Home Salads and appetizers Organization of the technological process for the preparation of biscuit dough and biscuit cakes. Biscuit cakes Cooking technology of biscuit cake with cream

Salads and appetizers

Organization of the technological process for the preparation of biscuit dough and biscuit cakes. Biscuit cakes Cooking technology of biscuit cake with cream

INTRODUCTION 3

1.1 Organization of the work of the confectionery shop 5

1.2 Equipment of the confectionery shop 6

2.1 Characteristics of raw materials 8

2.2 Characteristics and technology for the preparation of biscuit cakes 10

2.3 Assortment of sponge cakes 12

2.4 Quality requirement for biscuit cakes 14

3. REQUIREMENT FOR SAFE WORKING CONDITIONS

3.1 Labor protection in the confectionery shop 16

3.2 Sanitary requirements for raw materials and finished products 18

CONCLUSION 20

LIST OF SOURCES USED 21

APPENDIX 22

INTRODUCTION

The relevance of the topic of the written examination paper "Organization of the technological process of preparing biscuit dough and biscuit cakes" is that the raw materials from which biscuit cakes are prepared are the main source of energy, plastic material for building tissue cells.

Health largely depends on proper, scientifically based, well-organized nutrition. A feature of its organization is that food must not only quantitatively, but also qualitatively meet the physiological needs and capabilities of the human body.

The composition of biscuit cakes includes fats of animal and vegetable origin, which are involved in fat metabolism and contribute to the normal functioning of the central nervous system. Proteins, which contribute to the construction of cells, carbohydrates, which serve as an energy material for muscle work. Vitamins A, B1, B2, B6, B12, PP, C, D, as well as E and K, which are involved in all vital biochemical processes in the body.

In modern conditions, confectionery production is gradually moving to the path of improvement.

Modern enterprises equipped with perfect technical means are being created; they use progressive technology, introduce scientific organization of labor and production, apply new forms of service.

Biscuit cakes are very popular, diverse and most in demand by consumers. To obtain good quality biscuit cakes, it is necessary to strictly follow all the instructions for kneading and baking products. The changes that characterize the transition of a biscuit blank during the baking process into a finished product are the result of a whole complex of processes.

The purpose of the written examination work: to determine all the theoretical aspects of the organization of preparation and preparation of biscuit cakes.

To achieve the goal of the work, it is necessary to solve the following tasks:

To give an organizational description of the work of the confectionery shop at catering establishments

Provide a description of the equipment of the confectionery shop

Describe the basic rules for making biscuit cakes

Make flow charts of biscuit cakes

1. CHARACTERISTICS OF THE PASTRY SHOP

1.1 Organization of the work of the confectionery shop

A confectionery shop for baking bakery and flour confectionery, cakes and pastries is organized at large and medium-sized public catering enterprises (mainly restaurants), which supply their products to a wide network of small enterprises. The workshop is part of the procurement enterprises.

The confectionery shop occupies a special place in catering establishments. It usually works independently, independently of the hot shop.

Confectionery shops are organized at procurement enterprises, as well as in restaurants, canteens, cafes. They are classified by performance and product range:

Low-capacity workshops are considered to produce up to 12 thousand products per shift (or 0.6 tons of flour);

Medium power - 12-20 thousand products per shift (or 0.9 tons of flour);

Large capacity - from 20 thousand products per shift (or 1.5 tons of flour).

The area of the premises of the confectionery shop depends on the type, capacity of the enterprise, the number of employees.

The layout of the premises of the confectionery shop should correspond to the sequence of operations of the technological process and exclude the possibility of oncoming flows of raw materials and finished products.

The main requirement for the products of the confectionery shop is the high quality of products. The quality of manufactured products reflects the general culture of production, the level of equipping it with technological equipment, technologies and organizations

Confectionery shops are classified according to two criteria - the range of products and the productivity of the shop.

A complex of organizational and technical measures aimed at strict adherence to rational production technology is carried out in the confectionery shop.

Workplaces for confectioners are organized in accordance with the technological process for the preparation of flour confectionery. The technological process usually consists of the following stages: storage and preparation of raw materials, preparation and kneading of dough, molding of products, preparation of finishing semi-finished products, fillings, baking, finishing and short-term storage of finished products.

1.2 Equipment of the confectionery shop

In order for the activity of the confectionery shop to be efficient and productive, it is necessary to equip the production facilities with reliable and high-quality equipment that could fully ensure all technological processes.

Proper arrangement of equipment, preparation of workplaces, equipping them with the necessary inventory, utensils and vehicles, uninterrupted supply of raw materials, fuel, electricity during the shift are important factors in the economic use of working time, ensuring the rational organization of labor and the mechanization of labor-intensive processes.

The choice of confectionery equipment is great, it depends on what products are to be baked. Equipment for the confectionery shoprepresented by various devices that perform different technological processes. Their type depends on the type of finished product that needs to be obtained at the output. To equip the confectionery shop, there is a unified technological equipment, an approximate set of confectionery equipment can be as follows: a dough mixer, a planetary mixer, a convection oven with a proofer, a refrigerator. Do not forget about auxiliary equipment: this is an exhaust hood, scales, tables, including a specialized confectionery table, a rack for inventory. High-capacity confectionery shops provide for the following premises: pantry and refrigerator for daily storage of products; egg processing room; rooms for sifting flour, kneading and fermenting dough, cutting, preparing finishing semi-finished products, finishing confectionery; washing utensils, containers, inventory; pantry and refrigerated chamber for finished confectionery products, shop foreman's room, expedition. This composition of the premises improves working conditions in the workshop.

Flour sifters are used to improve the quality of flour, and dough mixers are used to prepare dough - this equipment allows you to automatically prepare dough of various consistencies: biscuit, shortbread, puff, etc.

Mixers are irreplaceable in any confectionery shop. They will help in the preparation of creams, mousses and other fillings.

Equipment necessary for baking confectionery products: convection ovens and combi steamers, baking cabinets, as well as proofing cabinets, ventilation umbrellas, stands for combi steamers and water softeners.

The rational selection of equipment for the confectionery shop allows the production of a fairly wide range of confectionery products, including choux pastry products.

2. TECHNOLOGY OF PREPARING SPONGE CAKES

2.1 Characteristics of raw materials

The quality of finished confectionery products largely depends on the raw materials supplied to the production, it must meet the requirements established by state standards and specifications.

For the preparation of confectionery products, various main and auxiliary products are used, which, depending on their type, structure, and purpose, are subjected to preliminary preparation and processing. For the preparation of biscuit cakes, the main raw materials are: egg, sugar, flour, starch.

The basis of all flour confectionery products is flour. When it is saturated with oxygen, the dough is light and airy, so flour is used in factories to improve the quality. There are higher, I and II grades. It is white in color and is used for any confectionery. The chemical composition of flour includes: Carbohydrates (67%-74%), proteins (7%-12%), fats (0.9%-1.9%), minerals (0.5%-1.6%), B vitamins - more often in low grades and bran, enzymes, water (14%). The most important components of flour are proteins - gliadin and glutenin. During dough formation, they swell and form an elastic, elastic and sticky mass - gluten, which affects the structure of the dough.

Depending on the gluten content, flour is divided into three groups: the first contains up to 28% gluten, the second - 28% -36% and the third - up to 40% gluten. The quality of flour is determined by the laboratory method and the confectioner must know such signs as smell, taste, moisture, etc. Moisture content of flour is 14.5%. Before use, the flour is sifted using a sieve with d = 1.5 mm or using sifters. At the same time, all impurities are removed and the flour is saturated with air. Flour is stored in warehouses, without cooling (warehouse for dry products), sacks are stacked on stacks of goods t up to 18; humidity 65%, ventilation is desirable.

A nutritious food product, it contains proteins, fats, minerals, vitamins (A, D, E, B1, B2 and PP) in the yolk. Wash contaminated eggs in warm water before use. Then the eggs are disinfected with a 2% bleach solution for 5 minutes, washed in a 2% soda solution and rinsed for 5 minutes in running water. The egg is used as one of the main components in almost all types of dough. The yolk gives the dough a more delicate structure due to the lecithin. When whipping, the protein increases by 5-6 times due to air bubbles and loosens the dough. An egg is added when cooking minced meat. Store eggs in a clean and cool room at a relative humidity of 80% for no more than 6 days.

A white or slightly creamy crystalline powder derived from sugar cane or sugar beets. Sugar gives products a sweet taste, increases their calorie content.

Granulated sugar contains 99.7% sucrose and 0.14% moisture, it dissolves completely in water, has no foreign tastes and odors, and is dry to the touch. Due to the hygroscopicity of sugar, it is stored in a dry, ventilated room at a relative humidity of no higher than 70%, otherwise it will become damp, sticky and form lumps.

Before use, sugar is sifted through a sieve or sifter and passed through magnets to remove metal impurities.

Powdered sugar is a finely ground white or slightly creamy crystalline powder. It is used in the preparation of creams, wafers, biscuits, finishing of pastries and cakes. Powdered sugar is sifted through a sieve before use to eliminate larger particles and various impurities. In the absence of powdered sugar, it can be prepared by grinding from granulated sugar or refined sugar (then this raw material is called refined powder).

It can be concluded that the raw materials used in the production of biscuit cakes and other confectionery products must meet all the requirements of regulatory documentation. And also the rules of transportation and storage must be observed in order to avoid premature deterioration of raw materials.

2.2 Characteristics and technology of preparation of biscuit dough

When kneading in biscuit dough, a number of processes take place, which in the future directly affect the quality of finished products.

Biscuit has a light and fluffy structure, easy to process. The dough is prepared by whipping, during which the mass is saturated with air bubbles. Due to the splendor and elasticity of the biscuit, a variety of pastries, rolls and cakes are prepared from it.

Technology of preparation of biscuit semi-finished product (basic).

To prepare a biscuit, take flour with a low gluten content, otherwise it will turn out to be tight with poor rise. A biscuit is prepared by whipping, in which a large amount of air is introduced into the mass, and the dough greatly increases in volume.

When preparing a biscuit, the main 25% flour can be replaced with starch to reduce the amount of gluten. In addition, starch creates a better dryness of the biscuit, products are obtained with even pores and do not crumble so much when cut.

The preparation of a biscuit consists of the following operations: combining eggs with sugar, heating and beating them, mixing the egg-sugar mass with flour.

Eggs with granulated sugar are combined and, while stirring, heated in a water bath to 45 ° C, while the yolk fat melts faster and has a more stable structure. The egg-sugar mixture is beaten until the volume increases by 2.5-3 times and until a stable pattern appears on the surface (when drawn over the surface, the trace does not flow). During whipping, the mass is cooled to 20°C. Flour is combined with starch and quickly (but not sharply) with a whipped egg-sugar mass so that the dough does not drag out and does not settle. If the batch is produced in a beater, then it should last no more than 15 seconds. Essence is recommended to use vanilla or rum. Add it at the end of beating the egg-sugar mass.

The finished biscuit dough is immediately baked in capsules, cake molds and on sheets, as it settles during storage. Capsules, molds and sheets are lined with paper, but you can lubricate them with oil, better with butter or confectionery fat.

Biscuit dough is placed in molds at 3/4 of their height, since during baking it increases in volume and may leak out.

Biscuit dough is baked at a temperature of 200-210 degrees. The baking time depends on the volume and thickness of the dough. In capsules, the biscuit is baked for 50-60 minutes, in cake forms - 35-40 minutes, on sheets - 10-15 minutes. The first 10-15 minutes, the biscuit semi-finished product cannot be touched, since it settles from shaking (the fragile walls of air bubbles burst).

The end of the baking process is determined by the light brown color of the crust and elasticity. If the hole quickly recovers when pressed with your fingers, then the biscuit is ready. The baked biscuit semi-finished product is cooled for 20-30 minutes. Then they are freed from capsules and forms, cutting out with a thin knife around the entire perimeter of the sides and overturning the biscuit semi-finished product on the table.

If products are subsequently prepared from it, which are subjected to soaking, then the paper is not removed and left for 8-10 hours to strengthen the structure of the biscuit.

Technology for the preparation of biscuit semi-finished product "bushe"

For a cold-cooked biscuit (boucher), only dietary eggs are used, in which the yolk and protein are well separated.

The dough is prepared more viscous and thick. Starch is not added to it, so there is a different recipe for it.

The preparation of "boucher" consists of the following operations: beating separately the yolks and proteins with sugar, then combining the beaten yolks, proteins and flour. Egg yolks are combined with ¾ of sugar according to the recipe and beat until the volume increases by 2.5 - 3 times. At the same time, beat the egg whites until the volume increases by 5-6 times and until a stable foam: at first slowly, then gradually increase the rate of beating; at the end, the remaining sugar (1/4 part) is added to strengthen the structure of the protein.

To whipped yolks add ¼ of whipped proteins, essence. Lightly mix, add flour, mix again, add the remaining proteins and mix again until a homogeneous dough is obtained.

The finished dough is immediately baked in cake molds or deposited on a sheet for making bush cakes. To do this, the sheet is lined with paper, and the dough is laid out in a confectionery bag with a smooth tube, round or oval blanks are “deposited” and immediately baked at a temperature of 190-200 degrees for 20-25 minutes. After baking, they are cooled and kept for 4-6 hours to strengthen the structural biscuit. Then the blanks come for the manufacture of pastries and cakes.

2.3 Range of sponge cakes

Biscuit cakes are the most common. They are very convenient for cooking, as they have a lush and soft texture. The range of these products is very diverse in breadth and depth of this type of confectionery:

Cake "Biscuit" with butter cream

Cake "Biscuit" with protein cream

Cake "Biscuit" fruit (bouche)

Cake "Nocturne"

Cake "Stafetka"

Cake "Biscuit" with butter cream (see Appendix 1)

Cut the layer into cakes with a thin hot knife. For the “Strip” cake, they use the main biscuit (heated), bake it in rectangular capsules lined with paper. After baking and cooling, the biscuit is removed from the capsule and left for 8-10 hours to strengthen the structure. Then the paper is removed from the layer, the burnt places are cleaned and cut horizontally into two layers of the same thickness. The bottom layer is soaked with syrup, but not much, since it is the base of the cake. Then this layer is smeared with cream. A second layer is placed on it crust down and soaked more abundantly with a flat brush or a special watering can. A layer of cream is applied to the surface. Each cake is decorated with cream and fruit filling. Cake can be prepared in different shapes: square, diamond-shaped, triangular.

Cake "Biscuit" with protein cream (See Appendix 2)

The main biscuit is baked in capsules. After baking and holding for 8-10 hours, it is cut horizontally into two layers. The lower layer is slightly soaked with syrup, smeared with a layer of fruit filling. The second layer is placed on top with the crust down, soaked more abundantly and smeared with a thin layer of fruit filling. Then a layer of protein cream is applied on top.

Cake "Biscuit" fruit (bouche) (See Appendix 3)

For this cake, a biscuit is prepared in a cold way (bouche). Round blanks are baked, cooled, glued in pairs with fruit filling. The top billet is soaked in syrup, covered with fruit filling. The sides are sprinkled with biscuit crumbs and rolled in powdered sugar. The surface is decorated with fruits and candied fruits.

Cake "Nocturne" (See Appendix 4)

A basic biscuit is prepared with the addition of cocoa powder and butter. Bake, cool, cut horizontally into three layers, which are glued with creamy chocolate cream. The surface is glazed with chocolate fondant. After the lipstick hardens, the layer is cut into cakes, decorated with chocolate and colored lipstick.

Cake "Shtafetka" (See Appendix 5)

Prepare a biscuit in the main way. Spread on a confectionery sheet lined with paper, with a layer of 5-7 mm. Bake at a temperature of 200-220lC for 10 minutes, cool and transfer to the table paper up. The paper is removed, and the layer is smeared with cream, rolled up and put in the refrigerator until the cream is completely cooled. Then the surface of the roll is covered with chocolate icing and sprinkled with nuts. When the icing has hardened, cut the roll into cakes at an acute angle.

To prepare the cream, the butter is cleaned, cut into pieces and beaten together with powdered sugar. While whipping, coffee extract, finely chopped roasted nuts, liquor are added. Beat 10-15 min.

2.4 Quality requirement for biscuit cakes

Biscuit cakes are a delicacy and are designed to give joy to people with their appearance, taste, aroma both on a holiday and on weekdays.

All products made from biscuit dough must comply with the organoleptic requirements of regulatory documents. Products must have the correct shape, without kinks, mechanical damage, both the pattern of the finish and the product itself. Biscuit semi-finished product should have a yellow color, be porous, elastic, soaked in syrup, break easily, the cream on the product should keep its shape well. Products should not have an extraneous smell, taste of not fresh products.

The composition of chemical indicators must comply with the standards for the manufacture of semi-finished biscuit products (proteins, fats, carbohydrates). This is due to the fact that in the manufacture of products by hand, it is impossible to guarantee the accuracy in the ratio when using semi-finished products for the preparation of products.

When laying products, deviations are allowed in terms of stocking standards and the release of finished products in accordance with regulatory documents.

The drawing from the cream should be clear, embossed. The taste and smell of products are characteristic of products made from fresh raw materials, without the taste and smell of poor-quality fats, eggs and burnt sugar.

The consistency and color of baked semi-finished products for cakes and pastries are determined by the raw materials and production methods. The finished puff semi-finished product has a characteristic thin layering, from light cream to brown.

Store ready-made cakes and pastries at a temperature of 2 to 6 С; products with custard and whipped cream, intended for consumption at catering establishments - 6 hours, with curd cream - 24, with butter cream - 36, with protein-whipped - 72 hours; confectionery without finishing - at a temperature of 18 С;

In the summer, custard, butter, cottage cheese creams can be prepared only with the permission of local SES.

3. REQUIREMENTS FOR SAFE WORKING CONDITIONS

3.1 Sanitary requirements for raw materials and finished products

All incoming raw materials and manufactured products must meet the requirements of applicable standards, specifications, biomedical requirements, have hygiene certificates or quality certificates.

The hygienic certificate is issued for the type of product, and not for a specific batch. To confirm the conformity of the batch of manufactured and supplied products with the established requirements (to guarantee the appropriate quality of the goods) is the responsibility of the manufacturer.

Selective control of safety indicators in finished products of the confectionery industry is carried out in accordance with the procedure established by the manufacturer of products in agreement with the state sanitary and epidemiological supervision authorities and guaranteeing the safety of products.

Raw materials are allowed into production only if there is a conclusion of the laboratory or specialists of the technological control of the enterprise.

Raw materials entering production must be prepared for production in accordance with the technological instructions and the Instruction for preventing the ingress of foreign objects into products.

Flour is stored separately from all types of raw materials, tared, stacked on racks at a distance of 15 cm from the floor level and 50 cm from the walls.

Fats, eggs, dairy products should be stored in refrigerators at a temperature of 0 to +4 degrees;

Melange, corresponding to quality indicators, is allowed in the preparation of dough, and in the preparation of creams is strictly prohibited.

It is allowed to store defrosted melange for no more than 4 hours at a temperature of -6 to +5 degrees;

It is allowed to store whole milk for no more than 36 hours at a temperature of 0 to +6 degrees from the moment of its technological production;

Butter is checked after unpacking, the surface is cleaned. In case of microbiological damage (rancidity, etc.), oil is not allowed for the preparation of creams and products with them. Storage of oil before stripping in the oil cutter should not exceed 4 hours;

Chicken eggs are used in production only after candling, sorting and sanitization, subject to strict sanitary standards and rules;

In the confectionery industry it is allowed to use only sterilized jigging bags, tips and small inventory. The issuance and delivery of these instruments is carried out according to the account by responsible persons with registration in a special journal. Replacement of jigging bags is carried out at least 2 times per shift;

Confectionery with cream after production is sent to the refrigerator for cooling. The end of the technological process is the achievement of a temperature of +6 degrees C inside the product. The duration of storage of ready-made products at a temperature not higher than +16 - +18 degrees before loading them into the refrigerator should not exceed 2 hours;

Confectionery with cream is stored in a refrigerator at a temperature not higher than +6 degrees;

Cakes without cream finishing, waffle cakes, cakes with fatty, praline, fruit, finishing semi-finished products should be stored at a temperature not higher than +18 degrees and relative humidity 70-75%;

Refrigeration chambers must be provided with thermostats. The control of the cold regime of the chamber is carried out according to the technological instructions. The control results are recorded in the technical journal;

Confectionery products are packed in a clean, dry, odorless container. Before laying the products, the containers are lined with parchment or subparchment, the trays are closed with lids; Sheets and trays without lids can be placed in metal containers with tight-fitting lids. Transportation of cakes and rolls on open sheets and trays is not allowed;

Cakes are placed in previously unused cardboard boxes or other packaging materials allowed for these purposes, lined with napkins made of parchment or parchment, closed with lids. Transportation and sale of cakes without packaging materials is not allowed;

Marking is carried out in accordance with the requirements of GOST R 51074-2003 “Food products. Information for the consumer. General requirements" ;

Transportation and sale of confectionery products with cream is carried out only in the presence of refrigeration equipment.

3.2 Labor protection in the confectionery shop

Subject to safe working conditions in the confectionery shop, special attention is paid to the organization of the confectioner's workplace.

The workplaces of confectioners are organized clearly in accordance with the production operation performed and the type of product being prepared, including layer cake.

All equipment is kept clean, after work thoroughly washed with hot water and detergents.

Production tables must have a flat, smooth, durable, stainless surface. After each production operation, they are washed with hot water, and at the end of the working day - with hot water with detergents and rinsed with hot water. Tables with wooden tops are cleaned with a knife and washed with hot water.

All workshop inventory is washed with hot water and detergents. Wooden inventory is disinfected by rinsing with hot water at least 65 C.

After use, sieves, straining gauze, pastry bags for cream are thoroughly washed in hot water with the addition of detergents. Then they are rinsed, boiled for 15 minutes. And they dry. For boiling and storage of pastry bags, use special clean labeled dishes. Brushes and washcloths for washing inventory and utensils must be thoroughly washed daily with the use of detergents, boiled for 10-15 minutes, dried and stored in a specially designated place.

Tools (knives, recesses, molds) are kept clean during work. All metal tools, after washing with hot water, are disinfected by boiling in water or by calcining in an oven. During working hours, clean inventory is stored in special cabinets or on closed racks.

Violation of sanitary and hygienic rules for washing and maintaining inventory and utensils can cause contamination of finished products with microbes, and consequently the occurrence of food poisoning and intestinal infections.

CONCLUSION

Considering the topic of the written examination work “Organization of the cooking process and preparation of biscuit cakes”, it follows that the preparation of biscuit cakes is a complex technological process. When preparing this product, it is necessary to have certain skills and abilities that are acquired in the process of mastering the specialty of a confectioner.

Confectionery products made from biscuit dough are in great demand in the confectionery market segment. These products have great taste. These products are used by all age categories of the population of the Russian Federation.

Consequently, the expansion of production for the preparation of confectionery products makes it possible to increase its range, use new technologies and a new organization of the process in the preparation of biscuit cakes.

The classic tea party with cakes, pies, pies, buns, pretzels, bagels, gingerbread has long become a national custom. Beautiful biscuit cakes have always been a welcome gift, as well as a sign of special attention and hospitality. Nowadays, not a single holiday is complete without biscuit cakes. Decorated biscuit cakes always add a special solemn note to the festive table.

Biscuit dough products are an integral part of the Russian national cuisine. They have an attractive appearance, good taste, aroma and create a good mood.

When performing the topic of the work, all the tasks were completed, thus, the goal of the work on studying the technology of making biscuit cakes was achieved.

LIST OF SOURCES USED

Buteykis N.G. Technology for the preparation of flour confectionery: a textbook for NGOs. - M .: JIC "Academy", 2010.

Dubrovskaya N.I. Technology of preparation of flour confectionery products. Workbook. Part 1: - M .: JIC "Academy", 2010.

Dubrovskaya N.I. Technology of preparation of flour confectionery products. Workbook. Part 2: - M .: JIC "Academy", 2010.

Ermilova S.V., Sokolova E.I. Flour confectionery products from yeast dough: - M .: OITs "Academy", 2009.

Ermilova S.V., Sokolova E.I. Flour confectionery products from yeast-free dough: - M .: "Academy", 2008.

Ermilova S.V., Sokolova E.I. Cakes. Cakes and desserts: - M .: JIC "Academy", 2011.

Zolin V.P. Technological equipment of public catering enterprises: a textbook for NGOs: textbook. allowance for open source software. - M.: "Academy", 2006.

Matyukhina Z.P., Koroleva E.P. Commodity science of food products: a textbook for NGOs: a textbook for open source software. - M .: "Academy", 2010.

Potapova I.I., Korneeva N.V. Dough products: - M .: OITs "Academy", 2011.

Marzulova L.V. Technology of bakery production. Raw materials and materials: - M .: OIC "Academy", 2008.

Sokolova E.I., Ermilova S.V. Modern raw materials for confectionery production: - M .: JIC "Academy" 2009.

Additional sources

Professional magazines "Gastronom", "Nutrition and Society", "Restaurateur" and others.

http://go.mail.ru/search_images?fr=chxtn12.0.11&sbmt=1478086868795&gp

http://womanadvice.ru/biskvitnye-pirozhnye

APPENDIX

Annex 1

Routing

Cake "Biscuit" with butter cream

name of raw materials	Raw material consumption
name of raw materials






creamy cream
Butter
Powdered sugar
Condensed milk with sugar
vanilla powder





cocoa powder

Appendix 2

Routing

Cake "Biscuit" with protein cream

name of raw materials
name of raw materials






fruit filling
Protein cream

Egg white


Powdered sugar
creamy cream
Butter



vanilla powder


Fruits and candied fruits

Annex 3 Routing

Cake "Biscuit" fruit (bouche)

name of raw materials
name of raw materials






Syrup for impregnation



Lipstick with cocoa powder
Confectionery

Appendix 4

Routing

Cake "Nocturne"

name of raw materials
name of raw materials






Creamy chocolate cream
Butter



vanilla powder

cocoa powder
Chocolate lipstick

Annex 5

Routing

Cake "Stafetka"

name of raw materials
name of raw materials






Coffee cream
Butter
Powdered sugar
Condensed milk
vanilla powder


roasted coffee

Chocolate glaze
roasted nuts

FINAL QUALIFICATION WORK

Topic: Development of the technological process for the preparation of cakes from biscuit dough

Specialty 19.02.10 "Technology of catering products"

PM 04 Organization of the cooking process and preparation of complex bakery, flour confectionery products

PM 06 Organization of the work of the structural unit

Introduction……………………………………………………………………..3

1. Theoretical section:

1.1 Commodity characteristics of raw materials, semi-finished products used for the preparation of products………………………………………….

1.2 Organization of the technological process………………………….

1.3 Occupational health and safety of the confectionery shop………

1.4 Equipment used in the processing of raw materials and the preparation of products……………………………………………………………………

1.5 Sanitary and hygienic requirements for the processing of raw materials and the preparation of products…………………………………………

1.6 Organization of the workplace in the workshop………………………………….

2. Practical section:

2.1 Characteristics of the type, class, form of ownership of the enterprise ...

2.2 Scheme of the master plan of the enterprise……………………………...

2.3 Structural-technological scheme of the functional interconnection of the premises of the designed catering enterprise………………….

2.4 Characteristics of the workshop of the enterprise……………………………………

2.5 The range of dishes of the structural unit of the confectionery shop………………………………………………………………………...

2.6 Scheme of the workshop with the arrangement of equipment (graphic scheme of the workshop)……………………………………………………………………….

2.7 Terms of implementation and mode of storage of dishes and products……………...

2.8 Technological process of preparation of three new products, with the development of TTC………………………………………………………….

2.9 Organization of the technological process of the workshop………………………

2.10 Organization of quality control of three new products……………...

Conclusion…………………………………………………………………

Bibliography…………………………………………………………

Applications…………………………………………………………………

The purpose of this thesis is to study the range and technology of making cakes from biscuit dough, describe three new cooking technologies and acquire the skill of compiling technical and technological maps.

It is necessary to solve the following tasks:

Familiarization with the characteristics of the raw materials of the confectionery shop

Familiarization with the organization of the technological process

・Describe the company

Consideration of the organization of the work of the confectionery shop

· Development of new confectionery products.

The confectionery industry is a powerful branch of the food industry that produces confectionery products at specialized factories, in the shops of bakeries and food processing plants. Confectionery products are food products that are in constant demand among buyers. The confectionery market is rarely affected by seasonality; usually seasonal recession can relate only to certain types of confectionery products. Today, there are a huge number of companies offering confectionery products on the market. And the consumer makes ever new, more sophisticated requirements for goods. Manufacturers are forced to meet the ever-increasing demands of their customers. Products produced by the confectionery industry can be conditionally divided into two groups: flour products and sugar products.

Flour products include: cookies, cakes, waffles, crackers, gingerbread, cakes. The main raw materials for production are flour, water, salt and yeast, with the addition of fat, sugar, milk powder, raisins, spices and other ingredients to obtain a variety of tastes. Due to the simple production technology of flour confectionery products, the availability of domestic raw materials, and the constant demand from consumers, this market is developing steadily and has long-term prospects. There is a constant demand for flour products at any time, regardless of seasonal factors. It is consumed by the general population and is an excellent addition to tea.

Sugar products include: caramel, dragees, chocolates, chocolate, cocoa powder, marmalade, halva, marshmallow. Sugar confectionery products are distinguished by a more intense sweet taste compared to flour confectionery products, in which the sweet taste is moderate, and in some types (biscuits, crackers) it is mild. The share of flour confectionery products in the total production is about 40%, respectively, the share of sugary products is 60%. Also, confectionery products containing cocoa are allocated to a separate group in sugary products. Thus, the confectionery market is in demand and occupies a stable position among many other representatives of food products.

In recent years, the level of personal consumption of confectionery products in Russia is approaching the maximum. Therefore, the main factors influencing the behavior of confectionery manufacturers in Russia is the gradual saturation of the market for sugar products. The constantly changing taste preferences of consumers, as well as intense competition, require the modernization of production and increasing labor productivity. The confectionery market continues to develop actively even despite the upcoming period of saturation. The production of confectionery is an important and responsible process. It can be profitable and effective only under certain conditions. First of all, it is necessary to focus on the needs of the market, because. the dynamics of sales of confectionery products produced by the enterprise directly depends on them. And sales are revenue and profit that allows production to exist. In other words, the market should dictate the terms of production, not production to the market. There must be a feedback between the consumer and production, thanks to which production can identify needs and meet them. The confectionery market is characterized by great competition from manufacturers represented in almost every city in Russia. The harsh realities of competition in the market give rise to interesting marketing decisions on the part of manufacturers. Actual are measures in the field of commodity policy, as the fundamental basis for success in any market. For example, for flour confectionery products, in order to maintain a stable position in the market, it is necessary to constantly expand the range, offer new products with new taste characteristics that distinguish it from competitors, design your own branded product in the field of packaging design, constantly maintain a guarantee of the safety of manufactured products - product certification etc.

The name of the person who invented and prepared the first biscuit remained unknown. The origin of the biscuit dough can only be indicated by its name. In French, "bis" means "twice" and "cuit" means to bake. So, literally, a biscuit - baked twice. The first mention of biscuits is stored in the logbooks of sailors from England. Going on a long voyage, the sailors filled the holds with significant stocks of "ship biscuits", or, as they were also called, "sea biscuits". The dried biscuit did not spoil for a long time. It did not develop mold even under wet conditions. Without butter in its composition, the biscuit remained edible until the end of the voyage. In addition, it was very satisfying, nutritious and did not take up much space. All these properties made "sea biscuits" indispensable for travel. The delicate taste of the biscuit did not go unnoticed by gourmets spoiled with delicacies. On one of the voyages, one of the courtiers tried the simple food of sailors, was very surprised by the unexpectedly pleasant taste and decided that it was worthy of the royal table. So ship biscuits ceased to be sea biscuits and turned from dried pieces of dough into the most delicate cakes with jam and cream layers. Biscuit has become the most popular addition to English afternoon tea. Tea receptions were no longer complete without fresh biscuits with all sorts of layers and fillings prepared by the most famous confectioners. Of course, these cakes were no longer suitable for long-term storage in ship holds. In the 17th century, biscuits became very fashionable in France, although they no longer had anything in common with the previously known sea rusks. And even later they completely conquered Australia. In 1865, a small confectionery "Arnott" was opened here. Today, the products of the Arnott company, the world's largest producer of biscuits, are well known in 40 countries, and the biscuit has long become a part of not only the national cuisine, but also the country's culture. The trip of the biscuit to Japan turned out to be interesting. Castella is the name of the popular biscuits in the country. They were brought here by Portuguese traders. Castella means "bread from Castile" in Portuguese. Biscuits are usually sold in boxes about 30 cm long. In the 16th century, the port of Nagasaki was the only one available for trade with other countries. Ships with Portuguese merchants arrived here in the 16th century. They brought many items unknown in Japan, among which were tobacco, guns and castella. Then, due to the high cost of sugar, castella was an expensive dessert and was even presented as a gift to the emperor. Gradually, under the influence of local tastes, the biscuit changed. Castella is prepared only from natural products, has a delicate taste and has different shapes. Castella comes with green tea, honey and brown sugar. As time passed, the biscuit gained popularity all over the world and became part of traditional cooking in various countries.

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Introduction……………………………………………………………………..3
1. Theoretical section:
1.1 Commodity characteristics of raw materials, semi-finished products used for the preparation of products………………………………………….
1.2 Organization of the technological process………………………….
1.3 Occupational health and safety of the confectionery shop………
1.4 Equipment used in the processing of raw materials and the preparation of products……………………………………………………………………
1.5 Sanitary and hygienic requirements for the processing of raw materials and the preparation of products…………………………………………
1.6 Organization of the workplace in the workshop………………………………….
2. Practical section:
2.1 Characteristics of the type, class, form of ownership of the enterprise ...
2.2 Scheme of the master plan of the enterprise………………………………
2.3 Structural-technological scheme of the functional interconnection of the premises of the designed catering enterprise………………….
2.4 Characteristics of the workshop of the enterprise……………………………………
2.5 Assortment of dishes of the structural unit of the confectionery shop…………………………………………………………………………
2.6 Scheme of the workshop with the arrangement of equipment (graphic scheme of the workshop)……………………………………………………………………….
2.7 Terms of implementation and mode of storage of dishes and products………………
2.8 Technological process of preparation of three new products, with the development of TTC………………………………………………………….
2.9 Organization of the technological process of the workshop………………………
2.10 Organization of quality control of three new products………………
Conclusion…………………………………………………………………
Bibliography…………………………………………………………
Applications…………………………………………………………………

It is necessary to solve the following tasks:

Acquaintance with the characteristics of the raw materials of the confectionery shop
Familiarization with the organization of the technological process
Give a description of the enterprise
Consideration of the organization of the confectionery shop
Development of new confectionery products.

In recent years, the level of personal consumption of confectionery products in Russia is approaching the maximum. Therefore, the main factors influencing the behavior of confectionery manufacturers in Russia is the gradual saturation of the market for sugar products. The constantly changing taste preferences of consumers, as well as intense competition, require the modernization of production and increasing labor productivity. The confectionery market continues to develop actively even despite the upcoming period of saturation. The production of confectionery is an important and responsible process. It can be profitable and effective only under certain conditions. First of all, it is necessary to focus on the needs of the market, because. the dynamics of sales of confectionery products produced by the enterprise directly depends on them. And sales are revenue and profit that allows production to exist. In other words, the market should dictate the terms of production, not production to the market. There must be a feedback between the consumer and production, thanks to which production can identify needs and meet them. The confectionery market is characterized by strong competition from manufacturers represented in almost every city in Russia. The harsh realities of competition in the market give rise to interesting marketing decisions on the part of manufacturers. Actual are measures in the field of commodity policy, as the fundamental basis for success in any market. For example, for flour confectionery products, in order to maintain a stable position in the market, it is necessary to constantly expand the range, offer new products with new taste characteristics that distinguish it from competitors, design your own branded product in the field of packaging design, constantly maintain a guarantee of the safety of manufactured products - product certification etc.

Catering is a service sector. A huge number of organizations and individual entrepreneurs operate in this area, differing among themselves by types of catering establishments (restaurant, bar, cafe, canteen, snack bar, etc.), by types of services (catering services, sales of culinary products, services for organizing consumption and leisure activities, etc.), as well as the scale of its activities (from small snack bars to luxury restaurants and large catering chains).

The main task of public catering is to satisfy people in quality and affordable food with the provision of recreation and entertainment services while they are in the restaurant.

Catering establishments have always played an important role in the life of human society. The successful operation of an enterprise depends on many factors, ranging from the intent of its creator, and ending with its functioning and control.

The main goal of the creation and functioning of a public catering enterprise is to obtain the maximum possible profit through the sale of manufactured products to the consumer. The goal of the enterprise is achieved by the professional and highly qualified staff of the restaurant.

The quality of service has a huge impact on the financial performance of the restaurant, forms a stable flow of consumers who want to use the services it offers, as well as enjoy the high level of service provided.

In this diploma, the characteristic of the restaurant "Craft" was given.

The confectionery shop fully meets all the requirements of a modern restaurant, as well as constructive, architectural, planning and engineering solutions.

The equipment and all workplaces of the confectionery shop are placed in accordance with the technological process. The arrangement of equipment is competent, preparation of workplaces, equipping with all necessary equipment and utensils ensures quick and uninterrupted work.

The organization of the work of the confectionery shop was described, a detailed description of the raw materials was given, and three new products were developed.

After the work done, I received a huge amount of knowledge on the subject "Technology of catering products", which, undoubtedly, will be very useful and necessary for the future catering technologist. All the knowledge gained will be successfully applied in future work.

Cakes are piece flour confectionery products weighing from 33 to 110 g, having a variety of shapes and artistically decorated surfaces. A cake of each name can be produced large or small. So, for example, a biscuit cake glazed with fondant, with a protein cream is produced with a mass of 75 and 45 g; air with cream - 55 and 35 g, etc.

The most common geometric shapes for cakes are square, rectangular, and round. And also cakes can have a triangular, diamond-shaped, oval and other shape.

In accordance with the original baked semi-finished products and manufacturing features, cakes are divided into separate groups: biscuit, shortbread, puff, custard, airy, almond-nut, crumb, sugar and combined.

The cake making process is preparation of baked and finishing semi-finished products, and then assembly and finishing of baked semi-finished products.

quality requirements . According to organoleptic indicators, cakes must meet the following requirements.

The shape must be correct, correspond to the given name of the product, without kinks and dents, with an even cut for cut products.

The surface is artistically finished with cream or other finishing semi-finished products. A vague pattern of cream is not allowed; gray-haired chocolate icing, untidy appearance of products, small flows of icing are allowed.

On the cut, one or more layers of the baked semi-finished product without traces of unmixed, interlayered with finishing semi-finished products.

Semi-finished products in the form of cups, horns, baskets, balls, bars, tubes are filled with finishing semi-finished products.

Biscuit and crumb cakes may or may not be soaked in syrup.

The custard semi-finished product must be without through cracks.

The puff semi-finished product consists of separable thin layers interconnected. A slight temper is allowed.

Combined products consist of several layers of various baked semi-finished products.

For sugar tubes, uneven coloring of the surface without burntness is allowed.

Burnt piece and weight products are not allowed.

Taste, smell and color must correspond to the given name of the product, without foreign tastes and smells.

The process of making cakes consists of 3 stages:

1. preparation of baked semi-finished products

2. preparation of finishing semi-finished products

3. preparation (assembly) of cakes

Algorithm for making cakes

1. Preparation of baked and finishing semi-finished products

2. Alignment of the sides (for layers)

3. Cutting layers horizontally (for biscuit p / f)

4. Wetting of the lower layer

5. Lubrication and bonding of layers

6. Wetting the upper layer

7. Priming, lubrication or glazing of the surface

8. Cutting into cakes

9. Finishing the sides

10. Finishing (decoration) of the surface

This algorithm may vary depending on the type of baked p / f and the technology for making cakes.

Cooking

Biscuit cakes

Features of the preparation of biscuit cakes (cakes)

The biscuit semi-finished product is prepared by the main method or the “Busher” method. They are baked in capsules (for square, rectangular, triangular and diamond-shaped cakes), in molds or on confectionery sheets in the form of layers and blanks. Round or oval blanks are molded using a pastry bag.

Before soaking, the biscuit semi-finished product is kept for 6-8 hours to strengthen the structure, otherwise the crumb will be sticky, smearing. The top layer is placed crust down, because. when soaking, the crust gets wet, lags behind the crumb and, when priming, can mix with cream, jam or lipstick.

Distribution of syrup

To soak the lower layer, less syrup is used, since it is the base, and the upper layers are soaked more.

for instance : in two-layer cakes (cakes), 40% of the syrup is used on the lower layer, and 60% on the upper layer. In three-layer cakes (cakes) - on the lower layer 25%, on the middle - 35% and on the top - 40% of the syrup.

Cream distribution

25% cream is left for surface finishing, 35% for bonding layers and 40% for priming the surface.

The process of making biscuit cakes is carried out according to the general algorithm for making cakes (see above)

Table 15 shows recipes for making mass-produced cakes.

Cake "Biscuit with butter cream". Cakes made according to this recipe can have a different shape. The most common are "Stripes" (rifled), "Sandwiches", "Rigoletto".

"Stripes". The main biscuit is baked in capsules. After baking and strengthening the structure, the sides are leveled and cut into 2 layers. The bottom layer is soaked with syrup and smeared with cream. The top layer is placed crust down and soaked in syrup. The surface is primed with cream. You can apply a pattern in the form of wavy lines with a confectionery comb. They are cut into cakes according to a stencil and each cake is decorated with colored butter cream and fruit filling.

"Sandwiches". For the “Sandwiches” cake, the biscuit is baked in a semi-cylindrical shape (in the form of a loaf). After strengthening the structure, cut across like bread. On slices soaked in syrup, a cream snake is injected from a pastry bag with a serrated tube and decorated with a fruit filling.

"Rigoletto". For the Rigoletto cake, the biscuit is baked in a semi-cylindrical shape. After strengthening the structure, it is cut horizontally into two layers. Both layers are soaked with syrup at the incision site and glued with cream. The oval surface is smeared with a thin layer of cream, a strip of cream is applied along the entire length from a wide flat jagged tube, and the sides are sprinkled with biscuit crumbs. Cut into cakes and each cake is decorated with cream and fruit filling.

Cake "Biscuit fruit and jelly". The main biscuit is baked in capsules. After baking and strengthening the structure, the sides are leveled and cut into 2 layers. The bottom layer is soaked with syrup and smeared with fruit filling. The top layer is placed crust down and soaked in syrup. The surface is smeared with a thin layer of fruit filling, the contours of cakes are outlined and decorated with fruits. When laying fruit, it is desirable to achieve a beautiful pattern and color combination. Then pour the jelly in several stages. If you immediately pour plenty of fruit, then the pattern may be disturbed. After the jelly has hardened, the layer is cut into cakes along the outlined contours.

Cake "Biscuit with protein cream". The biscuit layer is prepared in the same way as in the previous cake. Only the surface, smeared with a thin layer of fruit filling, is primed with protein cream and cut into cakes. Each cake is decorated with protein cream and then sprinkled with powdered sugar.

If raw protein cream is used in the preparation of the cake, then after decoration, the cakes are tinted, i.e. put in an oven at a temperature of 220 ... 230 ºС for 2 ... 3 minutes. When tinting, cream decorations are fixed, a thin brownish-yellow crust forms on its surface.

Cake "Biscuit glazed with fondant with protein cream". The main biscuit is baked in capsules. After baking and strengthening the structure, the sides are leveled and cut into 2 layers. The layers, without turning over, are glued with fruit filling (the bottom should be on top) and glazed with lipstick. After it hardens, it is cut with a hot knife into cakes and each cake is decorated with protein cream and Charlotte cream.

Pastries "Bush". Boucher sponge cakes are two round or oval round or oval biscuit cakes glued together with cream or fruit filling with a surface finish. There are also varieties of cakes, consisting of only one cake, on which cream, mousse, soufflé or airy semi-finished product is deposited. The surface is glazed with fondant, chocolate or jelly.

The biscuit is prepared using the Boucher method. Formed using a confectionery bag with a smooth tube in the form of round blanks with a diameter of 65 mm or oval - 50 ... 70 mm in size on confectionery sheets lined with paper. Bake at a temperature of 200 ºС for about 20 minutes. Refrigerate after baking.

Table 15

Semi-finished products and raw materials	Weight, g for making 100 pieces of cakes
Biscuit with butter cream	Biscuit fruit jelly	Biscuit with protein cream	Biscuit glazed with fondant with protein cream	Boucher glazed with cream	bush fruit	Shtafetka	Czech roll
Biscuit					-	-
Syrup for soaking				-			-	-
creamy cream		-	-	-		-	-	-
Fruit filling					-	-	-	-
Fruit	-		-	-	-	-	-	-
Jelly	-		-	-	-	-	-	-
Protein cream	-	-			-	-	-	-
powdered sugar	-	-		-	-	-	-	-
Pomade	-	-	-				-	-
Cream "arlot"	-	-	-		-	-	-	-
Biscuit round "bushe"	-	-	-	-			-	-
cocoa powder	-	-	-	-		-	-	-
Chocolate lipstick	-	-		-	-		-	-
Confiture	-	-	-	-	-		-	-
Coffee cream	-	-	-	-	-	-		-
Chocolate glaze	-	-	-	-	-	-
roasted nuts	-	-	-	-	-	-		-
Czech chocolate cream	-	-	-	-	-	-	-
Exit

Cake "Boucher glazed with cream". The cooled blanks are glued in pairs (bottoms) with cream and put in the refrigerator until the cream is completely cooled. This is done so that the workpieces stick to each other better and do not lag behind when glazing. After cooling, the top blank is soaked in syrup, glazed with chocolate fondant and decorated with cream.

Cake "Bush fruit". The bottoms of the chilled blanks are soaked in syrup and glued and glued with confiture. The surface of one blank is glazed with chocolate fondant and decorated with white fondant with a pattern in the form of an untwisted spiral.

Cake "Stafetka". Biscuit is prepared in the main way. Formed and baked in the same way as for the roll. After baking and cooling, the layer is smeared with coffee cream and rolled into a roll. Put in the refrigerator until the cream has completely cooled. Then the surface of the roll is glazed with chocolate icing and sprinkled with nuts. When the icing hardens, the roll is cut into cakes at an acute angle.

Recipe for coffee cream, G : butter - 913; powdered sugar - 457; ground coffee - 36; liquor - 46; roasted nuts - 137 (some nuts are left for decoration). Output: 1 515.

Butter is whipped with powdered sugar, coffee extract, finely chopped roasted nuts and liquor are added.

Cake "Czech Roll". Biscuits are made with cocoa. Formed and baked in the same way as for the roll. After baking and cooling, the layer is smeared with Czech chocolate cream and rolled into a roll. Put in the refrigerator until the cream has completely cooled. Then the surface of the roll is glazed with chocolate icing and a pattern is applied with a comb in the form of wavy lines. When the icing hardens, the roll is cut into cakes at an acute angle.

Recipe for Czech chocolate cream, g: butter - 1 471; granulated sugar - 643; milk - 643; potato starch - 92; cocoa powder - 37; cognac or wine - 37. Yield: 2,500.

Profession: 34.2 Cook, confectioner

Written examination paper

Subject: Biscuit cake with protein cream

Mousses

Performed:

Work manager:

Admitted to the defense of ________ Deputy. Directors for R&D

INTRODUCTION	3
Chapter I. Assortment and quality indicators of flour confectionery products	6
1.1 Nutritional value of confectionery	6
1.2 Raw materials for the production of confectionery	11
	15
2.1 Technology for the preparation of semi-finished products for biscuit cakes	15
2.2 Technology for making biscuit cake with protein cream	18
	22
Chapter III. desserts	25
CONCLUSION	29
LIST OF USED LITERATURE	31

INTRODUCTION

Human health largely depends on the proper organization of nutrition from the first days of life. Indeed, the normal growth and development of an organism is possible only when it receives sufficient nutrients of good quality.

Proper nutrition helps to increase a person's ability to work, ensures his longevity and protects against diseases. Nutrition is rational when the body perceives food well, easily digests it, gets tired and, thus, satisfies the need for food as much as possible according to the conditions of life. To ensure a balanced diet, it is necessary that the body receives the nutrients it needs from easily digestible and appetizing food under the most favorable conditions.

It is worth changing the nature of nutrition, reducing or, conversely, increasing the amount of necessary carbohydrates, proteins, fats, vitamins and minerals, deteriorating the quality of food or disrupting the diet, as the body will certainly give an appropriate reaction. It can manifest itself in the form of various painful abnormalities in the activity of the nervous or vascular, digestive or endocrine systems and lead to exhaustion or obesity.

All food products according to their calorie content can be divided into: high-calorie, low-calorie and high-calorie. Confectionery, along with products such as vegetable and animal fats, are high-calorie foods. Moreover, the calorie content of confectionery significantly exceeds the calorie content of many other foods.

Confectionery products are of great nutritional value due to the content of sugar, fats and proteins. They are significant sources of low molecular weight, easily digestible carbohydrates, which, when consumed in excess, turn into fats. Some confectionery products can serve as significant suppliers of fats. The combination of low molecular weight carbohydrates and fats in such confectionery products creates especially favorable conditions for the deposition of fats in an organism suffering from disorders of the gastrointestinal tract (colitis, enterocolitis). Observations have shown that poor nutrition contributes to the development of gastritis with secretory insufficiency. So, in 41.5% of inpatients suffering from gastritis, nutrition for a long time was predominantly carbohydrate in nature. At the same time, many people abused sweets and flour products.

A sharp deterioration in the state of blood vessels, as well as a variety of disorders in the activity of many organs, primarily the heart and brain, associated with the deposition of large amounts of cholesterol, are the main signs of atherosclerosis.

Proper nutrition, of course, can favorably influence the course of atherosclerosis.

Limiting the intake of carbohydrates with food (and, above all, at the expense of sweets, flour and confectionery products) is necessary for people prone to obesity.

A good tradition of ending dinner with sweets is often broken by the unsystematic intake of sweets on the go, sometimes shortly before the main meals. Sweets, if they are eaten haphazardly, disrupt the mode of activity of the digestive glands. Excessive intake of sugar in the body leads to a decrease in food excitability and lack of appetite.

But the positive role of confectionery in human nutrition is also undoubted. These high-calorie, nutritious foods do not require cooking before eating and can maintain high quality for a long time.

Purpose: - to study the features of flour confectionery products, describe the commodity characteristics of some types and consider the technology for making cakes and mousses.

To achieve this goal, it is necessary to solve the following tasks:

To study the nutritional value of flour confectionery.

Study the raw materials used for production.

Familiarize yourself with production methods.

Chapter 1. Assortment and quality indicators of flour confectionery products

Nutritional value of confectionery

Confectionery products are high-calorie and easily digestible products. The energy value of most of them is due to the carbohydrate composition.

Sucrose predominates in confectionery, although caramel, toffee and marmalade also contain a lot of its inversion products (glucose, fructose). Sucrose, under the influence of digestive tract enzymes, is broken down into glucose and fructose, which are easily and quickly absorbed by the cells of the body.

Consumption of confectionery products in the amount of about 100 g for a limited period of time can also cause hyperglycemia, i.e. increases the concentration of glucose in the blood. It promotes increased secretion of the pancreatic hormone - insulin, which causes accelerated consumption and conversion of glucose into glycogen and fat. Frequent intake of sweets in large quantities leads to a systematic overexcitation of the insular apparatus of the pancreas, can cause its disorder and significantly increases the risk of developing diabetes. Slow dissolution of caramel and sugar dragee in the oral cavity enhances the activity of microorganisms, the waste products of which have an adverse effect on the tissues of the teeth, therefore, frequent and prolonged consumption of caramel and sugar dragee is undesirable.

The polysaccharides contained in the products in question partially mitigate the undesirable effect of sucrose. They are slowly broken down first to dextrins, and then to maltose, after hydrolysis of which the released glucose enters the blood. Consequently, they are gradually assimilated by the human body and it can be considered that the nutritional value of flour confectionery products is somewhat higher than, for example, sugar dragees and unglazed sweets with a fondant body.

The energy value of some products is increased by fat, which improves the taste and digestibility of the product. Polyunsaturated fatty acids and some vitamins (A, D, E) contained in fats increase the biological value of products. Essential polyunsaturated fatty acids act as precursors or elements of cell lipid structures. In addition, they serve as the starting material for the synthesis in the body of cyclic peroxides of arachidonic acid, which regulate all vital processes at the cellular level. In the absence of polyunsaturated fatty acids in the diet, growth decreases, resistance to infectious diseases worsens, skin permeability increases, and a number of other changes occur.

The consumption of flour confectionery products in small quantities (about 100 g) satisfies almost 1/5 of the energy needs of men engaged in mental work, and 10-12% - those engaged in particularly hard physical labor.

Many confectionery products include fats with a favorable fatty acid composition (Table 1).

Table 1

Fatty acid composition of confectionery raw materials per 100 g of the edible part of the product

Fatty acid	Raw materials for confectionery					finished product
	Almond	Hazelnut	Walnut	cocoa beans	confectionery
Saturated	4,7	3,4	6,2	29,5	27,2	2,9
Including:
myristic	0,3	-	0,5	0,1	0,7	footprints
palmitic	3,4	3,4	4,4	12,4	21,4	1,7
stearic	1,0	-	1,3	16,9	5,0	1,2
monounsaturated	34,6	51,0	14,7	17,7	59,2	5,7
Including:
palmitoleic	0,3	-	0,2	0,2	0,5	-
oleic	34,3	51,0	11,0	17,5	58,7	5,7
Polyunsaturated	12,1	6,5	40,4	1,5	8,1	18,9
Including:
linoleic	11,8	6,5	33,3	1,4	8,1	18,8
linolenic	0,3	-	7,1	0,1	-	0,1

Among the presented species, the most optimal ratio between linoleic and oleic acids is different in almonds, walnuts and sunflower halva. Walnut kernels contain a lot of linoleic acid, but the ratio between linoleic and linolenic acids is less than 1:5, that is, below the level that satisfies the needs of a healthy adult in these acids.

Confectionery fat contains a lot of trans-isomeric amino acid (44%), which serves only as an energy source and is not used for the biosynthesis of lipid cell structures.

Flour confectionery products, including butter, sunflower flour, almonds according to the recipe, contain phospholipids, which are part of the structure of cell membranes, are involved in the transport of fat in the body and an insufficient content of which in the diet leads to fat deposition. The daily requirement of an adult human body for phospholipids is 5g.

Almonds, cocoa beans, sunflower flour contain β-sitosterol, which, when interacting with cholesterol, weakens its absorption and thereby reduces plasma cholesterol levels.

Halva, flour products, as well as products that include nuts, cocoa products, contain from 5 to 13% of proteins, while only traces of them were found in many types of caramel. A significant amount of proteins in nut kernels (16-25%) and cocoa products (13-15%) does not yet reflect their high nutritional value. This is due to the fact that in the kernels of all nuts, among the essential amino acids, lysine is the limiting amino acid, and in the nuclei of almonds - also threonine, hazelnuts - cystine. In cocoa beans, the limiting amino acids are cystine and valine.

Thus, confectionery products with traditional types of raw materials are not sufficiently balanced in terms of amino acid composition and require the inclusion of dairy and other products of animal origin. Despite the noted shortcomings, vegetable proteins increase the digestibility of confectionery fats and realize their consumer qualities. With a low protein content in products, there is some leveling of the effect of qualitatively different fats on the morphological structure of the vessel wall.

Nut raw materials, cocoa beans and products containing them are rich in macro- (potassium, phosphorus, magnesium, sulfur) and microelements (iron, zinc, manganese). These substances in the form of structural components make it possible to build the supporting tissues of the skeleton (calcium, phosphorus, magnesium), maintain the required osmotic environment of cells in the blood (potassium), and are oxygen carriers in the body (iron). Sulfur serves as a necessary structural component of some amino acids and takes part in the formation of insulin. Zinc is necessary for the normal function of the pituitary gland, pancreas, seminal and prostate glands, it is included in the structure of carbonic anhydrase, which removes carbon dioxide from the body during gas exchange. It has lipotropic properties, normalizing fat metabolism.

Many types of confectionery are poor in sulfur, manganese, copper, zinc, and some other trace elements and serve as an additional source of minerals.

Most flour confectionery products have a well-defined aroma. As a result, they have gained popularity among children and adults, they are easily and quickly absorbed by the body and enhance the functional properties of the relevant organs, increasing or decreasing the digestibility of food. When these products are consumed between breakfast, lunch or dinner, a person loses his appetite, as a result of which the intake of essential nutrients in the body is limited.

The digestibility of some products (marshmallows, sweets with a cream-whipped body, marmalade, butter biscuits, crackers) is largely determined by their consistency. An important place is occupied by the consistency and when characterizing the good quality of products. For example, when evaluating chocolate, hardness and fusibility are taken into account, wafers - crunch, sweets with a liqueur body - the viscosity of the mass, butter cookies - friability, and other products - other signs.

The nutritional value of confectionery products is also affected by the presence of foreign substances that enter with raw materials or accumulate during transportation, storage, and sale. For example, the good quality of products is reduced by the shells of nuts, sunflower seeds, cocoa beans. When stored improperly, peanuts and some other types of raw materials accumulate aflatoxins. In the process of product distribution, Staphylococcus aureus can develop in rem with egg white, which secretes a strong poison, fat-containing products undergo oxidative rancidity, the products of which are undesirable for the human body. Due to various transformations, the nutritional value of confectionery products gradually decreases during storage (up to unsuitability for consumption).

In general, confectionery products are characterized by limited biological value. There are few proteins in their composition, some essential amino acids are missing, many have few polyunsaturated fatty acids, phospholipids, vitamins, minerals, polyphenolic compounds.

Products containing cocoa products are distinguished by their physiological activity, since the theobromine contained in them has an exciting effect on the nervous and cardiovascular systems.

However, cocoa products also contain up to 0.4% oxalic acid, which is not indicated for some internal diseases, especially those associated with metabolic disorders.

Since most confectionery products have a significant energy value, their consumption should be limited within the limits recommended by the Institute of Nutrition of the Russian Academy of Medical Sciences - an average of 14.5-15 kg per capita per year.

The consumption of flour confectionery products should be limited. For example, it is advisable to serve cakes only at the festive table, the consumption of confectionery products should be limited not only by days of the week, but also by quantity. A rational consumption of sugary confectionery should be instilled, not exceeding 20-30g per day. With age, it is necessary to reduce the amount of sweets consumed and give preference to products with a limited sugar content (crackers, biscuits, some types of hard cookies and a number of others).

1.2 Raw materials for the production of confectionery

Raw materials used in the production of confectionery products can be divided into primary and secondary. The main raw material forms a certain structure of confectionery products with the necessary mechanical and rheological properties. The main raw materials are sugar, molasses, cocoa beans, nuts, fruit and berry semi-finished products, wheat flour, starch, fats, which account for 90% of all raw materials used.

Additional raw materials, without changing their rheological properties, give piquancy to confectionery products, aesthetic appearance, improve the structure, and extend the shelf life. Additional raw materials include gelling agents, food acids and dyes, flavors, emulsifiers, foaming agents, water-retaining additives and others.

Consider the main types of raw materials used in the manufacture of biscuit cakes.

Wheat flour- the main type of raw material in the production of flour confectionery products (cookies, waffles, cakes, pastries, etc.).

Wheat flour is produced in the following grades: grain, higher, 1st and 2nd grades, wallpaper.

There is no specialized flour for the production of flour confectionery products in our country, therefore, baking wheat flour is used for their production.

For the production of flour confectionery products, flour of the highest and 1st grade is used. Flour of the 2nd grade is used for the manufacture of certain varieties of cookies, gingerbread, biscuits.

Wheat flour is obtained by grinding wheat grains into a powder.

The chemical composition of wheat flour depends on the composition of the grain for its preparation and variety. Different parts of the grain differ from each other in chemical composition. Therefore, they produce different types of flour.

The higher the grade of flour, the less it contains fiber, ash, protein, fat, i.e. substances that are rich in the shell, embryo, aleurone layer. The lower the grade of flour, the closer the flour approaches the chemical composition of the grain. Wholemeal flour mainly consists of crushed grain without removing the shells, aleurone layer and germ.

Flour is characterized by smell, crunch, taste, color, coarseness of grinding, humidity, content of proteins, carbohydrates, ash, minerals, vitamins, enzymes.

Depending on the type of flour confectionery and the requirements for the dough, baking flour with different protein content and gluten quality is used.

Moisture content of flour should be 14…15%. In recipes for confectionery products, the calculated moisture content is 14.5%. If the humidity is different, then adjust the consumption by recalculation of the dry matter of the flour.

Flour is delivered to the enterprises in bags weighing 50 and 70 kg or in bulk (flour trucks).

Sugar is a white crystalline powder produced from sugar cane and sugar beets. It is a disaccharide, sucrose, which contains 98% sugar and 2% moisture. Sugar is very hydroscopic (absorbs moisture well), soluble in water. Sift the sugar before use. Store in a dry, ventilated room at a relative humidity of not more than 70%, otherwise it becomes damp, sticky and forms lumps, at t 18 C.

Starch- a food product belonging to the group of high molecular weight polysaccharide carbohydrates. Starch is deposited in bulbs, tubers, fruits, berries, as well as in leaves and stems.

Starch makes up the bulk of the most important food products: flour - 75-80%, potatoes - 25%. It is also found in rice, sago, etc. It is easily digested in the gastrointestinal tract. Once in the body, starch is hydrolyzed to glucose, which is used as an energy material.

White starch powder has no taste. It has an excellent property to dissolve in water. Usually cold is used, as lumps form in hot, which are difficult to grind.

When heated, it takes the form of a paste, therefore it is widely used in cooking for the preparation of dough, put on milk, fruit and berry kissels, followed by sweetening and acidification, sweet sauces, blamange, etc.

In fairness, it should be noted that starch obtained from different natural sources differs in its properties.

The densest mass is obtained from rice starch, the most tender from corn starch.

Melange- is a mixture of proteins and yolks (either yolks alone or proteins alone), frozen in cans at a temperature of -180 to -250 C. The melange is thawed immediately before use, the jar is pre-disinfected. Banks with melange are kept for 2.5 - 3 hours at 40-500 C, for settling.

The prepared melange is filtered through a sieve and immediately used, as it quickly deteriorates during storage. The shelf life of thawed melange is 3-4 hours.

CHAPTER II. Technology for the preparation of flour confectionery products

2.1 Technology for the preparation of semi-finished products for a confectionery product

The preparation of the main baked semi-finished products consists in preparing the dough, shaping it, baking and aging and cooling.

Due to the fact that in the preparation of the cake "Russian" a biscuit semi-finished product is used, we will consider the technology of its preparation.

Biscuit semi-finished product is a lush, finely porous semi-finished product with a soft elastic crumb. It is obtained by churning egg melange with granulated sugar, followed by mixing the churned mass with flour and baking the resulting dough.

Depending on the components included in the biscuit dough and the method of production, a biscuit (basic), a biscuit with cocoa powder, a biscuit with a nut, a biscuit with raisins, a biscuit with butter, etc. are produced.

For the preparation of a biscuit semi-finished product, flour with a content of 28-34% of low or medium quality gluten should be used.

Biscuit dough is prepared in a continuous and periodic way.

The most common is the batch method of obtaining biscuit dough under pressure in a beater. In a hermetically sealed chamber, a mixture of egg melange with granulated sugar is churned under a constant pressure of 0.15 MPa for 10-15 minutes. Then the pressure is removed and the finished churned mass increases in volume by 2.5-3 times. Flour is added to the finished mass and the mixture is knocked down under pressure for 15 seconds.

The finished dough is unloaded into a container and sent for molding.

Biscuit dough immediately after its preparation is cast into molds or onto the conveyor belt of the oven conveyor. Before filling the forms, the bottom must be covered with paper, and the sides must be greased with butter. Forms with dough should be filled to ¾ of their height so that the dough does not spill out during baking.

Biscuit dough is baked in ovens of various designs (electric cabinets, tunnel ovens, dead end ovens, etc.). The baking time of a biscuit semi-finished product depends on a number of factors and averages 40-70 minutes at a temperature of 170-190°C.

The end of the baking process is determined by the color of the upper crust (golden yellow with a brown tint) or by puncturing with a thin wooden stick (if there is no dough on it, the baking is over).

The technology of making biscuit dough in photographs

Source products (egg, flour, sugar, starch and essence) for the preparation of biscuit dough.

The required amount of granulated sugar is poured out for kneading the dough.

There is a kneading of egg yolks and proteins with granulated sugar until a homogeneous mass is formed and until the volume increases by 2.5-3 times in a food processor.

Then wheat flour, starch and essence are introduced and the dough is mixed until a homogeneous mass.

Ready-made biscuit dough is laid out in prepared forms at ¾ heights (silicone mat, gastronomy container).

Forms with dough are installed in the oven with the temperature set for baking t=195-210°C.

Finished semi-finished products are taken out of the oven, cooled in the molds, and then removed from the molds and decorated.

The finished dough should be fluffy, the top crust is smooth, thin, light brown.

2.2 Technology for making biscuit cake with protein cream

BISCUIT CAKES

The basis for the preparation of biscuit cakes is a biscuit semi-finished product, which should be lush, porous, without traces of unmixed. Combining a variety of finishing semi-finished products with a biscuit, they get a variety of biscuit cakes: biscuit-cream, biscuit-fondant, biscuit-fruit.

However, such a division is not strictly defined, since one cake is produced using two or more different finishing semi-finished products. For example, a cake glazed with fondant may have a layer of fruit and a top decorated with cream and sprinkles. Such combinations give the products an original look, a variety of taste qualities.

Biscuit cakes are produced in rectangular, round, oval, diamond-shaped, triangular; in the form of bridges, barrels, rolls, sandwiches; weight and piece.

Biscuit cake with protein cream (sliced)

Biscuit: flour - 136; potato starch - 34; granulated sugar - 168; melange - 280; exit - 484

Syrup for turning: granulated sugar - 95; rum essence - 0.4; cognac or dessert wine - 8.9; exit - 185 g.

Protein cream on sour cream.

Ingredients: protein 4 pcs., sugar 10 tablespoons, sour cream 1 cup

Prepare a protein cream: beat the chilled egg whites into a fluffy foam, then gradually, while continuing to beat, add sugar and carefully mix in the sour cream.

Routing

Name of the dish: biscuit cake with protein cream

Name products	Gross 10 servings	finished product
Biscuit
Flour	136
Potato starch	34
Sugar	168
Melange	280
Syrup for soaking
Rum essence	0,4
Sugar	95
Cognac	8,9
Protein cream on sour cream
Protein	4 things. (92)
Sugar	250
Sour cream	250
Output (10 pcs.)	1314,3	1300
Output (1pc)		130

Brief technology:

Cut the biscuit cake into two layers of the same thickness.

Soak the first layer with flavored syrup, then cover with the second layer, soak it with syrup and spread with cream.

Mark the layer with a knife on the cakes and, using a cornet, apply a cream pattern to each.

Carefully cut the glued and finished layers into individual cakes and put them in the oven on a baking sheet for 1/2 minute, until the cream turns slightly pink. Transfer the finished cakes to a dish and sprinkle with powdered sugar.

2.3 Characteristics of the equipment used

Kneading - whipping machine brand BM-3534

Purpose: The machine is designed for kneading biscuit or sand dough, and for churning foam-containing masses such as "Bird's milk", pastille, marshmallow, etc.

Specifications:

Capacity of the loading bunker, m.cub.	0.1
Number of working blades, pcs.	6
Number of blade shapes	3
Blade rotation frequency, rpm:	40...120
Drive unit	geared motor S67DV100L4 (Nm=3.0kW; na=140 rpm; Ma=188 Nm)
Nutrition	three-phase alternating current
voltage, V	380 +/10%
frequency Hz	50
dimensions
length, mm	1336
width, mm	628
height, mm	1454
Weight, kg	no more than 270
service life, years	10-12

Device and principle of operation:

The kneading-churning machine consists of the following main parts: trough-shaped hopper pos.1 on two supports pos.2 with bearing assemblies; shaft pos.3 with working blades passing inside the bunker; downcomer pos.4 for unloading the liquid product from the hopper pos.1; tipping mechanism pos.5 for overturning the bunker and unloading a viscous product; poz.6 drive and chain transmission located inside the right support of the machine; control panel with frequency converter pos.7.

On the bunker pos.1 the cover is hinged pos.8. The bunker has jackets for heating or cooling the mixed product.

Shaft with working blades pos.3 receives rotation from the drive pos.6 through a chain drive. The direction of rotation of the shaft is in the direction of arrow A.

Mixing or churning in the machine of various types of food masses is achieved in the following ways:

Installation of blades of different shapes on the working shaft pos.3;

Changing the speed of rotation of the working shaft with blades using a frequency converter;

Changing the speed of the working shaft with blades by moving the chain to another pair of sprockets on the drive and working shafts.

Quick-detachable blades are attached to the working shaft, position 3. The shape of the blades is selected depending on the type of mixed mass.

To tilt the bunker, there is a tilting mechanism pos.5, consisting of a worm, a worm sector and a handle.

Baking oven tiered HPE-750/500.41 designed for baking shaped wheat and rye bread, as well as hearth (long loaves, rolls) and confectionery products in mini-bakeries. The furnace consists of four unified sections (tiers) of baking chambers. The baking chamber is a welded box, one side of which is open and forms a landing mouth, closed by a door with a screen. For heating in the baking chamber, the lower and upper groups of electric heaters are installed, covered with metal screens. In the chamber (near the rear wall) there is a bath-steamer, where water is supplied through a pipeline from a funnel with a valve that goes to the front of the furnace.

Each camera works independently of the others. The temperature regime in the chamber is set and maintained automatically by a relay sensor, there is a switch for the upper group of heating elements (in the "after-baking" mode) and indicator lights for the operation of the upper and lower groups of heating elements. Each chamber and furnace around the perimeter have effective thermal insulation.

The oven is equipped with a time relay. The controls are moved to the right on a special panel. Furnace cladding made of stainless steel or with enamel coating, chambers are covered with heat-resistant enamel. Ease of maintenance, reliability, versatility, cost-effectiveness determine the widespread use of deck electric ovens as part of mini-bakeries with a capacity of 350 to 1500 kg per shift. To double the area of the hearth when baking small-piece and confectionery products, the oven can be equipped with additional inserts in the baking chambers and hearth sheets. The oven can also be equipped with the necessary number of bread forms, proofer.

SPECIFICATIONS:

Electric proofing cabinet ShRE-2.1

It is used in low-power bakeries in conjunction with HPE ovens and others. The cabinet is available in two versions: with glass or metal doors. The cabinet is equipped with a simple steam humidification system and step temperature control.

SPECIFICATIONS:

Chapter III. desserts

Word mousse comes from french mousse- foam. It follows that to prepare the mousse, products (fruits, berries, vegetables, meat, fish, seafood, liver) are pre-crushed until a homogeneous mass is obtained, after which they are whipped into foam. In order for the foamy structure of the mousse to last longer, a gelling agent is added to the whipped components - gelatin or / and egg whites. Along with the listed main components, cream, milk, yolks, butter and spices are added to the mousse to give a new taste. Some snack mousses are not only cooled, but also baked according to some recipes.

There are a lot of mousse recipes. Let's take a look at some of them.

lemon mousse

Ingredients: 3 eggs, zest of one lemon, lemon juice, 80 g curd, 3/4 cup powdered sugar

Cooking:

Separate and pour the yolks and whites of 3 eggs into separate cups.

Grate the zest of one lemon into the yolks and add the lemon juice.

Grind well 80 g of cheese mass and 3/4 cup of powdered sugar.

Beat egg whites well.

Mix everything together with a mixer.

Pour into glasses and refrigerate immediately.

Cranberry mousse with semolina

Products: cranberries - 1 cup, sugar - 1 cup, semolina - 3 tbsp.

Preparation: Put the washed, sorted cranberries in a saucepan and knead it well with a wooden pestle, add 1/3 cup of boiled water and squeeze through gauze.

Put the resulting juice in a cold place.

Pour pomace from berries with 3 cups of water and boil for 5 minutes, then strain and brew semolina on the resulting broth, pouring it into the boiling broth gradually, with stirring.

After 20 minutes of slow boiling, add granulated sugar, let the mass boil and remove from heat.

Pour the previously squeezed juice into the boiled mass and beat with a whisk until a thick foam.

When the mass doubles in volume, pour it into vases and take it to a cold place.

Cold milk can be served with cranberry mousse.

Rhubarb mousse with honey

Products: honey - 3 tablespoons, water - 500 ml, rhubarb (petioles) - 300g, gelatin - 2 tsp, water (for gelatin) - 1/2 cup.

Preparation: Cut petioles of young rhubarb leaves into small pieces, boil in water for 2-3 minutes, discard on a sieve and rub. Put the puree into the broth, add the swollen gelatin and heat until the gelatin is completely dissolved.

Cool the mixture to 40 ° C, add honey, beat until fluffy, pour into a bowl.

Mousse making equipment

The idea of making air mousses belongs to the star of the world culinary

1. Preparation of raw materials for production 1.1. Preparation of meringues It begins with the preparation of proteins, they are carefully separated from the yolks, since the presence of the yolk prevents foaming, then the proteins are cooled to +2

The concept and specific features of confectionery products, features of their composition, classification and main varieties. Nutritional value and consumer properties of confectionery products, the rationale for their high calorie content, the reasons for their prevalence.

Kneading, rolling, cutting and baking dough. Determination of the number of layers of oil. Disadvantages that may occur in the manufacture of puff pastry, and the reasons for their occurrence. Recipe for puff cakes "Napoleon", apple and fruit.

The study of the technology of making choux pastry, which differs from other types of dough, since before baking, the flour is first brewed and then heated for some time on the stove. Description of the main stages of kneading, cutting and baking choux pastry.

Introduction. Meaning and tasks of public catering. Public catering is a branch of the national economy, which is based on enterprises characterized by the unity of forms of organization of production of consumer services and differing in types of specialization.

Description of the recipe for semi-finished biscuit with raisins, technological scheme of its production, nutritional value. Calculation of the need for raw materials, equipment, production areas, quality control of goods. Storage and transportation of finished products.

The number of consumers of confectionery products. Productivity of the confectionery factory. The process of preparing a semi-finished product. Finishing baked semi-finished products. Recipe for sand cake "Apricotine". Calculation of warehouse area. Consumption of biscuit crumbs.

Characteristics and history of gingerbread, their classification and physical and chemical indicators. Preparation of raw and custard dough, the formation of gingerbread, their baking, drying and curing. Production of wafers, cakes, biscuit and rum rolls.

Department of the Moscow Region for Education Vocational School No. 120 Written examination paper on the topic: “Almond cake” by Medvedeva Roza Vasilievna

Determination of the nutritional value of confectionery products. Meat dishes as a source of protein. Calculation of recipes for dishes "Aspic from tongue" and cake "Forget-me-not". Organization of work of meat and confectionery shops. The main types of equipment, rules for its operation.

Technological process of making biscuit cakes, design features and terms of implementation. Technological process of preparation of finishing semi-finished products: soufflé and marshmallow. Semi-mechanized and mechanized methods for the preparation of sugar tubes.

Development of a technical and technological map for dragena. Technological scheme for the preparation of semi-finished sand products, dough molding, baking. On the possibility of cooking 350 portions of 100 kg of beef of the 1st category according to the 2nd column of roast at home.

Consideration of classes and types of catering establishments, assortment minimum for a children's cafe. Calculation of food, energy value, physical and chemical indicators and drawing up a technical and technological map for "Shortbread" biscuits.

Characteristics of choux pastry products, assessment of their nutritional value and chemical composition, importance in nutrition. Description of the types of raw materials used in the production of this group of culinary products, preparation technology, improvement of the assortment.

Characteristics of confectionery raw materials, quality characteristics. Assortment of biscuit dough products. Types and methods of finishing cream. Preparation of air and almond cakes. Technological schemes and recipes for the preparation of confectionery.

In the production of flour confectionery products, the main raw materials are wheat flour, starch, sugar and sugary substances, fats, milk and dairy products, eggs and egg products. Equipment and inventory for the production of products from yeast-free dough.