From the very beginning of bread baking, the process of baking bread required hard work, patience and diligence from people.
Despite the triumph of modern technology, baking high-quality bread is still a rather labor-intensive task today.
The bread production process is divided into several stages:
- Preparation of raw materials - sifting flour, mixing varieties, working with gluten;
- Kneading dough;
- Improving the processes of loosening and fermentation;
- Dividing the dough into portions;
- Formation of dough pieces;
- Bakery;
- Cooling;
- Packaging for long-term storage.
In the production of bread, flour, water, salt and yeast are used as the main raw materials.
To improve the taste, additional ingredients can be added - sugar, milk, butter, molasses, malt, poppy seeds, spices.
Preparing the dough takes up approximately 70% of the entire bread making process. The quality and taste of future baked goods depends on this important stage.
The dough can be prepared in two ways - sponged and straight.
Sponge method involves preparing dough.
To do this, mix half the flour and 2/3 water, from the mass specified in the recipe. Yeast is added to the mixture for wheat dough, or sourdough for rye baked goods. The dough should ferment for 2-4 hours at a temperature of + 27-30 degrees.
After this, add the rest of the ingredients and knead the dough.
Safe way involves mixing all the ingredients specified in the recipe at once.
In this form, the dough is left to ferment for 3-4 hours, and then it is baked.
There is also a technology for brewing dough. In this case, a base is prepared for the dough - 10% of the flour is brewed with boiling water.
The sponge method of preparing dough is perhaps the most classic option, and the bread turns out traditional.
The non-steam method allows you to speed up the process of making bread, but the quality of the baked goods may suffer. Choux pastry allows you to prepare golden-brown and aromatic bread that does not go stale for a long time.
There are also modern technologies for making bread, the use of which began to be practiced at the end of the 20th century.
Micronization- used for some types of cereals.
The technology is based on the use of infrared rays, which force the grain to cook due to its structure. The fast heating process allows you to preserve the maximum of nutrients in such baked goods.
Estrusia- grain mass is processed under pressure. The extruder operates using explosion technology - due to high pressure and temperature, the baking mass is boiled instantly.
Bread making technology
The bread production process consists of several stages: preparation of raw materials, preparation of dough, molding of products, proofing and baking.
Preparation of raw materials includes sifting flour, cleaning (filtering) and heating
water, yeast preparation. At this stage you can include dosing of ingredients: flour, water, yeast, spices and additives (salt, sugar, gluten, etc.
improvers). At the dough preparation stage, not only the mixing of the components occurs, but also maturation. It ends with preliminary proofing, which is usually carried out in the same containers (bowls) as kneading.
Forming begins with dividing the dough mass into portions (usually from 100 to 1000g). Next, rounding is carried out - the process of giving the workpieces a rounded shape using special machines - dough rounders.
This procedure aims not only and not so much to achieve a given geometry, but mainly to create a more uniform dough structure by volume. For some types of products (hearth bread), rounding ends the molding. In other cases, the final shape of the products is established by dough sheeters and dough seamers.
This produces various types of loaves, bagels, etc. Before baking, the molded products are subjected to proofing - holding at a certain humidity and temperature.
At this stage, the structure of the dough is finally created, it is saturated with carbon dioxide, which after baking ensures porosity (softness).
Baking is carried out under conditions (temperature, humidity, time) depending on the type and size of the product. The quality of the resulting products equally depends on the composition of the raw materials (type and composition of flour, quality of yeast, presence and type of improvers) and on the regime of each and every stage of the technological process - from kneading to baking.
Carrying out the process requires significant experience or the involvement of qualified consultants.
The composition of the necessary equipment corresponds to the stages of the process: flour sifters, dispensers, filters, scales, water heaters - at the preliminary stage; dough mixing machines, bowls for kneading; dough dividers, rounders, dough sheeters and dough seamers - for molding; proofing and baking cabinets and ovens - at the proofing and baking stage.
Bakery equipment in Russia is produced in the widest range, compared to equipment for other small food production.
Various pieces of equipment are produced at several dozen enterprises. The widest range of equipment is produced by: Voskhod (Saratov), Priboy (Taganrog), Parus (Komsomolsk-on-Amur), Yartorgtekhnika (Yaroslavl), VOMZ (Vologda), Torgmash (Smolensk) and etc.
Domestic equipment has satisfactory quality at prices affordable to a wide range of potential buyers. Some types of equipment produced by enterprises in the CIS countries (mainly Ukraine) have similar characteristics. Equipment from Western companies is superior to Russian equipment mainly in the degree of automation, stability and ease of mode adjustment, and design, but is several times more expensive.
Types of bread and recipes for its preparation.
Ordinary bread.
1.5 cups of water
30 g yeast
Preparation:
Place the yeast in warm water, add flour (as for pancakes) and leave to stand for a while until the mixture comes together.
Then put a pinch of salt into this mass and knead the dough, adding flour until the dough stops sticking to your hands.
After this, put the dough to proof (approx. 6 hours). During this time, the dough should be mixed 2-3 times.
Knead the finished dough again and place in a baking dish.
Wait until the mixture rises and bake in a preheated oven for 1-1.5 hours.
Note: It is very important that the dough rests well. The bread will then be fluffy and soft.
The 6 hours mentioned in the recipe is a very arbitrary time. The main criterion in this case is the quality of the yeast.
White bread with cheese
Products:
500 g wheat flour
2 tsp. salt
1 tsp black pepper
150 g grated cheese
20 g yeast
350 ml water
mold lubrication oil
for test preparation
75 min. for proofing
45 min. bakery
Preparation:
Place the flour in a deep bowl, add salt, pepper, 100g cheese and yeast, and mix well. Then add warm water and knead the dough.
Place a plastic bag or cling film over the bowl, cover with a towel and place in a warm place for 45 minutes. During this time, the dough should double in volume.
Then knead the dough again and place in a greased baking dish.
Wait approximately 30 minutes. While the dough rises again, brush the surface with warm water and make several shallow cuts with a knife.
Place a bowl of boiling water at the bottom of the oven.
Bake for 25 minutes. Then take out the semi-finished bread, sprinkle it with 50 g of cheese and bake for another 20 minutes. until a golden crust forms.
White loaf for tea
Products:
750 g wheat flour
3 tsp. salt
30 g yeast
400 ml milk
50 g butter or margarine
mold lubrication oil
for test preparation
75 min. for proofing
45 min. bakery
Preparation::
Place the flour in a deep bowl, add salt and yeast, and mix well. Then add warm milk, softened butter and knead the dough.
As soon as the dough is ready (no longer sticks to your hands and begins to bubble slightly), form it into a ball and place it on the bottom of a bowl sprinkled with flour.
Place a plastic bag over the bowl, cover with a towel and place in a warm place for 45 minutes. During this time, the dough should double in volume.
Then knead the dough again. If it is too soft, add flour. Then place the dough in a greased baking pan. Wait approximately 30 minutes.
While the dough rises again, brush the surface with egg and make several shallow cuts with a knife.
Place the dough in an oven preheated to 250 degrees. Place a bowl of boiling water at the bottom of the oven.
Bake for 10 minutes. at 250 degrees, and then another 35 minutes. at 200 degrees.
Remove the bread from the oven and let stand for 5 minutes. Then carefully remove the loaf from the pan and cool to room temperature.
Rye bread
Products:
600 g rye flour
400 g wheat flour
1 tsp Sahara
60 g yeast
550 ml water
2 tbsp. l. rast. oils
oil for lubricating the mold Time:
35 min. for test preparation
105 min. for proofing
60 min. bakery
Preparation:
Place the flour in a deep bowl, add salt, sugar and yeast, and mix well. Then add warm water and vegetable oil and knead the dough.
Once the dough is ready (no longer sticks to your hands and begins to bubble slightly), form it into a ball and place it on the bottom of a bowl sprinkled with flour.
Place a plastic bag over the bowl, cover with a towel and place in a warm place for 45-60 minutes. During this time, the dough should double in volume. Then knead the dough again and place in a greased baking dish.
Wait approximately 45 minutes. While the dough rises again, brush the surface with warm water and make several shallow cuts with a knife.
Place the dough in an oven preheated to 200 degrees.
Place a bowl of boiling water at the bottom of the oven. Bake for 60 minutes. Remove the bread from the oven, brush with water and let stand for 5 minutes. Then carefully remove the loaf from the pan and cool to room temperature.
Rice bread
Products:
500 ml milk
750 g wheat flour
1 tsp. Sahara
40 g yeast
200 ml water
lubricating oil
ShapesTime:
30 min. for test preparation
90 min. for proofing
60 min. bakery
Preparation:
Place rice in boiling milk and cook until the rice is soft enough.
Place the flour in a deep bowl, add salt and yeast, and mix well.
Then add warm water and rice and knead the dough.
Once the dough is ready (no longer sticks to your hands and begins to bubble), form it into a ball and place it on the bottom of a bowl sprinkled with flour. Place a plastic bag over the bowl, cover with a towel and place in a warm place for 45 minutes.
During this time, the dough should double in volume.
Then knead the dough again and place in a greased baking dish. Wait approximately 45 minutes. While the dough rises again, brush the surface with egg.
Place the dough in an oven preheated to 200 degrees.
Place a bowl of boiling water at the bottom of the oven. Bake for 60 minutes. Remove the bread from the oven and let stand for 5 minutes. Then carefully remove the loaf from the pan and cool to room temperature.
Definitions
Notations and abbreviations
Introduction
1 Analytical part
1.1 General information about bread
1.2 Nutritional value of bread
2 Technological part
2.1 Description of the technological production of rye bread
2.2 Technological diagram for the production of rye bread
2.3 Diagram of the bread production line
2.4 Raw materials used in the baking process
Microbiological control
4. Technochemical control
5. Occupational safety measures
6. Environmental protection
Conclusion
List of used literature
annotation
This course project examines the technological scheme and technological line for the production of rye bread.
A technological calculation of production has been carried out.
Definitions
Bread is a collective name for a group of food products prepared by baking, steaming or frying a dough consisting of at least flour and water. In most cases, salt is added and a raising agent such as yeast is also used.
Flour is a food product obtained by grinding grains of various crops.
Flour can be made from such varieties of grain crops as wheat, spelt, rye, buckwheat, oats, barley, millet, corn and rice. The bulk of flour is produced from wheat.
It is a necessary component in making bread. Wheat baking flour is divided into grades: semolina, higher, first, second, wallpaper.
Rye flour - sifted, peeled, wallpaper. Used for baking rye bread. Due to the very low gluten content, to improve the rise of the dough (when using yeast, not sourdough), wheat flour is added to this flour in different proportions, thus producing rye-wheat bread.
Sourdough - a composition that causes fermentation
Yeast is an extra-taxonomic group of unicellular fungi that have lost their mycelial structure due to the transition to living in liquid and semi-liquid substrates rich in organic matter.
Unites about 1,500 species belonging to ascomycetes and basidiomycetes.
Notations and abbreviations
kg-kilogram
°C - degree Celsius
The following regulatory documents were used in this course work:
GOST 2077-84 - Rye, rye-wheat and wheat-rye bread. General technical conditions
GOST 12582-67 - Plain rye and plain rye-wheat bread for long-term storage, preserved with alcohol.
Specifications
GOST 28807-90 Bread made from rye and a mixture of rye and wheat flour. General technical conditions
GOST 52809-2007 — Rye baking flour. Specifications
GOST 7045-90 Rye flour. Specifications
GOST 21094-75 Bread and bakery products. Humidity Determination Method
GOST 11354-82 Wooden and plywood reusable boxes for food products
GOST 8227-56 Rules for laying, storing and transporting bread products
GOST 7045-90 Rye flour
Introduction
Bread is a brilliant invention of mankind.
Bread products are one of the main human food products. Daily bread consumption in different countries ranges from 150 to 500 g per capita.
By consuming bread, a person satisfies almost half of his need for carbohydrates, a third for proteins, and more than half for B vitamins, phosphorus and iron salts.
Bread made from wheat or rye flour almost completely satisfies the need for dietary fiber.
Modern baking production is characterized by a high level of mechanization and automation of bread production processes, the introduction of new technologies and the constant expansion of the range of bakery products, as well as the widespread introduction of low-power enterprises of various forms of ownership.
All this requires industry workers to have high professional training, knowledge of technology and the ability to perform technological operations for preparing wheat and rye dough, cutting and baking various types of products.
A modern bakery is a highly mechanized enterprise.
At present, the problems of mechanization of production processes, starting from the acceptance of raw materials and ending with loading bread into vehicles, have been practically solved.
Many bakeries have installed installations for bulk reception and storage of flour, fat, yeast milk, salt, sugar syrup, and whey. The further introduction of progressive methods of transportation and storage of main and additional raw materials at bakeries is an urgent task.
1 Analytical part
1.1General information about bread
Baked bread is a product obtained by baking dough, loosened by sourdough or yeast, prepared from all types of rye and wheat flour.
It makes up a significant part of the human diet and is one of the main sources of carbohydrates and vegetable protein. The nutritional value of bread is quite high and depends on the type of flour and dough recipe. On average, bread contains 5.5-9.5% proteins, 0.7-1.3% fats, 1.4-2.5% minerals, 3.9-4.7% water, 42 -50% - carbohydrates.
The biological value of bread is low. Baked bread without fortifiers contains insufficient essential amino acids such as lysine, methionine, threonine and tryptophan. Therefore, the introduction of protein fortifiers (milk, whey, soy) containing large amounts of these amino acids into the bread recipe helps to increase the nutritional value of bread. The bread, which has a simple recipe, is low in fat.
However, bread provides almost 38% of the body's need for vegetable fats and 25% for phospholipids. Bread made from high-grade flour contains significantly less fat than wallpaper.
Through bread products, a person almost completely covers the need for iron and receives a significant proportion of manganese and phosphorus.
A significant drawback of the mineral complex of bread is the low calcium content and its unfavorable ratio with phosphorus and magnesium. Bread contains insufficient amounts of potassium, chromium, cobalt and some other elements. Therefore, increasing mineral value is also an urgent problem.
Bread is rich in vitamins E and covers about 1/3 of the need for vitamins B6, B9 and choline, but is poor in vitamins B2 and B3. Bread made from low-grade flour is characterized by a fairly high content of vitamins B1, B2 and PP.
The vitamin value of bread is increased by enriching flour with synthetic vitamins, rational use of cereal germs, and adding preparations obtained from brewer's yeast to the dough. Bread provides about half of the required amount of digestible and more than half of indigestible carbohydrates.
The digestibility of bread depends largely on its organoleptic properties - appearance, porosity structure, taste and aroma.
Bread proteins are absorbed by 70-87%, carbohydrates by 94-98%, fats by 92-95%. The lower the grade of flour, the lower the digestibility of these substances.
As the grade of flour increases, the moisture content of the bread decreases, the content of proteins and digestible carbohydrates increases, and the energy value of bread products increases. Bread made from wallpaper flour has the lowest energy capacity. Bread products made from premium flour are more valuable in terms of calorie content and digestibility.
The high digestibility of bread substances is explained by the fact that it has a porous, elastic crumb, in which proteins are in an optimal degree of denaturation, starch is gelatinized, sugar is dissolved, fats are emulsified, and the grain shell particles are highly swollen and softened.
This state of the substances and the porous structure of the crumb make them easily accessible to the action of enzymes in the human digestive tract.
1.2 Assortment
Rye bread (includes 2 groups) - from wallpaper, peeled and sifted flour.
Simple rye bread:
a) from wallpaper flour - mainly baked in molds, rarely - hearth,
b) from peeled and sifted flour - molded and hearth. Bread quality: dark crumb, rather sticky, less volume than wheat bread (since less porosity), dark crust.
Improved bread - prepared using tea leaves with the addition of malt, molasses, sugar, spices - cumin, coriander.
Custard and Moscow bread are baked from wallpaper flour with the addition of rye red malt and caraway seeds. Moscow bread differs from Zavarny bread in its darker crumb and more pronounced taste and aroma, since more malt is added to it; Moscow bread is baked only in molds. Custard bread can also be hearth bread. Zhitny bread is made from peeled flour with the addition of molasses.
A special feature of the technology for preparing custard bread: before kneading, part of the flour is brewed with 10 times the amount of boiling water, the starch gelatinizes and is better exposed to the action of enzymes, therefore the aroma and taste of the bread is improved.
Quality standards for rye bread: humidity up to 51%, acidity up to 12 degrees, porosity at least 48%.
Rye-wheat and wheat-rye bread.
In the name of bread made from a mixture of flour, the predominant type of flour with a share of 50% is given first place.
Wheat flour is added to improve the structural and mechanical properties of the dough.
Simple rye-wheat bread: Ukrainian made from peeled rye and wheat flour. The ratio of flour types can vary from 80:20 to 20:80.
Improved varieties of rye-wheat bread: more numerous and widespread.
Borodino bread is prepared from custard rye flour (85%) and second-grade wheat flour (10%) with the addition of red rye malt, molasses, sugar, and coriander to the dough; The color of the crumb is dark, the taste is sweet and sour.
Russian (70:30), Darnitsky (60:40), Stolichny (50:50) bread is baked from peeled rye and second-grade wheat - in addition, 3% sugar is added; Lyubitelsky (80:15) is prepared as custard with the addition of the same ingredients , as in Borodino.
How tin bread is baked: technology and features
Baking bread today, both at home and on a production scale, requires compliance with certain rules and is a rather labor-intensive process.
The dough can be prepared in several traditional ways - sponge, straight or by brewing, with or without yeast. In order to speed up the process of dough “ripening” for some types of cereals, micronization (heating by infrared rays) and extrusion (processing of baking mass under pressure) technologies have been used since the end of the last century.
Main stages of production of bakery products
Regardless of where bread is baked - in an oven or a bread machine, in the kitchen of an expensive restaurant or a large bakery using modern ovens and other types of equipment, this process differs only in scale and degree of mechanization.
Preparation of bakery products includes the following work:
preparation - sifting flour and mixing different varieties (if necessary), adding other ingredients in a certain dosage;
2. kneading the dough, as well as activating the processes of its fermentation and loosening;
3. molding – dividing the finished dough into portions and forming blanks for products of a certain shape and size;
4. baking products in compliance with a certain temperature and humidity level;
5. cooling of products, as well as their packaging to preserve taste and freshness (for sale, if necessary, transportation and long-term storage).
Making dough is a long process that takes up about 70% of the total time required to bake baked goods.
But the taste, quality and other characteristics of future baked goods depend on how correctly it is performed.
Baking technology for pan bread
Depending on the baking method, there are two main types of bread: hearth and pan.
Hearth products are baked without using molds on a flat surface: on a hearth in a Russian oven, on a baking sheet in an oven, or on sheets in a special chamber. Dough pieces for the production of tin bread are placed in special aluminum molds - usually they are rectangular or round.
After delivery of raw materials (various types of flour, yeast) and all necessary food ingredients, the quality of which is controlled by specialized laboratories, to the plant, dough preparation begins.
The flour is sifted, water, yeast or starter, sugar, salt, fat and other ingredients are added in accordance with the recipe, and kneading is carried out in dough mixing machines. After thorough mixing, the mixture is left to mature for a certain time at an air humidity of about 75 - 80% and a temperature of 30 - 32 degrees.
As a result of fermentation, the mass of the dough increases in volume and it becomes airy.
The next stage is cutting the finished dough. It is cut into pieces and given a certain shape using a dough rounding or seaming machine. Then, after placing it in metal molds, the dough is sent to the proofing cabinet to add fluffiness. Then, if necessary, cuts are made on the workpieces and they are sent to an oven with two temperature zones.
In the first zone the temperature is maintained from 260 to 280 degrees, and in the second - up to 200 degrees.
Cooking time depends on the type of flour and type of bread. Rye products are baked for about an hour, and wheat products - about 52 - 55 minutes. After baking, the baked goods are moistened with steam humidifiers (with their help, steam is supplied to the oven at low pressure).
At the final stage, the bread is removed from the oven and molds - it is ready to eat!
A. Sushkov proposed his method of producing wheat bread as an alternative to the traditional sponge method. The sponge dough method used at the beginning of the 20th century was very labor-intensive and time-consuming (about 8-9 hours passed from kneading the dough to the end of baking). The increased labor intensity was due to the fact that bakeries had a catastrophic shortage of standard bowls, so the bowls were used only for kneading, and all stages of fermentation took place in other containers into which semi-finished products were transferred manually.
Time taken to produce bread using method A.
Sushkov, was 4 hours, in addition, the stage of kneading and fermentation of the dough was reduced.
Wheat bread recipe used in A. Sushkov’s method:
Wheat flour – 100 kg
Water – 60-65 l
Salt – 1.5 kg
Yeast – 1.5 kg
The amount of yeast in Sushkov’s recipe was 5 times higher than the norms accepted for traditional sponge bread baking. On the one hand, this led to additional costs, but on the other hand, it stimulated demand for yeast, which was very beneficial for the development of Soviet yeast production.
According to the proposal by A.
Drying technology, 10-15 kg of the recipe amount of flour should have been brewed with an equal amount of hot water (water temperature for brewing dough 90-100oC). The brewed flour was thoroughly stirred until a homogeneous gelatinous mass was obtained at a temperature of 50-60 oC.
At a temperature of 50-60°C, due to the activity of amylolytic enzymes (diastase), part of the gelatinized starch was saccharified.
After cooling the flour mixture to 30 °C, yeast, the remaining flour, water, salt were added to it and the dough was kneaded. 15-20 minutes were allowed for kneading the dough.
Fermentation of the dough lasted 3 hours.
The fermented dough was sent for division, shaping, proofing and baking.
2 kg wheat loaves were baked for 1 hour, and 400 gram French loaves for 20 minutes.
The bake rate for 2 kg rolls was 30%, and for French rolls – 29%.
Wheat bread produced according to method A.
Sushkov, the result was of lower quality than bread produced using long-term sponge technology. Sushkov's bread had lower porosity and a more moist crumb, but it stale more slowly.
“The crumb is moist, sticky and doughy, and therefore falls heavily on the stomach” - this is how N. Melnikov characterized the bread produced according to the Sushkov method in 1930.
Despite its shortcomings, A. Sushkov’s method has received some recognition and distribution in practical bread baking.
Test tasks.
Technology for preparing complex bakery and flour confectionery products.
1.The moisture content of wheat flour should not exceed:
2. Oriental flour products are:
1) butter baklava, Karabakh kyata, shaker-churek;
2) praline, candir, marzipan;
3) ordinary, Vyborg and Vyborg figured baking;
4) gingerbread, “Honey” gingerbread, milk shortcakes.
3. Egg white, separated from the yolk, is used as:
1) foam concentrate;
2) thickener;
3) humidifier,
4) student educator.
4. Starch in confectionery production is added to wheat flour for:
1) loosening;
2) reducing the elastic properties of the dough;
3) foaming;
4) layer formation.
5. Supplies are semi-finished products made from:
1) applesauce with sugar;
2) aromatic pureed fruits and berries;
3) natural aromatic substances (processing products of cocoa beans, coffee, spices, etc.),
4) almonds.
6. Molasses, invert sugar and honey are used in the production of flour confectionery products to increase ... and give the surface of products a golden yellow color.
1) elasticity;
2) wetness;
3) sweets,
4) fragility.
7. What substances, when kneading, form a spongy “framework” in the dough, which determines the specific physical properties of the dough - its extensibility and elasticity?
1) mineral;
2) protein;
3) organic,
8. How is butter prepared for puff pastry?
1) melt in a water bath;
2) cut into pieces, add flour and mix until smooth;
3) mix with starch and beat until smooth,
4) frozen.
9. The quality indicators of biscuit dough and baked goods are greatly influenced by:
1) egg products and flour;
2) sugar and flour;
3) starch and flour;
4) butter.
10. To prepare the puffed semi-finished product, use:
1) butter, eggs, sugar, flour;
2) sugar, eggs (whites), vanilla powder;
3) sugar, almonds, eggs (whites), flour;
4) refined powder, starch.
11. Confectionery perfumes give products a distinctly specific...
2) aroma;
4) consistency.
12. The water absorption capacity of flour is affected by its...
1) dispersion;
2) ash content;
3) acidity;
13. What are gelling substances?
1) vanillin, essence;
2) yeast;
3) sodium bicarbonate;
4) agar, gelatin, pectin.
14. When baking dough pieces, reducing sugars interact with amino acids to form dark-colored substances - ...
2) jellies;
3) melanoidins;
4) burners.
15. When obtaining an elastic-plastic-viscous dough, the duration of the kneading...
1) decreases;
2) increases;
3) minimal;
4) doesn't matter.
16. ... - is a finely ground semi-finished product obtained by mixing powdered sugar with grated fried nut kernels and solid fat (cocoa butter, coconut oil, hydro fat).
1) mastic,
2) praline,
3) marzipan;
4) grilling.
1) cooling to 20 o C;
2) heating to 120 o C;
3) proofing;
4) artistic finishing of products.
18. Water-insoluble protein substances of flour that form gluten:
1) gliadin and glutenin;
2) casein and albumin;
3) lecithin and albumin;
4) myoglobin.
19. The ability of flour to form a dough that has certain physical properties after kneading and during further technological processing is called:
1) denaturation;
2) adsorption;
3) “the power of flour”;
4) quality of flour.
20. In dough made from premium flour, moisture content:
3) fluctuates;
4) not observed.
21. The biscuit has the best taste - thinner porosity, soft crumb, if made from flour:
1) with weak gluten;
2) with medium gluten;
3) with strong gluten;
4) gluten free.
22.Sand semi-finished product in the form of a layer should be baked at a temperature
1) 200-225 0 C;
2) 250-300 0 C;
3) 125-150 0 C;
23. Unlike other semi-finished products for cakes and pastries, semi-finished puff pastries do not contain:
1) egg products;
2) citric acid;
3) sugar;
4) liquids.
24. The recipe for semi-finished custard product does not include:
1) sugar and baking powder;
2) salt and butter;
3) eggs and water;
4) butter and flour.
25. The recipe for the puffed semi-finished product does not contain:
1) egg whites;
4) vanilla powder.
26.Which of these products has the best creaming ability?
1) butter;
2) cream 36% fat;
3) egg whites;
4) sour cream.
27. Cream (basic) is prepared with ... and condensed milk.
1) sugar syrup;
2) powdered sugar;
3) milk-sugar syrup;
4) molasses.
28. Oil base cream on ... - cream “Glasse”
1) cream 36%;
3) milk;
4) sour cream.
29. Products finished with raw protein cream, to improve the appearance, taste and stability of shape, are recommended ... in an oven at a temperature of 220 o C - 240 o C for 1...3 minutes.
1) bake;
2) tint;
3) caramelize;
30. Custard creams contain higher moisture compared to others, so the shelf life of products with custard cream is ....
31. With increasing duration of boiling of sugar syrup... the boiling point and density of the syrup.
1) decreases;
2) increases;
3) changes;
4) does not change.
32. The process of “ripening” of lipstick is ..., this is necessary for the process of crystallization of sucrose and uniform distribution of the liquid phase.
33. In the recipe, agar can be replaced with gelatin, but its dosage:
1) increases 4 times;
2) decreases by 4 times;
3) does not change;
4) increases 20 times.
34.Raw glaze is called:
1) drawing mass;
2) sugar mass;
3) protein mass;
4) air mass.
35. Used to prepare sugar mastic
1) granulated sugar;
2) powdered sugar;
3) sugar syrup;
4) vanilla powder.
36.The process of whipping proteins should be carried out in the complete absence of:
1) sugar;
3) egg whites;
4) egg yolks.
37. Lipstick is a plastic, finely crystalline mass obtained by boiling sugar syrup with... or invert sugar and rapid cooling of the mass during the churning process.
1) melange;
2) burnt knife;
3) molasses;
4) agar.
38. To obtain fine-crystalline lipstick, the recipe must include:
1) emulsifiers;
2) stabilizers;
3) anti-crystallizers;
4) flavorings.
39. Invert sugar is obtained by heating an aqueous solution of sucrose in the presence of:
1) gelatin;
2) acids;
4) aromatic essence.
40. Hot caramel mass is a viscous liquid that can take any shape at a temperature:
41. Burnt sugar soluble in boiling water is called:
1) caramel;
2) burner;
3) molasses;
42. The best quality praline is obtained using:
1) vegetable oil;
2) fruits;
3) almonds;
4) chocolate.
43. The gelling ability of various gelling agents is most manifested in ... environment.
1) alkaline;
2) sour;
3) neutral;
4) water.
44. Marzipan is... a mass made from almonds, sugar, molasses with the addition of various flavors and dyes.
1) elastic;
2) viscoplastic;
3) liquid;
4) hard.
45. Semi-finished almond product has... a light brown structure with small cracks on the surface, with a characteristic odor and taste of almonds.
1) elastic;
2) plastic-viscous;
3) porous;
4) tender.
46.The most common form of ordinary baking is….
1) flatbreads with filling;
2) buns;
3) figures of hares, fish, mushrooms, swans;
4) shortcakes, gingerbread.
47. Preparation of Charlotte cream consists of two operations: preparation... and the cream itself.
1) tea leaves;
2) syrup;
4) lipsticks.
48. The leading role in the formation of dough with its inherent properties of elasticity, plasticity and viscosity belongs to ... flour.
1) starch;
2) proteins;
3) fiber;
4) minerals.
49.Name the standard moisture content of flour:
50. A safe method of preparing dough is called….
1) multiphase;
2) two-phase;
3) single-phase;
4) three-phase.
51.Flour contains up to:
52. By the nature of the structure, biscuit and waffle dough belongs to:
1) elastic-plastic-viscous system;
2) plastic-viscous system;
3) a weakly structured system;
4) plastic system.
53. If there is an excess of sugar, the dough pieces acquire:
1) stickiness;
2) elasticity;
3) elasticity;
4) viscosity.
54. For the mechanical method of loosening use:
1) soda and ammonium carbonate;
2) whipping;
3) pressed and dry yeast;
4) sodium bicarbonate.
55. Which raw material included in the cream formulation is a favorable environment for the development of pathogenic microorganisms?
1) honey, molasses, sugar;
2) sugar syrup, milk;
3) butter and egg products;
4) essence, cognac.
56. How many times does the initial volume of egg whites increase when beaten without sugar?
1) 2 times;
2) 4-5 times;
4) does not increase at all.
57. What ingredients are used to prepare Charlotte cream?
1) sugar, eggs, milk, cognac, vanilla powder, butter;
2) sugar, milk, vanilla powder, fortified wine, butter;
3) sugar, eggs, aromatic and flavoring additives, butter;
4) sugar syrup, butter, vanilla powder.
58. What is a “bouquet” or “dry perfume”?
1) ammonium carbonate;
2) vanillin;
3) a mixture of spices;
4) aromatic essence.
59. During dough formation, proteins swell and form an elastic, elastic and sticky mass - ..., affecting the structure of the dough:
1) mineral;
2) gluten;
3) molasses;
60. In connection with ... sugar, it is stored in a dry, ventilated room at a relative humidity of no higher than 70%.
1) plasticity;
2) hygroscopicity;
3) glassiness;
4) porosity.
40 consistency.
62. Rum baba ’ - a piece product made from butter dough - always ... with raisins:
1) biscuit;
2) sand;
3) yeast;
4) puff pastry.
63. Jars with frozen melange are pre-washed with warm water and then defrosted in baths with a temperature no higher than ...
64. Biscuit dough is a highly concentrated dispersion of air in a medium of egg products, sugar and flour, so it belongs to ...
1) sugar syrup;
3) confectionery masses;
4) semi-finished sugar products.
65. Depending on the gluten content, flour is divided into 3 groups:
1) contains up to 28% gluten, 28-36%, up to 40%;
2) contains up to 16.5% gluten, 25%, up to 50%;
3) contains up to 14.5% gluten, 32%, up to 45%;
4) contains up to 10% gluten, 14.5%. 20%.
66. For the preparation of flour confectionery products, the use of standard raw materials is provided:
2) dietary eggs - with an average weight of 48 g in shell or 40 g without shell;
4) table eggs - with an average weight of 58g in shell or 50g without shell.
67. Starch gelatinization is:
1) disruption of the structure of starch grains and the formation of a colloidal solution;
2) destruction of the structure of starch grains with the formation of water-soluble dextrins and a certain amount of products of deep breakdown of carbohydrates;
3) when starch polysaccharides are capable of breaking down into the molecules of their constituent sugars;
4) dehydration.
68. How does sugar affect the swelling of flour proteins?
1) reduces the swelling of proteins;
2) increases the swelling of proteins;
3) has no effect;
4) changes their number.
69. The duration of kneading to obtain plastic sugar and shortbread dough should:
1) shrink;
2) increase;
3) does not matter;
4) change.
70. The greatest cream-forming ability is:
1) egg whites;
2) sour cream;
3) butter;
4) milk.
71. To prepare the main sponge cake (with heating), heat the water bath until:
72. What ingredients are used to prepare Glace cream?
1) egg whites, powdered sugar, vanilla powder;
2) powdered sugar, condensed milk, butter;
3) eggs, sugar syrup, aromatic and flavoring additives, butter;
4) milk syrup, butter, vanilla powder.
73. Lipstick used for finishing the surface of pastries and cakes is:
1) a product of crystallization of sucrose from its supersaturated solution, formed during rapid cooling during the beating process;
2) boiled sugar solution with molasses or invert sugar;
3) plastic mass obtained by mixing powdered sugar with an aqueous solution of gelatin;
4) marzipan mass.
74. The optimal number of layers in a puff pastry product:
1) 1000 layers;
2) 256 layers;
3) 50 layers;
75. To obtain puff pastry with optimal properties (elastoplastic), a small amount of... is added to the recipe.
1) powdered sugar;
2) citric acid;
3) invert syrup;
4) molasses.
76. The puffed semi-finished product is a foamy mass made from... and sugar.
2) egg yolks;
3) egg whites;
77. Protein creams are used for...cakes and pastries, for decorating them, and also for filling tubes.
1) interlayers;
2) coatings;
3) aromatization;
78. Nonpareil is a strongly boiled colored..., rubbed through a sieve with cells measuring 2-3 mm
1) glaze;
2) caramel;
3) lipstick;
4) molasses.
79. Marzipan is a viscous plastic mass made from ..., sugar and molasses.
1) cocoa beans;
2) almonds;
3) fruit poaching;
4) egg whites.
80. To obtain melange... the mass is filtered, mixed and poured into cans, followed by sealing and freezing.
1) caramel;
2) biscuit;
3) egg;
4) dairy.
Use of technological equipment for the preparation of complex bakery and flour confectionery products.
1. The working tools of sifters are...
1) planetary gearbox;
2) sieves of various designs;
3) safety grille;
4) loading hopper.
2. Screeners are designed for...
1) saturation of the processed product with air, as a result the product becomes fluffy and increases in volume;
2) loosening, destroying connective tissue;
3) removing mechanical impurities from flour, loosening it and saturating it with air;
4) mixing the mixture of components.
3. The kneading elements in a dough mixing machine are….
1) bed;
2) bracket;
4) blades.
4. What kind of dough is the MTM-15 machine designed for kneading?
1) hard dough for dumplings, dumplings, pasties, homemade noodles;
2) yeast dough;
3) puff pastry;
4) shortcrust pastry.
5. Where is the permanent magnet installed in the MPM-800 sifter?
1) discharge pipe;
2) loading hopper;
3) platform;
4) impeller.
6. What happens in the MRT-60M dough sheeter if you lift the safety grid?
1) the electric motor is turned off;
2) the electric motor turns on;
3) the electric motor moves;
4) the electric motor is loaded.
7. Which replacement beater is used for whipping lightly moving masses (cream, egg whites, mousses, sambucas)?
1) rod (wire);
2) flat lattice;
3) hook-shaped;
4) four-bladed.
8. In a dough mixing machine, ... is attached to the drive head, protecting the kneading tools and preventing splashing of products.
2) loading tray;
3) shift lever;
9. Which machine works in tandem with a dough divider or combines these two machines?
1) dough mixers;
2) dough rounders;
3) dough multipliers;
4) sifter.
10. Which of these machines do not belong to the machines of the confectionery shop?
Proper preparation of bread is a complex technological process. Dough is a capricious and unpredictable material. It may behave differently each time you bake it. Therefore, the bread baking process must be controlled at every stage, even if you have the most modern equipment.
It is difficult to make perfect bread the first time, even if you strictly follow the recipe. In bread baking, it is important to have the experience and skills to determine at any stage of the bread making process whether the dough is in the correct condition and, if necessary, make decisions to make adjustments to the process to obtain the correct baked goods.
The technological process of making bread can be divided into 9 stages:
- Leaven;
- Kneading;
- Rest;
- Pre-proofing;
- Warm-up;
- Forming and cutting;
- Final proofing;
- Notch;
- Baking.
Now let’s take a closer look at each stage in the technological scheme for making bread.
Leaven
Sourdough is the first step in making dough. Making bread starter begins by mixing water with flour, which starts the fermentation process, which produces bacteria that feed on the natural sugars in the flour and produce carbon dioxide and lactic acid.
To properly prepare sourdough for bread throughout the fermentation process, you need to maintain room temperature and regularly feed the bacteria by adding water and flour to the sourdough.
Feeding the bacteria continues throughout the entire process of making the sourdough bread, for 3 weeks. Every day, water and flour are added to the starter in the required proportions. The readiness of the starter is determined by its external signs: it foams, rises, and bubbles. Using such a starter for kneading dough will make the bread fluffy and tasty.
At this stage of the bread-making process, the dough is kneaded: flour is mixed with sourdough, yeast and other ingredients, depending on the bread recipe. When kneading, gluten threads form in the flour, causing the dough to become stretchy.
In order for the dough to turn out correctly, you should knead it calmly. If the dough is kneaded by hand, you can make 3 passes with 5 minute breaks. Use your brush to press down on the dough to create air pockets, and use your other hand to stretch the dough. By mixing by hand, the dough is difficult to knead, unlike automatic mixing, while manual kneading gives a better dough structure.
When mixing the dough with a mixer, you should do it as naturally as possible, as if kneading by hand, with breaks, periodically scraping it from the walls of the dish. You can check the readiness of the dough by rolling a small ball out of it and stretching it with your fingers to get a flat sheet; if it is transparent and does not tear, then the dough is kneaded well. If the dough breaks, you need to knead more.
At this stage of the bread baking process, the dough is left to rest so that the gluten fibers return to their original position and the dough structure becomes natural. During rest, the dough continues to acquire the desired qualities, even though no action is performed on it.
If the dough is not allowed to rest when making bread, it will take its natural shape after molding and the resulting bread will not look as intended. Therefore, it is very important to let the dough rest before further work; it can be allowed to rest between batches.
Pre-proofing
The stage of making bread after the final kneading of the dough, when it is left for a short time in an oiled container. This stage is similar to the stage of resting the bread, with the only difference being that it is followed by the process of kneading the dough.
The stage of bread making in which the dough is folded into two or more layers, this serves 5 purposes:
- Uniform distribution of dough temperature;
- Uniform distribution of yeast;
- Activation of gluten fibers;
- Release of gases accumulated in the dough;
- Giving the dough elasticity.
After kneading, the proofing process can continue.
Forming and cutting
This is the stage in the bread making process at which the dough is divided into the required portions, which are then given the desired shape: oblong, round, any other, depending on what shape you want the bread to be.
Typically, the division of the test occurs as follows:
- Place the dough on a clean surface;
- Divided into several parts;
- Balls are rolled out from each part on the surface of the table sprinkled with flour;
- The balls are placed on a floured surface; After dividing the dough, you can proceed to shaping it. You can make round or oblong loaves from the balls.
Stages of forming an oblong loaf:
- Take one piece of dough;
- Stretch the ball into a flat surface;
- Fold one third towards the middle, then lay the other third on top of the previous one;
- Fold the corners of the dough with both hands at the far end from the edge of the table;
- Take the resulting spout of dough and wrap it in the center and press firmly;
- Gently fold the dough over and press down to form an oblong shape;
- Using the palm of your hand, carefully seal the seam in the dough, which should run exactly in the middle on the bottom. If you put the dough in the oven with the seam side up, it may come apart.
This procedure must be done with all workpieces.
Final proofing
At this stage of the technological scheme for making bread, the dough is infused for the last time before baking. To ensure that the pieces retain their shape, they are placed in a basket lined with a towel and sprinkled with flour.
But it's not that simple. In order for the dough to finally reach readiness, it must be melted at a humidity of 80% and a temperature of about 25 degrees Celsius. These conditions are necessary for the dough to rise. Such conditions can be created either in a proofer or in a closed kitchen with water boiling in a pan to create high humidity. This proofing is suitable for yeast dough. If the dough is made with sourdough, then it must be placed in the refrigerator for 12 hours, then it will acquire a characteristic sourness.
You can determine the readiness of the dough at this stage of the bread making process as follows:
- The dough should increase in size by 1/3;
- If you press on the dough, it should straighten out. If the dough does not straighten out, but breaks, it means it is too old and should be baked in the oven as soon as possible.
At this stage of the technological process of making bread, small cuts are made on the dough to give the bread a beautiful shape and increase its size. It is most convenient to make a notch with a sharp knife.
On a round-shaped dough, you can make a cross-cut notch, and on an oblong loaf, notches are made across the loaf. But this is not all strict; you can show your creativity in the notches and create the pattern and shape of the bread you want.
Baking
To bake bread properly, you must first preheat the oven well and set the desired temperature according to the recipe.
The dough should be placed seam side down on a baking sheet. To create humidity, you need to spray the oven with water while opening the door slightly. Without the right moisture, the dough will not rise. The bread must be turned over so that it bakes evenly.
You can check the readiness of the bread by removing one from the tray and tapping it with your hand from below; if it sounds dry, then the bread can be removed from the oven. Before serving the bread, you need to let it cool slightly, after which it can be cut.
If there is a sticky strip on the bottom of the slices, this means that the bread is not baked and next time it needs to be baked longer.
So, in the technological process of making bread, there are 3 main stages - kneading, proofing and baking. All this is not difficult and is accessible to everyone, you just need to get used to it and understand all the intricacies and details of the manufacturing process so that the bread turns out soft, tasty, beautiful and with a crispy crust.
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Barnaul Cooperative College
REPORT
on industrial practice
Organization of the cooking process and preparationcomplex bakery and flour confectionery products
4th year full-time student
specialty "Technology of public catering products"
Kostylev Konstantin Alexandrovich
Head of practice from the technical school:
Teacher from the organization
Barnaul 2017
1. Diary of internship
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Description of work performed |
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Perform job duties at the dough mixing station, cutting and baking dough in the production premises of the confectionery shop. Working with equipment and supplies in a confectionery shop. |
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Analysis of the organization of workplaces for the preparation of flour confectionery products. |
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Participation in organizing the technological process of preparing complex flour confectionery products and holiday bread. |
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Acquiring skills in calculating raw materials and semi-finished products for preparing complex bakery products and holiday bread. |
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Development of an assortment of complex bakery products and holiday bread. Participation in quality control and safety of complex bakery products and holiday bread. |
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Participation in organizing the technological process of preparing small-piece confectionery products. |
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Acquiring skills in calculating raw materials and semi-finished products for the preparation of small-piece products. |
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Development of an assortment of small-piece confectionery products. Participation in quality control and safety of the preparation of small-piece confectionery products. |
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Performing job duties at the workplace for the preparation of complex finishing semi-finished products in the production premises of the confectionery shop. Analysis of the organization of workplaces for the preparation of complex finishing semi-finished products. |
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Acquiring skills in calculating the mass of raw materials for complex finishing semi-finished products. Participation in organizing the technological process of preparing complex finishing semi-finished products. |
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Development of a range of complex finishing semi-finished products. Participation in quality control and safety of preparation of complex finishing semi-finished products. |
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Performing job duties at the workplace for preparing pastries and cakes in the production premises of the confectionery shop. Acquiring skills in calculating the mass of raw materials for pastries and birthday cakes. |
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Analysis of the organization of workplaces for the preparation of pastries and birthday cakes. |
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Participation in organizing the technological process of preparing complex pastries and birthday cakes. |
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Development of an assortment of pastries and birthday cakes. Participation in quality control and safety of the preparation of raw materials for pastries and birthday cakes. |
1 . Principles of organizing the production of complex bakery and flour confectionery products
The internship took place at Fortuna LLC. The address of this enterprise: Altai Territory, Novoaltaysk, 7 microdistrict. st.
The operating hours of the enterprise are from 08:00-21:00 daily.
Perform job duties at the dough mixing station, cutting and baking dough in the production premises of the confectionery shop. Working with equipment and inventory of a confectionery shop:
The confectionery shop occupies a special place in the catering enterprise. He works independently and produces products that he sells in the halls of the enterprise. A workplace, in relation to a confectionery shop, is a separate room or section of production space assigned to one employee or group of employees. The dough kneading room is equipped with dough kneading machines with bowls of various capacities. The dough is kneaded sequentially first with the shortest cycle - butter. Shortbread, puff pastry, and then yeast. The dough mixer must:
Before starting work, check the readiness of the workplace for work - serviceability and cleanliness of equipment, kitchen utensils, cleanliness of the workplace, availability of raw materials and semi-finished products in sufficient quantities of the required quality.
Before mixing tests, organoleptically assess the quality of raw materials and semi-finished products. Follow the technology for kneading and proofing baked goods made from grain mixtures, premium flour and rye flour. Monitor the availability of raw materials and supplies and promptly report their absence to the shift foreman, relieved foreman, and bakery manager.
Maintain order and cleanliness of the workplace, technological equipment, kitchen utensils, and production area of the workshop. Comply with safety rules and operating instructions for inventory, equipment and mechanization. After the end of the shift, the dough mixer is required to prepare the workplace for the next shift.
To knead shortbread dough, they install whipping machines, a production sink, and a production table. After kneading the yeast dough, its maturation is ensured: the bowls are moved closer to the baking cabinets or to the room for proofing the dough (T = 30-35 ° C, humidity 85-90%). The peculiarities of preparing biscuit and choux pastry determine the heat treatment of mixtures and the beating of masses of different compositions. Therefore, at the workplace for preparing these types of dough there are electric stoves and whipping machines.
The workplace for cutting yeast and shortbread dough is equipped with production tables with a wooden covering and drawers for equipment, mobile shelving; table scales. To speed up the portioning of yeast dough, manual dough dividers are used.
Products made from shortcrust pastry are formed using shaped grooves. At the workplace for cutting and forming puff pastry products there are production tables with a wooden covering, dough sheeters, a refrigeration cabinet, and mobile shelving. At the workplace for cutting and shaping biscuit and choux pastry dough, pastry tables and mobile shelving are installed. When working on a dough mixing machine, the safety guard must be lowered.
Do not load products into the tank of the dough mixing and whipping machine while the lever is operating; Before turning on the dough mixing machine, you need to check that the replacement bowl is correctly attached to the platform. All machines included in the universal drive should be tested at idle before loading products.
In the area for baking products from various types of dough there are baking cabinets, combi ovens, racks for proofing workpieces and cooling finished products, a production table on which sheets with products are laid for lubricating them with leison.
The confectioner must wear special gloves when removing confectionery products from the oven. Exhaust devices should be installed above stoves and frying pans for frying pies.
An example is how the preparation of pies from yeast dough with filling is organized at the workplace.
Dividing the dough into pieces of the required weight - weighing on scales
Rolling pieces of dough into ball shapes and proofing them for 5 minutes
Rolling out the dough by hand with a rolling pin into a flat cake 5-8mm thick
Dosage of filling 20-25 g manually or from a pastry bag
Forming the pies, the edges of the cake are coated and tightly connected
Place the products on a pastry sheet, seam side down, while shaping
Proofing of pies takes place on racks or in proofing cabinets.
Finished confectionery products are stored in an expedition, which is equipped with a refrigerator, shelving, scales and production tables.
The shelf life of confectionery products is from 7 to 36 hours.
Confectionery equipment:
· pastry bag or syringe and a set of attachments for them
· spatulas, whisks, mixer
· cutters and knives for dough, marzipan, icing and fondant, scissors
· curly shapes and recesses
· pastry combs, and parchment paper and cling film
· kitchen scales, measuring cup, measuring spoons, ruler
· baking sheets and trays, strainer - bowls, saucepans, rolling pin
· baking dishes.
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product name |
Temperature, °C |
Baking duration, min |
Baking time, h |
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Shortcrust pastry products |
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Products made from custard tesga |
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Almond cakes |
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Airy cakes |
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Puff pastry for cakes |
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Bakery products |
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Biscuit dough for cakes |
Analysis of the organization of workplaces for the preparation of flour confectionery products in a confectionery shop:
The management of the confectionery shop is carried out by the head of the shop. He introduces the foremen to the range of manufactured products, distributes raw materials between teams, and controls the technological process of preparing confectionery products. In large confectionery shops, work is organized in two shifts. Teams are organized by type of product (one prepares products from yeast dough; the other prepares cakes and pastries).
There is an operational division of labor among the team members. Confectioners of the V category produce figured, custom-made cakes and pastries. They prepare and check the quality of raw materials, fillings, finishing semi-finished products, prepare dough, mold products, and perform artistic finishing of products.
IV category confectioners produce various muffins, rolls, premium cookies, complex cakes and pastries. Confectioners of the III category produce simple cakes and pastries, and bakery products. They prepare various types of dough, creams, fillings. Confectioners of the second category perform individual work in the process of making cakes, pastries, and prepare syrups and creams.
Confectioners of the first category perform work under the guidance of confectioners of the highest category, remove baked goods from baking sheets, clean confectionery sheets, baking sheets and molds. Bakers of the II and III categories bake and fry confectionery and bakery products. They determine the readiness of semi-finished products for baking, prepare the ice cream and lubricate the products.
3. Cooking technology
Participation in organizing the technological process of preparing complex flour confectionery products and holiday bread:
Modern baking production is characterized by a high level of mechanization and automation of bread production processes, the introduction of new technologies and the constant expansion of the range of bakery products.
All this requires industry workers to have high professional training, knowledge of traditional and modern dough preparation technologies and the ability to organize technological operations for the preparation of various types of bakery products at the highest level.
Depending on the technological process and the raw materials used, flour confectionery products are divided into the following groups: pastries, cakes, cookies, biscuits and crackers, butter cookies, gingerbread cookies and muffins.
Various types of flour, granulated sugar, starch syrup, honey, various fruit preparations (purees, poaching, supplies), starch, milk, dairy products, eggs, fats, cocoa products, nut kernels, coffee, food acids, flavoring agents, gelling agents, etc. Flour confectionery products have a high calorie content and good digestibility.
Their nutritional value is due to the significant content of carbohydrates, fats and proteins.
The production of flour confectionery products in a modern catering enterprise is a complex technological process that consists of a number of sequential operations for processing products, preparing semi-finished products and finished flour confectionery products.
The products included in the recipe for dough products have high energy value and are an important source of carbohydrates (starch and sugars), fats (dough products), B vitamins, valuable minerals and dietary fiber (flour).
The role of flour dishes and products is especially great in Russian cuisine, the peculiarity of which is the wide range and large proportion of flour dishes (pancakes, pancakes, noodles) and culinary products (pies, pies, etc.). Their nutritional value is determined primarily by the composition of the flour.
Sugar cookies are baked from plastic, light, tearable dough. It is characterized by a high content of sugar, fat, milk, eggs, improved aroma, fragility, friability, and high swelling.
It has a square or rectangular shape, a light brown surface with a pattern. It is baked from premium flour, 1st grade, 2nd grade.
Butter cookies are small shaped products, the recipe of which is dominated not by flour, but by fat, sugar, egg products and flavoring additives; its surface is often decorated with candied fruits, almonds, fondant, etc. Depending on the recipe and method of preparation, cookies are divided into shortbread, shortbread, churned, almond-nut, and croutons.
The cracker has a layered and fragile structure and, as a rule, contains a large amount of fat. It is used instead of bread for soup (crackers with cumin, anise, salt) or for breakfast (with cheese). Gingerbread cookies contain significant amounts of sugar, molasses, honey and various spices.
According to the method of preparation, they are divided into custard (with flour brewing) and raw (without flour brewing); flour grade - products made from premium, 1st, 2nd grade wheat flour and from a mixture of rye flour and 1st and 2nd grade wheat flour; finishing - glazed and unglazed, with and without filling; shape and size - small (various shapes, less than 30 pieces in 1 kg) and gingerbread (in the form of rectangular flat layers, whole or cut into pieces).
Wafers consist of wafer sheets, sandwiched or not sandwiched with filling. Various candy masses are used as filling: fruit and berry, fondant, chocolate and nut, cream, fat.
Wafers can be rectangular, round, shaped and in the form of sticks or tubes, partially or completely covered with chocolate glaze or with other external finishing. Bread products, depending on the type of flour, can be rye, rye-wheat, wheat-rye and wheat.
According to the dough recipe, they are baked simple, improved and rich (wheat only). Depending on the baking method, bread can be hearth-baked or pan-shaped. Wheat products are often baked using hearths, rye and rye-wheat products are baked in molds. According to the sales method, bread is baked individually and by weight. Currently, the bulk of bread is made in pieces.
Traditional methods of preparing wheat dough are sponge and straight dough.
Sponge methods involve preparing the dough in two phases: the first is preparing the dough and the second is preparing the dough. Depending on the amount of flour and water in the dough, there are methods of preparing the dough using a large thick dough (65 - 70% flour of the total amount), thick dough (45 - 55% flour) and liquid dough (30% flour).
Preparation of dough using thick dough includes two stages: dough and dough. The dough is prepared from 45 - 55% of flour from the total amount intended for preparing the dough. The initial fermentation temperature of the dough is 25-29ºC, duration - 180 - 270 minutes.
The dough is kneaded from the entire amount of dough with the addition of the remaining amount of flour, saline solution and water, as well as additional raw materials provided for in the recipe.
The initial dough temperature is 27 - 33 °C, fermentation duration is 60 - 90 minutes. Preparation of thick dough and dough is carried out mainly in a batchwise manner. The dough is kneaded until a homogeneous mass is obtained for 8 - 10 minutes. The fermented dough is used for kneading dough.
The dough is kneaded in portions for 6 - 10 minutes. until the dough has a homogeneous consistency. It is not recommended to add flour or water to already kneaded dough, as this can lead to unkneaded dough at the bottom of the bowl.
Preparing dough on a large thick dough, like the previous one, includes two stages: dough and dough. The main features of the preparation are as follows: - the dough is prepared from 60 - 70% of the flour of the total amount spent on preparing the dough.
The initial fermentation temperature of the dough is 23 - 27 °C, duration - 180 - 270 minutes.
Knead on continuous equipment for 8 - 10 minutes; When kneading, the dough is subjected to additional mechanical processing. It is kneaded from dough, water, flour and additional raw materials in a continuous machine for 8 - 10 minutes; The duration of dough fermentation is reduced to 20 - 40 minutes.
Preparation of dough using liquid dough also includes two phases: dough and dough. Liquid dough is prepared from 25 - 35% of flour from the total amount spent on making bread. The initial temperature of the dough should not exceed 30 °C.
The duration of fermentation of liquid dough is 210 - 300 minutes. The dough is kneaded from the entire amount of dough with the addition of the rest of the flour, water, as well as all additional raw materials. With the batch method of preparation, the dough is kneaded for 15 - 20 minutes. on intensive dough mixing machines 2.5 - 4.0 minutes, the initial dough temperature is 29 - 30°C. The duration of fermentation of dough prepared on liquid dough is 30 -60 minutes.
The essence of the straight method is to prepare the dough in one stage from the entire amount of flour and raw materials according to the recipe. The duration of dough fermentation is 120 -140 minutes at a temperature of 28 - 32 °C.
The fermentation process involves two successive kneadings of the dough after 60 and 120 minutes. after kneading the dough. Preparation of the dough using the straight method is carried out using both continuous and batch methods.
Dough cutting includes the following technological operations: - dividing the dough into pieces (carried out on dough dividing machines in order to obtain pieces of a given weight); - rounding of pieces of dough (carried out on dough rounding machines in order to improve the structure and give shape); - preliminary proofing of dough pieces (carried out in a workshop environment on conveyors, tables, and cabinets in order to give the pieces of dough properties optimal for molding); - forming dough pieces (carried out on seaming machines or manually in order to give the dough pieces a certain shape); - final proofing of dough pieces (carried out in special proofing cabinets at a temperature of 35 - 40 °C and a relative humidity of 80 - 85%; proofing duration from 20 to 120 minutes). flour pastry cake dough
Baking includes the operations of cutting dough pieces and baking. Cutting dough pieces is carried out in order to give the products a special look and prevent the formation of tears and cracks on the surface of the crust during baking.
Baking of dough pieces is carried out in bakery ovens with the aim of turning dough pieces into bread. Baking temperature - from 220 to 240 °C; The baking time depends on the weight and shape of the workpiece and ranges from 15 to 60 minutes. Cooling and storage of bread is carried out in the cooling compartment, where special conditions are created.
Bread that has foreign inclusions, crunch from mineral impurities, signs of disease and mold, or wrinkled or deformed products is not allowed for sale.
Store bread in clean, dry, well-lit and ventilated rooms with an air temperature not exceeding 17 °C, in compliance with a sanitary regime and systematic disinfection. The period of sale in the retail trade network from the moment of removal from the oven of road bread made from wheat flour is no more than 48 hours, for other types of bread - 24 hours.
3.1 Calculationraw materials and semi-finished products for cookingcomplex baked goods and holiday breads
The recipe is the main component of the technology of flour confectionery products. The purpose of the recipe is to regulate the ratio of raw materials, providing a certain structure of the product with characteristic quality and taste properties.
To determine the required recipe set, it is necessary to determine the consumption of raw materials in each phase, taking into account the loss of dry substances during the manufacture of the semi-finished product in this phase.
Recipes establish the standard consumption of raw materials for the manufacture of each type of product, which makes it possible to take into account the consumption of raw materials for all products during their production.
Depending on the technological process of production of products, recipes can be simple (single- or two-phase) and complex (multiphase).
Simple recipes include recipes for cookies, biscuits, crackers, etc., and complex recipes for cakes, pastries and waffles. To calculate recipes, you must have the following initial data: consumption of raw materials and semi-finished products (in kg) per load by production phases.
These data are obtained in the laboratory during the development of product technology with subsequent production testing, during which the ratio of raw materials and semi-finished products is clarified; the mass fraction of dry substances in raw materials and semi-finished products in finished products, which is approved by a higher organization and is mandatory when calculating recipes.
Working recipes are compiled at each enterprise depending on the required assortment and taking into account the capacity of the enterprises. This especially applies to products such as cakes and pastries, muffins and butter cookies.
The calculation of the recipe is based on the recipe for 1 ton of product, approved by a higher organization. It should be taken into account that in the approved multiphase recipes, the consumption of semi-finished products per 1 ton of products is shown without taking into account the losses of raw materials generated at the stage of finishing and preparation of the product.
3.2 Development of an assortment of complex bakery products and holiday bread
The baking industry of our country produces a huge number of types of bread, bakery, lamb, crackers, dietary and national bread products.
Bread products, depending on the type of flour, can be rye, rye-wheat, wheat-rye and wheat. According to the dough recipe, they are baked simple, improved and rich (wheat only).
Some types of bread are named according to the type and type of flour (for example, wheat bread made from premium flour, 1st or 2nd grade); in others, the name of the type of flour is omitted, but certain features of the recipe are emphasized (Mustard, Milk bread); in some, attention is paid to the shape of the product (Romashka bread).
Bakery products are baked in the form of loaves, round buns, braids, etc.
Simple products include loaves of the 1st and 2nd grades, Stolichnye and Gorodskie loaves, differing only in shape. Improved bakery products are numerous in name and production volume. These include loaves that differ in weight (0.4-0.5 kg), shape, and cuts.
Sliced loaves (0.5 kg), sliced Dairy loaves are prepared from premium flour; from 1st grade flour - sliced (0.4 kg), Student and Amur. Higher and 1st grade buns Stolichnye, Moskovskie with poppy seeds weighing 0.1 and 0.05 kg are round in shape, often packed in polyethylene individually or in 3-5 pcs.
The range of products made from butter dough is varied, so they are usually divided into two subgroups - large-piece (0.2 kg or more) and small-piece (less than 0.2 kg).
Large-piece products include: molded butter bread, packed in waxed paper, as well as Maysky butter bread; Orenburg and Leningrad bread, the surface of which is sprinkled with crushed nuts and sugar; Bars for tea.
According to the recipe, small-piece baked goods are usually divided into several groups:
Ordinary baked goods. Products weighing 0.1-0.2 kg are molded into a relatively simple shape - in the form of a bun, a bar, a braid, a monogram, a rose, etc. The surface is lubricated only with egg.
Vyborg simple pastry. Products are formed in the form of bows, butterflies, ties, bear paws, cakes with jam, pies with cloves, etc. The surface of the products is greased with egg, sprinkled with poppy seeds, powdered sugar, crumbs, etc.
Vyborg figured baked goods. These products are shaped in the form of figures of various animals - hares, birds, fish, etc., as well as in the form of pretzels. The surface is greased with egg.
Products made from puff pastry.
Amateur products. They are cut into the form of horns, rosettes, caps, curls, braids, etc.
3.3 Controlquality and safetycomplex baked goods and holiday breads
The quality of bread and bakery products must meet the requirements of the standards. It is determined by appearance, crumb condition, taste and smell, moisture, acidity and porosity.
Appearance of bread and bakery products. The shape must be correct, without side spills, not wrinkled; for pan bread - the corresponding bread form in which it was baked, with a slightly convex upper crust; for a hearth - round, oval or oblong-oval, not blurry, without presses.
The surface must be smooth, for certain types of products - rough, without large cracks or tears; rolls, loaves - with cuts; For hearth products, punctures are allowed.
The rind should have a color from light yellow to dark brown, depending on the variety, without being burnt or pale. The thickness of the bread crust should be no more than 4 mm, and for loaves and small-piece products it is not standardized.
Condition of the crumb. The bread should be well baked, not sticky or wet to the touch, without lumps, voids or traces of unkneading, with uniform porosity, and elastic.
After light pressure with your fingers, the crumb should return to its original shape and be fresh. The taste and smell should be characteristic of this type of bread.
Humidity is stipulated by the standard, taking into account the type, baking method and recipe of bread: for plain rye and custard - no more than 51%, for wheat bread made from wallpaper flour - no more than 48%, hearth products have lower humidity than molded ones. The acidity of bread is determined by the method of preparing the dough and the type of flour. Rye products prepared with sourdough have higher acidity (up to 12°) than wheat products, which are prepared with yeast, and their acidity does not exceed 4°.
The porosity of wheat bread is higher (52-72%) than rye bread (45-57%), and molded bread is higher than hearth bread.
Increasing the grade of flour increases this indicator. Bread and bakery products are perishable products; moreover, they are easily deformed, as a result of which they lose their marketable appearance.
Therefore, it is necessary to strictly observe the availability of packaging, labeling, as well as the rules for their placement, transportation and storage.
Bread quality control also includes the rules for laying, storing and transporting bread products, which are determined by GOST 8227-56. After baking, the products are placed in wooden trays, the dimensions of which are determined by GOST 11354-82. Storage conditions.
Maximum holding period at the manufacturer of unpackaged bakery products after removal from the oven, no more than, hours:
From wheat flour - 6 - weighing up to 0.2 kg inclusive, - 10 - weighing more than 0.2 kg;
From sifted rye baking flour and its mixture with wheat flour - 6 - weighing up to 0.2 kg inclusive, 10 - weighing more than 0.2 kg;
Other types of bakery products made from rye and a mixture of rye and wheat flour - - 6 - weighing up to 0.2 kg inclusive, 14 - weighing more than 0.2 kg.
Sales period for unpackaged bakery products after removal from the oven, hours, no more than:
From wheat flour - 16 - weighing up to 0.2 kg inclusive, 24 - weighing more than 0.2 kg.
From sifted rye baking flour and its mixture with wheat flour - 16 - weighing up to 0.2 kg inclusive, 24 - weighing more than 0.2 kg;
Other types of bakery products made from rye and a mixture of rye and wheat flour - - 16 - weighing up to 0.2 kg inclusive, 36 - weighing more than 0.2 kg.
4. Technology for preparing small-piece confectionery products
4.1 OorganizationIsmall-piece confectionery products
When making muffins from unleavened dough, beat softened butter or margarine for 7 - 10 minutes, gradually adding granulated sugar and melange. Depending on the type of cake, add raisins, saffron infusion, grated almonds or chopped nuts, or cottage cheese to the whipped mass and mix everything thoroughly, add flour and knead the dough.
The total duration of beating the ingredients is 25 - 30 minutes, kneading - 10 - 15 minutes. Dough temperature 20 - 25 °C, humidity - 20 - 31%. When cutting the dough, it is portioned and placed in molds greased or lined with paper.
For “Stolichny” and “Saffron” cupcakes, level the surface and cut through the middle along the entire length with a spatula moistened with water. For baking, the molds are placed on sheets. The baking time for the muffins depends on the temperature and weight of the dough. Weight cakes are baked at 160 - 180 °C for 80 - 120 minutes; at 180 - 190 °C - 70 - 80 min. The baking time for piece cakes at 180 - 190 °C is 70 - 80 minutes; at 205 - 215 °C - 25 - 30 min.
The finishing of the cupcakes depends on their type. Cupcakes “Stolichny”, “Tea”, “Nut” are sprinkled with refined powder through a sieve, “Moskovsky” are covered with fondant and decorated with candied fruits.
Cookies, gingerbreads and gingerbreads are produced at catering establishments in a small assortment. Cookies can be made from sugar or long dough, as well as from yeast-free butter dough. The first has high plasticity and easily takes and retains the given shape. Prolonged dough is elastic and elastic. To give it plastic properties, the dough is subjected to repeated rolling with resting between series of rolling.
Technological process for the production of cookies : preparation of raw materials for production; dough preparation; dough shaping; bakery; cooling; finishing; packaging, packing, storage. The technological process may include additional operations for the preparation of certain types of semi-finished products (powdered sugar, recipe mixture), for the preparation of dough before molding (aging or proofing of long dough, making dough tape). Sugar cookies are made from plastic dough with a high sugar and fat content. Products made from such dough are more porous than long-dough cookies, crumbly and swell well. On the front surface of the cookie there is a pattern that is applied to the dough pieces and, due to the plasticity of the dough, does not disappear after baking.
Hard biscuits are produced from elastic-plastic-viscous dough, which, in preparation for molding, is subjected to repeated rolling, which ensures its layered structure. The products have less porosity than sugar cookies and are less brittle and swelling. Butter cookies are produced in more varied shapes from butter dough with a high content of fat, sugar and egg products.
Butter cookies are divided into shortbread cookies, shortbread cookies, whipped butter cookies, and nut cookies. Butter cookies are produced using various technologies. Shortbread dough has plasticity.
Gingerbread cookies are made from raw gingerbread dough, and gingerbread cookies are made from custard gingerbread dough. In the latter case, flour (40 - 45% of the total amount) is brewed in sugar syrup at a temperature of 75 ° C. A special place among gingerbread products is occupied by gingerbreads, which are several layers of baked semi-finished products, with or without a layer of filling.
The main raw materials for the production of gingerbread products are premium, first and second grade wheat flour, peeled and sifted rye flour, as well as sugary substances (granulated sugar, molasses, invert syrup, natural or artificial honey), fats, melange, chemical leavening agents, fruit - semi-finished berries, nuts. Spices and essences are of great importance in the production of gingerbread products.
Among spices, substances with a strong and pleasant aroma of plant origin are used from plant fruits (cumin, coriander, vanilla, cardamom, etc.), seeds (nutmeg, etc.), flowers (saffron), roots (ginger), bark (cinnamon) and leaves (bay leaf).
Spices are used in ground form individually or as a mixture - “dry perfumes”. Essences used include peppermint oil, lemon oil, vanilla oil, cranberry oil, etc. Dyes, as well as cocoa powder and burnt liquid, are used to color products.
Technological process of gingerbread production consists of the following stages: preparation of raw materials for production; dough preparation; molding; bakery; cooling; glazing (for glazed gingerbread); packaging and storage.
Marshmallow is a genus of sugary confectionery; It is obtained by churning fruit and berry puree with sugar and egg white, followed by adding to this mixture any of the form-forming (gelling) fillers: pectin, agar syrup, gelatin (marmalade) mass. Marshmallows are produced in both unglazed and glazed (coated) forms; The main glaze is chocolate.
Depending on the mass, marshmallows are divided into:
· Glue (using agar-sugar-treacle or pectin-sugar-treacle syrup as a gelling base)
Custard (using apple-sugar-marmalade mass - tea leaves - as a gelatinous base)
Pastille production technology includes the following operations: preparation of raw materials; preparation of agar-sugar-molasses syrup; preparation of pastille mass; pouring pastille mass; structuring of the pastille mass and drying of the formation; cutting pastille layer into individual products; drying and cooling marshmallows; Sprinkling marshmallows with powdered sugar; packaging and labeling.
Depending on the molding method, pastille products are divided into:
· carved - in the form of rectangular products;
· cast - in the form of spherical, slightly flattened, oval or other shaped products.
Product range development small-piece confectionery products:
Marmalade
Pastille confectionery
Gingerbread confectionery
Pastries and cakes
Biscuit rolls
Cupcakes, rum baba
Flour oriental sweets
Each type of product has its own characteristics, which are formed during the technological processing of raw materials, as a result of changes in its chemical composition, properties, and structure.
The cracker is high in fat and has a layered and fragile structure.
Biscuits are made from wheat flour and raising agents (yeast and chemical leavening agents) with or without the addition of various types of raw materials.
Gingerbread confectionery products are distinguished by a high content of sugary substances and spices, and have a varied shape and convex surface. A type of gingerbread product is gingerbread.
Wafers are flour confectionery products made from thin baked wafer sheets without filling or with fillings (fat, praline, fruit, cream, fondant, etc.). The shape of the waffles is varied.
Cupcakes, rum baba - products made from very rich dough with a high content of fat, egg products, sugar and various fillers.
Flour oriental sweets are cookie-type products containing crushed and whole nut kernels, dried fruits, candied fruits and spices.
4.2 Controlquality and safety of preparing small-piece confectionery products:
4.2.1 Biscuits
Shape: rectangular for biscuits of all types and, in addition, square and round for improved and dietary biscuits. Damaged corners and edges are not allowed. Biscuits with a double-sided slip (blind from the breaking of the stuck together edges of the products during baking) when working with a continuous stamp (without scraps), dietary biscuits (with reduced fat content) with raised edges, allowing for proper placement in boxes are allowed; for other types it is not allowed more than 5% biscuits (by weight) with raised edges.
Surface: smooth with punctures, without foreign inclusions or stains.
For simple biscuits made from wheat flour and a mixture of wheat wallpaper flour and first-grade flour - with traces of flour, and for simple biscuits made from wheat flour and a mixture of wheat wallpaper flour and first-grade flour, in addition - with sprinklings of bran. Individual small, hard, unbroken bubbles are allowed on the upper surface; individual inclusions of baked dough and uncontaminated traces from the edges, seams of the sheet and canvas are allowed on the lower surface.
Colour: From straw yellow to light brown with darker colored bulges, unburnt biscuits. The color of the underside is lighter or darker than the top. The overall color tone of the individual biscuits in the packaging unit must be the same.
Fractured appearance: Layered, with uniform porosity, without swelling, hardening, or traces of unmixing.
Taste and smell: Characteristic of well-baked biscuits, without any foreign tastes or odors.
4.2.2 Cupcakes
Taste and smell: Products characteristic of the given name without any foreign taste or smell.
Shape: Characteristic for the given product name.
Fractured view: Baked product without hardening or traces of unkneading.
4.2.3 Cookie
Shape: Correct, corresponding to the given name of the cookie, without dents, the edges of the cookie should be smooth or curly.
Surface: Smooth with a clear pattern on the front side, not burnt, without inclusions of crumbs. The surface of the glazed cookies should be smooth or slightly wavy without any traces of graying or bare spots. The surface of the sugar-sprinkled cookies should be covered with an even layer of sugar.
Color: Characteristic for the given name of the cookie, various shades, uniform.
Taste and smell: Baked cookies with uniform porosity, without voids or traces of unkneading.
Broken view: The cookies must be baked. The filling in puff pastries should not protrude beyond the edges.
4.2.4 Gingerbread products
Shape, surface, color, taste and smell: Products characteristic of the given name, taking into account flavoring additives, without foreign smell or taste.
Broken appearance: Baked product without traces of unkneading, with uniform porosity.
5. Technology for preparing complex finishing semi-finished products and use in decoration
Analysis of the organization of workplaces for the preparation of complex finishing semi-finished products:
Confectionery shops produce finishing semi-finished products: fillings, syrups, sweets, creams, jellies, etc. Syrups for creams and sweets are cooked in the room for cutting and baking products. The workplace must have electric 2- and 4-section stoves and production tables. The syrup is boiled in stovetop boilers.
The prepared syrup is poured into a special bath to cool. If there is no special bath for cooling the syrup, a bath is provided in which a boiler with syrup is placed. The bath is filled with cold water.
The cooled syrup is poured into the bowl of a whipping machine, where it is beaten until the fudge is obtained in the form of a white crystalline mass. The finished fudge is placed in a cauldron and left to mature for a day. Before glazing the products, the fudge is heated in a water bath at a temperature of 50C. Creams are prepared in a separate room, in which whipping machines of various capacities and with different capacities of bowls and boilers are installed. The cream is cooked in special tilting boilers with a steam jacket or in stove-top boilers.
At the workplace organized for finishing cakes and pastries with cream and other components, a table with a refrigerated cabinet is installed. Confectioners decorate products by applying designs using pastry bags with various tips and pastry combs, and also use stencils.
To soak confectionery products with syrups, watering cans with a special (shower) attachment are used. This speeds up the work process and promotes uniform wetting of the product surface. The DK cream dispenser is used to fill choux pastry tubes with cream.
5.1 Organizationtechnological process of preparationcomplex finishing semi-finished products
Finishing semi-finished products are intended for artistic finishing of cakes and pastries, giving the products an aroma and a certain taste, characteristic only for this type of cakes and pastries. One of the main semi-finished products used to finish the surface of cakes and pastries is cream.
In the confectionery industry, various fondant masses are also often used as a finishing semi-finished product. For relief finishing of the surface of cakes and pastries, jelly in a gelatinous state is used (jelly in liquid form is used to cover the surface of products), nuts and various glazes (chocolate, protein), as well as fruit and berry semi-finished products. To decorate the surface of cakes during their artistic decoration, chocolate products of various configurations are used. To flavor and color products, increase shelf life and add juiciness to cakes and pastries, various sugar and invert syrups, burnt syrup, spices, and cocoa products are used.
5.1.1 Creams
Cream is a lush, foamy mass that is formed due to the high saturation of the raw material with air during the churning process. The cream differs from other finishing semi-finished products by the presence of an air phase, high nutritional value and digestibility, since only natural high-quality raw materials are used for its production: butter, egg products, sugar, etc.
Due to its high plasticity, the cream is used both for coating and finishing the surface of baked semi-finished products, and for their artistic decoration in the form of voluminous shaped decorations. There are the following types of creams: butter, protein, “Charlotte” and “Glace”, custard, cream, curd, cheese. Butter used to make creams must be unsalted. Butter creams include: basic cream, “New” cream (with milk-sugar syrup), fruit cream, etc. Based on these creams, you can prepare a number of derivative creams with the addition of cocoa powder, nuts or fruit and berry preserves and surfactants. Butter creams are used for layering or decorating cakes and pastries.
To prepare butter cream (basic), cut the clarified butter into pieces and beat in a beater for 5 - 7 minutes, then (after switching the machine to high speed) gradually add refined powder, condensed milk and beat for another 7 - 10 minutes. At the end of whipping, add vanilla powder, dessert wine or cognac and obtain a homogeneous fluffy mass with a glossy surface that retains its shape well.
Charlotte cream (basic) is prepared by adding chilled Charlotte syrup to slightly softened butter while whipping. To do this, add granulated sugar and eggs into the digester, beat for 2 - 3 minutes, add hot milk with continuous stirring and heat the mixture for 4 - 5 minutes to 104 - 105 C, then filter and cool to 20 - 22.
To prepare the Glace cream, eggs are loaded into a beater and beaten first at low speed and then at high speed for 20 - 25 minutes. After this, without stopping whipping, pour in boiled sugar syrup at a temperature of 119 - 120 C in a stream and continue beating until the mass has cooled to a temperature of 26 - 28 ° C. Gradually add the egg-sugar mixture into the whipped butter and continue beating until a fluffy mass is formed, to which dessert wine or cognac and vanilla powder are added.
Protein creams are used to decorate cakes and pastries and fill wafer rolls. They are based on egg whites beaten with powdered sugar. Creams can be tinted and flavored. There are protein creams: custard - with hot sugar syrup added to the whipped protein mass and then whipped for 10 minutes, and protein creams on agar. Use these creams immediately after preparation.
Custard is used to make tubes, baskets and other products. Cakes and pastries are not decorated with this cream, since it cannot produce a relief pattern. To prepare custard, milk is mixed with sugar, brought to a boil and boiled for 1 - 2 minutes. The flour is heated at a temperature of 105C for about 40 minutes, cooled and ground with eggs, then the prepared milk syrup is poured in and, stirring, heated at 95C for 5 minutes. Add Charlotte cream to the thickened mass, mix thoroughly and cool. The cream is a homogeneous yellow gelatinous mass.
Cream cream is prepared from cream of 30 - 35% fat content and sour cream with the same fat content at a ratio of 2.5: 1. Chilled cream and sour cream are whipped at a temperature not exceeding 7C for 1 minute. Add refined and vanilla powder to the whipped mass and mix carefully.
5.1.2 Sugar semi-finished products
Semi-finished sugar products are used primarily for finishing the surface of baked semi-finished products. These include fondant, coffee syrup, icing sugar, invert sugar, burnt sugar, mastic sugar, jelly and soaking syrup. Sugar syrup is the basis for making fondant, jelly, syrup for soaking semi-finished biscuit products, coffee syrup, and caramel mass. Making sugar syrup begins by dissolving sugar in water.
Flavored soaking syrup. To prepare it, granulated sugar is dissolved in water (the ratio of water and sugar is 1.1: 1), brought to a boil, the foam that appears is removed, the syrup is boiled until thick, then cooled to 20 - 25C, filtered and flavors (essence, cognac) are added or wine).
5.1.3 Pomade
This is a plastic, finely crystalline mass obtained by boiling sugar syrup with molasses or invert sugar and quickly cooling the mass during the churning process. Lipstick is used to finish the surface of pastries and cakes, due to which the products acquire an attractive appearance and are preserved for a longer time.
Depending on the types and properties of the raw materials included in the lipstick, there are simple or sugar cream lipstick, creme brulee, chocolate, and milk lipstick. To obtain finely crystalline lipstick, the recipe must include anti-crystallizers (molasses, invert sugar, etc.) in an amount of 5-10%, which prevent the growth of crystals.
Granulated sugar is dissolved in hot water in a ratio of 3: 1 and heated to 107 - 108 C, periodically removing the foam. Then add molasses, preheated to 40 - 50 C. The syrup is boiled until its temperature reaches 115 - 117 C (soft ball test). At the end of cooking, essence is added. The boiled syrup is poured in a layer of 20 - 25 mm onto a table with a marble top or into a stainless steel baking tray and lightly sprinkled with water. The cooled syrup (35 - 45 C) is whipped or stirred with a spatula, while it thickens and becomes white. The finished lipstick is placed in a bowl and left to mature for 12 - 24 hours. The lipstick acquires a fine-crystalline structure, which gives it tenderness and plasticity. Before use, the lipstick is heated to 50 - 55 °C. Chocolate fondant is made from sugar fondant with the addition of cocoa powder, burnt butter and vanilla powder when heated. When preparing milk fondant, the process of boiling the sugar-molasses-milk syrup is extended by 5 minutes, but otherwise the technology for preparing the fondant is the same as for sugar fondant. Milk lipstick, the recipe of which includes powdered sugar, condensed milk and molasses, has a delicate structure, pleasant taste and appearance.
Coffee syrup. To give the products a pronounced coffee aroma, coffee syrup is used, which is prepared as follows. Coffee extract is added to the sugar syrup in a 2:1 ratio. The prepared mixture is boiled to a moisture content of 51 ± 3%. After cooling, various flavoring and aromatic additives are added to the syrup. Coffee extract is prepared by boiling ground coffee with water in a ratio of 1:6. Then the cooled extract is filtered so that the finished solution does not contain black inclusions of coffee.
Sugar glaze is used as an external surface finish for flour confectionery products such as gingerbread, muffins, etc. In addition, the sugar crust formed on the surface of the product prevents the intensive removal of moisture and protects the product from becoming stale.
Sugar and water are loaded into an open digester in a ratio of 2.5:1 and boiled, stirring, for 35-30 minutes. The resulting syrup is filtered.
5.1.4 Caramel mass
It is obtained by boiling sugar solutions with molasses or invert sugar. Hot caramel mass is a viscous liquid that can take any shape at a temperature of about 70 C. As it cools further, it becomes hard and brittle.
The caramel mass is prepared as follows.
Granulated sugar dissolved in hot water is brought to a boil in an open cauldron and boiled to a temperature of 108-110 C, then molasses heated to a temperature of 50 C is added to the syrup and boiling of the syrup is continued to 116-117 ° C. Then the heating speed is slightly reduced and cooking continues. The temperature at the end of cooking depends on the subsequent purpose of the caramel mass: drain 157-163 C, satin 150 C, plastic 193 C.
To prepare decorations from the hot caramel mass, a drained caramel mass is prepared by pipetting, sprinkling and molding. Fountains, domes, and small figures are prepared by planting.
Caramel web is prepared by sprinkling. To form decorations, the caramel mass, cooled to 70 C, is rolled out into a thin layer on a heated board, and then the shapes are formed directly in a mold or without a mold.
5.1.5 Sugar mastic
This is a plastic mass that is used to make voluminous decorations, as well as cards for congratulatory inscriptions on cakes. Sugar mastic is prepared by mixing powdered sugar with an aqueous solution of gelatin. Gelatin is pre-washed in water and soaked at a temperature of 20--25 C in a ratio of 1: (12--15). After 2-3 hours, the excess water is drained, and the remaining aqueous gelatin solution is heated, stirring, until it is completely dissolved (temperature about 60 ° C).
Fine powdered sugar is added to a gelatin solution cooled to a temperature of 25-35°C and the mixture is thoroughly mixed until a very homogeneous plastic consistency is obtained. When preparing cards for cakes, the mastic is rolled out with a rolling pin to a thickness of 2-3 mm and the cards are cut into the required shape and size with a knife. After drying for 24 hours and applying various inscriptions on them using a cornet, the cards are ready for decorating cakes. Various three-dimensional decorations from sugar mastic can be made manually or using molds and, after drying, used to decorate cakes.
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Classification and assortment of flour confectionery products. Product quality requirements, storage conditions and periods. Recipe development, costing of flour confectionery products. Characteristics of raw materials, technology for preparing test semi-finished products.
course work, added 05/18/2015
Assortment and quality indicators of flour confectionery products. Nutritional value of confectionery products. Raw materials for the production of confectionery products. Technology for preparing flour confectionery products. Dessert.
State Autonomous Professional 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 of ___ course __________group_________________________________
specialties _____________________________________________________
By PM.04 Organization of the preparation process and preparation of complex bakery and flour confectionery products.
MDK 04.01 Technology for preparing complex bakery and flour confectionery products.
REVIEWED
at a meeting of the cycle commission
_______________________________________
Protocol No.____ dated "___" __________201_
Chairman of the Central Committee: __________/_ __/
Developer:
teacher of public catering disciplines
"___" ____________201 _
Cheboksary, 2016
Practical lesson No. 1
Topic: Organoleptic assessment of the quality of main products and additional products, including complex finishing semi-finished products.
Goal of the work:
1.Repeat and consolidate theoretical knowledge on the topic. “The main raw material in the production of complex bakery and flour confectionery products.”
2. Acquiring skills in working with GOST standards for the main and additional raw materials of confectionery production, as well as methods for determining its quality.
Tools, equipment and utensils: laboratory scales, thermometer according to GOST 28498,
with an error of ±10С; glasses with a capacity of 500 cm3; spatula; putty knife; GOST standards for the raw materials under study.
Theoretical information.
All raw materials used in confectionery production are divided into main and additional . Main raw materials is a necessary component of bakery products. Additional raw materials – these are raw materials used according to the recipe to increase the nutritional value, provide specific organoleptic and physico-chemical quality indicators of confectionery products.
The main raw materials for confectionery production include wheat flour, yeast, granulated sugar, sugar-containing products, eggs and egg products, fat and oil products; additionally - salt, milk and dairy products, aromatic products, food additives.
All raw materials supplied to the enterprise must meet the requirements of the relevant GOSTs or specifications. 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 certificate from the Ministry of Health of the Russian Federation and a certificate of conformity.
Task 1. Determine the organoleptic quality indicators of premium wheat flour.
Wheat flour. In confectionery production, premium wheat flour is mainly used. Organoleptic quality indicators of premium wheat flour.
Definition of color (GOST 27558)
The color of flour is one of the main indicators that determine its quality and grade. The color of flour is determined 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 shell particles and foreign impurities that disrupt the uniformity of flour color. The color of flour is determined visually in diffuse daylight, as well as when illuminated by incandescent or fluorescent lamps. Take a sample weighing 10-15 g from an average sample, scatter it onto a glass plate, level it and press it with another glass plate to obtain a smooth surface. In case of disagreement, the color of flour is determined in diffuse daylight.
Determining the color of flour by comparing the test sample with an established sample is carried out as follows. From the tested flour and flour of the established sample, weigh 5-10 g and pour it onto a glass plate. Carefully level both portions of flour with a spatula without mixing. The thickness of the flour layer should be about 5 mm, the flour being tested 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 compressed layer are cut off with a spatula so that a slab of flour in the form of a rectangle remains on the plate. The color of flour is determined first by a dry sample, comparing the flour being tested with the flour of the established sample. To determine the color of flour from a wet sample, a plate with compressed flour samples is carefully immersed in an inclined position (30-45) degrees into 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 out. After this, they begin to determine the color of the flour. It is not recommended to determine the color of rye flour by a wet sample, since its color changes under the influence of oxidative enzymes.
2. Determination of smell, taste and crunch.(GOST 27558)
To determine the smell, take about 20 g of flour from an average sample, pour it onto clean paper, warm it with your breath and determine the smell. To enhance the sense of smell, transfer a sample of flour into a glass, pour hot water at a temperature of 60 0C, drain the water and determine the smell of the product. The taste and presence of crunch are determined by chewing 1-2 portions of flour weighing about 1 g each, taken from 100 g of flour isolated from an average sample. If bitterness is detected, the flour is considered bitter, and if crunch is detected, it is considered crunchy. Smell, taste and crunch are determined in accordance with the characteristics specified in the flour standards. In case of disagreement, the smell, taste and presence of crunch in the flour are determined by tasting bread baked from this flour.
Processing of results, based on the results of the organoleptic assessment, fill out Table 1.
Table 1 - Organoleptic indicators of flour quality
Task 2. Determine the organoleptic quality indicators of granulated sugar in accordance with (GOST 21-94).
Appearance, taste and smell are determined organoleptically. The taste should be sweet, without any foreign aftertaste. The color should be white with shine.
The determination of taste 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, holding it in the mouth for some time, and its quality is judged.
Using the same solution, its purity and completeness of solubility in water are determined. Solubility must be complete, the solution must be transparent, without any mechanical or other foreign impurities
Odor determination is carried out in a sugar solution. A clean jar is filled to ¾ of the volume with a sugar solution, closed with a ground stopper 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 results, based on the results of the organoleptic assessment, fill out 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 storage
Losses when cutting dough, etc.
The higher the moisture content of the flour, the lower the yield. Flour with strong gluten has a high water absorption capacity and gives a high yield. When baking large products, the yield is greater than when baking small ones (small products evaporate more moisture).
During the fermentation of yeast dough, 2-3% of dry substances are consumed, so if there is excessive fermentation, the yield will be less. Products lubricated with egg give greater yield than ungreased products, since lubrication reduces moisture evaporation.
The yield of finished products can be expressed as a percentage:
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Example tasks.
Task No. 1 Practical tasks to determine the sealing quality in products.
Determine the weight loss (kg) and baking volume (%) when baking 10 pcs of air rings weighing 50 g.
Given: For 10 pieces, 50 g each.
1. 0.5 kg of dough is consumed:
MP = 0.78 -0.5 = 0.28%
2..gif" alt="hello_html_7c5b632c.gif" width="45" height="28">×100=92%!}
Answer: Pr = 92%
Task No. 3. Practical tasks to determine the yield of the finished product (%)
Determine the yield when baking 100 buns weighing 50 g.
Loss in M at output 0.8
M issue = 5 kg (100pcs*50g)
Vykh goth ed - ?
M ed. to issue = 5.8
Output ed = ×100 = 86%
Answer: Finished product yield = 86%
Task No. 1.
When making 1000 buns, the flour consumption should be 40 kg. The flour received by the enterprise has a moisture content of 13%. How much flour with a given moisture content is needed to make 1000 buns? Determine the amount of water and the yield of products.
Task No. 2.
Determine the amount of flour to prepare 30 kg of basic sponge cake if you use flour with a moisture content of 16%. Determine the yield of finished products.
Task No. 3.
Task No. 4.
Determine the required amount of flour and water to prepare 200 pcs of yeast buns weighing 100 g, if the enterprise received flour with a moisture content of 15%.
Task No. 5.
Draw up a technological map and calculate the amount of flour with a moisture content of 12.5% required to prepare 50 kg of custard semi-finished product.
Practical lesson No. 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 yield of finished products of a certain weight or in pieces. The calculation method used depends on this.
DETERMINING THE QUANTITY OF PRODUCTS REQUIRED FOR PREPARING DOUGH PRODUCTS
2. How much flour should be prescribed to prepare 300 pcs. pies in column No. 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 beef of category II is required to cook 180 pieces. fried pies with meat, weighing 75 g? How many other products will be needed?
5. How much cottage cheese and eggs will be needed to prepare 220 pcs. cheesecakes made from yeast dough 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 down the ingredients for preparing chicken chicken weighing 1.5 kg, if you receive semi-gutted chickens of category I.
8. How many and what products will be needed to prepare 18 kg kulebyaki made from yeast dough with meat? Category I beef arrived.
9. List the ingredients for making baked pies with cabbage, weighing 75 G, if there are 30 kg fresh cabbage.
11. Write down the products for cooking 50 pcs. custard cakes with cream (eclair), if the flour moisture content is 15%.
12. List the ingredients for making 120 milk shortcakes. Replace natural milk with skim milk powder.
Guidelines
When calculating products for preparing 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 made from yeast, puff pastry and other types of dough are based on the yield of 100 pieces. products, and for kulebyaki and pies - based on the yield of 10 kg finished products.
3. Recipes for minced meat are based on yield 1 kg minced meat.
4. Cookie recipes are based on yield 10 kg finished cookies.
5. Recipes for cakes are compiled separately for semi-finished dough (yield 10 kg) and finishing semi-finished products (cream, fondant, jelly, etc.), the yield 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. The recipes for all flour products, with the exception of culinary ones, indicate the consumption rates of wheat flour with a basic moisture content of 14.5%. When using flour with a moisture content below 14.5%, flour consumption rates are reduced by 1% for each percentage reduction in moisture in the flour. If flour with a moisture content above 14.5% is used, its consumption increases accordingly.
When prescribing products for preparing 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 preparation 18 kg kulebyaki from yeast toast the following quantity 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)
Grease for lubricating sheets. 0.045 (0.025 * 1.8)
CALCULATION OF THE QUANTITY OF PRODUCTS FOR COOKINGMINTING
According to recipe No. 000, preparation time 9,540 kg minced meat the following quantity of products is required (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......... 0.134(0.014*9.54)
Total need for cooking products 18 kg kulebyaki will be
(V kg):
Wheat flour........................ 7.565
Margarine........................................ 0.848
Melange........................................ 0.360
Yeast........................................ 0.180
Sugar................................................. 0.306
Beef......................................... 15,741
Onions................................... 1,144
Parsley........ …. ..…. 0.134
Fat................................................. ...0.045
Practical lesson No. 4
Calculation of the interchangeability of raw materials.
Task 1. Determine how much milk powder you need to take to replace 3 liters of whole cow's milk.
Task 2. Determine how much sweetened condensed milk you need 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 you need to take to replace 50 category II eggs.
Problems to solve independently
2. List the ingredients for making 90 milk shortcakes. Replace natural milk with skim milk powder.
3. How much flour should be prescribed to prepare 200 pcs. pies in column No. 1?
4. Write down the products for cooking 100 pcs. custard cakes with cream (eclair), if the flour moisture content is 15%.
5. How much flour is required to prepare 10 kg of honey gingerbread with filling, if the moisture content of the flour is 12.5%?
6. How much beef of category II is required to cook 100 pieces. fried pies with meat, weighing 75 g? How many other products will be needed?
8. List the ingredients for making baked pies with cabbage weighing 75 g each, if you have 20 kg of fresh cabbage.
9. How much cottage cheese and eggs will be needed to prepare 100 pcs. cheesecakes made from yeast dough weighing 75 g?
10. How many and what products will be needed to prepare 5 kg of kulebyaki from yeast dough with meat? Category I beef arrived.
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 the products for preparing chicken chicken weighing 2 kg if you received semi-gutted chickens of category I?
14. How much flour is required to prepare 13 kg of honey gingerbread with filling, if the moisture content of the flour is 12.5%?
15. Write down the products for cooking 30 pcs. custard cakes with cream (eclair), if the flour moisture content is 13.5%.
16. How much flour should be prescribed to prepare 150 pcs. pies according to column No. 1, if the flour moisture content is 13.5%?
17. List the ingredients for making 50 milk shortcakes. Replace natural milk with skim milk powder.
20. List the ingredients for making 90 milk shortcakes. Replace natural milk with skim milk powder.
22. How much flour is required to prepare 8 kg of honey gingerbread with filling, if the moisture content of the flour is 12.5%?
23. Write down the products for cooking 80 pcs. custard cakes with cream (eclair), if the flour moisture content is 12.5%.
24. How much beef of category II is required to cook 130 pcs. fried pies with meat, weighing 100 g? How many other products will be needed?
25. List the ingredients for making baked pies with cabbage weighing 65 g each, if you have 7 kg of fresh cabbage.
26. How much cottage cheese and eggs will be needed to prepare 75 pcs. cheesecakes made 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? Category I beef arrived.
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 beef of category II is required to cook 55 pieces. fried pies with meat, weighing 100 g? How many other products will be needed?
30. Write out the products for preparing chicken chicken weighing 3.5 kg if you received semi-gutted chickens of category II?
33. When making 1000 buns, the flour consumption should be 40 kg. The flour received by the enterprise has a moisture content of 13%. How much flour with a given moisture content is needed to make 1000 buns? Determine the amount of water and the yield of products.
34. Determine the amount of flour to prepare 30 kg of main sponge cake if you use flour with a moisture content of 16%. Determine the yield of finished products.
35. Draw up a technological map and calculate the amount of flour with a moisture content of 11% required for preparing the “Health” cake. Determine the yield of finished products.
36. Determine the required amount of flour and water to prepare 200 pcs of yeast buns weighing 100 g, if the enterprise received flour with a moisture content of 15%.
37. Determine how much “Glace” cream can be prepared if you have 60 eggs, gross weight 44 g.
38. Determine the amount of flour and eggs required to prepare 50 kg of custard semi-finished product, if the flour is used with a moisture content of 13% and the eggs have 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% required to prepare 70 pieces of milk shortbread. The company has eggs with a gross weight of 56g. Determine the number of eggs required to prepare 70 milk shortbreads.
40. Calculate the required amount of raw materials for preparing 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 75 g can be prepared if you have 20 eggs with a gross weight of 54 g
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