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flour pastry cake baking
Introduction
1. Literature review
1.3 Cupcake production
2. Research part
3. Examination of the quality of cupcakes
3.2 Examination results
Conclusions and offers
Bibliography
Introduction
Food is the basic condition of human life. Without it, a person dies, an animal dies, a plant dries up. The instinct to satisfy hunger is the strongest of all others, since it guarantees the preservation of life.
At the same time, there are food products that, in addition to having high nutritional value, calorie content and good digestibility, are still delicacies. And they are intended not so much to satisfy the feeling of hunger, but to give joy to people with their appearance, taste, and aroma both on holidays and on weekdays.
Confectionery products are distinguished by a pleasant, usually sweet taste, complex aroma, beautiful appearance,
Cupcakes are flour confectionery products, the recipe of which includes a significant amount of egg products, sugar and fat, as well as valuable flavoring fillers - raisins, candied fruits, fruits, nuts, etc. Some types of cupcakes include spices - cardamom, saffron, vanilla powder or vanilla essence - salt and dyes. Sugar is used in the form of granulated sugar, powdered sugar or refined powder. Fats used include butter, margarine, and vegetable oil. Some types of muffins include dairy products - whole milk, milk powder, cottage cheese, as well as fruit and berry jam and starch syrup.
The humidity of the cupcakes is 10 -- 33%. Extremely nutritionally useful dry substances provide high energy value (360 kcal or more per 100 g), pleasant taste and aroma of muffins. An attractive appearance is created through a variety of shapes, weights and external finishes. Recently, cupcakes with filling (wild berry jam) and glazed cupcakes have been in great demand.
Cake batter is a multiphase structured system containing an air phase that provides a porous structure. The cupcake recipe contains chemical leavening agents or yeast. The role of leavening agents can be performed by surfactants that are part of the main raw materials, mainly egg products. Depending on the method of preparation and recipes, muffins are divided into groups: with yeast, with chemical baking powder, without chemical baking powder and yeast.
The technology for making cupcakes includes the following operations:
dough preparation;
molding;
When producing cupcakes with filling or glaze, the technological scheme includes operations for preparing or preparing the filling and glaze; these operations can be combined into a mechanized line.
The economic importance of the confectionery industry is determined by the importance of the food industry as a whole - one of the largest industries, the efficiency of which determines the level of prices for food products. The confectionery industry ranks fourth among the food industries (following bakery, dairy and fisheries). it accounts for 10% of employment in the entire food industry. An increase in productivity in the confectionery industry will contribute to an increase in the productivity of the entire food industry, and consequently to an increase in the level of economic development of the country and the standard of living of the population.
This course work examines the importance that flour confectionery products play in human life and nutrition. A detailed analysis of the composition of the cupcakes and the main ingredients they consist of was carried out.
The technological processes of cupcake production and changes in the properties of products during the production process are considered in sufficient detail. The work provides the classification and main assortment of cupcakes in the Samberi-7 store.
The importance of cupcake packaging is also not ignored, which is important not only to preserve the product, but also to attract the buyer’s attention to it.
The second part of the work examines in detail both general theoretical issues of expert assessment of the quality of cupcakes, and contains specific examples of determining the falsification of cupcakes, and also provides recommendations for conducting a quality examination.
1. Literature review
1.1 Characteristics of the assortment
Cupcakes are made from very rich dough, which contains a lot of sugar, fat, and eggs. Fresh berries, candied fruits, canned berries and fruits, and nuts are added to different types of muffins. After baking, the surface is sprinkled with powdered sugar, nuts, filled with jelly or glazed with fondant.
Depending on the method of preparation and recipes, cupcakes are divided into the following groups:
Made with yeast;
Manufactured using chemical disintegrants;
Made without chemical leavening agents or yeast.
The technological process of preparing yeast dough begins with preparing the dough. Yeast (50% of the recipe amount) for the dough is crushed and stirred in warm water (40 ° C). Then add part of the melange and flour (50 - 60%) and mix everything thoroughly. After kneading, the surface of the dough is lightly dusted with flour, covered with a cloth and left to ferment for 4 - 4.5 hours at a temperature of 30 - 32 ° C. Indicators of dough quality: humidity 44 - 52%, acidity 3-3.5 degrees acidity.
To prepare the dough, granulated sugar, a mixture of fat with the remaining portion of the recipe amount of melange, heated to 35 - 40 ° C, are loaded into the finished dough. The mass is thoroughly mixed, after which the remaining recipe components are added to it. All raw materials with the dough are thoroughly mixed for 10 - 30 minutes. Then the dough is sprinkled with flour, covered with a cloth and left to ferment in a room with a temperature of 30 - 32 ° C. The duration of fermentation is 1.5-2 hours. During this time, one or two kneadings are performed to remove part of the carbon dioxide from the dough, which is formed during fermentation, and to create optimal conditions for further fermentation. Quality indicators of the finished dough: humidity 20 -- 32% (depending on the type of cake), acidity 3 -- 3.5 degrees acidity, temperature 30 --32 °C.
If the dough is prepared with chemical leavening agents, then sodium bicarbonate (baking soda), ammonium carbonate, and baking powders are used as chemical leavening agents. There are two ways to prepare dough using chemical baking powder.
The technology for preparing dough using chemical leavening agents using the first method includes: churning fat (butter, margarine); introducing granulated sugar and churning it with fat; introduction of egg products; introduction of the remaining recipe components, with the exception of flour; adding flour and kneading dough.
In a kneading machine, beat butter, heated to a temperature of 40 ° C, for 7-10 minutes. When using cold oil, it is first softened at low and then at high speeds of the kneading machine. Add granulated sugar and continue beating for 5-7 minutes. After this, egg products are gradually added to the kneading machine. The total duration of churning is 20 - 30 minutes. Raisins, essence and chemical leavening agents are added to the churned mass at low speed of rotation of the machine blades, and everything is thoroughly mixed. Lastly, add flour and knead for 3-5 minutes in a beater or 10-15 minutes in a dough mixing machine until a homogeneous mass is formed. The cake made from this dough is airy and has a lot of rise. This method is used when the dough is prepared with melange or eggs.
The second method of preparing dough using chemical baking powder includes: beating egg products with granulated sugar for 25-30 minutes; softening and churning butter; adding all the recipe ingredients to the churned butter, with the exception of flour; introducing beaten egg-sugar mass into the resulting mixture; introduction of flour. A cake made from dough obtained by the second method is characterized by a uniform, finely porous structure, but the dough in this case is less saturated with air. High-quality dough has a moisture content of 23 - 31%.
The assortment includes cupcakes made with chemical leavening agents with the addition of surfactants that act as emulsifiers (“Special” cupcake). The dough for such muffins is prepared in three stages: softening and churning margarine with granulated sugar; mixing the resulting mass with melange, surfactants and other recipe ingredients, except flour and cocoa powder; kneading the dough with flour and cocoa powder. Surfactants are introduced in an amount of 1% of the total weight of the prescription components.
The technology for preparing dough without chemical leavening agents and yeast includes: softening the butter for 5 - 8 minutes; churning butter with granulated sugar for 10-12 minutes; introducing the yolk in parts and beating for 15-20 minutes until the granulated sugar crystals disappear; adding flour and starch to the whipped mass and stirring for 20 - 30 s; whisking egg whites for 13-17 minutes until a strong foam forms; mixing the whipped protein with the main mass. The finished dough has a moisture content of 27 - 29%.
Form the muffin dough into metal molds. When making some types of muffins, the dough is divided into pieces, given a round shape and placed in molds. Dough made with yeast is left in molds for 90-110 minutes until the volume increases by 2-2.5 times. Small-piece cupcakes are baked in corrugated molds or in cylinder-shaped molds. The molds are pre-greased with oil.
1.2 Cupcake quality indicators
In terms of organoleptic and physicochemical indicators, cupcakes must meet the requirements of GOST 15052-96.
Cupcakes must have taste and smell, without foreign tastes and odors, a surface without burnt areas, and the surface of glazed products must be free of bare spots, stains, smudges, and traces of graying. The fondant icing should not be sticky or sugary. Cupcakes should have a porous cross-section without hardening or traces of unmixing.
Table 1 - Requirements for organoleptic indicators according to GOST 15052-96.
Physico-chemical indicators such as mass fraction of moisture, mass fraction of total sugar (for sucrose), mass fraction of fat must correspond to the calculated values according to the recipe. Permissible deviations downwards in the mass fraction of total sugar (sucrose) are no more than 2.5%, in the mass fraction of fat - no more than 2.0%.
The alkalinity of cakes prepared with chemical baking powder should not be more than 2°. The mass fraction of ash insoluble in 10% hydrochloric acid is allowed no more than 0.1%.
Table 2 - Requirements for physical and chemical indicators, GOST 15052-96
|
Indicator name |
||
|
Mass fraction of moisture, % no more |
In accordance with approved recipes |
|
|
Mass fraction of total sugar (based on sucrose) in terms of dry matter, %: |
In accordance with the calculated content according to the recipe, with a deviation from the calculated one in the direction of decrease, no more |
|
|
for dessert type cupcakes |
||
|
for others |
||
|
Mass fraction of fat in terms of dry matter, % |
In accordance with the calculated content according to the recipe, with a deviation from the calculated downward direction of no more than |
|
|
for dessert type cupcakes |
||
|
for others |
||
|
Alkalinity in muffins prepared with chemical baking powder, in degrees, not more than |
||
|
Total acidity in muffins prepared with yeast, in degrees, not more than |
||
|
Mass fraction of ash, insoluble in hydrochloric acid solution with a mass fraction of 10%, %, no more |
Table 3 - Hygienic requirements for the safety and nutritional value of food products. SanPiN 2.3.2.1078-2001
Defects in cupcakes include: burnt surface, signs of hardening - a dense, non-porous mass, traces of unkneading, foreign tastes and odors, vague shape, deformation of the product.
1.3 Cupcake production
Muffins are products made from flour, predominantly high in sugar, fat and eggs.
The main type of raw material for this group of confectionery products, along with sugar, is flour. These products are characterized by high nutritional value, pleasant taste and attractive appearance, as well as high calorie content.
The production of flour confectionery products is highly mechanized. Most types of these products are produced on mechanized lines. The greatest degree of mechanization has been achieved in the production of cookies, waffles, and gingerbread. The mechanization of production of such types as cupcakes lags behind.
The use of high-calorie and nutritious products such as fat, including butter, various egg products (eggs, melange), dairy products, etc. in the production of muffins, along with flour and sugar, determines the high nutritional value of these products.
Preparation of raw materials.
Before entering the workshop, all raw materials are freed from containers. The surface of the container is first cleaned. These operations are performed in special preparatory rooms, separated from production. All raw materials entering production are tested in the laboratory.
Flour. When making muffins, wheat flour, mainly of the highest grade, is used.
Sifting of flour is carried out on special sifting machines with a system of moving or fixed sieves. Sieves can perform reciprocating, rotating or vibrating motion.
Flour and other bulk raw materials may contain small particles of ferromagnetic impurities, for the separation of which various types of magnetic traps are used. They are installed on inclined slopes, where flour with a layer thickness of no more than 10 mm moves uniformly at a speed of no more than 0.5 m/s. Magnets are cleaned at least once per shift. For this purpose, more advanced electromagnetic separators can be used, which have a device for continuously removing ferromagnetic particles.
Sugar. Sugar used directly in the dough or for making syrup is sifted through a sieve with holes no larger than 3 mm, and the resulting sugar syrups are filtered through sieves with cells no larger than 1.5 mm in diameter. A significant part of sugar in the production of flour confectionery products is ground into powder. Sugar is usually crushed using impact crushers. During long-term storage, the resulting powdered sugar cakes into hard pieces, for this reason it is used immediately after preparation.
Fats. Butter is used to make muffins. When unpacking, these fats are carefully checked for the absence of foreign objects.
Eggs and melange. Eggs entering production are sorted and their quality is checked by scanning them through an ovoscope - a box inside which there is a light source, and on the top cover there is a nest for placing eggs. Before preparing the egg mass, the eggs are processed in a special four-section bath. In the first section, the eggs are soaked in warm water for 5-10 minutes, in the second section they are treated with a 0.5% solution of sodium carbonate and a 2% solution of sodium bicarbonate at a temperature of about 40 ° C for 5-10 minutes, in in the third section, eggs are disinfected in a 2% solution of bleach or 0.5% chloramine solution for 5 minutes, in the fourth section they are rinsed with clean running water for 5 minutes. Solutions in the washing bath are replaced at least 2 times per shift. Eggs processed in this way are broken using metal knives, dividing, if necessary, into white and yolk, and poured into special cups in portions of no more than five eggs. After checking for odor and absence of shell, as well as appearance, a portion of the egg mass is poured into a clean production container and filtered through a stainless steel sieve with cells no larger than 3 mm.
Raising agents (sodium bicarbonate and ammonium carbonate) and salt. If necessary, grind and sift through a sieve with cells no larger than 2 mm. If used as a solution in water, then prepare a solution of the following concentration: per 100 g of water, sodium bicarbonate 10 g, ammonium carbonate 25 g, and salt 35 g. For ammonium carbonate, use water at a temperature not exceeding 25 ° C. The solutions are filtered through a sieve with cells no more than 0.5 mm.
1.4 Packaging and storage of cupcakes
Cupcakes are produced individually weighing up to 1000 g and by weight.
Cupcakes are packaged in cardboard boxes in accordance with regulatory documentation, bags made of cellophane or polymer films approved for use by state sanitary and epidemiological supervision authorities.
The permissible deviations in the net weight of the cake are, in percentage, no more than:
minus 7.0 - up to 100 g inclusive;
minus 5.0 - over 100 g - 250 g inclusive;
minus 2.5 - over 250 g - 500 g inclusive;
minus 1.5 - over 500 g - 1000 g inclusive;
minus 1.0 - over 1000 g.
The deviation of the net mass according to the upper limit is not limited.
Strict requirements are imposed on the conditions and shelf life of cupcakes. Under recommended storage conditions for cupcakes (temperature (18 ± 3)°C and relative air humidity no more than 75%), the shelf life ranges from 2 (cupcakes made with yeast) to 12 days (cupcakes made with yeast, but in polymer packaging) . For cupcakes made with chemical leavening agents, as well as without leavening agents (yeast, chemical leavening agents), the shelf life is 7 days.
2. Research part
The course study includes six stages.
At the first stage, the topic of the course work was selected, guided by the relevance of the problem posed.
At the second and third stages, the purpose of the work and the tasks arising from it were determined.
At the fourth stage, literature data was collected and processed. Teaching aids, textbooks, as well as periodicals related to this topic were studied and analyzed, data was collected on regulatory documentation governing acceptance rules, sampling methods, quality indicators, and examination methods.
At the same stage, data was collected about the enterprise (history of the enterprise’s development, organizational structure, production volume and operational efficiency), about the range of manufactured types of products, about suppliers of main and additional raw materials and the procedure for interaction with them.
The selection of objects for quality examination, the study of methods for determining quality indicators and the conduct of the examination itself are also carried out.
At the next stage, all collected and processed data are compiled and conclusions are drawn for each section.
At the last stage of the coursework, a general conclusion is given on the entire coursework and suggestions for all shortcomings.
2.1 Economic characteristics of the Samberi-7 store
The Samberi store is located at the address: Khabarovsk st. Leningradskaya, 28. The store offers more than 2,000 products. The store is equipped with modern commercial equipment and technology. In its activities, the store takes into account the interests of consumers, their requirements for the quality of products, works, and services.
The store occupies a one-story building. The Samberi store is open every day, seven days a week, without a lunch break, from 9:00 to 22:00. The store is located along the road; the store has a guest parking lot for 80 parking spaces, which also attracts customers traveling by car.
The store is engaged in retail trade of food and non-food products. The store is divided into a sales area, receiving areas, premises for a commercial department, a service department, a personnel department, an operator's office, a storekeeper's office, a chief's office, a bakery, and a production area.
The store has 6 departments:
Perishable goods
Wine - vodka department
Freezing
Confectionery department
Industrial department
Grocery
Own production.
The highest governing body of the store is the director. The following are directly subordinate to the director: chief accountant, head of the human resources department, and sales floor employees. Each service and employees operate on the basis of regulations on departments and job descriptions of employees, according to which the place, role in the management system, main tasks, duties, rights, and responsibility for the work performed are determined. The organization of economic relations between a retail store and suppliers of goods should ensure the completeness and stability of the assortment, meeting the demand of the population, as well as good financial and economic indicators of trade activities.
The basis of trade and economic activity is procurement. The procurement of goods includes a complex of interrelated commercial operations, which include:
Studying and forecasting consumer demand,
Determining the need for goods,
Identification and study of procurement sources and selection of suppliers,
Establishing business relations with suppliers, including the development and conclusion of supply agreements,
Monitoring the execution of contracts and the progress of delivery of goods.
Currently, the composition of the store's suppliers is relatively constant. Cooperation is carried out mainly with large wholesale organizations that have been operating in the market for more than one year. When choosing suppliers, specialists mainly focus on quality
According to the contract, goods are delivered to the store according to requests, which indicate the name of the product and its quantity. The application is certified by the entrepreneur’s signature and seal. If for some reason the supplier cannot fulfill part or all of the order, then he is obliged to notify the entrepreneur who made the order about this. Suppliers are required to deliver goods using their own transport and at their own expense. Delivery must be accompanied by all necessary documents. Ownership of the goods passes to the store when the parties sign the invoice.
Almost all products require special storage and transportation conditions. Some products have a limited shelf life and are perishable, so they are delivered daily.
Criteria for determining the quantity of ordered goods:
The need to replenish products to meet customer demand
Delivery times and frequency
Best before date
Average sale per day
Space occupied in the sales area (on a shelf, extended display, additional display)
Availability of space in warehouse
Carrying out additional events to promote the product
Form of payment (prepayment, consignment, payment upon sale)
The main suppliers of these groups of goods are Khabarovsk manufacturing companies and wholesale companies presented in the table. The share of different suppliers in the total supply volume is different.
Calculation of economic indicators is very important for the store. Using these indicators, it is possible to track and analyze the entire activity of the store and the profitability of its entire operation (Table 4).
Table 4 - Indicators of financial and economic activity of the Samberi store in 2008-2009, thousand rubles.
As calculations show, in 2010 there was an increase in trade turnover in sales prices by 34 million rubles. The reasons for the increase in trade turnover in 2010 were the following:
increase in trade turnover by product groups;
achieving labor efficiency of sales workers, their active stimulation;
effective pricing policy (discount system);
According to the analysis, we can conclude that, first of all, profit increased due to an increase in trade turnover by 34,000 thousand rubles.
Based on the results of 2010, we can conclude that the store managed to reach a profitability level of 109.3%, which was positively influenced by an increase in turnover (revenue) and profit.
3. Examination of the quality of cupcakes
3.1 Range of products produced
The Samberi -7 store produces the following types of cupcakes.
Table 5-Assortment of cupcakes produced in the Samberi store -7.
|
Name |
Expiration date |
Storage conditions |
Compliance with ND, no. |
||
|
Yogurt cupcake with tangerine |
From +2 to +6 C |
||||
|
Yoghurt cake with peach |
From +2 to +6 C |
TU 9136-006-166225142-11 (European cupcakes) |
|||
|
Yoghurt cake with berries |
From +2 to +6 C |
TU 9136-006-166225142-11 (European cupcakes) |
|||
|
Chocolate cupcake with berries |
From +2 to +6 C |
TU 9136-006-166225142-11 (European cupcakes) |
|||
|
Chocolate cupcake |
From +15 to +21 C |
TU 9136-006-166225142-11 (European cupcakes) |
|||
|
Blueberry dream cupcake |
From +2 to +6 C |
TU 9136-006-166225142-11 (European cupcakes) |
|||
|
Curd cupcake (by weight) |
From +15 to +21 C |
TU 9136-006-166225142-11 (European cupcakes) |
|||
|
Northern cupcake with raisins (by weight) |
From +15 to +21 C |
TU 9136-006-166225142-11 (European cupcakes) |
|||
|
Northern cake with nuts (by weight) |
From +15 to +21 C |
TU 9136-006-166225142-11 (European cupcakes) |
|||
|
Northern cupcake with candied fruits (by weight) |
From +15 to +21 C |
TU 9136-006-166225142-11 (European cupcakes) |
|||
|
Marble cupcake with cherries (by weight) |
From +2 to +6 C |
TU 9136-006-166225142-11 (European cupcakes) |
In the confectionery shop of the Samberi-7 store, cupcakes are baked using chemical baking powder and only in round shapes.
All cupcakes are baked in round pans. Packed in round plastic briquettes.
Six samples were selected as research objects:
Yogurt with candied fruits (mandarin) - with candied fruits and custard, the surface is filled with jelly; Yogurt with peach - canned peaches and custard are added to the dough, the surface is covered with jelly;
Yogurt with berries - yogurt dough, add a compote mixture of fresh frozen fruits, cover with jelly;
Chocolate with berries - chocolate dough, add a compote mixture of freshly roasted fruits, cover with jelly;
Chocolate - add cocoa powder, sprinkle with powdered sugar;
Blueberry Dream - add blueberries, hazelnuts, cover with fondant and powdered sugar.
Table 6 - Characteristics of cupcakes as objects of research.
|
Name |
Yogurt with candied fruits |
Yogurt with peach |
Yogurt with berries |
Chocolate with berries |
Chocolate |
Blueberry Dream |
|
|
Net weight |
|||||||
|
Production time |
|||||||
|
Best before date |
|||||||
|
Storage conditions |
From +2 to +6 C |
From +2 to +6 C |
From +2 to +6 C |
From +2 to +6 C |
From +2 to +6 C |
From +2 to +6 C |
|
|
Compliance with ND, No. |
TU 9136-006-166225142-11 (European cupcakes) |
TU 9136-006-166225142-11 (European cupcakes) |
TU 9136-006-166225142-11 (European cupcakes) |
TU 9136-006-166225142-11 (European cupcakes) |
TU 9136-006-166225142-11 (European cupcakes) |
TU 9136-006-166225142-11 (European cupcakes) |
|
|
Price per kg, rub |
An examination of the quality of the cupcakes was carried out in the laboratory based on organoleptic and physicochemical indicators.
Physico-chemical indicators were used to determine: humidity, alkalinity, fat content, sugar content, determination of the mass of components.
Selected products are weighed to the nearest 1 g, cut lengthwise or into four parts (lengthwise and crosswise) and the filling is separated with a scalpel along with the jelly part of the base and the base is weighed. The mass fraction of the filling to the mass of the product (X, %) is determined by the formula:
m is the mass of the filling, g;
m1 - product mass, g.
The moisture content of the cakes was determined according to GOST 15052-96 by drying according to the Chizhova method.
5 g of base are weighed into a pre-dried paper bag and placed in the Chizhovaya nV device for 5 minutes at a temperature of 150 degrees.
Humidity (W) is calculated using the formula:
where m1 is the mass of the package with the sample before drying, g;
m2 is the mass of the bag with the sample after drying, g;
m is the mass of the product sample, g.
Determination of alkalinity of cakes.
25 g of the crushed test product is placed in a kefir bottle with a capacity of 500, pour in 250 distilled water, close with a lid and leave for 30 minutes, shaking every 10 minutes.
After the time has passed, the contents are filtered through cotton wool, then 50 of the filtrate is added to a 250 conical flask, 203 drops of bromotyl blue are added and titrated with a solution of sulfuric acid with a concentration of 1.1 mol until a yellow color appears.
Alkalinity is determined in degrees using the formula
where B is the amount of acid used for titration.
K-coefficient of normality
Alkalinity in degrees, in terms of dry matter, is calculated using the formula.
where W is the mass fraction of moisture, %.
To determine the mass fraction of fat, the extraction-weight method is used. (GOST 5899-85)
A sample of the crushed product or a dried filter with a sample treated with acid is placed in a paper cartridge, at the bottom of which a piece of cotton wool is preliminarily placed and which is sealed so as to close the cracks at the bottom. The top of the cartridge is also tightly covered with cotton wool. The cartridge is placed in the extractor, a refrigerator and a receiving flask are attached to the extractor. The receiving flask is pre-dried to constant weight at a temperature of 100 °C - 105 °C, cooled in a desiccator to room temperature and weighed with an error of no more than 0.001 g.
Having placed the cartridge in the Soxhlet extractor and assembled the entire device, add the solvent, rinsing it first with the bottle in which the filter with the sample was dried.
The amount of solvent should be 1.5 times the volume of the extractor when filling it to the upper elbow of the siphon.
Extraction is carried out for at least 5 hours from a sample not treated with acid, and for at least 3.5 hours from a sample treated with acid. To determine the end of extraction, 1-2 cm of liquid is taken from the extractor, applied to a dry watch glass, and the solvent is evaporated. If the glass is clear after the solvent evaporates, the extraction is complete.
Once the extraction is complete, the flask containing the extracted fat and solvent is allowed to cool. Disconnect the flask, refrigerator and extractor. The receiving flask is connected to a direct condenser and the solvent is distilled off. After this, the flask is placed in a boiling water bath and the remaining solvent is removed.
To completely remove the solvent and moisture, the flask with fat is placed in a drying cabinet and kept at a temperature of 100 ° C - 105 ° C for 1 hour, then cooled in a desiccator and weighed with an error of no more than 0.001 g.
The mass fraction of fat (X) as a percentage is calculated using the formula:
where m1 is the mass of the receiving flask without fat, g;
m2 mass of the receiving flask with fat, g;
m3 mass of sample, g;
The mass fraction of sugar is determined by the ferricyanide method. (GOST 5903-89)
Determination of the mass fraction of reducing substances (sugar before inversion) with direct addition of the sample to the ferricyanide solution
This method is used to determine the mass fraction of reducing substances in caramel and fondant syrups, caramel mass, fondant mass, fruit and fondant fillings, candy caramel, jelly and fruit marmalade, marshmallows, marshmallows, fondant and fruit cases, fondant unglazed candies, uncased, fondant and fruit dragee.
The sample mass (m) of the crushed product is weighed with an error of no more than 0.001 g so that the amount of reducing substances in it does not exceed 0.016 g and is calculated using the formula.
where P is the estimated maximum mass fraction of reducing substances in the product under study, %.
Into a conical flask with a capacity of 100, pipette 25 alkaline solution of ferricyanide, 10 distilled water, add the sample into the flask along with a piece of paper and heat to boiling for 3-4 minutes, accelerating the dissolution of the sample with light shaking.
The mass fraction of reducing substances (sugar by inversion) (X7) as a percentage is calculated using the formula.
where V is the volume of a standard glucose solution used for titration of a 25 cm3 alkaline solution of ferricyanide, cm;
V1 is the volume of standard glucose solution used for titration of the test solution.
m is the mass of the product sample, g;
0.0016 - optimal concentration of reducing substances in the sample solution, g/cm;
K is a correction factor, the value of which depends on the mass fraction of reducing substances in the product under study in relation to total sugar
A sample of the crushed product is weighed with an error of no more than 0.001 g in such a way that the amount of reducing substances in 1 solution of the sample does not exceed 0.0016 g.
The mass of the sample (m) is calculated using the formula
P is the expected mass fraction of reducing substances in the product under study, %.
Into a conical flask with a capacity of 100, pipette 25% of an alkaline solution of ferricyanide and 10% of the prepared solution of the test product.
The mass fraction of reducing substances (X8) as a percentage is calculated using the formula
where 0.0016 is the optimal concentration of reducing substances in the sample solution, g/cm;
V1 is the volume of standard glucose solution consumed for titration, cm;
V2 - volumetric flask capacity, cm;
V3 is the volume of the test solution taken for analysis, cm;
m is the mass of the product sample, g;
K is a correction factor depending on the amount of reducing substances in the product under study.
The mass fraction of total sugar (X9) in percent, expressed in glucose, is calculated using the formula
where 0.0016 is the optimal concentration of reducing substances in the sample solution, g/cm
V is the volume of a standard glucose solution consumed for titrating a 25 cm3 alkaline solution of ferricyanide, cm;
V1 - volume of standard solution, glucose, consumed for titration, cm;
V2 is the capacity of the volumetric flask, ;
V3 is the volume of the test solution taken for analysis;
V4 is the capacity of the volumetric flask in which the inversion was carried out;
V5 is the volume of solution taken for inversion;
m is the mass of the product sample, g
To convert total sugar expressed in glucose to total sugar expressed in sucrose, the resulting value is multiplied by a factor of 0.95.
The mass fraction of total sugar (X10) in percent, expressed in sucrose, in terms of dry matter is calculated using the formula
where W is the mass fraction of moisture in the product under study, %.
3.2 Examination results
The quality of the selected samples is assessed by organoleptic and physico-chemical indicators.
Table 7 - Physico-chemical and organoleptic quality indicators of Yoghurt Cake with candied fruits (tangerine)
|
Indicator name |
Quality requirement for labeling |
Sample characteristics |
Conclusion |
|
|
Taste and smell |
Compliant |
|||
|
Specific to this product name |
It cuts well and holds its shape. Crumbly. |
Compliant |
||
|
Fractured view |
Non-mixing |
Compliant |
||
|
Humidity,% |
Compliant |
|||
|
Mass fraction of sugar,% |
Compliant |
|||
|
Mass fraction of fat,% |
Compliant |
|||
|
Alkalinity, degrees, no more |
Compliant |
As can be seen from Table 7, Yoghurt Cupcake with Candied Fruits (tangerine) corresponds to the labeling and GOST indicators in terms of organoleptic and physico-chemical indicators
Table 8 - organoleptic and physico-chemical quality indicators Yogurt cupcake with peach
|
Indicator name |
Quality requirement according to GOST |
Sample characteristics |
Conclusion |
|
|
Taste and smell |
Characteristic of the given product name without any foreign taste or odor |
Free from foreign tastes and odors. Soda taste. |
Compliant |
|
|
Specific to this product name |
It cuts well and holds its shape. |
Compliant |
||
|
Fractured view |
Baked product without hardening or traces of unmixing, |
Baked product without hardening or marks |
Compliant |
|
|
Humidity,% (mark.) |
Compliant |
|||
|
Mass fraction of sugar,% (mark) |
Compliant |
|||
|
Mass fraction of fat,% (mark) |
Compliant |
|||
|
Alkalinity, no more than, degrees |
Compliant |
As can be seen from Table 8, Yogurt Cupcake with Peach meets the labeling and GOST indicators in terms of organoleptic and physico-chemical indicators.
Table 9 - organoleptic and physico-chemical quality indicators Yogurt cupcake with berries.
|
Indicator name |
Quality requirement according to GOST |
Sample characteristics |
Conclusion |
|
|
Taste and smell |
Characteristic of the given product name without any foreign taste or odor |
Free from foreign tastes and odors. |
Compliant |
|
|
Specific to this product name |
It cuts well and holds its shape. |
Compliant |
||
|
Fractured view |
Baked product without hardening or traces of unmixing, |
Baked product without hardening or marks |
Compliant |
|
|
Humidity |
Compliant |
|||
|
Mass fraction of sugar |
Compliant |
|||
|
Mass fraction of fat |
Compliant |
|||
|
Alkalinity |
Compliant |
As can be seen from Table 8, Yoghurt Cupcake with Berries corresponds to the labeling and GOST indicators in terms of organoleptic and physico-chemical indicators.
Table 10 - organoleptic and physico-chemical quality indicators Chocolate cupcake with berries.
|
Indicator name |
Quality requirement according to GOST |
Sample characteristics |
Conclusion |
|
|
Taste and smell |
Characteristic of the given product name without any foreign taste or odor |
Free from foreign tastes and odors. Sour taste. |
Does not match |
|
|
Specific to this product name |
Doesn't hold its shape well. Too wet. |
Does not match |
||
|
Fractured view |
Baked product without hardening or traces of unmixing, |
Baked product without hardening or marks |
Compliant |
|
|
Humidity |
Does not match |
|||
|
Mass fraction of sugar |
Compliant |
|||
|
Mass fraction of fat |
Compliant |
|||
|
Alkalinity |
Compliant |
As can be seen from Table 8, Chocolate Cupcake with Berries, according to the organoleptic indicators, the tasters were not satisfied with the shape of the product and the taste was too sour, which can be explained by the excessive addition of currant berries. And also in terms of the mass fraction of moisture, the indicators exceed the data indicated on the labeling. This defect may have been caused when the jelly was poured onto the still hot cake, hence the jelly over-saturated the cake, hence the increased humidity.
Table 11 - organoleptic and physico-chemical quality indicators Chocolate cupcake.
|
Indicator name |
Quality requirement according to GOST |
Sample characteristics |
Conclusion |
|
|
Taste and smell |
Characteristic of the given product name without any foreign taste or odor |
Free from foreign tastes and odors. |
Compliant |
|
|
Specific to this product name |
It cuts well and holds its shape. |
Compliant |
||
|
Fractured view |
Baked product without hardening or traces of unmixing, |
Baked product without hardening or marks |
Compliant |
|
|
Humidity |
Does not match |
|||
|
Mass fraction of sugar |
Compliant |
|||
|
Mass fraction of fat |
Compliant |
|||
|
Alkalinity |
Compliant |
As can be seen from Table 11, Chocolate Cupcake corresponds to the labeling and GOST indicators in terms of organoleptic and physicochemical indicators, however, the mass fraction of moisture is underestimated, therefore the cake is overdried.
Table 12 - organoleptic and physico-chemical quality indicators of Blueberry Dream Cupcake.
|
Indicator name |
Quality requirement according to GOST |
Sample characteristics |
Conclusion |
|
|
Taste and smell |
Characteristic of the given product name without any foreign taste or odor |
Characteristic of this product name without |
Compliant |
|
|
Specific to this product name |
The product is too crumbly, does not cut well, does not hold its shape, and the hazelnuts are not crushed. |
Does not match |
||
|
Fractured view |
Baked product without hardening or traces of unmixing, |
Baked product without hardening or traces of unmixing, |
Compliant |
|
|
Humidity |
Compliant |
|||
|
Mass fraction of sugar |
Compliant |
|||
|
Mass fraction of fat |
Compliant |
|||
|
Alkalinity |
Compliant |
As can be seen from Table 12, the Blueberry Dream Cupcake meets the marking and GOST indicators in terms of organoleptic and physicochemical indicators, however, the shape of the product leaves much to be desired, the product is very crumbly, does not hold its shape, the hazelnuts are not crushed, which is not acceptable.
Mass fraction of components.
As a result of the analysis of the mass fraction of the components, it was revealed that all the cupcakes correspond to the recipe, which is proven by Table 13; minor deviations in mass could be the result of errors during the analysis.
Table 13 - Mass fraction of the constituent parts of the selected samples.
|
Name |
Net weight |
Norm according to recipe |
Sample characteristics |
Conclusion |
|||
|
Yogurt cupcake with tangerine |
Compliant |
||||||
|
Yoghurt cake with peach |
Compliant |
||||||
|
Yoghurt cake with berries |
Compliant |
||||||
|
Chocolate cupcake with berries |
Compliant |
||||||
|
Chocolate cupcake |
Compliant |
||||||
|
Blueberry dream cupcake |
Compliant |
Conclusions and offers
The course work included a study of the analysis of the assortment and examination of the quality of cupcakes sold in the Samberi-7 store.
Based on this study, it was revealed that the enterprise is economically stable, since during the period 2009-2010 there was an increase in turnover in retail prices by 34 million rubles.
To examine the quality of pasta sold by the Samberi-7 store, six samples were selected: Yogurt cupcake with candied fruits (tangerine), Yogurt cupcake with peach, Yogurt cupcake with berries, Chocolate cupcake with berries, Chocolate cupcake, Blueberry Dream cupcake. As a result of the quality examination, we can conclude that all three samples of cupcakes meet the requirements of the standard.
Cupcakes in the Samberi-7 store are stored in compliance with the requirements for storage conditions and periods.
To improve the assortment and improve the quality of cupcake products sold in Samberi-7 stores, we offer:
Improve the range of cupcakes by introducing new names and types, which will help attract new consumers;
Increase in production volumes;
Conclude agreements for the supply of cupcakes to other stores.
Strengthen quality control when accepting pasta;
Improve storage conditions for products.
Production control.
Bibliography
1. Zhuravleva M.N. Commodity research of food products. 2004
2. Kruglyakov G.N. Fundamentals of merchandising of food products, 1984
3. Malyutenkova S. M. Commodity research and examination of confectionery goods., 2004.
4. Kruglyakova G.N., Kruglyakov G.V. Merchandising of food products. - Rostov p/d March, 2000
5. Timofeeva V.A. Merchandising of food products. - Rostov n/a: Phoenix, 2002
6. Commodity research and examination of food products. Laboratory workshop for full-time and part-time students, 2002.
7. Commodity research of grain flour and confectionery products: Textbook. For universities / N.A. Smirnova, L.A. Nadezhnova, G.D. Selezneva, E.A. Vorobyova. - M.: Economics, 1989.
8. GOST 15052-96: Cupcakes. General technical conditions
9. GOST 5903-89: Confectionery products. Sugar determination methods
10. GOST 5899-85: Confectionery products. Methods for determining the mass fraction of fat.
11. SanPiN 2.3.2.1078-2001
12. GOST 5897-90 Methods for determining organoleptic quality indicators, sizes, net weight and components.
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Cupcakes are confectionery products of various shapes made from butter dough using whipping. Typically, various components are added to muffin dough, including nuts, candied fruits, dried fruits and other additives. Typically, muffins are high in calories.
The word “cupcake” became firmly established in our everyday life in the 20th century. The word itself comes from the English “cakes,” which the British call various sweet confectionery products with fillings. The closest relative of the cake in Russian cuisine is kulich. However, despite all the similarities, muffins have a different dough preparation technology from Easter cakes.
Now, cupcakes can be called an integral part of cuisines around the world. Confectioners work not only to improve the taste of cupcakes, but also to improve their appearance, trying to make it more attractive.
To prepare different types of muffins, several dough kneading technologies are used, which are largely similar, but also have significant differences, however, almost all recipes have a common feature. The dough used to make muffins is usually fluid.
If you use molds for preparation, then before filling with dough, you must grease it with oil, or put oiled parchment on it. As a rule, small piece cakes are baked in corrugated pans. The baking process lasts about 15-20 minutes at maximum temperature, which is usually about 200º C. For large-shaped cupcakes, try to bake for a longer time. Their preparation takes about 1-1.5 hours. They are baked at a temperature of 175-185º C. The degree of readiness of the cake is determined by piercing it with a stick, knife, or wooden skewer.
In general, technology making cupcakes It is not complicated, but at the same time, the cake is a rather capricious product that requires strict adherence to the preparation technology and recipe. The dough used to make muffins must be kneaded very quickly. It is also necessary to observe the baking temperature. In order not to disturb the structure of the dough, it is not recommended to move the pan within 15 minutes from the start of baking. To prepare muffins, you must use an oven that heats evenly, otherwise there is a high probability that the muffins will not bake from the inside.
Needless to say, some requirements also apply to products used for making cupcakes. If you use fruits and berries as an additive when baking muffins, they should be well washed and dried before adding. Dried fruits and candied fruits must first be sorted and then washed with water. It is also recommended to sort out and remove various impurities from nuts, almonds, and seeds. If you use various jams, preserves, or fruit purees when cooking, it is not advisable to dilute them with water. Moreover, you need to ensure that the products are fresh, because all this can have a significant impact on the taste of the cupcakes.
Cake dough is a multiphase structured system that contains an air phase that provides porosity. To obtain a porous structure of the product, chemical disintegrants are used.
Cupcake making technology includes:
preparation of raw materials for launch into production;
dough preparation;
molding;
cooling;
package.
The hardware and technological scheme for the production of cupcakes using chemical leavening agents is presented in Figure 3.1.
Preparation of raw materials for production is carried out in accordance with the “Collection of technological instructions for the production of bread and bakery products”, “Instructions for preventing foreign objects from entering bakery products” and SanPiN 2.3.4.545-96. All raw materials received for production are freed from containers, bulk raw materials are sifted and passed through magnetic devices to remove mechanical and metal impurities, liquid raw materials are filtered. Flour is delivered to production by flour truck. Flour from the flour truck K-10407 is supplied by pneumatic transport through the receiving panel (1) to the warehouse into a XE-162A silo (2) for bulk storage. The air transporting flour exits through a bag filter (3). Then the flour is sent to the Sh2-ХМ2В sifter (6), by pneumatic transport under air pressure coming from the receiver (5), into which air is pumped by a compressor (4). When sifting, the flour is loosened, warmed and saturated with air.
Figure 1. - Hardware and technological scheme for the production of cupcakes
The flour, sifted in a sifter and cleared of metal impurities, is collected in a hopper above the scales (7). Weighing flour is carried out using automatic portion scales AB-50NK (8). Then the flour enters the hopper under the scales (9) and then into the production hopper (10) by pneumatic transport under air pressure coming from the receiver (4). The air also comes out from the hopper under the scales, being cleaned through a bag filter.
Granulated sugar at the enterprise is stored in containers in bags weighing 50 kg. It is poured into a Pioneer 1111 brand sifter (13), where it is sifted and magnetized. Granulated sugar enters the storage hopper (14). From the bunker, granulated sugar, using a conveyor (15), is supplied to an MD-100 brand dispenser (16).
Melange is supplied to the enterprise in cans, from which, after defrosting, it is poured into a container with a sieve partition (17), with a cell diameter of no more than 1.5 mm.
Water comes from the city water supply through purification devices. The tank compartment contains 2 hot water tanks, which are constantly heated by steam, and 2 reserve cold water tanks. Water is supplied from the tanks for the preparation of semi-finished products and technical needs.
If margarine is moldy or dirty, clean it thoroughly. The consistency of fat when kneading dough affects the duration of kneading and the quality of the dough. Margarine is plasticized; to do this, it is heated to a temperature close to the melting point under workshop conditions on the table (20).
Ammonium carbonate is administered in dissolved form. The solution is prepared in a container with a stirrer (21).
Lingonberry powder is manually cleaned of foreign objects in a container with a sieve (22).
To obtain powdered sugar, granulated sugar is ground into powder in a high-speed hammer mill, into which it is fed from a hopper (14). During long-term storage, the resulting powdered sugar cakes into hard pieces, for this reason it is used immediately after preparation.
Preparation of the dough begins in an MV-35 churning machine (11), into which softened margarine is manually introduced and churned for 7-10 minutes. Add granulated sugar using an MD-100 dispenser (16), and add salt manually. And beat for another 5-7 minutes, gradually pouring in the melange using a Sh2-HDB brand dispenser (18). The essence, ammonium solution and prepared raisins are manually added to the whipped mass and mixed thoroughly. Add flour using an MD-100 dispenser (10) and knead the dough. The total kneading time is 20-30 minutes. The dough humidity is 25% and the dough temperature is 22°C.
Next, the dough from the tank of the churning machine is transferred into a bowl (19), and with the help of a bowl tipper (23) it is fed into the funnel of a depositor (24), which deposits pieces of dough of equal weight into pre-prepared forms. The molds are placed on the shelves of the container (25) and served for baking.
Baking is carried out in a PR-GT-7 rotary oven (26) at a temperature of 190-195°C for 40-45 minutes. Baked products at the moment of leaving the baking chamber have a temperature of 100-120°C, their consistency is still soft, and they can easily be deformed. To do this, the product is pre-cooled to a temperature of 65-70°C on a container in a cooling chamber or in a workshop environment. The products are removed from the molds for final cooling. On the circulation table (27), the cupcakes are packed into trays and the surface of the cupcakes is finished with powdered sugar obtained in a high-speed hammer mill. Finished products are placed in containers (28).
Cupcakes should be stored in dry, clean, well-ventilated rooms, free of foreign odors, free from pests of grain stocks, at a temperature of 18±3°C and a relative humidity of no more than 75%. It is not allowed to store cupcakes together with products that have a specific odor.
Shelf life of cupcakes under the specified storage and transportation conditions from the date of manufacture: 7 days - cupcakes with chemical baking powder; 14 days - cupcakes with chemical baking powder in polymer packaging.
Technological map No.Cupcake Stolichny, 1 kg catering(CP-recipe No. 154)
Publishing house Kiev "A.S.K" 2005
- REQUIREMENTS FOR RAW MATERIALS
Food raw materials, food products and semi-finished products used for cookingcupcake Stolichny,must comply with the requirements of current regulatory and technical documents, have accompanying documents confirming their safety and quality (certificate of conformity, declaration of conformity, quality certificate, etc.).
The preparation of raw materials is carried out in accordance with the recommendations of the Collection of technological standards for public catering establishments and technological recommendations for imported raw materials.
- RECIPE
| Name | Raw material consumption per serving, g | ||||
| Gross weight, g | % when cold processed | Net weight, g | % during heat treatment | Output, g | |
| Butter | 277,0 | 2.00 (losses during mixing) | 271,0 | ||
| Granulated sugar | 217,0 | 2.00 (losses during mixing) | 213,0 | ||
| Chicken egg | 4 things. | 2.00 (losses during mixing) | 157,0 | ||
| Soda | 10,0 | 0,00 | 10,0 | ||
| Salt | 10,0 | 0,00 | 10,0 | ||
| Wheat flour | 285,0 | 2.00 (losses during mixing) | 279,0 | ||
| Raisin | 200,0 | 0,00 | 200,0 | ||
| Lemon | 50,0 | 60.00 (juice, zest) | 20,0 | ||
| Butter | 20,0 | 20,0 | |||
| Dough weight | 1160,0 | 13,79 | |||
| Exit | 20 pcs. x 50 g | ||||
- Cooking technology
Prepare the butter - cut into small pieces and leave at room temperature until softened.
The raisins are sorted, washed, scalded with boiling water, and left for 0.5 hours. Then the water is drained. The raisins are dried.
First, beat the softened butter and sugar for five minutes. Then add eggs one at a time and beat constantly for about three minutes. Add washed, scalded and dried raisins and grated lemon zest.
Stir. Then add flour with salt and soda, quench the soda with lemon juice. Beat the dough until it becomes a fluffy, homogeneous mass. Transfer the dough into molds.
Bake in the oven at 170 degrees for about 15-25 minutes. Cover the finished cupcakes with a towel for about half an hour.
- Characteristics of the finished dish, semi-finished product.
Appearance- products baked in a mold. The cut of the cupcakes shows swollen raisins. The consistency is porous.
Taste– baked pastries, raisins. No foreign taste.
Smell– baked pastries, raisins. No foreign smell.
- Requirements for registration, sale and storage.
Cupcake Capitalmade according to the menu. Bake on the day of use. They don't store it.
Muffins are flour confectionery products made from butter dough with a high content of egg products, sugar and fat, as well as valuable flavoring fillers - raisins, candied fruits, fruits, nuts, etc. This explains their high calorie content (about 360 kcal, or 1506 kJ per 100 g), pleasant taste and aroma. An attractive appearance is created through a variety of external finishes, shapes and weights.
Cake batter is a multiphase structured system containing an air phase that provides porosity.
The cupcake recipe contains chemical leavening agents or yeast. Leavening agents may not be included in the recipe. Their role is played by surfactants that are part of the main raw materials, mainly egg products.
Depending on the method of preparation and recipes, cupcakes are divided into the following groups: with yeast;
On chemical disintegrants; without chemical raising agents and yeast. Below are the recipes for various muffins (Table 7.1-7.3). The numbers of the recipes indicated in the current industrial collections are given in parentheses. Recipes are calculated per 10 kg of finished products or per 100 pcs. finished piece products, taking into account maximum permissible losses, which facilitates their use in public catering establishments.
Cupcake making techniques include dough preparation, shaping, baking and finishing.
Muffin batter can be prepared in several ways. The technological process of producing dough with yeast consists of preparing the dough and kneading the dough on it.
To prepare the dough, yeast is first prepared: 50% of the recipe amount of crushed yeast is stirred in warm water (40°C). Next, add part of the melange and flour in an amount of 50...60% of the recipe and mix thoroughly with water. The amount of water for the dough is calculated based on the humidity of the dough 49... 52%. After kneading, the surface of the dough is lightly filed with flour, covered with a cloth and left to ferment undisturbed for 4...4.5 hours at an ambient temperature of 30...32°C. During the fermentation process, the acidity of the dough increases. The readiness of the dough can be determined, firstly, by a change in appearance, the appearance of a wrinkled surface and, secondly, by reaching an acidity of 3...3.5
Indicators of the quality of the dough are: humidity 44...52%; acidity 3.0... 3.5
To prepare the dough, granulated sugar, a mixture of fat with the remainder of the recipe amount of melange, preheated to 35...40°C, are loaded into the finished dough. The mass is thoroughly mixed, after which the remaining recipe ingredients are added to it: salt, raisins, candied fruits, vanilla powder, yeast diluted in a small amount of water (50%).
All raw materials and dough are thoroughly mixed. The duration of kneading in a kneading machine is 10...30 minutes. Then the surface of the dough is sprinkled with flour, covered with a cloth and left
|
Recipe for yeast cakes (raw material consumption per 1 ton of finished product, kg)
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Vanilla powder |
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Powdered milk |
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Fruit jam |
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Tovoe berry |
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Molasses collapse |
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Whole milk |
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Saffron Cardamom Oil Grow |
100,00 100,00 100,00 |
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Tartrazine or saffron |
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Humidity, % |
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Weight, kg |
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Cupcake recipe for public catering establishments
|
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Refined powder |
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Essence |
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Vanilla essence |
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Ammonium carbonate |
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Sodium bicarbonate |
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Cashew kernel (raw material) |
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Cottage cheese (18% fat) |
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Pressed yeast |
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Walnut kernel |
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(raw materials for coating) |
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|
Vanilla powder |
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|
Humidity, % |
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|
Weight, kg |
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For fermentation in a room where the temperature is about 32 °C. The duration of fermentation is 1.5... 2 hours. During this time, one or two kneadings are performed to remove part of the carbon dioxide (carbon dioxide) formed during fermentation from the dough and create optimal conditions for fermentation. Quality indicators of the finished dough: humidity, % - 20... 32 (depending on the type of cake); acidity, degrees - 3.0... 3.5; temperature, °C - 30...32.
Preparation of dough using chemical baking powder. Sodium bicarbonate (baking soda), ammonium carbonate, and baking powder are used as chemical leavening agents for dough.
There are two ways to prepare dough using chemical leavening agents.
The technology for preparing dough using the first method includes sequential operations (Fig. 15): churning fat (butter, margarine); introducing granulated sugar and churning with fat; introduction of egg products;
Introduction of recipe components (except flour); adding flour and kneading dough.
In a kneading machine, butter is churned, heated to a temperature of 40 ° C, for 7... 10 minutes. When using cold oil, it is first softened at low and then at high speeds of the kneading machine. Then add granulated sugar and continue beating for 5...7 minutes. After this, egg products are gradually added to the kneading machine. The total duration of churning depends on the time of year and the amount of oil and is 20 ... 30 minutes. At low speed of the machine blades, add raisins, essence, chemical leavening agents to the churned mass and mix everything thoroughly. Lastly, add flour and knead for 3... 5 minutes until a homogeneous mass is formed in a whipping machine or 10... 15 minutes in a dough mixing machine.
The cake made from this dough is very airy and has a lot of rise. The described method is used when the dough is prepared on melange or on eggs in which the whites are poorly separated from the yolks.
If the recipe calls for whole milk, add some sugar and boil until the crystals dissolve. The milk syrup is cooled and gradually added to the churned butter.
The second method of preparing the dough includes the following operations:
Beating egg products with granulated sugar for 25... 30 minutes;
|
Recipe for cupcakes using chemical baking powder
|
Softening and churning butter; adding all recipe ingredients to the churned butter with the exception of flour;
Introduction of beaten egg-sugar mass into the resulting mixture; introduction of flour.
The cake made from the dough obtained by the second method has a uniform, finely porous structure. But the dough is less saturated with air. When processing melange with sugar in a churning machine for 25... 30 minutes, the volume increases by 2.5... 3 times. An indicator of dough quality is humidity (see Table 7.3). The assortment includes cupcakes made with chemical leavening agents with the addition of surfactants that act as emulsifiers (for example, the “Special” cupcake) (Fig. 16). In this case, the dough is prepared in three stages: softening and mixing margarine with granulated sugar; mixing the resulting mass with melange, surfactants and other recipe ingredients, except flour and cocoa powder; kneading the dough with flour and cocoa powder.
The surfactant is introduced in an amount of 1.0% of the total weight of the recipe components of the dough (by nature). First, a mixture of surfactants with a small amount of melange is prepared for one batch in a ratio of 1:3. Softening the margarine and mixing it with granulated sugar in a kneading machine continues for 8...12 minutes, then melange and surfactant with melange are introduced.
The total churning time is 20...30 minutes, depending on the time of year and the quality of the margarine. Next, the remaining recipe ingredients are added to the churned mass, except flour and cocoa powder. The whole mass is thoroughly mixed until
Add flour and cocoa powder. The mass is stirred until the lumps of flour disappear (30... 60 s).
Preparation of dough without chemical leavening agents and yeast (Fig. 17). The dough preparation technology includes the following operations:
Softening butter; churning butter with granulated sugar;
Add the yolk in parts and beat until the granulated sugar crystals disappear;
Add flour and starch to the whipped mass and mix; whipping the egg white until a strong foam forms; mixing the whipped protein with the main mass. The finished dough has a humidity of 27... 29%. The wide range of cakes available, produced without chemical leavening agents and yeast, also includes types of dough with higher humidity.
Forming the dough. The diversity of the assortment of cupcakes is achieved not only by adding raw materials in different ratios to the recipe, but also by giving the cupcake a certain shape and weight. The shape of the cupcakes can be rectangular (“Capital”, “Golden label”, etc.), square (“Moscow”), in the form of a log (“Almond”) or a truncated cone with a through hole in the center (“Silver label” and “Spring "). The weight of the cupcakes is varied (75, 200, 300 g; 1 kg, etc.). Cupcakes are produced individually weighing up to 1 kg and by weight.
The muffin dough is formed into metal molds, treated with a special coating or lined with paper, or pre-greased.
When making some types of muffins, for example the “Spring” muffin, the dough is divided into separate pieces and rolled into a round shape. Next they are placed into molds. Dough made with yeast is left in molds for 90...110 minutes until the volume increases by 2-2.5 times. Before baking, brush the surface of the dough with egg and sprinkle with nuts. The dough intended for the “Spring” cake is used for Easter cakes, which are baked in large quantities for Easter.
Small-piece cupcakes are baked in corrugated molds or in cylinder-shaped molds. The molds are pre-greased with oil.
The surface of the dough for the Stolichny cake is cut with a spatula moistened with water or vegetable oil.
Baking cupcakes. The formation of cupcakes occurs during baking as a result of physicochemical processes, mainly colloidal. At the same time, taste, aroma, and color are formed.
The technological parameters of baking (temperature, duration) of muffins depend on the recipe, the mass of the dough pieces, their shape and oven design (Table 7.4).
Cupcakes are baked in ovens used for baking semi-finished flour products, cakes and pastries.
The baked muffins are cooled for 4...5 hours, removed from the molds and the surface is cleaned with a knife or grater. Next, the cupcakes are finished.
The baked semi-finished Silver Label cake is removed from the molds and placed in trays with the top crust down.
Finishing the surface of the cupcakes. In order to give the cupcakes a pleasant appearance, the surface of the finished cupcakes is decorated with various finishing semi-finished products (powdered sugar, fondant, candied fruits, replicated syrup, sugar glaze).
Cupcakes “Spring”, “Stolichny”, “Silver Label” are sprinkled with powdered sugar through a sieve. The surface of the “Saffron” cake is covered with a brush with replicated syrup. The “Moscow” cake is covered with a layer of fondant by immersing it in fondant heated to 45...50°C and decorated with candied fruits. The “Almond” cake is covered by immersion in praline heated to a temperature of 30...31°C, after which the middle of the surface is sprinkled with chopped almonds. The top surface of the “Deputy” cake is decorated with candied fruits, and the side surface with crumbs.
The surface of the cooled semi-finished “Golden Label” cake is glazed with lipstick tinted with saffron tincture. The surface of the Lemon cake is sprinkled with powdered sugar and then with almonds.
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Cupcake Baking Options
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A variety of cupcakes are cupcakes coated with chocolate. Finishing of the baked semi-finished product consists of covering the surface with tempered chocolate glaze. To apply the glaze, both manual labor and glazing machines and “Choco - Basic” chocolate spraying machines can be used. The formation of a hard chocolate shell on the surface is achieved by crystallization of cocoa butter under cooling conditions.
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