Current trends in the preparation of complex bakery products. Quality control and safety of finished products

21.05.2020 Cakes

For the preparation of complex bakery products use yeast and unleavened dough. There are two ways to prepare yeast dough: unpaired and sponge. The sponge method is more laborious and is used to prepare products with a large amount of baking (butter, sugar). But before proceeding directly to the description of the methods of making yeast dough, it is necessary to note several important nuances that allow you to achieve the best result (Appendix 6).

1. The temperature of the yeast dough during kneading should not exceed 550C, otherwise the yeast will die (if this happened, the dough should be cooled and yeast added to it again).

2. To prepare the dough for 1 kg of flour, from 20 to 50 g of fresh yeast is consumed. The richer the prepared dough (the more oil and sugar it contains), the more yeast should be put into it. Also, the amount of yeast depends on its quality and the temperature conditions under which fermentation takes place (the worse the quality of the yeast and the lower the temperature, the more it should be put).

3. Before use, it is better to sift flour to enrich it with oxygen necessary for better fermentation.

4. When mixing flour with water or milk, it is better to gradually pour the liquid into the flour and stir, and not vice versa, otherwise lumps will turn out in the dough.

5. Sugar, like other products, should be put in the dough strictly according to the norm: if the dough is very sweet, then fermentation slows down, and when baked, the product quickly browns and does not bake well. With an insufficient amount of sugar on the product during baking, a golden crust is almost not formed.

6. Insufficient heat is also bad for the fermentation process.

7. The readiness of yeast dough baked goods is determined by the color of the crust, whether it is broken or pierced with a wooden stick: if the dough does not stick to it, then the product is baked.

The yeast dough preparation process consists of two stages - kneading and baking. Kneading - the preparation of yeast dough is based on the ability of yeast to ferment flour sugars into alcohol to form carbon dioxide. The dough is not only loosened with carbon dioxide, but also, as a result of the vital activity of various microorganisms, acquires a sour taste. After kneading during fermentation, complex chemical changes take place in the dough that change the taste of the dough and change its volume. Yeast dough is prepared using non-steam and sponge methods.

In a safe method, water or milk is heated to 26-300C, yeast, salt and sugar are dissolved in liquid, then eggs are laid and sifted flour is poured. The prepared dough is kneaded for 5-10 minutes, melted butter is added at the end of kneading. The kneaded dough is covered with gauze and left to ferment in a warm place for 2.5-3.5 hours. During this time, the dough is kneaded 2-3 times.

With the dough method of preparing the dough, the dough is first prepared. For this, water or milk heated to 26-300C is poured into the dishes (60-70% of the intended liquid), yeast, previously diluted in a small amount of water, is added, and part of the flour (35-50%) is added. The dough is stirred until its consistency becomes homogeneous, and then covered with gauze or a towel and placed in a warm place for fermentation for 3-3.5 hours. When the dough rises and begins to fall off, the remaining water is poured into it (salt and sugar are preliminarily diluted in water or milk) and all other heated products, gradually add the remaining flour and knead for 5-10 minutes. Melted butter is added at the end of mixing. The dough is placed in a warm place for fermentation, during which it is kneaded twice.

Compared with the safe method, this method also provides better control over the technological process of dough preparation, makes it possible to choose optimal modes, to produce a wider range of bakery products of higher quality. Two-phase fermentation improves the structure of the gluten of the dough and makes it possible to obtain bread with a more developed wellness and maximum content of aromatic and flavoring substances. At the same time, the sponge method requires a greater number of operations, more complex equipment, and leads to large losses of dry substances.

Continuous methods of dough preparation using thick and liquid semi-finished products are also widespread. At the same time, the fermentation period is reduced as a result of increased mechanical processing of the dough during kneading and the use of various improvers, flavoring agents, as well as the addition of more yeast. Intensive mechanical processing of the dough also contributes to a change in the properties of gluten, an increase in the effect of enzymes on flour proteins, an acceleration of colloidal and biochemical processes, and a reduction in the loss of dry matter during fermentation. Fermentation of most of the flour in a dough creates better conditions for enzymatic and colloidal transformations of starch and proteins, as a result of which the dough quickly acquires the properties necessary for its further processing and obtaining finished products with a good smell and taste.

A great influence on colloidal, microbiological and biological changes in semi-finished products has a temperature, which is determined by the temperature of flour, water, environment, the degree of mechanical processing of semi-finished products, the size of the fermentation apparatus, etc. Doughs can be thick, liquid and large thick. They are kneaded with 50% flour, the total amount of yeast and about 60-70% of the water required for the recipe. Flour, water, salt and other necessary components are put into the dough.

The technology of making wheat dough based on liquid semi-finished products has also become widespread. Liquid doughs are prepared with a moisture content of 65-75% and above. Fermentation of liquid doughs occurs evenly and more intensively. During the preparation of the dough, the need for containers for fermentation of the dough is eliminated, the ability to control the technological process increases. Liquid doughs are prepared with pressed or liquid yeast. Sometimes salt is put in a liquid semi-finished product. In some cases, fermentation of the dough before processing is allowed, in others the dough, after intensive kneading, is immediately served for processing or short-term fermentation.

To speed up the production of bakery products, it is advisable to minimize the stages of fermentation of semi-finished products, which consume up to 75% of the total time. Fermentation acceleration is achieved:

Raising the temperature of semi-finished products and dough to the optimum value; increasing the dose of yeast;

Yeast activation or selection of more active strains of microorganisms for the preparation of liquid yeast or liquid starter cultures.

Products from unleavened dough are known to be older than yeast dough products and widespread. But over time, they were gradually replaced by yeast products, although, unlike yeast, unleavened dough can be prepared very quickly, which is an undoubted advantage. There are ordinary and butter, differing both in the recipe and in the technology of preparation.

Unleavened unleavened dough can be conditionally subdivided into the following types:

Unleavened (butter or lean) dough on fermented milk products with baking powder for cooking small fried or baked pies with different, usually fish or fruit fillings;

Simple unleavened shortbread or loose dough with the addition of a fairly large amount of baking, but somewhat less than in pastry dough of the same species. Such a dough is prepared both with and without leavening agents, or using very small amounts of alcoholic leavening agents (vodka, cognac, rum, etc.);

Simple flaky unleavened dough with less baking content than in the same type of pastry dough and with less lamination, also used for making only baked pies.

Unleavened yeast dough, regardless of the type of products made from it, their shape, filling and even sizes, can, like yeast dough, be attributed to simple test, which is 95-98% flour and water (or milk liquids). The rest of the products (butter, sour cream, eggs, salt, sugar) make up from 2 to 5% of the total mass of the prepared unleavened dough, which allows maintaining the uniformity of its composition. Unleavened (yeast-free) dough, in which flour makes up less than half of all other components (eggs, butter, sugar, various additives) used for its preparation, although they do not belong entirely to confectionery, there are various options for preparing unleavened shortbread, puff or crumbly dough allow you to use it as a simple unleavened, and as a sweet pastry dough.

Soda is most often used as a baking powder in various types of yeast-free rich, crumbly or unleavened dough. Adding just soda powder to the dough, it is necessary to strictly adhere to the norms provided for by the recipe - with an excess of soda, the product will acquire a yellow-greenish color, an unpleasant taste and smell. Therefore, using soda in the dough, it is better to put less than to shift.

Most often, soda slaked with vinegar is used, but when such a mixture is introduced into the dough, it must be kneaded very quickly. If fermented milk products or sour cream are used for the dough, then soda or prepared baking powder is first mixed with them - this will give the dough friability. An excellent airiness to fresh dough is provided by the use of soda and vodka at the same time: soda quenched with vinegar is mixed with fermented milk products, and vodka (a teaspoon or tablespoon, depending on the amount of dough) is mixed with an egg, salt and sugar. To loosen the dough, they sometimes use, along with soda, and ammonium carbonate, dissolving it in slightly warm water (one part of ammonium - four parts of water) or milk. Dry ammonium can be used if it is thoroughly powdered and sieved, otherwise large pores may form from the large ammonium crystals in the dough. Aromatic alcoholic beverages (liqueur, cognac, rum or others) are used in the dough mainly according to the recipe, since in addition to flavorings, they are also to some extent dough leavening agents.

Unleavened dough, with all the seeming simplicity of its preparation, belongs to the most difficult type of dough. The reason for this is that much more culinary operations are done in the manufacture of products from unleavened dough. Cooked unleavened dough, with the exception of some types of short or crumbly dough, should be much denser than any other dough, the recipe of which includes similar components. Therefore, it is kneaded more steep than yeast, so that the casings for pies from this dough hold the filling well. Cooked unleavened dough, like yeast dough, must be allowed to stand, ripen from 10-15 minutes to half an hour, wrapping it in a damp cloth or covering with a bowl of a suitable size, or placing it in the refrigerator. This is done in order to increase its elasticity and softness, which are necessary for cutting the dough. To improve the airiness of the unleavened dough, you can add to it (in the egg mixture) 1-2 tbsp. spoons of spirits.

Just like yeast dough, any unleavened dough must be prepared with the main operation - preparing the liquid base of the dough. It consists of a mixture of liquid components selected according to the recipe, including fermented milk products, melted fats and eggs, made alone or mixed with sugar, and all additional components provided for in the recipe, including salt, spices, baking powder and alcohols (vodka, rum, cognac, etc.). After adding the baking powder to this mixture, it must be thoroughly mixed to form a foamy mass, and then very quickly mix it with the rest of the liquid components of the dough. The prepared liquid base of unleavened dough must be mixed well and slightly whipped with a whisk so that the introduced dry components are evenly distributed in its mass.

To knead unleavened dough, pour the prepared liquid base into a deep funnel prepared in freshly sifted flour (in a wide bowl or on a cutting board). This operation requires a certain skill and experience, therefore, the flour for making the dough, even if the recipe provides for the exact bookmarking rate, you need to take a little more flour. To prevent the liquid base of the dough from destroying the walls of the funnel during kneading and not flowing out, knead the dough carefully enough.

Dough preparation is the most important and the longest operation in the production of bakery products, which takes about 70% of the production cycle time. When choosing a specific dough preparation method, first of all, the assortment of products produced, as well as other production data, are taken into account.

Technological process for the preparation of bakery products

The technological process of making bread consists of the following stages: kneading dough and other semi-finished products, fermentation of semi-finished products, dividing the dough into pieces of a certain mass, forming and proving dough pieces, baking, cooling and storing bread products.

Dough kneading is the most important technological operation, on which the further course of the technological process and the quality of bread largely depend. When dough is kneaded from flour, water, yeast, salt and other components, a homogeneous mass with a specific structure and physical properties is obtained.

To make the baked product porous and easy to digest, the dough must be loosened before baking. This is a prerequisite for good baking of the dough.

Dough preparation is the most important and the longest operation in the production of bread, which takes about 70% of the production cycle time. When choosing a particular method of dough preparation, first of all, the assortment of products produced, as well as other production data, are taken into account.

In the production of wheat bread and bakery products, dough cutting includes the following operations: dividing the dough into pieces, rounding, preliminary proofing, shaping and final proofing of dough pieces.

Baking is the final stage in the preparation of bread products, which ultimately forms the quality of the bread.

During the baking process, microbiological, biochemical, physical and colloidal processes occur simultaneously inside the dough piece.

The correct determination of the readiness of the bread during the baking process is of great importance. The quality of the bread depends on the correct determination of the bread's readiness: the thickness and color of the crust and the physical properties of the crumb - elasticity and dryness to the touch.

Excessive baking time increases the bale, reduces productivity, and causes excessive consumption of fuel.

An objective indicator of the readiness of bread and baked goods is the temperature in the center of the crumb, which should be 96-97 ° C at the end of baking.

Technological process for the preparation of confectionery

Dough preparation. Eggs with granulated sugar are combined and, while stirring, heated in a water bath to 45 0 C. The egg-sugar mixture is beaten until it increases in volume 2.5-3 times and until a stable pattern appears on the surface (when held along the surface, the trace does not flow) ... During whipping, the mass is cooled to 20 0 C. Flour is combined with cocoa powder and quickly (but not abruptly) with a beaten egg-sugar mass so that the dough does not drag out and does not shrink. Then add vanilla essence... Biscuit dough is baked at a temperature of 200-210 0 С. The baking time depends on the volume and thickness of the dough.

Quality control and safety of finished products

Quality control includes: incoming quality control of raw materials, basic and auxiliary materials, semi-finished products, components, tools arriving at the warehouses of the enterprise; production operational control over compliance with the established technological regime, and sometimes inter-operational acceptance of products; systematic monitoring of the condition of equipment, machines, cutting and measuring tools, control and measuring instruments, precision measuring instruments, stamps, models of test equipment and weighing facilities, new and in operation, devices, conditions of production and transportation of products and other checks; control of models and prototypes; control of finished products (parts, small assembly units, sub-assemblies, assemblies, blocks, products). Quality promotion includes: development of documentation reflecting methods and means of motivation in the field of product quality assurance; development of regulations on bonuses to employees of the enterprise for the quality of work (together with the department of labor organization and wages; training and advanced training).

Sampling for control of physical and chemical parameters of flour confectionery products is carried out in accordance with GOST 5904-82. The mass of a sample for laboratory tests should be at least 100 g. When preparing samples from a weight cake, biscuit, rolls, gingerbread, small portions are cut out from different places of the laboratory sample and combined. The inclusions are removed from the cake. Piece cakes weighing up to 400 g are used for analysis as a whole, after removing the inclusions. When determining the mass fraction of sugar, fat and acidity in the cake, before removing inclusions, the crusts are additionally cut off. When preparing a baba for moisture determination, inclusions are also removed. Cookies, gingerbread, shortbreads are selected from different places of average quality. Samples for analysis are ground in a porcelain mortar, grater or mechanical grinder and immediately placed in a lidded container. Mix the sample before taking the weighed portions. Analysis of baked semi-finished products, muffins, gingerbreads, biscuits, gingerbread, etc. carried out not earlier than 16 hours after manufacture.

In terms of organoleptic indicators, cakes and pastries must meet the requirements specified in table 4.

Table 4 - Organoleptic quality indicators

Indicator name	Characteristic

Cakes and pastries biscuit, shortbread, puff, custard	A layer of semi-finished baked product or piece baked semi-finished product is covered or filled with finishing semi-finished products, or several layers of semi-finished baked product are connected by layers of finishing semi-finished products or jam, jam, preserves in accordance with the name.
Cakes and pastries combined	Several layers of various baked semi-finished products are connected by layers of finishing semi-finished products and / or jam, jam, preserves, in accordance with the name.
	The product is of the correct shape, without kinks and dents. The surface is finished with finishing semi-finished products, fresh or canned fruits and berries covered with gel or jelly, nuts, crumbs of baked semi-finished products, decorative confectionery semi-finished products, glaze in accordance with the recipe.
Surface	A vague pattern from a finishing semi-finished product is not allowed. The surface of the glazed products is smooth, evenly glazed, without cracks. Small beads of glaze are allowed. The surface of products glazed with chocolate glaze without graying.
Taste and smell	Products characteristic of this name. Foreign inclusions, crunching from mineral impurities, foreign tastes and odors are not allowed.

In flour confectionery products, the mass fractions of moisture, sugar, fat, acidity, alkalinity are determined. Physicochemical indicators of cakes and pastries are determined in semi-finished products and in finished products without cream finishing after baking. Physicochemical indicators are assessed by accredited testing and technological laboratories in accordance with MU No. 1-40 / 3805.1991 "Methodological guidelines for laboratory control of product quality Catering", part I.

Table 5 - Physical and chemical indicators

Microbiological indicators of public catering products Microbiological indicators are determined in accordance with the established procedure by laboratories in accordance with the current SanPiN 2.3.2.1078-01.

Microbiological indicators are presented in table 6.

Table 6 - Microbiological indicators of confectionery

Product name	The total number of mesophilic and optional Anoerobic microorganisms, CFU /, g, no more	Mass of products (g / cm3), in which it is not allowed
BGKP (coliform bacteria)		Coagulase-positive staphylococci (S. aureus)	Proteus bacteria	Sweat-causing microorganisms, including Salmonella

Bun with cheese and dill
"Lemon pie
Croissant with chocolate
Cake "Wedding"
Cake "Creamy Fruit"
Cake "Apricot"
Coffee mousse cake
Cake "Fruit Delight"
Cake "Strawberry flavor"
Shortcake

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Barnaul Cooperative College

REPORT

on industrial practice

Organization of the cooking process and preparationcomplex bakery, flour confectionery

4-year full-time student

specialty "Technology of public catering products"

Konstantin Alexandrovich Kostylev

Practice leader from the technical school:

Lecturer from the organization

Barnaul 2017

1. Practice diary

	Description of the work performed
	Carrying out official duties at the workplace of the kneader, cutting and baking dough in the production premises of the confectionery department. Work with equipment, inventory of the confectionery shop.
	Analysis of the organization of workplaces for the preparation of flour confectionery products.
	Participation in the organization of the technological process for the preparation of complex flour confectionery and festive bread.
	Acquisition of skills in calculating raw materials and semi-finished products for the preparation of complex bakery products and holiday bread.
	Development of an assortment of complex bakery products and festive bread. Participation in quality and safety control of complex bakery products and holiday bread.
	Participation in the organization of the technological process for the preparation of small-piece confectionery products.
	Acquisition of skills in calculating raw materials and semi-finished products for the preparation of small-piece products.
	Development of an assortment of small-piece confectionery products. Participation in quality control and safety of the preparation of small-piece confectionery products.
	Fulfillment of official duties at the workplace for the preparation of complex finishing semi-finished products in the production premises of the confectionery department. Analysis of the organization of workplaces for the preparation of complex finishing semi-finished products.
	Acquisition of skills in calculating the mass of raw materials for complex finishing semi-finished products. Participation in the organization of the technological process for the preparation of complex finishing semi-finished products.
	Development of an assortment of complex finishing semi-finished products. Participation in quality control and safety of preparation of complex finishing semi-finished products.
	Carrying out official duties at the workplace for the preparation of pastries and cakes in the production premises of the confectionery department. Acquisition of skills in calculating the mass of raw materials for pastries and birthday cakes.
	Analysis of the organization of jobs for the preparation of pastries and birthday cakes.
	Participation in the organization of the technological process for the preparation of complex pastries and birthday cakes.
	Development of an assortment of pastries and birthday cakes. Participation in quality control and safety of the preparation of raw materials for pastries and birthday cakes.

1 . The principles of organizing the production of complex bakery, flour confectionery products

The practice took place at Fortuna LLC. The address of this enterprise: Altai Territory, Novoaltaisk, 7 microdistrict. st.

The company operates from 08: 00-21: 00 daily.

Carrying out official duties at the workplace of the kneader, cutting and baking dough in the production premises of the confectionery department. Working with equipment, inventory of the confectionery shop:

The confectionery shop occupies a special place in the catering enterprise. He works independently and produces products that he sells in the halls of the enterprise. A workplace in relation to a confectionery shop is a separate room or section of the production area assigned to one worker or a group of workers. The dough kneading room is equipped with dough kneading machines with bowls of various capacities. The dough is kneaded sequentially, first with the shortest cycle - butter. Shortbread, flaky, and then yeast. The kneader must:

Before starting work, check the readiness of the workplace for work - the serviceability and cleanliness of the equipment, kitchen utensils, the cleanliness of the workplace, the availability of raw materials and semi-finished products in sufficient quantities of the required quality.

Before starting the batch of tests, organoleptically assess the quality of raw materials and semi-finished products. Observe the technology of kneading and proofing of bakery products from grain mixtures, premium flour and rye flour. Monitor the availability of raw materials and materials and promptly report their absence to the shift foreman, the released foreman, the head of the bakery.

Maintain order and cleanliness of the workplace, technological equipment, kitchen utensils, the production area of the workshop. Observe safety regulations and operating instructions for inventory, equipment and mechanization. After the end of the shift, the kneader is obliged to prepare the workplace for the next shift.

For kneading shortcrust pastry install - beaters, production sink, production table. After kneading the yeast dough, its ripening is ensured: the bowls are moved closer to the baking cabinets or into the room for proofing the dough (T = 30-35 ° C, humidity 85-90%). Features of the preparation of biscuit and choux pastry determine the heat treatment of mixtures and whipping of masses of different composition. Therefore, at the workplace for the preparation of these types of dough there are electric stoves, beating machines.

The workplace for cutting yeast and shortcrust pastry is equipped with production tables with a wooden covering and drawers for inventory, mobile shelving; table scales. To speed up portioning of yeast dough, manual dividers are used.

Shortcrust pastry products are molded using curly grooves. At the workplace for cutting and forming puff pastry products, there are production tables with a wooden coating, dough sheeters, a refrigerating cabinet, and mobile shelving. At the workplace for cutting and forming biscuit and choux pastry, confectionery tables and mobile shelves are installed. When working on the kneading machine, the safety guard must be lowered.

Do not load food into the tank of the kneading and whipping machine while the lever is operating; Before turning on the kneading machine, check the correctness of the attachment of the removable bowl to the platform. All machines included in the universal drive should be tested at idle speed before loading products.

In the baking section of products from various types of dough, there are baking cabinets, combi steamers, racks for proofing workpieces and cooling finished products, a production table on which sheets with products are placed to grease them with a lion.

When removing confectionery products from the oven, the confectioner must wear special gloves. Extraction devices must be installed above the stoves and pans for frying pies.

An example is how the preparation of filled yeast dough pies is organized at the workplace.

Dividing the dough into pieces of the required weight - weighing on a scale

Roll up dough pieces in the form of balls and proof them 5 min

Roll out the dough by hand with a rolling pin in the form of a flat cake 5-8mm thick

Dosage of filling 20-25 g by hand or from a pastry bag

Forming pies, the edges of the cake are coated and tightly connected

Lay the products on the pastry sheet with the seam down, at the same time shaping

Proofing of pies takes place on racks or in proofing cabinets.

The finished confectionery is stored on the expedition, which is equipped with a refrigerating chamber, racks, scales and production tables.

The shelf life of confectionery products is from 7 to 36 hours.

Confectionery inventory:

A pastry bag or a syringe and a set of nozzles for them

Scapula, whisk, mixer

Cutters and knives for dough, marzipan, frosting and fondant, scissors

Curly shapes and recesses

Pastry combs, and parchment paper and cling film

Kitchen scale, measuring cup, measuring spoons, ruler

Trays and trays, strainer - bowls, saucepans, rolling pin

· Baking dishes.

product name	Temperature range, ° C	Duration of baking, min	Baking time, h
Shortcrust pastry products
Choux products
Almond cakes
Airy cakes
Puff pastry for cakes
Bakery products
Biscuit dough for cakes

Analysis of the organization of workplaces for the preparation of flour confectionery products of the confectionery department:

The confectionery shop is managed by the head of the shop. He acquaints the foremen with the assortment of manufactured products, distributes raw materials between the teams, controls the technological process of preparing confectionery products. In large confectionery shops work is organized in two shifts. The teams are organized according to the type of product (one prepares products from yeast dough; the other cakes, pastries).

Among the members of the brigade, the operational division of labor is carried out. Confectioners of the V category make curly, custom-made cakes and pastries. They carry out preparation and quality control of raw materials, fillings, finishing semi-finished products, preparation of dough, molding of products, and artistic finishing of products.

Confectioners of the IV category make various muffins, rolls, high-quality biscuits, complex cakes and pastries. Confectioners of the III category make simple cakes and cakes, bakery products. They prepare various types of dough, creams, fillings. Confectioners of the II category perform individual work in the process of making cakes, pastries, prepare syrups and creams.

Confectioners of the I category perform work under the guidance of confectioners of the highest category, take out baked goods from baking trays, clean confectionery sheets, baking trays and forms. Bakers of the II and III categories bake and fry confectionery and bakery products. They determine the readiness of semi-finished products for baking, prepare ice cream and grease the products.

3. Cooking technology

Participation in the organization of the technological process for the preparation of complex flour confectionery products and festive bread:

Modern bakery production is characterized by high level mechanization and automation technological processes production of bread, the introduction of new technologies and the constant expansion of the range of bakery products.

All this requires from the workers of the industry high professional training, knowledge of traditional and modern dough preparation technologies and the ability to organize the performance of technological operations for the preparation of various types of bakery products at the highest level.

Depending on the technological process and the raw materials used, flour confectionery products are divided into the following groups: pastries, cakes, cookies, biscuits and crackers, butter cookies, gingerbread and muffins.

Various types of flour, granulated sugar, starch syrup, honey, various fruit preparations (mashed potatoes, podvarki, supplies), starch, milk, dairy products, eggs, fats, cocoa products, nut kernels, are used as raw materials in the manufacture of confectionery products. coffee, food acids, flavoring agents, gelling agents, etc. Flour confectionery products have high calorie content, good digestibility.

Their nutritional value is due to the significant content of carbohydrates, fats and proteins.

The production of flour confectionery at a modern public catering enterprise is a complex technological process, which consists of a number of sequential operations for processing products, preparing semi-finished products and finished flour confectionery.

The products included in the formulation of dough products have a high energy value and are an important source of carbohydrates (starch and sugars), fats (products made from butter dough), B vitamins, valuable minerals and dietary fiber(flour).

The role of flour dishes and products in Russian cuisine is especially great, a feature of which is a wide range and a large proportion of flour dishes (pancakes, pancakes, noodles) and culinary products (pies, pies, etc.). Their nutritional value is determined primarily by the composition of the flour.

Sugar cookies are baked from plastic, light tearing dough. It is characterized by a high content of sugar, fat, milk, eggs, improved aroma, fragility, friability, high swelling capacity.

Has a square or rectangular shape, a light brown surface with a pattern. It is baked from premium flour, 1st grade, 2nd grade.

Butter cookies - small figured products, the recipe of which is dominated not by flour, but by fat, sugar, egg products and flavoring additives; its surface is often trimmed with candied fruits, almonds, lipstick, etc. Depending on the recipe and the method of preparation, cookies are divided into sand-removable, sand-otzadny, whipped, almond-nut, crackers.

Cracker has a layered and brittle structure, contains, as a rule, a large number of fat. It is used instead of bread for soup (cracker with caraway seeds, anise, salt) or for breakfast (with cheese). Gingerbread contains a significant amount of sugar, molasses, honey and various spices.

According to the method of preparation, they are divided into custard (with making flour) and raw (without making flour); grade of flour - products from wheat flour the highest, 1st, 2nd grades and from a mixture of seeded rye flour and wheat 1st and 2nd grades; finishing - glazed and unglazed, with and without filling; shape and size - small (of various shapes, less than 30 pieces in 1 kg) and gingerbreads (in the form of rectangular flat layers, whole or cut into pieces).

Waffles consist of wafer sheets, sandwich or non-sandwich filling. As a filling, various candy masses are used: fruit and berry, fondant, chocolate-nut, cream, fat.

Waffles can be rectangular, round, curly and in the form of sticks or tubes, partially or completely covered with chocolate icing or with other external finishing. Bread products, depending on the type of flour, can be rye, rye-wheat, wheat-rye and wheat.

According to the dough recipe, they are baked simple, improved and rich (only wheat). According to the method of baking, bread can be hearth and molded. Wheat products are often baked with hearths, rye and rye-wheat - in molds. According to the method of implementation, bread is baked piece and weighed out. Currently, most of the bread is made by piece.

Traditional methods of making wheat dough are sponge and unpaired.

Dough methods involve the preparation of the dough in two phases: the first is the preparation of the dough and the second is the preparation of the dough. Depending on the amount of flour and water in the dough, there are methods of preparing the dough on a large thick dough (65 - 70% of the total flour), on a thick dough (45 - 55% flour) and on a liquid dough (30% flour).

Dough preparation on thick dough includes two stages: dough and dough. Dough is prepared from 45 - 55% of flour from the total amount intended for the preparation of the dough. The initial fermentation temperature of the dough is 25-29єС, the duration is 180 - 270 minutes.

The dough is kneaded from the entire amount of dough with the addition of the rest of the flour, saline solution and water, as well as additional raw materials provided for by the recipe.

The initial temperature of the dough is 27 - 33 єС, the duration of fermentation is 60 - 90 minutes. The preparation of thick dough and dough is carried out mainly in a periodic way. The dough is kneaded before receiving homogeneous mass within 8 - 10 minutes. The fermented dough is used to knead the dough.

The dough is kneaded in portions within 6 - 10 minutes. until a homogeneous dough is obtained. It is not recommended to add flour or water to the already kneaded dough, as this can lead to the appearance of impurities at the bottom of the bowl.

Cooking the dough on a large thick dough, like the previous one, includes two stages: dough and dough. The main features of the preparation are as follows: - the dough is prepared from 60 - 70% of flour from its total amount spent on the preparation of the dough.

The initial fermentation temperature of the dough is 23 - 27 єС, the duration is 180 - 270 minutes.

Knead on continuous equipment for 8 - 10 minutes; during kneading, the dough is subjected to additional machining... It is kneaded from dough, water, flour and additional raw materials in a continuous machine for 8 - 10 minutes; the duration of fermentation of the dough is reduced to 20 - 40 minutes.

The preparation of dough on liquid dough also includes two phases: dough and dough. Liquid dough is prepared from 25 - 35% of flour from the total amount spent on making bread. The initial temperature of the dough should not exceed 30 єС.

Duration of fermentation of liquid dough 210 - 300 minutes. The dough is kneaded from the entire amount of dough with the addition of the rest of the flour, water, as well as all additional raw materials. With a periodic method of preparation, the dough is kneaded within 15 - 20 minutes. on intensive kneading machines for 2.5 - 4.0 minutes, the initial temperature of the dough is 29 - 30єС. Duration of fermentation of dough prepared on liquid dough is 30-60 minutes.

The essence of the unpaired method is to prepare the dough in one stage from the entire amount of flour and raw materials according to the recipe. The duration of fermentation of the dough is 120 -140 minutes at a temperature of 28 - 32 єС.

The fermentation process provides for two successive kneading of the dough after 60 and 120 minutes. after kneading the dough. Dough preparation in a safe way is carried out both continuously and periodically.

Cutting the dough includes the following technological operations: - dividing the dough into pieces (carried out on dough dividing machines in order to obtain blanks of a given weight); - rounding of dough pieces (carried out on dough rounding machines in order to improve the structure and shape); - preliminary proofing of dough pieces (carried out in a workshop on conveyors, tables, in cabinets in order to give the dough pieces the properties that are optimal for molding); - molding of dough pieces (carried out on seaming machines or manually in order to give the dough pieces a certain shape); - final proofing of dough pieces (carried out in special proofing cabinets at a temperature of 35 - 40 єС and a relative humidity of 80 - 85%; proofing duration from 20 to 120 minutes). dough flour pastry cake

Baking includes the operations of cutting dough pieces and baking. Cutting of dough pieces is carried out in order to give the products a special look and eliminate the formation of explosions and cracks on the surface of the crust during baking.

Dough pieces are baked in baking ovens in order to turn the dough pieces into bread. Baking temperature - from 220 to 240 єС; the duration of baking depends on the weight and shape of the workpiece and is 15 - 60 minutes. Cooling and storage of bread is carried out in the cooling section, where special conditions are created.

Bread with foreign inclusions, crunching from mineral impurities, signs of diseases and mold, wrinkled or deformed products are not allowed for sale.

Bread is stored in clean, dry, well-lit and ventilated rooms with an air temperature not exceeding 17 єС, in compliance with the sanitary regime, systematic disinfection. The term of sale in the retail trade network from the moment of removal of road bread from wheat flour from the oven is no more than 48 hours, other types of bread - 24 hours.

3.1 Calculationraw materials and semi-finished products for cookingcomplex baked goods and holiday bread

The recipe is the main component of the flour confectionery technology. The purpose of the recipe is to regulate the ratio of raw materials, which ensures a certain structure of the product with characteristic quality and taste properties.

To determine the required prescription set, it is required to determine the consumption of raw materials at each phase, taking into account the loss of dry substances during the manufacture of a semi-finished product at this phase.

Recipes establish the standard consumption of raw materials for the manufacture of each type of product, which makes it possible to take into account the consumption of raw materials for all manufactured products during their production.

Depending on the technological process of manufacturing products, formulations can be simple (one- or two-phase) and complex (multi-phase).

Simple recipes include recipes for cookies, biscuits, crackers, etc., complex recipes for cakes, pastries and waffles. To calculate recipes, you must have the following initial data: consumption of raw materials and semi-finished products (in kg) per load by production phases.

These data are obtained in a laboratory way during the development of product technology with subsequent production verification, in the process of which the ratio of raw materials and semi-finished products is specified; mass fraction of dry substances in raw materials and semi-finished products in finished products, which is approved by a higher organization and is mandatory when calculating recipes.

Working recipes are drawn up at each enterprise depending on the required assortment and taking into account the capacity of the enterprises. This is especially true for products such as cakes and pastries, muffins and butter biscuits.

The recipe calculation is based on the recipe for 1 ton of the product, approved by the parent organization. It should be borne in mind that in the approved multiphase recipes, the consumption of semi-finished products per 1 ton of products is shown without taking into account the loss of raw materials formed at the stage of finishing and preparation of the product.

3.2 Development of an assortment of complex bakery products and festive bread

The bakery industry of our country bakes a huge number of names of bread, bakery, ram, rusks, dietary and national bread products.

Bread products, depending on the type of flour, can be rye, rye-wheat, wheat-rye and wheat. According to the dough recipe, they are baked simple, improved and rich (only wheat).

Some types of bread are named according to the type and type of flour (for example, wheat bread made from flour of the highest, 1st or 2nd grade); in others, the name of the flour grade is omitted, but certain features of the recipe are emphasized (Mustard, Milk bread); in some, attention is paid to the shape of the product (Chamomile bread).

Bakery products are baked in the form of loaves, round buns, braids, etc.

Simple products include loaves of the 1st and 2nd grades, Stolichny and Gorodskie loaves, which differ only in shape. Improved bakery products are numerous in name and volume. These include loaves, differing in weight (0.4-0.5 kg), shape, cuts.

Sliced loaves (0.5 kg), sliced Dairy loaves are prepared from premium flour; from flour of the 1st grade - cut (0.4 kg), Student and Amur. Buns of the highest and 1st grades Stolichny, Moskovskie with poppy seeds weighing 0.1 and 0.05 kg have a round shape, are often packed in polyethylene individually or 3-5 pcs.

The assortment of pastry products is diverse, so it is customary to subdivide them into two subgroups - large-piece (0.2 kg or more) and small-piece (less than 0.2 kg).

Large-piece products include: shaped butter bread, packed in waxed paper, as well as Mayskiy butter; Orenburg and Leningradsky crispbreads, the surface of which is sprinkled with crushed nuts and sugar; Tea bars.

According to the recipe, small-piece pastry products are usually divided into several groups:

Baking ordinary. Products weighing 0.1-0.2 kg are molded in a relatively simple form - in the form of a bun, a bar, a braid, a monogram, a rose, etc. The surface is lubricated only with an egg.

Simple Vyborg pastry. Products are formed in the form of bows, butterflies, ties, bear paws, cakes with jam, pies with cloves, etc. The surface of the products is greased with an egg, sprinkled with poppy seeds, powdered sugar, crumbs, etc.

Vyborg figured pastry. These products are molded in the form of figures of various animals - hares, birds, fish, etc., as well as in the form of pretzels. The surface is smeared with an egg.

Puff pastry products.

Amateur products. Cut in the form of horns, rosanches, peakless caps, curls, braids, etc.

3.3 Controlquality and safetycomplex baked goods and holiday bread

The quality of bread and bakery products must meet the requirements of the standards. It is determined by its appearance, crumb condition, taste and smell, moisture, acidity and porosity.

The appearance of bread and baked goods. The shape should be correct, without lateral protrusions, not wrinkled; for tin bread - the corresponding bread form in which it was baked, with a slightly convex upper crust; for the hearth - round, oval or oblong-oval, not vague, without imprints.

The surface should be smooth, for certain types of products - rough, without large cracks and explosions; rolls, loaves - with cuts; for hearth products, pricks are allowed.

The rind should be light yellow to dark brown, depending on the variety, without burnt or pallor. The thickness of the crust of bread should be no more than 4 mm, and for loaves and small-piece products it is not standardized.

Crumb condition. The bread should be well baked, not sticky and not wet to the touch, without lumps, voids and traces of impurities, with uniform porosity, elastic.

The crumb, after lightly pressing with your fingers, should take its original shape, be fresh. The taste and smell should be characteristic of this type of bread.

The moisture content is provided by the standard, taking into account the type, baking method and recipe of bread: for simple rye and custard bread - no more than 51%, for wheat bread made from wallpaper flour - no more than 48%, hearth products have a lower moisture content than molded ones. The acidity of bread is due to the way the dough is prepared and the type of flour. Rye products cooked with sourdough have a higher acidity (up to 12 °) than wheat products cooked with yeast, and their acidity does not exceed 4 °.

The porosity of wheat bread is higher (52-72%) than rye (45-57%), and molded bread is more than hearth bread.

Increasing the grade of flour increases this indicator. Bread and bakery products are perishable products, moreover, they are easily deformed, as a result of which they lose their marketable appearance.

Therefore, it is necessary to strictly observe the presence of packaging, labeling, as well as the rules for their packing, transportation and storage.

Bread quality control is also the rules of stacking, storage and transportation of bread products, which are determined by GOST 8227-56. After baking, the products are placed in wooden trays, the dimensions of which are determined by GOST 11354-82. Storage conditions.

Maximum exposure time at the manufacturer of unpackaged bakery products after removal from the oven, no more, h:

From wheat flour - 6 - weighing up to 0.2 kg inclusive, - 10 - weighing more than 0.2 kg;

From rye bread flour seeded and its mixture with wheat flour - 6 - weighing up to 0.2 kg inclusive, 10 - weighing more than 0.2 kg;

Other types of bakery products from rye and a mixture of rye and wheat flour - - 6 - weighing up to 0.2 kg inclusive, 14 - weighing more than 0.2 kg.

The term of sale of unpackaged bakery products after removal from the oven, hours, no more:

Wheat flour - 16 - weighing up to 0.2 kg inclusive, 24 - weighing more than 0.2 kg.

From rye bread flour seeded and its mixture with wheat flour - 16 - weighing up to 0.2 kg inclusive, 24 - weighing more than 0.2 kg;

Other types of bakery products from rye and a mixture of rye and wheat flour - - 16 - weighing up to 0.2 kg inclusive, 36 - weighing more than 0.2 kg.

4. Small-piece confectionery preparation technology

4.1 AboutorganizationI amsmall-piece confectionery

In the production of cakes from unleavened dough, beat for 7 - 10 minutes softened butter or margarine, gradually loading granulated sugar and melange. To the whipped mass, depending on the type of cake, add raisins, saffron tincture, grated almonds or chopped nuts, or cottage cheese and mix everything thoroughly, add flour and knead the dough.

The total duration of whipping the ingredients is 25 - 30 minutes, the kneading time is 10 - 15 minutes. Dough temperature 20 - 25 єС, humidity - 20 - 31%. When cutting the dough, it is portioned and laid out in molds, oiled or lined with paper.

For cupcakes "Stolichny" and "Saffron", the surface is leveled and cut through the middle along the entire length with a spatula moistened with water. For baking, the molds are placed on sheets. The duration of baking of muffins depends on the temperature and the weight of the dough. Weighted cakes are baked at 160 - 180 ° С for 80 - 120 minutes; at 180 - 190 ° С - 70 - 80 min. The duration of baking piece cakes at 180 - 190 ° C is 70 - 80 minutes; at 205 - 215 ° C - 25 - 30 min.

The decoration of the cupcakes depends on the type of cupcake. Cupcakes "Stolichny", "Tea", "Nut" are sprinkled with refined powder through a sieve, "Moscow" is covered with lipstick and decorated with candied fruits.

A small assortment of cookies, gingerbread and gingerbread is produced at catering establishments. Cookies can be made from sugar or protracted dough, as well as from yeast-free butter. The first has high plasticity and easily takes and maintains the given shape. Tight dough is resilient and elastic. To give it plastic properties, the dough is subjected to repeated rolling with aging between rolling series.

Biscuit production process : preparation of raw materials for production; dough preparation; dough forming; bakery; cooling; finishing; prepackaging, packaging, storage. The technological process may include additional operations for the preparation of certain types of semi-finished products ( powdered sugar, recipe mixture), on preparation of the dough before shaping (maturing or proofing of the protracted dough, making the dough tape). Sugar cookies are made from plastic dough that is high in sugar and fat. Products made from such dough are more porous than lingering cookies, crumbly and swell well. There is a pattern on the front surface of the cookie, which is applied to the dough pieces and, due to the plasticity of the dough, does not disappear after baking.

Lingering biscuits are made from elastic-plastic-viscous dough, which, in preparation for molding, is subjected to repeated rolling, which ensures its layered structure. Products have less porosity than sugar biscuits, have less fragility and swelling. Butter biscuits are produced in a more varied form from butter dough with a high content of fat, sugar and egg products.

Butter biscuits are subdivided into shortbread, shortbread, whipped, nut biscuits. Butter cookies are produced using various technologies. Sand dough has plasticity.

Gingerbreads are made from raw gingerbread dough, and gingerbreads are made from chouxed gingerbread dough. In the latter case, flour (40 - 45% of the total) is brewed in sugar syrup at a temperature of 75 ° C. A special place among gingerbread products is occupied by gingerbreads, which are several layers of baked semi-finished products, with or without a layer of filling.

The main raw material for the production of gingerbread products is wheat flour of the highest, first and second grade, peeled and seeded rye flour, as well as sugar substances (granulated sugar, molasses, invert syrup, natural or artificial honey), fats, melange, chemical leavening agents, fruit - semi-finished berry products, nuts. Spices and essences are of great importance in the production of gingerbread products.

From spices, substances with a strong and pleasant aroma of plant origin are used from plant fruits (cumin, coriander, vanilla, cardamom, etc.), seeds ( nutmeg and others), flowers (saffron), roots (ginger), bark (cinnamon) and leaves (bay leaf).

Spices are used in ground form individually or in the form of a mixture - "dry perfume". Of the essences, mint oil, lemon, vanilla, cranberry, and others are used. Dyes, as well as cocoa powder and burnt oil, are used for dyeing products.

Technological process for the production of gingerbread consists of the following stages: preparation of raw materials for production; dough preparation; molding; bakery; cooling; glazing (for glazed gingerbread); packing and storage.

Zephyr is a kind of sugar confectionery; obtained by churning fruit and berry puree with sugar and egg white, with the subsequent addition to this mixture of any of the form-forming (gelatinous) fillers: pectin, agar syrup, gelatinous (marmalade) mass. Marshmallow is produced both in unglazed and glazed (coated) form; the main icing is chocolate.

Pastila, depending on the mass, is divided into:

Glue (using agar-sugar-syrup, or pectin-sugar-syrup as a jelly-forming base)

Custard (using apple-sugar-marmalade mass as a jelly-forming base - tea leaves)

Pastille production technology includes the following operations: preparation of raw materials; preparation of agar-sugar-treacle syrup; preparation of pastel mass; pouring pastel mass; structure formation of the pastel mass and drying of the formation; cutting the pastel layer into separate products; drying and cooling of pastilles; sprinkling marshmallows with powdered sugar; packaging and labeling.

Depending on the molding method, pastel products are divided into:

· Carved - in the form of rectangular products;

· Ebb - in the form of products of a spherical, slightly flattened, oval or other shape.

Assortment development small-piece confectionery:

Marmalade

Pastel confectionery

Gingerbread confectionery

Pastries and cakes

Biscuit rolls

Cupcakes, rum baba

Flour oriental sweets

Each type of product has its own characteristics, which are formed during the technological processing of raw materials, as a result of changes in its chemical composition, properties, structure.

Crackers are high in fat, layered and brittle.

Biscuits are made from wheat flour and leavening agents (yeast and chemical leavening agents) with or without the addition of various raw materials.

Gingerbread confectionery products are distinguished by a high content of sugary substances, spices, have a varied shape, a convex surface. Gingerbread is a type of gingerbread.

Wafers are flour confectionery products made from thin wafer baked sheets without filling or with fillings (fatty, praline, fruit, cream, fondant, etc.). The shape of the waffles is varied.

Cupcakes, rum baba - products made from very rich dough with a high content of fat, egg products, sugar and various fillings.

Pastry oriental sweets are biscuits-type products containing crushed and whole kernels of nuts, dried fruits, candied fruits and spices.

4.2 Controlquality and safety of small-piece confectionery preparation:

4.2.1 Biscuits

Shape: rectangular for all types of biscuits and, in addition, square and round for improved and dietetic biscuits. Damaged corners and edges are not allowed. Biscuits with a double-sided slip are allowed (blind from breaking the stuck together edges of products during baking) when working with a solid stamp (without scraps), diet biscuits, (with a low fat content) with raised edges, which allow correct stacking in boxes, for other types it is allowed not more than 5% of biscuits (by weight) with raised edges.

Surface: smooth with punctures, without foreign inclusions and stains.

For simple biscuits made from wheat flour and a mixture of wheat wallpaper and first grade flour - with traces of flour, and for simple biscuits made from wheat wallpaper and a mixture of wheat wallpaper and first grade flour, in addition, with bran sprinkles. Separate small solid, non-burst bubbles are allowed on the upper surface, individual inclusions of baked dough, uncontaminated traces from the edges, seams of the sheet and canvas are allowed on the lower surface.

Color: From straw yellow to light brown with a darker color of bumps, biscuits not burnt. The underside is lighter or darker than the top. The overall color tone of the individual biscuits in the packaging unit must be the same.

Fractured view: Layered, with uniform porosity, without swelling, hardening, traces of impurities.

Taste and smell: Typical of well-baked biscuits, without foreign tastes and odors.

4.2.2 Cupcakes

Taste and smell: Products characteristic of this name, without foreign taste and smell.

Shape: Specific to the given product name.

Broken view: Baked product without hardening and traces of impurity.

4.2.3 Biscuits

Shape: Correct, corresponding to the given name of the cookie, without dents, the edges of the cookie should be even or curly.

Surface: Smooth with a clear pattern on the front side, not burnt, without crumb inclusions. The surface of the glazed biscuits should be flat or slightly wavy, without any traces of "graying" and bare spots. Sugar-sprinkled cookies should be coated with an even layer of sugar.

Color: Typical of the given name of biscuits, various shades, uniform.

Taste and smell: Baked biscuits with uniform porosity, without voids and traces of impurities.

Broken view: The biscuits must be baked. Filling in puff cookies should not protrude beyond the edges.

4.2.4 Gingerbread

Shape, surface, color, taste and smell: Products characteristic of this name, taking into account flavoring additives, without foreign smell and taste.

Broken appearance: Baked product without traces of impurities, with uniform porosity.

5. The technology of preparation of complex finishing semi-finished products and use in decoration

Analysis of the organization of workplaces for the preparation of complex finishing semi-finished products:

In the confectionery shops, semi-finished finishing products are made: fillings, syrups, fondants, creams, jellies, etc. Boil syrups for creams and fondants in a room for cutting and baking products. The workplace should have electric 2- and 4-section cookers, production tables. The syrup is boiled in boilers.

The prepared syrup is poured into a special bath for cooling. In the absence of a special bath for cooling the syrup, a bath is provided in which a boiler with syrup is placed. The bath is filled with cold water.

The cooled syrup is poured into the tank of the whipping machine, where it is whipped until a fudge is obtained in the form of a white crystalline mass. The finished fondant is placed in a cauldron and left to ripen for a day. Before glazing products, the fondant is heated in a water bath at a temperature of 50C. Creams are prepared in a separate room, in which beaters of various capacities and with different capacities of bowls and boilers are installed. The cream is cooked in special overturning boilers with a steam jacket or in boilers.

At the workplace, organized for finishing cakes and pastries with cream and other components, a table with a refrigerated cabinet is installed. Confectioners decorate products, applying designs using pastry bags with various tips and pastry combs, and also use stencils.

For impregnation of confectionery products with syrups, watering cans with a special (shower) nozzle are used. This speeds up the work process and promotes uniform wetting of the surface of the products. DK cream dispenser is used to fill choux pastry tubes with cream.

5.1 Organizationtechnological process of preparationcomplex finishing semi-finished products

Finishing semi-finished products are intended for artistic finishing of cakes and pastries, imparting aroma to products, a certain taste, characteristic only for this type of cakes and pastries. One of the main semi-finished products used for surface finishing of cakes and pastries is cream.

In the confectionery industry, various fondant masses are also often used as a finishing semi-finished product. For the relief finishing of the surface of cakes and pastries, jelly is used in a gelatinous state (liquid jelly is used to cover the surface of products), nuts and various glazes (chocolate, protein), as well as fruit and berry semi-finished products. Chocolate products of various configurations are used to decorate the surface of cakes during their artistic decoration. Various sugar and invert syrups, burnt, spices, cocoa products are used for flavoring and coloring products, increasing the shelf life and making cakes and pastries juicier.

5.1.1 Creams

The cream is a fluffy foamy mass, which is formed due to the high saturation of the raw material with air during the churning process. The cream differs from other finishing semi-finished products by the presence of an air phase, high nutritional value and digestibility, since only natural high-quality raw materials are used for its production: butter, egg products, sugar, etc.

Due to its high plasticity, the cream is used both for smearing and finishing the surface of baked semi-finished products, and for their artistic decoration in the form of figured ornaments of a volumetric shape. There are the following types of creams: creamy, protein, "Charlotte" and "Glace", custard, cream, curd, cheese. The butter used to make creams must be unsalted. Creamy creams include: creamy basic, creamy "New" (with milk-sugar syrup), creamy fruit, etc. On the basis of these creams, you can prepare a number of derivatives of creams with the addition of cocoa powder, nuts or fruit and berry condiments and surfactants. Creamy creams are used to sandwich or decorate cakes and pastries.

For cooking butter cream(main) peeled butter is cut into pieces and whipped in a whisk machine for 5 - 7 minutes, then (after switching the machine to high speed) refined powder and condensed milk are gradually added and whipped for another 7 - 10 minutes. At the end of whipping, vanilla powder, dessert wine or cognac is introduced and a homogeneous fluffy mass with a glossy surface is obtained, which retains its shape well.

Cream "Charlotte" (basic) is prepared by adding chilled "Charlotte" syrup to slightly softened butter while whipping. To do this, sugar and eggs are loaded into the digester, whipped for 2 - 3 minutes, hot milk is added with continuous stirring and the mixture is heated for 4 - 5 minutes to 104 - 105C, after which it is filtered and cooled to 20 - 22.

To prepare the Glasse cream, eggs are loaded into a beater and beaten first at a low speed, and then at a high speed for 20 - 25 minutes. After that, without stopping whipping, boiled sugar syrup with a temperature of 119 - 120 C is poured in a trickle and whipping is continued until the mass has cooled to a temperature of 26 - 28 ° C. An egg-sugar mixture is gradually introduced into the whipped butter and whipping is continued until a fluffy mass is formed, to which dessert wine or cognac and vanilla powder are added.

Protein creams are used to decorate cakes and pastries and to fill wafer rolls. They are based on egg white, beaten with powdered sugar. Creams can be tinted and scented. Distinguish protein creams: custard - with the addition of hot sugar syrup to the whipped protein mass and then whipping it for 10 minutes, and protein on agar. Use these creams immediately after preparation.

Custard is used to make straws, baskets and other products. Cakes and pastries are not decorated with this cream, since it is impossible to get a relief pattern on it. For cooking custard milk is mixed with sugar, brought to a boil and boiled for 1 - 2 minutes. The flour is heated at a temperature of 105C for about 40 minutes, cooled and ground with eggs, then the prepared milk syrup is poured in and, stirring, heated at 95C for 5 minutes. Charlotte cream is introduced into the thickened mass, mixed thoroughly and cooled. The cream is a homogeneous gelatinous mass of yellow color.

Cream of cream is prepared from cream of 30 - 35% fat content and sour cream with the same fat content at a ratio of 2.5: 1. Chilled cream and sour cream are whipped at a temperature not exceeding 7C for 1 min. Refined and vanilla powder is added to the whipped mass and mix gently.

5.1.2 Sugar semi-finished products

Sugar semi-finished products are used mainly for surface finishing of baked semi-finished products. These include lipstick, coffee syrup, icing sugar, invert sugar, burnt sugar, mastic sugar, jelly, and soaking syrup. Sugar syrup is the basis for the preparation of fondant, jelly, syrup-lobs for soaking biscuit semi-finished product, coffee syrup, caramel mass. The preparation of the sugar syrup begins by dissolving the sugar in water.

Flavored blotting syrup. For its preparation, granulated sugar is dissolved in water (the ratio of water and sugar is 1.1: 1), brought to a boil, the emerging foam is removed, the syrup is boiled to a density, then cooled to 20-25C, filtered and flavorings are introduced (essence, cognac or wine).

5.1.3 Pomade

This is a plastic fine-crystalline mass obtained by boiling sugar syrup with molasses or invert sugar and quickly cooling the mass during churning. Lipstick is used for finishing the surface of pastries and cakes, thanks to which the products acquire an attractive appearance and remain for a longer time.

Depending on the types and properties of the raw materials that make up the lipstick, there are simple or sugar creamy lipstick, creme brulee lipstick, chocolate, milk. To obtain fine-crystalline lipstick, the formulation must include anti-crystallizers (molasses, invert sugar, etc.) in the amount of 5-10%, which prevent the growth of crystals.

Granulated sugar is dissolved in hot water in a ratio of 3: 1 and heated to 107 - 108 C, periodically removing the foam. Then add molasses, preheated to 40 - 50 C. The syrup is boiled until its temperature reaches 115 - 117 C (test for a soft ball). At the end of cooking, add the essence. The cooked syrup is poured in a layer of 20 - 25 mm on a table with a marble top or in a stainless steel baking sheet and lightly sprinkled with water. The cooled syrup (35 - 45 C) is whipped or stirred with a spatula, while it thickens and becomes white. The finished lipstick is laid out in a dish and left to ripen for 12-24 hours. The lipstick acquires a fine-crystalline structure, which gives it tenderness and plasticity. Before use, the lipstick is warmed up to 50 - 55 ° C. Chocolate fondant is obtained from sugar fondant with the addition of cocoa powder, burnt, and vanilla powder during heating. When preparing milk fondant, the process of boiling sugar-treacle-milk syrup is extended by 5 minutes, and the rest of the technology for making fondant is the same as for sugar fondant. Milk lipstick, the recipe of which includes powdered sugar, condensed milk and molasses, has a delicate structure, pleasant taste and appearance.

Coffee syrup. To give the products a pronounced coffee aroma, coffee syrup is used, which is prepared as follows. Coffee extract is added to the sugar syrup in a 2: 1 ratio. The prepared mixture is boiled down to a moisture content of 51 ± 3%. After cooling, various flavors and aromas are added to the syrup. A coffee extract is prepared by boiling ground coffee with water in a ratio of 1: 6. Then the cooled hood is filtered so that the finished solution does not contain black specks of coffee.

Sugar glaze is used as an external surface finish for flour confectionery products such as gingerbread cookies, muffins, etc. In addition, the sugar crust formed on the surface of the product prevents intensive removal of moisture and protects the product from staleness.

Sugar and water are loaded into an open digester in a ratio of 2.5: 1 and boiled, stirring, for 35-30 minutes. The resulting syrup is filtered.

5.1.4 Caramel mass

It is obtained by boiling sugar solutions with molasses or invert sugar. Hot caramel mass is a viscous liquid that can take any shape at a temperature of about 70 C. Upon further cooling, it becomes hard and brittle.

The candy mass is prepared as follows.

Granulated sugar dissolved in hot water is brought to a boil in an open boiler and boiled to a temperature of 108-110 C, then molasses heated to a temperature of 50 C is added to the syrup and the syrup is boiled down to 116-117 ° C. Then the heating rate is slightly reduced and cooking is continued. The temperature at the end of cooking depends on the subsequent purpose of the caramel mass: drain 157-163 C, satin 150 C, plastic 193 C.

To prepare jewelry from the hot caramel mass, a pouring caramel mass is prepared by settling, sprinkling and molding. Fountains, domes, small figures are prepared by planting.

Caramel spider web is prepared by sprinkling. To mold the decorations, the caramel mass cooled to 70 C is rolled into a thin layer on a heated board, and then the figures are formed directly in the shape or without the shape.

5.1.5 Sugar paste

it plastic mass, which is used to prepare three-dimensional decorations, as well as cards for congratulatory inscriptions on cakes. Sugar mastic is prepared by mixing powdered sugar with an aqueous solution of gelatin. Gelatin is preliminarily washed in water and soaked at a temperature of 20-25 C in a ratio of 1: (12-15). After 2-3 hours, the excess water is drained, and the remaining aqueous solution of gelatin is heated, stirring, until it is completely dissolved (temperature is about 60 ° C).

Finely ground powdered sugar is added to a gelatin solution cooled to a temperature of 25-35 ° C and the mixture is thoroughly mixed until a very homogeneous plastic consistency is obtained. When preparing cards for cakes, the mastic is rolled out with a rolling pin to a thickness of 2-3 mm and the cards of the required shape and size are cut with a knife. After drying for 24 hours and applying various inscriptions on them with the help of a cornet, the cards are ready for decorating the cakes. Various volumetric sugar mastic decorations can be made by hand or using molds and, after drying, can be used to decorate cakes.

...

Bread making technology

The process of making bread consists of several stages: preparation of raw materials, preparation of dough, shaping of products, proofing and baking.

Preparation of raw materials includes sifting flour, cleaning (filtering) and heating

water, yeast preparation. At the same stage, you can include the dosage of ingredients: flour, water, yeast, spices and additives (salt, sugar, gluten, etc.)

improvers). At the stage of dough preparation, not only mixing of the components occurs, but also maturation. It ends with preliminary proofing, which, as a rule, is carried out in the same containers (bowls) as kneading.

Forming begins with dividing the mass of the dough into portions (usually from 100 to 1000 g). Next, rounding is performed - the process of giving the blanks a rounded shape using special machines - dough rounders.

This procedure aims not only and not so much to achieve a given geometry, but mainly to create a more uniform structure of the dough in terms of volume. For some types of products (hearth bread) rounding ends. In other cases, the final shape of the products is established by dough sheeters and dough sheeters.

This produces various types of loaves, bagels, etc. Before baking, the molded products undergo proofing - holding at a certain humidity and temperature.

At this stage, the structure of the dough is finally created, it is saturated with carbon dioxide, which after baking ensures porosity (softness).

Baking is carried out in modes (temperature, humidity, time), depending on the type and size of the product. The quality of the products obtained equally depends on the composition of the raw materials (grade and composition of flour, the quality of yeast, the presence and type of improvers) and on the mode of each, without exception, stage of the technological process - from kneading to baking.

Carrying out the process requires significant experience or the involvement of qualified consultants.

The composition of the required equipment corresponds to the stages of the process: flour sifters, dispensers, filters, scales, water heaters - at the preliminary stage; kneading machines, bowls - for kneading; dough dividers, rounders, dough sheeters and dough sheeters - for forming; proofing and baking cabinets and ovens - at the stage of proofing and baking.

Equipment for bakery in Russia is produced in the widest range, in comparison with equipment for other small food industries.

Various pieces of equipment are produced at several dozen enterprises. The widest range of equipment is produced by: Voskhod (Saratov), Priboy (Taganrog), Parus (Komsomolsk-on-Amur), Yartorgtechnika (Yaroslavl), VOMZ (Vologda), Torgmash (Smolensk) and dr.

Domestic equipment is of satisfactory quality at prices available to a wide range of potential buyers. Some types of equipment produced by enterprises of the CIS countries (mainly Ukraine) have similar characteristics. The equipment of Western firms is superior to Russian equipment, mainly in the degree of automation, stability and convenience of adjusting the mode, in design, but several times more expensive.

Types of bread and recipes for its preparation.

Ordinary bread.

1.5 cups of water

30 g yeast

Preparation:

Put the yeast in warm water, add flour (as for pancakes) and leave to stand for a while so that the mass comes up.

Then put a pinch of salt in this mass and knead the dough, adding flour until the dough stops sticking to your hands.

After that, let the dough be proofed (approx. 6 hours). During this time, the dough should be mixed 2-3 times.

Knead the finished dough once more and put in a baking dish.

Wait until the mass rises and bake in a preheated oven for 1-1.5 hours.

Note: It is very important that the dough is steeped well. The bread will then be fluffy and soft.

6 hours, mentioned in the recipe, is a very conditional time. The main criterion in this case is the quality of the yeast.

White bread with cheese

Products:

500 g wheat flour

2 tsp salt

1 tsp black pepper

150 g grated cheese

20 g yeast

350 ml water

mold oil

for test preparation

75 minutes for proofing

45 minutes bakery

Preparation:

Put flour in a deep bowl, add salt, pepper, 100 g of cheese and yeast, and mix well. Then add warm water and knead the dough.

Place a cellophane bag over the bowl or cling film, cover with a towel and put in a warm place for 45 min. During this time, the dough should double in its volume.

Then knead the dough again and place in a greased baking dish.

Wait about 30 minutes. while the dough rises again, brush the surface with warm water and make a few shallow cuts with a knife.

Put a bowl of boiling water in the bottom of the oven.

Bake for 25 minutes. Then take out the semi-finished bread, sprinkle it with 50 g of cheese and bake for another 20 minutes. until golden brown.

White loaf for tea

Products:

750 g wheat flour

3 tsp salt

30 g yeast

400 ml milk

50 g butter or margarine

mold oil

for test preparation

75 minutes for proofing

45 minutes bakery

Preparation ::

Put flour in a deep bowl, add salt and yeast, and mix well. Then add warm milk, softened butter and knead the dough.

As soon as the dough is ready (it stops sticking to your hands and starts bubbling slightly), form a ball out of it and place it on the floured bottom of the bowl.

Put a cellophane bag over the bowl, cover with a towel and put in a warm place for 45 minutes. During this time, the dough should double in its volume.

Then knead the dough again. If it is too soft, add flour. Then put the dough in a greased baking dish. Wait about 30 minutes.

while the dough rises again, brush the surface with an egg and make a few shallow cuts with a knife.

Put the dough in an oven preheated to 250 degrees. Put a bowl of boiling water in the bottom of the oven.

Bake for 10 minutes. at 250 degrees, and then another 35 minutes. at 200 degrees.

Remove the bread from the oven and let stand for 5 minutes. Then carefully remove the roll from the mold and cool to room temperature.

Rye bread

Products:

600 g rye flour

400 g wheat flour

1 tsp Sahara

60 g yeast

550 ml of water

2 tbsp. l. rast. oils

mold oil Time:

35 minutes for test preparation

105 minutes for proofing

60 minutes bakery

Preparation:

Put flour in a deep bowl, add salt, sugar and yeast, and mix well. Then add warm water and vegetable oil, and knead the dough.

As soon as the dough is ready (it stops sticking to your hands and starts bubbling slightly), form a ball out of it and place it on the floured bottom of a bowl.

Put a cellophane bag over the bowl, cover with a towel and put in a warm place for 45-60 minutes. During this time, the dough should double in its volume. Then knead the dough again and place in a greased baking dish.

Wait about 45 minutes. while the dough rises again, brush the surface with warm water and make a few shallow cuts with a knife.

Put the dough in an oven preheated to 200 degrees.

Put a bowl of boiling water in the bottom of the oven. Bake for 60 minutes. Remove the bread from the oven, brush with water and let stand for 5 minutes. Then carefully remove the roll from the mold and cool to room temperature.

Rice bread

Products:

500 ml milk

750 g wheat flour

1 tsp Sahara

40 g yeast

200 ml of water

lubricating oil

Form Time:

30 minutes. for test preparation

90 minutes for proofing

60 minutes bakery

Preparation:

Put rice in boiling milk and cook until the rice is soft enough.

Put flour in a deep bowl, add salt and yeast, and mix well.

Then add warm water and rice and knead the dough.

As soon as the dough is ready (it stops sticking to your hands and starts to bubble), form a ball-shaped ball out of it and place it on the floured bottom of the bowl. Put a cellophane bag over the bowl, cover with a towel and put in a warm place for 45 minutes.

During this time, the dough should double in its volume.

Then knead the dough again and place in a greased baking dish. Wait about 45 minutes. until the dough rises again, brush the surface with an egg.

Put the dough in an oven preheated to 200 degrees.

Put a bowl of boiling water in the bottom of the oven. Bake for 60 minutes. Remove the bread from the oven and let stand for 5 minutes. Then carefully remove the roll from the mold and cool to room temperature.

Definitions

Abbreviations and abbreviations

Introduction

1 Analytical part

1.1 General information about bread

1.2 Nutritional value of bread

2 Technological part

2.1 Description of the technological production of rye bread

2.2 Technological scheme for the production of rye bread

2.3 Layout of the bread production line

2.4 Raw materials used in the baking process

Microbiological control

4. Technochemical control

5. Occupational safety measures

6. Environmental protection

Conclusion

List of used literature

annotation

In this course project, a technological scheme and processing line rye bread production.

A technological calculation of production has been made.

Definitions

Bread is a collective name for a group of food products prepared by baking, steaming, or frying a dough consisting of at least flour and water. In most cases, salt is added and a baking powder such as yeast is also used.

Flour is a food product obtained by grinding grains of various crops.

Flour can be made from such varieties of grain crops as wheat, spelled, rye, buckwheat, oats, barley, millet, corn and rice. The bulk of the flour is produced from wheat.

It is a necessary component in the production of bread. Wheat bakery flour is subdivided into grades: grit, higher, first, second, wallpaper.

Rye flour - seeded, peeled, wallpaper. Used to bake rye bread. Due to the very low gluten content, in order to improve the rise of the dough (when using yeast, not sourdough), wheat flour is added to such flour in different proportions, thus, rye-wheat bread is obtained.

Sourdough - fermentation compound

Yeast is a non-taxonomic group of unicellular fungi that have lost their mycelial structure due to the transition to living in liquid and semi-liquid substrates rich in organic matter.

It unites about 1500 species belonging to Ascomycetes and Basidiomycetes.

Abbreviations and abbreviations

kg-kilogram

° С- degree Celsius

In this course work, the following normative documents were used:

GOST 2077-84- Rye bread, rye-wheat and wheat-rye. General specifications

GOST 12582-67-Simple rye and rye-wheat simple bread for long-term storage, canned with alcohol.

Technical conditions

GOST 28807-90 Bread from rye and a mixture of rye and wheat flour. General specifications

GOST 52809-2007: Baking rye flour. Technical conditions

GOST 7045-90 Rye flour. Technical conditions

GOST 21094-75 Bread and bakery products. Moisture determination method

GOST 11354-82 Reusable board and plywood boxes for food products

GOST 8227-56 Rules for stacking, storage and transportation of bread products

GOST 7045-90 Rye flour

Introduction

Bread is a genius invention of mankind.

Bread products are one of the main human food products. Daily intake bread in different countries ranges from 150 to 500 g per capita.

Due to the consumption of bread, a person satisfies almost half of his need for carbohydrates, one third - for proteins, more than half - for B vitamins, phosphorus and iron salts.

Bread made from wheat wallpaper or rye flour almost completely satisfies the need for dietary fiber.

Modern bakery production is characterized by a high level of mechanization and automation of technological processes of bread production, the introduction of new technologies and a constant expansion of the range of bakery products, as well as the widespread introduction of low-capacity enterprises of various forms of ownership.

All this requires from workers in the industry high professional training, knowledge of technology and the ability to perform technological operations for the preparation of wheat and rye dough, for cutting and baking various types of products.

The modern bakery is a highly mechanized enterprise.

At present, the problems of mechanizing production processes have been practically resolved, starting from the acceptance of raw materials and ending with the loading of grain into vehicles.

Many bakeries have installations for bulk reception and storage of flour, fat, yeast milk, salt, sugar syrup, and whey. Further introduction of progressive methods of transportation and storage of the main and additional raw materials at bakeries is an urgent task.

1 Analytical part

1.1 General information about bread

Baked bread is a product obtained by baking dough, loosened with sourdough or yeast, made from all types of rye and wheat flour.

It makes up a significant part of the human diet and is one of the main sources of carbohydrates and vegetable protein. The nutritional value of bread is quite high and depends on the type of flour and the dough recipe. On average, bread contains 5.5-9.5% proteins, 0.7-1.3% fat, 1.4-2.5% minerals, 3.9-4.7% water, 42 -50% - carbohydrates.

The biological value of bread is low. In baked bread without fortifiers, the content of such essential amino acids as lysine, methionine, threonine and tryptophan is insufficient. Therefore, the introduction of protein fortifiers (milk, whey, soybeans) containing a large amount of these amino acids into the bread recipe contributes to an increase in the nutritional value of bread. There is little fat in bread that is simple according to the recipe.

However, bread provides almost 38% of the body's need for vegetable fats and 25% for phospholipids. Flour bread high grades contains significantly less fat than wallpaper.

At the expense of bread products, a person almost completely covers the need for iron, receives a significant proportion of manganese and phosphorus.

A significant disadvantage of the mineral complex of bread is the low content of calcium and its unfavorable ratio with phosphorus and magnesium. Bread contains insufficient amounts of potassium, chromium, cobalt and some other elements. Therefore, increasing the mineral value is also an urgent problem.

Bread is rich in vitamins E and covers about 1/3 of the need for vitamins B6, B9 and choline, but is poor in vitamins B2 and B3. Bread made from low-grade flour is characterized by a fairly high content of vitamins B1, B2 and PP.

Enrichment of flour with synthetic vitamins, rational use of cereal germs, addition of preparations obtained from brewer's yeast to the dough increases the vitamin value of bread. Bread provides about half of the required amount of digestible and more than half of non-digestible carbohydrates.

The digestibility of bread depends largely on its organoleptic properties – appearance, structure of porosity, taste and aroma.

Bread proteins are assimilated by 70-87%, carbohydrates - by 94-98%, fats - by 92-95%. The lower the grade of flour, the lower the digestibility of these substances.

As the grade of flour increases, the moisture content of the bread decreases, the content of proteins, digestible carbohydrates increases and increases energy value bread products. The lowest energy capacity is in wholemeal bread. More valuable in terms of calorie content and digestibility are bread products made from flour of the highest grades.

The high digestibility of bread substances is explained by the fact that it has a porous, elastic crumb, in which proteins are in the optimal degree of denaturation, starch is gelatinized, sugar is dissolved, fats are emulsified, shell particles of grain are highly swollen and softened.

This state of substances and the porous structure of the crumb make them readily available for the action of enzymes in the human digestive tract.

1.2 Range

Rye bread (includes 2 groups) - from wallpaper, peeled and seeded flour.

Plain Rye Bread:

a) from wallpaper flour - mainly baked in tins, rarely - hearth,

b) from peeled and seeded flour - molded and hearth. Bread quality: dark crumb, rather sticky, less volume than wheat bread (as there is less porosity), dark crust.

Improved bread - cooked on infusions with the addition of malt, molasses, sugar, spices - caraway seeds, coriander.

Custard and Moscow bread are baked from custard flour with the addition of rye red malt and caraway seeds. Moscow bread differs from Zavarny bread in its darker crumb and more pronounced taste and aroma, since more malt is added to it; Moscow bread is baked only in tins, Zavarnoy can also be a hearth. Wheat bread - made from peeled flour with the addition of molasses.

A peculiarity of the custard bread technology: before kneading, part of the flour is brewed with 10 times the amount of boiling water, the starch is gelatinized and is better exposed to the action of enzymes, therefore, the aroma and taste of the bread are improved.

Rye bread quality standards: humidity up to 51%, acidity up to 12 degrees, porosity not less than 48%.

Rye-wheat and wheat-rye bread.

In the name of bread from a mixture of flour, the predominant type of flour with a share of 50% is placed in the first place.

Wheat flour is added to improve the structural and mechanical properties of the dough.

Simple rye-wheat bread: Ukrainian from peeled rye and wheat wallpaper. The ratio of flour types can vary from 80:20 to 20:80.

Improved rye-wheat breads: more numerous and widespread.

Borodino bread is made with custard, from rye wallpaper (85%) and wheat flour of the second grade (10%) with the introduction of red rye malt, molasses, sugar, coriander into the dough; crumb color - dark, taste - sweet and sour.

Russian bread (70:30), Darnitsky (60:40), Stolichny (50:50) are baked from peeled rye and wheat of the second grade - in addition, 3% sugar is added, Lyubitelsky (80:15) is prepared with custard with the addition of the same ingredients , as in Borodinsky.

How tin bread is baked: technology and features

Baking bread today both at home and on a production scale requires compliance with certain rules and is a rather laborious process.

The dough can be prepared in several traditional ways - sponge, unpaired or by brewing, with or without yeast. In order to accelerate the process of "ripening" of the dough for some types of cereals, since the end of the last century, micronization (heating by infrared rays) and extrusion (processing of mass for baking under pressure) have been used.

The main stages of the production of bakery products

Regardless of where bread is baked - in an oven or a bread machine, in the kitchen of an expensive restaurant or a large bakery using modern ovens and other types of equipment, this process differs only in the scale and degree of mechanization.

The preparation of bakery products includes the following works:

preparation - sifting flour and mixing different varieties (if necessary), adding the rest of the ingredients in a certain dosage;

2. kneading the dough, as well as activating the processes of its fermentation and loosening;

3.forming - separating ready-made dough into portions and the formation of blanks for products of a certain shape and size;

4. baking products in compliance with a certain temperature regime and humidity level;

5. cooling products, as well as their packaging to preserve taste and freshness (for sale, if necessary, transportation and long-term storage).

Dough preparation is a lengthy process that takes about 70% of the time it takes to bake baked goods.

But the taste, quality and other characteristics of future baked goods depend on how correctly it is executed.

Baking technology for tin bread

There are two main types of bread, depending on the method of baking: hearth and tin.

The hearth products are baked without the use of molds on a flat surface: on the hearth in a Russian oven, on a baking sheet in the oven or on sheets in a special chamber. Dough pieces for the production of pan bread are placed in special aluminum molds - usually they are rectangular or round.

After the delivery to the plant of raw materials (flour of various grades, yeast) and all the necessary food ingredients, the quality of which is controlled by specialized laboratories, they begin to prepare the dough.

The flour is sieved, water, yeast or sourdough, sugar, salt, fat and other components are added in accordance with the recipe, and kneading is carried out in dough mixing machines. After thorough mixing, the mixture is left to ripen for a certain time at an air humidity of about 75 - 80% and a temperature of 30 - 32 degrees.

As a result of fermentation, the mass of the dough increases in volume and it becomes airy.

The next stage is cutting the ready-made dough. It is cut into pieces and shaped using a dough rounder or seamer. Then, after placing in metal molds, the dough is sent to a proofing cabinet to add looseness to it. Then, if necessary, cuts are made on the blanks and sent to an oven with two temperature zones.

In the first zone, the temperature is maintained from 260 to 280 degrees, and in the second - up to 200 degrees.

Cooking time depends on the type of flour and type of bread. Rye products are baked for about an hour, and wheat products for about 52 - 55 minutes. After baking is complete, the baked goods are humidified with steam humidifiers (with their help, steam is supplied to the oven at low pressure).

At the final stage, the bread is removed from the oven and from the molds - it's ready to eat!

A. Sushkov proposed his own method of wheat bread production, as an alternative to the traditional sponge method. The dough method used at the beginning of the 20th century was very laborious and time-consuming (it took about 8-9 hours from kneading the dough to the end of baking). The increased labor intensity was due to the fact that bakeries sorely lacked standard bowls, so the bowls were used only for kneading, and all stages of fermentation took place in other containers, into which semi-finished products were manually transferred.

The time spent on the production of bread according to A.

Sushkov, was 4 hours, in addition, the stage of kneading and fermentation of the dough was reduced.

Wheat bread recipe used in A. Sushkov's method:

Wheat flour - 100 kg

Water - 60-65 l

Salt - 1.5 kg

Yeast - 1.5 kg

The amount of yeast in Sushkov's recipe was 5 times higher than the norms accepted for traditional sponge baking. On the one hand, this led to additional costs, but on the other hand, it stimulated the demand for yeast, which was very beneficial for the development of Soviet yeast production.

According to A.

Drying technologies, 10-15 kg of the prescription amount of flour should have been brewed in an equal amount hot water(water temperature for brewing the dough is 90-100 ° C). The flour being brewed was thoroughly mixed until a homogeneous gelatinous mass with a temperature of 50-60 ° C was obtained.

At a temperature of 50-60 ° C, due to the activity of amylolytic enzymes (diastases), part of the gelatinized starch was saccharified.

After cooling the flour infusion to 30 ° C, yeast, the remaining flour, water, salt were introduced into it and the dough was kneaded. The dough was kneaded for 15-20 minutes.

Dough fermentation lasted 3 hours.

The fermented dough was sent to dividing, shaping, proofing and baking.

Wheat rolls weighing 2 kg were baked for 1 hour, and 400-gram French rolls were baked for 20 minutes.

The baking rate for 2 kg buns was 30%, and for French buns - 29%.

Wheat bread made according to A.

Sushkov, it turned out to be of a lower quality than bread produced using a long-term dough technology. Sushkov's bread had a lower porosity and a wetter crumb, but it stale more slowly.

"The crumb is wet, mating and dough, and because of this it lays heavily on the stomach" - this is how N. Melnikov characterized bread made by the Sushkov method in 1930.

Despite the shortcomings, A. Sushkov's method has received some recognition and distribution in practical baking.

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