In catering establishments, incl. functioning in the structure of trade organizations (culinary workshops as part of supermarkets, shops, etc.), producing culinary dishes and food products, including semi-finished products, culinary, bakery, flour and sugar confectionery products and drinks, technological documents must be developed and approved: technical technological maps(TTK) and technological maps (TK).

Recipes and technologies of branded and new dishes (products) are drawn up in the form technical and technological maps (TTK) or technological maps (TC) in accordance with ( GOST 31987-2012 Catering services. Technological documents for public catering products. General requirements for design, construction and content ) or in the form Collections of TTK, .

Technical and technological map

Technical and technological map (TTK)- a technological document that has its own serial number, stored in the company's file cabinet, approved by the signature of the manager and signed by the responsible developer, establishing requirements for the quality of raw materials and food products, product recipes, requirements for the manufacturing process, for registration, sale and storage, quality indicators and security as well nutritional value catering products.

The technical and technological map contains the following sections:

• application area;
• raw material requirements;
• recipe (including the rate of consumption of raw materials and food products, gross and net, weight (output) of a semi-finished product and / or output of a finished product (dish);
• technological process;
• requirements for the design, supply, sale and storage of public catering products;
• indicators of quality and safety of public catering products;
• informational data on the nutritional value of public catering products.

In the section "Scope" indicate the name of the dish (product) and determine the list and names of enterprises (branches), subordinate enterprises that have been given the right to produce and sell of this dish(products).

In the section "Requirements for the quality of raw materials", a record is made that food raw materials, food products and semi-finished products used for the manufacture of this dish (product) must comply with the requirements of regulatory and technical documents (GOST,,) and have accompanying documents confirming them quality and safety (, quality certificates, etc.).

In the "Recipe" section, the consumption rate of raw materials and food products, gross and net, is indicated for one, ten or more portions (pieces), or for one, ten or more kg, the mass (output) of a semi-finished product and the output of catering products (culinary semi-finished products, dishes , culinary, bakery and flour confectionery).

The section "Technological process ..." contains a detailed description of the technological process of making a dish (product), including modes of mechanical and thermal processing, ensuring the safety of the dish (product), application food additives, dyes, types of technological equipment, etc.

The section “Requirements for the design, serving, sale and storage” reflects the peculiarities of the design and serving of the dish (product), the requirements, the procedure for the sale of public catering products, the conditions of storage and sale, the shelf life.

In the section "Indicators of quality and safety" indicate organoleptic characteristics dishes (products): appearance, texture (consistency), taste and smell.

Here they make a note that the microbiological indicators of the dish (product) must comply with the requirements of TR CU 021/2011.

The Nutritional Information section provides information on nutritional and energy value dishes (products).

When making changes to the recipe or production technology, the technical and technological map is reissued.

The TTC developed for branded and new dishes can be transferred for use to other catering enterprises (objects) by agreement or on a contractual basis. (GOST 32691-2014 Procedure for the development of branded and new dishes and products at public catering establishments. Date of introduction 2016-01-01).

Routing

Technological map for public catering products - a technological document containing a recipe and a description of the technological process for manufacturing products, decorating and serving dishes (products).

The recipe indicates the consumption rates of gross and net products for one or more servings, or for one or more kg, the output (net weight) of semi-finished products and the output of public catering products (culinary semi-finished products, dishes, culinary, bakery and flour confectionery products). Technological maps are drawn up manually, by typewritten method or in an automated mode. When making changes to the recipe or production technology, the technological map is reissued. Each technical and technological map has a serial number and is stored in the company's file cabinet. The responsible developer signs the technical and technological map.

Our specialists have developed and offer for use a selection of ready-made TTKs (calculated using the Program complex "Settlement system for public catering" - version 5.XX) formed by sections: appetizers, salads, main courses, side dishes, etc. sold in the form of printed publications.

"Electronic collection of recipes". It differs significantly from the printed version! You can make changes to any recipe (replacement of products, change in the rate of loss of raw materials during mechanical processing of products), additional functions are also available: logging: (Rejection, accounting for the temperature regime of refrigeration equipment, health). Additionally, you will have access to a guide chemical composition products, losses during mechanical processing of raw materials and others!

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You have decided to open a catering enterprise and succeed in this difficult
market? Do you want to cook tastier than your competitors? Then without a unique
you cannot do a menu of dishes to order.

The technological map of dishes is your assistant:
- in the fight for the hearts and wallets of visitors;
- in protection against production errors;
- in reducing unreasonable costs.

This is the basis and guarantee of correct conduct restaurant business, receiving a stable income from clients, the absence of problems with the sanitary and epidemiological station. The card is equipped with all the regulatory and technological features of the preparation. It includes not only the components of the recipe, but also the characteristics of semi-finished products, ingredients and ready meal.
To understand who can be entrusted with the manufacture of TTK, let's define the terms.

Technological map or Technological technological map?

What are their similarities and differences?
Technological map is:
- A document that is compiled on the basis of recipes from collections for the public
supply, or developed from scratch.
- The first page of the technical and technological map, that is, information about the dish without
indications of nutritional and energy value.

Technical and technological mapis the development of a signature dish that will be on the menuonly in your establishment.

The main sections of the Technological and technological map, as the main document at enterprises
catering with an original menu are shown in the table:

Collection of recipes for dishes and its addition

It is necessary to mention one more concept that peacefully coexists with TC and TTK -
recipes of dishes. Here you can find information about the components and technological process
cooking. The recipe does not contain the source, conditions, terms of implementation, food
values ​​and needs to be supplemented with a technical and technological map developed by
a specialist.
If a situation has arisen when the existing collections of recipes for dishes do not contain the necessary
element, then you need to work out the dish. It means:

1. Cooking a new dish multiple times to accurately determine the rate
necessary products.
2. Drawing up an act of working off.
3. Based on paragraph 2, the formation of a technological map and its approval.

In the absence of a full-time technologist at the catering enterprise,
of the technical and technological map, you should contact a professional, this will allow:
1. Reduce financial investments for menu optimization.
2. Pre-estimate the benefits of selling each dish.
3. Save money on a staff technologist.
4. Use a wide range of products.

And most importantly, a competently drawn up TTK will allow you to avoid fines for the absence
technological documents that comply with the norms of the legislation on the organization and
the functioning of public catering establishments.

Nowadays, as a rule, the vast majority of businesses develop signature dishes. (In principle, a signature dish is any dish that is not made according to the Collection of Technological Standards, or the Collection of Recipes). For such products (dishes), enterprises must develop Technical and Technological Maps (TTC). The form and content of the TTK from January 1, 2015 is regulated by GOST 31987-2012.

At catering establishments, the development of the TTK, as a rule, causes difficulty, and in many cases, chefs and accountants - calculators are involved in the development of the TTK, as a result, the resulting documentation rarely meets the requirements. At many enterprises, the development of the TTK is reduced to the preparation of a recipe and filling in the preparation technology (Usual Technological Map). Such documentation does not comply with the Technical Regulations of the Customs Union (TR CU 021-2011). As a result, the company pays large fines for non-compliance of the documentation with the requirements.

In 2007, amendments were made to the "Rules for the provision of public catering services" (Decree of the Government of the Russian Federation dated May 10, 2007 No. 276), which obliges public catering enterprises to indicate the nutritional value of products. But, even with the experience of drawing up the TTK and all the necessary documentation, the development time for one TTK without using a program for automating technological calculations can take up to 3-4 hours (with the calculation of calorie content, physical chemistry, microbiology and other indicators)!
We have been developing TTK for public catering enterprises for more than fifteen years, during which time we have developed a large methodological base.

Since January 2015, we have been developing documents in accordance with GOST 31987-2012 and with the requirements of the Technical Regulations of the Customs Union TR CU 021-2011. The new form of the TTK has been developed in accordance with the Interstate Standard, and approved for use by countries such as Kazakhstan, Kyrgyzstan, Russia, Tajikistan and Uzbekistan.

In addition to updating the form of the TTK itself, we calculate the energy value in kJ, the calculation of nutrients as a percentage of the average daily requirement.

Now the set of documents also includes an Information sheet containing detailed information about dishes and products, including information about Allergens, dietary supplements, GMOs, as well as the composition of the dish.

When calculating losses during cold and heat treatment of a product, we are guided not only by tabular data on the Collection of recipes. Our database also contains actual product losses, which often differ from STN. You can check the compliance of the recipes of the enterprise for the correctness of the bookmarking norms, and prevent financial losses!

The technical and technological map (TTC) is signed by the head of the enterprise and the developer. As a rule, there is no need to assure TTK in Rostpotrebnadzor. But in some cases (for example, if you sell products outside the enterprise, through other retail outlets), the TTK is not enough, and it is necessary to develop Technical conditions and go through the certification procedure.

When developing a Technical Technological Map, we provide a full set of documents necessary for the operation of a catering enterprise:

• Technical and technological map
• Costing card (costing dishes) at average Russian prices
• Control study act
• Justification of calorie calculations, mass fractions salt, sugar, fat, solids, microbiology
• Calorie leaf
• Information sheet
• Technological map (for dishes made according to the official Compilation of recipes)
• Mini - recipes (bookmarks for chefs)

The development of documents is carried out by our technologists in the program of technological calculations "Chief Expert" created by us.

Examples of documents developed in the "Chief Expert" program

How to order the development of a Technical Technological Map and a set of documents for a catering company?

The order of order and payment is as follows:

• You fill out the Form for the development of the TTK. After receiving the questionnaire, we prepare an offer for you on the cost and development time. If you do not want to fill out the form, write or call us;
• After a positive answer, we will send you an electronic contract and an invoice for payment. (If the conclusion of the Agreement in paper form, with a signature and a seal is not important for you, we are guided by the Offer Agreement);
• You pay an Advance payment in the amount of at least 1/3 of the cost of work;
• Upon completion of development, we will send you an Information sheet, which contains detailed information about the dishes, and confirms that the documents have been developed in full;
• You pay the remaining amount, we send a full set of technological documentation (in MS Word (RTF), Excel or PDF format, of your choice). After that, by registered mail, you will be sent documents confirming the fact of payment (original invoice, Service Agreement, Certificate of Completion).

Term Development TTK depends on the number and complexity of the dishes. On average, 50 TTKs are developed within 5-7 working days.

The cost of a standard calculation of a set of documents for a dish is 290 rubles. Standard calculation means the calculation of documentation according to the customer's recipe, without a set of cooking technologies (or with copying text from an electronic medium), with the calculation costing card at average prices.

Boiled Soup Beef

Frozen beef (Brazilian rump, article 337375 - Metro Cah & Carry) - 25 kg, cut into 3 kg pieces with a saw. Arrange in HDPE bags (black trash), tie tightly and place in washing tubs. Pour tap water at a temperature of 25 ° C. Check the temperature with an immersion thermometer. Change the water in the bath for two to three hours. After complete defrosting, place the pieces of meat in 2/1 gastronorm containers, 400 mm deep and pour the containers with the MAITREFOODS meat softener article 10324 in a volume of 3 grams per 1 kg. Half an hour after treatment with maltodextrin, place the meat in cauldrons with water in a ratio of 3 parts of water to 1 part of meat, bring to a boil and cook for 5 hours at a temperature of 75 ° C. Determine the temperature with a thermometer. After the end of cooking, let the meat cool in the broth. After reaching the temperature of 20 ° C, pack the meat with broth in portions into vacuum bags measuring 250 * 400 mm 65 microns, sealing them by the cartridge method, 50-60 grams each using a CAS sealer, model CNT-400. After sealing, the bags are placed in a grill pot or gastronorm container with a sous-vide thermostat and processed at a temperature of 85 ° C for 10 minutes. The bags are then removed and placed in an ice bath or gastronorm container (water / ice ratio 50/50). Ice bath temperature = +1 ° C. Ice must be added during the cooling process, because the temperature in the bathroom will rise due to the hot bags. Cooling cycle - at least 30 minutes. After the end of pasteurization, the bags are wiped dry with a rag and marked with a labeling gun. The label should have the date of production, the serial number of the cook - the supplier, the expiration date. Shelf life of meat is 4 days. Storage place - medium temperature chamber at +2 ° С.

Broth for borscht

Fry the bones in a saucepan with the addition of vegetable oil until golden brown. V cold water put chicken bones, pork and dill roots. Peel the Bulgarian pepper, chop it coarsely and put in the broth. Grate the garlic, wrap it in cheesecloth and put in the broth. Cook for 3 hours over low heat, then add vinegar, paprika and hot peppers... Bring the broth to taste and strain through cheesecloth.

Pampushki with sauce

Mix all ingredients in a bowl or bowl of a planetary mixer. Knead 15 minutes at low speed in a planetary mixer or dough mixer. Roll the balls into 30 grams each and put in a deep cast-iron pan, greased with vegetable oil, as in the photo. Brush with milk. Bake at 180 C in a combi steamer or convection oven for 20 minutes.

To prepare the sauce - mix finely chopped garlic, salt, vegetable oil and water.

Beet kvass

Dilute fresh beetroot with water in the proportion ¼. Boil. Cool down. Add sugar, salt, citric acid in a proportion of 1/10 of the volume of the emulsion. Let cool. Pour into ice bags. Freeze in a shocker for 120 minutes. Store in the freezer.

When opening a new catering establishment, every restaurateur dreams of seeing his establishment successful. He spends a lot of time and money on exterior design, interior design, staff training and attracting himself best chef to your restaurant, bar, cafe, etc. Of course, these are important components of success, but there is also a certain list of documentary acts of reporting, the absence of which makes it impossible to fulfill the cherished dream.

Technical technological map, hereinafter TTK, is an important regulatory certificate used by this enterprise for the possibility of selling food products homemade... It describes in detail the requirements for the process technology for the production of new specialty dishes or other culinary products... The content of such a document is thought out by the person who directly develops the recipe in production and is responsible for the proper indicator of the quality of the finished culinary delights.

You need to know about the TTK.

• It is a mandatory form of documentation for the ability to sell a self-made food product.
• This form of documentation must be registered and endowed with its own serial number.
• It is developed for each individual dish included in the menu.
• Acts exclusively in the production for which it was developed.
• It develops requirements for the safety of raw materials, manufacturing and storage standards finished products, as well as recommendations for their design before serving on the visitor's table.

Qualitative drawing up of a technological map.

Not many catering specialists can boast of the ability to correctly draw up such an important and necessary document. Therefore, by providing such work to unfamiliar personnel, you run the risk of finding yourself without the necessary documentary base to sell your products. In this matter, it is important to understand that an illiterate design or lack of such documentation can threaten with problems that cannot always be easily solved.

The Progress hospitality industry is responsible for the quality of the services provided and has competent specialists who have good experience in the preparation of technological maps for catering establishments.

By contacting us, any restaurateur will be able to sleep peacefully and not be afraid of sudden inspections by the concerned supervisory authorities.