Technological scheme for the preparation of fruit cakes. The technological process of making muffins with chemical leavening agents and with the addition of pav

06.09.2020

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 sequential operations

v churning of fat (butter, margarine);
v introduction of granulated sugar and churning with fat;
v introduction of egg products;
v introduction of prescription components (except flour);
v introduction of flour and kneading of 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. Then add granulated sugar, and churning is continued for 5 to 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 downed 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, kneading is carried out until a homogeneous mass is formed in a whipping machine or 10 - 15 minutes in a kneading machine.

The cake made from such a dough is airy in autumn and has a great 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:

v churning egg products with granulated sugar for 25 - 30 minutes;
v softening and churning of butter;
v adding to the whipped butter all recipe components except flour;
v introduction of whipped egg-sugar mass into the resulting mixture;
v introduction of flour.

An indicator of the quality of the dough is moisture.

The assortment includes muffins produced on chemical leavening agents with the addition of surfactants that play the role of emulsifiers.

In this case, the dough is prepared in three stages:

v softening and churning sugar margarine;
v softening the resulting mass with melange, surfactants and other prescription components, except for flour and cocoa powder;
v kneading dough with flour and cocoa powder.

The surfactant is introduced in the amount of 1.0% of 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 churning time 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, flour and cocoa powder are added. The mass is stirred until the lumps of flour disappear (30 - 60 s).

In general, the technological scheme for preparing muffins consists of the following stages:

preparation of raw materials and semi-finished products for production;

kneading and churning dough;

dough forming;

baking muffins;

cooling muffins;

surface finishing.

Characteristics of raw materials.

Carrots are one of the most valuable root crops. Contains a lot of easily digestible sugars, as well as provitamins caromin and minerals. Caromin of carrots in the human body passes into vitamin A. It is best absorbed after heat treatment of carrots with fat. In terms of length, the root crop is divided into roots (3-5 cm), half-length (8-20), length (20-45). The characteristic distinguishing features of economic and botanical varieties of carrots are the ripening period, shape, size, structure, taste, color.

Eggs - contain all the nutrients necessary for human life. Chicken eggs contain water 74%, protein 12.6%, fat 11.5%, carbohydrates 0.6 - 0.7%, minerals 1%, vitamins A, E, B 1, B 2, B 6, PP. Energy value 100 gr. Chicken eggs is 157 kcal or 657 kJ. Table eggs, depending on the method and shelf life, are divided into fresh, refrigerated and limed. An egg consists of a shell, yolk and white.

Sugar - consists of pure sucrose, is a valuable food product and raw material for the confectionery industry. Energy value 100 gr. Sahara. 375 kcal, or 1569 kJ. A person needs 100 grams per day. Sahara. Sugar is easily absorbed by the body, restores strength, has a beneficial effect on the nervous system, but its excess is harmful. The sugar industry produces granulated sugar and refined sugar. It is obtained from sugar beet.

Milk is one of the most important food products. It contains more than 200 easily digestible substances necessary for human life, including proteins, fats, carbohydrates, minerals, vitamins. All components are well balanced, so they are easily and completely absorbed by the human body. Milk contains water 85 - 89%, proteins 2.8 - 4%, fat 2.9 - 6%, milk sugar of the remainder from 10 to 15. Energy value 100 gr. milk with a fat content of 3.2% - 58 kcal or 243 kJ.

Flour is a powdery product obtained by grinding cereals. It can be wheat, rye, corn. Flour contains water 14 - 15%, proteins 10.3 - 12.9%, fats 0.9 - 1.9%, vitamins B 1, B 2, PP. Energy value 100 gr. flour 323 - 329 kcal or 1352 - 1377 kJ. The higher the grade of flour or the more carbohydrates it contains, but less proteins, fats, the digestibility is high.

Fat - it is of great importance in human nutrition. They have a high energy value - in the daily diet of a person should be about 30% of its calorie content, they are the source of a number of biologically active substances necessary for a person. According to the origin and type of raw material, fats are subdivided into animal, vegetable and combined fats.

Preparation of raw materials and semi-finished products for production:

Requirements for raw materials, semi-finished products, preparation of raw materials for production and release of finished products

All incoming raw materials, auxiliary, packaging materials and manufactured products must meet the requirements of current standards, technical conditions, biomedical requirements, have hygiene certificates or quality certificates.

Selective control of safety indicators in finished products of the bakery and confectionery industry is carried out in accordance with the procedure established by the manufacturer of the products in agreement with the state sanitary and epidemiological supervision authorities and guaranteeing the safety of products.

Raw materials and auxiliary materials are allowed into production only with the conclusion of the laboratory or specialists of the technological control of the enterprise.

When using imported food additives, the enterprise must have a certificate and specification from the supplier, as well as a hygienic certificate or permission from the State Committee for Sanitary and Epidemiological Supervision of Russia.

Raw materials entering production must be prepared for production in accordance with the technological instructions and the "Instruction for the prevention of foreign objects entering the product".

Preparation of raw materials for production should be carried out in a separate room - the preparatory department.

Unloading of raw materials, semi-finished products and auxiliary materials should be carried out after preliminary cleaning of the container from surface contamination.

Before emptying, bags with raw materials are cleaned from the surface with a brush and carefully ripped along the seam.

Cans and cans with raw materials are cleaned from surface contamination and disinfected.

Glass jars and bottles are carefully examined and broken and cracked are selected.

After opening the container, the raw material is poured or transferred to the in-house marked container. Storage of raw materials in a returnable container in production facilities is strictly prohibited.

Storage of condensed milk in its original packaging is allowed in production shops.

Transportation of raw materials and semi-finished products in the production area should be carried out in marked closed containers.

Empty containers must be immediately removed from the preparatory compartment.

Fillings and semi-finished products for finishing prepared for the production of bakery, flour confectionery and cream products should be stored in labeled sealed containers or containers at a temperature not exceeding 6 ° C.

Intrashop transport (returnable) packaging and packaging equipment must be clean, dry, durable, without foreign smell. Before use, returnable containers must undergo compulsory sanitization at the enterprise, regardless of whether it was processed before delivery to the enterprise.

It is forbidden: to bring the transport (returnable) container into the production workshop without sanitization, release and transport confectionery in transport (returnable) containers and vehicles that do not meet the requirements of the Sanitary Rules.

Before use, all bulk raw materials should be passed through magnetic traps and sieved through sieves in accordance with ND, and the starch used for casting sweets should be periodically dried.

Flour should be stored separately from all raw materials. Flour in containers should be stored in stacks on racks at a distance of 15 cm from floor level and 50 cm from walls. The distance between the stacks must be at least 75 cm.

When receiving and storing flour in bulk, the following conditions must be observed:

- receiving devices during the absence of unloading flour trucks must be constantly closed, receiving flexible sleeves removed into the room and suspended;
- before connecting the flour truck to the receiving devices, the person in charge is obliged to thoroughly inspect the internal contents of the outlet of the flour truck, as well as the safety of the seals on the loading hatches of the flour trucks;
- air filters on silos and bunkers must be in good condition and cleaned at least once a day. All manholes and hatches must be securely closed. It is forbidden to send flour to production, bypassing the magnetic catchers;
- after repair and cleaning of flour pipelines, switches, feeders, bins and silos, the equipment must be inspected so that there are no tools, parts, brushes, etc.

Yeast arrives at the enterprise pressed, dried or in the form yeast milk... Pressed yeast and yeast milk are stored at temperatures from 0 to + 4 ° C. It is allowed to store a removable or daily supply of pressed yeast in a workshop.

Fats, eggs and dairy products should be stored in refrigerated chambers at temperatures from 0 to + 4 ° C.

Egg melange is allowed in the dough for the manufacture of small-piece confectionery and bakery products in compliance with the required organoleptic, physicochemical and microbiological indicators. Egg melange is stored at a temperature of -6 to + 5 ° C, repeated freezing of the melange is strictly prohibited. Storage of defrosted melange for more than 4 hours is not allowed.

Pasteurized cow's milk is stored at temperatures from 0 to + 6 ° С for no more than 36 hours from the end of the technological process of its production.

Pouring and pouring dyes, flavors, acids and other food additives into other storage vessels is not allowed.

Solutions of dyes and flavorings are prepared by employees of the enterprise laboratory and are issued for production in containers made of materials approved by the state sanitary and epidemiological supervision authorities for use in the food industry. On containers with solutions of dyes and fragrances there should be labels with the name and concentration of the drug solution.

The butter is carefully checked after unpacking and cleaned from the surface. In the presence of contamination on the surface and in the case of microbiological deterioration, oil is not allowed for the production of confectionery with cream.

The duration of storage of oil before stripping in the oil cutter room should be no more than 4 hours.

Fresh fruits and vegetables are thoroughly washed and dried before use. It is forbidden to use as decoration berries, the effective washing of which is difficult - strawberries, raspberries, wild strawberries, blackberries, mulberries. These berries can be used after heat treatment as fillers for creams.

Raisins and dried fruits are carefully sorted out, twigs and impurities are removed, then washed on grates or in a raisin washer with running water at a temperature of about 5 ° C. Raisins are allowed to be used in products where they pass reliable heat treatment... Candied fruits are getting over.

Puree, before use in production, must be passed through a pulper.

Carrot puree is rubbed through a sieve with cells of no more than 1.5 mm., Jam, filling and podvarka - through a sieve with cells of no more than 3 mm. It is forbidden to dilute them with water.

Molasses, honey, syrups, liquid chocolate semi-finished products, melted fats, whole milk should be strained through special sieves, milk after straining should be boiled.

Sugar syrups are filtered through metal sieves with meshes of no more than 1.5 mm.

Nuts, almonds and oilseeds are cleaned of impurities on sorting machines or sorted by hand on tables, removing insect-damaged, moldy and poor-quality ones.

For confectionery products, fresh clean chicken eggs can be used, without defects, with intact shells, not less than the 2nd category. Eggs must be ovoscoped and graded.

Egg crates unpacking, sanitizing and egg production are carried out with strict flow.

The production of creams with a sugar content in the aqueous phase below 60% in each individual case is coordinated with the state sanitary and epidemiological supervision authorities.

The cream is produced only in the required quantity for the production of one shift. It is strictly forbidden to transfer the rest of the finishing cream and pastries to another shift.

All cream residues can be used in the same shift only for baking semi-finished products and flour products with high heat treatment.

Creams from whipped cream, custard and protein-whipped raw and custard must be used immediately upon preparation. The possibility of their manufacture must be agreed with the state sanitary and epidemiological supervision authorities, taking into account the sanitary condition and maintenance of the enterprise and the qualifications of the personnel.

During work breaks, jig bags filled with cream in operation should be folded into clean dishes and kept cold.

To transport the cream to the workplace, clean stainless steel or aluminum dishes with lockable lids marked "cream" are used. At workplaces, the cream containers are not closed with lids.

Transferring the cream from one container to another is carried out with a special inventory. Transferring the cream directly with your hands is not allowed.

Rolls, cakes and pastries with cream after production should be sent to the refrigerator for cooling.

The duration of storage of finished products in production before loading into the refrigerator should not exceed 2 hours.

Enterprises with a daily output of confectionery products with cream over 300 kg and with an annual output of confectionery products without cream over 10 thousand tons must have a laboratory room in accordance with VNTP "Standards for technological design of enterprises producing confectionery", "Regulations on the microbiological department of confectionery enterprises industry "and with OST" Confectionery. Apparatus, materials, reagents and culture media for microbiological analyzes. "

Enterprises with a daily output of confectionery products with cream less than 300 kg and with an annual production of confectionery products without cream less than 10 thousand tons must have contracts with accredited laboratories for conducting sanitary and microbiological analyzes.

It is forbidden to use wrappers for candies dyed with aniline dyes,

KNITTING THE Dough AND METHODS OF ITS OPENING

Fat introduced into the dough in a molten state is distributed in the dough in the form of drops and is poorly retained in finished products, standing out on the surface. An increase in the amount of fat makes the dough friable, crumbling, a decrease in the amount of fat reduces the plasticity and friability of products.

The starch will give the products friability. When baked on the surface of the products, starch turns into dextrins, forming a shiny crust. It is permissible in recipes for some products to replace up to 10% of flour with starch.

Dairy products give the dough plasticity and improve taste qualities products.

Eggs attach to products pleasant taste, color and create porosity. Egg white has foaming properties, loosens the dough. When baking, the protein coagulates, the elasticity and strength of the structure of the products depend on it.

Kneading the dough.

The properties of the dough depend on the technological conditions of mixing, content different types raw materials and their ratio.

For kneading the dough, kneading machines with rolling bowls with a capacity of 140 and 270 liters are used. Beaters are used to knead a small amount of dough. The kneading arm can have the following shapes: wire, flat-lattice, hook-shaped, oval. Their use depends on the thickness of the kneaded dough. The set of the kneading machine includes three bowls for simultaneous kneading of the dough. During kneading, complex processes take place that cause a continuous change in the properties of the dough.

Swelling of gluten and starch occurs within an hour. During the first period of kneading, the dough is sticky and moist; as you continue kneading, the dough ceases to be sticky and easily falls off the hands.

The kneading of the dough by the kneader lever is more intensive than manual kneading, so the optimal dough properties are achieved faster. The kneading time for dough with low gluten flour should be shorter than with flour with strong gluten. In the process of kneading, the dough acquires new physical properties: firmness, extensibility and elasticity.

When making dough, especially yeast dough, the kneading temperature is of great importance, which affects the quality of the products. The temperature of the dough during kneading is influenced by the temperature of the main raw material, i.e. flour.

In winter, if the flour did not come from the warehouse, it is brought into the room before use so that the temperature rises to 12 "C.

Calculation of the amount of water for kneading dough with a certain moisture content. Setting the moisture content of the dough and knowing the mass fraction (dry matter) in all types of raw materials, you can calculate the amount of water that must be introduced into the dough. This calculation is carried out according to the formula:

X = -B,

For the calculation, you need to know the total weight of the raw material and its moisture content. Let us introduce the following notation:

X is the required amount of water for mixing, g (kg);

C is the mass of raw materials in dry matter, g (kg);

B is the mass of the laid raw materials in kind, g (kg);

A is the specified moisture content of the dough,%.

Forming the dough in the recipe for yeast sponge dough, determine the required amount of water for kneading at a dough humidity of 35%

The dough, depending on its structure and consistency, is formed on various machines. The dough for sugar and some types of butter biscuits is molded on rotary machines. For this purpose, you can also use heavy-type stamping machines, on which it is possible to obtain a relief pattern and relief inscription on the surface of dough pieces. However, due to the complexity of their design, they are almost universally replaced by rotary machines. The latter have a number of advantages: high productivity, relatively simple design, ease of maintenance and the absence of dough scraps. In addition, rotary machines take up relatively little space and there are no shock (dynamic) loads during their operation. However, it should be borne in mind that when using these machines, a number of special requirements are imposed on the dough, the most important of which is a narrow range of humidity and temperature.

Table no.

C = 3.9 kg; B = 4.6 kg.

If the dough should have a moisture content L = 35%, the amount of water for kneading can be determined using the above formula:

If the recipe contains the amount of water in kg, but it is necessary to determine the moisture content in%. let's make the following calculation: B - total mass of the dough, kg; B - C is the total moisture content in the dough, kg;

B = 4.6 + 1.4 = 6 kg B-C = 6-3.9 = 2.1 kg.

Dough loosening methods

The high taste of the product is obtained with a porous structure. This structure and increase in volume is achieved by loosening the dough.

To obtain products with a porous structure, well baked and easily digestible, various methods of loosening the dough are used: biological, chemical, mechanical and combined.

Biological method. For this method, microorganisms are used - yeast fungi (yeast). "The loosening effect of yeast is based on the fact that in the process of their vital activity they release carbon dioxide, which promotes the fermentation of the dough. For the vital activity of yeast, an interlayer of sugar-glucose is required. The fermentation process consists of two stages. : the formation of glucose and the formation of carbon dioxide Glucose is formed as a result of the action of enzymes of flour and yeast. They themselves do not enter into a reaction, but in their presence a cleavage reaction occurs. Therefore, enzymes are also called biological catalysts.

Under the action of enzymes, the starch of the flour is partially broken down to a simple sugar-glucose. The same thing happens with the sugar added to the dough. Sucrose is also broken down by enzymes into glucose and fructose (up to 2%). Thus, the resulting glucose enters the yeast cell. This is how several complex reactions occur, as a result of which alcohol and carbon dioxide are formed from glucose. This is the main alcoholic fermentation:

The best temperature for yeast development is 28-32 ° C. If the temperature is lower or higher, then the fermentation process slows down. At a temperature of 50 "C, the yeast ceases to function, and at a higher temperature, it perishes. At sub-zero temperatures, the yeast also ceases to function, and when it is in favorable conditions, it regains its ability to ferment. A large amount of sugar and fat in the dough impairs fermentation. there is a lot of sucrose in the dough, then it is not processed by the yeast. In the yeast cells, the pressure increases from an excess of sugar solution, their vital activity stops, and sometimes rupture occurs. If there is a lot of fat in the dough, then it envelops the yeast cells with a thin film through which nutrients do not enter , and fermentation stops.

Simultaneously with alcoholic fermentation, lactic acid fermentation occurs in the dough. It is caused by lactic acid bacteria that enter the dough along with the air during the kneading process. As a result of the vital activity of lactic acid bacteria, carbon dioxide and lactic acid are formed from sugar. Carbon dioxide loosens the dough, and lactic acid improves its taste, since gluten becomes more elastic in an acidic environment.

Baking powder dough.

Carbon dioxide during alcoholic and lactic acid fermentation forms the porous structure of the dough and contributes to the good quality of baked products.

Chemical method. For this method, chemical disintegrants are used: NaHCO, - baking soda and (NH4), CO, - ammonium carbonate. They are used as leavening agents because, under the influence of temperature, they decompose into gaseous products that loosen the dough.

Baking soda under the influence of temperature decomposes into carbon dioxide, water and alkaline salt:

Alkaline salt Na2CO, in large quantities, impairs the taste and smell of products, therefore part of the baking soda is replaced with ammonium carbonate.

Ammonium under the action of the baking temperature decomposes into carbon dioxide, ammonia and ox:

(NH4) 2C03 = 2NH3 + CO2 + H20.

The disadvantage of this baking powder is that when used in large quantities, ammonia impairs the aroma of the products. It is not recommended to take a lot of ammonium for loosening the dough. Baking powder is added at the last moment of kneading, mixing them with flour or combining with liquid. This will make it possible to avoid premature contact with acid and decomposition.

Mechanical method. The mechanical method of loosening is used for the manufacture of biscuit, custard, protein dough and pancake dough. This is due to the fact that the formulation of these products includes substances that have the properties of forming an emulsion or a foamy structure (lecithin in eggs, casein in milk, egg white, etc.).

This method is based on beating the dough. During whipping, the gesto is saturated with air in the form of small bubbles, enveloped by films of particles of the whipped product, and increases in volume. The formation of an emulsion in the dough makes the dough homogeneous and holds the air more firmly.

The mechanical method of loosening is used in the manufacture of products from yeast dough with a lot of baking, which hinders the life of the yeast, as well as for making creams.

Egg whites are best whipped. With proper whipping, they increase in volume by 5-7 times, retain their structure well when combined with other products and when baking. This property of proteins is used in the preparation of various types of dough and creams. The egg whites are carefully separated from the yolks, as the fat of the yolk impairs the whipping of the whites.

Egg whites are cooled to 2 "C and whipped in a cool room. The cauldron and whisk are washed first with boiling water so that there are no traces of fat, and then rinsed with cold water. , and after 2-3 minutes they switch it to high speed.

Whisking increases the volume of the protein and creates a lush white foam. The readiness of the whipped protein is determined by the stability of the foam. To strengthen the structure of the whipped protein, it is recommended to add a little granulated sugar at the end of the whipping or citric acid... If the proteins are not whipped enough, then large air bubbles form in them, which burst when the protein is combined with other products, and the finished products are small in volume. Whipped egg whites have very thin air bubbles. During baking, the volume of air bubbles increases, and the thin walls, unable to withstand the pressure, burst and the products “shrink”. In the confectionery industry, units are used, on which a rotary molding method is used to cut dough pieces for lingering cookies. In this case, blanks are cut by a rotating rotor from a pre-rolled strip. The forming rotor has a diameter of about 80 mm. The cutting matrices are reinforced on it. In the body of each matrix there are stencils with knives and pins for cutting and piercing the dough piece.

Moisture content of muffins 10 - 33%. The solids, which are extremely nutritious in terms of nutrition, provide a high energy value(360 kcal and more per 100 g), pleasant taste and aroma of muffins. The attractive appearance is created by the various shapes, weights and external finishes. Recently, muffins with filling (jam from forest berries), glazed muffins. 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. When making filled or glazed muffins in technological scheme include operations for the preparation or preparation of filling and glaze, these operations can be combined into a mechanized line. Technological scheme for the preparation of muffins.

Rice.

Making a yeast dough includes making a dough and kneading a dough on it. For the preparation of dough, yeast is pre-prepared: 50% of the prescription amount of yeast in crushed form is stirred in warm water (40 ° C). Next, a part of the melange and flour are introduced in an amount of 50 ... 60% of the prescription and thoroughly mixed with water. The amount of water for the dough is calculated based on the moisture content of the dough 49 ... 52% - At the end of mixing, the surface of the dough is slightly dusted 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 ° C. 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

for fermentation in a room, the temperature in which 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 finished dough:

humidity,% - 20 ... 32 (depending on the type of cake);

acidity, hail - 3.0 ... 3.5;

temperature, ° С - 30 ... 32.

Below are the recipes for various muffins (Table 1.1-1.3). In parentheses are the recipe numbers indicated in the current industrial collections. Recipes are recalculated for 10 kg of finished products or for 100 pieces. finished piece products, taking into account the maximum permissible losses, which facilitates their use in enterprises Catering... The technological process of making yeast dough begins with the preparation of the dough. Yeast (50% of the recipe amount) for dough is crushed and stirred in warm water (40 ° C). Then part of the melange and flour (50 - 60%) are introduced and everything is thoroughly mixed. At the end of kneading, the surface of the dough is slightly dusted with flour, covered with a cloth and left to ferment for 4 - 4.5 hours at a temperature of 30 - 32 ° C. Dough quality indicators: humidity 44 - 52%, acidity 3-3.5 degrees of acidity.

To prepare the dough, granulated sugar is loaded into the finished dough, a mixture of fat with the remaining part of the melange from the prescription amount, heated to 35 - 40 ° C. The mass is thoroughly mixed, after which the rest of the recipe components are introduced into it. All raw materials with dough are thoroughly mixed for 10 - 30 minutes. Then the dough is sprinkled with flour, covered with a cloth and left to ferment in a room with a temperature of 30 - 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 that is formed during fermentation from the dough and create optimal conditions for further fermentation. Quality indicators of the finished dough: moisture 20 - 32% (depending on the type of cake), acidity 3 - 3.5 degrees of acidity, temperature 30 - 32 ° C. If the dough is prepared on chemical leavening agents, then chemical leavening agents are used sodium bicarbonate (baking soda), ammonium carbonate, baking powders. 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; introduction of 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 high 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, has a large rise. This method is used when the dough is cooked with melange or eggs.

The second method of preparing dough on chemical baking powder includes: churning egg products with granulated sugar for 25 - 30 minutes; softening and churning butter; adding all recipe components to the whipped butter, with the exception of flour; introduction of whipped egg-sugar mass into the resulting mixture; the introduction of flour. The cake made from the dough obtained by the second method is characterized by a uniform fine-pored structure, but the dough in this case is less saturated with air. High-quality dough has a moisture content of 23 - 31%. The assortment includes muffins produced on chemical leavening agents with the addition of surfactants that play the role of emulsifiers (special cake). The dough for such muffins 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. Surfactants are introduced in the amount of 1% of the total mass of the recipe components. The technology for preparing dough without chemical leavening agents and yeast includes: softening butter for 5 - 8 minutes; churning butter with granulated sugar for 10-12 minutes; the introduction of parts of the yolk and churning 15 - 20 minutes until the disappearance of granulated sugar crystals; adding flour and starch to the knocked down mass and mixing for 20 - 30 s; churning the egg white for 13-17 minutes until a strong foam is formed; mixing the whipped protein with the bulk. Ready dough has a moisture content of 27 - 29%. Shaped cupcake dough into metal molds... When making some varieties of muffins ("Spring"), the dough is divided into pieces, given round shape and put into 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. Small-sized muffins are baked in corrugated tins or in tins in the form of cylinders. The molds are pre-lubricated with oil.

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. The technological parameters of baking (temperature, duration) of muffins depend on the recipe, the mass of dough pieces, and the design of the oven. 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 - icing sugar, lipstick, candied fruits, replicated syrup, sugar glaze... Cupcakes "Spring", "Stolichny", "Silver Label" are sprinkled with powdered sugar; the surface of the "Saffron" cake is covered with replicated syrup; Moscow cupcake - with a layer of lipstick and decorated with candied fruits; the "Almond" cake is covered with praline, after which the middle of the surface is sprinkled with chopped almonds; the surface of the Golden Label cake is glazed with lipstick tinted with saffron tincture; sprinkle with icing sugar and then almonds. The finishing of the chocolate-glazed cake consists of covering the surface with a tempered chocolate icing... The glaze is applied both manually and in the CHOCO-BASIC enrobing and sprinkling machines. The formation of a hard chocolate shell on the surface occurs as a result of the crystallization of cocoa butter on cooling. Cupcakes must comply with the requirements of GOST 15052-96 in terms of organoleptic and physicochemical indicators: have the taste and smell characteristic of the product name without impurities, the surface characteristic of the product name; 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. The alkalinity of muffins prepared with chemical leavening agents should not exceed 2 degrees of alkalinity, the total acidity of muffins prepared with yeast should not exceed 2.5 degrees of acidity. The content of ash insoluble in 10% hydrochloric acid is allowed no more than 0.1%. In terms of the content of toxic elements and microbiological indicators, exceeding the permissible levels established by medical and biological requirements is unacceptable.

3. Cupcakes without chemical leavening agents and yeast

The technological process of making a cake without chemical leavening agents and yeast consists of the following stages.

Dough preparation.

Molding.

3.1. An example of making a cake without chemical leavening agents and yeast (Silver Label cake)
1. Preparation of the dough. Butter is loaded into the kneading machine and softened for 5-6 minutes, then sugar is poured and knocked down for 10-12 minutes, after which the yolk is added in parts (the protein is knocked down separately) and beating is continued for 15-20 minutes until the particles disappear granulated sugar.

Flour and starch are added to the knocked down mass, the mixture is stirred for 20-30 s, and then mixed with the proteins knocked down for 13-17 minutes. The finished dough has a moisture content of 27-29%.

2. Forming. The finished dough is laid out in molds, pre-oiled. The muffins are truncated in shape with a wavy side surface and a through hole in the center.
3. Baking. The duration of baking of the "Silver Label" cake is 70-80 minutes at a temperature of 160-200 0 C. The baked semi-finished product is removed from the molds and placed in trays with the upper crust down.
4. Finishing. Sprinkle with icing sugar on the surface and sides of the Silver Label cake.

The shape of the cakes should be correct, the surface should be convex, without mechanical damage, with a uniform color, the crumb should be baked, uniform in color, without traces of impurities, not sticky and not wet to the touch. Crumb hardening is not allowed. The taste and aroma must be correct. Cupcakes are packed in cardboard boxes.

The shelf life of muffins under the conditions below from the date of production is set as follows:

yeast-made muffins - 2 days

yeast-made muffins in polymer packaging- 12 days

muffins made with chemical leavening agents, as well as without chemical leavening agents and yeast - 7 days.

Deviations of the net weight of the cupcakes are allowed (in%, no more):

with a mass of up to 100 g inclusive - ± 7.0;

with a mass over 100 to 250 g inclusive - ± 5.0;

with a mass over 250 to 500 g inclusive - ± 2.5;

with a mass over 500 to 1000 g inclusive - ± 1.5;

with a mass over 1000 g - ± 1.0.

In terms of organoleptic characteristics, muffins must meet the requirements specified in table 90.

Table 90

Organoleptic quality indicators

Indicator name

Characteristic

Surface and its finish

Broken view

Taste and smell

Corresponding to the given name of the product, without damage (kinks).

Unburned. The surface of the glazed muffins must be free of graying and stains. The surface of muffins prepared with chemical baking powder may have cracks and tears that do not change the presentation of the product.

The fondant frosting should not be sticky or sugared.

Light brown to dark brown. The color of the bottom crust may differ from the color of the top and side crust.

A well-baked cake, free from temper and no trace of impurities. In the presence of raisins, candied fruits and nuts, it should be fairly evenly distributed in the products.

Typical of this name of cake, without foreign taste and smell.

In terms of physical and chemical indicators, muffins must comply with the standards specified in table 91.

Table 91

physical and chemical indicators

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 conducted operations (Fig. 1):

churning of fat (butter, margarine);

the introduction of granulated sugar and churning with fat;

introduction of egg products;

introduction of prescription components (except flour); introduction of 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 high 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;

softening and churning butter; adding all recipe components to the whipped butter, with the exception of flour;

introduction of whipped egg-sugar mass into the resulting mixture; the 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. The assortment includes muffins produced on chemical leavening agents with the addition of surfactants that play the role of emulsifiers. In this case, the dough is prepared in three stages:

softening and churning sugar margarine;

mixing the resulting mass with melange and the rest of the recipe components, except for flour and cocoa powder;

kneading dough with flour and cocoa powder.

Surfactants (surfactants) are 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, flour and cocoa powder are added. The mass is stirred until the lumps of flour disappear (30 ... 60 s).

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.

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.

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, syrup, sugar icing).

For example, cupcakes "Spring", "Stolichny", "Silver Label" are sprinkled with powdered sugar through a sieve. The surface of the "Saffron" cake is covered with a brush with 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.

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-Bask chocolate can be used. The formation of a hard chocolate shell on the surface is achieved by crystallization of cocoa butter under cooling conditions.

Cupcakes must comply with the requirements of GOST 15052-96 in terms of organoleptic and physicochemical indicators, i.e.:

have a taste and smell characteristic of this name of products without foreign taste and smell;

have a surface characteristic of this product name;

do not have burnt spots, and the surface of glazed products - bare spots, stains, smudges, traces of graying.

the fondant glaze should not be sticky or sugared;

have a porous baked crumb without hardening and impurity.

Physicochemical indicators (mass fraction of moisture, mass fraction of total sugar (for sucrose), mass fraction of fat) must correspond to the calculated values according to the recipe with permissible deviations in the direction of decreasing.

Alkalinity in muffins prepared with chemical leavening agents should not exceed 2 °; the total acidity in cakes prepared with yeast should not exceed 2.5 °. Mass fraction of ash insoluble in a solution of hydrochloric acid with a mass fraction of 10% is allowed no more than OD%.

During the production of muffins, waste can be generated in the form of deformed products or products with a broken surface. Such waste is used when kneading the dough.

At all stages of the technological process, losses of raw materials are formed. For muffins, they are 5.9 ... 6.5%. In such an amount, the losses are inherent in the recipes.

Cupcakes are produced by piece up to 1000 g and by weight. Cupcakes are packed in cardboard boxes, packs with an artistically designed label, bags made of cellophane or plastic films, approved for use by the state sanitary and epidemiological supervision authorities.

Boxes, packs and bags with cake are placed in boxes made of wood or corrugated cardboard with a net weight of no more than 10 kg. The empty spaces in the box are filled with materials approved for use by the sanitary and epidemiological supervision authorities.

For intracity transportation, it is allowed to pack cupcakes in trays, aluminum boxes, boxes made of polymeric materials. Cupcakes packed in boxes, packs and bags are placed in containers - equipment.

The bottom of boxes, packs and boxes-trays is lined with materials approved for use. The same materials are used to cover cupcakes when packed in trays.

It is allowed to pack cupcakes in foldable packs with valves without gluing.

Boxes can be tied with colored paper, viscose, silk, nylon or cellophane tape, tape made of polymeric materials or sealed with a label with a trademark applied to it, or with a plastic tape with an adhesive layer.

The upper limit of the net weight deviation is limited.

Cupcakes are transported by all types of transport in covered vehicles.

Cupcakes should be stored in dry, clean, well-ventilated rooms, free from foreign smell, not infected with pests at a temperature of 18 ± 3 ° C and a relative humidity of no more than 75%.

Shelf life of cupcakes under the specified storage and transportation conditions from the date of manufacture:

2 days - for those made with yeast;
7 days - for those made with chemical leavening agents, as well as without chemical leavening agents and yeast;
12 days - for those made with yeast in polymer packaging.

In addition to mass varieties of muffins, individual enterprises produce muffins for long-term storage (2 months, 6 months), which is achieved by sealed packaging with the introduction of carbon dioxide inside the package, the introduction of chemical preservatives (potassium sorbate), glazing of the surface, as well as a modified recipe.

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flour pastry cake baked goods

Introduction

1. Literature review

1.3 Muffin production

2. Research part

3. Examination of the quality of muffins

3.2 Expertise results

Conclusions and offers

Bibliography

Introduction

Food is the main condition for human life. Without it, a person dies, an animal dies, a plant dries up. The instinct to satisfy hunger is the strongest of all, since it guarantees the preservation of life.

At the same time, there are food products that, in addition to having a high nutritional value, calorie content and good digestibility, are nevertheless delicacies. And they are intended not so much to satisfy the feeling of hunger, but to give joy to people with their appearance, taste, aroma both on holidays and on weekdays.

Confectionery products have a pleasant, usually sweet taste, complex aroma, beautiful appearance,

Muffins are flour confectionery products, the recipe of which includes a significant amount of egg products, sugar and fat, as well as filling, valuable in taste, - raisins, candied fruits, fruits, nuts, etc. Some types of muffins include spices - cardamom, saffron, vanilla powder or vanilla essence - salt and dyes. Sugar is used in the form of granulated sugar, powdered sugar or refined powder. From fats, butter, margarine are used, vegetable oil... Some types of muffins include dairy products - whole milk, milk powder, cottage cheese, as well as fruit and berry jam and starch syrup.

Moisture content of muffins 10 - 33%. Dry substances, which are extremely useful in terms of nutrition, provide a high energy value (360 kcal and more per 100 g), a pleasant taste and aroma of muffins. The attractive appearance is created by the various shapes, weights and external finishes. Recently, muffins with filling (wild berry jam), glazed muffins have been in great demand.

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.

The technology for making cupcakes includes the following operations:

dough preparation;

molding;

When making cupcakes 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.

The economic importance of the confectionery industry is determined by the importance of the food industry as a whole - one of the largest industries, the efficiency of which determines the level of prices for food products. The confectionery industry ranks fourth among food industries (after bakery, dairy and fish). it accounts for 10% of the employment of the entire food industry. An increase in productivity in the confectionery industry will contribute to an increase in the productivity of the entire food industry, and therefore an increase in the level of economic development of the country and the standard of living of the population.

In this course work, the importance that flour confectionery products play in the life and nutrition of a person is considered. A detailed analysis of the composition of the cupcakes, the main ingredients of which they are made, has been carried out.

The technological processes of production of muffins, changes in the properties of products during the production process are considered in sufficient detail. The paper presents the classification and the main assortment of cupcakes in the Samberi-7 store.

The importance of packaging cupcakes is also not ignored, which is important not only in order to preserve the product, but also to draw the attention of the buyer to it.

The second part of the work examines in detail both the general theoretical issues of expert assessment of the quality of muffins, and contains specific examples of determining the falsification of muffins, and also gives recommendations on the quality examination.

1. Literature review

1.1 Description of the assortment

Prepare muffins from very butter dough, which contains a lot of sugar, fat, eggs. Various types of muffins are added fresh berries, candied fruits, canned berries and fruits, nuts. After baking, the surface is sprinkled with powdered sugar, nuts, filled with jelly or glazed with lipstick.

Cupcakes, depending on the method of preparation and recipes, are divided into the following groups:

Produced with yeast;

Manufactured on chemical leavening agents;

Manufactured without chemical leavening agents and yeast.

The technological process of making yeast dough begins with the preparation of the dough. Yeast (50% of the recipe amount) for dough is crushed and stirred in warm water (40 ° C). Then part of the melange and flour (50 - 60%) are introduced and everything is thoroughly mixed. At the end of kneading, the surface of the dough is slightly dusted with flour, covered with a cloth and left to ferment for 4 - 4.5 hours at a temperature of 30 - 32 ° C. Dough quality indicators: humidity 44 - 52%, acidity 3-3.5 degrees of acidity.

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.

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 high 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, has a large rise. This method is used when the dough is cooked with melange or eggs.

The assortment includes muffins produced on chemical leavening agents with the addition of surfactants that play the role of emulsifiers (special cake). The dough for such muffins 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. Surfactants are introduced in the amount of 1% of the total mass of the recipe components.

The technology for preparing dough without chemical leavening agents and yeast includes: softening butter for 5 - 8 minutes; churning butter with granulated sugar for 10-12 minutes; the introduction of parts of the yolk and churning 15 - 20 minutes until the disappearance of granulated sugar crystals; adding flour and starch to the knocked down mass and mixing for 20 - 30 s; churning the egg white for 13-17 minutes until a strong foam is formed; mixing the whipped protein with the bulk. The finished dough has a moisture content of 27 - 29%.

Form the muffin dough into metal molds. For some types of muffins, the dough is cut into pieces, rounded and 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. Small-sized muffins are baked in corrugated tins or in tins in the form of cylinders. The molds are pre-lubricated with oil.

1.2 Indicators of the quality of muffins

In terms of organoleptic and physicochemical indicators, muffins must comply with the requirements of GOST 15052-96.

Cupcakes should have a taste and smell, without foreign tastes and odors, a surface without burnt spots, and the surface of glazed products without bare spots, stains, smudges, and traces of graying. The fondant frosting should not be sticky or sugared. Cupcakes should have a porous transverse crumb without hardening and traces of looseness.

Table 1 - Requirements for organoleptic indicators according to GOST 15052-96.

Such physicochemical indicators as mass fraction of moisture, mass fraction of total sugar (by sucrose), mass fraction of fat must correspond to the calculated values according to the recipe. The permissible deviations in the direction of decreasing in terms of the mass fraction of total sugar (in terms of sucrose) is not more than 2.5%, in terms of the mass fraction of fat - not more than 2.0%.

The alkalinity of muffins prepared with chemical leavening agents should not exceed 2 °. Mass fraction of ash insoluble in 10% hydrochloric acid is allowed no more than 0.1%.

Table 2- Requirements for physical and chemical indicators, GOST 15052-96

Indicator name
Mass fraction of moisture,% no more	According to approved recipes
Mass fraction of total sugar (for sucrose) in terms of dry matter,%:	In accordance with the calculated content according to the recipe, with a deviation from the calculated downward, no more
for "Dessert" type muffins
for others
Mass fraction of fat in terms of dry matter,%	In accordance with the calculated content according to the recipe, with a deviation from the calculated downward not more than
for "Dessert" type muffins
for others
Alkalinity in muffins prepared with chemical leavening agents, in degrees, no more
Total acidity in cakes prepared with yeast, in degrees, no more
Mass fraction of ash insoluble in hydrochloric acid solution with a mass fraction of 10%,%, no more

Table 3 - Hygienic requirements for safety and nutritional value food products... SanPiN 2.3.2.1078-2001

Defects of cupcakes include: a burnt surface, signs of hardening - a dense, non-porous mass, traces of impurities, foreign tastes and odors, a vague shape, deformation of products.

1.3 Muffin production

Muffins are flour products that are predominantly high in sugar, fat and eggs.

Along with sugar, the main raw material for this group of confectionery products is flour. These products are characterized by high nutritional value, pleasant taste and attractive appearance, as well as high calorie content.

The production of flour confectionery products is highly mechanized. Most of these products are produced on mechanized lines. The greatest degree of mechanization has been achieved in the production of biscuits, waffles, and gingerbread. Mechanization of production of such types as muffins lags behind.

The use in the production of muffins along with flour and sugar of such high-calorie and nutritious foods as fat, including butter, various egg products (eggs, melange), dairy products, etc., determines the high nutritional value of these products.

Preparation of raw materials.

Before entering the workshop, all raw materials are freed from containers. The surface of the container is preliminarily cleaned. These operations are performed in special preparatory rooms separated from production. All raw materials entering production are checked in the laboratory.

Flour. When making cupcakes, use wheat flour, mainly of the highest grade.

Sifting flour is carried out on special sifting machines with a system of movable or fixed sieves. The sieves can be reciprocated, rotated or vibrated.

Flour and other bulk raw materials may contain small particles of ferromagnetic impurities, for the separation of which magnetic catchers are used different types... They are installed on inclined slopes, where flour with a layer thickness of no more than 10 mm moves evenly at a speed of no more than 0.5 m / s. The magnets are cleaned at least once a shift. For this purpose, you can use more advanced electromagnetic separators, which have a device for the continuous removal of ferromagnetic particles.

Sugar. Sugar used directly in the dough or for making syrup is sieved through a sieve with holes no more than 3 mm in size, and the resulting sugar syrups are filtered through sieves with cells no more than 1.5 mm in diameter. A significant part of sugar in the production of flour confectionery products is ground into powder. Sugar is usually crushed on impact crushers. The resulting icing sugar cakes into hard pieces during long-term storage, for this reason it is used immediately after preparation.

Fats. For the production of muffins, butter is used. When unpacking, these fats are carefully checked for foreign objects.

Eggs and melange. Eggs entering production are sorted and checked for quality by translucence on an ovoscope - a box inside which there is a light source, and on the top cover there are nests for placing eggs. Before preparing the egg mass, the eggs are processed in a special four-section bath. In the first section, eggs are soaked in warm water for 5-10 minutes, in the second section they are treated with 0.5% sodium carbonate solution and 2% sodium bicarbonate solution at a temperature of about 40 ° C for 5-10 minutes, in the third section, the eggs are disinfected in a 2% solution of bleach or a 0.5% solution of chloramine for 5 minutes, in the fourth section they are rinsed with clean running water for 5 minutes. The solutions in the washing bath are replaced at least 2 times per shift. Eggs processed in this way are broken with metal knives, dividing, if necessary, into white and yolk, and poured into special cups in portions of no more than five eggs. After checking for the smell and absence of shells, as well as the appearance, a portion of the egg mass is poured into a clean production container and filtered through a stainless steel sieve with cells no more than 3 mm in size.

Baking powder (sodium bicarbonate and ammonium carbonate) and salt. If necessary, grind and sift through a sieve with cells of no more than 2 mm. If used in the form of a solution in water, then a solution of the following concentration is prepared: for 100 g of water, sodium bicarbonate 10 g, ammonium carbonate 25 g, and salts 35 g. For ammonium carbonate use water with a temperature not higher than 25 ° C. The solutions are filtered through a sieve with cells no more than 0.5 mm.

1.4 Packaging and storage of muffins

Cupcakes are produced by piece weighing up to 1000 g and by weight.

Cupcakes are packed in cardboard boxes according to regulatory documents, bags made of cellophane or polymer films, approved for use by the state sanitary and epidemiological supervision authorities.

The permissible deviations of the net weight of the cake are in percentage no more than:

minus 7.0 - up to 100 g inclusive;

minus 5.0 - over 100 g - 250 g inclusive;

minus 2.5 - over 250 g - 500 g inclusive;

minus 1.5 - over 500 - 1000 inclusive;

minus 1.0 - over 1000 g.

The upper limit of the net weight deviation is not limited.

Strict requirements are imposed on the conditions and shelf life of muffins. Under the recommended storage conditions for muffins (temperature (18 ± 3) ° С and relative air humidity no more than 75%) shelf life ranges from 2 (muffins made with yeast) to 12 days (muffins made with yeast, but in polymer packaging) ... For muffins made with chemical leavening agents, as well as without leavening agents (yeast, chemical leavening agents), the shelf life is 7 days.

2. Research part

Coursework has six phases.

At the first stage, the choice of the topic of the course work was carried out, guided by the relevance of the problem posed.

At the second and third stages, the goal of the work and the tasks arising from it were determined.

At the fourth stage, literary data were collected and processed. Study guides, textbooks, as well as periodicals related to this topic were studied and analyzed, data were collected on regulatory documents governing acceptance rules, sampling method, quality indicators, as well as examination methods.

At the same stage, data was collected about the enterprise (history of the enterprise's development, organizational structure, production volume and efficiency), about the range of manufactured types of products, about the suppliers of the main and additional raw materials and the procedure for interacting with them.

Also, the selection of objects for the quality examination is carried out, the study of methods for determining quality indicators and the conduct of the examination itself.

At the next stage, all the collected and processed data is drawn up and conclusions are made for each section.

At the last stage of the course study, a general conclusion is given on the entire course work and suggestions for all the shortcomings.

2.1 Economic and economic characteristics of the Sambery-7 store

Shop "Samberi" located at the address: Khabarovsk st. Leningradskaya, 28. The store has more than 2,000 product names. The store is equipped with modern trade equipment and appliances. In its activities, the store takes into account the interests of consumers, their requirements for the quality of products, works, services.

The store occupies a one-story building. The Samberi store is open every day without weekends and has a lunch break from 9:00 to 22:00. The store is located along the road, the store has a guest parking lot for 80 parking spaces, which also attracts customers traveling by car.

The store is engaged in the retail trade of food and non-food products. The store is divided into a sales area, reception areas, premises for a commercial department, a service department, a personnel department, an operator's office, a storekeeper's office, a chief's office, a bakery, and a production area.

The store has 6 departments:

Perishable goods

Wine - vodka department

Freeze

Confectionery department

Industrial department

Grocery

Own production.

The highest governing body of the store is the director. The director is directly subordinate to: the chief accountant, the head of the personnel department, employees of the trading floor. Each service and employee operates on the basis of the regulations on departments and job descriptions employees, according to which the place, role in the management system, main tasks, duties, rights, responsibility for the work performed are determined. The organization of economic relations between a trade store and suppliers of goods should ensure the completeness and stability of the assortment, meet the demand of the population, as well as good financial and economic indicators of trade.

The basis of commercial and economic activity is procurement. The work on the procurement of goods includes a set of interrelated commercial operations, which include:

Study and forecasting of consumer demand,

Determination of the need for goods,

Identification and study of sources of procurement and selection of suppliers,

Establishing economic relations with suppliers, including the development and conclusion of supply contracts,

Monitoring the execution of contracts and the progress of delivery of goods.

At present, the composition of the store's suppliers is relatively constant. Cooperation is carried out mainly with large wholesale organizations that have been on the market for more than one year. When choosing suppliers, specialists are mainly focused on quality

According to the contract, the goods are delivered to the store on applications, which indicate the name of the goods, its quantity. The application is certified with the signature of the entrepreneur and the seal. If the supplier, for some reason, cannot fulfill partially or completely the order, then he is obliged to notify the entrepreneur who made the order. Suppliers are obliged to deliver the goods by their own transport and at their own expense. The delivery must be accompanied by all the necessary documents. The ownership of the goods passes to the store at the time the parties sign the invoice.

Almost all products require special storage and transportation conditions. Some of the products have a limited shelf life and are perishable, so they are supplied daily.

Criteria for determining the quantity of ordered goods:

The need to replenish products to meet customer demand

Delivery time and frequency

Shelf life

Average sale per day

Space occupied in the trading floor (on the shelf, extended display, additional display)

Availability of space in the warehouse

Carrying out additional activities to promote goods

Form of payment (prepayment, consignment, payment for implementation)

The main suppliers of these groups of goods are Khabarovsk manufacturing firms and wholesalers, presented in the table. The share of different suppliers in the total supply is different.

The calculation of economic indicators is very important for a store. Due to these indicators, it is possible to track and analyze all the activities of the store and the profitability of all its work (Table 4).

Table 4- Indicators of financial and economic activities of the store "Samberi" in 2008-2009, thousand rubles.

As calculations show, in 2010 there was an increase in turnover in sales prices by 34 million rubles. The reasons for the increase in trade turnover in 2010 were the following:

increase in turnover by product groups;

achievement of efficiency of work of trade workers, their active stimulation;

effective pricing policy (system of discounts);

According to the analysis, it can be concluded that, first of all, the profit increased by an increase in turnover by 34,000 thousand rubles.

Based on the results of 2010, it can be concluded that the store managed to reach the level of profitability of 109.3%, which was positively influenced by the increase in turnover (revenue) and profit.

3. Examination of the quality of muffins

3.1 Range of products

The Sambery-7 store produces the following types of cupcakes.

Table 5-Assortment of muffins produced in the Sambury store -7.

Name	Expiration date	Storage conditions	Compliance with normative documents, no.
Yoghurt cake with tangerine		From +2 to +6 C
Yoghurt cake with peach		From +2 to +6 C	TU 9136-006-166225142-11 (European Cupcakes)
Yoghurt muffin with berries		From +2 to +6 C	TU 9136-006-166225142-11 (European Cupcakes)
Chocolate cupcake with berries		From +2 to +6 C	TU 9136-006-166225142-11 (European Cupcakes)
Chocolate cupcake		From +15 to +21 C	TU 9136-006-166225142-11 (European Cupcakes)
Blueberry Dream Cupcake		From +2 to +6 C	TU 9136-006-166225142-11 (European Cupcakes)
Curd cake (by weight)		From +15 to +21 C	TU 9136-006-166225142-11 (European Cupcakes)
Northern muffin with raisins (by weight)		From +15 to +21 C	TU 9136-006-166225142-11 (European Cupcakes)
Northern muffin with nuts (by weight)		From +15 to +21 C	TU 9136-006-166225142-11 (European Cupcakes)
Northern muffin with candied fruits (by weight)		From +15 to +21 C	TU 9136-006-166225142-11 (European Cupcakes)
Marble cake with cherry (by weight)		From +2 to +6 C	TU 9136-006-166225142-11 (European Cupcakes)

IN confectionery shop Samberi-7 store bakes muffins on chemical baking powder and only round in shape.

All muffins are baked in round tins. Packed in round plastic briquettes.

Six samples were selected as objects of research:

Yoghurt with candied fruits (tangerine) - with candied fruits and custard, the surface is filled with jelly; Yoghurt with peach - canned peaches are added to the dough, custard, the surface is covered with jelly;

Yoghurt with berries - yoghurt dough, add a compote mixture of fresh frozen fruits, cover with jelly;

Chocolate with berries - chocolate dough, add a compote mixture of freshly cooked fruits, cover with jelly;

Chocolate - add cocoa powder, sprinkle with powdered sugar;

Blueberry Dream - add blueberries, hazelnuts, cover with fondant and powdered sugar.

Table 6-Characteristics of muffins as objects of research.

Name	Yoghurt with candied fruits	Yoghurt with peach	Yoghurt with berries	Chocolate with berries	Chocolate	Blueberry dream
Net weight
Manufacturing time
Shelf life
Storage conditions	From +2 to +6 C	From +2 to +6 C	From +2 to +6 C	From +2 to +6 C	From +2 to +6 C	From +2 to +6 C
Compliance with normative documents, no.	TU 9136-006-166225142-11 (European Cupcakes)	TU 9136-006-166225142-11 (European Cupcakes)	TU 9136-006-166225142-11 (European Cupcakes)	TU 9136-006-166225142-11 (European Cupcakes)	TU 9136-006-166225142-11 (European Cupcakes)	TU 9136-006-166225142-11 (European Cupcakes)
Price per kg, rub

The examination of the quality of the muffins was carried out in the laboratory for organoleptic and physicochemical indicators.

From physical and chemical indicators were determined: moisture, alkalinity, fat content, sugar content, determination of the mass of the constituent parts.

Selected products are weighed with an accuracy of 1 g, cut lengthwise or into four parts (lengthwise and across) and the filling is separated with a scalpel together with the jelly part of the base and the base is weighed. The mass fraction of the filling to the mass of the product (X,%) is determined by the formula:

m is the mass of the filling, g;

m1 - product weight, g.

The moisture content of the muffins was determined according to GOST 15052-96 by drying according to the Chizhova method.

5 g of base is weighed into a pre-dried paper bag, placed in the Chizhova NV device for 5 minutes, with a temperature of 150 degrees.

Moisture (W) is calculated by the formula:

where m1 is the weight of the package with a sample before drying, g;

m2 - weight of the bag with a sample after drying, g;

m is the weight of the sample of the product, g.

Determination of the alkalinity of muffins.

25 g of the crushed test product is placed in a kefir bottle with a capacity of 500, 250 distilled water is poured in, closed with a lid and left for 30 minutes, shaking every 10 minutes.

After the time has elapsed, the content is filtered through cotton wool, then 50 of the filtrate is introduced into a 250-conical flask, 203 drops of bromyl blue are added and titrated with a solution of sulfuric acid with a concentration of n, 1 mol / until a yellow color appears.

Alkalinity is determined in degrees by the formula

where B is the amount of acid used for titration.

K-coefficient of normality

Alkalinity in degrees, calculated on dry matter, is calculated by the formula.

where W is the mass fraction of moisture,%.

To determine the mass fraction of fat, the extraction-weight method is used. (GOST 5899-85)

A weighed portion of the crushed product or a dried filter with a weighed portion treated with acid is placed in a paper cartridge, on the bottom of which a piece of cotton wool is previously placed and which is sealed so as to close the cracks in the bottom. The cartridge is also tightly closed with cotton wool from above. The cartridge is inserted into the extractor, a refrigerator and a receiving flask are connected to the extractor. The receiving flask is pre-dried to constant weight at a temperature of 100 ° C - 105 ° C, cooled in a desiccator to room temperature and weighed with an error of no more than 0.001 g.

After placing the cartridge in the Soxhlet extractor and collecting the entire device, the solvent is poured, rinsing the bottle with it, in which the filter with a sample was dried.

The amount of the solvent should be 1.5 times the volume of the extractor when filling it up to the upper elbow of the siphon.

Extraction is carried out for at least 5 h from a sample, untreated with acid, and at least 3.5 h from a sample, treated with acid. To determine the end of the extraction, 1-2 cm of liquid are taken from the extractor, applied to a dry watch glass and the solvent is evaporated. If the glass is clear after evaporation of the solvent, the extraction is complete.

At the end of the extraction, the flask with the extracted fat and solvent is allowed to cool. Disconnect the flask, condenser, and extractor. The receiving flask is connected to a direct condenser and the solvent is distilled off. After that, the flask is placed in a boiling water bath and remove residual solvent.

To completely remove the solvent and moisture, the flask with fat is placed in an oven and kept at a temperature of 100 ° C - 105 ° C for 1 hour, then cooled in a desiccator and weighed with an error of no more than 0.001 g.

The mass fraction of fat (X) in percent is calculated by the formula:

where m1 is the mass of the receiving flask without fat, g;

m2 mass of receiving flask with fat, g;

m3 weight of the sample, g;

The mass fraction of sugar is determined by the ferricyanide method. (GOST 5903-89)

Determination of the mass fraction of reducing substances (sugar before inversion) with the direct introduction of the sample taken into the ferricyanide solution

This method is used to determine the mass fraction of reducing substances in caramel and fondant syrups, caramel mass, fondant mass, fruit and fondant fillings, candy caramel, jelly and fruit marmalade, pastille, marshmallow, fondant and fruit bodies, fondant unglazed candies, fondant and fruit dragees.

The weight of the sample (m) of the crushed product is weighed with an error of not more than 0.001 g from such a calculation that the amount of reducing substances in it does not exceed 0.016 g and is calculated by the formula.

where P is the estimated maximum mass fraction of reducing substances in the investigated product,%.

In a conical flask with a capacity of 100, pipettes add 25 alkaline ferricyanide solution, 10 distilled water, add a sample together with a piece of paper to the flask and heat to boiling for 3-4 minutes, accelerating the dissolution of the sample by light shaking.

The mass fraction of reducing substances (sugar inversion) (X7) in percent is calculated by the formula.

where V is the volume of a standard glucose solution used for titration of 25 cm3 of an alkaline ferricyanide solution, cm;

V1 is the volume of a standard glucose solution used to titrate the test solution.

m is the mass of the sample of the product, g;

0.0016 - optimal concentration of reducing substances of the sample solution, g / cm;

K - correction factor, the value of which depends on the mass fraction of reducing substances in the test product in relation to the total sugar

The weighed portion of the crushed product is weighed with an error of not more than 0.001 g from such a calculation that the amount of reducing substances in 1 solution of the weighed portion does not exceed 0.0016 g.

The weight of the sample (m) is calculated by the formula

P is the estimated mass fraction of reducing substances in the investigated product,%.

In a conical flask with a capacity of 100, pipettes are used to measure 25 alkaline ferricyanide solution and 10 prepared solution of the test product.

The mass fraction of reducing substances (X8) in percent is calculated by the formula

where 0.0016 is the optimal concentration of reducing substances of the sample solution, g / cm;

V1 is the volume of standard glucose solution consumed for titration, cm;

V2 - volumetric flask capacity, cm;

V3 is the volume of the test solution taken for analysis, cm;

m is the mass of the sample of the product, g;

K is a correction factor that depends on the amount of reducing substances in the test item.

The mass fraction of total sugar (X9) in percent, expressed in glucose, is calculated by the formula

where 0.0016 is the optimal concentration of reducing substances of the sample solution, g / cm

V is the volume of a standard glucose solution consumed for titration of 25 ml of an alkaline ferricyanide solution, cm;

V1 is the volume of a standard solution, glucose, consumed for titration, cm;

V2 - volumetric flask capacity,;

V3 is the volume of the test solution taken for analysis;

V4 is the capacity of the volumetric flask in which the inversion was carried out,;

V5 is the volume of the solution taken for inversion;

m - weight of the sample of the product, g

To convert the total sugar, expressed in glucose, to the total sugar, expressed in sucrose, the value obtained is multiplied by a factor of 0.95.

The mass fraction of total sugar (X10) in percent, expressed in sucrose, in terms of dry matter, is calculated by the formula

where W is the mass fraction of moisture in the investigated product,%.

3.2 Expertise results

The quality of the selected samples is evaluated by organoleptic and physicochemical indicators.

Table 7- Physico-chemical and organoleptic indicators of quality Muffin Yoghurt with candied fruit (tangerine)

Indicator name	Quality requirement for labeling	Sample characteristic	Conclusion
Taste and smell			Compliant
	Products specific to this name	It is well cut, keeps its shape. Crumbly.	Compliant
Broken view		Nepromesa	Compliant
Humidity,%			Compliant
Mass fraction of sugar,%			Compliant
Mass fraction of fat,%			Compliant
Alkalinity, hail, no more			Compliant

As can be seen from table-7 Yoghurt cake with candied fruits (tangerine) in terms of organoleptic and physicochemical indicators corresponds to the indicators of labeling and GOST

Table 8 - organoleptic and physicochemical indicators of quality Yoghurt cake with peach

Indicator name	Quality requirement according to GOST	Sample characteristic	Conclusion
Taste and smell	Products characteristic of this name without foreign taste and smell	Free of foreign taste and odors. Soda flavor.	Compliant
	Products specific to this name	It is well cut, keeps its shape.	Compliant
Broken view	Baked product without hardening and traces of impurities,	Baked product without hardening and traces	Compliant
Humidity,% (mark.)			Compliant
Mass fraction of sugar,% (mark)			Compliant
Mass fraction of fat,% (mark)			Compliant
Alkalinity, no more, hail			Compliant

As can be seen from table-8 Yoghurt cake with peach in organoleptic and physicochemical indicators corresponds to the indicators of labeling and GOST.

Table 9 - organoleptic and physicochemical quality indicators Yoghurt cake with berries.

Indicator name	Quality requirement according to GOST	Sample characteristic	Conclusion
Taste and smell	Products characteristic of this name without foreign taste and smell	Free of foreign taste and odors.	Compliant
	Products specific to this name	It is well cut, keeps its shape.	Compliant
Broken view	Baked product without hardening and traces of impurities,	Baked product without hardening and traces	Compliant
Humidity			Compliant
Mass fraction of sugar			Compliant
Mass fraction of fat			Compliant
Alkalinity			Compliant

As can be seen from table-8 Yoghurt cake with berries in organoleptic and physicochemical indicators corresponds to the indicators of labeling and GOST.

Table 10 - organoleptic and physicochemical indicators of quality Chocolate cake with berries.

Indicator name	Quality requirement according to GOST	Sample characteristic	Conclusion
Taste and smell	Products characteristic of this name without foreign taste and smell	Free of foreign taste and odors. Sour taste.	Does not match
	Products specific to this name	Poorly keeps its shape. Too wet.	Does not match
Broken view	Baked product without hardening and traces of impurities,	Baked product without hardening and traces	Compliant
Humidity			Does not match
Mass fraction of sugar			Compliant
Mass fraction of fat			Compliant
Alkalinity			Compliant

As can be seen from table-8, Chocolate cake with berries, according to the organoleptic indicators, tasters were not satisfied with the shape of the product and the taste is too sour, which can be explained by the excessive addition of currant berries. And also in terms of the mass fraction of moisture, the indicators exceed the data indicated on the label. This defect may have been caused when the jelly was poured onto the cake while it was still hot, hence the jelly over-saturated the cake, hence the increased humidity.

Table 11- organoleptic and physicochemical indicators of quality Chocolate cake.

Indicator name	Quality requirement according to GOST	Sample characteristic	Conclusion
Taste and smell	Products characteristic of this name without foreign taste and smell	Free of foreign taste and odors.	Compliant
	Products specific to this name	It is well cut, keeps its shape.	Compliant
Broken view	Baked product without hardening and traces of impurities,	Baked product without hardening and traces	Compliant
Humidity			Does not match
Mass fraction of sugar			Compliant
Mass fraction of fat			Compliant
Alkalinity			Compliant

As can be seen from table-11 Chocolate cake in organoleptic and physicochemical indicators corresponds to the indicators of labeling and GOST, however, the mass fraction of moisture is underestimated, therefore the cake is overdried.

Table 12 - organoleptic and physico-chemical quality indicators Blueberry Dream Cupcake.

Indicator name	Quality requirement according to GOST	Sample characteristic	Conclusion
Taste and smell	Products characteristic of this name without foreign taste and smell	Specific to this product name without	Compliant
	Products specific to this name	The product is too crumbly, poorly cut, does not keep its shape, hazelnuts are not chopped.	Does not match
Broken view	Baked product without hardening and traces of impurities,	Baked product without hardening and traces of impurities,	Compliant
Humidity			Compliant
Mass fraction of sugar			Compliant
Mass fraction of fat			Compliant
Alkalinity			Compliant

As can be seen from table-12 Blueberry Dream Cupcake in terms of organoleptic and physicochemical indicators corresponds to the indicators of marking and GOST, however, the shape of the product leaves much to be desired, the product is highly crumbling, does not keep its shape, hazelnuts are not crushed, which is not acceptable.

Mass fraction of components.

As a result of the analysis for the mass fraction of the constituent parts, it was found that all the cakes correspond to the recipe, which is proved by Table 13, minor deviations in weight could be the result of errors during the analysis.

Table 13-Mass fraction of the constituent parts of the selected samples.

Name	Net weight	Formulation rate	Sample characteristic	Conclusion

Yoghurt cake with tangerine					Compliant
Yoghurt cake with peach					Compliant
Yoghurt muffin with berries					Compliant
Chocolate cupcake with berries					Compliant
Chocolate cupcake					Compliant
Blueberry Dream Cupcake					Compliant

Conclusions and offers

In the course work, the analysis of the assortment and the examination of the quality of the cupcakes sold in the Samberi-7 store were carried out.

Based on this study, it was revealed that the enterprise is economically stable, since for the period 2009 -2010 there was an increase in turnover in retail prices by 34 million rubles.

For quality examination pasta sold by the Samberi-7 store, six samples were selected: Yoghurt cake with candied fruit (tangerine), Yoghurt cake with peach, Yogurt cake with berries, Chocolate cake with berries, Chocolate cake, Blueberry dream cake. As a result of the quality examination carried out, it can be concluded that all three samples of muffins meet the requirements of the standard.

Cupcakes in the Samberi-7 store are stored in compliance with the requirements for the conditions and shelf life.

To improve the assortment and improve the quality of cupcakes, products sold to Sambery-7 stores, we offer:

Improve the assortment of muffins by introducing new names and types, which will help attract new consumers;

Increase in production volumes;

Conclude contracts for the supply of cupcakes to other stores.

Strengthen quality control when accepting pasta;

Improve storage conditions for products.

Production control.

Bibliography

1. Zhuravleva M.N. Merchandising of food products. 2004

2. Kruglyakov G.N. Fundamentals of Food Science, 1984

3. Malyutenkova SM Commodity research and examination of confectionery goods., 2004.

4. Kruglyakova G.N., Kruglyakov G.V. Commodity research of food products. - Rostov p / d March, 2000

5. Timofeeva V.A. Commodity research of food products. - Rostov n / a: Phoenix, 2002

6. Merchandising and examination of food products. Laboratory workshop for full-time and part-time students, 2002.

7. Merchandising of grain and confectionery products: Textbook. For universities / N.A. Smirnova, L.A. Nadezhnova, G.D. Selezneva, E.A. Vorobyova. - M .: Economics, 1989.

8. GOST 15052-96: Cupcakes. General specifications

9. GOST 5903-89: Confectionery products. Methods for determining sugar

10. GOST 5899-85: Confectionery products. Methods for determining the mass fraction of fat.

11. SanPiN 2.3.2.1078-2001

12. GOST 5897-90 Methods for determination of organoleptic indicators of quality, size, net weight and components.

Posted on Allbest.ru

Description

Microbiological rapid tests "Petritest" are used in all areas of the food industry.

Rapid tests are designed to identify such microbiological indicators as:

Escherichia coli bacteria
Yeast / mushrooms
Salmonella bacteria
Staphylococcus bacteria
Determination of the total microbial count (QMAFAnM)

"Petrite" is made in the form of a substrate (plastic Petri dish) with a ready-made modified nutrient medium based on agar.

This allows the test to be used immediately after opening without additional sample preparation processes.

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. There is no need for a separate laboratory, expensive equipment, special training or professional education to carry them out.
Fast results. 4 times faster than analogues
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 best option for determining E. coli is the Petritest microbiological rapid 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 molds produce mycotoxins - toxic substances, a number of saprophytes (fungi that feed on dead organic matter) are the cause of human and animal diseases - mycoses, aspergillus, 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 to which mold or yeast is specially added during the manufacturing process, it is necessary to determine the compliance of these indicators with the existing standards.

Express 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", due to the presence of technological additives in it, the results can be obtained 4 times faster.

The main role in the occurrence of food salmonellosis belongs to meat, offal, milk and eggs. Seeding of meat with Salmonella occurs both in vivo and after slaughter - with improper processing of carcasses or processing with non-disinfected tools or a person who is a carrier of bacteria. It is characteristic that salmonella develops faster in minced meat than in whole pieces meat. Unfortunately, when cooked from minced meat products are cooked, it is very difficult to achieve their complete sterility.

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.

"Petritest" (substrate) for the determination of salmonella will help you to carry out biocontrol at your enterprise in the shortest possible time, without using a laboratory - your own or a third party. Due to this, you reduce the cost of conducting analyzes and shorten the timing of their analysis. At enterprises that already use Petritest, research is carried out by the employees themselves, without the involvement of laboratory technicians.

Rapid test for Staphylococcus

One of the most common bacteria is staphylococcus. 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, the 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 dangerous 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 pastry shops, and in meat (minced meat is especially dangerous), and in salads.

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Petrite test for determination of total microbial count (QMAFAnM)

Tests for TMC (total microbial count) are carried out in all food production facilities. 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.

Delivery set "Petritest"

Supplied in packs of 10 prefabricated substrates. The price is for packaging.

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Cupcakes 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 - salt and dyes. Sugar is used in the form of granulated sugar, powdered sugar or refined powder. From fats, butter, margarine, vegetable oil are used. Some types of muffins include dairy products - whole milk, milk powder, cottage cheese, as well as fruit and berry jam and starch syrup.

Moisture content of muffins 18 - 30%. Dry substances, which are extremely useful in terms of nutrition, provide a high energy value (360 kcal and more per 100 g), a pleasant taste and aroma of muffins. An attractive appearance will be created thanks to the various shapes, weights and external finishes. Recently, muffins with filling (wild berry jam), glazed muffins have been in great demand.

The technology for making cupcakes includes the following operations:

Dough preparation;

Molding;

Bakery products;

Finishing.

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 (Fig. 16.1).

Technological process making yeast dough begins with the preparation of the dough. Yeast (50% of the recipe amount) for dough is crushed and stirred in warm water (40 ° C). Then a part of the melange and flour (50 - 60%) are introduced and everything is thoroughly mixed. At the end of kneading, the surface of the dough is slightly dusted with flour, covered with a cloth and left to ferment for 4 - 4.5 hours at a temperature of 30 - 32 ° C. Dough quality indicators: humidity 44 - 52%, acidity 3 - 3.5 degrees of acidity.

To prepare the dough, granulated sugar is loaded into the finished dough, a mixture of fat with the remaining part of the melange from the prescription amount, heated to 35 - 40 ° C. The mass is thoroughly mixed, after which the rest of the recipe components are introduced into it. All raw materials with dough are thoroughly mixed for 10 - 30 minutes. Then the dough is sprinkled with flour, covered with a cloth and left to ferment in a room with a temperature of 30 -32 ° C. The duration of fermentation is 1.5-2 hours. During this time, one or two kneading is performed in order to remove part of the carbon dioxide that is formed during fermentation from the dough and create optimal conditions for further fermentation. Quality indicators of the finished dough: moisture 20 - 32% (depending on the type of cake), acidity 3 - 3.5 degrees of acidity, temperature 30 - 32 ° С.

Technology preparation of 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; the introduction of egg products; the introduction of the rest of the recipe components, with the exception of flour; introduction of 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 high 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 the 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, kneading is carried out until a homogeneous mass is formed. The cake obtained from such a dough is airy, has a large rise. This method is used when the dough is cooked with melange or eggs.

The second method of preparing dough on chemical baking powder includes: churning of egg products with granulated sugar for 25 - 30 minutes; softening and churning butter; adding all recipe components to the whipped butter, with the exception of flour; introduction of whipped egg-sugar mass into the resulting mixture; the introduction of flour. The cake made from the dough obtained by the second method is characterized by a uniform fine-pored structure, but the dough in this case is less saturated with air. High-quality dough has a moisture content of 23 - 31% .

Technology preparation of dough without chemical leavening agents and yeast includes: softening butter for 5 - 8 minutes; churning butter with granulated sugar 10-12 minutes; the introduction of parts of the yolk and churning 15 - 20 minutes until the disappearance of granulated sugar crystals; adding flour and starch to the knocked down mass and mixing for 20 - 30 s; churning the egg white for 13-17 minutes until a strong foam is formed; mixing the whipped protein with the bulk. The finished dough has a moisture content of 27 - 29%.

Shaping the dough for cupcakes in metal molds. When making some varieties of muffins ("Spring"), the dough is divided into pieces, given a round shape and placed in molds. The yeast dough is allowed to stand in forms 90-110 minutes until the volume increases 2-2.5 times. Small-sized muffins are baked in corrugated tins or in tins in the form of cylinders. The molds are pre-lubricated with oil.

Cupcakes are forming when 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, the mass of the dough pieces, the design of the oven. The muffins 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 appearance and to reduce the drying out of the surface, they decorate with finishing semi-finished products- icing sugar, lipstick, candied fruit, replicated syrup, sugar glaze.

The finishing of a chocolate-glazed cake consists of covering the surface with tempered chocolate icing. The glaze is applied both manually and in enrobing machines and machines for sprinkling CHOCO-BASIC chocolate. The formation of a hard chocolate shell on the surface occurs as a result of the crystallization of cocoa butter on cooling.