Equipment inventory tools confectionery shop. Technological equipment of the confectionery shop upk kgtei. Workplace for preparing products with cream

(for confectionery flour production, without cream)

1. Containers for curd mass
2. Reusable confectionery bags //-45;50;59
3. Tips straight and carved D from 5 to 30 mm. p.104
4. Dryer for bags and tips p.104
5. Molds for mini madeleines 40×60 page 191 No. 336017 matfer
6. Pole cutting set page 141 Martelato
7. Corrugated, round No. 9
8. straight no. 9
9. Mishki silicone molds page 192
10. Silicone molds "Chamomile"
11. Disposable paper heat-resistant capsules-moulds for cupcakes D 4-4.5
12. Metal frame 40×60. // 5-6 cm.
13. Sliding metal frame
14. Special trays with removable side surface
15. Silicone non-stick mats 59.5 × 39.5 - 10-15 pcs.
16. Corner pallet made of plastic and metal length 29;39 page 124
17. Biscuit frame 40×60 // 5 mm. pp. 254 No. 1 and No. 2 Matfer
18. Forms for rum-baba silicone with a core or metal for 100 gr; 200 gr.
19. Metal molds for sand tartlets oval D 2 5×4, round
20. Metal scrapers, plastic scrapers. Page 122, 123 Martelato
21. Dough cutter code 141105 page 250, code 141012 page 249
22. Set of cuttings for dough corrugated No. 9, round

1. Reusable confectionery bags, height 45-50-55.
2. Tips: straight d.10.15.
3. Dryer for bags and tips (Martelato catalog pages 3,4,104)
4. silicone molds 40 to 60:
5. for mini madeleines SF 032, 4 pcs per sheet (Martelato catalog 26)
6. bears
7. bread pan SF 026
8. sour cream, pizza SF 042 , mini SF 47
9. Disposable paper forms (capsules) for cupcakes d.4-4.5cm.
10. Tip confectionery carved
11. Rectangular sliding frame on a sheet 40 by 60 (for the Caribbean Dreams pie) (Martelato p. 23)
12. For the "Austrian Dessert" pie, sliding frame or special trays with removable side surface
13. Angular pallet made of plastic 29.39 cm and metal 29.5 cm long (Martelato catalog)
14. Plastic frame height 4 and 5 mm for biscuit 40 by 60 (Matfer catalog)
15. Electric tart box "Kokmatik"
16. Forms for Baba's Rum for 100g and 200g. , diameter 5-6cm, height 5cm
17. Metal molds are round, oval for baskets, top 5cm, bottom 4cm.
18. Metal forms with a removable bottom for sand pies.
19. Set of metal and plastic scrapers (Martelato catalog pages 122-123)
20. Dough cutters (Matfer catalog pages 149-250) No. 141105,141012

Footnotes are given to the catalogs of firms Matfer and Martelato.

Confectionery equipment, tools according to the practical training program

1. A set of cuttings for dough corrugated No. 9, round

straight No. 9 round (Martelato catalog, page 141)

2. Reusable confectionery bags, height 45-50-55.

3. Tips: straight d.10.15.

4. Dryer for bags and tips (Martelato p. 3,4,104)

bread pan SF 026

sour cream, pizza SF 042, mini SF 47

6. Disposable paper forms (capsules) for cupcakes d.4-4.5cm.

7. Carved confectionery tip

8. Rectangular sliding frame on a sheet 40 by 60 (for the Caribbean Dreams pie) (Martelato p. 23)

9. For the “Austrian Dessert” pie, a sliding frame or special baking trays with a removable side surface

11. Plastic frame height 4 and 5 mm for biscuit 40 by 60 (Matfer)

12. Electro tartlet "Kokmatik"

13. Forms for baba rum for 100g and 200g. , diameter 5-6cm, height 5cm

14. Metal forms are round, oval for baskets, top 5cm, bottom 4cm.

15. Metal molds with a removable bottom for shortbread pies.

16. Set of metal and plastic scrapers (Martelato p.122-123)

17. Cutters for dough (Matfer p.149-250) No. 141105, 141012

dish fish cake technology

For the normal conduct of the technological process in the confectionery shop, there should be the following departments: dough kneading, dough cutting, baking, product finishing, preparation of cream, minced meat, pantry of daily food supply, containers, washing (for eggs, dishes, containers), expedition.

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

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

In the pantry of the daily supply of food, chests, racks, understuffs are installed, and a refrigerator is equipped. For weighing products, scales with mass measurement limits from 2 to 150 kg and measuring utensils are used. It also prepares raw materials for production (dissolving and dosing salt, sugar, breeding yeast, cleaning oil, removing packaging, etc.) These operations require staffing jobs with small-scale mechanization, inventory, tools and transport devices.

The egg is processed in a special washing room, where an ovoscope and baths with four compartments are installed for their sanitization.

The eggs passed through the ovoscope in sieves are kept in the first compartment of the bath in warm water for 10 minutes. if necessary, they are washed here with hair brushes. In the second compartment, the eggs are kept for 5 minutes in a 2% bleach solution. In the third compartment, the eggs are kept in a 2% solution of baking soda and in the fourth, they are washed with warm running water for 5 minutes. washed and dry eggs are separated from the shell, if necessary, the protein and yolk are separated on a special device.

Melange in jars is washed and thawed in the same baths for 2-3 hours at a temperature of 45°C.

Before kneading the dough, the flour is sifted in a separate room or directly in the dough mixing department, if possible away from other workplaces, so that finished goods do not get dusty (there are special sieves with oscillating and fixed sieves). Flour sieving equipment must have a local ventilation suction with a filter to remove dust. Flour is stored on wooden racks in bags and, as necessary, poured into the hopper of a sifting machine, while foreign impurities are removed and the flour is enriched with atmospheric oxygen. Flour can be sifted directly into a mobile bowl or plastic measuring cups with a lid.

The room for kneading dough is equipped with machines for kneading dough with bowls of various capacities. The dough is kneaded sequentially first with the shortest cycle - rich. Shortbread, puff, and then - yeast.

The inventory of the workshop is varied, since during molding and finishing it is required to provide not only a beautiful appearance, but also the exact mass of products. For the design of confectionery, plastic or tin tubes are used, which are put into bags made of dense fabric, special syringes, aluminum or tin combs, and a number of other devices.

The dough portioning room is equipped as follows: a table, a dividing and rounding machine or a dough divider, a flour chest (under the table), a knife box (in the table), dial scales are installed.

They also provide a place for moving the bowl with dough. The dividing and rounding machine divides the dough into pieces of a certain weight and rolls them into balls, which facilitates the very laborious operation of weighing and rolling each portion of the dough.

To roll out the dough, tables with tool cabinets and retractable chests, a dough sheeter, a refrigerator (where oil and dough are cooled in the manufacture of puff products) are used. Currently, a machine is used that not only rolls the dough of the required thickness into two strips, but also doses the filling between them and forms products.

Workplace for molding products, they are equipped with tables (with retractable chests for flour, tool boxes), wall racks.

For the preparation of biscuit dough, a separate workplace is equipped near the universal drive, since the dough is beaten in a mechanical beater that is included with this drive. In addition, you need a separate table (or tables) for preparing eggs, pouring dough into sheets or forms.

A special machine cuts the semi-finished biscuit into layers.

Creams are prepared in a separate room, in which beaters of various capacities and with different capacities of bowls and boilers are installed. The cream is brewed in special tipping boilers with a steam jacket or in stove-top boilers. A special table with drawers for storing tools is also needed, powder is sifted on it and other operations are performed.

For the manufacture of lipstick, a production line is organized, consisting of an electric stove, a boiler, a special table and a whipping machine. The table cover is metal with sides and two pipelines with cold and hot water are placed under it. One of the side boards, bordering on the overhead tray, is made removable.

The baking department is equipped with confectionery cabinets and ovens with electric, gas and, less often, fire heating.

For frying pies in deep fat, special electric or gas deep fryers are designed. Racks and a table with a mesh pan are placed near the deep fryer (to drain excess fat). This compartment should have particularly good ventilation, since the decomposition of fats releases products that are harmful to health (acrolene, etc.).

Pastries and cakes are finished in special rooms or, in extreme cases, on separate production tables isolated from other workplaces. The tables are equipped with drawers for tools, a tripod for strengthening pastry bags, a special tank for syrup (for soaking biscuit). The work of the confectioner is facilitated by stands that rotate on the axis, on which cakes are placed during finishing.

Baths with three compartments and a sterilizer are installed in the washing room for washing tools and inventory. Racks are located next to the washing baths. In large workshops, a machine is used to wash functional containers. Confectionery bags are dried in an electric dryer.

The most rational way to organize the work of a confectioner is in large workshops that produce semi-finished confectionery products in full assortment and in large quantities: various types of dough, various fillings and such enterprises have ample opportunities for mechanizing all labor-intensive work, and therefore for a sharp increase in production labor; machines and mechanisms are used at full capacity, product quality control is simplified, and the work culture is improved.

In large workshops, they form production lines for the manufacture of each type of semi-finished product, use small-scale mechanization and various devices in various areas.

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

Organization of the workplace when preparing the Prague cake:

In order to prepare a cake, you need to prepare a workplace and the necessary utensils and equipment. To make a cake, you need: an electric stove; whipping machine; cooling chamber; bakery cabinet.

Baking department: Finishing shop:

sink; sink;

production table; production table;

scales; scales;

whipping machine; whipping machine;

baking cabinet; production table for finishing;

rack; cooling chamber.

production table;

electric stove.

When working on the beater, the following safety rules must be observed:

Before starting work, it is necessary to check the correct assembly of interchangeable mechanisms.

You need to make sure that the beater does not touch the walls of the tank.

Products in the tank should be filled no more than indicated in the instructions.

It is forbidden to change the rotation speed while the machine is running.

During operation, it is forbidden to load products.

Before the engine has completely stopped, it is forbidden to remove the reservoir from the machine.

After finishing work, the tank and beater are washed, and the machine is wiped with a damp cloth.

When working with refrigeration equipment the following safety rules must be observed:

Food should be placed in the cooling chamber, the temperature of which does not exceed the ambient temperature.

Do not clean the frost evaporator with a knife or scraper, as this may compromise the tightness of the system.

To create a proper storage temperature, it is necessary to open the loading doors as little as possible in order to prevent the influx of warm air.

The refrigerating chamber must be grounded, and the current-carrying parts of refrigerating machines are closed with a protective casing.

When working on an electric stove, you must:

Check the sanitary and hygienic condition.

The presence of a rubber mat; serviceability of grounding and wiring.

The presence of an operating rule posted next to the equipment.

Use oven mitts while working.

The surface of the plate must be flat, smooth, without cracks; do not allow liquid to come into contact with the surface.

Cookware must have a flat bottom and fit snugly against the surface of the burner; The dimensions of the cookware must match the dimensions of the burner.

When working with a baking cabinet, you must:

Before turning on the cabinet, check the serviceability of the grounding and sanitary condition, as well as the serviceability of the ballasts.

Connecting the cabinet to the mains and using package switches turn on the working chambers for strong heat.

Carefully open the doors, set baking sheets or confectionery sheets with the help of potholders.

Before cleaning or inspection, the cabinet must be disconnected from the mains.

Gingerbread and cookies, buns and cakes, macaroons and cupcakes, muffins and donuts, eclairs and croissants… A knowledgeable chef or an experienced sweets lover can easily continue this list. Confectionery really enjoys good demand from buyers. If, at the same time, an attractive appearance is complemented by excellent taste, its popularity increases significantly. Not the last role in the overall success of the confectionery shop belongs to the competent selection of equipment.

The profession of a confectioner was considered honorable at all times. For example, in France in the 18th century, to learn this craft, one had to be able to draw and sculpt, attend drawing, architecture, and art history classes.

Equipment for the confectionery shop

The set of required equipment for a confectionery shop, of course, depends on the volume of production and the goals set, but a certain standard list or the necessary minimum still exists. It will be discussed below.

flour sifter

A flour sifter is necessary in a confectionery shop for two reasons:

1. To remove impurities from flour. They certainly will not improve the taste of the final product.

2. For loosening and enrichment of flour with oxygen. Being packaged for a long time, it is strongly compressed and ceases to be saturated with oxygen. Leavening and aeration are necessary to obtain a more fluffy and soft dough.

As the name implies, it is used to knead the dough. Such devices differ in power, the volume of the bowl (dough container) and the type of working body. The latter can be S- and Z-shaped. S-shaped or otherwise spiral mixers are optimal for making puff, unleavened or yeast dough. Z-shaped ones are more suitable for getting very tough dough. They are used in the preparation of cookies, noodles, chebureks or dumplings. For various models of dough mixers, the working body and the bowl, or only one of these elements, can rotate around their own axis at the same time.

Allows to receive layers of the test of the set thickness. Such equipment can be desktop or floor. Both options are suitable for use in bakeries, pizzerias, dumplings, cafes, restaurants and pastry shops. The choice of the type of dough sheeter depends on the room in which you will place it. The currently available dough sheeters are designed to work with different types test. So, for the manufacture of dumplings or pasties, you will need equipment with a powerful engine that can cope with tough dough. Some models of machines are equipped with reversible motors. They are optimal for working with puff pastry. In addition, dough sheeters differ in the control system (mechanical, electromechanical or sensor), the degree of automation (mechanical, semi-automatic or automatic) and the maximum dimensions of the resulting layers.

Mixer

Another handy tool for the confectionery shop - a planetary mixer. He received this name due to the similarity of the nature of the movement of his working body and planets in star systems. It is known that the planets simultaneously rotate around the star and its axis. By analogy with this, the mixer nozzle also participates in two movements at the same time: around the axis of the bowl and its own. The bowl itself remains motionless.

The main advantage of the planetary mixer is its versatility. The device is suitable not only for kneading dough, but also for making mousses, sauces, mayonnaise, creams, cream, meringues, soufflés and more. It is equipped with several types of nozzles (whisk, spatula and hook) and can work with mixtures of different viscosities. Table and floor models of mixers with different capacities are available.

Proofing is the process of fermenting yeast dough before baking. For its flow, certain conditions are necessary: ​​temperature up to +38 ° C and humidity 75–85%. During fermentation, the dough is saturated with carbon dioxide, becomes more loose, airy and increases in size. Proofing is one of the most important stages in the preparation of bakery products. For its implementation, proofing cabinets are used. All of them, regardless of size, are equipped with temperature and humidity control systems.

Bake

The oven can be called the main element in the set of equipment for the confectionery shop. Most often in practice, convection models are used. Their distinguishing feature is the presence of circulation fans in the design. They provide fast and even distribution of heat in the working chamber. As a result, the preparation time of products is reduced by approximately 25%. All models of ovens are equipped with a steam humidification system. Together with a uniform blowing, this allows you to get a glossy crispy crust on the surface of bakery products.

Another popular type of oven is hearth or deck. The number of hearths for different models can vary from one to four. Each of the tiers is equipped with electric heating elements or gas burners for even heat distribution. Some models are equipped with steam humidifiers to maintain a given microclimate. hallmark deck ovens is an opportunity independent management operation mode of each section separately. This allows you to bake completely different products at the same time.

Dosing syringe

The dosing syringe is used in the preparation of croissants, muffins, custards, eclairs and other confectionery products. It is used to dispense and dispense jams, fillings and creams. Various Models such equipment can operate in manual or automatic mode. are piston, gear or screw.

trolleys

Carts have a tiered structure and are often referred to as baker's racks or studs. They are used to move and store trays with semi-finished or finished confectionery products. Trolleys are very convenient in terms of saving working space.

baking sheets

Baking trays are another necessary accessory for a pastry shop. They differ in size, depth and shape of the side, material of manufacture, can have a non-stick coating and perforation. Thick-bottomed pans provide a more even temperature distribution. Some models are equipped with handles for easy movement. Most often, such products are made of stainless steel or food aluminum. These materials are resistant to aggressive environments, corrosion and temperature extremes.

Conclusion

Tables, racks, various baking equipment, refrigerators and freezers can be added to the above list, but they are more likely to be additional equipment. Another point to keep in mind is the importance human factor. none, even the most modern equipment cannot replace a true master confectioner. Qualified staff is the basis of a successful and prosperous confectionery shop.

One of the most famous confectioners is the Belgian Pierre Marcolini. At home, he is called the magician of taste and the master of chocolate. In some types of his sweets, Marcolini uses completely unexpected fillings: for example, with the addition of flowers of tropical plants, leading a person to mild condition euphoria.

Rice. one.

Rooms (item numbers are enclosed in circles): 7 - room for preparing eggs; 2 - department for kneading dough for cutting and baking; 3 - room for finishing products; 4 - washing inventory; 5 - pantry products; 6 - premises for expeditions.

Equipment: 7 - stove; 2 - baking cabinet; 3, 4 - refrigerators; 5 - section-table with a refrigerated cabinet; 6 - universal machine; 7.8 - beaters; 9 - dough mixing machine; 10 - dough rolling machine; 11 - sifter; 12, 13 - production tables; 14, 15 - washing baths; 16 - podvarnik; 17 - trolley rack; 18, 19 - stationary racks.

In the production premises of the confectionery shop, mechanical, thermal, refrigeration and handling equipment are installed.

Mechanical equipment includes machines for sifting flour, kneading, beating and rolling dough. The MPM-800 sieving machine with a capacity of 800 kg/h is used in a large confectionery shop for cleaning flour from impurities (or objects) with simultaneous loosening and saturating it with air. In a workshop with a small production capacity vibrosifter MPMV-300 is operated with a capacity of 300 kg/h and a mesh size of 1.2 and 1.6 mm. The sifter of this brand as a replaceable mechanism is part of the PG-06 drive equipment.

The dough mixing machine TMM-1M with a rolling bowl capacity of 140 l and a duration of one batch of 7-20 minutes is used for kneading various kinds test. Small-sized dough mixing machine MGM with three removable bowls (capacity of each 21 l) is necessary for batch mixing of dough of different consistency.

Beating machines MV-06, MV-35 and MV-60 with a tank capacity of 6.35 and 60 liters, respectively, beat egg and protein-sugar mixtures, creams, and liquid types of dough. They have two whipping speeds: low 110-125 and high 200-225 rpm.

The small-sized beater MV-06 with a bar and four-blade beater is installed on the table directly at the workplace. Beater MV-60 has three different beaters and two tanks. In addition to it, you can install a power take-off shaft and connect replaceable mechanisms from the PU-0.6 universal drive kit - a grinding machine, a meat grinder and a trolley for transporting the tank.

MPT-6OM brand dough rolling machine is used for rolling out puff pastry, dough for brushwood and noodles (dough thickness 1-50 mm). A device PR with a capacity of 15 kg/h is used for rolling dough for chebureks (layer thickness 0.5-3 mm).

With the help of universal drives PU-0.6 and PM-1.1 with interchangeable mechanisms, various operations are performed. The multi-purpose mechanism MS-4-7-8-20 for whipping confectionery mixtures, batter and minced meat is equipped with replaceable beaters and a barrel with a capacity of 20 liters, grinding mechanism MS-12-15, sifter MS-24-300, mounted machine MS-12- 40 for crushing nuts and grinding poppy seeds.

Thermal equipment includes electrical ovens ESH-ZM and ShPESM-3 with thermostat TR-4. The ShPESM-3 cabinet is three-chamber with a maximum temperature in the working chamber of 350 °C.

In the confectionery shop, electric frying pans of the SESM-05 type with a hearth area of ​​0.5 m 2, as well as PESM-4M electric stoves, are used. At large billet factories, furnaces with channel heating of the baking chamber (FTL-2 HPP) are installed. These furnaces differ in the number of gas ducts (channels), their layout, the size and number of baking chambers. In ovens with electric heating of the baking chamber (P-104, P-119), you can control the temperature regime by turning on and off individual tubular electric heaters.

When organizing a rectilinear production flow, tunnel furnaces with a mesh hearth (PHK.-16) are installed. The baking chambers of tunnel ovens have several zones with different temperature conditions and are equipped with a humidifier.

Refrigeration equipment is necessary for short-term storage of chilled perishable products at low temperatures. In refrigerated cabinets ShKh-0.6M 2, ShKh-1D 2S, ShKh-0.56S (capacity 40-250 kg), the temperature regime is maintained within 1-3 ° C at an ambient temperature not higher than 32 ° C, in the freezer compartment - from -9 to -12 °С. The temperature in the cabinets is maintained automatically by a thermostat. In the refrigerated chambers of the cabinets there are height-adjustable shelves for products.

In a large confectionery shop, prefabricated refrigerators KX-6B, KX-12B and KX-18B can be installed with a useful cooled volume of 6, 12 and 18 m 3, respectively, and a temperature regime of 0-2 ° C at an ambient temperature not higher than 32 ° C.

Modulated electric refrigerated sections-tables SOESM-2 and SOESM-3 are a small-sized refrigerated cabinet, the upper part of which is a table for making shortbread or puff pastry and other operations.

During operation, the loading of the area of ​​​​refrigeration cabinets should not exceed the permissible norms; you should regularly remove frost from the evaporator, do not place products close to each other to ensure circular air circulation; wash the inner walls of the cabinets with soap and water, and once a month with the use of disinfectant solutions.

Handling equipment - lifts, conveyors and trolleys - are used to move goods weighing 100-1000 kg. Elevator cabins are loaded through closing doors with contacts that prevent the elevator from starting when the doors are open.

In the confectionery shop, conveyors are installed that move goods in one direction: flat - for cargo in containers and grooved - for bulk cargo.

The load trolley is a metal platform on wheels that can be raised and lowered using a chain drive and gearbox or a hand winch.

Inventory and tools. Each workplace in the confectionery shop has a set necessary inventory and tools: pots of various capacities made of stainless steel, stove and confectionery boilers, baking sheets and confectionery sheets, simple rolling pins with thickness limiters and various patterns, dial scales, molds, recesses, mortars, sieves, a set of confectionery tips and bags, knives.

Boilers and pots are labeled with capacity or weight.

Products are baked on confectionery sheets with sides on both sides, or on baking sheets - sides on four sides.

The dough is cut with various devices: curly cutters, rolling pins (with sharp rings), notches, special knives with several blades. Using a dough divider SK 2, the rolled dough is cut into equal parts. It consists of a steel rod with plastic handles on both sides and circular knives mounted on it, clamped with washers, the width of which corresponds to the width of the cut strip of dough. Cutters cut ribbons, squares and other shapes from dough.

To impregnate biscuit dough, a special device with taps and sprayers PPK-1 is used. The device has a sealed cylindrical container with a handle and a slip on lid, glass with divisions applied to it for reading the volume of syrup. In the lower part of the container there is a screw strainer with holes with a diameter of 1-1.5 mm for syrup spraying. Confectionery products are decorated using metal or plastic tubes that are inserted into pastry bags. The most convenient are screw tubes screwed onto a special base.

Products are removed from sheets or baking sheets using stainless steel confectionery blades 0.8-1.5 mm thick, and laid out using confectionery tongs with straight or corrugated legs.

For filtering solutions, metal sieves with small holes are used, of different diameters with a nylon, silk or hair mesh.

shortcrust pastry

Types of marriage	Causes
1. Sand semi-finished product is not crumbly, dense, hard	1. Flour with high gluten content, long kneading; usage a large number test cuts; Instead of eggs, only egg whites are added; Lots of sugar and lots of fat.
2. The dough is non-plastic, crumbles during rolling. The product is rough, crumbly sandy semi-finished product is very crumbly.	2. Test temperature is above 200 C; The dough is kneaded with vegetable oil; The dough has an increased fat content; Instead of eggs, egg yolks are added.
3. The sand semi-finished product is raw, poorly baked, burnt in places, the sand semi-finished product is pale.	3. The baking temperature is too high; Insufficient baking time; Unevenly rolled layer; Low baking temperature.

Yeast dough

Flaws	Causes	Ways to fix
1. The dough is not suitable or not suitable enough during the fermentation process	1. The dough has cooled below 30 0 С; 2. The dough is overheated or has t 55 0 C; 3. Poor quality yeast	1. Warm up the dough gradually to 30 0 С; 2. Cool the dough to 30 0 C and add fresh yeast. 3. Add good quality yeast to the dough.
2. The dough is too sweet or salty	Sugar or salt is put above the norm, as a result of which the amount of yeast was delayed	Knead the dough without sugar or salt and combine with salted or oversweetened dough
3. The dough is sour	The dough has fermented	Knead the dough without yeast, using the peroxide dough as a starter.
4. Reduced test volume	Insufficient punch.	Produce kneading the dough depending on the "strength" of the dough.
5. Formation of a dried layer	The dough fermented in a room with low humidity.	During fermentation, cover the dough with a lid or a napkin.

Technological map of two dishes

Cheesecake with jam

Yeast dough for cheesecakes is prepared in the sponge method. Balls weighing 50 or 60 g are formed from the dough, placed seam down on a confectionery sheet greased with fat, incomplete proofing is given (5 minutes), and then a recess is made in them with a wooden pestle 5 cm in diameter, which is filled with stuffing.

After complete proofing, the cheesecakes are smeared with melange and baked at a temperature of 230-240 ° C for 6-8 minutes.

When preparing cheesecakes with melange marmalade, only the edges of the dough are lubricated, while the edges of the dough should be lubricated before the cakes are filled with jam.

The product is golden, the dough is well baked.

Shortbread cake glazed with fondant with cream.

Name of raw materials and semi-finished product	Sand semi-finished product	creamy cream		Calculation of raw materials for 100 pcs.
Flour over dust Granulated sugar Butter Vanilla powder Refined powder Molasses starch Whole condensed milk Essence Sodium bicarbonate Ammonium carbonate p/f output Fruit filling Output of finished products			1084,0

Put the cooled sand layer 3-4 mm thick on a white aluminum sheet. Apply a layer of buttercream to it.

Put the second chilled sand layer on top. Apply a thin layer of fruit filling on the surface.

Heat lipstick to 50 0 C, flavor it with essence, you can tint it with food coloring.

Pour lipstick with a ladle onto the surface of the glued cakes. With a long, wide knife, spread the lipstick evenly.

To harden the lipstick, the glazed semi-finished product must be placed on a flat shelf or table so that wrinkles do not form on the surface.

After the lipstick has hardened, cut the glued cakes with a hot knife, first into longitudinal strips, and then into transverse ones.

Decorate each cake with colored cream.

Calculation of raw materials (pivot table)

name of raw materials	Cheesecake with jam	Shortbread cake glazed with fondant
Cream margarine Minced jam Sheet Grease Granulated sugar Butter Vanilla powder Refined powder Molasses starch Essence Sodium bicarbonate Ammonium carbonate		27,36	15,65 11,98	1,596 0,131	28,956 0, 131

Calculation card No. 10 Name of the dish Cheesecake with jam

name of raw materials		Price, r.k.	Sum, r.c.
table margarine
Minced curd
or jam
For lubrication:
sheet fat
The total cost of a raw set
Mark-up 56%, r.c.
The total cost of the raw material set, taking into account the markup
Selling price of dishes, r.k.
Output of one dish in finished form, g

Head production ______________

Calculated by ___________

I approve. Director___________

In the range of products manufactured by enterprises Catering, along with dishes from meat, fish, vegetables, dairy and other products, a large place is occupied by flour culinary and confectionery products: pancakes, pancakes, pies, pies, cakes, pastries, etc. For the production of these products in large enterprises public catering organized confectionery shops. With the release of confectionery products only from yeast dough and flour culinary products in a small assortment, intended for consumption in trading floors, confectionery shops do not organize, but bake these products in hot shops of enterprises. For the preparation of products with cream, regardless of the volume of production, separate refrigerated rooms are allocated.

The technological process for the preparation of flour confectionery products usually consists of the following stages: storage and preparation of raw materials; dough preparation and kneading; product molding; preparation of toppings; baking products; preparation of finishing semi-finished products; product finishing.

In accordance with the sequence of the technological process, jobs are organized in the confectionery shops. In addition, jobs are allocated for ancillary operations (egg washing, dishwashing, sterilization of pastry bags, etc.).

A confectionery shop that produces a large number of products of various types should have the following departments: pantry for daily storage of products, dough mixing, dough cutting, baking department, rooms for finishing, confectionery, washing equipment, dishes and containers, expedition.

Premises requirements. Organization of workplaces. The pantry for daily food storage is a separate room equipped with chests, underware, racks, etc. This room should also have a refrigerator. For weighing products, scales of various carrying capacities are used (from 2 to 150 kg). The dough mixing department is equipped with special flour sifters, dough mixers with a capacity of 140 to 330 liters. It also organizes a workplace for auxiliary operations (dissolving and dosing sugar and salt, sorting raisins, etc.). This section requires hot and cold water supply.

The prepared products that make up the dough are placed in a bowl, rolled up to the dough-strong machine and the dough is kneaded. To knead a small amount of dough, use a beater or a wooden bowl, in which the dough is kneaded by hand. Such a bowl with a height of 0.9 m is closed with a wooden lid used as a table surface when cutting dough. All types of dough are kneaded at a low temperature (15-17 °). Yeast dough requires an elevated temperature for fermentation - 37 °, so after kneading the bowl with this dough is rolled closer to the ovens. In large enterprises, fermentation of yeast dough is carried out in thermostats, where you can maintain a given temperature.

The dough cutting department is equipped with tables with wooden worktops and cabinets for storing inventory and tools, dough dividers, closed scales with a load capacity of 2 and 5 kg. There is a place for a bowl and mobile racks. The dough sheeter rolls out the dough to the required thickness using rollers and a conveyor belt.

Each workplace in the workshop should be equipped with racks "hairpins", as well as mobile racks, open and with doors, for convenient delivery of products to the furnaces.

A refrigerator is used to cool the puff pastry. For whipping biscuit, air and custard dough, a whipping machine or a universal drive is installed.

Choux pastry, as well as minced meats and fillings, are cooked on the stove, and lipstick is also cooked here.

The baking department is equipped with confectionery ovens and ovens with electric, gas or fire heating.

Furnaces and cabinets are installed in a row (section) and provided with local ventilation. In the same sectional order, equipment and tables for frying deep-fried products are placed. This saves workshop space and creates favorable working conditions. Patties are fried in deep fryers (gas or electric heated) set on the floor or on the stove. Near the deep fryer they put a table with a mesh baking sheet (for draining excess fat). In this compartment, good ventilation is especially necessary, since certain harmful substances are released during the decomposition of fats.

Creams are made in a separate room equipped with beaters. A refrigerator is used to store raw materials and finished products; for sifting powdered sugar and weighing raw materials - a production table and scales.

The room for finishing confectionery products is equipped with production tables with drawers for tools. The tables are supplied with a tripod to strengthen pastry bags, a tank for syrup (for impregnation of biscuit). On the tables, it is recommended to install stands that rotate on the axis, on which cakes are placed during finishing. Tables should have shelving for finished products and cardboard boxes. To wash tools and equipment used for finishing confectionery products, baths with two compartments and a sterilizer are used. The sterilizer is a heating tank with electric, gas or steam heating. A mesh basket with straws, bags and other small inventory is inserted into the tank. Racks are installed next to the washing baths

In the washing inventory, dishes and containers, a machine for washing trays is installed. The machine washes away solid, residues, rinses the trays with soda and sterilizes them with steam. Its productivity is 300 trays per hour.

The expedition serves to store ready-made confectionery products. It is equipped with refrigerating chambers, racks, scales and production tables. The product storage temperature should not exceed 8°.

The most rational organization of labor of confectioners is possible in the presence of large confectionery shops. In such enterprises, there are ample opportunities for the mechanization of labor-intensive work, and, consequently, for a sharp increase in labor productivity; machines and mechanisms are used at full capacity, control over the quality of manufactured products is simplified, and the work culture is improved.

In large workshops, specialized lines for the manufacture of semi-finished products are organized, as well as small-scale mechanization and various devices are used in certain areas of production. For example, for the manufacture of lipstick, a production line is organized, which includes an electric stove, a boiler, a table for cooling and heating lipstick, and a beater installed in series. For the preparation of wafers, a production line is created, equipped with waffle irons, automatic waffle presses, boilers and bowls for preparing dough, tables for processing and packaging wafers, and mobile chests for cutting wafers. The “jigging” of custard dough onto confectionery sheets is made with a special device, which consists of confectionery sheets moving by means of a chain transmission and six tubes with jigging holes. The dough is "deposited" on the sheets with a dispenser. Productivity of adaptation of 100 preparations in a minute.

In large enterprises, it is possible to provide for the sanitation (improvement) of air by ultraviolet irradiation, for which bactericidal light lamps are used in workshops. Thanks to these lamps, a high sanitary culture is ensured at the production site, energy consumption in refrigerators is reduced, since perishable products can be stored at normal temperatures and they remain fresh.

Inventory and tools used in the confectionery shop. For smooth operation, the confectionery shop must have a variety of inventory and tools in sufficient quantities: sieves, stainless steel pots of various capacities, stove-top boilers, confectionery boilers, baking sheets, various rolling pins, scales, molds, confectionery sheets, notches, mortars, pastry bags with a set of tips, knives, etc.

A rolling pin with limiters, or a control rolling pin, consists of a hollow metal or wooden roller rotating on an axis. Control rings are put on the edges of the roller on both sides, the diameter of which is greater than the diameter of the roller, therefore, when rolling the rolling pin, a gap remains between the table and the roller; the rolling pin has several pairs of rings with different diameters, on which the thickness of the dough depends.

The dough is cut with various devices: curly cutters, rolling pins-dividers, cutting the dough into strips of various widths; notches and special knives with several blades, etc.

To whip a small amount of products manually, confectionery pots with a hemispherical bottom and wire whisks are used.

For filtering various products and solutions, conical metal sieves with very small holes, sieves of different diameters with nylon, silk or hair mesh, small strainers with silk or nylon mesh are used.

Tin cans are opened with special knives. Solutions of sugar and salt are measured into the bowl of kneading machines using measuring metal cylinders, at the bottom of which there is a tap with a filter.

When decorating products with cream, confectionery scallops, cornets or confectionery bags with tubes are used. When decorating products with a confectionery scallop, straight wavy lines are applied to cakes and pastries.

Cornetics are rolled up from parchment or other paper that does not absorb fats, gluing their edges with egg white. Several cornets are folded into one another, after which their ends are cut across, at an angle, they are given a wedge-shaped shape, teeth of different sizes are cut out or tubes of different styles are inserted into them. The devices are filled up to half with cream and tightly closed, so that when pressed, the cream seeps out only at the cut point.

Confectionery bags are made of dense fabric. A metal or plastic tube is inserted into the narrow end of the bag. In order for the cream to seep as little as possible, the pastry bag is soaked for 5-10 minutes in warm water before use. boiled water and then cooled. In this case, the fabric becomes denser. After work, the bags are washed in warm water mixed with baking soda, and then boiled for 3-5 minutes and dried.

Tubes for pastry bags are used in various shapes. If there are no ready-made tubes, then they can be made. To do this, a circle with a diameter of 12-15 cm is drawn on a piece of tinned tin with a compass and divided into eight equal parts (Fig. 2). On each part, with a compass, mark the cut line of the narrow end of the tube and the profile of the teeth, which should have a nozzle. The circle is cut with scissors into eight plates and teeth are cut out at the designated places, after which the plate is bent into a conical tube, the seam is sealed with tin and the edges of the teeth are leveled with a small file. The most convenient are screw tubes (Fig. 3). The base of the screw tube is inserted into the pastry bag and curly tube-ends are screwed onto it.

All pots and pans must be labeled with capacity or weight. For the installation of conventional boilers, low stools with a metal-covered lid are used, and for the installation of boilers with a hemispherical bottom, stools with a round cut in the lid are used.

Screens and colanders are used to wipe small amounts of food.

Hair brushes different sizes and forms are used for wetting products with syrup, lubricating their surface with an egg. To impregnate the biscuit with syrup, special tanks with a tap and spray are used, and for cutting biscuit dough, special knives or special machines with a saw are used.

Products are baked on confectionery sheets, which have sides only on two sides, which makes it easier to remove from ovens and remove products from them, as well as on ordinary baking sheets with sides on all four sides. Some products are baked in molds.

To store small amounts of bulk products (sugar, flour, salt), mobile chests on wheels are used, which are rolled under the table so that they do not take up extra space.

Safety and labor protection. When working in the confectionery shop and arranging the equipment, labor protection and safety measures are provided. To this end, the following requirements must be observed.

There should be no drafts in the workshop.

The floor in the workshop must be flat, non-slip, sloping towards the drains for water to drain.

The corners of production tables and bathtubs should be rounded.

Women are allowed to carry weights no more than 20 kg, together - 50 kg. Heavier loads should be transported on trolleys.

Shop workers must receive sanitary clothing according to the established norm.

Each workplace must have adequate lighting.

It is impossible to clutter up the aisles at the workplaces in a court and container.

Only employees who have been instructed and familiar with the device are allowed to work on the equipment.

Machines must be grounded and grounded.

The "Start" and "Stop" buttons must be of a closed type and located on the machine body; near the equipment, it is necessary to post the rules for their operation and safety posters.

Upon termination of the supply electric current all machines should be turned off immediately.

The kneading machine must not be operated without the safety guard lowered. It is not allowed to load food into the bowl while the machine is running; Before switching on the machine, it is necessary to check the correct attachment of the bowl. For beaters, the rules of operation are the same as when working on a dough mixer.

When working with a meat grinder or grinding machine, you must use a pestle.

Workers servicing gas equipment must pass a special technical minimum.

Above each thermal device there must be supply and exhaust ventilation.

You need to lay products in deep fat in the direction away from you.

Take out sheets and baking sheets from ovens in special mittens.

Pots and all utensils should have tightly attached handles.

In the shop it is necessary to have a first aid kit with a set of medical supplies. In case of accidents at work, an act is drawn up.