Confectionery shop at a catering establishment. Description of the work of the confectionery shop
1. Introduction
2.3 Requirements
3.1 Requirements
6.1 Assortment of shortbread cakes
6.2 Technology for preparing shortbread cakes
6.3 Requirements for the quality of cakes
6.4 Packaging, terms and conditions of storage, transportation of cakes
Conclusion
Bibliography
Application
1. Introduction
In prehistoric times, cooking was primitive. People instinctively chose certain products, not particularly caring about their benefits to the body or their digestibility. But, having mastered fire, learned to cultivate cereals, raise livestock, and make pottery, man diversified his food more and more and invented various ways of preparing it. For hundreds of years, people have changed and improved food processing techniques, created thousands of complex recipes, and adapted cooking methods to economic, climatic living conditions and taste requirements. Gradually, national cuisines were created, which are an integral part of any national culture. Many of them influenced other national cuisines and enriched them. Russian dough products have gained worldwide fame. Russian people quickly and successfully mastered the secrets of foreign cooking and often surpassed their colleagues in skill.
Writing topic exam paper: technology for making shortbread cakes.
The purpose of this work is to study the range and technology of preparing shortbread cakes.
In accordance with the goal, it is necessary to solve the following tasks:
familiarization with various types of raw materials for making shortbread cakes;
familiarization with the assortment of shortbread cakes;
learning the basic rules for making shortbread cakes.
The object of the study is the preparation of shortbread cake.
2. Organization of the work of the confectionery shop
The confectionery shop occupies a special place in the enterprise Catering. It produces products that are sold not only in the halls, but also in culinary stores, branches, and buffets of other enterprises.
The confectionery shop at the enterprise is organized to produce the following products: cakes, pastries, muffins, gingerbread, etc.
Technological process in a confectionery shop: preparing products, kneading dough, cutting and baking products, cooling, stacking, storage, transportation.
Manufacturing program confectionery shop is compiled on the basis of requests from the enterprise and is expressed in the form of an order. The work order is drawn up for the entire workshop.
2.1 Organization of workplaces in the confectionery shop
The confectionery shop includes premises for kneading dough, cutting and baking, preparing cream and finishing products. In addition to them, they provide a storage room finished products. A confectionery shop must have its own washing department for washing dishes and equipment.
A work shop, in relation to a confectionery shop, is a separate room or section of production space assigned to one employee.
Depending on the capacity and product range, the following workplaces are organized:
For processing eggs;
For sifting flour;
For the preparation of other types of raw materials;
For kneading shortbread, biscuit, almond dough;
For finishing products;
For baking products;
For washing equipment and containers;
Storage compartment finished products.
At the workplace for processing eggs, a production table with an ovoscope, four baths for their sanitary processing, and a stock tray are installed. The equipment used is lattice metal baskets and hair brushes.
Sifting of flour is carried out in a separate room next to the dough kneading department. At this workplace, special sifters with swinging and stationary sieves are installed. Polyethylene tanks are used to collect sifted flour. A stock rack is installed for bags of flour.
The workplace for the preparation of other types of raw materials is equipped with stock shelves and racks for storing raw materials, a production table, a bathroom full of hot and cold water, and a refrigerator. The diverse nature of the work performed at this place requires equipment and tools: a colander, strainers, a slotted spoon, a sieve with cells of various sizes, mills, scales, measuring utensils etc.
At the workplace for preparing shortbread, biscuit, almond dough, there is a dough mixing machine (for kneading shortbread dough), a beater for kneading almond and biscuit dough, a production table with a built-in bathtub and a production table with a refrigerated chamber for storing dough, and a dough sheeter.
The dough cutting workplace is equipped with a wooden-covered production table with drawers for flour and equipment, mobile shelving, table scales, and a refrigerated cabinet. Products made from shortcrust pastry are formed using shaped grooves.
At the baking area for products made from various types For the dough, baking cabinets are installed, racks for proofing the workpieces and cooling the finished products, a production table on which sheets with products are laid for lubricating them with leison.
In the washing department of the confectionery shop, a washing bath with three compartments and shelving is installed.
2.2 Labor organization of confectionery shop workers
The management of the confectionery shop is carried out by the head of the shop, a 5th category confectioner. The confectionery shop employs 3 people, confectioners of 5,4,3 categories.
A 4th category confectioner prepares and checks the quality of raw materials, fillings, dough preparation, and product molding.
A baker of the third category determines the readiness of semi-finished products for baking, prepares a leon and greases the products, and also bakes confectionery products.
Job description of a pastry chef. (see Appendix 1)
2.3 Requirements
The design of confectionery enterprises (shops) is carried out taking into account the receipt of high-quality certified food raw materials: sugar, flour, preparations, ingredients, chocolate semi-finished products, etc. from manufacturing enterprises. Confectionery enterprises (workshops) must be provided with water, electricity, heat, and steam.
The location of the production premises and workshops of the enterprise must ensure the flow of technological processes and the absence of counter and intersecting flows of raw materials and finished products.
The building of a confectionery enterprise (workshop) should be designed, as a rule, one-story, in accordance with the requirements of SNiP II-89-80*, SNiP 2.05.07-91*, SNiP 2.07.01-89*, SanPiN 2.2.1/2.1.1.1200 -03, SP 2.2.1.1312-03.
3. Characteristics technological equipment and inventory
Dough mixing machine TMM-1M (see Appendix 2). It consists of a plate, a housing, a drive installed in the machine body, a bowl on a three-wheeled trolley and a kneading lever 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 base plate. Inside the housing there is a gearbox, an electric motor, a chain drive and a crank connected to a kneading lever. On the side wall of the case there are machine control buttons. Rotation from the electric motor through two gearboxes and a chain transmission is simultaneously obtained by the dough mixing lever and the bowl. Thanks to the simultaneous rotation of the bowl and the dough mixing lever in opposite directions, the loaded product is intensively mixed and forms a homogeneous mass saturated with air.
Beater MV-35M (see Appendix 2). Designed to mechanize the process of whipping various confectionery mixtures (protein, egg-sugar, creams) and batter in the confectionery shops of public catering establishments. This machine consists of a body, a tank lifting mechanism and a driving mechanism. A removable tank is mounted on a mobile bracket, which can be moved in a vertical direction using the handle of the lifting mechanism. The machine drive is mounted inside the housing, which consists of an engine, a V-belt speed variator, gears and a planetary gearbox. Replaceable beater mechanisms are attached to the working shaft using a pin and a shaped cutout. An automatic switch is installed on the side wall of the machine to start and stop the engine.
Electric confectionery oven KEP - 400. Persons who know its structure and safety regulations are allowed to work with the cabinet. Every day, before turning on the cabinet, check the proper grounding and sanitary condition. Set the thermostat dial to the required temperature, connect the cabinet to the power supply and, using batch switches, turn on the working chamber to high heat. At the same time, the warning lights come on. As soon as the chamber warms up to the set temperature, the warning lights go out. Carefully open the doors and place the trays with the products. When transferring the cabinet to more low temperature turn off the heaters and let the cabinet cool down. After this, the dial is switched to a lower heating temperature and the shadows are turned on. The closet is kept clean. Wipe daily with a damp cloth or wash with soapy water. Before sanitary cleaning, the cabinet must be disconnected from the network.
Some technological equipment for confectionery enterprises (workshops). (see Appendix 3)
Machines greatly facilitate and speed up the work of a confectioner, but do not exclude the use of various utensils and special devices. Here are some of them.
Pans of various capacities are used for kneading dough, mixing products, beating eggs, cooking cream, syrups and other operations. It is better to use stainless steel pans.
Enameled and stainless steel basins are useful for washing vegetables and fruits, kneading dough and making jam.
Metal baking trays with three and four sides are needed for baking biscuits, pies, and rolls. Metal sheets with one side are used for baking cookies, pies, gingerbreads, and layers of dough. Cakes, muffins, puddings and pies are baked in metal molds.
Wooden boards, large and small, are used for cutting pies, rolls, chopping nuts, kneading and rolling out dough and molding confectionery products.
Using rolling pins, roll out the dough into a layer. To apply a pattern to the dough, use rolling pins with patterns on the surface.
Wooden spatulas (kneaders) are convenient for kneading liquid dough, creams and syrup in a bowl, or when making fondant.
Beaters, whisks and spirals are convenient for whipping egg whites, cream, cocktails and mousses into foam. The simplest beater can be a fork. In addition, electric beaters (mixers) of various sizes and designs are used.
A colander is used for washing berries, fruits, and vegetables.
Regular and combined graters are used for removing zest from citrus fruits, chopping food, spices, vegetables and fruits.
Large and small sieves are used for sifting flour, powdering finished products and straining various liquids. Pastry combs with various teeth are cut out of tin or thick cardboard; they are used to apply straight or wavy lines on cream or lipstick when decorating cakes and pastries.
A pastry bag with tubes is necessary for depositing liquid doughs (choux, biscuit, protein, almond) and for finishing cakes and pastries.
3.1 Requirements
Machines and equipment are made of metal and non-metallic materials that must meet sanitary requirements. All materials must be strong and rigid, neutral to products and detergents, not subject to corrosion, not have a harmful effect on products and can be easily cleaned from them.
All equipment must be compact, silent, electrical and fireproof.
4. Characteristics of raw materials and their preparation for production
Wheat flour is a white powdery product with a slightly yellowish or creamy tint, which is obtained by grinding wheat grains. The taste of flour is sweetish. IN confectionery production Mostly flour of the highest and 1st grades is used, rarely 2. The moisture content of the flour should be standard 14.5%.
The technological properties of flour depend on the gluten content and its quality, so for my products it is better to use premium flour with a small amount of weak gluten (28%), the flour should not have any foreign tastes, odors, or acidity. Flour should not be damaged by barn pests. Flour is delivered to the enterprise by flour truck and transported by mechanical pumps into special silo containers. Before use in production, flour is sifted using sifters. If the flour comes in bags, then before sifting the bags are cleaned with a brush to remove dust and dirt. And then they carefully rip it open along the seam. The inverted bags are lightly shaken and thus remove some flour from the surface. The resulting flour after beating cannot be used to make confectionery products, since it contains burlap fibers.
Granulated sugar is a product of processing sugar beets or sugar cane. Sugar is sweet to taste and soluble in water, the solutions are light. Sugar should be white, clean and not sticky. Humidity - 0.14%. Sugar, in flour confectionery products, is a dough plasticizer, i.e. it is not its structure that affects. Changing the amount of sugar in the dough leads to increased stickiness and makes it difficult to shape. If the dough does not have the correct sugar to fat ratio, e.g. There is a lot of sugar and not enough fat, which leads to the fact that the products become tough. During heat treatment, the sugar partially caramelizes and gives the product a pleasant light brown color. Before use, granulated sugar is sifted in burats through a sieve with holes with a diameter of no more than 3 minutes and passed through magnets to remove metal impurities. Sugar syrups are filtered through a metal sieve with cells no more than 1.5 mm in diameter.
Powdered sugar - used in the manufacture of creams, waffles, cookies, etc. It must be finely ground and sifted through a sieve before use to remove larger particles. In the absence of powdered sugar, it is prepared from granulated sugar by grinding. Catering establishments use refined powder made from refined sugar.
Butter - produced from cream, contains up to 82.5% fat, vitamins. The butter can be salted and melted, without foreign odors and tastes, with a uniform color (from white to cream). If the surface of the oil is covered with mold, then it is cleaned. Pure butter is used for creams, for making shortcrust pastry, and butter cookies. 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, and enhances their aroma. Unsalted butter can be replaced with salted butter, but take into account the salt it contains. Salted butter should not be used when making cream. In the manufacture of all confectionery products, except for puff pastry, butter sponge cake and cream, butter can be replaced with ghee (1 kg of butter corresponds to 840 grams of ghee), it is recommended to store the butter at 2-4 ° C in a warm room in a carefully closed container, under the influence of light and oxygen spoils the oil.
Milk is a valuable nutritious product consisting of water and dry substances, or dry residue, which includes milk fat and sugar, proteins, and other substances. It has a pleasant taste and contains almost all the nutrients necessary for the body. Fresh milk and canned products are used to prepare confectionery products. They improve the taste of the product and increase its nutritional value. Whole milk should be white with a yellowish tint, without any foreign tastes or odors. Milk is used mainly for making yeast dough and creams. It spoils quickly, so it should be sold immediately and, if storage is necessary, heated to a boil. Before use, strain the milk through a sieve. Store milk in the refrigerator at a temperature no higher than 8°C and no lower than 0°C for no more than 20 hours. Milk of all types must be pasteurized.
Cream is available in 10, 20 and 35% fat content. Their taste is pleasant, slightly sweet, and their color is white with a yellowish tint. In the confectionery industry, cream is used to make cream and as a milk substitute. 35% fat content is most suitable for whipping. They are pre-cooled before beating.
Sweetened condensed milk obtained by evaporating up to 13 volumes of whole or skim milk with added sugar. Store it in a hermetically sealed container in a warehouse with unregulated temperature. Condensed milk used for making confectionery products is preheated to 40°C and then filtered through a sieve.
Eggs are a high-calorie product, widely used in the manufacture of confectionery products, containing proteins, fats, minerals and other substances. Eggs, due to their properties, improve the taste of products and give them porosity. Egg white has binding properties, is a good foaming agent, and retains sugar, which explains its use in the production of creams, marshmallows, puffed dough and some other types of dough. When whipped, the volume of protein increases seven times; adding sugar reduces the volume by 1.5 times. The egg yolk is rich in proteins, fats and vitamins. 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. Yolks improve the structure of the dough and give a delicate taste to the products. Only chicken eggs and their processed products are used in confectionery products. The freshness and good quality of eggs can be determined using an ovoscope or immersing them in a 10% solution of table salt: fresh eggs will sink to the bottom, spoiled ones will float. The eggs are processed in a special washing room, where an ovoscope and baths with four compartments are installed for their sanitization. The eggs that have passed through the ovoscope are kept in sieves 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, and if necessary, the white and yolk are separated using a special device. The eggs are broken into separate dishes (no more than 3-5 pieces) and, after checking their good quality, poured into a common cauldron. The prepared eggs are filtered through a sieve. The weight of one egg is 40 g. Eggs can be replaced with various egg products, but when making creams, substitutions cannot be made.
Melange is a mixture of whites and yolks (or whites or yolks alone), frozen in tin cans at temperatures from -18 to -25°C.
Thaw the melange immediately before use; before opening the jar, disinfect and rinse.
Jars with melange are thawed for 2.5-3 hours on a steam table at t40-50°C. The prepared melange is filtered through a sieve and used immediately, because The shelf life of thawed melange is 3-4 hours.
Vanillin is a white crystalline powder obtained artificially synthetically, has a very strong aroma and a bitter, burning aftertaste. It dissolves well in hot water and wine alcohol. Excessive amounts of vanillin in the dough impair the quality of the product. It is added to cooled cream, syrup and the same dough products as vanilla.
Citric acid is obtained biochemically using moldy fungi or isolated from plant materials. These are colorless or slightly yellowish crystals containing at least 99.5% citric acid. Used to add a sour taste to fruit and berry jelly used for finishing cakes and pastries; to increase the swelling properties of flour proteins and the elasticity of gluten in the manufacture of puff pastry; to obtain stable foam - whipped protein mass for protein cream; for inversion of sucrose in the process of preparing invert syrup and lipstick.
Molasses is a colorless or light yellow, viscous, thick liquid obtained by saccharification of starch in the presence of acids. Molasses is used in making lipstick and added to sugar syrups, which prevents them from becoming sugary. Molasses introduced into the dough delays the process of staling finished products. Store molasses in wooden and metal barrels at 8-12°C. Before use, they are heated to 200°C.
In the confectionery industry, water is used as a raw material for preparing yeast, choux, and puff pastry. It is also included in syrups for soaking cakes, fondant and jelly used for finishing confectionery products. For these purposes, take tap water that meets all the requirements of the current standard for drinking water. Water, according to the standard, must be transparent, colorless, without foreign odors and tastes. The total amount of minerals should not exceed the established standards. Temperature 8-12°C. According to sanitary standards, drinking water should not contain pathogenic microbes. From properties drinking water The quality of the test depends. Thus, hard water helps strengthen the gluten of the dough and has a positive effect on the quality of yeast and puff pastry products made from weak flour.
The salt contains 96.5-99.2% sodium chloride on a dry matter basis and a small amount of calcium, magnesium, and potassium salts, which make it hygroscopic. According to quality, salt is divided into 4 commercial grades: extra, highest, 1st and 2nd. A 5% salt solution should have a purely salty taste, without any foreign tastes or odors. Store salt in dry warehouses at a temperature of 17°C and a relative humidity of 70%. In the production of flour products, salt is added for taste in small quantities only to the dough. Table salt strengthens the gluten structure, contributing to the elasticity of the dough and the thin-walled porosity of the crumb of products. Salt inhibits the vital activity of yeast cells, so dough for yeast products should not be salted.
Agar is a vegetable glue produced from certain types of seaweed. Agar comes on sale in the form of grains, powder or porous translucent plates.
Gelatin is a food glue of animal origin; goes on sale in the form of grains, powder or transparent yellow plates.
Before use, gelatin plates and agar should be washed in cold water and placed in a colander or strainer to drain the water. The gelling properties of agar are 5-8 times stronger than gelatin. Store agar and gelatin in a cool, dry place.
4.1 Sanitary requirements to raw materials and finished confectionery products
All incoming raw materials and manufactured products must meet the requirements of current standards, technical specifications, medical and biological requirements, have hygiene certificates or quality certificates.
A hygiene certificate is issued for the type of product, and not for a specific batch. Confirm compliance of the batch of manufactured and supplied products established requirements(to guarantee the appropriate quality of the product) is the responsibility of the manufacturer.
Selective monitoring of safety indicators in finished products of the baking and confectionery industry is carried out in accordance with the procedure established by the product manufacturer in agreement with the state sanitary and epidemiological supervision authorities and guaranteeing product safety.
Raw materials are allowed into production only if there is a conclusion from a laboratory or specialists technological control enterprises.
Raw materials entering production must be prepared for production in accordance with technological instructions and Instructions for preventing the ingress of foreign objects into products.
Flour should be stored separately from all types of raw materials. Flour in containers should be stored in stacks on racks at a distance of 15 cm from the floor level and 50 cm from the walls. The distance between stacks must be at least 75 cm.
Salt should be stored in separate bins or chests with lids, as well as in dissolved form in containers equipped with filters, and can only be supplied to production dissolved and filtered.
Fats, eggs and dairy products should be stored in refrigerators at temperatures between 0 and +4° C.
Egg melange is allowed in dough for the production of small-piece confectionery and bakery products if it meets the required organoleptic, physicochemical and microbiological parameters. Egg melange is stored at temperatures from -6 to +5° C; re-freezing melange is strictly prohibited. Storage of defrosted melange for more than 4 hours is not allowed.
Pasteurized cow's milk is stored at a temperature from 0 to +6° C for no more than 36 hours from the end of the technological process of its production.
The butter is carefully checked after unpacking and the surface is cleaned. If there is contamination on the surface and in case of microbiological spoilage, the oil is not allowed for the production of confectionery products with cream. The duration of oil storage before stripping in the oil cutting room should be no more than 4 hours.
For confectionery products, fresh, clean chicken eggs can be used, without blemishes, with an intact shell, not lower than category II. Eggs must be ovoscoped and sorted. Unpacking boxes of eggs, sanitary processing and obtaining egg mass are carried out in compliance with strict flow.
It is strictly forbidden to use waterfowl eggs, cracked chicken eggs, eggshells and broken eggs, mirage eggs, eggs from farms that are not free from tuberculosis, salmonellosis, or use melange instead of eggs to make any cream. Waterfowl eggs may only be used for baking small-piece bakery and flour confectionery products.
Products that have fallen on the floor (sanitary defect) must be placed in a special container marked “Sanitary defect”. The use of sanitary defects in the production of confectionery products is prohibited.
When producing confectionery products with cream (cakes, pastries, rolls, etc.), each shift should start working with clean, sterilized depositing bags, tips for them and small equipment. The issuance and delivery of bags, tips and small equipment is carried out in each shift according to the account by special persons with registration in the journal. Jigging bags should be replaced at least 2 times per shift.
Rolls, cakes and pastries with cream after production should be sent to the refrigerator for cooling. The duration of storage of finished products in production before loading into the refrigeration chamber should not exceed 2 hours.
Enterprises producing confectionery products with cream (cakes, pastries, rolls) must have refrigeration units that ensure the storage of raw materials, semi-finished products and finished products, in accordance with the current SanPiN “Conditions and shelf life of especially perishable products” and these Sanitary Rules.
Creams, pastries, cakes, rolls with cream should be stored at a temperature not exceeding 6° C.
Cakes and pastries without cream finishing, waffle cakes and pastries with fat and praline finishing semi-finished products should be stored at a temperature not exceeding 18° C and a relative humidity of 70 - 75%.
It is not allowed to store cakes, pastries and rolls together with non-food materials, as well as products with a specific odor.
Refrigerating chambers must be equipped with thermometers. To maintain the temperature at a given level, it is advisable to use a thermostat. The operating mode of refrigeration chambers must be constantly monitored. Results of storage temperature checks food products must be registered in a special journal.
Cakes are placed in cardboard boxes lined with parchment or sub-parchment paper napkins. Transportation and sale of cakes without packaging boxes is strictly prohibited.
On the outside of the lid (a box with a cake or a tray with cakes, rolls) there must be a marking indicating the date, hour of production, mode and shelf life.
5. Personal hygiene of the confectioner and occupational hygiene
The microclimate of confectionery enterprises (shops) must meet the requirements of the Sanitary Standards for the Microclimate of Industrial Premises.
Temperature, relative humidity and air speed in production premises, chambers and warehouses must comply with standards technological design enterprises producing confectionery and bakery products, as well as standards for the production and storage of finished products.
Noise levels in production premises must be within the limits of current sanitary standards. In all rooms with noisy equipment, measures must be taken to reduce noise in accordance with SNiP “Noise Protection” and be no more than 80 dB.
Machine tools, machines, and devices must have vibration damping devices, and the vibration level must not exceed sanitary standards.
The illumination of working surfaces at workplaces must comply with the requirements of the current SNiP "Natural and artificial lighting"and range from 200 to 400 lux depending on the purpose of the room.
The floors of production premises located above unheated or artificially cooled premises must be insulated in such a way that the temperature difference between the room and the floor surface does not exceed 2.5 ° C, and a ventilated air layer must also be provided.
When implementing natural ventilation, drafts and sudden cooling of the air in the workplace are not allowed.
In workshops with significant heat generation, air conditioning should be provided.
The concentration of harmful substances in the air of the working area should not exceed the maximum permissible concentration for specific substances.
Employees before entering work and those working at the enterprise must undergo medical examination in accordance with the Instructions for conducting mandatory, preliminary upon admission to work and periodic medical examinations workers and medical examinations of drivers of individual vehicles. In connection with the epidemiological situation, the state sanitary and epidemiological surveillance authorities may conduct an unscheduled bacteriological examination of workers.
All newly hired workers must undergo minimum sanitary training and pass exams. In the future, examinations under the sanitary minimum program after classes are taken every two years.
Newly hired employees are allowed to work only after familiarization with the rules of personal hygiene and instructions on preventing foreign objects from getting into finished products.
At enterprises producing confectionery products with cream, a mandatory inspection must be organized before being allowed to work on each shift. medical worker medical and preventive institutions for all shift workers without exception. Inspections are carried out in accordance with the Instructions on daily pre-work inspections of employees of enterprises producing cream confectionery products. The results of the inspection are recorded in the appropriate journal.
All employees production workshops are required to follow the following rules of personal hygiene: a) come to work in clean personal clothing and shoes. When entering the enterprise, thoroughly clean your clothing; b) before starting work, take a shower, put on clean sanitary clothing, and tuck your hair under a cap or headscarf. Sanitary clothing must be tied. The use of buttons, hooks, etc. is strictly prohibited. It is prohibited to fasten sanitary clothing with pins and needles, to store cigarettes, pins, money and other things in the pockets of gowns, as well as to wear beads, earrings, clips, brooches, rings and other jewelry at the workplace. Only a neatly cut handkerchief can be stored in the pockets of sanitary clothing; c) keep your hands and face clean, cut your nails short; d) do not eat or smoke in production areas. Eating and smoking are permitted only in places specially designated for these purposes. Before visiting the toilet, sanitary clothing is left in a specially designated place. After visiting the toilet, you must wash your hands with soap and disinfect them with any approved disinfectant.
It is strictly prohibited to store first aid kits in technological workshops. First aid kits should be placed in the vestibules of technological workshops and areas, in household premises. It is not recommended to keep strong-smelling and coloring medicines in first aid kits.
Heads of workshops (sections) and shift foremen must exercise strict control over the implementation of personal hygiene rules by workshop workers, especially with regard to washing hands before work, after breaks in work and using the toilet.
In accordance with the instructions for sanitary and microbiological control of the production of confectionery products, the enterprise microbiologist must carry out microbiological control over the cleanliness of sanitary clothing, the quality of washing and disinfection of the hands of workers in production workshops (areas).
All employees of the enterprise are obliged, if signs of gastrointestinal diseases, fever, suppuration and symptoms of other diseases appear, to immediately report this to the administration and contact the enterprise health center or other medical institution to receive medical care.
6. Technology for preparing shortcrust pastry
Shortbread dough is prepared without liquid, so it is less viscous. A large amount of butter and sugar makes it crumbly. Prepare the dough at a temperature not exceeding 20° C. At more high temperature it crumbles when rolled out, since the butter is in a softened state. Products made from such dough are tough. Shortbread dough can be prepared in two ways.
The first method is machine.
Grind the butter and sugar in a beater until smooth, add eggs in which ammonium, soda, and essence are dissolved. Beat until fluffy and homogeneous and, while stirring, gradually add flour, but leave 7% of it for dusting. Kneading
The confectionery shop occupies a special place in the POP. He works independently and produces products that are sold in the halls of the enterprise, grocery stores, cafeterias, retail, etc.
Confectionery shops in the OP system can be conditionally classified according to 2 criteria: production capacity and range of products.
Depending on the capacity of the workshop, there can be: low power (up to 12 thousand products per shift), medium power (from 12 to 20 thousand products per shift) and high power (more than 20 thousand products per shift).
Based on the range of products produced, the following workshops are distinguished:
Confectionery products in a wide range of all types of dough (yeast, biscuit, puff pastry, custard, shortbread), incl. products with cream;
Confectionery products made from two or three types of dough;
Confectionery products made from one or two types of dough (in such workshops, due to sanitary and technological conditions, the production of products with cream may not be possible).
The production program of a confectionery shop is drawn up on the basis of requests from pre-production production programs, culinary shops, etc. and is expressed in the form of a work order. An order is drawn up for the entire workshop or for each team specializing in the production of certain products.
Organization of production sites and workplaces.
A workplace, in relation to a confectionery shop, is a separate room or section of production space assigned to one employee or group of employees.
Depending on the capacity of the workshop and the product range, the following workplaces can be organized:
For processing eggs;
For sifting flour;
For the preparation of other types of raw materials;
For kneading yeast, puff pastry, shortbread dough;
For preparing biscuit and choux pastry;
For baking products;
For the preparation of finishing semi-finished products;
For finishing products;
For washing equipment and containers.
On 1st workplace a production table with an ovoscope is installed to check the quality of eggs, 4 baths for their sanitary treatment, and a stock rack. The equipment used includes metal baskets, hair brushes
Sifting of flour is carried out in a separate room or pantry for a daily supply of raw materials next to the dough kneading department. On this workplace depending on the capacity of the workshop, a small-sized vibrating sieve VE-350(800) is installed, which is mounted on the production table; screening machine MGM-800 or replaceable mechanism MMP-2-1, powered by a universal drive P-11. To collect sifted flour, use polyethylene tanks or movable bowls. A stock rack is installed for bags of flour.
Workplace for the preparation of other types of raw materials equipped with stock shelves and racks for storing raw materials, production tables, a bathroom with hot and cold water supply, and a refrigeration cabinet. The diverse nature of the work performed at this place requires the following equipment and tools: colander, strainers, skimmer, sieves with cells of various sizes, nut grinders, mills, scales, measuring utensils, etc.
Workplaces on preparation yeast, puff pastry, shortbread dough can be combined. TMM-1M dough mixing machines are installed here; MTM-100; MTM-15; MTI-100 (for kneading shortcrust pastry), production sink, production table (if there is no room for preparing products). After kneading the yeast dough, its maturation is ensured: the bowls are moved closer to the baking cabinets or a room is equipped for proofing the dough (t 0 C = 30-35 0 C, humidity 85-90%).
The peculiarities of preparing biscuit and choux pastry determine the heat treatment of mixtures and the beating of masses of different compositions. Therefore on workplace To prepare these types of dough, an electric stove and a whipping machine are installed. For choux pastry, it is advisable to use a universal confectionery machine MKU-40, where the dough is brewed in a digester, then poured into the containers of the machine for cooling to a temperature of 65-70 0 C and in the same container, after adding eggs, mixed with a hook-shaped beater.
Workplace for cutting yeast and shortbread dough, it is equipped with production tables with a wooden covering and drawers for flour and equipment; mobile racks; table scales. To speed up the portioning of yeast dough, manual dough separators are used. Products made from shortcrust pastry are formed using shaped grooves.
On workplace For cutting and shaping puff pastry products, a production table with a wooden covering, dough sheeters, a refrigerated cabinet, and mobile shelving are installed. Instead of a pastry table, you can use a refrigerated table.
On workplace Confectionery tables and mobile shelving are installed for cutting and shaping biscuit and choux pastry dough.
On baking area from various types of dough, bakery cabinets ESH-3M (SHPESM-3), racks for proofing blanks and cooling finished products, a production table are installed on which sheets with products are laid for lubricating them with leison.
On area for preparing finishing semi-finished products install a universal drive, a production table, an electric stove, a washing bath and racks for preparing syrups and fudge. For the preparation of creams, a separate room is usually allocated, where whipping machines, refrigeration cabinets, production tables and shelving are installed.
Product finishing area equipped with pastry tables, mobile shelving, refrigerated cabinets (or tables with refrigeration).
In the washing department of the confectionery shop, a washing bath with 2-3 compartments and racks are installed.
The management of the confectionery shop is carried out by the head of the shop. Three teams can be organized in a confectionery shop. 1st carries out the preparation of bakery products, 2nd – making cakes, 3rd – making cakes.
The confectionery brigade includes confectioners of categories 5, 4, 3, and bakers belong to a separate brigade.
5 size – production of figured custom cakes and pastries, artistic decoration; 4 razar.– production of cupcakes, rolls, premium cookies, layer cakes and pastries, decoration for cakes, design of products; 3 size– make simple cakes, pastries and other piece goods, knead dough, prepare creams, fillings, decorate cakes and pastries with chocolate, fondant, and fruit. The responsibilities of a baker include baking products, sifting flour, kneading and cutting yeast dough, whipping creams, boiling syrup, and glazing products.
13. Organization of the flour workshop: composition of the workshop premises, organization of production areas and workplaces, organization of workers’ labor.
14. Organization of the work of procurement shops at enterprises with a full production cycle (meat and fish, vegetable shops): organization of production areas and workplaces, organization of workers’ labor .
Organization of work of procurement shops at enterprises with a full production cycle. At the POP with a full production cycle, all stages of the technological process for preparing food and selling it are performed. These enterprises organize vegetable, meat and fish workshops, or separate meat and fish workshops. Universal or specialized workplaces are organized in workshops.
Work organization vegetable shop. The vegetable shop should be located in a single block with storage facilities, which ensures the convenience of unloading vegetables upon arrival. The workshop should have a convenient relationship with the cold and hot shops in which the technological process is completed.
Organization of workplaces.
Depending on the capacity of the workshop, the following workplaces can be organized: - cleaning potatoes and root crops, cleaning and washing them;
Peeling onions, horseradish, garlic;
Processing of fresh white cabbage, zucchini, fresh herbs and other seasonal vegetables.
At 1 workplace for the processing of potatoes and root vegetables, washing baths, a tabletop periodic potato peeler, a production table, as well as the necessary equipment (containers for peeled vegetables and waste, groove knife, etc.) must be installed.
At 2nd workplace For cleaning onions, garlic, horseradish, special tables with an exhaust device must be installed.
At 3rd workplace for the processing of fresh white cabbage and seasonal vegetables, production tables, washing baths, and the necessary equipment (cutting boards, trays, knives, etc.) are installed.
At small public enterprises, jobs for peeling onions and processing seasonal vegetables can be combined. In this case, a local exhaust device is installed on the production table.
Vegetables can be cut in the vegetable shop. In this case, organize vegetable cutting station , equipped with a production table, a vegetable cutting machine, and the necessary equipment. To cut greens and green onions, dill, celery, sorrel, you can use the UNZ device. When cutting vegetables manually, cutting boards marked “OS” are placed on the production table, tools are placed on the right side, and raw materials are placed on the left. To the left of the employee at the table they place containers with vegetables prepared for slicing, and to the right - containers for chopped vegetables.
Organization of workshop workers. The work of the vegetable shop is organized by the manager. production. The workshop employs from 1 to 5 people (depending on the number of processed raw materials and manufactured products).
Vegetable peelers 1st and 2nd grade. perform all processing and preparation operations. Head production according to the menu plan, draws up a schedule for the release of vegetable semi-finished products in batches depending on the timing of the sale of dishes during the day and the shelf life of the semi-finished products.
Organization of the work of the meat and fish workshop. The meat and fish shop should have a convenient relationship with the cold and hot shops, in which the technological process of preparing food and washing kitchen utensils is completed.
Organization of workplaces.
The meat and fish workshop provides for the organization of separate areas for processing meat, poultry and fish. In low-capacity workshops, meat and poultry sections can be combined.
The number of jobs at each site depends on the number of processed raw materials and manufactured products.
At the meat processing area The following jobs are organized:
For thawing, washing meat, cutting carcasses and deboning meat;
To prepare portions. and m/k p/f;
At 1 workplace install tanks with low sides, a ladder and a shower device for thawing and washing meat. At small production facilities, a production table (for defrosting) and washing baths (for washing) are installed for this purpose. After drying, the meat goes to the cutting chair, and then to the production table, where deboning, stripping of the meat and separation of the semi-finished product are carried out.
At 2nd workplace for preparing portions and m/k p/f, a production table is installed on which a cutting board is laid, and a tray with raw materials is placed on the left side of it; on the right - with p/f. placed behind the board metal box with spices and table dial scales VNTs-2. for preparing portions Breaded p/f can be used on tables with a built-in refrigerated cabinet for storing ice cream.
At 3rd workplace To prepare chopped bread, a production table with trays for cutlet mass and breading, functional containers for soaking bread, and a meat grinder are installed. A rack with trays for transporting prepared semi-finished products to the pre-production workshop is placed near the production table.
At the poultry processing area organize the following jobs:
For cutting poultry:
For preparing semi-prepared poultry.
Defrosting of poultry carcasses is carried out on racks, cutting off heads, necks, legs - on a cutting chair. Production tables and a washing bath are used for gutting and washing poultry. They make semi-finished poultry on a production table with a built-in refrigeration cabinet.
At the fish processing area organize 3 workplaces:
For defrosting and gutting fish;
To prepare portions. p/f;
For preparing chopped p/f.
At 1 workplace there are baths for defrosting and soaking salted fish, and a SPR type table for cleaning and gutting fish.
At the workplace for preparing portions. p/f a production table is installed with VNTs-2 scales, cutting boards, boxes for spices and chef’s knives.
For preparing minced fish and products made from it are organized workplace with a production table, scales, meat grinder, cutting boards, drawers for spices and breadcrumbs.
Organization of labor in a meat and fish shop.
Cook 5 size 4 size cuts sturgeon fish, fills poultry carcasses, cuts meat and fish of partial breeds into portions, etc. Cooks 4 and 3 grades. carry out cutting of meat carcasses, deboning of parts and separation of semi-finished meat. Cook 3 size Cuts fish of small species, processes poultry, offal, produces cutlet mass and cutlets from it, cuts semi-finished pieces.
15. Organization of the work of pre-cooking shops (hot, cold, greenery processing shop, semi-finished products pre-cooking shop): organization production sites and workplaces, organization of workers' labor.
Since centralized production of semi-finished products changes the nature of the production process, it is necessary to distinguish between pre-production shops of enterprises working on raw materials and enterprises receiving semi-finished products. At enterprises operating on semi-finished products, in addition to hot and cold shops, a semi-finished processing workshop and a greens processing workshop must be organized.
The production program of pre-finishing shops is a menu plan. The operating hours of the workshops are set depending on the conditions for the sale of dishes and culinary products. The work of the production teams of the pre-finishing shops is strictly consistent with the operating hours of the hall and with the schedule of the flow of consumers at the enterprise.
Organization of the work of the final preparation workshop. The finishing shop is designed to provide a hot finishing shop high degree readiness in accordance with the range of prepared dishes according to the menu plan.
The workshop organizes separate workplaces for the production of semi-finished products from meat, poultry, fish and processing of offal. Workstations are combined into 2 technological lines. One line of equipment is designed for preparing semi-finished products from meat and poultry, and the second - from fish.
On line preparations semi-finished meat and poultry install a refrigerated cabinet for storing products and finished semi-finished products, a washing bath for washing cured meat, a production table with drawers for tools, a chopping chair for grinding bones, and a meat grinder.
On line preparations semi-finished fish a production table with drawers for tools and a washing bath are installed.
On each table there are VNTs-2 scales, a box with sections for spices, and cutting boards.
The workshop organizes universal workplaces, which, after preparing portions. and m/k p/f of meat, poultry or fish are used to prepare chopped p/f. After preparation, tables, baths, and a cutting chair can be used for processing offal.
Organization of work in the workshop. The general management of the workshop is carried out by the manager. production. He assigns a shop foreman (chef 5 or 6), who directly carries out the production program together with the cooks. Based on the menu plan, the workshop foreman (or production manager) gives tasks to the cooks in accordance with their qualifications, distributes products, etc. The foreman monitors the progress of the technological process.
Cook 5 size makes portions. p/f from beef, pork, p/f for fish, fries, etc.; cook 4 size cuts sturgeon fish, fills poultry carcasses, cuts meat and fish of partial breeds into portions, etc.; cook 3 size Cuts fish of small species, processes poultry, offal, produces cutlet mass and semi-finished products from it, cuts semi-finished meat
Organization of the work of the greenery processing workshop. At medium-capacity pre-production enterprises, a greens processing workshop can be organized, designed for processing salad and spinach vegetables, fresh cucumbers, zucchini, green onions, etc.
The workshop is equipped with washing baths, production tables, tables with an exhaust device for processing green onions, garlic, horseradish, counters for placing boxes in them, mobile racks for installing trays with processed greens.
Workplace organization scheme.
Organization of workshop workers. The work of the vegetable shop is organized by the manager. production. The workshop employs from 1 to 5 people (depending on the number of raw materials processed).
Vegetable peelers 1st and 2nd grade. perform all processing operations.
Organizing the work of the cold shop. Cold shop designed for preparing and portioning cold dishes and snacks, sweet dishes and cold soups. The cold shop should be located in one of the brightest rooms. When planning the workshop, it is necessary to provide for a convenient relationship with the hot shop, distribution and washing of tableware.
Organization of workplaces.
Mechanical, refrigeration and non-mechanical equipment is installed in the cold shop. It is grouped into lines depending on the types of jobs. workplaces in the workshop should be located along the technological process. In the cold shop there are technological lines:
Preparation of cold dishes and snacks;
Sweet foods and drinks.
On these lines, depending on the range of products and the type of enterprise, separate workplaces can be organized:
For cutting raw and boiled vegetables, dressing, portioning and decorating salads and vinaigrettes;
For cutting gastronomic meat and fish products, portioning and decorating dishes;
For preparing jellied dishes;
for making sandwiches;
For portioning cold soups, sweet dishes and drinks.
At the workplace for preparing salads and vinaigrettes use bathtubs or tables with a built-in washing tub to wash fresh cucumbers, tomatoes, and herbs; refrigerated cabinet or table with refrigeration. Raw and cooked vegetables are cut on different production tables, using cutting boards marked “OS” or “OV” and chef’s knives. A vegetable cutting machine can be installed to cut raw vegetables.
Workplace for portioning and preparing dishes from meat and fish gastronomic products organized in the same way as for salads.
The workplace for preparing aspic dishes is equipped with a production table, VNTs-2 scales, cutting boards marked “MV” and “RV”, trays for placing hung products, chef’s knives and special equipment.
The workplace for preparing sandwiches is equipped with production tables, machines for cutting bread and gastronomic products. When the number of sandwiches sold is small, bread and gastronomic products are cut with bread, gastronomic and cheese knives using various devices.
At the workplace for preparing sweet dishes, a bathtub, a production table with a refrigerated cabinet, VNTs-2 scales, various utensils and equipment are installed. A universal drive with replaceable mechanisms for rubbing fruits, berries, whipping mousses, creams, sambukas or a whipping machine can be installed.
On large enterprises To prepare soft ice cream from dry and liquid mixtures, it is advisable to install a freezer. On small businesses ice cream sold industrial production. For short-term storage and dispensing of ice cream, a low-temperature section is included in the distribution.
Organization of work of workshop workers..
When the enterprise operates on a 2-day basis, the cooks in the cold shop work according to a staggered or combined schedule.
General management is carried out by the head. production through foremen working every other day. In small POPs, a responsible employee is appointed from among highly qualified chefs.
In large public enterprises, an operational division of labor is carried out. Cooks 3 size prepare the products included in the dishes; cooks 4 size They are engaged in combining components, seasoning and finishing dishes of mass demand, portioning and decorating dishes; cooks 5 size They prepare and decorate the most complex dishes (aspic, jellies, mousses, etc.).
Organization of hot shop work. Hot shops organized at POP are intended for the production of food and a variety of culinary products. The hot shop should have a convenient relationship with the cold shop, distribution, halls and the manager’s premises. production. Kitchen and tableware washing stations should be located near the hot shop.
The production program of the hot shop is determined according to the menu plan.
Organization of workplaces.
In a hot shop, it is advisable to use sectional equipment, which is installed in the form of separate technological lines (wall or island method), on which workplaces are organized. The most appropriate arrangement of equipment is in 3 parallel lines. In the middle part of the workshop, thermal equipment is installed in one line, and on both sides of it there are workstations for preparing products for thermal processing.
The hot shop is divided into 2 specialized divisions - soup and sauce. In the soup department the preparation of broths and first courses is carried out, in the sauce department - the preparation of 2 dishes, side dishes, sauces, and hot drinks. For small pop-up enterprises this division is arbitrary. In addition, in the hot shop, heat treatment products for preparing cold and sweet dishes. At enterprises where there are no flour shops, areas for preparing 2 flour dishes are organized in hot shops.
Soup department. In the soup department, 2 workplaces are organized: for preparing broths and for preparing 1 course. An additional workplace may be provided for preparing side dishes (kulebyaki, pies, etc.) for clear soups.
At small enterprises, all equipment in the soup department can be installed in 1 line, at medium and large production plants - on 2 lines. In canteens, the line of heating equipment includes boilers of various capacities for cooking broths and soups, and frying pans for sautéing roots. A table with a refrigerated cabinet, a table with a built-in washing tub, and a production table are installed in the line of non-mechanical equipment. In restaurants, in the line of heating equipment, instead of boilers for cooking 1 course, stoves are installed on which dishes are prepared in small-capacity containers.
Sauce compartment.
A wide range of dishes does not allow the creation of specialized workplaces in the hot shops of enterprises for the preparation of each type of dish, therefore, workplaces for cooking, stewing, and poaching products are organized taking into account the possibility of cooks performing several operations simultaneously. Accordingly, thermal and other technological equipment is grouped according to purpose. At this site, ovens, electric frying pans, deep fryers, electric stoves, and food boilers are installed in the heating equipment line. Production tables are installed in the line of non-mechanical equipment to prepare products for frying and sautéing, sorting cereals and pasta. To wash cereals and discard boiled rice and cereals, a production sink is installed. Along with thermal and non-mechanical equipment, mechanical equipment is installed:
universal drive with a set of replaceable mechanisms, wiping machine.
Hot drinks are prepared in the sauce department on the stove or specialized areas are organized, which are equipped with boilers and coffee makers for preparing and serving hot drinks.
Labor organization of workshop workers. The operating mode of the hot shop depends on the operating mode of the hall and the forms of product release. in restaurants, the hot shop begins work 3 hours before opening, in canteens - 1-1.5 hours. Hot shop workers, as a rule, work on a staggered or combined schedule.
In the hot shop of canteens, the following ratio of cooks is recommended (by size in % of their total number): 6 roles. – 15%, 5 sizes. – 25%, 4 sizes. – 35% and 3 sizes. – 25%. In restaurants: 6 sizes. – 30%, 5 sizes. – 30%, 4 sizes. – 20% and 3 sizes. - 20%.
In addition to the cooks, the production team of the hot shop includes boiler cleaners, kitchen and kitchen utensil cleaners, and a kitchen auxiliary worker.
A 6-level cook, as a rule, is a foreman, and also prepares banquet and portioned dishes; 5 size – prepares and prepares dishes that require the most complex culinary processing; 4 size – prepares the 1st and 2nd dishes for mass demand, sautes vegetables, tomato puree; 3 size – prepares products.
Organization of supply of food enterprises with raw materials, semi-finished products, goods. Types of procurement. Transit and warehouse forms of supply of raw materials and food products. Centralized and decentralized delivery methods.
Organization of supply of food enterprises with raw materials, PF, goods and items of material and technical equipment. Types of procurement. Organization of warehouse packaging facilities.
The fulfillment of planned PPP targets depends on their supply of goods, timely supply of raw materials, semi-finished products, and items of material and technical equipment. Sources of food resources formation: agricultural, food industry, local production, import. The supply of industrial enterprises is organized in accordance with the established plan for the need for food industry and agricultural products, as well as for material and technical equipment. The main objectives of organizing the supply of POP are:
correct definition their needs for raw materials, semi-finished products, food products, materials, equipment, fuel, inventory;
establishing optimal supply schemes for enterprises;
timely conclusion of contracts with suppliers and motor transport companies;
monitoring the implementation of funds and fulfillment of contractual obligations; ensuring the uninterrupted, timely and complete supply of enterprises with products and materials, inventory and equipment;
ensuring the economical use of raw materials and materials through the application of progressive standards and the organization of systematic monitoring of their compliance; use of recycled materials;
organization of quantitative and qualitative acceptance and release of products and materials to financially responsible persons.
Types of supplies pop: food, logistics, fuel and energy.
The supply plan must include all sources of raw materials, semi-finished products and purchased goods. Supply planning ends with a product balance, which coordinates stock indicators at the beginning and end of the planned period, sales, and receipt of goods. The product balance is compiled according to the formula Z1+P=(P+B)+Z2
Where Z1 is inventories at the beginning of the period; P is the receipt of raw materials and goods; R is the sale of raw materials and goods; B is disposal and natural loss; Z2 is inventories at the end of the period.
POPs should study consumer demand and actively influence agriculture and industry in order to expand the range and improve the quality of the products obtained. For an economical justification of the turnover plan and turnover in prod. own production requires its balance sheet linkage with commodity resources. After such linking, the food supply service performs the following functions:
drawing up applications for the supply of goods, semi-finished products on time in accordance with concluded contracts;
promptly maintaining records of incoming goods in accordance with allocated funds and contracts;
quality control of incoming products;
drawing up monthly schedules for the delivery of food to enterprises;
timely supply of pre-production enterprises with semi-finished products;
coordination and management of the work of freight forwarders, storekeepers for the delivery and storage of goods.
17. Organization of the work of warehouse enterprises: its purpose, composition, functions and role. Container farming - purpose, role and composition. Classification and types of containers.
Warehousing organization Storage facilities is the main link support services. It must uninterruptedly provide the main production with raw materials, equipment, materials, fuel, etc. A large share of cargo arriving at the pope passes through warehouses, which occupy a significant part of the premises and territories of these enterprises.
Warehouse tasks households:
maintaining on required level stocks of raw materials, materials, fuel, etc.;
careful acceptance of goods and packaging from suppliers in terms of quantity and quality;
storage of goods in accordance with scientifically based regimes, with losses not exceeding established standards natural loss;
acquisition, selection, release of goods according to the established schedule and only by materially responsible persons.
The confectionery shop provided at the enterprise has low power 3,5,8,10 thousand products per day, technically poorly equipped and therefore less profitable. The workshop produces a narrow range of products from yeast, shortbread, puff pastry, biscuit and choux pastry, and also produces yeast, shortbread and puff pastry in the form of semi-finished products.
Yeast dough is a semi-finished product; prepared from flour, water and yeast. Depending on the final product, baking (salt, sugar, milk, fat, etc.) and filling (nuts, seeds, grains, fruits, etc.) are added. Yeast dough products are baked in an oven, fried in fat and boiled over steam or hot water.
Shortbread dough (French brise) is a dense dough that is usually kneaded from flour, sugar, butter or margarine without the use of baking powder. Shortcrust pastry can be used to make cookies, pastries, pies and cakes. Unsweetened shortcrust pastry is often used to make tartlets and open pies (quiche, tart), which can be filled with not only sweet, but also savory fillings. In this case, first the dough is placed in a mold and baked until golden brown, and only then the filling is added. Finished shortcrust pastry products are crumbly and have a high calorie content.
Biscuit is a pastry dough and confectionery “bread” made from flour, sugar and eggs. In English-speaking countries, the term "biscuit" is used for other products
As a result of the re-profiling of the production of many confectionery shops, which occurred in recent years, the production of confectionery and flour products was divided with the formation of confectionery and flour shops.
Raw materials entering the workshop are unloaded into the daily supply storerooms. The flour is sifted. Raw materials are unloaded into daily supply storerooms (refrigerated and non-refrigerated). After sifting the flour and preparing the products, dough of all types is prepared and products from shortbread, puff pastry, choux and biscuit dough are cut and baked. Cooled products are finished with creams, jam or other finishing semi-finished products, placed in containers, cooled and stored in refrigerated and uncooled chambers of finished products. Shelf life of confectionery products at a temperature of 2-6ºС.
With protein cream - no more than 72 hours;
With butter cream, including potato cake - 36 hours;
With custard, with cream cream - 6 hours;
Confectionery and flour shops are not divided into separate rooms - only areas for finishing products and processing eggs are allocated; designed with departments for a daily supply of raw materials, egg processing, preparation of raw materials and dough preparation, cutting and baking, cooling and finishing of products, short-term storage of finished products, as well as with washing equipment and a refrigerator for storing finished products with cream.
The premises of the confectionery and flour shops are located in a single block, providing convenient communication with the premises for receiving and storing raw materials. The premises are located sequentially, along the technological process, in order to provide the shortest routes for moving raw materials and finished products.
The workshop is equipped with equipment that corresponds to the technological processes occurring in them: mechanical - sifter, dough mixing machines, dividing and rounding machines, dough sheeters, machines for depositing dough pieces, whipping machines, universal drives, complexes for cleaning bags from flour dust and dough crust; refrigeration - refrigerated cabinets of various capacities, tables with a cooled surface for rolling out and cutting shortcrust and puff pastry products, refrigerated collapsible chambers for storing food, semi-finished products (puff pastry, fillings, creams, syrups, etc.); thermal - ovens, automatic machines for frying pies, three-amp bakery cabinets, frying pans, proofing cabinets, autoclaves, complexes with three-shelf cradles for proofing dough; auxiliary - production tables, mobile racks, stock racks, section tables With refrigerated cabinet, cabinets for drying pastry bags, bowls for dough mixing machines, washing baths with mesh inserts.
Equipment in workshop premises is placed sequentially, along the technological process, in compliance with permissible distances, perpendicular to the windows to ensure normal illumination of workplaces.
The confectionery shop must have the following departments: a pantry for a daily supply of food; dough mixing; dough cutting; baked goods; finishing of products; preparation of minced meat; egg washers; dishes and containers.
The confectionery shop employs confectioners of each their own category:
The V-category confectioner produces shaped, custom-made cakes and pastries, as well as prepares and checks the quality of raw materials, fillings, finishing semi-finished products, prepares dough, molds products, and produces artistic finishing of products;
A IV-category confectioner produces various muffins, rolls, premium cookies, complex cakes and pastries;
A third-class confectioner produces simple cakes and pastries, as well as baked goods. Prepares various types of dough, creams, fillings;
Confectioner II category performs individual works in the process of making cakes, pastries, syrups and creams are prepared;
A first-class confectioner performs work under the guidance of a higher-class confectioner, removes baked goods from baking sheets, cleans confectionery sheets, baking sheets and molds;
Bakers of the II and III categories bake and fry confectionery and bakery products. They determine the readiness of semi-finished products for baking, prepare the ice cream and lubricate the products;
Confectioner's jobs are determined in accordance with technological process preparation of flour confectionery products, which usually consists of the following stages: storage and preparation of raw materials; preparing and kneading dough; product molding; preparing fillings; baking; finishing and short-term storage of finished products.
Important factors rational use working time of the confectioner is: proper preparation of the workplace, equipping with the necessary equipment, utensils and vehicles, uninterrupted supply of raw materials, fuel, and electricity during the shift.
The daily food storage pantry is designed for short-term storage of food, equipped with chests, racks, stock shelves, and a refrigerator. For weighing products, there are scales of various capacities (from 2 to 150 kg).
The dough mixing department should be more mechanized than other areas. Here we need machines for kneading dough with bowls of various capacities, and sifters for flour. A workplace for auxiliary operations is also organized here - dissolving and dosing sugar, salt, sorting raisins, etc. It should be equipped with a table, a sink with cold and hot water, a cabinet for storing equipment, a chest for salt.
Before kneading the dough, flour is sifted in a separate room or directly in the dough mixing department, as far as possible from other workplaces.
For sifting flour, there are special sifters with swinging and stationary sieves. The sifter with a swinging sieve is driven in reciprocating motion by an electric motor. A “Pioneer” type sifter feeds flour using an auger to two fixed sieves and a magnet, after passing through which the flour is freed from foreign impurities and saturated with air.
The dough mixing machine consists of a body with a kneading lever and three rolling bowls with a capacity of 140 to 270 liters. The products included in the dough are placed in a bowl, rolled into the machine and the dough is kneaded. If there are no dough mixing machines, wooden bowls are used for kneading, which, covered with a lid, are used as cutting tables. Yeast dough after kneading requires a high temperature (30-35ºС) for fermentation, so the bowl is rolled closer to the confectionery ovens. Other types of unleavened dough are kneaded at a low temperature (15-17ºC).
To dose the dough, install a table, a dividing and rounding machine or dough divider, a flour chest (under the table), a knife box (in the table), and dial scales.
For rolling out dough, tables are installed with tool cabinets and pull-out chests, a dough sheeter, and a refrigerator for cooling butter and dough when making puff pastries.
Workstations for molding products are equipped with tables with retractable chests for flour, tool boxes, mobile shelving and shelving cabinets, wall shelving - “studs”. Mobile racks are needed to transport products from the forming station to the proofing area, to the baking ovens, and then to the cooling area.
To prepare biscuit dough, set up a separate workplace near the universal drive, since the dough is beaten in a mechanical beater included in the kit of this drive. In addition, it is necessary to have a separate table or tables for preparing eggs, sugar, pouring dough into sheets or molds.
To prepare minced meat and finishing semi-finished products, install a small stove, a meat grinder, grinding equipment, mobile bowls, stools for boilers, and a table for making lipstick; You can also prepare choux pastry at this workstation.
Products made from liquid dough - choux, biscuit, boucher, almond, puffed - are “pipeted” using a pastry bag with a nozzle onto sheets of the desired shape and baked.
Creams are prepared in a room in which small-capacity beaters and bowls and boilers are installed. Creams are cooked on stovetop boilers. They provide a special table with drawers for storing tools; powder is sifted on it and other operations are performed.
The confectionery shop occupies a special place in the restaurant industry. As a rule, he works independently, independently of the kitchen, and usually supplies his products, in addition to the main one, to small businesses, buffets, etc. total area The workshop and its layout depend on the quantity and range of products that are manufactured. A confectionery shop producing 2-3 thousand products may consist of two divisions: procurement and finishing. In the procurement department, the preparation of products for baking and the actual baking of the product is carried out, and in the finishing department, its design is carried out.
Large workshops, producing up to 10-12 thousand products per shift, allocate separate rooms for kneading dough, cutting (molding) products, baking and decoration. It is clear that such enterprises produce products for supply to other restaurant and trade enterprises; they must provide for expedition facilities and washing containers when designing the premises.
The placement of the premises of the confectionery shop may be different, but it is always necessary to prevent the possibility of counter flows during the technological process. The premises of the confectionery shop must be bright; the rest of the requirements are the same as for the hot shop.
The following operations are performed in the confectionery shop: sifting flour and preparing (kneading) dough, shaping, baking, decorating products after baking, preparing sweets, syrups, creams, beating egg whites.
At the workplace for sifting flour, appropriate equipment and sifting machines are installed. Depending on the capacity of the workshop, sifting machines can have different capacities. Modern sifters take up little space and are convenient for use in confectionery shops. In the absence of machines, flour is sifted using a sieve, which is installed above the container in which the dough will be kneaded.
Kneading is an important operation when preparing all types of dough. It involves the application of physical effort, which is why modern confectionery shops are equipped with dough mixing machines. The simplest one consists of two units: a beater with a drive mechanism and a mobile bowl. The mobile bowl is delivered to the place where flour is sifted, filled with dough ingredients and brought to the beater, which does the kneading.
You can also install a universal drive for confectionery shops and use it to do this job. This usually happens in small workshops. The process of kneading dough by machine lasts from 10 to 20 minutes.
In addition to the dough kneading machine, this workplace should have a water heating apparatus, a production sink with a hot and cold water mixer, and a commercial scale for weighing flour.
Flour is supplied to the workplace sifted, salt and sugar are supplied in the form of a strained solution of a certain concentration. For convenience and ease of dosing salt and sugar, install a measuring steel container with a tap and filter at the bottom.
In the absence of dough mixing machines and universal drives, dough is kneaded manually. For this, it is recommended to use a special table-box of the following dimensions: length 100 cm, width 75 cm, height 98 cm, depth 43 cm. A box with a height of 90, a width of 70 and a depth of 50 cm is also used.
In the dough mixing department, a workplace is organized for performing auxiliary operations: sorting and washing raisins, preparing and straining sugar syrup and salt solution. Here a production table is installed with a sink built into the lid, to which cold and hot water is supplied. A box for salt and sugar is placed next to the table. A locker is installed at the workplace for tools and equipment.
As in the baking industry, to create necessary conditions For the fermentation of yeast dough in large confectionery shops, special rooms are allocated in which the optimum temperature is maintained. If there are no such premises, the dough is transported or brought to pastry ovens, where the air temperature is higher. Fermentation of the dough occurs in the same tubs in which it was kneaded.
After fermenting the yeast dough or kneading it, the products are formed. When performing this operation, the dough is divided into pieces of a certain weight and given the required shape. Forming products takes a lot of time, although this operation is often mechanized. These are special semi-automatic dough makers that divide the dough into portions of a certain weight, automatic and semi-automatic machines that divide the dough and shape the products. At the workplace for dosing dough there should be a production table equipped with a drawer for flour, a drawer for knives and scales. A tub of dough is installed to the left of the worker, and to the right is a dough divider and a table for forming the dough. Dough sheeters are used to roll out the dough. In small enterprises or when producing small quantity Rolling out products can be done by hand, although it is difficult to obtain the dough of the desired thickness. The rolling process is much easier when using a control rocker, consisting of a hollow metal working roller with a diameter of 80 mm with an axis located inside it. Control rings are placed on the edge of the roller on both sides. The roller axis has handles secured to the axis with screws and washers. The control rings are secured to the roller using pins. The roller set includes five numbers of rings with an outer diameter from 88 to 100 mm
Roll out the dough on a table with a lid that has a flat surface. To roll out and apply a specific pattern to the dough, wooden rolling pins with stamps cut out on them are used. The molding of products can be carried out by various recesses adapted for the production of semi-finished products of a certain weight.
To cut the dough, a cutter is used, with the help of which the dough with jagged edges is obtained, the fragments are formed, the dough is cut into equal strips, and the cutter is used for cutting into circles. These devices are not used in large enterprises.
Workstations for dispensing, rolling out dough and molding products are organized differently, depending on the degree of division of labor of the confectionery shop workers. As a matter of fact, all these three operations can be performed at one workstation. In workshops where operational division of labor is applied, three specialized workplaces are organized, located nearby. The number of workers at each of them is determined taking into account the labor intensity of a particular operation.
At the workplace for rolling out dough, in addition to production tables, a dough sheeter and a refrigerator for cooling the dough are installed. It is recommended to make production tables with cabinets for tools and drawers for flour.
Rice. 18. in
1 - Confectionery pins for transporting finished confectionery semi-finished products to pre-production or auxiliary workshops.
2 - Refrigerated cabinets for storing the ingredients of confectionery products.
3 - Production table.
4 - Wall shelves for storing bulk confectionery ingredients.
5 - The universal drive is used for preparing dough, confectionery mincemeat, and whipping cream using a planetary mixer. A mechanism for chopping nuts is also used.
6 - Rack for storing equipment and attachments for the universal drive.
7 - Pastry tables.
The workplace for molding products is equipped with the same specialized tables as for rolling out dough. To the left of the table, movable small-sized racks and cabinets with confectionery sheets are installed, on which the molded products are laid out. As they are filled, they are rolled back to the proofing area.
At the filling preparation workplace, a production table and a small gas or electric stove are installed for preparing fudge, choux pastry, and cream. They also use a wiping machine and a meat grinder from a mobile universal drive. To transport and store fillings, bowls on wheels, mobile bathtubs or chairs with trays installed on them are used.
If a pastry shop produces deep-fried pies, a special workplace equipped with electric or gas fryers is organized. For a large task of producing pies, a pie machine can be installed.
Products made from puff pastry and shortcrust pastry are prepared at the same workplaces as products made from yeast dough, but at a different time. If it is necessary to simultaneously produce products from these types of dough, additionally organize workplaces similar in equipment to workplaces for the production of products from yeast dough.
A separate workplace will be equipped for preparing biscuit dough. Beating of biscuit dough is carried out on a mechanical beater with an individual electric motor or from a universal drive.
To perform preparatory operations (preparing egg mass, sugar, etc.), as well as to place the whipped dough into molds, a production table is installed. After the products have been given a certain shape, they are laid out on confectionery sheets and placed on racks. Mobile metal racks are the most convenient to use; they are easy to move and can be installed near the workplace. In addition to mobile racks, stationary metal shelves built into the wall.
After molding and proofing, the products are subjected to heat treatment - baking. Baking time depends on the size of the product; readiness is determined by appearance.
Electric and gas ovens are used for baking confectionery products. Nowadays, there are electric frying and pastry cabinets equipped with thermostats that allow you to automatically maintain the set temperature within any range.
Baking different types of confectionery products requires the appropriate temperature. Thus, buns, pies, cheesecakes, kulebyaki are baked at a temperature of 200-250°C; biscuit dough - at 200-210°C; sand piece products - 210-220°C; sheet piece products - 250-260°C; tubes and buns made from choux pastry - 215-220°C.
After baking, the products are removed and placed on cooling racks, and then sent to the finished product storage room. Biscuits, cake layers, cream buns, etc. are cut, moistened with syrup, covered with cream or fondant and decorated. In large workshops, a special room is allocated for these operations. To wet the biscuits, you can use a 2-3 liter funnel.
The decoration of confectionery products is carried out mainly by hand. Various devices are used to perform this operation. So, to grease cakes and pastries with cream, you should use a large and small spatula. It is more convenient to fill cakes with cream using a pastry bag secured in a rack. Various shaped tips attached to piping bags make it possible to apply a variety of designs to pastries and cakes. To facilitate this process, you can use wire stencils with a diameter of 4 mm.
In large confectionery shops, a pneumatic device is used to fill products with cream, which is mounted on a mobile metal table. An air compressor with an electric motor is installed at the bottom of the table, from which compressed air is supplied to tanks with cream installed on the table. A rubber hose is attached to each tank, at the end of which there is a tip with a handle.
The next operation is the preparation of syrups, creams, whipped egg whites, and sweets. To carry it out, the confectionery shop has simple heating equipment - stoves or special devices on which confectionery boilers are installed. Large enterprises use open steam and electric sauce boilers without lids. In small workshops, cookware is available for this purpose.
For small production volumes, it is advisable to use a water bath to heat and store heated fudge. To do this, place a smaller saucepan with fudge in the bath and use it if necessary, always having it on hand. In a water bath it does not crystallize and always has the desired temperature.
To beat and mix products, large enterprises install whipping machines, others use universal drives, meat grinders, and low-power grinding machines.
Universal drives for confectionery shops in combination with a universal whipping machine make it possible to prepare many types of semi-finished products: choux pastry, dough for sponge cakes, cakes and pastries, fudge, butter and protein creams. In the absence of machines, these processes are carried out manually using pastry whisks.
To perform other operations, various tools and devices are used - mortars and pestles, manual and electric coffee grinders, sieves, colanders, screens, etc.
When preparing puff pastry, cool it after each rolling. To do this, in the processing room, away from the confectionery ovens, a refrigerated cabinet is installed, which also serves to store perishable products ( butter, minced meat, etc.). Finished confectionery products are laid out in trays and stored until sale in a separate room - an expedition, equipped with shelving. They are transported from the workshop on mobile racks or carts.
In a large confectionery shop, it is necessary to provide a warehouse for a daily supply of raw materials to ensure uninterrupted operation during the day.
Tool cabinets are installed in the workshop to store tools, fixtures and equipment.
In confectionery shops that produce products with buttercream, a separate room is set up for washing eggs. Before entering the workshop, eggs are checked for freshness, treated in a disinfectant solution, neutralized in a soda solution, and then washed in running water.
To process eggs, a bathtub is installed at the workplace, next to it there is a table with an ovoscope and a table with a box for eggs intended for testing. The eggs checked on an ovoscope are placed in a net and lowered alternately into a bath with a disinfectant solution, then into a bath with a soda solution, and then into a bath with running water.
Equipment and its types for a confectionery shop are selected depending on the expected productivity of the workshop. This takes into account the number of downloads, operating time and utilization rate of each machine.
Thermal equipment (pastry oven, cabinets) is selected depending on the hourly productivity of the devices. To do this, you need to know the weight of the baked products, their number on one baking sheet, the number of decks, and the duration of baking.
Organization of work in a confectionery shop.
The management of the confectionery shop is carried out by the head of the shop. He introduces the foremen to the range of manufactured products, distributes raw materials between teams, and controls the technological process.
In confectionery shops, as a rule, a linear graph is used. In large workshops, work is organized in two shifts, in small workshops - in one. Teams are formed either by type of product (one produces products from yeast dough; the other produces cakes, pastries), or by technological process operations (kneading, molding, baking and product design). Two or three teams work in each shift, depending on the capacity of the workshop according to the operational division of labor.
Rice. 19. in
1 - mobile confectionery rack; 2 - metal stock; C - refrigerator; 4 - office table; 5 - production table; 6 - washing bath; 7 - table with cooling; 8 - whipping machine, 9 - vibrating sieve with stand; 10 - dough mixing machine; 11 - table with built-in washing tub; 12 - production rack; 13 - sterilizer; 14 - washing bath; 15 - cream dispenser, 16 - electroshafa; 17 - dough sheeters; 18 - bowl for kneading dough; 19 - electric stove; 20 - device for cooling syrup
Confectioners of the V category make custom-made figured cakes and pastries. They prepare and check the quality of raw materials, fillings, finishing semi-finished products, prepare dough, shape products, and carry out their artistic design.
IV category confectioners produce various muffins, rolls, premium cookies, complex cakes and pastries.
Confectioners of the III category produce simple cakes and pastries, bakery products, various types of dough, creams, fillings. Qualification requirements for a pastry chef:
o the confectioner must have primary or secondary vocational education;
o know the recipe and technology for the production of flour confectionery and bakery products from various types of dough, finishing semi-finished products;
o know the commercial characteristics of raw materials, types of flavoring and aromatic substances, leavening agents and dyes permitted for the manufacture of confectionery products;
o comply with sanitary and hygienic conditions for the production of flour confectionery products, their storage, transportation and sale periods;
o know organoleptic methods assessing the quality of confectionery products;
o use methods and techniques for highly artistic finishing of complex types of confectionery products;
o comply with the operating principles and operating rules of technological equipment used in the manufacture of confectionery products.
The qualification requirements for a pastry chef are determined in accordance with the requirements of the industry standard GOST 30524-97 “Catering. Requirements for production personnel,” which is used when certifying the services of restaurant enterprises.
Confectioners of the II category perform individual work in the process of making cakes, pastries, and prepare syrups and creams.
Confectioners of the 1st category perform work under the supervision of confectioners of the highest category, remove baked goods from sheets, read out confectionery trays, sheets and forms.
Bakers of the II and III categories bake and fry confectionery and bakery products. They determine the readiness of semi-finished products for baking, prepare the ice cream and lubricate the products. The baker must study the technological process, modes and duration of baking of confectionery products, know the yield standards of finished products, their cooling mode, as well as the rules of operation and maintenance.
Confectioners must be aware of the responsibility for the work they perform. The workshop manager and foremen monitor the rational organization of work in the workshop, which is carried out in accordance with the planned production target.
Every confectioner must remember that the health of the people to whom he offers his products largely depends on compliance with the rules of the sanitary and hygienic regime of his work. Therefore, the workshop premises, equipment, and utensils must be immaculately clean and meet safety requirements. And for successful work, you need to properly organize your workplace and select the required amount of utensils and equipment.
For normal maintenance of the technological process, the confectionery shop must have the following departments: a pantry for a daily supply of products; dough mixing; dough cutting; baked goods; for finishing products; for preparing minced meat;, dishes and containers;
Confectioner's workplaces are organized in accordance with the technological process of preparing flour confectionery products, which usually consists of the following stages: storage and preparation of raw materials; preparing and kneading dough; product molding; preparing fillings; bakery; finishing and short-term storage of finished products.
Important factors The rational use of confectioners' working time is: proper preparation of workplaces, equipping them with the necessary equipment, utensils and vehicles, uninterrupted supply of raw materials, fuel, and electricity during the shift.
The scientific organization of labor requires the selection of the most rational methods and techniques for performing work, taking into account achieving the highest productivity and maximum simplification of work, reducing worker fatigue, and ensuring their high performance throughout the entire shift.
The daily food storage pantry is designed for short-term storage of food, equipped with chests, racks, stock shelves, and a refrigerator. To weigh products, scales of various carrying capacities (from 2 to 150 kg) are used.
The dough mixing department is more mechanized than other areas of work. There are machines for kneading dough with bowls of various capacities, and sifters for flour. A workplace for auxiliary operations (dissolving and dispensing sugar, salt, sorting raisins, etc.) is also organized here, which is equipped with a table, a sink with cold and hot water supply, a cabinet for storing equipment, and a chest for salt.
Before kneading the dough, flour is sifted in a separate room or directly in the dough mixing department, as far as possible from other workplaces, so that the finished products do not become dusty.
There are special sifters with swinging and fixed sieves. The sifter with swinging sieves is driven in reciprocating motion by an electric motor. A “Pioneer” type sifter feeds flour using a screw to two fixed sieves and a magnet, after passing which the flour is freed from foreign impurities and saturated with air.
The dough mixing machine consists of a body with a kneading lever and three rolling bowls with a capacity of 140 to 270 liters. The products included in the dough are placed in the bowl, rolled into the machine and the dough is kneaded. If there are no dough mixing machines, wooden chests are used for kneading, which, covered with a lid, are used as cutting tables. Yeast dough after kneading requires fermentation elevated temperature 30–35°C, so the bowl is rolled closer to the pastry cabinet. Other types of unleavened dough are kneaded at a low temperature (15–17°C). In large workshops for the fermentation of dough and dough, special chambers are installed in which a certain temperature can be maintained.
For further preparation of products for baking, work stations for dosing dough and molding products will be equipped. These operations can be combined at one workplace.
To dose the dough, install a table, a dividing and rounding machine or dough divider, a flour chest (under the table), a box for knives (in the table), dial scales and provide a place for a mobile bowl with dough.
For rolling out dough, tables with cabinets for tools and retractable chests, a dough sheeter, and a refrigerator (for cooling butter and dough when making puff pastries) are installed.
Workstations for molding products are equipped with tables (with retractable chests for flour, drawers for tools), mobile shelving and shelving cabinets. The most convenient are cabinet racks, in which the products do not air out or dry out during proofing.
To prepare biscuit dough, a separate workplace is equipped near the universal drive, since the dough is beaten in a mechanical beater included in the kit of this drive. In addition, it is necessary to have a separate table or tables for preparing eggs, sugar, pouring dough onto sheets or into molds.
To prepare minced meat (fillings) and finishing semi-finished products, install a small stove, a meat grinder, grinding equipment, mobile bowls, stools for boilers, and a table for preparing lipstick; You can also prepare choux pastry at this workstation.
The baking department is equipped with pastry cabinets and ovens with electric, gas and, less often, fire heating. The stoves are installed in a row (sections) and provided with local ventilation. Equipment and tables for deep-frying products are placed in the same sectional order. This saves workshop space and creates favorable working conditions.
Confectionery ovens used in large catering establishments have greater productivity than ovens. In addition, the products do not need to be turned over during baking, as a result of which they do not settle and are baked well. Due to uniform heating, baked products have the same color.
Cakes are finished in special rooms or on separate production tables, isolated from other workplaces. The tables are equipped with drawers for tools, tripods for strengthening pastry bags, and a special tank for syrup.
It is convenient to arrange stands on tables that rotate on an axis, on which cakes are placed during finishing. Shelves for finished products and cardboard boxes are placed near the tables.
The main equipment of the workshop is production tables, mobile shelving, refrigerators, beaters, low stools with a metal-covered lid and a round cutout for installing boilers with a hemispherical bottom.
In the washing room, bathtubs with two compartments and a sterilizer are used to wash tools and equipment used for finishing confectionery products. Dry the pastry bags in an electric drying cabinet. At the same time, 25 bags can be dried in it in 15–20 minutes. Such rapid drying greatly extends their service life and contributes to good sanitary condition of the workshop.
Shelves are installed next to the washing tubs. A tray washing machine washes away solid residues, rinses the trays with soda and sterilizes them with steam.
The expedition serves for storing finished confectionery products. It is equipped with refrigerating chambers, shelving, scales and production tables.
Confectionery products are transported in containers using special transport. Each tray must have a label indicating the name and quantity of confectionery products. In addition, the time of production and the name of the stacker are indicated.
Dishes and equipment.
Pans of various capacities are used for kneading dough, mixing products, beating eggs, cooking cream, syrups and other operations.
Metal baking trays with three and four sides are needed for baking biscuits, pies, and rolls. Metal sheets with one side are used for baking cookies, cakes, gingerbreads, and layers of dough. Cakes, muffins, puddings and pies are baked in metal molds.
Wooden boards, large and small, are used for cutting pies, rolls, chopping nuts, kneading and rolling out dough and molding confectionery products.
Mixers for kneading liquid dough, creams and syrup in a bowl, when cooking lipstick.
Beaters, whisks for whipping egg whites, cream, cocktails and mousses into foam.
Large and small sieves are used for sifting flour, powdering finished products and straining various liquids.
Pastry combs. They are used to apply straight or wavy lines on cream or lipstick when decorating cakes and pastries.
A pastry bag is necessary for depositing liquid doughs (choux, biscuit, protein, almond) and for finishing cakes and pastries.
Processing pastry bags. After work, the jigging bags are washed in warm water mixed with baking soda, boiled for 3–5 minutes, dried and stored in a specially designated place.
Processing tables and equipment. All workshop equipment is washed with hot water and detergents. Wooden equipment is disinfected by rinsing with hot water at least 65°C.
For boiling and storing pastry bags, use special, clean, labeled containers.
Brushes and sponges for washing equipment and dishes must be thoroughly washed daily using detergents, boiled for 10–15 minutes, dried and stored in a specially designated place.
Tools (knives, recesses, molds) are kept clean during work. Chef's knives, like cutting boards, must be secured to the work area and labeled. Chef knives made of rusting steel should be stored in a dry place.
After washing with hot water, all metal instruments are disinfected by boiling in water or roasting in an oven.
During non-working hours, clean equipment is stored in special cabinets or on closed racks.
To wash kitchen utensils, bathtubs with two compartments are used. In the first compartment, the dishes are washed with a washcloth and brush with detergents that are allowed to be used in food establishments, at a water temperature of 45–50°C; in the second, they are rinsed with hot water (not lower than 65°C).
Store kitchen utensils upside down on racks. Before use, be sure to rinse it with hot water, after checking its cleanliness. inner surface. Kitchen utensils not disinfected, since it is constantly subjected to heat treatment.
Violation of sanitary and hygienic rules for washing and maintaining equipment and utensils can cause the contamination of finished products with microbes, and, consequently, the occurrence of food poisoning and intestinal infections.
Occupational safety requirements
Occupational safety is a whole range of measures related to safety, industrial sanitation, hygiene and fire-fighting equipment.
Economic part
