Technological card home cookies. Collection of dishes and culinary recipes

Powares use various regulatory documentation. Regulatory documentation is divided into categories and types. The category determines the importance of regulatory documentation, and the view is its content.

Technical and technological maps (TTK) are developed on new and branded dishes and culinary products produced and implemented only at this enterprise.

Approve

Director ____________

Technical - Technological Map

1 AREA OF USE

1.1 This Technical - routing applies to flour pastry Cake "Biscuit" with souffle, produced at the enterprise Restaurant "Highway"

2. List of raw materials

To prepare a cake "Biscuit" with souffle use the following raw materials: oil creamy guest R 52969 - 2008, Sugar - Sand GOST 21 - 94, Flour top grade GOST R 52189 - 2003, Milk condensed with sugar GOST 2903 - 78, Cutlery eggs GOST R 52121 - 2003, Starch potato GOST 7699 - 78, GOSTIL GOST 11293 - 89, Chocolate GOST R 52821 - 2007, Cocoa Oil GOST 28931 - 91, Strawberry Fresh GOST 6828 - 69, Acid Lemon, Essence, Patok or Foreign Firms, Having Certificates and Certificates Quality Quality of the Russian Federation.

Raw materials used to prepare a confectionery Cake "Biscuit" with a souffle must comply with the requirements of regulatory documentation, have certificates and quality certificates.

3. Recipers of a flour confectionery

Table 15 - Biscuit cake recipe with souffle

4. Technological process

The preparation of raw materials is made in accordance with the recommendations of the collection of technological standards for catering establishments and technological recommendations For imported raw materials.

Bakened biscuit semi-finished round shape glue with soufflé. Surface glazing chocolate icing, decorated with strawberry berries and put it in the fridge before the chocolate is frozen.

5. Registration, submission, implementation and storage

5.1 Cake "Biscuit" with a souffle on the surface is decorated with chocolate icing and fresh strawberries.

5.2 Cake "Biscuit" with soufflé is placed in an individual artistic decorated box of cardboard or polymeric materials, the bottom is lined with parchment paper.

5.3 Transportation should be carried out in compliance with all sanitary requirements, without shock and sharp jolts.

5.3 Shelf life is not more than 72h with from the end of the technological process.

6. Quality and safety indicators

6.1 Organoleptic indicators Products:

Appearance - Cake consists of two layers: baked biscuit semi-finished and souffle, surface is evenly covered with icing, decorated with strawberries

The view of the cut - the layers are clearly visible: baked semi-finished products and the souffle provided for by the recipe

Color - Biscuit semi-finished product: light - brown, souffle - white

Taste is sweet. The product should not have an unpleasant smell and taste, not fresh products.

The smell - corresponds to the baked semi-finished product and souffle

Consistency -. Biscuit -side, elastic, easily cleaned; Souffle - lush, homogeneous, well retains its shape.

6.2 Physics and chemical indicators:

Physico - chemical indicators and microbiological indicators affecting the safety of the product correspond to the categories specified in SanPine 2.3.2.360 - 96 "Hygienic requirements for food raw materials and food products" and Sanpin 222.3.6.95 - 02 "Sanitary - epidemiological requirements for the organization of public food, manufacturing and processability of food raw materials and food products "

7. Food and Energy Value (Appendix 1)

Developer OR. Mukhortova

On the dish: "Cake" Biscuit "

1 area of \u200b\u200buse

1.1. This technical and technological map applies to the Cupcake "Biscuit".

2. Used raw materials

2.1. For the preparation of cakes, raw materials corresponding to the requirements of regulatory documentation and having certificates of conformity or declaration of conformity, veterinary certificates for animal husbandry, quality certificates are used.

3. Reception

3.1. Recipes of Cakes "Biscuit"

4. Technological process

Melange with sand sugar without heating or (to accelerate whipping) with a preheating up to 40 0 \u200b\u200b° C was whipped in a whipper first at small, then with a large number of revolutions for 30-40 minutes to an increase of 2.5-3 times. Before the end of the whipping, flour, essence and mix no more than 15 seconds. Flour should be administered in 2-3 receptions.

The dough is spilled on the prepared confectionery sheets and smear 2-3 mm layer.

Baking duration 10-15 min at a temperature of 200-220 0 S. Baking biscuit is exposed at a temperature of 15-20 ° C to use. After that, the paper is removed, the biscuit is cleaned.

5. Registration, submission, implementation, storage

5.1 Served on a dessert plate.

6. Quality and safety

Appearance: Biscuit in the form of a thin layer with a thickness of 6-9 mm; Upper crust is smooth.

Consistency: porous, elastic.

Color: crusts - light brown; Brokesh - yellow.

Taste: peculiar to used products.

Smell: peculiar to the products used.

7. Indicators food formulation and energy value

3.3 Cupcake "Basket"

Technology system

Recipe processing new or corporate dishes and cooking technology

Technological card numberSprocket cookies, portion (CP-recipe No. 154)

Publishing House Kiev "A.S.K" 2005

1. Requirements for raw materials

Food raw materials food products and semi-finished products used for cookingstar cookies, Must meet the requirements of existing regulatory and technical documents, have accompanying documents confirming their security and quality (certificate of conformity, declaration of conformity, qualitative certificate, etc.).

The preparation of raw materials is made in accordance with the recommendations of the collection of technological standards for catering enterprises and technological recommendations for imported raw materials.

Floursift through the sieve with the sizes of the cells is not more than 2.5 mm.

Chicken eggswe are put in Mesh-Devro and are treated with disinfecting solutions: soaked for (5-10) minutes in 2% drinking soda solution, then for 5 minutes - in a 2% solution of chlorine lime or 0.5% solution of chlorine and is rinsed with flowing water.

Buttercarefully cleaned, cut into pieces, soften.

1. Reception

1. Cooking technology

Star cookiesrefers to a group of biscuits.

Biscuit - a confectionery product of small sizes, a varied shape with an external finish or with a layer of stuff. All varieties of cookie are produced only from the flour of the highest grade and cream oil.

For the test connected butter With sugar, whipped in a mixer bowl to the formation of white, lush mass. Add eggs, salt and vanilla sugar. The flour is stirred with a baking powder and combined with the resulting whipped mass. Knead the dough.

Ready safety dough Rolled on a tough machine or manually into a 10 mm thick layer. The form of the "asterisk" squeeze the blanks from the dough and shift them into a baking sheet of parchment.

In the center of the workpiece make a recess 2-3 mm and a diameter of 5-6 mm.
This recess is filled with evenly apple Pereval. Top of the dough, around jumped, sprinkle with sugar.

Baked at a temperature of 165 ° C of about 15-18 minutes to light brown. Cool for room temperature (22-24) ° C.

Store in a closed container at a temperature (20-30) ° C for no more than 24 hours.

1. Characteristic ready dishSemi-finished products

Appearance - Figure cookies in the form of asterisks. In the center of the product - jumped.

Taste- baked products from sand dough. Without an extraneous lift.

Smell- baked products made of sand dough. Without odorous smell.

1. Requirements for registration, implementation and storage.

Star cookiesmenu on the menu. Bake the day of use. Briefly stored in a closed container eliminated by parchment.

Star cookiesmust complies with SanPiN 42-123-4117-86 requirements.

For the preparation of this hundreds of desserts, we invited the best confusers to the CTOP laboratory that worked for six months over the elaboration of this assortment. It is available for you after paying an annual contribution of 2000 rubles. Investments in the project amounted to 800,000 rubles. The result is almost 2,000 photographs of step-by-step articles, detailed TTK for all semi-finished products and finished products, photo of restaurant feed and feed for the cauldron, cooking.

11. TTK

12. Description of the technological process

The finished eclairs are cut along in half so that both halves are the same height. In the conditions of the workshop, they are mandatory lubricated cocoa with melted oil to avoid referring (both parts). The coolest cream is whipped with a mixer on low-medium speeds, shock in a pastry bag with an asterisk-asterisk, lay out in the lower part of the eclair.

Drawing "inverted eights." Top cover with an inverted lid.

Strawberry cut into 4-6 parts, add leaves 1-2 twigs of thyme and lime zest, mix. In the workshop add 1 tbsp. l. Neutral glaze for brilliance and connecting berries. Stay in the lid, neatly, trying not to damage the eclair.

Decorate the leaf of thyme, gravel lime.

Perhaps you will not meet such a person who does not like to eat tasty cookies with a cup aromatic Tea or invigorating coffee. Cookies is one of the most ancient delicacies. As early as the ancient Persia, he was applied to the table, and the recipe was kept in the strictest secrecy. Europeans tried him in the 14th century and since then began to improve his recipe and add all sorts of fillers. Today, every hostess has a couple of traditional recipes in his arsenal, but if suddenly, the guests found surprise - always help out universal recipe Cookies minute!

It is still possible to bake this cookie with fruit filler. For the test you need flour per 100-150 g more than in the above recipe sand cookies. To knead steep dough, and then take thick jam or berries from jam and show fantasy! You can cut the rhombus and wrap in the form of bagels, you can bake a basket, you can smear a jam and spray with small pieces of the test. Finished cookies can be decorated, sugar, butter). It all depends only on your creativity and free time!

Bon Appetit!