Routing

Weighted cupcakes

Products (gr)

To prepare the dough:

Flour 300

Butter 220

Granulated sugar 210

Eggs 5 pcs

Baking soda 5

Cocoa powder 10

Vanillin 3

Raisin-100

Decoration:

Chocolate glaze 50

Glaze white 50

Powdered sugar 10

Sprinkle 10

Steaming cabinet

Mixer

Confectionery molds-2pcs

scales

Spatula

Knife

Gloves

Pans

A spoon

Beat butter with sugar until smooth, gradually adding eggs. Combine flour mixed with vanilla and salt with the resulting mass, raisins and knead the dough.

Put the dough in a greased and parchment-lined dish, spreading evenly with a spatula.

Bake at 160 - 180 ° C for 40 minutes.

The surface of the finished products is covered with white and chocolate glaze. Decorate with powdered sugar, sprinkles.

Routing

Biscuit roll with various types of cream and fillings

Products (gr)

Equipment, inventory, dishes

Sequence of execution

To prepare the dough:

Flour 220

Granulated sugar 230

Eggs 9 pcs

Fresh lemon100

For syrup:

Sugar 100

Wine 4

Water 100

For filling:

Boiled condensed milk100

Nuts50

Candied fruits50

Jam 100

Decoration:

Chocolate glaze100

Vegetable cream50

Coconut flakes 10

Steaming cabinet

Mixer

Confectionery molds-2pcs

scales

Spatula

Knife

Gloves

Parchment

A spoon

Pans

Beat eggs with sugar in a fluffy foam until the volume increases by 4 times; at the end of whipping add citric acid, gradually add flour and knead the dough.

Put the dough on sheets lined with parchment.

Bake at 190-200 ° C for 10-15 minutes.

Soak in syrup.

Grease with boiled condensed milk or jam, sprinkle with nuts or candied fruits.

The surface of the finished products is covered with chocolate glaze. Garnished with vegetable cream, candied fruits and coconut

Routing

"Cupcakes"

Products (gr)

Equipment, inventory, dishes

Sequence of execution

To prepare the dough:

Flour 150

Granulated sugar 160

Eggs 2 pcs

Cocoa powder 10

Salt 2

Butter160

Milk 100

Baking soda3

To decorate:

Whipped cream 50

Sprinkle 10

Coconut flakes 10

Steaming cabinet

Mixer

Measuring cup

Confectionery sheet-1pc

scales

Silicone molds-15pcs

Knife

Gloves

Bring butter, sugar, cocoa, milk to a boil, cool. Add eggs to the cooled mass, mix, then add flour and soda. Fill the molds on 2/3 silicone molds with the dough

Bake at 180 ° C for 20-25 minutes.

The surface of the finished products is covered with chocolate fondant or mastic. Garnish with whipped cream, sprinkles and coconut flakes.

Routing

Shortcrust cake with fillings - combined

Products (gr)

Equipment, inventory, dishes

Sequence of execution

To prepare the dough:

Flour 640

Butter 500

Granulated sugar 400

Eggs 4 pcs

Baking soda 10

Vanillin 3

For filling:

Cottage cheese with cherries 150

Fresh apples 300

Fresh kiwi 150

Decoration:

Powdered sugar 50

Steaming cabinet

Mixer

Measuring cup

Confectionery molds-2pcs

scales

Silicone spatula

Knife

Rolling pin gloves

Parchment

Confectionery bags

Chilled butter is chopped with flour.

Eggs are beaten with sugar and mixed with the resulting mass and add vinegar slaked soda, knead the dough.

Put 3/4 of the dough in a mold, distributing it evenly over the bottom and sides of the mold.

Put the finished filling in a mold with dough.

Cover the top of the pie with small pieces of dough.

Bake at 180 - 200 ° C for 25 minutes.

Garnish with powdered sugar, kiwi and fresh berries.

Introduction.

Biscuit dough products (cakes, pastries, rolls, bouchets, etc.) are in high demand in the consumer market. Unfortunately, most of the technological operations are performed manually, so the goal of my work is the most accurate selection of linear equipment for the production of a roll of biscuit dough with filling, for the maximum possible elimination of manual labor and, as a result, reduction of the time for the production of finished products.

The main raw materials for the production of sponge dough rolls with fruit filling are eggs, sugar, flour and fruit jam.

Eggs are delivered in the form of melange, a car truck is supposed to be used to deliver flour, sugar will be used in solution, and jam is delivered to the enterprise in special bags.

The products are manufactured for a wholesale and retail network, where they will be sent packed in boxes of 20 pcs.

Functional diagram of the production of biscuit dough roll with fruit filling.

Structural scheme

1.mélange dispenser

2.sugar solution dispenser

3.flour sifter

4.drive

5.flour dispenser

6.beater MPV100

7.Belt conveyor

8. tunnel oven

9. cold water nozzles

10.slitting knife

11.filling hopper (fruit jam)

12.Corrugated roll forming roll

13.Guillotine cut to length

14.Tunnel-type intensive cooling refrigerator

15. Powdered sugar hopper

16.packaging machine

Technological process.

Routing

Flour, from the car truck is fed into the flour container (1), from there, with the help of a sluice blower (2), it goes to the separator (3), where the vacuum pump (4) separates the flour from the air. Then, through the sifter (5), the flour enters the hopper.

The melange is whipped with sugar in a whipping machine, (7) first at low speed, then at high speed for 20 minutes until the mass in volume increases by 3-4 times. 2 minutes before the end of beating, the flour enters the beating machine along the screw conveyor (8), where the dough is beaten until smooth at low speed. Then the worker rolls the bowl and pours the dough through the bowl tilter (9) onto the conveyor belt (10).

On the belt, using a rolling roller (11), the dough is given a certain thickness = 0.5 cm. Baking takes place in a tunnel-type oven (12) at a temperature of 190-210 ° C for 25 minutes, after which the biscuit is cooled to 110 ° C using cold water supply under the bottom of the conveyor belt. Using a knife (13), the biscuit is cut longitudinally. Fruit jam is fed from the filling supply hopper (14), the roll takes on a characteristic shape with a wrapping roller (15), passes through an intensive cooling cabinet (16), a guillotine (17) is cut to a certain length, and at the last stage it is sprinkled with powdered sugar from an automatic machine (18) , is packed in the apparatus (19) and given for sale.

Equipment selection

Whipping Machine

Conversion to dimensionless value

Definition of a composite indicator

Based on the results of calculating the complex indicator, I choose the machines with the best performance:

MPV100 with a productivity of 106kg / h

MTVK150S with a capacity of 300kg / h

MTVK80S with a productivity of 180kg / h

Analyzing the data obtained, I choose the machine with the lowest productivity, MPV100, since biscuit rolls are not included in the list of essential products and it is not advisable to produce them in large quantities.

For this type of whipping machine, the "Cascade" flour sifter is suitable.

Since the productivity of the flour sifter is 150 kg / h, and only 38.62 kg / h is required, additional drives are installed.

Conveyor belt speed.

V = P / 3600 * F * ρ,

Where: F is the cross-sectional area of ​​the dough on the line, m 2

ρ-density of biscuit dough kg / m 3

a-width of biscuit dough, accept 600mm

b-thickness of biscuit dough, I accept 5 mm

F = 0.6 * 0.005 = 0.003 m 2

ρ = 880 kg / m 3

V = 106/3600 * 0.003 * 880 = 0.011 m / s

technological line productivity:

PL = 3600 (qt + qn) V * a ° kg / h

qt - bulk dough weight, kg / m

qн - filling weight of the filling, kg / m

a ° -factor taking into account technological losses from packing (6-12%)

qt = F * ρ = 0.003 * 880 = 2.064 kg / m

the mass of the filling is 30% of the mass

qн = 0.792 kg / m

PL = 3600 (2.064 + 0.792) * 0.0011 * 6 = 678.85 kg / h

We assess the technological efficiency of the line according to the degree of labor mechanization "C" and the level of mechanization of technological processes "U".

where: Am-number of mechanized operations in the considered area or technological line

A- the number of all operations on this line

Y = 14/16 * 100% = 87.5%

where: Chm is the number of workers employed in mechanized labor

H-total number of employees

С = 3/5 * 100% = 60%

Furnace length

V-belt speed, m / s

T-time of biscuit baking, sec

L = 0.011 * 1500 = 16.5m.

Intensive refrigerator length

L = 0.011 * 300 = 3.3m

The total length of the conveyor is:

L = 0.4 + 16.5 + 0.2 + 0.3 + 0.6 + 3.3 + 0.5 + 0.4 + 1 = 23.2 meters

0.4-distance to the rolling roller

16.5- furnace length

0.2-width slitting machine

0.3-width of the filling machine

0.6-length twist mechanism

3.3-length of the refrigerator intensive cooling

0.5 - distance to the punch

0,4 - the width of the apparatus for applying powder

1-length of the packaging machine

Conclusion.

As a result of my work, I have achieved my goals, the technological line is almost completely mechanized. Production requires 5 people. 2 people to supervise the process, one to transport the bowl from the beater to the drawer (3 approaches per hour) and two people to pack the finished product. The level of mechanization of technological processes is 87.5%. As a traction element in the belt conveyor, a conveyor with a metal belt made of corrosion-resistant steel 1X18H9 is used. Thanks to the furnace and the tunnel-type intensive cooling refrigerator, the continuity of the entire combustion line is ensured, which increases the productivity of the products.

1. bowl for flour

2.sluice blower

3.separator

4.vacuum pump

5.flour sifter

6. hopper-metering unit

7.beater

8. screw conveyor

9.dezha tipper

10. belt conveyor

11. rolling roller

13. slitting mechanism

14.filling assembly

15.spinning roller

16.intensive cooling refrigerator

17.guillotine

18.Copper Sugar Hopper

19.Packaging machine

I'm not a master at baking biscuit rolls, but I really want to fill this gap. I baked rolls only a few times, but I have not yet found the perfect one for myself. I have long wanted to try the GOST roll recipe, found it once on the Internet and only now baked it. The taste of the roll resembles the one that was sold in the Soviet Union. You can make butter cream for this roll with condensed milk, which was very popular at that time, or you can simply grease it with any jam - it will also be very tasty! You can sprinkle the roll with nuts - I sprinkled with walnuts.

To make a roll, we need flour, eggs, sugar and for cream butter and condensed milk.

Pour sugar into a bowl and break the eggs.

Beat the mixture with a blender for about 5 minutes at high speed. I whisked for much longer. The sugar should be completely dissolved.

Then sift the flour into the egg-sugar mass and stir with a spatula until smooth.

Cover a baking sheet with parchment and pour out the dough. Spread it evenly over the parchment. I have a non-standard baking sheet and is larger than the recommended size. Ideally 36 by 32.

Bake the biscuit at 190 degrees for 13-15 minutes (be guided by your oven). Check for readiness with a toothpick.

Prepare the cream: put butter at room temperature in a blender, add condensed milk and beat until smooth.

Put the finished biscuit on a damp towel and roll it straight up with paper. It should cool down in this state. Then unfold it, remove the paper and grease with cream.

Roll up the roll into a tube. The jagged edges will then be cut off.

Fry the walnuts in a pan and chop with a rolling pin. Grease the roll with cream on top and roll in nuts. Put in the refrigerator for 2-3 hours so that the cream in the roll is frozen and can be easily cut. I did not have such an opportunity and the roll stood with me for only 30 minutes.

Carefully cut off the edges of the roll, decorate and serve with tea or coffee. My roll turned out to be not perfect, but very tasty.

Bon Appetit!!!

Biscuit roll

TECHNICAL AND TECHNOLOGICAL CARD No. Biscuit roll

1. APPLICATION AREA

This technical and technological map was developed in accordance with GOST 31987-2012 and applies to the Roll biscuit dish produced by the public catering facility.

1. REQUIREMENTS FOR RAW MATERIALS

Food raw materials, food products and semi-finished products used for cooking must comply with the requirements of the current regulatory documents, have accompanying documents confirming their safety and quality (certificate of conformity, sanitary and epidemiological conclusion, safety and quality certificate, etc.)

3. RECIPE

Name of raw materials and semi-finished products \ Gross \ Net

1 Wheat flour of the highest grade 160 \ 160
2 Chicken eggs 220/220
3 Granulated sugar 180 \ 180
4 Baking soda 1 \ 1
5 Vinegar 9% 2 \ 2
6 Apricot jam 150 \ 150

Output of semi-finished product, g: 713 Output of finished product, g: 542

4. TECHNOLOGICAL PROCESS

Beat eggs with sugar, add flour and slaked soda, whisking.

Put the dough on a baking sheet in a thin layer (it is better to lay out the baking sheet with baking paper).

Bake for 5-7 minutes in an oven preheated to 200 degrees. Bake until light golden brown.

Remove the cake, quickly grease with jam. Roll up while hot! Let it soak.

1. REQUIREMENTS FOR DESIGN, IMPLEMENTATION AND STORAGE

Serving: The dish is prepared according to the order of the consumer, it is used according to the recipe of the main dish. Shelf life and sale according to SanPin 2.3.2.1324-03, SanPin 2.3.6.1079-01 Note: the technological map was drawn up on the basis of the development act.

1. QUALITY AND SAFETY INDICATORS

6.1 Organoleptic quality indicators:

Appearance - Characteristic of this dish.

Color - Typical for the products included in the product.

Taste and smell - Typical for the products included in the product, without foreign tastes and odors.

6.2 Microbiological and physicochemical indicators:

In terms of microbiological and physicochemical indicators, this dish meets the requirements of the technical regulations of the Customs Union "On food safety" (TR CU 021/2011)

1. FOOD AND ENERGY VALUE

Proteins, g Fats, g Carbohydrates, g Caloric content, kcal (kJ)

45,2\ 27,1\ 394,6\ 2003 (8385)

Process engineer.

Routing
Weighted cupcakes

Products (gr)

Sequence of execution

To prepare the dough:
Flour 300
Butter 220
Granulated sugar 210
Eggs 5 pcs
Baking soda 5
Cocoa powder 10
Vanillin 3
Raisin-100
Decoration:
Chocolate glaze 50
Glaze white 50
Powdered sugar 10
Sprinkle 10
Steaming cabinet
Mixer
Confectionery molds-2pcs
scales
Spatula
Knife
Gloves
Pans
A spoon

Beat butter with sugar until smooth, gradually adding eggs. Combine flour mixed with vanilla and salt with the resulting mass, raisins and knead the dough.
Put the dough in a greased and parchment-lined dish, spreading evenly with a spatula.
Bake at 160 - 180 ° C for 40 minutes.
The surface of the finished products is covered with white and chocolate glaze. Decorate with powdered sugar, sprinkles.

Routing

Biscuit roll with various types of cream and fillings

Products (gr)
Equipment, inventory, dishes

Sequence of execution

To prepare the dough:
Flour 220
Granulated sugar 230
Eggs 9 pcs
Fresh lemon100
For syrup:
Sugar 100
Wine 4
Water 100
For filling:
Boiled condensed milk100
Nuts50
Candied fruits50
Jam 100
Decoration:
Chocolate glaze100
Vegetable cream50
Coconut flakes 10
Steaming cabinet
Mixer
Confectionery molds-2pcs
scales
Spatula
Knife
Gloves
Parchment
A spoon
Pans

Beat eggs with sugar in a fluffy foam until the volume increases by 4 times; at the end of whipping add citric acid, gradually add flour and knead the dough.
Put the dough on sheets lined with parchment.
Bake at 190-200 ° C for 10-15 minutes.
Soak in syrup.
Grease with boiled condensed milk or jam, sprinkle with nuts or candied fruits.
The surface of the finished products is covered with chocolate glaze. Garnished with vegetable cream, candied fruits and coconut

Routing
"Cupcakes"

Products (gr)
Equipment, inventory, dishes

Sequence of execution

To prepare the dough:
Flour 150
Granulated sugar 160
Eggs 2 pcs
Cocoa powder 10
Salt 2
Butter160
Milk 100
Baking soda3
To decorate:
Whipped cream 50
Sprinkle 10
Coconut flakes 10

Steaming cabinet
Mixer
Measuring cup
Confectionery sheet-1pc
scales
Silicone molds-15pcs
Knife
Gloves

Bring butter, sugar, cocoa, milk to a boil, cool. Add eggs to the cooled mass, mix, then add flour and soda. Fill the molds on 2/3 silicone molds with the dough
Bake at 180 ° C for 20-25 minutes.
The surface of the finished products is covered with chocolate fondant or mastic. Garnish with whipped cream, sprinkles and coconut flakes.

Routing
Shortcrust cake with fillings - combined

Products (gr)
Equipment, inventory, dishes

Sequence of execution

To prepare the dough:
Flour 640
Butter 500
Granulated sugar 400
Eggs 4 pcs
Baking soda 10
Vanillin 3
For filling:
Cottage cheese with cherries 150
Fresh apples 300
Fresh kiwi 150
Decoration:
Powdered sugar 50
Steaming cabinet
Mixer
Measuring cup
Confectionery molds-2pcs
scales
Silicone spatula
Knife
Rolling pin gloves
Parchment
Confectionery bags

Chilled butter is chopped with flour.
Eggs are beaten with sugar and mixed with the resulting mass and add vinegar slaked soda, knead the dough.
Put 3/4 of the dough in a mold, distributing it evenly over the bottom and sides of the mold.
Put the finished filling in a mold with dough.
Cover the top of the pie with small pieces of dough.
Bake at 180 - 200 ° C for 25 minutes.
Garnish with powdered sugar, kiwi and fresh berries.

Attached files