when heated with steam, for which the unit is equipped with a steam jacket. Partitions between sections have holes through which the syrup mass moves from section to section. In the second and third sections, the sugar is completely dissolved. In the fourth section, the sugar syrup is heated to a boil. Heated molasses or invert syrup is continuously supplied to the boiling solution in the mixing section. These components are dosed by a plunger pump. To filter the syrup, a filter is mounted on the axis of the apparatus. Ready filtered syrup is collected in the last section. The following requirements are imposed on the quality of caramel syrup. It must be transparent, free of suspended particles. It is especially important that the sugar dissolves completely and there is not even a small amount of sugar crystals in the syrup. The moisture content of the syrup should not exceed 16%. The mass fraction of reducing substances is not more than 14% with the introduction of 50% molasses to the mass of sugar and not more than 16% with a reduced content of molasses or without it. These figures must be stable. The process of hydrolysis of sucrose in the manufacture of syrup should be as short as possible. One of the most important indicators of the quality of the syrup - the mass fraction of solids - is usually controlled in the selected sample of the syrup using a refractometer. This indicator, when preparing caramel syrup at atmospheric pressure, can approximately be controlled directly in the process of cooking the syrup by its boiling point. The higher the concentration - the mass fraction of solids, the higher the boiling point of the prepared syrup. Typically, a manometric thermometer is used for this purpose. In this case, it should be taken into account that the boiling point of syrup depends not only on the mass fraction of dry substances, but also on the composition of dissolved substances, i.e. syrup recipes. Caramel syrup solids are a combination (mixture) of sugar, molasses solids and some invert sugar. Therefore, the boiling point of caramel syrup can be determined for practical purposes as a weighted average of the boiling points of syrups and molasses.

1.4 Organization of the cream manufacturing process

Creams are characterized by excellent taste, high calorie content, plasticity and are used to decorate products with drawings using various devices. Basically, they are prepared by whipping, which results in a lush mass. The disadvantage of creams is that they spoil quickly. When preparing them, you must especially carefully observe the temperature and sanitary conditions.

To prepare the cream, dietary eggs are used, and only fresh products. Use the cream in strictly defined terms after its manufacture. Creams are prepared in small quantities, the remains of the cream should not be left.

Creams are stored in refrigerators at a temperature not exceeding 6C. Products with cream after production are immediately sent for sale.

Depending on the recipe and preparation technology, creams can be roughly divided into the following groups.

Butter creams are the most common.

They are used for decorating products, gluing and lubricating layers, filling cavities and baked semi-finished products.

Protein creams are light, lush, and therefore are used only for finishing and filling products.

Custards are not used for finishing, as they have an unstable structure, or stick together layers and fill closed cavities.

1.5 Organization in the finishing shop when assembling cakes

A confectionery shop for baking bakery and flour confectionery, cakes and pastries is organized at large and medium-sized public catering enterprises (mainly restaurants), which supply their products to a wide network of small enterprises. The workshop is part of the procurement enterprises. For the normal conduct of the technological process in the confectionery shop, there should be the following departments: dough kneading, dough cutting. Bakery, product finishing, preparation of cream, minced meat, pantry of daily food supply, containers, washing (for eggs, dishes, containers), expedition. Workplaces for confectioners are organized in accordance with the technological process for the preparation of flour confectionery. The technological process usually consists of the following stages: storage and preparation of raw materials, preparation and kneading of dough, molding of products, preparation of finishing semi-finished products, fillings, baking, finishing and short-term storage of finished products.

Proper placement of equipment, preparation of workplaces, equipping them with the necessary inventory, utensils and vehicles, uninterrupted supply of raw materials, fuel, electricity during the shift are important factors in the economic use of working time, ensuring the rational organization of labor and the mechanization of labor-intensive processes. In the pantry of the daily supply of food, chests, racks, understuffs are installed, and a refrigerator is equipped. For weighing products, scales with mass measurement limits from 2 to 150 kg are used. and measuring utensils. Here they also prepare raw materials for production (dissolving and dosing salt, sugar, breeding yeast, cleaning oil, removing packaging, etc.). these operations require the staffing of workplaces with small-scale mechanization, inventory, tools and transport devices. The egg is processed in a special washing room, where an ovoscope and baths with four compartments are installed for their sanitization. The eggs passed through the ovoscope in sieves are kept in the first compartment of the bath in warm water for 10 minutes. if necessary, they are washed here with hair brushes. In the second compartment, the eggs are kept for 5 minutes in a 2% bleach solution. In the third compartment, the eggs are kept in a 2% solution of baking soda and in the fourth, they are washed with warm running water for 5 minutes. washed and dry eggs are separated from the shell, if necessary, the protein and yolk are separated on a special device. Melange in jars is washed and thawed in the same baths for 2-3 hours at a temperature of 45C.

Before kneading the dough, the flour is sifted in a separate room or directly in the dough mixing department, as far as possible away from other workplaces so that the finished products do not become dusty (there are special sifters with rocking and fixed sieves). Flour sieving equipment must have a local ventilation suction with a filter to remove dust. Flour is stored on wooden racks in bags and, as necessary, poured into the hopper of a sifting machine, while foreign impurities are removed and the flour is enriched with atmospheric oxygen. Flour can be sifted directly into a mobile bowl or plastic measuring cups with a lid. The room for kneading dough is equipped with machines for kneading dough with bowls of various capacities. The dough is kneaded sequentially first with the shortest cycle - rich. Shortbread, puff, and then - yeast. The inventory of the workshop is varied, since during molding and finishing it is required to ensure not only a beautiful appearance, but also the exact mass of products. For the design of confectionery, plastic or tin tubes are used, which are put into bags made of dense fabric, special syringes, aluminum or tin combs, and a number of other devices. The dough portioning room is equipped as follows: a table, a dividing and rounding machine or a dough divider, a flour chest (under the table), a knife box (in the table), dial scales are installed. They also provide a place for moving the bowl with dough. The dividing and rounding machine divides the dough into pieces of a certain weight and rolls them into balls, which facilitates the very laborious operation of weighing and rolling each portion of the dough. To roll out the dough, tables with tool cabinets and retractable chests, a dough sheeter, a refrigerator (where oil and dough are cooled in the manufacture of puff products) are used. Currently, a machine is used that not only rolls the dough of the required thickness into two strips, but also doses the filling between them and forms products. The workplace for molding products is equipped with tables (with retractable chests for flour, tool boxes), wall racks. For the preparation of biscuit dough, a separate workplace is equipped near the universal drive, since the dough is beaten in a mechanical beater that is included with this drive. In addition, you need a separate table (or tables) for preparing eggs, pouring dough into sheets or forms. A special machine cuts the semi-finished biscuit into layers. Creams are prepared in a separate room, in which beaters of various capacities and with different capacities of bowls and boilers are installed. The cream is brewed in special tipping boilers with a steam jacket or in stove-top boilers. A special table with drawers for storing tools is also needed, powder is sifted on it and other operations are performed. For the manufacture of lipstick, a production line is organized, consisting of an electric stove, a boiler, a special table and a whipping machine. The table cover is metal with sides and two pipelines with cold and hot water are placed under it. One of the side boards, bordering on the overhead tray, is made removable. The baking department is equipped with confectionery cabinets and ovens with electric, gas and, less often, fire heating. For frying pies in deep fat, special electric or gas deep fryers are designed. Racks and a table with a mesh pan are placed near the deep fryer (to drain excess fat). This compartment should have particularly good ventilation, since the decomposition of fats releases products that are harmful to health (acrolene, etc.). Pastries and cakes are finished in special rooms or, in extreme cases, on separate production tables isolated from other workplaces. The tables are equipped with drawers for tools, a tripod for strengthening pastry bags, a special tank for syrup (for soaking biscuit). The work of the confectioner is facilitated by stands that rotate on the axis, on which cakes are placed during finishing. Baths with three compartments and a sterilizer are installed in the washing room for washing tools and inventory. Racks are located next to the washing baths. In large workshops, a machine is used to wash functional containers. Confectionery bags are dried in an electric dryer. The most rational way to organize the work of a confectioner is in large workshops that produce semi-finished confectionery products in full assortment and in large quantities: various types of dough, various fillings and such enterprises have ample opportunities for mechanizing all labor-intensive work, and therefore for a sharp increase in production labor; machines and mechanisms are used at full capacity, product quality control is simplified, and the work culture is improved. In large workshops, they form production lines for the manufacture of each type of semi-finished product, use small-scale mechanization and various devices in various areas. Finished confectionery products are stored in the expedition, which is equipped with a refrigerator, racks, scales and production tables. The shelf life of confectionery products is from 7 to 36 hours. Finished products are transported in containers by special vehicles. Each tray must have a label indicating the name and quantity of confectionery products. Be sure to indicate the time of production and the name of the stacker. The production plan determines the quantity and range of confectionery products. It is compiled taking into account the need for confectionery products, the qualifications of workers and the equipment of the workshop. When working on the kneading machine, the safety guard must be lowered. It is impossible to load products into the tank of the dough mixing and whipping machine during the operation of the lever; Before turning on the mixer, check that the change bowl is properly attached to the platform. All machines included in the universal drive should be tested at idle before loading products. When removing confectionery from the oven, the confectioner must wear special gloves. Exhaust devices should be installed above stoves and pans for frying pies.

2. Practical part.

2.1 Technological calculations in the production of biscuit cake

The consumption of semi-finished products per 1 ton in kind (Gnat kg) will be:

Biscuit semi-finished product Gnat1 \u003d (19.98 * 1000) / 45 \u003d 444

Syrup for impregnation Gnat2 \u003d (7.56 * 1000) / 45 \u003d 168

Butter chocolate cream Gnat3 = (16.33*1000) /45= 362

Nuts Gnat4 = (1*1000) /45=22

To cover (Gile) Gnat5 = (0.13*1000) /45=5

The output of finished products (in kind) prepared from semi-finished products is equal to the sum of the masses of semi-finished products (1000 kg)

The mass fraction of solids (%) in semi-finished products is given in the “Recipe Collection”: biscuit semi-finished product 75.0 syrup for impregnation 50.0 butter cream 86.0 canned fruit 74.0 jelly 50.0

The consumption of semi-finished products in dry matter Gsv kg is determined by the formula:

Gsv \u003d (Gnat * СBn) / 100,

Where Gnat Consumption p / f in kind kg, CBn mass fraction of solids in semi-finished products, %.

Consumption of semi-finished products per 1 ton in dry matter, Gsv, kg.

Biscuit semi-finished product Gsv1=(444*75.0)/100=333

Syrup for impregnation Gsv2 \u003d (168 * 50.0) / 100 \u003d 84

Butter cream Gsv3 \u003d (362 * 86.0) / 100 \u003d 311

Canned fruits Gsv4 = (22*74.0)/100=16.28

For coating (Gile) Gsv5 \u003d (5 * 50.0) / 100 \u003d 2.5

Total dry matter U Gd = 746.78

The yield of solids in the recipe for cakes from semi-finished products is equal to the sum of dry substances in the raw material. Calculate the mass fraction of solids % according to the formula.

MSV(Sev*100)/1000

MSv=(746.78*100)/1000= 74.6=74.6%

To calculate the required amount of raw materials for individual semi-finished products, use the data given in the collection of recipes, or get them when developing a new recipe.

Calculation of raw materials for one load - for 100 pcs. (5 kg.) cakes.

The consumption of raw materials per load, kg, for the preparation of a semi-finished biscuit product is taken from the collection of recipes:

Wheat flour of the highest grade (high quality) Gnat1=0.562.

Potato starch Gnat2=0.13.

Granulated sugar Gnat3=0.693.

Melange Gnat4=0.11.

essence Gnat5=0.7.

total in kind Gnat = 2.195.

Wheat flour of the highest grade (high quality) - 85.50.

Potato starch - 80.00.

Sugar-sand - 99.85.

Melange - 27.00.

essence - 0.00.

We determine the mass fraction of dry substances per load Gsv1 kg:

Wheat flour of the highest grade (high quality) - Gw1 \u003d (0.562 * 85.50) / 100 \u003d 0.480.

Potato starch - Gst2 = (0.13 * 80.00) / 100 = 0.104.

Sugar-sand-Gsv3 \u003d (0.693 * 99.85) / 100 \u003d 0.700.

Melange - Gsv4 \u003d (0.11 * 27.00) / 100 \u003d 0.03.

essence - Gsv5 \u003d (0.7 * 0.00) / 100 \u003d 0.

Total in dry matter:? Gsv \u003d 1.314.

The amount of raw materials for loading in dry matter? Gsv \u003d 1.314 (kg), in kind? Gnat \u003d 2.195 (kg).

According to the reference tables given in the "collection of recipes", the loss of dry matter in the preparation of biscuit semi-finished products is 1.9%. Calculate the yield in dry matter per load Ww kg, according to the formula:

Wload load \u003d (? Gload load * (100-P) / 100,

Where? Gsv load - the amount of the semi-finished product for loading in dry matter, kg, P - loss of dry matter,%.

The output in dry matter per load is:

Wload load \u003d (1.314 * (100-6.1)) / 100 \u003d 1.233.

The output of finished products for loading in kind is:

Wload load \u003d (1.233 / 75.00) * 100 \u003d 1.644 or 1.64 (kg).

The moisture content of the finished product according to the results of laboratory studies was (25.00+-3.0)%. When calculating the recipe, an average value of 25% is taken, that is, solids (%) in the semi-finished biscuit No. 1: (100.0-25=75. In terms of 1 ton of the semi-finished product, the output is (75*1000.00)/100=750 kg.

2.2 Technical and technological map for cakes

TECHNICAL - TECHNOLOGICAL CARD

Biscuit cake with butter chocolate cream and nuts

1. List of raw materials

For the preparation of biscuit cake with fruit filling, the following raw materials are used:

Flour GOST 26574-85.

Corn starch GOST 7697-82.

Powdered sugar GOST 22-94.

Butter GOST 37-91.

Vanilla essence GOST 6534-69.

Egg GOST 27583-88.

Cream cheese GOST 52686-2006.

2. Recipe

Name of products	unit of measurement	Bookmark rate for 1 serving, g/pc	Net bookmark rate, kg


Corn starch
Powdered sugar
Butter
vanilla essence

Cream cheese
lemon curd
Output of finished products

3.Technological process

3.1. Preparation of raw materials for the production of biscuit cake with fruit filling is carried out in accordance with the rules of mechanical and thermal processing of raw materials.

3.2. Put the flour, corn starch and powdered sugar into a bowl, add the butter and chop with a knife until the dough looks like breadcrumbs.

3.3. Beat vanilla with egg yolks, pour them into the dough. Let the dough harden, adding cold water if needed.

3.4. Roll out the dough, put it in a mold with a diameter of 23 cm, press lightly and refrigerate for 30 minutes.

3.5. Heat oven to 200°C. Cover the cake with parchment paper and sprinkle beans on top. Put the mold on a baking sheet and bake for 20 minutes. Remove parchment and beans 5 minutes before done. Let cool and remove the cake from the mold.

3.6. Tear the cheese together and add powdered sugar for sweetness if you like. Brush the bottom of the cake with this mixture.

4. Registration, submission, sale and storage

4.1 is served on a patty plate.

4.2 Shelf life of the cake at a temperature of +2°С to +6°С within 36 hours.

4.3 The serving temperature of the dish should be +12?C.

5.Quality and safety indicators

Appearance - Products of an oblong-flattened shape, resembling potato tubers in appearance, the surface is covered with nuts.

Consistency - Dense

Brown colour

Taste and smell - Pleasant, without foreign taste and smell

2.3 Characterization of raw materials

According to the complexity of preparation, cakes are divided into mass-produced, lettered, figured, branded cakes.

Mass production cakes are produced according to approved recipes. Their mass is from 150 gr. up to 1.5 kg, most often - 0.5 and 1 kg.

Cakes can be square, rectangular, round, oval.

Letter cakes are biscuit-cream cakes weighing 2-3 kg with a more complex surface finish than mass-produced cakes. The sides are trimmed with biscuit chips.

Figured cakes - prepared with a mass of at least 1.5 kg with a complex artistic surface finish in the form of a contour-embossed or three-dimensional pattern, with decorations in the form of baked or poured bas-reliefs or whole chocolate figures, or other semi-finished products.

Branded cakes - are made at specific enterprises, the cooking technology is developed by the confectioners of this enterprise.

Sizes of cakes (in mm): square weighing 0.5 kg - 120x120 or 130x130; 1 kg - 200x200; diameter round weighing 0.5 kg - 160, 1 kg -200 mm.

The height of the cakes ranges from 40 to 100 mm.

The preparation of cakes consists of the following operations: preparation of baked semi-finished products from dough, preparation of finishing semi-finished products, cutting and gluing layers, spreading the surface and sides, finishing the sides, finishing the surface of the cake. Finished cakes are placed in cardboard boxes lined with parchment.

According to organoleptic indicators, cakes, as well as cakes, must comply with the requirements specified in OST 10 - 060 - 95. Physical and chemical indicators of cakes are determined only in semi-finished products, they must comply with the above GOST.

Deviations in the net weight of cakes are allowed (in%, not more than): with a mass of more than 250 to 500 gr. inclusive - 2.5; with a mass of over 500 to 1000 gr. inclusive - 1.5; with a mass over 1000 gr. - one.

Cakes must be made and sold in compliance with sanitary rules.

Depending on the semi-finished product baked from dough, cakes are divided into the following groups: biscuit, puff, shortbread, nut, air, custard, crumb.

Cakes are also prepared from two or more types of dough. In this case, butter cream can be replaced with Charlotte or Glace cream. Tiny semi-finished products are also interchangeable.

Quality requirements: cakes must comply with the requirements of OST 18-102-72, have a clear pattern with a pattern of a finished character and with a beautiful combination of colors on the surface, sprinkle the sides evenly while maintaining clear edges of the cake.

Wheat flour is a powdery white product with a slightly yellowish or creamy tint, which is obtained by grinding wheat grains. The taste of flour is sweetish. In the confectionery industry, flour of the highest and 1st grades is mainly used, rarely 2. The moisture content of flour should be standard 14.5%.

The technological properties of flour depend on the gluten content and its quality, so for my products it is better to use premium flour with a small amount of weak gluten (28%), the flour should not have extraneous flavors, odors, acidity. Flour should not be damaged by barn pests. Flour is brought to the enterprise by a flour truck and transported by mechanical pumps to special silos. Flour is sifted using sieves before being used in production. If the flour comes in bags, then before sifting, the bags are cleaned with a brush from dust and dirt. And then carefully ripped at the seam. The inside-out bags are lightly shaken and thus some of the flour is removed from the surface. The resulting flour after whipping cannot be used for the production of confectionery products, as it contains burlap fibers.

Granulated sugar is a product of sugar beet or sugar cane processing. Sugar is sweet to taste and soluble in water, the solutions are light. Sugar should be white, clean and not sticky. Humidity - 0.14%. Sugar, in flour confectionery products, is a dough plasticizer, i.e. does not affect its structure. Changing the amount of sugar in the dough leads to increased stickiness and makes it difficult to form. If the dough does not have the correct ratio of sugar and fat, i.e. there is a lot of sugar, and not enough fat, then this leads to the fact that the products become tough. During heat treatment, sugar partially caramelizes and gives the product a pleasant light brown color. Before use, granulated sugar is sieved in burats through a sieve with holes with a diameter of not more than 3 minutes and passed through magnets to remove metal impurities. Sugar syrups are filtered through a metal sieve with cells with a diameter of not more than 1.5 mm.

Powdered sugar - used in the manufacture of creams, waffles, cookies, etc. It should be finely ground and sifted through a sieve before use to eliminate larger particles. In the absence of powdered sugar, it is prepared from granulated sugar by grinding. At public catering establishments, refined powder made from refined sugar is used.

Butter - produced from cream, contains up to 82.5% fat, vitamins. Butter can be salted and melted, without foreign smells and tastes, with a uniform color (from white to cream). If the surface of the oil is covered with mold, then it is cleaned. Pure butter goes for creams, for making shortcrust pastry, butter biscuits. Before use, the butter is sometimes melted, filtered through a sieve and added to the dough. Butter increases the calorie content of products, improves taste, enhances their aroma. Butter is not salty, you can replace it with salty, but taking into account the salt it contains. In the manufacture of cream salted butter can not be used. In the manufacture of all confectionery products, except puff, butter biscuit and cream, butter can be replaced with melted butter (1 kg of butter corresponds to 840 g of melted butter), it is recommended to store the butter at t 2-4 ° C in a warm room in a carefully closed container, under the influence light and oxygen the oil deteriorates.

Milk is a valuable nutritious product consisting of water and solids, or dry residue, which includes milk fat and sugar, proteins, and other substances. It has a pleasant taste and contains almost all nutrients necessary for the body. For the preparation of confectionery products, fresh milk and canned products are used. They improve the taste of the product and increase their nutritional value. Whole milk should be white with a yellowish tint, without foreign tastes and odors. Milk is used mainly for the preparation of yeast dough and creams. It spoils quickly, so it should be immediately sold, and if necessary, stored, heated to a boil. Before use, the milk is filtered through a sieve. Store milk in the refrigerator at t not higher than 8 ° C and not lower than 0 ° C for no more than 20 hours. All types of milk must be pasteurized.

Cream is available in 10, 20 and 35% fat. Their taste is pleasant, slightly sweet, white color with a yellowish tinge. In the confectionery industry, cream is used to make cream, and as milk substitutes. For whipping, 35% fat is most suitable. Before whipping, they are pre-cooled.

Sweetened condensed milk obtained by evaporating up to 1/3 of the volume of whole or skimmed milk with added sugar. Store it in a hermetically sealed container in a warehouse with unregulated temperature. Condensed milk used for the preparation of confectionery products is preheated to 40°C and then filtered through a sieve.

Eggs are a high-calorie product widely used in the manufacture of confectionery products, containing proteins, fats, minerals and other substances. Eggs, due to their properties, improve the taste of products, give them porosity. Egg white has binding properties, is a good foaming agent, retains sugar, which explains its use in the production of creams, marshmallows, airy and some other types of dough. The volume of protein, when whipped, increases seven times, the addition of sugar reduces the volume by 1.5 times. The yolk of an egg is rich in proteins, fats and vitamins. Thanks to lecithin, the yolk is a good emulsifier. A large number of yolks makes it possible to obtain a stable emulsion of water and fat in the batter. Yolks improve the structure of the dough, give a delicate taste to products. In confectionery, only chicken eggs and products of their processing are used. The freshness and good quality of eggs can be determined using an ovoscope or immersed in a 10% solution of table salt: fresh eggs will sink to the bottom, spoiled eggs will float. The egg is processed in a special washing room, where an ovoscope and baths with four compartments are installed for their sanitization. The eggs passed through the ovoscope in sieves are kept in the first compartment of the bath in warm water for 10 minutes. if necessary, they are washed here with hair brushes. In the second compartment, the eggs are kept for 5 minutes in a 2% bleach solution. In the third compartment, the eggs are kept in a 2% solution of baking soda and in the fourth, they are washed with warm running water for 5 minutes. Washed and dry eggs are separated from the shell, if necessary, the protein and yolk are separated on a special device. Eggs are broken into a separate bowl (no more than 3-5 pieces) and, after checking their good quality, they are poured into a common cauldron. Prepared eggs are filtered through a sieve. Weight of one egg 40 gr. Eggs can be replaced with various egg products, however, in the manufacture of creams, substitution cannot be made.

Melange is a mixture of proteins and yolks (either proteins or yolks alone), frozen in cans at t from -18 to -25 ° C.

Melange is thawed immediately before use, before opening the jar is disinfected, rinsed.

Banks with melange are thawed for 2.5-3 hours, on a food warmer at t40-50°C. The prepared melange is filtered through a sieve and used immediately, because. the shelf life of thawed melange is 3-4 hours.

Vanillin is a white crystalline powder obtained by artificial synthetic means, it has a very strong aroma and a bitter burning taste. It dissolves well in hot water and alcohol. An excessive amount of vanillin in the dough worsens the quality of the product. It is introduced into chilled cream, syrup and into the same dough products as vanilla.

Citric acid is obtained by a biochemical method using moldy fungi or isolated from plant materials. These are colorless or slightly yellowish crystals containing at least 99.5% citric acid. Used to give a sour taste to fruit and berry jelly, which is used to decorate cakes and pastries; to increase the swelling of flour proteins and the elasticity of gluten, in the manufacture of puff pastry; to obtain a stable foam - whipped protein mass for protein cream; for inversion of sucrose during the preparation of invert syrup and lipstick.

Molasses is a colorless or light yellow, viscous thick liquid obtained by saccharification of starch in the presence of acids. Molasses is used in the manufacture of lipstick and added to sugar syrups, which protects them from sugaring. The molasses introduced into the dough delays the process of hardening of finished products. Treacle is stored in wooden and metal barrels at t 8-12°C. Before use, they are heated to t 200°C.

Water in the confectionery industry is used as a raw material for the preparation of yeast, custard, and puff pastry. It is also included in syrups for soaking cakes, fondant and jelly, which are used to decorate confectionery. For these purposes, they take tap water that meets all the requirements of the current standard for drinking water. Water, according to the standard, should be clear, colorless, without foreign odors and tastes. The total amount of minerals should not exceed the established norms. Temperature 8-12°C. According to sanitary standards, drinking water should be free of pathogenic microbes. The quality of the dough depends on the properties of drinking water. Thus, hard water strengthens the gluten of the dough and has a positive effect on the quality of yeast and puff pastry products made from weak flour.

Salt contains 96.5-99.2% sodium chloride per dry matter and a small amount of calcium, magnesium, potassium salts, which determine its hygroscopicity. By quality, salt is divided into 4 commercial grades: extra, highest, 1st and 2nd. A 5% salt solution should have a purely salty taste, without foreign tastes and odors. Salt is stored in dry warehouses at a temperature of 17°C and a relative humidity of 70%. In the production of flour products, salt is added for taste in small quantities only to the dough. Table salt strengthens the structure of gluten, contributing to the elasticity of the dough and the thin-walled porosity of the crumb of products. Salt inhibits the vital activity of yeast cells, so the dough for yeast products should not be salted.

Agar is a vegetable glue produced from certain types of seaweed. Agar goes on sale in the form of grains, powder or porous translucent plates.

Gelatin - food glue of animal origin; goes on sale in the form of grains, powder or transparent yellow plates.

Before use, the gelatin and agar plates should be washed in cold water and put in a colander or strainer to drain the water. The gelling properties of agar are 5-8 times stronger than those of gelatin. Store agar and gelatin in a cool, dry place.

3. Sanitary requirements for raw materials and finished confectionery

All incoming raw materials and manufactured products must meet the requirements of applicable standards, specifications, biomedical requirements, have hygiene certificates or quality certificates.

The hygienic certificate is issued for the type of product, and not for a specific batch. To confirm the conformity of the batch of manufactured and supplied products with the established requirements (to guarantee the appropriate quality of the goods) is the responsibility of the manufacturer.

Selective control of safety indicators in finished products of the baking and confectionery industry is carried out in accordance with the procedure established by the manufacturer of products in agreement with the state sanitary and epidemiological supervision authorities and guaranteeing the safety of products.

...

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INTRODUCTION 3

1.1 Organization of the work of the confectionery shop 5

1.2 Equipment of the confectionery shop 6

2.1 Characteristics of raw materials 8

2.2 Characteristics and technology for the preparation of biscuit cakes 10

2.3 Assortment of sponge cakes 12

2.4 Quality requirement for biscuit cakes 14

3. REQUIREMENT FOR SAFE WORKING CONDITIONS

3.1 Labor protection in the confectionery shop 16

3.2 Sanitary requirements for raw materials and finished products 18

CONCLUSION 20

LIST OF SOURCES USED 21

APPENDIX 22

INTRODUCTION

The relevance of the topic of the written examination work "Organization of the technological process of preparing biscuit dough and biscuit cakes" is that the raw materials from which biscuit cakes are prepared are the main source of energy, plastic material for building tissue cells.

Health largely depends on proper, scientifically based, well-organized nutrition. A feature of its organization is that food must not only quantitatively, but also qualitatively meet the physiological needs and capabilities of the human body.

The composition of biscuit cakes includes fats of animal and vegetable origin, which are involved in fat metabolism and contribute to the normal functioning of the central nervous system. Proteins, which contribute to the construction of cells, carbohydrates, which serve as an energy material for muscle work. Vitamins A, B1, B2, B6, B12, PP, C, D, as well as E and K, which are involved in all vital biochemical processes in the body.

In modern conditions, confectionery production is gradually moving to the path of improvement.

Modern enterprises equipped with perfect technical means are being created; they use progressive technology, introduce scientific organization of labor and production, apply new forms of service.

Biscuit cakes are very popular, diverse and most in demand by consumers. To obtain good quality biscuit cakes, it is necessary to strictly follow all the instructions for kneading and baking products. The changes that characterize the transition of a biscuit blank during the baking process into a finished product are the result of a whole complex of processes.

The purpose of the written examination work: to determine all the theoretical aspects of the organization of preparation and preparation of biscuit cakes.

To achieve the goal of the work, it is necessary to solve the following tasks:

To give an organizational description of the work of the confectionery shop at catering establishments

Provide a description of the equipment of the confectionery shop

Describe the basic rules for making biscuit cakes

Make flow charts of biscuit cakes

1. CHARACTERISTICS OF THE PASTRY SHOP

1.1 Organization of the work of the confectionery shop

The confectionery shop occupies a special place in catering establishments. It usually works independently, independently of the hot shop.

Confectionery shops are organized at procurement enterprises, as well as in restaurants, canteens, cafes. They are classified by performance and product range:

Low-capacity workshops are considered to produce up to 12 thousand products per shift (or 0.6 tons of flour);

Medium power - 12-20 thousand products per shift (or 0.9 tons of flour);

Large capacity - from 20 thousand products per shift (or 1.5 tons of flour).

The area of the premises of the confectionery shop depends on the type, capacity of the enterprise, the number of employees.

The layout of the premises of the confectionery shop should correspond to the sequence of operations of the technological process and exclude the possibility of oncoming flows of raw materials and finished products.

The main requirement for the products of the confectionery shop is the high quality of products. The quality of manufactured products reflects the general culture of production, the level of equipping it with technological equipment, technologies and organizations

Confectionery shops are classified according to two criteria - the range of products and the productivity of the shop.

A complex of organizational and technical measures aimed at strict adherence to rational production technology is carried out in the confectionery shop.

Workplaces for confectioners are organized in accordance with the technological process for the preparation of flour confectionery. The technological process usually consists of the following stages: storage and preparation of raw materials, preparation and kneading of dough, molding of products, preparation of finishing semi-finished products, fillings, baking, finishing and short-term storage of finished products.

1.2 Equipment of the confectionery shop

In order for the activity of the confectionery shop to be efficient and productive, it is necessary to equip the production facilities with reliable and high-quality equipment that could fully ensure all technological processes.

Proper arrangement of equipment, preparation of workplaces, equipping them with the necessary inventory, utensils and vehicles, uninterrupted supply of raw materials, fuel, electricity during the shift are important factors in the economic use of working time, ensuring the rational organization of labor and the mechanization of labor-intensive processes.

The choice of confectionery equipment is great, it depends on what products are to be baked. Equipment for the confectionery shoprepresented by various devices that perform different technological processes. Their type depends on the type of finished product that needs to be obtained at the output. To equip the confectionery shop, there is a unified technological equipment, an approximate set of confectionery equipment can be as follows: a dough mixer, a planetary mixer, a convection oven with a proofer, a refrigerator. Do not forget about the auxiliary equipment: this is an exhaust hood, scales, tables, including a specialized pastry table, a rack for inventory. High-capacity confectionery shops provide for the following premises: pantry and refrigerator for daily storage of products; egg processing room; rooms for sifting flour, kneading and fermenting dough, cutting, preparing finishing semi-finished products, finishing confectionery; washing utensils, containers, inventory; pantry and refrigerated chamber for finished confectionery products, shop foreman's room, expedition. This composition of the premises improves working conditions in the workshop.

Flour sifters are used to improve the quality of flour, and dough mixers are used to prepare dough - this equipment allows you to automatically prepare dough of various consistency: biscuit, shortbread, puff, etc.

Mixers are irreplaceable in any confectionery shop. They will help in the preparation of creams, mousses and other fillings.

Equipment necessary for baking confectionery products: convection ovens and combi steamers, baking cabinets, as well as proofing cabinets, ventilation umbrellas, stands for combi steamers and water softeners.

Rational selection of equipment for the confectionery shop allows the production of a fairly wide range of confectionery products, including choux pastry products.

2. TECHNOLOGY OF PREPARING SPONGE CAKES

2.1 Characteristics of raw materials

The quality of finished confectionery largely depends on the raw materials supplied to the production, it must meet the requirements established by state standards and specifications.

For the preparation of confectionery products, various main and auxiliary products are used, which, depending on their type, structure, and purpose, are subjected to preliminary preparation and processing. For the preparation of biscuit cakes, the main raw materials are: egg, sugar, flour, starch.

The basis of all flour confectionery products is flour. When it is saturated with oxygen, the dough is light and airy, so flour is used in production to improve the quality. There are higher, I and II grades. It is white in color and is used for any confectionery. The chemical composition of flour includes: Carbohydrates (67%-74%), proteins (7%-12%), fats (0.9%-1.9%), minerals (0.5%-1.6%), B vitamins - more often in low grades and bran, enzymes, water (14%). The most important components of flour are proteins - gliadin and glutenin. During dough formation, they swell and form an elastic, elastic and sticky mass - gluten, which affects the structure of the dough.

Depending on the gluten content, flour is divided into three groups: the first contains up to 28% gluten, the second - 28% -36% and the third - up to 40% gluten. The quality of flour is determined by the laboratory method and the confectioner must know such signs as smell, taste, moisture, etc. Moisture content of flour is 14.5%. Before use, the flour is sifted using a sieve with d = 1.5 mm or using sifters. At the same time, all impurities are removed and the flour is saturated with air. Flour is stored in warehouses, without cooling (warehouse for dry products), sacks are stacked on stacks of goods t up to 18; humidity 65%, ventilation is desirable.

A nutritious food product, it contains proteins, fats, minerals, vitamins (A, D, E, B1, B2 and PP) in the yolk. Wash contaminated eggs in warm water before use. Then the eggs are disinfected with a 2% bleach solution for 5 minutes, washed in a 2% soda solution and rinsed for 5 minutes in running water. The egg is used as one of the main components in almost all types of dough. The yolk gives the dough a more delicate structure due to the lecithin. When whipping, the protein increases by 5-6 times due to air bubbles and loosens the dough. An egg is added when cooking minced meat. Store eggs in a clean and cool room at a relative humidity of 80% for no more than 6 days.

A white or slightly creamy crystalline powder derived from sugar cane or sugar beets. Sugar gives products a sweet taste, increases their calorie content.

Granulated sugar contains 99.7% sucrose and 0.14% moisture, it dissolves completely in water, has no foreign tastes and odors, and is dry to the touch. Due to the hygroscopicity of sugar, it is stored in a dry, ventilated room at a relative humidity of no higher than 70%, otherwise it will become damp, sticky and form lumps.

Before use, sugar is sifted through a sieve or sifter and passed through magnets to remove metal impurities.

Powdered sugar is a finely ground white or slightly creamy crystalline powder. It is used in the preparation of creams, wafers, biscuits, finishing of pastries and cakes. Powdered sugar is sifted through a sieve before use to eliminate larger particles and various impurities. In the absence of powdered sugar, it can be prepared by grinding from granulated sugar or refined sugar (then this raw material is called refined powder).

It can be concluded that the raw materials used in the production of biscuit cakes and other confectionery products must meet all the requirements of regulatory documentation. And also the rules of transportation and storage must be observed in order to avoid premature deterioration of raw materials.

2.2 Characteristics and technology of preparation of biscuit dough

When kneading in biscuit dough, a number of processes take place, which in the future directly affect the quality of finished products.

Biscuit has a light and fluffy structure, easy to handle. The dough is prepared by whipping, during which the mass is saturated with air bubbles. Due to the splendor and elasticity of the biscuit, a variety of pastries, rolls and cakes are prepared from it.

Technology of preparation of biscuit semi-finished product (basic).

To prepare a biscuit, take flour with a low gluten content, otherwise it will turn out to be tight with poor rise. A biscuit is prepared by whipping, in which a large amount of air is introduced into the mass, and the dough greatly increases in volume.

When preparing a biscuit, the main 25% flour can be replaced with starch to reduce the amount of gluten. In addition, starch creates a better dryness of the biscuit, products are obtained with even pores and do not crumble so much when cut.

The preparation of a biscuit consists of the following operations: combining eggs with sugar, heating and beating them, mixing the egg-sugar mass with flour.

Eggs with granulated sugar are combined and, while stirring, heated in a water bath to 45 ° C, while the yolk fat melts faster and has a more stable structure. The egg-sugar mixture is beaten until the volume increases by 2.5-3 times and until a stable pattern appears on the surface (when drawn over the surface, the trace does not flow). During whipping, the mass is cooled to 20°C. Flour is combined with starch and quickly (but not sharply) with a whipped egg-sugar mass so that the dough does not drag out and does not settle. If the batch is produced in a beater, then it should last no more than 15 seconds. Essence is recommended to use vanilla or rum. Add it at the end of beating the egg-sugar mass.

The finished biscuit dough is immediately baked in capsules, cake molds and on sheets, as it settles during storage. Capsules, molds and sheets are lined with paper, but you can lubricate them with oil, better with butter or confectionery fat.

Biscuit dough is placed in molds at 3/4 of their height, since during baking it increases in volume and may leak out.

Biscuit dough is baked at a temperature of 200-210 degrees. The baking time depends on the volume and thickness of the dough. In capsules, the biscuit is baked for 50-60 minutes, in cake forms - 35-40 minutes, on sheets - 10-15 minutes. The first 10-15 minutes, the biscuit semi-finished product cannot be touched, since it settles from shaking (the fragile walls of air bubbles burst).

The end of the baking process is determined by the light brown color of the crust and elasticity. If the hole quickly recovers when pressed with your fingers, then the biscuit is ready. The baked biscuit semi-finished product is cooled for 20-30 minutes. Then they are freed from capsules and forms, cutting out with a thin knife around the entire perimeter of the sides and overturning the biscuit semi-finished product on the table.

If products are subsequently prepared from it, which are subjected to soaking, then the paper is not removed and left for 8-10 hours to strengthen the structure of the biscuit.

Technology for the preparation of biscuit semi-finished product "bushe"

For a cold-cooked biscuit (boucher), only dietary eggs are used, in which the yolk and protein are well separated.

The dough is prepared more viscous and thick. Starch is not added to it, so there is a different recipe for it.

The preparation of "boucher" consists of the following operations: beating separately the yolks and proteins with sugar, then combining the beaten yolks, proteins and flour. Egg yolks are combined with ¾ of sugar according to the recipe and beat until the volume increases by 2.5 - 3 times. At the same time, beat the egg whites until the volume increases by 5-6 times and until a stable foam: at first slowly, then gradually increase the rate of beating; at the end, the remaining sugar (1/4 part) is added to strengthen the structure of the protein.

To whipped yolks add ¼ of whipped proteins, essence. Lightly mix, add flour, mix again, add the remaining proteins and mix again until a homogeneous dough is obtained.

The finished dough is immediately baked in cake molds or deposited on a sheet for making bush cakes. To do this, the sheet is lined with paper, and the dough is laid out in a confectionery bag with a smooth tube, round or oval blanks are “deposited” and immediately baked at a temperature of 190-200 degrees for 20-25 minutes. After baking, they are cooled and kept for 4-6 hours to strengthen the structural biscuit. Then the blanks come for the manufacture of pastries and cakes.

2.3 Range of sponge cakes

Biscuit cakes are the most common. They are very convenient for cooking, as they have a lush and soft texture. The range of these products is very diverse in breadth and depth of this type of confectionery:

Cake "Biscuit" with butter cream

Cake "Biscuit" with protein cream

Cake "Biscuit" fruit (bouche)

Cake "Nocturne"

Cake "Stafetka"

Cake "Biscuit" with butter cream (see Appendix 1)

Cut the layer into cakes with a thin hot knife. For the “Strip” cake, they use the main biscuit (heated), bake it in rectangular capsules lined with paper. After baking and cooling, the biscuit is removed from the capsule and left for 8-10 hours to strengthen the structure. Then the paper is removed from the layer, the burnt places are cleaned and cut horizontally into two layers of the same thickness. The bottom layer is soaked with syrup, but not much, since it is the base of the cake. Then this layer is smeared with cream. A second layer is placed on it crust down and soaked more abundantly with a flat brush or a special watering can. A layer of cream is applied to the surface. Each cake is decorated with cream and fruit filling. Cake can be prepared in different shapes: square, diamond-shaped, triangular.

Cake "Biscuit" with protein cream (See Appendix 2)

The main biscuit is baked in capsules. After baking and holding for 8-10 hours, it is cut horizontally into two layers. The lower layer is slightly soaked with syrup, smeared with a layer of fruit filling. The second layer is placed on top with the crust down, soaked more abundantly and smeared with a thin layer of fruit filling. Then a layer of protein cream is applied on top.

Cake "Biscuit" fruit (bouche) (See Appendix 3)

For this cake, a biscuit is prepared in a cold way (bouche). Round blanks are baked, cooled, glued in pairs with fruit filling. The top billet is soaked in syrup, covered with fruit filling. The sides are sprinkled with biscuit crumbs and rolled in powdered sugar. The surface is decorated with fruits and candied fruits.

Cake "Nocturne" (See Appendix 4)

A basic biscuit is prepared with the addition of cocoa powder and butter. Bake, cool, cut horizontally into three layers, which are glued with creamy chocolate cream. The surface is glazed with chocolate fondant. After the lipstick hardens, the layer is cut into cakes, decorated with chocolate and colored lipstick.

Cake "Shtafetka" (See Appendix 5)

To prepare the cream, the butter is cleaned, cut into pieces and beaten together with powdered sugar. While whipping, coffee extract, finely chopped roasted nuts, liquor are added. Beat 10-15 min.

2.4 Quality requirement for biscuit cakes

Biscuit cakes are a delicacy and are designed to give joy to people with their appearance, taste, aroma both on a holiday and on weekdays.

All products made from biscuit dough must comply with the organoleptic requirements of regulatory documents. Products must have the correct shape, without kinks, mechanical damage, both the pattern of the finish and the product itself. Biscuit semi-finished product should have a yellow color, be porous, elastic, soaked in syrup, break easily, the cream on the product should keep its shape well. Products should not have an extraneous smell, taste of not fresh products.

The composition of chemical indicators must comply with the standards for the manufacture of semi-finished biscuit products (proteins, fats, carbohydrates). This is due to the fact that in the manufacture of products by hand, it is impossible to guarantee the accuracy in the ratio when using semi-finished products for the preparation of products.

When laying products, deviations are allowed in terms of stocking standards and the release of finished products in accordance with regulatory documents.

The drawing from the cream should be clear, embossed. The taste and smell of products are characteristic of products made from fresh raw materials, without the taste and smell of poor-quality fats, eggs and burnt sugar.

The consistency and color of baked semi-finished products for cakes and pastries are determined by the raw materials and production methods. The finished puff semi-finished product has a characteristic thin layering, from light cream to brown.

Store ready-made cakes and pastries at a temperature of 2 to 6 С; products with custard and whipped cream, intended for consumption at catering establishments - 6 hours, with curd cream - 24, with butter cream - 36, with protein-whipped - 72 hours; confectionery without finishing - at a temperature of 18 С;

In the summer, custard, butter, cottage cheese creams can be prepared only with the permission of local SES.

3. REQUIREMENTS FOR SAFE WORKING CONDITIONS

3.1 Sanitary requirements for raw materials and finished products

All incoming raw materials and manufactured products must meet the requirements of applicable standards, specifications, biomedical requirements, have hygiene certificates or quality certificates.

Selective control of safety indicators in finished products of the confectionery industry is carried out in accordance with the procedure established by the manufacturer of products in agreement with the state sanitary and epidemiological supervision authorities and guaranteeing the safety of products.

Raw materials are allowed into production only if there is a conclusion of the laboratory or specialists of the technological control of the enterprise.

Raw materials entering production must be prepared for production in accordance with the technological instructions and the Instruction for preventing the ingress of foreign objects into products.

Flour is stored separately from all types of raw materials, tared, stacked on racks at a distance of 15 cm from the floor level and 50 cm from the walls.

Fats, eggs, dairy products should be stored in refrigerators at a temperature of 0 to +4 degrees;

Melange, corresponding to quality indicators, is allowed in the preparation of dough, and in the preparation of creams is strictly prohibited.

It is allowed to store defrosted melange for no more than 4 hours at a temperature of -6 to +5 degrees;

It is allowed to store whole milk for no more than 36 hours at a temperature of 0 to +6 degrees from the moment of its technological production;

Butter is checked after unpacking, the surface is cleaned. In case of microbiological damage (rancidity, etc.), oil is not allowed for the preparation of creams and products with them. Storage of oil before stripping in the oil cutter should not exceed 4 hours;

Chicken eggs are used in production only after candling, sorting and sanitization, subject to strict sanitary standards and rules;

In the confectionery industry it is allowed to use only sterilized jigging bags, tips and small inventory. The issuance and delivery of these instruments is carried out according to the account by responsible persons with registration in a special journal. Replacement of jigging bags is carried out at least 2 times per shift;

Confectionery with cream after production is sent to the refrigerator for cooling. The end of the technological process is the achievement of a temperature of +6 degrees C inside the product. The duration of storage of ready-made products at a temperature not higher than +16 - +18 degrees before loading them into the refrigerator should not exceed 2 hours;

Confectionery with cream is stored in a refrigerator at a temperature not higher than +6 degrees;

Cakes without cream finishing, waffle cakes, cakes with fat, praline, fruit, finishing semi-finished products should be stored at a temperature not higher than +18 degrees and relative humidity 70-75%;

Refrigeration chambers must be provided with thermostats. The control of the cold regime of the chamber is carried out according to the technological instructions. The control results are recorded in the technical journal;

Confectionery products are packed in a clean, dry, odorless container. Before laying the products, the containers are lined with parchment or subparchment, the trays are closed with lids; Sheets and trays without lids can be placed in metal containers with tight-fitting lids. Transportation of cakes and rolls on open sheets and trays is not allowed;

Cakes are placed in previously unused cardboard boxes or other packaging materials allowed for these purposes, lined with napkins made of parchment or parchment, closed with lids. Transportation and sale of cakes without packaging materials is not allowed;

Marking is carried out in accordance with the requirements of GOST R 51074-2003 “Food products. Information for the consumer. General requirements" ;

Transportation and sale of confectionery products with cream is carried out only in the presence of refrigeration equipment.

3.2 Labor protection in the confectionery shop

Subject to safe working conditions in the confectionery shop, special attention is paid to the organization of the confectioner's workplace.

The workplaces of confectioners are organized clearly in accordance with the production operation performed and the type of product being prepared, including layer cake.

All equipment is kept clean, after work thoroughly washed with hot water and detergents.

Production tables must have a flat, smooth, durable, stainless surface. After each production operation, they are washed with hot water, and at the end of the working day - with hot water with detergents and rinsed with hot water. Tables with wooden tops are cleaned with a knife and washed with hot water.

All workshop inventory is washed with hot water and detergents. Wooden inventory is disinfected by rinsing with hot water at least 65 C.

After use, sieves, straining gauze, pastry bags for cream are thoroughly washed in hot water with the addition of detergents. Then they are rinsed, boiled for 15 minutes. And they dry. For boiling and storage of pastry bags, use special clean labeled dishes. Brushes and washcloths for washing inventory and utensils must be thoroughly washed daily with the use of detergents, boiled for 10-15 minutes, dried and stored in a specially designated place.

Tools (knives, recesses, molds) are kept clean during work. All metal tools, after washing with hot water, are disinfected by boiling in water or by calcining in an oven. During working hours, clean inventory is stored in special cabinets or on closed racks.

Violation of sanitary and hygienic rules for washing and maintaining inventory and utensils can cause contamination of finished products with microbes, and consequently the occurrence of food poisoning and intestinal infections.

CONCLUSION

Considering the topic of the written examination work “Organization of the cooking process and preparation of biscuit cakes”, it follows that the preparation of biscuit cakes is a complex technological process. When preparing this product, it is necessary to have certain skills and abilities that are acquired in the process of mastering the specialty of a confectioner.

Confectionery products made from biscuit dough are in great demand in the confectionery market segment. These products have great taste. These products are used by all age categories of the population of the Russian Federation.

Consequently, the expansion of production for the preparation of confectionery products makes it possible to increase its range, use new technologies and a new organization of the process in the preparation of biscuit cakes.

The classic tea party with cakes, pies, pies, buns, pretzels, bagels, gingerbread has long become a national custom. Beautiful biscuit cakes have always been a welcome gift, as well as a sign of special attention and hospitality. Nowadays, not a single holiday is complete without biscuit cakes. Decorated biscuit cakes always add a special solemn note to the festive table.

Biscuit dough products are an integral part of the Russian national cuisine. They have an attractive appearance, good taste, aroma and create a good mood.

When performing the topic of the work, all the tasks were completed, thus, the goal of the work on studying the technology of making biscuit cakes was achieved.

LIST OF SOURCES USED

Buteykis N.G. Technology for the preparation of flour confectionery: a textbook for NGOs. - M .: JIC "Academy", 2010.

Dubrovskaya N.I. Technology of preparation of flour confectionery products. Workbook. Part 1: - M .: JIC "Academy", 2010.

Dubrovskaya N.I. Technology of preparation of flour confectionery products. Workbook. Part 2: - M .: JIC "Academy", 2010.

Ermilova S.V., Sokolova E.I. Flour confectionery products from yeast dough: - M .: OITs "Academy", 2009.

Ermilova S.V., Sokolova E.I. Flour confectionery products from yeast-free dough: - M .: "Academy", 2008.

Ermilova S.V., Sokolova E.I. Cakes. Cakes and desserts: - M .: JIC "Academy", 2011.

Zolin V.P. Technological equipment of public catering enterprises: a textbook for NGOs: textbook. allowance for open source software. - M.: "Academy", 2006.

Matyukhina Z.P., Koroleva E.P. Commodity science of food products: a textbook for NGOs: a textbook for open source software. - M .: "Academy", 2010.

Potapova I.I., Korneeva N.V. Dough products: - M .: OITs "Academy", 2011.

Marzulova L.V. Technology of bakery production. Raw materials and materials: - M .: OIC "Academy", 2008.

Sokolova E.I., Ermilova S.V. Modern raw materials for confectionery production: - M .: JIC "Academy" 2009.

Additional sources

Professional magazines "Gastronom", "Nutrition and Society", "Restaurateur" and others.

http://go.mail.ru/search_images?fr=chxtn12.0.11&sbmt=1478086868795&gp

http://womanadvice.ru/biskvitnye-pirozhnye

APPENDIX

Attachment 1

Routing

Cake "Biscuit" with butter cream

name of raw materials	Raw material consumption
name of raw materials






creamy cream
Butter
Powdered sugar
Condensed milk with sugar
vanilla powder





cocoa powder

Annex 2

Routing

Cake "Biscuit" with protein cream

name of raw materials
name of raw materials






fruit filling
Protein cream

Egg white


Powdered sugar
creamy cream
Butter



vanilla powder


Fruits and candied fruits

Annex 3 Routing

Cake "Biscuit" fruit (bouche)

name of raw materials
name of raw materials






Syrup for impregnation



Lipstick with cocoa powder
Confectionery

Appendix 4

Routing

Cake "Nocturne"

name of raw materials
name of raw materials






Creamy chocolate cream
Butter



vanilla powder

cocoa powder
Chocolate lipstick

Annex 5

Routing

Cake "Stafetka"

name of raw materials
name of raw materials






Coffee cream
Butter
Powdered sugar
Condensed milk
vanilla powder


roasted coffee

Chocolate glaze
roasted nuts