Technological diagram of Napoleon cake. Technology for making Napoleon cake

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Committee on Education and Science of the Administration of the Volgograd Region

State budgetary educational institution

primary vocational education

"Vocational School No. 60"

WRITTEN EXAMINATION PAPER

Profession 260807.01 "Cook, pastry chef"

Volgograd - 2012

1. The history of the Napoleon cake. Commodity characteristics of the raw materials used for preparing the dish

2. Technology for making Napoleon cake

2.1 Preparing the semi-finished product for the dish

2.2 Parameters and modes of heat treatment processes

2.3 Submission rules

2.4 Quality requirements, conditions and shelf life of the dish

2.5 Sanitary requirements

3. Equipment and tools used to prepare the dish

3.1 Device

3.2 Rules for operating the equipment

3.3 Safety precautions when working on equipment and tools

1. The history of Napoleon cake. Commodity characteristics of the raw materials used for preparing the dish

Napoleon is a layer cake or pastry with cream. Made from puff pastry with a cream filling. Its recipe was developed in the second half of the 19th century.

In France and Italy this cake is called millefeuille (1000 layers). In the USA - Napoleon, in the UK - vanilla slice or cream slice. It is believed that the name "Napoleon" is associated with the city of Naples.

In Russia, the name is often associated with the preparation of this cake in 1912 in Moscow, during the widespread celebration of the 100th anniversary of the expulsion of Napoleon Bonaparte from Russia. For this anniversary, a whole range of drinks and dishes appeared, decorated in a festive way. A new cake also appeared - puff pastry with cream, made in the shape of a triangle, in which Napoleon's famous triangular hat was supposed to be seen. The cake quickly received the name “Napoleon” and universal recognition. This name has survived to this day, although the shape of the cake has become rectangular. napoleon raw materials cooking

In some sources we find a legend that states that Napoleon is also related to French cuisine. The cunning culinary expert quickly decided to consolidate his success with the emperor. And he did it brilliantly and simply: he took the old French pie “Royal Galette”, which in France is traditionally bought for the Feast of Kings (like Easter cakes in our country), cut it into pieces, and put custard between the layers, diversifying it with whipped cream and strawberry jam.

The delicacy was modestly called “Napoleon” and was a tremendous success among gourmets and Bonapartists.”

2. Cooking technologyNapoleon cake

2.1 Preparing the semi-finished product for the dish

Preparation test: The finished semi-finished puff pastry consists of thin layers of baked dough that are easily separated. The outer layers are hard and the inner layers are soft.

The peculiarity of preparing puff pastry is to roll it out into very thin layers, between which there are layers of butter.

To improve the quality of gluten, food acid is added to the dough, since in an acidic environment the viscosity of flour proteins increases and the dough becomes more elastic and elastic.

The dough should be prepared indoors at a temperature not exceeding 20°C. If the temperature is higher, the oil between the layers will melt and get into the dough, causing the quality of the gluten to deteriorate.

Preparation of the dough consists of the following operations: kneading the dough, preparing the oil, layering.

Kneading the dough. Water is poured into the bowl of the dough mixing machine, melange, salt, acid and flour are added (7% of the flour is left for sawing, 10% for preparing the butter). Knead the dough for 15-20 minutes so that the gluten swells better.

Oil preparation. At the same time as kneading the dough, prepare the butter. It is cut into pieces, placed in the bowl of a dough mixing machine, flour is added and mixed until smooth. Flour is added to the butter to bind the moisture of the butter. If this is not done, then during rolling out the dough the layers will stick together, which prevents uniform layer formation. The prepared butter is formed into rectangular flat pieces of a certain mass and placed in the refrigerator for 35-40 minutes to cool to 12-14? C. A lower temperature is not recommended, as when rolling the butter will crumble and tear the layers of dough.

Layering. The finished dough is rolled out into a rectangular layer 20 mm thick, or a piece of dough is rolled into a ball, which is then cut crosswise with a knife into four parts and rolled out 20-25 mm thick.

Place chilled butter in the middle of the layer and wrap the dough in an envelope. Dust with flour and, starting from the middle, roll out the dough into a rectangular layer 10 mm thick. The resulting layer is folded into four layers: two opposite ends are connected, but not in the middle, but closer to one edge, and then one layer is placed on top of the other. Roll out again to a thickness of 10 mm and fold G into four layers. You need to roll out in all directions smoothly and slowly. When rolling quickly and sharply, the layers of dough are torn, and the products come out with poor rise. The dough is placed in the refrigerator for | 35-40 minutes for cooling to 12-14C. When cooled, the mechanically damaged structure of the dough and the elasticity of the gluten are restored, as a result, when the dough is further rolled out, the layers do not tear.

After cooling, the dough is rolled out 2 more times and folded into four layers. The wrapped dough is placed in the refrigerator for 30 minutes to cool and restore the gluten, and then rolled out into a layer of the required thickness. In total, roll out and fold the dough into four layers 4 times. The dough prepared in this way is considered to be of the best quality and consists of 256 layers.

Preparation of cream: The cream is used for gluing layers, lubricating the surface of products and sides, for decorating cakes and pastries. This cream is the easiest to make and is more stable when finishing the surfaces of pastries and cakes, as it usually has little moisture.

The butter is peeled, cut into pieces and whipped for 5-7 minutes. Powdered sugar is first combined with condensed milk and gradually added to the whipped butter. Beat for 7-10 minutes. At the end of whipping, add vanilla powder, cognac or dessert wine. The cream can be prepared with cocoa powder and nuts.

Quality requirements: fluffy, homogeneous oily mass, slightly creamy in color, retains its shape well; humidity 14%.

Preparation of layer cake: The puff layers are baked, cooled and glued with cream.

A cake weighing 500 g consists of two layers, and a cake weighing 1 kg consists of three. The last layer is placed with the smooth side up. The surface and sides are greased with cream and sprinkled with puff pastry crumbs, pressed against the cake using a metal plate, aligning the corners of the cake. The surface of the cake is sprinkled with powdered sugar. This cake can be prepared with Charlotte and Glace cream.

2.2 Parameters and modes of conducting heat treatment processes

To bake in a whole layer, the dough is rolled out to a thickness of 5-6 mm, slightly larger than a pastry sheet, since it shrinks during baking. To reduce the compression of the dough, the sheets are moistened with water. The dough layer is transferred to a pastry sheet, moving from the edges to the middle, pierced in some places to avoid swelling on the surface, and left for 15-20 minutes. Bake the dough at a temperature of 240? C for 25-30 minutes.

2.3 Submission rules

Before serving the Napoleon cake, you should remove used cutlery and dishes from the table. Only flowers and sweet dishes should remain on the table.

When serving in multiple portions, cakes are most often served on a special cake vase - vase plateau. Such a vase can be made of glass or metal and must have a high, stable leg.

When individually portioned, the cake is usually served in small dessert plates with a diameter of 200 mm along with dessert utensils (a narrow dessert knife with a pointed end, a dessert fork with three prongs and a dessert spoon 180-190 mm long and 10 ml in volume).

2.4 Quality requirements, conditions and shelf life of the dish

The cake is sprinkled with crumbs on top, the color of the dough is light yellow, the cream is white, the dough is dry, fragile, and easily separates. The cake should be stored at a temperature of +2 to + 6C, and the recommended storage period is no more than 36 hours.

2.5 Sanitary requirements

All incoming raw materials and manufactured products must meet the requirements of current standards, technical specifications, medical and biological requirements, and have hygiene certificates or quality certificates.

A hygiene certificate is issued for the type of product, and not for a specific batch. Confirming the compliance of a batch of manufactured and supplied products with the 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 technological control specialists of the enterprise.

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 from 0 to +4° C. 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.

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.

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. The results of food storage temperature checks must be recorded in a special log.

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.

3 . Equipment and tools used to prepare the dish

3.1 Device

Rice. Electric frying and baking cabinet ESHP-12

The electric frying and baking cabinet (Figure 1) consists of three frying and baking chambers (1). The baking chambers are heated by tubular electric heaters (4) installed horizontally (four on the bottom - the lower group and four on top - the upper group). The lower heating elements are closed with hearths (5). The baking chambers are closed with spring-loaded doors 22 with inspection windows 23. Water is poured into the baking chambers manually into a funnel (6). A roof (7) is attached to the upper chamber. To reduce heat loss, the chambers are closed with thermal insulation (8). Both the lower and upper groups of electric heaters have autonomous activation and stepwise control of the heating intensity, which is carried out by setting the switch knob (9) or (10) to one of three positions in the initial position (the switch knob is set against the “0” mark. " on the control panel) the heater groups are disabled. By rotating the knob clockwise, the switch is sequentially set to three positions, at which low heating (0.25 full power), medium heating (0.5 full power) and full heating are carried out. Lamps 13 and 14 signals the presence of voltage on the electric heaters. All controls are located on panel 3. On the right side there is a control knob for the automatic switch (26). The electrical cabinet is switched on using a circuit breaker (26). The lamp (27) signals the supply of voltage to the electrical cabinet.

Rice. Dough mixing machines: a - TMM-IM: / - foundation slab; 2 - pedal; 3 - trolley; 4 - bowl; 5 - shield; 6 - kneading lever; 7 - hinge; 8 - cover; 9 - body; 10 - handle; 11 - door; 12 - push-button station; b - MTM-15: / - gearbox; 2 - platform; 3 - removable tank; 4 - grid cover: 5 - kneading blades

Rice. KitchenAid Deluxe Mixer

Rice. Flour sifting machine MPM-800: a - general view: 1 - cast iron frame; 2 - movable frame; 3-body; 4 - unloading tray; 5 - loading hopper; b - section: 6 - electric motor; 7-screw; 8 - vertical pipe; 9 - flexible sleeve; 10 - magnetic trap; 11 - hinged bolt; 12 - cover; 13 - sieve; 14 - safety grille; 15 - impeller; 16 - V-belt drive

Rice. Dough sheeter MRT-60M: a - general view: / - body; 2 - facing; 3 - mukosey; 4 - clamp; 5 - pointer; 6 - safety grill; 7 - inclined table; 8 - tray; 9 - belt conveyor; 10 - pallet; 11 - flywheel; 6 - kinematic diagram: 12 - screw; 13 - traction; 14 - drum; 15 - rollers; 16 - bracket; 17, 18 - chains; 19 - driving drum; 20 - tension device; 21 - electric motor; 22 - coupling; 23 - worm gearbox

3.2 Rules for operating the equipment

E electrical cabinet frying and baking ESR - 12 .

Then turn on the baking chambers by turning the temperature sensor-relay knob (12) clockwise, and the warning lights (13), (14) will light up. By further turning the knob clockwise, set the required chamber temperature.

After finishing work, rinse the cabinet linings and door handles with a hot 5% solution of soda ash in water and wipe them.

Dough mixing machine TMM-1M . Before starting to operate the TMM-1M machines, check the reliability of fastening the bowl to the foundation slab and check the operation at idle. Then the products intended for kneading the dough are loaded into the bowl. When kneading liquid dough, the bowl is loaded at 80-90%, when kneading hard dough - at 50 % capacity. Failure to comply with these requirements leads to rapid wear of the machine. Next, lower the shields and turn on the machine. When kneading yeast dough, yeast, sugar, salt, eggs, milk or water are loaded into the bowl. After obtaining a homogeneous mass, turn off the machine, add flour and continue kneading the dough. The average kneading time is 7-20 minutes and depends on the type of dough.

After finishing kneading the dough, turn off the electric motor, while the kneading lever should be in the upper position - outside the bowl. If the lever prevents the bowl from rolling, it can be raised using the handwheel. Next, they lift the enclosing device (shields) and, pressing the pedal with their foot, roll the bowl off the foundation slab. After finishing work, the working chamber and kneading blades are thoroughly washed and wiped dry, and the body is cleaned of flour dust and wiped with a damp cloth.

KitchenAid Deluxe Mixer . * Before connecting the device to the network, make sure that the switch is in the “Off” position.

* Insert the attachments into the holes on the mixer until you hear a click. Both nozzles should fit tightly.

secure in the holes of the mixer.

* After lowering the attachments into the working container, turn on the mixer.

* Rotate the speed selector to set the desired speed.

* Do not block the ventilation openings on the device, as this may affect the operation of the motor.

* After finishing work, turn the switch to the "Off" position. And disconnect the device from the network.

*To remove attachments, press the attachment eject button.

Using whisks for beating. Use for whipping cream, egg whites, sponge dough, pudding, cocktail, cream, mayonnaise, puree, sauce.

Using attachments for kneading dough. Use for mixing “heavy” dough, minced meat, yeast. Mix the ingredients at speed "2" or "3".

Speed ​​selection:

1 is the optimal starting speed for mixing bulk and dry products such as flour, butter and potatoes.

2 - starting speed for preparing sauces and cake batter.

3 - for mixing liquids and salad dressings;

4 - optimal speed for whipping cream, preparing desserts, etc.

5/6 - speed for beating eggs, cream, preparing sugar glaze, mashed potatoes, etc.

Sifter MPM-800 . Operating principle. Flour poured into the hopper is fed by an impeller through the window of a vertical pipe to an auger, which lifts it to the sifting mechanism. Here the flour is sprayed, pressed by centrifugal force onto a sieve and sifted. The caked lumps of flour are crushed by motionless blades. Unloading blades direct the sifted flour into a tray, where it is cleaned of metal impurities and flows through a flexible hose into a substitute container.

Operating rules. Before starting work, check the sanitary and technical condition of the sifter.

Then the required sieve and frame with blades are installed on the auger shaft. A sieve with a cell diameter of 1.4 mm is intended for premium flour, with a cell diameter of 1.6 mm - for flour of the 1st and 2nd grades.

The upper support of the auger is lubricated with edible unsalted fat. The mechanism is closed with a lid on top and secured with a hinged bolt. A flexible sleeve is put on the unloading tray, under which the container is placed.

The movable frame is lowered to the lower position and a bag of flour is placed on it, after which the frame is raised and some of the flour is poured into the loading hopper. Then turn on the engine. Loading of flour during operation is carried out while the machine is running. At the same time, make sure that the bunker is constantly filled with flour, which prevents its spraying. Periodically, stop the machine, remove the sieve and clean it of impurities.

At the end of the work, the sifter is turned off and partially disassembled. The sieve is thoroughly cleaned with a brush, and the body is wiped with a soft cloth. The movable frame is installed in the upper position.

. Before starting work, inspect the machine and check it at idle speed. Then the tightness of the scrapers to the rollers, the degree of tension of the conveyor belt and the cleanliness of the flour mesh are determined. After this, the operation of the electrical lock is checked. So, if at idle you raise the safety grill by 5° or more, the electric motor should automatically turn off.

Next, prepare the machine for work. Flour is poured into the mukosey and the clamp is installed in the working position. Check the correct installation of the pallet under the conveyor and turn the flywheel to set the required gap between the rollers.

Having rolled out the dough by hand to a thickness of 60...70 mm, place it on an inclined loading table and turn on the electric motor. Then, having reduced the gap between the rollers, the dough is again placed on the inclined loading table. After finishing work, turn off the machine. Pour the flour out of the flour tray, pallet and trays, and clean the conveyor belt with a brush. The rollers are freed from dough residues and wiped with a dry cloth.

3.3 Safety precautions when working on equipment andwith tools

E electrical cabinet frying and baking ESR - 12 . When preparing the electrical cabinet for operation, set the handle of the circuit breaker (26) (Figure 1) to the upper position. The presence of voltage in the network is indicated by a green lamp.

Before you start working with the proofing chamber, you must open the doors and fill the humidification bath with hot water with a temperature of at least 70 0 C. Close the doors of the proofing chamber, set the required temperature and turn on the chamber.

When the set temperature is reached, the red lamp on the control panel goes out.

Then turn on the baking chambers with the handle of the temperature sensor-relay (12), turning it clockwise, and the signal lamps (13), (14) light up. Further turn the knob clockwise to set the required chamber temperature.

When the set temperature in the chamber is reached (the signal lights go out when the sensor is on), open the door and place the baking trays in the baking chamber.

The chambers (baking and proofing) are turned off by moving the temperature sensor-relay knobs counterclockwise, and the signal lamps (13), (14) should go out. Complete shutdown of the electrical cabinet is carried out by an automatic switch (26).

After finishing work, wash the cabinet linings and door handles with a hot 5% solution of soda ash in water and wipe them.

Dough mixing machine TMM-1M . During kneading, you should not bend over the bowl, take a dough sample, or roll away the bowl or remove the reservoir while the electric motor is on.

KitchenAid Deluxe Mixer . Mixer DO NOT operate the mixer without reading these operating instructions. Failure to do so may result in breakdown, reduced performance of the mixer, or a hazard to your health or injury.

DO NOT operate the mixer without proper grounding. Failure to do so may result in electric shock.

DO NOT pour water on it when working with the mixer. Cleaning of the internal working surfaces of the mixer is carried out only when it is turned off (the mixer must be unplugged from the outlet). Cleaning of other internal (not in contact with the product) surfaces, as well as replacement of any spare parts, is carried out only by a service company specialist or specially trained personnel.

It is PROHIBITED to carry out any repair work yourself if the mixer is connected to the main power source (the machine and the outlet must be turned off for any repair). Failure to do so may result in electric shock. For service, contact VISTEX-S or a specially trained technician at your restaurant.

DO NOT operate the mixer if the cable, plug, socket or machine is faulty. Failure to comply with this requirement may result in failure of the mixer and electric shock to personnel.

ENSURE that the protective shield is installed in its original position. Failure to comply with this requirement may result in personal injury from rotating parts of the mixer.

DO NOT operate the mixer unless any panels of the mixer are securely screwed together. Failure to comply with this requirement may lead to product damage and loss of

mixer parts failure, as well as personal injury.

DO NOT cook any other food in the mixer. Failure to comply with this requirement may result in failure of mixer parts, as well as personal injury.

DO NOT insert objects or fingers into the mixer openings. Failure to do so may result in personal injury.

It is PROHIBITED to remove any parts and components if the mixer is not turned off by the socket and the circuit breaker in the panel. Failure to do so may result in electric shock.

DO NOT store anything in the mixer (especially explosives or toxic substances).

Sifter MPM-800 . It is forbidden to open the lid of the sifting mechanism and remove the sieve until the machine has completely stopped, use the sifter without a safety grid, push flour into the hopper by hand and speed up its release.

Dough sheeter MRT-60M . While the machine is operating, it is prohibited to clean the rollers and other mechanisms, or to put your hands under the safety grille.

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Napoleon is a layer cake or pastry with cream. Made from puff pastry with a cream filling. It is believed that the name "Napoleon" is associated with the city of Naples. 1912 A new cake appeared in Moscow - puff pastry with cream, made in the shape of a triangle, in which Napoleon's famous triangular hat was supposed to be seen. The cake quickly received the name “Napoleon” and universal recognition. This name has survived to this day, although the shape of the cake has become rectangular.

Ingredients:

semi-finished puff pastry - 5030 g,

butter cream - 3800 g,

powdered sugar - 150 g,

puff crumb - 1020 g,

Output 10 pcs. 1kg each

Dough recipe (semi-finished product):

flour - 658 g,

margarine for layering - 438 g,

melange - 33 g,

salt - 5 g,

citric acid - 0.8 g

water - 237 g,

Cream:

granulated sugar - 287 g,

butter - 466 g,

condensed milk with sugar - 110 g,

vanilla powder - 5 g,

cognac - 1.6 g,

water - 100 g,

output 1000.

We prepare the dough using accelerated technology. Water is poured into the bowl of the dough mixing machine, melange, salt, and flour are added. To improve the quality of gluten, food acid is added to the dough, since in an acidic environment the viscosity of flour proteins increases and the dough becomes more elastic and elastic. It is recommended to knead on a 2-speed dough mixing machine for 2-4 minutes at low speed. 8-10 minutes at high speed so that the gluten swells better. The kneaded dough rests for 5-10 minutes in a cold place.

Margarine for layering is used pre-cooled (to the temperature of the finished dough 12-14C). A lower temperature is not recommended as it will tear the layers of dough when rolling.

Rolling the dough with margarine is done on a dough sheeting machine. A layer of margarine is placed on a layer of dough, rolled out into a square, after which the dough is pinched with an envelope and rolled out. The main task of margarine is to isolate the layers of dough from each other.

Lamination occurs by successively rolling and folding the dough with a layer of margarine, 4 layers in the form of a book. In total, roll out and fold the dough into four layers 4 times. The dough prepared in this way is considered to be of the best quality and consists of 256 layers. The dough should be prepared indoors at a temperature no higher than 20°C. If the temperature is higher, the oil located between the layers will melt and get into the dough, which will deteriorate the quality of the gluten.

From the rolled layer of dough, we form the products, transfer them to a pastry sheet, pierce them in some places so that there are no swellings on the surface, and leave for 15 - 20 minutes.

Bake the dough at a temperature of 240 "C for 25 - 30 minutes. Prepare the cream;

Sugar and water are boiled in a syrup boiler to a temperature of 120 C. The syrup is cooled and combined with condensed milk. Beat the butter with a mixer for 5-7 minutes, then gradually add the mixture of syrup and condensed milk, vanilla powder and cognac.

The puff layers are cooled and glued together with cream. The surface and sides are greased with cream and sprinkled with puff pastry crumbs. The surface of the cake is sprinkled with powdered sugar.

INSTRUCTIONAL-TECHNOLOGICAL CARD No. 7

PM 08 Preparation of bakery, flour and confectionery products

Equipment : production tables, washing baths, scales, electric stove, dough mixing machine, baking cabinet

Inventory and tools : gastronorm containers, bowls, knives, frying pans, pots, spatulas

Dishes for holidays : round dishes

Safety rules when performing work: labor safety instructions No. 68 when working with a dough mixing machine, labor safety instructions No. 65 when working with a baking oven, labor safety instructions No. 63 when working with an electric stove

Cake "Napoleon" (quick puff pastry)

Raw material consumption per 1000g

Butter

200

200

Eggs

1 PC.

Flour

350

350

Flour (for dust)

Purified water

Vinegar 9%

Salt

For cream:

Milk 3.2% fat

130

130

Eggs (yolk)

2 pcs.

Sugar

180

180

Butter

200

200

Vanillin

0,1

0,1

Cognac

Exit

1000

Task performance standard :

Organize your workplace.

Produce MKO products.

Pour into a deep bowlcold water, add tovinegar and mix the ingredients until smooth.

Then crack the eggs into a clean, dry bowl, add salt and lightly beat them until the salt crystals are completely dissolved.

Pour the vinegar water into the bowl with the beaten eggs.

Beat the 2 liquids thoroughly with a fork for2 – 3 minutesuntil a light foam forms on the surface of the mixed ingredients.

Sift the flour through a fine sieve onto the kitchen table, place pieces of butter on it and chop the ingredients into crumbs with a knife.

Form a slide from the butter flour, make a depression in it and gradually pour the egg-vinegar mixture into it and knead the dough. Knead the flour into the dough until it becomes more dense, but quite soft and pliable. A high-quality dough should be tender, buttery and slightly sticky to your hands.

Divide the finished dough into 16 equal parts. Roll them into balls and wrap them one at a time in plastic wrap. Place the dough in the freezer for40 – 50 minutes.

Prepare the cream. Beat eggs into a deep bowl, add milk, beat lightly with a mixer for 1-2 minutes.

Add sugar, vanillin and beat the ingredients some more2 – 3 minutesat medium speed.

Boil the milk-sugar mixture in a water bath until thickened, stirring constantly.

Leave the syrup to cool, covered with cling film, to room temperature.

Cut the butter into pieces and beat until it turns light and fluffy.

Continuing to beat the butter, gradually add syrup, cooled to room temperature, in a thin stream until you get a white fluffy cream.

Add 1 tablespoon of cognac to the cream and beat.

Preheat oven to175 – 180 0 WITH.

Remove from refrigerator2 servingsdough and alternately roll out the dough into layers up to2–3 mmusing a rolling pin.

Cut out round pieces with a diameter of 20cm from the rolled out dough.

Sprinkle the pastry sheet with a small amount of flour, transfer the rolled out pieces onto it, make punctures with a fork and bake for 8-10 minutes. until browned.

Bake the remaining dough pieces. Bake the scraps separately.

Cool the baked cakes, then begin assembling the cake.

Coat the cakes with cream, pressing each subsequent cake. If necessary, even out the sides of the cake, cutting off any excess with a knife.

Grease the surface and sides of the cake with cream.

Grind the baked scraps into crumbs and sprinkle over the surface and sides of the cake.

Leave the finished cake to soak for 12 hours.

Vacation rules:

The cake is served on a round dish or in a plateau vase.

Quality requirements:

Appearance: The round cake is evenly sprinkled with crumbs.

Taste and smell: sweet and creamy.

Color: the crust is cream, the cream is white.

Consistency: soft, tender.

The implementation of modern productive production technologies, taking into account the maximum preservation of nutrients of products included in dishes, culinary and confectionery products, occurs through the use of modern models of machines and technological equipment.

The following types of production equipment and machines are used in the confectionery shop of the cafe-confectionery “Sweetness in Joy”:

refrigeration machines for storing raw materials, semi-finished products and finished products;

planetary dough mixers with a bowl capacity of 7 liters for kneading dough and preparing creams;

confectionery ovens for baking dough;

electric stove;

convection oven.

Non-production equipment is also used, such as industrial tables, shelving, washing baths, commercial floor and table scales.

In the sales area of ​​the cafe-confectionery “Sweetness in Joy”, round moving counters are installed to demonstrate branded confectionery products to guests.

2.2 Development of technological documentation

2.2.1 Development of technical and technological maps for signature dishes

I approve

Head of the enterprise (full name)

"_____"________________2014

Technical and technological map No. 1

Product name: “Cake “Amateur””

Scope of application: This technical and technological map applies to the confectionery product “Amateur cake”, produced by the cafe-confectionery “Sweetness in Joy” and its branches.

List of raw materials:

granulated sugar GOST 21-94

margarine GOST R 52178-2003

chicken egg GOST R 52121-2003

milk GOST R 52090-2003

Walnut kernels GOST 16833-71

cocoa powder GOST 108-76

cognac GOST R 51618-2009

fried biscuit crumbs GOST 14621-78

Dish recipe:

Preparation of raw materials for the production of the confectionery product “Amateur cake” is carried out in accordance with the rules of mechanical and thermal processing.

Cooking technology:

1. Grind margarine with 0.6 parts of the total mass of sugar until smooth and white; while beating, add 0.5 mass of eggs.

2. Sift the flour, add margarine and sugar to the mixture and knead into a homogeneous dough for 1-2 minutes.

3. Beat the remaining parts of the egg and sugar until a homogeneous mass is formed, heating in a water bath, continue beating until thickened.

4. Beat the butter until white and fluffy, slowly combine with the beaten eggs, continue beating until a cream forms.

5. Preparation of praline: fry walnut kernels in the oven at 130-135°C until golden brown; In a dry frying pan, combine the nuts and half of their mass with sugar, stir the sugar-nut mass over high heat until the sugar dissolves. Cool the mixture and grind it to a powder.

6. Combine praline with cream, stir until smooth, add cocoa, stir until smooth, add cognac, stir until smooth.

7. Roll out 2 square cakes from shortcrust pastry.

8. Coat the cakes with cream, place them on top of each other so that the cakes and layers of cream alternate. Also coat the surface and sides of the cake with cream heated to 32°C. Sprinkle the sides with biscuit crumbs.

9. Decorate the surface of the cake with a border of buttercream, a flower with six petals and the inscription “Amateur” along the diagonal of the cake.

1. To sell the dish on the sales floor, a piece of the “Amateur” cake weighing 100 grams is served on a dessert plate. The layers of cream and cakes on the cut should be without deformation or smudges.

Organoleptic characteristics:

Appearance: A two-layer, square-shaped cake with a smooth surface and smooth contours of decorative trim.

Consistency: the cake is crumbly, the cream is homogeneous.

I approve

"___"______2014

Technical and technological map No. 2

Product name: confectionery product “Othello” cake

Scope of application: This technical and technological map applies to the confectionery product “Othello cake”, produced by the cafe-confectionery “Sweetness in Joy” and its branches.

List of raw materials:

premium wheat flour GOST 52189-2003

potato starch GOST 7699-78

chicken egg GOST R 52121-2003

granulated sugar GOST 21-94

butter GOST R 52969-2008

milk GOST R 52090-2003

cocoa powder GOST 108-76

instant freeze-dried coffee GOST R 51881-2003

fried biscuit crumbs GOST 14621-78

coffee liqueur GOST R 52191-2003

cognac GOST R 51618-2009

chocolate chips GOST 31721-2012

Requirements for the quality of raw materials: food raw materials, food products, and semi-finished products used to prepare this dish comply with the requirements of regulatory documents and have certificates of conformity and quality certificates.

Dish recipe

Preparation of raw materials for the production of the confectionery product Othello cake is carried out in accordance with the rules of mechanical and thermal processing.

Cooking technology:

1. Prepare sponge cakes. Beat 80% of the total mass of whites until a stable foam appears, gradually add 66% of the total mass of sugar and beat until stable peaks appear. Grind the yolks with flour and starch to a white homogeneous mass, combine with the beaten whites. Place the mixture in a square springform pan and bake in the oven at 180°C for 30 minutes. Divide the finished biscuit into three layers of equal thickness.

2. Prepare syrup for soaking the cakes. Combine 13% of the total mass of sugar with water, bring to a boil, skim off the foam. Cool the syrup to 40°C, add instant freeze-dried coffee and coffee liqueur for flavoring.

3. Soak the cakes with syrup.

4. Prepare butter cream. Beat the remaining parts of the egg and sugar until a homogeneous mass is formed, heating in a water bath, continue beating until thickened. Beat the butter until white and fluffy, slowly combine with the beaten eggs, continue beating until a cream forms. Combine the cream with cognac and cocoa powder.

5. Layer the surface of the sponge cake with chocolate cream, combine with the second one, layer the surface of the second cake with chocolate cream, connect with the third cake, layer the surface of the third cake with chocolate cream.

6. Apply cream to the surface of the entire cake. Sprinkle the sides of the cake with biscuit crumbs, sprinkle the top generously with chocolate chips.

Requirements for registration, submission, sale and storage:

1. To sell the dish on the sales floor, a piece of Othello cake weighing 100 grams is served on a dessert plate. The layers of cream and cakes on the cut should be without deformation or smudges.

2. The serving temperature should not be higher than 6°C.

3. Sales period is no more than 20 minutes from the moment of release from refrigeration equipment.

Organoleptic characteristics:

Appearance: A three-layer square-shaped cake with a smooth surface and smooth contours of decorative trim.

Color: uniform, light brown; The color of the biscuit crumbs is beige.

Consistency: cakes – elastic, moist, cream – homogeneous.

Quality and safety indicators:

Physico-chemical and microbiological indicators that affect the safety of the dish comply with the criteria specified in the appendix to GOST R 50763 - 95 “Public catering. Culinary products sold to the public. General technical conditions." Indicators of nutritional composition and energy value

Technological engineer Abzalova R.R.

Responsible developer Abzalova R.R.

I approve

Head of the enterprise (full name)

"_____"_________________2014

Technical and technological map No. 3

Name of confectionery product: “Ideal” cake

Scope of application: This technical and technological map applies to the confectionery product “Ideal” cake, produced by the cafe-confectionery “Sweetness in Joy” and its branches.

List of raw materials:

almonds GOST 16830-71

powdered sugar GOST R 53396-2009

egg white GOST R 52121-2003

wheat flour for confectionery GOST R 52189-2003

butter GOST R 52189-2003

condensed milk GOST R 53436-2009

cognac GOST R 51618-2009

vanillin GOST 16599-71

cocoa powder GOST 108-76

Requirements for the quality of raw materials: food raw materials, food products, and semi-finished products used to prepare this dish comply with the requirements of regulatory documents and have certificates of conformity and quality certificates.

Dish recipe:

Preparation of raw materials for the production of the confectionery product “Ideal” cake is carried out in accordance with the rules of mechanical and thermal processing.

Cooking technology:

Almond cakes:

1. Roast 95% of the total amount of almonds, mix with 20% of the total amount of powdered sugar, grind to flour.

2. Beat the whites until they reach a stable foam and increase in volume by 6-7 times.

3. Mix the protein mass from bottom to top with the prepared almond mass for 1-2 minutes. The dough should be evenly mixed, viscous and without lumps.

4. Spread the dough in a thin layer of 2-3 mm onto sheets of baking paper, previously greased and lightly dusted with flour.

5. Bake the dough layers in the oven at a temperature of 160-170°C for 7-8 minutes. Cut the baked layers into pieces with circular knives, remove them while warm from the sheets (using a knife) and stand for 6-8 hours at room temperature before assembling the products.

Preparation of cream:

1. Beat the softened butter at low speed for 3-4 minutes until smooth, then increase the speed, beat until the butter is white, adding powdered sugar (1% of the total amount) and condensed milk.

2. At the end of whipping, add vanillin and cognac. The cream should have a fluffy structure and a glossy surface.

Preparation of praline: fry peeled almonds (5% of the total amount) in the oven at 130-135°C until golden brown; In a dry frying pan, combine the nuts and half of their mass with sugar, stir the sugar-nut mass over high heat until the sugar dissolves. Cool the mixture and grind it to a powder.

Cake assembly:

1. Divide the buttercream into three parts, one of which is pre-mixed with cocoa powder.

2. Layer five almond cakes with buttercream and praline filling.

3. Coat the surface of the top layer with butter cream and sprinkle generously with powdered sugar, along the layer of which, using the back of a knife, draw lines in the form of a grid.

4. Pipe chocolate cream along the edges of the cake in the form of a border.

5. In the middle of the surface of the cake, place a plate of sugar mastic with the inscription “Ideal” (the inscription can be made with chocolate cream).

Requirements for registration, submission, sale and storage:

1. To sell the dish on the sales floor, a piece of the “Ideal” cake weighing 100 grams is served on a dessert plate. The layers of cream and cakes on the cut should be without deformation or smudges.

2. The serving temperature should not be higher than 6°C.

3. Sales period is no more than 20 minutes from the moment of release from refrigeration equipment.

Organoleptic characteristics:

Appearance: A five-layer square-shaped cake with a smooth surface and smooth contours of decorative trim.

Color: uniform, light brown; The color of the biscuit crumbs is beige.

Consistency: cake layer – hard, cream – homogeneous.

Quality and safety indicators:

Physico-chemical and microbiological indicators that affect the safety of the dish comply with the criteria specified in the appendix to GOST R 50763 - 95 “Public catering. Culinary products sold to the public. General technical conditions".

Indicators of nutritional composition and energy value

Technological engineer Abzalova R.R.

Responsible developer Abzalova R.R.

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