Cupcakes are various shapes of confectionery made from butter dough using whipping. Usually, various ingredients are added to the muffin dough, including nuts, candied fruits, dried fruits and other additives. Typically, muffins are high in calories.
In our everyday life, the word "cake" has become firmly established by the twentieth century. The word itself comes from the English "cakes", which the British call various sweet pastries with fillings. The closest relative of cake in Russian cuisine can be called Easter cake. However, for all the similarity, muffins have a different dough preparation technology than cakes.
Now, cupcakes can be called an integral part of kitchens different countries the world. Confectioners are working not only to improve the taste of muffins, but also to improve their appearance, trying to make it more attractive.
For the preparation of various types of muffins, several, in many ways similar, but also having significant differences, dough kneading technologies are used, however, almost all recipes have a common feature. The dough used to make muffins tends to be fluid.
If you use molds for cooking, then before filling with dough, it must be greased with oil, or put oiled parchment on it. Typically, small piece muffins are baked in corrugated tins. The baking process lasts about 15-20 minutes at the maximum temperature, which is usually about 200 ° С. long time... Their preparation takes about 1-1.5 hours. They are baked at a temperature of 175-185 ° C. The degree of readiness of the cake is determined by piercing it with a stick, knife, or wooden skewer.
Overall, technology making cupcakes does not differ in complexity, but at the same time, the cake is a rather capricious product that requires strict adherence to the cooking technology and recipe. The dough used to make the muffins needs to be kneaded very quickly. It is also imperative to observe the temperature regime of baking. In order not to disturb the structure of the dough, it is not recommended to move the dish within 15 minutes from the beginning of baking. To prepare muffins, you must use an oven that heats up evenly, otherwise there is a high probability that the muffins will not bake from the inside.
Needless to say, there are some requirements for the products used for making cupcakes... If you use fruits and berries as an additive when baking muffins, then they should be well rinsed and dried before adding. Dried fruits and candied fruits must first be sorted out and then rinsed with water. It is also recommended to sort and cleanse nuts, almonds, seeds from various impurities. If you use various jams, preserves, fruit puree, it is not advisable to dilute them with water. Moreover, you need to make sure that the products are fresh, because all this can have a significant impact on the taste of the muffins.
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1. Production of muffins and biscuits
Biscuits (rolls, cakes, biscuit cakes) and a variety of muffins are considered enemy number one for the figure. However, there is hardly a person who will refuse a piece juicy roll, a mouth-watering cake, or a cake that melts in your mouth. Cupcake production and biscuit production are the backbone of confectionery production for small bakeries, as freshly baked cakes, rolls and muffins always attract the attention of customers. And what can we say about the breathtaking aroma that turns your head when a fresh batch of desserts is released on the counter.
Today, various manufacturers offer a wide range of similar products. So large that it is difficult for a buyer to make a choice. But regardless of the type, all biscuits and muffins are muffins.
Today there are a large number of different biscuits: rolls, puff rolls with a filling, muffins, muffins with a filling, complex products.
Cupcake production.
The ingredients for making muffins are yeast (chemical leavening agents), flour, granulated sugar, fats, eggs or egg products, decorating ingredients, raisins, and so on. The presence of certain ingredients depends on the specific recipe for the cake.
Cupcake production technology:
1. Preparation of ingredients. This includes preparing the glaze, sifting flour, crushing yeast, melting fat, and so on.
2. Cooking dough. The yeast is stirred in warm water, then flour is added in small portions. Everything is mixed, the surface of the dough is dusted with flour. The dough is covered with a cloth, left to ferment for 4 hours.
3. Preparation of the dough. Sugar, fats, melange are loaded into the dough. The mass is mixed, then the remaining components are introduced. The dough is left to ferment for 2 hours.
4. Forming cupcakes. It is carried out in metal tins, or if the cake has round shape, forming is carried out manually, or by special machines.
5. Baking.
6. Cooling.
7. Finishing. It could be a sprinkle icing sugar, candied fruits, chocolate enrobing, icing sugar, syrup, lipstick.
8. Packaging.
The dough for muffins can be mixed with the use of chemical leavening agents, in this case the technology for the production of muffins changes - all the ingredients are mixed in a certain sequence, the dough is not prepared. The preparation of such a dough, of course, takes much less time and makes the product cheaper. However, to get a real cake, you need real butter dough.
Confectionery and bakery products are food products with a characteristic sweet, pleasant taste and aroma. They have an attractive appearance, high calorie content and easy digestibility. Confectionery is an integral part of the diet of many people. Composition Manufacturing confectionery carried out using various raw materials. They are, in particular, sugar or sugar substitute, honey, butter, milk, molasses, various berries and fruits. Complex flour confectionery products are also prepared using starch, flour, cocoa products. Nuts are also used, edible oils, fats (margarine and others). In addition, they are used in the production of confectionery.
Cupcakes are flour confectionery products made from butter dough with a high content of egg products, sugar and fat, as well as fillers valuable in taste - raisins, candied fruits, fruits, nuts, etc. This explains their high calorie content (about 360 kcal, or 1506 kJ per 100 g), pleasant taste, aroma. An attractive appearance is created by a variety of external finishes, shape and weight.
The muffin dough is a multi-phase structured system with an air phase that provides porosity.
The muffins are formulated with chemical leavening agents or yeast. Baking powder may or may not be included in the recipe. Their role is played by surfactants that make up the main raw materials, mainly egg products.
Cupcakes, depending on the method of preparation and recipes, are divided into the following groups: with yeast;
On chemical leavening agents; free of chemical leavening agents and yeast. Below are the recipes for various muffins (tables 7.1-7.3). In parentheses are the recipe numbers indicated in the current industrial collections. Recipes converted to 10 kg finished products or 100 pcs. finished piece products, taking into account the maximum permissible losses, which facilitates their use in catering establishments.
Cupcake making technology includes dough making, shaping, baking and finishing.
Cupcake dough can be prepared in several ways. Technological process the production of dough with yeast consists of making a dough and kneading the dough on it.
To prepare the dough, yeast is preliminarily prepared: 50% of the prescription amount of crushed yeast is stirred in warm water (40 ° C). Then a part of the melange and flour are introduced in the amount of 50 ... 60% of the prescription and thoroughly mixed with water. The amount of water for the dough is calculated based on the humidity of the dough 49 ... 52%. At the end of mixing, the surface of the dough is slightly filed with flour, covered with a cloth and left to ferment alone for 4 ... 4.5 hours at a temperature environment 30 ... 32 ° C. In the process of fermentation, the acidity of the dough increases. The readiness of the dough can be established, first, by changing appearance, the appearance of a wrinkled surface and, secondly, upon reaching an acidity of 3 ... 3.5
Dough quality indicators are: humidity 44 ... 52%; acidity 3.0 ... 3.5
To prepare the dough, granulated sugar is loaded into the finished dough, a mixture of fat with the part of the melange remaining from the prescription amount, preheated to 35 ... 40 ° С. The mass is thoroughly mixed, after which the rest of the recipe components are introduced into it: salt, raisins, candied fruits, vanilla powder, yeast diluted in a small amount of water (50%).
All raw materials are thoroughly mixed with dough. Duration of kneading in a kneading machine - 10 ... 30 min. Then the dough is sprinkled with flour from the surface, covered with a cloth and left.
Classification of confectionery
Food products are called confectionery products, most of which consist of sugar, most often modified, or another sweet substance (honey, xylitol, sorbitol), as well as molasses, various fruits, berries, nuts, etc.
According to GOST, confectionery products are divided into sugar and flour.
Sugar products include: caramel, sweets, chocolate, marmalade, marshmallow, marshmallow, halva, toffee, dragee, oriental sweets; to flour - cookies, gingerbread, cakes, pastries, muffins, rolls, baba and waffles.
It is convenient to classify masses and products according to their physical and chemical properties, since the method of production and structure of products, quality control methods, as well as the calculation of recipes depend on the properties of the masses included in the product.
Depending on the recipe composition, confectionery can be divided into three groups: fruit and berry, sugar and flour. In each of these groups, it is possible to distinguish products fortified, for special purposes (for diabetics, etc.), such as oriental sweets.
In any confectionery mass, except flour products, sugar makes up most of it. Therefore, the classification of masses is based on the state of sugar contained in them.
The confectionery product can consist of one confectionery mass or several. A product consisting of one confectionery mass is simple and bears the name of the mass from which it is obtained. The fraction of mass in it is equal to one. A complex product is called the mass, the share of which makes up the greater part of it. For example, any candy caramel, being a simple product, consists entirely of caramel mass.
Any mass can be prepared in different compositions, for example, fruit from black or red currants, plums, etc. In addition, products can be obtained by various combinations of masses, therefore, the assortment of products at each factory is large, capable of satisfying the taste of any consumer.
Technology system making a cake with chemical baking powder
Muffins are flour confectionery products, the recipe of which includes a significant amount of egg products, sugar and fat, as well as flavorful fillers - raisins, candied fruits, fruits, nuts, etc. Some types of muffins include spices - cardamom, saffron, vanilla powder or vanilla essence, also salt and dyes. Sugar is used in the form of granulated sugar, powdered sugar or refined powdered sugar. From fats, butter, margarine, vegetable oil are used. Some types of muffins include dairy products - whole milk, powdered milk, cottage cheese, as well as fruit and berry jam and starch syrup.
The quality of raw materials included in the muffin dough must comply with the requirements that meet GOST, OST, TU, sanitary rules, as well as medical and biological quality indicators and is confirmed by a hygienic certificate or a quality certificate.
Types of raw materials used to make butter biscuit (cake) dough.
The main types of raw materials are:
1. Wheat flour.
2. Granulated sugar.
4. Egg products.
5. Baking powder.
Additional types of raw materials are:
1. Starch.
3. Fresh fruits and berries.
4. Cocoa products.
5. Flavors.
6. Dyes.
cake technology cooking dough
2. Characteristics of raw materials, their preparation and quality requirements
Cupcake with raisins is a classic version of confectionery with splashes. However, there are other ingredients that can break the uniformity of the structure of the dough, add variety to its taste and appearance, and give a special charm even to the dough itself. simple product... Decent and modern alternative to raisins - natural candied citrus fruits, dried, dried berries and candied fruits, a wide range of which allows you to present the old recipe in a new "reading"
The dough of the branded product "Fruitcake" Frutti "includes flour; sugar; butter (butter margarine); potato starch; eggs; raisin; candied fruit; prunes; cognac and vanilla liqueur (for soaking fruit); refined powder (for dusting).
Consider the characteristics of the main type of raw material used to prepare a branded product.
Flour is of the highest, I and II grade. She white and is used for any confectionery. V chemical composition flour includes: Carbohydrates (67% -74%), proteins (7% -12%), fats (0.9% -1.9%), minerals (0.5% -1.6%), B vitamins - more often in low grades and bran, enzymes, water (14%). The most important part of flour are proteins - gliadin and glutenin. When dough is formed, they swell and form an elastic elastic and sticky mass - gluten, which affects the structure of the dough.
Depending on the gluten content, flour is divided into three groups: the first contains up to 28% gluten, the second - 28% - 36% and the third - up to 40% gluten. The quality of flour is determined in a laboratory way, and the pastry chef should be aware of such signs as smell, taste, moisture, etc. Moisture content of flour is 14.5%. Before use, the flour is sieved using a sieve with 1.5 mm or using sifters. This removes all impurities, and the flour is saturated with air. Flour is stored in warehouses, without refrigeration (dry products warehouse), bags are stacked in stacks on podtovoy t 15 to 18; humidity 65%, ventilation is desirable.
An egg is a nutritious food product, it contains proteins, fats, minerals, vitamins (A, D, E, B1, B2 and PP) in the yolk.
Contaminated eggs are washed in warm water before use. Then the eggs are disinfected with a 2% solution of bleach for 5 minutes, washed in a 2% solution of soda and rinsed for 5 minutes in running water. The egg is used as one of the main components in almost all types of dough. The yolk gives the dough a more delicate structure due to the lecithin. Whisking protein increases 5-6 times due to air bubbles and loosens the dough. An egg is added when cooking minced meat. Eggs are stored in a clean and cool room with a relative humidity of 80% for no more than 6 days.
Sugar is a white, crystalline powder produced from sugar cane and sugar beet. It is a disaccharide, sucrose, which contains 98% sugar and 2% moisture. Sugar is very hygroscopic (absorbs moisture well) and is highly soluble in water. Sift the sugar before use. Store in a dry ventilated room with a relative humidity of no more than 70%, otherwise it damp, becomes sticky and forms lumps, at t 18 C.
Butter - produced from cream, it contains up to 82.5% fat, vitamins A, D, E. Butter can be salted and ghee, must be free of foreign odors and tastes, and have a uniform color (from white to cream). If the surface of the oil is dirty or covered with mold, the oil is scraped off. Before use, the butter is sometimes melted, filtered through a sieve and added to the dough. Butter increases the calorie content of products, improves taste, and enhances their aroma. Unsalted butter can be replaced with salted, but taking into account the salt contained in it (when making a cream salted butter can not be used). In the manufacture of all confectionery products, except for the puff, butter biscuit and cream, butter can be replaced with ghee (1 kg butter corresponds to 840 g of ghee). It is recommended to store the oil at a temperature of 2 - 4 ° C in a dark room in a carefully sealed container; under the influence of light and oxygen in the air, the oil deteriorates.
Margarine - This valuable butter substitute is easier to process. Margarine is only vegetable fats made from vegetable oils and skim milk or water as a result of a complex technological process. Emulsifiers (eg lecithin) combine fat and water into a homogeneous mass. Starch, vitamins and carotene are added to margarine. Most often, in the production of margarine, cottonseed, peanut, corn, rapeseed, soybean and sunflower oils are used.
Starch is a polysaccharide that consists of amylose and amylopectin, a tasteless, amorphous white powder, insoluble in cold water... Under the microscope, you can see that it is a granular powder; when the starch powder is squeezed in the hand, it emits a characteristic "squeak" caused by the friction of the particles. It is an essential component of many products. In some, it is present in raw materials, in others it is added to impart certain properties to products. Mainly starch is used as a thickener and water-binding agent. Whole grains starch are insoluble in water, but they absorb moisture very well and swell. The degree of swelling depends on the type of starch and varies widely from 9 to 23%.
Candied fruits - can have different shapes and sizes - from strips to cubes, cut into 1-3 mm, 6 mm, 9 mm. This allows them to be harmoniously incorporated into the structure of the product and combined with other ingredients. For sugary confectionery products, candied fruits are recommended with a higher moisture content - about 20%, for flour - drier ones, with a moisture content of about 12-15%. Candied fruits contain a large amount of fiber necessary for digestion, as well as vitamins and minerals. Candied fruits are stored in closed jars.
Raisins (dried grapes) - obtained from grapes by drying for 4-9 days in the sun or in the shade. More than 150 biologically active substances are found in grapes. The presence in the grape berry of easily digestible sugars, organic acids, vitamins and a harmonious combination of mineral salts give it, in addition to high nutritional value, and generally recognized medicinal properties... Sometimes, before drying, the grapes are scalded in a lime-alkaline solution, and then washed with water or fumigated with sulfur dioxide. V confectionery use seedless grape varieties - soybean, sabzu, bedon, shigani, etc.
Prunes are dried fruits of the Vengerka varieties. For drying, ripe, fleshy fruits with a bone freely separating from the pulp are used, containing at least 10% sugars and no more than 1.2% acids. After cooling and sorting, the prunes are treated with glycerin to make them shiny. Prunes normalize work gastrointestinal tract, normalizes blood pressure. Recommended for people suffering from vegetative-vascular dystonia, vitamin deficiency. Prunes are used both separately and in combination with other dried fruits and nuts. Ways of using this product in various dishes are countless. Prunes are stored in a dry room in wooden boxes, glass jars with lids, sprinkling the fruits with a small amount of bay leaves.
Cupcakes must meet the requirements of GOST 15052-96 for organoleptic and physical and chemical indicators: to have the taste and smell characteristic of the name of the product without foreign impurities, the surface characteristic of the name of the product; have no burnt places; the surface of glazed products should be free of bare spots, stains, smudges, traces of "graying"; the fondant glaze should not be sticky or sugared; cake crumb - porous, baked, without hardening and impurity; the content of moisture, total sugar (for sucrose), fat must correspond to the calculated values according to the recipe with permissible deviations in the direction of decreasing.
Cupcake packaging
Consumer packaging:
Piece muffins are packaged in 1 - 10 pieces:
In cardboard boxes,
Polyethylene film, or bags made of polymer film materials,
In containers,
· Trays made of polymeric materials.
Bulk cakes weighing from 20 to 15000 g are placed directly into the shipping container:
Paper bags,
Trays, corrugated cardboard boxes (lined and covered with parchment, parchment, wrapping paper, cellophane, glassine, waxed paper),
In bags made of cellophane, polymer films or other materials,
· Paper for packaging products.
It is allowed to pack muffins in clean returnable containers from under food products
It is allowed to use other types of containers and packaging that ensure the safety of products during transportation and storage.
It is also allowed to pack cupcakes in sealed consumer packaging with a modified gas environment on special filling and packaging equipment.
Frequency rate of laboratory tests:
The condition of the packaging, labeling, organoleptic characteristics, net weight are determined in each batch of the product. The mass fraction of moisture, acidity, alkalinity is determined at the request of the consumer and regulatory organizations, but at least 1 time per quarter. Control over the mass fraction of fat, sugar, mass fraction of ash insoluble in a solution with a mass fraction of hydrochloric acid of 10%, microbiological indicators, the content of toxic elements, mycotoxins, pesticides, is carried out in accordance with the production control program approved by the head of the enterprise.
Shelf life of muffins in accordance with GOST 15052:
· Made with yeast - 2 days;
· Manufactured on chemical leavening agents - 7 days.
Cupcakes should be stored in a clean, well-ventilated area free from pests, at temperatures between 15 ° C and 21 ° C and a relative humidity of no more than 75%. Do not expose cupcakes to direct sunlight.
Development of technological schemes for flour confectionery products prepared according to technical, technological and technological maps.
The muffin dough is a multi-phase structured system with an air phase that provides a porous structure. The muffins are formulated with chemical leavening agents or yeast. The role of disintegrants can be played by surfactants (surfactants), which are part of the main raw materials, mainly egg products. Depending on the method of preparation and recipes, muffins are divided into groups: with yeast, with chemical leavening agents, without chemical leavening agents and yeast. Moisture content of muffins 10 - 33%.
The technology for making cupcakes includes the following operations:
dough preparation;
molding;
When making muffins with filling or glaze, the technological scheme includes operations for the preparation or preparation of the filling and glaze, these operations can be combined into a mechanized line.
If the dough is prepared on chemical leavening agents, then sodium bicarbonate (baking soda), ammonium carbonate, baking powders are used as chemical leavening agents. There are two ways to prepare dough with chemical leavening agents.
The technology for preparing dough on chemical baking powder according to the first method includes: churning fat (butter, margarine); the introduction of granulated sugar and churning it with fat; introduction of egg products; the introduction of the rest of the recipe components, with the exception of flour; introducing flour and kneading dough.
In a kneading machine, knock down butter, heated to a temperature of 40 ° C, for 7-10 minutes. When using cold oil, it is preliminarily softened at a low, and then at a large number of revolutions of the kneading machine. Add granulated sugar and continue churning for 5 to 7 minutes. After that, egg products are gradually added to the kneader. The total duration of churning is 20 - 30 minutes. Raisins, essence and chemical leavening agents are added to the knocked down mass at a low speed of rotation of the blades of the machine, everything is thoroughly mixed. In the last turn, flour is introduced and for 3 - 5 minutes in a whipping machine or 10-15 minutes in a kneading machine, knead is carried out until a homogeneous mass is formed. The cake obtained from such a dough is airy and has a large rise. This method is used when the dough is cooked with melange or eggs.
Small-sized muffins are baked in corrugated or cylindrical tins. The molds are pre-lubricated with oil.
Cupcakes are baked in ovens used for baking semi-finished flour products at a temperature of 160-200 ° C for 18-120 minutes, depending on the mass of dough pieces, their shape and recipe composition. The baked muffins are cooled for 4-5 hours, removed from the molds and cleaned with a knife or grater.
Then the muffins are finished. To give the cupcakes a pleasant look and reduce the drying of the surface, they are decorated with finishing semi-finished products - powdered sugar, lipstick, candied fruits, replicated syrup, sugar and chocolate icing.
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Description
Microbiological rapid tests "Petritest" are used in all areas Food Industry.
Rapid tests are designed to identify such microbiological indicators as:
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"Petrite" is made in the form of a substrate (plastic Petri dish) with a ready-made modified nutrient medium based on agar.
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Advantages of rapid tests for microbiology "Petritest"
Profitability. The cost of one test is 120 rubles, while domestic counterparts cost 200-240 rubles, foreign ones - over 300.
Ease of use, ease of use and storage. It does not require a separate laboratory, expensive equipment, special training or professional education to conduct them.
Fast results. 4 times faster than analogs
Long shelf life(12 months at to +2 .. +6 оС).
Purpose of each type of microbiological express tests ("Petritest")
Express test for BGKP
As part of the control of the microbiology of production and products, along with others, bacteria of the Escherichia coli group (BGKP), which are causative agents of food intoxication, are determined. Escherichia coli is also determined for the sanitary and hygienic assessment of the cleanliness of water and surfaces of pipelines, equipment, inventory, containers, working surfaces of enterprises, as well as the cleanliness of the hands of personnel.
The most optimal option for determining Escherichia coli is the Petritest microbiological express tests. The beauty of this technology is that you do not need a laboratory and specially trained staff to perform microbiological analysis. Moreover, when using the expert test, you do not need to buy the media yourself, boil them, pour them into Petri dishes and sterilize them. You simply inoculate the sample onto the ready-made Petritest medium and thermostat it.
Rapid yeast / mold test
This refers to unicellular fungi, which are called yeast, and hyphae fungi, the body of which consists of intertwining branching filaments (hyphas), that is mold.
Mushrooms are widely used in the food industry. So, yeast causes fermentation and is successfully used in brewing and leavening, baking, etc. Molds are used for the manufacture of cheeses, the production of citric acid, winemaking, etc.
However, in no case should the danger of fungi to human health be underestimated. Many mold fungi produce mycotoxins - poisonous substances, a number of saprophytes (fungi that feed on dead organic matter) cause diseases in humans and animals - mycoses, aspergillus infections, etc. Also, some types of mold can cause allergic reactions. The negative influence of fungi in agriculture is also widely known - mold grows in grain and animal feed.
Currently, there are several methods for the determination of fungi in food. They differ both in nutrient media and in the method of inoculation and incubation time. When studying products where mold or yeast is specially added during the manufacturing process, it is necessary to determine the compliance of these indicators with the existing standards.
Rapid tests for mushrooms "Petritest" give an accelerated research result!
As a rule, identification for mushrooms takes about 72 hours, which makes it difficult to work, for example, with perishable foods. When using "Petritest", thanks to the presence of technological additives in it, the results can be obtained 4 times faster.
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Milk can be infected with bacteria when cows are milked and milk is processed. The danger lies in the fact that Salmonella persists for a very long time in dairy products: in butter for more than 4 months (130 days), and in some types of cheese up to a year. In turn, the eggs are seeded with Salmonella in both exogenous and endogenous ways.
Interestingly, when Salmonella appears in these products, its organoleptic characteristics usually do not change, so what is called "taste" is impossible to determine the presence of bacteria. Considering this fact, as well as the fact that salmonellosis poses a serious danger to human health, it becomes obvious that one cannot do without high-quality microbiological control at a food enterprise.
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One of the most common bacteria are staphylococci. These bacteria produce enterotoxins, which can cause acute infections and diseases, serious purulent inflammatory processes in almost all organs and tissues.
At a food enterprise, sources of contamination of food products are people, and not only with skin lesions (burns, cuts, abscesses, etc.) or suffering from ARVI. It has been proven that healthy carriers of pathogenic bacteria can also infect foods. The rate of formation of hazardous enterotoxins depends on the temperature and composition of the food. Staphylococci can be found both in protein foods and in carbohydrate foods. So staphylococcal toxicosis can easily occur in dairy products, and in confectionery, and in meat (minced meat is especially dangerous), and in salads.
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Tests for TMC (total microbial count) are carried out on all food production... This allows you to quickly detect foci of spread of pathogenic microorganisms, their degree of reproduction, and subsequently take all measures to prevent the development of extraneous microflora or to destroy it.
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Muffins are flour confectionery products made from butter dough with a high content of egg products, sugar and fat, as well as fillers valuable in taste - raisins, candied fruits, fruits, nuts, etc. This explains their high calorie content (about 360 kcal, or 1506 kJ per 100 g), pleasant taste, aroma. An attractive appearance is created by a variety of external finishes, shape and weight.
The muffin dough is a multi-phase structured system with an air phase that provides porosity.
The muffins are formulated with chemical leavening agents or yeast. Baking powder may or may not be included in the recipe. Their role is played by surfactants that make up the main raw materials, mainly egg products.
Cupcakes, depending on the method of preparation and recipes, are divided into the following groups: with yeast;
On chemical leavening agents; free of chemical leavening agents and yeast. Below are the recipes for various muffins (tables 7.1-7.3). In parentheses are the recipe numbers indicated in the current industrial collections. Recipes are recalculated for 10 kg of finished product or for 100 pieces. finished piece products, taking into account the maximum permissible losses, which facilitates their use in catering establishments.
Cupcake making technology includes dough making, shaping, baking and finishing.
Cupcake dough can be prepared in several ways. The technological process for the production of yeast dough consists of making a dough and kneading the dough on it.
To prepare the dough, yeast is preliminarily prepared: 50% of the prescription amount of crushed yeast is stirred in warm water (40 ° C). Then a part of the melange and flour are introduced in the amount of 50 ... 60% of the prescription and thoroughly mixed with water. The amount of water for the dough is calculated based on the humidity of the dough 49 ... 52%. At the end of mixing, the surface of the dough is slightly filed with flour, covered with a cloth and left to ferment alone for 4 ... 4.5 hours at an ambient temperature of 30 ... 32 ° C. In the process of fermentation, the acidity of the dough increases. The readiness of the dough can be established, firstly, by a change in appearance, the appearance of a wrinkled surface and, secondly, by reaching an acidity of 3 ... 3.5
Dough quality indicators are: humidity 44 ... 52%; acidity 3.0 ... 3.5
To prepare the dough, granulated sugar is loaded into the finished dough, a mixture of fat with the part of the melange remaining from the prescription amount, preheated to 35 ... 40 ° С. The mass is thoroughly mixed, after which the rest of the recipe components are introduced into it: salt, raisins, candied fruits, vanilla powder, yeast diluted in a small amount of water (50%).
All raw materials are thoroughly mixed with dough. Duration of kneading in a kneading machine - 10 ... 30 min. Then the dough is sprinkled with flour from the surface, covered with a cloth and left
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Yeast-based muffins recipe (consumption of raw materials per 1 ton of finished product, kg)
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Vanilla powder |
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Powdered milk |
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Fruit jam |
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Tovoy berry |
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Molasses collapse |
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Whole milk |
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Saffron Cardamom Oil Grow |
100,00 100,00 100,00 |
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Tartrazine or Saffron |
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Humidity, % |
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Weight, kg |
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Muffin recipe for public catering businesses
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Refined powder |
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Essence |
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Vanilla essence |
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Ammonium carbonate |
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Sodium bicarbonate |
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Cashew kernel (raw) |
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Cottage cheese (18% fat) |
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Pressed yeast |
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Walnut kernel |
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(raw material for sprinkling) |
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Vanilla powder |
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Humidity, % |
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Weight, kg |
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For fermentation in a room where the temperature is about 32 ° C. The duration of fermentation is 1.5 ... 2 hours. During this time, one or two kneading is performed to remove part of the carbon dioxide (carbon dioxide) formed during fermentation from the dough and create optimal conditions for fermentation. Quality indicators ready-made dough: moisture,% - 20 ... 32 (depending on the type of cake); acidity, hail - 3.0 ... 3.5; temperature, ° С - 30 ... 32.
Preparation of dough on chemical leavening agents. Sodium bicarbonate (baking soda), ammonium carbonate, baking powders are used as chemical leavening agents for the dough.
There are two ways to prepare dough with chemical leavening agents.
The dough preparation technology according to the first method includes sequentially carried out operations (Fig. 15): churning of fat (butter, margarine); the introduction of granulated sugar and churning with fat; introduction of egg products;
Introduction of recipe components (except flour); introducing flour and kneading dough.
In a kneading machine, butter is knocked down, heated to a temperature of 40 ° C, for 7 ... 10 minutes. When using cold oil, it is preliminarily softened at a low, and then at a large number of revolutions of the kneading machine. Then add granulated sugar and churning is continued for 5 ... 7 minutes. After that, egg products are gradually added to the kneader. The total duration of churning depends on the season and the amount of oil and is 20 ... 30 minutes. Raisins, essence, chemical leavening agents are added to the knocked down mass at low speed of the blades of the machine and everything is thoroughly mixed. In the last turn, flour is introduced and for 3 ... 5 minutes they knead until a homogeneous mass is formed in a whipping machine or 10 ... 15 minutes in a kneading machine.
The cake made from this dough is very airy and has a high rise. The described method is used when the dough is prepared on melange or on eggs, in which the whites are poorly separated from the yolks.
If whole milk is provided in the recipe, some of the sugar is added to it and boiled until the crystals dissolve. The milk syrup is cooled and gradually added to the whipped butter.
The second method for preparing dough includes the following operations:
Churning egg products with granulated sugar for 25 ... 30 minutes;
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Aa chemical baking powder cupcakes recipe
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Softening and churning butter; adding all recipe components to the whipped butter, with the exception of flour;
Introduction to the resulting mixture of whipped egg-szharny mass; introduction of flour.
The cake made from the dough obtained by the second method has a uniform, fine-pored structure. But the dough is less airy. When processing melange with sugar in a churning machine for 25 ... 30 minutes, the volume increases by 2.5 ... 3 times. An indicator of the quality of the dough is moisture (see table. 7.3). The assortment includes muffins produced on chemical leavening agents with the addition of surfactants that play the role of emulsifiers (for example, “Special” cake) (Fig. 16). In this case, the dough is prepared in three stages: softening and churning margarine with granulated sugar; mixing the resulting mass with melange, surfactants and other prescription components, except for flour and cocoa powder; kneading dough with flour and cocoa powder.
The surfactant is introduced in an amount of 1.0% to the total mass of the recipe components of the dough (by nature). Previously, in a ratio of 1: 3, a mixture of surfactants with a small amount of melange is prepared for one batch. Softening of margarine and churning with granulated sugar in a kneading machine lasts 8 ... 12 minutes, then melange and surfactant with melange are introduced.
The total duration of churning is 20 ... 30 minutes, depending on the season and the quality of the margarine. Further, the rest of the recipe components are added to the knocked down mass, except for flour and cocoa powder. The whole mass is thoroughly mixed, until
Flour and cocoa powder are added. The mass is stirred until the lumps of flour disappear (30 ... 60 s).
Preparation of dough without chemical leavening agents and yeast (fig. 17). The dough preparation technology includes the following operations:
Softening butter; churning butter with granulated sugar;
Introduction in parts of the yolk and churning until the granulated sugar crystals disappear;
Adding flour and starch to the whipped mass and mixing; churning the egg white until a strong foam forms; mixing the whipped protein with the bulk. Ready dough has a humidity of 27 ... 29%. There is a wide range of muffins that are produced without chemical leavening agents and yeast, and there are types of dough with a higher moisture content.
Dough shaping. A variety of assortment of muffins is achieved not only by a set in the recipe in different ratios of raw materials, but also by giving the cake a certain shape and weight. Cupcakes are rectangular in shape ("Stolichny", "Golden Label", etc.), square ("Moscow"), in the form of a log ("Almond") or a truncated cone with a through hole in the center ("Silver Label" and "Spring "). The mass of muffins is varied (75, 200, 300 g; 1 kg, etc.). Cupcakes are produced by piece weighing up to 1 kg and by weight.
Cupcake dough is molded into metal molds treated with a special coating or lined with paper, or pre-greased.
When making some types of muffins, for example, the "Spring" cake, the dough is divided into separate pieces and rolled into a round shape. Then they are placed in molds. The dough made with yeast is allowed to stand in molds for 90 ... 110 minutes until the volume increases by 2-2.5 times. Before baking, the surface of the dough is greased with an egg and sprinkled with nuts. The dough intended for the "Spring" cake is used for Easter cakes, which are baked in large quantities for Easter.
Small-piece muffins are baked in corrugated tins or in tins in the form of cylinders. The molds are pre-lubricated with oil.
The surface of the Stolichny cake dough is cut with a spatula moistened with water or vegetable oil.
Baking muffins. The formation of muffins occurs during baking as a result of physicochemical processes, mainly colloidal. At the same time, taste, aroma and color are formed.
Technological parameters of baking (temperature, duration) of muffins depend on the recipe, mass of dough pieces, their shape and oven designs (Table 7.4).
Cupcakes are baked in ovens used for baking semi-finished flour products, cakes and pastries.
The baked muffins are cooled for 4 ... 5 hours, removed from the molds and cleaned with a knife or grater. Next, the muffins are finished.
The baked semi-finished cake "Silver Label" is removed from the molds and placed in the trays with the top crust down.
Cupcake surface finish. In order to give the cupcakes a pleasant look, the surface of the finished cupcakes is decorated with various finishing semi-finished products (powdered sugar, lipstick, candied fruits, replicated syrup, sugar icing).
Cupcakes "Spring", "Stolichny", "Silver Label" sprinkle with powdered sugar through a sieve. The surface of the "Saffron" cake is covered with a brush with the replicated syrup. The Moskovsky cake is covered with a layer of lipstick by dipping it into lipstick heated to 45 ... 50 ° C and decorated with candied fruits. The "Almond" cake is covered by immersion in praline heated to a temperature of 30 ... 31 ° C, after which the middle of the surface is sprinkled with chopped almonds. The upper surface of the "Deputatskiy" cake is trimmed with candied fruits, and the side - with crumbs.
The surface of the cooled semi-finished cake "Golden Label" is glazed with lipstick tinted with saffron tincture. Sprinkle the surface of the lemon cake with powdered sugar and then almonds.
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Cupcake baking options
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A variety of muffins is chocolate glazed muffins. The finishing of the baked semi-finished product consists in covering the surface with tempered chocolate glaze. For the application of glaze, both manual labor and glazing machines and machines for sprinkling Choco - Basic chocolate can be used. The formation of a hard chocolate shell on the surface is achieved by crystallization of cocoa butter under cooling conditions.
The purpose of the research is to examine the technology of production of muffins.
The achievement of this goal will be facilitated by solving a number of tasks:
1. To study the features of production and the main types of flour confectionery products.
2. Describe the cake as one of the varieties of flour products.
3. To develop a technical and technological map of the "Vanilla Cupcake" dish.
4. Consider the basic requirements for the production of muffins, for the quality of raw materials and ready meal Vanilla cupcake.
Introduction …………………………………………………………………… ... 3
Chapter 1. Basics of making flour confectionery
1.1. Features of production and the main types of flour confectionery products ………………………………………………………………………… .4
1.2. Characteristics of cake as one of the types of flour products ... ... ... ... ... 8
Chapter 2. Features of the technology of making cupcakes (by the example of cooking "Vanilla cupcake")
2.1. Technological and technological map of the dish "Vanilla cake" ..................... 12
2.2. Basic requirements for the production of muffins and the quality of raw materials for their preparation ………………………………………………………………… 15
Conclusion ………………………………………………………………… .19
References …………………………………………………………… 20
Files: 1 file
Kex "Domashny".
Compound:
300 grams of flour
2 eggs
- ½ cans of condensed milk
1 ½ teaspoon n e ekar powder (loosens elya teesta)
120 grams of butter or margarine
100 grams of raisins
1/8 teaspoon salt
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Chapter 2. Features of the technology of making cupcakes (by the example of cooking "Vanilla cupcake")
2. 1. Technical and technological map of the dish "Vanilla Cupcake"
Name of the dish: "Vanilla muffin"
List of raw materials:
Butter
Flour
Granulated sugar
Egg
Milk
Cocoa
Salt
Vanillin
Baking powder
Requirements for the quality of raw materials: All raw materials for cake baking comply with GOSTs.
Recipe
"Vanilla cupcake"
Cooking method:
1. Preparation of vanilla mixture for dough and glaze.
Melt butter, add sugar, cocoa, vanillin, milk. Heat until completely dissolved, stir.
2. Preparation of the dough.
Cool the mixture prepared in step 1. Beat eggs with salt. Combine eggs, vanilla mixture, flour, baking powder.
3. Baking the cake.
Pour the resulting dough into a baking dish and place in the oven. Bake at 180-200 degrees. Willingness to check with a wooden skewer. Remove the finished cake from the oven and leave in the form until it cools.
The technological scheme for the preparation of vanilla cake is shown in Fig. one
Rice. 1. Technological scheme for the preparation of the dish "Vanilla Cupcake"
2. 2. Basic requirements for the production of muffins, for the quality of raw materials and ready-made dish "Chocolate Keks"
Preparation of raw materials for the production of muffins should be carried out in a separate preparatory department.
Flour is delivered to the enterprise by a flour truck and transported by mechanical pumps to special silos. Before being used in production, flour is sieved and passed through magnets to trap metal impurities. If flour comes in bags, then before sifting, the bags are cleaned with a brush from dust and dirt. And then gently rip at the seam. The turned-up bags are lightly shaken off to remove some of the flour from the surface. The resulting flour, after beating, cannot be used to make confectionery products, since it contains burlap fibers.
Flour is a product of wheat grain processing. Flour is a free-flowing white substance with a slightly yellowish or creamy tinge. The taste of flour is sweetish. In the confectionery industry, flour of the highest and 1st grades is mainly used. Moisture content of flour should be standard 14.5%. The technological properties of flour depend on the gluten content and its quality, so for my product it is better to use premium flour with a small amount of weak gluten, the flour should not have foreign tastes, odors, acidity. Flour should not be damaged by barn pests.
Granulated sugar - before use, sift in burata through a sieve with holes no more than 3 minutes in diameter and pass through magnets to remove metal impurities. Sugar syrups filter through a metal sieve with cells of no more than 1.5 mm in diameter. Granulated sugar is a processed product of sugar beet or sugar cane. Sugar is sweet in taste and soluble in water, solutions are light. The sugar should be white, clear and not sticky. Humidity - 0.14%. Sugar, in flour confectionery products, is a dough plasticizer, i.e. it does not affect its structure, a change in the amount of sugar in the dough leads to increased stickiness and makes it difficult to form. If the dough does not have the correct ratio of sugar to fat, i.e. there is a lot of sugar, but not enough fat, this leads to the fact that the products become tough. When cooked, the sugar is partially caramelized and gives the product a pleasant light brown color.
Potato starch - sifted in small quantities through a sieve, usually mixed with flour to reduce the percentage of gluten when making biscuit dough for muffins. When dough is kneaded, the starch partially swells, and when baked, it becomes gelatinous.
Melange is thawed in warm water and filtered to remove possible shell residues. In the preparation of muffins, a homogeneous mass is used, without foreign tastes. Gives the product softness, elasticity and yellowish color.
Natural ground coffee is prepared for use by roasting and grinding seeds and is used in the form of a water extract to give coffee flavor cream, dough and ready-made muffins.
Cocoa powder is a processed product of cocoa beans. It is a brown powdery substance with a pleasant chocolate smell. It is obtained by grinding and partially defatting cocoa beans.
The powder contains 14% fat and is used for making dough and cream. It is also used as a flavoring agent and gives products a chocolate flavor and can be used as a colorant. Cocoa powder - sifted through a sieve before use to remove large particles, cocoa powder is used to improve the taste characteristics of the muffins.
Colorants, acid flavors and other food additives must comply with the requirements of technical regulations and harmonized standards and must be stored in their original packaging. Pouring or pouring dyes, flavors, acids and other food additives into other storage vessels is not allowed. Solutions of dyes and flavors are prepared by workers of the laboratory facilities and issued for production in containers with an indication of the name and concentration.
