Output of semi-finished products and finished products. Calculation of production recipes for the preparation of caramel and dragees

Purpose of the lesson: Learn to count semi-finished products chocolate production taking into account the average losses of dry matter. Calculate the yield of cocoa butter and cocoa cake, as well as the yield of cocoa liquor.

The need to calculate the mass of semi-finished products arises at enterprises that produce chocolate products not from semi-finished products, but from cocoa beans.

In this case, production consists of the following stages:

Sorting and cleaning cocoa beans

Heat treatment of cocoa beans

Preparing cocoa nibs

Preparing cocoa liquor

Pressing cocoa liquor, obtaining cocoa butter

1. Production chocolate products semi-finished products are: sorted raw cocoa beans, roasted cocoa beans, cocoa nibs, cocoa mass, cocoa butter, powdered sugar, cocoa cake, chocolate mass, prescription mixture, filling, prescription mixtures for fillings.

When doing a project chocolate shop the consumption of cocoa butter and cocoa liquor should be given in terms of raw cocoa beans. To do this, first determine the amount of cocoa butter. The yield of cocoa butter from cocoa liquor is assumed to be 44%. Then it is determined required amount cocoa beans.

Losses and waste (%) at:

sorting cocoa beans - 1.5

roasting or drying cocoa beans -1.5 - 6.0 (depending on the quality of cocoa beans)

Preparation of cocoa nibs - 12.0

Cooking cocoa liquor - 0.3

For example: Determine the consumption of raw unsorted cocoa beans for the preparation of 6000 kg of chocolate "Sport"

Table 1 Chocolate recipe "Sport"

1. the amount of cocoa mass required to obtain 1266.6 kg of cocoa butter:

2. total consumption of cocoa liquor:

3. amount of cocoa nibs:

4. quantity of roasted cocoa beans:

5. number of raw sorted cocoa beans

For example

1. Determine the required amount of cocoa nibs to obtain 300 kg of cocoa liquor. Moreover, M.d. MC in cocoa mass 97.8%, and in cocoa nibs 97.6%.

First, the mass fraction of solids in cocoa liquor is determined

M ct =

Then the mass fraction of solids in cocoa nibs is determined, kg, taking into account losses

M kk =

The mass of cocoa nibs is determined, kg, in physical terms (taking into account humidity)

M ct =

The yield of cocoa butter depends on its mass fraction in cocoa liquor and the mass fraction left in cocoa cake. The latter depends on the additional processing of cocoa liquor and the efforts of the press (it can be from 9 to 15%)

(1)

where is the mass fraction of fat in cocoa liquor, %

Mass fraction fat in cocoa cake, %

= 47,7 %

This means that the yield of cocoa cake is 52.3%.

The yield of cocoa liquor per 1 ton of phase, 1 ton of semi-finished product and from 1 ton of unsorted cocoa beans is shown in the table (data from the GUPP).

Table 2 - Output of cocoa liquor during the processing of cocoa beans

name of raw materials	Dry matter content, %	Consumption of cocoa beans, kg	For 833 kg cocoa mass
For 1 ton of phase	For 1 ton of semi-finished product
Actually	in dry matter	Actually	in dry matter	Actually	in dry matter
Sorting raw cocoa beans
Raw cocoa beans	93,5	1010,10	944,44	1200,48	1122,45	1000,0	935,0
Exit	93,5	1000,0	935,00	1188,48	1111,23	990,0	925,65
Roasting or drying cocoa beans
Cocoa beans raw sorted	93,5	1055,43	986,83	1188,48	1111,23	990,0	925,65
Exit	97,4	1000,0	974,00	1126,06	1096,78	938,00	913,61
Preparing cocoa nibs
Roasted cocoa beans	97,4	1121,51	1092,35	1126,06	1096,78	938,0	913,61
Exit	97,6	1000,0	976,00	1004,06	979,96	836,38	816,31
Cocoa vella yield from roasted cocoa beans (10.65%)	95,0	117,87	111,98	118,35	112,43	98,58	93,65
Preparing cocoa liquor
cocoa nibs	97,6	1004,06	979,96	1004,06	979,96	836,38	816,31
Exit	97,8	1000,0	978,00	1000,0	978,00	833,00	814,67

The calculation of semi-finished products must also be made in order to select equipment for processing cocoa beans (obtaining semi-finished products), as well as for storing and tempering semi-finished products.

Tasks for independent solution

1. How much sea cabbage (dried food) will be needed to prepare 3000 g of boiled cabbage?

2. How many raw-frozen shrimp, uncut (whole) should be taken to prepare 500 g of boiled shrimp, cut into pulp?

3. To prepare a salad, you need 400 g of shrimp. The warehouse has canned food, the net weight of which is 300, 250 and 200 g. Calculate how much and what kind of canned food you need to get.

4. Leftover scallop fillet ice cream is 2800 g. How much boiled scallop can I get?

5. The company received raw-frozen chopped lobsters (necks in shell) in the amount of 5200 g. How many boiled lobsters, cut into pulp, can be obtained from them?

The chapter "Potatoes, vegetables, mushrooms, fruits, berries, nuts" lists the requirements for processing raw materials, and also provides a calculation table. Since vegetables have to be stored during autumn, winter, spring, their quality changes. Therefore, it is necessary to recalculate depending on the season. So, waste during cold processing of potatoes increases by 5% after every two months of storage, while in the recipes, waste standards are adopted that are valid until October 31; at other times of the year, recalculation by gross weight should be made. The net weight does not change at any time of the year.

Solution. In table 32 in column 1 we find the corresponding method cooking potatoes, i.e. deep-fried straws, from January to February, the waste during cold processing is 35%, therefore, the net mass of raw materials will be 13 kg. Further in column 5 we find losses during heat treatment - 60%, we calculate the yield of finished fried potatoes- 5.2 kg.

This table can be useful in calculating the yield of vegetables with various heat treatments, in the preparation and development of recipes, specifications for new dishes.

Potatoes, vegetables, mushrooms, fruits, berries, nuts at the enterprise Catering come in raw form (fresh). Potatoes and vegetables can also be supplied in the form of semi-finished products: raw peeled, sulphated potatoes, fresh white cabbage, carrots, beets, onions - raw peeled. In addition, many types of products are supplied to enterprises as fermented, salted, pickled, dried, canned, and quick-frozen.

Vegetables supplied to public catering establishments must meet the requirements of current standards in their quality, otherwise, during cold processing, the amount of waste increases and the quality deteriorates. finished products.

In the appendix of the collection of recipes on page 558, in the chapter “Potatoes, vegetables, mushrooms, fruits, berries, nuts”, the requirements for processing raw materials are described, and table No. 24 of the calculation is also given. Unlike all the raw materials discussed above, vegetables must be stored during autumn, winter, spring, from which their quality changes. Therefore, it is necessary to recalculate depending on the season. So, for example, waste during cold processing of potatoes increases by 5% after every two months of storage; at other times of the year, recalculation by gross weight should be made. The net weight does not change at any time of the year.

Reasoning In table 24 in column 1 we find the corresponding method of cooking potatoes, i.e. deep-fried straws, from January to February, the waste from cold processing is 35%. Further in column 5 we find losses during heat treatment - 60%.

2. 40 kg. fresh white cabbage processed, chopped and rubbed with salt for salad. How much cabbage should this turn out.

4. For cooking pilaf you need 4 kg. peeled carrots. How many carrots you need to get from the warehouse in February.

5. How much waste will be obtained when processing 40 kg. fresh tomatoes ground.

6. How many canned champignons is needed to get 1300 gr. salad mushrooms.

7. To prepare oriental dishes, you need 2400 g of fresh quince with a seed box removed. How much quince will be needed for this.

8. How much waste will be obtained when processing 25 kg. wild strawberries.

9. For the preparation of apples baked in dough, 40 kg were purchased. apples. How many apples with the seed nest removed.

10. How many peanuts do you need to buy to get 3600 g. roasted peanuts.

Gastronomic goods

In the appendix of the collection of recipes on page 571 in the chapter "Gastronomic products" the types of gastronomic products and methods of their processing are described, the calculation of the consumption of raw materials and the output of gastronomic products is given. A feature of the construction of table 25 is that gastronomic products do not require heat treatment, they are used mainly as a cold appetizer for preparing various sandwiches. Therefore, the gross weight of the raw material is given for different yields of the product - columns 3-10 (from 15 g to 100 g). Waste during cutting is given in column 2.

For example. It is necessary to prepare 40 sandwiches with pink salmon fillet, 25 g of fish are used per sandwich. How many salted gutted pink salmon with a head should be purchased?

REASONING. In column 1 we find a method for industrial and culinary cutting of pink salmon - salted gutted pink salmon with a head, fillet (pulp), in column 8 we find the required gross weight for the output of 25-36 g. This means that 36 g of pink salmon are needed for 1 serving.

Briefly write down the conditions of the problem:

Tasks for independent solution

1. For cooking cold appetizer you need 2kg300gr of salted herring (clean fillet). The company received spicy pickled uncut large herring, how much herring needs to be processed in order to fulfill the order.

6. To prepare a cold appetizer, you need 1kg 800g of salted gutted salmon (salmon cut). The enterprise received Caspian gutted salmon (salmon cutting), how much salmon needs to be processed in order to fulfill the order.

21.03.2014

1. Handbook "Seasonal percentage of losses."

In new versions of the programs of the series "Food" added new guide "Seasonal Loss Percentage".

The directory is filled in automatically when a new database is created.

In order to use the data of the directory " Seasonal Loss Percentage” is necessary when setting program parameters in the window “ Options» check the box «Use the reference book «Seasonal loss percentages» (in the main menu, select the item: Service / Options…).

Parameters window.

Open menu item: Handbooks/Products/Seasonal loss percentages.

Directory window "Seasonal Loss Percentages".

The data in the directory, if necessary, can be edited using the buttons on the directory toolbar: .

1. Select the required product from the drop-down list on the directory toolbar:

Product selection.

2. To add a new entry, click the button - New entry, to edit the line press - Change, then the program will open a window where you can also select product from the dropdown list; then enter period, specifying the day and month and loss percentage (gross):

The "Seasonal Loss Percentage: New" window.

After entering the data, click OK.

Directory data "Seasonal Loss Percentage" taken into account in the directory "Dishes"(at the bottom of the directory, the columns “Gross weight, g” and “Actual cost”), in menu plan(when calculating the cost, if the “Calculate cost” checkbox is checked, see Fig. “Plan-menu”), as well as when printing the following documents:

· technological maps for exits of types of contented(in the "Print Options" window, there is a checkbox "Count on outputs of contented types");

· calculation card on outputs of types of contented people;

Print Options window.

· product menu plan(see fig. "Plan-menu);

Menu plan window.

· menu-requirement and menu for parents with costing(see fig. "Menu-requirement"):

The "Menu-requirement" window.

· Diet control sheet (gross);

· Report on chemical composition(gross)

And also the data of the directory "Seasonal percentage of losses" are taken into account when ordering products.

2. Methodology for calculating the consumption by gross weight for a certain season.

(The "Collection of technical standards for feeding children in preschool organizations" was used: guidelines and technical documents” D.V. Grashchenkov, L.I. Nikolaeva, Yekaterinburg 2011, part 1)

In technical documents, the consumption of products by gross weight in recipes is calculated for standard raw materials of certain conditions (STN).

Gross- the value is not constant, depending on the type and quality of the original product. Net- indicator is stable.

In some recipes of dishes, the consumption of products by gross weight is taken for a certain season (this mainly applies to recipes for vegetables / or with vegetables). The equivalent quantity in another season is calculated using the formula:

where- gross weight of raw materials, respectively, for a given settlement season (g); - taken from the handbook Recipes” in the field “Gross weight, g”.