Technological maps for preparing dishes in kindergartens (preschool educational institutions) in Moscow according to the new SanPiN 2013: 2.4.1.3049-13, chemical composition and nutritional value of dishes, permitted dishes.
In this section you will find new collection of recipes(reference book, recipe book), which contains technological maps (recipes) for preparing 178 dishes for kindergarten(DOW).
In preparing the collection, the official publication was used: Catering in preschool educational institutions: Guidelines for the city of Moscow. Developed by: Kon I.Ya. (State Research Institute of Nutrition of the Russian Academy of Medical Sciences); Mosov A.V. (Department of Rospotrebnadzor for the city of Moscow, Research Institute of Hygiene and Health Protection of Children and Adolescents of the State Institution NCCH RAMS); Tobis V.I., (Moscow Foundation for Promoting the Sanitary and Epidemiological Welfare of the Population); Tsapenko M.M. (Moscow Department of Education) and others.
Standards for storing foodstuffs, semi-finished products (nested dishes) gross and net per 100 grams of weight of the finished dish have been published. The recommended yield of the dish is indicated for feeding both toddlers (1-3 years old) - nurseries, and children 3-7 years old. The nutritional value and chemical composition of each dish is given, including the content of proteins (proteins, polypeptides), fats (triglycerides, lipids), carbohydrates (saccharides), calorie content (kcal), vitamin content: B1 (thiamine), B2 (riboflavin), C (ascorbic acid), minerals (microelements, micronutrients): Ca (calcium), Fe (iron). The type of processing is indicated and a complete technological map (technology, recipe) for preparing the dish is provided.
You can view these culinary recipes both on our website and in the program, the demo version of which you can download for free on our website and install on your computer. This program contains all the technological maps published here, as well as a menu plan for 8-10, 12, 24 hours of keeping a child in a preschool educational institution and much more.
The recipes for the dishes here are given per 100 grams net of the finished dish. For your convenience, the program recalculates these masses for a specific dish yield, for example, when a dish yields 200 grams, the weight of the products is multiplied by 2. The program contains reports on the chemical composition of both the prospective (planned) menu and the actual one for any period. There is also a menu-requirement, accumulation sheets and other documentation on organizing meals for preschoolers and accounting for products in the warehouse.
Dishes included in the diet can consist not only of simple products, but also of semi-finished products (previously prepared dishes), for example, baked goods are made from dough, and soup is cooked in broth. In this case, the recipes contain a link to the recipe for the enclosed dish. All our computer programs in the series calculate the complete tab, including all nested dishes (of any depth of nesting), resulting in the composition and weight of elementary products.
Nutritional value and chemical composition of used food are listed in the product guide.
All recipes presented on this site, you can save and automatically enter it into any program in the Nutrition series so as not to enter it manually.
An active “anti-yeast” Internet campaign has led to the formation of a persistent “yeastphobia” in some impressionable people. There are constant queries on the Internet: how to bake bread without yeast, how to make yeast-free bread dough? What sins are not the yeast fungi used to leaven the dough accused of? As an alternative to baker's yeast, spontaneously fermented baker's sourdoughs are usually recommended. Sourdoughs received this name because their fermentation microflora forms spontaneously in a nutrient medium prepared from water, flour and sugar or honey. Hop extract is often included in starter cultures.
Fermentation microorganisms, like many others (harmful and useless), enter the nutrient medium with flour. Gradually, over the course of several days, in a fierce struggle for existence, the beneficial fermentation microflora displaces the foreign one, and the starter becomes suitable for use. The most interesting thing is that sourdoughs prepared in this way always contain yeast, and the hop extract only helps protect the delicate yeast cells from foreign microflora. Thus, bread made with home-grown sourdough is not yeast-free.
Due to the vital activity of fermentation microflora, the dough loosens and acquires the necessary acidity; this dough produces delicious fluffy bread. Not only microorganisms can cope with the task of loosening and acidifying the dough, but also ordinary soda and citric acid, which are available in the arsenal of every housewife.
Advanced cooks will say that there are special baking powders for dough that are much easier to use and will make a big mistake. In order to bake normal bread, you need more than just baking powder, you need to achieve the exact ratio of the components in the baking powder in order to obtain the desired acidity of the dough. Leavening agents must be added to the dough so that carbon dioxide is not released ahead of time, and the dough receives a normal rise.
Recipe for the real thing yeast-free bread
(based on research materials by R.I. Rzaev, V.V. Shcherbatenko, V.A. Bereznitskaya)
Instructions:
To prepare the dough, use only cold (6-8 o C) water!
Mix the baking soda thoroughly with some of the flour.
Dissolve citric acid in cold water.
Kneading the dough: knead the dough from flour with soda and water for 10 minutes, then add the rest of the flour, salt and water with an acid solution and quickly (2 minutes) knead the whole dough. Longer kneading will cause the dough to spread out.
Bread baking is carried out in 2 stages: 10-15 minutes at a temperature of 70-80 o C and 60-65 minutes at a temperature of 210-225 o C.
“Do you have yeast-free bread?” This question is increasingly being asked at the bakery counter - as another type of very “fashionable” food intolerance today, real or imaginary, around which there is heated debate in our society. The supposed intolerance to “baker’s yeast” is the prerequisite for this question, which 20 or 40 years ago no one even asked in connection with the purchase of “daily bread”.
Whether this question is fair or not, nevertheless, what can you offer a buyer who wants to buy bread without yeast?
Bread made from sourdough without baker's yeast contains yeast from sourdough.
Bread made with baking powder does not contain yeast. But even such bread is unlikely to satisfy the buyer’s needs due to its low taste.
Bread made from sourdough with baker's yeast contains baker's yeast and sourdough yeast.
Bread made with baker's enzyme contains honey yeast.
And it doesn’t matter whether such an assumption was formed from one’s own experience, based on media sources or the opinions of friends, or is it just a suspicion: buyers who come to buy bread with an unconfirmed assumption that baker’s yeast can harm their health will be grateful to hear in response understanding and competent advice! And, of course, it is important that they receive the “right” bread. The ability to satisfy customer needs is the highest commandment, after all, when it comes to quality. 
Since opinions about the “intolerance” of compressed yeast vary greatly and have no scientifically proven basis, we will not touch on this aspect. But one important topic requires clear explanations and refutations: when doctors recommend their patients to stop eating yeast and the problem of the intestinal fungus “Candida albicans” is identified.
This fungus is constantly found in the intestines of the average majority of the healthy population as a harmless microorganism. If you have a certain disease, your doctor recommends that you stop drinking alcoholic beverages and fermentable carbohydrates. Since bread contains practically no sugar and, on the contrary, contains long-chain carbohydrates and dietary fiber, as a medicinal bread made from whole grains, it can be a valuable healthy food product as part of an antifungal diet. Therefore, avoiding all foods containing yeast, and bread in particular, is actually counter-intuitive. Yeast of the Saccharomyces species (traditional baker's yeast) is used as a bread leavening agent, which has nothing in common with the intestinal fungus Candida albicans, so any relationship between them is excluded. In addition, yeast is killed at high temperatures during baking.
Let's consider cases when you can do without baker's yeast for making bread: Baking bread with a classic three-stage sourdough or a method of making sourdough with a high gas-forming ability:
- Baking bread according to the “honey + salt” principle;
- Baking bread with a special Sekowa enzyme;
- Baking bread with natural baking enzyme.
When baking bread with the classic three-stage sourdough process, the process of yeast propagation requires special attention (optimal fermentation conditions are required). In order for the dough structure to receive sufficient loosening only due to the leaven, it should be added in sufficient quantities.
Due to the taste of bread, this method can only be used for preparing bread with a large proportion of rye flour. The preparation of small-piece wheat products, as well as wheat and wheat-rye bread with a predominance of wheat flour without baker's yeast, on the contrary, excludes its use.
Sekowa Baking Enzyme
After the finished enzyme is removed, a portion is separated from it, Sekowa granules are added and a three-stage enzyme is added. Ratio: per 1 kg of flour 3 g of Sekowa enzyme 10 g of initial enzyme
The principle of “honey plus salt” has its roots in the philosophy of anthroposophist Rudolf Steiner, founder of the Waldorf schools. Rudolf Steiner ordered Paul Burckhardt, a Stuttgart baker, to create a special recipe for bread, the volume of which is increased by honey and salt. This then led, around 1920, to the development of bread, which consisted only of wholemeal flour, water, flower honey, salt and a small amount of vegetable oil. To prepare such bread, exclusively spontaneous fermentation is used. At the same time, salt slows down the activity of honey. In the fifties of the last century, Hugo Erbe, a baker from Ulm, took up the topic of baking bread from the Sekowa baking enzyme and tried to create a universal product based on spontaneous fermentation. For his recipe, he took honey, grain raw materials and pea flour and from this mixture obtained an enzyme, which today is offered in the form of dry granules under the name “special enzyme according to Hugo Erbe’s recipe” from Sekowa and is used by many bakeries. There are also wheat-based and gluten-free versions of this recipe with corn, which is also used to make spelled bread.
Thomas and Monika Lepold, graduate engineers in the field of baking technology, began to revive the original method of making bread using the “honey + salt” principle several years ago. Since then, they have been producing bread from natural baking enzymes obtained according to their own recipe in their own biobakery in Oberursel. This natural baking enzyme is marketed by Bocker. According to Steiner, a natural baking enzyme consists only of wholemeal wheat or spelled flour, water, flower honey, sea salt and a small amount of olive oil. Pea flour is not included in this composition.
Definition of the concept: “enzyme”
In the corresponding lexicon, the concept of “enzyme” has the following synonyms: “breaking substance”, “enzyme”, “fermenting substance”, “fermentation agent”, “yeast”. The term "fermentation" is often described by terms such as "decomposition", "splitting" or "fermentation". Fermentation is associated with biochemical changes caused by bacteria, enzymes and yeasts as a result of enzymatic processes in the metabolism of organic compounds.
Sourdough or enzyme dough?
In reality, enzymes and ferments break down the flour and starch components into smaller structural components such as disaccharides (malt sugar, maltose) and monosaccharides (grape sugar, glucose). As a result of the metabolism of microorganisms, the action of lactic acid bacteria and yeast, lactic and acetic acids are formed, as well as fermentation gas (carbon dioxide and alcohol). Fermented pre-dough may be referred to as enzymatic, enzymatic, or sourdough (due to the formation of acid).
In the history of bread making, preference is undoubtedly given to the designation “sourdough.” Therefore, the second name for sourdough bread may be “enzyme bread.” Whether this is indeed the case should be clarified by food legislation, since for many years bakers who use a special starter (baking enzyme) for their “enzyme dough” have designated the final product as “enzyme bread”. Manufacturers of this type of bread are more often found in the group of biobakeries.
What is the difference between sourdough and baking enzyme?
Historically, sourdough was used both in Europe and Asia for preservation (fermentation) and giving a loose structure to bread (in the absence of yeast). And today, many bakeries still use the classic three-step method of preparing sourdough. This method of developing sourdough makes it possible to completely eliminate the addition of baker's yeast in the production of rye bread, when the proportion of sourdough introduced into the dough is quite high. To prepare wheat, wheat-rye and rye-wheat bread, it is almost impossible to do without baker's yeast, since the proportion of introduced starter is, as a rule, too low for these types of bread.
If, for their preparation, the proportion of sourdough is increased only in order to exclude baker’s yeast, then the taste of the bread becomes sour and not typical for this segment of baking. In particular, this is characteristic of a single-stage sourdough cycle, when, in order to streamline the process, yeast propagation is purposefully abandoned during the sourdough cycle. The yeast contained in the flour, necessary for the porosity of the crumb, is supported by the activity of baker's yeast.
Sourdough starter and baker's enzyme starter
Sourdough starters offered on the market contain both heterofermentative and homofermentative lactic acid bacteria and yeast. The proportion of yeast in a sourdough starter is much lower than in a baking enzyme. While the proportion of acid-forming bacteria here is much higher. As a result, it is logical to assume that sourdough dough has more acidity and less gas formation due to the lack of yeast.
This explains the fact that when using a single-stage leaven (for taste reasons), as a rule, the flour acquires less acidity or is less fermented than when the dough is processed using a baking enzyme. When baking spelled bread from wallpaper flour, which is prepared from spelled sourdough, no more than 20% of the spelled is fermented.
When using an enzyme dough prepared with a baker's enzyme, as a rule, 40% of the spelled is fermented, which has a positive effect on keeping the bread fresh. While fermented doughs do not require the addition of baker's yeast, baker's yeast is often added to sourdough bread doughs.
Making Enzyme Bread
Spelled or wheat bread with a special baking enzyme.
Enzyme bread has a mild taste and pleasant aroma. It is stored for quite a long time, and many buyers give it their preference. To prepare enzyme bread, a starter is required, which can be purchased from the following manufacturers: www.sekowa.de, www.backnatur.de. The decision about which starter to use rests with the baker himself. One is more satisfied with this type of enzyme, the other is content with a different initial mixture. After all, this is a “matter of philosophy.” The enzyme dough is then removed from the starter. The production of acid depends on the mineral content of the flour (it does not matter what type of grain forms the base mixture). Light varieties of flour produce a soft enzyme dough; dark varieties or wallpaper flour, as a result of the active action of enzymes, produce a greater amount of acid, which is quite desirable when making rye or rye-wheat bread.
Since this method is aimed at the formation of yeast, and not acid, the introduced mass for the main test depends on the “activity” of the enzyme test. On average, one should assume that the proportion of flour according to the recipe introduced through the enzyme will be about 40% of the total volume of flour according to the recipe (thus, out of 10 kg of grain milling products, 4 kg are introduced into the enzyme). The method of preparing the dough regulates this amount. Similar to the three-stage starter cycle, the multi-stage process allows for greater activity in the enzyme dough.
Using the example of preparing bread with a baking enzyme according to Hugo Erbe's principle and a special method for preparing the dough, below is a description of how to prepare the enzyme and then the bread itself.
First stage consists of dilution:
- 2.0 kg spelled flour (varietal or wallpaper)
- 0.125 kg Sekowa baking enzyme
- 2,500 kg water
- 4.625 kg first stage.
Second stage (main enzyme dough) it turns out after the first step:
- 4.625 kg first stage;
- 2,000 kg spelled flour (varietal or wallpaper);
- 0.125 kg Sekowa baking enzyme;
- 2,000 kg of water;
- 8,750 kg second stage.
At this stage, all ingredients are also mixed, the dough temperature is 28-30 ° C and may be slightly lower, since the mixture is left for only four hours at room temperature.
The main enzyme can now be used to start the enzyme test. At this stage, it is advisable to consolidate the dough (introduce the volume of flour until it becomes a very dense, stiff dough), since in the future it can be stored for up to four weeks as a starting enzyme for enzyme dough. This method is a little reminiscent of the previously used for preparing the German “Krumelsauer” * (“Krumelsauer” is a type of storage of sourdough), since in the absence of liquid the stability of the preliminary dough is maintained.
The final enzyme is:
- 8,750 kg second stage;
- 2,000 kg spelled flour (varietal or wallpaper);
- 10,750 kg final finished enzyme.
The finished starter is ground with flour to a dry crumb, placed in a linen bag and hung in a cool, ventilated room. Now the starter obtained at this stage can be stored in a cool place for up to four weeks and used as a starter for an enzyme dough.
Enzyme dough
Similar to the one-step method for preparing sourdough developed by the German Baking Academy (Weinheim), you can prepare a preliminary dough for bread with a 10 percent content of the finished enzyme. The enzyme dough will be ready in 16-18 hours for processing into the main dough. Adding baker's yeast is not required in this case.
In the recipe for preparing dough with an enzyme, it should be taken into account that 10 kg of grain milling products account for 40% of the flour in the enzyme:
- 4,000 kg of flour (wheat, rye, spelled as varietal or wallpaper);
- 0.400 kg of finished enzyme;
- 4,500 kg water (TA 210);
- 8,900 kg enzyme.
Enzyme dough
The process for making an enzyme test can be flexible and depends on the needs of the manufacturer. It is only important to maintain a 40% share of grain milling products in the enzyme. The temperature of the enzyme test should be 28°C - 30°C, it should rest for 50-60 minutes.
After cutting, the bread dough must be put to final proofing for 50-60 minutes.
So, it is quite possible to prepare bread without baker’s yeast at the buyer’s request.
And it's actually not difficult.
The fashion for healthy eating has increased the demand for healthy baked goods in many Russian regions. Saratov was no exception.
The niche is still empty: for example, only two companies produce yeast-free bread with natural sourdough in Saratov. As the manufacturers explain, natural sourdough is a rather capricious product, especially if you try to use it in large volumes.
In the bakery Olive Grove LLC They produce 150 loaves of yeast-free bread per day. As the CEO of the company explained Roman Evdokimov, bread is distributed in 5 retail outlets in Saratov, including through an online store. The volume of production depends on retail orders.
— Bread without yeast is more gentle on the stomach. Yeast dough rises quickly and the flour does not have time to release its beneficial substances, but when using natural leaven it rises for about 15 hours and stands at a temperature of +5 degrees. We also add bran and malt to bread,” said the head of the company.
Natural leaven, which is used here for baking, is prepared from hops with the addition of rye flour or malt. The price of the finished product is about 55 rubles for a 350-gram loaf.
“Olive Grove” has been baking for 3 years. According to Evdokimov, it began as a hobby, not as a business. But then customers were found for the new bread and production increased. In addition to yeast-free bread, whole grain bread is produced here, for which the grain is not ground into fine flour, but is crushed and crushed. This way, more nutrients are retained in the bread. The company plans to produce cookies according to home recipes, without dough improvers.
The chain of culinary stores also has yeast-free varieties of bread. "Julien". There, customers are offered a whole line of baked goods made without factory yeast. These are different types of “Artisan” bread (from the French artisant - craft), bread with buckwheat, corn and flaxseed flour, bread with kefir. The average price of products is 120 rubles per kilogram. Note that in Moscow, where the passion for healthy eating has become more widespread, such bread costs customers an order of magnitude more expensive - up to 350 rubles for a small loaf.
Small shops near churches often offer yeast-free baked goods. In Saratov, the St. Nicholas Monastery produces this bread.
Officially, yeast-free varieties of bread, as well as bread made from buckwheat or corn flour, are considered dietary. According to official data, about 1.3 thousand tons of healthy bread are produced in the Saratov region per year, with a total production volume of 90 thousand tons of bread. Since natural leaven is difficult to use in large-scale industrial production, yeast-free bread will remain the preserve of mini-bakeries for a long time. Large manufacturers prefer to produce bread with micronutrients - enriched with vitamins and minerals.
Technologist CJSC "Balakovohleb" Olga Kiryukhina told BV that their company produces fortified and iodized loaf “Bogatyrsky”. Its main buyers are hospitals and kindergartens, but it also goes into retail sale. The plant also offers Balakovo residents “Doctorsky” bread with cereals and a reduced content of salt and sugar. The demand for these products is lower than for ordinary types of bread, but there are regular buyers for it, and the general passion for healthy eating makes itself felt here.
The basis of yeast-free bread is natural culinary leaven. Unlike kneading bread dough using industrial yeast, yeast is not used as an independent ingredient. Although by themselves, they are still present in the test. The starter already includes yeast and lactic acid bacteria. Only in this case the yeast is alive, one might say, real, natural, constantly working. Therefore, the main advantage of using sourdough bread is the use of natural yeast, not an artificially synthesized industrial yeast component.
Why is yeast-free bread once again frequenting consumer tables right now? What are its benefits, and are there any disadvantages to yeast-free technology?
Advantages of yeast-free bread
Yeast is a rather specific product for the body. Their use in baking can create discomfort in the sensitive intestines, causing unpleasant sensations and consequences.
Yeast-free bread is free from these disadvantages. Its main advantages:
- has effective digestibility;
- the coarser texture of the formed food bolus stimulates the work of the walls of the digestive tract;
- promotes optimal digestion;
- has the least impact on the intestinal microflora, minimizing the risk of dysbacteriosis;
- rich in amino acids and other nutrients;
- part of the glucose is not wasted on feeding yeast fungi, but is stored in the final product;
- During the cooking process, there is no abundant formation of carbon dioxide, which saves the entire digestive system from its excess.
And also: excellent crispy crust, high-quality crumb, all kinds of additives, pleasant slice texture and, of course, aroma. The remaining components in yeast-free bread and other quality characteristics make it similar to all its bakery counterparts. But it is precisely its belonging to yeast-free baking technologies that ranks it among the glorious cohort of healthy food products.
Yeast-free technology: recipe
Yeast-free dough, at first glance, may seem difficult and time-consuming. In fact, preparing it is simple and interesting in its own way.
Ingredients:
- sourdough - 400 g;
- rye flour, baking flour (a mixture of wheat and rye in approximately equal proportions is suitable) - 400 g;
- water at room temperature - 160 ml;
- salt - 1 teaspoon;
- sugar or honey - 1 tablespoon;
- rast. butter - 1 tablespoon;
- You can use various seeds and other additives to taste.
Preparing sourdough is a separate element that precedes the recipe for directly kneading the dough and baking bread. But you can prepare it only once, and then it is enough to store it under certain conditions and renew it with each use. 
Preparing sourdough
It will not be possible to get ready-made sourdough “from scratch” on the day of making bread - this should be taken care of in advance.
Stage 1. Rye flour and water in approximately equal proportions (for example, 50 grams each) should be mixed to a dense consistency in a glass container and left for a day in a warm place for fermentation. There is no need to close the container - it is better to cover it with gauze to allow air to pass through.
Stage 2. The starter that has grown during the day should be divided in half and only one half of it should be used for further preparation (the other half will not be needed at all). Add exactly the same composition to it as in stage 1 and again leave for a day under the same conditions.
Stage 3. The resulting starter can already be used, but for a better final composition it is better to repeat all manipulations during the 3rd, 4th, 5th and 6th days. Thus, the leaven will be renewed every day and actively continue to ferment with renewed vigor.
Dough preparation and baking
Oleg bakes bread in a real Russian oven. When mixing ingredients, we recommend using a wooden spoon. If desired, you can sift the flour, but this is not necessary. The dough is kneaded until smooth, during the process you can adjust the ratio by adding flour or water. Let rise for several hours. Then form the bread and bake in a hot oven.
Don't be afraid to take on new things! Real homemade bread without yeast with your own hands, and even using time-tested technology - what could be more interesting and reliable than the knowledge and skills acquired? And cooked, as in the old days, without yeast, in a Russian oven, with real sourdough, it becomes an invaluable product and a daily table decoration.
Yeast-free bread has been gaining popularity recently. A unique, rich taste preserved by good sourdough, a whole range of useful substances, a choice of starters and other ingredients - in the recipe of traditional Russian bread there is room for creativity, the implementation of new ideas and fidelity to the historical foundations of home baking. Oleg Pekar's lessons will help you enrich your family recipe, improve the quality of your own cooking, diversify your table, and even start your own, always in demand, bakery business.
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