How to start a confectionery production from scratch. Confectionery business: making cakes and pastries

The organization of your own pastry shop is a fairly simple idea from the point of view of implementation. However, in this area there are many nuances that must be taken into account in order to have the desired level of profit.

Any area of ​​business is attractive to work from the point of view of some aspects and not very profitable from the point of view of others. Our own pastry shop is no exception. Among the disadvantages, first of all, stands out the fact that this is a difficult business (like any related to the food industry) for a budding entrepreneur.

Among the main difficulties are:

• Expensive rent or purchase of premises and equipment.
• Lack of skilled workers.
• A large number of restrictions in the food industry.
• High requirements for the quality and taste of the final product.
• High probability of becoming dependent on suppliers.

However, the number of advantages is much higher:

• Independence from other people's decisions.
• High level of profit.
• Ability for creative realization.
• Having constant communication with people.
• The ability to uniqueize a product and make it different from what competitors are selling.
• The ability to quickly win loyal and regular customers.
• Relatively quick access to payback.
• A large number of work formats.
• High demand at any time of the year (complete lack of seasonality).
• The ability to develop a large number of sales channels.

You can watch an interesting story about opening such a business in the following video:

What documents will be required

In order to register a confectionery, you initially need to choose the form of work - an individual entrepreneur or a limited liability company. Despite the more complicated and time-consuming, the second option is preferable, since it will allow the new company to develop, and in the future to expand the network.

Among the necessary documents are:

• Company registration certificate.
• Cash register registration certificate.
• Certificate of registration with tax authorities and social funds.
• Permission from the Sanitary and Epidemiological Service.
• Certificate of passing inspection by fire authorities.
• Permission to put production into operation.
• Assortment agreement document.
• Form with the results of checking products for the presence of heavy metals.

In total, all checks and registrations can take from 1 to 3 months. It is advisable to contact legal companies so that all the necessary package of documents is drawn up correctly.

Types of services provided

There are a fairly large number of formats for the existence of a confectionery company. All of them can be combined with each other:

• Making cakes and pastries at home- This is a good option for a beginner entrepreneur who wants to make money for a larger production on their own. The advantages of this form of business include the minimum costs of opening. At the same time, for greater success in the distribution of products, it is best to focus on its naturalness.
• Workshop for the production of confectionery is one of the most expensive (and most profitable) options. The equipment can be either own or rented. Many companies start out by renting equipment from a café or restaurant and then buying their own - however, this is a risky undertaking as it will be more difficult for an entrepreneur to take responsibility for the quality of their products. It is important for the workshop to focus on the original, but everyone's favorite recipes, as well as on the exclusive decoration of cakes.
• Cafe-confectionery in terms of production volumes, it is less than a workshop. In addition, such a cafe can sell both its own and third-party products. This format is a lot like a coffee shop with the added complexity of having space to prepare desserts and baked goods.
• Confectionery shop is one of the best sales channels after achieving a certain reputation, since for many people offline shopping remains more convenient than ordering via the Internet. In addition, prices here are lower than in cafes, and therefore the flow of casual buyers who want to have a snack will be much higher.

Each of the above options has advantages and disadvantages. The choice should be made based on the volume of investments, development plans and the formation of an assortment policy.

Assortment development

Assortment is undoubtedly the key issue in winning over the consumer. On the one hand, sweets and pastries are almost universal foods that everyone eats. But on the other hand, each person has his own tastes, and this must be guided by when forming the assortment matrix.

In order to achieve success, it is advisable to include the following headings on the menu:

• Cakes.
• Cakes.
• Cookies.
• Bakery products.
• Muesli, etc.

Initially, you should start with time-tested popular recipes (perhaps with the addition of a branded "zest"). For example, from cakes it is "Napoleon" and "Bird's milk", and from cakes it is worth giving preference to macaroons, eclairs, potatoes and curd rings.

Due to the trend towards a healthy lifestyle, many people tend to choose not too high-calorie sweets, therefore, when developing a menu, you should add a range of low calorie recipes(or the ability to replace some of the ingredients of standard recipes).

Such a product will be exclusive - accordingly, it will be in demand, and it will be possible to set a high price for it.

After reaching a certain level of profit, you can think about expanding production and making your own chocolate, etc. The wider the assortment matrix, the more customers will be satisfied with the choice and will become permanent. At the same time, it is important to slightly change the sweets sold by adding new ones and removing the most unpopular or unprofitable ones (this is not always the same, since the product may be in sufficient demand, but have too high a cost price).

Finally, it is important to pay special attention to decoration and packaging, as desserts should not only be tasty, but also attractive.

Choice of location and premises

As for the choice of location, it is important to understand that if we are talking about a cafe or a store, then the pastry shop should be located in a crowded place, where the company will have a high probability of attracting not only regular, but also casual visitors.

At the initial stage, you should rely on such a factor as the cost of rent. If the company has a small turnover, but its own equipment, it is possible to think about leasing it.

An important requirement for the premises is the minimum established size of the area. So, if an entrepreneur organizes the work of his own workshop, he must rent or buy not less than 200 square meters of area... In principle, rent is not needed for home production, however, it is very desirable to register your business.

In order to obtain all the necessary documents, it is necessary to immediately take care of the ventilation system, provision of water supply and the creation of additional rooms (for example, utility rooms and for storing employees' belongings).

Finally, the premises should be renovated and not only functional, but also beautifully decorated: a pleasant atmosphere will encourage people to make more purchases than they originally planned. Accordingly, this guarantees the growth of the company's profits.

Equipment and principles of the organization of the technological process

In order to produce sweets in relatively large volumes, it is best not to rent equipment, but to buy it. To form a confectionery line, you need to purchase:

• Medium power oven.
• Hairpins.
• Pastry guns.
• Mixers.
• Nozzles, etc.

The cost of all the equipment is quite high, therefore, at the initial stage, with a lack of financial resources, you can choose one of two ways out - rent equipment or engage in production on the square of one of the cafes or restaurants.

The technology of confectionery production has a large number of features that inevitably attract the attention of various inspection services. The construction of the technological process will seriously depend on what assortment policy the entrepreneur has chosen (at the initial stage, it is advisable to focus on 1-2 groups of sweets). To properly build the process, you must:

1. Define a production concept.
2. Determine the assortment policy.
3. Mark the boundaries of production.
4. Purchase equipment - it can be one confectionery line or a large number of different devices.

Required personnel

Depending on the format chosen, different frames will be required to ensure the smooth operation of the enterprise. In general, the company will need the following specialists:

• Sellers.
• Production director.
• Confectioners (including decorators).
• Purchasing manager for raw materials and supplies.
• Drivers and movers.
• Sales Manager.

It is important to consider that employees are the face of the firm and reflect its image. Therefore, it is advisable to come up with a specific form for them, which should always be neat and clean.

It is advisable that the entrepreneur himself has worked in some positions for several months after opening. So he will be able to understand what criteria should be based on when selecting personnel for a particular position.

Product distribution channels

There are a very large number of distribution channels for the confectionery:

• First, you can sell products in branded cafes or shops... The advantage of this method is to increase brand awareness. The disadvantage is that if the lease is concluded for a short period, and the company is forced to move, it will lose a significant percentage of its customers.
• The second and no less important channel is own site, which must be properly promoted. An entrepreneur should think about how the products will be delivered, as well as the flexibility of payment systems, discounts, etc. Over time, it is advisable to implement an information CRM system that would be able to track customer behavior.
• In the case of a small scale of business (in particular, when it comes to home production), it is possible to organize sales through social networks.
• The company can also be engaged in the manufacture of confectionery for special events- from weddings to children's parties at school.
• Finally, after the company becomes recognizable and gains a certain target audience, you can think about delivery of sweets to other cafes, restaurants and shops.

Project costs, profitability and payback periods

Like any project in the food industry, opening a confectionery is quite costly:

• The main share of the initial investment will be the cost of purchasing equipment, which ranges from $ 25,000 and more.
• Rent: for a room of 200 square meters, the minimum monthly rate will be 120 thousand rubles.
• Staff salary: on average, employees earn 30-45 thousand rubles, depending on the region, provided they work full time.
• Utility bills and purchase of raw materials. This point is especially important, since the taste and quality of the final product will depend on the quality of the raw materials. That is why savings on this parameter are not allowed.
• Part of the funds will be spent on renovating and decorating the premises, as well as attracting customers.

As a result, the amount of the initial investment will be from 2-3 million rubles... At the same time, the profitability of such a business is at the level of 25-40 percent (depending on the chosen format), and the payback period ranges from from 2 to 3.5 years... The net profit will be about 100-200 thousand rubles per month.

Thus, the organization of a confectionery is a difficult to implement, but very profitable project that can flexibly change and develop with an increase in the number of customers and sales volume.

Nutritional value, assortment, technology of cakes and pastries

Cakes and pastries Is a group of high-calorie confectionery products, diverse in assortment. In addition to flour, they contain a lot of fat, sugar, eggs, as well as fruits, nuts, chocolate and other raw materials. Their energy value is 1676-2095 kJ, or 400-500 kcal per 100 g.

Cakes are layers of baked semi-finished products, sandwiched with cream or fruit filling, marzipan or chocolate. Mass-produced cakes are produced according to approved recipes weighing from 250 g to 2 kg. According to the recipes, developed directly at the enterprises for individual orders of the consumer, they produce letter and figured cakes weighing up to 5 kg. They are distinguished by a sophisticated finish; curly chocolate is used to decorate them.

The assortment of cakes is extensive due to the variety of finishing and baked semi-finished products used.

Biscuit cakes are the most common. They are made from fluffy biscuit dough, mixed with flour and beaten with an egg-sugar mixture. Layers of a porous semi-finished product are cut lengthwise into two parts, soaked in sugar syrup, for some types of cakes with sugar syrup with the addition of cognac, then sandwiched with finishing semi-finished products and the surface is treated.

Biscuit cake with meringue Biscuit dough cake base

Figure 10 - Sponge cake

Sand cakes are made from plastic dough containing a large amount of fat, eggs, sugar, as well as chemical; baking powder. The baked semi-finished product is trimmed with lipstick, cream, fruit.

Almond-nut cakes (Kievsky) are prepared by grinding almonds or nuts, sugar and a small amount of flour and egg whites. Before baking, the dough is formed by settling with a syringe and the surface is moistened with water. A semi-finished product layer is made from whipped cream, praline, fruit filling; surface finish is varied.

Waffle cakes (Surprise, Chocolate-waffle) consist of several fragile wafer sheets, sandwiched and covered with various finishing semi-finished products, crumbs or shaped chocolate.

Cakes Napoleon multi-layered, consist of several thin cakes of puff or shortcrust pastry soaked in custard (fig. 11).

Cakes Are small piece products of various shapes and finishes. The assortment of pastries, like cakes, is distinguished by recipe, type of dough and external design. The average weight of the cake is 55-90 g.

Biscuit and sand cakes are made from the same dough as cakes. After kneading, the dough for shortbread cakes is rolled, products are molded in the form of a ring, a crescent, a basket, and then baked and finished.

Cake Kiev Cake Napoleon

Figure 11 - Cakes

Custard cakes (Eclair, Choux) are prepared by boiling flour with strong gluten in boiling water, adding butter, salt and then churning with an egg. The dough is formed by the method of jigging. When baking, an internal cavity is formed in the semi-finished product, which is filled with a filling with a syringe; the surface is glazed with sugar fondant or sprinkled with crumbs and powdered sugar (Fig. 12).

Air(protein-whipped) cakes are obtained by whipping protein with sugar. The mass is formed by jigging and baked at a temperature of 110-135 ° C; an increase in temperature during baking makes the surface of the semi-finished product dark and a “stringy crumb” is formed.

Puff cakes - products, the base of which consists of thin layers of dough, easily separated from each other. The dough for them is prepared with a high fat content, without chemical leavening agents, with a layer of fruit filling or cream, or without a layer.

Sugar the cake is baked from dough with a high sugar content. The hot baked layer is quickly rolled up into a conical or cylindrical tube, which is filled with cream. Such a cake is a tube with butter or protein cream.

Kroshkovoe the cake is prepared from a mixture of rubbed scraps of cakes and pastries obtained by molding them with the addition of butter and cocoa powder. The cake is produced under the names Potato, Amateur.

Indicators of the quality of cakes and pastries.Form must be correct, without dents and kinks and violation of the finish. On the cut, the dough is baked, without traces of impurities, with a uniform layer; the edge is straight. The cream drawing should be clear, embossed. Taste and smell products - typical for products made from fresh raw materials, without the taste and smell of poor-quality fats, eggs and burnt sugar.

Consistency and color baked semi-finished products for cakes and pastries are determined by raw materials and production methods. Biscuit semi-finished product, fine-porous, with a soft, elastic crumb, golden yellow in color with a brown tint. Sandy semi-finished product easily crumbles and crumbles under mechanical stress, its color is yellow or light brown. The finished puff semi-finished product has a characteristic thin layering, from light cream to brown. Elastic-elastic consistency, color from yellow to brown in custard semi-finished product. Glossy cracking crust, uniform porosity in the crumb is formed when baking in an almond-nut semi-finished product. Sugar and protein-whipped semi-finished products are fragile, from white to light yellow.

In terms of moisture content, fat and sugar content, cakes and pastries must meet the requirements of the standard for semi-finished products, which must comply with the approved recipes. Microbiological control is carried out in products with cream.

Custard cakes: Eclair Gourmet (with condensed milk)

Shortbread baskets Sugar cake (rolls)

Protein-whipped (air) Tiny (Potato)

Figure 12 - Types of cakes

Packaging and storage of cakes and pastries. Cakes are packed in special cardboard boxes, lined with parchment or parchment, tied with silk or paper tape. Boxes with cakes are marked in accordance with the requirements of GOST, indicating the date and hour of production, conditions and shelf life. The cakes are placed in one row to avoid deformation, in wooden trays coated with food varnish, or on metal sheets with an anti-corrosion coating.

Cakes and pastries are unstable in storage; they are brought to shops, bypassing the base. They contain a lot of water, sugars and protein substances, so they are easily subject to fermentation, souring and mold, fats go rancid. From finishing semi-finished products, creams are perishable products and a favorable environment for the development of microorganisms. Particularly dangerous is the ingress of pathogenic microorganisms (Staphylococcus aureus) and its development in custards.

Cakes and pastries are stored in refrigerated chambers at a temperature
0-5 ° C. It is effective to store semi-finished products for cakes and pastries in a frozen state at a temperature of -20 ° C. Before being sold, they are defrosted and covered with finishing semi-finished products.

The guaranteed shelf life of cakes and pastries varies widely. So, for products with custard, they are no more than 6 hours, with protein-whipped - no more than 72 hours, cakes without cream and fruit finish, as well as wafer cakes can be stored from 10 to 30 days.

Technology for the production of cakes and pastries. The technological process consists of the following main operations: making baked and finishing semi-finished products and artistic decoration baked semi-finished products.

Cooking baked semi-finished products includes kneading and shaping dough, baking, cooling and preparing them for finishing.

Baked semi-finished products, depending on the recipe and cooking characteristics, are divided into biscuit, puff, sand, custard, protein-whipped, almond, crumb, waffle.

Biscuit the dough has a liquid consistency, and it is molded into rectangular, square or round shapes, previously greased or lined with paper. It is advisable that the dough in the molds is immediately loaded into the baking oven, since during the aging the dough becomes denser, which reduces the porosity and increases the density of the biscuit.

Baking a semi-finished product with a thickness of 30-40 mm lasts 30-40 minutes at a temperature of 190-220 ° C or 45-60 minutes at a temperature of 170- 175 ° C.

The baked sponge cake is removed from the molds and allowed to stand for at least 8 hours. In the process of storing, the semi-finished product cools and reduces the moisture content, due to which it acquires sufficient rigidity to allow cutting it in the horizontal direction. An insufficiently cooled biscuit with high humidity wrinkles during cutting, and deforms when impregnated with flavored sugar syrup. The finished semi-finished product after cooling has a moisture content of 15-19%.

Shortbread After kneading, the dough is rolled to a layer thickness of 3-4 mm, if it is intended for cakes and sliced ​​pastries. The dough sheet is then transferred to the sheet using a rolling pin. The dough for rings and a crescent is rolled out to a thickness of 6-7 mm, and then shaped with a corresponding metal recess. The dough for baskets is pre-rolled into a layer 7-8 mm thick, and then a piece of the dough layer is separated with a mold and the bottom and walls of the mold are lined with it. For the tubes, the rolled out layer of dough is cut into strips, placed on tin tubes and the edges of the strips are glued.

For round cakes, the dough, rolled out to a thickness of 3-4 mm, is shaped with round metal grooves, and for square cakes, cut with a knife.

The dough is rolled on two-roll machines or manually with wooden rolling pins. When using the machine, the dough is placed on a plywood board and repeatedly passed between the rolls with a gradually decreasing gap until a layer of the required thickness is obtained.

The optimal baking temperature is as follows: raising the temperature from 200 to 250 ° С in the middle of the process, and then gradually reducing it to 200 ° С at the end of baking. With this temperature regime, baking lasts 8-15 minutes, depending on the type of product: for layers 10-15 minutes, for baskets and rings 10-13 minutes, for crescents 8-10 minutes.

Mass for protein-whipped semi-finished product in order to avoid settling, immediately after cooking, they are planted or spread on sheets, smeared with a thin layer of fat and slightly dusty with flour. Baking is carried out at a low temperature: 110-135 ° C. This temperature ensures normal baking and white color of the semi-finished product, which is typical for this type of product. A higher temperature of the environment of the baking chamber leads to a darkening of the surface of the semi-finished product and the formation of a "sticky" crumb.

Finishing semi-finished products give products taste and aroma, more attractive appearance. The main finishing semi-finished product is cream, which is a lush foamy mass obtained by churning high-quality raw materials - butter, milk, cream or sour cream, powdered sugar, eggs. In addition to the significant air content, the cream must have plasticity, form a relief pattern when finishing the surface; it is used for interlayer layers, filling baked custard semi-finished products.

Depending on the composition, butter creams are distinguished (from butter); on powdered sugar or condensed milk; with milk and eggs (Charlotte); on eggs (Glasses); on milk-sugar syrup (New). At the end of churning, flavoring and aromatic additives are added to the creams - vanilla powder, cognac or strong dessert wine. When replacing these flavors with others (fruit juices and syrups, cocoa powder, coffee, roasted nuts, ground with sugar), respectively, butter creams are obtained - apricot (with the addition of apricot syrup), pineapple (with canned pineapple), chocolate (with cocoa powder ), coffee (with coffee syrup), etc.

Cheese cream is a fluffy white mass obtained by churning melted cheese, butter and milk. The finished cream is used to fill custard semi-finished products.

Cream from the cream is prepared by churning chilled cream until a stable fluffy mass is obtained, and then gently mixed with powdered sugar. When using cream and sour cream with 30% fat content, sour cream is obtained. They are flavored only with vanilla powder. Thickeners from maize starch, gelatin, chocolate products, coffee can be added. These creams must be stored in the refrigerator, as they quickly sour, liquefy, and lose their shape. Cream from cream and sour cream are used to decorate cakes and pastries, fill custard tubes and sand baskets, sandwich biscuit semi-finished products. It is not recommended to sandwich other semi-finished products with cream, since under the weight of the upper semi-finished product the cream sits down and is easily squeezed out.

Custard cream is a gelatinous mass of high humidity, contains gelatinized flour, milk, eggs and therefore is subject to rapid microbiological deterioration. Use the custard to fill cavities, interlayers and coat baked semi-finished products; due to low plasticity, the surface of products is not treated with it.

Protein cream (meringue) is prepared from egg white, whipped with sugar and vanilla powder. This cream is more stable in storage, as it contains a large amount of sugar. Used for surface finishing; less suitable for a layer of baked semi-finished products. Fruit and berry fillings, glazes, fondants, candied fruits, nuts, chocolate, etc. are also used for finishing cakes and pastries.

Finishing the surface of cakes and pastries is a rather complex operation that requires skill and artistic taste.

The surface of the cakes is first covered with an even layer of cream or fruit filling, or glazed with lipstick. The surface of biscuit cakes is pre-moistened with flavored syrup. Then the layered semi-finished products are cut into pieces according to the size of the cakes and trimmed with creams, fruit filling, candied fruits, jelly, powdered sugar, etc.

For surface finishing with cream, syringe conical bags with metal attachments of various configurations or confectionery syringes are used. Some flaky cakes are sprinkled with crumbs and powdered sugar, or coated with egg grease. The surface of custard cakes is most often glazed with lipstick or sprinkled with powdered sugar or covered with cream and sprinkled with crumbs. The baskets are trimmed with cream, fruits, candied fruits and powdered sugar, fruit filling, jelly. The surface of protein-whipped cakes is usually trimmed with cream or sprinkled with crumbs.

Cakes are larger and more sophisticated artistic finishes. The surface and sides of biscuit and shortbread cakes are covered with cream, fruit filling or fondant. In addition, the sides are sprinkled with crumbs. The surface of almond cakes is finished with cream, fruits, jelly, chocolate, nuts, crumbs, candied fruits.

CHAPTER I
RAW MATERIALS, ITS STORAGE AND PREPARATION FOR PRODUCTION
Flour and starch 11
Wheat flour 11 Starch 13 Sugar substances 13 Granulated sugar 13 Powdered sugar 14 Starch syrup 14
Oils and fats 15
Butter 15 Margarine 16 Hydrohydrate 16 Confectionery fat for fillings 16 Cocoa butter 16 Coconut butter 16
Dairy products 17
Fresh dairy products 17
Whole milk 17 Skim milk (non-fat) 18 Fresh cream (pasteurized) 18 Sour cream 18
Canned dairy products 18
Powdered whole milk 18 Powdered skim milk 19 Powdered whole milk with sugar 19 Powdered cream and powdered cream with sugar 19 Condensed whole milk with sugar 19 Condensed non-fat milk with sugar 19 Condensed cream with sugar 19 Eggs and egg products 20
Chicken eggs 20 Frozen egg products 22 Dry egg products 22
Fruits and berries 23
Fresh fruits and berries 23
Apricots 23 Pineapple 24 Oranges and tangerines 24 Grapes 24 Cherries and cherries 24 Pears 24 Strawberries n strawberries 24 Raspberries 24 Apples 24
Canned fruits and berries Fruit and berry puree 27 Fruit and berry supplies 27 Fruit and berry filling 27 Fruit and berry jam 27 Jam 28 Fruit and berry jam 28 Fruit and berry compotes 28 Candied fruits 28
Gelling (gelling) substances 29
Agar and agaroyl 29 Edible gelatin 30 Nuts and oil kernels 30
Hazelnut kernels 30 Almond kernels 30 Cashew kernels 31 Peanuts (beans) 91 Cocoa products 31
Cocoa powder 31 Praline 32 Chocolate icing (couverture) 32 Chocolate 32
Chemical leavening agents 32
Niche acids 33
Food grade tartaric acid 33 Food citric acid 33 Food lactic acid 33
Flavors and aromas 34
Essences 34 Vanilla 34 Vanillin 37 Natural ground coffee 37 Ethyl alcohol (rectified) 37 Cognac, wines and liqueurs 37 Table salt 37
Dyes 38
Tartracin 38 Nn.chigokarchin 38 Imligp 38 Dye.
poor dry red beetroot tea 38 Carmine 38 Turmeric 38 Saffron 38 Safflower 39 Water 39
Interchangeability and moisture content of certain types of raw materials 40
Flour, starch 40 Sugar substances 40 Oil and fats 40 Dairy products 40 Egg products 40 Gelatinous substances 40 Nuts 40 Various substitutions 40 Raw material moisture 42

CHAPTER II
COOKING SEMI-FINISHED PRODUCTS FOR CAKES AND CAKES
Baked semi-finished products 45
Dough preparation 45 Baking 48 Production equipment 50
Biscuit semi-finished product 52
Recipe 1 (1) Sponge cake basic 2 Recipe 2 Sponge cake "New"
38 Recipe 3 (2) Biscuit with cocoa SB Recipe 4 (3) Bkswig with nuts 59 Recipe 3 (4) Biscuit with butter
39 Recipe 6 (9) Biscuit Boucher 59
Sand semi-finished product 61
Recipe 7 (5) Sandcake 62 Recipe 8 (6) Shortcake with nuts 63
"GYuzhny biscuit" 63
Recipe 9 (10) Semi-finished product "Southern biscuit" 63
Puff semi-finished product 64
Recipe 10 (7) Puff semi-finished product 64
Brewed semi-finished product 67
Recipe 11 (6) Steamed semi-finished product 67
Air semi-finished product 69
Recipe 12 (24) Aerial semi-finished product (meringue) 69
Almond and nut semi-finished products 73
Recipe 13 (90) Semi-finished product for almond cakes, almond-fruit cakes and "Bolshoi Theater" cake 74 Recipe 14 (12) Almond semi-finished product for cakes and cakes "Ideal" 75 Recipe 15 (16) Semi-finished nutty product 76 Recipe 16 Semi-finished product for cake Nut "- 76
Sugar semi-finished product 76
Recipe 17 (17) Semi-finished sugar product 76 Recipe 18 Semi-finished sugar product with nuts 77
Small semi-finished product 78
Recipe 19 (15) Semi-finished crumb "Dachny" 7B Recipe 20 Semi-finished crumb "Amateur" 79
Finishing semi-finished products and decorations for cakes and pastries 79
Sugar semi-finished products 79
Recipe 21 Vanilla powder 79 Sugar syrups 79 Nomada 81 Recipe 22 (33) Sugar base lipstick 81 Recipe 23 Coffee lipstick 84 Recipe 24 Lemon Nomada 84 Recipe 25 Pink lipstick 84 Recipe 26 Pistachio lipstick 84 Recipe 27 (34) Chocolate lipstick 84 Recipe 28 ( 32) Milk lipstick 85 Recipe 29 "Theater fondant" 85
Soaking syrups 85
Invert 86
Recipe 32 (47)
Jelly 87
Recipe 33 (36) Jelly 87
Recipe 34 (46) Zhzhenka 66 Sugar circulation 89 Recipe 35 Sugar syrup - circulation 66 Sugar drinks 89
Recipe 36 (43) Raw sugar mastmni sq. Recipe 37 Sugar-starch custard mastic 60
Glaze 90
Recipe 36 Raw glaze for glaeronyamine ppigrchpo-stm 61 Recipe 39 Raw glaze for food and drink 61 Recipe 40 Choux icing and decorating products 93 Chocolate icing (couverture) 63
Jewelry and caramel products 92
Recipes 42 43 Caramel mass 93 Res it 41 K.
glue 94
Candyr and roasted nuts 94
Recipe 46 Candy for Sugar Figures 64
Grill 96
Creams 111
About cream and the sanitary regime for preparing cream products 95
Oil Creams 102 Essential Oil Creams 102
Recipe 47 Basic oil cream based on enharny powder 102 Recipe 46 (16) Basic butter cream neither spninoch milk 103 Recipe 49 (21) Butter cream ossion nor slope and eggs (Charlotte cream) 103 Recipe MM2G basic oil cream for eggs (cream “ Glace ") 106
Scented oil creams Recipe 61 Apricot oil cream 105 Recipe 2 Pineapple oil cream 106 Recipe 53 Myelic cream.ic.chli-new 106 Recipe 54 Writing oil cream (06 Recipe 55 Strawberry oil cream (strawberry) 106 Recipe 56 Lemon oil cream 106 Reshit 57 Raspberry oil cream 106 Recipe 58 Iranian oil cream 106 Recipe 59 Tea oil cream 106 Recipe 60 Black currant oil cream 106
Coffee, chocolate and nut butter creams 109
Recipe 61 (46) Butter coffee cream on condensed milk (06 Recipe 62 (28) Butter coffee cream on milk and eggs (Charlotte cream) 109 Recipe 63 (19) Butter cream with cocoa powder on condensed milk 109 Recipe 64 (22 ) Butter chocolate cream on milk and eggs (Charlotte cream) 109 Recipe 65 (26) Butter chocolate cream on eggs (Glase cream) 110 Recipe 66 (20) Butter nut cream on condensed milk NO Recipe 67 (23) Cream Butter nut butter on milk and eggs (cream "lt | pn" ii I BUT Recipe 68 (27) Butter nut cream il nytsach (cream "Glace") 110
MO finishing oil creams
Recipe 69 Cream butter finishing white1 110 IVm-ur 7 "Cream butter finishing chocolate NO
Protein creams Ml
Recipe 71 (30) Krei protein raw basic 111
Recipe 72 (31) Custard protein cream
Recipe 73 (38) Cream "Zephyr" 112
Custards 95
Recipe 741291 Infused Cream 112 Cream and Sour Cream Creams
Recipe 75 Creamy creamy white gelatin basic 113 Recipe 77 Creamy creamy Nanilla 114 Recipe 78 Creamy coffee 114 Recipe 79 Creamy chocolate 114 Recipe 80 Creamy herringbone
berry 114 Recipe 61 Sour cream 114 Recipe 82 Cream
creamy sour cream 115
Cream and glaze jewelry 115
Drawings made with different syringe tubes with butter cream 119 Curbs for cakes Flowers from cream and glaze 122 Inscriptions on cakes and other products
Recipe 83 (39) Apricot marmalade 129 Recipe Н4 (42 | Berry marmalade 130 Recipe 85 (40) Apple filling |: w Recipe 86 (41) Fruit filling 130
Chocolate jewelry | 30
Full-body figures 130
Flat Slim Figures 132
Injection from cornet 132
Chocolate mustache 133
Chocolate shavings
Marzipan 133
Recipe 87 Thick marzipan 134 Recipe 88 Peanut "marzipan" 136 Recipe 89 Liquid marzipan 138 Products and decorations made of thick marzipan 135 Varnishing of chocolate marzipan products and decorations 137
Finishing products with sprinkles 137
Semi-finished baked crumb 138
Recipe 90 (1) Sponge Fried Chips
Sugar sprinkles
Chocolate parcels 139
Recipe 91 (9) Truffle chocolate grits 139
Almond and nut dressing 139

CHAPTER III
Indicators of the quality of pastries and cakes 145
Classification of cakes and basic processes of their finishing 146
Sponge cakes 146
Sponge cakes glazed with fondant and with protein cream 146
Recipe 92130) Sponge cake with protein n butter cream, glazed with lipstick (47 Recipe 93 (32) "Biscuit cake glazed with milk lipstick" 148 Recipe 94 (33) "Sponge cake with protein cream" 151 Recipe 95 (37) " Sponge cake, glazed with lipstick, with butter cream "151
Sponge cakes with butter cream and fruit jelly 152
Recipe 96 (36) "Sponge cake with butter cream" 152 Recipe 97 (34) "Sponge cake with butter and chocolate cream" 156 Recipe 98 (31) "Sponge cake with butter and nut cream" 156 Recipe 99 "Sponge cake with butter-chocolate cream" butter-nut cream "156 Recipe 100 Sponge cake" Roll with butter cream n jelly "156 Recipe 101 Sponge cake" Truffle roll "157 Recipe 102 (35)" Biscuit cake fruit-jelly "157
Sponge cakes "Boucher" 158
Recipe 103 (38) Sponge cake "Lush round, dived with milk lipstick" 159 Recipe 104 (39) Sponge cake "Bush oval, glazed with milk fondant" 159 Recipe 105 (40) Sponge cake "Bush with nuts" 159 (41 ) Sponge cake "Boucher with butter cream" 160 Recipe 107 (42) Sponge cake "Boucher with protein cream" 163 Recipe 108 (43) Bmsknitmsh-lyrozhie "Fruit bush" 163 Recipe 109 (44) Bisky-cake "Bush air Recipe for biscuit pi (southern "Bush with marshmallows" 164
Shortcake 164
Sand cakes without cream 164
Recipe 111 (53) Pie "Sand ring" 165 Rezelt 112 (45) Pie "Sand ring with fruit filling" 168 Recipe 113 (51) Pie "Sand strips with fruit filling" 166 Recipe 114 (46) Pie " Shortbread with marmalade and fruit 167 Recipe 115 (52) Pastry "Jelly shortbread" 167 Recipe 116 (55) Pastry "Iesochshk-. glazed with lipstick "168 Recipe 117 (47) Pastry" Southern biscuit "168
Shortbread cakes with cream 168 Ecept 118 (48) Shortbread with cream 168 accept 1) 9 (49) Shortbread with fruit mother and cream 169 Recipe 120 (50) Shortbread with cream
la "nroaannoe with lipstick" 169 Recipe 121 (54) Pastry "Le - (.- full-time with protein cream" 169 Recipe 122 (56) Pastry shortbread with cream "Mushroom" 171 Recipe 23 (57) Shortbread "Hercules" 171
Cakes made from semi-finished shortbread in combination with other cured semi-finished products 172
Recipe 124 Pastry "Dachnoe with lipstick" 172 Recipe 125 Pastry "Dachnoe with powdered sugar" 173 Recipe 126 Pastry "Dachnoe with jelly" 173 Recipe 127 Pastry "Yesoye with almond net" 173 Recipe 128 Pastry "Shortbread with sponge cake" 173 129 Pastry “Varshavskoe” 174 Recipe 130 Pastry “Krakowskoe” 174 Recipe 131 Pastry “Leningradskoe Fruity” I7S Recipe 132 Pastry “Leningradskoe Jelly” 178 Recipe 134 Pastry “Leningrad Jelly with Cream” 176 Recipe 135 Pastry “Chocolate Rolls”
Sand cakes with fruit, praline and marshmallow filling 176
Recipe 136 Shortbread cake with fruit and new filling 176 Recipe 137 Shortbread cake with praline filling 177 Recipe 138 Shortbread cake with cranberry jam and marshmallows 177
Cakes with baskets 178
Pastries "Sand baskets with cream" 178 Recipe 139 (60) Pastry "Sand baskets with butter cream and canned fruits" 178 Recipe 140 (65) Pastry "Sand baskets with butter cream and ews ynmn fruit 182 Recipe 141 (65) Pastries "Sand baskets with marshmallows" 182 Recipe 142 (66) Cake "Amateur sand baskets" 182 Recipe 143 (67) Cake Sand baskets with protein cream "182 Recipe 144 (68) Cake" Sand baskets with butter cream and fruit filling "183 Recipe 145 (7)) Pastry "Sand baskets with butter cream and nut filling, 183 Recipe 146 (59) Pastry" Sand baskets with white cream and milk filling "183 Recipe 147 Pie" Sand baskets with jam and nuts "184 Recipe 148 Pie "Strawberry sand baskets" 184
Pastries "Sand baskets without cream" and "Puff-custard baskets" 184
Recipe 149 (62) G1i ryzh k "Sand baskets with jelly and fruit" 184 Recipe 150 (63) Pastry "Sand baskets with jam" 185 Recipe 151 (64) Pastry "Sand baskets with nut and fruit filling" 185 Recipe 152 ( 29) Pastry "Sand baskets with fruit and berry filling" 185 Recipe 153 Pastry "Sand baskets with strawberry confiture and marshmallows" 188 Recept 154 (72) Pastry "Puff pastry baskets" Rakush ki "186
Puff pastry 186
Recipe 155 (77) Napoleon puff pastry (". Puff pastry with cream") 186
Apple and fruit puff pastries Recipe 156 (78) "Puff pastry with apple filling" 188 Recipe 157 "Apple in a puff" pastry 188 Recipe 158 "Puff pastry" cheesecakes with fruit "189 Recipe 159" Puff pastry "| i: kn "II" Recipe 160 Pastry "Puff tongues" 1U
Various puff pastries 191
Recipe 161 (79) Puff ismzhpy. "Muftochki" 191 Recipe 162 (81) "Puff pastry with Cremona finish
191 Recipe 163 (80) "Puff pastry sprinkled with sugar"
192 Recipe 163 (82) Puff pastry "Okoroia" and "Truboch kn" 193 Recipe 165 Puff pastry "Puff pastry with jam" 194 Recipe 165а Puff pastry "Puff tubes with cheese filling" 195
Custard cakes 195
Recipe 166 (85, 86) Cake "Glazed custard rolls with butter or custard" 195 Recipe 167 Cake "Custard rolls with a cream finish" 197
Recipe 168 (88) Pastry "Custard rolls with sprinkles n" Shu "197 Recipe 169 (84. 87) Pastry" Custard rings with custard or butter cream "198 Recipe 170" Choux pastry with fruit and protein cream "199
Recipe 171 Pastry "Custard rolls with npnndl" 199
Recipe 172 Cake "Custard Rings with Praline" 199
Airy cakes (emerengi ")
Recipe 173 (73) One-layer air cake IB9 Recipe 174 (76) Two-layer air cake 199
-Recipe 175 (74) Airy Pastry "Mushroom" 200 Recipe 176 (75) Pie Shndushnbe "Dahlia" 200 Rept 177 Pastry "Air Nut" 200 Recipe 178 Air Pie "Lada" 201
Almond and nut cakes 201
Recipe 179 (90) Almond cake 201 Recipe 180 (91) Ideal cake 201 Recipe 181 Single layer nut cake with lipstick 201 Recipe 182 Two layer nut cake with lipstick 202 Recipe 183 Walnut cake with two layers of fruit filling "202 Crumb cakes 202
Recipe 184 (91) Pastry "Sprinkle Potato" 203 Recipe 1Я6 (OM Pastry Krmshkogni 'I mtv.ii.iHiHH- year recipe 180 (90) Pastry "Lyubntsly-mm" 204 Recipe 187 Pie "Amateur roll" 204
Sugar dough cakes 204
Recipe 188 (93) Pastry "Sugar beads with cream and" Sugar cylinders with cream. 204 Recipe 189 Pastry "Sugar nut rolls" 207
Small cakes dessert set "208
Peueirr 190 "Rhombiki" big cream cake 209
Recipe 191 Sponge-cream cake "Stripes" 209
Recipe 192 biehvit-cream cake "Cubes" 209
Recipe 193 Sponge-glazed cake "rhombics" and "Cubes" 209 Recipe 194 Sponge-glazed cake "Bochata" and "Domnno" 209 Recipe 195 Sponge cake "Fruit roll cake" 209 Recipe 196
209 Recipe 197 Biscuit bush cake "Punch"
210 Recipe 198 Custard Pastry 210 Recipe 199 Baskets Pastry 210
Cakes with butter and sour cream 211
Recipe 200 Pastry “Kor“ iiochkn with ornament ”211 Recipe 21) 1 Pastry -Kor“ dots of fru btpko cream ”211 Recipe 21) 2 Pastry“ T-juicy tubules, Recipe 203 Pastry “Sand tubes glazed with fondant” 211 Recipe 204 "Shu with sugar sprinkle" 211 Recipe 205 Pie "Boucher, glazed with chocolate fondant" 212 Recipe 206 Pie "Rings, custard, glazed with fondant" 212 Recipe 207 Pie "Eclair, sprinkled with powdered sugar" 213 Recipe Layer 208-Horn "213 Recipe 209 Puff pastry with marzipan" 213 Recipe 211 Pastry "Shortbread rolls with nut mass" 213 Recipe 212 "Whiskey-jelly" pastry 213 Recipe 213 "Biscuit-shortbread" pastry with "broken cream" 213

CHAPTER IV
CAKES
Methods for decorating cakes 219
Basic finishing processes for cured semi-finished products 220
In-line mechanized line for making biscuit-cream cakes 222
Sponge cakes 223
Sponge cakes with protein cream finishing 223 Recipe 214 (2) Bnsnite cake with protein cream and fruit interlayer 223 Recipe 215 (3) Sponge cake with protein cream and cream interlayer 224 Recipe 216 (1) Sponge cake "Kalach"
Sponge cakes with butter cream finishing 225 Recipes 217.217а (4.4а) Coffee sponge cake 225 Recipe 218 (18) Autumn sponge cake 228 Recipe 219 (8) Cake
O | n-hopo-biscuit 227 Recipe 220 (19) Ykkintny cake "Othello" 227 Recipe 221 (21) Sponge cake "Fairy Tale" 227 Recipe 222 (17) Sponge-cream cakes with a mass of not meeee I kg 228 Recipe) 223 (17) Recipe 223 (17) Sponge-cream cakes weighing 1 kg and more 229 Recipe 224 Cake "Basket with mushrooms" (figured) 229 Recipe 225 Apricot cake (Lenin Gradsky) 229 Recipe 226 Apricot cake (Moscow) 230 Recipe 227 Club Cake "Basket "(Fi-1rmyP1 231) Recipe 228 Cake" Goose sticky "(fshurpyP) 230 Recipe 229 Cake" Bride "(fi, urn) 231 Recipe Cake
Tenderness "(curly) 231 Recipe 231 Cake" Chrysanthemums "(curly) 231 Recipe 232 Cake" Festive "(curly) 232 Recipe 233 Cake" Oval with bells "(curly) 232 Recipe 234 Cake" Currant "(curly) 232 Recipe 235 Cake "Grapes" (figured) 235 Recipe 236 Cake "Bouquet" (figured) 235 R, cent GG Cake "SindeLnyP" (figured)
2S Recipe 2.1Я Gort "Narcissus" (curly) 236 Recipe 239 Cake "Pansies" (curly) 236 Recipe 240 Cake "Pineapple" (curly) 236 Recipe 241 Cake "Russia" (curly) 236 Recipe 242 Cake "Chickens" ( figured) 237 Recipe 243, Cake "Flower" (figured) 237 Recipe 244 Cake "Dream" (figured) 238 Recipe 245 Cake "Magnolia" (figured) 238 Recipe 246 Cake "Moscow" (figured) 238 Recipe 247 Cake "Circus" (curly) 239 Recipe 248 Cake "Carnation (curly) 239 Recipe 249 Cake" Lvkomka "(curly) 240 Recipe 250 Cake" Ear "(curly) 240 Recipe 251 Cake" Cherry (curly) 240 Recipe 252 Cake "Anniversary album" ( figured) 241 Recipe 253 Cake "A basket with mushrooms" (figured) 241 Recipe 254 Cake "Calendar" (figured) 241 Recipe 255 Cake "Football (figured) 242 Recipe 256 Auction" Racket "(figured) 242 Recipe 257 Cake" Diploma " (curly,) 243 Rsispt 258 Cake "Chocolate basket with flowers from sugar mastic" (figured) 243 Recipe 259 Cake "Corrugated" 244 Recipe 260 Cake "Metro" 244 Recipe 261 Thor t "Cornucopia" (figured) 245 Recipe 262 Cake "Oval basket with roses" (figured) 245 Recipe 263 Cake "Flowers" (figured) 246 Recipe 264 Cake "Ango" (figured) 246 Recipe 265 Cake "Champagne bottle" ( figured) 247 Recipe 266 Cake "Forester's hut" (figured) 247 Recipe 267 Cake "Swan Lake" (figured) 248 Recipe 268 Cake "Stork in the swamp (figured) 249 Recipe 269 Cake" Hunter "(figured) 249
Recipe 270 Auction portioned "Ring" (figured) 250
Recipe 271 Cake "Hare round dance (figured) 253 Recipe 272 Cake" Hares with cabbage - (figured) 253
Recipe 273 Cake "Congratulatory" (figured) 254 Recipe 274 Cake "Snow woman" (figured) 254 Recipe 275 Cake "Elephant" (figured) 255 Recipe 276 Cake "May I" (fsh vpitufl) 255 Recipe 277 Cake "New Year's Echka "(Fi | 1) 256 Recipe 278 Cake" Bread - with iu "(curly) 256 Recipe 279 Cake" Birdhouse "(curly) 258
Sponge-cream cakes, glazed with lipstick or jelly 259
Recipe 280 (6) Chocolate cake 259 Recipe 28103) Nut cake 259 Recipe 282 (15) Pioneer cake 260 Recipe 283 Agate cake (curly) 260 Recipe 284 Jubilee cake (curly) 260 Recipe 285 Birthday cake (curly) 261 Recipe 286 Appassionata cake (curly) 261 Recipe 287 Apricot branch cake (curly) 261 Recipe 288 Ring cake (curly) 262 Recipe 289 Dream cake 262 Recipe 290 Cake "Slanutych" (curly) 263 Recipe 291 Cake "Branded" 264 Recipe -292 Cake "Carmen" (curly) 264 Recipe 293 Cake "Birch" (curly) 264 Recipe 294 Cake "Victoria" (curly) 265
Sponge cakes with cream, decorated with sprinkles 265 Recipe 295 (7) Gift cake 265 Recipe 296 (9) Truffle cake 266 Recipe 297 Relay cake 266
Sponge cakes with cream and fresh fruit 266
Recipe 298 Cake "Biscuit-creamy with strawberries" 267 Recipe 299 Cake "Biscuit-creamy with cherries" 267 Recipe 300 Cake "Biscuit-creamy strawberry platter" 267 Recipe 301 Cake "Sponge-creamy cherry platter" 268
Sponge cakes with fruit 268
Recipe 302 (12) Sponge cake with canned fruit 268 Recipe 303 Sponge cake with fresh currant 271 Recipe304 Sponge cake with fresh gooseberry 271 Recipe 305 Amber cake 272 Recipe Amber cake 307 Cake "Strawberry" 272 Recipe 308 Cake "Fruit-nut" (curly) 272
Sponge cake with cream 273
Recipe 309 Cake "Fantasy" 273 Recipe 310 Cake "Morning" 274
Biscuit and shortbread cakes 274
Recipe. 311 Cake "Gingham" (curly) 274 recipe 312 Cake "Peach" (curly) 274
Air cakes 276
Recipe 313 Cake "Flight" 1. ..th) And a cent 314 Cake
"Kiev" (curly) 276 Recipe 315 Cake "Day and Night" 276 Recipe 316 Cake "Fountain" (curly) 276
Sand cakes 277
Recipe 317 (16) Cake "Sandy-fruit 278 Recipe 318 (23) Cake" Gesochna-creamy "278 Recipe 319 (20) Cake" Abrikotin "279 Recipe 320 (24) Cake" Leningradsky "279 Recipe 321 Cake" Amateur "279 Recipe 322 Blackcurrant cake 280 Recipe 323 Berry cake 261 Recipe 324 Lisp Yatad cake 281
Sandy custard cakes
Recipe 325 Cake "Moscow" 282 Recipe 326 Cake "Spring" 282 Recipe 327 Cake "Country" 283
Puff cakes 283
Recipe 328 (11) Cake "Puff with cream" 283 Recipe 329 Cake "Sports" 284 Recipe 330 Cake "Apple" (curly) 284
Almond cakes 284
Recipe 331 (10) Almond-cream cake "Ideal" 285 Recipe 332 (14) Cake "Almond-fruit" 285 Recipe 333 (22) Almond-air cake "Bolshoi Theater" (figured) 286 recipe 334 Cake "Olympic" (figured ) 286
Cakes with tiny convenience foods 289
Recipe 335 Penguin cake 289 Recipe 336 Pileno cake 290
Waffle cake 290
Recipe 337 (26) Cake "Chocolate-waffle" 291 Recipe 336 Cake waffle "Surprise" 291 Recipe 339 (25) Wafer cake "Peanuts 292 Recipe 140 Hzn" Marshmallow-wafflemil "293 Recipe 341 Cake" Polec " That "School" 294 Recipe 343 Chocolate-waffle TVT "Basket with sweets" (figured) 294 Recipe 344 Chocolate-waffle cake "Bronze Horseman" (figured) 295 Recipe 345 Chocolate-waffle cake "Nest" (figured) 295 Recipe 346 Recipe 346 -waffle cake "Dolphins" (figured) 296
Bau-kitchen cakes 296
Recipe 347 Baum-kuhei cake "Stump" and "Paleno" (figurines) 298
Marzipan cakes 300
Recipe 348 Cake "Archery basket with mushrooms" (figured) 301 Recipe 349 Cake "Archery basket with fruit" (figured) 301 Recipe 350 Cake "Twisted cortija with vegetables (figured) 301 Recipe 351 Cake" Kadushka with pickled mushrooms "(figured) 301 Recipe 352 Cake "Crayfish in a basket" (curly) 302 Recipe 353 Marzipan cake "Autumn" (curly) 302
Chocolate baskets 303
Recipe 354 Cake "Chocolate basket with marzipan fruit" (figured) 303 Recipe 355 Decorative cake "Spasskaya Tower of the Kremlin" (figured) 304 Recipe 356 Decorated cake "Admiralty" 304

CHAPTER V
CALCULATION OF RECIPES, STORAGE AND TRANSPORTATION OF PIES AND CAKES
Calculation of recipes 307
Example one Calculation of a working recipe for cakes, the production of which does not produce cuttings 308 Example two. Calculation of the working recipe for cakes, in the manufacture of which cuttings are obtained from the entire product 810 Example three. Calculation of the working recipe for cakes, in the manufacture of which cuttings are obtained from one or several types of baked semi-finished products 311 Tolerances and analysis of the implementation of resellers 313 Storage and transportation of cakes and cakes 315

FOREWORD

The transfer of industrial enterprises of the USSR to new conditions of planning and economic incentives contributed to the further development of all industries and a significant increase in the wages of workers. The provision of the food industry with agricultural products and the improvement of the material well-being of the population created conditions for a systematic increase in the consumption of food products of improved quality, including pastries and cakes, which were once considered an inaccessible delicacy.
The production of cakes, pastries, muffins, baba, rolls by the enterprises of the USSR Ministry of Food Industry was (in thousand tons): in 1966 - 79, in 1970 - 138, in 1971 - 150. In 1975, it is planned to produce 250 thousand tons of these products, of which 75% are cakes and pastries. A lot of them are also produced at the enterprises of the Tsentrosoyuz system, public catering, the USSR Ministry of Trade and other departments.
The directives of the XXIV Congress of the CPSU on the five-year plan for the development of the national economy of the USSR for 1971-1975 provide for "improving the quality, expanding the range and improving the nutritional value and taste of food products" 1.
At present, along with the need to increase the production of cakes and cakes in every possible way, the expansion (renewal) of the assortment and improvement of quality are highlighted to meet the improving taste and growing requirements of consumers.
High-calorie pastries and cakes should not only serve as a personal food product, but also decorate the table, giving it attractiveness, and sometimes even splendor.
Seeking new taste properties of products, it is necessary to apply various combinations of already used semi-finished products and raw materials, as well as new types of semi-finished products. An important role in the further improvement of the quality of cakes, and especially cakes, is played by their artistic design. Whereas before the crustal cakes were mainly decorated with roses, now, along with them and instead of them, images of other flowers, modernized ornaments and patterns made with cream are widely used.
This book, intended for engineers and technicians and gusters, summarizes the experience of leading enterprises and individual craftsmen who produce pastries and cakes.
The book contains 256 recipes (including 122 for making cakes, 143 for cakes, and
1 Materials of the XXIV Congress of the CPSU, M., Politizdat. 1971, p. 258.
dumplings for them - 91), the characteristics of the raw materials used for the production of these products and recommendations for storing and preparing it for production are given.
Many recipes have double numbers. For example, the recipe number for the Skazka biscuit cream cake is 221 (21). The first number (221) means the ordinal number of the recipe in this book, the second (21) - the number of the recipe in the collection "Recipes for flour confectionery", issued in 1952 in accordance with the order of the Ministry of Food Industry of the USSR No. 1187 dated 26VII 1952 ...
Compared to the above collection, containing 147 recipes, the book has significantly expanded the range of semi-finished and finished products due to the inclusion of new recipes developed by departments and enterprises, as well as by authors together with craftsmen and artists. The authors have created a new range of creams. Instead of the name "creamy" creams, the name "butter" was introduced, instead of "whipped" - "protein." Creamy creams are those made from cream, not butter.
For cakes of mass production and for pastries, recipes are compiled in kilograms per 1 ton of finished products, for curly cakes - in grams per 1 cake, for semi-finished products - in kilograms per 1 ton (except in some cases). In the formulations, the amount of the main components is given with rounding to 1 kg, and the components used in small doses (essences, etc.) - with an accuracy of 0.1 and 0.01 kg.
Using the recipes given in the book and the table of raw material losses at the stage of finishing semi-finished products (see Chapter V), it is possible to calculate all types of raw materials required to produce any number of products.
The book contains 366 drawings, including 62 color ones. They characterize the phases of production of products, types of products of a wide range and technological equipment.
The pirozki, cakes and decorations shown in the pictures were made by masters E. A. Ozhina, T. S. Ivanova (Moscow confectionery factory "Bolshevik"); I. D. Rogachev, V. V. Ivanova, N. P. Stepanova (Leningrad Bakery, Frunzensky District); I. M. Pimenova, 3. M. Rashkina, N. N. Rumyantsev (Leningrad Combine of flour confectionery products); MG Galdaeva (Leningrad bakery "Red baker") and others.
Please send your comments and suggestions on the book to the Food Industry Publishing House at the address: 123035, Moscow, M-35, 1st Kadashevsky Lane, 12.
Authors: Cand. tech. Sci. P. S. Markhel, NNJ.-technologist Yu. L. Gopenstein, master-confectioner S. V. Smeloe.

RAW MATERIALS, ITS STORAGE AND PREPARATION FOR PRODUCTION
FLOUR AND STARCH
SUGAR SUBSTANCES
OILS AND FATS
DAIRY
EGGS AND EGG PRODUCTS
FRUITS AND BERRIES
Gelling agents
NUTS AND OIL Kernels
COCOA PRODUCTS
CHEMICAL BREAKING AGENTS
EDIBLE ACIDS
FLAVORING AND FLAVORING SUBSTANCES
COLORING SUBSTANCES
WATER

INTERCHANGEABILITY AND HUMIDITY OF SEPARATE TYPES OF RAW MATERIALS
This chapter discusses the types of raw materials used to make pastries and cakes, their quality, storage rules and preparation for production.
This preparation is, in essence, the first stage of the technological process. It consists in unloading raw materials, removing impurities, mixing, filtering, crushing, sifting, wiping, dissolving, warming up, passing through an installation with a magnetic trap, weighing, measuring (dosage).
The main raw materials for making pastries and cakes are flour, sugar, butter, confectionery oil and egg products. Along with it, dairy products, starch, margarine, cocoa products, fresh and canned fruits and berries, nuts (kernels), wines, essences and other flavoring, aromatic and coloring agents and chemical leavening agents are used.
The quality of raw materials supplied to the enterprise must meet certain requirements established by state standards, inter-republican and republican technical conditions (MRTU and RTU). All raw materials supplied to the enterprise must be accompanied by quality certificates of suppliers. Nevertheless, the laboratory of the enterprise is obliged to subject all raw materials to organoleptic assessment, and according to a number of indicators of GOST MRTU - selectively physicochemical and bacteriological analyzes. In the event that the received batch of raw materials does not comply with the established quality standards, an act is drawn up with the participation of representatives of the control bodies and the supplier, and the raw materials are either not accepted or accepted with a complaint. The laboratory must also conduct systematic control over the quality of the raw materials that are put into production and stored at the factory. Shift supervisors, technologists, foremen, foremen and all workers of the main production when using raw materials are obliged to organoleptically control its quality in color, smell, taste and consistency.
Optimal storage conditions, primarily the relative humidity and room temperature, are different for each type of raw material and depend on its physical state, chemical composition and biological properties.
The enterprise must be provided with a warehouse-drmp (storerooms). Warehouse adapted mainly for storing flour, sugar and
starch should have an average temperature of about 15 ° C and a relative humidity of 60 - 65%. The warehouse for perishable products: milk, butter, eggs, fresh fruit is a refrigerating chamber with an average temperature of 5 ° C.
Perishable raw materials supplied to the enterprise in frozen form must be stored until they are put into production at sub-zero temperatures. Wines, compotes, aromatic and flavoring substances are recommended to be stored under the conditions specified for the main types of raw materials, but in an isolated room, since the smell of aromatic substances is easily transferred to other raw materials.
The warehouse for storing flour, starch and sugar should be clean, dry, preferably light, free of foreign odors, well ventilated, with cemented silt asphalt half-lamps, whitewashed walls and ceilings. It is necessary to systematically carry out preventive work against the appearance and reproduction of rodents, cockroaches, barn pests and flies in the warehouse. Flour infected with pests should be sifted and placed in a separate room. If a tick is found in the flour, it is dried or strongly cooled. The most widespread in flour warehouses are granary pests (Fig. 1), described by npzhs.
Large flour beetle is a large beetle, 15 mm long, dark brown. From the testicles laid out by the female beetle in flour, elastic, light yellow, up to 30 mm long larvae, usually called mealworms, emerge in 10 - 14 days. Lp-chinkp and are the direct pests of flour, they are very resistant to high temperatures. The larva turns into a pupa, from which a beetle emerges after 2 weeks. In a year, the Khrushchak gives up to two generations.
Small flour beetle - beetle 3 - 3.5 mm long, reddish-brown in color. The length of the larva is 7 mm. It gives 4 - 5 generations a year.
The mill moth is a butterfly with a wingspan of 20 - 28 kw, caterpillar length about 16 mm. Full development from egg to butterfly takes 2 - 6 months, but under especially favorable conditions (heat, moisture) in 25 - 45 days. The caterpillar harms the flour, the butterfly does not take food.
Flour ogn e - a butterfly with a wingspan of 20 - 23 mm, with a purple tint. Adult caterpillar size from 20 mm
Ш№ "
1. Flour pests:
1 - lil'iichkal ogngvka, F - flour soak, - large flour beetle, 4 - flour glue, S - small flour chruia.
n more, color from light to dark brown. Gives 3-4 generations a year.
The flour mite is very small (0.2 - 0.8 mm), translucent, in flour it is difficult to notice with the naked eye. Development from egg to tick takes 14 to 17 days. The most favorable conditions for the development of mites are high flour moisture and high temperature (18 - 20 ° C).
Raw materials in bags should be stored on grates (pods), raised above the floor level by 15 - 20 cm, which is necessary for better ventilation of the mukp and ease of cleaning the floor. If there is a wooden floor and a ventilated underground, it is allowed to lay mukp directly on the floor. You can move a bag of flour and other raw materials in the warehouse using special transporters, trucks, forklifts, trolley cars in electric
1 trocar. Flour with high humidity
prone to self-heating, which must be taken into account when stacking. Very dry
flour (11 - 13% moisture content) can be stacked in stacks of 12 rows of bags, flour with normal moisture content (14.5%) - 8 - 10 rows, and flour with a higher moisture content - less than 8 rows. At an elevated warehouse temperature, the height of the stacks should be reduced, because this temperature promotes self-heating of the flour.
The warehouse for perishable goods - the cold room - must be clean, insulated, with hermetically sealed doors. Raw materials in the chamber are placed on podtovoy with gaps between the rows. Cocoa products, as well as all types of nuts-I hovs, should be stored in a cool dry
I room or in refrigeration chambers. At
When storing table salt, it is necessary to protect it from atmospheric influences.
In addition to storage facilities for raw materials, the enterprise should have a separate storeroom for storing empty containers.
At present, bulk storage of a number of basic types of raw materials is becoming more and more widespread, in connection with which the bulk delivery of it in car trucks and tank trucks has been organized. This primarily applies to flour. Bulk delivery and storage of granulated sugar, milk and milk is also beginning to be used. Hydrofat and milk are delivered to the enterprise in thermally insulated milk tankers, in which the temperature of the transported product changes by 2 ° C in 10 hours with a difference between it and the outside air temperature of ± 30 ° C. It is stored gprozhir and milk in standard thermally insulated tanks of the RMVTs type used in the dairy industry, or in containers with a jacket for cold and hot water. Milk can also be stored in containers without jackets, but installed in special refrigerating chambers. The containers should be equipped with measuring instruments and scales to record the intake and consumption of milk.
Hydrozhir is delivered and stored in a liquid state at a temperature of 45-50 ° C, milk - at a temperature of 5-8 ° C. Hydro fat and milk are supplied from a tanker truck to tanks (containers) by pumps. For production, fat and milk are fed through pipes by gravity or are supplied by pumps. At the beginning of the pipeline from the tanks, it is recommended to install liquid flow meters, which show the amount of fat and milk taken from the warehouse to production. Periodic washing of tanks with soda ash solution is carried out mechanically using special devices.
FLOUR AND STARCH
WHEAT FLOUR
Wheat flour is a powdery product of grinding wheat. It is the main component of flour confectionery products. For the production of fast cakes, flour of the highest grade is used, and only for certain types of px - flour of the first grade. The quality of mukp is characterized by color, smell, taste, acidity, moisture, ash content, grind size, quantity and quality of gluten and the presence of impurities. The grade of mukp is determined by color, ash content, grind size and the amount of gluten. Normal flour of the premium should be white or white with a cream tinge, grade 1 - white or white with a yellowish tinge. Flour should have a specific weakly perceptible flour smell, slightly sweetish taste. Stale flour has a musty smell and a bitter taste due to the appearance of fat breakdown products (hydroxy acids, aldehydes, sometimes ketones) in it. When stored in a damp, unventilated place, some types of mold develop in flour, as a result of which it can acquire a musty, musty odor and sour taste. Flour from sprouted and frosty grains has a characteristic sweetish taste.
Flour is able to quickly perceive extraneous odors that appear during storage and transportation along with strong smelling substances or from the presence in the grain of foreign impurities of plant origin - wormwood, sweet clover, garlic, bugs. The smell of mukp is determined after warming by breathing a small amount of it in the palm of your hand. For a stronger sense of smell, flour is poured into a glass, poured with hot water (60 ° C), covered, left alone for 2 - 3 minutes, the water is drained and only after that the determination is made. When chewing flour, there should be no crunch on the teeth, which can appear when it is contaminated with sand, earth and other mineral impurities. Foreign smells and tastes in flour are of varying intensity. Flour with these defects to an insignificant extent can be used for the production of products with the permission of sanitary supervision only in those cases when a mixture of such and normal flour ensures that semi-good-quality products are obtained according to these indicators, which is established by trial baked goods and careful tasting. The reception of flour contaminated with barn pests at the enterprise is not allowed.
The acidity of premium and I grade flour should not exceed 3 °, and grade II flour - 5 °. An excess of acidity standards indicates stale flour. The content of dusty metal impurities in 1 kilometer of flour is allowed no more than 3 mg, the size of each particle in the largest linear dimension should not exceed 0.3 mm, and the mass of individual grains of ore and slag should be no more than 0.4 mg.
Humidity is of great importance both for storing flour and for technology. In the recipes, the moisture content of flour is 14.5%. Flour with a moisture content of up to 14% inclusive is preserved throughout the year, with a moisture content of 14.5 - 15% it is well stored in cool months, and above 15.4% - only in cold months. In warm weather, flour with high humidity cakes into lumps, can self-heat, which creates favorable conditions for the reproduction of barn pests and the development of molds. When self-heating flour in bags, the stack is immediately broken and the bags are placed upright in one or two rows for cooling, after which the flour is sieved on a coarse sieve. Dry flour has a higher water absorption capacity than wet flour. With a decrease in the moisture content of the mukp pa 1%, its water absorption capacity increases by 1.8 - 1.9%.
The ash content indicates the presence of minerals in the flour. The following norms of ash content in percent on dry matter mukp have been established - for the premium grade no more than 0.55 and for I - 0.75.
In connection with the transition to the International System of Units (SI), the concepts of weight and mass have been differentiated. The concept of weight should only be used in terms of gravity. Weight is measured in newtons (i).
In the meaning of the amount of a substance, the concept of mass is used. Mass is measured in kilograms (kg).
small particles (passage through the city). When sifting premium flour through a sieve No. 43, the residue on it should be no more than 5%. Flour of the 1st grade is sifted through two sp-that. On the first (top) - “Ms 35 - the remainder should be no more than 2%, while the passage of the mukp through the second sieve - No. 43 - should be at least 75%. The rate of dough formation depends on the size of grinding - large particles of mukp swell more slowly than small ones. On the other hand, excessively chopped, ground flour is more easily exposed to the action of fermepts, during storage it is more likely to go rancid, and products made from it have a smaller volume.
Flour contains enzymes (enzymes) and vitamins. Own fats and sugar of flour do not play a special role in the production of cakes and pastries due to their small amount. The most important components of flour are starch and proteins. Over 75% of flour proteins are composed of water-insoluble proteins - gluten and gluten. When flour is mixed with water, they swell, binding 200 - 250% of water to their mass in dry matter, resulting in a sticky, viscous mass called gluten. It can be obtained by washing the starch out of the dough under running water. The color of the gluten washed out from a good mukp is light yellow, dark gluten is obtained from a bad mukp. The smallpox qualitative characteristic of gluten is its elasticity, i.e. elasticity, the ability to resist stretching. On this basis, gluten (and therefore flour) is defined as weak, medium and strong. Weak gluten, after washing, forms a coherent lump. After an hour's rest, its physical properties deteriorate sharply. Gluten spreads, little elastic: a flagellum of gluten from 25 g of flour can be stretched up to about 80 cm.Very weak gluten, obtained from flour, ground from frost-hardened or infected with a bug-turtle grain, after washing forms a sticky and liquid mass that does not show resistance stretching. After washing, a coherent lump is obtained from medium gluten, oia is quite elastic, has an average consistency, extensibility and spreadability. After an hour's stay, the average gluten liquefies and spreads to a lesser extent than the weak one, retains satisfactory elasticity, the extensibility of the flagellum up to 30 - 35 cm.
After maturing, it turns into an elastic homogeneous mass, low stretching and low spreading. The extensibility of the flagellum is up to 20 cm.
The quality of gluten can be determined not only organoleptically, but also with the help of special devices. Of these, the most common is the one proposed by prof. L. Ya. Auerman PL-2 plastometer operating on the principle of an outflow viscometer. The duration of the extrusion of the gluten sample under the influence of a certain load through the hole of the plastometer tube of a certain diameter serves as an indicator of the gluten quality. The thicker (firmer) the gluten, the longer it will take to squeeze out through the hole. A sample of strong gluten is squeezed out through the hole of the plastometer in 1.5 - 2 minutes, average gluten in strength - in 0.5 - 1.5: rank and weak - in 27 - 30 seconds.
According to the standard for flour, the gluten content in the premium flour must be at least 28%, I - at least 30%. Semi-finished products are baked from mukp, which are the basis for making pastries and cakes. Taking into account the structural and flavor diversity of baked semi-finished products, as well as the peculiarities of the technological modes of their production, flour is recommended, the characteristics of which in terms of the quantity and quality of gluten for baked semi-finished products are given in table. one.
KOHETS FRAGMEHTA BOOKS

Pastries are piece products of various shapes and relatively small sizes. Cakes differ from cakes in larger sizes and more complex surface finishes.

By the type of the main baked semi-finished product, the cakes can be divided into the following main groups: biscuit, puff, shortbread, custard, protein-whipped, almond, crumb.

Cakes are subdivided into biscuit, puff, shortbread, almond-fruit and waffle cakes.

Cupcakes and rum baba are also made from butter dough, while rum baba are made from dough made with yeast with the addition of cinnamon or raisins.

Baba are tapered and most often have a through hole in the center.

Technological schemes for the production of pastries, cakes, muffins and rum baba

The production of pastries and cakes consists of three main stages:

a) preparation of the main baked semi-finished product;

b) preparation of finishing semi-finished products;

c) interlayers, filling and finishing of the main semi-finished kata.

The process of preparing baked semi-finished products consists of kneading or churning dough, shaping the dough, baking and cooling semi-finished products.

In the manufacture of pastries and cakes, a variety of different finishing semi-finished products are used. Creams have the largest share among them. The main process in the preparation of creams is churning butter, eggs and other products with sugar, due to which the mass is saturated with air bubbles and acquires a lush consistency.

The process of finishing the main semi-finished product mainly consists in the interlayer of the baked semi-finished product with creams, fillings and impregnating some of them with flavored syrups, followed by decorating the surface of the products with finishing semi-finished products.

The technological scheme for the production of muffins consists of kneading and churning the dough, molding it, baking and cooling the products, followed by finishing the surface of the products with powdered sugar, praline, almonds, lipstick or flavored syrup.

The technological scheme for the production of rum baba consists of making yeast dough, kneading dough from dough and the rest of the raw materials, keeping the dough, molding, baking and cooling products, followed by impregnation with flavored syrup and coating the surface with sugar glaze.

Preparation of baked semi-finished products for pastries and cakes

Biscuit semi-finished product is prepared by vigorous churning of eggs and sugar, mixing the whipped mass with flour and subsequent baking and cooling of the semi-finished ricat.

Approximate recipe for biscuit semi-finished product (in kg)

Flour of the highest grade 10.0

Granulated sugar 12.4

Melange 20.6

Starch 2.5

Melange and granulated sugar are knocked down for 25-30 minutes in a whipping machine with a whisk speed of 170 to 230.

In this case, the volume of the knocked down mass increases by 2.5-3 times. Flour with an average amount of weak gluten is added to the knocked down mass and mixed for no more than 15 seconds. A more prolonged kneading with flour can lead to a tightening of the dough and instead of a porous, fluffy mass, you will get a semi-finished product with a compacted structure.

The dough temperature should be 25-28 ° С, humidity within 36-38%.

The resulting dough has a liquid consistency, and it is molded by pouring it into rectangular, square or round forms, previously greased or. lined with paper.

A sponge cake with a thickness of at least 30 mm is baked for 45-60 minutes at a temperature of 200-220 ° C or for 60-75 minutes at a temperature of 175-180 ° C. The baked biscuit is removed from the molds and allowed to stand for at least 8 hours. humidity of the semi-finished product, due to which it acquires sufficient rigidity to allow cutting it in the horizontal direction. An insufficiently cooled biscuit with high humidity wrinkles during cutting, and deformed when saturated with flavored sugar syrup. The moisture content of the semi-finished product before finishing should be in the range of 20-24%.

A thicker and at the same time fluffy dough is prepared in the event that it is necessary to obtain round cakes of a small diameter (bush), which are usually used as a base for planting cream roses. The whites are preliminarily knocked down for 15-20 minutes until the volume increases by 4-5 times, and the egg yolks with sugar are knocked down separately for 20-25 minutes. The whipped mass of yolks and sugar is mixed with flour, and then the whipped proteins are quickly added. The dough has a moisture content of 44-46%. The dough is formed by depositing on sheets covered with paper, so that the dough does not spread during the baking process. Baking is carried out at a temperature of 190-200 ° C for 15-30 minutes. The finished semi-finished product after cooling has a moisture content of 15-19%.

Puff semi-finished product prepared by kneading the dough, followed by rolling the butter into the kneaded dough and baking. A characteristic feature of this semi-finished product is its layering, which is achieved by multiple folding of the dough layer and the presence of a fat layer between the dough layers.

Approximate recipe for puff pastry (in kg)

Flour of the highest grade 10.0

Salt 0.08

Melange 0.5

Wine-stone Ki slot 0.01

Butter 6.6

Water in l 4-5

The dough is kneaded in a universal kneading machine with two 2-shaped blades. The machine is loaded with water, salt, acid and flour with a high content of strong gluten. The acid increases the swelling properties of flour proteins and makes the dough more elastic and easy to cut. For the same purpose, flour with strong gluten is used, otherwise, during the rolling process, the layering of the dough will be disturbed, which will affect the layering of the semi-finished product. The raw materials are stirred for 15-20 minutes. The finished dough has a moisture content of 41-44%.

The dough is rolled out on a two-roll machine into a layer 20-25 mm thick and butter is placed in an even layer in the middle of the layer, pre-mixed with 15% flour and cooled to 12-14 ° C, which favors the rolling process.

The free ends of the dough are wrapped with a layer of butter on four sides and cooled in a refrigerator, after which they are rolled out with elongation in one direction. Then the layer of dough with butter is folded in four, turned through an angle of 90 ° and rolled out again. After this, the layer of dough is folded four times again and cooled for at least 35-40 minutes. The cooled layer of dough is rolled out twice again, folding it in four after each rolling. As a result of four-fold folding and rolling of a piece of dough with layers of butter, a layer of dough with 256 layers is obtained.

Cooling of the dough is necessary in order to ensure the preservation of the layers of butter and dough, otherwise the oil will flow out of the layers, which will disrupt the layering of the dough and the finished semi-finished product.

The final rolling of the dough layer is carried out to a thickness of 4.5-5 mm. The surface of the dough is smeared with yolk or an egg and pricked with the tip of a knife to eliminate swelling. For a piece puff, the dough layer is cut into square or rectangular pieces, from which products of various shapes are formed (envelopes, bows, triangles, etc.) tin. For sliced ​​cakes and cakes, roll out a layer of dough over the size of the sheet on which the baked goods are made. At the same time, the edges of the sheet are moistened with water and the dough is pressed against them, which prevents deformation of the dough during the baking process.

Baking is carried out at a temperature of 215-250 ° C for 25-30 minutes, after which the semi-finished product is cooled.

Sand semi-finished product prepared by kneading dough followed by baking the shaped dough.

The high content of fat, eggs and sugar gives the dough plasticity, and the baked semi-finished product friability.

Approximate recipe for sandy semi-finished product (in kg)

Flour of the highest grade 10.0

Butter 6.0

Granulated sugar 4.0

Melange 1.4

Flour for dusting 0.8

Salt 0.04

Bicarbonate soda 0, 1

Essence 0.04

Ammonium carbonate 0.1

The dough is kneaded in a universal kneading machine, where all raw materials are loaded, with the exception of flour, and mixed for 13-18 minutes. Then add flour and mix for another 2 minutes. The moisture content of the dough is 18-20%, and the temperature is 19-22 ° С.

After kneading, the dough is rolled to a layer thickness of 3-4 mm, if it is intended for cakes and sliced ​​pastries. The dough sheet is then transferred to a sheet. The dough for the rings and the crescent is rolled out to a layer thickness of 6-7 mm, and then molded with a corresponding metal recess. For baskets, the dough is pre-rolled into a layer thick

8 mm, and then a piece of the dough layer is separated with a mold and lined with the bottom and walls of the mold. For the tubes, the rolled out layer of dough is cut into strips, placed on tin tubes and the edges of the strips are glued. Before baking, the surface of some varieties of rings is greased with an egg and then sprinkled with chopped nuts.

Baking is carried out at an ambient temperature of the baking chamber of 215-260 ° C for 10-14 minutes, depending on the type of product and the design of the oven.

Brewed semi-finished product is prepared by brewing flour and kneading the brewed mass with a large amount of melange and then baking dough pieces, as a result of which a cavity is formed, which is then filled with cream.

Approximate recipe for custard semi-finished product (in kg)

Flour of the highest grade 10.0

Melange 14.9

Butter 5.0

Salt 0.12

Water in l 8-10

Flour is brewed in a digester: oil and salt are added to boiling water. When the butter is melted, gradually add flour with vigorous stirring until smooth. At the same time, the starch of the flour gelatinizes and binds a large amount of water. The tea leaves are transferred to a me-strong machine, where melange is gradually added at the working stroke, and thoroughly mixed for 15-20 minutes. The resulting dough with a moisture content of 52-54% has a viscous consistency, and it is molded with a jig bag onto sheets. The formation of an internal cavity depends not only on the technology for preparing a semi-finished product, but also on the quality of the flour used. We recommend flour with a medium strong gluten content.

Baking is carried out at a temperature of 180-200 ° C for 30-36 minutes.

Protein-whipped semi-finished product (meringue) does not contain flour. Due to the presence of dough proteins, when churned, it is saturated with air and acquires a magnificent consistency.

Approximate recipe of protein-whipped semi-finished product (in kg)

Egg whites 1.5

Sugar 4.0

Vanilla powder 0.03

Chilled egg whites are knocked down for 10-20 minutes, sugar and, last but not least, vanilla powder are gradually added to them. The knocked-down dough is immediately deposited on sheets greased or covered with coarse paper.

Baking is carried out at a temperature of 110-140 ° C for 25-30 minutes. A higher temperature of the medium in the baking chamber leads to undesirable coloration of the surface of the semi-finished product.

Almond semi-finished product it has a high content of ground almonds with sugar. A prepared piece semi-finished product, as a rule, does not require additional finishing and is a completely finished finished product.

Approximate recipe for almond semi-finished product (in kg)

Flour of the highest grade 10.0

Granulated sugar 38.0

Almonds 20.7

Proteins 17.1

Almonds, peeled from the shell, are preliminarily freed from the skin by immersing them in a kettle of boiling water. After that, the almonds are mixed with granulated sugar and 3D of the total amount of protein and twice passed through a three-roll mill. The mashed mass is mixed with flour and the rest of the protein. The dough with a moisture content of 19-20% is deposited on sheets for piece products of a round shape. For cakes, the shape of the sheet is square.

The surface of the semi-finished product is moistened with water and baked for 19-23 minutes at a temperature of 190-195 ° C, and a semi-finished product for cakes for 25-35 minutes at an oven temperature of 150-160 ° C.

Tiny semi-finished product differs in that in

its composition contains crumbs obtained from scraps of biscuit, shortbread and puff pastries.

The process of preparing a semi-finished product consists in kneading a dough from crushed scraps of cakes, butter, sugar, melange, cocoa powder, soda, ammonium and essence, followed by baking the molded dough at a temperature of 190-200 ° C for 40-45 minutes.

Preparing a baked semi-finished muffin product

There are two known methods for preparing muffin dough. The first method is as follows: sugar is added to the butter softened in a kneading machine and gradually melange (eggs) and the mixture is vigorously knocked down, after which the knocked down mass is mixed with chemical leavening agents, raisins, cinnamon, essence and flour. This method is used in the manufacture of cupcakes "Stolichny", "Moskovsky", "Saffron" and others. The second method of making the dough is as follows: eggs or melange are knocked down with sugar; separately in a kneading machine, the butter is softened and the rest of the raw materials are gradually added to it and, last of all, a mass of beaten eggs with sugar. This method is used for almond cake.

Along with these two main methods of making dough with chemical leavening agents, the method of making dough with yeast is also used. In this case, the dough is first prepared from flour, water and yeast, which stands for 4.5-5 hours at a temperature of 30-31 ° C. Then sugar and a preheated mixture of butter and melange, as well as salt, are added to the dough , raisins, candied fruits, vanilla powder and mix for 10 minutes. The dough is allowed to stand after kneading. This is how the dough for the "Spring" cake is prepared.

The finished dough is laid out in molds, previously greased with oil or lined with paper, and then baked at a temperature of 180-200 ° C.

Cooking a baked semi-finished product for rum baba

Rum baba is made from butter yeast dough. First, a dough is prepared from flour, water and yeast, which stands for 40-50 minutes at a temperature of 29-30 ° C. Then, butter, melange, sugar, salt, water and flour are mixed in a kneader, after which dough and cinnamon and mix everything thoroughly. The finished dough is allowed to stand for 45–55 minutes, then it is laid out in molds, previously greased with fat, again allowed to stand for 40–60 minutes and baked at a temperature of 210–220 ° C for 45–50 minutes.

Preparation of finishing semi-finished products

Finishing semi-finished products include various creams, lipsticks, jellies, syrups for soaking biscuit semi-finished products, fruit and berry fillings, candied fruits, nuts, almonds, etc.

Cream is mostly a fluffy foam-like mass, due to high air saturation in the process of vigorous churning of raw materials.

Along with good taste and high nutritional value, creams have significant plasticity, which makes it possible to prepare various figured ornaments from them that serve as decorative external finishing of pastries and cakes.

There are the following main types of creams: creamy, protein-whipped (meringue), custard, butter-custard (charlotte) and cream cream.

Butter cream is a knocked down fluffy mass of butter with powdered sugar and condensed milk.

The butter is stirred in a kneading machine at a quiet pace for 5-7 minutes, and then knocked down with powdered sugar and boiled condensed milk for 7-10 minutes. At the end of the churning, add vanilla powder and cognac. Fried nuts, ground with sugar, are added to the creamy nut cream, and coffee syrup is added to the creamy coffee cream. The cream can also be flavored with juices of berries and fruits. It is used for interlayer, filling and finishing of the main semi-finished product.

Protein whipped cream (meringue) is a well-knit foamy mass of chilled proteins with powdered sugar (raw) or with sugar syrup at a temperature of 80-90 ° C (brewed). It is mainly used for finishing and filling the main baked semi-finished kata.

Custard is a gelatinous mass, obtained through the gelatinization of flour starch. The preparation of the cream consists in brewing flour, previously fried at a temperature of 105-110 ° C, in sugar-milk syrup at a temperature of 95 ° C for 5 minutes. The finished cream should be immediately cooled and used immediately.

If the technological regime and sanitary and hygienic working conditions are not observed, the cream can be a good nutrient medium for the development of pathogens.

Butter Custard (Charlotte) is a knocked down fluffy mass of butter and syrup.

The syrup is prepared from granulated sugar, eggs and milk by heating in a digester at a temperature of 103-104 ° C. The chilled syrup is gradually added to the previously softened butter and at the end of the churning vanilla powder * and cognac are added. At the end of churning, pounded nuts, fried with sugar, or cocoa powder are added to the butter-nut-custard and butter-chocolate-okay-custard. Coffee syrup is added to the butter-coffee-custard.

The duration of the churning of the cream is 20-30 minutes. The cream is used for interlayer, filling and finishing of the main semi-finished product.

Cream of cream represents whipped cream with powdered sugar. It has an extremely lush foamy structure. The pre-chilled cream is knocked down first at a low number of turns of the whisk (5-7 minutes), and then at a high number of turns (15-18 minutes) until a foamy mass is obtained. The resulting mass is gently mixed with sugar and vanilla powder. This cream is prepared from cream with a fat content of 35-40%. When using cream with a fat content of 20%, the cream is prepared using pre-chilled cream.

If necessary, it is allowed to add milk jelly as a thickener, which is prepared by boiling starch in milk.

During use, the cream should be stored in a refrigerator and harvested for no more than 3 hours.

Cream made from cream is used mainly for finishing and filling baked semi-finished products. In this case, the biscuit semi-finished product is not soaked with flavored syrup. For the interlayer, this cream is used only for biscuit semi-finished products, and a layer of jam or fruit filling must be previously applied to the cake to prevent the cake from absorbing the cream. It is not recommended to sandwich other semi-finished products with this cream, since under the weight of the upper layer, the cream loses its lush consistency and is very easily squeezed out.

Flavored syrup It is used to soak baked biscuit semi-finished products in order to make them juicier and keep them fresh for a longer time.

The syrup is prepared by boiling sugar and water in a ratio of 1: 1.1 and adding wine and essence to the cooled sugar syrup.

Jelly - a mass of jelly-like consistency - used to cover and finish the surface of cakes and pastries.

Jelly is obtained by heating sugar, agar and molasses with the addition of essence, paint, acid and brandy after cooling.

To cover the surface of baked semi-finished products, iron is used in liquid form at a temperature of 60-65 ° C. For finishing, the jelly is poured into baking sheets and, after cooling, the dense jelly is cut into pieces of various shapes.

Fruit and berry and praline fillings, lipstick and chocolate glaze used for finishing and interlayers of products are made according to the technology described in the relevant sections of this textbook.

Finishing baked semi-finished products

The finishing of pastries and cakes consists of three sequential operations: preparation of the baked semi-finished product, puffing or filling it with finishing semi-finished products and decoration of the upper surface of the products with semi-finished semi-finished products.

Training baked biscuit, sand and crumb semi-finished product consists in cleaning the surface of burned parts of it, in leveling the edges to give the semi-finished product the correct shape. In addition, the biscuit and crumb semi-finished product is cut horizontally into two or three parts. This is how baked semi-finished products are prepared, from which, after a layer, cakes and cakes of certain sizes are subsequently cut.

Piece semi-finished products for cakes are prepared by molding the dough of the desired weight and configuration. As a rule, piece semi-finished products do not require surface cleaning or leveling of the edges and usually go directly to finishing after cooling.

Interlayer baked semi-finished products are made with various fillings or creams. For this, the surface of one cake is spread with a filling or cream with a layer of 2-3 mm and covered with another cake. Sponge cakes are pre-soaked with flavored syrup. Piece semi-finished products with a cavity (such as an eclair) or the shape of horns, baskets, tubes, are filled with various finishing semi-finished products.

Finishing surface is a rather complex operation that requires skill and artistic taste.

The surface of the cakes is first covered with an even layer of cream or fruit filling or glazed with lipstick. The surface of biscuit cakes is pre-moistened with aromatic syrup. Then the layered cakes are cut into pieces according to the size of the cakes and trimmed with creams, fruit filling, candied fruits, jelly, powdered sugar, etc. For surface finishing with cream, syringe conical bags with metal nozzles of various configurations are used.

Some flaky cakes are sprinkled with crumbs and powdered sugar, or coated with egg grease. The surface of custard cakes is most often glazed in mad or sprinkled with powdered sugar, or covered with cream and sprinkled with crumbs. The baskets are trimmed with cream, fruits, candied fruits and powdered sugar, fruit filling, jelly. The surface of protein-whipped cakes is usually trimmed with cream or sprinkled with crumbs.

The cakes are larger and have a more complex artistic finish. The surface and sides of biscuit and shortbread cakes are covered with cream, fruit filling or fondant. In addition, the side parts are sprinkled with crumbs. The surface of almond cakes is finished with cream, fruits, jelly, chocolate, nuts, crumbs, candied fruits, etc. The surface and sides of wafer cakes are covered with praline or chocolate filling and decorated with chopped nuts, chocolate or peanuts.

The surface of the muffins is covered with fondant, sugar syrup, chocolate icing or powdered sugar.

The top and side surfaces of rum baba are covered with sugar glaze.

Packaging and storage.

Cakes, muffins and baba are packed in cardboard boxes. The cakes are placed in one row on metal sheets or trays with anti-corrosion coating. Trays should be fitted with tight-fitting lids. Metal sheets are pushed into special boxes. Piece-shaped cakes (not cut) are placed in paper capsules and then in trays.

Storage of pastries and cakes with cream and fruit finish should be carried out on racks or shelves in refrigerators at a temperature not exceeding 6 ° C, but not below zero, and products without cream finishing - at a temperature not higher than 18 ° C and relative humidity 70-75%.

In the presence of cold, the period for selling products with butter cream is set no more than 36 hours; products with custard - no more than 6 hours; products with whipped cream - no more than 7 hours; products with fruit finish - 3 days.

Products of standard quality are obtained with precise adherence to the technological regime. Violation of technological instructions and approved recipes leads to the formation of defects, that is, to the development of products that do not meet the requirements of technical conditions.

During the production of flour confectionery products, waste is generated, which is used in production if it is sanitary. The processing of sanitary waste is accompanied by additional losses of raw materials.

Waste can be generated in all phases of the process and is usually used internally by returning it to previous processing steps or to other product grades. So, when forming dough for biscuits and biscuits on a stamping machine, dough scraps are formed, which are returned by the conveyor to the rolling machine and added to the dough. Broken and deformed products, as well as crumbs of products are crushed and added to the kneading machine when kneading the dough in the quantity and varieties provided for by the recipes.

Crumbs, scrap and cuttings of wafers are ground into a homogeneous mass with the addition of heated fat and are used in the manufacture of wafer fillings. When baking wafer sheets, swelling is formed, that is, excess dough pressed out of the wafer mold. Edema is used in production, for which they are pre-soaked in water, freed from charred particles, rubbed through a mesh and added in small portions to a freshly prepared dough.

Sanitary waste in the form of an estimate from the floor, bagging, contaminated crumbs obtained from cleaning stencils, etc., are not used in production.

The amount of unused waste in the form of an estimate generated during bagging can be significantly reduced with bulk storage of raw materials. A well-insulated flour system ensures that flour spray waste is reduced during transport. Washing and scalding the inner walls.