home Work and education What equipment is used in the confectionery shop. Equipment and inventory of the confectionery shop

What equipment is used in the confectionery shop. Equipment and inventory of the confectionery shop

Of course, for each confectionery production, the set of equipment will be different (especially since confectionery production often means both a bakery and a mini-workshop for the production of croissants), but still a certain minimum set of equipment for making cakes and pastries can be as follows:
- universal pastry oven,
- proofing cabinet-stand,
- electronic pastry oven and stand,
- three baking trays, a baguette tray,
- lining confectionery,
- Proofing cabinet with freezer
- refrigerated confectionery cabinet,
- two planetary mixers of different sizes - for 5 and 20 liters, a bowl for a 20-liter planetary mixer,
- mixer,
- dough sheeter
- electric stove with oven,
- stainless sinks,
- desktops.

Most experts argue that it is better to use domestic equipment only as an auxiliary one (sinks, having decided on the assortment, it is necessary to select the appropriate equipment. Let us dwell in more detail on the option of a confectionery workshop for the production of cream confectionery(cakes, pastries).

To organize such a production, the following types of equipment will be required: flour sifter, mixers (at least two), dough mixers, if you have to deal with yeast or yeast-free dough, sheeting machine, hearth or rotary oven, of course, confectionery equipment and auxiliary equipment, that is, refrigerators, stoves, washing bathtubs, tables.

The process of sifting flour is necessary, both from the point of view of sanitary norms and rules, and from the technological point of view. But if the production is small, and the flour is purchased in small packages, the sifting step is not necessary, since it has already been carried out at the flour mill. Additional raw materials also need preliminary preparation. So, to check the quality of eggs, you will need an ovoscope, to wash them - 2 2-section baths, and to clean the oil - a table and refrigerators.

The stage following the preparation of raw materials is the preparation of cream, fillings and dough kneading. For this, mixers are mainly used. Torgovy Design offers mixers of domestic and foreign production, for example, from Sinmag, Sigma, Kitchen Aid and Karma.

Kitchen Aid mixers have bowls of small capacity from 4 to 6 liters, so they are traditionally used on small businesses, or as an auxiliary equipment for preparing a small amount of cream, whipping cream or dough. In contrast, Sinmag planetary mixers - professional equipment, which has almost ten years of experience in Russian market. Over the years, Sinmag mixers have established themselves as reliable equipment that works flawlessly in both large and small enterprises. Wide the lineup mixers, the choice of connection for 220 and 380V, as well as various designs gears (belt, gear) meet the requirements of any manufacturer.

Mixers from Sigma (Italy) are unique in that they can be used for kneading yeast, puff, custard, protein, biscuit dough, and are also ideal for whipping cream, since the maximum speed of the kneading body is 544 rpm. Seven speeds of rotation of the kneading body allow you to choose the optimal kneading modes for various types of dough and cream and ensure the highest quality of the kneading. A wide range of models, including table and floor mixers with a bowl volume from 10 to 300 liters, allows you to choose equipment for both small industries and enterprises Catering, and for large enterprises of the baking and confectionery industry. In addition, the additional equipment of mixers with smaller bowls and accessories (corolla, flat beater and hook) greatly expands the possibility of their use. For convenience, mixers can be additionally equipped with a device for automatically raising and lowering the bowl, as well as trolleys for moving it.

As for the price segment, Sigma mixers are characterized by an optimal combination of price and quality. In fairness, we note that small-volume mixers, especially 10-liter models, are relatively expensive. This is due to the technical aspects of production - when assembling any of the mixers from 10 to 80 liters, unified components are used (regardless of the volume of the assembled model). On the one hand, this leads to some increase in the cost of mixers of small volume, on the other hand, which is very important, to a significant increase in the operating life.

The next, after kneading, stage of product molding is carried out, as a rule, manually. Therefore, we will immediately move on to the more important stage - baking. Traditionally, confectionery products are baked in deck ovens. As a rule, they produce products that are not in mass demand, but with an increased profitability ratio. Furnaces can have from 1 to 4 tiers. Each tier is designed for 2 or 3 baking sheets, depending on the model, and is an “independent oven” equipped with its own steam generator, 4 independent groups of heating elements located in the upper and lower parts of each tier, and heating regulators. Such deck ovens are ideal for small industries, but they have proven themselves well in large enterprises of the baking and confectionery industry.

Despite traditional views that confectionery products, especially biscuit semi-finished products, are best baked in deck ovens, many large enterprises to increase productivity, they switched to rotary kilns. These can be ovens of domestic manufacturers or imported suppliers, for example, Macadams, Bake Off. Baking in ovens of this type takes place on rack trolleys that rotate during the baking process. The ability to change the air flow rate and the free volume of the baking chamber by installing a trolley designed for different baking tray sizes (457x762 mm or 600x800 mm) leads to the fact that products requiring different baking modes can be baked in the same oven.

Well, the last thing that is an essential attribute of any confectionery production is confectionery accessories. Obviously, the cake is chosen first with the “eyes”. Therefore, its sales will largely depend on how colorfully the product is designed. Among the most famous suppliers of accessories are such well-known manufacturers as "Pujadas", "Thermohauser", "Metalcraft".

A variety of shapes can be used to make cakes. They can be made of stainless steel 18/10 including those with non-stick coating. It is also possible to make molds custom order. To decorate cakes, you can use sets of pastry nozzles and pastry bags that will help you turn products into real works of art. Various knives and tattoos, scrapers and combs, pie dividers and circular knives, as well as any other useful little things will greatly facilitate the process of preparing products.

Speaking about production technologies, we will not dwell on the well-known classical technologies for the preparation of confectionery products given in the collections of recipes. As we already noted at the beginning of the article, to facilitate the manufacturing process of products and expand the range, various positive mixtures. Such famous companies as "Tri-R" or "Puratos" have in their assortment all kinds of mixtures for the preparation of creams, biscuit semi-finished products, muffins, ready-made gels, lipsticks, glazes, etc., the use of which can significantly simplify the technological process and reduce the time of manufacture of products. For example, to obtain a dough from a mixture for biscuit, rolls and colored biscuit, you only need to add water and an egg (egg powder) to it, to a mixture for making muffins and butter biscuits - an egg, water and refined and deodorized vegetable oil. Neutral gels used for glazing fruit and cake surfaces are completely ready to use, glazes and lipsticks need only preheating before use. If necessary, you can use ready-made fruit fillings and puree concentrates, for example, from the LADYFRUIT series. By the way, the raw cost of some types of cakes prepared on the basis of composite mixtures, weighing 60 g each, is 3 rubles apiece, but the selling price depends solely on your decision, made, of course, taking into account marketing research.

desktops, etc.) as it cannot run smoothly for high enough production volumes. There are problems with the service of Russian equipment. Nevertheless, as experience shows, high-quality products can only be produced on the same high-quality equipment, so most well-designed confectionery shops work on imported equipment, Italian and French confectionery equipment is especially popular, which, as a rule, if it changes, then only after the expiration of the service life or is replaced by a more productive one in connection with the expansion of production.

At catering establishments, the confectionery shop occupies a separate place. This is the only production site that operates independently of other workshops.

Equipment for the confectionery shop is selected based on the range of products, production capacities, the number of staff, the degree of workload and the actual area of the premises. In this workshop, various flour-based confectionery products are made with the possibility of additional decorative finishing with creams, syrups, sweets and other ingredients.

Due to their peculiarity, the owners of confectionery shops independently study the profile segment of the market, select the range of products, conclude agreements with other catering enterprises that do not have own production confectionery and pastries. The fundamental difference between a confectionery shop and a factory lies in the type of products produced and their quantity.

Features of the technological process

As an example, let's take a shop that produces flour confectionery.

The production process is divided into five conditional stages:

acceptance of raw materials, their preparation and storage;

dough making;

molding, portioning and baking products;

finishing preparation;

finished product finishing and packaging.

Equipping the confectionery shop with equipment directly depends on the stages of production.

What is included in the workshop equipment?

Technological equipment confectionery shop consists of:

automatic or mechanized machines (dough mixers, refrigerators, meat grinders, ovens, conveyor lines);

hand tools (knives, containers, mixers, work utensils, rolling pins, cutting boards);

auxiliary devices (racks, carts, work tables).

The selection of equipment for the confectionery shop is based on a number of criteria:

shop productivity. There are three options - low productivity (output of up to 12 thousand units per shift), average performance(from 12 to 20 thousand) and high productivity (over 20 thousand units per shift);

range of manufactured confectionery products;

the planned composition of the working staff (number);

the area of the premises occupied by the workshop.

The right approach and planning guarantees high-quality filling of the workshop with equipment and tools, as well as comfortable working conditions.

What rooms are in the confectionery shops?

For confectionery shops of medium and high capacity, the following premises are provided:

pantry with refrigeration equipment for storing ingredients;

flour and egg processing area;

a room for preparing various types of dough (yeast, puff, shortbread);

a site for preparing products for baking and bringing them to readiness;

Finishing preparation room (creams, syrups) and decoration finished products;

a room for storing finished products before transportation with the obligatory presence of a refrigerated display case.

Placement of equipment in the confectionery shop should be carried out with due regard to ergonomics and rational use space. One of the main criteria is the sequence of processes.

The arrangement of equipment in the confectionery shop follows the rule of the working triangle, which allows you not to waste extra time moving between equipment and the pantry.

For low-capacity production, the number of rooms is reduced by combining a pantry with refrigeration equipment for storing ingredients and finished products and optimizing the interior space of the main room, in which all confectionery manufacturing processes take place.

Typical set of tools and equipment for a confectionery shop

Confectionery shop equipment (list):

work tables with a solid surface and built-in washing baths;

apparatus for kneading dough, its separation and molding;

stoves and convection ovens;

cutting hand tools and work containers;

racks for storage and movement of finished products;

refrigeration units.

A confectionery shop, the equipment and inventory of which does not correspond to technological processes, significantly loses productivity or simply stops.

The new equipment of the confectionery shop makes it possible to rationally use raw materials, create comfortable working conditions for staff and increase productivity.

A large number of manufacturers from different countries that manufacture and sell modern equipment confectionery shops.

Modern equipment for the confectionery shop is demonstrated at the annual Agroprodmash exhibition.

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FEATURES OF THE ORGANIZATION OF PASTRY SHOPS AT ENTERPRISES OF DIFFERENT TYPES

The work of confectionery shops at catering establishments different type built in accordance with the production program. When organizing confectionery shops in restaurants, cafes, canteens and other catering establishments, it is taken into account that the products of such shops are mainly sold in the enterprise itself. In this regard, the range of flour culinary and confectionery products produced by confectionery shops is determined in accordance with the profile of the enterprise.

For confectionery shops at restaurants and large cafes, separate rooms are assigned, with blank, baking and finishing departments. The supply of raw materials is carried out from the pantry of the restaurant. A special room for the expedition is not provided, since the finished products from the finishing department come directly for sale. If there is a department for the manufacture of cream products, they organize a separate dishwasher for washing and sterilizing dishes, tools and inventory, and allocate workplace for washing eggs. In such confectionery shops, equipment is installed for kneading dough, molding products, manufacturing finishing materials, confectionery ovens and cabinets for baking products.

In the range of confectionery shops at canteens flour culinary products predominate yeast dough products- pies, pies, kulebyaki, pies, cheesecakes, donuts. AT restaurants and large cafes along with easy-to-make and inexpensive flour culinary products (patties, pancakes, pancakes), implement complex and expensive confectionery products- cakes, pastries, cookies, desserts.

In specialized enterprises (pancake patties, donuts), the range of products manufactured by confectionery shops is the main one and is subordinated to the profile of the enterprise. The confectionery shop here serves as a hot shop. Of the equipment in such workshops, fryers, electric frying pans or special devices are installed.

COMMODITY STOCK.

Proper organization technological process the manufacture of confectionery products largely depends on the supply of raw materials for production. In each enterprise, to ensure its uninterrupted operation, the necessary stocks of raw materials are created. Value inventory depends on the daily rate of processing of raw materials, the number of names of raw materials.

Delivery organization.

Raw materials come from food warehouses or directly from food enterprises (flour mills, dairy). Delivery of raw materials is carried out centrally directly by the supplier from the trading bases.

To ensure uninterrupted supply between the enterprise and the supplier, supply contract where the order of delivery and acceptance of goods is determined, the form of payment for goods and mutual obligations (the Civil Code of the Russian Federation) is established. The goods are accompanied by a forwarder.

Acceptance of raw materials.

Acceptance is carried out responsible person(leader).

Upon acceptance please read:

with accompanying documents
certificates
the availability of raw materials in terms of quantity and quality is determined
container condition (packaging integrity)

If a shortage or surplus of goods is detected during acceptance, then in this case a note is made in the accompanying documents. The documents are signed by the employee who delivers the goods and receives them. Quality control of raw materials is carried out organoleptically. In cases where there is doubt about the quality of the raw material or its compliance with GOST, a sample is taken and sent for laboratory analysis.

Storage of raw materials.

To store the necessary stock of raw materials, special rooms are allocated, where they equip cooled chambers for storing perishable products and a dry pantry for non-perishable products. Chambers are equipped depending on the type of raw material and the admissible proximity of individual goods. In the premises where raw materials are stored, a certain temperature and humidity are maintained. The rooms must have adequate ventilation.

LAYOUT OF PREMISES AND PLACEMENT OF EQUIPMENT

PASTRY SHOP

When planning the premises and placing the equipment of the confectionery shop, the sequence of operations for the manufacture of confectionery products in the course of the technological process must be ensured.

1. In the dough mixing department - they process raw materials, while using: a flour sifter, and a dough mixing machine for kneading dough.

2. In the dough-cutting department, workplaces are organized for portioning yeast dough, rolling out puff and shortcrust pastry. They use production tables with scales, a dough divider, a dough sheeter, mobile racks. Refrigerator for cooling puff pastry.

3. Semi-finished products are baked in the baking department in ovens, loading and unloading of finished products is carried out using mobile racks; shelving - hairpins are also used. For cooking fudge and syrups, electric stoves or cooking pots are used.

4. For finishing finished products, they provide: production tables with shelves or a sink, scales and racks for finished products.

5. For washing utensils and equipment, a washing room with washing baths and racks for storing clean utensils and tools is allotted.

6. A separate washing facility is provided for washing expeditionary containers.

7. The expedition is equipped with a refrigerated cabinet (chamber) for storing cream products, scales and racks.

8. Separate rooms are allocated for the preparation of cream products: blank - preparation of semi-finished products, finishing - final design of products. Workplaces are organized in accordance with sanitary standards. Separate washing tub for eggs, ovoscope. Washing bath for dishes, inventory, tools. Sterilizer for pastry bags. In the confectionery industry, there is a pantry with a daily supply of products.

THE TECHNOLOGICAL PROCESS FOR MANUFACTURING FLOUR CONFECTIONERY PRODUCTS CONSISTS OF THE FOLLOWING STAGES:

STORAGE AND PREPARATION OF RAW MATERIALS (SIFTING OF FLOUR, PREPARATION OF EGGS);
PREPARATION AND KNEWING OF THE DOUGH;
CUTTING THE DOUGH AND ITS PORTIONING;
FORMING PRODUCTS;
PROVING, BAKING AND COOLING OF PRODUCTS;
PREPARATION OF FINISHING SEMI-FINISHED PRODUCTS (CREAMS, SYRUPS, SWEETS);
PRODUCT FINISHING.

HIGH-POWER PASTRY SHOPS PROVIDE THE FOLLOWING COMPOSITION OF THE PREMISES:

PANTRY AND REFRIGERATOR
EGG PROCESSING ROOM
ROOMS FOR SCREENING FLOUR, Kneading and Fermentation of Dough, CUTTING, ROASTING AND BAKING CONFECTIONERY PRODUCTS, PREPARING FINISHING SEMI-FINISHED PRODUCTS, FINISHING CONFECTIONERY PRODUCTS
WASHING WARE, PACKAGING EQUIPMENT
PANTRY AND COOLING CHAMBER FOR FINISHED CONFECTIONERY PRODUCTS
SHOP HEAD'S ROOM
EXPEDITION

INVENTORY OF THE CONFECTIONERY SHOP:

SITADS FOR SCREENING FLOUR AND POWDER
PASTRY TIPS WITH A BAG FOR CREAM DECORATION
WHIPPING
ROLLING ROLLS FOR ROLLING DOUGH
DOUGH ROLLING ROLLS FOR CUTTING THE DOUGH INTO BANDS OF A CERTAIN WIDTH
CUTTERS FOR DOUGH
METAL AND WOODEN SHOVEL, CURTAIN
KNIVES - DIFFERENT PURPOSE AND SIZES
WATERING WATER FOR CONFECTIONERY IMPREGNATION
BRUSHES FOR LUBRICATION OF CONFECTIONERY
MORTAR WITH PESTLE
RING FOR ROUND CAKES
TEMPLATE FOR DIVISION OF THE CAKE INTO 10 SERVINGS
DOUBLE-BOARD AND THREE-BOARD CONFECTIONERY SHEETS
PAYS
FORMS CONFECTIONERY
tartlets
PASTRY TONGS

DESCRIPTION OF JOBS

Of great importance for the successful operation of the confectionery shop is proper organization work places. The rational organization of each workplace allows the most efficient use of

confectioners time
improve employee productivity
improve the processing of raw materials, the quality of manufactured products
improve the level of service

WORKSTATION FOR SCREENING FLOUR

In the dough-mixing department of the confectionery shop, a workplace for sifting flour is organized, which should be located away from the workplace so that the finished products are not dusted with flour. With large volumes of work, a special room is allocated for this purpose. At the workplace, a sifting machine, a container for flour, a container for a bag of flour, scoops for flour are installed.

WORKPLACE FOR PRODUCTS PREPARATION

In the same department, a workplace for the preparation of products is equipped:

bulkheads raisins, dried apricots
preparation of solutions of salt and sugar of a certain concentration
preparation of nuts, chocolate

To perform these operations, the workplace must have a production table, a sink with cold and hot water, containers for salt, sugar, cinnamon, nuts and trays, inventory, scoops for each product and tools.

WORKPLACE FOR PREPARING THE DOUGH

Workplace for the preparation of yeast dough - a dough mixer, a boiler, a production table with a washing bath, scales.

For the preparation of biscuit dough and custard dough, a beater, production tables, baking sheets or baking molds are used; for choux pastry, an electric stove, confectionery casts and pastry bags are needed.

Puff and shortbread dough is prepared on production tables with a special polycarbonate coating or with a cooled surface. The table is also a refrigerator, at the bottom there is a compartment for cooling puff pastry. A shelf for storing baking powder, spices, food acids, spices is strengthened above the production table.

WORKPLACE FOR DOSING,

DOUGH ROLLING AND FORMING PRODUCTS

The division of yeast dough into pieces of a certain weight from 50 to 125 g is carried out by dough dividers or manually. A production table, scales, a container with flour and a mobile bowl with dough, tools are installed at the workplace.

An example is how the preparation of pies from yeast dough with filling is organized at the workplace.

SEQUENCE OF OPERATIONS:

dividing the dough into pieces of the required weight - weighing on a scale
rolling pieces of dough in the form of balls and their proofing 5 min
rolling out the dough by hand with a rolling pin in the form of a cake 5-8mm thick
filling dosage of 20-25 g manually or from a pastry bag
molding pies, the edges of the cakes are smeared and tightly connected
lay the products on the confectionery sheet with the seam down, at the same time giving an oblong shape
proofing of pies takes place on racks or in proofers

WORKPLACE FOR ROLLING FLAW OR

SAND TEST

The workplace is equipped with a dough sheeter, production table, tools, and a container with flour. A refrigerator is required to cool the butter and dough. In workshops with a small amount of work, the dough sheeter can be replaced by a manual dough sheeter fixed on the production table.

WORKPLACES FOR PREPARING MEATS,

FILLINGS AND LIPSTICK

The workplace is equipped in the blank department. The equipment assumes the presence of a production table, a rubbing machine, a meat grinder, a universal drive with a set of interchangeable mechanisms.

Lipstick is prepared on the stove in cauldrons with a spherical bottom, in which the product is kneaded and whipped. The stove burners must be specially prepared for the installation of such boilers. Cauldrons with lipstick for uniform heating and storage are installed in a steam metal bath. Syrup for making cream is boiled in tipping boilers. To cool the syrup, cold water is passed into the steam-water jacket.

WORKPLACE FOR BAKING PRODUCTS

For baking products from yeast, puff, biscuit and other types of dough, a special room is allocated with separate workplaces for baking pies, cookies. Confectionery ovens are used for baking.

WORKPLACE FOR FRYING PIES, DONUTS, BRUSHWOOD

The workplace is equipped with electric frying pans, deep fryers, local ventilation is provided above them.

WORKPLACE FOR PREPARING PRODUCTS WITH CREAM

In large confectionery industries, a special department for the preparation of cream products is organized, consisting of a procurement and finishing premises. Equipment - beaters, refrigerated cabinets, production tables, scales. For one confectioner, the workplace is at least 1.5 m. Shop workers use various devices for cutting and wetting biscuits, decorating cakes. For paving and cutting semi-finished products from biscuit, puff and shortcrust pastry, disk cutters, a knife-saw, and measuring plates are used. Layers of biscuit cakes and pastries are impregnated with syrup using a special watering can. This speeds up the process of work and promotes uniform wetting of the surface of the products. At the workplace organized for decorating cakes and pastries with cream and other components, a table with a refrigerated cabinet is installed. Confectioners decorate products by applying patterns using pastry bags with various tips and pastry combs.

Quality food is necessary for the normal life of every person. The diet must include proteins, fats and carbohydrates. Every day you need to eat more vegetables and fruits. Can't do without sweets too. In a normal amount, glucose contributes to the active work of the brain and energizes for the whole day. Cakes and cakes are loved by both children and adults. It is no coincidence that confectioners always have good earnings. And so that the business really brings stable income, it must be properly organized.

Choose a room

The organization of the work of the confectionery shop should first of all begin with the choice of the premises in which the specialists will work. First of all, the type of product that will be manufactured is taken into account. Indeed, for baking buns and for making sweets, different equipment is needed. The task of an engineer is to calculate what area will be occupied by one or another production technique. The project is drawn up taking into account the rules of fire safety.

For medium production, 20-25 square meters of working area is sufficient. This indicator allows you to install a fairly large number of different equipment. In a separate room will be located only for the storage of semi-finished products. The organization of the work of the confectionery shop must be carried out in accordance with regulatory documentation. Production can be launched only after the future workshop has passed all the necessary checks.

Safety precautions in the confectionery shop

Any production is a high-risk area. The bakery is no exception. The safety of work on certain equipment primarily depends on its design, the presence of alarms, as well as blocking devices. Of great importance are also the skills of the worker admitted to the management of a certain mechanism. Therefore, before proceeding with your official duties, each employee is instructed and signs the relevant documentation.

Any mechanism must be tested before the start of the shift. Many machines that work in pastry shops have moving parts. They must be protected from workers. The mechanic, before putting the equipment into operation, turns it on at idle. This makes it possible to check how the motor is running and in which direction the main shaft is moving. Its rotation must be carried out in accordance with the arrow indicated on the equipment.

During operation, the machine must not be overloaded with products. It is necessary to act in accordance with the regulatory documentation. Ingredients in the cutting equipment should be pushed only by wooden auxiliary items. Metal accessories can cause an accident (such as electric shock).

Many entrepreneurs in the workshop often purchase on which they can work different kinds equipment. It is really very convenient and saves a lot of money. But such a device should be used correctly. Change of equipment must be done only with the engine off. It is worth constantly monitoring the temperature of this mechanism. Overheating of the electric motor over 70 degrees Celsius is not allowed. During operation of the equipment, you need to be constantly near it. This is especially true for machines that do not have an emergency shutdown function.

Fire safety

The organization of the work of the confectionery shop should be carried out in such a way that it is possible to prevent the occurrence of a fire. A huge role is also played by fire extinguishing measures in the event of an unforeseen situation. All factories and production facilities for fire safety are divided into several categories (A, B, C, D and D). Confectionery shops belong to the latter category. This is due to the need to process non-combustible substances in a hot state. Flames, radiant heat, and sparks can be generated during the baking process. All this often leads to a fire. An evacuation plan must be posted in each hall.

The premises of the confectionery shop must be equipped with high-quality ventilation. This will help to maintain the desired air temperature in the production. In addition, employees responsible for fire safety. These people will monitor the operation of the main mechanisms. In case of occurrence even slightest possibility fire, the work of the entire workshop stops.

Often fires occur in attics. They must be kept perfectly clean. Do not store things and products that are easily flammable here. A certain employee of the workshop is responsible for the attic. The room must always be locked. It is impossible to organize an archive or a warehouse in the attic. There can only be faulty equipment that is not refueled with combustible materials.

Recruitment of personnel in the confectionery shop

The profitability of a business directly depends on the employees of the company. Therefore, only qualified personnel should be allowed to work. The number of employees depends on the size of production, as well as the assortment that the confectionery shop will offer (cakes, pastries, sweets, pastries). You will have to hire several confectioners with different specializations, assistants, cleaners, a purchasing and sales manager and an accountant. The founder of the company can also act as a manager. But only a person who understands the confectionery business can control the work.

Each employee who will directly work in the confectionery shop must have a sanitary book. People with chronic diseases of the skin and respiratory tract are not allowed to perform duties. In the event of a deterioration in the well-being of an already existing employee of the workshop, he should take a sick leave.

Workers in the confectionery shop must come in a special uniform, including a scarf or cap, sleeves and an apron. Clothing for factory work can be made from latex or cotton. Accessories made of natural fabric are more durable. The scarf should completely cover the head of the worker. Women with long hair braid. It is forbidden to enter the confectionery shop with loose hair. It is unhygienic and also life-threatening for the worker.

When performing some duties, confectioners must wear sterile rubber gloves. This is especially important when working with cream and raw dough.

Equipment

The work of the confectionery shop largely depends on how correctly the equipment will be selected. A rational solution to this issue makes it possible to produce a fairly wide range of products in a small area. Today, the choice of special equipment is really great. It all depends on what products the company will offer. But there are mechanisms that no confectionery shop can do without. The characteristic of the mixer, for example, is of great importance. The more powerful this machine is, the more dough the workshop will be able to produce in a certain period of time.

There is equipment, without which a confectionery shop cannot do at all. Production, in particular, can be set up properly with a dough mixer, a convection oven, a planetary mixer, a refrigerator, and a freezer. It is also of great importance. These are electronic scales, confectionery tables. The room should have a rack in which the inventory of the confectionery shop will be stored, as well as a bath for cleaning products. Washbasins and a dishwasher can be placed in a separate room.

Choice of mixer and kneader

The taste of the future product depends on how well the dough is made. Therefore, choosing a quality mixer and dough mixer is of great importance. The mixer is an indispensable assistant in the manufacture of various creams, kneading yeast dough. Most often, planetary mixers are purchased in a confectionery shop. The description of this equipment is quite simple. This is a device equipped with a planetary rotating kneading body (most often around its axis). Such equipment helps to carry out uniform mixing without air and lumps. Specialized organizations sell floor and table planetary mixers. The floor version is most often purchased for large workshops. With this equipment you can knead up to 80 liters of dough one time. Table mixers are designed to prepare a small amount of product (no more than 15 liters).

Mixers, as a rule, have different attachments, which allows you to make different types of dough, as well as cream for cakes and pastries. Which nozzle to use in a particular case, you can find out from the description for the equipment.

Despite the huge number of options, the mixer is most often used to prepare a small batch of dough. For the manufacture of products in large volumes, special dough mixers are mainly used. For the preparation of products from yeast dough, equipment with a spiral shape of the kneading body is used.

When selecting such equipment, it should be borne in mind that the usable volume is only ¾ of the total volume of the unit. The mechanism should be purchased only when the business plan of the confectionery shop has already been drawn up. You should calculate in advance how much test should go out in one work shift. The parameters of the mixer, as well as the dough mixer, will depend on this. When choosing a planetary mixer, it is necessary to pay attention to the speed of the whisk, as well as the ability to change gears. After all, a high-quality protein cream, for example, can only be prepared on top speed whipping.

dough sheeter

Puff pastry products are very popular among many. To prepare such products on an industrial scale, you need to purchase a dough sheeter. Preference should be given to equipment that has a reverse function (the ability to roll out one layer of dough several times). In addition, attention should be paid to the thickness of the gap between the rolls.

Allows you to fully automate and mechanize the process of manufacturing various bakery products. All equipment is divided into two groups - floor and desktop. When a diagram of a confectionery shop is drawn up, in without fail you need to leave room for a floor dough sheeter. The fact is that such equipment allows you to process a small amount of products. Most often, such mechanisms are used at home or in small bakeries.

Equipment can also be classified according to the type of drive - manual and electric. The first option has not been used on an industrial scale for a long time. Electric dough sheeters allow you to produce much more bakery products in a certain period of time. Various cakes and pastries can also be made with this mechanism.

Choosing an oven

The plan of the confectionery shop cannot do without a quality oven. Most often, several types of baking equipment are used at once. The most popular are rack and rotary ovens. The latter option is considered more suitable for small-scale production. allow to produce a small batch of products in a short period of time. In addition, it is very easy to operate such equipment. These ovens are great for baking buns and rich bread.

Rack ovens are used when it is necessary to simultaneously bake several bakery products at once. various assortment. On one shelf you can put pies with a sweet filling, and on the other - with meat. At the same time, the production technology is not violated at all.

Modern furnaces are high-tech. The organization of the confectionery shop is reduced to the management of processes that are performed by specialized equipment. All you have to do is set the baking time for a certain item and expect it. The chance that the item will go bad is negligible.

Refrigerator

Without a device that can maintain the desired temperature throughout the entire time, the confectionery shop is also indispensable. The dough is most often made from perishable products that can only be stored at a low temperature. Refrigeration equipment for confectionery shops should be selected with special attention. Freezers in production are optional. But entrepreneurs prefer to purchase such equipment. The fact is that in the freezer you can store not only meat products, but also finished dough products. If semi-finished products (raw pastries) are prepared in advance, production can be organized more rationally.

Some may be sold semi-raw. Products are baked in advance, but not brought to readiness. Next, the products are wrapped in cling film and stored in the freezer. The organization of the work of the confectionery shop can be based on the manufacture of semi-finished products alone. Many entrepreneurs manage to make good money this way.

What is needed for successful work?

The effective work of the confectionery shop is not only a well-written business plan and quality equipment. Everything also depends on the products that the company will offer. To attract the attention of buyers, you need to show imagination. Simple buns with sugar powder will be very popular if they are baked in the form of animals or plants. The main consumers of confectionery products are children. The main focus should be on them. It is worth launching products with the image of cartoon characters into production.

Workers in the confectionery shop must be selected with special care. These should be people who truly love their job. Employees will perform quality work only when they can receive appropriate payment for their work.

A site on the Internet describing a confectionery shop can increase income. Photos of finished products, as well as contact details should be placed in a special section. Many potential clients prefer to order products in real time.

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1. Organioperation of the confectionery shop

A confectionery shop for baking bakery and flour confectionery, cakes and pastries is organized at large and medium-sized public catering enterprises (mainly restaurants), which supply their products to a wide network of small enterprises. The workshop is part of the procurement 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, preparation of cream, minced meat, 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 during the shift with raw materials, fuel, electricity - important factors in the economic use of working time, ensuring rational organization labor and 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 of 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, as far as possible away from other workplaces, so that the finished products do not become dusty (there are special sifters with rocking and fixed sieves). Flour sieving equipment must have a local ventilation suction with a filter to remove dust. Flour is stored on wooden racks in bags and, as necessary, poured into the hopper of a sifting machine, 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 machines for kneading dough with bowls of various capacities. 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 dough portioning room is equipped as follows: a table, a dividing and rounding machine or a dough divider, a flour chest (under the table), a knife box (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, a refrigerator (where oil 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 tapes, 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 the preparation of biscuit dough, a separate workplace is equipped near the universal drive, since the dough is beaten in a mechanical beater, which is included with this drive. 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.

For the manufacture of lipstick, a production line is organized, consisting of an electric stove, a boiler, 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.

For frying pies in deep fat, special electric or gas deep fryers are designed. Shelves and a table with a mesh baking sheet are placed near the deep fryer (to drain excess fat). This compartment should have particularly good ventilation, since the decomposition of fats releases products that are harmful to health (acrolene, etc.).

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.

Baths with three compartments and a sterilizer are installed in the washing room for washing tools and inventory. Racks are located next to the washing baths. In large workshops, a machine is used to wash functional containers. Confectionery bags are dried in an electric dryer.

The most rational way to organize the work of a confectioner is in large workshops that produce semi-finished confectionery products in full assortment and in large quantities: various types of dough, various fillings, and such enterprises have ample opportunities for mechanizing 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. All machines included in the universal drive should be tested at idle before loading products.

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

The confectionery shop produces products from yeast, sand, puff, custard and biscuit dough. The technological process for the production of confectionery products is carried out according to the general scheme: product preparation, dough kneading, cutting and baking products, cooling, finishing, laying in functional containers (if these products need to be sent to pre-cooking enterprises or retail network), storage, transfer to the expedition.

In accordance with these operations, the following are distinguished in the confectionery shop: flour sifting room; food preparation room; egg processing room; Department of kneading dough, cutting and baking products; room for proofing yeast dough; Department for the preparation of creams, syrups and sweets; finishing department; cooling department; cooled chambers for finished products and daily stock of raw materials; washing pastry bags and equipment. If the confectionery shop is engaged in the centralized supply of these products to other enterprises, it is also necessary to provide a department for packing in functional containers and boxes, and an expedition.

In the food preparation room, stationary racks and pallets for short-term storage of products, production tables are installed, and equipment is also provided for performing various preparatory operations.

The flour sifting room is located adjacent to the kneading section. A machine for sifting flour is installed in it, bunkers for its bulk storage are placed. The sifted flour enters the kneading department along the sleeve and enters the prepared container. Flour sifting equipment must have a ventilation suction with a filter to remove dust. In enterprises where it is impossible to allocate a separate room, flour sifting can be provided in the warehouse, taking into account all of the above.

In the egg processing room, they are checked for freshness using an ovoscope and processed in a four-section bath in the following order:

· in the first section - soaking in warm water at a temperature of 40-50 about C for 5-10 minutes;

in the second section - treatment for 5-10 minutes with a solution of any solution allowed for this purpose detergent at a temperature of 40-50 ° C in accordance with the instructions for its use;

in the third section - disinfection for 5 minutes with a disinfectant approved for these purposes at a temperature of 40-50 ° C (concentration and processing time - in accordance with the instructions for its use);

in the fourth section - rinsing with running water for 5 minutes at a temperature not lower than 50 ° C.

Solutions in washing baths are replaced at least twice per shift.

In addition, the site is provided with a device for separating the yolk from the protein. If the company processes a small amount eggs, special containers can be provided, where the above-mentioned technological operations are carried out.

The basic principle of the organization production process in the confectionery shop is the allocation of independent lines and sections for the manufacture certain types dough and related finished products. In the kneading department, this is a section for kneading dough by type, and in the cutting and baking department, cutting and shaping lines. The exception is the baking area, where products from all types of dough are baked.

The finishing department is provided for finishing ready baked semi-finished products. As a rule, equipment for biscuit layering, a dispenser for filling products with cream, a spray gun for impregnating products with syrup are needed here. Ready-made pastries, cakes are placed on mobile racks with sheets and transported to a cold store or an expedition. Jigging (confectionery) bags, tips, as well as small equipment used in the finishing of cakes and pastries, are subject to careful processing in a separate room. Before processing, the tips are removed from the bags, their subsequent processing is carried out separately. Jigging bags with non-removable tips are not used.

Bags are processed in the following order:

· soaking in hot water at a temperature not lower than 65 ° C for 1 hour until the cream is completely washed off;

Washing in a detergent at a temperature of 40-45 ° C in a washing machine or by hand;

Thorough rinsing with hot water at a temperature not lower than 65 ° C;

drying in special drying cabinets;

· sterilization of bags (placed in biks, pots with lids or wrapped in parchment, parchment) in autoclaves or dry-heat cabinets at a temperature of 120 ° C for 20-30 minutes. With absence this equipment processing of washed bags is carried out according to the scheme: sterilization of bags by boiling for 30 minutes from the moment of boiling; drying in a special cabinet and storage in clean containers with closed lids.

The tips removed from the jigging bags are subjected to the following sanitization: washing in a detergent solution at a temperature of 45-50 ° C; thorough rinsing with running hot water with a temperature of at least 65 ° C; sterilization or boiling for 30 minutes.

A promising area of activity at present is the creation at the enterprises of their own mini-productions for the production of bread and bakery products. As an analysis of the service market shows, many restaurants are happy to produce their own types of bread in order to attract customers. Implementation of the idea small production for the production of the above products is possible in two ways:

1 - creation of own production with stationary baking equipment in a separate building or at the enterprise;

2 - creation of mini-production (so-called hot spots) based on quick-frozen semi-finished products produced by various manufacturers.

The second type of production organization is the most possible and optimal for fast food enterprises operating in tons. The main components of the success of such a business are: the quality and range of products; price; Availability corporate identity(hot spot); presence of a "promoted" brand.

As the experience of countries where this business is developing quite successfully shows, small-piece bakery products such as pies, pies, gingerbread, cookies. To create this production, you need:

2. hot spot

Convection oven-1, proofing chamber-1, dough mixer-1, non-stick coating - 2.5 m, baking sheets - 2-4, mobile container - 1, showcase - 1, cash register-1, gastronorm containers for products -12. The cost of the project is 2.5-6 thousand USD. Service staff -2 people. The minimum area is 5-6 m 2. Payback period - 2-3 months. Mini-bakery. Convection baking oven-1, dough mixer-1, proofing chamber -1, dough sheeter -1, baking sheets-20-25, refrigerator -1, racks. The total cost of the project is 17-25 thousand USD. Service staff 3-4 people. Minimum area 40 m 2 . Payback period - 6 months.

The development of such a business is also facilitated by measures to support it, which are carried out in some cities, in particular: non-residential premises and land plots and their registration; expansion of leasing forms of investment (establishment of longer, grace periods for equipment leasing within 4-5 years); the establishment of a fixed rent for small bakery entities. Thus, the general economic and political situation in the country is quite stable and favorable for the development of confectionery, flour and bakery (mini-bakery) production.

To prepare the dough, use small dough mixing machines bowl volume 24 and 32 l. Rolling out the dough can be carried out in two ways: using a dough sheeter and a pizza press, and for small volumes - manually. The selection of this equipment is based on the parameters of pizza, which can be 14-29 cm or 26-40 cm in diameter. To cut products into pizza, a vegetable cutter is used (the Robot Coupe model is most justified) or a slicer. For laying out the filling, special tables with a marble top and a refrigerated volume for storing ingredients are used. Pizza is baked in ovens with a stone or ceramic hearth with the ability to adjust the temperature of the upper and lower surfaces or conveyor-type ovens.

Grill - equipment in which the heat treatment process takes place without contact of the product with the heated surface. In some modern enterprises grill is not only a type of heating equipment, but sometimes the basis of the concept of an institution. According to their principle, grills can be: lava grill, contact grill, roller grill and carousel shawarma - grill. As a rule, this equipment is designed for a wide range of products from chicken to fried vegetables.

The traditional equipment of the hot shop is an electric stove. OJSC plant "Prommash" produces stoves for small areas: electric two-burner stove with oven PE - 0.34 ShP; single burner without oven PE -0.17 С; electric with an inventory cabinet PE-0.24 IP.

Recently, in view of the limited production space and the overcrowding of thermal equipment, desktop induction cookers have been increasingly used. At the same time, there is no heat loss in environment, which allows 40% less energy consumption compared to a traditional heat source and at least 70% less time to heat dishes to the temperature required for cooking. In addition, this method eliminates the possibility of smoke and unpleasant odors at the installation site of the stove, which is also an important factor. High efficiency heating and extremely low inertia allows the use of stoves with an induction heating source in restaurants with national cuisine.

For enterprises specializing in oriental cuisine, the organization of the work of the hot shop is built taking into account the specifics of these establishments. Specialized equipment is used: a Peking duck oven, a charcoal roasting pig (a trough lined with refractory material filled with volcanic lava and with three powerful burners located below. The burners are equipped with a valve that automatically turns off the gas supply when the flame disappears). For cooking baozi, table steamers are used, for fried foods - wok pans that work on gas stoves, tai-yaki grills, electric topans.

Hot drinks can be prepared in the gravy section of the hot shop in a stovetop dish. It is more relevant for these purposes to allocate a site that needs to be equipped with such equipment as: coffee machine, coffee maker, tea and cocoa machines.

In the restaurants of the "highest" class, along with all the above areas, it is necessary to allocate a section for the preparation of dishes, equipping it with production tables with a refrigerated volume, weight measuring equipment, thermal food warmers for confectionery flour production, without cream

1. Containers for curd mass

2. Reusable confectionery bags //-45;50;59

3. Tips straight and carved D from 5 to 30 mm. p.104

4. Dryer for bags and tips p.104

5. Molds for mini madeleines 40x60 page 191 No. 336017 matfer

7. Corrugated, round No. 9

8. straight No. 9

9. Mishki silicone molds page 192

10. Silicone molds "Chamomile"

11. Disposable paper heat-resistant capsule-moulds for cupcakes D 4-4.5

12. Metal frame 40x60. // 5-6 cm.

13. Sliding metal frame

14. Special trays with removable side surface

15. Silicone non-stick mats 59.5x39.5 - 10-15 pcs.

16. Corner pallet made of plastic and metal length 29;39 page 124

17. Biscuit frame 40x60 // 5 mm. pp. 254 No. 1 and No. 2 Matfer

18. Forms for rum-baba silicone with a core or metal for 100 gr; 200 gr.

19. Metal molds for sand tartlets oval D 2 5x4, round

21. Dough cutter code 141105 page 250, code 141012 page 249

22. Set of cuttings for dough corrugated No. 9, round

straight No. 9 round (Martelato catalog, page 141)

1. Reusable confectionery bags, height 45-50-55.

2. Tips: straight d.10.15.

3. Dryer for bags and tips (Martelato catalog pages 3,4,104)

4. silicone molds 40 to 60:

5. for mini madeleines SF 032, 4 pcs per sheet (Martelato catalog 26)

7. bread pan SF 026

8. sour cream, pizza SF 042, mini SF 47

9. Disposable paper forms (capsules) for cupcakes d.4-4.5cm.

10. Carved confectionery tip

11. Rectangular sliding frame on a sheet 40 by 60 (for the Caribbean Dreams pie) (Martelato p. 23)

12. For the “Austrian Dessert” pie, the frame is sliding or special. baking trays with removable side surface

13. Angle pallet made of plastic 29.39 cm and metal 29.5 cm long. (catalog firm Martelato)

14. Plastic frame height 4 and 5 mm for biscuit 40 by 60 (Matfer catalog)

15. Electric tart box "Kokmatik"

16. Forms for Baba Rum for 100g and 200g. , diameter 5-6cm, height 5cm

17. Metal forms round, oval for baskets, top 5 cm, bottom 4 cm.

18. Metal molds with a removable bottom for shortbread pies.

19. Set of metal and plastic scrapers (Martelato catalog pages 122-123)

20. Dough cutters (Matfer catalog pages 149-250) No. 141105,141012

Footnotes are given to the catalogs of firms Matfer and Martelato.

pantry pastry oven inventory

3. Confectionery equipment, tools according to the programpractical training

1. A set of cuttings for dough corrugated No. 9, round straight No. 9 round

2. Reusable confectionery bags, height 45-50-55.

3. Tips: straight d.10.15.

4. Dryer for bags and tips (Martelato)

5. silicone molds 40 to 60: for mini madeleines SF 032, per sheet 4 pcs (Martelato) bears mold for bread SF 026, sour cream, pizza SF 042, mini SF 47

6. Disposable paper forms (capsules) for cupcakes d.4-4.5cm.

7. Carved confectionery tip

8. Rectangular sliding frame on a sheet 40 by 60 (for Caribbean dreams pie)

9. For the “Austrian Dessert” pie, the frame is sliding or special. baking trays with removable side surface

11. Plastic frame height 4 and 5 mm for biscuit 40 by 60 (Matfer)

12. Electro tartlet "Kokmatik"

13. Forms for baba rum for 100g and 200g. , diameter 5-6cm, height 5cm

14. Metal forms are round, oval for baskets, top 5cm, bottom 4cm.

15. Metal molds with a removable bottom for shortbread pies.

16. Set of metal and plastic scrapers

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