regional vocational educational institution
"Sudzhansky Agricultural College"
Bolshesoldatsky branch
Technological maps for the professional module PM.08 “Preparation of bakery, flour and confectionery products”
Prepared by: master p/o
Nosova Tatyana Ivanovna.
Bolshesoldatskoe village
2015
Name of confectionery product: Pan bread
Collection of recipes: 2012
Salt and yeast are dissolved in warm water, flour is added, the dough is kneaded, and placed on a layering surface. Knead 2 times, shape, trim, bake at a temperature of 200-280 degrees.
Technological map of confectionery products
Name of confectionery: Cheesecake
Collection of recipes: 2012
Grease for sheets2,5
0,25
Melange
15,0
1,5
Exit
10 pcs. 75 g
1 piece 75 g
Yeast dough for cheesecakes they are prepared using a straight method, rolled out in the form of a rope, 3 cm in diameter, divided into pieces and rolled into balls, placed on a pastry table for proofing. After 15 minutes of proofing, a hole is made with a wooden pestle, cottage cheese is released into the hole from a pastry bag, the surface is greased with egg and baked at a temperature of 240 degrees for 8 minutes.
Technological map of confectionery products
Name of confectionery product: Baked pies with sweet minced meat
Collection of recipes: 2012
580.0 g58.0 g
Ground meat
250,0
25,0
For lubrication:
Grease for sheets
2,5
0,25
Melange
15,0
1,5
Exit:
10 pcs. 75 g each
1 piece 75 g each
The yeast dough is prepared using the unpressed method, kneaded twice, the dough is cut into balls on the pastry table, put to proof, and the minced meat is prepared. Apples are cut into slices, sprinkled with sugar, and shaped into pies. The pies are baked at a temperature of 220-240 degrees.
Technological map of confectionery products
Name of confectionery product: Sweet unleavened dough
Collection of recipes: 2012
Flour – 1000 g
Sugar – 250 g
Oil – 250 g
Eggs – 75 g
Water or sour cream – 750 g
Soda – 7 g
Citric acid (if using water) – 2 g.
Yield: 1000 g
The flour is sifted onto the table in the form of a slide, having previously been mixed with soda, a funnel is made in it, into which the strained solution of sugar and acid, eggs and softened butter are poured, everything is quickly mixed.
Technological map of confectionery products
Name of confectionery: Poppy cakes
Collection of recipes: 2012
1000 g100 g
In a dough mixing machine, mix poppy seeds, sour cream, eggs, butter, sugar for 10 minutes, add flour mixed with soda, and knead the dough until elastic for 2-3 minutes. The dough is cooled for 30-40 minutes, then rolled out into a layer 10 mm thick, a semi-finished round corrugated shape is cut out with a metal notch, placed on a sheet, greased with fat, the surface is covered with melange. Bake at 230 degrees for 15 minutes.
Technological map of confectionery products
Name of confectionery: Shortbread dough
Collection of recipes: 2012
1000 g100 g
Beat the butter and sugar in a beater until fluffy, then transfer it to the bowl of a dough mixing machine, add eggs, in which ammonium, soda, salt, and essence (vanilla or rum) are dissolved. Lastly, add 93% of the flour, leave 7% to dust, knead the dough until smooth for 1-2 minutes; if kneading for a long time, the dough may turn out to be too long.
Technological map of confectionery products
Name of confectionery product: Shortbread cupcake
Collection of recipes: 2012
Powdered sugar14,0
1,4
Grease for mold lubrication
11,5
1,15
Exit:
1000 g
100 g
Egg yolks are ground with sugar until the sugar crystals disappear. Beat the butter separately and combine it with the crushed egg yolks, vanilla, separately beaten egg whites. Mix the mass well and add starch without stopping whisking. Ready dough transfer to prepared forms and bake at 200 degrees. The molds are pre-greased and sprinkled with flour. After baking finished goods sprinkle with powdered sugar.
Technological map of confectionery products
Name of confectionery product: Sand-honey semi-finished product
Collection of recipes: 2013
Beat margarine and sugar until fluffy for 15 minutes, gradually adding the egg. If the honey is thick, melt it in a water bath, add it to the whipped mass and beat until smooth. Then add soda citric acid, mix, add flour and knead for another 3-5 minutes. Roll out the dough into a layer 0.5 cm thick, cut out the desired shapes. Bake at 220-250 degrees for 8 minutes.
Technological map of confectionery products
Name of confectionery product: “Holiday” cookies
Collection of recipes: 2013
Prepare a rich sweet dough, roll out a layer 3 mm thick. The flatbreads are cut out using notches of different shapes, and the centers of half of the flatbreads are cut out. Bake on sheets sent parchment paper, for 15-12 minutes at a temperature of 180-200 degrees until golden brown. Cool the whole halves, coat them with boiled condensed milk, and place the halves with the middle cut out on top. The centers are filled with melted milk or dark chocolate. Beautiful patterns and streaks of white chocolate are applied. The center of the cookies can be filled with thick raspberry, cherry or redcurrant jam.
Technological map of confectionery products
Name of pastry: Lemon pie
Collection of recipes: 2013
80,08,0
Sugar
150,0
15,0
Grease for mold lubrication
10,0
1,0
Exit
1000 g
100 g
Beat sugar and margarine until fluffy, gradually add eggs with salt and ammonium, add flour and mix until smooth. The kneaded dough is cooled, divided into two parts, and rolled out into a layer 10 mm thick. 1 layer is placed in the mold, the filling is applied, and the second layer is covered. Grease with egg, bake for 30 minutes at 160 degrees
Filling: grind the lemon along with the zest, add sugar, mix.
For the dish: “Biscuit cake”
1. Scope of application
1.1. This technical and technological map applies to the “Biscuit” cake.
2. Raw materials used
2.1. For the preparation of cakes, raw materials are used that meet the requirements of regulatory documentation and have certificates of conformity or a declaration of conformity, veterinary certificates for livestock products, and quality certificates.
3. Recipe
3.1. Recipe for “Biscuit” cakes
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Name of raw materials |
Mass fraction of dry substances, % |
Raw material consumption per 10 kg of semi-finished product, g |
Consumption of raw materials per 10 kg of finished products, g |
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In dry matter |
In dry matter |
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Egg yolks | |||||
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Egg whites | |||||
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Essence | |||||
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Citric acid | |||||
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Test output: | |||||
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Whole condensed milk with sugar | |||||
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Butter | |||||
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Powdered sugar | |||||
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Cream yield: | |||||
Melange with granulated sugar without heating or (to speed up whipping) with preheating to 40 0 C is beaten in a beater, first at low, then at high speed for 30-40 minutes until the volume increases by 2.5-3 times. Before the end of beating, add flour and essence and mix for no more than 15 seconds. Flour should be introduced in 2-3 doses.
The dough is poured onto prepared pastry sheets and spread with a layer of 2-3 mm.
Baking duration is 10-15 minutes at a temperature of 200-220 0 C. The baked sponge cake is kept at a temperature of 15-20 0 C until use. After this, the paper is removed and the biscuit is cleaned.
5.1 Served on a dessert plate.
6. Quality and safety
Appearance: sponge cake in the form of a thin layer 6-9 mm thick; the top crust is smooth.
Consistency: porous, elastic.
Color: crust – light brown; crumb - yellow.
Taste: characteristic of the products used.
Odor: characteristic of the products used.
7. Indicators nutritional composition and energy value
3.3 “Basket” cake
Technological diagram
Processing the recipe of a new or signature dish and cooking technology
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Name of products and indicators |
Net weight according to recipe, g |
Processing data per portion, g |
Average data, g |
Accepted recipe, g |
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1st grade wheat flour | ||||||
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Granulated sugar | ||||||
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Butter | ||||||
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Sodium bicarbonate | ||||||
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Ammonium carbonate | ||||||
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Weight of product set | ||||||
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Product weight | ||||||
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Production losses, % | ||||||
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Weight of the finished dish | ||||||
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Hot | ||||||
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Cold | ||||||
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Heat loss | ||||||
In public catering, various regulatory documentation is used. Regulatory documentation is divided into categories and types. The category determines the significance of regulatory documentation, and the type determines its content.
Technical and technological maps (TTK) are developed for new and branded dishes and culinary products, produced and sold only at this enterprise.
I APPROVED
Director____________
TECHNICAL AND TECHNOLOGICAL MAP
1. AREA OF APPLICATION
1.1 Present technical - technological map applies to the flour confectionery product “Sponge cake” with soufflé, produced at the enterprise restaurant “Avtostop”
2. LIST OF RAW MATERIALS
To prepare the “Sponge” cake with soufflé, the following raw materials are used: butter GOST R 52969 - 2008, granulated sugar GOST 21 - 94, premium flour GOST R 52189 - 2003, condensed milk with sugar GOST 2903 - 78, table eggs GOST R 52121 - 2003, potato starch GOST 7699 - 78, gelatin GOST 11293 - 89, chocolate GOST R 52821 - 2007, cocoa butter GOST 28931 - 91, strawberry fresh GOST 6828 - 69, citric acid, essence, molasses or products of foreign companies that have certificates and quality certificates of the Russian Federation.
The raw materials used for the preparation of the confectionery product “Sponge cake” with soufflé must comply with the requirements of regulatory documentation, have certificates and quality certificates.
3. RECIPE FOR FLOUR CONFECTIONERY PRODUCTS
Table 15 - Recipe for “Sponge” cake with soufflé
4. TECHNOLOGICAL PROCESS
Raw materials are prepared in accordance with the recommendations of the Collection of technological standards for enterprises catering and technological recommendations for imported raw materials.
The baked semi-finished round sponge product is glued to the soufflé. The surface is glazed chocolate icing, decorate with strawberries and place in the refrigerator until the chocolate hardens.
5. FORMULATION, SUBMISSION, SALES AND STORAGE
5.1 “Sponge” cake with soufflé on the surface is decorated with chocolate glaze and fresh strawberries.
5.2 The “Sponge” cake with soufflé is placed in an individual artistically decorated box made of cardboard or polymer materials, the bottom is lined with parchment paper.
5.3 Transportation must be carried out in compliance with all sanitary requirements, without shocks or sudden shocks.
5.3 Shelf life no more than 72 hours from the end of the technological process.
6. QUALITY AND SAFETY INDICATORS
6.1 Organoleptic characteristics of the product:
Appearance- the cake consists of two layers: baked semi-finished sponge cake and soufflé, the surface is evenly covered with glaze, decorated with strawberries
Sectional view - The layers are clearly visible: the baked semi-finished product and the soufflé provided for in the recipe
Color - Biscuit semi-finished product: light brown, soufflé - white
Taste - Sweet. The product should not have an unpleasant odor or taste, not fresh food.
Smell - Corresponds to baked semi-finished product and soufflé
Consistency -. Biscuit - porous, elastic, easily broken; soufflé - fluffy, homogeneous, retains its shape well.
6.2 Physico-chemical indicators:
Physico-chemical indicators and microbiological indicators that affect the safety of the product correspond to the categories specified in SanPiN 2.3.2.360 - 96 “Hygienic requirements for the safety of food raw materials and food products” and SanPiN 222.3.6.95 - 02 “Sanitary and epidemiological requirements for the organization of public nutrition, production and circulation of food raw materials and food products in them"
7. FOOD AND ENERGY VALUE (Appendix 1)
Developer O.R. Mukhortova
In the confectionery shop of a Hungarian restaurant, technological documentation is developed and approved by the head of the enterprise for all dishes with new recipes and signature dishes: STP, specifications, technical, technological and technological maps. When using raw materials of a different standard for preparing dishes than those provided for in the recipes, the rate of input of raw materials by gross weight is determined by recalculation based on the net weight indicated in the recipes, the value of which remains constant, and the percentage of waste established by the standards.
Within thesis Work was carried out to prepare new signature dishes, for which technical and technological maps were developed.
Drawing up a technological map for the product “Esterhazy” cake
Figure 5 - Esterhazy cake
Table 6 - technological map of the product “Esterhazy” cake
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Name of raw materials |
Raw material consumption, g |
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For air transfer: |
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Eggs (whites |
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Wheat flour |
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Air output: |
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Cow's milk |
||
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Coconut milk |
||
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Eggs (yolks) |
||
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Condensed milk |
||
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Butter |
||
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Cherry liqueur |
||
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Vanilla sugar |
||
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Apricot jam |
||
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Almond flakes |
||
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White chocolate |
||
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Dark chocolate |
||
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Fat cream 33-35% |
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Output of the finished product |
Cooking technology:
Beat the chilled whites with a pinch of salt in a mixer until they form a strong foam. Continuing to beat, gradually add sugar, one tablespoon at a time. Beat until a stable, shiny foam forms that does not fall out of the bowl turned upside down. Grind the nuts in a blender into flour. If the crumbs turn out to be too large, pour them onto a baking sheet lined with parchment and dry at 150°C for 10 minutes, then grind again. Gradually add nut flour to the whites along with cinnamon and flour, gently mixing with a silicone spatula from bottom to top. Using a round mold with a diameter of 24 cm, using a soft pencil, draw 6 templates for the base for the cake on parchment, placing them 3-4 cm apart so that the future cakes do not interfere with each other while laying out the dough and baking. Spread in an even thin layer in circles protein mass using a knife with a long blade or a metal pastry spatula. Bake the cakes in an oven preheated to 140-150 ° C until light brown, 18-20 minutes. Then remove from the oven, trim the edges with a knife if necessary and cool. For the cream, coconut and cow's milk mix very thoroughly with a mixer so that no clots remain coconut milk. Beat 1/3 of the milk alternately with sugar, yolks and vanilla sugar until smooth. Bring the remaining milk to a boil over low heat in a thick-bottomed saucepan. Carefully add the prepared yolks to the boiling milk, stirring constantly with a whisk. Bring to a boil again, remove from heat, cool and place in the refrigerator for 1 hour. Beat softened butter with boiled condensed milk, gradually add one tablespoon at a time into the cream, add cherry vodka or liqueur and beat until smooth. Cool. Spread five cake layers with chilled cream, and cover the sixth with a thin layer of jam heated in a water bath. Melt white chocolate in a water base, stir with cream until smooth, cover the cake on top of the jam while the chocolate is still hot. Cool slightly. When the surface has set a little, melt the dark chocolate in a water bath or in microwave oven, pour it into a pound cake folded from parchment, cut off the tip of the pound cake and draw a spiral with chocolate along the white top of the cake, working from the center to the edge. Immediately run the tip of the knife in a spiral, working from the center to the edges of the cake. Repeat the same action 8 times, dividing the cake into 8 segments. Divide each segment again, but now move from the edge to the center. “Feathers” will appear on your cake. Sprinkle the sides of the cake with shaved almonds. slightly
Drawing up a technological map for “Mountain Peak” roll
Table 7 - technological map of the Mountain Peak roll dish
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Name of raw materials |
100 servings |
||||||
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Gross weight, g |
Net weight, g |
Gross weight, g |
Net weight, g |
Net weight, g |
Gross weight, g |
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Butter |
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Carnation |
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Cooking technology:
From flour butter, yeast, milk, sugar, egg yolks, knead the dough and place in a warm place to increase in volume. Then roll it out on a floured board into a layer 1 cm thick, cover with filling, roll it into a roll and cut into pieces 5 cm thick. Grease small molds with oil, place the rolls in them, let them rise and bake in a hot oven at medium temperature. Egg whites, beat the sugar into a strong foam. Boil a thick mixture from sugar and water sugar syrup. Mix the foam with the syrup and beat the whole mass well again. Place the baked products in vases and form foam tubercles on the surface of each. Method for preparing the filling: mix washed raisins with chopped candied fruit, add ground cinnamon and cloves, lemon zest, and rum.
Quality requirements:
Appearance - small rolls, baked in molds, decorated with protein cream; Color - appropriate golden yellow, cream snow white; Taste - corresponding to the taste of spices, vanilla;
Storage and sales temperature is 4-8 degrees Celsius. Implementation time 36 hours.
Drawing up a technological map for “Corn Pie”
Figure 8 - “Corn Pie”
9 - technological map of the dish “Corn pie”
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Name of raw materials |
100 servings |
|||||
|
Gross weight, g |
Net weight, g |
Gross weight, g |
Net weight, g |
Gross weight, g |
Net weight, g |
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Corn flour |
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Margarine |
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Powdered sugar |
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Cooking technology:
Pour boiling water over corn flour, grind well and place in a warm place for 12 hours. Prepare a dough using yeast, 50g of warm sweet milk and white flour. When the dough increases in volume, add to it cornmeal, diluted in 50g of hot milk, melted margarine, sugar, salt, soda, wheat flour and grated lemon zest. Mix the mass well. Grease a large baking tray, pour the corn mixture into it and let it proof for 2 hours. Bake the product in a hot oven at high temperature. The baked cake should separate from the baking sheet. Sprinkle the hot cake with vanilla powdered sugar and cut into square pieces on a baking sheet. Remove the cake from the pan when it has cooled.
Quality requirements:
Appearance: square-shaped portioned pieces, sprinkled with powdered sugar; Color: golden yellow"; The taste corresponds to the taste of lemon zest; vanilla;
Consistency - the crumb is well baked, porous;
Storage and sales temperature 4-8 degrees. Implementation period 36 hours.
Drawing up a technical and technological map for the product Dobosh cake
I approve
General Director of LLC
Mukhlyakova Yulia Sergeevna
TECHNICAL AND TECHNOLOGICAL MAP No. 1
This technical and technological map applies to the Dobosh cake
Quality requirements
Food raw materials, food products and semi-finished products used to prepare the cake must comply with the requirements of current regulatory and technical documents, have accompanying documents confirming their safety and quality (declaration of conformity, sanitary and epidemiological conclusion, safety and quality certificate, etc.)
Recipe
Table 10 - product recipe
Process
The preparation of raw materials is carried out in accordance with the recommendations of the Collection of technological standards for public catering enterprises (2010, 2014 edition). Separate the yolks from the whites, beat with sugar and vanilla powder. Add flour, grind the butter until white, carefully add the whipped whites into a thick foam. Grease a baking dish with butter and sprinkle the bottom with flour. Then, pouring in equal parts biscuit dough, bake in the oven at 200 degrees in turns 6-8 thin cakes. Set aside the best crust as a top coating. and cool the rest. prepare a cream from soft butter, powdered sugar, ground chocolate, cocoa, eggs, whipping everything into foam and adding a little rum. Spread the cream onto 5-7 cake layers, place them carefully one on top of the other, brushing the edges of the cake with the cream. Then place in the refrigerator. Melt the powdered sugar over low heat until it becomes liquid, add butter and pour the resulting glaze over the last, top layer of the cake. Before the glaze hardens, it is better to cut the “lid” with an oiled knife into 16 sectors, and when the glaze hardens, carefully place it on the cake.
Requirements for registration, sale and storage
The surface of the cake is glazed with icing.
The shelf life of the cake is 36 hours at a temperature of +2+8 degrees.
Quality and safety indicators
Organoleptic quality indicators:
Appearance - a round cake, cut into sectors, the layers of sponge cake, cream layer and top glazed surface are even, the glaze is frozen; menu bakery pastry dough
Color-corresponding to the taste of chocolate, vanilla;
Smell: Vanilla and chocolate aroma;
The consistency of the butter sponge cake is porous, airy, the glaze does not spread or stick.
The microbiological parameters of the cake must correspond
Table 11 - Nutritional value of the dish
Responsible for the registration of TTK in the restaurant is the chef ________
Technical and technological map No.Honey cake, serving for a restaurant (SR-recipe No. 906)
This technical and technological map applies to Honey cake, portion for a restaurant, generated in the name of the object, city
Food raw materials, food products and semi-finished products used for cooking Honey cake, must comply with the requirements of current regulatory and technical documents, have accompanying documents confirming their safety and quality (certificate of conformity, declaration of conformity, quality certificate, etc.).
Honey cake, semi-finished product.
Appearance- a cake consisting of cake layers soaked in sour cream.
Taste
Smell– corresponds to the incoming ingredients.
Vanilla sauce, semi-finished
Appearance– the sauce looks like syrup. Color – white.
Taste– matches the taste of cream and vanilla. Sweet. No foreign taste.
Smell– corresponds to the smell of cream and vanilla. No foreign smell.
The Honey cake is portioned. Place in portioned dishes. Decor – mint sprig.
Appearance- a cake consisting of honey cakes, soaked in sour cream. The cake is cut into portions and placed in a serving bowl.
Taste
Smell– corresponds to the included ingredients of the cake.
