Confectionery shop for baking bakeries and flour confectionery, cakes and pastries are organized by medium and small enterprises that supply their products to a wide network of small enterprises. For the normal conduct of the technological process in the confectionery shop, there should be the following departments: dough kneading, dough cutting, baking, product finishing, cream preparation, pantry of daily food supply, containers, washing (for eggs, dishes, containers), expedition.

Workplaces for confectioners are organized in accordance with the technological process for the preparation of flour confectionery. The technological process usually consists of the following stages: storage and preparation of raw materials, preparation and kneading of dough, molding of products, preparation of finishing semi-finished products, fillings, baking, finishing and short-term storage of finished products.

Proper placement of equipment, preparation of workplaces, equipping them with the necessary inventory, utensils and vehicles, uninterrupted supply of raw materials, fuel, electricity during the shift are important factors in the economic use of working time, ensuring the rational organization of labor and the mechanization of labor-intensive processes. In the pantry of the daily supply of food, chests, racks, understuffs are installed, and a refrigerator is equipped. For weighing products, scales with mass measurement limits from 2 to 150 kg are used. and measuring utensils. Here they also prepare raw materials for production (dissolving and dosing salt, sugar, breeding yeast, cleaning oil, removing packaging, etc.). these operations require the staffing of workplaces with small-scale mechanization, inventory, tools and transport devices.

The egg is processed in a special washing room, where an ovoscope and baths with four compartments are installed for their sanitization. The eggs passed through the ovoscope in sieves are kept in the first compartment of the bath in warm water for 10 minutes. if necessary, they are washed here with hair brushes.

In the second compartment, the eggs are kept for 5 minutes in a 2% bleach solution. In the third compartment, the eggs are kept in a 2% solution baking soda and in the fourth, they are washed with warm running water for 5 minutes. washed and dry eggs are separated from the shell, if necessary, the protein and yolk are separated on a special device.

Melange in jars is washed and thawed in the same baths for 2-3 hours at a temperature of 45 C.

Before kneading the dough, the flour is sifted in a separate room or directly in the dough mixing department, if possible away from other workplaces. For sifting flour, sifters of the type PV-250, L4-HPM, P2-P are used, depending on the productivity. Flour is stored in wooden shelving in bags and, as necessary, poured into the bunker of the sifter, while foreign impurities are removed and the flour is enriched with atmospheric oxygen.

Flour can be sifted directly into a mobile bowl or plastic measuring cups with a lid.

The room for kneading dough is equipped with dough mixers of the MTM-60, L4-KhTV, A2-KhTYu, TMM-1M brands and creaming machines: ShVM-20, MV-35, MV-60, TsG-103. Cream beaters are also used to prepare creams, egg and sugar mixtures. Dough mixers are used for kneading yeast dough. The dough is kneaded sequentially from the beginning with the shortest cycle - rich. Shortbread, puff, and then - yeast.

The inventory of the workshop is varied, since during molding and finishing it is required to provide not only a beautiful appearance, but also the exact mass of products. For the design of confectionery, plastic or tin tubes are used, which are put into bags made of dense fabric, special syringes, aluminum or tin combs, and a number of other devices.

The place for portioning the dough is equipped as follows: a table, a Fortuna type dividing and rounding machine or a dough divider of the P3-KhDP type, a chest for flour (under the table), a box for knives (in the table), dial scales are installed.

They also provide a place for moving the bowl with dough. The dividing and rounding machine divides the dough into pieces of a certain weight and rolls them into balls, which facilitates the very laborious operation of weighing and rolling each portion of the dough.

To roll out the dough, tables with tool cabinets and retractable chests, a dough sheeter such as MRT-60M, MNRT -130/600, PM-500, a refrigerator (where butter and dough are cooled in the manufacture of puff products) are used. Currently, a machine is used that not only rolls the dough of the required thickness into two strips, but also doses the filling between them and forms products.

The workplace for molding products is equipped with tables (with retractable chests for flour, tool boxes), wall racks.

For cooking biscuit dough equip a separate workplace near the cream-whipping machines. In addition, you need a separate table (or tables) for preparing eggs, pouring dough into sheets or forms. A special machine cuts the semi-finished biscuit into layers.

Creams are prepared in a separate room, in which beaters of various capacities and with different capacities of bowls and boilers are installed. The cream is brewed in special tipping boilers with a steam jacket or in stove-top boilers. A special table with drawers for storing tools is also needed, powder is sifted on it and other operations are performed.

Powdered sugar is prepared on micromills such as PM-3, PM-5, MM-10. For the manufacture of lipstick, a production line is organized, consisting of an electric stove, a boiler of the KPE-60, KPESM-60 type, a special table and a whipping machine. The table cover is metal with sides and two pipelines with cold and hot water are placed under it. One of the side boards, bordering on the overhead tray, is made removable.

The baking department is equipped with confectionery cabinets and ovens with electric, gas and, less often, fire heating.

Pastries and cakes are finished in special rooms or, in extreme cases, on separate production tables isolated from other workplaces. Tables are equipped with drawers for tools, a stand for strengthening pastry bags, a special tank for syrup (for soaking biscuit). The work of the confectioner is facilitated by stands that rotate on the axis, on which cakes are placed during finishing.

The most rational way to organize the work of a confectioner is in large workshops that produce confectionery semi-finished products in full assortment and in large quantities: different kinds dough, all kinds of fillings and such enterprises, there are ample opportunities for the mechanization of all labor-intensive work, and, consequently, for a sharp increase in production labor; machines and mechanisms are used at full capacity, product quality control is simplified, and the work culture is improved.

In large workshops, they form production lines for the manufacture of each type of semi-finished product, use small-scale mechanization and various devices in various areas.

Finished confectionery products are stored in the expedition, which is equipped with a refrigerator, racks, scales and production tables.

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

Finished products are transported in containers by special vehicles. Each tray must have a label indicating the name and quantity of confectionery products. Be sure to indicate the time of production and the name of the stacker.

The production plan determines the quantity and range of confectionery products. It is compiled taking into account the need for confectionery products, the qualifications of workers and the equipment of the workshop.

When working on the kneading machine, the safety guard must be lowered. It is impossible to load products into the tank of the dough mixing and whipping machine during the operation of the lever; Before turning on the mixer, check that the change bowl is properly attached to the platform. When removing confectionery from the oven, the confectioner must wear special gloves. Exhaust devices should be installed above stoves and pans for frying pies.

Enterprise supply sources Catering. Public catering enterprises use as raw materials both agricultural products (potatoes, vegetables, meat, milk, eggs, etc.) and food industry products (flour, sugar, cereals, pasta, fats, etc.).

Providing enterprises with raw materials and goods is carried out mainly at the expense of state resources used for public catering, it is 95% and only about 5% falls on the share of local resources.

Using local sources, public catering enterprises can buy products from subsidiary and pig fattening farms, purchase and procure surplus non-grain agricultural products from collective farms and state farms; the company has been granted the right to spend up to 15% of daily revenue on the purchase of greenery.

Despite the fact that the share of raw materials and goods supplied to public catering enterprises from local resources is insignificant, they still play a significant role in the implementation of the trade turnover plan and allow diversifying the range of products, especially during early spring.

Suppliers of raw materials and goods are food industry enterprises, bases, refrigerators of wholesale organizations, collective farms and state farms. Public catering enterprises that manufacture semi-finished products, confectionery and others for other enterprises can act as suppliers.

The largest share of deliveries - an average of 60% falls on the share of the food industry, about 35% - on the share of wholesale depots, and only about 5% of the deliveries - on the share of collective farms, state farms and horticultural trade.

Ensuring an uninterrupted and rhythmic supply of catering enterprises with raw materials and goods depends on the established economic relations of enterprises and organizations with suppliers. Their economic relations are built on the basis of contracts and orders.

In public catering, as a rule, not the enterprises themselves enter into contractual relations with suppliers, but higher organizations (canteen and restaurant trusts) or industry-based food supply bases.

A business contract is a document that defines the terms of sale, volume, assortment, quality of goods, delivery time, minimum delivery rates, payment terms and procedure, forms and amount of liability for violations of the terms of the contract, and others.

The main terms of the contract must be communicated to catering companies so that they can present the necessary sanctions to suppliers in case of violation of the terms of the contract and, in turn, do not violate them themselves.

The acceptance of goods in a catering enterprise is an important part of the technological process. Acceptance is carried out in two stages.

Products are received in quantity and quality. The first stage is preliminary. Acceptance of products by quantity is carried out according to bills of lading, invoices, by recalculating containers, weighing. If the goods arrived in good packaging, except for checking the net weight. The second stage is final acceptance. The net weight and the number of trade units check the stage - final acceptance. The net weight and the number of trade units are checked simultaneously with the opening of the container. The tare weight is checked simultaneously with the acceptance of the goods. If a shortage is detected, a unilateral act is drawn up on the identified shortage, this product is stored separately, its safety is ensured and the supplier is called. After the final acceptance draws up an act in 3 copies. Simultaneously with the acceptance of goods by quantity, the goods are also accepted by quality. Acceptance of goods by quality is carried out organoleptically (by appearance, color, smell, taste). At the same time, compliance with standards, TU is checked. Certificates or certificates of quality are attached to transport documents. In order to ensure the uninterrupted operation of production facilities for the sale of products in the residual assortment, taking into account consumer demand, commodity stocks are necessary. For the storage of perishable products, the enterprises are equipped with refrigerated chambers. The number of warehouses depends on the capacity of the enterprise. At small public catering establishments, at least two chambers are planned: one - a common refrigerated chamber, for short-term storage; the other is an uncooled chamber (pantry) for non-perishable products. Medium-sized enterprises should have at least four chambers: two chambers - a refrigerated chamber for dry products and a vegetable chamber. At large enterprises with 150 seats or more, separate storage of meat, fish, dairy and gastronomic products is provided. If the company has a license to sell wine and vodka products, they must be stored in a separate chamber. The enterprises provide premises for the storage of linen, inventory, containers. To ensure normal working conditions when accepting goods, processing transport and accompanying documents, a special room for receiving raw materials and products (loading room) is equipped in a group of warehouses. The equipment of warehouses depends on the type and capacity of the enterprise, the inventory standards. Warehouse equipment includes racks and storage boxes for placing and storing products, in meat chambers - hanging hooks, weight measuring, handling and refrigeration equipment. Warehouses must be equipped with the necessary inventory, tools for receiving raw materials and opening containers, storing and dispensing them, and vehicles for warehouses.

The confectionery shop uses a wide variety of equipment:

Dough mixers

It consists of a plate, a body, a drive installed in the machine body, a bowl on a three-wheeled trolley and a kneading arm with a blade. A vertical housing with a drive, as well as a bowl with a capacity of 140 liters, mounted on a three-wheeled trolley, are assembled on a cast-iron foundation plate. Inside the housing there is a gearbox, an electric motor, a chain drive and a crank connected to the kneading lever. The machine control buttons are located on the side wall of the case. The rotation from the electric motor through two gearboxes and a chain drive is simultaneously received by the dough mixing lever and the bowl. Due to the simultaneous rotation of the bowl and the kneading arm in opposite directions, the loaded product is intensively mixed and forms homogeneous mass saturated with air. Various types of dough mixing machines are installed at the workplace for kneading dough: TMM-100M (bowl capacity 100 dm3), MT-40 (removable bowl 40 l.), MTM-20P (removable bowl 20 l.), MTU- 50. In the dough mixing department, a workplace is also organized to perform auxiliary operations: processing and washing raisins, preparing and filtering sugar syrup and salt solution. At this workplace, a production pole with a built-in bathtub, a flexible hose for filling the bowl with water is installed. Norm of table length for one workplace is not less than 1.25 m.

For weighing products use commodity scales.

After kneading, the bowl with yeast dough is rolled back to a warm place, closer to the ovens.

Beaters

This machine consists of a body, a tank lifting mechanism and a drive mechanism. A removable tank is mounted on the movable bracket, which can move it in the vertical direction using the handle of the lifting mechanism. Inside the housing, a machine drive is mounted, which consists of an engine, a V-belt speed variator, gears and a planetary gearbox. Replaceable beater mechanisms are attached to the working shaft with a pin and a figured cutout. An automatic switch is installed on the side wall of the machine to start and stop the engine.

At the workplace for the preparation of biscuit dough, a whipping machine is installed. Beaters are used in different types, for example, MV-6M, MV-35M (messy-whipping). In the machine, sugar is beaten with egg mass or melange and combined with flour; a production table is installed next to the machine. The prepared mass is poured into a baking sheet lined with parchment, or molds that are sent for baking.

To prepare puff pastry, a production line is organized, which includes a dough mixing machine, an MRT-60M dough sheeter, a production table, a refrigerated cabinet or a table with a chilled cabinet, since it must be cooled during the manufacture of puff pastry.

For cooking choux pastry a separate area is allocated where an electric stove and production tables are installed. For brewing dough, plate boilers and equipment (veselka, whisks) are used. For jigging blanks from choux pastry onto confectionery sheets in large workshops, an MTO machine is used. The design of the machine provides for easy readjustment and weight adjustment up to 100g. For the preparation of custard dough, fondant, the MKU-40 universal confectionery machine is intended, where the electric boiler is combined with a mixer.

Screeners;

Dough sheeter;

Universal drive with a set of interchangeable mechanisms (meat grinder, sifter, wiping, whipping);

Digestion boilers;

electric stoves;

Electric baking cabinets;

Refrigeration equipment.

Machines and inventory are made of metallic and non-metallic materials, which must meet sanitary requirements. All materials must be strong and rigid, neutral to products and detergents, not corrode, not have a harmful effect on products and be well cleaned of them.

All equipment must be compact, silent, electrical and fire safe.

In the production of confectionery products, a wide variety of finishing semi-finished products are used: syrups, jellies, lipsticks, dyes, mastics, glazes, creams. The syrup is used for flavoring and impregnation of biscuit products. Jelly is one of the widely used finishing semi-finished products. It hardens into a shiny mass and is easily cut into pieces. Lipstick is used to decorate pastries and cakes, so that products have an attractive appearance and last longer. Various decorations for cakes are made from mastic. Glaze is used to decorate cakes and pastries, giving them an elegant look. Glaze is poured over gingerbread and gingerbread.

Sugar is a white crystalline powder produced from sugar cane and sugar beets. Powdered sugar is used in the manufacture of creams. At public catering establishments, refined powder made from refined sugar is used.

Agar is a vegetable glue produced from certain types of seaweed.

Gelatin is a food glue of animal origin.

The gelling properties of agar are 5-8 times stronger than those of gelatin.

Vanillin is a white crystalline powder obtained by artificial synthetic means, it has a very strong aroma and a bitter burning taste. Introduced into chilled cream, syrup, etc.

IN confectionery production food acids to give a sour taste to fruit and berry jelly, which is used for decorating cakes and pastries, to obtain a stable foam - whipped protein mass for protein cream; for inversion of sucrose during the preparation of invert syrup and lipstick.

The most commonly used citric, tartaric, lactic and acetic acids.

Pour sugar into a saucepan, pour hot water and stir until completely dissolved. Wash off the sugar adhering to the inner edge of the pan with a wet brush, put on a strong fire and cook without stirring. As soon as the syrup begins to boil, remove the foam with a spoon, again wash off the splashes of syrup from the edges of the pan, cover it tightly with a lid and cook until the sample is on a soft ball (boiling syrup is scooped out of the pan with a teaspoon and dipped in cold water; when the syrup has cooled, you can use your fingers to roll into a soft ball). Before the end of cooking, add the solution to the syrup citric acid, 5 drops per 100 g of sugar. After boiling, sprinkle the surface of the syrup with water and cool quickly. Beat the chilled syrup until it turns white and curls into a white, fine-grained mass, which is called lipstick. Knead lipstick, heat up to 45-55 degrees, stirring all the time, and add aromatic substances. Cut the chocolate into cubes and add to the fondant while heating. Tint with red paint and burnt chocolate.

Sour Cream Chocolate Cakes, Chocolate Date Cakes, Coconut Cakes, Lemon Puff Pastry Cakes.

custard cake

Pour water into a cauldron, add salt and margarine cut into pieces. Bring to a boil over high heat. As the mixture boils, reduce the fire to a minimum and pour in the flour. Brew with continuous stirring for about two minutes. Remove the cauldron from the heat and grind the mass until it becomes elastic. Cover with a lid and let the dough cool slightly (10-12 minutes) so that the eggs do not curl.

In the still warm dough, add all the eggs one at a time, carefully rubbing the mass. Put the products on a baking sheet, grease it with oil, and bake for 15-20 minutes at 220C until they rise, then lower the temperature to 180C and bake for another ten minutes. Let cool and cut the top to fill with stuffing.

Cake - honey, cake - biscuit, cake - honeymoon, cake - a bunch

Prepare dough. Mix all ingredients thoroughly until smooth. Put a third of this mass into a mold and bake a white cake. Pour a tablespoon of cocoa into the remaining dough and bake a second cake, dark, larger. Prepare cream. Mix sour cream and sugar, but do not beat. Prepare frosting. Mix all the ingredients, put on fire, without boiling, add 100 g of oil. After pouring the icing on the cake, let it cool and refrigerate, preferably overnight. Soak the white cake with cognac or vodka syrup - a quarter cup of a drink and a tablespoon of sugar. Then we put cream of sour cream on the cake. Cool the dark cake and cut into small squares, dip the squares one by one in sour cream and lay out the wrong pile on a white cake. And after that, pour the previously prepared glaze on top.

When storing confectionery products, the values ​​of organoleptic, physico-chemical, microbiological indicators change.

Of course, the main criterion for assessing the quality of confectionery products is organoleptic indicators, the change of which is due to complex physical, chemical, biochemical, microbiological processes occurring during storage. However, from the many processes occurring during storage, one must choose one main, dominant one, which will determine the guaranteed shelf life. Let us further consider the conditions and terms of storage of individual groups of confectionery products.

Chocolate should be stored in clean, well-ventilated warehouses, free from barn pests, at temperatures not exceeding 18°C ​​and relative humidity not exceeding 75%.

During storage, chocolate does not dry out, as it contains little moisture, it is non-hygroscopic, since it does not contain reducing sugars. Fluctuations in temperature can cause the surface of the chocolate to sweat, resulting in a gray color (“sugar bloom”). Chocolate should not be exposed to direct sunlight. At temperatures above 25 ° C, cocoa butter partially melts, and then, slowly cooling, covers the chocolate with whitish crystals (“fat bloom”).

Guaranteed shelf life of chocolate (per month): piece without additions - up to 6; with additions and stuffing - up to 3; weight - 2-4.

Marmalade, pastille. Store marmalade and marshmallow at a temperature not exceeding 18 ° C, without sharp fluctuations and relative air humidity not more than 75-80%, in clean and ventilated rooms, without direct sunlight and not infected with pests. It is not allowed to store near damp walls and heating devices, as well as together with strong-smelling goods.

When stored in conditions of high humidity, marmalade and marshmallow become wet, sticky, lose their presentation. At an elevated temperature, the box marmalade loses mass as a result of the syrup flowing out.

Such marmalade is urgently sold or sent for processing.

Humidification occurs in products packaged in bags of polymeric materials, since the moisture released from them condenses on the surface of the bag and products and dissolves the sprinkling. Therefore, marmalade and marshmallow are not packed in hermetic containers. Incomplete sealing, i.e. lining the bottom, sides and top of the boxes with a polymer film, slows down the exchange with the environment and preserves the quality of the products. In very dry rooms, marmalade candied and loses its luster. Pastile products dry out, become stale, and after a month of storage they become completely dry and hard.

Reducing substances also play an essential role in the storage process. An increase in their content above the permissible norms can cause moistening of products due to their high hygroscopicity and, conversely, a decrease leads to sugaring.

Marmalade and pastille in conditions of negative temperatures (-18 °C) in containers lined with polyethylene film are stored without noticeable changes in quality much longer than the current warranty period, with slow thawing they restore their properties.

Guaranteed shelf life (in months): layered marmalade, jelly on agar and pectin - 3; jelly on agaroid and furcellaran - 1.5; other types - 2; custard and chocolate marshmallow - 3; pastille glue and marshmallows - 1.

Preserves, jams, marmalade should be stored in clean, dry, well-ventilated rooms with a relative humidity of not more than 75%, a temperature of 10 - 20 ° C for unsterilized.

Shelf life of jam, jam from the date of production: 24 months - for sterilized, 12 months - for non-sterilized, 6 months - for non-sterilized, packaged in thermoplastic polymer containers or aluminum cans.

Biscuits, gingerbread, waffles should be stored at a temperature not exceeding 18C and relative humidity not more than 75%.

Guaranteed shelf life, depending on the type of product and packaging, varies: for cookies - from 15 days (contains more than 20% fat) to 3 months - protracted; for gingerbread - from 10 (raw, mint), up to 45 days - custard. For biscuits - from 21 days (diet, with a high fat content, by weight), up to 6 months - simple, by weight; for a cracker - from the 1st (in vegetable oil), up to 6 months - with fillers; for wafers from 15 days (with fat filling, up to 3 months (without filling).

From the products provided for in the recipe for making sourdough, 50% flour and 80% liquid are taken. Milk is slightly heated (35 °) and yeast is diluted in it. Flour is added and the dough is prepared, the consistency of which resembles cream. Sprinkle the surface of the mass with a little flour and cover. Put the container with the dough in a warm place for several hours. Usually the time interval is 3-4 hours. The mass will increase significantly in volume. After this process stops and it begins to decrease, the dough can be considered ready for further procedures. A large number of small bubbles also indicates the ripeness of the dough.

After that, the remaining liquid is mixed with the rest of the ingredients provided for by the procedure: eggs, sugar, salt. The solution is filtered and combined with the finished dough. Add the second half of the flour and knead the dough. When the mass is thoroughly mixed, add flavors, flavors and vegetable oil(refined) or melted fat. Leave the container for 3-4 hours at a temperature of 30 °. You can sprinkle the prepared dough with flour and cover.

In order for baking from sponge yeast dough to turn out tasty and well baked, it is necessary to heat the components for cooking to 33-35 degrees. In the process of kneading, you need to carefully monitor that the dough is thoroughly mixed, does not contain any lumps.

The fermentation process, which will begin to occur in the test mass, leads to a significant increase in volume.

This is due to intense gas formation. The large amount of carbon dioxide produced during this process not only increases the volume, but also inhibits the activity of yeast fungi. Therefore, you should knead the dough a couple of times. Approximately 1 and 2 hours after the start of the fermentation process. This will remove excess carbon dioxide.

cake protein cream yeast

Conclusion

It has long been considered the most honorable occupation to teach, heal and feed. In France in the last century, an artisan could not become a nobleman, but an exception was made for cooks, since his work was equated with art. The work of a talented cook is close to the work of a painter and sculptor, it requires artistic taste, especially a sense of light and form. It is necessary to remember with a kind word the Russian chefs who work in the semi-dark cellars of taverns, restaurants of unknown workers who created the culinary art as a legacy for us. Without them, without culinary arts, there would be no our modern culinary arts, and there would be no dishes that are now the PRIDE OF RUSSIAN CUISINE.

Literature

1. N.G. Buteykis, A.A. Zhukov "Technology of preparation of flour and confectionery products". Moscow. Publishing house "ProfObrIzdat" 2001.

2. V.P. Zolin "Technology of equipment for public catering". Moscow. Publishing Center "Academy" 2007.

3. A.V. Sklyarov, D.M. Prudnikov "Economics and enterprise development". Moscow. Publishing house "Infra-M". 2002

4. V.M. Kalina "Labor protection in public catering". Moscow. Publishing house "Masterenok". year 2001.

Proper preparation of bread is a complex technological process. Dough is a capricious and unpredictable material. Each time it is baked, it may behave differently. Therefore, the process of baking bread must be controlled at every stage, even if you have the most modern equipment.

It is difficult to make perfect bread the first time, even if you strictly follow the recipe. In baking, it is important to have the experience and skills to determine whether the dough is in the correct condition at any stage of the bread-making process and, if necessary, make decisions on making adjustments to the process to obtain the correct baking.

In the technological process of making bread, 9 stages can be distinguished:

1. Leaven;
2. kneading;
3. Rest;
4. preliminary proofing;
5. Wrinkle;
6. Forming and cutting;
7. final proofing;
8. notch;
9. Baking.

Now let's take a closer look at each stage in the technological scheme for making bread.

Leaven

Sourdough is the first step in making dough. Bread sourdough starts by mixing water with flour, which starts a fermentation process that produces bacteria that feed on the natural sugars in the flour and release carbon dioxide and lactic acid.

To properly prepare the sourdough for bread throughout the entire fermentation process, you need to maintain room temperature and regularly feed the bacteria by adding water with flour to the sourdough.

Bacteria feeding continues throughout the whole process of making sourdough bread, for 3 weeks. Every day, water with flour is added to the sourdough in the right proportions. The readiness of the starter is determined by external signs: it foams, rises, bubbles. Using such a starter for kneading dough will make the bread fluffy and tasty.

At this stage of the bread-making process, the dough is kneaded: flour is mixed with sourdough, yeast and other ingredients, depending on the bread recipe. When kneading, gluten strands are formed in the flour, due to which the dough becomes stretchy.

In order for the dough to turn out right, it should be kneaded calmly. If the dough is kneaded by hand, then you can make 3 calls with 5 minute breaks. With a brush, you need to press on the dough so that air pockets form, and with the other hand, stretch the dough. By hand kneading, the dough is difficult to knead, unlike automatic kneading, while manual kneading gives a better dough structure.

When mixing the dough with a mixer, it should be done as naturally as possible, as with manual kneading with interruptions, periodically scraping it off the walls of the dish. The readiness of the dough can be checked by rolling a small ball out of it and stretching it with your fingers to make a flat sheet, if it is transparent and does not tear, then the dough is kneaded well. If the dough is torn, then you need to knead more.

At this stage of the bread baking process, the dough is left alone so that the gluten fibers return to their original position and the structure of the dough becomes natural. During rest, the dough continues to acquire the desired qualities, even though no actions are being performed on it.

If the dough is not allowed to rest during the production of bread, then it will take its natural shape after molding and the bread will not look as intended as a result. Therefore, it is very important to let the dough rest before carrying out further work, it can also be allowed to rest between batches.

Proofing

The stage of making bread after the final kneading of the dough, when it is left for a short time in a greased container. This stage is similar to the stage of resting bread, with the only difference being that it is followed by the process of kneading the dough.

The stage of making bread, in which the dough is folded into two or more layers, this has 5 goals:

1. Uniform distribution of dough temperature;
2. Uniform distribution of yeast;
3. Activation of gluten fibers;
4. Release of gases accumulating in the dough;
5. Giving the dough elasticity.

After punching, the proofing process can continue.

Forming and cutting

This is the stage in the process of making bread, at which the dough is divided into the necessary portions, which are then given the desired shape: oblong, round, any other, depending on what shape you want to get the bread.

As a rule, the division of the test occurs as follows:

1. The dough is placed on a clean surface;
2. Divided into several parts;
3. From each part, balls are rolled out on the surface of the table sprinkled with flour;
4. The balls are placed on a floured surface;
After dividing the dough, you can proceed to its molding. From the balls you can make loaves of round or oblong shape.

Stages of molding an oblong loaf:

1. Take one piece of dough;
2. Stretch the ball into a flat surface;
3. Bend one third to the middle, then lay the other third on top of the previous one;
4. Bend the corners of the dough with both hands at the far end from the edge of the table;
5. Take the resulting dough spout and wrap it in the center and press firmly;
6. Carefully bend the dough and press to get an oblong shape;
7. Carefully seal the seam in the dough with the palm of your hand, which should run exactly in the middle on the bottom. If you put the dough in the oven with the seam up, then it can disperse.

This procedure must be done with all blanks.

final proofing

At this stage of the technological scheme for making bread, the dough is infused for the last time before baking. In order for the blanks to retain their shape, they are placed in a basket covered with a towel and sprinkled with flour.

But not everything is so simple. In order for the dough to finally reach readiness, it must be thawed at a humidity of 80% and a temperature of about 25 degrees Celsius. These conditions are necessary for the dough to rise. These conditions can be created either in a proofer or in an enclosed kitchen with water boiling in a saucepan to create high humidity. This proofer is suitable for yeast dough. If the dough is made on sourdough, then it must be placed in the refrigerator for 12 hours, then it will acquire a characteristic sourness.

You can determine the readiness of the dough at this stage of the bread-making process as follows:

1. The dough should increase in size by 1/3;
2. If you press on the dough, it should straighten out. If the dough does not straighten out, but breaks, then it has stood still and should rather be put in the oven to bake.

At this stage of the technological process of making bread, small cuts are made on the dough to give the bread beautiful shape and its increase. Notching is best done with a sharp knife.

On a round-shaped dough, you can make a cross-cross notch, and on an oblong loaf, notches are made across the loaf. But all this is not strict, in the notches you can show your creativity and create the pattern and shape of bread you need.

Baking

To properly bake bread, you must first preheat the oven well and set the desired temperature according to the recipe.

Place the dough seam side down on the baking sheet. To create humidity, you need to sprinkle the oven with water slightly opening the door. Without the right moisture, the dough will not rise. Turn the bread over so that it bakes evenly.

You can check the readiness of the bread by removing one from the tray and tapping it with your hand from below, if the sound is dry, then the bread can be removed from the oven. Before serving bread to the table, it must be allowed to cool slightly, after which it can be cut.

If there is a sticky streak on the bottom of the slices, it means that the bread is not fully baked and needs to be baked longer next time.

So, in the technological process of making bread, 3 main stages can be distinguished - kneading, proofing and baking. All this is not difficult and accessible to everyone, you just need to adapt and understand all the intricacies and details of the manufacturing process so that the bread turns out soft, tasty, beautiful and with a crispy crust.

The main types of raw materials in the confectionery industry are flour, sugar, butter, eggs. Along with them, dairy products, fruits, berries, nuts, wine, essences, baking powder, etc. are used.

The quality of raw materials entering production must meet the requirements established by state standards and specifications, and dyes - to the requirements of the current sanitary rules. In this regard, it is very important to properly organize the storage of raw materials and products.

In the pantry for storing dry products (flour, sugar, starch), a temperature of about 15 ° C and a relative humidity of 60-65% should be maintained. In a room where perishable products are stored, the temperature should not exceed 5 ° C. Raw materials received in frozen form are stored at sub-zero temperatures. Aromatic substances, as well as wines and compotes, are stored in a separate room to avoid the spread of their smells to other products.

Wheat flour- a powdered product that is obtained by grinding wheat grains.

In confectionery products, flour of the highest, 1 and 2 grades is used, it is included in all types of dough.

Wheat flour of the highest grade is very soft, finely ground, white color with a slight creamy tint, sweetish taste. This flour is used to make pastries, cakes, waffles, and also the best varieties biscuits and products made from yeast dough.

Wheat flour 1 grade soft, but less fine grinding than premium flour, its color is white with a slightly yellowish tint. Gingerbread, cookies and products from yeast dough are prepared from this flour.

Wheat flour 2 grades more coarse grinding than flour of the 1st grade. The color is white with a noticeable yellowish or grayish tint. This flour is used in small quantities in the manufacture of inexpensive varieties of gingerbread and cookies.

The quality of flour is characterized by its color, humidity, grinding, smell, taste, acidity, content of proteins, carbohydrates, fat, enzymes, minerals, harmful and metallic impurities.

Chemical composition flour depends on the composition of wheat, the type of flour and the grinding mode.

The color of the lower grades of flour is darker and more heterogeneous. It depends on the color and amount of bran. Flour of the highest and 1 grades is white with a yellowish tinge. By color, you can determine the approximate grade of flour.

Humidity is of great importance both in the storage of flour and in the preparation of products from it. According to the standard, it is 14.5% and should not exceed 15%. All recipes are designed for this humidity. In flour with high humidity, favorable conditions are created for the development of molds and infection with flour pests. When baking from such flour, the yield of products is reduced. In addition, the consumption rate of flour increases. For each percentage increase in humidity above the norm, 1% more flour is taken than indicated in the recipe. Accordingly, the amount of flour decreases if its humidity is below normal.

The most important component of flour are proteins - gliadin and glutenin. During dough formation, they swell and form an elastic, elastic and sticky mass - gluten, which affects the structure of the dough. Depending on the gluten content, flour is divided into three groups:

The first contains up to 28% gluten,

The second - 28-36%

The third - up to 40% gluten.

The quality of flour depends not only on the content of gluten, but also on its quality.

The technological mode of preparation of dough and confectionery products depends on the quality and quantity of gluten.

When sifting flour, impurities are removed, it is enriched with atmospheric oxygen, which contributes to a better rise of the dough. If confectionery is made from flour different varieties or with the addition of starch, then the flour is mixed simultaneously with its sifting.

In winter, flour is brought into a warm room in advance so that it warms up to a temperature of 12 ° C (inside).

Starch. Starch in flour contains up to 70%. When kneading the dough, the starch swells, and gelatinizes during baking. The most common starch is potato and corn. It gives the dough (sand, biscuit) friability. Starch has a white color with a crystalline sheen, when rubbed between the fingers it crunches. It does not dissolve in cold water, forms a paste at 65-70°C. Humidity potato starch- 20%, corn - 13%.

Starch is sifted like flour before use. Starch, like flour, absorbs odors, so it must be stored in dry rooms. When damp, the starch acquires a bitter taste and becomes unsuitable for the preparation of confectionery.

Sugar is a white crystalline powder produced from sugar cane and sugar beets.

Granulated sugar contains 99.7% sucrose and 0.14% moisture, dissolves completely in water, has no foreign taste and smell, tastes sweet, and feels dry to the touch.

Due to the strong hygroscopicity of sugar, it is stored in a dry, ventilated room at a relative humidity of no higher than 70%, otherwise it becomes damp, sticky, and lumps form.

Sugar gives taste to flour confectionery products, increases their calorie content and changes the structure of the dough. Sugar limits the swelling of the gluten, thereby reducing the water absorption capacity of the flour and reducing the elasticity of the dough. An increased amount of sugar thins the dough, the products are glassy. Before use, sugar is sifted through a sieve with cells of no more than 3 mm, you can use a flour sifter. Sugar syrups should be colorless and transparent. The solubility of sugar in water depends on temperature. In 1 liter of cold water, a maximum of 2 kg of sugar dissolves, and hot - up to 5 kg. Before use, syrups are filtered through sieves with cells of no more than 1.5 mm.

Powdered sugar it is used in the manufacture of creams, wafers, cookies, etc. It should be finely ground and sifted through a sieve before use to eliminate larger particles. In the absence of powdered sugar, it is prepared from granulated sugar by grinding. At public catering establishments, refined powder made from refined sugar is used.

Syrup It is a mixture of sugar and water. For the preparation of semi-finished products, syrup with different sugar content is required. The solubility of sugar in water depends on temperature. In the process of boiling sugar syrup, water is evaporated, so the concentration of sugar increases.

The more sugar in the syrup, the higher the boiling point and its density (specific gravity). According to these features, the sugar content in the syrup is determined.

The temperature of the syrup is determined during its boiling with a special thermometer graduated at 200°C. The density of the syrup can be determined using instruments: a hydrometer and a saccharimeter.

In the absence of measuring instruments, the amount of sugar in the syrup is determined organoleptically: by taste, stickiness, and appearance.

Sugar syrup has several stages of strength, determined by samples: thin and thick threads, weak, medium, hard ball, caramel, burnt.

Thin and thick thread- a sample of sugar syrup boiled for 25 minutes. If you take a little syrup with your fingers, then when squeezing and unclenching your fingers, thin and thick threads will stretch between them (the sugar content in the syrup is 70% and 80%, respectively).

A test on a thin and thick thread can also be taken in another way: pour the syrup onto a cold plate with a spoon, lightly press the syrup with the bottom of the spoon, and then lift the spoon. As a result, a thin or thick thread is formed between the spoon and the plate, depending on the concentration of sugar.

Weak ball- a sample of sugar syrup boiled for a longer time. The sample is taken with a spoon or fingers moistened with cold water. A large portion of the syrup is grasped with a quick movement and lowered into cold water.

The sugar syrup should curdle like good sour cream (sugar content in the syrup is 85%).

Medium ball- a sample of syrup that forms a soft ball in cold water (sugar content in syrup 90%).

hard ball- a test in which a ball of sugar syrup becomes solid (sugar content in syrup 95%).

Caramel- a sample of sugar syrup, which in cold water turns into a brittle sugar mass; if you take it on the tooth, then it crunches (the sugar content in the syrup is 98%).

Zhzhenka- concentrated sugar syrup, in which the burning of sugar began.

You can determine the density of the syrup by lowering a wire twisted into a ring and blowing the syrup: with a sugar content of up to 95%, the resulting bubbles quickly settle, with a sugar content of more than 95%, the shape of the bubbles is retained for a long time.

Natural honey- a product of processing by bees of flower nectar. The best for use in the confectionery industry are linden and acacia honey.

Honey is sweeter than sugar. Its humidity is 18%. It consists of glucose - 36%, fructose - 37% and sucrose - 2%, and also contains aromatic, protein and mineral substances, dextrins. The industry produces artificial honey, consisting of different amounts of glucose and sucrose.

Honey and fructose are used to make gingerbread.

It should be of a thick consistency, without foreign taste and smell. At long-term storage honey crystallizes. Crystallized honey is dissolved before use and brought to its original state in a water bath at a temperature of 50-60°C.

Before use, honey is heated to 40-50°C, after which it is filtered through a sieve with a mesh size of 2 mm. Store honey in dry cool rooms; when signs of mold appear, they are immediately heated in a water bath at a temperature of 80-90 ° C.

Molasses caramel is a colorless or light yellow viscous thick liquid obtained by saccharification of starch in the presence of acids. Molasses is used in the manufacture of lipstick and added to sugar syrups, which protects them from sugaring. The molasses introduced into the dough delays the process of hardening of finished products. Treacle is stored in wooden or metal barrels at a temperature of 8-12°C. Before use, it is heated to 40-50°C to reduce viscosity and filtered through a 2 mm sieve.

Eggs is a high-calorie product widely used in the manufacture of confectionery products, contains proteins, fats, minerals and other substances. Eggs improve the taste of products, give them porosity.

Egg white has binding properties, is a good foaming agent, retains sugar. Therefore, it is used in the production of creams, marshmallows, air and some other types of dough. The volume of protein during whipping increases by 7 times, when sugar is added, the volume decreases by 1.5 times.

The yolk of an egg is rich in proteins, fat and vitamins (A, D, E, B, B2 and PP). Thanks to lecithin, the yolk is a good emulsifier. A large number of yolks makes it possible to obtain a stable emulsion of water and fat in the batter, which is used in the manufacture of waffles and cookies. Yolks improve the structure of the dough, give a delicate taste to products.

In the confectionery industry, only chicken eggs and products of their processing. Depending on the mass and shelf life, eggs are divided into categories I and II and dietary. A dietary egg is considered within 7 days after being laid. Store eggs in a clean and cool room at a relative humidity of 80% for no more than 6 days.

Before use, contaminated eggs are washed in mesh buckets with warm water. Heavily contaminated eggs are washed with a soft brush or rubbed with salt. After washing, the eggs are disinfected with a 2% bleach solution for 5 minutes, washed in a 2% soda solution and rinsed for 5 minutes in running water.

Melange is a mixture of proteins and yolks (either yolks or proteins alone), frozen in cans at a temperature of -18 to -25 ° C. Melange is thawed immediately before use, the jar is pre-disinfected. Banks with melange are kept for 2.5-3 hours on a food warmer at 40-50°C for thawing. The prepared melange is filtered through a sieve and immediately used, as it quickly deteriorates during storage. The shelf life of thawed melange is 3-4 hours.

Egg powder made from a mixture of proteins and yolks or from protein and yolk separately. The moisture content of the powder is 9%, it recovers well. Store egg powder at a temperature of -2 to -10 ° C for no more than a year (preferably in sealed container). Before use, the powder is sieved and then dissolved in water (0.35 l of water per 100 g of powder). To dissolve the egg powder, first pour a little warm water (40-50 ° C) into it, mix thoroughly and, continuing to stir, pour in the rest of the water. After 30-40 minutes, the powder swells and, having previously filtered it, can be used; 10 g of egg powder and 30 g of water correspond to the mass of one medium-sized egg.

Milk consists of water and dry residue, which includes milk fat, proteins, milk sugar and other substances. Milk is a valuable nutritious product, it has a pleasant taste and contains almost all nutrients necessary for the body. For the preparation of confectionery, fresh milk is used and canned food. They improve the taste of products and increase their nutritional value.

Whole milk contains fats, proteins, milk sugar and vitamins. It should be white with a yellowish tint, without foreign tastes and odors.

Milk is used mainly for the preparation of yeast dough and creams. It quickly deteriorates (sour), so it should be used immediately, and if necessary, stored - heated to a boil. Before use, the milk is filtered through a sieve with meshes of 0.5 mm. Milk is stored in refrigerators at a temperature not higher than 8 °C and not lower than 0 °C for no more than 20 hours. All types of milk must be pasteurized.

Powdered milk is obtained by drying pasteurized milk to a moisture content of 7%. It is a creamy white powder. The taste and smell should match the taste and smell of fresh milk. Powdered milk can be obtained from both whole milk and skim milk. Store at a temperature of 15-20°C.

Before use, the milk powder is sifted through a sieve and dissolved first in a small amount of water at a temperature of 40-50 ° C until a homogeneous mass without lumps is obtained, then the rest of the water is gradually added (880-900 g of water is taken per 100 g of powder). Powdered milk instead of whole milk is used for the preparation of all types of products.

Condensed milk with sugar obtained by evaporating up to 1/3 of the volume of whole or skimmed milk with the addition of sugar syrup. Store it in a hermetically sealed container in a room with unregulated temperature. Condensed milk used for the preparation of confectionery products is preheated to 40°C and then filtered through a 0.5 mm sieve.

Dairy products:

Cream is available in 10, 20 and 35% fat. Their taste is pleasant, slightly sweetish, the color is white with a yellowish tinge. In the confectionery industry, cream is used to make cream and as a substitute for milk.

Cream of 35% fat content is most suitable for whipping. Before whipping, they are pre-cooled. Condensed cream is obtained in the same way as condensed milk, and is packaged in cans or barrels. Dry cream contains no more than 7% moisture. Use and store them in the same way as powdered milk.

Sour cream is produced from pasteurized cream by fermentation with lactic acid bacteria. For confectionery, sour cream of 40- and 30% fat content is used, it can be whipped like cream. Sour cream is used in the manufacture of butter unleavened dough and creams.

Cottage cheese is produced from raw pasteurized milk - whole or skimmed - by fermentation with lactic acid bacteria. Cottage cheese contains 65-80% water, valuable proteins, calcium, phosphorus and iron salts, vitamins. The quality is of the highest and 1 grades. In the confectionery industry, they are used for making fillings. For long-term storage, the cottage cheese is frozen. When frozen curd is defrosted, its structure and consistency are restored. Store at a temperature of 4-8 ° C for no more than 36 hours.

Fats- high quality product. They are widely used for flour and confectionery products, they give the products a taste of muffin and friability, and in some types of products they are a baking powder. Apply vegetable, animal and combined fats (margarine, cooking fats).

Butter is produced from cream, it contains up to 82.5% fat, vitamins A, D, E. The butter should be free of foreign odors and tastes, with a uniform color (from white to cream). If the surface of the oil is dirty or covered with mold, then the oil is cleaned. Before use, the butter is sometimes melted, filtered through a sieve and added to the dough. Butter increases the calorie content of products, improves taste, enhances their aroma.

Margarine is derived from animals and vegetable fats with the addition of cream, milk or water. It tastes and smells like butter. In the confectionery industry, milk and cream margarine is used. Store under the same conditions as oil.

Frying fats, or hydro fats, are obtained by artificially hardening liquid vegetable fats or the fat of marine animals or fish. They should not have foreign smell and taste, melting point 35°C.

Vegetable oils are rarely used in the manufacture of flour confectionery products, as they are poorly retained in the dough and stand out from the products. However, when frying products in a large amount of fat, sunflower, corn, soybean, cottonseed, olive, etc. oils are used.

Vegetables and fruits contain many valuable substances for the body, especially vitamins and mineral compounds; are used as fillings and finishing semi-finished products in the preparation of flour confectionery.

Store vegetables at a temperature of 10-12 ° C in a container that provides natural air circulation. Fresh fruits are stored in refrigerated chambers at a temperature of 2°C and a relative humidity of 85-90%.

Before use, vegetables, fruits and berries are thoroughly washed in running water and dried in air. Beautiful fruits are used to decorate fresh products, deformed, but not rotten - for the manufacture of semi-finished products (jams, marmalades, marmalade).

apricots(fresh) after washing, cut into four, six, eight parts and remove the bones. Canned apricots, apricot puree, jam or jam are used to fill and decorate fruit pies, pastries and cakes. Dried apricots - apricots, dried apricots - after heat treatment are used for fillings, sweet kernels are used as a substitute for almonds in the manufacture of almond cake, cookies, as well as for sprinkling and decorating products.

pineapples fresh and canned are used to decorate pastries and cakes. The top and bottom parts of the pineapple are cut off, the peel and hard core are removed, then the pineapple is cut into rings, which are cut into pieces. Canned pineapple syrup is used to soak biscuits and flavor creams and lipsticks.

Oranges, tangerines and lemons(citrus fruits) are covered with fragrant peel - zest, which is widely used in the confectionery industry for flavoring products. Remove the zest with a special machine or manually with a grater. Oranges and tangerines, after thorough cleaning, are divided into slices and used to decorate cakes and pastries. Lemon juice acidifies fillings, sweets, soaks, creams.

Grapes or cherries- one of the best decorations for confectionery; pits are removed from cherries for fillings.

Pears with delicate and fragrant pulp, they are cut and then used to decorate products. Jam and jam are prepared from well-boiled pears, and jam and candied fruits are made from poorly boiled pears. The core of the pears is removed using a special metal recess.

Apples, having a pleasant aroma and delicate texture, are used fresh for filling and decorating pies, cakes and cakes. From sour, well-boiled apples, jam, jam and mashed potatoes for fillings are prepared, and from poorly boiled apples - jam and candied fruits.

Exotic fruits:

Mango used fresh and in the form of juices. It has a delicate aromatic sweet and sour taste, contains many mineral and organic acids and vitamins.

carambola It has an oblong stellate shape, greenish-yellow or bright yellow with brown edges. The pulp is sweet and sour with a taste of freshness. Used to decorate raw (in the form of stars) and for exotic drinks.

strawberries garden without stalks is used to decorate pies, pastries and cakes. Strawberries are also used to make puree for fillings or juice, which is used to flavor creams and jellies.

Raisin(dried grapes with seeds) or kishmish (dried grapes without seeds) are added to the dough in the manufacture of muffins, buns and other products. Raisins should not be washed and soaked for a long time, as they lose their aroma. Before use, the raisins are inspected and eliminated twigs and other impurities.

cranberries used in the form of jam for fillings.

Gooseberry(sweet varieties) after removing the stalks are used for decoration open pies and cakes.

plums to decorate confectionery products, only those varieties can be used, the fruits of which are easily separated from the seeds. From plums prepare jam, jam and marmalade, which are used for fillings.

Black currant has a strong aroma and good gelling properties, so jam and jam are made from it for stuffing various products.

glazed fruits in the confectionery industry they are used to decorate pies, pastries and cakes. Glazed fruits are prepared from fresh fruits and berries, which are boiled with sugar syrup and then dried. When finished, glazed fruits should retain the natural shape of the fruit or the shape of the cut.

Candied fruit made from whole or sliced ​​​​fruits; for this purpose, peels of citrus fruits, watermelons and melons are also used. Previously, these products are boiled in syrup in the same way as jam, and then glazed in tirage sugar.

Freshly frozen fruits and berries are stored frozen at t-12°C. After thawing, they must be used immediately.

Fruits and berries from compotes are used to decorate products, syrups are used for flavoring. Before using canned fruits and berries, the container in which they are stored is washed with water. When opening a glass container, it is necessary to protect the contents from falling into glass. Fruits from compote must be freed from syrup and, if necessary, cut.

Fruit and berry puree prepared most of all from apples, apricots, plums, cherry plums, gooseberries. Fruits with hard pulp are steamed or baked beforehand. Then they are mixed with sugar in a ratio of 1:1 with further sterilization and in a ratio of 1:1.5 with short-term cooking without further sterilization. The finished puree has a pasty consistency, mixes well and whips with other ingredients. Puree retains the taste and aroma of natural fruits and berries. Puree is stored in a cool room at a temperature of 2C and a relative humidity of 70-80%. The puree is rubbed on a mashing machine or through a sieve with cells of no more than 1.5 mm.

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

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

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

3. It is better to sift flour before use in order to enrich it with oxygen necessary for better fermentation.

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

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

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

7. The readiness of baking from yeast dough is determined by the color of the crust, by breaking or piercing with a wooden stick: if the dough does not stick to it, then the product is baked.

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

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

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

Compared with the non-dough method, this method also provides better control of the technological process of dough preparation, makes it possible to choose the optimal modes, produce a wider range of bakery products of higher quality. Two-phase fermentation helps to improve the gluten structure of the dough and makes it possible to obtain bread with a more developed porosity and a maximum content of aromatic and flavoring substances. However, sponge method requires more operations, more sophisticated equipment, leads to greater losses of solids.

Continuous methods of preparing dough using thick and liquid semi-finished products are also common. At the same time, the fermentation period is reduced as a result of increased mechanical processing of the dough during kneading and the use of various improvers, flavoring agents, as well as the addition of more yeast. Intensive mechanical processing of the dough also contributes to changing the properties of gluten, increasing the effect of enzymes on flour proteins, accelerating colloidal and biochemical processes, and reducing the loss of solids during fermentation. Fermenting most of the flour in the dough creates Better conditions for enzymatic and colloidal transformations of starch and proteins, as a result of which the dough quickly acquires the properties necessary for its further processing and obtaining finished products with a good smell and taste.

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

The technology of preparing wheat dough on liquid semi-finished products has also become widespread. Liquid sponges are prepared with a humidity of 65-75% or more. Fermentation of liquid sponges occurs evenly and more intensively. During the preparation of the dough, the need for containers for dough fermentation is eliminated, and the possibility of controlling the technological process is increased. Liquid sponges are prepared with pressed or liquid yeast. Sometimes salt is put into the liquid semi-finished product. In some cases, fermentation of the dough before processing is allowed, in others, after intensive kneading, the dough is immediately served for processing or short-term fermentation.

To speed up the production process of bakery products, it is advisable to minimize the stages of fermentation of semi-finished products, which take up to 75% of the total time. Fermentation accelerations reach:

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

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

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

Yeast-free unleavened dough can be conditionally divided into the following types:

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

Simple unleavened shortbread or crumbly dough with the addition of a sufficiently large amount of muffin, but somewhat less than in the confectionery dough of the same types. Such a dough is prepared both with and without baking powder, or using very small amounts of alcohol baking powder (vodka, cognac, rum, etc.);

A simple puff pastry with less baking than in the same type of confectionery dough and with less layering, also used for making only baked pies.

Fresh without yeast dough, regardless of the type of products made from it, their shape, filling and even size, can be attributed to simple test, which is 95-98% flour and water (or milky liquids). The remaining products (butter, sour cream, eggs, salt, sugar) make up from 2 to 5% of the total mass of the prepared unleavened dough, which makes it possible to maintain the uniformity of its composition. Unleavened (yeast-free) dough, in which flour makes up less than half of all other components (eggs, butter, sugar, various additives) used for its preparation, although they do not fully belong to confectionery, but various options for preparing unleavened shortcrust, puff or crumbly dough allow you to use it as a simple unleavened, and as a rich confectionery dough.

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

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

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

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

To knead unleavened dough, the prepared liquid base is poured into a deep funnel prepared in freshly sifted flour (in a wide bowl or on a cutting board). This operation requires a certain skill and experience, so flour for making dough, even if the recipe provides for the exact rate of bookmarking, needs to be taken a little more. So that the liquid base of the dough does not destroy the walls of the funnel during kneading and does not leak out, it is necessary to knead the dough quite carefully.

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

Technological process of making bakery products

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

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

In order for the baked product to be porous and easily digestible, the dough must be loosened before baking. This is a prerequisite for a good baked dough.

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

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

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

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

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

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

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

Technological process of preparation of confectionery products

Test preparation. Eggs with granulated sugar are combined and, stirring, heated in a water bath to 45 0 С. . During whipping, the mass is cooled to 20 0 C. Flour is combined with cocoa powder and quickly (but not abruptly) with whipped egg-sugar mass so that the dough does not drag on and does not sit down. Then vanilla essence is added. Biscuit dough is baked at a temperature of 200-210 0 C. The baking time depends on the volume and thickness of the dough.

Quality control and safety of finished products

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

Sampling to control the physical and chemical parameters of flour confectionery products is carried out according to GOST 5904-82. The mass of the sample for laboratory testing should be at least 100 g. When preparing samples from a weight cake, biscuit, rolls, gingerbread, small portions are cut from different places of the laboratory sample and combined. Remove the inclusions from the cake. Piece cakes weighing up to 400 g are used for analysis as a whole, after removing the inclusions. When determining the mass fraction of sugar, fat and acidity in a cake, the crusts are additionally cut before removing the inclusions. When preparing a rum baba for the determination of moisture, inclusions are also removed. Biscuits, gingerbread, shortcakes are taken from different places of the average sample. Samples for analysis are crushed in a porcelain mortar, on a grater or mechanical grinder and immediately placed in a sealed container. Before sampling, the sample is mixed. Analysis of baked semi-finished products, muffins, cakes, biscuits, gingerbread, etc. carried out no earlier than 16 hours after manufacture.

According to organoleptic indicators, cakes and pastries must meet the requirements specified in Table 4.

Table 4 - Organoleptic quality indicators

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

In flour confectionery products, mass fractions of moisture, sugar, fat, acidity, alkalinity are determined. Physical and chemical indicators of cakes and pastries are determined in semi-finished products and in finished goods without finishing with cream after baking. Physical and chemical indicators are evaluated by accredited testing and technological laboratories in accordance with MU No. 1-40 / 3805.1991 " Guidelines on laboratory quality control of public catering products, part I.

Table 5 - Physical and chemical parameters

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

Microbiological indicators are presented in table 6.

Table 6 - Microbiological indicators of confectionery products

Product name	The total number of mesophilic and facultative anaerobic microorganisms, CFU /, g, not more	Mass of products (g/cm3), which is not allowed
CGB (coliform bacteria)		Coagulase-positive staphylococci (S. Aureus)	Bacteria of the genus Proteus	Sweats, including Salmonella
Bun with cheese and dill
"Lemon pie
Croissant with chocolate
Cake "Wedding"
Creamy Fruit Cake
Cake "Abrikatin"
Cake with coffee mousse
Cake "Fruit Delight"
Cake "Strawberry flavor"
shortbread cake