EntranceChamomile cookies technological map. Collection of recipes for dishes and culinary products
regional vocational educational institution
"Sudzhan Agricultural College"
Bolshesoldatsky branch
Technological cards for the professional module PM.08 "Preparation of bakery, flour and confectionery products"
Prepared by: master p / o
Nosova Tatyana Ivanovna
s.Bolshesoldanskoe
2015
Name of the confectionery: Pan bread
Collection of recipes: 2012
Salt and yeast are dissolved in warm water, add flour, knead the dough, put on the layering. They are crushed 2 times, molded, trimmed, baked at a temperature of 200-280 degrees.
Technological map of a confectionery product
Confectionery name: Vatrushka
Collection of recipes: 2012
Fat for sheets2,5
0,25
Melange
15,0
1,5
Exit
10 pieces. 75 g
1 PC. 75 g
Yeast dough for cheesecakes is prepared without a steamer, rolled out in the form of a bundle, 3 cm in diameter, divided into pieces and rolled into balls, laid on a pastry table for proofing. After 15 minutes of proofing, a deepening is made with a wooden pestle, cottage cheese is released into the deepening from a pastry bag, the surface is greased with an egg and baked at a temperature of 240 degrees for 8 minutes.
Technological map of a confectionery product
Name of the confectionery: Baked pies with sweet minced meat
Collection of recipes: 2012
580.0 g58.0 g
Ground meat
250,0
25,0
For lubrication:
Fat for sheets
2,5
0,25
Melange
15,0
1,5
Exit:
10 pieces. 75 g each
1 PC. 75 g each
Yeast dough is prepared in a non-supported way, kneaded 2 times, the dough is cut into balls on a confectionery table, put on proofing, minced meat is prepared. Apples are cut into slices, sprinkled with sugar, pies are formed. Bake pies at a temperature of 220-240 degrees.
Technological map of a confectionery product
Name of the confectionery product: Sweet fresh dough
Collection of recipes: 2012
Flour - 1000 g
Sugar - 250 g
Butter - 250 g
Eggs - 75 g
Water or sour cream - 750 g
Soda - 7 g
Citric acid (if water is used) - 2 g.
Yield: 1000 g
The flour is sifted on the table in the form of a slide, after being mixed with soda, a funnel is made in it, where the filtered solution of sugar and acid, eggs and softened butter are poured, everything is quickly mixed.
Technological map of a confectionery product
Name of confectionery: Poppy cakes
Collection of recipes: 2012
1000 g100 g
Poppy seeds, sour cream, eggs, butter, sugar are mixed in a dough mixer for 10 minutes, flour mixed with soda is added, and the dough is kneaded until elastic for 2-3 minutes. The dough is cooled for 30-40 minutes, then rolled out into a layer 10 mm thick, a semi-finished product of a round corrugated shape is cut out with a metal recess, laid on a sheet, greased, the surface is melange. Bake at 230 degrees for 15 minutes.
Technological map of a confectionery product
Name of the confectionery: shortcrust pastry
Collection of recipes: 2012
1000 g100 g
The butter and sugar are beaten in a beater until fluffy, then transferred to the bowl of a dough mixer, eggs are added, in which ammonium, soda, salt, essence (vanilla or rum) are dissolved. Lastly, 93% of the flour is poured, 7% is left to dust, the dough is kneaded to a homogeneous consistency for 1-2 minutes, with a long kneading, the dough may turn out to be tight.
Technological map of a confectionery product
Name of the confectionery: Sand cake
Collection of recipes: 2012
powdered sugar14,0
1,4
Grease for greasing molds
11,5
1,15
Exit:
1000 g
100 g
Egg yolks are rubbed with sugar until the sugar crystals disappear. Separately, beat the butter and combine it with mashed egg yolks, vanilla, whipped whites separately. The mass is well mixed and, without stopping whipping, starch is added. Ready dough transferred to prepared forms baked at a temperature of 200 degrees. Forms are pre-greased and sprinkled with flour. After baking, sprinkle finished products powdered sugar.
Technological map of a confectionery product
Name of the confectionery product: Sand and honey semi-finished product
Collection of recipes: 2013
Beat margarine with sugar until fluffy for 15 minutes, gradually adding the egg. If honey is thick, melt in a water bath, add to the whipped mass and beat until a homogeneous consistency. Then add soda citric acid, mix, add flour and knead for another 3-5 minutes. Roll out the dough into a 0.5 cm thick layer, cut out the desired shapes. Bake at a temperature of 220-250 degrees for 8 minutes.
Technological map of a confectionery product
Name of the confectionery: Festive cookies
Collection of recipes: 2013
Prepare a rich sweet dough, roll out a layer 3 mm thick. Cakes are cut out with recesses of various shapes, the middle of the cakes is cut out in half of the cakes. Baked on sheets sent parchment paper, within 15-12 minutes at a temperature of 180-200 degrees until golden brown. Whole halves are cooled, smeared with boiled condensed milk, halves with a cut out middle are placed on top. The middles are filled with melted milk or dark chocolate. Apply beautiful patterns, stains from white chocolate. The center of the cookie can be filled with thick raspberry, cherry or redcurrant jam.
Technological map of a confectionery product
Name of the confectionery: Lemon pie
Collection of recipes: 2013
80,08,0
Sugar
150,0
15,0
Grease for greasing molds
10,0
1,0
Exit
1000 g
100 g
Sugar, margarine, beat until fluffy, gradually add eggs with salt and ammonium, add flour and mix until homogeneous mass. The kneaded dough is cooled, divided into two parts, rolled out into a layer 10 mm thick. 1 layer is placed in a mold, stuffing is applied, closed with a second layer. Lubricate with an egg, bake for 30 minutes at 160 degrees
Filling: grated lemon together with zest, add sugar, mix.
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- Introduction
- 2. Classification of dishes and culinary (confectionery) products
- 3. Physical and chemical processes that occur with food substances during technological processing products, their role in shaping product quality
- 4. Development of technological standards (TK, TTK) for the range of products. Calculation of nutritional and energy value
- 5. Product quality control
- Conclusion
- List of used literature
Introduction
Human health largely depends on the proper organization of nutrition from the first days of life. Indeed, the normal growth and development of an organism is possible only when it receives sufficient nutrients of good quality.
Proper nutrition helps to increase a person's ability to work, ensures his longevity and protects against diseases. Nutrition is rational when the body perceives food well, easily digests it, gets tired and, thus, satisfies the need for food as much as possible according to the conditions of life. To ensure a balanced diet, it is necessary that the body receives the nutrients it needs from easily digestible and appetizing food under the most favorable conditions.
It is worth changing the nature of nutrition, reducing or, conversely, increasing the amount of necessary carbohydrates, proteins, fats, vitamins and minerals, deteriorating the quality of food or disrupting the diet, as the body will certainly give an appropriate reaction. It can manifest itself in the form of various painful abnormalities in the activity of the nervous or vascular, digestive or endocrine systems and lead to exhaustion or obesity.
All food products according to calorie content can be divided into: high-calorie, low-calorie and high-calorie. Confectionery, along with products such as vegetable and animal fats, are high-calorie foods. Moreover, the calorie content of confectionery significantly exceeds the calorie content of many other foods.
Confectionery products are of great nutritional value due to the content of sugar, fats and proteins. They are significant sources of low molecular weight, easily digestible carbohydrates, which, when consumed in excess, turn into fats. Some confectionery products can serve as significant suppliers of fats. The combination of low molecular weight carbohydrates and fats in such confectionery products creates especially favorable conditions for the deposition of fats in an organism suffering from activity disorders. gastrointestinal tract(colitis, enterocolitis). Observations have shown that poor nutrition contributes to the development of gastritis with secretory insufficiency. So, in 41.5% of inpatients suffering from gastritis, nutrition for a long time was predominantly carbohydrate in nature. At the same time, many people abused sweets and flour products.
A sharp deterioration in the state of blood vessels, as well as a variety of disorders in the activity of many organs, primarily the heart and brain, associated with the deposition of large amounts of cholesterol, are the main signs of atherosclerosis.
Proper nutrition, of course, can favorably influence the course of atherosclerosis. Limiting the intake of carbohydrates with food (and, above all, at the expense of sweets, flour and confectionery products) is necessary for people prone to obesity.
A good tradition of ending dinner with sweets is often broken by the unsystematic intake of sweets on the go, sometimes shortly before the main meals. Sweets, if they are eaten haphazardly, disrupt the mode of activity of the digestive glands. Excessive intake of sugar in the body leads to a decrease in food excitability and lack of appetite.
But the positive role of confectionery in human nutrition is also undoubted. These high-calorie, nutritious foods do not require cooking and can maintain high quality for a long time.
1. Nutritional and biological value of products
Confectionery - high-calorie and easily digestible food products with a high sugar content, characterized by pleasant taste and aroma. The following types of products are used as the main raw materials for the preparation of confectionery products: flour, sugar, honey, fruits and berries, milk and cream, fats, eggs, yeast, starch, cocoa, nuts, food acids, gelling agents, flavoring and aromatic additives, baking powder, food colorings.
Flour confectionery, as a rule, contain a lot of sugar and fat. Therefore, they are produced using chemical baking powder, which contribute to the formation of a porous structure and an increase in volume.
The nomenclature of chemical baking powders includes alkaline, alkaline-acid and alkaline-salt. Of the alkaline baking powders, sodium bicarbonate, ammonium carbonate, or mixtures thereof are most commonly used. Sodium bicarbonate (baking soda) slowly decomposes when heated, releasing carbon dioxide gas.
Sodium carbonate, formed during the decomposition of sodium bicarbonate, gives the product an alkaline reaction. Products made with the addition of this baking powder are distinguished by good wettability and are painted yellow-pink from the surface. It is believed that the decomposition reaction does not go to the end. Only 50% of sodium bicarbonate has time to decompose during the baking process: the remaining baking powder gives the products a specific alkaline flavor.
Alkaline acid leavening agents include a mixture of chemical leavening agents that contains sodium bicarbonate and some acid that allows the sodium bicarbonate to be completely decomposed and thus obtain a product with a neutral reaction. The most widely used mixtures are sodium bicarbonate, potassium bitartrate and various acid salts of phosphoric acid.
From alkaline-salt disintegrants, which include a mixture of sodium bicarbonate and neutral salts. mainly a mixture of sodium bicarbonate and ammonium chloride is used.
In confectionery, flour is used of the highest, first and second grade. Flour is included in all types of dough that are prepared at enterprises Catering.
Wheat flour premium- very soft, fine grinding, white color with a slight creamy tint, sweet taste.
This flour is used to make pastries, cakes, waffles, and also the best varieties biscuits and various products yeast dough.
Grade I wheat flour is soft, but less finely ground than premium flour, the color is white, but slightly yellowish, gingerbread, cookies and other yeast dough products are prepared from this flour.
Grade II wheat flour - coarser grinding than premium flour, its color is white, with a noticeably yellowish or grayish tint. Used in small quantities in the manufacture of inexpensive varieties of gingerbread and cookies.
The quality of flour is determined by color, humidity, grinding size, smell, taste, acidity, content and amount of proteins, carbohydrates, fats, 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 first grades is white with a creamy tint. By color, in many cases it is possible to roughly determine the grade of flour.
The moisture content of flour is of great importance both during storage and in the preparation of products from yeast and other types of dough. According to the standard, flour consists of 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 mold and infection with flour pests. When baking from such flour, the output of the product is reduced, in addition, when using flour with high humidity, the flour consumption rate increases. Roughly humidity can be determined by strongly squeezing a handful of flour into a fist. If a lump forms, then the flour has a high moisture content, if the flour crumbles in the palm of your hand, then its moisture content is normal.
Flour that has even a slight foreign odor can be used (in the absence of other signs of poor quality) only after laboratory analysis for the preparation of products with spices or fruit fillings, however, such flour cannot be used for biscuit, shortbread, puff pastry products that have a delicate aroma. Flour with a slightly bitter taste can be used with the permission of laboratory analysis for the preparation of gingerbread, because. in the preparation of the dough, burnt sugar and spices are added to mask this aftertaste.
Depending on the content of gluten, flour is divided into three groups:
1) 28%, 2) 28-36%, 3) 40%.
Flour with a small amount of gluten is used to make biscuit and shortcrust pastry, and with a large one - for making yeast, puff pastry. The quality of flour depends not only on the gluten content, but also on its quality. Good quality gluten cream color, elastic, does not stick to hands, resilient, able to absorb a lot of water. If such gluten is included in the composition of the flour, then the flour is called “strong”. Dough made from such flour of normal consistency, elastic, holds gases well. Products made from such a dough retain their shape during proofing and baking. Gluten of this quality, after washing, forms a sticky, gray, crumbly, low-elastic mass. Such gluten gives "weak" flour.
"Weak flour" is obtained from frost or pest-damaged grain. Dough made from such flour does not retain moisture well, liquefies, and has a weak gas-retaining ability. This indicator is especially important for flour, from which yeast dough is prepared.
The gas-forming ability of flour is called the measured amount of carbon dioxide, which is formed over a certain time, when kneading flour with yeast and water, at 30 ° C. The higher the gaseous ability of the flour, the better the quality of the products obtained from it.
Carbon dioxide is formed in dough from sugar glucose by the action of enzymes found in yeast and flour. The more glucose in the test, the more carbon dioxide it contains.
From flour with low gaseousness, products are obtained with insufficient volume, fine porous, and their crusts are poorly stained. Flour of the second grade has good gas formation.
When storing flour in bags, they are first opened, cleaned from the outside of dust and opened along the seam with a special knife.
The flour is shaken out of the bags under the sifters. Leftover flour in bags cannot be used for making flour products, because they contain dust and fibers, grass seeds, metal impurities.
When sifting flour, foreign impurities are removed: it is enriched with oxygen, air, which contributes to the deepening of the rise of the dough. In winter, flour is brought into a warm room in advance so that it warms up to 12 ° C.
Granulated sugar contains 99.7% sucrose and 0.14% moisture, dissolves completely in water, tastes sweet. Sugar is stored in a dry, ventilated area, otherwise it becomes sticky. Adds flavor to flour and confectionery products, increases 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 inflames the dough: the products are glassy.
Before use, sugar is sifted through a sieve with cells of no more than 3 minutes, you can use a flour sifter, dissolve.
Powdered sugar is used in the manufacture of creams, waffles, cookies, etc. It should be finely ground and sifted through a sieve before use to eliminate larger particles. In the absence of powdered sugar, it is prepared from granulated sugar by grinding.
At public catering establishments, refined powder made from refined sugar is used.
Butter - produced from cream, it contains up to 82.5% fat, vitamins A, D, E. Butter can be salted and melted, without foreign odors and flavors, with a uniform color (from white to cream). The surface of the oil is cleaned if covered with mold, pure oil goes for creams, for making a mass of cookies. Before use, the butter is sometimes melted, filtered through a sieve and added to the dough, lubricated with cake molds. Butter increases the calorie content of products, improves taste, enhances their aroma.
Butter that is not salted can be replaced with salted butter, but taking into account the salt it contains. In the manufacture of cream salted butter can not be used. In the manufacture of all confectionery products, except puff, butter biscuit and cream, butter can be replaced with melted butter (1 kg of butter corresponds to 840 grams of melted butter), it is recommended to store the butter at a temperature of 2-4 ° C in a warm room in a carefully closed container, the butter deteriorates under the influence of light.
Milk consists of both solids, or 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, fresh milk is used and canned food. They improve the taste of the product 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 (turns sour), so it should be immediately sold, and if necessary, stored, heated to a boil. Before use, the milk is filtered through a sieve with cells of 0.5 mm. Store milk in the refrigerator at a temperature not higher than 8? C and not lower than 0? C for no more than 20 hours. Milk of all kinds must be pasteurized.
Cream is available in 10, 20 and 35% fat. Their taste is pleasant, slightly sweet, white color with a yellowish tinge. AT confectionery production cream is used to make cream and as a substitute for milk.
For whipping, 35% fat is most suitable. Before whipping, they are pre-cooled. Condensed cream is obtained in the same way as condensed milk and is packaged in cans or barrels. Dry cream contains no more than 7% moisture. Use and store them in the same way as powdered milk.
Sweetened condensed milk 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 warehouse with unregulated temperature. Condensed milk used for the preparation of confectionery products is preheated to 40 ° C, and then filtered through a sieve with 0.5 mm cells.
Eggs are a high-calorie product widely used in the manufacture of confectionery products, containing proteins, fats, minerals and other substances. Eggs, due to their properties, improve the taste of products, give them porosity.
Egg white has binding properties, is a good foaming agent, retains sugar, which explains its use in the production of creams, marshmallows, airy and some other types of dough. The volume of protein during whipping increases seven times, the addition of sugar reduces the volume by 1.5 times.
The yolk of an egg is rich in proteins, fats and vitamins (A, D, B1, 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 delicate taste products.
Only used in confectionery chicken eggs and products of their processing.
Public catering establishments use only chicken eggs, waterfowl eggs are not used, because. they are contaminated with salmonella germs.
2. Classification of dishes and coolies Narny (confectionery) products
confectionery food assortment
Confectionery products (sweets, sweets, sweet dishes) are high-calorie and easily digestible food products with a high sugar content, which are distinguished by a pleasant taste and aroma.
Confectionery, food products usually with a high sugar content, characterized by high calorie content and digestibility, pleasant taste and aroma. For the preparation of confectionery products, various types of food raw materials are used - sugar, molasses, honey, fruits and berries, wheat (rarely oat, soy, corn, rye) flour, milk and butter, fats, starch, cocoa, nuts, eggs, food acids, gelling and flavoring substances that are processed by various mechanical and thermal methods. The high nutritional value of confectionery is due to the significant content of carbohydrates, fats and proteins in them (see table). Many confectionery products are specially fortified.
Depending on the ingredients used, confectionery products are divided into two main groups: sugary and floury.
Jam, marmalade, marmalade, marmalade
Fruits or berries boiled in sweet syrup, flower petals are classified depending on the technology of preparation and the consistency of the finished product.
Dry biscuits of a special kind, prepared from liquid dough, consists of thin layers, smeared with filling.
Grillage
Candies made from a mixture of caramelized sugar with crushed nuts.
A sweet dish made from fruit or berry juices with sugar and a gelling agent, usually gelatin.
Marshmallow, marshmallow
Confectionery made from mashed and boiled fruits with the addition of beaten egg white.
Candy, toffee, caramel, lollipops
Small sweets in the form of balls, tiles, pads of caramelized sugar, chocolate, molasses, condensed milk and other products.
Dessert dishes in the form of a homogeneous mass of mashed fruit, beaten eggs, butter or cream.
Marzipan
A confection made from an elastic mixture prepared from grated almonds or other nuts with powdered sugar.
· Meringues and meringues
An airy cake made from baked proteins, also with a layer of cream or jam.
Ice cream and sorbet
Frozen milk or fruit and berry dessert.
A sweet dish made from whipped chocolate, fruit, berries, etc. masses with semolina, eggs or gelatin.
· Cookie
Small confectionery products from non-yeast dough, mainly shortbread, with baking powder.
· Fondant
A soft, fragrant mass of fruit or cream with the consistency of thick sour cream.
· Gingerbread
Solid bakery products made from flour, honey and necessarily spices.
Chilled, airy dish prepared by whipping fruit puree with sugar and egg white.
Sweet pies, pies, cheesecakes, rolls, donuts, muffins, rum women
Bakery products made from yeast, puff, unleavened rich, custard and other dough of various shapes and sizes, with or without filling, baked or fried.
A fluffy dish of whipped proteins and other products.
Cakes and pastries, eclairs
Festive desserts from biscuit, custard, puff pastry, shortcrust pastry with cream and candied fruits, as a rule, with a beautiful finish.
Halva, Turkish delight and other oriental sweets
All kinds of cookies, raisin-nut and starch-sugar products, common in the Middle East and Central Asia.
Candied fruits or sliced peels of oranges, watermelons, melons.
Chocolate
Confectionery made from crushed cocoa beans with the addition of other ingredients.
3. Assortment of dishes, culinary (confectionery) products (with a summary table of recipes). Technological process production. Hardware-technological (technological) schemes for the processing of raw materials, the production of semi-finished products and culinary products. Use and disposal of waste.
3 . Physico-chemical processes occurring with food substances during the technological processing of products, their role in the formation of product quality
A process that increases the digestibility of food products, significantly reduces microbiological contamination, gives products new taste qualities is called heat treatment.
In the process of heat treatment, complex physical and chemical changes occur in the products, giving the manufactured products their characteristic taste, aroma, color and structure. Depending on the types of heat treatment, products acquire certain taste qualities.
Baking products from various kinds dough is produced in confectionery ovens with gas or electric heating of continuous or intermittent action. In each individual case, a certain thermal regime is observed, sometimes the furnaces are humidified. This is used to obtain high quality products. As a rule, pastry cabinets and ovens are equipped with thermometers.
During baking, moisture is redistributed in the product, dehydration of the surface layers and the formation of a crust. It is necessary to choose the right temperature regime baking so that the appearance of the crust occurs only after the product has fully increased its volume.
Baking time depends on the size of the products and their density: a well-leafed dough is baked faster than a dense one.
The change in the volume of products depends on the gaseous substances resulting from the decomposition of chemical leavening agents or fermentation products in yeast dough.
Soda and ammonium begin to decompose with the release of carbon dioxide at 60-80 °C.
As the temperature rises, the volume of gaseous products and their pressure on the dough increase. At 100 °C, water begins to evaporate rapidly.
If fermentation proceeded normally, and in unleavened dough chemical leavening agents have been distributed evenly, the dough will not have large pores and will rise evenly during baking.
Proteins, flour starch and other raw materials undergo chemical changes, which plays a major role in the formation of the structure of confectionery products. Starch during baking gelatinizes and swells, absorbing a large number of water, including water secreted by coagulated proteins.
The discoloration of the surface of the products is due to the breakdown of many substances contained in the dough, especially starch, and the caramelization of sugars.
Dough proteins and gluten, when heated above 70 ° C, lose their ability to swell, chemical changes occur in them, leading to denaturation and “coagulation”, i.e., to the loss of the ability to retain water. The moisture absorbed by the proteins during the kneading of the dough is released, and it is absorbed by the gelatinizing starch, i.e., the liquid is redistributed. Dough proteins, coagulating, are compacted, and the products acquire a strong structure.
Due to the temperature difference between the crumb and the crust inside the product, moisture moves from the surface to the inner layers of the crumb, and the humidity rises by 1.5-2.0%.
In addition to these processes, a number of others occur in the dough during baking: the formation of new aromatic and flavoring substances, changes in fats, vitamins, etc.
Baked products after heat treatment as a result of their loss of water during baking have a lower mass compared to their mass before baking. The ratio of the difference in the mass of the product before and after baking to the mass of the product before baking is called upek. Express it as a percentage. The upek is calculated as follows: the difference between the mass of the product before baking and after baking is divided by the mass of the product before baking and multiplied by 100. The percentage of upek is higher, the more moisture the product loses during baking.
The mass of the finished product is always greater than the mass of flour used to make the product. The ratio of the difference between the mass of the baked product and the flour taken during its kneading to the mass of flour is called baking. It is expressed as a percentage, calculated as follows: the difference between the mass of the baked dough and the mass of flour is divided by the mass of flour and multiplied by 100.
The baking of this or that dough is the higher, the more additions and water are introduced into the dough and the lower the baking. Flour with high-quality gluten absorbs more moisture during dough kneading than flour with weak gluten, which also increases the baked goods.
The mass of the finished product, taking into account the mass of flour and all products provided for by the recipe for its manufacture, is called the product yield. The yield depends on many factors: the water absorption capacity of the flour, its moisture content, losses during fermentation, the amount of cake, losses during cutting dough, etc.
During yeast fermentation, 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 not lubricated, since the lubricant reduces the evaporation of moisture. Exit finished products expressed as a percentage. The difference between the mass of the product before baking and the loss in mass during baking is divided by the weight of the product before baking and multiplied by 100.
Sugar Cookies. Produced from a plastic, easily torn dough, with a high content of sugar and fat. For its production, wheat flour (high, first and second grades) with low or medium quality gluten, corn starch, milk, margarine, egg products, melange, cocoa powder, invert syrup, granulated sugar, essences, starch, flavors and baking powder are used. .
All raw materials supplied for the production of cookies are released from containers, sieved, filtered, and passed through magnetic apparatus to remove mechanical and metallic impurities.
The technological process of biscuit production consists of the following operations (Fig. 1): preparation of raw materials, dough kneading, molding, baking, cooling, biscuit finishing, stacking and packaging.
Fig. 1. Scheme of the production of sugar cookies
Preparation of prescription mixture (emulsion). It is carried out by weighing and feeding into the dough mixing machine granulated sugar (powdered sugar), invert syrup, milk and salt. All components are mixed for 10 minutes, and then solutions of chemical baking powder are added and thoroughly mixed again.
Mix. Flour and starch are added to the prepared mixture and the dough is kneaded for 20-30 minutes. The humidity of the dough should be 17.5 ... 22%. The finished dough should be homogeneous, without traces of unmixed and plastic.
Dough shaping. The dough is rolled out on a rolling machine into a layer of a certain thickness and cut into plates by a punch-machine. The quality of the dough pieces depends on the humidity of the dough and the temperature. At a moisture content of less than 15%, the plasticity of the dough decreases. Elevated temperature leads to a deterioration in the quality of the biscuits.
Baking. Baking dough pieces is carried out at a temperature of 240...260? C for 3.5...4.6 minutes. In the process of baking, the main role in the formation of the capillary-porous structure belongs to the proteins and starch of the flour. The characteristic light-straw color of the biscuit is due to melanoidins and caramelization products of sugars formed during baking.
Cooling. Cookies at the exit from the oven in the surface layer has a temperature of 118...120?C, in the inner layers - about 100?C. In the first 3 minutes, the cookies are cooled without preliminary air circulation on the conveyor. The next 3 minutes - with forced air circulation, and then fed to the finishing and packaging.
Product finishing. This operation improves the appearance and affects the taste of products. The surface of some biscuits is coated chocolate icing or produced with a layer of fruit or cream filling, and then sent for packaging.
Hard cookie. Produced from elastic elastic dough, less fat and sugar compared to sugar cookies. The long dough recipe includes Wheat flour(highest grade, first and second grades) with a weak amount of gluten.
In long biscuits, conditions are created for more complete swelling of flour proteins than in sugar dough: higher dough moisture, higher temperature, longer and more intense kneading.
The technological process of production consists of the following operations (Fig. 2): preparation of raw materials for kneading, dough kneading, dough rolling, secondary rolling, molding, baking, cooling and packaging.
Fig. 2. Scheme for the production of long biscuits
Preparation of raw materials. It is carried out in accordance with regulatory documents in the same way as in the production of sugar cookies.
Test preparation. It is produced in kneading machines in which the emulsion is mixed with flour. The finished dough should be well mixed, homogeneous, well tightened, i.e. have elastic properties. The dough temperature can vary from 24 to 38?C. dough humidity 22...28%.
Test proofing. It is carried out at a temperature of 25 ... 27% and a relative humidity of about 80% to increase the plasticity of the dough.
Test rolling. It provides for five successive stages of rolling and aging of the dough: preliminary rolling, first aging, first face rolling, second aging, second face rolling.
Rolling dough has a positive effect on the quality of cookies, improving porosity, swelling, fragility of products, and appearance.
Formation of test pieces. Carry out a stamp - machines of light type or rotary machines.
Baking. Biscuits are baked in continuous tunnel ovens and in electric ovens at a temperature of 160..300? C for 4 ... 5 minutes.
Cooling. This operation is required to increase the strength of products. Cookies are pre-cooled to a temperature of 50...70?C, gradually lowering the temperature to 20...25?C.
Then the biscuits are sent for packing and packing.
Gingerbread production technology consists of the following operations: preparation of raw materials; dough preparation; molding; baking; cooling; glazing (for glazed gingerbread); packaging (Fig. 3)
Fig. 3. Scheme of production of gingerbread products
Dough preparation is carried out in a dough mixer. In it, in a certain sequence, granulated sugar, water with a temperature of 20 ° C, honey, molasses, melange, and flavors are loaded. The raw material is mixed for 2...10 minutes, after which chemical baking powder and wheat flour are added. Knead the dough until a homogeneous mass is obtained.
For cooking choux pastry additionally carry out the stages of preparation of welding and its cooling
Dough forming can be carried out on forming-residual or stamping machines. During molding, the products are given a shape, a drawing or an inscription is applied.
Gingerbread products with filling are often molded manually using metal recesses and wooden carved molds or mechanized.
The dough for gingerbread is molded in the form of a layer according to the size of a metal baking sheet.
Gingerbread is baked for 7...12 minutes at a temperature of 190...240?C, gingerbread - at 200?C for 25...40 minutes.
Unglazed gingerbreads are cooled for 20...22 minutes, glazed - up to 45...50? C for 5...10 minutes.
Fig. 4. Waffle production scheme
Wafer production technology includes the following stages: dough kneading; shaping and baking wafer sheets; filling preparation; formation formation; cooling it and cutting it into separate products; packaging (Fig. 4).
Wheat flour is the main raw material for making wafer sheets. melange or egg powder, salt, sodium bicarbonate.
For the manufacture of pastries and cakes, a variety of raw materials are required, the quality of which is subject to very high requirements due to low storage stability.
The production of pastries and cakes includes three main stages: preparation of the main baked semi-finished product; preparation of finishing semi-finished products; interlayer, filling and finishing of the main semi-finished product (Fig. 5).
Fig. 5. Scheme for the production of cakes and pastries
Production of baked semi-finished products. It consists in preparing the dough, shaping it, baking, standing or cooling it.
Biscuit semi-finished product is a lush, finely porous layer with a soft elastic crumb. For cooking, wheat flour with a content of 28 ... 34% gluten of low or medium quality should be used.
the technological scheme for the preparation of a biscuit semi-finished product includes: preparation of the egg-sugar mass; kneading whipped mass with flour and starch; molding and baking; cooling and aging (Fig. 6).
Fig. 6. Biscuit preparation scheme
The most widely used batch method biscuit dough in a mixing machine. Melange with granulated sugar is mixed for 25 ... 45 minutes until the granulated sugar is completely dissolved and the dough volume increases by 2.5 ... 3 times. A strong increase in volume is due to the saturation of the egg-sugar mass with a large number of tiny air bubbles in the process of beating. Then flour is introduced and quickly (no more than 15 seconds) is mixed with the beaten mass in order to avoid settling of the dough and resulting in a dense, finely porous biscuit.
Finished biscuit dough sent for molding and baking. Next, the semi-finished product is cooled for 20 ... 30 minutes and stands for 8 ... 10 hours in a workshop with air access.
4. Development of technological standards (TK, TTK) for the range of products. Calculation of food and energy value.
Technical routing
Honey cake
Application area
This technical and technological map has been developed in accordance with GOST R 53105-2008 and applies to specialty of the house Honey cake.
Raw material requirements
Food raw materials, food products and semi-finished products used for the preparation of the Medovik Cake dish must comply with the requirements of the current regulatory and technical documents, have accompanying documents confirming their safety and quality (certificate of conformity, sanitary and epidemiological conclusion, safety and quality certificate, etc.)
Recipe
|
Bookmark rate per 1 kg |
||||
Unitmeasurements |
The weight |
The weight |
||
|
Wheat flour |
||||
|
Chicken egg |
||||
|
Baking soda |
||||
|
Cream margarine |
||||
|
Sour cream 20% |
||||
|
Powdered sugar |
||||
|
Peeled walnuts |
||||
|
The output of the finished dish, g |
Technological process
Margarine is heated in a water bath, sugar, eggs, honey are added and beat until a homogeneous mass is obtained; add soda, mix and leave in the bath until the volume doubles, add part of the flour (~ 1/5), mix until thick. The resulting mass is removed from the water bath, the remaining flour is added and the dough is kneaded. The finished dough is divided into 5 parts and rolled into cakes, which are baked at a temperature of 170-180 ° C. The mass of finished cakes is 400 g. Finished cakes level, cut off the edges, cool, smear with cream, stack on top of each other, sprinkle with crushed nuts and crumbs made from scraps of cakes.
For cream, add a part (1/2) of powdered sugar to sour cream, beat, add prepared swollen gelatin, the remaining powdered sugar and beat until a homogeneous mass is formed.
The cake is prepared as needed. finished cake cut into pieces of 100 g and sold in portioned dishes immediately after preparation.
The organoleptic characteristics of the Medovik Cake dish must meet the following requirements:
The microbiological parameters of the Medovik Cake dish must comply with the requirements of SanPiN 2.3.2.1078-01.
The nutritional value
The nutritional value of the Meadovik Cake dish per 100 g of the product and the yield of 1000 g are:
Justification of the calculation nutritional value dishes "Honey Cake" nutrients in 100 g of each product that is part of the dish
|
Ingredient |
Carbohydrates |
||||
|
Wheat flour |
|||||
|
Chicken egg |
|||||
|
Baking soda |
|||||
|
Cream margarine |
|||||
|
Sour cream 20% |
|||||
|
Powdered sugar |
|||||
|
Peeled walnuts |
2. Calculate the content of nutrients in the raw material set of the dish
|
Ingredient |
Net weight) |
Carbohydrates |
||||
|
Wheat flour |
||||||
|
Chicken egg |
||||||
|
Baking soda |
||||||
|
Cream margarine |
||||||
|
Sour cream 20% |
||||||
|
Powdered sugar |
||||||
|
Peeled walnuts |
3. We calculate the balance of nutrients, taking into account their safety during heat treatment
|
Ingredient |
Processing type |
Carbohydrates |
||||||||
|
Wheat flour |
baking |
|||||||||
|
Chicken egg |
No processing |
|||||||||
|
No processing |
||||||||||
|
Baking soda |
No processing |
|||||||||
|
Cream margarine |
No processing |
|||||||||
|
Sour cream 20% |
No processing |
|||||||||
|
No processing |
||||||||||
|
Powdered sugar |
No processing |
|||||||||
|
Peeled walnuts |
No processing |
|||||||||
4. We calculate the balance of nutrients, taking into account the mass loss of products during heat treatment
|
Ingredient |
Processing type |
Carbohydrates |
||||||||
|
Wheat flour |
baking |
|||||||||
|
Chicken egg |
No processing |
|||||||||
|
No processing |
||||||||||
|
Baking soda |
No processing |
|||||||||
|
Cream margarine |
No processing |
|||||||||
|
Sour cream 20% |
No processing |
|||||||||
|
No processing |
||||||||||
|
Powdered sugar |
No processing |
|||||||||
|
Peeled walnuts |
No processing |
|||||||||
Based on the calculations, we calculate the food and energy value dishes "Cake Medovik" according to the formula:
Calories = Protein*4 + Fat*9 + Carbohydrates*4+ Alcohol content*7
The nutritional value of the "Honey Cake" dish per 100 g of the product and the yield of 1000 g are:
Technical and technological map Apple strudel
Application area
This technical and technological map has been developed in accordance with GOST R 53105-2008 and applies to the signature dish Apple Strudel.
Raw material requirements
Food raw materials, food products and semi-finished products used for the preparation of apple strudel must comply with the requirements of the current regulatory and technical documents, have accompanying documents confirming their safety and quality (certificate of conformity, sanitary and epidemiological conclusion, certificate of safety and quality, etc.)
Processing of all products used must be carried out in strict accordance with established sanitary norms and rules.
Fruit should be fresh, elastic consistency; taste, color and smell must be appropriate for the products used.
The processing of a raw egg used for cooking is carried out in a specially designated place in the following sequence: with a warm 1-2% solution of soda ash, a 0.5% solution of chloramine, or other detergents and disinfectants approved for these purposes, after which it is rinsed with cold flowing water. Pure a raw egg spread in a clean labeled dish and transferred to the kitchen for further use.
Storage of raw eggs in cassettes, boxes in production shops not allowed.
The temperature of the flour must be at least 12°C and humidity 14.5%. The flour is sifted, and in addition to the fact that lumps and foreign objects are removed during sifting, the flour is enriched with atmospheric oxygen, which facilitates dough kneading and improves its quality.
Recipe
|
Name of raw materials and products |
Bookmark rate for 1 serving |
|||
|
measurements |
||||
|
fresh apples |
||||
|
Butter |
||||
|
Syrup Caramel |
||||
|
ground cinnamon |
||||
|
Croissant dough (1 kg) |
||||
|
Wheat flour |
||||
|
Sunflower oil |
||||
|
Chicken egg |
||||
|
Powdered sugar |
||||
|
The output of the finished dish, g |
* -- Weight of caramelized apples
* -- Half of the norm is used for decor
Peeled and seeded apples are cut into cubes, fried in butter with added sugar until the liquid evaporates and the apples lightly caramelize. At the end of frying add caramel syrup and cinnamon. On rolled out puff pastry put the apple filling, roll it up, pinch the edges. The strudel is brushed with egg and baked for 15 minutes at 180°C.
Requirements for registration, implementation and storage
Strudel is prepared as needed and sold in portioned dishes immediately after cooking. On vacation, a scoop of ice cream is placed on a plate with strudel, decorated with mint, powdered sugar, physalis and caramel topping.
According to the requirements of SanPin 2.3.6.1079-01, the temperature of the dish during serving should not exceed 14°C.
The permissible shelf life of an apple strudel dish prior to sale, according to SanPiN 2.3.6.1079-01, is 1 hour at a storage temperature not higher than 14 ° C.
Quality and safety indicators
The organoleptic indicators of the dish Apple strudel must meet the following requirements:
Microbiological indicators of the dish Apple strudel must comply with the requirements of SanPiN 2.3.2.1078-01.
The nutritional value
The nutritional value of the dish Apple strudel per 100 g of the product and the yield of 145 g are:
Technological map No.Zvezdochka biscuits, portion of public catering(SR-recipe No. 154)
Publishing house Kyiv "A.S.K" 2005
- REQUIREMENTS FOR RAW MATERIALS
Food raw materials, food products and semi-finished products used for cookingcookies Asterisk,must comply with the requirements of current regulatory and technical documents, have accompanying documents confirming their safety and quality (certificate of conformity, declaration of conformity, quality certificate, etc.).
Preparation of raw materials is carried out in accordance with the recommendations of the Collection of technological standards for public catering establishments and technological recommendations for imported raw materials.
floursifted through a sieve with a mesh size of not more than 2.5 mm.
chicken eggsput in a mesh bucket and treated with disinfectant solutions: soak for (5-10) minutes in a 2% solution of baking soda, then for 5 minutes in a 2% bleach solution or 0.5% chloramine solution and rinse with running water.
Buttercarefully cleaned, cut into pieces, softened.
- RECIPE
| Name | Consumption of raw materials per serving, g | ||||
| Gross weight, g | % cold worked | Net weight, g | % during heat treatment | Yield, g | |
| Peasant butter 73% | 270,0 | 2.00 (loss during mixing) | 265,0 | ||
| Sugar | 209,0 | 2.00 (loss during mixing) | 205,0 | ||
| Chicken egg | 1.5 pcs. | 2.00 (loss during mixing) | 59,0 | ||
| Wheat flour | 469,0 | 2.00 (loss during mixing) | 460,0 | ||
| Baking powder | 10,0 | 0,00 | 10,0 | ||
| Salt | 5,0 | 0,00 | 5,0 | ||
| Dough mass | 1000,0 | ||||
| Jam | 180,0 | 2.00 (portioning loss) | 176,0 | ||
| Granulated sugar (for sprinkling) | 30,0 | 0,00 | 30,0 | ||
| Weight of raw products | 1206,0 | ||||
| Cookie output | 41 pcs. x 25 g | ||||
- Cooking technology
Star Cookiesbelongs to the group of sweet biscuits.
Butter Cookies - pastry small sizes, various shapes with external decoration or with a layer of fillings. All varieties of butter cookies are produced only from the highest grade flour and butter.
For the dough, combine butter with sugar, beat in a mixer bowl until a white, lush mass is formed. Add eggs, salt and vanilla sugar. The flour is mixed with baking powder and combined with the resulting whipped mass. Knead the dough.
Finished shortbread dough roll out on a dough sheeter or manually into a layer 10 mm thick. Form "Asterisk" squeeze out the blanks from the dough and transfer them to a baking sheet covered with parchment.
In the center of the workpiece, a recess of 2-3 mm and a diameter of 5-6 mm is made.
This recess is filled evenly apple jam. On top of the dough, around the jam, sprinkle the workpiece with sugar.
Bake at 165°C for about 15-18 minutes until light brown. Cool down at room temperature(22-24) °С.
Store in a closed container at a temperature of (20-30) ° C for no more than 24 hours.
- Characteristics of the finished dish, semi-finished product
Appearance- figured cookies in the shape of stars. In the center of the product is jam.
Taste- baked products from shortcrust pastry. No foreign aftertaste.
Smell- baked products from shortcrust pastry. No foreign smell.
- Requirements for design, implementation and storage.
Star Cookiesmade from the menu. Bake on the day of consumption. Store for a short time in a closed container lined with parchment.
Star Cookiesmust comply with the requirements of SanPin 42-123-4117-86.
Development of technological standards (TK, TTK) for the range of products. Calculation of food and energy value.
Technical and technological map
Honey cake
Application area
This technical and technological map has been developed in accordance with GOST R 53105-2008 and applies to the signature dish Cake Medovik.
Raw material requirements
Food raw materials, food products and semi-finished products used for the preparation of the Medovik Cake dish must comply with the requirements of the current regulatory and technical documents, have accompanying documents confirming their safety and quality (certificate of conformity, sanitary and epidemiological conclusion, safety and quality certificate, etc.)
Processing of all products used must be carried out in strict accordance with established sanitary norms and rules.
The temperature of the flour must be at least 12°C and humidity 14.5%. The flour is sifted, and in addition to the fact that lumps and foreign objects are removed during sifting, the flour is enriched with atmospheric oxygen, which facilitates dough kneading and improves its quality.
The processing of a raw egg used for cooking is carried out in a specially designated place in the following sequence: with a warm 1-2% solution of soda ash, a 0.5% solution of chloramine, or other detergents and disinfectants approved for these purposes, after which it is rinsed with cold flowing water. A clean raw egg is laid out in a clean, labeled dish and transferred to the kitchen for further use.
Storage of raw eggs in cassettes, boxes in production shops is not allowed.
Recipe
|
Name of raw materials and products |
Bookmark rate per 1 kg |
||
|
measurements |
|||
|
Wheat flour |
|||
|
Chicken egg |
|||
|
Baking soda |
|||
|
Cream margarine |
|||
|
Sour cream 20% |
|||
|
Powdered sugar |
|||
|
Peeled walnuts |
|||
|
The output of the finished dish, g |
Technological process
Margarine is heated in a water bath, sugar, eggs, honey are added and beat until a homogeneous mass is obtained; add soda, mix and leave in the bath until the volume doubles, add part of the flour (~ 1/5), mix until thick. The resulting mass is removed from the water bath, the remaining flour is added and the dough is kneaded. The finished dough is divided into 5 parts and rolled into cakes, which are baked at a temperature of 170-180 ° C. The mass of finished cakes is 400 g. Finished cakes are leveled, cutting off the edges, cooled, smeared with cream, stacked on top of each other, sprinkled with crushed nuts and crumbs made from scraps of cakes.
For cream, add a part (1/2) of powdered sugar to sour cream, beat, add prepared swollen gelatin, the remaining powdered sugar and beat until a homogeneous mass is formed.
Requirements for registration, implementation and storage
The cake is prepared as needed. The finished cake is cut into pieces of 100 g each and sold in portioned dishes immediately after preparation.
Quality and safety indicators
The organoleptic characteristics of the Medovik Cake dish must meet the following requirements:
The microbiological parameters of the Medovik Cake dish must comply with the requirements of SanPiN 2.3.2.1078-01.
The nutritional value
The nutritional value of the Meadovik Cake dish per 100 g of the product and the yield of 1000 g are:
Substantiation of the calculation of the nutritional value of the dish "Mead cake" of nutrients in 100 g of each product that is part of the dish
2. Calculate the content of nutrients in the raw material set of the dish
3. We calculate the balance of nutrients, taking into account their safety during heat treatment
|
Ingredient |
Processing type |
Carbohydrates |
|||||||
|
Wheat flour |
baking |
||||||||
|
Chicken egg |
No processing |
||||||||
|
No processing |
|||||||||
|
Baking soda |
No processing |
||||||||
|
Cream margarine |
No processing |
||||||||
|
Sour cream 20% |
No processing |
||||||||
|
No processing |
|||||||||
|
Powdered sugar |
No processing |
||||||||
|
Peeled walnuts |
No processing |
||||||||
|
Ingredient |
Processing type |
Carbohydrates |
|||||||
|
Wheat flour |
baking |
||||||||
|
Chicken egg |
No processing |
||||||||
|
No processing |
|||||||||
|
Baking soda |
No processing |
||||||||
|
Cream margarine |
No processing |
||||||||
|
Sour cream 20% |
No processing |
||||||||
|
No processing |
|||||||||
|
Powdered sugar |
No processing |
||||||||
|
Peeled walnuts |
No processing |
||||||||
Based on the calculations, we calculate the nutritional and energy value of the "Honey cake" dish according to the formula:
The nutritional value of the "Honey Cake" dish per 100 g of the product and the yield of 1000 g are:
Technical and technological map Apple strudel
Application area
This technical and technological map has been developed in accordance with GOST R 53105-2008 and applies to the signature dish Apple Strudel.
Raw material requirements
Food raw materials, food products and semi-finished products used for the preparation of apple strudel must comply with the requirements of the current regulatory and technical documents, have accompanying documents confirming their safety and quality (certificate of conformity, sanitary and epidemiological conclusion, certificate of safety and quality, etc.)
Processing of all used products...
|
Ingredient |
Processing type |
Carbohydrates |
|||||||
|
Wheat flour |
baking |
||||||||
|
No processing |
|||||||||
|
Chicken egg |
No processing |
||||||||
|
Butter |
No processing |
||||||||
|
cocoa powder |
No processing |
||||||||
4. We calculate the balance of nutrients, taking into account the mass loss of products during heat treatment
|
Ingredient |
Processing type |
Carbohydrates |
|||||||
|
Wheat flour |
baking |
||||||||
|
No processing |
|||||||||
|
Chicken egg |
No processing |
||||||||
|
Butter |
No processing |
||||||||
|
cocoa powder |
No processing |
||||||||
Based on the calculations, we calculate the nutritional and energy value of the dish "Biscuit Prague (blank)" according to the formula:
Calories = Protein*4 + Fat*9 + Carbohydrates*4+ Alcohol content*7
The nutritional value of the dish "Biscuit Prague (preparation)" per 100 g of the product and the yield of 1000 g are.
Routing
Cookies "Round"
No. p / p | name of raw materials | |
Flour | ||
powdered sugar | ||
Vanilla powder | ||
Butter | ||
Eggs | ||
Melange for lubrication | ||
Exit | 1000 |
Cooking technology
The finished dough is rolled out into a layer 5 mm thick, brushed with egg and sprinkled with chilled crumbs. After 20 minutes, round cakes are cut out with a round recess with a diameter of 40 mm and baked on dry confectionery sheets at a temperature of 230°C.
For making crumbs "/ 10 part of the dough is cooled, adding I yut a little flour and rub through a rare sieve.
quality requirements
The cookies are round, not deformed, the edges are even, without hardening, the cookies crumble when pressed, humidity 6%. In 1 kg. At least 85 pcs.
Routing
Cookies "Leaves"
N.G. Buteykis; A.A. Zhukov Technology of preparation of flour confectionery.
No. p / p | name of raw materials | Amount of product, in grams |
Flour | ||
powdered sugar | ||
Vanilla powder | ||
Butter | ||
Melange | ||
Melange for lubrication | ||
Ammonium carbonate | ||
Exit | 1000 |
Cooking technology
Butter is rubbed white with sugar, add p about gradually, without ceasing to interfere, melange (eggs), vanilla pud d ru, after which - flour with ammonium and knead the dough. Oval pointed cakes are formed from the dough, on which the contours of the veins of the leaf are applied with the end of the knife, placed on a dry leaf, brushed with egg and baked at 230-240°C.
quality requirements
The biscuits are leaf-shaped, not deformed, the edges are even, without hardening, the biscuits crumble when pressed, humidity 6%. In 1 kg. at least 60-70 pcs.
Routing
"Star Cookies"
N.G. Buteykis; A.A. Zhukov Technology of preparation of flour confectionery.
No. p / p | name of raw materials | Amount of product, in grams |
Flour | ||
powdered sugar | ||
Vanilla powder | ||
Butter | ||
Melange | ||
Milk | ||
Candied fruit or fruits | ||
drinking soda | ||
Exit | 1000 |
Cooking technology
Peeled butter is thoroughly rubbed, mixed with sugar and vanilla powder, soda, whipped for 6-8 minutes. In this
the mass is gradually added with milk mixed with melange, and whisk and knead for another 5-8 minutes, then mix with flour. If instead of powdered sugar use granulated sugar, then it is mixed with milk, heated until the sugar dissolves, cooling a yut and, whipping, add to the mass, after which is mixed with flour.
The finished dough is placed in a pastry bag with a toothed tube. h coy (hole diameter 1.5 cm). Small cookies in the form of stars are placed on a dry baking sheet at a distance of 3-4 cm from each other. Place a piece of ducat or raisins in the middle of the cookie. Products are baked at 230-240°C.
quality requirements
The biscuits are leaf-shaped, not deformed, the edges are even, without hardening, the biscuits crumble when pressed, humidity 8%. In 1 kg. at least 140 pcs.
Routing
Cookies "Glagolik"
N.G. Buteykis; A.A. Zhukov Technology of preparation of flour confectionery.
No. p / p | name of raw materials | Amount of product, in grams |
Flour | ||
powdered sugar | ||
Vanilla powder | ||
Butter | ||
Melange | ||
Milk | ||
invert syrup | ||
drinking soda | ||
Exit | 1000 |
Cooking technology
The dough is prepared as for Asterisk cookies, but in invert syrup is poured and small cookies in the form of the letter “g” are deposited on a baking sheet using a pastry bag with a toothed tube (hole diameter 6-7 mm). Bake poi tamper and round 230-240°C.
quality requirements
Cookies shape in the form of the letter "g", not deformed, the edges are even, without hardening, when pressed, the cookies crumble, humidity 7%. In 1 kg. 122 pcs.
Routing
Cookies "lemon"
N.G. Buteykis; A.A. Zhukov Technology of preparation of flour confectionery.
No. p / p | name of raw materials | Amount of product, in grams |
Flour | ||
Sugar sand | ||
Ammonium carbonate | ||
Butter | ||
Soda | ||
Melange | ||
Lemon essence | ||
Honey | ||
Whole milk | ||
Exit | 1000 |
Cooking technology
Butter is rubbed white with sugar, add l and Mona essence, ammonium, honey and, continuing beating, introduce a little melange mixed with milk. Flour mixed with soda is added to the fluffy whipped mass. Ready dough rolled out a cakes are cut out with a layer 5 mm thick and a round recess with a diameter of 40 mm, which are placed on dry sheets and baked at a temperature of 240 ° C.
quality requirements
Cookies are round, crumbly, golden in color, with the smell of lemon and honey; in 1 kg. at least 125 pcs.
Routing
Sand strip with jam
N.G. Buteykis; A.A. Zhukov Technology of preparation of flour confectionery.
No. p / p | name of raw materials | Amount of product, in grams |
Flour | 2400 |
|
Sugar sand | ||
vanilla essence | ||
Margarine | 1300 |
|
Salt | ||
Melange | ||
Jam | ||
Ammonium carbonate | ||
Exit | 100pcs, 50 gr. |
Cooking technology
The finished shortbread dough is rolled out with a rolling pin into a layer 10-15 mm thick, placed on a baking sheet and a tourniquet is laid along the edges, cut e zanny from the same test in the form of a side. On the layer uniform sl about jam is applied to them. From the rest of the dough roll out thin bundles (strips) and put them in the form of a lattice on the cake, fixing the ends on the side. Before baking, the surface of the pie is greased with an egg and baked at a temperature of 240-250 ° C until cooked.
Cut into rectangular products weighing 50 g.
Can be cooked in the form of a jam pie, minced meat b lok, with fruit filling.
quality requirements
Rectangular biscuits, crumbly, golden in color, with a fruity aroma; in 1 kg. at least 125 pcs.
Routing
Butter Cookies
N.G. Buteykis; A.A. Zhukov Technology of preparation of flour confectionery.
No. p / p | name of raw materials | Amount of product, in grams |
Flour | ||
Sugar-sand | ||
Butter | ||
Melange | ||
Essence | ||
Exit | 1000 |
Cooking technology
Whip butter and sugar until fluffy and smooth. about melange is added, the essence is dissolved and whipped. Fast Deputy e sew with flour. The finished dough is laid out in a confectionery m e shock with a serrated tube with a diameter of 0.7-0.8 cm. e nee round or oval shape on dry sheets. Bake at a temperature of 240-250°C for 5-6 minutes.
quality requirements
Cookies are round and oval, crumbly, golden in color, with the smell of essence.
Routing
Sliced cookies
N.G. Buteykis; A.A. Zhukov Technology of preparation of flour confectionery.
No. p / p | name of raw materials | Amount of product, in grams |
Flour | ||
Sugar-sand | ||
Margarine | ||
vanilla powder | ||
Salt | ||
drinking soda | ||
Ammonium carbonate | ||
Syrup invert | ||
Exit | 1000 |
Cooking technology
Beat margarine with sugar until smooth, add invert syrup, in which salt, soda, ammonium are dissolved, in a nil powder, and then quickly knead with flour until smooth. The finished dough is rolled out into a layer 4.5-5 mm thick and with the help of recesses cut out cookies of rectangular or round shape. R we. Bake at a temperature of 220-240 ° C for 5-6 minutes.
quality requirements
Cookie rectangular or round shape, not deformed, the edges are even, without hardening, the cookies crumble when pressed.
Routing
Sand horn with poppy
N.G. Buteykis; A.A. Zhukov Technology of preparation of flour confectionery.
No. p / p | name of raw materials | Amount of product, in grams |
Flour | 3100 |
|
Sugar-sand | 1133 |
|
Margarine | 1200 |
|
vanilla powder | ||
Salt | ||
drinking soda | ||
Ammonium carbonate | ||
Melange | ||
Poppy for finishing | ||
Exit | 100 pieces. 50 gr. |
Cooking technology
Shortbread dough is prepared and divided into pieces weighing 56 g. They are molded in the form of a horseshoe (horns), sprinkled with poppy seeds (3 g) on top and baked on greased sheets at a temperature of 260 ° C.
quality requirements
The cookies are horseshoe-shaped, crumbly, golden in color, with vanilla flavor.
Routing
shortbread cookies
N.G. Buteykis; A.A. Zhukov Technology of preparation of flour confectionery.
No. p / p | name of raw materials | Amount of product, in grams |
Flour | ||
Powdered sugar | ||
Butter | ||
Melange | ||
Salt | ||
For finishing | ||
Sugar | ||
nuts | ||
Exit | 1000 |
Cooking technology
Butter with powdered sugar is whipped, melange is added, about rum dissolve the salt, and beat for another 10-15 minutes, then quickly knead with flour until smooth. The dough is rolled out into a layer 0.5 cm thick, sprinkled with sugar and chopped nuts, rolled on top with a rolling pin, it can be corrugated. With the help of you e mok cut out cookies of various shapes (Fig. 13). Bake on dry sheets at a temperature of 240-250°C for 5-6 minutes.
quality requirements
The cookies are round, not deformed, the edges are even, without hardening, the cookies crumble when pressed, humidity 6%. In 1 kg. At least 60-70 pcs.
Routing
Cottage cheese cookies
N.G. Buteykis; A.A. Zhukov Technology of preparation of flour confectionery.
No. p / p | name of raw materials | Amount of product, in grams |
Flour | ||
Sugar-sand | ||
Butter (margarine) | ||
Eggs | ||
drinking soda | ||
Essence | ||
Sugar sand for sprinkling | ||
Exit | 1000 |
Cooking technology
Knead shortbread dough with the addition of mashed cottage cheese. The finished dough is rolled out into a layer 5 mm thick, sprinkled with a harom-sand. Cut out different shapes of cookies using e mok or knife. Bake for 5-8 minutes at a temperature of 220-230°C.
quality requirements
Cookies of various shapes, not deformed, the edges are even, without hardening, when pressed, the cookies crumble.
Routing
Sandpiper with raisins
N.G. Buteykis; A.A. Zhukov Technology of preparation of flour confectionery.
No. p / p | name of raw materials | Amount of product, in grams |
Flour | 2600 |
|
Sugar-sand | ||
Margarine | ||
Melange | ||
drinking soda | ||
Salt | ||
Raisin | ||
Ammonium carbonate | ||
Sheet Grease | ||
nuts | ||
Exit | 100 pieces. 50 gr |
Cooking technology
Cooking shortbread dough with raisins. Raisins are added along with flour.
The dough is rolled out into a layer 1 cm thick, sprinkled with chopped s walnuts and cut into rectangular products weighing 61 g. Baked at a temperature of 240-250 ° C on greased sheets.
quality requirements
Rectangular biscuits, not deformed, the edges are even, without hardening, the biscuits crumble when pressed, humidity 6%. In 1 kg. At least 85 pcs.
Routing
Cookies "Chamomile"
N.G. Buteykis; A.A. Zhukov Technology of preparation of flour confectionery.
No. p / p | name of raw materials | Amount of product, in grams |
Flour | ||
Powdered sugar | ||
Butter | ||
Melange | ||
Whole milk | ||
Essence | ||
Raisin | ||
Ammonium carbonate | ||
Zhzhenka | ||
Exit | 1000 |
Cooking technology
Melange (eggs) are beaten with half the norm of sugar at n a heating up to 40°C. The remaining half of the sugar is ground and beaten and coexist with butter, gradually adding essence and m about loco. Both masses are combined and mixed with flour and baking powder. and tel. The finished dough is placed in a pastry bag and a patterned shape in the form of a camomile is deposited. Part of the test a sew with burnt and darker dough from another confectionerybag with a smooth tube fill the middle of the chamomile. baking a yut cookies on dry confectionery sheets at a temperature of 240 ° C.
quality requirements
The product is figured in the form of a camomile, golden-yellow color with a dark middle, crumbly. In 1 kg. 150 pcs.
Routing
Cupcake "Capital"(piece)
N.G. Buteykis; A.A. Zhukov Technology of preparation of flour confectionery.
No. p / p | name of raw materials | Amount of product, in grams |
Flour | 2339 |
|
Sugar | 1755 |
|
Butter | 1754 |
|
Melange | 1404 |
|
Salt | ||
Essence | ||
Raisin | 1754 |
|
Ammonium carbonate | ||
Powdered sugar for finishing | ||
Exit | 100pcs 75 gr. |
Cooking technology
Beat butter with sugar until smooth, about gradually add melange. Previously, salt, essence, ammonium carbonate are dissolved in it. Beat the mass for 10-15 minutes, per e put in a bowl, add raisins, then flour and mix until smooth. For cupcakes, truncated molds are used. n leg cone with a corrugated surface or cylindrical. They are greased, and cylindrical ones can be lined with paper. The dough is laid out in molds of 82 g. Bake at a temperature of 205-215 ° C for 25-30 minutes, then the muffins are cooled, removed from the R we sprinkle with powdered sugar.
quality requirements
Routing
Cupcake "Capital"(by weight)
N.G. Buteykis; A.A. Zhukov Technology of preparation of flour confectionery.
No. p / p | name of raw materials | Amount of product, in grams |
Flour | ||
Sugar | ||
Butter | ||
Melange | ||
Salt | ||
Essence | ||
Raisin | ||
Ammonium carbonate | ||
Powdered sugar for finishing | ||
Exit | 1000 |
Cooking technology
The dough is prepared in the same way as for a piece cake, but when h ke use rectangular shapes. They are greased or lined with paper. The dough is laid out in molds, the surface is leveled and cut along the entire length with a spatula dipped in vegetable oil resulting in a more beautiful surface after baking. If this is not done, then the cracks are located in different directions. Baked at temperature at pe 160-180 ° C for about 1 hour. After cooling, remove from the mold and sprinkle with powdered sugar.
quality requirements
The cake has the shape of a truncated cone or cylindrical with a convex surface, sprinkled with powdered sugar, the crumb is dense, yellow in color, with evenly distributed raisins.
Routing
Cupcake "Tea"
N.G. Buteykis; A.A. Zhukov Technology of preparation of flour confectionery.
No. p / p | name of raw materials | Amount of product, in grams |
Flour | ||
Sugar | ||
Margarine | ||
Melange | ||
Salt | ||
Essence | ||
Raisin | ||
Ammonium carbonate | ||
Powdered sugar for finishing | ||
Exit | 1000 |
Cooking technology
The dough is prepared in the same way as for the Stolichny cake, only with With then butter use margarine. Bake in straight at naked forms, greased or lined with paper. For improvement appearance on top of the cake is carried out with a spatula dipped in oil. Bake, cool, take out of the mold, p about sprinkled with powdered sugar.
quality requirements
The cake has the shape of a truncated cone or cylindrical with a convex surface, sprinkled with powdered sugar, the crumb is dense, yellow in color, with evenly distributed raisins.
Raw cashew kernels
vanilla essence
Ammonium carbonate
Powdered sugar for finishing
Exit
1000
Cooking technology
The dough is prepared in the same way as for the Stolichny cake, only together With then chopped nuts are added to the raisins. Lay out in the about manufactured square shapes. Bake at a temperature of 160-180°C for 1 hour. After cooling, remove from the mold and sprinkle with powdered sugar.
quality requirements
The shape is square, the surface is sprinkled with powdered sugar, on the cut the crumb is dense, yellow, with evenly distributed nuts.
Routing
Curd cupcake
N.G. Buteykis; A.A. Zhukov Technology of preparation of flour confectionery.
No. p / p | name of raw materials | Amount of product, in grams |
Flour | ||
Sugar | ||
Margarine | ||
Melange | ||
Raw cashew kernels | ||
vanilla essence | ||
Ammonium carbonate | ||
Powdered sugar for finishing | ||
Exit | 1000 |
Cooking technology
Beat butter with sugar, add grated cottage cheese, etc. about must beat, then add the melange, in which the solution I yut drinking soda and ammonium carbonate, continue to beat until fluffy and quickly mixed with flour.
The dough is laid out in rectangular molds, greased. Bake at a temperature of 160-180 ° C for about 60 minutes. Cool, take out of the mold, sprinkle with powdered sugar.
quality requirements
The shape is rectangular, the surface is convex, sprinkled with powdered sugar, on the cut the crumb is dense, yellow, with evenly distributed raisins.