Cupcakes. Cooking technology

09.05.2020

Cupcakes - flour pastry, which include a significant amount of egg products, sugar and fat, as well as valuable fillers in flavoring - raisins, candies, fruits, nuts, etc. In some types of cupcakes come in spices - cardamom, saffron, vanilla powder or Vanilla essence - salt and dyes. Sugar is used in the form of sugar-sand, powdered sugar or powder refine. Creamy oil, margarine, apply from fats vegetable oil. In some types of cupcakes come in dairy products - whole milk, powdered milk, cottage cheese, as well as fruit-berry jacket and starch pattern.

Moisture of cupcakes 10 - 33%. Extremely beneficial in food, dry matter causes high energy value (360 kcal and more per 100 g), pleasant taste and aroma of cupcakes. Attractive form is created due to a variety of shape, mass and external finish. Recently, enjoy in great demand cupcakes with filling (jam from forest berries), glazed cupcakes.

The dough for cupcakes is a multiphase structured system, which has an air phase in its composition, providing a porous structure. Chemical barelipers or yeast are included in the recipes of muffins. Surface-active substances (surfactant), which are part of the main raw materials, mainly egg products can perform the role of breakdowns. Depending on the method of preparation and recipes, cupcakes are divided into groups: on yeast, on chemical bars, without chemical bars and yeast.

Cape manufacturing technology includes the following operations:
cooking test;
molding;
bakery products;
finish.

When developing cupcakes with filling or in glaze in the technological scheme, include operations for the preparation or preparation of filling and glaze, these operations can be combined into a mechanized line.

Technological process Preparations of dough on yeast begins with the preparation of dishes. Yeast (50% prescription quantity) for peasants are crushed and stirred in warm water (40 ° C). Then they introduce a part of the melange and flour (50 - 60%) and everything is thoroughly mixed. The surface of the layers at the end of the mixing is slightly poured with flour, covered with a web and leave for fermentation by 4 - 4.5 hours at a temperature of 30 - 32 ° C. Quality performance indicators: humidity 44 - 52%, acidity 3-3.5 degrees of acidity.

To prepare the test, sugar sand, a mixture of fat from the recipe amount of melange, heated to 35 - 40 ° C, is loaded. The mass is thoroughly mixed, after which the remaining recipe components are introduced into it. All raw materials with a blind are thoroughly mixed 10 - 30 minutes. Then the dough sprinkles with flour, covered with a web and leave for fermentation indoors with a temperature of 30 - 32 ° C. The duration of fermentation is 1.5 -2 h. During this time, one or two windows are produced to remove part of carbon dioxide from the test, which is formed during fermentation, and create optimal conditions for further fermentation. Quality indicators ready test: Humidity 20 - 32% (depending on the type of cupcake), acidity 3 - 3.5 degrees of acidity, temperature 30 -32 ° C.

If the dough is prepared on chemical bars, sodium bicarbonate (drinking soda), ammonium carbonate, is used as chemical bars. bakery powders. There are two ways to prepare a test on chemical bass.

The cooking technology of the test on chemical breakpoints according to the first method includes: Fat / butter, margarine); Introduction of sand sugar and knocking it with fat; Introduction of egg products; Introduction of other recipe components, with the exception of flour; Introduction of flour and kneading test.

In the molecar, the creamy oil is knocked down, heated to a temperature of 40 ° C, for 7-10 minutes. When using cold oil, it is pre-softened at small, and then with a large number of speeds of the molecule. Add sugar-sand and continue to knock down within 5 - 7 minutes. After that, eggproducts are gradually added to the mollar machine. The total duration of knocking down 20 is 30 minutes. A raisins, essence and chemical bars are added to the mole of a small velocity of rotation of the machine blades, all thoroughly mixed. Lastly, flour is introduced and within 3 - 5 minutes in a knocker or 10-15 minutes in the test mixer leads to the formation of a homogeneous mass. The cupcake obtained from such a dough, air, has a big rise. This method is used when the dough is prepared on melange or on eggs.

The second method of preparing the test on chemical bassages includes: knocking out egg rods with sand sugar for 25 to 30 minutes; softening and knocking down the butter; adding all prescription components to a knocked oil, with the exception of flour; Introduction to the resulting mixture of a shot down egg-sugar mass; Introduction flour. Cupcake from the test obtained by the second method characterizes a uniformly fine structure, but the dough in this case is less saturated with air. High-quality dough has humidity 23 - 31%.

The assortment has cupcakes produced on chemical bars with adding surfactants playing the role of emulsifiers (special "cake). Dough for such cupcakes is prepared in three stages: softening and knocking out margarine with sand sugar; mixing the resulting mass with melange, surfactant and other prescription components, except for flour and cocoa powder; Casting dough with flour and cocoa powder. The surfactant is introduced in the amount of 1% of the total mass of prescription components.

The technology of preparation of the test without chemical bars and yeast includes: softening the butter for 5 to 8 minutes; Singing oil with sand sugar 10-12 min; Introduction of the parts of the yolk and knocking 15 to 20 minutes to the disappearance of crystals of sand sugar; The addition of flour and starch to a shot down mass and stirring for 20 - 30 s; Singing egg protein 13-17 minutes before the formation of a strong foam; Mixing shot protein with the bulk. The finished dough has a humidity of 27 - 29%.

Molds dough for cupcakes in metal forms. When developing some varieties of cupcakes ("spring"), the dough is divided into pieces, give them a round shape and placed in forms. The dough made on yeast is set in forms of 90 - 110 minutes to an increase in volume of 2 -2.5 times. Small cupcakes bake in corrugated molds or in molds in the form of cylinders. Forms are pre-lubricated with oil.

The formation of muffins occurs when baking as a result of physicochemical processes, mainly colloidal. At the same time, flavoring qualities are formed, aroma, color. The technological parameters of baking (temperature, duration) of muffins depend on the formulation, mass of test blanks, furnace design. Baking cupcakes is produced in the furnaces used for baking flour semi-finished products, at a temperature of 160 - 200 ° C for 18-120 min, depending on the mass of test blanks, their shape and recipe composition. Baked muffins are cooled with 4 -5 h, removed from the forms and cleaned the surface with a knife or grater.

Then the cupcakes are finished. To give cakes a nice view and reduce the drying of the surface, they are decorated with finishing semi-finished products - powdered sugar, lipstick, candied with a covered syrup, sugar icing.

Cupses "Spring", "Metropolitan", "Silver label" sprinkle with sugar powder; The surface of the cake "Saffron" is covered with refined syrup; Cupcake "Moskovsky" - layer of lipstick and decorate the cessies; Cupcake "Almond" cover pralines, after which the middle of the surface is sprinkled with crushed almonds; The surface of the cake "Golden Label" is glazed by lipstick, tinted with saffron tincture; Cupcake "Lemon" is sprinkled with sugar powder, and then almond.

Chocolate-glazed cupcake finishes, consists in covering the surface with a referred chocolate icing. The application of the glaze is carried out both manually and in glazing machines and machines to splash chocolate Choco-Basic. The formation of a solid chocolate shell on the surface occurs as a result of crystallization of cocoa butter during cooling.

Cupcakes must comply with the requirements of GOST 15052-96 according to organoleptic and physicochemical indicators: to have the taste and smell of the product peculiar to the product, characteristic of the product name; do not have burnt places; The surface of the glazed products must be without bare seats, spots, sublishes, traces of "Hands"; A fondant glaze should not be sticky or sugar; Mankish cupcakes - porous, bucked, without tempered and noncrossures; The moisture content, general sugar (by sucrose), fat must correspond to the calculated values \u200b\u200bof the recipe with admissible deviations towards the reduction.

The alkali of cupcakes prepared on chemical bars should not exceed 2 alkalin degrees, the total acidity of muzzles, cooked on yeast, is 2.5 degrees of acidity. The ash content, not soluble in 10% hydrochloric acid, is allowed not more than 0.1%. In terms of the content of toxic elements and microbiological indicators, excess of permissible levels established by medical and biological requirements is unacceptable.

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flour pastry cupcake baking

Introduction

1. Review of literature

1.3 Production of cupcakes

2. Research part

3. Examination of the quality of cupcakes

3.2 Examination results

Conclusions and offers

Bibliography

Introduction

Food is the main condition of a person's life. Without it, a person dies, the animal dies, the plant dries. Instinct satisfaction of hunger is the strongest of all others, as it guarantees the preservation of life.

At the same time, there are foods that, in addition to having a high nutritional value, calorie and good digestibility, are the same delicacies. And they are designed not so much to meet the feeling of hunger, but in order to give their views, taste, aroma to give joy to people and on holiday, and on weekdays.

Confectionery is distinguished by a pleasant, usually sweet taste, complex aroma, beautiful appearance,

Cupcakes - flour confectionery, which includes a significant amount of egg products, sugar and fat, as well as valuable fillers in flavoring - raisins, candies, fruits, nuts, etc. In some types of cupcakes come in spices - Cardamom, Saffron, Vanilla powder or vanilla essence - salt and dyes. Sugar is used in the form of sugar-sand, powdered sugar or powder refine. Creamy oil, margarine, vegetable oil are used from fats. In some types of cupcakes, dairy products are part of whole milk, milk powder, cottage cheese, as well as fruit-berry journey and starch pattern.

Moisture of cupcakes 10 - 33%. Extremely beneficial in food, dry matter causes high energy value (360 kcal and more per 100 g), pleasant taste and aroma of cupcakes. Attractive form is created due to a variety of shape, mass and external finish. Recently, enjoy in high demand cupcakes with filling (jam from forest berries), glazed cupcakes.

Cape manufacturing technology includes the following operations:

cooking test;

molding;

The economic significance of the confectionery industry is determined by the importance of the food industry as a whole - one of the largest industries, the effectiveness of which determines the price level of food products. The confectionery industry ranks fourth among the food industries (following the bakery, dairy and fish). It accounts for 10% of the employment of the entire food industry. The growth in productivity to the confectionery industry will contribute to the growth of the performance of the entire food industry, and consequently an increase in the level of economic development of the country and the standard of living of the population.

In this course work, the value that flour confectionery is played in the life and nutrition of a person is considered. A detailed analysis of the composition of the cupcakes, the main ingredients from which they consist are.

The technological processes of the production of cupcakes, a change in product properties in the production process. The paper presents the classification and the main range of cupcakes in the Sambury-7 store.

Not coincidence and the value of packaging of cupcakes, which is important not only to save the goods, but also to attract the attention of the buyer.

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

1. Review of literature

1.1 Characteristics of the range

Prepass cupcakes from very testawhich contains a lot of sugar, fat, eggs. In cupcakes different varieties Add fresh berries, candied fruits, canned berries and fruits, nuts. After baking, the surface is sprinkled with sugar powder, nuts, poured jelly or glazing lipstick.

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

Manufactured on yeast;

Manufactured on chemical bars;

Made without chemical bars and yeast.

The technological process of cooking dough on yeast begins with the preparation of dishes. Yeast (50% prescription quantity) for peasants are crushed and stirred in warm water (40 ° C). Then they introduce a part of the melange and flour (50 - 60%) and everything is thoroughly mixed. The surface of the layers at the end of the mixing is slightly poured with flour, covered with a web and leave for fermentation by 4 - 4.5 hours at a temperature of 30 - 32 ° C. Quality Quality Indicators: Humidity 44 - 52%, acidity 3--3.5 degrees of acidity.

To prepare the test, sugar sand, a mixture of fat from the recipe amount of melange, heated to 35 - 40 ° C, is loaded. The mass is thoroughly mixed, after which the remaining recipe components are introduced into it. All raw materials with a blind are thoroughly mixed 10 - 30 minutes. Then the dough sprinkles with flour, covered with a web and leave for fermentation indoors with a temperature of 30 - 32 ° C. The duration of fermentation is 1.5 - 2 hours. During this time, one or two windows are produced to remove a portion of carbon dioxide, which is formed during fermentation, and create optimal conditions for further fermentation. Quality indicators of the finished test: humidity 20 - 32% (depending on the type of cake), acidity 3 - 3.5 degrees of acidity, temperature 30 --32 ° C.

If the dough is prepared on chemical bars, sodium bicarbonate (drinking soda), ammonium carbonate, bakery powders are used as chemical bars. There are two ways to prepare a test on chemical bass.

In the molecar, the creamy oil is knocked down, heated to a temperature of 40 ° C, for 7--10 minutes. When using cold oil, it is pre-softened at small, and then with a large number of speeds of the molecule. Add sugar-sand and continue to knock down within 5 - 7 minutes. After that, eggproducts are gradually added to the mollar machine. The total duration of knocking down 20 is 30 minutes. A raisins, essence and chemical bars are added to the mole of a small velocity of rotation of the machine blades, all thoroughly mixed. Lastly, the flour is introduced and within 3-5 minutes in a knocker or 10--15 minutes in the test mixer leads to the formation of a homogeneous mass. The cupcake obtained from such a dough, air, has a big rise. This method is used when the dough is prepared on melange or on eggs.

The technology of preparation of the test without chemical bars and yeast includes: softening the butter for 5 to 8 minutes; Singing oil with sand sugar 10--12 min; Introduction of the parts of the yolk and knocking 15 to 20 minutes to the disappearance of crystals of sand sugar; The addition of flour and starch to a shot down mass and stirring for 20 to 30 s; knocking up egg protein 13-71 minutes before the formation of a strong foam; Mixing shot protein with the bulk. The finished dough has a humidity of 27 - 29%.

Molds dough for cupcakes in metal forms. When developing some varieties of cakes, the dough is divided into pieces, give them a round shape and placed in forms. The dough made on the yeast is exposed in forms of 90 - 110 minutes to an increase in volume of 2-2.5 times. Small cupcakes bake in corrugated molds or in molds in the form of cylinders. Forms are pre-lubricated with oil.

1.2 Quality Quality Indicators

According to organoleptic and physicochemical indicators, cupcakes must comply with the requirements of GOST 15052-96.

Cupcakes should have a taste and smell, without extraneous tastes and smells, a surface without cottages, and the surface of glazed products-without bare seats, spots, lines, traces of laying. Feligious glaze should not be sticky or candied. Cupcakes should have a porous crossfish without challenge and traces of the necross.

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

Such physico-chemical indicators, such as mass fraction of moisture, mass fraction of general sugar (for sucrose), mass fraction of fat must comply with the calculated values \u200b\u200bfor the recipe. Permissible deviations towards a decrease in mass fraction General sugar (for sucrose) is no more than 2.5%, by the mass fraction of fat - no more than 2.0%.

The alkalinity of cupcakes prepared on chemical bars should not be more than 2 °. The mass fraction of ash, not soluble in 10% hydrochloric acid, is allowed not more than 0.1%.

Table 2- Requirements for physico-chemical indicators, GOST 15052-96

Name of the indicator
Mass fraction of moisture,% no more	In accordance with approved recipes
Mass fraction of general sugar (by sucrose) in terms of dry matter,%:	In accordance with the calculated content of the recipe, with deviation from the calculated reduction, not more than
for cupcakes like "Dessert"
for others
Mass fraction of fat in recalculation for dry matter,%	In accordance with the calculated content of the recipe, with deviation from the calculated to the side of the decrease in no more
for cupcakes like "Dessert"
for others
Alkalinity in cupcakes prepared on chemical bars, in degrees, no more
Total acidity in cupcakes cooked on yeast, in degrees, no more
The mass fraction of ash, insoluble in a solution of hydrochloric acid with a mass fraction of 10%,%, not more

Table 3- Hygienic Safety Requirements and Food Values food products. SanPine 2.3.2.1078-2001

The defects of the cupcakes include: a grown surface, signs of tempered - a dense born mass, lamb trains, extraneous tastes and smells, vague form, product deformation.

1.3 Production of cupcakes

Cupcakes are products from flour mainly with high sugar, fat and eggs.

The main type of raw materials from this group confectionery Along with sugar is flour. These products are characterized by high nutritional value, pleasant taste and attractive appearance, as well as high calorie.

The production of flour confectionery is highly mechanized. Most of these products are produced on mechanized lines. The greatest degree of mechanization is achieved in the production of cookies, waffles, gingerbread. Loading the mechanization of production such as muffins.

Use in the production of cupcakes along with flour and sugar of such high-calorie and nutritious products, such as fat, including butter, various egg products (egg, melange), dairy products, etc., causes high food value These products.

Preparation of raw materials.

Before entering the workshop, all the raw materials are freed from Tara. The pre-surface of the package is cleaned. These operations are performed in special preparatory premises separated from production. All raw materials entering production are checked in the laboratory.

Flour. In the manufacture of cupcakes use wheat flour, mainly the highest grade.

Flour sifting lead on special sifting machines with a system of mobile or fixed sieves. Sita can make a reciprocating, rotational or vibration movement.

In flour and other bulk types of raw materials, small particles of ferromagnetic impurities may be contained, for separating magnetic catchers of various types. They are installed on inclined descents, where flour with a layer thickness not more than 10 mm is evenly moving at a speed of not more than 0.5 m / s. The purification of magnets is carried out at least once in shift. For this purpose, more advanced electromagnetic separators can be used, in which there is a device for continuous removal of ferromagnetic particles.

Sugar. Sugar used directly into the dough or for the preparation of syrup is sieved through a sieve with holes of no more than 3 mm, and the resulting sugar syrups are filled through sieve with cells with a diameter of no more than 1.5 mm. A significant part of the sugar in the production of flour confectionery products is grinding into powder. Sugar is usually crushed on shock crushers. The resulting sugar powder with long-term storage is joined into solid slices, for this reason it is used immediately after preparation.

Fats. Creamy oil is used for the production of cupcakes. These fats when unpacking are carefully verified on the absence of foreign objects.

Eggs and melange. The eggs entering the production sort and check their quality by translupering on an alloscope - a box, inside of which there is a light source, and on the top cover - nests for the room of eggs. Before preparing the egg mass, the eggs are treated in a special four-piece bath. In the first section, eggs in warm water are soaked for 5-10 minutes, in the second section are treated with 0.5% sodium carbonate solution and a 2% solution of sodium bicarbonate at about 40 ° C for 5-10 minutes, The third section of the eggs are disinfected in a 2% solution of chlorine lime or 0.5% solution of chlorine for 5 minutes, in the fourth section is rinsed with clean running water for 5 minutes. The solutions in the washing bath are replaced at least 2 times in shift. The eggs treated in this way are broken with metal knives, separated, if necessary, on protein and yolk, and poured into special cups, serving no more than five eggs. After checking on the smell and the absence of a shell, as well as the appearance, the portion of the egg mass is transfused into the pure industrial container and fixed through stainless steel sieve with cells of no more than 3 mm.

Busty (sodium bicarbonate and ammonium carbonate) and salt. If necessary, crushed and sifted through a sieve with cells not more than 2 mm. If a solution is used in the form of a solution in water, then a solution is prepared by a solution of the following concentration: at 100 g of water hydrocarbonate 10 g, ammonium carbonate 25 g, and a salt of 35 g. For ammonium carbonate, water is used by the temperature not higher than 25 ° C. The solutions are filled with a sieve with Cells not more than 0.5 mm.

1.4 Packaging and storage of cupcakes

Cupcakes produce a piece weighing up to 1000 g and weight.

Cupcakes are packaged in cardboard boxes on regulatory documentation, packages from cellophane or polymer films allowed to use state sanitary and epidemiological supervisory authorities.

The permissible deviations of the net mass of the cake are in percent no more:

minus 7.0- to 100 g inclusive;

minus 5.0- more than 100 g. - 250 G. inclusive;

minus 2.5- more than 250 g. - 500 g. inclusive;

minus 1.5 - more than 500 g. - 1000 G. inclusive;

minus 1.0- Over 1000

The deviation of the net mass along the upper limit is not limited.

Strict requirements are presented to the conditions and deadlines for storing muffins. Under the recommended storage conditions of muffles (temperature (18 ± 3) ° C and relative air humidity of no more than 75%), the storage time is from 2 (cupcakes manufactured on yeast) to 12 days (muzzh cakes, but in polymer packaging). On cupcakes manufactured on chemical bars, as well as without breaking agents (yeast, chemical bars), a storage period is 7 days.

2. Research part

Course research includes six steps.

At the first stage, the topic was carried out term paper, guided by the relevance of the problem.

In the second and third stages, the purpose of the work and the problem arising from it was determined.

At the fourth stage, the collection of literary data was collected and their processing. Tutorials, textbooks, as well as periodicals relating to this topic were studied and analyzed, and data was collected on regulatory documentation regulating the rules of acceptance, sampling method, quality indicators, as well as expertise methods.

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

It is also a choice of objects for conducting quality examination, studying methods for determining quality indicators and conducting the expertise itself.

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

At the last stage of the course research is given a general conclusion throughout the course work and suggestions for all disadvantages.

2.1 Economic and economic characteristics of the Sambury-7 store

Shop "Sambury" located at the address: Khabarovsk ul. Leningradskaya, 28. The store contains more than 2000 product items. The store is equipped with modern shopping equipment and appliances. In its activities, the store takes into account the interests of consumers, their requirements for product quality, works, services.

The store occupies a one-story building. The store "Sambury" works daily without weekends and break for lunch from 9:00 to 22: 00. The store is located along the road, the store has a guest parking lot for vehicles on 80 parking spaces, which also attracts buyers moving on vehicles.

The store is engaged in the retail trade of food and non-food products. The store is divided into a shopping area, reception area, premises for a commercial department, service department, personnel department, Cabinet operators, Cabinet of storekeners, Chief Cabinet, Bakery, Production Zone.

The store has 6 departments:

Perishable goods

Wine - vodka department

Freeze

Confectionery

Industrial department

Grocery.

Own production.

The highest governing body is the director. Director are directly subordinate to: Chief Accountant, Head of Personnel, Trade Employees. Each service and employees operate on the basis of the provisions on the departments and job descriptions of employees, according to which the place is determined, the role in the management system, the main tasks, responsibilities, rights, responsibility for the work performed. The organization of economic relations of the shopping store with suppliers of goods should ensure the completeness and sustainability of the range, satisfying the population's demand, as well as good financial and economic indicators of trade.

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

Studying and predicting purchasing demand,

Definition of the need for goods,

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

Establishing household connections with suppliers, including the development and conclusion of supply contracts,

Control of the execution of contracts and the supply of goods.

Currently, the composition of suppliers The store is relatively constant. Cooperation is mainly carried out with large wholesale organizations that work in the market for more than one year. When choosing suppliers, mainly specialists are focused on quality

According to the contract, the goods are supplied to the store on request, which indicates the name of the goods, its number. The application is certified by the signature of the entrepreneur and the seal. If the supplier for some reason cannot perform partially or fully order, then he is obliged to notify the entrepreneur who made the application. Suppliers are required to deliver the goods by their own transport and at their own expense. Delivery must be accompanied by all the necessary documents. Ownership of the goods goes to the store at the time of signing by the Parties of the invoice.

Almost all products require special storage and transport conditions. Some products have limited storage time and refers to perishable, so it is supplied daily.

Criteria for determining the number of ordered goods:

The need to replenish products to meet customer demand

Terms and frequency of delivery

Shelf life

Middle Sale per day

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

Warehouse

Conduct additional activities to promote goods

Payment form (prepayment, consignment, payment for implementation)

The main providers of these product groups are Khabarovsk manufacturers and wholesale firms presented in the table. The share of different suppliers in the total supply is different.

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

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

As calculations show in 2010 there was an increase in turnover in the pricing of sales by 34 million rubles. The reasons for increasing turnover in 2010 were the following:

an increase in commodity turnover;

achieving the effectiveness of labor of trade workers, their active incentive;

effective pricing policy (discount system);

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

At the end of 2010, it can be concluded that the store managed to go to the level of profitability of 109.3%, which was positively affected by the increase in turnover (revenue) and profits.

3. Examination of the quality of cupcakes

3.1 Assortment of products produced

The Sambury -7 store produces muffins of the following names.

Table 5-assortment of cupcakes produced in the Sambury -7 store.

Name	Sniffios	Storage conditions	Matching ND, No.
Joghurt Cupcake with Mandarin		From +2 to +6 with
Cupcake Yoghurt with Peach		From +2 to +6 with	TU 9136-006-166225142-11 (European cupcakes)
Cupcake Yoghurt with berries		From +2 to +6 with	TU 9136-006-166225142-11 (European cupcakes)
Chocolate Cupcake with Berries		From +2 to +6 with	TU 9136-006-166225142-11 (European cupcakes)
Chocolate Cupcake		From +15 to +21 with	TU 9136-006-166225142-11 (European cupcakes)
Cupcake Blueberry Dream		From +2 to +6 with	TU 9136-006-166225142-11 (European cupcakes)
Curd Cupcake (Weight)		From +15 to +21 with	TU 9136-006-166225142-11 (European cupcakes)
North Cupcake with raisins (weight)		From +15 to +21 with	TU 9136-006-166225142-11 (European cupcakes)
Northern Cupcake with Nuts (Weight)		From +15 to +21 with	TU 9136-006-166225142-11 (European cupcakes)
North Cupcake with Cooks (Weight)		From +15 to +21 with	TU 9136-006-166225142-11 (European cupcakes)
Marble Cupcake with Cherry (Weight)		From +2 to +6 with	TU 9136-006-166225142-11 (European cupcakes)

In the confectionery shop, Sambury-7 store bakes cupcakes on chemical bars and only rounded shape.

All cupcakes bake in round form. Packaged in round plastic briquettes.

Six samples were selected as objects:

Yoghurt with candied tutatami (mandarin) - with zucats and custard, surface of stipples; Yoghurt with a peach - canned peaches add to the dough, custard, surface covers jelly;

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

Chocolate with berries - chocolate dough, add a compotect mixture of fresh-minded fruits, coated jelly;

Chocolate-add cocoa powder, sprinkled with sugar powder;

The blueberry dream is added to blueberries, hazelnuts, covered with sweet and powdered sugar.

Table 6-characteristic of cupcakes as research objects.

name	Yoghurt with Tsukatami	Yoghurt with peach	Yoghurt with berries	Chocolate with berries	Chocolate	Dream blueberry
Net weight
Manufacturing time
Shelf life
Storage conditions	From +2 to +6 with	From +2 to +6 with	From +2 to +6 with	From +2 to +6 with	From +2 to +6 with	From +2 to +6 with
Matching ND, No.	TU 9136-006-166225142-11 (European cupcakes)	TU 9136-006-166225142-11 (European cupcakes)	TU 9136-006-166225142-11 (European cupcakes)	TU 9136-006-166225142-11 (European cupcakes)	TU 9136-006-166225142-11 (European cupcakes)	TU 9136-006-166225142-11 (European cupcakes)
Price per kg, rub

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

Of the physicochemical indicators were determined: humidity, alkalinity, fat content, sugar content, determination of the mass of components.

Selected products are weighed up to 1 g, cut along or four parts (along and across) and separated the filling of the scalpel along with the jelly part of the base and weighed. The mass fraction of the filling for the mass of the product (x,%) is determined by the formula:

m - the mass of the filling, r;

m1 - weight of the product, G.

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

In the pre-dried paper package weigh 5 than the bases, put in the device chizova HB for 5 minutes, with a temperature of 150 degrees.

Humidity (W) is calculated by the formula:

where M1 is a mass of the package with a hitch to drying, r;

m2 mass package with hitch after drying, r;

m- Weighing the products, G.

Determining alkalinity of muffins.

25 g. The crushed product under study is placed in a kefir bottle with a capacity of 500, 250 distilled water is poured, covered with a lid and leave for 30 minutes., Blinding every 10 minutes.

After time expiration, the contents are filtered through wool, then 50 filtrates are added to the conical flask for 250, 203 drops of bromotile blue are added and titrated with a solution of sulfuric acid by concentration, 1 mol / to the appearance of yellow staining.

Alkalinity is determined in degrees by the formula

where in the amount of acid that went to titration.

K-coefficient of normality

The alkalinity in degrees, in terms of dry matter calculated by the formula.

where the w-mass fraction of moisture,%.

Extraction and weight method is used to determine the mass fraction of fat. (GOST 5899-85)

The scholars of the crushed product or the dried filter with an acid treated with acid, are placed in a paper cartridge, the bottom of which is preloaded a piece of watts and which is sealed so as to close the slots on the bottom. The cartridge is also tightly closed with cotton wool. The cartridge is inserted into the extractor, the refrigerator and the receiving flask are attached to the extractor. The receiving flask is pre-dried to a constant weight at a temperature of 100 ° C - 105 ° C, cooled in the desiccator to room temperature and weighed with an error of not more than 0.001

By placing the cartridge in the Soxlet Extractor and collecting the entire device, the solvent rushes, rinsing them with a pre-fuquis, in which the filter was dried with a hitch.

The amount of solvent should exceed 1.5 times the volume of the extractor when it is filling it up to the top knee of the siphon.

Extraction leads at least 5 h from the mood, untreated with acid, and at least 3.5 h from the hydrogenation treated with acid. To determine the end of extraction from the extractor, 1-2 cm liquid is taken, applied to dry hour glass and evaporate the solvent. If after evaporation of the solvent glass will be transparent, the extraction is completed.

At the end of the extraction, the flask with extracted fat and solvent is allowed to cool. Disconnect the flask, refrigerator and extractor. The receiving flask is attached to the straight refrigerator and distinguishes the solvent. After that, the flask is placed in a boiling water bath and remove the solvent residues.

To complete the removal of the solvent and moisture, the flask with fat is placed in the drying cabinet and are kept at a temperature of 100 ° C - 105 ° C for 1 hour, then cooled in the desiccator and weighed with an error of not more than 0.001.

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

where M1 is the mass of the receiving flask without fat, r;

m2 Mass of the receiving flask with fat, r;

m3Massa samples, g;

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

Determination of the mass fraction of reducing substances (sugar to inversion) with direct introduction of a hitch to a solution of ferricianide

This method is used in determining the mass fraction of the reductional substances in caramel and fondant syrup, caramel mass, fondar mass, fruit and fondant fillings, leddly Caramel, jelly and fruit marmalade, shell, marshmallow, fondant and fruit corps, fondant unplasded candies, inapproprous, fondant and fruit dragee.

The weight of the sample (M) of the crushed product is weighed with an error of no more than 0.001 g from such a calculation so that the number of reducing substances in it does not exceed 0.016 g and are calculated by the formula.

where the p- an estimated maximum mass fraction of the rewarding substances in the product under study,%.

In the conical flask, with pipettes of a 25-pin Ferrizianide solution, 10 distilled water, bring to the flask to the flask along with a piece of paper and heated to a boil for 3-4 minutes, accelerating the dissolution of the mood with a light blasting.

The mass fraction of reducing substances (inversion sugar) (x7) is calculated as a percentage by the formula.

where V is the volume of the standard glucose solution, which went to the titration of 25 cm alkaline solution of ferricianide, cm;

V1- Volume of a standard glucose solution that has come to subsidize the solution under study.

m - weight of the products, r;

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

K - correction coefficient whose value depends on the mass fraction of the reduced substances in the product under study relative to the general sugar

The shredded product is weighed with an error of no more than 0.001 g from such a calculation so that the number of reducing substances in 1 sample solution did not exceed 0.0016.

The weight of the hitch (M) is calculated by the formula

P is the estimated mass fraction of the rewarding substances in the product under study,%.

In the conical flask, with a capacity of 100 alkaline solution of ferricianide and 10 prepared solutions of the product under study and 10 of the prepared solution of the product under study.

The mass fraction of reducing substances (x8) in percent is calculated by the formula

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

V1 is the volume of the standard glucose solution, spent on dotting, cm;

V2 - the capacity of the measuring flask, cm;

V3 - the volume of the under study, taken for analysis, cm;

m- Weighing the products, r;

K is a correction coefficient depending on the number of reducing agents in the product under study.

The mass fraction of the total sugar (x9) in percent, expressed in glucose, is calculated by the formula

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

V is the volume of a standard glucose solution, spent on the titration of 25 cm alkaline ferricianide alkaline solution, cm;

V1- volume of standard solution, glucose, spent on dotting, cm;

V2- Capacity of the measuring flask;

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

V4- capacity of the measuring flask in which inversion was carried out;

V5 is the volume of the solution taken for inversion;

m- Weighing products products, g

To recalculate the general sugar expressed in glucose, in the overall sugar, expressed in sucrose, the obtained value is multiplied by the coefficient of 0.95.

The mass fraction of the total sugar (x10) in percent, expressed in sucrose, in terms of dry matter calculated by the formula

where the W-mass fraction of moisture in the product under study,%.

3.2 Examination results

The quality of selected samples is assessed by organoleptic and physico-chemical parameters.

Table 7- Physical and chemical and organoleptic indicators Quality Joghurt Cupcats (Mandarin)

Name of the indicator	Marking Quality Requirement	Sample characteristic	Conclusion
Taste and smell			Correspond to
	Peculiar products	It cuts well, keeps the form. Crumbly.	Correspond to
View of a break		Nercross	Correspond to
Humidity,%			Correspond to
Mass fraction of sugar,%			Correspond to
Mass fraction of fat,%			Correspond to
Alkalinity, hail, no more			Correspond to

As can be seen from the table-7 cupcake of yoghurts with Cucats (Mandarin) on organoleptic and physico-chemical indicators corresponds to labeling indicators and GOST

Table 8-organoleptic and physical and chemical quality indicators Cupcake yoghurt with peach

Name of the indicator	Quality requirement for GOST	Sample characteristic	Conclusion
Taste and smell	Peculiar to this product product without an extraneous lift and smell	Without an extraneous lift and smells. Soda taste.	Correspond to
	Peculiar products	It cuts well, keeps the form.	Correspond to
View of a break	Ruffled product without hardening and necross traces,	Ruffled product without chain and traces	Correspond to
Humidity,% (Mark.)			Correspond to
Mass fraction of sugar,% (Mark)			Correspond to
Mass fraction of fat,% (Mark)			Correspond to
Alkalinity, no more, hail			Correspond to

As can be seen from the table-8 cupcake yoghurt with a peach on organoleptic and physico-chemical indicators, corresponds to labeling indicators and GOST.

Table 9- organoleptic and physico-chemical performance indicators Cupcake yogurt with berries.

Name of the indicator	Quality requirement for GOST	Sample characteristic	Conclusion
Taste and smell	Peculiar to this product product without an extraneous lift and smell	Without an extraneous lift and smells.	Correspond to
	Peculiar products	It cuts well, keeps the form.	Correspond to
View of a break	Ruffled product without hardening and necross traces,	Ruffled product without chain and traces	Correspond to
Humidity			Correspond to
Mass fraction of sugar			Correspond to
Mass fraction of fat			Correspond to
Alkalinity			Correspond to

As can be seen from the 8 cupcake, the yoghurt cake with berries in organoleptic and physico-chemical indicators corresponds to the marking indicators and GOST.

Table 10- Organoleptic and physical and chemical quality indicators Cupcake chocolate with berries.

Name of the indicator	Quality requirement for GOST	Sample characteristic	Conclusion
Taste and smell	Peculiar to this product product without an extraneous lift and smell	Without an extraneous lift and smells. Sour flavor.	Does not match
	Peculiar products	Poor keeps shape. Too wet.	Does not match
View of a break	Ruffled product without hardening and necross traces,	Ruffled product without chain and traces	Correspond to
Humidity			Does not match
Mass fraction of sugar			Correspond to
Mass fraction of fat			Correspond to
Alkalinity			Correspond to

As can be seen from the table-8 cupcake chocolate with berries along the organoleptic indicators of the taster, did not suit the form of the product and too acidic taste, which can be explained by excessive addition of currant berries. As well as by mass fraction of moisture, the indicators exceed the data indicated on the marking. This defect may have been allowed when the jelly watered the hot cake, hence the jelly excessively soaked the cupcake, hence and increased humidity.

Table 11- Organoleptic and physico-chemical quality indicators Cupcake chocolate.

Name of the indicator	Quality requirement for GOST	Sample characteristic	Conclusion
Taste and smell	Peculiar to this product product without an extraneous lift and smell	Without an extraneous lift and smells.	Correspond to
	Peculiar products	It cuts well, keeps the form.	Correspond to
View of a break	Ruffled product without hardening and necross traces,	Ruffled product without chain and traces	Correspond to
Humidity			Does not match
Mass fraction of sugar			Correspond to
Mass fraction of fat			Correspond to
Alkalinity			Correspond to

As can be seen from the table-11 cupcake chocolate in organoleptic and physico-chemical indicators, corresponds to labeling and GOST indicators, however, the mass fraction of moisture is underestimated, hence the cake is prohibited.

Table 12- Organoleptic and Physical and Chemical Quality Quality Cupcake Dream.

Name of the indicator	Quality requirement for GOST	Sample characteristic	Conclusion
Taste and smell	Peculiar to this product product without an extraneous lift and smell	Peculiar to this product product without	Correspond to
	Peculiar products	The product is too crumbling, badly cut, does not hold shape, the hazelnut is not crushed.	Does not match
View of a break	Ruffled product without hardening and necross traces,	Ruffled product without hardening and necross traces,	Correspond to
Humidity			Correspond to
Mass fraction of sugar			Correspond to
Mass fraction of fat			Correspond to
Alkalinity			Correspond to

As can be seen from the table-12 cupcake, a blueberry dream of organoleptic and physico-chemical indicators corresponds to labeling and GOST indicators, but the product shape leaves much to be desired, the product is very crumbling, does not hold the shape, the hazelnut is not crushed, which is not allowed.

Mass fraction of components.

As a result of the analysis to the mass proportion of components, it was revealed that all cupcakes correspond to the recipe, which proves Table 13, minor deviations by mass could be the result of errors during the analysis.

Table 13-mass fraction of component parts of selected samples.

Name	Net weight	Reception rate	Sample characteristic	Conclusion

Joghurt Cupcake with Mandarin					Correspond to
Cupcake Yoghurt with Peach					Correspond to
Cupcake Yoghurt with berries					Correspond to
Chocolate Cupcake with Berries					Correspond to
Chocolate Cupcake					Correspond to
Cupcake Blueberry Dream					Correspond to

Conclusions and offers

The course work carried out a study of the analysis of the range and examination of the quality of the cupcakes implemented in the Sambury-7 store.

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

For quality examination pasta productsSix-samples implemented by Sambury-7 shop: Six samples were chosen: Cupcake Yoghurt with Cuccats (Mandarin), Yoghurt Cupcake with Peach, Cupcake Yoghurt With Berries, Chocolate Cupcake with Berries, Chocolate Cupcake, Cupcake Blueberry Dream. As a result of the quality examination, it can be concluded that all three specimen samples comply with the requirements of the standard.

Cupcakes in the Sambury-7 store are stored in compliance with the requirements for the terms and conditions of storage.

To improve the range and improve the quality of cupcakes of products implemented by Svbury-7 stores, we offer:

Improve the assortment of cupcakes through the introduction of new names and species, which will contribute to attracting new consumers;

Increasing production;

Enclosing contracts for the supply of cupcakes to other stores.

Strengthen quality control at the acceptance of pasta;

Improve product storage conditions.

Control of production.

Bibliography

1. Zhuravleva M.N. Food Products 2004

2. Kruglyovkov G.N. Fundamentals of Food Products, 1984

3. Maluteenkova S. M. Mercycling and examination of confectionery goods., 2004.

4. Klovikova G.N., Kruglyovkov G.V. Products of food products. - Rostov P / d March, 2000

5. Timofeeva V.A. Products of food products. - Rostov N / D: Phoenix, 2002

6. Merchase and examination of food products. Laboratory workshop for full-time students and absentee learning, 2002.

7. The mercy of the branches and confectionery goods: studies. For universities / N.A.Smirnova, L.A.Nadejnova, D. Sellezneva, E.A. Vorobyva. - M.: Economy, 1989.

8. GOST 15052-96: cupcakes. General technical conditions

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

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

11. Sanpin 2.3.2.1078-2001

12. GOST 5897-90 Methods for determining organoleptic performance indicators, sizes, net weight and component parts.

Posted on Allbest.ru.

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Cupcakes are flour pastry, made from a tube dough with a large content of egg-ducts, sugar and fat, as well as valuable fillers in tasteings - raisins, zucats, fruits, nuts, etc. This explains their high calorie (about 360 kcal, or 1506 kJ per 100 g), pleasant taste, fragrance. Attractive form is created thanks to a variety of external finish, shape and mass.

Dough for cupcakes is a multiphase structured system, which has an air phase in its composition, providing porosity.

Chemical barelipers or yeast are included in the recipes of muffins. Drops can be in the formulation and not enter. Their role is performed by surfactants, which are included in the main raw material, mainly egg products.

Cupcakes depending on the method of cooking and recipes divided into the following groups: on yeast;

On chemical bars; Without chemical bars and yeast. Below are the recipes of various cupcakes (Table 7.1-7.3). In brackets, the recipes are given in the current industrial compilations. Recipes are recalculated by 10 kg of finished products or 100 pcs. ready-made piece products, taking into account maximum permissible losses, which facilitates their use in catering enterprises.

The technology of manufacturing cupcakes includes the preparation of the test, molding, baking and finishing.

Dough for cupcakes can be prepared in several ways. The technological process of the production of the test of the yeast dough consists of making dishes and kneading on it.

For the preparation of the dispensing, yeast is pre-prepared: 50% of the recipe amount of yeast in chopped form is stirred in warm water (40 ° C). Next, part of the melange and flour are introduced in the amount of 50 ... 60% of the prescription and thoroughly stirred with water. The amount of water for the dispensing is calculated, based on the moisture content of the dispensing of 49 ... 52%. The surface of the layers at the end of the mixing is slightly peeled with flour, covered with a web and leave for fermentation to 4 ... 4.5 hours at ambient temperatures of 30 ... 32 ° C. In the process of fermentation, the acidity of the layers increases. The willingness of the dishes can be installed, firstly, by changing the appearance, the appearance of a wrinkled surface and, secondly, - to achieve acidity 3 ... 3.5

Quality indicators The moisters are: humidity 44 ... 52%; Acidness 3,0 ... 3.5

To prepare the test, sugar sand, a mixture of fat from the recipe amount of the melange, preheated up to 35 ... 40 ° C, is loaded to prepare the dough. Mass are thoroughly mixed, after which the remaining recipe components are introduced into it: salt, raisins, candied, vanilla powder, divorced in a small amount of yeast water (50%).

All raw materials with the jar are thoroughly mixed. The duration of the mixing in the molecar is 10 ... 30min. Then the dough sprinkles from the surface of flour, covered with a web and leave

Reception of cupcakes on yeast (consumption of raw materials per 1 ton production, kg)


Name		"Slavyan.	"April	"Russian	"Caucasus

Semi-finished products	Substances,%

Flour Pshenich
Naya senior

Sugar sand
Powder sugar
Chicken egg
Butter
Essence
Grape land
(Raisin)


Margarine

Kernel nut

Yeast Pres
Holded


Powder vanilla
Milk dry

Jumped fruit
Tosh berry
Patok Krah

Milk whole
Saffron Cardamom oil grow	100,00 100,00 100,00

Tartrazine or Saffron.


Humidity,%
Mass, kg.

Camcase Recipe for Public Pantry Enterprises

Name of raw materials and semi-finished products	Mass fraction of dry substances,%	Flow of raw materials in nature, g
100 sh Weighing 75 g	At 100 shops. finished products weighing 100 g	By 10 kg of finished products
"Metropolitan" № 425	Spring №458	"Metropolitan" №426	Spring No. 459	"Tea" №444	«Nut» №435	"Curd" №450	"Curd raisins" №449	"May"

Wheat flour
Top grades


Wheat flour
1st grade
Sugar sand
Butter
Margarine



Powder refinery
Essence
Vanilla essence
Ammonium carbonist
Sodium bicarbonate
Cashew (raw materials)
Cottage cheese (18% fat)
Juveniles pressed

Kernel nut
(raw materials for sprinkles)
Powder vanilla


Humidity,%
Mass, kg.

For fermentation indoors, the temperature in which is about 32 ° C. The fermentation duration is 1.5 ... 2 hours. During this time, one or two windows are produced to remove a part of carbon dioxide (carbon dioxide), formed during fermentation and creating optimal conditions for fermentation. Quality indicators of the finished test: humidity,% - 20 ... 32 (depending on the type of cupcake); acidity, hail - 3.0 ... 3.5; Temperature, ° C- 30 ... 32.

Preparation of test on chemical bars. Sodium bicarbonate (drinking soda), ammonium carbonate, bakery powders are used as chemical dough breakders.

There are two ways to prepare a test on chemical bass.

The test technology of the test according to the first method includes consistently conducted operations (Fig. 15): Fat knife (cream oil, margarine); Introduction of sugar sand and rigging; Introduction of egg products;

Introduction of recipe components (except for flour); Introduction of flour and kneading test.

In the molecar, the creamy oil is knocked down, heated to a temperature of 40 ° C, for 7 ... 10 min. When using cold oil, it is pre-softened at small, and then with a large number of speeds of the molecule. Sugar sand is added and the knocking is continued for 5 ... 7 minutes. After that, eggproducts are gradually added to the mollar machine. The total duration of the knocking depends on the time of year and the amount of oil and is 20 ... 30 minutes. To the dried weight at a low velocity of the blades of the machine, raisins, essence, chemical bars and all thoroughly mixed. Lastly, the flour is introduced and for 3 ... 5 min lead to the formation of a homogeneous mass in a knocker or 10 ... 15 min in the test machine.

The cupcake obtained from such a test is very air and has a big rise. The described method is used when the dough is prepared on a melange or on eggs, which are poorly separated proteins from yolks.

If one-piece milk is provided in the recipe, part of the sugar is added to it and boil to dissolve crystals. Milk syrup is cooled and gradually added to a knocked oil.

The second method of cooking test includes the following operations:

Knocking down egg-rods with sugar sand for 25 ... 30 min;

Reception of cupcakes AA chemical bars


Name



Wheat flour
Top grades
Sugar sand
Butter

Vint dried

Powder sugar

Ammonium carbon
Essence
Soda drinking
Molocho whole


Chicken egg
Starch potato
(Dry)

Pokhmala pattern


Kernel nut into dough

The kernel of the walnut

Egg protein

Yellow eggs
Milk whole
Condensed with sugar
Chocolate glaze
Margarine
Cashew cashew (raw)

Softening and knocking down the butter; adding all prescription components to a knocked oil with the exception of flour;

Introduction to the resulting mixture of a bitten egg-sump mass; Introduction flour.

The cake from the test obtained by the second method has a uniform, small-pore structure. But the dough is less saturated with air. When processing a melange with sugar in a knocker for 25 ... 30 min, an increase in volume of 2.5 ... 3 times. The quality quality indicator is humidity (see Table 7.3). The assortment has cupcakes produced on chemical bars with the addition of surfactants playing the role of emulsifiers (for example, the "special" cake) (Fig. 16). In this case, the dough is prepared in three stages: softening and knocking a margarine with sugar sand; mixing the resulting mass with melange, surfactant and other prescription components, except for flour and cocoa powder; Casting dough with flour and cocoa powder.

The surfactant is introduced in an amount of 1.0% to the total mass of the recipe components of the test (by nature). Previously in a 1: 3 ratio is prepared for one kneading a mixture of surfactant with a small amount of melange. The softening of margarine and knocked down with sugar sand in the mesal car lasts 8 ... 12 minutes, then a melange and surfactant are introduced with a melange.

The total duration of the knocking is 20 ... 30 min, depending on the time of year and the quality of Margarine. Next, the rest of the recipe components, except for flour and cocoa powder, add to the dumping mass. All the mass is thoroughly mixed,

Crushing flour and cocoa powder. The mass is stirred before the disappearance of flour lumps (30 ... 60 s).

Preparation of the test without chemical bars and yeast (Fig. 17). Test cooking technology includes the following operations:

Softening butter; chopping oil with sugar sand;

Introduction of yolk and knocking to the disappearance of crystals of sugar-sand;

Adding flour and starch and stirring to a shot down mass; knocking out egg protein before forming a strong foam; Mixing shot protein with the bulk. The finished dough has a humidity of 27 ... 29%. In the existing wide assortment of cupcakes produced without chemical bars and yeast, there are types of dough and with higher humidity.

Test molding. A variety of assortment of cupcakes is achieved not only by a recipe set in different ratios of raw materials, but also by adding to KEKSU of a certain shape and mass. In the form of cakes there are rectangular ("Metal", "Golden Label", etc.), square ("Moscow"), in the form of a clip ("almond") or a truncated cone with a through hole in the center ("Silver Label" and "Spring "). Mass of cupcakes are diverse (75, 200, 300 g; 1 kg, etc.). Cupcakes produce a piece weighing up to 1 kg and weight.

The dough of cakes is molded into metal forms treated with a special coating or lined with paper, or pre-lubricated with fat.

When developing some varieties of cupcakes, such as the Keques "Spring", the dough is divided into separate pieces and pumping the root form. Next, they are placed in forms. Dough, made on yeast, is exposed in forms for 90 ... 110 minutes to an increase in volume of 2-2.5 times. Before baking, the surface of the dough is lubricated with eggs and sprinkle with nuts. The dough intended for the Keques "Spring" is used for cakes that are baked in large quantities to Easter.

Small cupcakes bake in corrugated molds or in molds in the form of cylinders. Forms are pre-lubricated with oil.

The surface of the test for Keksa "Capital" is spatula, moistened with water or vegetable oil.

Baking cupcakes. The formation of muffins occurs when baking as a result of physicochemical processes, mainly colloidal. At the same time, flavoring qualities are formed, aroma, color.

Technological baking parameters (temperature, duration) of cakes depend on the formulation, mass of test blanks, their shape and furnace designs (Table 7.4).

Baking cupcakes is produced in the furnaces used for baking flour semi-finished products, cakes and cakes.

Baked cupcakes are cooled for 4 ... 5 hours, removed from the forms and cleaned the surface with a knife or grater. Next, cupcakes are finished.

Baked semi-finished cupcake "Silver label" is taken out of the forms and put into trays down the upper crust.

Finishing of the surface of cupcakes. In order to give the cupcakes of a pleasant view, the surface of the finished cupcakes is made up with different finishing semi-finished products (sugar powder, lipstick, candied fruit, sugar iconic).

Cupcakes "Spring", "Metal", "Silver label" through a sieve sprinkled with powdered sugar. The surface of the cake "Safrana" is coated with a brush with a refined syrup. The Moskovsky Cupcake is covered with a layer of lipstick by immersion in heated to 45 ... 50 ° C lipstick and decorate the cessies. The "Almond" cupcake covers the immersion in heated to a temperature of 30 ... 31 ° C praline, after which the middle of the surface is sprinkled with chopped almonds. The upper surface of the deputy "deputy" is discharged with candied with a sideways - crumb.

The surface of the cooled semi-finished cake "Golden Label" is glazed by a lipstick, tinted with saffron tincture. The surface of the cake "Lemon" is sprinkled with sugar powder, and then almond.

Baking parameters of cupcakes

Name	Temperature environment	Fod voliteliness
	Bakery chamber, "with	Baking, Min.
"Spring"
Weighing 800 ... 1000 g
Weigh 400 ... 600 g
Weighing 100 g
"Metropolitan"



"Moscow"


"Citric"

Piece weighing 300 g
"Deputy"
"Saffron"
"Almond"
"Golden Label"
"Special"
"Silver label"
"Health"
"Tea"
"May"

A variety of cupcakes are mucquers glazed by chocolate. The finishing of the semi-finished product is covered with a surface with a reflected chocolate glaze. For applying glaze, both manual labor and glazes are roving machines and machines for spraying chocolate "Choco - Basic". The formation of a solid chocolate shell on the surface is achieved by crystallization of cocoa oil under cooling conditions.

Muffins are messy flour products With great contentoils, melange, sugar and with an outer surface finish.

Depending on the method of preparation and formulation, muffins are divided into the following groups:

On yeast;
. on chemical bars;
. Without chemical bars and yeast.

Cupcakes on yeast.

The technological process of producing cupcakes on yeast consists of six stages: preparation of dishes; cooking test; Test molding; proofing of test blanks; Baking products; Finishing cupcakes.

An example of cooking cupcakes on yeast.

Cupcake "Spring"

Cooking outpass.

In warm water (40 ° C), 50% of the chopped yeast formulation, part of the melange, are added to flour (60% of the recipe number) and are thoroughly stirred with water.

At the end of the mixing, the pole is left for fermentation.

The duration of fermentation is 4-4.5 hours.

Finished opara has the following indicators:

Humidity - 49-52%;
. Acidity - 3.0-3.5 °.

Preparation of dough.

Sugar sand is loaded into the finished oparan, a mixture of oil from the recipe amount of the melange, heated to 35-40 ° C.

Mass are thoroughly mixed.

Then add salt, raisins, candied fruit, vanilla powder, gradually in small portions of flour, 50% yeast, divorced in a small amount of water, and stirred in a molecar 10-30 min.

The surface of a well-dyed dough sprinkles and leave for fermentation for 1.5-2 hours. During this time, one or two windows produce.

Ready dough has the following indicators:

Temperature - 30-31 ° C;
. humidity - 31-32%;
. Acidity - 3.0-3.5 °.

Molding.

The fucked dough shall be divided into pieces, each piece is given a round shape by podcast and lay out in forms, pre-lubricated with oil.

The dough in forms is exposed to 1 h 30 min-1 h 50 min, while the volume increases by 2.0-2.5 times.

Before baking, the dough is lubricated with eggs and sprinkled with crushed nut.

Bakery products.

Before boarding the stove, the dough is glowed in several places.

Baking duration: for 100 g - 18-20 minutes, for weight 400-600 g - 45-
55 min and 800-1000 g - 60-65 min at a temperature of 185-210 ° C.

Cupcake "Metropolitan"

Finish.

The surface of the cooled cake is sprinkled with powder refinery.

Cupcakes on chemical bars.

Technological process of preparation camps on chemical bars consists of the following stages:

1. Preparation of the test:

a) whipping oil with sugar or melange with sugar depending on the manufactured
varieties;
b) mixing the whipped mass with the rest of the raw material, except for flour;
c) Casting dough with flour.

2. Forming.

3. Baking.

4. Finishing.

Preparation of dough.

In the molecar at high speed blades beat for 7-10 minutes butter creamy, then loaded sugar sand andbeach continue 5-7 min.

After that, the melange is gradually added.

The total duration of the beating - 25-30 min, depending onthe time of year and the quality of oil.

Weisis, essence add to the whipped mass and ammonium, the whole mass is thoroughly mixed, after which the flour falls asleep.

Zam with flour lasts 10-15 min in the test machine or to5 min in a whipper.

The total duration of the kneading test is 23-28 minutes.

The humidity of the test for Keksa "Metropolitan" - 23-25%; for Keksa "Moscow
"- 20-21%.

Test temperature of all types of cupcakes - 20-25 ° C.

"Saffron".

The process of preparation of a whipped mass is similar to the previous one.

In whipped mass (consistency cream cream) Add scaffoldtincture, raisins, milk, ammonium, sodium bicarbonate and salt.

Mixture stirred, then add flour and quickly mix the dough to uniform
consistency.

The total duration of the kneading test is 10-15 minutes.

Dough humidity - 30-31%. "Almond".

In the whipper, a melange with sugar is whipped during 25-30 minutes before an increase in the volume of mass 2.5-3.0 times.

In mesal machine at low speed blades knead oil 3-5 min, then addstarch and grated almonds.

Zam continue 5-8 min, after which with whipped mass stirred whipped melange with sugar 5-8 min and thenflour 1-2 minutes.

The total duration of the test is 13-21 minutes.

Dough humidity - 27-29%.

Molding.

The finished dough is folded manually or the machine in the form, pre-lubricated oil or lined with paper.

Surface dough for Cupcase "Metropolitan" is pumped by a blade, moistened with water or vegetableoil.

The test mass is set for this size forms depending from the necessary mass of the finished cake.

Cupcake "Metropolitan" has a rectangular shape, the cupcake "Almond" -
form is full, Moskovsky Cupcake - Square, Cupcake "Square" - Square
or rectangular shape.

Bakery products.

Duration and temperature of baking depending on furnace designs:

. Cupcake "Metropolitan" weight - 80-100 min at a temperature of 160-185 ° C;
. piece - 25-30 min at 205-215 ° C;
. Cupcake "Moskovsky" Weight - 110-120 min at 180-190 ° C;
. piece - 70-80 min at 180-190 ° C;
. Cupcake "Shafran" - 75-90 min at 190-200 ° C;
. Cupcake "Almond" - 30-45 min at 190-200 ° C.

Finish.

The upper surface of baked and cooled cupcakes are separated in the following way:

. Cupcake "Metropolitan" is sprinkled with powder refinery through a sieve;
. Moskovsky's cupcake covers the layer of lipstick, immersing it in heatedup to 45-50 ° C lipstick, and decorated with cessies;
. Cupcake "Shafran" tassel is lubricated with sugar syrup;
. Cupcake "Almond" immersed in heated to 30-31 ° C praline, afterwhat the middle of the surface is sprinkled with chopped almonds.

"Golden Label".

Preparation of dough.

creamy oil and soften with a whipping for 4-6 minutes.

Then fall asleep sugar and whipping continue to 6-10 minutes, after which they gradually addeggs; The mixture continues to beat another 20-25 minutes.

At the end of the beating add ammonium and vanilla essence.

In the whipped mass add flour and everyone is stirred for 1.5-2.0 minutes.

Dough humidity - 26-28%.

Molding.

The shape of the cupcox is rectangular.

Bakery products.

Baking duration - 70-90 min at a temperature of 160-200 ° C.

Finish.

The surface of the cooled semi-finished product is glazed by lipstick, tinted saffron tincture.

An example of cooking cupcakes on chemical bars with adding
Pav (Cupcake "Special").

Preparation of dough.

Produce preliminary preparation of surfactant for introducing them into the mollar machine.

Mix for this Surfactant for one kneading with a small number of melange (in the ratio1: 3).

Margarine and sugar are loaded into the kneading machine where softening
margarine and bleaching of the mixture for 8-12 minutes.

Then gradually melting and a mixture of surfactant with a melange.

Total duration beach - 20-30 min, depending on the time of year and the quality of Margarine.

The rest of the recipe components, except for flour, add to the whipped mass.and cocoa powder.

All the mass is thoroughly mixed, after which they add flour and cocoa powder and mass mixed to disappearance of lumpsflour (30-60 s).

Molding, baking and finishing are carried out similarly previous example.

Cupcakes without chemical bars and yeast.

Technological process of cooking cupcakes without chemical bassand yeast consists of the following stages: preparation of the test; molding;bakery products; finish.

Example of cooking cupcake without chemical bars and yeast (cupcake
"Silver label").

Preparation of dough.

In the molecule load butter and soften it for 5-6 minutes, then sugar fall asleepand beat 10-12 minutes, after which yolk (whipped proteins are whipped with partsseparately) and continue the whipping for 15-20 minutes until they disappearsugar sand particles.

In the whipped mass add flour and starch, a mixture stirred for 20-30 C, mixed with whipped for 13-17 minutessquirrels.

The finished dough has a humidity of 27-29%.

Molding.

The finished dough is folded into the forms, pre-blurred by oil.

Cupcakes have the shape of a truncated cone with a wavy side surface and through hole in the center.

Bakery products.

Duration of baking cupcakes "Silver label" - 70- 80 min at a temperature of 160-200 ° C.

Baked semi-finished products take out of the forms and lay in trays down the upper crust.

Finish.

The surface and side sides of the camp "Silver label" are sprinkled refined powder.

The shape of cupcakes should be correct, surface - convex, without mechanical
damage, with uniform color, mealky - bucket,uniform in color, without traces of the rapid, not sticky and not wetsack.

Challenge the ball is not allowed.

Taste and fragrance must match the norm.

Cupcakes pack in cardboard boxes.

Cupcakes must comply with certain organoleptic requirements.
indicators and physico-chemical.

Deadlines for storing muffins from the date of development at the following conditionsthe following are set:
. Cupcakes cooked on yeast - 2 days;
. Cupcakes cooked on yeast, in the polymer pack - 12 days;

Organoleptic performance of cupcakes (GOST 15052-96)

Physico-chemical performance of cupcakes (GOST 15052-96)

Cupcakes cooked on chemical bassings, as well as without chemical
breaks and yeast - 7 days.

The deviations of the mass of the net of cakes are allowed (in%, no more):

. With a mass of up to 100 g ± 7.0;
. With a mass of 100 to 250 g ± 5.0;
. With a mass of 250 to 500 g ± 2.5;
. with a mass of 500 to 1000 g 1.5;
. With a mass of 1000 g ± 1.0.

The purpose of the study is to consider the production technology of cupcakes.

The achievement of the goal will contribute to the solution of a number of tasks:

1. To include the peculiarities of the production and main types of flour confectionery products.

2. Describe the cupcake as one species of flour products.

3. Develop a technical and technological map of the "Cupcake Vanilla" dish.

4. Consider the basic requirements for the production of cupcakes, to the quality of raw materials and finished dish "Cupcake Vanilla."

Introduction ................................................................................. ... 3

Chapter 1. Basics of the preparation of flour confectionery

1.1. Production and main types of flour confectionery products .................................................................................... .4

1.2. Kekschair as one of the types of flour products ............ ... 8

Chapter 2. Features of the cooking technology of cupcakes (on the example of cooking "Cupcake Vanilla")

2.1.Technico-technological card dishes "Cupcake vanilla" ............... 12

2.2. The main requirements for the production of cupcakes and to the quality of raw materials for their preparation .................................................................................

Conclusion .............................................................................. .19

References ..................................................................... 20

Files: 1 file

KE EKS "Home".

Structure:

300 grams of flour

2 eggs

- ½ banks of condensed milk

1 ½ teaspoe. eKAR powder (burstinge Ehl T e)

120 grams of cream oil or margarine

100 grams of isa

1/8 teaspoon salt

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Chapter 2. Features of the cooking technology of cupcakes (on the example of cooking "Cupcake Vanilla")

2. 1. Technical and technological card dishes "Cupcake Vanilla"

Name of dishes: "Cupcake Vanilla"

List of raw materials:

Butter

Flour

Granulated sugar

Egg

Milk

Cocoa

Salt

Vanillin

Baking powder

Requirements for the quality of raw materials: all the raw materials for baking cake corresponds to the GOST.

Reception

"Cupcake Vanilla"

Cooking method:

1. Preparation of a vanilla mixture for dough and glaze.

Melt the creamy oil, add sugar, cocoa, vanillin, milk. Heat until completely dissolved, mix.

2. Preparation of the test.

The mixture prepared in paragraph 1, cool. Beat eggs with salt. Mix eggs, vanilla mix, flour, baking powder.

3. Cake bake.

The resulting dough is to pour into the form for baking and put in the oven. Bake at a temperature of 180-200 degrees. Readiness to check with a wooden skewer. Ready Cupcake Remove from the oven and leave in shape before cooling.

The processing diagram of the preparation of vanilla cake is presented in Fig. one

Fig. one. Technology system Preparations "Cupcake Vanilla"

2. 2. Basic requirements for the production of cupcakes, the quality of raw materials and the finished dishes "Cupcake Chocolate"

The preparation of raw materials to the production of cupcakes should be carried out in a separate preparatory department.

Flour - imported to the enterprise by flour and is transported by mechanical pumps into special containers of the silo. Before use in the production of flour is sieved and passed through magnets for trapping metal impurities. If flour comes in bags, then before sieving, the bags are cleaned with a brush from dust and contaminants. And then neatly poured on the seam. Turning bags slightly shake and thus remove some flour from the surface. The resulting flour after the beating cannot be used to develop confectionery products, as it contains burlap fibers.

Flour products of processing wheat grain. Flour is a white-colored bulk substance with a slightly yellowish or cream tint. The taste of flour sweets. The confectionery production mainly uses the flour of the highest and 1st grades. The moisture of flour should be standard 14.5%. The technological properties of flour depend on the content of gluten and its quality, so for my product it is better to use the flour of the highest grade with a small amount of weak gluten, flour should not have extraneous skulls, odors, acidity. Flour should not be damaged by barn pests.

Sugar sand - Before use, sieved in buratags through a sieve with holes with a diameter of no more than 3 minutes and passed through magnets for cleaning from metal impurities. Sugar syrups Fixed through a metal sieve with cells with a diameter of no more than 1.5 mm. Sugar sand is a product of recycling of sugar beet or sugar cane. Sugar sweet to taste and soluble in water, solutions are light. Sugar should be white, clean and not sticky. Humidity - 0.14%. Sugar, in a flour confectionery product is a test plasticizer, i.e. It does not affect its structure, the change in the amount of sugar in the test leads to high stickiness and makes it difficult to molding. If there is no proper ratio of sugar and fat in the test, i.e. There is a lot of sugar, and the fat is not enough, it leads to the fact that the products become tough. With thermal treatment, sugar is partly caramelized and gives the product a pleasant light - brown.

Potato starch - sieved in small quantities through a sieve, usually mixed with flour to reduce the percentage of gluten in the manufacture biscuit dough For cupcakes. When the starch test, the starch is partially swelling, and when baking is braided.

Melange is thawed in warm water and filter to eliminate possible shell residues. In the preparation of cupcakes, a homogeneous mass is used, without extraneous tastes. Gives the product softness, elasticity and yellowish color.

Hammer coffee coffee is prepared for use by frying and grinding seeds and is used as an aqueous exhaust to impart the coffee taste of cream, dough and ready-made cupcakes.

Cocoa - powder is a product processing product - beans. It is a powdered brown substance with a pleasant chocolate smell. It is obtained by grinding and partial degreasing cocoao -bobs.

The powder contains 14% fat, is used to prepare the dough and cream. It is also used as a flavoring and gives products a chocolate aroma and can be used as a dye. Cocoa powder - before use is sieved through a sieve to eliminate large particles, cocoa powder is used to improve the taste characteristics of muffins.

Dyes, acid flavors and other nutritional supplements must comply with the requirements of technical regulations and harmonized standards and stored in factory packaging. Speeding and transfusion of dyes, flavors, acids and other food additives to another storage dishes is not allowed. Solutions of dyes and flavors are prepared by employees of the laboratory of objects and are issued for production in tanks with the name and concentration.