Technology for the preparation of complex bakery confectionery products. Trading House Borodinsky

A confectionery shop for baking bakery and flour confectionery, cakes and pastries is organized at medium and small enterprises that supply their products to a wide network of small enterprises. For the normal conduct of the technological process in the confectionery shop, there should be the following departments: dough kneading, dough cutting, baking, product finishing, cream preparation, pantry of daily food supply, containers, washing (for eggs, dishes, containers), expedition.

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

Proper arrangement of equipment, preparation of workplaces, equipping them with the necessary inventory, utensils and vehicles, uninterrupted supply of raw materials, fuel, electricity during the shift are important factors in the economic use of working time, ensuring the rational organization of labor and the mechanization of labor-intensive processes. In the pantry of the daily supply of food, chests, racks, understuffs are installed, and a refrigerator is equipped. For weighing products, scales with mass measurement limits from 2 to 150 kg are used. and measuring utensils. Here they also prepare raw materials for production (dissolving and dosing salt, sugar, breeding yeast, cleaning oil, removing packaging, etc.). these operations require the staffing of workplaces with small-scale mechanization, inventory, tools and transport devices.

The egg is processed in a special washing room, where an ovoscope and baths with four compartments are installed for their sanitization. The eggs passed through the ovoscope in sieves are kept in the first compartment of the bath in warm water for 10 minutes. if necessary, they are washed here with hair brushes.

In the second compartment, the eggs are kept for 5 minutes in a 2% bleach solution. In the third compartment, the eggs are kept in a 2% solution of baking soda and in the fourth, they are washed with warm running water for 5 minutes. washed and dry eggs are separated from the shell, if necessary, the protein and yolk are separated on a special device.

Melange in jars is washed and thawed in the same baths for 2-3 hours at a temperature of 45 C.

Before kneading the dough, the flour is sifted in a separate room or directly in the dough mixing department, if possible away from other workplaces. For sifting flour, sifters of the type PV-250, L4-HPM, P2-P are used, depending on the productivity. Flour is stored on wooden racks in bags and, as necessary, poured into the sifter bunker, while foreign impurities are removed and the flour is enriched with atmospheric oxygen.

Flour can be sifted directly into a mobile bowl or plastic measuring cups with a lid.

The room for kneading dough is equipped with dough mixers of the MTM-60, L4-KhTV, A2-KhTYu, TMM-1M brands and creaming machines: ShVM-20, MV-35, MV-60, TsG-103. Cream beaters are also used to prepare creams, egg and sugar mixtures. Dough mixers are used for kneading yeast dough. The dough is kneaded sequentially from the beginning with the shortest cycle - rich. Shortbread, puff, and then - yeast.

The inventory of the workshop is varied, since during molding and finishing it is required to ensure not only a beautiful appearance, but also the exact mass of products. For the design of confectionery, plastic or tin tubes are used, which are put into bags made of dense fabric, special syringes, aluminum or tin combs, and a number of other devices.

The place for portioning the dough is equipped as follows: a table, a Fortuna type dividing and rounding machine or a dough divider of the P3-KhDP type, a chest for flour (under the table), a box for knives (in the table), dial scales are installed.

They also provide a place for moving the bowl with dough. The dividing and rounding machine divides the dough into pieces of a certain weight and rolls them into balls, which facilitates the very laborious operation of weighing and rolling each portion of the dough.

To roll out the dough, tables with tool cabinets and retractable chests, a dough sheeter such as MRT-60M, MNRT -130/600, PM-500, a refrigerator (where oil and dough are cooled in the manufacture of puff products) are used. Currently, a machine is used that not only rolls the dough of the required thickness into two strips, but also doses the filling between them and forms products.

The workplace for molding products is equipped with tables (with retractable chests for flour, tool boxes), wall racks.

For the preparation of biscuit dough, a separate workplace is equipped near the cream beaters. In addition, you need a separate table (or tables) for preparing eggs, pouring dough into sheets or forms. A special machine cuts the semi-finished biscuit into layers.

Creams are prepared in a separate room, in which beaters of various capacities and with different capacities of bowls and boilers are installed. The cream is brewed in special tipping boilers with a steam jacket or in stove-top boilers. A special table with drawers for storing tools is also needed, powder is sifted on it and other operations are performed.

Powdered sugar is prepared on micromills such as PM-3, PM-5, MM-10. For the manufacture of lipstick, a production line is organized, consisting of an electric stove, a boiler of the KPE-60, KPESM-60 type, a special table and a whipping machine. The table cover is metal with sides and two pipelines with cold and hot water are placed under it. One of the side boards, bordering on the overhead tray, is made removable.

The baking department is equipped with confectionery cabinets and ovens with electric, gas and, less often, fire heating.

Pastries and cakes are finished in special rooms or, in extreme cases, on separate production tables isolated from other workplaces. Tables are equipped with drawers for tools, a stand for strengthening pastry bags, a special tank for syrup (for soaking biscuit). The work of the confectioner is facilitated by stands that rotate on the axis, on which cakes are placed during finishing.

The most rational way to organize the work of a confectioner is in large workshops that produce semi-finished confectionery products in full assortment and in large quantities: various types of dough, various fillings and such enterprises have ample opportunities for mechanizing all labor-intensive work, and therefore for a sharp increase in production labor; machines and mechanisms are used at full capacity, product quality control is simplified, and the work culture is improved.

In large workshops, they form production lines for the manufacture of each type of semi-finished product, use small-scale mechanization and various devices in various areas.

Finished confectionery products are stored in the expedition, which is equipped with a refrigerator, racks, scales and production tables.

The shelf life of confectionery products is from 7 to 36 hours.

Finished products are transported in containers by special vehicles. Each tray must have a label indicating the name and quantity of confectionery products. Be sure to indicate the time of production and the name of the stacker.

The production plan determines the quantity and range of confectionery products. It is compiled taking into account the need for confectionery products, the qualifications of workers and the equipment of the workshop.

When working on the kneading machine, the safety guard must be lowered. It is impossible to load products into the tank of the dough mixing and whipping machine during the operation of the lever; Before turning on the mixer, check that the change bowl is properly attached to the platform. When removing confectionery from the oven, the confectioner must wear special gloves. Exhaust devices should be installed above stoves and pans for frying pies.

Sources of supply for catering establishments. Public catering enterprises use both agricultural products (potatoes, vegetables, meat, milk, eggs, and others) and food industry products (flour, sugar, cereals, pasta, fats, and others) as raw materials.

Providing enterprises with raw materials and goods is carried out mainly at the expense of state resources used for public catering, it is 95% and only about 5% falls on the share of local resources.

Using local sources, public catering enterprises can buy products from subsidiary and pig fattening farms, purchase and procure surplus non-grain agricultural products from collective farms and state farms; the company has been granted the right to spend up to 15% of daily revenue on the purchase of greenery.

Despite the fact that the share of raw materials and goods supplied to public catering enterprises from local resources is insignificant, they still play a significant role in the implementation of the trade turnover plan and allow diversifying the range of products, especially during early spring.

Suppliers of raw materials and goods are food industry enterprises, bases, refrigerators of wholesale organizations, collective farms and state farms. Public catering enterprises that manufacture semi-finished products, confectionery and others for other enterprises can act as suppliers.

The largest share of supplies - an average of 60% falls on the share of the food industry, about 35% - on the share of wholesale depots, and only about 5% of supplies - on the share of collective farms, state farms and horticultural trade.

Ensuring an uninterrupted and rhythmic supply of catering enterprises with raw materials and goods depends on the established economic relations of enterprises and organizations with suppliers. Their economic relations are built on the basis of contracts and orders.

In public catering, as a rule, it is not the enterprises themselves that enter into contractual relations with suppliers, but higher organizations (canteen and restaurant trusts) or industry-based food supply bases.

A business contract is a document that defines the terms of sale, volume, assortment, quality of goods, delivery time, minimum delivery rates, payment terms and procedure, forms and amount of liability for violations of the terms of the contract, and others.

The main terms of the contract must be communicated to catering companies so that they can present the necessary sanctions to suppliers in case of violation of the terms of the contract and, in turn, do not violate them themselves.

The acceptance of goods in a catering enterprise is an important part of the technological process. Acceptance is carried out in two stages.

Products are received in quantity and quality. The first stage is preliminary. Acceptance of products by quantity is carried out according to bills of lading, invoices, by recalculating containers, weighing. If the goods arrived in good packaging, except for checking the net weight. The second stage is final acceptance. The net weight and the number of trade units check the stage - final acceptance. The net weight and the number of trade units are checked simultaneously with the opening of the container. The tare weight is checked simultaneously with the acceptance of the goods. If a shortage is detected, a unilateral act is drawn up on the identified shortage, this product is stored separately, its safety is ensured and the supplier is called. After the final acceptance draws up an act in 3 copies. Simultaneously with the acceptance of goods by quantity, the goods are also accepted by quality. Acceptance of goods by quality is carried out organoleptically (by appearance, color, smell, taste). At the same time, compliance with standards, TU is checked. Certificates or certificates of quality are attached to transport documents. In order to ensure the uninterrupted operation of production facilities for the sale of products in the residual assortment, taking into account consumer demand, commodity stocks are necessary. For the storage of perishable products, the enterprises are equipped with refrigerated chambers. The number of warehouses depends on the capacity of the enterprise. At small public catering establishments, at least two chambers are planned: one - a common refrigerated chamber, for short-term storage; the other is an uncooled chamber (pantry) for non-perishable products. Medium-sized enterprises should have at least four chambers: two chambers - a refrigerated chamber for dry products and a vegetable chamber. At large enterprises with 150 seats or more, separate storage of meat, fish, dairy and gastronomic products is provided. If the enterprise has a license for the sale of wine and vodka products, they must be stored in a separate chamber. The enterprises provide premises for the storage of linen, inventory, containers. To ensure normal working conditions when accepting goods, processing transport and accompanying documents in a group of warehouses, a special room is equipped for receiving raw materials and products (loading room). The equipment of warehouses depends on the type and capacity of the enterprise, the inventory standards. Warehouse equipment includes racks and storage boxes for placing and storing products, in meat chambers - hanging hooks, weight measuring, handling and refrigeration equipment. Warehouses must be equipped with the necessary inventory, tools for receiving raw materials and opening containers, storing and dispensing them, and vehicles for warehouses.

The confectionery shop uses a wide variety of equipment:

Dough mixers

It consists of a plate, a body, a drive installed in the machine body, a bowl on a three-wheeled trolley and a kneading arm with a blade. A vertical housing with a drive, as well as a bowl with a capacity of 140 liters, mounted on a three-wheeled trolley, are assembled on a cast-iron foundation plate. Inside the housing there is a gearbox, an electric motor, a chain drive and a crank connected to the kneading lever. The machine control buttons are located on the side wall of the case. The rotation from the electric motor through two gearboxes and a chain drive is simultaneously received by the dough mixing lever and the bowl. Due to the simultaneous rotation of the bowl and the dough mixing lever in opposite directions, the loaded products are intensively mixed and form a homogeneous mass saturated with air. Different types of dough mixing machines are installed at the workplace for kneading dough: TMM-100M (bowl capacity 100 dm3), MT-40 (removable bowl 40 l.), MTM-20P (removable bowl 20 l.), MTU-50. In the dough mixing department, a workplace is also organized to perform auxiliary operations: processing and washing raisins, preparing and filtering sugar syrup and salt solution. At this workplace, a production pole with a built-in bathtub, a flexible hose for filling the bowl with water is installed. Norm of table length for one workplace is not less than 1.25 m.

For weighing products use commodity scales.

After kneading, the bowl with yeast dough is rolled back to a warm place, closer to the ovens.

Beaters

This machine consists of a body, a tank lifting mechanism and a drive mechanism. A removable tank is mounted on the movable bracket, which can move it in the vertical direction using the handle of the lifting mechanism. Inside the housing, a machine drive is mounted, which consists of an engine, a V-belt speed variator, gears and a planetary gearbox. Replaceable beater mechanisms are attached to the working shaft with a pin and a figured cutout. An automatic switch is installed on the side wall of the machine to start and stop the engine.

At the workplace for the preparation of biscuit dough, a whipping machine is installed. Beaters are used in different types, for example, MV-6M, MV-35M (messy-whipping). In the machine, sugar is beaten with egg mass or melange and combined with flour; a production table is installed next to the machine. The prepared mass is poured into a baking sheet lined with parchment, or molds that are sent for baking.

To prepare puff pastry, a production line is organized, which includes a dough mixing machine, an MRT-60M dough sheeter, a production table, a refrigerated cabinet or a table with a chilled cabinet, since it must be cooled in the manufacture of puff pastry.

For the preparation of custard dough, a separate area is allocated, where an electric stove and production tables are installed. For brewing dough, plate boilers and equipment (veselka, whisks) are used. For jigging blanks from choux pastry onto confectionery sheets in large workshops, an MTO machine is used. The design of the machine provides for easy readjustment and weight adjustment up to 100g. For the preparation of custard dough, fondant, the MKU-40 universal confectionery machine is intended, where the electric boiler is combined with a mixer.

Screeners;

Dough sheeter;

Universal drive with a set of interchangeable mechanisms (meat grinder, sifter, wiping, whipping);

Digestion boilers;

electric stoves;

Electric baking cabinets;

Refrigeration equipment.

Machines and inventory are made of metallic and non-metallic materials, which must meet sanitary requirements. All materials must be strong and rigid, neutral to products and detergents, not corrode, not have a harmful effect on products and be well cleaned of them.

All equipment must be compact, silent, electrical and fire safe.

In the production of confectionery products, a wide variety of finishing semi-finished products are used: syrups, jellies, lipsticks, dyes, mastics, glazes, creams. The syrup is used for flavoring and impregnation of biscuit products. Jelly is one of the widely used finishing semi-finished products. It hardens into a shiny mass and is easily cut into pieces. Lipstick is used to decorate pastries and cakes, so that products have an attractive appearance and last longer. Various decorations for cakes are made from mastic. Glaze is used to decorate cakes and pastries, giving them an elegant look. Glaze is poured over gingerbread and gingerbread.

Sugar is a white crystalline powder produced from sugar cane and sugar beets. Powdered sugar is used in the manufacture of creams. At public catering establishments, refined powder made from refined sugar is used.

Agar is a vegetable glue produced from certain types of seaweed.

Gelatin is a food glue of animal origin.

The gelling properties of agar are 5-8 times stronger than those of gelatin.

Vanillin is a white crystalline powder obtained by artificial synthetic means, it has a very strong aroma and a bitter burning taste. Introduced into chilled cream, syrup, etc.

In the confectionery industry, food acids to give a sour taste to fruit and berry jelly, which is used to decorate cakes and pastries, to obtain a stable foam - whipped protein mass for protein cream; for inversion of sucrose during the preparation of invert syrup and lipstick.

The most commonly used citric, tartaric, lactic and acetic acids.

Pour sugar into a saucepan, pour hot water and stir until completely dissolved. Wash off the sugar adhering to the inner edge of the pan with a wet brush, put on a strong fire and cook without stirring. As soon as the syrup begins to boil, remove the foam with a spoon, again wash off the splashes of syrup from the edges of the pan, cover it tightly with a lid and cook until the sample is on a soft ball (boiling syrup is scooped out of the pan with a teaspoon and dipped in cold water; when the syrup has cooled, you can use your fingers to roll into a soft ball). Before the end of cooking, add a solution of citric acid to the syrup, 5 drops per 100 g of sugar. After boiling, sprinkle the surface of the syrup with water and cool quickly. Beat the chilled syrup until it turns white and curls into a white, fine-grained mass, which is called lipstick. Knead lipstick, heat up to 45-55 degrees, stirring all the time, and add aromatic substances. Cut the chocolate into cubes and add to the fondant while heating. Tint with red paint and burnt chocolate.

Sour Cream Chocolate Cakes, Chocolate Date Cakes, Coconut Cakes, Lemon Puff Pastry Cakes.

custard cake

Pour water into a cauldron, add salt and margarine cut into pieces. Bring to a boil over high heat. As the mixture boils, reduce the fire to a minimum and pour in the flour. Brew with continuous stirring for about two minutes. Remove the cauldron from the heat and grind the mass until it becomes elastic. Cover with a lid and let the dough cool slightly (10-12 minutes) so that the eggs do not curl.

In the still warm dough, add all the eggs one at a time, carefully rubbing the mass. Put the products on a baking sheet, grease it with oil, and bake for 15-20 minutes at 220C until they rise, then lower the temperature to 180C and bake for another ten minutes. Let cool and cut the top to fill with stuffing.

Cake - honey, cake - biscuit, cake - honeymoon, cake - a bunch

Prepare dough. Mix all ingredients thoroughly until smooth. Put a third of this mass into a mold and bake a white cake. Pour a tablespoon of cocoa into the remaining dough and bake a second cake, dark, larger. Prepare cream. Mix sour cream and sugar, but do not beat. Prepare frosting. Mix all the ingredients, put on fire, without boiling, add 100 g of oil. After pouring the icing on the cake, let it cool and refrigerate, preferably overnight. Soak the white cake with cognac or vodka syrup - a quarter cup of a drink and a tablespoon of sugar. Then we put cream of sour cream on the cake. Cool the dark cake and cut it into small squares, dip the squares one by one in sour cream and spread them in an irregular pile on the white cake. And after that, pour the previously prepared glaze on top.

When storing confectionery products, the values ​​of organoleptic, physico-chemical, microbiological indicators change.

Of course, the main criterion for assessing the quality of confectionery products is organoleptic indicators, the change of which is due to complex physical, chemical, biochemical, microbiological processes occurring during storage. However, from the many processes occurring during storage, one must choose one main, dominant one, which will determine the guaranteed shelf life. Let us further consider the conditions and terms of storage of individual groups of confectionery products.

Chocolate should be stored in clean, well-ventilated warehouses, free from granary pests, at a temperature not exceeding 18 °C and relative air humidity not exceeding 75%.

During storage, chocolate does not dry out, as it contains little moisture, it is non-hygroscopic, since it does not contain reducing sugars. Fluctuations in temperature can cause the surface of the chocolate to sweat, resulting in a gray color (“sugar bloom”). Chocolate should not be exposed to direct sunlight. At temperatures above 25 ° C, cocoa butter partially melts, and then, slowly cooling, covers the chocolate with whitish crystals (“fat bloom”).

Guaranteed shelf life of chocolate (per month): piece without additions - up to 6; with additions and stuffing - up to 3; weight - 2-4.

Marmalade, pastille. Store marmalade and marshmallow at a temperature not exceeding 18 ° C, without sharp fluctuations and relative air humidity not more than 75-80%, in clean and ventilated rooms, without direct sunlight and not infected with pests. It is not allowed to store near damp walls and heating devices, as well as together with strong-smelling goods.

When stored in conditions of high humidity, marmalade and marshmallow become wet, sticky, lose their presentation. At an elevated temperature, the box marmalade loses mass as a result of the syrup flowing out.

Such marmalade is urgently sold or sent for processing.

Humidification occurs in products packaged in bags of polymeric materials, since the moisture released from them condenses on the surface of the bag and products and dissolves the sprinkling. Therefore, marmalade and marshmallow are not packed in hermetic containers. Incomplete sealing, i.e. lining the bottom, sides and top of the boxes with a polymer film, slows down the exchange with the environment and preserves the quality of the products. In very dry rooms, marmalade candied and loses its luster. Pastile products dry out, become stale, and after a month of storage they become completely dry and hard.

Reducing substances also play an essential role in the storage process. An increase in their content above the permissible norms can cause moistening of products due to their high hygroscopicity and, conversely, a decrease leads to sugaring.

Marmalade and marshmallow in conditions of negative temperatures (-18 °C) in containers lined with polyethylene film are stored without noticeable changes in quality much longer than the current warranty period, with slow thawing they restore their properties.

Guaranteed shelf life (in months): layered marmalade, jelly on agar and pectin - 3; jelly on agaroid and furcellaran - 1.5; other types - 2; custard and chocolate marshmallow - 3; pastille glue and marshmallows - 1.

Preserves, jams, marmalade should be stored in clean, dry, well-ventilated rooms with a relative humidity of no more than 75%, a temperature of 10 - 20 ° C for unsterilized.

Shelf life of jam, jam from the date of production: 24 months - for sterilized, 12 months - for non-sterilized, 6 months - for non-sterilized, packaged in thermoplastic polymer containers or aluminum cans.

Biscuits, gingerbread, waffles should be stored at a temperature not exceeding 18C and relative humidity not more than 75%.

Guaranteed shelf life, depending on the type of product and packaging, varies: for cookies - from 15 days (contains more than 20% fat) to 3 months - protracted; for gingerbread - from 10 (raw, mint), up to 45 days - custard. For biscuits - from 21 days (diet, with a high fat content, by weight), up to 6 months - simple, by weight; for a cracker - from the 1st (in vegetable oil), up to 6 months - with fillers; for wafers from 15 days (with fat filling, up to 3 months (without filling).

From the products provided for in the recipe for making sourdough, 50% flour and 80% liquid are taken. Milk is slightly heated (35 °) and yeast is diluted in it. Pour flour and prepare the dough, the consistency of which resembles cream. Sprinkle the surface of the mass with a little flour and cover. Put the container with the dough in a warm place for several hours. Usually the time interval is 3-4 hours. The mass will increase significantly in volume. After this process stops and it begins to decrease, the dough can be considered ready for further procedures. A large number of small bubbles also indicates the ripeness of the dough.

After that, the remaining liquid is mixed with the rest of the ingredients provided for by the procedure: eggs, sugar, salt. The solution is filtered and combined with the finished dough. Add the second half of the flour and knead the dough. When the mass is thoroughly mixed, flavors, flavors and vegetable oil (refined) or melted fat are added. Leave the container for 3-4 hours at a temperature of 30 °. You can sprinkle the prepared dough with flour and cover.

In order for baking from sponge yeast dough to turn out tasty and well baked, it is necessary to heat the components for cooking to 33-35 degrees. In the process of kneading, you need to carefully monitor that the dough is thoroughly mixed, does not contain any lumps.

The fermentation process, which will begin to occur in the test mass, leads to a significant increase in volume.

This is due to intense gas formation. The large amount of carbon dioxide produced during this process not only increases the volume, but also inhibits the activity of yeast fungi. Therefore, you should knead the dough a couple of times. Approximately 1 and 2 hours after the start of the fermentation process. This will remove excess carbon dioxide.

cake protein cream yeast

Conclusion

It has long been considered the most honorable occupation to teach, heal and feed. In France in the last century, an artisan could not become a nobleman, but an exception was made for cooks, since his work was equated with art. The work of a talented cook is close to the work of a painter and sculptor, it requires artistic taste, especially a sense of light and form. It is necessary to remember with a kind word the Russian chefs who work in the semi-dark cellars of taverns, restaurants of unknown workers who created the culinary art as a legacy for us. Without them, without culinary arts, there would be no our modern culinary arts, and there would be no dishes that are now the PRIDE OF RUSSIAN CUISINE.

Literature

1. N.G. Buteykis, A.A. Zhukov "Technology of preparation of flour and confectionery products". Moscow. Publishing house "ProfObrIzdat" 2001.

2. V.P. Zolin "Technology of equipment for public catering". Moscow. Publishing Center "Academy" 2007.

3. A.V. Sklyarov, D.M. Prudnikov "Economics and enterprise development". Moscow. Publishing house "Infra-M". 2002

4. V.M. Kalina "Labor protection in public catering". Moscow. Publishing house "Masterenok". year 2001.

Technological process of making bakery products

The technological process of making bread consists of the following stages: kneading dough and other semi-finished products, fermentation of semi-finished products, dividing the dough into pieces of a certain mass, forming and proofing dough pieces, baking, cooling and storing bread products.

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.

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.

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

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.

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.

The correct determination of the readiness of bread in the process of baking it is of great importance. Its quality depends on the correct determination of the readiness of bread: the thickness and color of the crust and the physical properties of the crumb - elasticity and dryness to the touch.

Excessive baking time increases baking time, reduces productivity, and causes excessive fuel consumption.

An objective indicator of the readiness of bread and bakery products is the temperature in the center of the crumb, which at the end of baking should be 96--97°C.

Technological process of preparation of confectionery products

Test preparation. Eggs with granulated sugar are combined and, stirring, heated in a water bath to 45 0 C. Beat the egg-sugar mixture until it increases in volume by 2.5-3 times and until a stable pattern appears on the surface (when drawing over the surface, the trace does not flow) . During whipping, the mass is cooled to 20 0 C. Flour is combined with cocoa powder and quickly (but not abruptly) with whipped egg-sugar mass so that the dough does not drag on and does not sit down. Then vanilla essence is added. Biscuit dough is baked at a temperature of 200-210 0 C. The baking time depends on the volume and thickness of the dough.

Quality control and safety of finished products

Quality control includes: incoming quality control of raw materials, basic and auxiliary materials, semi-finished products, components, tools entering the warehouses of the enterprise; production step-by-step control over compliance with the established technological regime, and sometimes inter-operational acceptance of products; systematic monitoring of the condition of equipment, machines, cutting and measuring tools, instrumentation, precision measuring instruments, dies, models of test equipment and weighing facilities, new and in operation, fixtures, production and transportation conditions of products and other checks; control of models and prototypes control of finished products (parts, small assembly units, subassemblies, assemblies, blocks, products). Quality promotion includes: development of documentation that reflects the methods and means of motivation in the field of product quality assurance; development of regulations on bonuses to employees of the enterprise for the quality of work (together with the department of labor organization and wages; training and advanced training).

Sampling to control the physical and chemical parameters of flour confectionery products is carried out according to GOST 5904-82. The mass of the sample for laboratory testing should be at least 100 g. When preparing samples from a weight cake, biscuit, rolls, gingerbread, small portions are cut from different places of the laboratory sample and combined. Remove the inclusions from the cake. Piece cakes weighing up to 400 g are used for analysis as a whole, after removing the inclusions. When determining the mass fraction of sugar, fat and acidity in a cake, the crusts are additionally cut before removing the inclusions. When preparing a rum baba for the determination of moisture, inclusions are also removed. Biscuits, gingerbread, shortcakes are taken from different places of the average sample. Samples for analysis are crushed in a porcelain mortar, on a grater or mechanical grinder and immediately placed in a sealed container. Before sampling, the sample is mixed. Analysis of baked semi-finished products, muffins, cakes, biscuits, gingerbread, etc. carried out no earlier than 16 hours after manufacture.

According to organoleptic indicators, cakes and pastries must meet the requirements specified in Table 4.

Table 4 - Organoleptic quality indicators

Name of indicator	Characteristic
Cakes and pastries biscuit, sand, puff, custard	A layer of baked semi-finished product or piece baked semi-finished product is covered or filled with finishing semi-finished products, or several layers of baking semi-finished product are connected by layers of finishing semi-finished products or jam, marmalade, jam in accordance with the name.
Cakes and pastries combined	Several layers of different baking semi-finished products are connected by layers of finishing semi-finished products and/or jam, marmalade, marmalade, in accordance with the name.
	The product is of the correct form, without kinks and dents. The surface is finished with finishing semi-finished products, fresh or canned fruits and berries covered with gel or jelly, nuts, crumbs of baked semi-finished products, decorative confectionery semi-finished products, icing in accordance with the recipe.
Surface	A vague pattern from the finishing semi-finished product is not allowed. The surface of glazed products is smooth, evenly covered with glaze, without cracks. Small flows of glaze are allowed. The surface of products glazed with chocolate icing without graying.
Taste and smell	characteristic of this product name. Foreign inclusions, crunch from mineral impurities, foreign tastes and odors are not allowed.

In flour confectionery products, mass fractions of moisture, sugar, fat, acidity, alkalinity are determined. Physico-chemical parameters of cakes and pastries are determined in semi-finished products and in finished products without cream finishing after baking. Physical and chemical indicators are evaluated by accredited testing and technological laboratories in accordance with MU No. 1-40 / 3805, 1991 "Guidelines for laboratory quality control of catering products", part I.

Table 5 - Physical and chemical parameters

Microbiological indicators of public catering products Microbiological indicators are determined in accordance with the established procedure by laboratories in accordance with the current SanPiN 2.3.2.1078-01.

Microbiological indicators are presented in table 6.

Table 6 - Microbiological indicators of confectionery products

Product name	The total number of mesophilic and facultative anaerobic microorganisms, CFU /, g, not more	Mass of products (g/cm3), which is not allowed
CGB (coliform bacteria)		Coagulase-positive staphylococci (S. Aureus)	Bacteria of the genus Proteus	Sweats, including Salmonella
Bun with cheese and dill
"Lemon pie
Croissant with chocolate
Cake "Wedding"
Creamy Fruit Cake
Cake "Abrikatin"
Cake with coffee mousse
Cake "Fruit Delight"
Cake "Strawberry flavor"
shortbread cake

Lab #2

Topic: Preparation of complex bakery products and festive bread using various molding methods, evaluation of the quality and safety of finished products

Objective: Repeat and consolidate theoretical knowledge on the topic "Technology for the preparation of complex bakery products from yeast dough." To develop the skills and abilities to prepare complex bakery products and festive bread using various molding methods, assess the quality and safety of finished products

Theoretical information

The safe way to prepare dough. With this method, a small amount of baking (sugar, butter) is used. The dough is kneaded in a dough mixer or by hand. To do this, pour warm milk or water. Put yeast, salt, sugar, eggs or melange, mix, add flour and knead the dough. Three minutes before the end of the batch, melted butter or margarine is introduced. The kneaded dough is covered with a lid or cloth and put in a warm place for fermentation for 2.5 hours. When the dough increases in volume, make a punch, 1-3 times. The dough is considered fermented if it increases in volume by 2.5 times. The surface is convex, an alcohol smell will appear and when pressed with a finger, the dimple slowly levels out.

Work sequence:

1. When preparing for laboratory work, it is necessary to write out recipes for “Celebration Bread”, “Road Bun”, “Meat Pie” from the “Collection of Recipes”.

2. In the course of laboratory work it is necessary: ​​to prepare the product, taking into account the requirements for the quality and safety of finished products.

Holiday bread

Festive bread is prepared in a sponge or non-dough way. The dough is molded in the form of balls weighing 20 g, the resulting balls are laid out in a mold tightly to each other so that there is no free space left, they are allowed to distance, the surface is lubricated with a confectionery brush of bread. Sprinkle each slice with poppy seeds or sesame seeds after one and bake for 7-8 minutes at a temperature of 230-240 degrees. The bread should have a shiny surface from golden yellow to brown.

"Road Bun"

Yeast dough is prepared in the opyar way, divided into parts and molded into balls weighing 115g. The rolled balls are placed seam down on a greased pastry sheet, allowed to stand for 10 minutes, brushed with egg, sprinkled with sugar and baked at a temperature of 220-240 degrees.

"Pie with meat"

The dough is prepared in a sourdough method, a thicker consistency than for pies. The finished dough is formed in the form of balls weighing 120 g, left for proofing for 5-8 minutes and rolled into a round cake, in the middle of which they put minced meat (meat with egg or onion, fish with rice, rice with mushrooms). The edges of the cake are pinched (with a pigtail), the middle over the minced meat is left open and shaped like a boat. Prepared products are melted for 20-30 minutes, brushed with egg and baked.

Assessment of the quality of finished products

Test questions.

1. What methods are used to make wheat dough?

2. What kind of dough is kneaded using the sponge method?

3. What are the molding methods for yeast dough?

4. What quality indicators are determined for yeast dough?

Lab #3

Topic: Preparation of complex bakery products and festive bread using complex finishing semi-finished products, evaluation of the quality and safety of finished products

Objective: To repeat and consolidate theoretical knowledge on the topic “Technology for the preparation of complex bakery products from yeast dough.” To develop skills in preparing complex bakery products and holiday bread using complex finishing semi-finished products, assessing the quality and safety of finished products

Tools, inventory and utensils: electronic scales for weighing raw materials, a measuring cup for measuring liquid, a sieve for sifting flour, bowls for kneading dough, cutting boards, rolling pins, cutting knives, plates, a metal spatula,

Theoretical information.

A steamy method of preparing dough. When preparing a dough with a high content of baking, use the sponge method. It consists of two parts:

1) Cooking dough 2) Kneading dough.

Opara is a liquid dough, 100% yeast, 60-70% liquid, 40-60% flour are used for its preparation, 4% sugar can be added to activate the yeast. Diluted yeast is placed in the heated liquid, the sifted flour is poured, the dough is kneaded, the consistency is like thick sour cream. Sprinkle with a layer of flour and put in a warm place for fermentation. When the dough rises and then begins to fall, cracks, bursting bubbles and an alcohol smell will appear on its surface. Salt and sugar are dissolved in the remaining liquid, eggs are laid, dough is added, flour is added and the dough is kneaded. Before the end of the batch, melted margarine or butter is introduced. Then put on fermentation for 2-2.5 hours. In the process of fermentation, 1-3 punches are made. If the dough is not fermented, then when pressed with a finger, it quickly levels out, products baked from such a dough are covered with dark spots (plaque). The fermented dough does not level out when pressed, the surface of the dough is bad, unpleasant sour taste and smell, when cutting the dough it breaks, it is poorly formed, the pores are large. Products baked from this dough are flat, shapeless, with a bad taste.

Finishing semi-finished products. Used for finishing confectionery. Complex finishing semi-finished products include: lipstick, sugar syrup, glazes.

Syrup is a transparent, almost colorless liquid obtained from concentrated solutions of sugars and containing at least 40% of them.

Sucrose in confectionery products can be in a liquid, amorphous and crystalline state, and to transfer it to this state, it is required to follow a certain recipe and technological parameters of production. The syrup recipe depends on the type of product. Sugar-sand is dissolved in water, brought to a boil, the foam is removed and boiled down to a sample (medium ball).

Lab 4

Objective.

1. To consolidate theoretical knowledge about the preparation of shortcrust and rich unleavened dough, products from these types of dough.
2. Get practical skills in preparing products from shortbread and sweet unleavened dough.
3. Determine the quality characteristics of prepared products from shortbread and rich unleavened dough.

Theoretical information.

For cooking sweet unleavened dough it is better to use fermented milk products, such as sour cream, or water with the addition of acid. Sometimes milk is taken instead of water (for example, for products: shaker-lukum, shaker-puri, nan Bukhara, etc.). The dough is prepared with the addition of a small amount of muffin: fat, sugar, eggs. The structure of the dough must be plastic, and therefore a flour with a low gluten content is used.

To loosen the dough, chemical baking powder is used, which is added together with flour when kneading the dough, so that there is no premature splitting under the influence of acid. If dough is prepared that does not contain acids, then ammonium carbonate is used for loosening. During the baking process, soda, ammonium carbonate or other chemical baking powder, under the influence of high temperature and interaction with acid, are split to form gaseous substances, which, trying to escape along with moisture vapor, stretch the gluten and the product increases in volume.

Sweet unleavened dough can be prepared sweet (with a high and low content of muffin) and unsweetened (with a high and low content of muffin), as well as sour cream.

The technology for preparing sweet unleavened dough is as follows.

Sour cream or water with the addition of acid is combined with sugar, eggs, softened butter or margarine and beat until smooth. Flour is added taking into account the water absorption capacity, i.e. not all the flour indicated in the recipe, but most of it. This part of the flour is pre-combined with soda or other baking powder and kneaded for no more than 1 ... 2 minutes. The dough should have a medium consistency. The finished dough is wrapped in a film and cooled for 1 hour in the refrigerator. At the same time, the dough rests, the gluten is weakened, and it acquires a plastic structure.

Quality requirements: the dough should have a homogeneous, plastic, soft texture.

Shaping: the dough is rolled out into a layer to the required thickness on a table dusted with flour, and blanks are cut out with the help of notches.

Bakery products: molded products are placed on confectionery sheets, greased; baked at a temperature of 220 ... 240 ° C.

For cooking shortcrust pastry use low gluten flour. The structure of the dough must be plastic. When using flour with a high gluten content, the dough is tightened, rubbery, non-plastic. The dough is kneaded in butter or butter-sugar mass. The main components - flour, butter, sugar - are used in a ratio of 2: 1: 0.5. The presence of a large amount of oil in the dough and the absence of water contribute to the production of crumbly products. Hence the name of the test - shortbread. The dough is prepared at room temperature not exceeding 20°C. Chemical leavening agents are used to loosen the dough. When baking under the action of high temperature, the baking powder is split with the formation of gaseous substances, which, trying to go outside together with the moisture vapor formed, stretch the gluten and the products increase in volume. Shortcrust pastry can be prepared without baking powder.

The dough preparation technology is as follows.

Butter with sugar is ground to a homogeneous consistency, melange is added, in which ammonium, soda, salt, essence are dissolved, and mixed until a homogeneous consistency. Flour is added, but part of the flour is left, taking into account the water absorption capacity of the flour, and 7% of the flour according to the recipe is left for further work with the dough. Knead the dough for 2-3 minutes. As soon as the flour combines with the products, the kneading is stopped. To improve the quality of shortbread dough, it is recommended to cool for 1 ... 2 hours.

Shortbread dough can be prepared without sugar with the addition of salt. The European name for such a test is "Breeze". It is used for making tartlets and baskets for salads, pates, pastas.

Shortcrust pastry for cupcakes a weak consistency is prepared from flour, butter, sugar and eggs, combining the components in equal proportions, with the addition of chemical baking powder and other raw materials (nuts, raisins, cocoa powder, lemon peel, etc.).

quality requirements: dough of homogeneous, plastic, soft consistency.

Shaping: The dough is rolled out into a layer on a table dusted with flour. They bake with a whole layer or with the help of a knife, disk cutters, cutouts cut out blanks. For tartlets, baskets, cupcakes, special forms are used. Shortbread dough for tartlets, baskets is rolled out into a layer, blanks are cut out with a mold and pressed into molds, distributing the dough over the entire surface. Cupcake shortbread dough is laid out in various forms, greased with fat. The bottom of large forms is lined with paper.

Bakery products: dough layers or cut-out blanks are baked on clean, dry confectionery sheets at a temperature of 220 ... 250 ° C. Products in molds are baked at a temperature of 170 ... 200 ° C.

quality requirements: sand semi-finished product of light brown color with a golden hue, crumbly, dry.

Exercise.

1. Calculate the working recipe for cookies "Round", "Asterisk" and "Juice with cottage cheese" for a given number of products.
2. Prepare shortbread cookies "Round", "Asterisk", "Juicy with cottage cheese" according to the relevant technological instructions.

Equipment, inventory.

Pots, bowls, rolling pins, paddles, a sieve, pastry sheets, spoons, a knife, pastry bags with a set of straws, dessert plates, paper napkins, brushes for greasing, notches.

Completing of the work.

2. Prepare cookies "Round" according to the technological instructions below.

Prepare your workspace.

Prepare products: flour, refined powder - sift; eggs - rinse, separate the shell, strain; milk - strain; cottage cheese - wipe.

Prepare shortbread dough for cookies "Round": combine butter with refined powder, beat for 5 minutes; mix prepared eggs, salt, vanillin and add to whipped butter; Mix the flour with baking soda, pour into the whipped mass and quickly knead the dough.

Prepare shortcrust, for which separate 1/10 of the shortcrust pastry, cool, add a little flour, mix and rub through a fine sieve.

Prepare and bake semi-finished cookies "Round": on a table sprinkled with flour, roll out the dough into a layer of 5-6 mm, grease the surface with an egg, sprinkle with chilled sand crumbs; after 20 minutes, cut out the blanks with a round recess with a diameter of 4 cm, lay them on a dry pastry sheet and bake at 230-240 ° C for 10 minutes.

1. Calculate the recipe for shortbread biscuits "Asterisk" for an output of 250 g and fill in the table below.

5. Prepare shortbread cookies "Asterisk" according to the technological instructions below.

Prepare your workspace.

Prepare products: flour, refined powder - sift: eggs - rinse, separate the shell, strain: milk - strain: cottage cheese - wipe, raisins - sort, rinse, dry.

Prepare shortbread dough for "Star" cookies: beat butter with refined powder for 6-8 minutes; add milk mixed with eggs, vanilla powder, mix, beat for another 8 minutes; add flour with baking soda and quickly knead the dough.

Prepare and bake the semi-finished Zvezdochka cookies: fill a pastry bag with a carved tube with a diameter of 1.5 cm with dough; place blanks on a dry confectionery sheet in rows at a distance of 1.5-2 cm from each other; put a raisin in the middle of each blank; bake at a temperature of 230-240 ° C until cooked.

6. Evaluate the finished product according to the following quality indicators, which are indicated in the table.

8. Prepare "Juice with cottage cheese" according to the technological instructions below.

Prepare sweet unleavened dough: mix butter with granulated sugar until a plastic state; separately prepare a mixture of water,

Citric acid, salt, eggs; pour oil into the resulting mixture; add flour mixed with baking soda, quickly knead the dough.

Prepare minced cottage cheese: rub the cottage cheese on a mashing machine, add an egg, sifted flour, sugar, vanillin and mix everything well.

Prepare a semi-finished product and bake juices: roll out the chilled dough into a layer 5 mm thick, and cut out blanks weighing 39 g with an oval notched notch; grease half of the blank with an egg, put minced curd (20 g) on ​​it, cover the minced meat with the second half so that it is visible, press the edges of the blank slightly; lay the semi-finished product on a confectionery sheet, grease the surface with an egg and bake at 230-250C.

9. Evaluate the finished product according to the following quality indicators, which are indicated in the table.

The written progress report should include:

1. Working recipes designed for a given number of products.

2. Technological instructions for the preparation of products.

3. Evaluation of the quality of finished products according to the established quality indicators.

4. Answers to control questions.

Test questions.

1. What raw materials are included in the composition of shortbread cookies?

2. How is the dough for "Juicy with cottage cheese" prepared?

3. How are asterisk cookies formed?

4. What organoleptic indicators are determined in shortbread cookies?

5. Under what conditions are products made from rich unleavened dough baked?

Lab 5

Objective.

1. To consolidate the theoretical knowledge gained about custard and puff pastry, about the main properties of semi-finished products from these types of dough, about the technology for preparing products from choux and puff pastry.
2. Get practical skills in preparing products from custard and puff pastry.
3. Determine the quality characteristics of prepared products from custard and puff pastry.

Theoretical information.

For the preparation of custard dough, flour with an average content (28 ... 36%) of strong gluten is used. When using flour with weak gluten, a semi-finished product with insufficient rise and no cavity inside is obtained. The dough preparation process consists of two stages: brewing flour in boiling water with oil and salt; connection of this mass with a large number of eggs.

The main components - flour, water, butter, eggs - are used in a ratio of 1:1:0.5:1.5. When brewed, flour starch gelatinizes, binding a large amount of water and forming a very viscous mass. The temperature of the brewed mass is 80...85°C, humidity is 38...39%. Thanks to the moisture contained in the eggs, the moisture content of the dough rises to 53%. However, due to the presence of gelatinized starch and a large amount of proteins (eggs), the dough has a viscous consistency and does not spread on the sheet. The temperature of the finished dough is about 40°C. At the first moment of baking, under the action of high temperature, a dense crust of denatured protein forms on the surface of the products. Moisture vapors tending to go outside stretch the gluten, and the product increases in volume. A dense crust on the surface retains moisture vapor, and they begin to press the dough to the crust. A cavity is formed inside the product, which is filled with creams or fillings.

Technology for the preparation of semi-finished choux pastry.

Water, salt, butter are brought to a boil, all the flour is added at once, mixed until a homogeneous consistency and heated, stirring, until a dry film forms on the bottom of the pan. The mass should be homogeneous, without lumps. Then the mass is stirred for cooling to a temperature of 65-70°C. Continuing mixing, gradually add the melange (eggs). The dough should be homogeneous, viscous consistency.

The dough is molded with a pastry bag in the form of sticks, balls, rings onto pastry sheets lightly oiled.

Bake at a temperature of 220-230°C, the first 15 minutes without opening the cabinet door, and then lower the temperature to 200-180°C and bake until done. The readiness of semi-finished products is determined by the dark cream color of the rind and the density of the barrels: they must be dense, not soft.

For the preparation of unleavened puff pastry, flour with a high (38 ... 40%) content of strong gluten is used. Strong gluten contributes to the formation of an elastic elastic dough, which is well resistant to tearing during its repeated rolling, which provides the best layered structure of the semi-finished product. The main components - flour and water - are used in a ratio of 2:1. Citric acid used in dough kneading is used as a gluten improver. In a slightly acidic environment, the viscosity of protein substances increases, as a result of which the dough becomes more elastic and elastic. For this purpose, you can use warm water and add a little vegetable oil to knead the dough.

The dough preparation technology consists of three stages: kneading the dough, preparing the oil, layering the dough with oil. In this case, a mechanical method of loosening the dough is used: layering. During the baking process, under the influence of high temperature, the fat melts and is absorbed into the dough. Layers become light. Moisture vapors formed during baking tend to go outside and lift these layers, the product increases in volume by 2...4 times.

Test kneading: salt, eggs and citric acid are dissolved in water, flour is added and mixed until smooth until the dough becomes smooth. The finished dough is rolled into a ball on a table dusted with flour, a cross-shaped incision is made on the surface to better loosen the gluten, covered with a damp cloth and left to swell proteins for 30 minutes.

Quality requirements: the finished dough should be evenly mixed, without lumps and traces of non-mixing, the consistency is elastic, elastic. The test temperature should be 20°C.

Oil preparation: butter (10 ... 15 ° C) is cut into pieces, then, to bind the moisture contained in it, it is mixed with flour in a ratio of 10: 1 until a homogeneous mass is obtained. If this is not done, then moisture will be released from the oil during the layering process, which can cause the dough layers to stick together with repeated layering. The prepared butter is molded into a rectangular layer 1.5–2 cm thick and placed in a refrigerator to cool for 30–40 minutes. The oil temperature should be 12...14 °C.

Lamination: for layering dough and butter are taken in a ratio of 2: 1. The consistency of dough and butter should be the same. The process of puffing the dough can be done by machine or manually.

Laminating dough by hand: this is the insertion of oil between two layers of dough. To do this, the finished dough is rolled into a layer twice the size of the prepared butter. Spread butter on half of the dough, moisten the edges with cold water and cover with the other half. The edges of the dough are pinched.

Then the envelope or layer is dusted with flour and, starting from the middle, rolled out into a rectangular layer 1 cm thick, which has one layer of butter and two layers of dough. Excess flour is swept from the layer and folded in half so that both edges of the layer converge closer to one edge, that is, the seam is shifted from the middle, and then folded in half. Thus, four layers of butter and eight layers of dough are obtained. The resulting layer is placed for cooling in a refrigerator for 30 ... 40 minutes, covering the surface with a film or a damp cloth. Rolling out, folding into four layers and cooling the dough is repeated 3 more times. After cooling, the layer is turned over 90° each time. In the process of rolling, the butter softens due to mechanical impact, as well as from the increased temperature of the room, and even begins to melt, which can cause breaks in the dough layers and leakage of oil, as well as gluten tightening and the dough is very difficult to roll out. When pressed, the dough layers can tear and the layering will be broken. In addition, by layering warm dough, fat can be absorbed into the dough and the layering will also be broken. Therefore, after performing these processes, the dough layer is covered with a film and placed in the refrigerator for 30 ... 40 minutes. This ensures the integrity of the dough layers.

To reduce the layering process, you can use another option when the dough is rolled out and layered twice in a row, cooled, then layered 2 more times in a row and put in the refrigerator for 40 ... 60 minutes before molding the products.

In total, the dough is layered 4 times and folded each time into 4 layers. This results in the maximum allowable number of layers in the dough: 512 and 256 layers of butter.

You can layer the dough 4 times, folding it 2 times in 4 layers and 2 times in 3 layers, alternating. With this layering, 144 layers of butter and 288 layers of dough are obtained.

Quality requirements: the finished dough must have clearly defined layers of dough and fat, white color with a creamy tint, elastic, soft texture.

Shaping: after cooling, the puff pastry is rolled out with a rolling pin into a layer 3 ... 5 mm thick. For a piece puff, blanks are formed using a knife, cutter, recesses. For example, for "Envelope", "Book", "Triangle" the rolled dough is cut into squares of a certain mass. For the “Envelope”, the square is smeared in the middle with melange, then all the corners of the square are bent to the middle, slightly pressing. For the “Book”, half of the square is smeared with melange and the dough is folded in the middle, laying the ungreased half on the greased one. For the “Triangle”, one corner of the square is lubricated and bent diagonally, putting the unlubricated part on the lubricated one. For "Bantik" the dough is cut into rectangles and twisted once in the middle. For "Tubules" and "Muftochki", the rolled dough is cut into strips up to 10 mm thick, 2.5 cm wide and 17 cm long. They roll it helically onto metal tubes of a conical or cylindrical shape so that with each turn one edge of the strip is slightly on the other , and laid on the sheets with a seam down. The thickness of the strip after knurling is 4.5 ... 5 mm. The surface of the "Tubes" is lubricated with melange, and the surface of the "Couplings" is not lubricated. When shaping the dough, it is necessary that the blades of the knives and the edges of the recesses are sharp.

For cakes and cut cakes, the prepared layer is placed on a confectionery sheet moistened with water. Water prevents the dough pieces from compressing and makes the products rise more. After preparation, the dough layer is left to stand for 15 minutes. Before baking, the surface of the dough layers is pricked with a knife in several places so that there are no swellings during baking and the surface remains even.

Bakery products: baked at a temperature of 220 ... 250 ° C for 20 ... 30 minutes. Readiness is determined by lifting the layer with a knife, it should not bend.

Quality requirements: the shape is correct (rectangular, triangular, etc.), the surface is golden or light brown, the product has a good rise, thin layers from white to light yellow are easily separated.

From unleavened puff pastry, you can make pies with various minced meats, kulebyaki, kurnik, puff bars with nuts, puff tongues, puff ears, Berlin cookies, cheesecakes with cottage cheese or jam, puff horns, flounces, semi-finished products for cakes and cakes.

Exercise.

1. Independently study the guidelines for this laboratory work.
2. Calculate the working recipe for "Puff Ears" and "Profiteroles" for a given number of finished products.
3. Prepare "Puff ears" and "Profiteroles" according to the relevant technological instructions.
4. Give an organoleptic assessment of the quality of the products obtained.
5. Prepare a report on laboratory work according to the presented form and structure.
6. Prepare answers to security questions.

Equipment, inventory.

Pots, bowls, rolling pins, scales, a measuring cup, an electric stove, veils, a sieve, pastry sheets, spoons, a knife, pastry bags with a set of tubes, a pastry cabinet, dessert plates, paper napkins.

Completing of the work.

2. Prepare "Puff ears" according to the technological instructions below.

Prepare your workspace.

Prepare the products: flour, granulated sugar, refined powder - sift, melange - strain.

Prepare butter: combine softened butter with flour (10% flour by weight of butter) and mix until smooth; Shape the butter into a flat rectangle and refrigerate for 30 minutes.

Prepare the dough, for which dissolve salt, citric acid in water, add eggs, add flour and knead the dough; shape into a ball, cover with damp gauze and leave for 20 minutes.

Layer the dough: roll out the dough in the form of a rectangle into a layer 20-25 mm thick in the middle part and 17-20 mm along the edges; put prepared butter in the middle of the layer, connect the ends of the dough, pinch the joints, roll out to a thickness of 10 mm into a rectangular layer; sweep away excess flour, fold the dough in half so that both ends meet in the middle, fold in half again and refrigerate for 30 minutes; repeat rolling, folding into four layers and cooling 3 more times, each time cover the dough with damp gauze.

Prepare "Puff ears": on the surface of the table, sprinkled with flour, roll out the dough into a layer 3-4 mm thick; Sprinkle the surface of the formation with sugar - sand, wrap the dough with a roll to the middle on both sides; cut semi-finished ears 1 cm thick at a right angle, lay on a confectionery sheet and bake at a temperature of 250 ° C until cooked.

3. Evaluate the finished product according to the following quality indicators, which are indicated in the table.

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Section I. Technology for the preparation of rich bakery products and festive bread

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Yeast dough

It is prepared in two ways: 1. without steaming 2. with steaming

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Preparing the sponge Preparing the sponge: liquid (water, milk) t 30 - 350С 50-60% of the norm; yeast (dissolve) - 100%; sift flour - 40-60%; for yeast activity 4% sugar from flour norm.

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Milk (water) Yeast, sugar, salt flour Butter, margarine Heat up to t = 35ºС Melt And slightly cool Dissolve and filter Knead the dough At the end of the kneading add margarine and continue kneading

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Milk (water) Yeast Sugar Salt, eggs Flour Butter (margarine) Heated to t = 35ºС Dissolve Knead the dough Fermentation of the dough 2.5 - 3 hours Stir Knead the dough Melt Dissolve Preparation of the dough in a sponge method

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Determination of test readiness

1. Appearance 2. When pressing on the dough, it slowly levels out. 3. Has a pleasant alcohol smell.

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Dough kneading equipment

Rolling pin - dough divider

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Sweet baked goods

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Bakery products

The products are baked at t180-250 depending on the size of the products. Small products are baked at a higher temperature, and large products at a lower temperature and for a long time.

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Buns

Buns are simple or rich products of various shapes (round, oval, square, etc.) weighing from 50 to 200 g. Yeast dough for buns is prepared in a non-dough or sponge method. Various additives are widely used in the recipes below: vanillin, raisins, nuts, saffron, etc. The high content of fat, sugar, eggs and flavoring substances make the buns high in calories. Recipes for making buns are given in table.

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Bun "School".

The dough is prepared in a non-dough or sponge method; On a table dusted with flour, the finished dough is divided into pieces weighing 47 grams and balls are formed; Lay on confectionery sheets with a seam down at a distance of 3-4 cm from each other; The duration of proofing products in a warm, humid place is 25-30 minutes; 5-10 minutes before baking, the buns are smeared with melange; Bake at a temperature of 250-270*C for 8-10 minutes.

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High calorie buns

High Calorie Buns These are round buns rich in sugar and fat. The bun recipe includes 25% sugar, 18% butter, 20% eggs, 30% raisins and 20% milk. Top the buns with chopped almonds or walnuts. Vanillin (vanilla buns), lemon essence (lemon buns) or saffron (saffron buns) are added to the dough to improve the taste and smell. The weight of rich products is 50 and 100 g.

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Wheat flour of the 1st grade - 250 gr. / 250 gr. Pressed yeast - 15 gr. / 15 gr. Edible table salt - 5 gr. Sugar - 125 gr. Unsalted cow butter - 90 gr. not less than 3.2% - 100 gr. Water - 30 gr. / 34 gr. Chicken egg in the dough - 75 gr. Chicken egg for coating - 25 gr. Vanillin - 0.2 gr. Dried grapes 150 gr. Fermentation time 240...300 min*/ 80...120 min*** Proofing time 80...100 min Oven temperature +180...220* Baking time 25...35 min Bun weight 100 gr .

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muffin

A characteristic feature of the muffin is an extremely diverse shape with a clearly defined pattern: pretzel, buns, oysters; figured muffin in the form of mushrooms, animals and other forms. Sweet products include all types of bakery products containing at least 7% sugar and 7% fat per 100 kg of flour. The dough is prepared in the sourdough method. The most time-consuming operation in the production of muffins is their final molding and surface finishing. All these operations are done manually. The surface of the muffin can be glossy, finished with sugar, crumbs, poppy seeds, lipstick, jam, cream.

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Muffin ordinary

Muffin is produced in the form of a bun (with two layered petals), a heart (with three and four petals), an oyster (round, oblong, spiral, curly), a rose, a snail, a bow, a deer horn, corn, a crab, a broom, a spider, bonfire, oak leaf; in the form of twisted products - braids, twists, monograms.

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Spiral oyster. The dough is rolled up. Cut into pieces, check the mass and lay on a baking sheet with a cut down so that another cut resembling a spiral is on top. If, during the manufacture of the roll, the edges of the layer are not fastened with egg grease, then the ends of the spiral will diverge during proofing and baking and the product will lose its shape. It is necessary to glue the edge of the layer well to the roll or separate the end of the spiral from the cut piece and place it under the product when laying on a baking sheet. Oblong oyster. The dough roll is prepared as described above. Pieces are cut from the rolled roll, which, after weighing, are placed on the table. With a thin rolling pin with a diameter of 1–1.5 cm, holding it with your hands by the ends, press parallel to the cuts on a piece of dough. In this case, the upper layers on both sides turn up, and the middle and lower layers diverge in both directions. Products take the form of an oyster.

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OYSTER Roll out a large piece of dough with a rolling pin into a rectangle 5cm thick. Lubricate with butter. Roll the dough into a roll so that 8-10 turns are formed like a roll. Turn the roll seam down and cut off equal pieces from it for shaping.

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SPIRAL OYSTER An oyster is molded in the form of a spiral and the end of the spiral is placed under the middle of the piece. When laid on a sheet, it is unfolded along the notch, a curly oyster is obtained in two, three, four spirals connected together.

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Twisted products A large piece of dough is rolled out, oiled and cut into strips. The strips are twisted into flagella, from which various types of products are made.

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BRIDGE An oblong ring is formed from half of the bundle, the remaining end is twisted and fixed at the opposite end of the ring.

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MONONE Both ends of the flagellum are twisted with both hands in opposite directions

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Bun.

The dough is prepared in the sponge method and cut into buns or oysters; The dough is laid out on a table dusted with flour and rolled into bundles of equal thickness, which are cut into pieces weighing 57 grams; A piece is rolled out with a rolling pin, greased with butter or margarine and wrapped in a roll; Having folded the roll in half, make one or two cuts with a knife; Products are placed on a greased sheet, left to proof for 30 minutes, 10 minutes; Brush with egg before baking and sprinkle with powdered sugar after baking. Baked at a temperature of 250-260ºС

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Vyborg muffin

Vyborgskaya muffin is made from yeast sponge dough. The most common products of the Vyborg muffin are buns, oysters, buns sprinkled with crumbs, bars and shtoliki. Vyborg pastry can also be prepared in the form of bows, rings, pretzels, horseshoes, fans, curls, etc. To prepare a sprinkled bun, divide the dough into pieces, roll them into round balls, dip in oil, sprinkle with flour crumbs and put on a baking sheet. After a little proofing, make a depression in the middle of the bun, in which to put the jam. After baking, sprinkle the buns with powdered sugar.

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Finish the surface of the Vyborg muffin with jam, lipstick, poppy seeds, sugar or flour crumbs. For flour crumbs from flour (one part), sugar (one part) and ghee (0.5 parts), knead the dough and rub it through a screen. Products weighing up to 100 g should be baked at a temperature of 240-260 °

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Donskaya muffin

It is produced in the form of piece products weighing 0.1 and 0.2 kg. Products are given the following form: spiral; letter B; eight; weave with two free ends; weave in the form of two hooks. The surface of the products is glossy, coated with egg grease. The dough is prepared in the sponge method. The finished dough is divided into blanks, rounded, and given a preliminary proofing. Formed on a roller machine and hand-shaped. Lay on sheets and send for proofing. After proofing, the blanks are smeared with egg grease and sent for baking. Baking with steam.

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Muffin Vyborg curly

The dough is prepared in the sponge method with otsdoku. Finishing - after 50-60 minutes of fermentation. If the flour is strong, then after finishing, they make an additional punch. Proofing on sheets - 60-120 min. 10-15 minutes before planting in the oven, the products are smeared with an egg. Some products are trimmed with poppy seeds. The duration of baking in an unmoistened baking chamber for products weighing up to 0.1 kg is 13-16 minutes, 0.5 kg is 18-25 minutes at 200-220°C. Finished hot products are left on the sheets until completely cooled. After cooling, some products are finished with powdered sugar or fudge. Vyborg figured muffin is produced in the form of birds, animals, fish, etc. Belgorod muffin has the shape of a lyre, a horseshoe.

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pies

Rasstegai is one of the types of Russian baked pies made from unsweet yeast dough with a wide variety of fillings, best of all with fish, for example, salmon or beluga. Gilyarovsky wrote: “Egorov's tavern, in addition to pancakes, was famous for its fish pies. This is a round, full plate, pie stuffed with minced fish with a screech, and the middle is open, and in it, on a slice of sturgeon, lies a piece of burbot liver. The pie was served with a gravy boat of fish soup for free ... ”To his words, it can be added that melted butter was poured into the open middle of the classic pie after baking, and more often meat or fish broth with chopped parsley (for this,“ gravy boat of fish soup was served for free).

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Then the filling of vyaziga or rice with onions and hard-boiled eggs was covered with a piece of noble fish - boiled Caspian sturgeon or salted Pechora salmon and "painted over" with burbot liver. The Moscow restaurant of Semyon Petrovich Tararykin "Prague" on the Arbat in the days of Gilyarovsky was especially proud of its half-and-half pies - stuffed with sturgeon and sturgeon. for money - they also gave a glass. The pie itself is made small, but elongated, giving it the shape of a shoe. Often pies are served with soups: fish pie - with fish soup, with meat and mushrooms - with broths, with rice, onions, carrots and eggs - with both fish and meat soups. Pies-pies were once the main attraction of Moscow's peddling. On fast days they were baked with meat and onions, on fast days they were baked with pieces of beluga, salmon and milk. As befits a pie, the filling was in plain sight and the dough was not closed. Such a pie was sprinkled with salt, pepper, smeared with oil and poured with hot broth - meat or fish, which was kept in tinned jugs wrapped in rags. Such pies cost only one or two pennies!

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Pies. Ingredients: yeast dough - 120 g, minced meat - 40 g; for lubrication: eggs - 2 pcs.; fat for sheets - 0.2 g. Yield - 143 g. The dough for pies is prepared in a sponge method, a thicker consistency than for baked pies. Pieces of dough weighing 120 g are formed into balls, left for 5-8 minutes for proofing and rolled into a round cake, on which they put minced meat with onions, fish with rice and screech or rice with mushrooms. The edges of the cake are pinched over the minced meat, leaving the middle open. Products are proofed for 20-30 minutes, smeared with melange and baked at a temperature of 280-290 ° C. Moscow pies are baked in the same shape, weighing 210 g each, with the same stuffing. In accordance with the type of minced meat, after baking, pieces of fish, marinated mushroom caps or chopped eggs are placed in the middle of the pie. Ready pies in hot form are smeared with butter. Snack pies are baked with the same types of minced meat, but with a smaller mass (yield - 50 g). Pies with minced fish are served with fish soup, with minced meat - with clear meat broth, and pies with mushrooms - with mushroom broth or separately as a hot appetizer.

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Quality requirements: pies should have a shiny light brown surface, the shape of a boat, the middle is open, minced meat is visible. The crumb is well baked, lush.

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Raisin galleries Prepare yeast sponge dough, cut candied fruits into small cubes; finely grind cardamom and nutmeg and add when kneading the dough; Sort the raisins, wash them and add them during the kneading of the dough (be careful not to crush the raisins, as the dough becomes grayish from this). Roll the finished dough into a round ball, form an oblong loaf and, after a five-minute proofing, make two wide recesses along the length of the loaf with a rolling pin, then fold in half (in length) and press again with a rolling pin. Place the stolli on a greased baking sheet. After complete proofing, grease the surface with oil and bake at a temperature of 210-220 °. After baking, grease the products with butter and sprinkle with powdered sugar and vanilla.

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Flour 1000, sugar 200, table margarine 200, raisins 300, candied fruit 100, yeast 30, milk 100, eggs 430, butter for greasing products 10, salt 5, cardamom 2, nutmeg 1. Pure raisin galleries with nuts

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Candied raisins with powdered sugar. Cut candied fruits into dough to the size of raisins

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Puff rosettes with jam

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Cheesecake Hungarian

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Roll out the dough with a thickness of 0.5–0.7 cm, cut into squares with a side of about 10 cm. For the curd filling, wipe the curd through a sieve. Rub the eggs white with sugar, mix with cottage cheese. Add finely grated lemon zest to the curd mass. Whisk the egg whites until stiff and carefully fold into the curd. The consistency of the filling should resemble very thick sour cream.

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Put the filling in the middle of each square, overlap the corners in the middle, “house”. Let stand 15 min. Bake until done, 15-20 minutes. Serve the finished dumplings sprinkled with powdered sugar.

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pies

Pies learned to bake in Russia a very long time ago. No holiday is complete without them. The word “pie” itself most likely has “feast” as its basis. Pies were an indispensable attribute of a wedding, New Year's, birthday and any other festive table. Pies in the house are a guarantee of well-being in the family - this has long been considered. The day after the wedding, the young woman baked a cake. She regaled them with a guest, and they, according to his taste, judged the homeliness of the future hostess. On the day of the name day, it was customary to bake pies and send them to relatives and friends, as a kind of invitation to the holiday. Sweet pies were usually sent to godfathers and mothers as a sign of special respect. Mandatory on the name day was a pie with cabbage. Russian cuisine knows a lot of recipes for a wide variety of pies. They have been worked out for centuries, passed down from generation to generation, however, each housewife tried to bring something of her own. Of all types of products, pies, as the most common, occupy the first place. Even the name "PIROG" comes from the ancient Greek "feast" - a holiday, fun. What kind of pies are not in Russian cuisine: open, closed, round, quadrangular, low, high, with one type of minced meat and multi-layered. And now pies differ in recipe, method of preparing dough (yeast, puff, unleavened, etc.), filling, shape (open and closed, small and large, round and square).

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Pie with apples

Apples, without peeling, cut into thin slices of the same size, sprinkle with lemon juice so that the apples do not darken, sprinkle with sugar. The dough is rolled out in the form of an oval 1 cm thick, pricked over the entire surface with a fork. Prepared slices of apples are carefully laid with "scales" on the surface of the dough, between the slices of apples place lingonberries or cranberries like "sparks". The edges of the dough are folded over, smeared with yolk, a “rope” is laid along the edge of the oval, woven from two thinly rolled dough flagella, pressed against the oval and also smeared with yolk. The cake is baked at a temperature of 180-200º C until cooked. Pie with apples has a pleasant delicate sweet and sour taste and aroma. Serve with tea.

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Fish pie

The puff pastry is rolled out, spread on a baking sheet, the edges are folded over and placed in an oven heated to 210º C for 10 minutes. Melt the butter in a frying pan, fry the onion in it for 10 minutes, add a teaspoon of salt. Boiled fish, peeled and sliced ​​​​tomatoes are spread on a cooled layer of dough, sprinkled with black pepper, covered with fried onions. Eggs and cream with red pepper and salt are beaten and watered with the resulting mass of fish and tomatoes. The pie is placed in an oven heated to 190º C for 25 minutes (the filling should be browned). Served hot.

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Pie with meat

The dough is prepared in the sourdough method. Divided into pieces weighing 600 g (part of the dough is left for decorations). After incomplete proofing, they are rolled into a layer. The minced meat is spread, the edges of the dough are pinched over the minced meat and placed on a confectionery sheet with the seam down. The surface is smeared with egg and decorated with dough figures. After complete proofing, the surface is smeared with an egg again and punctures are made so that there are no gaps during baking.

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Poppy Pie

Yeast dough is prepared in a sourdough or non-squashed way, after fermentation, a layer 15 mm thick is rolled out and cut into strips 120 mm wide, the filling is applied to the middle. One edge is smeared with melange and rolled up with a tourniquet, starting from the edge not smeared with melange. The aligned tourniquet is smeared with melange, cut into pieces and laid on sheets in the form of a round cake, melted and baked for 30-40 minutes at a temperature of 180 - 200º C. After cooling, the cake is soaked with syrup and glazed with fondant. To prepare the filling, poppy seeds are poured with water and brought to a boil. After that, the water is drained, the cooled magician is mixed with sugar, passed through a meat grinder and mixed with honey. Lipstick is prepared according to the basic technology. The surface is covered with lipstick. The crumb is well baked, a layer of poppy is visible on the cut

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Apricot pie

Knead a uniform soft dough from flour, eggs, butter and baking powder, divide it into two parts (ratio 1:2). Roll out most of the dough to a thickness of 1 cm and place on a greased, floured baking sheet. Arrange the halved apricots on the dough. Between the fruits, you can pour chopped nuts. Knead the other part of the dough additionally with flour until a firmer consistency is obtained, grate on a coarse grater and sprinkle the cake on top. When the cake is baked

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Pie recipes

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Decorating the edges of the pie

Fork edge Trim the edges of the dough flush with the edge of the pie dish. Press the dough against the edge of the pan with a four-pronged fork. Walk all over the curb. Grooved Edge Place the index finger of one hand on the outside of the border. Gently grab it with the index finger and thumb of the other hand - you will get a frill. Repeat the same around the entire edge. There should be 5 mm between each frill. Sharp corrugated edge Place the index finger of one hand on the inside of the curb. Grasp it tightly with the index and thumb of the other hand - you will get a groove. Repeat the same around the edge of the pie. There should be 5 mm between the grooves.

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"Twisted rope" Place your thumb at an angle to the edge of the dough. Then grab the dough between your thumb and forefinger knuckle. Place your thumb in the groove left by your index finger. Pinch. Repeat the same steps around the entire pie. Leaf border Prepare the pastry for the closed pie. Roll out a large ball of dough into a layer and place it in a mold. Trim the dough flush with the edge of the mold. Roll out the second ball into a layer to a thickness of 2 mm. Cut the leaves out of this dough with a knife. With the blunt side of the knife, push the "veins" on the leaves. Lightly brush the edges of the dough with water. Press the leaves to the edge of the dough.

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Evaluation of the quality of pies

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Buns "Crème de Parisien"

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Prepare the dough: Mix all dry ingredients: flour, cream (milk), yeast, sugar, salt. Beat the egg with a fork and combine with water and gradually introducing into the flour mixture, knead the dough. Add zest and butter, knead into the dough. The dough is sticky, but do not add more flour. Cover the dough with a towel and let rise for about 2 hours. Prepare the cream: Dissolve the starch in milk, add the yolks, sugar, vanilla, zest and cook over medium heat, stirring constantly (the finished cream begins to gurgle). Cool, add oil, beat lightly and, adding almonds and juice, mix. Cutting: Punch down the risen dough, dust the work surface with flour and divide the dough into 15 pieces. Roll each piece into an oval 12-15 cm. Put the cream closer to one edge, stepping back from the edge 3 cm.

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2. Close the cream with dough and seal the edges well.

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3. Cut the remaining edge of the dough into strips and roll up the bun. Place the buns on a baking sheet lined with baking paper and let rise for 30 minutes. Lubricate with yolk and bake in preheated to 180 gr. From the oven 15 minutes until golden brown. Cover the finished buns with a towel and let cool for 10-15 minutes, sprinkle with powdered sugar. NOTE. You can also make chocolate "Parisians" by replacing 2-3 tbsp. l. flour for cocoa powder. In this case, it is better to add chocolate instead of butter to the cream.

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Pretzels

Pretzels are made from dough without sugar, with sugar and with a lot of muffin. The dough can be yeast and yeast-free. In terms of manufacturing, pretzels can be baked, custard, and deep fried. The design of pretzels is the most diverse: with sugar, poppy seeds, cinnamon and sugar, cumin, salt, nuts. Pretzels for special occasions are decorated with flowers, figures and various elements of bakery sculpture.

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Recipe for pretzels

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Riga pretzel

"Riga" pretzel 1 kg flour 1s., 40g yeast, 10g salt, 230g sugar, 180g butter, 200g fat milk, 200g eggs (160 for dough, 40 for grease), 0.1g vanillin, 300g raisins, water. 20g powdered sugar for finishing after baking, 20g almonds for finishing before baking. Pretzels weighing 500g or 1kg. Sponge dough (dough 4 hours, dough 2 hours fermentation). Proofing 1.5 hours. Baking: pretzels weighing 500g are baked for 23-27 minutes at 190C. Pretzels weighing 1 kg are baked for 27-32 minutes at 190C.

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A pretzel with ears, a loaf with ears in the past had a special purpose. They were baked for such a wonderful event in rural life as the end of the harvesting campaign. At all times, man has earned his bread by the sweat of his brow. Growing and harvesting crops from the field is the most important and significant event in the life of a farmer, and therefore the baked product is not just bread, but is a hymn to bread, a hymn to human life.

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Pretzel with ears

Knead a rather steep dough, place in a warm place for fermentation, double punch. After the second punching, when the dough rises again, roll out a tourniquet from it, wrap a pretzel out of it, put it on a greased baking sheet, leave for proofing. From the grated dough, prepare spikelets and after proofing the pretzel and lubricating its surface with yolk with the addition of a pinch of sugar, decorate the pretzel with spikelets, which are greased only with protein. Bake the pretzel at 240*C. The finished product has a contrasting tint: golden spikelets on a bright brown pretzel. The secret of obtaining this is not only that the bright brown color is provided by using the yolk as a lubricant with a small addition of sugar, and the delicate shade of light golden spikelets is achieved by lubricating with one protein. The main thing is that the nature of the test is different. The dough for the pretzel is yeasty, rich, and for the ears it is grated from flour, water and yeast, without sugar.

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Sweet pretzels for tea

In warm milk, stir sugar, yeast and leave the mass to ferment. Add egg yolks, flour to the sourdough, mixing it with salt, butter or margarine and knead a fairly steep dough, which is left for proofing. Roll it out on a floured cutting board, cut into small pieces, which are rolled into long ropes, and formed into pretzels. Place them on a lightly oiled baking sheet, brush with beaten egg and bake in the oven.

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sweet pretzel

Mix milk, granulated sugar, eggs, butter and yeast well and leave overnight. In the morning, add the sifted wheat flour, put salt and knead the dough. Put it in a greased form and leave in a warm place. After 30-40 minutes, put in the oven on low heat for 25 minutes, and then, increasing the heat, bake until tender.

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Quality assessment of pretzels

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Kulebyaki

Kulebyaka - a pie with filling, a dish of traditional Russian cuisine. First mentioned in the 12th century. Initially, it was prepared on the basis of yeast dough, now more and more often unleavened sourdough. The name comes from the word "kulebyachit", that is, "knead with hands." Not a single holiday among our ancestors was complete without kulebyaka, it was always present on the Christmas table, and later on New Year's Eve. Kulebyaka is not always decorated in the form of an oblong pie. If, for example, a kulebyaka with potatoes and pork, you can give the pie the shape of a pig. Here you need to remember that: ears and a patch, in order to better retain its shape, are made from a steeper dough. Eyes can be made from raisins or peppercorns.

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Kulebyak

Ingredients: Flour 4150, granulated sugar 170, table margarine 100, melange 100, yeast 100, salt 50, water 1700, minced meat 5300. For lubrication: melange 100, fat for sheets 25. Yield 10,000 (10 pcs. 1000 g each) . Yeast sponge dough is weighed in 600 g, rolled up in the form of a small bundle, proofed for 8-10 minutes and rolled into a layer 1 cm thick, 18-20 cm wide, long in size of a confectionery sheet. In the middle of the dough strip (along the entire length), minced meat (530 g each) is evenly distributed and the edges are pinched. Kulebyaka is transferred to a greased sheet and leveled. Kulebyaks are laid at a distance of 8-10 cm from each other. Molded kulebyaki are decorated with cut-out pieces from the same dough, gluing them with an egg. To get a more embossed pattern, it is better to make decorations from a steeper dough. Kulebyaki are left for 25-30 minutes at a temperature of 30-35C, smeared with egg, pierced in 3-4 places to release steam during baking. Baked at 220-240C.

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Kulebyaka on four corners

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Hard boil eggs for all types of fillings, peel. Peel the mushrooms, cut into large pieces, fry over medium heat until tender, make sour cream sauce from sour cream. We introduce sour cream sauce into mushrooms, warm it up. Shred the cabbage, simmer until tender with butter. Grind eggs, combine with cabbage. Cooking minced meat with the addition of onions. For the onion filling: finely chop the green onion and sauté in butter for about 3 minutes, add finely chopped eggs.

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Dough: Soften butter. Mix flour, soft butter, salt until crumbs form, add water, yeast and knead the dough. Knead until smooth, wrap in cling film and let rest for 30-40 minutes. Roll out the dough into a square, cut off uneven edges (trimmings will be used for decorations) cut the resulting square from the dough with a cross, starting from the corners but not reaching the middle. Spread the filling on each of the 4 parts, pinch the edges so that the filling remains inside, grease with an egg, let it stand, bake at t = 180-190, 30-40 minutes. Quality requirements: kulebyaka in the form of a quadrangle, stuffing in the corners. Well baked, golden color, taste and smell of dough and fillings.

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Kurnik

Chicken Fillings: Boil the chicken until done. Separate the meat from the skin and bones, finely chop. Season with bechamel sauce, cook on the basis of chicken broth, the consistency of the filling is viscous. Cut fresh mushrooms into slices, stew or fry in oil, cool and season with bechamel sauce. Boil rice, season with butter, add finely chopped chicken eggs, herbs and mix. Bake pancakes (18-21).

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Roll out the finished puff pastry into a layer 1-2 cm thick. Put the circle on a baking sheet moistened with water, on it a pancake-stuffing chicken, another pancake-stuffing mushrooms, another pancake-rice. And so on until all the pancakes and toppings run out. Roll out the remaining puff pastry, cover the spring rolls and press firmly against the bottom puff pastry. We pinch the edges nicely. Kurnik should have the shape of a dome. Lubricate the surface with an egg, decorate with figures from thinly rolled puff pastry. In the middle of the henhouse we make a hole for steam to escape, once again grease with an egg and bake at t \u003d 220-230, 30 minutes. Quality requirements: the kurnik is well baked, the pancakes are thin, the filling is laid out in a thin layer, beautifully decorated.

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Bread preparationItalian bread

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Focaccia was invented in Genoa in the Middle Ages and, as happens with folk cuisine, not from a good life. The climate of Genoa is very humid, so this cake stays fresh for a very long time. You can always warm it up and it will be delicious. The filling of this bread is very simple: olive oil and coarse sea salt. You can also add rosemary and olives. Focaccia (Italian focaccia from Latin panisfocacius - literally “bread baked in the hearth” - Italian wheat cake, which is made from various types of dough - either yeast, which is the basis for pizza, or unleavened butter. Traditional focaccia dough contains three components: flour , water and olive oil.

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For this dish you will need: 1 kg of flour, 35 grams of fresh yeast, 1 tablespoon of sugar, 3 teaspoons of salt, 600 ml of warm water, olive oil, rosemary, cherry tomatoes. Grind the yeast, cover it with one tablespoon of sugar and pour a little warm water so that it fits a little. Yeast, which is already a little bubbling, I pour into a bowl, add 3 teaspoons of salt and water. Then add flour and knead the dough. which will gather into a ball. If the dough is very sticky, you can add a few tablespoons of olive oil. Transfer the dough to a bowl, drizzle with olive oil, cover with a towel and let rise for 30 minutes.

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You can make focaccia with rosemary or tomatoes. Put the layer on a baking sheet, greased with olive oil. Now you need to sprinkle it with coarse sea salt and make holes in the dough with your finger. Sprinkle half of the dough with rosemary sprigs, and decorate half with cherry tomatoes. To prevent focaccia from burning, you need to do the following: take a jar, add a tablespoon of olive oil and the same amount of water. Whisk it all up and pour over the focaccia. After the focaccia is prepared, you need to put it in the oven. After 10 minutes, you need to start looking at the focaccia, if the oil is not all absorbed, then you need to hold it for another 5 minutes. The main thing is not to overdo it in the oven and not overdry it. Remove the focaccia from the oven and drizzle with more olive oil and sprinkle with coarse sea salt. Salt will not be superfluous here.

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Ciabatta, ciabatta (Italian ciabatta ? - “slippers”) - Italian white bread made from wheat flour and yeast or wheat sourdough, usually with the addition of olive oil. The peculiarity of this bread is a crispy crust and pulp with large, unevenly distributed porosity.

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Ciabatta

Knead yeast dough. Transfer the dough to a bowl greased with olive oil, cover with cling film and leave to rise for 1.5 hours, the dough should double in size. Send a baking sheet with parchment. Sprinkle with flour. Grease your hands with olive oil (so that the dough does not stick), take the dough, divide it into 2 parts. Form loaves. Lay out on parchment. Leave to rise for 1.5 - 2 hours. 45 minutes before baking, turn on the oven and preheat it to 220 degrees, bake for 20-25 minutes. cool the bread on a wire rack.

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Vertuta with cottage cheese

Vertuta (Mold. vertuta) - a roll of exhaust dough, common in Moldavian cuisine.

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From flour with a high content of gluten, so that the dough is well stretched, eggs, water and a part of vegetable oil, knead the dough, roll it out with a rolling pin, stretch it on your hands and transfer it to a clean canvas. The surface of the rolled sheet is smeared or sprinkled with a mixture of melted butter and the remaining vegetable oil and covered with curd filling. Then it is wrapped in the form of a roll, which, in turn, is rolled up into a spiral and transferred to a greased baking sheet. The surface of the vertuta is smeared with an egg and baked at a temperature of 220-230 "C for 30 minutes until golden.

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Khachapuri "Imeretian"

Yeast dough is cut into cakes weighing 160 g, a filling consisting of cheese, eggs, butter is placed on them, the edges of the cake are pinched, giving a rounded shape. , within 20-25 min. Finished products are lubricated with butter. Khachapuri (Georgian ხაჭაპური (inf.)) is a dish of Georgian cuisine, a Georgian national flour product, which is a flatbread with cheese. Khachapuri (Georgian ხაჭაპური (inf.)) is a dish of Georgian cuisine, a Georgian national flour product, which is a flatbread with cheese.

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Pizza

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Long loaf with olives and walnuts

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125 g walnuts 1 packet (7 g) instant yeast 1 tsp. salt 1 tsp sugar 1\2 tsp freshly ground pepper 675 g flour (+\- depends on the quality of the flour) 3 tbsp. olive oil 350 ml water 115 g olives Coarsely chop the nuts and toast them in a dry frying pan, stirring occasionally over medium heat

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Mix yeast, salt, sugar, pepper and 300 g flour in a bowl. Put the saucepan on a small fire and heat water and olive oil in it. (Temperature - the finger calmly endures Add warm water to the flour mixture and mix. Add another 300 g of flour and knead the dough on the table. When kneading, add another 75 g of flour. Knead until elastic and smooth. Roll the dough into a ball. Cover with a towel and let stand for 10 minutes ..... P.S. The dough is quite dense, elastic, I would not even add the last 75 g of flour.Look at the consistency yourself, focusing on your flour.

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Cut the olives Roll out the dough into a 45*30 rectangle, dusting the rolling pin and the table with flour (just a little bit) Put the nuts and olives. And roll up the roll, starting from the narrow side. Close the sides, tucking a little down

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Make transverse cuts with a knife on top of the loaf, no more than 3 mm deep. Transfer it to a greased baking sheet and place in a warm place to rise. For 15-20 minutes, heat the oven to 200 degrees and return it to the preheated oven and bake for about 35-40 minutes. Take it out, cover it with a towel and let it cool down.

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BAGUETTE

Baguette (French unebaguettedepain or simply unebaguette, feminine; painfrançais among the Belgians and Quebecers) - French long and thin bakery product, soft inside, with a crispy crust, often powdered with flour. A standard baguette is approximately 65 cm long, 5-6 cm wide and 3-4 cm high. Weight approximately 250 g. A kind of symbol of France.

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Water - 250 ml Yeast (dry; fast acting) - 8 g Sugar - 1 tbsp. l. Salt - 1 tsp Vegetable oil - 2 tbsp. l. Wheat flour - 450 g Dissolve sugar and yeast in warm (37-38ºC) water. Stir lightly and let the yeast activate (10-15 minutes), add the sifted flour and salt, oil. Knead the dough quickly. After proofing. The dough is portioned to 280 g and molded into an oblong shape, cuts are made. And baked at 195ºC-200, with humidifier. 20-30 minutes Important - pre-place the form with boiling water under the baking sheet and sprinkle the walls of the oven with water before putting the baguettes on baking.

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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 _________________________________

specialties _____________________________________________________

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 the 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

(in 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