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Barnaul cooperative technical school

REPORT

on production practice

Organization of the cooking process and preparationcomplex bakery, flour confectionery

4th year full-time student

specialty "Technology of catering products"

Kostylev Konstantin Alexandrovich

Head of practice from the technical school:

Instructor from the organization

Barnaul 2017

1. Practice Diary

	Description of work performed
	Performing job duties at the workplace of the dough mixer, cutting and baking dough in the production premises of the confectionery shop. Working with equipment, inventory of the confectionery shop.
	Analysis of the organization of jobs for the preparation of flour confectionery.
	Participation in the organization of the technological process for the preparation of complex flour confectionery and festive bread.
	Acquisition of skills in calculating raw materials and semi-finished products for the preparation of complex bakery products and holiday bread.
	Development of a range of complex bakery products and festive bread. Participation in quality control and safety of complex bakery products and festive bread.
	Participation in the organization of the technological process for the preparation of small-piece confectionery products.
	Acquisition of skills in calculating raw materials and semi-finished products for the preparation of small-piece products.
	Development of a range of small-piece confectionery products. Participation in the quality control and safety of the preparation of small-piece confectionery products.
	Performing official duties at the workplace for the preparation of complex finishing semi-finished products in the production premises of the confectionery shop. Analysis of the organization of workplaces for the preparation of complex finishing semi-finished products.
	Acquisition of skills in calculating the mass of raw materials for complex finishing semi-finished products. Participation in the organization of the technological process for the preparation of complex finishing semi-finished products.
	Development of a range of complex finishing semi-finished products. Participation in quality control and safety of preparation of complex finishing semi-finished products.
	Performing job duties at the workplace for the preparation of pastries and cakes in the production premises of the confectionery shop. Acquisition of skills in calculating the mass of raw materials for cakes and holiday cakes.
	Analysis of the organization of jobs for the preparation of cakes and holiday cakes.
	Participation in the organization of the technological process for the preparation of complex cakes and holiday cakes.
	Development of a range of cakes and holiday cakes. Participation in the quality control and safety of the preparation of raw materials for pastries and holiday cakes.

1 . Principles of organizing the production of complex bakery, flour confectionery products

The practice took place in OOO "Fortuna". The address of this enterprise: Altai Territory, Novoaltaisk, 7 microdistrict. st.

The operating mode of the enterprise is from 08:00-21:00 daily.

Performing job duties at the workplace of the dough mixer, cutting and baking dough in the production premises of the confectionery shop. Work with equipment, inventory of the confectionery shop:

The confectionery shop occupies a special place in a public catering enterprise. He works independently and produces products that he sells in the halls of the enterprise. The workplace in relation to the confectionery shop is a separate room or section of the production area, assigned to one employee or group of employees. 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 mixer must:

Before starting work, check the readiness of the workplace for work - the serviceability and cleanliness of equipment, kitchen utensils, the cleanliness of the workplace, the availability of raw materials and semi-finished products in sufficient quantities of the required quality.

Before starting the test batch, organoleptically evaluate the quality of raw materials and semi-finished products. Observe the technology of kneading and proving bakery products from grain mixtures, premium flour and rye flour. Monitor the availability of raw materials and materials and promptly report their absence to the shift foreman, the released foreman, and the head of the bakery.

Maintain order and cleanliness of the workplace, technological equipment, kitchen utensils, production facilities of the workshop. Observe safety regulations and instructions for the operation of inventory, equipment and mechanization. After the end of the shift, the dough mixer must prepare the workplace for the next shift.

For kneading shortcrust pastry install - beaters, industrial sink, production table. After kneading the yeast dough, its maturation is ensured: the bowls are moved closer to the baking cabinets or to the room for proofing the dough (T = 30-35 ° C, humidity 85-90%). Features of the preparation of biscuit and custard dough determine the heat treatment of mixtures and whipping of masses of various composition. Therefore, at the workplace for the preparation of these types of dough there are electric stoves, beaters.

The workplace for cutting yeast and shortbread dough is equipped with production tables with a wooden coating and drawers for inventory, mobile racks; desktop scales. To speed up the portioning of yeast dough, manual dough dividers are used.

Shortbread dough products are molded using curly notches. At the workplace for cutting and shaping products from puff pastry there are production tables with a wooden coating, dough sheeters, a refrigerated cabinet, mobile racks. At the workplace for cutting and shaping biscuit and custard dough, confectionery tables and mobile racks are installed. 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.

In the area for baking products from various types of dough, there are baking cabinets, combi steamers, racks for proofing blanks and cooling finished products, a production table, on which sheets with products are laid for lubricating them with ice cream.

When removing confectionery from the oven, the confectioner must wear special gloves. Exhaust devices should be installed above stoves and pans for frying pies.

An example is how the preparation of pies from yeast dough with filling is organized at the workplace.

Dividing the dough into pieces of the required weight - weighing on a scale

Rolling pieces of dough in the form of balls and their proofing 5 min

Rolling out the dough by hand with a rolling pin in the form of a cake 5-8mm thick

Filling dosage of 20-25 g manually or from a pastry bag

Forming pies, the edges of the cakes are smeared and tightly connected

Lay the products on the confectionery sheet with the seam down, while shaping

The proofing of pies takes place on racks or in proofing cabinets.

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.

Confectionery inventory:

pastry bag or syringe and a set of nozzles for them

spatulas, beaters, mixer

cutters and knives for dough, marzipan, icing and fondant, scissors

curly shapes and recesses

confectionery combs, and parchment paper and cling film

kitchen scales, measuring cup, measuring spoons, ruler

trays and trays, strainer - bowls, saucepans, rolling pin

forms for baking.

product name	Temperature conditions, °C	Baking time, min	Baking time, h
Sand dough products
Custard products
almond cakes
air cakes
Puff pastry for cakes
bakery products
Biscuit dough for cakes

Analysis of the organization of jobs for the preparation of flour confectionery products of the confectionery shop:

The confectionery shop is managed by the head of the shop. He introduces the foremen to the range of manufactured products, distributes raw materials between the teams, and controls the technological process of preparing confectionery products. In large confectionery shops, work is organized in two shifts. Brigades are organized by type of product (one prepares products from yeast dough; the other cakes, pastries).

Among the members of the brigade, an operational division of labor is carried out. Confectioners of the V category make figured, custom-made cakes and pastries. They carry out the preparation and quality control of raw materials, fillings, finishing semi-finished products, preparation of dough, molding of products, and artistic finishing of products.

Confectioners of the IV category make various cupcakes, rolls, cookies of the highest grades, complex cakes and pastries. Confectioners of the III category produce simple cakes and cakes, bakery products. They prepare various types of dough, creams, fillings. Confectioners of the II category perform individual work in the process of making cakes, pastries, prepare syrups and creams.

Confectioners of the 1st category perform work under the guidance of confectioners of the highest category, remove baked goods from baking sheets, clean confectionery sheets, baking sheets and forms. Bakers II and III categories bake and fry confectionery and bakery products. They determine the readiness of semi-finished products for baking, prepare the seasoning and lubricate the products.

3. Cooking technology

Participation in the organization of the technological process for the preparation of complex flour confectionery and festive bread:

Modern bakery production is characterized by a high level of mechanization and automation of bread production processes, the introduction of new technologies and the constant expansion of the range of bakery products.

All this requires the industry's employees to have high professional training, knowledge of traditional and modern dough preparation technologies and the ability to organize the execution of technological operations for the preparation of various types of bakery products at the highest level.

Depending on the technological process and the raw materials used, flour confectionery products are divided into the following groups: cakes, cakes, cookies, biscuits and crackers, butter cookies, gingerbread and muffins.

As raw materials in the manufacture of confectionery products, various types of flour, granulated sugar, starch syrup, honey, various fruit preparations (mashed potatoes, preparations, supplies), starch, milk, dairy products, eggs, fats, cocoa products, nut kernels, coffee, food acids, flavoring agents, gelling agents, etc. Flour confectionery products have a high calorie content and good digestibility.

Their nutritional value is due to the significant content of carbohydrates, fats and proteins.

The production of flour confectionery at a modern public catering enterprise is a complex technological process that consists of a series of sequential operations for processing products, preparing semi-finished products and finished flour confectionery.

The products included in the formulation of dough products have a high energy value and are an important source of carbohydrates (starch and sugars), fats (buff pastry products), B vitamins, valuable minerals and dietary fiber (flour).

The role of flour dishes and products is especially great in Russian cuisine, a feature of which is a wide range and a large proportion of flour dishes (pancakes, fritters, noodles) and culinary products (pies, pies, etc.). Their nutritional value is determined primarily by the composition of the flour.

Sugar cookies are baked from a plastic, light tearing dough. It is characterized by a high content of sugar, fat, milk, eggs, improved aroma, fragility, friability, high swelling.

It has a square or rectangular shape, a light brown surface with a pattern. It is baked from premium flour, 1st grade, 2nd grade.

Butter biscuits - small curly products, the recipe of which is dominated not by flour, but by fat, sugar, egg products and flavorings; its surface is often finished with candied fruits, almonds, lipstick, etc. Depending on the recipe and method of preparation, cookies are divided into sand-removable, sand-jigged, whipped, almond-nut, croutons.

The cracker has a layered and fragile structure, usually contains a large amount of fat. It is used instead of bread for soup (cracker with cumin, anise, salt) or for breakfast (with cheese). Gingerbread contains a significant amount of sugar, molasses, honey and various spices.

According to the method of preparation, they are divided into custard (with brewing flour) and raw (without brewing flour); flour grade - products made from wheat flour of the highest, 1st, 2nd grades and from a mixture of rye flour and wheat flour of the 1st and 2nd grades; finishing - glazed and unglazed, with and without filling; shape and size - small (of various shapes, less than 30 pieces per 1 kg) and gingerbread (in the form of rectangular flat layers, whole or cut into pieces).

Wafers are made up of wafer sheets with or without filling. As a filling, various candy masses are used: fruit and berry, fondant, chocolate and nut, cream, fat.

Wafers can be rectangular, round, shaped and in the form of sticks or tubes, partially or completely covered chocolate icing or with other exterior finishes. Bread products, depending on the type of flour, can be rye, rye-wheat, wheat-rye and wheat.

According to the dough recipe, they are baked simple, improved and rich (wheat only). According to the method of baking, bread is hearth and molded. Wheat products are more often baked hearth, rye and rye-wheat - in forms. According to the method of implementation, bread is baked by piece and by weight. At present, the bulk of bread is made piece by piece.

The traditional ways of preparing wheat dough are sponge and non-pair.

Sponge methods involve the preparation of the dough in two phases: the first is the preparation of the sponge and the second is the preparation of the dough. Depending on the amount of flour and water in the dough, there are methods for preparing dough on a large thick dough (65 - 70% flour of the total), on a thick dough (45 - 55% flour) and on liquid dough (30% flour).

Preparation of dough on a thick dough includes two stages: dough and dough. The dough is prepared from 45 - 55% flour of the total amount intended for the preparation of the dough. The initial temperature of the fermentation of the dough is 25-29ºC, the duration is 180-270 minutes.

The dough is kneaded from the entire amount of dough with the addition of the rest of the amount of flour, salt solution and water, as well as additional raw materials provided for in the recipe.

The initial temperature of the dough is 27 - 33 ° C, the duration of fermentation is 60 - 90 minutes. The preparation of thick dough and dough is carried out mainly in a periodic way. The dough is kneaded until a homogeneous mass is obtained for 8-10 minutes. The fermented dough is used for kneading dough.

The dough is kneaded in batches for 6-10 minutes. until a homogeneous dough is obtained. It is not recommended to add flour or water to an already kneaded dough, as this may lead to unmixed dough at the bottom of the bowl.

Preparation of dough on a large thick dough, like the previous one, includes two stages: dough and dough. The main features of the preparation are as follows: - the dough is prepared from 60 - 70% of flour from its total amount spent on preparing the dough.

The initial temperature of the fermentation of the dough is 23 - 27 ° C, the duration is 180 - 270 minutes.

Knead on continuous equipment for 8 - 10 minutes; the dough during kneading is subjected to additional mechanical processing. It is kneaded from dough, water, flour and additional raw materials in a continuous machine for 8 - 10 minutes; the duration of dough fermentation is reduced to 20 - 40 minutes.

Preparation of dough on liquid sponges also includes two phases: sponge and dough. Liquid dough is prepared from 25 - 35% flour of the total amount spent on making bread. The initial temperature of the dough should not exceed 30 °C.

Duration of liquid dough fermentation 210 - 300 min. The dough is kneaded from the entire amount of dough with the addition of the rest of the flour, water, and all additional raw materials. With a periodic method of preparation, the dough is kneaded for 15 - 20 minutes. on intensive dough mixers 2.5 - 4.0 min., the initial temperature of the dough is 29 - 30ºC. The duration of fermentation of dough prepared on liquid sponges is 30-60 minutes.

The essence of the non-dough method is to prepare the dough in one stage from the entire amount of flour and raw materials according to the recipe. The duration of dough fermentation is 120 -140 minutes at a temperature of 28 - 32 °C.

The fermentation process provides for two successive kneadings of the dough after 60 and 120 minutes. after kneading the test. Dough preparation by a non-dough method is carried out both in continuous and batch ways.

Dough cutting includes the following technological operations: - division of dough into pieces (carried out on dough dividing machines in order to obtain blanks of a given mass); - rounding of dough pieces (carried out on dough rounding machines in order to improve the structure and shape); - preliminary proofing of dough pieces (carried out in a workshop on conveyors, tables, in cabinets in order to give dough pieces properties that are optimal for molding); - molding of dough pieces (carried out on seaming machines or manually in order to give dough pieces a certain shape); - final proofing of dough pieces (carried out in special proofing cabinets at a temperature of 35 - 40 ºC and relative humidity of 80 - 85%; proofing time is from 20 to 120 minutes). flour confectionery cake dough

Baking includes the operations of cutting dough pieces and baking. Cutting dough pieces is carried out in order to give products a special look and to prevent the formation of explosions and cracks on the surface of the crust during baking.

Baking of dough pieces is carried out in baking ovens in order to turn dough pieces into bread. Baking temperature - from 220 to 240 ºС; the duration of baking depends on the mass and shape of the workpiece and is 15 - 60 minutes. Cooling and storage of bread is carried out in the cooling department, where special conditions are created.

Bread that has foreign inclusions, a crunch from mineral impurities, signs of disease and mold, crumpled or deformed products is not allowed for sale.

Bread is stored in clean, dry, well-lit and ventilated rooms with an air temperature not exceeding 17 ° C, in compliance with the sanitary regime, and systematic disinfection. The term of implementation in the retail trade network from the moment of removal from the oven of road bread from wheat flour is no more than 48 hours, other types of bread - 24 hours.

3.1 Calculationraw materials and semi-finished products for cookingcomplex baked goods and holiday breads

The recipe is the main component of the technology of flour confectionery. The purpose of the recipe is to regulate the ratio of raw materials, providing a certain structure of the product with characteristic quality and taste properties.

To determine the required recipe set, it is required to determine the consumption of raw materials in each phase, taking into account the loss of solids in the manufacture of a semi-finished product in this phase.

Recipes establish the normative consumption of raw materials for the manufacture of each type of product, which makes it possible to take into account the consumption of raw materials for all manufactured products during its production.

Depending on the technological process of production of products, recipes can be simple (one- or two-phase) and complex (multi-phase).

Simple recipes include recipes for cookies, biscuits, crackers, etc., complex recipes for cakes, pastries and waffles. To calculate recipes, it is necessary to have the following initial data: the consumption of raw materials and semi-finished products (in kg) for loading by production phases.

These data are obtained in the laboratory when developing product technology, followed by production verification, during which the ratio of raw materials and semi-finished products is specified; mass fraction solids in raw materials and semi-finished products in finished products, which is approved by a higher organization and is mandatory when calculating recipes.

Working recipes are compiled at each enterprise, depending on the required assortment and taking into account the capacity of the enterprises. This is especially true for products such as cakes and pastries, muffins and butter cookies.

The basis for calculating the recipe is the recipe for 1 ton of the product, approved by the parent organization. At the same time, it should be taken into account that in the approved multiphase recipes, the consumption of semi-finished products per 1 ton of products is shown without taking into account the losses of raw materials formed at the stage of finishing and preparing the product.

3.2 Development of a range of complex bakery products and festive bread

The baking industry of our country bakes a huge number of types of bread, bakery, lamb, rusk, dietary and national bread products.

Bread products, depending on the type of flour, can be rye, rye-wheat, wheat-rye and wheat. According to the dough recipe, they are baked simple, improved and rich (wheat only).

Some varieties of bread are named according to the type and grade of flour (for example, wheat bread made from flour of the highest, 1st or 2nd grade); in others, the name of the flour variety is omitted, but certain features of the recipe are emphasized (mustard, milk bread); in some, attention is paid to the shape of the product (Romashka bread).

Bakery products are baked in the form of loaves, round rolls, braids, etc.

Simple products include loaves of the 1st and 2nd grades, loaves of the Capital and City, differing only in shape. Improved bakery products are numerous in terms of names and production volume. These include loaves that differ in weight (0.4-0.5 kg), shape, cuts.

Sliced ​​long loaves (0.5 kg), sliced ​​Milk loaves are prepared from premium flour; from flour of the 1st grade - cut (0.4 kg), Student and Amur. Buns of the highest and 1st grades Stolichny, Moskovsky with poppy seeds weighing 0.1 and 0.05 kg are round in shape, often packed in polyethylene individually or 3-5 pcs.

The range of pastry products is diverse, so they are usually divided into two subgroups - large-piece (0.2 kg or more) and small-piece (less than 0.2 kg).

Large-piece products include: shaped fancy bread packed in waxed paper, as well as Maysky rich; Orenburg and Leningrad bread rolls, the surface of which is sprinkled with crushed nuts and sugar; Bars for tea.

Small-piece rich products according to the recipe are usually divided into several groups:

I'll take the usual. Products weighing 0.1-0.2 kg are molded in a relatively simple form - in the form of a bun, bar, braid, monogram, rosette, etc. The surface is smeared only with an egg.

Vyborg simple muffin. Products are molded in the form of bows, butterflies, ties, a bear's paw, cakes with jam, pies with cloves, etc. The surface of the products is smeared with an egg, sprinkled with poppy seeds, powdered sugar, crumbs, etc.

I will bake the Vyborg curly. These products are molded in the form of figures of various animals - hares, birds, fish, etc., as well as in the form of pretzels. The surface is smeared with an egg.

Puff pastry products.

Amateur products. Cut in the form of horns, rosettes, peakless caps, curlicues, braids, etc.

3.3 Controlquality and safetycomplex baked goods and holiday breads

The quality of bread and bakery products must meet the requirements of standards. It is determined by appearance, crumb state, taste and smell, humidity, acidity and porosity.

Appearance of bread and bakery products. The shape must be correct, without lateral overflows, not wrinkled; for tin bread - the corresponding bread form in which it was baked, with a slightly convex upper crust; for the hearth - round, oval or oblong-oval, not vague, without prints.

The surface should be smooth, for certain types of products - rough, without large cracks and undermining; rolls, loaves - with cuts; for hearth products, pins are allowed.

The rind should be light yellow to dark brown in color depending on the variety, without burning or pallor. The thickness of the crust of bread should be no more than 4 mm, and for long loaves and small-piece products it is not standardized.

The state of the crumb. The bread should be well baked, not sticky and not wet to the touch, without lumps, voids and traces of unmixed, with uniform porosity, elastic.

The crumb after light pressing with your fingers should take its original shape, be fresh. The taste and smell should be characteristic of this type of bread.

Humidity is provided by the standard, taking into account the type, method of baking and recipe of bread: for rye plain and custard - no more than 51%, for wheat bread from wholemeal flour - no more than 48%, hearth products have less moisture than molded ones. The acidity of bread is determined by the way the dough is prepared and the type of flour. Rye products prepared with sourdough have a higher acidity (up to 12°) than wheat products prepared with yeast, and their acidity does not exceed 4°.

The porosity of wheat bread is higher (52-72%) than that of rye bread (45-57%), and the porosity of tin bread is higher than that of hearth bread.

Increasing the grade of flour increases this figure. Bread and bakery products are perishable products, moreover, they are easily deformed, as a result of which they lose their marketable appearance.

Therefore, it is necessary to strictly observe the availability of packaging, labeling, as well as the rules for their installation, transportation and storage.

The quality control of bread is also the rules for laying, storing and transporting bread products, which are determined by GOST 8227-56. Products after baking are placed in wooden trays, the dimensions of which are determined by GOST 11354-82. Storage conditions.

The period of maximum exposure at the manufacturer of unpackaged bakery products after removal from the oven, no more than, h:

From wheat flour - 6 - weighing up to 0.2 kg inclusive, - 10 - weighing more than 0.2 kg;

From sown rye baking flour and its mixture with wheat flour - 6 - weighing up to 0.2 kg inclusive, 10 - weighing more than 0.2 kg;

Other types of bakery products made from rye and a mixture of rye and wheat flour - - 6 - weighing up to 0.2 kg inclusive, 14 - weighing more than 0.2 kg.

The term for the implementation of unpackaged bakery products after removal from the oven, h, not more than:

From wheat flour - 16 - weighing up to 0.2 kg inclusive, 24 - weighing more than 0.2 kg.

From rye baking flour and its mixture with wheat flour - 16 - weighing up to 0.2 kg inclusive, 24 - weighing more than 0.2 kg;

Other types of bakery products made from rye and a mixture of rye and wheat flour - - 16 - weighing up to 0.2 kg inclusive, 36 - weighing more than 0.2 kg.

4. Technology for the preparation of small-piece confectionery products

4.1 AboutorganizationI amsmall piece confectionery

In the production of cupcakes from unleavened dough, softened butter or margarine is beaten for 7-10 minutes, gradually loading sugar and melange. Depending on the type of cake, raisins, saffron tincture, grated almonds or chopped nuts, or cottage cheese are added to the whipped mass, and everything is thoroughly mixed, flour is introduced and the dough is kneaded.

The total duration of whipping the ingredients is 25 - 30 minutes, kneading - 10 - 15 minutes. Dough temperature 20 - 25 ºС, humidity - 20 - 31%. When cutting the dough, it is portioned and laid out in forms, oiled or lined with paper.

For cupcakes "Capital" and "Saffron", the surface is leveled and the middle is cut along the entire length with a spatula moistened with water. For baking, the molds are placed on sheets. The duration of baking cupcakes depends on the temperature and weight of the dough. Weight cupcakes at 160 - 180 ° C are baked for 80 - 120 minutes; at 180 - 190 °C - 70 - 80 min. The duration of baking piece cakes at 180 - 190 ° C is 70 - 80 minutes; at 205 - 215 ° С - 25 - 30 min.

Finishing cupcakes depends on their type. Cupcakes "Capital", "Tea", "Nut" are sprinkled with refined powder through a sieve, "Moskovsky" are covered with lipstick and decorated with candied fruit.

Cookies, gingerbread and gingerbread are produced at public catering establishments in a small assortment. Cookies can be made from sugar or long dough, as well as from rich yeast-free dough. The first has high plasticity and easily takes and retains the given shape. Protracted dough is resilient and elastic. To give it plastic properties, the dough is subjected to repeated rolling with maturation between series of rolling.

Technological process of biscuit production : preparation of raw materials for production; dough preparation; dough molding; bakery products; cooling; finishing; packaging, packaging, storage. The technological process may include additional operations for the preparation of certain types of semi-finished products (powdered sugar, prescription mixture), for the preparation of dough before molding (aging or proofing of a protracted dough, making a dough tape). Sugar cookies are made from plastic dough with a high content of sugar and fat. Products made from such a dough are more porous than hard cookies, crumbly and swell well. On the front surface of the cookie there is a pattern that is applied to dough pieces and, due to the plasticity of the dough, does not disappear after baking.

Long biscuits are produced from an elastic-plastic-viscous dough, which, in the process of preparation for molding, is subjected to repeated rolling, which ensures its layered structure. Products have less porosity than sugar cookies, have less brittleness and swelling. Butter biscuits are produced in a more varied form from pastry high in fat, sugar and egg products.

Butter biscuits are subdivided into sand-removable, sand-jigged, whipped butter, nut cookies. Butter biscuits are produced using various technologies. Sand-extracted dough has plasticity.

Gingerbread is made from raw gingerbread dough, and gingerbread is made from choux gingerbread dough. In the latter case, flour (40 - 45% of the total) is brewed in sugar syrup at a temperature of 75 ° C. A special place among gingerbread products is occupied by gingerbread, which are several layers of baked semi-finished products, with or without a layer of filling.

The main raw material for the production of gingerbread products is wheat flour of the highest, first and second grade, peeled and seeded rye flour, as well as sugary substances (granulated sugar, molasses, invert syrup, natural or artificial honey), fats, melange, chemical baking powder, fruit - berry semi-finished products, nuts. Spices and essences are of great importance in the production of gingerbread products.

From spices, substances with a strong and pleasant aroma of plant origin are used from plant fruits (cumin, coriander, vanilla, cardamom, etc.), seeds (nutmeg, etc.), flowers (saffron), roots (ginger), bark (cinnamon) and leaves (bay leaf).

Spices are used in ground form individually or as a mixture - "dry perfume". Essences include mint oil, lemon, vanilla, cranberry, etc. Dyes, as well as cocoa powder and burnt oil, are used to color products.

Technological process of production of gingerbread consists of the following stages: preparation of raw materials for production; dough preparation; molding; bakery products; cooling; glazing (for glazed gingerbread); packaging and storage.

Marshmallow - a kind of sugary confectionery; is obtained by churning fruit and berry puree with sugar and egg white, followed by the addition of any of the forming (jelly-forming) fillers to this mixture: pectin, agar syrup, gelatin (marmalade) mass. Zephyr is produced both in unglazed and glazed (coated) form; the main glaze is chocolate.

Pastila, depending on the mass, is divided into:

Adhesive (using agar-sugar-treacle syrup or pectin-sugar-treacle syrup as a gel-forming base)

Custard (with the use of apple-sugar-marmalade mass - tea leaves as a gel-forming base)

Pastila production technology includes the following operations: preparation of raw materials; preparation of agar-sugar-treacle syrup; preparation of pastille mass; pouring pastille mass; structure formation of the pastille mass and drying of the formation; cutting the pastille layer into separate products; drying and cooling of marshmallow; sprinkling pastila with powdered sugar; packaging and labeling.

Depending on the method of molding pastille products are divided into:

carved - in the form of products of rectangular section;

· cast - in the form of products of spherical, slightly flattened, oval or other form.

Range development small piece confectionery:

Marmalade

pastille confectionery

Gingerbread confectionery

Pastries and cakes

Biscuit rolls

Cupcakes, rum baba

Flour oriental sweets

Each type of product has its own characteristics, which are formed during the technological processing of raw materials, as a result of changes in its chemical composition, properties, structure.

The cracker is high in fat, has a layered and fragile structure.

Biscuits are made from wheat flour and raising agents (yeast and chemical raising agents) with or without the addition of various types of raw materials.

Gingerbread confectionery products are distinguished by a high content of sugary substances, spices, have a variety of shapes, a convex surface. A variety of gingerbread products are gingerbread.

Waffles are flour confectionery products made from thin wafer baked sheets without filling or with fillings (fatty, praline, fruit, cream, fondant, etc.). The shape of the waffle is varied.

Cakes, rum baba - products made from very rich dough with a high content of fat, eggs, sugar and various fillers.

Flour oriental sweets are biscuit-type products containing crushed and whole nut kernels, dried fruits, candied fruits and spices.

4.2 Controlquality and safety of small-piece confectionery preparation:

4.2.1 Biscuits

Shape: Rectangular for all types of biscuits and also square and round for improved and dietary biscuits. Damaged corners and edges are not allowed. Biscuits with a double-sided slip are allowed (blind from breaking the stuck together edges of products during baking) when working with a solid stamp (without trimmings), diet biscuits (with a reduced fat content) with raised edges that allow for proper stacking in boxes, for other types it is not allowed more than 5% of biscuits (by weight) with raised edges.

Surface: smooth with punctures, without extraneous inclusions and stains.

For simple biscuits made from wheat flour and a mixture of wheat wholemeal flour and flour of the first grade - with traces of flour, and for simple biscuits made from wheat flour and a mixture of wheat wholemeal flour and flour of the first grade, in addition, sprinkled with bran. Separate small solid non-bursting bubbles are allowed on the upper surface, separate inclusions of baked dough, uncontaminated traces from the edges, seams of the sheet and canvas are allowed on the lower surface.

Colour: Straw yellow to light brown with darker bulges, biscuits not burnt. The color of the underside is lighter or darker than the top. The overall color tone of individual biscuits in a packaging unit must be the same.

Fracture appearance: Layered, with uniform porosity, without swelling, hardening, traces of non-mixing.

Taste and smell: Peculiar to well-baked biscuits, without foreign tastes and smells.

4.2.2 cupcakes

Taste and smell: Characteristic of this product name without foreign taste and smell.

Form: Inherent to the given product name.

View in a break: Baked product without hardening and traces of unmixed.

4.2.3 Cookies

Shape: Correct, corresponding to the given name of the cookie, without dents, the edges of the cookie must be even or curly.

Surface: Smooth with a clear pattern on the front side, not burnt, without inclusions of crumbs. The surface of glazed biscuits should be smooth or slightly wavy without traces of "graying" and bare spots. The surface of the sugar-coated cookies should be covered with an even layer of sugar.

Color: Peculiar to the given name of the biscuit, various shades, uniform.

Taste and smell: Baked cookies with uniform porosity, without voids and traces of unmixed.

Broken view: Cookies should be baked. stuffing in puff pastry should not protrude beyond the edges.

4.2.4 Gingerbread products

Shape, surface, color, taste and odour: Products characteristic of the given name, taking into account flavoring additives, without foreign odor and taste.

Fracture view: Baked product without traces of non-mixing, with uniform porosity.

5. Technology for the preparation of complex finishing semi-finished products and use in decoration

Analysis of the organization of workplaces for the preparation of complex finishing semi-finished products:

Finishing semi-finished products are made in confectionery shops: fillings, syrups, sweets, creams, jellies, etc. Syrups for creams and sweets are cooked in a room for cutting and baking products. The workplace should have electric 2- and 4-section stoves, production tables. Syrup is cooked in cauldrons.

The prepared syrup is poured into a special bath for cooling. In the absence of a special bath for cooling the syrup, a bath is provided in which a boiler with syrup is placed. The bath is filled with cold water.

The cooled syrup is poured into the beater tank, where it is whipped until a fudge is obtained in the form of a white crystalline mass. The finished fudge is placed in a cauldron and left to ripen for a day. Before glazing products, fondant is heated in a water bath at a temperature of 50C. 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.

At the workplace organized for decorating cakes and pastries with cream and other components, a table with a refrigerated cabinet is installed. Confectioners decorate products by applying patterns using pastry bags with various tips and pastry combs, as well as using stencils.

To impregnate confectionery with syrups, watering cans with a special (shower) nozzle are used. This speeds up the process of work and promotes uniform wetting of the surface of the products. DK cream dispenser is used to fill choux pastry tubes with cream.

5.1 Organizationtechnological process of preparationcomplex finishing semi-finished products

Finishing semi-finished products are intended for artistic decoration of cakes and pastries, giving products a flavor, a certain taste, characteristic only for this type of cakes and pastries. One of the main semi-finished products used for surface finishing of cakes and pastries is cream.

In the confectionery industry, various fondant masses are also often used as a finishing semi-finished product. For embossing the surface of cakes and pastries, gelatinous jelly is used (jelly in liquid form is used to cover the surface of products), nuts and various glazes (chocolate, protein), as well as fruit and berry semi-finished products. To decorate the surface of cakes during their artistic decoration, chocolate products of various configurations are used. For flavoring and coloring products, increasing shelf life and making cakes and pastries juicy, various sugar and invert syrups, zhzhenka, spices, and cocoa products are used.

5.1.1 Creams

Cream is a lush foamy mass, which is formed due to the high saturation of raw materials with air in the process of churning. The cream differs from other finishing semi-finished products by the presence of an air phase, high nutritional value and digestibility, since only natural high-quality raw materials are used for its production: butter, egg products, sugar, etc.

Due to its high plasticity, the cream is used both for smearing and finishing the surface of baked semi-finished products, and for their artistic decoration in the form of figured decorations of a three-dimensional shape. There are the following types of creams: creamy, protein, "Charlotte" and "Glace", custard, cream, cottage cheese, cheese. The butter used to make creams must be unsalted. Butter creams include: creamy basic, creamy "New" (on milk-sugar syrup), creamy fruit, etc. On the basis of these creams, a number of derivative creams can be prepared with the addition of cocoa powder, nuts or fruit and berry decoctions and surfactants. Butter creams are used for layering or decorating cakes and pastries.

To prepare butter cream (basic), peeled butter is cut into pieces and beaten in a beater for 5-7 minutes, then (after switching the machine to high speed), refined powder, condensed milk are gradually added and whipped for another 7-10 minutes. At the end of whipping, vanilla powder, dessert wine or cognac are added and a homogeneous lush mass with a glossy surface that retains its shape is obtained.

Cream "Charlotte" (basic) is prepared by adding chilled syrup "Charlotte" to slightly softened butter while whipping. To do this, granulated sugar, eggs are loaded into the digester, beaten for 2-3 minutes, hot milk is added with continuous stirring and the mixture is heated for 4-5 minutes to 104-105C, after which it is filtered and cooled to 20-22.

To prepare the "Glace" cream, the eggs are loaded into a beater and beaten first at a low speed, and then at a high speed for 20-25 minutes. After that, without stopping whipping, boiled sugar syrup with a temperature of 119 - 120 ° C is poured in a trickle and whipping is continued until the mass cools to a temperature of 26 - 28 ° C. The egg-sugar mixture is gradually introduced into the whipped butter and beating is continued until a fluffy mass is formed, to which dessert wine or cognac and vanilla powder are added.

Protein creams are used to decorate cakes and pastries and fill wafer rolls. They are based on egg white, whipped with powdered sugar. Creams can be tinted and flavored. Protein creams are distinguished: custard - with the addition of hot sugar syrup to the whipped protein mass and subsequent whipping for 10 minutes, and protein on agar. Use these creams immediately after preparation.

Custard is used to make tubes, baskets and other products. Cakes and pastries are not decorated with this cream, since it is impossible to get a relief pattern on it. To prepare custard, milk is mixed with sugar, brought to a boil and boiled for 1-2 minutes. The flour is heated at a temperature of 105C for about 40 minutes, cooled and ground with eggs, then the prepared milk syrup is poured in and, stirring, heated at 95C for 5 minutes. Cream "Charlotte" is introduced into the thickened mass, thoroughly mixed and cooled. The cream is a homogeneous gelatinous mass of yellow color.

Cream of cream is prepared from cream 30 - 35% fat and sour cream with the same fat content at a ratio of 2.5: 1. Chilled cream and sour cream are whipped at a temperature not exceeding 7C for 1 minute. Refined and vanilla powder are added to the whipped mass and gently mixed.

5.1.2 Sugar semi-finished products

Sugar semi-finished products are mainly used for surface finishing of baked semi-finished products. These include fondant, coffee syrup, icing sugar, invert sugar, burnt sugar, sugar mastic, jelly, and soak syrup. Sugar syrup is the basis for the preparation of lipstick, jelly, lobster syrup for soaking semi-finished biscuits, coffee syrup, caramel mass. The preparation of sugar syrup begins with the dissolution of sugar in water.

Flavored syrup for soaking. To prepare it, granulated sugar is dissolved in water (the ratio of water and sugar is 1.1: 1), brought to a boil, the emerging foam is removed, the syrup is boiled to a density, then cooled to 20 - 25C, filtered and flavorings are added (essence, cognac or wine).

5.1.3 Pomade

This is a plastic, fine-crystalline mass obtained by boiling sugar syrup with molasses or invert sugar and rapidly cooling the mass during churning. Lipstick is used to finish the surface of pastries and cakes, so that the products acquire an attractive appearance and last longer.

Depending on the types and properties of the raw materials that make up the lipstick, there are simple or sugar creamy fondant, creme brulee fondant, chocolate, milk. To obtain a fine-crystalline lipstick, the recipe must necessarily include anti-crystallizers (molasses, invert sugar, etc.) in an amount of 5-10%, which prevent the growth of crystals.

Sugar-sand is dissolved in hot water in a ratio of 3: 1 and heated to 107 - 108 C, periodically removing the foam. Then molasses is added, preheated to 40 - 50 C. The syrup is boiled down until its temperature reaches 115 - 117 C (test for soft ball). Essence is added at the end of cooking. The boiled syrup is poured in a layer of 20 - 25 mm on a table with a marble top or in a stainless steel pan and lightly sprinkled with water. The cooled syrup (35 - 45 C) is whipped or stirred with a spatula, while it thickens and becomes white. The finished lipstick is laid out in a bowl and left to mature for 12 - 24 hours. The lipstick acquires a fine-grained structure, which gives it tenderness and plasticity. Before use, the lipstick is heated to 50 - 55 ° C. Chocolate fondant is obtained from sugar fondant with the addition of cocoa powder, burnt sugar and vanilla powder to it when heated. When preparing milk fondant, the process of boiling sugar-molasses-milk syrup is extended by 5 minutes, and otherwise the technology for preparing fondant is the same as for sugar fondant. Milk fondant, the recipe of which includes powdered sugar, condensed milk and molasses, has a delicate structure, pleasant taste and appearance.

Coffee syrup. To give products a pronounced coffee aroma, coffee syrup is used, which is prepared as follows. Coffee extract is added to the sugar syrup in a ratio of 2:1. The prepared mixture is boiled to a moisture content of 51 ± 3%. After cooling, various flavoring and aromatic additives are added to the syrup. Coffee extract is prepared by boiling ground coffee with water in a ratio of 1:6. Then the cooled extract is filtered so that the finished solution does not contain black inclusions of coffee.

Sugar icing is used as an external surface finish for such flour confectionery products as gingerbread, muffins, etc. In addition, the sugar crust formed on the surface of the product prevents intensive removal of moisture and protects the product from staling.

Sugar and water are loaded into an open digester in a ratio of 2.5: 1 and boiled, stirring, for 35-30 minutes. The resulting syrup is filtered.

5.1.4 caramel mass

It is obtained by boiling sugar solutions with molasses or invert sugar. Hot caramel mass is a viscous liquid that can take any shape at a temperature of about 70 C. As it cools further, it becomes hard and brittle.

Caramel mass is prepared as follows.

The granulated sugar dissolved in hot water is brought to a boil in an open cauldron and boiled to a temperature of 108--110 C, then molasses heated to a temperature of 50 C is added to the syrup and the syrup is boiled down to 116--117 ° C. Then the heating rate is slightly reduced and cooking continues. The end temperature of cooking depends on the subsequent purpose of the caramel mass: drain 157--163 C, satin 150 C, plastic 193 C.

For the preparation of decorations from the hot caramel mass, a drain caramel mass is prepared by depositing, spraying and molding. Fountains, domes, small figurines are prepared by depositing.

By spraying, caramel cobwebs are prepared. For molding decorations, the caramel mass cooled to 70 ° C is rolled into a thin layer on a heated board, and then figures are molded directly in a mold or without a mold.

5.1.5 sugar mastic

This is a plastic mass that is used to make voluminous decorations, as well as cards for congratulatory inscriptions on cakes. Sugar mastic is prepared by mixing powdered sugar with an aqueous solution of gelatin. Gelatin is pre-washed in water and soaked at a temperature of 20--25 C in a ratio of 1: (12-15). After 2-3 hours, the excess water is drained, and the remaining aqueous solution of gelatin is heated, stirring, until it is completely dissolved (temperature is about 60 ° C).

Finely ground powdered sugar is added to the gelatin solution cooled to a temperature of 25--35°C and the mixture is thoroughly mixed until a very homogeneous plastic consistency is obtained. When preparing cards for cakes, the mastic is rolled out with a rolling pin to a thickness of 2–3 mm and the cards of the required shape and size are cut with a knife. After drying for a day and applying various inscriptions to them using a cornet, the cards are ready for decorating cakes. Various volumetric sugar paste decorations can be made by hand or with the help of molds and, after drying, used to decorate cakes.

...

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Performing technological operations in the preparation of various types of bread; temperature regime of storage; quality requirements; serving methods and decoration options

The technological process of making bread consists of the following stages:

kneading dough and other semi-finished products, fermentation of semi-finished products, dividing

- test for pieces of a certain mass, the formation and proofing of dough

l blanks, baking, cooling and storage of bread products.

Kneading and dough formation

Dough kneading is the most important technological operation, on which the further course of the technological process and the quality of bread largely depend. When kneading dough from flour, water, yeast, salt and other components, a homogeneous mass with a certain structure and physical properties is obtained.

Loosening and fermentation of dough

In order for the baked product to be porous and easily digestible, the dough must be loosened before baking. This is a prerequisite for a good baked dough. The dough begins to ferment under the action of carbon dioxide, which makes it possible to obtain bread with a well-loose porous crumb. The purpose of dough and dough fermentation is to bring the dough to a state in which it will be best prepared for cutting and baking in terms of gas-forming ability and structural and mechanical properties. At the same time, the accumulation in the dough of substances that determine the taste and aroma characteristic of bread from well-fermented dough is no less important.

Preparing wheat dough

Dough preparation is the most important and longest operation in the production of bread, taking up about 70% of the production cycle time. When choosing a specific method of dough preparation, first of all, the produced assortment of products, as well as other production data, are taken into account. It is customary to distinguish between traditional methods of preparing dough and new, progressive ones. The traditional technology provides for a long fermentation of semi-finished products, a total of 4.5--7 hours. Progressive (accelerated) technology is characterized by a reduction in the dough preparation cycle. At present, about 70% of the total mass of products is prepared using advanced technology, simpler and more economical. The list and ratio of certain types of raw materials used in the process of making a certain type of bread is called a recipe.

Preparing dough for dough

The most common method of dough preparation is the sponge method, in which the dough is the first phase of dough preparation. Opara is a semi-finished product obtained from flour, water and yeast by kneading and fermentation. Ready dough is completely consumed for the preparation of the dough. To prepare the dough, take part of the total mass of flour (30--70%), most of the water and the entire amount of yeast. After 3-5 hours of fermentation on the dough, the dough is kneaded, which ferments for 30-120 minutes. The quality of the flour and the temperature of the room affect the initial temperature of the dough, which can be 29--32 °C. The dough on the dough ferments for 1-2 hours, depending on the type of product, the quality of the flour and other factors. In the process of fermentation, it is recommended to knead the dough from flour I and premium (especially strong flour). Knockdown is repeated mixing of the dough for 1-2 minutes during the fermentation period in order to remove fermentation products and improve the structure. Punch is done 50-60 minutes after kneading the dough.

Cooking wheat dough in a steamless way

The single-phase method consists in the fact that the dough is kneaded in one step from the entire amount of raw materials and water put according to the recipe, without adding any fermented semi-finished products (dough, starter). The dough is prepared with a high consumption of yeast (1.5--2.5% of the total mass of flour). The increase in yeast consumption is explained by the fact that worse conditions are created for their vital activity in the dough than in the dough (thick environment, the presence of salt, etc.). An increase in the dose of yeast is also necessary for loosening the dough in a relatively short period of time (2-3 hours). To reduce the consumption of yeast and improve the taste properties of the product, yeast is usually activated before kneading the doughless dough. The initial temperature of the dough is 29--31 ° C, the duration of fermentation is 2.5-3 hours. After 50-60 minutes after kneading, it is recommended to punch the dough. The kneading during the preparation of a doughless dough is of greater technological importance than for a dough prepared on a dough. It should be noted that the dough prepared by the non-dough method contains less acids, aroma-forming and flavoring substances than the dough prepared by the dough. Fermentation, colloidal and biochemical processes proceed less intensively in a non-dough dough due to the thick consistency of the dough and the reduced fermentation cycle.

Cutting the finished dough

In the production of wheat bread and bakery products, dough cutting includes the following operations: dividing the dough into pieces, rounding, preliminary proofing, shaping and final proofing of dough pieces. The division of the dough into pieces is carried out in dough dividing machines. The mass of a piece of dough is set based on the given mass of a piece of bread or bakery products, taking into account the loss in mass of a piece of dough during its baking (upek) and a piece of bread during cooling and storage (shrinkage). After the dough dividing machine, the dough enters the rounding machines, where they are given a round shape. After that, the dough piece should rest for 3-8 minutes to restore the gluten carcass, after which it enters the molding machine, where it is given a certain shape (loaves, rolls, rolls, etc.).

bread baking

Baking is the final stage in the preparation of bread products, which finally forms the quality of bread. During the baking process, microbiological, biochemical, physical and colloidal processes simultaneously occur inside the dough piece. All changes and processes that turn the dough into finished bread occur as a result of heating the dough piece. Bread products are baked in the baking chamber of baking ovens at a steam-air temperature of 200--280 °C. Baking 1 kg of bread requires about 293-544 kJ. This heat is spent mainly on the evaporation of moisture from the dough piece and on its heating to a temperature (96--97 ° C in the center), at which the dough turns into bread. A large proportion of heat (80--85%) is transferred to the dough by radiation from the hot walls and vaults of the baking chamber. Dough pieces are heated gradually, starting from the surface, so all the processes characteristic of baking bread do not occur simultaneously in its entire mass, but in layers, first in the outer and then in the inner layers. The speed of heating the dough, bread in general, and, consequently, the duration of baking depends on a number of factors. With an increase in temperature in the baking chamber (within certain limits), the heating of the workpieces is accelerated and the baking time is reduced. The formation of a hard bread crust occurs as a result of dehydration of the outer layers of the dough piece. A hard crust stops the increase in the volume of dough and bread, so the crust should not form immediately, but after 6-8 minutes after the start of baking, when the maximum volume of the workpiece has already been reached.

Determination of the readiness of bread

In production, the readiness of products is still determined organoleptically according to the following criteria: the color of the crust (the color should be light brown); the state of the crumb (the crumb of the finished bread should be relatively dry and elastic). Determining the state of the crumb, hot bread is broken (avoiding crushing) and lightly caught with fingers on the crumb in the central part. The state of the crumb is the main sign of the readiness of bread; relative weight (the mass of the baked product is less than the mass of the unfinished product, due to the difference in packaging). The readiness of bread can also be determined by the temperature in the center of the crumb at the moment the bread comes out of the oven using a thermometer. In order to avoid damage to the thermometer when it is introduced into the bread, it is recommended to first make a puncture in the crust with some sharp object, the diameter of which would not exceed the diameter of the thermometer. Typically, the temperature of the center of the crumb, which characterizes the readiness of rye pan bread, should be about 96 ° C, wheat - about 97 ° C. The experimentally established temperature of the bread, which characterizes its readiness, can be used to control the readiness of the bread and the size of the bread.

Performing technological operations in the preparation of various types of pancakes and fritters, products from yeast puff pastry; temperature regime of storage; quality requirements; serving methods and decoration options

Dough for pancakes and pancakes.

It is prepared in a liquid (for pancakes) or semi-liquid (for pancakes) consistency. When preparing dough for pancakes, salt, sugar are dissolved in a small amount of water or milk, pre-diluted yeast is added, the mixture is filtered, combined with the rest of the liquid heated to a temperature of 35--40 ° C, the sifted flour is poured, eggs are added and mixed until a homogeneous masses. At the end, melted fat is added. To make baked products lighter, more porous, beaten egg whites can be added to the finished dough.

The kneaded dough is left to ferment for 3-4 hours in a warm place (25--35°C). During this time, it is mixed (kneaded) several times.

Pancake dough is sometimes made from a mixture of wheat and buckwheat flour, taken equally. Instead of buckwheat flour, you can use semolina.

The dough for pancakes is prepared in the same way as for pancakes, but with a thicker consistency. To prepare dough for pancakes, 1.5 liters of liquid are taken for 1 kg of flour, and 1 liter of liquid for fritters.

Product range:

There are a huge number of recipes for pancakes, as well as ways to serve them to the table: classic pancakes, pancakes with sweet and savory fillings, pancakes with sauce, pancakes with filling, as well as pancake pies and cakes.

As a side dish for pancakes and pancakes, it is customary to serve various types of jams and jams, jam, honey, sour cream, etc. The stuffing for pancakes is prepared from meat, vegetables, fruits and berries, dairy and fish products.

As well as many recipes for fritters based on pureed fruits and vegetables, as well as with cheese or cottage cheese. In general, there are traditional pancakes, sweet and savory pancakes, as well as stuffed pancakes. Fritters are usually served with sour cream or butter, jam or honey, or any other gravy or sauce.

Yeast puff pastry

In the preparation of yeast puff pastry, two methods of loosening are used: loosening with the help of carbon dioxide formed by yeast, and creating such a layering, as in the preparation of puff unleavened gesta.

The dough preparation process consists of the following operations: preparation of yeast dough using a sponge or non-dough method, dough lamination, product molding, and proofing. Proofing in this case is necessary, since in the process of preparing puff pastry, most of the carbon dioxide escapes and it takes time for it to accumulate again.

The dough is prepared in a sponge or non-dough method, of medium density. When laminating it with butter or margarine, the temperature of both should be 20-22 "C. At this temperature, the butter does not melt and does not penetrate into the dough, but forms plastic layers between them, which ensures good loosening and facilitates the molding of products. The dough is laminated in two ways.

The first way of puffing dough. Butter or margarine is softened to a plastic state, without lumps. If, according to the recipe, the product includes a large amount of sugar, then part of it is put when kneading the dough, and part is combined with butter.

The chilled dough is rolled out into a layer 1-2 cm thick, part of the layer (2/3) is covered with softened butter or margarine. The layer is folded in three so that two layers of butter and three layers of dough are obtained. The edges of the folded layer are carefully pinched so that the oil does not leak out. Then turn the dough layer 90 ", sprinkle with flour and roll it out again to a thickness of 1 cm, sweep away the flour and fold the layer four times. Thus, eight layers of butter are obtained in the dough. When making dough with a large amount of butter, it is rolled out again and the layer is folded in half , triple or quadruple, resulting in 16, 24 or 32 layers.As the dough is further rolled out, thin layers of dough and layers can break, and the layering of the dough deteriorates.In addition, the layers of butter are so thin that after baking, the layering of the dough is not noticeable.

Product range:

l Puff with jam

b Bun puff

l Puff with marzipan

b Kruchenik puff

e Hungarian cheesecakes

Performing technological operations in the preparation of products from waffle and shortcrust pastry; temperature regime of storage; quality requirements; serving methods and decoration options

Waffle products.

Wafer sheets are baked in special ovens between two massive metal plates with a gap of 2-3 mm. In this case, the dough layer is in direct contact with the heating surfaces. This method of baking is called contact. Due to the small thickness of the sheets and the large evaporation surface in wafer forms, the baking process lasts only 2 minutes. The process is carried out at a temperature of the surface of the plates of 170 ° C (30-40 minutes before the start of work, the furnace is turned on to idle and gas burners are ignited

Due to the large surface of the plates and the small thickness of the dough (2-3 mm) on them, its temperature exceeds 100 ° C in a matter of seconds. Finished sheets are removed from the plates and sent for cooling. After the end of work, the pump and the test supply line are disassembled and thoroughly washed with water at a temperature of 35 ± 5

Baked wafer sheets have a temperature of 150-170 ° C, they must be cooled to room temperature.

The most rational way to stand wafer sheets is to cool single sheets on a mesh conveyor. Due to the uniform access of air to the sheet surfaces, uniform sorption of moisture by the sheet occurs in all its zones, accompanied by a uniform change in the linear dimensions of the sheet, as a result of which warping and cracking of wafer sheets is excluded. The duration of sheet cooling with this method to the temperature of the workshop room is 1-2 minutes.

Smeared wafer sheets are folded into several layers and the resulting multilayer layer is covered with a clean sheet. Thus, a wafer layer is formed, consisting of several layers of filling and wafer sheets, which is sent to a cooling cabinet.

Hardened wafer layers are placed in three layers in one stack 30 mm thick for subsequent cutting into finished products. Vystoyka depends on the humidity of the filling and the ambient temperature. When cutting wafer layers, trimmings are formed, which, after grinding, are introduced into the corresponding types of fillings in an amount of not more than 12% by weight of the filling.

Sand dough products.

Products made from shortcrust pastry have a crumbly structure. That is why the dough got its name. It is all made from the same flour, margarine (butter), eggs and sugar.

Margarine, sugar and eggs are mixed in one bowl until a homogeneous mass is formed. Flour is added to the resulting mass and kneaded by hand. After about two minutes, the dough must be cut. If the dough becomes hot during kneading, then it is necessary to withstand it until it cools completely.

During the preparation of shortcrust pastry, room temperature should be in the range from 15 to 20 degrees. If the temperature is lower, then the dough will begin to harden, and it will not be so easy to roll it out. Too high a temperature will adversely affect the oil content of the dough. It will begin to melt and will separate from the total mass. Thick pieces of shortbread dough are poorly baked, so all products should be prepared from thinly rolled layers 4--8 mm thick.

Before rolling, knead the dough a little with cold hands, without adding flour, and form a rectangular piece in the form of a brick. This piece is placed on a floured table or board, sprinkled with flour on top and rolled into a layer.

The dough should be rolled out on a flat board or table. If the table is uneven, the layer will have a different thickness, when baking, thin places will burn, and thick ones will remain unbaked.

Different figures are made from the rolled out layer with a knife or notches or the layer is transferred to a baking sheet using a rolling pin. Excess dough around the edges of the baking sheet is cleaned with a knife.

The baking sheets must be clean, dry, and without any grease, as shortbread dough products do not stick to the baking sheets.

I bake sand products at a temperature of 230--250 ° C until golden brown on the surface and inside the cakes. AND]. Doughs baked for sliced ​​cakes and auctions are pricked with the tip of a knife. If the layers are baked in one place, and in another place the dough is still raw, then sheets of paper are placed on the baked places above and below and baking continues until the entire layer is baked.

Baked shortcrust pastry products are very delicate and break easily. Large layers, which are then glued together with creams or fruit fillings, should not be baked on baking sheets, but on iron sheets, from which it is easier to remove the baked layers.

During baking, the layers are slightly glued to the iron sheet. To tear off a layer from an iron sheet, you need to cool the sheet a little, take it with both hands and lightly hit the edge of the sheet on the edge of the table or on another object until the layer moves. Then, holding the iron sheet with your left hand, carefully slide the layer off the sheet with your right hand. Fruit fillings and custards can be glued together with warm layers, oil creams only cold.

The crumbs formed when cutting baked sand layers are used to sprinkle the sides of cakes and sometimes pastries.

Performing technological operations in the preparation of products from gingerbread, air and almond dough; temperature regime of storage; quality requirements; serving methods and decoration options

Preparation of products from gingerbread dough

Products made from gingerbread dough are distinguished by a variety of shapes and contain a large amount of sugar and various spices, which give them a special flavor. The mixture of spices added to the gingerbread dough is called "bouquet" or "dry perfume". It consists (in%): cinnamon 60, cloves 12, allspice 12, black pepper 4, cardamom 4, ginger 8. In addition to gingerbread, gingerbread is baked from the same dough, layered with fruit filling or jam. Sometimes, instead of sugar, artificial honey or invert syrup is put in the dough, part of the wheat flour (50%) is replaced with rye. This improves the quality of gingerbread, reduces their shrinkage during long-term storage due to the increased hygroscopicity of these products.

Raw dough preparation

Sugar or sugar syrup, water, honey, molasses or invert syrup, eggs are well mixed for 6-10 minutes. The sugar dissolves in the liquid and is evenly distributed throughout the mixture. The higher the temperature at which the dough is kneaded, the shorter the kneading time, as otherwise the dough may become tight. After mixing, finely ground spices, soda, softened butter or margarine and flour are added. The dough is kneaded for 4-12 minutes, depending on the amount of dough and the temperature conditions of the room. The finished dough is a homogeneous mass of astringent loose consistency.

Cooking dough in a custard way

The process of preparing this dough consists of three stages: brewing flour in sugar-honey, sugar-honey or sugar-honey syrup; cooling the tea leaves; kneading welding with all other types of raw materials. Cool the tea leaves in baking sheets, where the dough is laid in layers and greased with vegetable oil or sprinkled with crumbs so that a monolithic mass does not form. The brewed dough is cooled to a temperature of 25-27°C. It is impossible to knead the dough without preliminary cooling, as it loses its properties, the gingerbread cookies turn out to be dense, non-streamlined, baking powder and aromatic substances evaporate.

You can cook the dough in a semi-cooked way. To do this, take 80% of the water according to the recipe at a temperature of 70 ° C. add sugar, margarine and heat up to 90 ° C, mix thoroughly, gradually add 45% flour. Continue stirring for another 6-8 minutes. This mass is cooled to 25°C. Dissolve honey, soda in the remaining water, combine with the chilled mass, add eggs and the remaining flour. The dough is stirred for 10 minutes and cut.

Forming and baking

The finished dough is laid out on a table heavily dusted with flour, crushed and given an oblong shape. The layer is gradually rolled out with a smooth wooden rolling pin in different directions, periodically dusting with flour, to a thickness of 8-10 mm. The layer must be evenly rolled out, otherwise the products will be of different thicknesses and bake unevenly. Before molding products, test molding is carried out in different places of the formation to determine the uniformity of its rolling. Drawing on the surface of the layer is applied with a notched or corrugated rolling pin. Before laying on the sheets, the flour from the products is swept away with a brush. For gingerbread and loaves, the dough is rolled out into a layer 12 and 8 mm thick, respectively. The layer must match the size of the baking sheet. Loaves are cut with a knife or a disk cutter into pieces of the appropriate size of a rectangular shape. After rolling, a layer of dough for gingerbread is placed on a sheet, previously lubricated with vegetable oil or dusted with flour.

The surface of the product is moistened with cold water and pierced in several places with a knife to avoid swelling.

Pieces of tough dough are placed on dry sheets dusted with flour or oiled. On products stuck to the sheet, voids are formed, and the bottoms are different. If the products are greased with an egg before baking, then so that they do not move during lubrication, they are laid on sheets greased with a mixture of fat and warm water. The surface of products of some varieties before baking is sprinkled with sugar, crumbs, chopped nuts or almonds, decorated with raisins, candied fruit or nut kernels.

Gingerbread cookies are baked at 200-240°C for 10-15 minutes immediately after cutting, and gingerbread and mint gingerbread - at 190-210°C. The mode and duration of baking depend on the thickness of the products. The greater the thickness of the baked products, the lower the temperature and the longer the baking time.

After baking, egg-brushed gingerbread cookies are rubbed several times with a soft brush to obtain a better shine.

Gingerbread cookies can be glazed with sugar syrup. For this purpose, boilers with a capacity of 3 to 5 liters are used. The cooled products are poured with pre-prepared sugar syrup at a temperature of 85-90°C. The gingerbread is mixed with syrup with a wooden paddle for 1-2 minutes, and then they are taken out and put in one row, dried.

Air dough and products from it

Air (protein) dough is a fluffy mass of well-whipped proteins with sugar, without flour. Proteins should be cooled before whipping, and sugar should be added without stopping whipping. At the same time, the volume of the test increases by 6-8 times. Proteins cannot be "interrupted" (the protein foam crumbles, and the product settles during baking) and "not finished off" (the foam turns out to be fragile and blurs during baking). It is considered that proteins are beaten well enough if the foam retains its shape and keeps on the whisk without slipping. Whipped cream, berries, fruits, jam or butter cream are used to decorate air dough products. Preparation of products consists of beating the mass, shaping and baking. Only fresh eggs should be used. Carefully separate the whites from the yolks. The utensils in which the proteins are whipped must be clean, without traces of fat, and also of sufficient volume, since when whipping, the proteins increase in volume by 6-7 times. Before whipping, cool the proteins, then quickly beat them into a stiff foam, add sugar without stopping whipping. The duration of whipping the mass is different and depends on the amount of protein and sugar. For this recipe, the whipping time with a mixer is 9-10 minutes.

Formation of the protein mass. The whipped protein mass is deposited in the form of round cakes or shells with the help of a pastry bag on a greased sheet and baked immediately, otherwise the mass may settle. For cakes, the whipped mass is spread on a baking sheet lined with paper, leveled over the entire sheet and baked. In the process of baking, the cakes need to be pricked with a fork or the tip of a knife over the entire surface to protect them from breaking. The paper will easily move away from the products if you put a damp cloth under it for 2-3 minutes.

Baking products. A baking sheet with products prepared for baking should be placed in a freshly lit puff and slowly, for 1.5-2 hours, dry (bake) products at a temperature of 100 ° C. It is necessary to strictly observe the baking temperature, since a higher temperature leads to a rapid hardening of the surface of the products with a wet middle. You can open the oven during baking and remove the products from the baking sheet as soon as they are ready. After cooling, they are finished with cream, berries, fruits, etc. Light fragile products of white or golden-pink color are called meringues.

Almond dough and products made from it

Almond dough is prepared in many ways with almonds, egg white, with sugar, with flour and without flour, with and without beating, with and without heating. During production, the dough is saturated with air bubbles, which expand during baking and increase the product in volume.

Performing technological operations in the preparation of products from biscuit dough; temperature regime of storage; quality requirements; serving methods and decoration options

Cooking biscuit dough in a cold way. In egg yolks (1/4 of the norm), carefully separated from the proteins, put sugar (3/4 of the norm) and grind the mass white in a machine or manually with an elastic whisk. Then, without ceasing to rub the mass, gradually add the remaining yolks and continue grinding until the grains of sugar disappear and the mass increases in volume by about three times.

At the same time, in another bowl, beat the whites with a clean, chilled whisk in a cold room; it must be remembered that even traces of fat should not be in the bowl in which the proteins are whipped. At first, beat the egg whites slowly, then gradually increase the speed of beating. In order for the squirrels to beat better and the dishes not to spoil, you should not touch the edges and bottom of the dishes with a whisk when whipping. At the end of whipping, when there are signs of protein curdling (proteins become pockmarked), add powdered sugar or granulated sugar in small portions (V4 part according to the norm). Sugar prevents the curdling of proteins and improves the structure of the protein mass. When the squirrels increase in volume by four to five times and hold firmly on the whisk, stop beating. If the proteins are not beaten well enough, then large air bubbles form in them, which are destroyed when the dough is stirred, and the product is dense. Over-whipped proteins have small bubbles with very thin walls; such bubbles burst when the dough is heated in the oven, and the products “sit down”. Add whipped whites (1/3 part) to the pounded yolks and, after mixing slightly, pour in the flour mixed with potato starch; then put the rest of the whipped proteins. All this is lightly mixed until a homogeneous dough is formed.

Cooking biscuit dough with heating. Pour the eggs or melange into a hotplate, add sugar and, continuously whisking with a whisk, heat in a water bath (bain-marie) to 40--50 °. Then remove from the food warmer and, whisking with a whisk, cool to 20 degrees, then heat again, continuing to beat, cool again and mix with flour. It must be remembered that flour does not mix well in a warm mass, the biscuit turns out to be dense. With mechanical whipping, the mass is heated on a food warmer once, after which it is poured into a beater, cooled and mixed with flour for 15-20 seconds. A biscuit cooked with heating is more crumbly than a biscuit without heating. Biscuit mould. Pour the finished dough into a cake mold or onto a baking sheet, the bottom of which is greased with oil; fill the dishes only to 8/4 of the height, taking into account that during baking the dough increases in volume and may spill out of the mold. Level the surface of the dough with a knife and bake immediately, as small air bubbles formed in the dough quickly disappear, which worsens the quality of the products.

Biscuit cakes must have a thickness of at least 30 mm. Biscuit baking. The dough is baked for 25-30 minutes at 200-220 °, and during the first 10-15 minutes the biscuit cannot be touched, since the weakest walls of the bubbles burst from the slightest shock, the air escapes and the biscuit becomes dense, difficult to bake.

The readiness of the biscuit is determined by the color of the crust and by elasticity; when pressed with a finger, a dimple remains on the unbaked biscuit. A fresh sponge cake is difficult to cut (crumbles), so it must be kept after baking for at least 24 hours.

cakes

To remove a biscuit capsule from a baking sheet, you need to circle the walls of the baking sheet with a knife and, turning it upside down, put the capsule on a board or table. From the biscuit capsule, scrape off the burnt places with a knife or grater, sweep away the crumbs with a soft brush and cut into two or three layers (layers) with a long narrow knife. On the lower layer of the capsule, apply a layer of well-whipped cream, and put the upper layer on it, which is abundantly moistened with syrup. To make the surface of the biscuit beautiful, smear it lightly with cream (priming), then apply a second layer of cream - thicker, and draw wavy or straight lines with a pastry comb. After cooling the cream, cut the biscuit into cakes with a knife dipped in hot water. The biscuit cake should be in the shape of a rectangle 8-9 cm long, 4-4.5 cm wide and 3.5-4 cm thick.

Prepare the baked biscuit as described above, but use the fruit filling instead of the cream. Cover the surface of the biscuit with fruit filling with a layer of 1-2 mm and outline the lines along which to further divide the biscuit into cakes. Then put canned or fresh fruit on the products, pour warm jelly over it and, when it hardens, cut the biscuit into cakes.

Bush. Prepare the dough in a cold way, but without adding starch. From a pastry bag with a tube 2 cm in diameter, release the dough in the form of cakes onto a sheet covered with paper and bake at 190-200 °. After 24 hours, remove the cakes from the paper; use flat cakes for the top of the product; trim uneven with a knife, apply fruit filling on them, then cover them with even cakes, cool and dip in syrup for 15-20 seconds. Glaze products with warmed lipstick, decorate with fruits or candied fruits and put in corrugated paper capsules (burdocks).

Performing technological operations in the preparation of products from unleavened puff and choux pastry; temperature regime of storage; quality requirements; serving methods and decoration options

From this magnificent fresh puff pastry you can cook products with sweet and savory fillings.

When kneading puff pastry from the total amount of sifted flour, 5--10% should be left for mixing with butter and 5--8% for sprinkling when rolling out the dough.

Dissolve salt and acid in water (take 3/4 of the total amount of water that is required according to the norm), add eggs, then flour and knead the dough in a machine or by hand, gradually adding the remaining water. After kneading, leave the dough on the table for 30 minutes to swell and loosen the gluten.

After kneading the dough, prepare the butter, that is, wash it, squeeze out the moisture and mix with flour, making sure that no lumps form. As a result, the oil becomes drier, more plastic and more sticky. You should not roll the butter into the dough without squeezing out the moisture, as this prevents a uniform layer formation. Butter mixed with flour, molded into rectangular layers. Roll out the finished dough on the table in the form of a small rectangle so that the edges are slightly thinner than the middle. In the middle of the dough, report the prepared piece of butter and wrap it in the form of an envelope. When cutting puff pastry, you need to make sure that the knives or notches are sharp, as blunt equipment crushes the edges of the dough, and this prevents it from rising. It is also impossible to crush the edges of prepared products with your fingers.

So that the layers of dough laid on the baking sheets do not deform during baking, you need to roll them out not according to the size of the baking sheets, but a little longer and wider.

When laying on baking sheets moistened with water, move the dough from the edges to the center.

Grease the surface of the puff with eggs. Do not grease the edges of the products, as they harden during baking, which impairs the rise of the dough. A puff that is sprinkled with sugar should not be smeared with eggs mixed with water; sugar dissolves in water and when baked, the product becomes unattractive.

It is necessary to bake a puff at a temperature of 250-260 °, very carefully, without shaking, otherwise the products will “sit down” and a raw layer is formed - hardening.

The knife or notches used to shape the dough must be sharp; a blunt tool crumples the edges of the dough, which impairs its rise.

So that the layers laid down on the baking sheet do not deform during baking, the baking sheet must be sprayed around the edges with water. Prick the dough with the tip of a knife before baking to avoid puffiness. The egg can only be greased on the upper surface of the shaped dough, it is not necessary to grease the side surface so as not to impair the rise of the dough.

A fresh puff is baked for 25--30 minutes at a temperature of 210--230°C. When baking, shocks should not be allowed, otherwise the dough will settle and the products will turn out with hardening.

The readiness of a piece product is determined by elasticity and color, and the readiness of the layer is determined by lifting the corner of the layer with a knife: in an unbaked layer, the corner is easily bent.

Choux pastry obtained by brewing flour with water, oil and salt and then kneading the custard mass with a lot of eggs. During the baking process, intensive evaporation of moisture occurs, and a cavity is formed inside the product, which is filled with cream or fillings. Milk or water is poured into a saucepan, salt and butter are added, stirred, brought to a boil, and the measured and sifted flour is gradually poured into the boiling mixture. On low heat, quickly stir the mixture with a wooden spatula until the lumps of flour disappear, and then heat for 1-2 minutes.

Remove the brewed mass from the heat, cool it to 70--80 ° and, stirring, gradually add the eggs. In this case, the mass should not be beaten, but only mixed until a homogeneous dough without lumps is obtained. If the eggs are large, then they should be taken one less than the recipe. The finished dough at the end of the batch should be a viscous mass.

The prepared dough is placed in a paper cornet or a jigging bag with a metal tube with a diameter of 10-15 mm and all kinds of shapes are deposited on a baking sheet.

The baking sheets should be greased with a very thin layer of fat. On a greased baking sheet, the bottoms of the products are torn. If the baking sheet is completely dry, the products stick to it, and after baking they must be cut with a knife. Custard products need to be baked for 30-40 minutes at a temperature of 180-200 °. At a higher temperature, products of large volume with a torn surface are obtained, at a low temperature, with poor lifting. Normal dough after jigging on a baking sheet slightly spreads, rises well, large cavities form inside the products from this dough. Thick dough does not rise well. Fluffy products are obtained from liquid dough. If the dough turned out to be liquid, you need to again prepare a thicker dough and add liquid to it. If the product shrinks during baking, then the dough was beaten too much. If the product falls off after baking, then it was taken out of the oven early. If the ends of the product are bent up, then the stove was not heated enough. If the product is soft, greenish in color, then the stove is not heated enough.

Profiteroles are very tasty choux pastry cakes, usually small in size. At its core, profiteroles are very similar to eclairs (custard cakes or tubes) - the same culinary products made from thin dough, hollow inside, but usually only round in shape.

Profiterole recipes can differ from each other mainly in their filling, it can be sweet: cottage cheese, custard, condensed milk, or unsweetened: cheese, mushrooms, pate, etc.

For the preparation of complex bakery products, yeast and unleavened dough is used. There are two ways to prepare yeast dough: unpaired and sourdough. The sponge method is more laborious and is used to prepare products with a large amount of baking (butter, sugar). But before proceeding directly to the description of the methods for preparing yeast dough, several important nuances should be noted that allow you to achieve the best result (Appendix 6).

1. The temperature of the yeast dough during kneading should not exceed 550C, otherwise the yeast will die (if this happens, the dough should be cooled and yeast added to it again).

2. To prepare the dough for 1 kg of flour, from 20 to 50 g of fresh yeast is consumed. The richer the prepared dough (the more oil and sugar it contains), the more yeast should be put into it. Also, the amount of yeast depends on its quality and the temperature conditions under which fermentation takes place (the worse the quality of the yeast and the lower the temperature, the more it should be put).

3. It is better to sift flour before use in order to enrich it with oxygen necessary for better fermentation.

4. When mixing flour with water or milk, it is better to gradually pour the liquid into the flour and stir, and not vice versa, otherwise lumps will turn out in the dough.

5. Sugar, like other products, should be put into the dough strictly according to the norm: if the dough is very sweet, then fermentation slows down, and when baking, the product quickly browns and bakes poorly. With an insufficient amount of sugar, a golden crust almost does not form on the product during baking.

6. Insufficient heat is also bad for the fermentation process.

7. The readiness of baking from yeast dough is determined by the color of the crust, by breaking or piercing with a wooden stick: if the dough does not stick to it, then the product is baked.

The process of preparing yeast dough consists of two stages - kneading and baking. Kneading - the preparation of yeast dough is based on the ability of yeast to ferment flour sugars into alcohol with the formation of carbon dioxide. The dough is not only loosened by carbon dioxide, but also acquires a sour taste as a result of the vital activity of various microorganisms. After kneading, the fermentation process in the dough undergoes complex chemical changes that change the taste of the dough and change its volume. Yeast dough is prepared by non-dough and sourdough methods.

With the bezopare method, water or milk is heated to 26-300C, yeast, salt and sugar are dissolved in the liquid, then eggs are laid and the sifted flour is poured. The prepared dough is kneaded for 5-10 minutes, melted butter is added at the end of kneading. The kneaded dough is covered with gauze and left to ferment in a warm place for 2.5-3.5 hours. During this time, the dough is punched 2-3 times.

With the sourdough method of preparing the dough, the sourdough is first prepared. To do this, water or milk heated to 26-300C (60-70% of the intended liquid) is poured into the dishes, yeast is added, previously diluted in a small amount of water, and part of the flour is poured (35-50%). The dough is stirred until its consistency becomes homogeneous, and then covered with gauze or a towel and put in a warm place for fermentation for 3-3.5 hours. When the dough rises and begins to fall, the remaining water is poured into it (salt and sugar are preliminarily diluted in water or milk) and all other heated products, the remaining flour is gradually poured in and kneaded for 5-10 minutes. Melted butter is added at the end of kneading. The dough is placed in a warm place for fermentation, during which it is punched twice.

Compared to the non-dough method, this method also provides better control of the technological process of dough preparation, makes it possible to choose the optimal modes, produce a wider range of bakery products of higher quality. Two-phase fermentation helps to improve the gluten structure of the dough and makes it possible to obtain bread with a more developed porosity and a maximum content of aromatic and flavoring substances. At the same time, the sponge method requires more operations, more sophisticated equipment, and leads to greater losses of dry matter.

Continuous methods of preparing dough using thick and liquid semi-finished products are also common. At the same time, the fermentation period is reduced as a result of increased mechanical processing of the dough during kneading and the use of various improvers, flavoring substances, as well as the addition of more yeast. Intensive mechanical processing of the dough also contributes to changing the properties of gluten, increasing the effect of enzymes on flour proteins, accelerating colloidal and biochemical processes, and reducing the loss of solids during fermentation. Fermentation of most of the flour in dough creates better conditions for enzymatic and colloidal transformations of starch and proteins, as a result of which the dough quickly acquires the properties necessary for its further processing and obtaining finished products with a good smell and taste.

Temperature has a great influence on colloidal, microbiological and biological changes in semi-finished products, which is determined by the temperature of flour, water, the environment, the degree of mechanical processing of semi-finished products, the size of the fermentation apparatus, etc. Doughs can be thick, liquid and large thick. They are kneaded with 50% flour, total yeast and approximately 60-70% of the water required by the recipe. Put flour, water, salt and other necessary components into the dough.

The technology of preparing wheat dough on liquid semi-finished products has also become widespread. Liquid sponges are prepared with a humidity of 65-75% or more. Fermentation of liquid sponges occurs evenly and more intensively. During dough preparation, the need for containers for dough fermentation is eliminated, and the possibility of controlling the technological process is increased. Liquid sponges are prepared with pressed or liquid yeast. Sometimes salt is put into the liquid semi-finished product. In some cases, fermentation of the dough before processing is allowed, in others, after intensive kneading, the dough is immediately served for processing or short-term fermentation.

To speed up the production process of bakery products, it is advisable to minimize the stages of fermentation of semi-finished products, which take up to 75% of the total time. Fermentation accelerations reach:

Increasing the temperature of semi-finished products and dough to the optimum value; increasing the dose of yeast;

Yeast activation or selection of more active strains of microorganisms for the preparation of liquid yeast or liquid starter cultures.

Products made from unleavened dough are known to be more ancient than products made from yeast dough, and widely used. But over time, they were gradually replaced by yeast products, although, unlike yeast, unleavened dough can be prepared very quickly, which is an undoubted advantage. There is an ordinary and rich, differing both in the recipe and in the technology of preparation.

Yeast-free unleavened dough can be conditionally divided into the following types:

Unleavened (butter or lean) dough on fermented milk products with baking powder for making small fried or baked pies with various, often fish or fruit fillings;

Simple unleavened shortbread or crumbly dough with the addition of a sufficiently large amount of muffin, but somewhat less than in the confectionery dough of the same types. Such a dough is prepared both with and without baking powder, or using very small amounts of alcohol baking powder (vodka, cognac, rum, etc.);

A simple puff pastry with less baking than in the same type of confectionery dough and with less layering, also used for making only baked pies.

Fresh yeast-free dough, regardless of the type of products made from it, their shape, filling and even size, can, like yeast dough, be attributed to a simple dough, which consists of 95-98% flour and water (or milky liquids). The remaining products (butter, sour cream, eggs, salt, sugar) make up from 2 to 5% of the total mass of the prepared unleavened dough, which makes it possible to maintain the uniformity of its composition. Unleavened (yeast-free) dough, in which flour makes up less than half of all other components (eggs, butter, sugar, various additives) used for its preparation, although they do not fully belong to confectionery, but various options for preparing unleavened shortcrust, puff or crumbly dough allow you to use it as a simple unleavened, and as a rich confectionery dough.

Soda is most often used as a baking powder in various types of yeast-free rich, crumbly or unleavened dough. When adding just soda powder to the dough, it is necessary to strictly adhere to the norms stipulated by the recipe - with an excess of soda, the product will acquire a yellow-greenish color, an unpleasant taste and smell. Therefore, using soda in the dough is better to put less than shift.

Most often, soda slaked with vinegar is used, but when such a mixture is added to the dough, it should be kneaded very quickly. If fermented milk products or sour cream are used for the dough, then soda or prepared baking powder is first mixed with them - this will give the dough friability. The use of soda and vodka at the same time gives excellent lightness to unleavened dough: soda quenched with vinegar is mixed with fermented milk products, and vodka (a teaspoon or a tablespoon, depending on the amount of dough) is mixed with egg, salt and sugar. To loosen the dough, ammonium carbonate is sometimes used, along with soda, by dissolving it in slightly warm water (four parts of water for one part of ammonium) or milk. Dry ammonium can be used if it is thoroughly pulverized and sifted, otherwise large pores may form in the dough from large ammonium crystals. Fragrant alcoholic drinks (liquor, cognac, rum or others) are used in the dough mainly according to the recipe, since in addition to flavorings, they are also, to some extent, dough baking powder.

Unleavened dough, for all the seeming simplicity of its preparation, is one of the most complex types of dough. The reason for this is that in the manufacture of products from unleavened dough, much more culinary operations are performed. Cooked unleavened dough, with the exception of some types of shortcrust or crumbly, should be much denser than any other dough, the recipe composition of which includes similar components. Therefore, it is kneaded steeper than yeast, so that the shells for pies from this dough hold the filling well. The prepared unleavened dough, like yeast dough, must be allowed to stand, ripen from 10-15 minutes to half an hour, wrapping it in a damp cloth or covering it with a bowl of a suitable size, or placing it in the refrigerator. This is done in order to increase its elasticity and softness, necessary for cutting the dough. To improve the airiness of unleavened dough, you can add to it (in the egg mixture) 1-2 tbsp. spoons of hard liquor.

Just like yeast, any unleavened dough must be prepared from the main operation - preparing the liquid base of the dough. It consists of a mixture of liquid components selected according to the recipe, including fermented milk products, melted fats and eggs, added alone or mixed with sugar, and all additional components provided for by the recipe, including salt, spices, baking powder and alcohols (vodka, rum, cognac, etc.). After adding the baking powder to this mixture, it must be thoroughly mixed to form a foamy mass, and then very quickly mixed with the rest of the liquid components of the dough. The prepared liquid base of unleavened dough must be mixed well and lightly beaten with a whisk so that the introduced dry ingredients are evenly distributed in its mass.

To knead unleavened dough, the prepared liquid base is poured into a deep funnel prepared in freshly sifted flour (in a wide bowl or on a cutting board). This operation requires a certain skill and experience, so flour for making dough, even if the recipe provides for the exact rate of bookmarking, needs to be taken a little more. So that the liquid base of the dough does not destroy the walls of the funnel during kneading and does not leak out, it is necessary to knead the dough quite carefully.

Dough preparation is the most important and longest operation in the production of bakery products, taking up about 70% of the production cycle time. When choosing a specific method of dough preparation, first of all, the produced assortment of products, as well as other production data, is taken into account.

State Autonomous Vocational Educational Institution of the Chuvash Republic

"Cheboksary College of Economics and Technology"

Ministry of Education and Youth Policy of the Chuvash Republic

WORKBOOK

for practical training

student ___ course __________ group _________________________________

specialty _____________________________________________________

on PM.04 Organization of the cooking process and preparation of complex bakery, flour confectionery products.

MDK 04.01 Technology for the preparation of complex bakery, flour confectionery products.

CONSIDERED

at a meeting of the cyclic commission

_______________________________________

Protocol No. ____ dated "___" __________ 201_

Chairman of the Central Committee: __________/_ __/

Developer:

teacher of catering disciplines

"___" ____________201 _

Cheboksary, 2016

Practice #1

Topic: Organoleptic evaluation of the quality of main products and additional products, including for complex finishing semi-finished products.

Objective:

1. Repeat and consolidate theoretical knowledge on the topic. "The main raw material in the production of complex bakery, flour confectionery products."

2. Acquisition of skills in working with GOSTs for the main and additional raw materials of confectionery production, as well as methods for determining its quality.

Tools, inventory and utensils: laboratory scales, thermometer according to GOST 28498,

with an error of ±10С; glasses with a capacity of 500 cm3; spatula; putty knife; GOSTs for the investigated raw materials.

Theoretical information.

All raw materials used in the confectionery industry are divided into main and additional . Main raw material is a necessary component of bakery products. Additional raw materials - this is a raw material used according to the recipe to increase the nutritional value, provide specific organoleptic and physico-chemical indicators of the quality of confectionery products.

The main raw materials of confectionery production include wheat flour, yeast, granulated sugar, sugar-containing products, eggs and egg products, oil and fat products; to the additional - salt, milk and dairy products, aromatic products, food additives.

All raw materials entering the enterprise must meet the requirements of the relevant GOSTs or TUs. Each batch of raw materials must be accompanied by a special certificate or other document characterizing its quality. Imported raw materials are used only if there is a hygienic conclusion of the Ministry of Health of the Russian Federation and a certificate of conformity.

Task 1. Determine the organoleptic quality indicators of wheat flour of the highest grade.

Wheat flour. In the confectionery industry, wheat flour of the highest grade is mainly used. Organoleptic indicators of the quality of wheat flour of the highest grade.

Color definition (GOST 27558)

The color of flour is one of the main indicators that determine its quality and grade. The color of the flour is established by comparing the test sample with an established sample or with the color characteristic specified in the relevant product standards. At the same time, attention is paid to the presence of individual particles of shells and foreign impurities that violate the uniformity of the color of the flour. The color of flour is determined visually in diffused daylight, as well as under illumination with incandescent lamps or fluorescent lamps. A sample weighing 10-15 g is taken from an average sample, scattered on a glass plate, leveled and pressed down with another glass plate to obtain a smooth surface. In case of disagreement, the color of the flour is determined in diffuse daylight.

Determining the color of flour by comparing the test sample with the established sample is carried out as follows. Samples weighing 5-10 g are taken from the test flour and flour of the established sample and poured onto a glass plate. Both portions of flour are carefully, without mixing, leveled with a spatula. The thickness of the flour layer should be about 5 mm, the test flour should be in contact with the flour of the established sample. Then the surface of the flour is smoothed and, covered with a glass plate, pressed. The edges of the pressed layer are cut off with a spatula so that a tile of flour in the form of a rectangle remains on the plate. The color of the flour is determined at the beginning on a dry sample, comparing the tested flour with the flour of the established sample. To determine the color of flour on a wet sample, the plate with pressed flour samples is carefully, in an inclined position (30-45) degrees, immersed in a vessel with water at room temperature, after the release of air bubbles stops, the plate with samples is removed from the water. The plate is maintained in an inclined position until excess water drains. After that, proceed to determine the color of the flour. It is not recommended to determine the color of rye flour by a wet test, since its color changes under the action of oxidizing enzymes.

2. Determination of smell, taste and crunch.(GOST 27558)

To determine the smell, about 20 g of flour are taken from an average sample, poured onto clean paper, warmed with breath and the smell is determined. To enhance the sensation of smell, a sample of flour is transferred into a glass, poured over with hot water at a temperature of 60 0C, the water is drained and the smell of the product is determined. The taste and the presence of a crunch are determined by chewing 1-2 portions of flour weighing about 1 g each, taken from 100 g of flour isolated from the average sample. When bitterness is felt, the flour is considered bitter, and when a crunch is detected, it is considered crunchy. Odor, taste and crunch are determined in accordance with the characteristics specified in the standards for flour. In case of disagreement, the smell, taste and presence of crunch in the flour are determined by tasting the bread baked from this flour.

Processing of the results, according to the results of the organoleptic evaluation, fill in Table 1.

Table 1 - Organoleptic indicators of flour quality

Task 2. Determine the organoleptic quality indicators of sugar - sand in accordance with (GOST 21-94).

Appearance, taste and smell are determined organoleptically. The taste should be sweet, without foreign aftertaste. The color should be white with a sheen.

Taste determination is carried out in a sugar solution. To do this, 25 g of sugar is dissolved in 100 ml of warm distilled water in a beaker with transparent walls. Then the solution is cooled and tasted in small sips, keeping it in the mouth for some time, and its quality is judged.

The same solution is used to determine its purity and completeness of solubility in water. Solubility must be complete, the solution must be transparent, without any mechanical or other impurities

Determination of smell is carried out in a sugar solution. A clean jar is filled ¾ of the volume with a sugar solution, closed with a ground cork and kept for an hour. Then, immediately after opening the cork, the smell is determined at the level of the edge of the neck of the jar. There should be no foreign odors.

Processing of the results, according to the results of the organoleptic evaluation, fill in Table 2.

Table 2 - Organoleptic quality indicators of granulated sugar

Task 3. Determine the organoleptic quality indicators of yeast in accordance with (GOST 171-81).

The amount of upkeep,

Loss when cutting dough, etc.

The higher the moisture content of the flour, the lower the yield. Flour with strong gluten has great water absorption capacity and high yield. When baking large products, the yield is greater than when baking small products (for small products, moisture evaporates more).

During the fermentation of yeast dough, 2-3% of dry matter is consumed, therefore, with excessive fermentation, the yield will be less. Products lubricated with egg give a greater yield than products that are not lubricated, since the lubricant reduces the evaporation of moisture.

The output of finished products can be expressed as a percentage:

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Task example.

Task #1 Practical tasks for the determination of upek in products.

Determine the weight loss (kg) and weight loss (%) when baking 10 pieces of air rings with a mass of 50 g.

Given: For 10 pieces of 50 g.

1. 0.5 kg of dough is consumed:

Mn \u003d 0.78 -0.5 \u003d 0.28%

2..gif" alt="(!LANG:hello_html_7c5b632c.gif" width="45" height="28">×100=92%!}

Answer: Pr \u003d 92%

Task number 3. Practical tasks for determining the yield of the finished product (%)

Determine the yield when baking 100 pieces of buns weighing 50 g.

Lost in M ​​at issue 0.8

M issue ed \u003d 5 kg (100pcs * 50g)

Vyh goth ed - ?

M ed to issue = 5.8

Exit ed \u003d × 100 \u003d 86%

Answer: Finished product yield = 86%

Task number 1.

When making 1000 buns, the flour consumption should be 40 kg. Flour received at the enterprise has a moisture content of 13%. How much flour with a given moisture content will be required to make 1000 buns? Determine the amount of water and the yield of products.

Task number 2.

Determine the amount of flour to prepare 30 kg of basic biscuit if flour with a moisture content of 16% is used. Determine the yield of finished products.

Task number 3.

Task number 4.

Determine the required amount of flour and water to prepare 200 yeast buns weighing 100 g, if the enterprise received flour with a moisture content of 15%.

Task number 5.

Draw up a technological map and calculate the amount of flour with a moisture content of 12.5% ​​needed to prepare 50 kg of custard semi-finished product.

Practice #3

The peculiarity of the calculation of raw materials for the preparation of dough products is that the recipes for flour products, semi-finished products of various types of dough, minced meat, finishing semi-finished products for cakes and pastries, as well as for pies, pies, buns, pastries are compiled in relation to the output of finished products of a certain weight or in pieces. This depends on the calculation method used.

DETERMINATION OF THE QUANTITY OF PRODUCTS REQUIRED FOR PREPARING PRODUCTS FROM THE DOUGH

2. How much flour do you need to write out for cooking 300 pcs. pies in column number 1?

3. How much flour is required for cooking 15 kg honey cakes with filling, if the moisture content of the flour is 12.5%?

4. How much category II beef is required to cook 180 pcs. fried pies with meat, weighing 75 g? How many other products will be needed?

5. How much cottage cheese and eggs will be required to cook 220 pcs. yeast dough cheesecakes weighing 75 g?

6. How many servings of dumplings with cottage cheese can be prepared according to column No. 1 of 12 kg flour?

7. Write out products for cooking a chicken weighing 1.5 kg, if half-gutted chickens of category I were received.

8. How much and what products will be required for cooking 18 kg kulebyaki from yeast dough with meat? Received beef category I.

9. Write out products for making baked pies with cabbage weighing 75 G, if there is 30 kg fresh cabbage.

11. Write out products for cooking 50 pcs. custard cakes with cream (eclair), if the moisture content of the flour is 15%.

12. Write out products for the preparation of 120 milk cakes. Replace natural milk with skimmed milk powder.

Guidelines

When calculating products for the preparation of dough products, the following should be taken into account:

1. Recipes for flour dishes are based on the yield of 1 serving per G.

2. Recipes for piece products from yeast, puff and other types of dough are based on the yield of 100 pieces. products, and for kulebyaki and pies - at the rate of output 10 kg finished products.

3. Recipes for minced meat are based on yield 1 kg minced meat.

4. Recipes for biscuits are based on yield 10 kg finished cookies.

5. Recipes for cakes are made separately for semi-finished dough (yield 10 kg) and finishing semi-finished products (cream, fudge, jelly, etc.), the output of which is also 10 kg. In addition, there are recipes for piece cakes based on the yield of 100 pieces. cakes with different weights (75, 80, 90 G etc.).

6. In recipes for all flour products, with the exception of culinary products, the consumption rates for wheat flour with a basic moisture content of 14.5% are indicated. When using flour with a moisture content below 14.5% of the flour consumption rate, the flour is reduced in the amount of 1% for each percentage reduction in moisture in the flour. In the case of using flour with a moisture content above 14.5%, its consumption increases accordingly.

When issuing products for the preparation of culinary products (pancakes, pancakes, pancakes), the moisture content of the flour is not taken into account.

An example of solving problem 8. According to recipe No. 000 for cooking 18 kg kulebyaki from yeast toast, the following amount of products is used (in kg):

Wheat flour ............... 7.470(4.150*1.8)

Sugar.............................. 0.300 (0.170 * 1.8)

Table margarine ........ 0.180 (0.100 * 1.8)

Melange ............................... 0.180 (0.100 * 1.8)

Yeast ............................ 0.180 (0.100 * 1.8)

Salt…………………. . …... 0.090 (0.050 * 1.8)

Minced meat No. 000..................... 9.540 (5.300 * 1.8)

Melange for lubrication ......... 0.180 (0.100 * 1.8)

Sheet grease. 0.045 (0.025 * 1.8)

CALCULATION OF THE QUANTITY OF PRODUCTS FOR COOKINGminced meat

According to recipe No. 000 cooking time 9,540 kg minced meat you need the following amount of products (in kg):

Beef ........................ 15.741 (1.650*9.54)

Table margarine ...... 0.668 (0.07 * 9.54)

Onion ................ 1.144 (0.12 * 9.54)

Wheat flour.......... 0.095 (0.01 * 9.54)

Parsley greens .......... 0.134 (0.014 * 9.54)

Total requirement for cooking products 18 kg kulebyaki will be

(v kg):

Wheat flour ............................... 7.565

Margarine ........................................ 0.848

Melange .............................. 0.360

Yeast .............................. 0.180

Sugar................................................. 0.306

Beef ........................................ 15,741

Onion................................... 1.144

Parsley greens ............... .... ..…. 0.134

Fat................................................. ... 0.045

Practice #4

Calculation of the interchangeability of raw materials.

Task 1. Determine how much powdered milk should be taken to replace 3 liters of whole cow's milk.

Task 2. Determine how much sweetened condensed milk should be taken to replace 5 liters of whole cow's milk.

Task 3. Determine how much egg powder you need to take to replace 30 category II eggs.

Task 4. Determine how much egg powder you need to take to replace 100 Category I eggs.

Task 5. Determine how much melange is needed to replace 50 category II eggs.

Tasks for independent solution

2. Write out the products for the preparation of 90 milk cakes. Replace natural milk with skimmed milk powder.

3. How much flour do you need to write out for cooking 200 pcs. pies in column number 1?

4. Write out products for cooking 100 pcs. custard cakes with cream (eclair), if the moisture content of the flour is 15%.

5. How much flour is required to prepare 10 kg of honey gingerbread with filling, if the flour moisture content is 12.5%?

6. How much category II beef is required to cook 100 pcs. fried pies with meat, weighing 75 g? How many other products will be needed?

8. Write out products for making baked cabbage pies weighing 75 g each, if there are 20 kg of fresh cabbage.

9. How much cottage cheese and eggs will be required to cook 100 pcs. yeast dough cheesecakes weighing 75 g?

10. How many and what products will be needed to prepare 5 kg of kulebyaki from yeast dough with meat? Received beef category I.

11. How many servings of dumplings with cottage cheese can be prepared according to column No. 1 from 10 kg of flour?

12. Write out products for the preparation of a chicken bar weighing 2 kg, if half-gutted chickens of category I were received?

14. How much flour is required to prepare 13 kg of honey gingerbread with filling, if the flour moisture content is 12.5%?

15. Write out products for cooking 30 pcs. custard cakes with cream (eclair), if the flour moisture content is 13.5%.

16. How much flour do you need to write out for cooking 150 pcs. pies in column No. 1, if the moisture content of the flour is 13.5%?

17. Write out products for the preparation of 50 milk cakes. Replace natural milk with skimmed milk powder.

20. Write out products for the preparation of 90 milk cakes. Replace natural milk with skimmed milk powder.

22. How much flour is required to prepare 8 kg of honey cakes with filling, if the flour moisture content is 12.5%?

23. Write out products for cooking 80 pcs. custard cakes with cream (eclair), if the flour moisture content is 12.5%.

24. How much category II beef is required to cook 130 pcs. fried pies with meat, weighing 100 g? How many other products will be needed?

25. Write out products for making baked cabbage pies weighing 65 g each, if there are 7 kg of fresh cabbage.

26. How much cottage cheese and eggs will it take to cook 75 pcs. cheesecakes from yeast dough weighing 50 g?

27. How many and what products will be needed to prepare 9 kg of kulebyaki from yeast dough with meat? Received beef category I.

28. How many servings of dumplings with cottage cheese can be prepared according to column No. 1 from 7 kg of flour?

29. How much category II beef is required to cook 55 pcs. fried pies with meat, weighing 100 g? How many other products will be needed?

30. Write out products for the preparation of a chicken coop weighing 3.5 kg, if half-gutted chickens of category II were received?

33. When making 1000 buns, the flour consumption should be 40 kg. Flour received at the enterprise has a moisture content of 13%. How much flour with a given moisture content will be required to make 1000 buns? Determine the amount of water and the yield of products.

34. Determine the amount of flour for preparing 30 kg of basic biscuit if flour with a moisture content of 16% is used. Determine the yield of finished products.

35. Draw up a technological map and calculate the amount of flour with a moisture content of 11% needed to prepare the Health cake. Determine the yield of finished products.

36. Determine the required amount of flour and water to prepare 200 yeast buns weighing 100 g, if the enterprise received flour with a moisture content of 15%.

37. Determine how much cream "Glasse" can be prepared in the presence of 60 eggs, gross weight 44 g.

38. Determine the amount of flour and eggs needed to prepare 50 kg of custard semi-finished product if flour is used with a moisture content of 13% and eggs with a gross weight of 46 g.

39. Draw up a technological map and calculate the amount of flour with a moisture content of 15.5%, necessary for the preparation of 70 pieces of milk shortcakes. The company has eggs with a gross weight of 56g. Determine the number of eggs needed to make 70 milk biscuits.

40. Calculate the required amount of raw materials for the preparation of 3 kg of Charlotte cream, if the enterprise received eggs with a gross weight of 42 g.

41. Determine how many pieces of Stolichny cake weighing 75g can be prepared if there are 20 eggs with a gross weight of 54g

The main types of raw materials in the confectionery industry are flour, sugar, butter, eggs. Along with them, dairy products, fruits, berries, nuts, wine, essences, baking powder, etc. are used.

The quality of raw materials entering production must meet the requirements established by state standards and specifications, and dyes - the requirements of current sanitary rules. In this regard, it is very important to properly organize the storage of raw materials and products.

In the pantry for storing dry products (flour, sugar, starch), a temperature of about 15 ° C and a relative humidity of 60-65% should be maintained. In a room where perishable products are stored, the temperature should not exceed 5 ° C. Raw materials received in frozen form are stored at sub-zero temperatures. Aromatic substances, as well as wines and compotes, are stored in a separate room to avoid the spread of their smells to other products.

Wheat flour- a powdered product that is obtained by grinding wheat grains.

In confectionery products, flour of the highest, 1 and 2 grades is used, it is included in all types of dough.

Wheat flour of the highest grade is very soft, finely ground, white color with a slight creamy tint, sweetish taste. Cakes, cakes, waffles, as well as the best varieties of cookies and yeast dough products are prepared from this flour.

Wheat flour 1 grade soft, but less fine grinding than premium flour, its color is white with a slightly yellowish tinge. Gingerbread, cookies and products from yeast dough are prepared from this flour.

Wheat flour 2 grades coarser grinding than flour of the 1st grade. The color is white with a noticeable yellowish or grayish tinge. This flour is used in small quantities in the manufacture of inexpensive varieties of gingerbread and cookies.

The quality of flour is characterized by its color, moisture, grinding, smell, taste, acidity, content of proteins, carbohydrates, fat, enzymes, minerals, harmful and metallic impurities.

The chemical composition of flour depends on the composition of wheat, the type of flour and the grinding mode.

The color of the lower grades of flour is darker and more heterogeneous. It depends on the color and amount of bran. Flour of the highest and 1 grades is white with a yellowish tinge. By color, you can determine the approximate grade of flour.

Humidity is of great importance both in the storage of flour and in the preparation of products from it. According to the standard, it is 14.5% and should not exceed 15%. All recipes are designed for this humidity. In flour with high humidity, favorable conditions are created for the development of molds and infection with flour pests. When baking from such flour, the yield of products is reduced. In addition, the consumption rate of flour increases. For each percentage increase in humidity above the norm, 1% more flour is taken than indicated in the recipe. Accordingly, the amount of flour decreases if its humidity is below normal.

The most important component 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%

The third - up to 40% gluten.

The quality of flour depends not only on the content of gluten, but also on its quality.

The technological mode of preparation of dough and confectionery products depends on the quality and quantity of gluten.

When sifting flour, impurities are removed, it is enriched with atmospheric oxygen, which contributes to a better rise of the dough. If confectionery products are made from flour of different varieties or with the addition of starch, then the flour is mixed simultaneously with its sifting.

In winter, flour is brought into a warm room in advance so that it warms up to a temperature of 12 ° C (inside).

Starch. Starch in flour contains up to 70%. When kneading the dough, the starch swells, and gelatinizes during baking. The most common starch is potato and corn. It gives the dough (sand, biscuit) friability. Starch has a white color with a crystalline sheen, when rubbed between the fingers it crunches. It does not dissolve in cold water, forms a paste at 65-70°C. Humidity of potato starch - 20%, corn starch - 13%.

Starch is sifted like flour before use. Starch, like flour, absorbs odors, so it must be stored in dry rooms. When damp, the starch acquires a bitter taste and becomes unsuitable for the preparation of confectionery.

Sugar is a white crystalline powder produced from sugar cane and sugar beets.

Granulated sugar contains 99.7% sucrose and 0.14% moisture, dissolves completely in water, has no foreign taste and smell, tastes sweet, and feels dry to the touch.

Due to the strong hygroscopicity of sugar, it is stored in a dry, ventilated room at a relative humidity of no higher than 70%, otherwise it becomes damp, sticky, and lumps form.

Sugar gives taste to flour confectionery products, increases their calorie content and changes the structure of the dough. Sugar limits the swelling of the gluten, thereby reducing the water absorption capacity of the flour and reducing the elasticity of the dough. An increased amount of sugar thins the dough, the products are glassy. Before use, sugar is sifted through a sieve with cells of no more than 3 mm, you can use a flour sifter. Sugar syrups should be colorless and transparent. The solubility of sugar in water depends on temperature. In 1 liter of cold water, a maximum of 2 kg of sugar dissolves, and hot - up to 5 kg. Before use, syrups are filtered through sieves with cells of no more than 1.5 mm.

Powdered sugar it is used in the manufacture of creams, wafers, 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.

Syrup It is a mixture of sugar and water. For the preparation of semi-finished products, syrup with different sugar content is required. The solubility of sugar in water depends on temperature. In the process of boiling sugar syrup, water is evaporated, so the concentration of sugar increases.

The more sugar in the syrup, the higher the boiling point and its density (specific gravity). According to these features, the sugar content in the syrup is determined.

The temperature of the syrup is determined during its boiling with a special thermometer graduated at 200°C. The density of the syrup can be determined using instruments: a hydrometer and a saccharimeter.

In the absence of measuring instruments, the amount of sugar in the syrup is determined organoleptically: by taste, stickiness, and appearance.

Sugar syrup has several stages of strength, determined by samples: thin and thick threads, weak, medium, hard ball, caramel, burnt.

Thin and thick thread- a sample of sugar syrup boiled for 25 minutes. If you take a little syrup with your fingers, then when squeezing and unclenching your fingers, thin and thick threads will stretch between them (the sugar content in the syrup is 70% and 80%, respectively).

A test on a thin and thick thread can also be taken in another way: pour the syrup onto a cold plate with a spoon, lightly press the syrup with the bottom of the spoon, and then lift the spoon. As a result, a thin or thick thread is formed between the spoon and the plate, depending on the concentration of sugar.

Weak ball- a sample of sugar syrup boiled for a longer time. The sample is taken with a spoon or fingers moistened with cold water. A large portion of the syrup is grasped with a quick movement and lowered into cold water.

The sugar syrup should curdle like good sour cream (sugar content in the syrup is 85%).

Medium ball- a sample of syrup that forms a soft ball in cold water (sugar content in syrup 90%).

hard ball- a test in which a ball of sugar syrup becomes solid (sugar content in syrup 95%).

Caramel- a sample of sugar syrup, which in cold water turns into a brittle sugar mass; if you take it on the tooth, then it crunches (the sugar content in the syrup is 98%).

Zhzhenka- concentrated sugar syrup, in which the burning of sugar began.

You can determine the density of the syrup by lowering a wire twisted into a ring and blowing the syrup: with a sugar content of up to 95%, the resulting bubbles quickly settle, with a sugar content of more than 95%, the shape of the bubbles is retained for a long time.

Natural honey- a product of processing by bees of flower nectar. The best for use in the confectionery industry are linden and acacia honey.

Honey is sweeter than sugar. Its humidity is 18%. It consists of glucose - 36%, fructose - 37% and sucrose - 2%, and also contains aromatic, protein and mineral substances, dextrins. The industry produces artificial honey, consisting of different amounts of glucose and sucrose.

Honey and fructose are used to make gingerbread.

It should be of a thick consistency, without foreign taste and smell. With prolonged storage, honey crystallizes. Crystallized honey is dissolved before use and brought to its original state in a water bath at a temperature of 50-60°C.

Before use, honey is heated to 40-50°C, after which it is filtered through a sieve with a mesh size of 2 mm. Store honey in dry cool rooms; when signs of mold appear, they are immediately heated in a water bath at a temperature of 80-90 ° C.

Molasses caramel 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 or metal barrels at a temperature of 8-12°C. Before use, it is heated to 40-50°C to reduce viscosity and filtered through a 2 mm sieve.

Eggs is a high-calorie product widely used in the manufacture of confectionery products, contains proteins, fats, minerals and other substances. Eggs improve the taste of products, give them porosity.

Egg white has binding properties, is a good foaming agent, retains sugar. Therefore, it is used in the production of creams, marshmallows, air and some other types of dough. The volume of protein during whipping increases by 7 times, when sugar is added, the volume decreases by 1.5 times.

The yolk of an egg is rich in proteins, fat and vitamins (A, D, E, B, B2 and PP). 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, which is used in the manufacture of waffles and cookies. Yolks improve the structure of the dough, give a delicate taste to products.

In the confectionery industry, only chicken eggs and their products are used. Depending on the mass and shelf life, eggs are divided into categories I and II and dietary. A dietary egg is considered within 7 days after being laid. Store eggs in a clean and cool room at a relative humidity of 80% for no more than 6 days.

Before use, contaminated eggs are washed in mesh buckets with warm water. Heavily contaminated eggs are washed with a soft brush or rubbed with salt. After washing, 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.

Melange is a mixture of proteins and yolks (either yolks or proteins alone), frozen in cans at a temperature of -18 to -25 ° C. Melange is thawed immediately before use, the jar is pre-disinfected. Banks with melange are kept for 2.5-3 hours on a food warmer at 40-50°C for thawing. The prepared melange is filtered through a sieve and immediately used, as it quickly deteriorates during storage. The shelf life of thawed melange is 3-4 hours.

Egg powder made from a mixture of proteins and yolks or from protein and yolk separately. The moisture content of the powder is 9%, it recovers well. Store egg powder at a temperature of -2 to -10 ° C for no more than a year (preferably in an airtight container). Before use, the powder is sieved and then dissolved in water (0.35 l of water per 100 g of powder). To dissolve the egg powder, first pour a little warm water (40-50 ° C) into it, mix thoroughly and, continuing to stir, pour in the rest of the water. After 30-40 minutes, the powder swells and, having previously filtered it, can be used; 10 g of egg powder and 30 g of water correspond to the mass of one medium-sized egg.

Milk consists of water and dry residue, which includes milk fat, proteins, milk sugar and other substances. Milk is a valuable nutritious product, 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 products and increase their nutritional value.

Whole milk contains fats, proteins, milk sugar and vitamins. It 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 quickly deteriorates (sour), so it should be used immediately, and if necessary, stored - heated to a boil. Before use, the milk is filtered through a sieve with meshes of 0.5 mm. Milk is stored in refrigerators at a temperature not higher than 8 °C and not lower than 0 °C for no more than 20 hours. All types of milk must be pasteurized.

Powdered milk is obtained by drying pasteurized milk to a moisture content of 7%. It is a creamy white powder. The taste and smell should match the taste and smell of fresh milk. Powdered milk can be obtained from both whole milk and skim milk. Store at a temperature of 15-20°C.

Before use, the milk powder is sieved through a sieve and dissolved first in a small amount of water at a temperature of 40-50 ° C until a homogeneous mass without lumps is obtained, then the rest of the water is gradually added (880-900 g of water is taken per 100 g of powder). Powdered milk instead of whole milk is used for the preparation of all types of products.

Condensed milk with sugar obtained by evaporating up to 1/3 of the volume of whole or skimmed milk with the addition of sugar syrup. Store it in a hermetically sealed container in a room with unregulated temperature. Condensed milk used for the preparation of confectionery products is preheated to 40°C and then filtered through a 0.5 mm sieve.

Milk products:

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 a substitute for milk.

Cream of 35% fat content is most suitable for whipping. Before whipping, they are pre-cooled. Condensed cream is obtained in the same way as condensed milk, and packaged in cans or barrels. Dry cream contains no more than 7% moisture. Use and store them in the same way as powdered milk.

Sour cream is produced from pasteurized cream by fermentation with lactic acid bacteria. For confectionery products, sour cream of 40- and 30% fat content is used, it can be whipped like cream. Sour cream is used in the manufacture of rich unleavened dough and creams.

Cottage cheese is produced from raw pasteurized milk - whole or skimmed - by fermentation with lactic acid bacteria. Cottage cheese contains 65-80% water, valuable proteins, calcium, phosphorus and iron salts, vitamins. The quality is of the highest and 1 grades. In the confectionery industry, they are used for making fillings. For long-term storage, the cottage cheese is frozen. When frozen curd is defrosted, its structure and consistency are restored. Store at a temperature of 4-8 ° C for no more than 36 hours.

Fats- high quality product. They are widely used for flour and confectionery products, they give the products a taste of muffin and friability, and in some types of products they are a baking powder. Apply vegetable, animal and combined fats (margarine, cooking fats).

Butter is produced from cream, it contains up to 82.5% fat, vitamins A, D, E. The butter should be free of foreign odors and tastes, with a uniform color (from white to cream). If the surface of the oil is dirty or covered with mold, then the oil is cleaned. 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.

Margarine is obtained from animal and vegetable fats with the addition of cream, milk or water. It tastes and smells like butter. In the confectionery industry, milk and cream margarine is used. Store under the same conditions as oil.

Frying fats, or hydro fats, are obtained by artificially hardening liquid vegetable fats or the fat of marine animals or fish. They should not have foreign smell and taste, melting point 35°C.

Vegetable oils are rarely used in the manufacture of flour confectionery products, as they are poorly retained in the dough and stand out from the products. However, when frying products in a large amount of fat, sunflower, corn, soybean, cottonseed, olive, etc. oils are used.

Vegetables and fruits contain many valuable substances for the body, especially vitamins and mineral compounds; are used as fillings and finishing semi-finished products in the preparation of flour confectionery.

Store vegetables at a temperature of 10-12 ° C in a container that provides natural air circulation. Fresh fruits are stored in refrigerated chambers at a temperature of 2°C and a relative humidity of 85-90%.

Before use, vegetables, fruits and berries are thoroughly washed in running water and dried in air. Beautiful fruits are used to decorate fresh products, deformed, but not rotten - for the manufacture of semi-finished products (jams, marmalades, marmalade).

apricots(fresh) after washing, cut into four, six, eight parts and remove the bones. Canned apricots, apricot puree, jam or jam are used to fill and decorate fruit pies, pastries and cakes. Dried apricots - apricots, dried apricots - after heat treatment are used for fillings, sweet kernels are used as a substitute for almonds in the manufacture of almond cake, cookies, as well as for sprinkling and decorating products.

pineapples fresh and canned are used to decorate pastries and cakes. The top and bottom parts of the pineapple are cut off, the peel and hard core are removed, then the pineapple is cut into rings, which are cut into pieces. Canned pineapple syrup is used to soak biscuits and flavor creams and lipsticks.

Oranges, tangerines and lemons(citrus fruits) are covered with fragrant peel - zest, which is widely used in the confectionery industry for flavoring products. Remove the zest with a special machine or manually with a grater. Oranges and tangerines, after thorough cleaning, are divided into slices and used to decorate cakes and pastries. Lemon juice acidifies fillings, sweets, soaks, creams.

Grapes or cherries- one of the best decorations for confectionery; pits are removed from cherries for fillings.

Pears with delicate and fragrant pulp, they are cut and then used to decorate products. Jam and jam are prepared from well-boiled pears, and jam and candied fruits are made from poorly boiled pears. The core of the pears is removed using a special metal recess.

Apples, having a pleasant aroma and delicate texture, are used fresh for filling and decorating pies, cakes and cakes. From sour, well-boiled apples, jam, jam and mashed potatoes for fillings are prepared, and from poorly boiled apples - jam and candied fruits.

Exotic fruits:

Mango used fresh and in the form of juices. It has a delicate aromatic sweet and sour taste, contains many mineral and organic acids and vitamins.

carambola It has an oblong stellate shape, greenish-yellow or bright yellow with brown edges. The pulp is sweet and sour with a taste of freshness. Used to decorate raw (in the form of stars) and for exotic drinks.

strawberries garden without stalks is used to decorate pies, pastries and cakes. Strawberries are also used to make puree for fillings or juice, which is used to flavor creams and jellies.

Raisin(dried grapes with seeds) or kishmish (dried grapes without seeds) are added to the dough in the manufacture of muffins, buns and other products. Raisins should not be washed and soaked for a long time, as they lose their aroma. Before use, the raisins are inspected and eliminated twigs and other impurities.

cranberries used in the form of jam for fillings.

Gooseberry(sweet varieties) after removing the stalks, they are used to decorate open pies and cakes.

plums to decorate confectionery products, only those varieties can be used, the fruits of which are easily separated from the seeds. From plums prepare jam, jam and marmalade, which are used for fillings.

Black currant has a strong aroma and good gelling properties, so jam and jam are made from it for stuffing various products.

glazed fruits in the confectionery industry they are used to decorate pies, pastries and cakes. Glazed fruits are prepared from fresh fruits and berries, which are boiled with sugar syrup and then dried. When finished, glazed fruits should retain the natural shape of the fruit or the shape of the cut.

Candied fruit made from whole or sliced ​​​​fruits; for this purpose, peels of citrus fruits, watermelons and melons are also used. Previously, these products are boiled in syrup in the same way as jam, and then glazed in tirage sugar.

Freshly frozen fruits and berries are stored frozen at t-12°C. After thawing, they must be used immediately.

Fruits and berries from compotes are used to decorate products, syrups are used for flavoring. Before using canned fruits and berries, the container in which they are stored is washed with water. When opening a glass container, it is necessary to protect the contents from falling into glass. Fruits from compote must be freed from syrup and, if necessary, cut.

Fruit and berry puree prepared most of all from apples, apricots, plums, cherry plums, gooseberries. Fruits with hard pulp are steamed or baked beforehand. Then they are mixed with sugar in a ratio of 1:1 with further sterilization and in a ratio of 1:1.5 with short-term cooking without further sterilization. The finished puree has a pasty consistency, mixes well and whips with other ingredients. Puree retains the taste and aroma of natural fruits and berries. Puree is stored in a cool room at a temperature of 2C and a relative humidity of 70-80%. The puree is rubbed on a mashing machine or through a sieve with cells of no more than 1.5 mm.

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