Workbook for practical exercises on PM.04 Organization of the cooking process and preparation of complex bakery, flour confectionery products. The use of technological equipment for the preparation of complex bakery, flour confectionery

Bakery products, depending on the type of flour used, can be rye, wheat, rye-wheat and wheat-rye.

According to the recipe, products are simple, improved and rich (only wheat). The recipe for simple products includes flour, water, yeast and salt. Additional raw materials are introduced into the formulation of improved products - dairy products, sugar, molasses, malt, etc.

Sweet products contain a lot of fat and sugar, in addition, nuts, raisins, candied fruits, eggs, powdered sugar, etc. can be added.

According to the method of baking, hearth and shaped products are distinguished. Rich bakery products include products, the recipe of which includes sugar and fat in a total amount of 14%.

By name, pastry products can be combined into the following main groups: bread, rolls, muffins, puffs, amateur products, small pieces, pies, cakes. Each group may include several species and varieties. Rich products are produced mainly with a mass of 0.05-0.5 kg, some have a large mass - 1.0-2.0 kg

By weight, the products are divided into two groups: small-piece - weighing 0.05--0.4 kg; large-piece - over 0.4 kg.

The assortment of rich bakery products is represented by several groups.

Buns - civilian buns (round notched, adits, stritzelli), buns (round and quadrangular), brioches (in the form of a pyramid with a base of three balls and one ball on top), Moscow bun (round or heart-shaped, rosettes with surface treatment with egg, sugar), ordinary muffin (of various shapes - oyster, rosette, monogram, etc.) and Vyborg muffin (in the form of cakes with filling, butterflies, curly cakes), pretzels, fancy fried fritters, cheesecakes, etc. Butter breads, unlike bakery products, contain an increased amount of sugar (up to 20%), fat (up to 15%), egg products, milk, poppy seeds. Most of the rich products have a relatively small mass - from 50 to 200 grams, and only a few of them, such as the famous holiday pretzels and souvenir loaves, are of significant size and large mass. The form of sweet products is the most diverse. Among them are Vyborg and ordinary pastry, vitushki, Moscow buns, various bakery trifles - roses, horseshoes, larks, rolls, scallops, Viennese shtrizels, sugar envelopes, braids, brioches. This is not a complete list of mouth-watering breads, the preparation of which requires real art.

Method for preparing sweets bakery products, includes the preparation of a semi-finished product consisting of table salt in an amount of 0.1-0.2% by weight of flour, a fatty product, pre-melted and cooled to 30-38 ° C, in an amount of 7.0-15.0% by weight of flour , granulated sugar in the amount of 7.0-15% by weight of flour, the total prescription amount of eggs or egg melange, 1/2 of the prescription amount of pressed baker's yeast and water in the amount necessary to prepare the dough with a moisture content of 35.0-41.0 %, mixing the components until the granulated sugar dissolves and keeping the resulting liquid semi-finished product for 30-40 minutes at a temperature of 28-30 ° C, kneading dough from the semi-finished product, flour and a complex baking improver, including ascorbic acid, enzyme preparation- glucose oxidase and mineral salts of phosphoric acid, as well as the rest of the salt, fat product and granulated sugar, pressed baker's yeast, additional raw materials, dough fermentation for 40-50 minutes, punching, proofing and baking.

Classification of sweet products. A classification of rich products according to the main and additional features is proposed. The main features include: product name, weight, size, shape, degree of richness (type and amount of rich raw materials), surface condition. Additional features include: the amount (dosage) of yeast used, the method of preparing the dough, the method of baking.

Classification according to these features will be useful in the development of a new range of products, the choice of effective technological schemes of production, the selection (development) of technological equipment and its assembly into production lines, etc.

By name, rich products can be divided into the following groups: I - bread and rich loaves; II - rolls and buns; III - muffin; IV - puff products; V - amateur products; VI - small-piece fancy products; VII - bagel rich products (bagels, bagels, dryers, straws, bread sticks); VIII - bakery products (crackers, crispbread); IX - flour culinary products from yeast rich and puff pastry; X - flour confectionery products from yeast sweet dough.

The form of sweet products. In shape, rich products can be divided into two groups: I - simple-shaped products (flat, except for puff, and bulky simple in the form of a ball, cylinder or loaf-shaped); II - products of complex shape (flat puff of various shapes and volumetric complex - in the form of products with stuffing, rolled up, twisted or woven). Products of both groups can have the following types of shapes: round, oval, semi-oval, square, rectangular, as well as diverse, corresponding to the name of the product, for example, in the form of birds, animals, fish, etc.

Simple-shaped products can include rye cakes, tea bars, poppy-seed buns, Donetsk bread, Orenburg bread, etc. Complex-shaped products include fritters, pretzels, horns, certain types of muffins, amateur products, brioches, etc. Some products can have side slips on two, three or four sides, formed from the contact of products with each other when baking on sheets.

The degree of sweetness of products. According to the degree of sweetness, bakery products can be divided into two groups: I - rich (sugar and / or fat content according to the recipe from 14 to 20% by weight of flour); II - high-prescription rich (sugar and / or fat content according to the recipe over 20%).

A distinctive feature of high-quality rich bakery products is the need to use a larger amount of yeast, often choose a sponge method of dough preparation, and longer kneading of the dough. Dough with a high content of sugar, fats and eggs is more viscous, plastic, rolls out better into a layer, but rounds worse. Dough pieces during proofing rise less or require longer proofing, and during baking - lowering the temperature of the baking chamber.

The state of the surface of confectionery products. According to the state of the surface, rich bakery products can be divided into four groups: I - products without finishing dough pieces and finished products; II - products with finishing dough pieces; III - products with finishing of finished products; IV - products with finishing dough pieces and finished products.

The surface condition of a rich bakery product is understood as a characteristic of the surface of the product, taking into account the presence (or absence) of the finish of the dough piece or product, as well as the type of finishing semi-finished product used, the finishing mixture, oil seeds, etc. The surface condition of the products will also be affected by such technological processes, as spraying, welding, scalding and roasting dough pieces.

Raw materials, semi-finished products and surface finishing method largely determine the appearance, consumer and taste qualities products affect the choice of equipment, as well as the possibility of creating complex mechanized lines and automation of production.

The surface of rich products is powdery, glossy or smooth, rough or corrugated; it may have cuts, pins, reliefs, prints or a pattern. This is achieved by properly finishing the dough pieces before baking.

State Autonomous Vocational Educational Institution of the Chuvash Republic

"Cheboksary College of Economics and Technology"

Ministry of Education and Youth Policy of the Chuvash Republic

WORKBOOK

for practical training

student ___ course __________ group _________________________________

specialty _____________________________________________________

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

MDK 04.01 Technology for the preparation of complex bakery, flour confectionery products.

CONSIDERED

at a meeting of the cyclic commission

_______________________________________

Protocol No. ____ dated "___" __________ 201_

Chairman of the Central Committee: __________/_ __/

Developer:

teacher of catering disciplines

"___" ____________201 _

Cheboksary, 2016

Practice #1

Topic: Organoleptic evaluation of the quality of main products and additional products, including for complex finishing semi-finished products.

Objective:

1. Repeat and consolidate theoretical knowledge on the topic. "The main raw material in the production of complex bakery, flour confectionery products."

2. Acquisition of skills in working with GOSTs for the main and additional raw materials of confectionery production, as well as methods for determining its quality.

Tools, inventory and utensils: laboratory scales, thermometer according to GOST 28498,

with an error of ±10С; glasses with a capacity of 500 cm3; spatula; putty knife; GOSTs for the investigated raw materials.

Theoretical information.

All raw materials used in the confectionery industry are divided into main and additional . Main raw material is a necessary component of bakery products. Additional raw materials - this is a raw material used according to the recipe to increase the nutritional value, provide specific organoleptic and physico-chemical indicators of the quality of confectionery products.

The main raw materials of confectionery production include wheat flour, yeast, granulated sugar, sugar-containing products, eggs and egg products, oil and fat products; to the additional - salt, milk and dairy products, aromatic products, food additives.

All raw materials entering the enterprise must meet the requirements of the relevant GOSTs or TUs. Each batch of raw materials must be accompanied by a special certificate or other document characterizing its quality. Imported raw materials are used only if there is a hygienic conclusion of the Ministry of Health of the Russian Federation and a certificate of conformity.

Task 1. Determine the organoleptic quality indicators of wheat flour of the highest grade.

Wheat flour. In the confectionery industry, wheat flour of the highest grade is mainly used. Organoleptic indicators of the quality of wheat flour of the highest grade.

Color definition (GOST 27558)

The color of flour is one of the main indicators that determine its quality and grade. The color of the flour is established by comparing the test sample with an established sample or with the color characteristic specified in the relevant product standards. At the same time, attention is paid to the presence of individual particles of shells and foreign impurities that violate the uniformity of the color of the flour. The color of the flour is determined visually in diffused daylight, as well as under illumination with incandescent lamps or fluorescent lamps. A sample weighing 10-15 g is taken from an average sample, scattered on a glass plate, leveled and pressed down with another glass plate to obtain a smooth surface. In case of disagreement, the color of the flour is determined in diffuse daylight.

Determining the color of flour by comparing the test sample with the established sample is carried out as follows. Samples weighing 5-10 g are taken from the test flour and flour of the established sample and poured onto a glass plate. Both portions of flour are carefully, without mixing, leveled with a spatula. The thickness of the flour layer should be about 5 mm, the test flour should be in contact with the flour of the established sample. Then the surface of the flour is smoothed and, covered with a glass plate, pressed. The edges of the pressed layer are cut off with a spatula so that a tile of flour in the form of a rectangle remains on the plate. The color of the flour is determined at the beginning on a dry sample, comparing the tested flour with the flour of the established sample. To determine the color of flour on a wet sample, the plate with pressed flour samples is carefully, in an inclined position (30-45) degrees, immersed in a vessel with water at room temperature, after the release of air bubbles stops, the plate with samples is removed from the water. The plate is maintained in an inclined position until excess water drains. After that, proceed to determine the color of the flour. It is not recommended to determine the color of rye flour by a wet test, since its color changes under the action of oxidizing enzymes.

2. Determination of smell, taste and crunch.(GOST 27558)

To determine the smell, about 20 g of flour are taken from an average sample, poured onto clean paper, warmed with breath and the smell is determined. To enhance the sensation of smell, a sample of flour is transferred into a glass, poured over hot water with a temperature of 60 0C, the water is drained and the smell of the product is determined. The taste and the presence of a crunch are determined by chewing 1-2 portions of flour weighing about 1 g each, taken from 100 g of flour isolated from the average sample. When bitterness is felt, the flour is considered bitter, and when a crunch is detected, it is considered crunchy. Odor, taste and crunch are determined in accordance with the characteristics specified in the standards for flour. In case of disagreement, the smell, taste and presence of crunch in the flour are determined by tasting the bread baked from this flour.

Processing of the results, according to the results of the organoleptic evaluation, fill in Table 1.

Table 1 - Organoleptic indicators of flour quality

Task 2. Determine the organoleptic quality indicators of sugar - sand in accordance with (GOST 21-94).

Appearance, taste and smell are determined organoleptically. The taste should be sweet, without foreign aftertaste. The color should be white with a sheen.

Taste determination is carried out in a sugar solution. To do this, 25 g of sugar is dissolved in 100 ml of warm distilled water in a beaker with transparent walls. Then the solution is cooled and tasted in small sips, keeping it in the mouth for some time, and its quality is judged.

The same solution is used to determine its purity and completeness of solubility in water. Solubility must be complete, the solution must be transparent, without any mechanical or other impurities

Determination of smell is carried out in a sugar solution. A clean jar is filled ¾ of the volume with a sugar solution, closed with a ground cork and kept for an hour. Then, immediately after opening the cork, the smell is determined at the level of the edge of the neck of the jar. There should be no foreign odors.

Processing of the results, according to the results of the organoleptic evaluation, fill in Table 2.

Table 2 - Organoleptic quality indicators of granulated sugar

Task 3. Determine the organoleptic quality indicators of yeast in accordance with (GOST 171-81).

The amount of upkeep,

Loss when cutting dough, etc.

The higher the moisture content of the flour, the lower the yield. Flour with strong gluten has great water absorption capacity and high yield. When baking large products, the yield is greater than when baking small products (for small products, moisture evaporates more).

During fermentation yeast dough 2-3% of solids are consumed, therefore, with excessive fermentation, the yield will be less. Products lubricated with egg give a greater yield than products that are not lubricated, since the lubricant reduces the evaporation of moisture.

The output of finished products can be expressed as a percentage:

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Task example.

Task #1 Practical tasks for the determination of upek in products.

Determine the weight loss (kg) and weight loss (%) when baking 10 pieces of air rings with a mass of 50 g.

Given: For 10 pieces of 50 g.

1. 0.5 kg of dough is consumed:

Mn \u003d 0.78 -0.5 \u003d 0.28%

2..gif" alt="(!LANG:hello_html_7c5b632c.gif" width="45" height="28">×100=92%!}

Answer: Pr \u003d 92%

Task number 3. Practical tasks for determining the yield of the finished product (%)

Determine the yield when baking 100 pieces of buns weighing 50 g.

Lost in M ​​at issue 0.8

M issue ed \u003d 5 kg (100pcs * 50g)

Vyh goth ed - ?

M ed to issue = 5.8

Exit ed \u003d × 100 \u003d 86%

Answer: Finished product yield = 86%

Task number 1.

When making 1000 buns, the flour consumption should be 40 kg. Flour received at the enterprise has a moisture content of 13%. How much flour with a given moisture content will be required to make 1000 buns? Determine the amount of water and the yield of products.

Task number 2.

Determine the amount of flour to prepare 30 kg of basic biscuit if flour with a moisture content of 16% is used. Determine the yield of finished products.

Task number 3.

Task number 4.

Determine the required amount of flour and water to prepare 200 yeast buns weighing 100 g, if the enterprise received flour with a moisture content of 15%.

Task number 5.

Make up technological map and calculate the amount of flour with a moisture content of 12.5% ​​required to prepare 50 kg of custard semi-finished product.

Practice #3

The peculiarity of the calculation of raw materials for the preparation of dough products is that the recipes for flour products, semi-finished products various kinds dough, minced meat, finishing semi-finished products for cakes and pastries, as well as pies, pies, buns, pastries are compiled in relation to the output of finished products of a certain weight or in pieces. This depends on the calculation method used.

DETERMINATION OF THE QUANTITY OF PRODUCTS REQUIRED FOR PREPARING PRODUCTS FROM THE DOUGH

2. How much flour do you need to write out for cooking 300 pcs. pies in column number 1?

3. How much flour is required for cooking 15 kg honey cakes with filling, if the moisture content of the flour is 12.5%?

4. How much category II beef is required to cook 180 pcs. fried pies with meat, weighing 75 g? How many other products will be needed?

5. How much cottage cheese and eggs will be required to cook 220 pcs. yeast dough cheesecakes weighing 75 g?

6. How many servings of dumplings with cottage cheese can be prepared according to column No. 1 of 12 kg flour?

7. Write out products for cooking a chicken weighing 1.5 kg, if half-gutted chickens of category I were received.

8. How much and what products will be required for cooking 18 kg kulebyaki from yeast dough with meat? Received beef category I.

9. Write out products for making baked pies with cabbage weighing 75 G, if there is 30 kg fresh cabbage.

11. Write out products for cooking 50 pcs. custard cakes with cream (eclair), if the moisture content of the flour is 15%.

12. Write out products for the preparation of 120 milk cakes. Replace natural milk with skimmed milk powder.

Guidelines

When calculating products for the preparation of dough products, the following should be taken into account:

1. Recipes for flour dishes are based on the yield of 1 serving per G.

2. Recipes for piece products from yeast, puff and other types of dough are based on the yield of 100 pieces. products, and for kulebyaki and pies - at the rate of output 10 kg finished products.

3. Recipes for minced meat are based on yield 1 kg minced meat.

4. Recipes for biscuits are based on yield 10 kg finished cookies.

5. Recipes for cakes are made separately for semi-finished dough (yield 10 kg) and finishing semi-finished products (cream, fudge, jelly, etc.), the output of which is also 10 kg. In addition, there are recipes for piece cakes based on the yield of 100 pieces. cakes with different weights (75, 80, 90 G etc.).

6. In recipes for all flour products, with the exception of culinary products, the consumption rates for wheat flour with a basic moisture content of 14.5% are indicated. When using flour with a moisture content below 14.5% of the flour consumption rate, the flour is reduced in the amount of 1% for each percentage reduction in moisture in the flour. In the case of using flour with a moisture content above 14.5%, its consumption increases accordingly.

When issuing products for the preparation of culinary products (pancakes, pancakes, pancakes), the moisture content of the flour is not taken into account.

An example of solving problem 8. According to recipe No. 000 for cooking 18 kg kulebyaki from yeast toast, the following amount of products is used (in kg):

Wheat flour ............... 7.470(4.150*1.8)

Sugar.............................. 0.300 (0.170 * 1.8)

Table margarine ........ 0.180 (0.100 * 1.8)

Melange ............................... 0.180 (0.100 * 1.8)

Yeast ............................ 0.180 (0.100 * 1.8)

Salt…………………. . …... 0.090 (0.050 * 1.8)

Minced meat No. 000..................... 9.540 (5.300 * 1.8)

Melange for lubrication ......... 0.180 (0.100 * 1.8)

Sheet grease. 0.045 (0.025 * 1.8)

CALCULATION OF THE QUANTITY OF PRODUCTS FOR COOKINGminced meat

According to recipe No. 000 cooking time 9,540 kg minced meat you need the following amount of products (in kg):

Beef ........................ 15.741 (1.650*9.54)

Table margarine ...... 0.668 (0.07 * 9.54)

Onion ................ 1.144 (0.12 * 9.54)

Wheat flour.......... 0.095 (0.01 * 9.54)

Parsley greens .......... 0.134 (0.014 * 9.54)

Total requirement for cooking products 18 kg kulebyaki will be

(v kg):

Wheat flour ............................... 7.565

Margarine ........................................ 0.848

Melange .............................. 0.360

Yeast .............................. 0.180

Sugar................................................. 0.306

Beef ........................................ 15,741

Onion................................... 1.144

Parsley greens ............... .... ..…. 0.134

Fat................................................. ... 0.045

Practice #4

Calculation of the interchangeability of raw materials.

Task 1. Determine how much powdered milk should be taken to replace 3 liters of whole cow's milk.

Task 2. Determine how much sweetened condensed milk should be taken to replace 5 liters of whole cow's milk.

Task 3. Determine how much egg powder you need to take to replace 30 category II eggs.

Task 4. Determine how much egg powder you need to take to replace 100 Category I eggs.

Task 5. Determine how much melange is needed to replace 50 category II eggs.

Tasks for independent solution

2. Write out the products for the preparation of 90 milk cakes. Replace natural milk with skimmed milk powder.

3. How much flour do you need to write out for cooking 200 pcs. pies in column number 1?

4. Write out products for cooking 100 pcs. custard cakes with cream (eclair), if the moisture content of the flour is 15%.

5. How much flour is required to prepare 10 kg of honey gingerbread with filling, if the flour moisture content is 12.5%?

6. How much category II beef is required to cook 100 pcs. fried pies with meat, weighing 75 g? How many other products will be needed?

8. Write out products for making baked cabbage pies weighing 75 g each, if there are 20 kg of fresh cabbage.

9. How much cottage cheese and eggs will be required to cook 100 pcs. yeast dough cheesecakes weighing 75 g?

10. How many and what products will be needed to prepare 5 kg of kulebyaki from yeast dough with meat? Received beef category I.

11. How many servings of dumplings with cottage cheese can be prepared according to column No. 1 from 10 kg of flour?

12. Write out products for the preparation of a chicken bar weighing 2 kg, if half-gutted chickens of category I were received?

14. How much flour is required to prepare 13 kg of honey gingerbread with filling, if the flour moisture content is 12.5%?

15. Write out products for cooking 30 pcs. custard cakes with cream (eclair), if the flour moisture content is 13.5%.

16. How much flour do you need to write out for cooking 150 pcs. pies in column No. 1, if the moisture content of the flour is 13.5%?

17. Write out products for the preparation of 50 milk cakes. Replace natural milk with skimmed milk powder.

20. Write out products for the preparation of 90 milk cakes. Replace natural milk with skimmed milk powder.

22. How much flour is required to prepare 8 kg of honey cakes with filling, if the flour moisture content is 12.5%?

23. Write out products for cooking 80 pcs. custard cakes with cream (eclair), if the flour moisture content is 12.5%.

24. How much category II beef is required to cook 130 pcs. fried pies with meat, weighing 100 g? How many other products will be needed?

25. Write out products for making baked cabbage pies weighing 65 g each, if there are 7 kg of fresh cabbage.

26. How much cottage cheese and eggs will it take to cook 75 pcs. cheesecakes from yeast dough weighing 50 g?

27. How many and what products will be needed to prepare 9 kg of kulebyaki from yeast dough with meat? Received beef category I.

28. How many servings of dumplings with cottage cheese can be prepared according to column No. 1 from 7 kg of flour?

29. How much category II beef is required to cook 55 pcs. fried pies with meat, weighing 100 g? How many other products will be needed?

30. Write out products for the preparation of a chicken coop weighing 3.5 kg, if half-gutted chickens of category II were received?

33. When making 1000 buns, the flour consumption should be 40 kg. Flour received at the enterprise has a moisture content of 13%. How much flour with a given moisture content will be required to make 1000 buns? Determine the amount of water and the yield of products.

34. Determine the amount of flour for preparing 30 kg of basic biscuit if flour with a moisture content of 16% is used. Determine the yield of finished products.

35. Draw up a technological map and calculate the amount of flour with a moisture content of 11% needed to prepare the Health cake. Determine the yield of finished products.

36. Determine the required amount of flour and water to prepare 200 yeast buns weighing 100 g, if the enterprise received flour with a moisture content of 15%.

37. Determine how much cream "Glasse" can be prepared in the presence of 60 eggs, gross weight 44 g.

38. Determine the amount of flour and eggs needed to prepare 50 kg of custard semi-finished product if flour is used with a moisture content of 13% and eggs with a gross weight of 46 g.

39. Draw up a technological map and calculate the amount of flour with a moisture content of 15.5%, necessary for the preparation of 70 pieces of milk shortcakes. The company has eggs with a gross weight of 56g. Determine the number of eggs needed to make 70 milk biscuits.

40. Calculate the required amount of raw materials for the preparation of 3 kg of Charlotte cream, if the enterprise received eggs with a gross weight of 42 g.

41. Determine how many pieces of Stolichny cake weighing 75g can be prepared if there are 20 eggs with a gross weight of 54g

For the preparation of complex bakery products, yeast and unleavened dough is used. There are two ways to prepare yeast dough: unpaired and sourdough. The sponge method is more laborious and is used to prepare products with a large amount of baking (butter, sugar). But before proceeding directly to the description of the methods for preparing yeast dough, several important nuances should be noted that allow you to achieve the best result (Appendix 6).

1. The temperature of the yeast dough during kneading should not exceed 550C, otherwise the yeast will die (if this happens, the dough should be cooled and yeast added to it again).

2. To prepare the dough for 1 kg of flour, from 20 to 50 g is consumed fresh yeast. The richer the prepared dough (the more oil and sugar it contains), the more yeast should be put into it. Also, the amount of yeast depends on its quality and the temperature conditions under which fermentation takes place (the worse the quality of the yeast and the lower the temperature, the more it should be put).

3. It is better to sift flour before use in order to enrich it with oxygen necessary for better fermentation.

4. When mixing flour with water or milk, it is better to gradually pour the liquid into the flour and stir, and not vice versa, otherwise lumps will turn out in the dough.

5. Sugar, like other products, should be put into the dough strictly according to the norm: if the dough is very sweet, then fermentation slows down, and when baking, the product quickly browns and bakes poorly. With an insufficient amount of sugar, a golden crust almost does not form on the product during baking.

6. Insufficient heat is also bad for the fermentation process.

7. The readiness of baking from yeast dough is determined by the color of the crust, by breaking or piercing with a wooden stick: if the dough does not stick to it, then the product is baked.

The process of preparing yeast dough consists of two stages - kneading and baking. Kneading - the preparation of yeast dough is based on the ability of yeast to ferment flour sugars into alcohol with the formation of carbon dioxide. The dough is not only loosened by carbon dioxide, but also acquires a sour taste as a result of the vital activity of various microorganisms. After kneading, the fermentation process in the dough undergoes complex chemical changes that change the taste of the dough and change its volume. Yeast dough is prepared by non-dough and sourdough methods.

With the bezopare method, water or milk is heated to 26-300C, yeast, salt and sugar are dissolved in the liquid, then eggs are laid and the sifted flour is poured. The prepared dough is kneaded for 5-10 minutes, melted butter is added at the end of kneading. The kneaded dough is covered with gauze and left to ferment in a warm place for 2.5-3.5 hours. During this time, the dough is punched 2-3 times.

With the sourdough method of preparing the dough, the sourdough is first prepared. To do this, water or milk heated to 26-300C (60-70% of the intended liquid) is poured into the dishes, yeast is added, previously diluted in a small amount of water, and part of the flour is poured (35-50%). The dough is stirred until its consistency becomes homogeneous, and then covered with gauze or a towel and put in a warm place for fermentation for 3-3.5 hours. When the dough rises and begins to fall, the remaining water is poured into it (salt and sugar are preliminarily diluted in water or milk) and all other heated products, the remaining flour is gradually poured in and kneaded for 5-10 minutes. Melted butter is added at the end of kneading. The dough is placed in a warm place for fermentation, during which it is punched twice.

Compared to the non-dough method, this method also provides better control of the technological process of dough preparation, makes it possible to choose the optimal modes, produce a wider range of bakery products of higher quality. Two-phase fermentation helps to improve the gluten structure of the dough and makes it possible to obtain bread with a more developed porosity and a maximum content of aromatic and flavoring substances. At the same time, the sponge method requires more operations, more sophisticated equipment, and leads to greater losses of dry matter.

Continuous methods of preparing dough using thick and liquid semi-finished products are also common. At the same time, the fermentation period is reduced as a result of increased mechanical processing of the dough during kneading and the use of various improvers, flavoring substances, as well as the addition of more yeast. Intensive mechanical processing of the dough also contributes to changing the properties of gluten, increasing the effect of enzymes on flour proteins, accelerating colloidal and biochemical processes, and reducing the loss of solids during fermentation. Fermentation of most of the flour in dough creates better conditions for enzymatic and colloidal transformations of starch and proteins, as a result of which the dough quickly acquires the properties necessary for its further processing and obtaining finished products with a good smell and taste.

Temperature has a great influence on colloidal, microbiological and biological changes in semi-finished products, which is determined by the temperature of flour, water, the environment, the degree of mechanical processing of semi-finished products, the size of the fermentation apparatus, etc. Doughs can be thick, liquid and large thick. They are kneaded with 50% flour, total yeast and approximately 60-70% of the water required by the recipe. Put flour, water, salt and other necessary components into the dough.

The technology of preparing wheat dough on liquid semi-finished products has also become widespread. Liquid sponges are prepared with a humidity of 65-75% or more. Fermentation of liquid sponges occurs evenly and more intensively. During the preparation of the dough, the need for containers for dough fermentation is eliminated, and the possibility of controlling the technological process is increased. Liquid sponges are prepared with pressed or liquid yeast. Sometimes salt is put into the liquid semi-finished product. In some cases, fermentation of the dough before processing is allowed, in others, after intensive kneading, the dough is immediately served for processing or short-term fermentation.

To speed up the production process of bakery products, it is advisable to minimize the stages of fermentation of semi-finished products, which take up to 75% of the total time. Fermentation accelerations reach:

Increasing the temperature of semi-finished products and dough to the optimum value; increasing the dose of yeast;

Yeast activation or selection of more active strains of microorganisms for the preparation of liquid yeast or liquid starter cultures.

Products from unleavened dough known as more ancient than products made from yeast dough, and widespread. But over time, they were gradually replaced by yeast products, although, unlike yeast, unleavened dough can be prepared very quickly, which is an undoubted advantage. There is an ordinary and rich, differing both in the recipe and in the technology of preparation.

Yeast-free unleavened dough can be conditionally divided into the following types:

Unleavened (butter or lean) dough on fermented milk products with baking powder for making small fried or baked pies with various, often fish or fruit fillings;

Simple unleavened shortbread or crumbly dough with the addition of a sufficiently large amount of muffin, but somewhat less than in the confectionery dough of the same types. Such a dough is prepared both with and without baking powder, or using very small amounts of alcohol baking powder (vodka, cognac, rum, etc.);

A simple puff pastry with less baking than in the same type of confectionery dough and with less layering, also used for making only baked pies.

Fresh yeast-free dough, regardless of the type of products made from it, their shape, filling and even size, can be attributed to simple test, which is 95-98% flour and water (or milky liquids). The remaining products (butter, sour cream, eggs, salt, sugar) make up from 2 to 5% of the total mass of the prepared unleavened dough, which makes it possible to maintain the uniformity of its composition. Unleavened (yeast-free) dough, in which flour makes up less than half of all other components (eggs, butter, sugar, various additives) used for its preparation, although they do not fully belong to confectionery, but various options for preparing unleavened shortcrust, puff or crumbly dough allow you to use it as a simple unleavened, and as a rich confectionery dough.

Soda is most often used as a baking powder in various types of yeast-free rich, crumbly or unleavened dough. When adding just soda powder to the dough, it is necessary to strictly adhere to the norms stipulated by the recipe - with an excess of soda, the product will acquire a yellow-greenish color, an unpleasant taste and smell. Therefore, using soda in the dough is better to put less than shift.

Most often, soda slaked with vinegar is used, but when such a mixture is added to the dough, it should be kneaded very quickly. If fermented milk products or sour cream are used for the dough, then soda or prepared baking powder is first mixed with them - this will give the dough friability. The use of soda and vodka at the same time gives excellent lightness to unleavened dough: soda quenched with vinegar is mixed with fermented milk products, and vodka (a teaspoon or a tablespoon, depending on the amount of dough) is mixed with egg, salt and sugar. To loosen the dough, ammonium carbonate is sometimes used, along with soda, by dissolving it in slightly warm water (four parts of water for one part of ammonium) or milk. Dry ammonium can be used if it is thoroughly pulverized and sifted, otherwise large pores may form in the dough from large ammonium crystals. Fragrant alcoholic drinks (liquor, cognac, rum or others) are used in the dough mainly according to the recipe, since in addition to flavorings, they are also, to some extent, dough baking powder.

Unleavened dough, for all the seeming simplicity of its preparation, is one of the most complex types of dough. The reason for this is that in the manufacture of products from unleavened dough, much more culinary operations are performed. Cooked unleavened dough, with the exception of some types of shortcrust or crumbly, should be much denser than any other dough, the recipe composition of which includes similar components. Therefore, it is kneaded steeper than yeast, so that the shells for pies from this dough hold the filling well. The prepared unleavened dough, like yeast dough, must be allowed to stand, ripen from 10-15 minutes to half an hour, wrapping it in a damp cloth or covering it with a bowl of a suitable size, or placing it in the refrigerator. This is done in order to increase its elasticity and softness, necessary for cutting the dough. To improve the airiness of unleavened dough, you can add to it (in the egg mixture) 1-2 tbsp. spoons of hard liquor.

Just like yeast, any unleavened dough must be prepared from the main operation - preparing the liquid base of the dough. It consists of a blend of formulated liquid ingredients, including fermented milk products, melted fats and eggs, added alone or mixed with sugar, and all additional components provided for in the recipe, including salt, spices, baking powder and alcohols (vodka, rum, cognac, etc.). After adding the baking powder to this mixture, it must be thoroughly mixed to form a foamy mass, and then very quickly mixed with the rest of the liquid components of the dough. The prepared liquid base of unleavened dough must be mixed well and lightly beaten with a whisk so that the introduced dry ingredients are evenly distributed in its mass.

To knead unleavened dough, the prepared liquid base is poured into a deep funnel prepared in freshly sifted flour (in a wide bowl or on a cutting board). This operation requires a certain skill and experience, so flour for making dough, even if the recipe provides for the exact rate of bookmarking, needs to be taken a little more. To liquid foundation dough did not destroy the walls of the funnel during kneading and did not leak out, it is necessary to knead the dough carefully enough.

Dough preparation is the most important and longest operation in the production of bakery products, taking up about 70% of the production cycle time. When choosing a specific method of dough preparation, first of all, the produced assortment of products, as well as other production data, is taken into account.

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Barnaul cooperative technical school

REPORT

on production practice

Organization of the cooking process and preparationcomplex bakery, flour confectionery products

4th year full-time student

specialty "Technology of catering products"

Kostylev Konstantin Alexandrovich

Head of practice from the technical school:

Instructor from the organization

Barnaul 2017

1. Practice Diary

	Description of work performed
	Performance official duties at the workplace of the dough mixer, cutting and baking dough in the production premises of the confectionery shop. Working with equipment, inventory of the confectionery shop.
	Analysis of the organization of jobs for the preparation of flour confectionery.
	Participation in the organization of the technological process for the preparation of complex flour confectionery and festive bread.
	Acquisition of skills in calculating raw materials and semi-finished products for the preparation of complex bakery products and holiday bread.
	Development of a range of complex bakery products and festive bread. Participation in quality control and safety of complex bakery products and festive bread.
	Participation in the organization of the technological process for the preparation of small-piece confectionery products.
	Acquisition of skills in calculating raw materials and semi-finished products for the preparation of small-piece products.
	Development of a range of small-piece confectionery products. Participation in the quality control and safety of the preparation of small-piece confectionery products.
	Performing official duties at the workplace for the preparation of complex finishing semi-finished products in the production premises of the confectionery shop. Analysis of the organization of workplaces for the preparation of complex finishing semi-finished products.
	Acquisition of skills in calculating the mass of raw materials for complex finishing semi-finished products. Participation in the organization of the technological process for the preparation of complex finishing semi-finished products.
	Development of a range of complex finishing semi-finished products. Participation in quality control and safety of preparation of complex finishing semi-finished products.
	Performing job duties at the workplace for the preparation of pastries and cakes in the production premises of the confectionery shop. Acquisition of skills in calculating the mass of raw materials for cakes and holiday cakes.
	Analysis of the organization of jobs for the preparation of cakes and holiday cakes.
	Participation in the organization of the technological process for the preparation of complex cakes and holiday cakes.
	Development of a range of cakes and holiday cakes. Participation in the quality control and safety of the preparation of raw materials for pastries and holiday cakes.

1 . Principles of organizing the production of complex bakery, flour confectionery products

The practice took place in OOO "Fortuna". The address of this enterprise: Altai Territory, Novoaltaisk, 7 microdistrict. st.

The operating mode of the enterprise is from 08:00-21:00 daily.

Performing job duties at the workplace of the dough mixer, cutting and baking dough in the production premises of the confectionery shop. Work with equipment, inventory of the confectionery shop:

The confectionery shop occupies a special place in a public catering enterprise. He works independently and produces products that he sells in the halls of the enterprise. The workplace in relation to the confectionery shop is a separate room or section of the production area, assigned to one employee or group of employees. The room for kneading dough is equipped with machines for kneading dough with bowls of various capacities. The dough is kneaded sequentially first with the shortest cycle - rich. Shortbread, puff, and then - yeast. The mixer must:

Before starting work, check the readiness of the workplace for work - the serviceability and cleanliness of equipment, kitchen utensils, the cleanliness of the workplace, the availability of raw materials and semi-finished products in sufficient quantities of the required quality.

Before starting the test batch, organoleptically evaluate the quality of raw materials and semi-finished products. Observe the technology of kneading and proving bakery products from grain mixtures, premium flour and rye flour. Monitor the availability of raw materials and materials and promptly report their absence to the shift foreman, the released foreman, and the head of the bakery.

Maintain order and cleanliness of the workplace, technological equipment, kitchen utensils, production facilities of the workshop. Observe safety regulations and instructions for the operation of inventory, equipment and mechanization. After the end of the shift, the dough mixer must prepare the workplace for the next shift.

For kneading shortcrust pastry install - beaters, industrial sink, production table. After kneading the yeast dough, its maturation is ensured: the bowls are moved closer to the baking cabinets or to the dough proofing room (T = 30-35 ° C, humidity 85-90%). Features of the preparation of biscuit and choux pastry cause heat treatment of mixtures and whipping of masses of different composition. Therefore, at the workplace for the preparation of these types of dough there are electric stoves, beaters.

The workplace for cutting yeast and shortbread dough is equipped with production tables with a wooden coating and drawers for inventory, mobile racks; desktop scales. To speed up the portioning of yeast dough, manual dough dividers are used.

Shortbread dough products are molded using curly notches. At the workplace for cutting and shaping products from puff pastry there are production tables with a wooden coating, dough sheeters, a refrigerated cabinet, mobile racks. At the workplace for cutting and shaping biscuit and custard dough, confectionery tables and mobile racks are installed. When working on the kneading machine, the safety guard must be lowered.

It is impossible to load products into the tank of the dough mixing and whipping machine during the operation of the lever; Before turning on the mixer, check that the change bowl is properly attached to the platform. All machines included in the universal drive should be tested at idle before loading products.

In the area for baking products from various types of dough, there are baking cabinets, combi steamers, racks for proofing blanks and cooling finished products, a production table, on which sheets with products are laid for lubricating them with ice cream.

When removing confectionery from the oven, the confectioner must wear special gloves. Exhaust devices should be installed above stoves and pans for frying pies.

An example is how the preparation of pies from yeast dough with filling is organized at the workplace.

Dividing the dough into pieces of the required weight - weighing on a scale

Rolling pieces of dough in the form of balls and their proofing 5 min

Rolling out the dough by hand with a rolling pin in the form of a cake 5-8mm thick

Filling dosage of 20-25 g manually or from a pastry bag

Forming pies, the edges of the cakes are smeared and tightly connected

Lay the products on the confectionery sheet with the seam down, while shaping

The proofing of pies takes place on racks or in proofing cabinets.

Finished confectionery products are stored in the expedition, which is equipped with a refrigerator, racks, scales and production tables.

The shelf life of confectionery products is from 7 to 36 hours.

Confectionery inventory:

pastry bag or syringe and a set of nozzles for them

spatulas, beaters, mixer

cutters and knives for dough, marzipan, icing and fondant, scissors

curly shapes and recesses

confectionery combs, and parchment paper and cling film

kitchen scales, measuring cup, measuring spoons, ruler

trays and trays, strainer - bowls, saucepans, rolling pin

forms for baking.

product name	Temperature conditions, °C	Baking time, min	Baking time, h
Sand dough products
Custard products
almond cakes
air cakes
Puff pastry for cakes
bakery products
Biscuit dough for cakes

Analysis of the organization of jobs for the preparation of flour confectionery products of the confectionery shop:

The confectionery shop is managed by the head of the shop. He introduces the foremen to the range of manufactured products, distributes raw materials between the teams, and controls the technological process of preparing confectionery products. In large confectionery shops work is organized in two shifts. Brigades are organized by type of product (one prepares products from yeast dough; the other cakes, pastries).

Among the members of the brigade, an operational division of labor is carried out. Confectioners of the V category make figured, custom-made cakes and pastries. They carry out the preparation and quality control of raw materials, fillings, finishing semi-finished products, preparation of dough, molding of products, and artistic finishing of products.

Confectioners of the IV category make various cupcakes, rolls, cookies of the highest grades, complex cakes and pastries. Confectioners of the III category produce simple cakes and cakes, bakery products. They prepare various types of dough, creams, fillings. Confectioners of the II category perform individual work in the process of making cakes, pastries, prepare syrups and creams.

Confectioners of the 1st category perform work under the guidance of confectioners of the highest category, remove baked goods from baking sheets, clean confectionery sheets, baking sheets and forms. Bakers II and III categories bake and fry confectionery and bakery products. They determine the readiness of semi-finished products for baking, prepare the seasoning and lubricate the products.

3. Cooking technology

Participation in the organization of the technological process for the preparation of complex flour confectionery and festive bread:

Modern bakery production is characterized by a high level of mechanization and automation of bread production processes, the introduction of new technologies and the constant expansion of the range of bakery products.

All this requires high professional training, knowledge of traditional and modern technologies preparation of dough and the ability to organize the execution of technological operations for the preparation of various types of bakery products at the highest level.

Depending on the technological process and the raw materials used, flour confectionery products are divided into the following groups: cakes, cakes, cookies, biscuits and crackers, butter cookies, gingerbread and muffins.

As raw materials in the manufacture of confectionery products, various types of flour, granulated sugar, starch syrup, honey, various fruit preparations (mashed potatoes, preparations, supplies), starch, milk, dairy products, eggs, fats, cocoa products, nut kernels, coffee, food acids, flavoring agents, gelling agents, etc. Flour confectionery products have high calorie, good digestibility.

The nutritional value they are due to a significant content of carbohydrates, fats and proteins.

The production of flour confectionery at a modern public catering enterprise is a complex technological process that consists of a series of sequential operations for processing products, preparing semi-finished products and finished flour confectionery.

The products included in the formulation of dough products have a high energy value and are an important source of carbohydrates (starch and sugars), fats (buff pastry products), B vitamins, valuable minerals and dietary fiber (flour).

The role of flour dishes and products in Russian cuisine is especially great, a feature of which is a wide range and a large proportion of flour dishes (pancakes, fritters, noodles) and culinary products(pies, pies, etc.). Their nutritional value is determined primarily by the composition of the flour.

Sugar cookies are baked from a plastic, light tearing dough. It is characterized by a high content of sugar, fat, milk, eggs, improved aroma, fragility, friability, high swelling.

It has a square or rectangular shape, a light brown surface with a pattern. It is baked from premium flour, 1st grade, 2nd grade.

Butter biscuits - small curly products, the recipe of which is dominated not by flour, but by fat, sugar, egg products and flavorings; its surface is often finished with candied fruits, almonds, lipstick, etc. Depending on the recipe and method of preparation, cookies are divided into sand-removable, sand-jigged, whipped, almond-nut, croutons.

The cracker has a layered and fragile structure, usually contains a large amount of fat. It is used instead of bread for soup (cracker with cumin, anise, salt) or for breakfast (with cheese). Gingerbread contains a significant amount of sugar, molasses, honey and various spices.

According to the method of preparation, they are divided into custard (with brewing flour) and raw (without brewing flour); flour grade - products made from wheat flour of the highest, 1st, 2nd grades and from a mixture of rye flour and wheat flour of the 1st and 2nd grades; finishing - glazed and unglazed, with and without filling; shape and size - small (of various shapes, less than 30 pieces per 1 kg) and gingerbread (in the form of rectangular flat layers, whole or cut into pieces).

Wafers are made up of wafer sheets with or without filling. As a filling, various candy masses are used: fruit and berry, fondant, chocolate and nut, cream, fat.

Wafers can be rectangular, round, shaped and in the form of sticks or tubes, partially or completely covered chocolate icing or with other exterior finishes. Bread products, depending on the type of flour, can be rye, rye-wheat, wheat-rye and wheat.

According to the dough recipe, they are baked simple, improved and rich (wheat only). According to the method of baking, bread is hearth and molded. Wheat products are more often baked hearth, rye and rye-wheat - in forms. According to the method of implementation, bread is baked by piece and by weight. At present, the bulk of bread is made piece by piece.

The traditional ways of preparing wheat dough are sponge and non-pair.

Sponge methods involve the preparation of the dough in two phases: the first is the preparation of the sponge and the second is the preparation of the dough. Depending on the amount of flour and water in the dough, there are methods for preparing dough on a large thick dough (65 - 70% flour of the total), on a thick dough (45 - 55% flour) and on liquid dough (30% flour).

Preparation of dough on a thick dough includes two stages: dough and dough. The dough is prepared from 45 - 55% flour of the total amount intended for the preparation of the dough. The initial temperature of the fermentation of the dough is 25-29ºC, the duration is 180-270 minutes.

The dough is kneaded from the entire amount of dough with the addition of the rest of the amount of flour, salt solution and water, as well as additional raw materials provided for in the recipe.

The initial temperature of the dough is 27 - 33 ° C, the duration of fermentation is 60 - 90 minutes. The preparation of thick dough and dough is carried out mainly in a periodic way. The dough is kneaded until a homogeneous mass is obtained for 8-10 minutes. The fermented dough is used for kneading dough.

The dough is kneaded in batches for 6-10 minutes. until a homogeneous dough is obtained. It is not recommended to add flour or water to an already kneaded dough, as this may lead to unmixed dough at the bottom of the bowl.

Preparation of dough on a large thick dough, like the previous one, includes two stages: dough and dough. The main features of the preparation are as follows: - the dough is prepared from 60 - 70% of flour from its total amount spent on preparing the dough.

The initial temperature of the fermentation of the dough is 23 - 27 ° C, the duration is 180 - 270 minutes.

Knead on continuous equipment for 8 - 10 minutes; the dough during kneading is subjected to additional mechanical processing. It is kneaded from dough, water, flour and additional raw materials in a continuous machine for 8 - 10 minutes; the duration of dough fermentation is reduced to 20 - 40 minutes.

Preparation of dough on liquid sponges also includes two phases: sponge and dough. Liquid dough is prepared from 25 - 35% flour of the total amount spent on making bread. The initial temperature of the dough should not exceed 30 °C.

Duration of liquid dough fermentation 210 - 300 min. The dough is kneaded from the entire amount of dough with the addition of the rest of the flour, water, and all additional raw materials. With a periodic method of preparation, the dough is kneaded for 15 - 20 minutes. on intensive dough mixers 2.5 - 4.0 min., the initial temperature of the dough is 29 - 30ºC. The duration of fermentation of dough prepared on liquid sponges is 30-60 minutes.

The essence of the non-dough method is to prepare the dough in one stage from the entire amount of flour and raw materials according to the recipe. The duration of dough fermentation is 120 -140 minutes at a temperature of 28 - 32 °C.

The fermentation process provides for two successive kneadings of the dough after 60 and 120 minutes. after kneading the test. Dough preparation by a non-dough method is carried out both in continuous and batch ways.

Dough cutting includes the following technological operations: - division of dough into pieces (carried out on dough dividing machines in order to obtain blanks of a given mass); - rounding of dough pieces (carried out on dough rounding machines in order to improve the structure and shape); - preliminary proofing of dough pieces (carried out in a workshop on conveyors, tables, in cabinets in order to give dough pieces properties that are optimal for molding); - molding of dough pieces (carried out on seaming machines or manually in order to give dough pieces a certain shape); - final proofing of dough pieces (carried out in special proofing cabinets at a temperature of 35 - 40 ºC and relative humidity of 80 - 85%; proofing time is from 20 to 120 minutes). flour confectionery cake dough

Baking includes the operations of cutting dough pieces and baking. Cutting dough pieces is carried out in order to give products a special look and to prevent the formation of explosions and cracks on the surface of the crust during baking.

Baking of dough pieces is carried out in baking ovens in order to turn dough pieces into bread. Baking temperature - from 220 to 240 ºС; the duration of baking depends on the mass and shape of the workpiece and is 15 - 60 minutes. Cooling and storage of bread is carried out in the cooling department, where special conditions are created.

Bread that has foreign inclusions, a crunch from mineral impurities, signs of disease and mold, crumpled or deformed products is not allowed for sale.

Bread is stored in clean, dry, well-lit and ventilated rooms with an air temperature not exceeding 17 ° C, in compliance with the sanitary regime, and systematic disinfection. The term of implementation in the retail trade network from the moment of removal from the oven of road bread from wheat flour is no more than 48 hours, other types of bread - 24 hours.

3.1 Calculationraw materials and semi-finished products for cookingcomplex baked goods and holiday breads

The recipe is the main component of the technology of flour confectionery. The purpose of the recipe is to regulate the ratio of raw materials, providing a certain structure of the product with characteristic quality and taste properties.

To determine the required recipe set, it is required to determine the consumption of raw materials in each phase, taking into account the loss of solids in the manufacture of a semi-finished product in this phase.

Recipes establish the normative consumption of raw materials for the manufacture of each type of product, which makes it possible to take into account the consumption of raw materials for all manufactured products during its production.

Depending on the technological process of production of products, recipes can be simple (one- or two-phase) and complex (multi-phase).

Simple recipes include recipes for cookies, biscuits, crackers, etc., complex recipes for cakes, pastries and waffles. To calculate recipes, it is necessary to have the following initial data: the consumption of raw materials and semi-finished products (in kg) for loading by production phases.

These data are obtained in the laboratory during the development of product technology, followed by production verification, during which the ratio of raw materials and semi-finished products is specified; mass fraction of solids in raw materials and p / f in finished products, which is approved by a higher organization and is mandatory when calculating recipes.

Working recipes are compiled at each enterprise, depending on the required assortment and taking into account the capacity of the enterprises. This is especially true for products such as cakes and pastries, muffins and butter cookies.

The basis for calculating the recipe is the recipe for 1 ton of the product, approved by the parent organization. At the same time, it should be taken into account that in the approved multiphase recipes, the consumption of semi-finished products per 1 ton of products is shown without taking into account the losses of raw materials formed at the stage of finishing and preparing the product.

3.2 Development of a range of complex bakery products and festive bread

The baking industry of our country bakes a huge number of types of bread, bakery, lamb, rusk, dietary and national bread products.

Bread products, depending on the type of flour, can be rye, rye-wheat, wheat-rye and wheat. According to the dough recipe, they are baked simple, improved and rich (wheat only).

Some varieties of bread are named according to the type and grade of flour (for example, wheat bread made from flour of the highest, 1st or 2nd grade); in others, the name of the flour variety is omitted, but certain features of the recipe are emphasized (mustard, milk bread); in some, attention is paid to the shape of the product (Romashka bread).

Bakery products are baked in the form of loaves, round rolls, braids, etc.

Simple products include loaves of the 1st and 2nd grades, loaves of the Capital and City, differing only in shape. Improved bakery products are numerous in terms of names and production volume. These include loaves that differ in weight (0.4-0.5 kg), shape, cuts.

Sliced ​​long loaves (0.5 kg), sliced ​​Milk loaves are prepared from premium flour; from flour of the 1st grade - cut (0.4 kg), Student and Amur. Buns of the highest and 1st grades Stolichny, Moskovsky with poppy seeds weighing 0.1 and 0.05 kg are round in shape, often packed in polyethylene individually or 3-5 pcs.

The range of pastry products is diverse, so they are usually divided into two subgroups - large-piece (0.2 kg or more) and small-piece (less than 0.2 kg).

Large-piece products include: shaped fancy bread packed in waxed paper, as well as Maysky rich; Orenburg and Leningrad bread rolls, the surface of which is sprinkled with crushed nuts and sugar; Bars for tea.

Small-piece rich products according to the recipe are usually divided into several groups:

I'll take the usual. Products weighing 0.1-0.2 kg are molded in a relatively simple form - in the form of a bun, bar, braid, monogram, rosette, etc. The surface is smeared only with an egg.

Vyborg simple muffin. Products are molded in the form of bows, butterflies, ties, a bear's paw, cakes with jam, pies with cloves, etc. The surface of the products is smeared with an egg, sprinkled with poppy seeds, powdered sugar, crumbs, etc.

I will bake the Vyborg curly. These products are molded in the form of figures of various animals - hares, birds, fish, etc., as well as in the form of pretzels. The surface is smeared with an egg.

Puff pastry products.

Amateur products. Cut in the form of horns, rosettes, peakless caps, curlicues, braids, etc.

3.3 Controlquality and safetycomplex baked goods and holiday breads

The quality of bread and bakery products must meet the requirements of standards. It is determined by appearance, crumb state, taste and smell, humidity, acidity and porosity.

Appearance of bread and bakery products. The shape must be correct, without lateral overflows, not wrinkled; for tin bread- corresponding to the bread form in which it was baked, with a slightly convex upper crust; for the hearth - round, oval or oblong-oval, not vague, without prints.

The surface should be smooth, for certain types of products - rough, without large cracks and undermining; rolls, loaves - with cuts; for hearth products, pins are allowed.

The rind should be light yellow to dark brown in color depending on the variety, without burning or pallor. The thickness of the crust of bread should be no more than 4 mm, and for long loaves and small-piece products it is not standardized.

The state of the crumb. The bread should be well baked, not sticky and not wet to the touch, without lumps, voids and traces of unmixed, with uniform porosity, elastic.

The crumb after light pressing with your fingers should take its original shape, be fresh. The taste and smell should be characteristic of this type of bread.

Humidity is provided by the standard, taking into account the type, method of baking and recipe of bread: for rye plain and custard - no more than 51%, for wheat bread from wholemeal flour - no more than 48%, hearth products have less moisture than molded products. The acidity of bread is determined by the way the dough is prepared and the type of flour. Rye products prepared with sourdough have a higher acidity (up to 12°) than wheat products prepared with yeast, and their acidity does not exceed 4°.

The porosity of wheat bread is higher (52-72%) than that of rye bread (45-57%), and the porosity of tin bread is higher than that of hearth bread.

Increasing the grade of flour increases this figure. Bread and bakery products are perishable products, moreover, they are easily deformed, as a result of which they lose their marketable appearance.

Therefore, it is necessary to strictly observe the availability of packaging, labeling, as well as the rules for their installation, transportation and storage.

The quality control of bread is also the rules for laying, storing and transporting bread products, which are determined by GOST 8227-56. Products after baking are placed in wooden trays, the dimensions of which are determined by GOST 11354-82. Storage conditions.

The period of maximum exposure at the manufacturer of unpackaged bakery products after removal from the oven, no more than, h:

From wheat flour - 6 - weighing up to 0.2 kg inclusive, - 10 - weighing more than 0.2 kg;

From sown rye baking flour and its mixture with wheat flour - 6 - weighing up to 0.2 kg inclusive, 10 - weighing more than 0.2 kg;

Other types of bakery products made from rye and a mixture of rye and wheat flour - - 6 - weighing up to 0.2 kg inclusive, 14 - weighing more than 0.2 kg.

The term for the implementation of unpackaged bakery products after removal from the oven, h, not more than:

From wheat flour - 16 - weighing up to 0.2 kg inclusive, 24 - weighing more than 0.2 kg.

From rye baking flour and its mixture with wheat flour - 16 - weighing up to 0.2 kg inclusive, 24 - weighing more than 0.2 kg;

Other types of bakery products made from rye and a mixture of rye and wheat flour - - 16 - weighing up to 0.2 kg inclusive, 36 - weighing more than 0.2 kg.

4. Technology for the preparation of small-piece confectionery products

4.1 AboutorganizationI amsmall piece confectionery

In the production of cupcakes from unleavened dough, softened dough is beaten for 7-10 minutes. butter or margarine, gradually loading granulated sugar and melange. Depending on the type of cake, raisins, saffron tincture, grated almonds or chopped nuts, or cottage cheese are added to the whipped mass, and everything is thoroughly mixed, flour is introduced and the dough is kneaded.

The total duration of whipping the ingredients is 25 - 30 minutes, kneading - 10 - 15 minutes. Dough temperature 20 - 25 ºС, humidity - 20 - 31%. When cutting the dough, it is portioned and laid out in forms, oiled or lined with paper.

For cupcakes "Capital" and "Saffron", the surface is leveled and the middle is cut along the entire length with a spatula moistened with water. For baking, the molds are placed on sheets. The duration of baking cupcakes depends on the temperature and weight of the dough. Weight cupcakes at 160 - 180 ° C are baked for 80 - 120 minutes; at 180 - 190 °C - 70 - 80 min. The duration of baking piece cakes at 180 - 190 ° C is 70 - 80 minutes; at 205 - 215 ° С - 25 - 30 min.

Finishing cupcakes depends on their type. Cupcakes "Capital", "Tea", "Nut" are sprinkled with refined powder through a sieve, "Moskovsky" are covered with lipstick and decorated with candied fruit.

Cookies, gingerbread and gingerbread are produced at public catering establishments in a small assortment. Cookies can be made from sugar or long dough, as well as from rich yeast-free dough. The first has high plasticity and easily takes and retains the given shape. Protracted dough is resilient and elastic. To give it plastic properties, the dough is subjected to repeated rolling with maturation between series of rolling.

Technological process of biscuit production : preparation of raw materials for production; dough preparation; dough molding; bakery products; cooling; finishing; packaging, packaging, storage. The technological process may include additional operations for the preparation of certain types of semi-finished products (powdered sugar, prescription mixture), for the preparation of dough before molding (aging or proofing of a protracted dough, making a dough tape). Sugar cookies are made from plastic dough with a high content of sugar and fat. Products made from such a dough are more porous than hard cookies, crumbly and swell well. On the front surface of the cookie there is a pattern that is applied to dough pieces and, due to the plasticity of the dough, does not disappear after baking.

Long biscuits are produced from an elastic-plastic-viscous dough, which, in the process of preparation for molding, is subjected to repeated rolling, which ensures its layered structure. Products have less porosity than sugar cookies, have less brittleness and swelling. Butter biscuits are produced in a more varied form from pastry high in fat, sugar and egg products.

Butter biscuits are subdivided into sand-removable, sand-jigged, whipped butter, nut cookies. Butter biscuits are produced using various technologies. Sand-extracted dough has plasticity.

Gingerbread is made from raw gingerbread dough, and gingerbread - from choux gingerbread dough. In the latter case, flour (40 - 45% of the total) is brewed in sugar syrup at a temperature of 75 ° C. A special place among gingerbread products is occupied by gingerbread, which are several layers of baked semi-finished products, with or without a layer of filling.

The main raw material for the production of gingerbread products is wheat flour of the highest, first and second grade, peeled and seeded rye flour, as well as sugary substances (granulated sugar, molasses, invert syrup, natural or artificial honey), fats, melange, chemical baking powder, fruit - berry semi-finished products, nuts. Spices and essences are of great importance in the production of gingerbread products.

From spices, substances with a strong and pleasant aroma of plant origin are used from plant fruits (cumin, coriander, vanilla, cardamom, etc.), seeds (nutmeg, etc.), flowers (saffron), roots (ginger), bark (cinnamon) and leaves (bay leaf).

Spices are used in ground form individually or as a mixture - "dry perfume". Of the essences, mint, lemon, vanilla, cranberry, etc. oils are used. Dyes, as well as cocoa powder and burnt oil, are used to color products.

Technological process of production of gingerbread consists of the following stages: preparation of raw materials for production; dough preparation; molding; bakery products; cooling; glazing (for glazed gingerbread); packaging and storage.

Marshmallow - a kind of sugary confectionery; is obtained by churning fruit and berry puree with sugar and egg white, followed by the addition of any of the forming (jelly-forming) fillers to this mixture: pectin, agar syrup, gelatin (marmalade) mass. Zephyr is produced both in unglazed and glazed (coated) form; the main glaze is chocolate.

Pastila, depending on the mass, is divided into:

Adhesive (using agar-sugar-treacle, or pectin-sugar-treacle syrup as a gel-forming base)

Custard (with the use of apple-sugar-marmalade mass - tea leaves as a gel-forming base)

Pastila production technology includes the following operations: preparation of raw materials; preparation of agar-sugar-treacle syrup; preparation of pastille mass; pouring pastille mass; structure formation of the pastille mass and drying of the formation; cutting the pastille layer into separate products; drying and cooling of marshmallow; sprinkling pastila with powdered sugar; packaging and labeling.

Depending on the method of molding pastille products are divided into:

carved - in the form of products of rectangular section;

· cast - in the form of products of spherical, slightly flattened, oval or other form.

Range development small piece confectionery:

Marmalade

pastille confectionery

Gingerbread confectionery

Pastries and cakes

Biscuit rolls

cupcakes, rum baba

Flour oriental sweets

Each type of product has its own characteristics, which are formed during the technological processing of raw materials, as a result of changing its chemical composition, properties, structure.

The cracker is high in fat, has a layered and fragile structure.

Biscuits are made from wheat flour and raising agents (yeast and chemical raising agents) with or without the addition of various types of raw materials.

Gingerbread confectionery products are distinguished by a high content of sugary substances, spices, have a variety of shapes, a convex surface. A variety of gingerbread products are gingerbread.

Waffles are flour confectionery products made from thin wafer baked sheets without filling or with fillings (fatty, praline, fruit, cream, fondant, etc.). The shape of the waffle is varied.

Cakes, rum baba - products made from very rich dough with a high content of fat, eggs, sugar and various fillers.

Flour oriental sweets are biscuit-type products containing crushed and whole nut kernels, dried fruits, candied fruits and spices.

4.2 Controlquality and safety of small-piece confectionery preparation:

4.2.1 Biscuits

Shape: Rectangular for all types of biscuits and also square and round for improved and dietary biscuits. Damaged corners and edges are not allowed. Biscuits with a double-sided slip are allowed (blind from breaking the stuck together edges of products during baking) when working with a solid stamp (without trimmings), diet biscuits (with a reduced fat content) with raised edges that allow for proper stacking in boxes, for other types it is not allowed more than 5% of biscuits (by weight) with raised edges.

Surface: smooth with punctures, without extraneous inclusions and stains.

For simple biscuits made from wheat flour and a mixture of wheat wholemeal flour and flour of the first grade - with traces of flour, and for simple biscuits made from wheat flour and a mixture of wheat wholemeal flour and flour of the first grade, in addition, sprinkled with bran. Separate small solid non-bursting bubbles are allowed on the upper surface, separate inclusions of baked dough, uncontaminated traces from the edges, seams of the sheet and canvas are allowed on the lower surface.

Colour: Straw yellow to light brown with darker bulges, biscuits not burnt. The color of the underside is lighter or darker than the top. The overall color tone of individual biscuits in a packaging unit must be the same.

Fracture appearance: Layered, with uniform porosity, without swelling, hardening, traces of non-mixing.

Taste and smell: Peculiar to well-baked biscuits, without foreign tastes and smells.

4.2.2 cupcakes

Taste and smell: Characteristic of this product name without foreign taste and smell.

Form: Inherent to the given product name.

View in a break: Baked product without hardening and traces of unmixed.

4.2.3 Cookies

Shape: Correct, corresponding to the given name of the cookie, without dents, the edges of the cookie must be even or curly.

Surface: Smooth with a clear pattern on the front side, not burnt, without inclusions of crumbs. The surface of glazed biscuits should be smooth or slightly wavy without traces of "graying" and bare spots. The surface of the sugar-coated cookies should be covered with an even layer of sugar.

Color: Peculiar to the given name of the biscuit, various shades, uniform.

Taste and smell: Baked cookies with uniform porosity, without voids and traces of unmixed.

Broken view: Cookies should be baked. stuffing in puff pastry should not protrude beyond the edges.

4.2.4 Gingerbread products

Shape, surface, color, taste and odour: Products characteristic of the given name, taking into account flavoring additives, without foreign odor and taste.

Fracture view: Baked product without traces of non-mixing, with uniform porosity.

5. Technology for the preparation of complex finishing semi-finished products and use in decoration

Analysis of the organization of workplaces for the preparation of complex finishing semi-finished products:

Finishing semi-finished products are made in confectionery shops: fillings, syrups, sweets, creams, jellies, etc. Syrups for creams and sweets are cooked in a room for cutting and baking products. The workplace should have electric 2- and 4-section stoves, production tables. Syrup is cooked in cauldrons.

The prepared syrup is poured into a special bath for cooling. In the absence of a special bath for cooling the syrup, a bath is provided in which a boiler with syrup is placed. The bath is filled with cold water.

The cooled syrup is poured into the beater tank, where it is whipped until a fudge is obtained in the form of a white crystalline mass. The finished fudge is placed in a cauldron and left to ripen for a day. Before glazing products, fondant is heated in a water bath at a temperature of 50C. Creams are prepared in a separate room, in which beaters of various capacities and with different capacities of bowls and boilers are installed. The cream is brewed in special tipping boilers with a steam jacket or in stove-top boilers.

At the workplace organized for decorating cakes and pastries with cream and other components, a table with a refrigerated cabinet is installed. Confectioners decorate products by applying patterns using pastry bags with various tips and pastry combs, as well as using stencils.

To impregnate confectionery with syrups, watering cans with a special (shower) nozzle are used. This speeds up the process of work and promotes uniform wetting of the surface of the products. DK cream dispenser is used to fill choux pastry tubes with cream.

5.1 Organizationtechnological process of preparationcomplex finishing semi-finished products

Finishing semi-finished products are intended for artistic decoration of cakes and pastries, giving products a flavor, a certain taste, characteristic only for this type of cakes and pastries. One of the main semi-finished products used for surface finishing of cakes and pastries is cream.

In the confectionery industry, various fondant masses are also often used as a finishing semi-finished product. For embossing the surface of cakes and pastries, gelatinous jelly is used (jelly in liquid form is used to cover the surface of products), nuts and various glazes (chocolate, protein), as well as fruit and berry semi-finished products. To decorate the surface of cakes during their artistic decoration, chocolate products of various configurations are used. For flavoring and coloring products, increasing shelf life and making cakes and pastries juicy, various sugar and invert syrups, zhzhenka, spices, and cocoa products are used.

5.1.1 Creams

Cream is a lush foamy mass, which is formed due to the high saturation of raw materials with air in the process of churning. The cream differs from other finishing semi-finished products by the presence of an air phase, high nutritional value and digestibility, since only natural high-quality raw materials are used for its production: butter, egg products, sugar, etc.

Due to its high plasticity, the cream is used both for smearing and finishing the surface of baked semi-finished products, and for their artistic decoration in the form of figured decorations of a three-dimensional shape. There are the following types of creams: creamy, protein, "Charlotte" and "Glace", custard, cream, cottage cheese, cheese. The butter used to make creams must be unsalted. Butter creams include: creamy basic, creamy "New" (on milk-sugar syrup), creamy fruit, etc. On the basis of these creams, a number of derivative creams can be prepared with the addition of cocoa powder, nuts or fruit and berry decoctions and surfactants. Butter creams are used for layering or decorating cakes and pastries.

For cooking butter cream(basic) peeled butter is cut into pieces and whipped in a beater for 5 - 7 minutes, then (after switching the machine to high speed), refined powder, condensed milk are gradually added and whipped for another 7 - 10 minutes. At the end of whipping, vanilla powder, dessert wine or cognac are added and a homogeneous lush mass with a glossy surface that retains its shape is obtained.

Cream "Charlotte" (basic) is prepared by adding chilled syrup "Charlotte" to slightly softened butter while whipping. To do this, granulated sugar, eggs are loaded into the digester, beaten for 2-3 minutes, hot milk is added with continuous stirring and the mixture is heated for 4-5 minutes to 104-105C, after which it is filtered and cooled to 20-22.

To prepare the "Glace" cream, the eggs are loaded into a beater and beaten first at a low speed, and then at a high speed for 20-25 minutes. After that, without stopping whipping, boiled sugar syrup with a temperature of 119 - 120 ° C is poured in a trickle and whipping is continued until the mass cools to a temperature of 26 - 28 ° C. The egg-sugar mixture is gradually introduced into the whipped butter and beating is continued until a fluffy mass is formed, to which dessert wine or cognac and vanilla powder are added.

Protein creams are used to decorate cakes and pastries and fill wafer rolls. They are based on egg white, whipped with powdered sugar. Creams can be tinted and flavored. Distinguish protein creams: custard - with the addition of hot sugar syrup to the whipped protein mass and subsequent whipping for 10 minutes, and protein on agar. Use these creams immediately after preparation.

Custard is used to make tubes, baskets and other products. Cakes and pastries are not decorated with this cream, since it is impossible to get a relief pattern on it. For cooking custard milk is mixed with sugar, brought to a boil and boiled for 1 - 2 minutes. The flour is heated at a temperature of 105C for about 40 minutes, cooled and ground with eggs, then the prepared milk syrup is poured in and, stirring, heated at 95C for 5 minutes. Cream "Charlotte" is introduced into the thickened mass, thoroughly mixed and cooled. The cream is a homogeneous gelatinous mass of yellow color.

Cream of cream is prepared from cream 30 - 35% fat and sour cream with the same fat content at a ratio of 2.5: 1. Chilled cream and sour cream are whipped at a temperature not exceeding 7C for 1 minute. Refined and vanilla powder are added to the whipped mass and gently mixed.

5.1.2 Sugar semi-finished products

Sugar semi-finished products are mainly used for surface finishing of baked semi-finished products. These include lipstick, coffee syrup, icing, invert sugar, burnt sugar, sugar mastic, jelly and syrup for soaking. Sugar syrup is the basis for the preparation of lipstick, jelly, lobster syrup for soaking semi-finished biscuits, coffee syrup, caramel mass. The preparation of sugar syrup begins with the dissolution of sugar in water.

Flavored syrup for soaking. To prepare it, granulated sugar is dissolved in water (the ratio of water and sugar is 1.1: 1), brought to a boil, the emerging foam is removed, the syrup is boiled to a density, then cooled to 20 - 25C, filtered and flavorings are added (essence, cognac or wine).

5.1.3 Pomade

This is a plastic, fine-crystalline mass obtained by boiling sugar syrup with molasses or invert sugar and rapidly cooling the mass during churning. Lipstick is used to finish the surface of pastries and cakes, so that the products acquire an attractive appearance and last longer.

Depending on the types and properties of the raw materials that make up the lipstick, there are simple or sugar creamy fondant, creme brulee fondant, chocolate, milk. To obtain a fine-crystalline lipstick, the recipe must necessarily include anti-crystallizers (molasses, invert sugar, etc.) in an amount of 5-10%, which prevent the growth of crystals.

Sugar-sand is dissolved in hot water in a ratio of 3: 1 and heated to 107 - 108 C, periodically removing the foam. Then molasses is added, preheated to 40 - 50 C. The syrup is boiled down until its temperature reaches 115 - 117 C (soft ball test). Essence is added at the end of cooking. The boiled syrup is poured in a layer of 20 - 25 mm on a table with a marble top or in a stainless steel pan and lightly sprinkled with water. The cooled syrup (35 - 45 C) is whipped or stirred with a spatula, while it thickens and becomes white. The finished lipstick is laid out in a bowl and left to mature for 12 - 24 hours. The lipstick acquires a fine-grained structure, which gives it tenderness and plasticity. Before use, the lipstick is heated to 50 - 55 ° C. Chocolate fondant is obtained from sugar fondant with the addition of cocoa powder, burnt sugar and vanilla powder to it when heated. When preparing milk fondant, the process of boiling sugar-molasses-milk syrup is extended by 5 minutes, and otherwise the technology for preparing fondant is the same as for sugar fondant. Milk fondant, the recipe of which includes powdered sugar, condensed milk and molasses, has a delicate structure, pleasant taste and appearance.

Coffee syrup. To give products a pronounced coffee aroma use coffee syrup, which is prepared as follows. TO sugar syrup add coffee extract in a ratio of 2:1. The prepared mixture is boiled to a moisture content of 51 ± 3%. After cooling, various flavoring and aromatic additives are added to the syrup. Coffee extract is prepared by boiling ground coffee with water in a ratio of 1:6. Then the cooled extract is filtered so that the finished solution does not contain black inclusions of coffee.

Sugar icing is used as an external surface finish for such flour confectionery products as gingerbread, muffins, etc. In addition, the sugar crust formed on the surface of the product prevents intensive removal of moisture and protects the product from staling.

Sugar and water are loaded into an open digester in a ratio of 2.5: 1 and boiled, stirring, for 35-30 minutes. The resulting syrup is filtered.

5.1.4 caramel mass

It is obtained by boiling sugar solutions with molasses or invert sugar. Hot caramel mass is a viscous liquid that can take any shape at a temperature of about 70 C. As it cools further, it becomes hard and brittle.

Caramel mass is prepared as follows.

The granulated sugar dissolved in hot water is brought to a boil in an open cauldron and boiled to a temperature of 108--110 C, then molasses heated to a temperature of 50 C is added to the syrup and the syrup is boiled down to 116--117 ° C. Then the heating rate is slightly reduced and cooking continues. The end temperature of cooking depends on the subsequent purpose of the caramel mass: drain 157--163 C, satin 150 C, plastic 193 C.

For the preparation of decorations from the hot caramel mass, a drain caramel mass is prepared by depositing, spraying and molding. Fountains, domes, small figurines are prepared by depositing.

By spraying, caramel cobwebs are prepared. For molding decorations, the caramel mass cooled to 70 ° C is rolled into a thin layer on a heated board, and then figures are molded directly in a mold or without a mold.

5.1.5 sugar mastic

This is a plastic mass that is used to make voluminous decorations, as well as cards for congratulatory inscriptions on cakes. Sugar mastic is prepared by mixing powdered sugar with an aqueous solution of gelatin. Gelatin is pre-washed in water and soaked at a temperature of 20--25 C in a ratio of 1: (12-15). After 2-3 hours, the excess water is drained, and the remaining aqueous solution of gelatin is heated, stirring, until it is completely dissolved (temperature is about 60 ° C).

Finely ground powdered sugar is added to the gelatin solution cooled to a temperature of 25--35°C and the mixture is thoroughly mixed until a very homogeneous plastic consistency is obtained. When preparing cards for cakes, the mastic is rolled out with a rolling pin to a thickness of 2–3 mm and the cards of the required shape and size are cut with a knife. After drying for a day and applying various inscriptions to them using a cornet, the cards are ready for decorating cakes. Various volumetric decorations from sugar mastic can be made by hand or using molds and, after drying, used to decorate cakes.

...

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Proper preparation of bread is a complex technological process. Dough is a capricious and unpredictable material. Each time it is baked, it may behave differently. Therefore, the process of baking bread must be controlled at every stage, even if you have the most modern equipment.

It is difficult to make perfect bread the first time, even if you strictly follow the recipe. In baking, it is important to have the experience and skills to determine whether the dough is in the correct condition at any stage of the bread-making process and, if necessary, make decisions on making adjustments to the process to obtain the correct baking.

V technological process Bread making can be divided into 9 stages:

1. Leaven;
2. kneading;
3. Relaxation;
4. preliminary proofing;
5. Wrinkle;
6. Forming and cutting;
7. final proofing;
8. notch;
9. Baking.

Now let's take a closer look at each stage in the technological scheme for making bread.

Leaven

Sourdough is the first step in making dough. Bread sourdough starts by mixing water with flour, which starts a fermentation process that produces bacteria that feed on the natural sugars in the flour and release carbon dioxide and lactic acid.

In order to properly prepare the sourdough for bread throughout the entire fermentation process, you need to maintain room temperature and regularly feed the bacteria by adding water with flour to the sourdough.

Bacteria feeding continues throughout the whole process of making sourdough bread, for 3 weeks. Every day, water with flour is added to the sourdough in the right proportions. The readiness of the starter is determined by external signs: it foams, rises, bubbles. Using such a starter for kneading dough will make the bread fluffy and tasty.

At this stage of the bread-making process, the dough is kneaded: flour is mixed with sourdough, yeast and other ingredients, depending on the bread recipe. When kneading, gluten strands are formed in the flour, due to which the dough becomes stretchy.

In order for the dough to turn out right, it should be kneaded calmly. If the dough is kneaded by hand, then you can make 3 calls with 5 minute breaks. With a brush, you need to press on the dough so that air pockets form, and with the other hand, stretch the dough. By hand kneading, the dough is difficult to knead, unlike automatic kneading, while manual kneading gives a better dough structure.

When mixing the dough with a mixer, it should be done as naturally as possible, as with manual kneading with interruptions, periodically scraping it off the walls of the dish. The readiness of the dough can be checked by rolling a small ball out of it and stretching it with your fingers to make a flat sheet, if it is transparent and does not tear, then the dough is kneaded well. If the dough is torn, then you need to knead more.

At this stage of the bread baking process, the dough is left alone so that the gluten fibers return to their original position and the structure of the dough becomes natural. During rest, the dough continues to acquire the desired qualities, even though no actions are being performed on it.

If the dough is not allowed to rest during the production of bread, then it will take its natural shape after molding, and as a result the bread will not look as intended. Therefore, it is very important to let the dough rest before carrying out further work, it can also be allowed to rest between batches.

Proofing

The stage of making bread after the final kneading of the dough, when it is left for a short time in a greased container. This stage is similar to the stage of resting bread, with the only difference being that it is followed by the process of kneading the dough.

The stage of making bread, in which the dough is folded into two or more layers, this has 5 goals:

1. Uniform distribution of dough temperature;
2. Uniform distribution of yeast;
3. Activation of gluten fibers;
4. Release of gases accumulating in the dough;
5. Giving the dough elasticity.

After punching, the proofing process can continue.

Forming and cutting

This is the stage in the process of making bread, at which the dough is divided into the necessary portions, which are then given the desired shape: oblong, round, any other, depending on what shape you want to get the bread.

As a rule, the division of the test occurs as follows:

1. The dough is placed on a clean surface;
2. Divided into several parts;
3. From each part, balls are rolled out on the surface of the table sprinkled with flour;
4. The balls are placed on a floured surface;
After dividing the dough, you can proceed to its molding. From the balls you can make loaves of round or oblong shape.

Stages of molding an oblong loaf:

1. Take one piece of dough;
2. Stretch the ball into a flat surface;
3. Bend one third to the middle, then lay the other third on top of the previous one;
4. Bend the corners of the dough with both hands at the far end from the edge of the table;
5. Take the resulting dough spout and wrap it in the center and press firmly;
6. Carefully bend the dough and press to get an oblong shape;
7. Carefully seal the seam in the dough with the palm of your hand, which should run exactly in the middle on the bottom. If you put the dough in the oven with the seam up, then it can disperse.

This procedure must be done with all blanks.

final proofing

At this stage of the technological scheme for making bread, the dough is infused for the last time before baking. In order for the blanks to retain their shape, they are placed in a basket covered with a towel and sprinkled with flour.

But not everything is so simple. In order for the dough to finally reach readiness, it must be thawed at a humidity of 80% and a temperature of about 25 degrees Celsius. These conditions are necessary for the dough to rise. These conditions can be created either in a proofer or in an enclosed kitchen with boiling water in a saucepan to create high humidity. This proofer is suitable for yeast dough. If the dough is made on sourdough, then it must be placed in the refrigerator for 12 hours, then it will acquire a characteristic sourness.

You can determine the readiness of the dough at this stage of the bread-making process as follows:

1. The dough should increase in size by 1/3;
2. If you press on the dough, it should straighten out. If the dough does not straighten out, but breaks, then it has stood still and should rather be put in the oven to bake.

At this stage of the technological process of making bread, small cuts are made on the dough to give the bread a beautiful shape and increase it. Notching is best done with a sharp knife.

On a round-shaped dough, you can make a cross-cross notch, and on an oblong loaf, notches are made across the loaf. But all this is not strict, in the notches you can show your creativity and create the pattern and shape of bread you need.

Baking

To properly bake bread, you must first preheat the oven well and set the desired temperature according to the recipe.

Place the dough seam side down on the baking sheet. To create humidity, you need to sprinkle the oven with water slightly opening the door. Without the right moisture, the dough will not rise. Turn the bread over so that it bakes evenly.

You can check the readiness of the bread by removing one from the tray and tapping it with your hand from below, if the sound is dry, then the bread can be removed from the oven. Before serving bread to the table, it must be allowed to cool slightly, after which it can be cut.

If there is a sticky streak on the bottom of the slices, it means that the bread is not fully baked and needs to be baked longer next time.

So, in the technological process of making bread, 3 main stages can be distinguished - kneading, proofing and baking. All this is not difficult and accessible to everyone, you just need to adapt and understand all the intricacies and details of the manufacturing process so that the bread turns out soft, tasty, beautiful and with a crispy crust.