Content
1. Introduction 1.
2. Basic part 3
A) Characteristics of the topic 3
B) recipe 5
C) characteristics of the main and auxiliary raw materials. eight
D) product preparation technology. 10
- Preparation of raw materials for production
- Preparation of dough
- molding (cutting)
- Baking, cooling
- Dough quality indicators
- Preparation of finishing semi-finished products
- Complete set, art decoration
- Characteristics of products (quality requirements)
D) calculation (recipe calculation) 25
E) organization of the work of the confectionery shop 28
3. Conclusion 31.
4. Literature 32.
1. Introduction
Confectionery Call Food Products High food value, pleasant taste, aroma, attractive appearance, good digestibility. They are distinguished by a great content of sugar or other sweet substances: honey, xylitol, sorbitol, etc. Raw materials for confectionery serves except for the Sugar of Patok, honey, various fruit blanks (puree, cabinets, supplies), flour (wheat, soy, oatmeal, corn) , starch, milk, dairy products, cocoap products, eggs, fats, nuts, nutritional acids, flavoring substances, etc. Confectionery divided into two main groups: sugar and flour. Each of these groups includes several types of products. Sugar includes caramel, candy, chocolate, cocooporos, iris, dragee, halva, marmalade, furious cracker, waffles, gingerbread cookies, cupcakes, rolls, cakes, cake.
Confectionery are produced in a very wide assortment. More than 2,000 different types and confectionery varieties are known. Along with the production of confectionery products of general-consuming, the confectionery products of special purpose are produced: therapeutic to combat diabetes mellitus using a sugar substitute - sorbitol and xylitol, with the addition of sea cabbage.
The development of the confectionery industry is inextricably linked with the industrial receipt at the beginning of the 19th century the main type of raw material - sugar from sugar beet. Already in the forties of the 19th century, the first confectionery factories appeared in our country. Before the revolution, the production of confectionery was concentrated only in large cities - St. Petersburg, Moscow, Kharkov, Odessa. Most enterprises belonged to foreign firms.
After the revolution and civil war, the production was reconstructed. Many processes were mechanized. In the first and second five-year periods a number of new universal and specialized factories were built. These factories were mainly posted in the eastern and southern regions of the country that did not yet have previously confectionery production.
During the Great Patriotic War, part of the enterprises occurred in parallel with their reconstruction based on new technology. At the same time, the entire confectionery industry was equipped with new machines. A lot of new, equipped advanced techniques were built. confectionery factories In Sverdlovsk, Chelyabinsk, Tallinn and others, large specialized chocolate production factories in Kuibyshev were built and put into operation.
All this, along with a significant increase in confectionery production, improved the geographical location of the industry in the country. Confectionery transportation significantly decreased, as their production was approximate to the place of consumption.
The construction of new factories occurred in parallel with the big reconstruction. At the enterprises installed the flow lines for the production of caramel, candies, chocolate masses, pastiles of cookies, gingerbread, cakes.
The production technology of many types of confectionery based on the latest achievements of science and technology has also changed significantly. A number of continuous and stream processes were developed and implemented: the preparation of caramel syrups, a continuous sugar test cheapest, a continuous process of styling of rubber masses under excess pressure, the production of chocolate masses. Thus, the main processes of confectionery production were changed on the basis of the most advanced technology. This made it possible to significantly increase labor productivity in the confectionery industry, improve the quality and expand the range of products that are in high demand.
To control the production, new fastest and accurate analysis methods were developed. Instead of classical chemical methods, methods based on measuring different chemical characteristics are widely used: refractometry, rotoelectricolometry, etc.
In the seventies, the production of confectionery products rose to a new stage. Especially rapidly developing the production of confectionery products that are in high demand consumers.
Growth volume confectionery And the improvement in the range proceeds without a significant increase in the number of workers engaged in the thrown. This is a consequence of improving labor performance on the basis of mastering the most advanced technology and technology.
2. Main part
a) Characteristics of the topic
Sand semi-finished product is characterized by good crumbs. This quality is achieved by the fact that the sandy semi-finished dough has plastic properties. The formulation, which includes a significant amount of sugar, eggs and fat, and a short test of the test after the introduction of flour provides the necessary plasticity, which is a consequence that gluten flour does not develop elastic qualities. A large amount of fat, eggs and sugar in the dough recipe makes it difficult to swell the flour gluten. The dough plasticity contributes to both apply only with gluten of weak quality with its contents of 28-34%
For the kneading test, various machines are used, most often with two esection blades. When the kneading machine, all the raw materials provided by the recipe are loaded into the molecule. Stir 20-30 minutes before receiving a homogeneous mass, flour are introduced and stirred no more than 1-2 minutes again. In this case, the temperature of the test must be no more than 22 degrees. Increase the temperature at the knead and increase its duration to tighten the test and reduce its plasticity. Baked from such a test semi-finished product is obtained by a flat structure and deformed. The dough for sandy semi-finished product immediately after the kneading is rolled into layers with a thickness of 3-4 mm. The dough for some cakes is specifically molded in the forms in which it then bakes. Baking is performed at a temperature of 200-225 degrees. The duration of baking, depending on the thickness of the formation and the type of test, varies within 8-15 minutes. Thickness finished semi-finished product 8 mm .........................
3. Conclusion
Confectionery produced by a bakery is divided into two groups of cakes and cakes. The basis of the manufacture of cakes and cakes is the process of production of baked semi-finished products. Baked semi-finished products are made of the following species: absent, sand, custard and air-protein. The process of making cakes, in principle, differs little from the process of making pastries. The main difference is the mass of products. So the mass of one cupcake ranges from 45 to 110 grams, and the mass of the cake is from 0.5 to 2 or more kilograms.
Cakes:
1. Biscuit with protein cream ("Kalach").
2. Biscuit S. oil cream("Hope".
3. Biscuit S. chocolate cream("Tryfelle").
4. Puff with oil cream ("Napoleon").
5. Sandy cakes ("Medovik").
6. Air-protein ("Flight").
_
Cakes:
Biscuitful
1. Cream 1.
2. Creamen with protein cream
3.Bush.
Sandfish
1. Summer without cream
2. Wandering with cream
3. Type "basket"
Puff
1. Tubes with cream
2. Sloan type "Napoleon"
Custard
1. Washing without cream
2. Cream with type cream "Eclair"
Air-protein
1. Bee with fruit layer
2. Bee with the oil layer.
4. Literature
1. Gerasimova I.V. Raw materials and confectionery materials. M .: "Food industry", 1977.
2. Learn I.S. Technology and technological control of confectionery production. M.: »Easy and Food Industry," 1981.
3.Mallhel P.S. and others. Production of cakes and cakes. M .: "Food industry", 1973.
4.Panfilov V.A. Optimization of technological systems of confectionery production: stabilization of product quality. M.; "Easy and food industry", 1980.
The purpose of the study presented in the course work was to study current trends in the preparation of cakes.
Cupcakes are a universal confectionery, which will not be able to leave in indifferent or sweet toes or tempting gourmets or connoisseurs. Cupcakes are a confectionery, usually from testa, with filling from confectionery cream, fruit or cottage cheese. The first cakes began to produce from the times of the era of the Middle Ages.
The composition of the cakes may differ depending on the type of confectionery product.
Allocate the following types of cakes:
Custard Cakes;
Cake Eclair;
Biscuit cakes;
Sand cakes;
Puff pastries;
Chopped pastries;
Almond cakes;
Air cakes;
Walnut cakes.
Ready backed semi-finished products for the production of mini-cakes are indispensable in many cases. This product does not require special storage conditions, and a wide range allows even novice conjugrum to prepare almost any product in seconds.
The appearance of confectionery is of great importance. Beautiful products cause aesthetic pleasure, appetite and decorate any festive table. This is especially true for cakes and cakes. From the finishing semi-finished products make a variety of decorative decorations, using special techniques for this and various devices. To well decorate the products, a long practice is required, so first it is better to master the simplest types of decoration and only then complex.
In the course work, 10 types of cakes and the regulations were brought to 3 of them.
Bibliography
Law Russian Federation "On Technical Regulation" (as amended 23.07.08 № 184)
APET TC Cakes and cakes. - MN: LLC "Halton", 2011.- 336 S.- 16 IL.
Butikis N.G. Technology preparation of flour confectionery products: studies. benefit. - M.: Ed. Center "Academy", 2010
Dubtsov G.G., Sidanova M.Yu., Kuznetsova L.S. Assortment and quality of culinary and confectionery products. - M.: Ed. Center "Academy", 2012
Kuznetsova L.S. Technology preparation of flour confectionery / hp Kuznetsova, M.Yu. Sidanova. - M.: Mastery; Higher School, 2011.- 320 p.
Lifitz I.M.standartization, Metrology and Certification »/ LFITS I.M. / [Text]: Tutorial. : Yuratt-Edition, 2009.-399 p.
Donchenko L.V., Nadykta V.D. Food safety. -M.: Piezoviphizdat, 2011. - 525 p.
Nechaev A.P., Kochetkova A.N., Zaitsev A.N. Nutritional supplements. - m .:. Colossus, Colos Press. 2012. - 256 p.: Il. - (textbooks and studies. Benefits for students of higher educational institutions). ISBN 5-10-003579-X, ISBN 5-901705-15-7.
Nechaev A.P., Bolotov V.M. Food colorings. Food ingredients (Raw materials and additives). - M.: 2011. - 214 p.
16. Sarafanova L.A. Apply food additives. Technical recommendations (4th ed. Rasp and add.). Ed. "Giord", 2010 - 530 p.
Skurichin I.M. Chemical composition food products. - M.: Agropromizdat, 2012
Timofeeva V.A. Products of food products. - Rostov N / D: "Phoenix", 2004
Furs I.N. Production technology products catering. Minsk: New Edition, 2010
Attachment 1
Puff pastry
Appendix 2.
Cupcake "Biscuit"
Appendix 3.
Cupcake "Basket"
We hope that you have already tried to plunge into the magical world of Slavs, accompanied by the book "Your Confectionery" and that your first (or far from the first) culinary experiences Understanding your friends, relatives and, of course, you liked it.
Probably, you already in the cooking process realized that all the infinite diversity of the peace of confectionery products is far from restricted by the recipes contained in this book. Although, of course, we tried to choose best recipesUsing which, you can, even with a small selection of products, create a real miracle for all the rules of the home confectionery, not inferior to the creation of professionals. In the kitchen there is always a place for the experiment - try, invent! BUT useful advice, a variety of information and recipes of the book "Your Confectionery" will be your most reliable companion in the country of sweets.
But it should be remembered that the main component of a well-cooked dish, no less important than, for example, successful recipe Or even the quality of the products is a good mood of the confectioner. If you are angry with others or just something annoys you - it is better not to try to prepare any delicious dessert.
Perhaps the cooking process itself and will help you calm down, but your negative emotions will be sent to your food prepared. At first, try to calm down, do some beloved thing that will relax, will calm the upset nerves. And only then head to the stove.
Salty, cooked with joy, especially for a loved one, according to authoritative scientists, contain hormones of happiness in large quantities. Watch for the expression of people friends when they try your works confectionery art. And the pleasure that will certainly affect their faces will become you award for the works. If they will slowly throw out cookies under the coffee table - do not despair! Perhaps the experiment with filling from peppers was too bold, but next time you will succeed.
Now, if, God forbid, you will get boredom, the confectionery delights that you can cook against it will serve own hands, To acquire everything you need for this equipment. Let the souffle, pistille and sweets coming out of your hands, will be an island of joy and happiness for you and your friends among the same sea of \u200b\u200beveryday life, and let them paint gray days in all colors of the rainbow.
The process of confectionery production consists of several stages - preparation of test, molding, baking and packaging.
Most confectionery products consist of sugar, molasses, fruits, other sweet ingredients, as well as from various types of nuts, butter, flour, etc. Mostly it is sweet high-calorie products that are characterized by a sweet taste, a pleasant aroma and beautiful appearance.
In order to search for new solutions for the preservation of nutrients, new confectionery production processes are sought. An important direction of development when baking cakes, cupcakes, rolls and other products is the use of sugar substitutes, in order to reduce the calorieness of sweets.
Significant content of easy carbohydrates, excellent taste qualities And high energy value led to the widespread use of confectionery in nutrition, including for children. However, it must be borne in mind that confectionery abuse leads to the development of obesity. With insufficient physical exertion, a sedentary lifestyle, as well as during diseases of the liver, gallbladder and biliary tract, pancreatitis, colitis, atherosclerosis, diabetes and other endocrine diseases, accompanied by bodybuilding disorders, confectionery consumption must be limited. In confectionery, designed for diabetic patients, sugar is replaced with xylitol or sorbitol. Many confectionery, especially intended for children, are specifically vitamined by adding rosehip, black currant, carrot juice, vitamin preparations.
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confectionery Fly Food
Confectionery flour products must comply with gtostas, manufactured from high-quality raw materials using technological processes that provide output high-quality products, because confectionery is included in the diet and to a certain extent affect human health. Of particular importance are products intended for children and diet food.
At large leading enterprises of the industry ("Red October", "Rot-Front", "Babaevsky", etc.) The quality of the products is high. However, in recent years, small enterprises for the release of confectionery products often do not quite pay due attention to sanitary, technological, prescription standards. Attention is paid only to organoleptic properties. "Improvers" are used to improve taste, which are used in large doses of carcinogen. Products are available in their own, "original", recipe, which is not proven anywhere and not approved. From the above, it can be concluded that it is necessary to improve the competitiveness of enterprises to eliminate the noted shortcomings and strictly monitor the quality of products.
Of particular interest in the future is the possibility of introducing confectionery enterprises of the international quality system of ISO - 9000. It is aimed at preventing marriage, and not its consequences. The introduction of such a system in the confectionery industry will become an effective mechanism that guarantees a stable output of high-quality products.
In recent years russian market Located foreign confectionery manufacturers. The wide range of them is perfectly decorated, but about 30% of veneered low-quality products, sometimes even unsafe for human health. Federal Law "On Quality and Security food products»It is designed to fundamentally change the situation.
One of the main tasks facing enterprises food Industry Currently, the targeted creation of a civilized market for the products of therapeutic and dietary, preventive and child destination, meeting the needs of specific groups of the population: children of various age groups; People S. various diseases (diabetes, etc.); People experiencing various physical exertion. Enterprises produce products with a reduced content of sucrose, implemented technologies for the production of vitaminized cookies and groups of products with beta-carotine, produce chocolate with the addition of natural antioxidant (cigidrocavenetin), etc.
An increase in production and improving the quality of confectionery products, the creation of products and technologies for the hospital, prophylactic and baby food It is possible only on the basis of the latest scientific developments, technical re-equipment of current enterprises, raising the level of professionalism, the creation of new enterprises in the future to produce high-quality products on progressive technology, increasing the level of technochemical control.
In the increasing volume of confectionery production and improving the supply of population, small catering establishments should play a role. Prerequisite Their work should be the release of high-quality high nutritional products and guaranteed harmlessness.
Flour confectionery are the main source of energy for the average person. They are joy, benefit, positive emotions, and this is the main component of any food. The presence of sweets is necessary in our diet, but it is necessary to strictly monitor and, if possible, reduce the harm caused by them.
In the flour confectionery moisture, there is little moisture. And almost all of it is connected, and the physico-chemical relationship. This explains them long time storage. They are used in campaigns, expeditions and even in cosmic flights. The importance of the test depends on the amount of sugars and fats contained in it. The rigidity of water in the preparation of flour confectionery does not take into account because it does little affect the quality of the finished product.
Carbohydrates in flour confectionery products are mainly represented by mono-, disaccharides and starch. They are practically no fiber, which is so necessary for our body. Its content does not exceed 0.8%. The use of glucose in flour confectionery products reduces their sweetness and gives a cold taste. Fructose is 2.2 times sweeter than sugar and causes less harm to the body than sucrose. But in production is not widely applied, as it is very hygroscopic. Sakhares shows positive properties when the test is kneading, however, the human body is absorbed almost 100%, which can lead to obesity and disease diabetes. Maltosis is a nutrient and well absorbed by the body. Lactose is also a nutrient and necessary for children. Adding starch has a positive effect on the structure of the product. If you get into the human body, starch turns into maltose, and then in glucose, which is well absorbed.
Polysaccharide fiber is almost completely absent in confectionery products, and even though it is not absorbed by the human body, positively affects the work of the esophagus.
On average, flour pastry products contain from 3 to 10.6% of proteins, which is not enough. But due to changes occurring with protein in the process of preparation (denaturation, melanoidin formation), it is absorbed by the body by only 85%.
In flour confectionery, fat content ranges from 1 to 40%. For the preparation of confectionery, liquid and solid fats are used, as well as special confectionery fats, which consist of a mixture of various fats. They not only increase the calorieness and food dignity of products, but also improve their taste, giving funny taste. Fats contribute to longer preservation of freshness of products - delayed. The average fat digestibility is 94%, which due to excessive consumption leads to obesity and diseases of the cardiovascular system.
In flour confectionery, vitamins of groups in (B1 and B2), RR, and traces of in-carotene are predominant. However, the calculations show that 100 g of pastry products provide no more than 4-5% daily need Human in vitamins B1, B2 and PR. From mineral substances in flour confectionery, sodium, phosphorus, potassium, iron, calcium and magnesium are contained. Manufacturers seek to enrich their products with vitamins, since healthy nutrition Recently, firmly strengthened in the behavior of many people. Flour confectionery are a comfortable product for enrichment, as they are very popular among the population.
The chemical composition of flour confectionery products causes their high food and energy valueBecause they are the main sources of carbohydrates and fats in the human diet.
Flour confectionery products are not sufficient biological value, since biologically active substances are either missing mainly raw materials, or are destroyed in the preparation process under the action of high temperatures. This suggests that not always the high caloric content of the product indicates its biological value.
Physiological value is also low due to the lack of many physiologically active substances. With unlimited consumption, the body will gradually begin to be exhausted, the metabolism will be offended, the immune system will bete.
High-quality confectionery products have organoleptic value very high, since their organoleptic properties are at a high level. Flour confectionery products are delicacy, and one of their destinations - to give joy to people with their own species, aroma, taste.
Flour confectionery products refer to the discharge of uncorrecting products, as the moisture content in them is small, and they also contain a large amount of sugar and fats, which in turn is inhibited by many reactions and inhibits the growth of microorganisms. This all extends the storage time. Therefore, flour pastry can be taken with them on long trips. The main conditions for storing pastry goods are: purity, dryness. The room should be light, with good ventilation, with adjustable temperature. Sanitary state should also be observed, namely there should be no pests and rodents.
Preparation of flour confectionery, as a rule, is associated with the use of fat-containing raw materials to which special security requirements are imposed, in particular the use of antioxidants and restricting oxygen access to the product. Also, to increase the nutritional value of confectionery products, food products are enrichment with the useful substances, which is non-compliance with the concentration can make a product unsafe for humans. The content of micronutrient in the enriched product should be sufficient to satisfy 30-50% of the daily need in it at the usual level of consumption of the finished product. It is necessary to provide a security condition, in accordance with which the total number of individual micronutrients in the daily diet should not exceed the safe levels of their consumption.
The food industry is trying to take care of the health of their consumers as much as possible, increasing the nutritional value of flour confectionery products by using various additives and improvers. Measures to reduce the amount of fat, introduction food fibers and the exception of transzomers of fatty acids. In the production of cakes and cakes, cookies, biologically active substances and various additives can be actively used, which not only increase the food value of products, but also prolong their storage time.
In the successful solution of the objectives of the economic development of our country and improving the welfare of the people, a significant role is given to an increase in food production, an increase in their quality, biological value and taste.
In providing the population of a full-fledged food, an important role belongs to public nutrition. Well-established public catering contributes to the rational use of social labor and increase its productivity, saving material resources, an increase in the free time of workers.
In the increasing volume of confectionery production and improving the supply of population, small catering establishments should play a role. The necessary condition for their work should be the release of high-quality products of high nutritional value and guaranteed safety.
Successful fulfillment of tasks that are facing public food depends largely on the professional training of industry workers. Good knowledge properties and advantages of food products, features of their technological processing - an important condition for quality preparation culinary dishes and products. Therefore, the cafes of catering should be aware of food products.
Mercharged assessment of products makes it possible to cook a diet, choose a rational method of processing and cooking, preserve valuable nutrients, understand the essence of changes occurring in culinary processing of raw materials and food storage.
The central place at the catering catering is owned. From his qualifications, professional skills, education and spiritual qualities depends a lot, including the quality of the dishes prepared. This is achieved not only correctly conducted, scientifically substantiated technological processBut the ability to use the natural features of raw materials, the possession of a subtle and well-developed taste, artistic abilities.
Thus, a quality dish, delicious, useful and beautiful is a combination of product quality products from which it is prepared, with the skill of the cook - a professional that meets modern requirements.
