Strudel is a German flour dish. One of the most popular desserts in the world. It consists of very thin dough, in which the filling is wrapped. Thanks to this, strudel received its name, which literally translates as whirlpool. Traditionally, the dough is made from water and oil and flour with a high gluten content. Kneading and stretching the dough by hand requires considerable effort, so it is often replaced with ready-made dough that can be bought in the store. Most popular these days Apple strudel(Apfelstrudel).He began his life from Austria and Bavaria, stepping over their borders and spreading throughout the world. It is made by wrapping pieces of apples, raisins in the dough, adding cinnamon and bread crumbs. There are also recipes where you can find nuts (almonds, walnuts) and rum. The finished strudel is often served with whipped cream or vanilla ice cream. In addition to apple strudel, the German culinary tradition also offers other types of this pastry. For the filling they use: cherries and pears, peaches and apricots, nuts and poppy seeds, cottage cheese and cream cheese. What is this dish? These are crispy thin layers of dough that go perfectly with fruit filling. This makes the dish very special.
Apple strudel. for the dough: cup flour vegetable oil - 3 tbsp. butter - 1 tbsp. salt - to taste water - 1/2 cup for filling: apples kg sugar - 3/4 cup raisins (seedless) g Nuts (almonds or other chopped nuts) g rum - 50 ml breadcrumbs - 3 tbsp. ground cinnamon - 1/2 tsp. Method of preparation: Sift the flour, add salt, pour in warm water, vegetable oil and mix everything well. Cover the container with the dough with a towel and leave for 30 minutes. Wash the apples, peel, remove the core and cut into thin slices. Mix the slices with breadcrumbs, sugar, nuts, cinnamon and raisins, previously filled with rum. Divide the dough into 4 equal parts. To ensure that the layer of dough is thin and does not tear during cooking, roll it out on a kitchen towel sprinkled with flour. The dough layer must be transparent! Grease the finished dough layers with melted butter. Then spread the filling evenly, leaving the edges (about 2 cm) empty. Using a towel, roll the layers of dough into a roll and brush the top with butter. Bake in a preheated oven until golden brown, periodically brushing the surface of the strudel with butter. Decorate the finished strudel with powdered sugar.
Country-style apple strudel Ingredients: potatoes (boiled in their jackets) - 1 kg flour g apples (sour) g egg - 1 pc. butter g salt - to taste sour cream g sugar g. Method of preparation: Peel the potatoes and finely grate them. Knead the dough by adding sifted flour, egg and a pinch of salt to the potatoes. On a floured surface, roll the dough into a 5 cm thick roll. Separate 6 cm long pieces of dough from it and roll them out thinly. Grease with sour cream. Cut each apple into 4 parts. Remove seed pods. Cut the pulp into cubes. Place on top of the dough. Sprinkle with sugar. Heat the oven to 220C. Carefully wrap the dough sheets into rolls. Melt the butter and grease the saucepan with it. Place the rolls into it. Bake for about 30 minutes. Serve hot.
Fruit strudel with fresh cheese and foamy sauce Ingredients: flour g salt - 1 pinch water (warm) ml rapeseed oil - 20 ml fresh cheese (Frischkase) g egg (yolk) - 8 pcs. grapes (blue and white) g apples - 2 pcs. pear - 2 pcs. raisins (dark) - 2 tbsp. walnuts g cinnamon - 1 pinch sugar - 90 g lemon juice tsp. butter - 1 tbsp. red wine ml. Method of preparation: 2 hours before the start of cooking, knead the strudel dough from flour, salt, warm water and rapeseed oil. Knead thoroughly until the dough is elastic. Leave to “rest” for two hours. Thoroughly mix fresh cheese with four yolks. Add halved grapes, finely chopped apples and pears and other ingredients. Season with cinnamon, add 10 g. sugar and 1/2 teaspoon lemon juice. On a well-floured surface, roll out the strudel dough as thin as possible. Next, work with the dough on the tablecloth. Stretch the dough as thin as possible on the back of your hand. Evenly distribute the filling over it and, carefully lifting the tablecloth up from one edge, roll up the strudel. Let it slide off the tablecloth onto a baking sheet, brush the top with dissolved butter using a brush and bake at 220C for about minutes. Sauce: combine red wine, 80 grams of sugar, 4 egg yolks and two teaspoons of lemon juice in a metal bowl and beat into a creamy sauce in a hot water bath, serve immediately with strudel.
Strudel with cherries Ingredients: Frozen cherries 600 g, Wheat flour 250 g, Salt ½ tsp, Chicken egg 1 pc., Vegetable oil 50 ml, Wheat bread 50 g, Almonds 50 g, Butter 105 g, Sugar (sand) ) 150 g, Potato starch 5 g, Powdered sugar 50 g Method of preparation: 1. Defrost the cherries in advance, put them in a colander. Save the juice, you will need it later. 2. Sift flour and salt into a wide bowl, add butter, egg and water (ml). Knead quite soft dough. 3. Knead the dough thoroughly for less than 10 minutes on a greased work surface. After kneading, wrap the dough in film and let rest for at least half an hour. 4. Grind the dried white bread into crumbs. Grind the almonds separately. 5. Melt the butter in a frying pan, fry the bread crumbs in it for 2 minutes, then add the chopped almonds and sugar. Mix until smooth and set aside 6. Place the prepared rested dough on a lightly floured work surface. Roll out a little with a rolling pin, then transfer to a clean linen towel and, placing your hands under the dough, palms down, gently stretch the dough in all directions. Try to give the dough a rectangular shape. Now grease the surface of the dough with oil so that it does not dry out, and spread the sprinkles evenly, stepping back from the edges by 3-4 cm. On the side where the top layer of strudel will be, leave more space; sprinkles are not needed there. 7. Spread the cherries evenly over the topping, fold the edges over the sides and, using a towel, roll up the strudel. After each turn, brush the outside of the roll with butter. Carefully seal the seam. Place the strudel on a baking sheet lined with paper, seam side down. 8. Bake the strudel in an oven preheated to 180 degrees for minutes. Before baking and immediately after removing the finished strudel, brush it with melted butter. 9. While the strudel is baking, prepare the sauce from the remaining cherry juice. To do this, dilute in 2-3 tbsp. cold juice a teaspoon of starch with top. Bring the rest of the juice to a boil along with sugar, and then pour in the diluted starch, stirring constantly. Once the sauce thickens, remove from heat and cool. 10. Warm strudel, evenly and thickly sprinkle the strudel with powdered sugar using a sieve.
Apple strudel made from phyllo dough with almonds, dried cherries and cranberries Ingredients: apples kg juice - 1 lemon cherries or cranberries (dried) g flour phyllo dough - 20 sheets butter (melted) g almonds (ground) g sugar g cinnamon - 1/ 2 tsp powdered sugar (for decoration). Method of preparation: Pour boiling water over dried fruits for 5-10 minutes, drain the water, chop finely. Peel the apples, cut into thin slices and sprinkle with freshly squeezed lemon juice to prevent them from darkening. Mix apples with dried fruits, sugar and cinnamon. If the filling is runny, strain off the excess juice. Sprinkle flour on a sheet of parchment or film. Lay out a sheet of dough, brush generously with melted butter, lay out 10 sheets in total. Sprinkle the top sheet with almonds, spacing 2 cm from the edge. Then lay out half of the fruit and apple filling, also retreating 2 cm from the edge. After buttering the edges of the dough, roll into a roll using parchment. Fold the ends down so that the filling does not leak out. Place the roll, seam side down, on a greased baking sheet. In the same way, make a second strudel from the remaining ingredients and place on a baking sheet. Bake both rolls, generously greased with butter, in a preheated oven for about 20 minutes at 200C until golden brown.
Technological diagram of apple strudel Flour Sift Salt Water Vegetable oil Knead tough dough for 30 minutes Wash the apples, remove the skin, remove the core and cut into slices Rum Pour in the crackers, sugar, nuts, cinnamon and raisins, mix Divide into 4 even parts Roll out very thinly grease Place the melted butter Roll the dough into a roll Bake Grease periodically Sprinkle the finished strudel with sugar powder
Comparison of strudels Name Cooking method Forming Serving Apple strudel. Dough: mix all ingredients Filling: prepare apples cut into thin slices Grease the dough with melted butter. drain spread the filling with butter Cut into portions serve hot sprinkled with powdered sugar Country-style apple strudel Dough: knead the dough Filling: cut the prepared apples into cubes Grease the rolled dough with sour cream put the cubed apples. sprinkle with sugar Cut into portions serve hot Fruit strudel with fresh cheese and foamy sauce Dough: knead the dough by mixing everything necessary ingredients Filling: cheese mixed with yolks, mixed with fruits, seasoned with cinnamon, sugar and lemon. juice Place the filling on the thinly rolled out dough, wrap it in a roll and brush with melted butter. With butter Cut into portions and serve hot with hot sauce Strudel with cherries Dough: knead soft dough Filling: prepare cherries and almond topping with bread crumbs and sugar Brush the dough with melted butter. sprinkle with butter and top with cherries. Roll into a roll after each turn, grease the outer part Cut into portions, sprinkle with powdered sugar, decorate with cherries Pour over the sauce Apple strudel made from phyllo dough with almonds, dried cherries and cranberries Dough: Filling: prepare dried fruits and apples mixed with sugar Brush the dough generously with melted butter, sprinkle with almonds and add the filling. Brush the edges with melted butter and roll up. Cut into portions and sprinkle with powdered sugar.
Equipment for the Preparation of Strudels. Cooking a real classic strudel has always been considered the highest manifestation of culinary skill. Thin layers of dough, delicate filling, harmoniously selected additional ingredients, such as nuts, seeds, raisins, are mandatory attributes of a good strudel. The appearance, which directly depends on the correctness and quality of cutting, is also important. After all, broken, crumbled edges and leaking filling can ruin even the most delicious sweetness. Using professional equipment for the production of strudels with a cutting line, the confectioner can not worry about the appearance of the product and focus only on the intricacies of the recipe. Such lines ensure perfect slicing and transportation to the packaging machine. The ability to adjust the cutting modes and the size of the final pieces allows you to cut the strudel, maintaining the consistency and integrity of the filling and ensuring perfect edges. The relative compactness of the strudel production equipment allows it to be used in small spaces, and the highest safety standards laid down by the developer minimize the influence of the human factor and the likelihood of emergency situations occurring. Considering the fact that strudel is cut on the line, completely ready for use, special attention is paid to the material from which the equipment is made. In this case, all parts of the production lines are made of high-quality stainless steel using a specialized coating on the conveyor. All active surfaces are easy to clean and handle thanks to thoughtful design solutions. Therefore, the finished product meets all sanitary norms and standards. And strudel, in the production of which exactly such equipment was used, will bring pleasure and will delight the consumer with excellent taste and appearance.
Shelf life and design options Store from 1 to 7 days. It all depends on the ingredients from which it was prepared, as well as on the cooking features themselves. Serving and serving strudel. Sprinkle a plate with powdered sugar. Add a little ground cinnamon. Cut the finished strudel into portions. Place the strudel pieces on a plate. Place scoops of ice cream on top. Decorate the ice cream with mint leaves and sprinkle everything with powdered sugar. Add syrup - the strudel is ready!
Puff pastry without yeast - 800 g (half a standard package of ready-made dough)
Wheat flour -100g
Butter - 20 g.
Apple - 10 pcs
Sugar - 100 g
Cinnamon - 10 g
Technical routing for preparing hot dessert “Apple strudel”
Name of dish: " Apple strudel"
Application area : Laboratory
List of raw materials: puff pastry (yeast-free), wheat flour, butter, apples, sugar, cinnamon, butter,
Quality requirement: food raw materials used for preparing dishes comply requirement current regulatory and technical documents, have accompanying documents confirming their safety and quality
Cooking technology
First, let's prepare the apple filling for the strudel. Apples need to be peeled and cored. Then cut in half and into thin slices. There is no need to strive for thin until transparent, the apples will undergo heat treatment twice and will become soft in any case. Next, melt some of the butter (2 tablespoons) in a medium-sized frying pan over medium heat (we will use the remaining spoon of butter later). You can melt all the butter at once, and then set aside one spoon to grease the strudel. Place apples in the melted butter. At first there will be a lot of them in volume, but during cooking the volume will decrease. Then add sugar and cinnamon. Then you need to increase the heat slightly and simmer the apples until they soften and all the liquid has evaporated. This will take about 15 minutes. There is no need to cover the apples with a lid, this will of course speed up their softening, but in this case the liquid will not have time to evaporate. In the meantime, roll out the pre-thawed puff pastry (such a strudel takes half of a standard store package: if you have the dough in sheets, take one sheet, if in a roll, unroll and cut off half). The dough should be laid out on a work surface or table sprinkled with flour, a rolling pin also dust with flour. You need to roll it out into a rectangle approximately 30 by 35 cm. It is better to roll out the puff pastry only in one direction. When the filling is ready, turn on the oven to preheat at 200 degrees. Then take out the dough, unfold the rectangle with the short side facing you and spread the filling in a wide horizontal stripe in the middle of the rectangle. The filling should occupy about a third of the size of the dough in height, and depart from the edges by about 2-3 cm in width. Cover the filling with the top of the dough. Then cover with the bottom one. Carefully turn the strudel over, seam side down, and place it on a baking sheet lined with baking paper. Then you need to grease the strudel with the remaining tablespoon of melted butter, sprinkle with two tablespoons of sugar and make cuts along the entire pie with a small knife to allow steam to escape. Bake the apple strudel in an oven preheated to 200 degrees for 35-40 minutes, until the top is confidently brown. Sprinkle powdered sugar on top
Requirements for registration, submission and implementation
Serve on a dessert plate; when serving, sprinkle powdered sugar on top of each piece. Temperature not lower than 140C.
Organoleptic indicators
Appearance: the mass does not fall apart, is dense, the surface is light brown. cooking dessert parfait charlotte
Color: characteristic of this type of product, light brown crust
Smell: no foreign odors
Consistency: soft, tender, well baked
Quality and safety indicators
Physico-chemical and microbiological indicators that affect the safety of the dish comply with the criteria specified in the application to GOST R 50763-95 “Public catering. Culinary products sold to the public. General technical conditions"
Nutritional and energy value per 100 g of product
Federal Agency for Education
State educational institution of higher professional education
ST. PETERSBURG TRADE AND ECONOMIC INSTITUTE
Department of Technology and Catering Organization
COURSE WORK
Development of menus, technological and regulatory documentation for a restaurant Jewish cuisine first class
Developed by: Mikhailov E.A.
Well 4 group № 442
Education full-time
Supervisor Barsukova N.V.
SAINT PETERSBURG
Introduction
1.Literature review
1.1 Theoretical justification of production features
1.2 Types of menu and approximate minimum assortment of products sold in this type of food establishment
1.3 Analysis of the work of similar enterprises
2. Development of a diagram of technological flows of raw materials, finished products and waste
3. Development of the enterprise menu and determination of the main product range
4. Development of technological and regulatory documentation
4.1 Technological maps
5. Development of a comprehensive technological scheme for the main range of products
6. Technological schedule for the preparation of flour confectionery products
7. Development of an operational control map for Cherry Strudel
8. Selection of methods for determining quality indicators for Cherry Strudel
Conclusion
Bibliography
Introduction
Public catering is an important sector of the national economy, which combines the functions of producing ready-made food, selling it and organizing consumption by the population.
Due to the fact that today cafe-pastry shops have become especially popular and in demand among potential buyers, and there is no particular competition among them, we can draw a logical conclusion about the prospects of such establishments. Modern cafes and confectioneries are created on the principle of “everything for the customers,” that is, we are no longer just talking about the quality of products, but also about the quality of service.
Actually, a café-patisserie is not only the appropriate equipment, for example, a modern food distribution line, but also a special concept of activity. Such an establishment must be equipped with its own bakery, and in addition to bakery products, confectionery products must also be presented. In addition, to maintain the interest of potential customers, you should expand the cafe's assortment to sandwiches and hot drinks, such as tea and coffee.
Before you start directly opening your own cafe-patisserie, you should consider several important points. You need to think carefully about choosing the most advantageous location for the future establishment, determine the category of potential clients for whom the establishment will be intended, identify the range of future products and carefully work out the design of the premises.
IN confectionery shops a wide range of products is produced, which are sold both at public catering establishments themselves, and through branches, buffets, small retail chains, as well as at public catering establishments that do not have their own confectionery production (on a contractual basis).
Confectionery shops are organized at procurement factories, food processing plants, as well as in restaurants and cafes.
For confectionery shops, depending on their capacity, the following classification is adopted:
low power - up to 12 thousand products per shift (or 0.6 tons of flour);
average capacity - from 12 to 20 thousand products per shift (or 0.9 tons of flour);
high capacity - from 20 thousand products or more per shift (or 1.5 tons of flour).
The cafe can have workshops with a capacity of 1, 5, 8 and 10 thousand products per day.
All the mentioned factors are interdependent. The category of visitors depends on where the café-confectionery will be located, which in turn affects the range of products and the design of the premises. Be that as it may, such an establishment must offer at least 10 varieties bakery products, approximately the same number of types of small-piece products, several cakes and types of pastries. Pizza, biscuits, sandwiches and hot drinks will add to the popularity of the establishment.
1. Literature review
1.1 Theoretical justification of production features
A cafe is an enterprise that organizes food and recreation for consumers, providing a limited range of products compared to a restaurant. Sells branded, custom-made dishes, products and drinks.
According to GOST 50762 - 2007, cafes are distinguished:
According to the range of products sold - non-specialized and specialized (ice cream parlor, confectionery cafe, dairy cafe, pizzeria cafe, etc.):
According to the population served and the interests of consumers, including interior design, - youth, children's, student, office, cafe-club, Internet cafe, art cafe, café-tavern, etc.;
By location - in residential and public buildings, including detached buildings. hotel buildings, train stations, cultural, entertainment and sports facilities; in recreation areas;
According to methods and forms of service - with waiter service and self-service;
According to the time of operation - permanent and seasonal;
According to the composition and purpose of the premises - stationary and mobile (drive-in cafes, carriage-cafes, cafes on sea and river vessels, etc.),
At public catering establishments, the requirements of regulatory documents on the safety of services must be met: - sanitary, hygienic and technological requirements of SanPiN 42-123-5777, SanPiN 42-123-4117, collections of recipes for dishes and culinary products; - requirements for the safety of food raw materials and products.
Minimum requirements for a cafe:
1 .Requirements for architectural and planning solutions and design of the enterprise .
Appearance: Regular illuminated sign required
Composition of premises for consumers: hall, toilet room with hand washing room;
Decoration of halls and premises for consumers: decorative elements are used to create a unity of style;
Microclimate: there must be a ventilation system that provides acceptable temperature and humidity parameters;
2 . Requirements for furniture, dishes, appliances, linen.
Furniture: standard, corresponding to the interior of the premises, tables with polyester coating, wooden surfaces (for stylized enterprises);
Tableware and cutlery: dishes and cutlery must be made of stainless steel, semi-porcelain, earthenware, high-quality glassware with or without a pattern; tableware made of ceramics and wood is present in thematic enterprises and enterprises national cuisine.
Table linen: personal paper napkins;
3 . Requirements for the design of menus and price lists, assortment of products.
Menu with the emblem (brand name) of the enterprise: computer printed, the cover is made from modern materials;
Assortment of products and purchased goods: a varied assortment of dishes, products and drinks, taking into account a specialized enterprise;
4. Methods of customer service.
Consumer service: consumers are served by waiters, bartenders, head waiters; self-service possible;
Table setting: decorated with compositions of fresh or artificial flowers;
1.2 Types of menu and approximate minimum assortment of products sold in this type of food establishment
The cafe independently develops its menu taking into account full compliance with sanitary and technological requirements, as well as standards for this type and class of enterprises.
Depending on the population of consumers, the type of enterprise and the accepted forms of service, the menu is divided into the following types: menu with a free choice of dishes; diet menu, i.e. set lunch menu (breakfast, dinner); business lunch menu; Sunday brunch menu; breakfast menu (used in hotel restaurants); me dietary and baby food; banquet menu; me themed events (New Year's Eve, Maslenitsa), etc. Special types of menus include: menu inserts - dishes from the chef, tasting menu, national cuisine menu in addition to the main menu, gourmet menu, Lenten menu, etc.
I decided to devote my course work to the cafe-confectionery "Kama" with 75 seats. Cafe "Kama" will be located in the center of Izhevsk on the ground floor of the building. Service will be provided by waiters and baristas. Service personnel will be provided with branded clothing with the company logo. The cafe's opening hours are from 10 a.m. to 11 p.m. My company will have a menu with a free choice of dishes.
So, the main products sold at this enterprise are flour confectionery and bakery products. To prepare them, the designed cafe will have a confectionery shop, where most of the production is concentrated.
The premises of the confectionery shop include: a department for kneading dough, cutting and baking, preparing cream and finishing products, a room for processing eggs, proofing yeast dough. In addition to the above premises, confectionery shops are equipped with: a pantry and a refrigerated chamber for a daily supply of raw materials, a pantry for finished products, a refrigerated chamber for finished products, a refrigerated chamber for semi-finished products (for cooling puff pastry, etc.), a pantry for packaging materials, a pantry for containers, washing equipment and sterilization. pastry bags, shop manager's room.
The technological process of preparing flour confectionery products consists of the following stages: storage and preparation of raw materials (sifting flour, preparing eggs, etc.); preparing and kneading dough, cutting dough and portioning it; product molding; proofing, baking and cooling of products; preparation of finishing semi-finished products (creams, syrups, sweets), finishing of products; laying and transporting products. In accordance with the technological process of preparing confectionery products, areas and workplaces are organized in each room to perform production operations.
1.3. Analysis of the work of similar enterprises
Today there are many different cafes and pastry shops. Everyone wants to attract the attention of visitors with a variety of confectionery products, sweets, some new exquisite products, the choice is very large. But in order to evaluate the quality of a cafe-patisserie, it is necessary to objectively evaluate the menu and other conditions they offer. Let's look at them.
Cafe-Confectionery "Anderson"
Address: Moscow, st. Ostrovityanova, 5
Cuisine: baking, European
Opening hours: from 08.30 to 22.00; weekend: 10.00 to 22.00
Number of halls: 2 halls - 25-30 seats
Offers: catering, children's parties, children's menus, food delivery, takeaway, breakfasts, banquets
Music: pop/rock, background
The fundamental difference between Anderson cafes and pastry shops is that the basis of the latter's menu is coffee and light dishes. In pastry shops, the basis of the menu is dessert, and light salads, sandwiches, tea-coffee, juices and water serve only as an addition. The dessert menu is very extensive: it includes cakes, pastries, sweets, small-piece pastries, cookies, and ice cream. All products are produced in our own confectionery shop.
The peculiarity of the cafe is that the cafe hosts unforgettable parties for up to 25 people, while approaching each holiday individually - this is for those who want to celebrate a birthday with friends or gather work colleagues, celebrate any family celebration or hold a small corporate event . They offer a creative program, host and DJ, personalized banners and posters, and a birthday cake.
Specialty desserts: pancakes with berries, Bavarese cake ( biscuit base and a rim of biscuit sticks, inside is a delicate milky-creamy mousse, strewn with juicy fresh berries on top: strawberries, blackberries, raspberries, currants, blueberries), chocolate cake WITHOUT FLOUR ( dark chocolate with almond powder and dark chocolate glaze), classic truffle (mix of black and milk chocolate, soaked in exclusive blackberry liqueur, in chocolate glaze) and etc.
Cafe-confectionery "Ontrome"
Address: emb. Canal Griboyedov, 58
Cuisine: French
Opening hours: from 8.00 to 22.00
Offers: more than 60 types of confectionery products, a flexible system of discounts, simple and transparent delivery conditions, speed and individual approach to order fulfillment and, of course, excellent taste and decor.
The peculiarity is that Ontrome has been producing confectionery products in St. Petersburg for more than 10 years. The French pastry school is traditionally considered the best in the world. The development of recipes for products that brought Ontrome success with consumers, as well as the training of confectioners, were carried out by leading French specialists, including the director of the highest French culinary school, Roland Belier. There are also low-calorie products and various cakes to order. An exclusive cake can be made in the form of any shapes, with or without an inscription. For a wedding, you can order, for example, a cake in the shape of two hearts or figures of the bride and groom. This solution will look original, bright and unusual. Ontrome cakes and pastries require deep freezing at the preparation stage, so all products are defrosted only before serving. This does not at all affect the taste and other characteristics of the products, but it allows you to give them that original appearance, which distinguishes them from many familiar desserts.
The true school of French confectionery is considered the best in the world. The recipes for many sweets came from there, preserving traditional recipes(French truffle) and using natural ingredients.
Branded products: candies "Flambe" - candies made from a soft mass of dark and milk chocolate with raisins and rum, "Nat-Nouga" - candies made from white chocolate with coconut and rose petal syrup, coated with milk chocolate and almond petals. “French little thing” - cake, whipped cream with walnuts and prunes, soaked in cognac on meringue, decorated with fresh physalis and chocolate decor and many other desserts, cakes, pastries.
Cafe-confectionery "Shokoladnitsa"
Address: Balkanskaya square, 5
Opening hours: 10:00-21:00
Hall: smoking and non-smoking
Offers: the assortment of the cafe-confectionery "Shokoladnitsa" includes aromatic hot drinks, fresh bakery and cakes, breakfasts and lunches, sandwiches and pancakes, soups and salads. There is a wide selection of cold cocktails.
A distinctive feature of each of their coffee shops is a refined and cozy interior design, a warm and unique atmosphere. In the overview available to Guests there is always a special showcase where you can immediately choose the dessert you like and personally communicate with the barista - a specialist in preparing coffee.
All rooms are divided into smoking and non-smoking areas. During the warm season, cozy summer verandas open.
The assortment of "Shokoladnitsa" is very diverse and can satisfy anyone, even the most refined taste! Along with excellent coffee brewed from freshly roasted beans, elite teas, juices and cocktails, our chain is famous for its pastries and gourmet desserts.
All dishes are exclusive and prepared using technologies developed by confectioners using only natural products.
There are always various special offers, for example: guests of their cafe are offered to warm up with a hot punch: citrus, berry and fruit punches based on homemade wine and rum will not only warm you up cold winter, but also give a deep, rich taste. You can order both alcoholic and non-alcoholic alcoholic punches. In the summer they offer to treat yourself to signature cocktails: Vitamin Charge (strawberry, banana, raspberry, freshly squeezed Orange juice, grenadine), Bouncy Cranberry (fresh banana, cranberry, fresh apple, Apple juice), as well as the dessert “Red Pudding” (berry pudding with red wine, decorated with currants and vanilla sauce), etc.
Having become acquainted with the features of cafes and pastry shops, having studied the range of products and services, operating hours, and their locations, I consider it advisable for myself to design an enterprise of this type and specialization. Since these establishments are profitable, have no problems with attendance and bring good profits. All this is due to the fact that confectionery products have gained numerous fans around the world, thanks to their lightness, originality and interesting combinations of fruits, nuts, jelly, cream, berries, etc. Everyone loves to pamper themselves with various delicacies, fresh pastries, various cocktails, desserts, and relax with a cup of freshly brewed coffee.
2. Development of a flow chart for raw materials, finished products and waste
The technological process for the production of culinary products consists of a number of product processing stages, which have different tasks and can be separated in time and space.
The main stages of the technological process are the reception and storage of raw materials, the production of semi-finished products, the production of finished products, and their sales. In public catering, there are enterprises where the technological process is carried out completely, as well as enterprises where the process is limited to several stages. Using the developed regulatory and technological documentation, we draw up a technological flow diagram of raw materials, finished products and waste.
3. Enterprise menu development
| Name | Exit, city |
| Salads and snacks | |
| Fish salad | 200 |
| Potato salad with apples | 200 |
| Forshmak from blue whiting or trevally | 200 |
| Carrot, apple and nut salad | 200 |
| Stuffed fish stewed in milk | 250 |
| Chicken giblet jelly | 250 |
| Soups | |
| Soup with dumplings from sushki | 300 |
| Broth with potato "kugol" | 400 |
| Bean soup with potatoes | 300 |
| Bean soup "cholit" | 300 |
| Easter Lenten borscht with matzo (Burekes mit matze) | 300 |
| Noodle kugel broth | 400 |
| Lentil soup | 300 |
| Hot dishes | |
| Chicken cutlets | |
| Apples with rice | |
| Meatloaf | |
| Koogle fun fleisch (fish stew) | |
| Pancakes with meat (pancakes mit fleisch) | |
| Pancakes with liver (pancakes mit leber) | |
| Pancakes with carrots and eggs (pancakes mit mern un eyer) | |
| Pancakes with potatoes (pancakes mit potatoes) | |
| Jewish sweet and sour meat | |
| Chicken stewed with veal tongue | |
| Stuffed chicken necks | |
| Kreplach with baked meat | |
| Prakes (chicken tempanyaki) | |
| Radish with goose fat | |
| Easter vermicelli | |
| Matzah with young lamb meat | |
| Turkey with sweet potato | |
| Steak | |
| Mina with broccoli, matzo and cheese (casserole) | |
| Sweet dishes | |
| Matzo latkes | |
| Donuts pound vore | |
| Pancakes mit apple | |
| Poppy seed pie (flodi fun knishes mit moi) | |
| Pies with poppy seeds (homentash) | |
| Teiglah | |
| Pancakes with cottage cheese (pancakes mit kez) | |
| Pancakes with prunes (pancakes mit henriknete fluimen) | |
| Matzo fritters | |
| Hremzlach | |
| Matzo flour sponge cake | |
| Matzo dumplings | |
| Easter lambs | |
| Zucker-lekah Easter cake (cherry sponge cake) | |
| Beetroot kugol | |
| Soft drinks | |
| Assorted juices (apple, cherry, tomato, peach, grape, orange, grapefruit, mango) | 200 |
| Assorted carbonated drinks (Pepsi, Mirinda, 7up, Schwebs, MountainDew) | 250 |
Mineral water (BonAqua, Aqua Minerale, Essentuki) |
250 |
| Nestea iced tea (peach, lemon, wild berries) | 250 |
| Alcoholic drinks | |
| Mulled wine | 200 |
| Sparkling wine | |
| Martini Brut (white dry) | 150 |
| Champagne "Abrau-Durso" (semi-sweet, semi-dry) | 150 |
| AstiMartini (white sweet) | 150 |
| Abrau (rose, semi-dry) | 150 |
| Abrau (white, semi-sweet) | 150 |
| Wine | |
| Muscat (red semi-sweet) | 150 |
| Chardonnay France (red semi-dry) | 150 |
| Merlot France (red dry) | 150 |
| Sant Eliza (white, dry) | 150 |
| Kono Sur Tokornal (white semi-dry) | 150 |
| Liquor | |
| Baileys | 40 |
| Sambuca | 40 |
| BOLS Amaretto | 40 |
| Cointreau | 40 |
| Aperitif | |
| Martini Bianco | 80 |
| Cognac | |
| De Pourville Napoleon | 50 |
| Ararat 5* | 50 |
| Hennessy VS | 50 |
4. Development of technological and regulatory documentation
Technological maps for the main range of products
1. Technological map for cherry strudel
| name of raw materials | Raw material consumption per 1 serving, g | Raw material consumption per 100 servings, g | ||
| gross | net | gross | net | |
| Flour | 18.9 | 18.9 | 1890 | 1890 |
| Semolina | 1.7 | 1.7 | 170 | 170 |
| Yolk | 0.08 pcs. | 0.8 | 8 pcs. | 80 |
| Margarine | 3.8 | 3.8 | 380 | 380 |
| Cream | 7.7 | 7.7 | 770 | 770 |
| Water | 5.25 | 5.26 | 525 | 525 |
| Dough weight: | - | 38.3 | - | 3830 |
| Breadcrumbs | 3 | 3 | 300 | 300 |
| Cherry | 75 | 75 | 7500 | 7500 |
| Sugar | 7.5 | 7.5 | 750 | 750 |
| Cinnamon | 0.19 | 0.19 | 19 | 19 |
| Filling weight: | - | 85.7 | - | 8570 |
| Weight semi-finished | - | 124 | - | 12400 |
| Exit: | - | 120 | - | 12000 |
Cooking technology:
Sift flour and semolina onto a kitchen board, make a depression in the middle, put salt, yolk, softened margarine, warm cream t=45 0 C, water, knead the dough so that it does not stick to your hands. From elastic dough form a flattened ball, grease it with liquid margarine and place in a warm place (t=40 0 C) for 30 minutes. Then roll out the dough into a thin layer, sprinkle 2/3 of it with breadcrumbs.
For the filling: mix pitted cherries with cinnamon and powdered sugar, place on top of the crackers and use a napkin to roll the layer into a tube, starting from the end filled with filling. Brush with remaining margarine. Bake for about 25 minutes at 180 0 C. The finished strudel can be sprinkled with powdered sugar. Serve on a dessert plate with a scoop of ice cream or whipped cream.
Quality requirements:
Appearance: a piece of rolled sheet dough roll with cherries, sprinkled with powdered sugar.
Consistency: soft, well baked.
Color: golden surface.
2. Technological map for spirals with almonds
Cooking technology:
Beat the egg whites and sugar until foamy. Add almonds or other nuts and honey little by little, mix well and add flour. Knead the dough and form into spirals using a pastry bag with a round tip. Arrange the spirals on a greased baking sheet and decorate the tip of each with an almond or a slice of walnut kernel. Bake at 180 0 C for 15 minutes. After the cakes have cooled to t=35 0 C, sprinkle with powdered sugar. Serve in a dessert plate, 2 pieces each. sprinkle with powdered sugar and garnish with mint leaves.
Quality requirements:
Appearance: the tubes are placed in paper baskets, sprinkled with powdered sugar.
Color: golden surface.
3. Technological map for baking with mushrooms
| name of raw materials | Raw material consumption per 100 pcs. 85 grams each | |
| Gross | Net | |
| Flour | 4000 | 4000 |
| Eggs | 10 pieces. | 380 |
| Butter | 100 | 100 |
| Salt | 40 | 40 |
| Dough weight: | - | 4520 |
| Champignon mushrooms) | 2000 | 1500 |
| Onion | 1200 | 1000 |
| Pepper | 10 | 10 |
| Filling weight: | - | 2710 |
| Milk | 1000 | 1000 |
| Eggs | 30 pcs. | 1140 |
| Weight of omelette mass: | - | 2140 |
| Weight semi-finished: | - | 9370 |
| Yield: 100 pieces. | - | 8500 |
Cooking technology:
Cooking fresh yeast-free dough. Mix milk, eggs, add salt. Add butter and flour. Knead the stiff dough. Divide the resulting dough into small koloboks. Roll out the dough to a thickness of 2 mm and cut out circles with a diameter of 10-12 mm using a mold. Then we make “baskets” from the circles: we lift the edge and pinch it, thereby forming a side. Place the resulting “baskets” on a greased baking sheet. vegetable oil. We fill each basket with minced meat.
For the filling: fry finely chopped (or minced) mushrooms and onions, add salt and pepper.
Fill the “baskets” with minced meat with omelette mixture (egg beaten with milk). Place the baking sheet in a preheated oven and bake for 20-25 minutes at 200°.
Serve with sour cream.
Quality requirements:
Appearance: round products with a golden brown crust.
Consistency: soft, tender, well baked.
Color: golden brown.
Taste: characteristic of these products, without any bitter taste.
4. Technological map for pancakes with cottage cheese
| name of raw materials | Raw material consumption per 1 serving, g. | |||
| Gross | Net | Gross | Net | |
| Wheat flour | 20 | 20 | 200 | 200 |
| Chicken egg | ¼ pcs. | 9.8 | 25 pcs. | 980 |
| Salt | 0.2 | 0.2 | 20 | 20 |
| Milk | 40 | 40 | 4000 | 4000 |
| Vegetable oil | 3.9 | 3.9 | 390 | 390 |
| Dough weight: | - | 73.9 | - | 7390 |
| Egg yolk | 1/4 pcs. | 3.7 | 25 pcs. | 370 |
| Cottage cheese 5-9% fat | 32 | 32 | 3200 | 3200 |
| Granulated sugar | 5 | 5 | 500 | 500 |
| Curd | 32 | 32 | 3200 | 3200 |
| Butter | 4.9 | 4.9 | 490 | 490 |
| Filling weight: | - | 77.6 | - | 7760 |
| Weight semi-finished: | - | 151.5 | - | 15150 |
| Exit: | - | 150 | - | 15000 |
Cooking technology:
Sift flour into a bowl, add eggs, salt, sugar and half the milk. Stir well, add the remaining milk and vegetable oil, stir until smooth. Bake thin pancakes, frying only on one side. Place the prepared pancakes in a stack with the toasted side up.
Filling: mix cottage cheese with curd mass, add yolks and softened butter. Mix well.
Place filling on each pancake. Fold into envelopes. Fry on one side, then turn over, cover and cook for 4-5 minutes until the filling is thoroughly heated.
Serve on a dinner plate with condensed milk or sour cream.
Quality requirements:
Appearance: pancakes are rolled into an envelope.
Consistency: tender, the filling is not raw. Well baked.
Color: light brown
Taste: characteristic of these products, without any bitter taste
5. Technological map for "Myutaki with jam"
| name of raw materials | Raw material consumption per 1 serving, g. | Raw material consumption per 100 servings, g. | ||
| Gross | Net | Gross | Net | |
| Margarine | 13.9 | 13.7 | 1390 | 1370 |
| Flour | 68.8 | 68.8 | 6880 | 6880 |
| Dry yeast) | 3.4 | 3.4 | 340 | 340 |
| Sugar | 13.9 | 13.9 | 1390 | 1390 |
| Sour cream | 13.9 | 13.9 | 1390 | 1390 |
| Dough weight: | - | 113.7 | - | 11370 |
| Plum jam | 25 | 25 | 2500 | 2500 |
| Walnuts | 14.6 | 14.6 | 1460 | 1460 |
| Filling weight: | - | 39.6 | - | 3960 |
| Weight semi-finished: | - | 153.3 | - | 15330 |
| Exit: | - | 150 | - | 15000 |
Cooking technology :
Grind margarine with flour. Grind sugar with yeast. Mix everything, add sour cream and knead the dough.
Filling: mix jam with chopped walnuts.
Roll out the dough into thin rectangles and spread with filling. Make rolls, place on a greased baking sheet and bake for 25-30 minutes. While hot, cut into pieces 3-4 cm thick. When cooled to t=35 0 C, sprinkle with powdered sugar.
Serve on a dessert plate. Decorate the plate with melted chocolate.
Quality requirements :
Appearance: rolls sprinkled with powdered sugar
Color: golden brown
Taste: characteristic of these products, without any bitter taste
6. Technological map for Mousse "Cranberry Tale"
Cooking technology :
Mash up the cranberries. Juice separately, cake separately. Add water to the cake and bring to a boil, boil for 5 minutes. Strain. And put it on the stove again. Add semolina. We get a fairly thick semolina porridge. Cool to t=40 0 C, add juice. Gradually add sugar and beat.
Syrup: Grind cranberries with sugar, add water and cook.
Place mousse in bowls, pour syrup, alternating until top. Cool.
To serve: place the bowl on a serving plate with a napkin and decorate the mousse with berries.
Quality requirements :
Appearance: mousse decorated with berries
Consistency: soft, homogeneous
Pink colour
Taste: characteristic of these products, sweet and sour
7. Technological map for sponge cake with nut cream
| name of raw materials | Mass fraction of dry substances, % | Raw material consumption per 10 kg of semi-finished product, g | Consumption of raw materials per 10 kg of finished products, g | ||
| Actually | In dry matter | Actually | In dry matter | ||
| Flour | 85.50 | 3894 | 3329.4 | 2336.4 | 1997.6 |
| Sugar | 99.85 | 3419 | 3413.9 | 2051.4 | 2048.3 |
| Egg yolks | 46 | 3419 | 1572.7 | 2051.4 | 943.6 |
| Egg whites | 12 | 5128 | 615.4 | 3076.8 | 369.2 |
| Essence | 0 | 22.8 | 0 | 13.7 | 0 |
| Citric acid | 98 | 15.2 | 14.9 | 9.1 | 8.9 |
| Total: | - | 15898 | 8946.3 | 9538.7 | 5367.6 |
| Test output: | 84 | 10000 | 8400 | 6000 | 5305.8 |
| Whole condensed milk with sugar | 74 | 1979 | 1465.5 | 791.6 | 586.2 |
| Butter | 84 | 4948 | 4156.3 | 1979.2 | 1662.5 |
| Nuts | 97.5 | 478 | 466.1 | 191.2 | 186.4 |
| Powdered sugar | 99.85 | 2639 | 2635 | 1055.6 | 1055.2 |
| Vanillin | 99.85 | 44.6 | 44.5 | 17.8 | 17.7 |
| Total: | - | 10088.6 | 8767.4 | 4035.4 | 3508 |
| Cream yield: | 86 | 10000 | 8600 | 4000 | 3502.2 |
Cooking technology:
Beat pre-cooled egg whites for 20-30 minutes, first at low speed, then at high speed until the volume of the mass increases 6-7 times. At the end of churning, add citric acid. Separately, beat the egg yolks with sugar for 30-40 minutes, add the essence, flour and beat the mass for another 5-8 seconds, then carefully add the whipped whites and mix until a homogeneous dough is obtained. Then place the dough on a greased and floured baking sheet in a layer about 1 cm thick. Bake in an oven preheated to 220 0 C for 15-30 minutes. Place the finished biscuit on a board and, when it has cooled, cut it in half and stack the layers one on top of the other, layering with cream. Spread the top with cream, sprinkle with nuts and put in a cool place to harden. Cut into equal oblong cakes.
To prepare the cream, dilute flour and vanilla sugar in milk and cook with continuous stirring. thick cream. Cool, add to the mashed butter and powdered sugar, then stir in the ground nuts. Nuts can be boiled with milk into a thick mass, thanks to which they will acquire an even more pleasant taste.
Serve on a dessert plate.
Quality requirements:
Appearance: sponge cake layers are layered with cream, the surface is decorated with nuts.
Consistency: the biscuit does not crumble, the cream is not liquid. Soft, well baked biscuit.
Color: light brown cakes, creamy milky color.
Taste: characteristic of these products, without any bitter taste.
8. Technological map for chocolate-nut rolls with strawberry sauce
| name of raw materials | Raw material consumption per 1 serving, g. | Raw material consumption per 100 servings, g. | ||
| Gross | Net | Gross | Net | |
| Wheat flour | 20 | 20 | 200 | 200 |
| Chicken egg | ¼ pcs. | 9.8 | 25 pcs. | 980 |
| Salt | 0.2 | 0.2 | 20 | 20 |
| Milk | 40 | 40 | 4000 | 4000 |
| Vegetable oil | 3.9 | 3.9 | 390 | 390 |
| Dough weight: | - | 73.9 | - | 7390 |
| Chocolate | 36 | 36 | 3600 | 3600 |
| Nuts | 32 | 32 | 3200 | 3200 |
| Cream | 10 | 10 | 1000 | 1000 |
| Filling weight: | - | 78 | - | 7800 |
| Weight semi-finished: | - | 151.6 | - | 15160 |
| Strawberry | 30 | 25 | 3000 | 2500 |
| Sugar | 3 | 3 | 300 | 300 |
| Sauce yield: | - | 20 | - | 2000 |
| Exit: | - | 150/20 | - | 15000/2000 |
Cooking technology:
Sift flour into a bowl, add eggs, salt, sugar and half the milk. Stir well, add the remaining milk and vegetable oil, stir until smooth. Bake thin pancakes, frying on both sides in a special square-shaped frying pan. Then coat each pancake with filling and roll it into a tube. Place in the refrigerator for 30-40 minutes. Cut each tube into 6 rolls.
Filling: melt chocolate and cream in a water bath. Add crushed nuts and stir.
Sauce: boil strawberries with sugar. Make a homogeneous mass using a blender.
Serve on a dessert plate, arrange the rolls in a circle and top with strawberry sauce.
Quality requirements:
Appearance: rolls topped with strawberry sauce
Color: light brown, sauce: pinkish red
Consistency: soft
Taste: characteristic of these products, sweet
9. Technological map for pies with cabbage
| name of raw materials | Raw material consumption per 100 pcs. 80 grams each | |
| Gross | Net | |
| Flour | 3070 | 3070 |
| Eggs | 4 things. | 145.6 |
| Butter | 307.8 | 307.8 |
| Salt | 5.1 | 5.1 |
| Water | 760 | 760 |
| Sugar | 115 | 115 |
| Yeast | 95.8 | 95.8 |
| Dough weight: | - | 4499.3 |
| Cabbage | 2275 | 2255 |
| Milk | 375 | 375 |
| Eggs | 15 pcs. | 570 |
| Butter | 300 | 300 |
| Salt | 3.8 | 3.8 |
| Parsley | 12 | 10 |
| Filling weight: | - | 3513.8 |
| Weight semi-finished: | - | 8013.1 |
| Egg for lubrication | 3 pcs. | 114 |
| Yield: 100 pieces. | - | 8000 |
Cooking technology:
The dough is kneaded immediately, in one step. Dissolve the yeast in warm milk or water (temperature 35-37°C) and stir until the yeast is completely dissolved in the water.
Add eggs, sugar, salt, add flour and knead the dough (it is better to first grind the eggs with salt and sugar, and then add them to the dough).
At the end of kneading, add melted and cooled butter, vegetable oil or margarine and knead until the dough stops sticking to the bowl and hands (the dough should not be stiff).
Lightly sprinkle the finished dough with flour or grease with vegetable oil, cover with a napkin or towel and place in a warm place (t=40 0 C). When the dough rises, knead it and let it rise again.
Filling: finely chop the cabbage, pour boiling water over it, drain in a colander and squeeze. On butter fry the cabbage for 3 minutes. Salt, pepper and pour in the milk. Simmer for 5 minutes.
Boil the eggs, cut into cubes, chop the parsley.
Add eggs and herbs to the cabbage. Mix well.
Make flat cakes from the dough, add the filling and form into round pies.
Place the pies in a warm place for 10 minutes. Brush with egg and then place in the oven and bake for 35-40 minutes at 200 0 C.
To serve: place a napkin on a saucer, then the pie.
Quality requirements:
Appearance: round pies with a glossy crust
Consistency: tender, well baked
Taste: characteristic of these products, without any bitter taste
10. Technological map for dessert made from cottage cheese with pears.
| name of raw materials | Raw material consumption per 1 serving, g. | Raw material consumption per 100 servings, g. | ||
| Gross | Net | Gross | Net | |
| Pears | 33.8 | 32.3 | 3380 | 3230 |
| Nuts | 8.5 | 8.2 | 850 | 850 |
| Lemon juice | 3.3 | 3.3 | 330 | 330 |
| Cottage cheese | 41 | 41 | 4100 | 4100 |
| Cream | 10.2 | 10.2 | 1020 | 1020 |
| Egg yolks | 1/2 pcs. | 4 | 10 pieces. | 400 |
| Semolina | 8.2 | 8.2 | 820 | 820 |
| Sugar | 8.5 | 8.5 | 850 | 850 |
| Powdered sugar | 2 | 2 | 200 | 200 |
| Weight semi-finished: | - | 125.9 | - | 12590 |
| Exit: | - | 120 | - | 12000 |
Cooking technology:
Heat the nuts in a frying pan without fat. Wash and cut the pears into cubes, sprinkle with lemon juice.
Combine cottage cheese with cream, egg yolks, sugar, add semolina, nuts and pears. Mix everything well.
Heat the oven to 200 degrees. Prepare a baking dish. To do this, you need to grease the mold with oil and sprinkle with semolina. Place the curd mixture in the mold and place in the oven to bake for 10-15 minutes. When the casserole is browned, cover it with a sheet of foil and keep in the oven for another 5 minutes.
Remove the finished casserole from the oven and let cool slightly. After this, cut the dessert into portions and sprinkle with powdered sugar.
Serve on a dessert plate with sour cream or jam.
Quality requirements:
Appearance: a piece of dessert is decorated with powdered sugar
Color: ruddy light brown crust
Consistency: tender, well baked
Taste: characteristic of these products, without any bitter taste
I approve
Mukhlyakova Yulia Sergeevna
TECHNICAL AND TECHNOLOGICAL MAP No. 1
Honey mousse with kiwi
1. Application area :
This technical and technological map applies to “Honey mousse with kiwi” produced by Kama LLC.
2. Quality requirements
Food raw materials, food products and semi-finished products used for the preparation of “Mousse” must comply with the requirements of current regulatory and technical documents, have accompanying documents confirming their safety and quality (declaration of conformity, sanitary and epidemiological conclusion, safety and quality certificate, etc.)
3. Recipe
4. Technological process
The preparation of raw materials is carried out in accordance with the recommendations of the Collection of technological standards for public catering enterprises (1996, 1997 edition).
Separate the yolks from the whites, beat in a water bath. Add honey and cook at 90 C for 20 minutes, stirring constantly until a homogeneous, thick mass. Chop the zest and squeeze out the lemon juice and add to the thick mass, mix and let cool. Whipped egg whites and whipped cream are combined with honey cream and stirred carefully. Place a layer of kiwi, pour half the cream on top, then place a second layer of kiwi and cream on it. Place the mousse in the refrigerator for 4 hours. Serve in a bowl, the mousse is decorated with kiwi.
5.
The dish "Honey mousse with kiwi" is served on a dessert plate. Decorate with kiwi slices.
The serving temperature should be 14 C. Storage period is no more than 6 hours, at a temperature of 0 to 14 C.
6.
6.1. Organoleptic quality indicators:
Appearance: Homogeneous mass.
Color: Pale yellow with green speckles.
Taste and smell: The taste is moderately sweet with a hint of honey and kiwi. The smell of honey and kiwi.
6.2. Microbiological indicators of "Mousse" must correspond
7. The nutritional value
Responsible for the registration of technical specifications in the restaurant is the chef ________
I approve
General Director of Kama LLC
Mukhlyakova Yulia Sergeevna
Technical and technological map No. 2
Saxon curds
1. Application area :
This technical and technological map applies to “Saxon curds” produced by Kama LLC.
2. Quality requirements
Food raw materials, food products and semi-finished products used for the preparation of “Saxon curds” must comply with the requirements of current regulatory and technical documents, have accompanying documents confirming their safety and quality (declaration of conformity, sanitary and epidemiological conclusion, safety and quality certificate, etc. )
3. Recipe
4. Technological process
The potatoes are washed, boiled in their skins, cooled and left in a cool place for a day. Peel the potatoes and grate them on a fine grater or pass them through a meat grinder. Rinse the raisins hot water, let drain. Mix potatoes with raisins, eggs, flour, salt, grated cottage cheese, sugar and lemon juice and knead the dough.
With floured hands, make cakes about 5cm across. Heat the fat in a frying pan and brown the curds on both sides for about 8 minutes.
Place the fried curds in the oven, preheated to 75 degrees, and bring until ready. Mix the sugar with cinnamon and sprinkle the curds on both sides.
5. Requirements for registration, sale and storage
The dish "Saxon curds" is served on a dessert plate.
The serving temperature of the dish must be at least 65ºС.
The shelf life of the Saxon curds dish when stored on a steam table or hot plate is no more than 3 hours from the end of the technological process.
6. Quality and safety indicators
6.1. Organoleptic characteristics of the dish:
Appearance - the dish has retained its shape well. Has an evenly fried surface.
The consistency is dense, soft, and does not fall apart.
Color – brown, golden yellow, uniform over the entire surface.
Taste Moderately sweet, with a hint of lemon and cottage cheese.
Smell – Corresponds to curd products.
6.2. Microbiological indicators of "Saxon curds" must comply with the Requirements of SanPiN 2.3.2.1078-01, index 1.9.15.16
7. The nutritional value
Responsible for the registration of TTK in the restaurant is the chef _________
Head cafe production ______________________________________________
5. Development of a comprehensive technological scheme for the main range of products
6. Technological schedule for the preparation of flour confectionery products
| Names of operations | Production cycle time | |||||||
| 9-10 | 10-11 | 11-12 | 12-13 | 13-14 | 14-15 | 15-16 | 16-17 | |
| Preparation of yeast dough | -- | |||||||
| Proofing yeast dough | -- | |||||||
| Preparing the filling for pies | -- | -- | ||||||
| Product molding | -- | -- | ||||||
| Proofing the pies | -- | -- | ||||||
| Baking pies | -- | -- | ||||||
| Preparing biscuit dough | -- | -- | ||||||
| Baking a sponge cake | -- | -- | ||||||
| Cooling the biscuit | -- | -- | ||||||
| Preparing creams for cakes | -- | |||||||
| Making cakes | -- | |||||||
| Sponge cake finishing | -- | |||||||
| Preparing pancake dough | -- | -- | -- | |||||
| Baking pancakes | -- | -- | -- | |||||
| Preparing the filling for pancakes | -- | -- | -- | |||||
| Product molding | -- | -- | -- | |||||
| Preparing shortcrust pastry | -- | |||||||
| Preparing the filling | -- | |||||||
| Product molding | -- | |||||||
| Baking | -- | |||||||
| Making puff pastry | -- | -- | ||||||
| Cooling the dough | -- | -- | ||||||
| Preparing the filling | -- | -- | ||||||
| Product molding | -- | -- | ||||||
| Baking | -- | -- | ||||||
| Preparation of unleavened yeast-free dough | -- | -- | ||||||
| Preparing the filling | -- | -- | ||||||
| Product molding | -- | -- | ||||||
| Baking | -- | -- | ||||||
| Preparing unleavened dough | -- | |||||||
| Preparing the filling | -- | |||||||
| Product molding | -- | -- | ||||||
| bakery | -- | -- | ||||||
cafe confectionery menu assortment
7. Development of an operational control card for cherry strudel
| Objects of control | Controlled indicator (parameter) | Possible deviations | Method for eliminating deviations |
| Incoming control | |||
|
GOST 26574-85 |
Appearance: crumbly Color: white or cream with a yellowish tint Taste: peculiar wheat flour, no foreign tastes, not sour, not bitter Smell: characteristic of wheat flour, without foreign odors, not musty, not moldy |
Crumpled Unusual color shade, foreign inclusions, smell of dampness, mold |
Sift through a sieve Return to the supplier with the participation of a quality inspector |
Semolina GOST 7022-97 |
Appearance and color: translucent ribbed grains of cream or yellowish color Smell: no smell of mold, mustiness or other foreign odors Taste: without sourish, bitterish and other foreign tastes |
Crumpled Sour, bitter, musty taste and smell |
Eliminate mechanically Sift Return to supplier |
Chicken eggs for food GOST R 52121-2003 |
Appearance: no blood clots, no fetus Color: yellow, orange Smell, taste: fresh, no foreign odor |
The smell of a spoiled egg, blood clots, fetus | Return to supplier |
Margarine GOST R 52178-2003 |
Appearance: homogeneous consistency Taste and smell: pure, characteristic of this type of margarine, without foreign tastes and odors. |
Faint aroma Bitter, sour, metallic taste Grayish or brownish tint |
Return to supplier |
|
GOST R 52091-2003 |
Appearance: homogeneous opaque liquid Consistency: homogeneous, moderately viscous, without protein flakes and lumps of fat. Color: white with cream tint |
Minor fat deposit Foreign taste and odor |
Mix Return to supplier |
Drinking water GOST 2874-73 |
Clean, transparent, without taste or odor | With impurities, with a foreign taste. Increased chlorine content |
Return to supplier Advocacy |
Breadcrumbs OST 18-255-75 |
Color: light yellow Homogeneous consistency Taste, smell: characteristic, without foreign taste and smell |
Burnt Musty smell Unevenly chopped |
Return to supplier Grind, sift Warm in the oven |
Frozen fruits and berries GOST 29187-91 |
Appearance: whole berries without seeds Color: burgundy Taste, smell: characteristic, without extraneous |
Frozen fruits, if more than 10% Pest damage, mechanical damage Rotten Berries |
Return to supplier |
Granulated sugar |
Appearance: free-flowing crystalline Taste and smell: sweet, without foreign taste and smell, both in dry sugar and in its aqueous solution Color: white or white with a yellowish tint |
Foreign taste and odor |
Sift Return to supplier |
| Operational control | |||
| Kneading dough | Sift flour and semolina onto a kitchen board, make a well in the middle, put salt, yolk, softened margarine, warm cream, water into it, knead the dough and knead it until it stops sticking to your hands. | Sticks to your hands Too runny |
Add flour |
| Proofing the dough | Form a flattened lump, grease it with liquid margarine and leave at a temperature of 40 0 C for at least 30 minutes. | Low temperature at the proofing point (the dough will not rise) |
Increase temperature |
| Roasting crackers | 5 minutes at a temperature of 150 0 C | Heating temperature above 180 0 C (rusks will burn) | Reduce heat to desired temperature |
| Preparing the filling | Mix pitted cherries with cinnamon and powdered sugar | Got berries with seeds | Sort and remove seeds |
| Molding of semi-finished product | Place the filling on top of the crackers and use a napkin to roll the layer into a tube, starting from the end filled with filling. | The dough broke Cherry juice flows out |
Blot with a napkin and seal the edges |
| Baking semi-finished product | Bake for 25 minutes in an oven preheated to 180 0 C | Low temperature (product is not ready) High temperature (product will burn) |
Increase heat Reduce heat |
| Acceptance control | |||
| Cherry strudel | Appearance: a piece of rolled sheet dough roll with cherries, sprinkled with powdered sugar Taste, smell: characteristic of these products, without any bitter taste Consistency: soft, well baked |
The dough is raw, not baked Foreign odor, bitter taste |
Continue heat treatment The dish cannot be sold |
Selection of methods for determining quality indicators. Methods for determining the quality of branded culinary products (Cherry Strudel cake)
| Standardized indicator | Analysis methods | Characteristics of the analysis method |
| Organoleptics of the dish | Braquerage | Organoleptic evaluation of dishes and culinary products can give accurate results if the following are observed: Sample collection technique; Number of dishes and products subject to inspection; Serving temperature. To properly perceive the taste, the dish should be tasted at the temperature recommended for release. Organoleptic evaluation of the product is carried out using the senses. This analysis is carried out to check the compliance of the quality of manufactured products and incoming raw materials with the requirements established by scientific and technical documentation and recipes. Organoleptic analysis precedes physical and chemical analysis, which allows a more complete assessment of product quality and increased efficiency of control. Organoleptic assessment of the quality of a dish is carried out according to 5 main indicators: appearance, color, smell, taste and consistency. For organoleptic evaluation a scale of organoleptic evaluation of dishes is used, which presents the characteristics and possible defects according to the main quality indicators. The scale is based on a 5-point system. If there are defects, the score for each indicator is reduced by the discount method from 1 to 4. According to the scale, a dish prepared completely in accordance with the requirements established by production technology and corresponding to high quality products receives 5 points. Rating a dish at 4 points allows for minor or easily removable defects. A score of 3 points indicates more significant violations of the technology of preparing the dish, but allowing its implementation without modification. A score of 2 points indicates significant defects in the dish, but does not exclude the possibility of its processing. A score of 1 point indicates defects in the dish that prevent it from being sold. A dish is removed from sale if it receives at least one unsatisfactory rating during organoleptic evaluation. If the smell and taste of a dish are rated 3 points each, then regardless of the ratings for other indicators, the dish is rated no higher than satisfactory. The sum of points is deducted for a lower temperature of the dish - 1 point for every 10C. The results of the organoleptic evaluation are entered into the table. |
| Dry matter content | drying method (accelerated method). | The essence of the method is the evaporation of moisture from a sample of the product. The loss in mass after drying is considered to be evaporated moisture (shrinkage) and is expressed as a percentage of the mass of the sample taken for drying. Determination technique: Determination of humidity in the product under study is carried out by drying at a temperature of 142°C to constant weight for 90 minutes. We weigh a weighing bottle with sand, a glass rod and a lid on a technical scale with an accuracy of 0.01 g. We weigh a sample of the product in the amount of 5 grams into it, distribute the sample evenly along the inner walls of the bowl and place it in a drying cabinet preheated to 130C. After 90 minutes, remove the bottle and place it in a desiccator to cool for 15-20 minutes. Before placing the bottle in the desiccator, it must be closed with a lid. Then we weigh the bottle. Humidity in percentage is calculated using the formula: X= (c-a) * 100%, (b-a) where a is the mass of the cup with sand and a stick, g; b – mass of the cup with a sample, sand and a stick before drying, g. c – mass of a cup with a sample, sand and a stick after drying, |
| Fat content | Gerber method | The method is based on the destruction of the proteins of the product under study with concentrated sulfuric acid and the dissolution of fat in isoamyl alcohol. The resulting mixture is centrifuged in butyrometers. The determination of fat is carried out in milk or cream samples, differing in size and graduation. The division volume in dairy butyrometers is 0.6%, or 0.01133 g of fat in the product, and the measurement limits are from 0 to 6 and from 0 to 7 weight percent. The volume of two divisions in cream butyrometers corresponds to 1% fat in the product when weighed 5 g. They are used if the fat content in the product exceeds 10%. Determination technique: In a glass beaker with a capacity of 50 ml, take a 5 g sample of the product, add 5 ml of distilled water with a pipette and stir thoroughly until smooth, then add 10 ml of sulfuric acid (specific gravity 1.81-1.82) with an automatic pipette. Heat the contents of the glass in a water bath with continuous stirring until the sample is completely dissolved in sulfuric acid. Then, using a funnel with a short tube, quantitatively transfer the contents of the glass into a dry milk butyrometer, making sure that the neck of the butyrometer remains dry. We wash off the glass and funnel with a small amount of sulfuric acid, which we pour into the same butyrometer. After this, add 1 ml of isoamyl alcohol to the butyrometer, wipe the inner surface |
| neck, close with a dry rubber stopper, pre-treated with chalk, carefully shake the butyrometer and place for 5 minutes in water bath with a temperature of 6°C ± 2°C for complete dissolution of a sample of the product. After the specified time, remove the butyrometer from the bath, wipe it, use a rubber stopper to adjust the level of fat in it so that the fat column is in the tube with a scale, after which we count the number of small divisions in the milk butyrometer. | ||
| Method for determination of sugars | Iodometric method | The method is based on the reduction of an alkaline copper solution with a certain amount of a solution of reducing substances and determining the amount of copper (I) oxide formed or unreduced copper using an iodometric method. 3.2.1. Preparation of alkaline copper-citrate solution: 25 g of copper sulfate is dissolved in 100 cm of distilled water, 50 g citric acid dissolve separately in 50 cm of distilled water. 388 g of crystalline sodium carbonate or 143.7 g of anhydrous sodium carbonate are also separately dissolved in 300-500 cm of hot distilled water. The citric acid solution is carefully poured into the sodium carbonate solution. After the release of carbon dioxide ceases, the mixture of solutions is transferred to a 1000 cm3 volumetric flask, a solution of copper sulfate is poured into the flask and the contents of the flask are brought to the mark with distilled water, mixed and, if necessary, filtered. 3.2.2. Preparation of a solution of sodium sulphate concentration (NSO 5HO) = 0.1 mol/dm (0.1 N) 25 g of sodium thiosulfate are dissolved in boiled and cooled distilled water, transferred to a 1000 cm3 volumetric flask and topped up with the same water to the mark. The solution is stored in a dark bottle. The titer is established after 8-10 days. It is recommended to prepare a supply of sodium thiosulfate solution in an amount of 5-10 dm. 3.2.2.1. Determination of the correction factor: Add about 2 g of potassium iodide into a conical flask with a capacity of 500 cm3, dissolve it in 2-3 cm of distilled water, add 5 cm of hydrochloric acid (1:5), after which 25 cm of potassium dichromate solution is added with a pipette; carefully mix the liquid, covering the flask with a watch glass, after 2 minutes add 200-250 cm of distilled water and titrate with a solution of sodium thiosulfate. As soon as the liquid acquires a greenish-yellow color, add about 3 cm of starch solution and continue titrating until the blue color disappears. In the absence of sharp temperature fluctuations, the titer of a 0.1 mol/dm (0.1 N) sodium thiosulfate solution can be checked once every 3 months. It is allowed to prepare a 0.1 mol/dm solution of sodium thiosulfate from a standard titer without additional determination of the correction factor. 3.2.3. Preparation of a solution of potassium dichromate concentration (KCgO) = 0.1 mol/dm 4.9033 g of potassium dichromate is dissolved in distilled water in a 1000 cm3 volumetric flask. It is possible to prepare a 0.1 mol/dm3 solution of potassium dichromate from a standard titer. 3.2.4. Preparation of a starch solution with a mass fraction of 1%: I g of starch is dissolved in 2-3 cm! distilled water and the resulting solution is poured into 100 cm of boiling distilled water, stirring it with a stick. Boil for 1 minute, then cool. It is possible to prepare a starch solution using a saturated solution of sodium chloride (27 g per 100 cm"). 3.2.5. Preparation of zinc sulfate solution: 145 g of zinc sulfate is dissolved in distilled water in a volumetric flask with a capacity of 1000 cm 1. 3.2.6. Preparation of a solution of sodium hydroxide (potassium hydroxide) concentration with (NaOH or KOH) = 1 mol/dm. 40 g of sodium hydroxide (56 g of potassium hydroxide) are dissolved in distilled water in a 1000 ml volumetric flask*. 3.2.7. Preparation of methyl orange solution: 0.1 g of methyl orange is dissolved in 100 cm3 of hot distilled water and filtered after cooling. 3.2.8. Preparation of a solution of sulfuric acid with a concentration of c(1 / 2 HS0 4) = 4 mol/dm 3 To prepare a 1000 cm3 solution, take 116 cm of concentrated sulfuric acid with a density of 1.830 g/cm1, carefully pour it into water while stirring, cool and bring the volume of the solution to 1000 cm3. 3.3. Carrying out analysis 3.3.1. Determination of the mass fraction of reducing substances (sugar before inversion) A sample of the crushed test product is taken in such a way that the amount of reducing substances in 1 cm of sample solution is approximately 0.005 g. The mass of a sample of more than 5 g is weighed with an error of no more than 0.01 g, and less than 5 g - no more than 0.001 g. The sample in a glass is dissolved in distilled water heated to 60 -70 * C. If the product dissolves without a residue ( sugar syrups, some types of dragees, candy caramels, etc.). then the solution obtained in the glass is cooled and transferred to a black flask with a capacity of 200-250 cm3, the volume of the solution is adjusted to the mark with distilled water and mixed well. When dissolving the sample chewing gum Transfer the resulting sugar solution without any undissolved sample into a volumetric flask. If the product contains substances that are insoluble in water (interfering non-sugars - proteins, fats, pectins, starch, etc.). then the sample from the glass is transferred to a volumetric flask with a capacity of 200-250 cm 4, washing the insoluble particles into the flask with distilled water to approximately half the volume of the flask, the flask is placed in a water bath heated to 60 °C, at this temperature, shaking occasionally, kept for 15 minutes. After cooling the solution to room temperature, precipitate the interfering non-sugars by adding 10 cm "I mol/dm" of zinc sulfate solution to the solution in the flask. If the mass of the sample was less than 5 g, and 15 cm 1, if the mass of the sample was more than 5 g, and the volume of the sodium hydroxide solution, established by a separate experiment when titrating the corresponding volume of a solution of zinc sulfate with phenolphthalein. The contents of the flask are shaken, brought to the mark with distilled water, mixed and filtered into a dry flask or flask, which is pre-rinsed two times with a small portion of a transparent filtrate. Into a conical flask with a capacity of 250 cm 4 pipettes 25 cm "alkaline copper citrate solution and 10 cm -" of the filtered solution under study, 15 cm" of distilled water and place a piece of pumice or two or three pieces of porous ceramics into the flask for uniform boiling. The flask is connected to a reflux condenser. The solution is brought to a boil for 3-4 minutes, boiled for 10 minutes, then the flask quickly cool to room temperature. Add 3 g of potassium iodide dissolved in 10 cm of distilled water and 25 cm of 1 sulfuric acid solution with a concentration of 4 mol/dm to the cooled liquid. Sulfuric acid is added carefully, shaking the liquid all the time to avoid throwing it out from the flask due to the liberated carbon dioxide. After this, the liberated Iodine is immediately titrated with a solution of sodium thiosulfate until the liquid turns light yellow. Then add 2-3 cm of starch solution and continue to titrate the dirty blue liquid until a milky color appears, adding sodium thiosulfate solution one drop at the end of the titration. The control experiment is carried out under the same conditions, for which 25 cm is taken. "alkaline copper citrate solution and 25 cm" distilled water. 3.3.2. Determination of the mass fraction of total sugar (sugar after inversion) and sucrose. A sample of the crushed test product is weighed with an error of no more than 0.001 g in such a way that 1 cm" of solution contains about 0.008 -0.01 g of total sugar (the estimated content of total sugar in the products is calculated by recipes approved in accordance with the established procedure). Dissolution of the sample and precipitation of non-sugars is carried out as indicated in paragraph 3.3.1. Preparation of reagents for the precipitation of non-sugars - according to paragraphs. 3.2.5 and 3.2.6. In a volumetric flask with a capacity of 100 or 200 cm 1, pipet respectively 50 or 100 cm 1 of the resulting filtered solution, check the reaction of the solution by adding one or two drops of methyl orange and, if the solution is alkaline, add dropwise a solution of hydrochloric acid with a concentration of 0.5 mol/dm " until pink. Then add 5 or 10 cm of concentrated hydrochloric acid, place a thermometer in the flask and place it in a water bath heated to 80°C-85°C. bring the temperature of the solution within 2-3 minutes to 67 * C-70 "C and maintain the solution at this temperature for exactly 5 minutes. Then, quickly cooling the contents of the flask to room temperature, remove the thermometer, having previously rinsed it with distilled water, neutralize the hydrochloric acid with the solution sodium or potassium hydroxide (25 g per 100 cm"), at the end of neutralization, add a solution of sodium or potassium hydroxide with a mass fraction of 1% until a yellow-orange color appears. The end of neutralization is checked by litmus or universal indicator paper placed in a flask, or by adding one drop of methyl orange. The solution and flask are brought to the mark with distilled water and mixed thoroughly. In the resulting solution, invert sugar is determined according to paragraph 3.3.1. To convert total sugar expressed in invert sugar to total sugar expressed in sucrose, the resulting value is multiplied by a factor of 0.95. 3.4. The final result of the analysis is taken as the arithmetic mean of the results of two parallel determinations, the permissible differences between which in one laboratory should not exceed 0.5% in absolute value. and those performed in different laboratories - 1.0%. The result of calculations is rounded to the first decimal place. The limits of permissible measurement error are ±1.0% with a confidence level of P = 0.95. |
Conclusion
In this course project, normative and technological documentation for the products of this company.
The enterprise is equipped with various equipment, such as:
dough mixing machine, electric stove, dough sheeter, whipping machine, bakery cabinet, etc. Also needed: a hand sink, a work table, a refrigerated cabinet, a mobile shelving unit, a three-section washbasin, a cabinet for drying pastry bags. Thanks to the fact that all the necessary equipment is available, the productivity of the enterprise is growing, new recipes for flour and bakery products, as well as various pastries and cakes are being developed.
In addition, in the process of work, the skills of calculating food and energy value for flour confectionery products, the composition procedure has been studied technical specifications And technological instructions for the products of public catering enterprises.
So, the Cafe independently develops an assortment of confectionery products and drinks, taking into account full compliance with sanitary and technological requirements, as well as standards for this type and class of enterprises. Services include the production and sale of culinary products and purchased goods in a limited range compared to other types of enterprises and mostly simple production, as well as the creation of conditions for their sale and consumption.
Bibliography
1. Apet T.K. Cakes and pastries. – Mn.: Helton LLC, 1996.- 336 p.- 16 ill.
2. Kutkina M.N. , Kartseva N.Ya., Ivanov E.L., Smolentseva A.A., Kotova N.P. Guidelines for implementation course work in the discipline "Technology of production of public catering products" - St. Petersburg: Publishing house. St. Petersburg Trade and Economic Institute, -2008.-31
3. Leontyeva N.V., Chernova E.V. Development of technical and technological maps for signature dishes: Training manual. – St. Petersburg: TEI, 2001-47s.
4. Leontyeva N.A., Chernova V.E. Guidelines for drawing up normative documentation. Part 1. – SPb.TEI.
5. Onokhin Yu.I. Flour products. – Izhevsk: Udmurtia, 1983.-152 p.
6. Pavlov A.V. Collection of recipes for flour confectionery and bakery products, Gidrometeoizdat., 1998
7. Skurikhin I.M., Volgarev M.N. Chemical composition food products: Directory. - 2nd ed., revised. and additional - M.: Agropromizdat, 1987. - 360 p.
8. SanPiN 2.3.6.1079-01 “Sanitary and epidemiological requirements for public catering organizations, the production and circulation of food products and food raw materials in them.” – M.: Ministry of Health of Russia, 2002.
This technical and technological map was developed in accordance with GOST 31987-2012 and applies to the Apple Strudel dish produced by a public catering facility.
- REQUIREMENTS FOR RAW MATERIALS
Food raw materials, food products and semi-finished products used for preparing dishes must comply with the requirements of current regulatory documents, have accompanying documents confirming their safety and quality (certificate of conformity, sanitary-epidemiological report, safety and quality certificate, etc.)
3. RECIPE
Name of raw materials and semi-finished products \Gross\Net
1 Premium wheat flour 270\270
2 Table salt 2\ 2
3 Wheat bread tin 50\48
4 Walnut kernel 100\94
5 Lemon 60\25
6 Spices Cinnamon 3\ 3
7 Refined sunflower oil 50\50
8 Unsalted butter 120\ 119
9 Raisins 80\ 78
10 Apples 160\112
11 Granulated sugar 150\150
12 Powdered sugar 40\40
13 Drinking water 125\ 125
Output of semi-finished product, g: 1116 Output of finished product, g: 878
4. TECHNOLOGICAL PROCESS
For the dough, sift the flour into a wide bowl, add salt, oil (sunflower) and 125 ml of water. Knead the dough and knead vigorously for at least 10 minutes until the dough becomes smooth, silky and very elastic and easy to work with.
Roll the dough into a ball, grease its surface with oil, wrap in cling film and leave to rest for 30-40 minutes. Do not neglect this moment, so as not to experience difficulties with stretching the dough later.
To prevent the strudel from getting wet, you need to thicken the filling. Crushed crackers are used for this. They are easy to prepare by drying the slices white bread in the oven and grinding in a blender. The resulting crumbs need to be fried in (30g) butter for a couple of minutes, remembering to stir.
Wash the raisins, dry them and combine with chopped walnuts. Place in a large bowl for filling.
Core washed and dried apples (skin if desired) and chop into small pieces. Sprinkle with lemon juice. Place the apples in a bowl with the raisins and nuts, add sugar and cinnamon.
Sprinkle the work surface (20g) with flour and lightly roll out the dough using a rolling pin. Then transfer the dough to a large clean towel, also sprinkled with flour. Slide your hands under the dough, palms down, and gently stretch until it is thin enough to show the pattern on the fabric.
Try to act quickly so that the dough does not have time to dry out, but do not tear it. Thick edges can either be cut off or stretched as thin as the rest of the dough. You can do this even later, after laying out the filling.
Brush the dough with melted butter (20g) and sprinkle with prepared breadcrumbs. Step back 4-5 cm from the edges, and leave 15 cm on one of the long sides - this will be the top, crispy layer of strudel. Spread the filling evenly over the crackers.
Fold the dough over the filling from the long side (where we left a small free edge of the dough) using a towel. Also fold the edges of the dough at the sides so that the filling does not leak out during baking.
Grease the dough with butter (20g) while rolling. Place the finished strudel, seam side down, onto a baking tray lined with baking paper or foil, greased with (20 g) oil.
Place in a preheated oven and bake for 40-45 minutes at 180 degrees. During baking, brush the strudel with oil 1-2 times.
Remove the finished strudel from the oven, place it on a wire rack along with paper or foil, and brush the top with the remaining oil.
Sprinkle heavily with powdered sugar while the strudel is hot. It is best to serve the strudel warm, cut into transverse pieces 5-7 cm thick.
- REQUIREMENTS FOR DESIGN, SALE AND STORAGE
Serving: The dish is prepared according to the consumer’s order and used according to the recipe for the main dish. Shelf life and sales according to SanPin 2.3.2.1324-03, SanPin 2.3.6.1079-01 Note: the technological map was compiled on the basis of a development report.
- QUALITY AND SAFETY INDICATORS
6.1 Organoleptic quality indicators:
Appearance – Characteristic of this dish.
Color – Characteristic of the products included in the product.
Taste and smell – characteristic of the products included in the product, without any foreign tastes or odors.
6.2 Microbiological and physico-chemical indicators:
In terms of microbiological and physicochemical indicators, this dish meets the requirements of the technical regulations of the Customs Union “On the safety of food products” (TR CU 021/2011)
- FOOD AND ENERGY VALUE
Proteins, g Fats, g Carbohydrates, g Calories, kcal (kJ)
47,5\ 210,2\ 460\ 3921 (16418)
Technological engineer.
TECHNICAL AND TECHNOLOGICAL CARD No. 56. for the “Apple Strudel” dish
1 AREA OF USE
This technical and technological map applies to the “Apple Strudel” dish.
2. LIST OF RAW MATERIALS
3. RECIPE
4. TECHNOLOGICAL PROCESS
Preparation of raw materials for the production of the “Apple Strudel” dish is carried out in accordance with “ Collection of recipes »
1. Peel and seed the apples, cut into cubes, fry in butter with added sugar until the liquid evaporates and the apples are lightly caramelized. At the end of frying add cinnamon.
2. Roll out the puff pastry, put the apple filling on the dough, roll it up and pinch it.
3. Grease the strudel with egg, bake for 15 minutes (frozen half-baked - 20 minutes) at 180C.
The Apple Strudel dish should be served on a large plate. Decorate with mint and powdered sugar.
The serving temperature of the dish must be at least +55 o C.
2
I APPROVED
Director of Prestige LLC
__________________________
(signature)
TECHNOLOGICAL CARD No. 60. for the Tiramisu dish
1 AREA OF USE
This technical and technological map applies to the Tiramisu dish.
2. LIST OF RAW MATERIALS
The raw materials used to prepare the dish must comply with the requirements of regulatory documentation and have certificates and quality certificates.
3. RECIPE
4. TECHNOLOGICAL PROCESS
Preparation of raw materials for the production of the Tiramisu dish is carried out in accordance with “ Collection of recipes dishes and culinary products 2005»
Preparation and decoration technology:
1. Beat the egg yolks with Mascarpone cheese and powdered sugar until a stable fluffy mass is obtained.
2. Beat the cream with powdered sugar until it reaches a stable consistency.
3. Soak gelatin in water, heat, mix with cream and mascarpone mixture.
4. Soak savoiardi sponge cake (biscuit sticks) (impregnation: espresso coffee, sugar, cognac). Place the soaked sponge cake on the bottom of the mold, add half of the mascarpone mixture, place the second sponge cake, and cover with the mixture.
5. Stabilize in the refrigerator for 3-4 hours.
The Tiramisu dish should be served in a bowl. When serving, sprinkle with ground cocoa and decorate with physalis and mint.
The serving temperature of the dish must be at least +8 o C.
Shelf life - no more than 8 hours from the end of the technological process.
