Thesis: Cooking confectionery: cakes and eclairs. The range and quality of flour confectionery products sold by trading enterprises, on the example of OOO "Teremok" Preparation of the cake "Bird's milk"
We hope that you have already tried to plunge into the magical world of sweets, accompanied by the book "Your Confectionery" and that your first (or far from the first) culinary experiences were appreciated by your friends, relatives and, of course, you liked yourself.
Probably, you yourself, in the process of cooking, realized that all the endless variety of the world of confectionery products is far from being limited to the recipes contained in this book. Although, of course, we tried to choose the best recipes, using which, even with a small selection of products, you can create a real miracle according to all the rules of a home confectionery, which is in no way inferior to the creations of professionals. In the kitchen there is always a place for experiment - try, invent! And useful tips, various information and recipes of the book "Your Confectionery" will become your most reliable companion in the country of sweets.
But it should be remembered that the main component of a well-prepared dish, no less important than, for example, a good recipe or even the quality of the products, is the good mood of the confectioner himself. If you are angry with others or just something irritates you - it is better not to try to cook any delicious dessert.
Perhaps the process of cooking itself will help you calm down, but your negative emotions will be transferred to the food you have cooked. First, try to calm down, do some favorite thing that will relax you, calm your frustrated nerves. And only then head to the stove.
Sweets prepared with joy, especially for a loved one, according to authoritative scientists, contain large amounts of hormones of happiness. Watch the expressions on your friends' faces as they try your confectionery art. And the pleasure that will certainly be reflected on their faces will be your reward for your labors. If they begin to slowly throw cookies under the coffee table - do not despair! Perhaps the experiment with pepper filling was too bold, but next time you will succeed.
Now, if, God forbid, boredom overcomes you, those confectionery delights that you can cook with your own hands, having acquired all the necessary equipment for this, will serve as an effective remedy against it. Let the soufflés, lozenges and sweets coming out of your hands be an island of joy and happiness for you and your friends amid the monotonous sea of everyday life, and let them paint gray days in all the colors of the rainbow.
"Confectioner" - Requirements for the individual characteristics of a specialist. General characteristics of the profession: Bakeries; Checks the weight of finished products. Professional skills: Medical contraindications. Against the background of other culinary specializations, this profession is the most interesting, prestigious and in demand.
"Industrial training of cooks" - Qualification characteristic. Collection of standard educational and planning documentation for the qualification "Cook of the 3rd category". Means of control. Masters of industrial training: Zhvania Elena Vladimirovna (second category). 4. Means of control. Criteria for evaluating the results of educational activities of students in the qualification "Cook of the 3rd category".
"The profession of pastry chef" - Culinary masterpieces have always been preserved for posterity. French proverb. I chose the life of an eagle. Cooking as a science arose in Russia only at the end of the 18th century. What requirements should a future chef meet? Profession cook. A chef is a person who loves his job. First of all, the pastry chef must be careful.
"The profession of a cook" - After all, no person can do without food for a day. And experienced chefs say: “Our job is to bring joy to people. Otherwise, why go to the chef? Profession "cook, confectioner". Indeed, a cook, like a doctor, cannot be indifferent. An old Russian proverb says: "A good cook is worth a doctor."
"Confectioner" - The history of culinary art. The professions of a cook, pastry chef can be compared to a real art, where great creativity, precision of a jeweler and artistic taste are required. Observation, visual acuity, sense of form, emotional stability, mobility, balance, developed sensations are characteristic.
"Baker" - Personal qualities. The machine kneads the dough. People who broke bread. Forming and proofing. The history of the profession of a baker. The dough "fits". General characteristics of the profession. Cooling. Baker's craft. The Egyptians invented bread. Do not work - do not achieve bread. The word "baker". Programming. Sorting.
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Introduction
The Russian confectionery market, like other sectors of the economy, is facing difficult times. The results of 2008 can be more than clearly demonstrated on the basis of data on the activities of the United Confectioners holding, which includes 15 large confectionery factories in Russia.
In 2008, the total volume of sales of confectionery products of the holding's enterprises, in comparison with the same period of 2007, increased by 27.7% in monetary terms. Sales of confectionery products of the concern "Babaevsky" increased by 22%, the factory "Russian Chocolate" - by 19%, "Rot Front" - by 14%. Last year, the confectionery market recorded the greatest growth in demand for products of such brands as Alenka, Vdohnovenie and Babaevsky. Sales of chocolate in monetary terms increased by 35%, and halva - by as much as 79%, which largely led to the launch of a new production line and the appearance on the market of new halvich sweets from the Rot Front factory.
As we can see, in our country the demand for confectionery is stable, despite the crisis in the economy. What does the Russian consumer pay for? What are the consumer properties of confectionery products, and what are they? We will try to answer these questions in this work.
1. Types of confectionery
Confectionery(sweets, sweets, sweet dishes) - high-calorie and easily digestible food products with a high sugar content, which are distinguished by a pleasant taste and aroma. The following types of products are used as the main raw materials for the preparation of confectionery products: flour (wheat, less often corn, rice, oatmeal, etc.), sugar, honey, fruits and berries, milk and cream, fats, eggs, yeast, starch, cocoa, nuts, food acids, gelling agents, flavoring and aromatic additives, food colorings and baking powder.
Depending on the ingredients used, confectionery products are divided into two main groups: sugary and floury.
Jam, marmalade, marmalade, marmalade
Fruits or berries boiled in sweet syrup, flower petals are classified depending on the technology of preparation and the consistency of the finished product.
Dry biscuits of a special kind, prepared from batter, consist of thin layers smeared with filling.
Grillage
Candies made from a mixture of caramelized sugar with crushed nuts.
A sweet dish made from fruit or berry juices with sugar and a gelling agent, usually gelatin.
Marshmallow, marshmallow
Confectionery made from mashed and boiled fruits with the addition of beaten egg white.
Candy, toffee, caramel, lollipops
Small sweets in the form of balls, tiles, pads of caramelized sugar, chocolate, molasses, condensed milk and other products.
Dessert dishes in the form of a homogeneous mass of mashed fruit, beaten eggs, butter or cream.
Marzipan
A confection made from an elastic mixture prepared from grated almonds or other nuts with powdered sugar.
· Meringues and meringues
An airy cake made from baked proteins, also with a layer of cream or jam.
Ice cream and sorbet
Frozen milk or fruit and berry dessert.
A sweet dish made from whipped chocolate, fruit, berries, etc. masses with semolina, eggs or gelatin.
· Cookie
Small confectionery products from non-yeast dough, mainly shortbread, with baking powder.
· Fondant
A soft, fragrant mass of fruit or cream with the consistency of thick sour cream.
· Gingerbread
Solid bakery products made from flour, honey and necessarily spices.
A chilled, airy dish prepared by whipping fruit puree with sugar and egg white.
Sweet pies, pies, cheesecakes, rolls, donuts, muffins, rum women
Bakery products made from yeast, puff, unleavened rich, custard and other dough of various shapes and sizes, with or without filling, baked or fried.
A fluffy dish of whipped proteins and other products.
Cakes and pastries, eclairs
Festive desserts made from biscuit, custard, puff pastry, shortcrust pastry with cream and candied fruits, as a rule, with a beautiful finish.
Halva, Turkish delight and other oriental sweets
All kinds of cookies, raisin-nut and starch-sugar products, common in the Middle East and Central Asia.
Candied fruits or sliced peels of oranges, watermelons, melons.
Chocolate
Confectionery made from crushed cocoa beans with the addition of other ingredients.
2. Nutritional value and consumer properties of confectionery
The high content of carbohydrates, proteins and fats, as well as polyunsaturated fatty acids and some vitamins, determines the significant value of confectionery. Due to their easy digestibility and the possibility of long-term storage (with the exception of some perishable species, such as cakes), they can be used to feed athletes during hiking. However, the consumption of confectionery products in large quantities can lead to health disorders such as obesity, diabetes and others.
Table 1. Calorie content of some products and products
|
Per 100 g of product |
Carbohydrates |
||||
|
sugar cookies |
|||||
|
Butter buns |
|||||
|
Condensed milk with sugar |
|||||
|
Chocolate products |
|||||
|
Cakes |
|||||
|
Strawberry jam |
As we have already noted, confectionery products can maintain high quality for a long time, so they are used for food on hikes, excursions, for athletes, etc. Dietary and medicinal varieties of confectionery products differ from conventional ones in their chemical composition. In confectionery products intended for diabetic patients, sugary substances are replaced by sorbitol or xylitol. For patients with anemia, hematogen is introduced into the products - a source of iron and high-grade protein, for patients with goiter and for preventive nutrition of the elderly - sea kale - a source of iodine, alginic acid, microelements. Coffee is excluded from confectionery products intended for children, and the amount of cocoa is brought to the minimum possible.
All types of raw materials used for the manufacture of confectionery products are processed with magnets to extract metal impurities. The use of nut kernels affected by mold is not allowed. Sulphated fruits and berries and semi-finished products from them must necessarily undergo cooking or desulphurization in special apparatus so that the content of sulfurous acid in finished confectionery products does not exceed 20 mg/kg. Molasses, honey, syrups, etc. are filtered through special sieves. In halva, the content of saponin (a substance used as a foaming agent) should not exceed 300 mg / kg. Eggs intended for confectionery products undergo candling and sorting, before use they are washed in a 0.5% solution of soda ash and disinfected for 5 minutes in a 2% clarified solution of bleach, 0.5% solution of chloramine, etc., then washed with clean water. Waterfowl eggs (duck and goose) can only be included in the formulation of flour confectionery products exposed to high temperatures (for example, cookies).
Conclusion
The confectionery production process consists of several stages - dough preparation, molding, baking and packaging.
Most confectionery products are made up of sugar, molasses, fruits, other sweet ingredients, as well as various types of nuts, butter, flour, etc. These are mainly sweet high-calorie foods that are distinguished by their sweet taste, pleasant aroma and beautiful appearance.
In order to find new solutions for the preservation of useful substances, new processes for the production of confectionery products are being sought. An important direction in the development of baking cakes, muffins, rolls and other products is the use of sugar substitutes in order to reduce the calorie content of sweets.
A significant content of easily digestible carbohydrates, excellent taste and high energy value have led to the widespread use of confectionery in nutrition, including children's. However, it must be borne in mind that the abuse of confectionery products leads to the development of obesity. With insufficient physical activity, a sedentary lifestyle, as well as diseases of the liver, gallbladder and biliary tract, pancreatitis, colitis, atherosclerosis, diabetes mellitus and other endocrine diseases accompanied by disorders of fat metabolism, the consumption of confectionery products must be limited. In confectionery products intended for diabetics, sugar is replaced with xylitol or sorbitol. Many confectionery products, especially those intended for children, are specially fortified by adding rosehips, black currants, carrot juice, and vitamin preparations.
List of used literature
1. Confectionery [Electronic resource]: http://ru.wikipedia.org/wiki/%D0% A1% D0% BB % D0% B0% D1% 81% D1% 82% D0% B8
2. Confectionery [Electronic resource]: http://www.amaras.biz/publ/1-1-0-1
3. Kuznetsova L.S. Confectionery [Electronic resource]: http://slovari.yandex.ru/dict/bse/article/00036/72000.htm
4. What awaits the Russian confectionery market in 2009? [Electronic resource]: http://www.abercade.ru/research/analysis/2238.html
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Introduction.
1 Classification, assortment, recipes, quality requirements for culinary products on the topic of work
1.1 Overview of the range of dishes on the topic of work
1.2 Overview of recipes. Requirements for the quality of culinary products, forms of serving
2 Characteristics of raw materials
1 Requirements for raw materials for the production of dishes on the topic of work
2.2 Principles of interchangeability of different types of raw materials for the production of culinary products
2.3 The physiological significance of raw materials and dishes from it for the human body
3 Development of technology for the preparation of culinary products
3.1 Characteristics of technological processes of primary processing of raw materials and technology for the preparation of semi-finished products on the topic of work
3.2 Development of cooking technology
3.3 Rules for registration, holiday, storage of dishes and culinary products
Development of technological documentation for specialties
4.1 Calculation of the energy, nutritional and biological value of dishes
4.2 Calculation of integral score
3 Ensuring food safety performance
4.4 Development of technological and technical-technological maps for the developed dishes
Conclusion
List of sources used
Applications
Introduction
The art of cooking is one of the most ancient areas of human activity. Finished products must meet certain requirements: the quality of flour products is determined by organoleptic indicators by appearance, color and smell.
In the assortment of catering establishments, along with dishes from meat, fish, vegetables, eggs, dairy products, confectionery products occupy a large place: pancakes and pancakes, pies, pies, pies, pies, cakes, pastries, muffins, cookies, gingerbread, waffles.
Flour confectionery products are of great importance in nutrition. Since the raw material from which they are prepared is the main source of energy, a plastic material for building tissue cells.
The composition of flour confectionery products includes fats of animal and vegetable origin, which are involved in fat metabolism and contribute to the normal functioning of the central nervous system. Proteins, which contribute to the construction of cells, carbohydrates, which serve as an energy material for muscle work.
Bakery products include a wide range of products obtained from flour with various additives that improve taste - sugar, eggs and butter.
Butter dough is dough made with fat, eggs and sugar. With a large amount of sugar and fat, bakery products turn into confectionery products - cakes and pastries, which are not very similar in nutritional properties to flour products, although they are based on flour.
Cookies, gingerbread and buns occupy an intermediate position between bread and cakes and pastries. If in flour the main part of the calorie content is provided by starch, then in confectionery the main share of the total calorie content is made up of fats and simple sugars. It is these products, and not simple bakery products, that can cause excessive consumption of fat and sugar, contributing to overeating (tasty, impossible to break away!) And obesity.
Hence the rule: the less muffin is added to the dough, the healthier it is. Cooking skill is to make the dough less rich, but tasty. For this, various flavoring additives are used or a filling is included in the product. For example, pies with fruit or with any vegetable filling can be prepared from unbaked dough, and the taste is excellent!
Food manufacturers have begun to focus more on making products using a variety of health-promoting food ingredients, including dietary fiber. Daily consumption of foods containing dietary fiber helps to reduce the risk of colon diseases and cholesterol levels in the blood, have a hypolipidemic effect, which allows them to be used in the prevention and treatment of a number of diseases. It is noted that dietary fiber affects the course of diseases such as atherosclerosis, coronary heart disease, hyperlipoproteinemia, hypertension, varicose veins, thrombosis of the veins of the lower extremities, the development of intestinal cancer, and the prevention of obesity.
Humanity owes the discovery of a method for preparing yeast dough to a happy accident. Obviously, the yeast cells that got into the dough caused alcoholic fermentation in it. The dead body suddenly came to life, began to breathe and rise. One can imagine how shocked the first witnesses of this miracle were. These phenomena seemed mysterious and incomprehensible to them. Centuries passed before the human mind lifted the veil over the secret of alcoholic and lactic fermentation, but even now people say not to “make” dough, but “create”, emphasizing the significance and mystery of the action.
For a long time people did not know the reason for the fermentation of the dough, they had no idea about yeast, but this did not prevent them from successfully using the fruits of the vital activity of microscopic fungi - our faithful helpers. Just the rest of the once prepared dough - the leaven was cherished like the apple of an eye, as cavemen once cherished the fire. This starter was used to make new dough, pass it from house to house, and this went on for centuries, before we learned how to isolate and breed yeast, which has now become an ordinary thing.
Like all living beings, they need food and certain conditions for life. They have enough nutrition in the dough: there are sugars, and mineral salts, and proteins and vitamins. And people will take care of the required temperature - they will put the dough in a warm place.
One problem - yeast can not move. Each cell in the process of division forms a whole colony, and everything is in one place. As a result of the vital activity of such a family, alcohol and carbon dioxide accumulate around it, and it becomes impossible for it to live - fermentation stops. They learned to help yeast quickly: it is necessary to knead the dough during fermentation, while the yeast is evenly distributed, excess carbon dioxide is removed and fermentation begins with renewed vigor.
flour culinary dish recipe
1 Classification, assortment, recipes, quality requirements for culinary products
1.1 Overview of the range of flour culinary products from yeast dough. Recipe overview
Fried pies. From a doughless dough of a weak consistency, pies are formed in the form of a semicircle, melted and fried in fat heated to 160--170 ° C. For frying, special fryers are used, either electric fryers with regulation of the degree of heating, or electric frying pans. It is forbidden to fry pies in a stovetop dish. Inventory and equipment are lubricated with vegetable oil. It is forbidden to use flour for adding when cutting the dough. Flour, charring during frying, reduces the quality of fat, worsens the appearance of products. For frying pies, refined vegetable oil or a mixture of 50% refined vegetable oil and 50% cooking oil (beef lard) is used.
Pies. Products are given the shape of a "boat". Pinch the dough so that the middle remains open. After proofing, the products are baked for 8-10 minutes at a temperature of 230-240°C.
Snack pies("boat") is made from sponge dough with minced meat and fish, with sago and fish, with rice. Moscow pies - made from sourdough and non-dough dough, round, large, stuffed with screech and fish, minced fish with pieces of salmon, sturgeon, stuffed with meat and eggs. To give pies juiciness, after baking, a little concentrated broth or a little melted butter with chopped herbs is poured into the hole from above.
Kulebyaki. The dough prepared in the sponge method is rolled out into a layer 1 cm thick and 18-20 cm wide, minced meat (meat, fish, cabbage, etc.) is placed in the middle of it along the entire length. The edges of the dough are connected over the minced meat and pinched. The shaped kulebyaka is placed on the sheet with the seam down, the product is leveled, smeared with melange, the surface is decorated with narrow strips of dough and placed in a warm place for proofing. Before baking, the kulebyaka is pierced in several places with a chef's needle to release the steam generated during baking. Bake at a temperature of 210-230°C for 35-45 minutes. Kulebyaki differ from other products with minced meat in a large amount of minced meat (about 90% of the mass of the dough). Several types of minced meat can be used at the same time, and they are separated by baked pancakes. To prevent the dough from getting wet, you can also put pancakes between the dough and minced meat.
Pies. They can be open, semi-open and closed. For an open pie, the dough is cut in the form of a cake, which is placed in a low-edged mold, oiled, or on a greased pastry sheet. The filling is placed on top and the edges are slightly wrapped by 1.5-2 cm, giving the product a round shape. A half-open pie is formed in the same way, but the top is covered with thin strips of dough in the form of a grid. Usually sweet pies are prepared this way. When preparing closed pies, minced meat (from fish and potatoes, or fish and eggs, or potatoes and pork, cabbage, etc.) is placed evenly over the entire surface on one layer of dough 1-1.5 cm thick, covered with a second layer and pinched. 5-10 minutes before the end of the proofing, the pies are smeared with melange, several punctures are made and baked at a temperature of 210-240 ° C for 30-45 minutes.
Donuts. Dough for donuts is prepared in a non-dough way with a weak consistency (moisture content 43%). When cutting dough, the inventory and equipment are lubricated with vegetable oil. The dough is cut in the same way as for fried pies, giving donuts the shape of rings or balls. After 20-30 minutes of proofing, donuts are fried in fat. Ready-made donuts are sprinkled with powdered sugar during the holidays.
School buns. Prepared from dough prepared in the sponge method. The dough is cut into round buns, placed on greased sheets. After proofing, the buns are smeared with egg and baked.
Vanilla buns. They are prepared in the same way as school buns, but vanillin is added to the dough during cooking.
Sweet buns(brioche). The sponge dough is shaped into balls and 4-5 pieces are placed in one form. Products are thawed, greased with lezon (egg with milk) and baked for 10-12 minutes at a temperature of 230-240°C.
Goodness ordinary. The dough is prepared in the sponge method, cut in the form of buns, oysters, bars, etc. The products are placed on oiled sheets, left to proof for 30 minutes, brushed with egg, sprinkled with powdered sugar before baking and baked at a temperature of 220-230 ° C.
Baba rum. Sweet dough is prepared in a sponge method. Forms (cone-shaped, smooth or corrugated) are lubricated with softened fat. The finished dough is placed in molds no more than 1/3 of the height, and after proofing, baked at a temperature of 210-220 ° C for 45 to 60 minutes, depending on the mass. After baking, the finished semi-finished product is left for 2-4 hours, then the form is shaken, the product is removed from it, the narrow part of which is immersed in syrup for 10-12 seconds. The upper part is glazed with fondant heated to 45-50°C. The fondant should lie in a thin layer without cracks.
Bun "envelope". On a table sprinkled with flour, a piece of puff pastry is rolled out into a rectangular layer 5-8 mm thick, cut into square pieces 8 × 8 cm in size (weight 55 g), the corners of the pieces are folded to the center and slightly pressed. The buns are placed on greased baking sheets so that they do not stick together during proofing and baking, they are allowed to stand for 10-12 minutes and, brushed with an egg, bake.
Bun "triangle". Pieces of a square shape (see above) are bent diagonally in the form of a triangle.
Bun "book". Pieces of a square shape (see above) are bent in half in the form of a book, the edges are slightly pressed with a knife or shallow cuts are made on them.
Puff bun with nuts. The finished dough is rolled out into a layer 1 cm thick, cut into strips 20 cm long, the strip is twisted in the form of a rope, then wrapped in a spiral, the end of which is laid under the bun. After complete proofing, the bun is smeared with egg and sprinkled with crushed raw nuts.
Puff with marzipan. The dough is rolled out into a layer 5-6 mm thick, cut into strips 15-20 cm wide. The strips are cut into triangular pieces with a base of 100-120 mm. Marzipan (nut) filling is placed at the base of the triangle. The dough is rolled up and folded, giving the shape of a bagel (horseshoe). Formed products are placed on a greased baking sheet. After proofing, brush with egg and bake. After 30-40 minutes after baking, the puff is glazed with warm lipstick.
Jam puff. The dough is rolled out into a layer 10 mm thick, cut into strips 100-120 mm wide. In the middle of the cut strips of dough, put jam with a pastry bag. One edge of the strip is smeared with an egg and the second edge is placed on it, lightly pressed and cut into separate buns. After proofing, they are smeared with egg and baked.
Pancakes. They are baked on both sides in heated cast-iron pans, greased; the thickness of the pancakes must be at least 3 mm. On vacation, hot pancakes are stacked in a pile of 3 pcs. per serving on a plate or round ram with a lid. Serve separately: in a gravy boat - melted butter or sour cream; in caviar bowls - caviar or sturgeon caviar; on a plate - salmon, herring, salmon. You can cook pancakes "with salt". To do this, put washed smelt, fried onions or other products in the pan and pour them with dough.
Fritters. They are baked on heated (cast iron) frying pans, thick-walled baking sheets or electric frying pans in the same way as pancakes, but the dough layer is thicker and the sizes are smaller. The dough is laid out with a spoon (previously moistened with water so that the dough falls behind better) or released from a pastry bag. Pancakes are baked on both sides. They can be deep fried. The thickness of finished products should be at least 5-6 mm. Finely chopped apples, washed raisins, etc. can be added to the dough for fritters. Fritters are released with butter, sour cream, jam, marmalade, honey, jam, sugar, 3 pcs. per serving.
Cheesecake- the name of these small open pies, apparently, comes from the word "vatra", which in most Slavic languages means "fire", "hearth". And in fact, a round, ruddy cheesecake resembles the sun.
Cooking technology:
Yeast dough is prepared in a bezopare way. The dough is divided into pieces weighing 58 or 29 grams, rolled into balls. They are placed on a confectionery sheet, greased. After proofing in buns, a recess is made with the end of the rolling pin, the thickened edges are smeared with egg grease. The recess is filled with jam. Cheesecakes made with minced curd should be lubricated with egg grease after filling with minced meat and proofing. Then the cheesecakes are baked at a temperature of 230-240°C for 6-8 minutes. Output of finished cheesecakes: 100 pieces -75 grams and 200 pieces of 36 grams.
Chebureki
Cooking technology:
From flour, water and salt, prepare a large unleavened dough, as for noodles. To prepare minced meat: pass fatty lamb and onions through a meat grinder, season with salt, pepper and add water to the mass.
Roll out the dough with a layer 2 mm thick, cut out the cakes with a round corrugated notch, grease with an egg, put the minced meat in the middle and bend one edge of the cake over the minced meat to make a crescent-shaped pie.
Fry in a large amount of fat (deep-fried), serve hot.
Cake. The cake is baked from yeast dough. When kneading, washed and sorted raisins are added to the dough. The finished dough is laid out in greased forms and proofed for 30 minutes. After proofing, the surface of the product is smeared with an egg and pierced with a hairpin to a depth of 2 - 3 cm. The cake is baked at a temperature of 190 - 200 ° C. The products are removed, slightly shaking the mold. The surface of the chilled cake is sprinkled with powdered sugar.
pumpkin pancakes
Whisk together milk, eggs, flour, sugar, cinnamon, vanilla, salt, pepper and baking powder until smooth.
Grate the pumpkin on a fine grater, add to the dough and grind the resulting mass in a blender until puree.
Fry in oil until golden brown.
Sprinkle finished pancakes with powdered sugar. They can be served with honey, whipped cream, condensed milk or sour cream.
Pumpkin Cookies
Rub the egg with sugar. Melt the margarine over low heat, mix with flour and combine with the egg-sugar mass.
Grate the baked pumpkin and add to the dough. Mix until smooth.
Put the resulting creamy dough in small portions on a greased baking sheet and bake for 10-12 minutes in an oven preheated to 150 ° C.
American pumpkin pie
Sift flour and salt into a deep bowl. Grind between the palms with soft butter so that the mixture resembles breadcrumbs, then add a lightly beaten egg and knead the dough. Roll it into a ball, wrap in cling film and refrigerate for 30-50 minutes.
Clean pumpkin, remove seeds. Cut the pulp into cubes. Place in a heavy-bottomed saucepan or saucepan, add a little water and simmer until soft and the liquid has completely evaporated. Grind the pulp with a blender into a homogeneous mass. For greater tenderness, the resulting puree can be rubbed through a sieve.
Roll out the dough on a lightly floured surface and cover it with a round low form with a diameter of about 30 cm. Place a sheet of baking paper on top of the dough and fill in any cereal. This will allow the cake to bake evenly. Bake for 15 minutes at 190 degrees.
Put pumpkin puree in a deep bowl, beat with two eggs, sugar, cream, spices and salt. Pour the mixture into the baked dough. Bake the cake for 50-55 minutes at 180 degrees. When the cake has cooled, it can be safely cut into portions.
Shortbread cookies with beets<#"550448.files/image001.gif">/n, where
Ac min - amino acid score of the limiting amino acid, %;
n - the number of essential amino acids (1 - 8).
Chemical score is the ratio of the content of each amino acid in the product to its content in the "ideal" protein, taken as a standard.
Chemical rate = , where
The amino acid score, which has a minimum value, is called limiting.
4. Development of technological documentation for specialties
.1 Calculation of the energy, nutritional and biological value of meals
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Products |
Grams |
Carbohydrates |
Energy value, kcal |
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In the product |
In the product |
In the product |
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Cookies with Jerusalem artichoke |
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Jerusalem artichoke |
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Margarine |
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pumpkin pancakes |
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ground cinnamon |
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Baking powder |
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ground pepper |
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Muffins with pumpkin |
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Condensed milk |
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pumpkin puree |
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Vegetable oil |
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Beetroot cake |
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Butter |
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Shortbread cookies with beets |
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Butter |
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Energy value calculation
Cookies with Jerusalem artichoke
B (172.6 * 4) + F (27.25 * 9) + Y (546.56 * 4) \u003d 3585.89 kcal
89*4.18=13049.5 kJ
pumpkin pancakes
B (49.4 * 4) + F (114 * 9) + U (216.44 * 4) \u003d 2089.36 kcal
36*4.18=8733.525 kJ
Muffins with pumpkin
B(44.7*4) + F(118.03*9) + U(381*4)=2765.07 kcal
07*4.18=11557.9 kJ
Beetroot cake
B (85.48 * 4) + F (80.85 * 9) + Y (120.36 * 4) \u003d 3550.99 kcal
99*4.18=12483.15 kJ
Shortbread cookies with beets
B (16.56 * 4) + F (19.33 * 9) + U (52.69 * 9) \u003d 714.38 kcal
38*4.18=2986.1 kJ
Table 5.2
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Name of essential amino acid |
Name of the signature dish* |
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Isoleucine |
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Methionine |
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tryptophan |
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Phenylalanine |
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Cookies with Jerusalem artichoke
XC1 \u003d (8.67 / 50) * 100 \u003d 17.34
XC2 \u003d (7.915 / 40) * 100 \u003d 19.78
XC3 \u003d (12.58 / 70) * 100 \u003d 17.97
XC4 \u003d (12.70 / 55) * 100 \u003d 23.09
XC5 \u003d (3.725 / 25) * 100 \u003d 14.9
XC6 \u003d (6.06 / 40) * 100 \u003d 15.15
XC7 \u003d (2.07 / 10) * 100 \u003d 20.7
XC8 \u003d (6.214 / 63) * 100 \u003d 9.86
Calculation of the chemical score for a signature dish pumpkin pancakes
XC1 \u003d (1.53 / 50) * 100 \u003d 3.06
XC2 \u003d (1.03 / 40) * 100 \u003d 2.575
XC3 \u003d (1.56 / 70) * 100 \u003d 2.229
XC4 \u003d (0.98 / 55) * 100 \u003d 1.78
XC5 \u003d (0.56 / 25) * 100 \u003d 2.24
XC6 \u003d (1.05 / 40) * 100 \u003d 2.625
XC7 \u003d (0.30 / 10) * 100 \u003d 3
XC8 \u003d (1.64 / 63) * 100 \u003d 2.603
Muffins with pumpkin
XC1 \u003d (2.057 / 50) * 100 \u003d 4.114
XC2 \u003d (1.986 / 40) * 100 \u003d 2.995
XC3 \u003d (3.098 / 70) * 100 \u003d 4.425
XC4 \u003d (1.777 / 55) * 100 \u003d 3.23
XC5 \u003d (0.798 / 25) * 100 \u003d 3.192
XC6 \u003d (1.627 / 40) * 100 \u003d 4.067
XC7 \u003d (0.687 / 10) * 100 \u003d 6.7
XC8 \u003d (1.781 / 63) * 100 \u003d 2.82
Calculation of the chemical score for a signature dish Beetroot cake
XC1 \u003d (6.578 / 50) * 100 \u003d 13.156
XC2 \u003d (6.05 / 40) * 100 \u003d 15.125
XC3 \u003d (9.248 / 70) * 100 \u003d 13.21
XC4 \u003d (5.93 / 55) * 100 \u003d 10.78
XC5 \u003d (2.86 / 25) * 100 \u003d 11.44
XC6 \u003d (4.204 / 40) * 100 \u003d 10.51
XC7 \u003d (1.76 / 10) * 100 \u003d 17.6
XC8 \u003d (5.3108 / 63) * 100 \u003d 8.42
Calculation of the chemical score for a signature dish Shortbread cookies with beets
XC1 \u003d (2.16 / 50) * 100 \u003d 4.32
XC2 \u003d (1.905 / 40) * 100 \u003d 4.76
XC3 \u003d (3.089 / 70) * 100 \u003d 4.41
XC4 \u003d (1.77 / 55) * 100 \u003d 3.22
XC5 \u003d (0.745 / 25) * 100 \u003d 2.98
XC6 \u003d (1.56 / 40) * 100 \u003d 3.9
XC7 \u003d (0.747 / 10) * 100 \u003d 7.47
XC8 \u003d (1.69 / 63) * 100 \u003d 2.68
Cookies with Jerusalem artichoke
RED \u003d ((17.34-9.86) + (19.78-9.86) + (17.97-9.86) + (23.09-9.86) + (14.9-9, 86)+(15.15-9.86)+(20.7-9.86))/8 = 7.49%
KRAS calculation for a signature dish pumpkin pancakes
RED \u003d ((3.06-1.78) + (2.575-1.78) + (2.229-1.78) + (2.24-1.78) + (2.625-1.78) + (3- 1.78)+(2.603- 1.78))/8 = 0.734%
KRAS calculation for a signature dish Muffins with pumpkin
RED=((4.144-2.82)+(2.995-2.82)+(4.425-2.82)+(3.23-2.82)+(3.192-2.82)+(4.067-2, 82)+(6.7- 2.82))/8 = 1.13%
Beetroot cake
RED=((13.156-8.42)+(15.125-8.42)+(13.21-8.42)+(10.78-8.42)+(11.44-8.42)+( 10.51- 8.42)+(17.6- 8.42))/8 = 4.11%
KRAS calculation for a signature dish Shortbread cookies with beets
RED \u003d ((4.32-2.68) + (4.76-2.68) + (4.41-2.68) + (3.22-2.68) + (2.98-2, 68)+(3.9-2.68)+(7.47-2.68))/8 = 1.53%
Cookies with Jerusalem artichoke
BC \u003d 100 - RED \u003d 100 - 7.49 \u003d 92.51%
Calculation of the biological value of a signature dish pumpkin pancakes
BC \u003d 100 - RED \u003d 100 - 0.734 \u003d 99.266%
Calculation of the biological value of a signature dish Muffins with pumpkin
BC \u003d 100 - RED \u003d 100 - 1.13 \u003d 98.87%
Calculation of the biological value of a specialty dish Beetroot cake
BC \u003d 100 - RED \u003d 100 - 4.11 \u003d 95.89%
Calculation of the biological value of a signature dish Shortbread cookies with beets
BC \u003d 100 - RED \u003d 100 - 1.53 \u003d 98.47%
4.2 Calculation of integral score
The nutritional value of products, dishes, culinary products can be expressed using the integral score method. The calculation of this indicator is based on determining the percentage of compliance of each of the most important components of dishes with the formula of a balanced diet. To calculate the integral score, it is necessary to first set the percentage of losses of all ingredients included in the recipe, taking into account the method of technological and heat treatment. Then establish the actual content of food and biologically active substances in the finished dish.
Based on the data obtained, the integral score is calculated according to the formula:
IP \u003d P 100 / P fsp,
where IP - integral speed;
P fsp - the value of the indicator in the formula for a balanced diet;
P - the value of the corresponding indicator in the studied dish.
Thus, the integral score, expressed both in mass and energy units, largely reflects its ability to satisfy the needs of the human body for nutrients.
Calculation of the integral score of branded dishes
Table 5.3
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daily requirement |
Quantity per dish |
Integral speed |
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vitamins |
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Minerals |
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Basic substances |
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Carbohydrates |
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Cellulose |
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*1- Shortbread cookies with beets
Beetroot cake
3-Pumpkin Pancakes
Muffins with pumpkin
Cookies with Jerusalem artichoke
4.3 Ensuring food safety performance
Security - the absence of unacceptable risk associated with the possibility of damage.
There are: chemical, sanitary and hygienic and radiation safety of culinary products.
Chemical safety - the absence of an unacceptable risk to the life and health of consumers due to toxic substances. Substances affecting the chemical safety of culinary products are divided into the following groups: toxic elements (heavy metal salts), nitrates and nitrites, pesticides, antibiotics, hormonal preparations; prohibited food additives and dyes.
Sanitary and hygienic safety - the absence of an unacceptable risk that may occur when culinary products are contaminated with bacteria and fungi. At the same time, toxic substances accumulate in the products (mycotoxins during molding, toxins of botulinum, salmonella, staphylococcus, E. coli, etc.), which cause poisoning of varying severity.
Radiation safety - the absence of unacceptable risk associated with the possibility of damage to the life and health of consumers by ionizing radiation.
Microbiological indicators of culinary products characterize compliance with technological and sanitary and hygienic requirements during their production, storage and sale conditions, transportation and are evaluated by three groups of microorganisms: coliforms); - potentially pathogenic microorganisms: Escherichia coli (E. coli), coagulase-positive staphylococcus (S. aureus) and bacteria of the genus Proteus (Proteus); - pathogenic microorganisms, incl. salmonella.
The criteria for the safety of public catering products are the complete absence in the product or the content within acceptable levels of foreign substances of exogenous nature that have a negative effect on humans.
The manufacturer is obliged to ensure constant technological control of production, state supervision bodies in the prescribed manner - selective control.
4.4 Development of technological and technical-technological maps for the developed dishes
Technical and technological cards (TTK) for dishes and culinary products are made up for new types of products developed and sold only at this public catering enterprise (TTK does not apply to products supplied to other public catering enterprises).
TTK include the following product information: product name and scope; a list of raw materials necessary for the preparation of a dish (product); requirements for the quality of raw materials with an indication of its compliance with regulatory documents (GOSTs, OSTs, TUs), the availability of a certificate of conformity and a quality certificate; norms for laying raw materials in gross, net weight, output of semi-finished products and finished products for 1, 10 or more portions; a description of the technological process of preparing a dish or culinary product, indicating the parameters and methods that ensure compliance with the safety requirements established by the current regulations; requirements for execution, submission, sale, storage in accordance with GOST R 50763-95 “Public catering. Culinary products sold to the public. General technical conditions”, SanPiN 2.3.6.959-00, conditions and terms of storage of especially perishable products; quality and safety criteria indicating organoleptic, physico-chemical and microbiological indicators in accordance with applicable regulations; indicators of nutritional value indicating the content of proteins, fats, carbohydrates, minerals, vitamins and calories.
For each TTC, an expiration date is set.
TTK is signed by the developer and approved by the director of the enterprise.
Each technical and technological card is assigned a serial number in the card index of a public catering enterprise.
TECHNICAL AND TECHNOLOGICAL CARD No. 1
. Application area
1.1. This technical and technological map applies to the dish "Cookies with Jerusalem artichoke".
2. List of raw materials
2.1. To prepare the dish "Cookies with Jerusalem artichoke" the following products are used:
Sugar GOST 21-94
Table salt GOST 13685-84
Jerusalem artichoke TU 10-1155-93
Margarine GOST 976-81
Baking soda GOST 5100-85
Drinking water GOST R 51232-98
2.2. The raw materials used for the preparation of Jerusalem artichoke biscuits must comply with the requirements of regulatory documentation, have certificates and quality certificates.
3. Recipe
3.1 Recipe "Cookies with Jerusalem artichoke"
. Technological process
1. Add Jerusalem artichoke powder to wheat flour
Add eggs, salt, soda, sugar, milk.
Knead the dough
Pour in the melted margarine
Grease metal sheets with margarine and spread the dough on them.
Baked in the oven at 230 - 250 o C
color: golden-ruddy;
taste and smell: sweet dough.
bacteria of the Escherichia coli group, not allowed in the mass of the product, g 0.1
caugulase-positive staphylococci, not allowed in the mass of the product, g 1.0
TECHNICAL AND TECHNOLOGICAL CARD No. 2
1 area of use
1.1. This technical and technological map applies to the dish "Pumpkin Pancakes".
2. List of raw materials
2.1. To prepare the dish "Pumpkin Pancakes" the following products are used:
Baking wheat flour GOST R 52189-2003
Natural cow's milk GOST 9225-84
Food chicken eggs GOST R 53669-2009
Sugar GOST 21-94
Table salt GOST 13685-84
Pumpkin GOST 7975-68
Cinnamon GOST 29049-91
Vanillin GOST 16599-71
Margarine GOST 976-81
Baking soda GOST 5100-85
Drinking water GOST R 51232-98
2.2 Raw materials used for the preparation of Pumpkin pancakes must comply with the requirements of regulatory documentation, have certificates and quality certificates.
3. Recipe
3.1 Recipe "Pumpkin Pancakes"
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name of raw materials |
GROSS weight (g) |
NET weight (g) |
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Wheat flour |
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Salt |
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ground cinnamon |
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Baking powder |
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Powdered sugar |
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ground pepper |
. Technological process
1. Whisk milk, eggs, flour, sugar, cinnamon, vanilla, salt, pepper and baking powder until smooth.
Grate the pumpkin on a fine grater, add to the dough and grind the resulting mass in a blender until puree.
Fry in oil until golden brown.
Sprinkle finished pancakes with powdered sugar. They can be served with honey, whipped cream, condensed milk or sour cream.
5. Registration, submission, sale and storage
5.1 Pumpkin pancakes are served in a round ram with a lid, while the table is served with snack plates with a diameter of 200 mm and snack utensils.
2. Implementation period - 12 hours.
6. Quality and safety indicators
6.1. Organoleptic characteristics of the dish:
appearance: round pancakes;
taste and smell: sweet dough.
2. Physical and chemical indicators:
mass fraction of solids, % (not less than) _______
mass fraction of fat, % (not less than) _______
mass fraction of salt, % (not less than) _______
3. Microbiological indicators:
the number of mesophilic aerobic and facultative aerobic microorganisms, CFU per 1 g of the product, not more than 1x10;
Proteus are not allowed in the mass of the product, g 0.1
pathogenic microorganisms, including salmonella, are not allowed in the mass of the product, g 25.
7. Nutritional and energy value
TECHNICAL AND TECHNOLOGICAL CARD No. 3
. Application area
1.1. This technical and technological map applies to the dish "Muffins with pumpkin".
2. List of raw materials
2.1. To prepare pumpkin muffins » the following products are used:
Baking wheat flour GOST R 52189-2003
Condensed milk GOST 2903-78
Food chicken eggs GOST R 53669-2009
Sugar GOST 21-94
Table salt GOST 13685-84
Pumpkin GOST 7975-68
Cinnamon GOST 29049-91
Baking soda GOST 5100-85
Vegetable oil GOST 30624-98
Drinking water GOST R 51232-98
2.2. Raw materials used for the preparation of Muffins with pumpkin must comply with the requirements of regulatory documentation, have certificates and quality certificates.
3. Recipe
3.1 Recipe "Muffins with pumpkin"
. Technological process
1. Combine butter with sugar, mix
Beat eggs, stir
Add pumpkin puree and condensed milk, mix
Pour flour, soda, cinnamon, mix: the dough is viscous
Pour the dough into greased molds and bake in the oven at 180C for 25-30 minutes
Sprinkle the baked goods with powdered sugar
5. Registration, submission, sale and storage
5.1 Muffins with pumpkin are served on small dessert plates with a diameter of 20 cm with dessert utensils
6. Quality and safety indicators
6.1. Organoleptic characteristics of the dish:
appearance: 30x17.5x3;
color: brown or light brown;
taste and smell: sweet dough.
2. Physical and chemical indicators:
mass fraction of fat, % (not less than) _______
mass fraction of salt, % (not less than) _______
3. Microbiological indicators:
the number of mesophilic aerobic and facultative aerobic microorganisms, CFU per 1 g of the product, not more than 1x10;
bacteria of the Escherichia coli group, not allowed in the mass of the product, g 0.1 caugulase-positive staphylococci, not allowed in the mass of the product, g 1.0
Proteus are not allowed in the mass of the product, g 0.1
pathogenic microorganisms, including salmonella, are not allowed in the mass of the product, g 25.
7. Nutritional and energy value
TECHNICAL AND TECHNOLOGICAL CARD No. 4
. Application area
"Beetroot cake
2. List of raw materials
2.1. To prepare the dish "Beetroot Cake"
Baking wheat flour GOST R 52189-2003
Beetroot GOST 1722-85
Food chicken eggs GOST R 53669-2009
Sugar GOST 21-94
Table salt GOST 13685-84
Cinnamon GOST 29049-91
Baking soda GOST 5100-85
Drinking water GOST R 51232-98
2.2. Raw materials used for the preparation of beetroot cake must comply with the requirements of regulatory documentation, have certificates and quality certificates.
3. Recipe
3.1 Recipe "Beetroot cake"
. Technological process
1. Rub butter with sugar and eggs.
Add grated beets and beat for 5-6 minutes.
Add flour, baking soda, salt, mix quickly
Put the mass into molds moistened with water and bake in the oven for 25-30 minutes
5. Registration, submission, sale and storage
5.1 Beetroot cake served on small dessert plates 20 cm in diameter with dessert utensils
2. Implementation period - 72 hours.
6. Quality and safety indicators
6.1. Organoleptic characteristics of the dish:
appearance: 30x17.5x3;
color: brown or light brown;
taste and smell: sweet dough.
6.2. Physical and chemical indicators:
mass fraction of solids, % (not less than) _______
mass fraction of fat, % (not less than) _______
mass fraction of salt, % (not less than) _______
3. Microbiological indicators:
the number of mesophilic aerobic and facultative aerobic microorganisms, CFU per 1 g of the product, not more than 1x10;
bacteria of the Escherichia coli group, not allowed in the mass of the product, g 0.1 caugulase-positive staphylococci, not allowed in the mass of the product, g 1.0
Proteus are not allowed in the mass of the product, g 0.1
pathogenic microorganisms, including salmonella, are not allowed in the mass of the product, g 25.
7. Nutritional and energy value
TECHNICAL AND TECHNOLOGICAL CARD No. 5
. Application area
1.1. This technical and technological map applies to the dish "Shortbread cookies with beets
2. List of raw materials
2.1. To prepare the dish "Shortbread cookies with beets
Baking wheat flour GOST R 52189-2003
Beetroot GOST 1722-85
Food chicken eggs GOST R 53669-2009
Sugar GOST 21-94
Table salt GOST 13685-84
Baking soda GOST 5100-85
Butter GOST R 52969-2008
Drinking water GOST R 51232-98
2.2. The raw materials used for the preparation of shortbread biscuits with beets must comply with the requirements of regulatory documentation, have certificates and quality certificates.
3. Recipe
3.1 Recipe "Shortbread with beets"
. Technological process
1. Rinse beet tops and chop finely
Rinse the beets thoroughly, remove dirt, dark spots and pass through a meat grinder along with the skin
Prepare the dough: soften the butter thoroughly, add powdered sugar, egg, soda and beat until smooth.
Mix the tops and beets, add to shortcrust pastry
Add flour, mix quickly and cool
Roll out dough, cut out cookies
Bake in the oven for 10-12 minutes, heated to 230 ° C.
5. Registration, submission, sale and storage
5.1 Cookies with Jerusalem artichoke are served on small dessert plates with a diameter of 20 cm.
5.2. Implementation period - 45 days.
6. Quality and safety indicators
6.1. Organoleptic characteristics of the dish:
appearance: round cookies;
color: golden-ruddy;
taste and smell: sweet dough.
2. Physical and chemical indicators:
mass fraction of solids, % (not less than) _______
mass fraction of fat, % (not less than) _______
mass fraction of salt, % (not less than) _______
3. Microbiological indicators:
the number of mesophilic aerobic and facultative aerobic microorganisms, CFU per 1 g of the product, not more than 1x10;
bacteria of the Escherichia coli group, not allowed in the mass of the product, g 0.1 caugulase-positive staphylococci, not allowed in the mass of the product, g 1.0
Proteus are not allowed in the mass of the product, g 0.1
pathogenic microorganisms, including salmonella, are not allowed in the mass of the product, g 25.
7. Nutritional and energy value
Conclusion
To increase the nutritional value of bakery products, various fruits, vegetables and products of their processing can be used. Their use is promising, since they are rich in mono- and disaccharides, primarily fructose, vitamins, minerals, dietary fiber, including pectin, and other components.
Traditionally, fruit and vegetable semi-finished products are recommended for use in the production of products from high-quality wheat flour. In this case, such additives not only improve the nutritional value, but also perform an aesthetic function, giving the products a characteristic color and aroma, for example, yellow when using carrot processing products. At the same time, the prospect of using semi-finished products based on fruits and vegetables for the manufacture of products from rye and a mixture of rye and wheat flour is of particular interest.
List of sources used
1. Skurikhin, I. M. Handbook "Chemical composition of food products" [Text] in 2 volumes / I. M. Skurikhin. - M.: "Agropromizdat", 1987. - 2 volumes.
2. Kovalev, N. I. Cooking technology [Text] / N. I. Kovalev, M. N. Kutkina. - M.: Business literature, Omega-L, 2003. - 451 p.
Collection of regulatory and technical documents for public catering establishments - Khleprodinform, M - 2003
http://www.sladka.ru
Furs, I. N. Technology for the production of public catering products: Proc. Manual [Text] / I. N. Furs. - Minsk: New knowledge, 2002. - 799 p.
http://www.kulina.ru
http://www.claw.ru
8. Ratushny, A. S. Technology of catering products [Text] / A. S. Ratushny, B. A. Baranov, N. I. Kovalev. - M.: Mir, 2004. - T. 2.: ill.
http://mirblinov.ru
http://dic.academic.ru
http://art.thelib.ru
Annex 1
Scheme of the technological process of preparing the dish "Cookies with Jerusalem artichoke"
Annex 2
Scheme of the technological process of cooking the dish "Pumpkin pancakes"
Annex 3
Scheme of the technological process of preparing the dish "Muffins with pumpkin"
Appendix 4
Scheme of the technological process of preparing the dish "Beet cake"
Annex 5
Scheme of the technological process of preparing the dish "Shortbread cookies with beets"
confectionery flour product food
Confectionery flour products must comply with state standards, be made from high-quality raw materials using technological processes that ensure the production of high-quality products, because confectionery products are included in the diet and to a certain extent affect human health. Of particular importance are products intended for baby and diet food.
At large leading enterprises of the industry (Krasny Oktyabr, Rot-Front, Babaevsky, etc.), the quality of their products is high. However, small enterprises for the production of confectionery products that have appeared in recent years often do not pay due attention to sanitary, technological, prescription standards. Attention is paid only to organoleptic properties. To improve the taste, “improvers” are used, which are carcinogenic in large doses. Products are produced according to their own, "original" recipe, nowhere tested and approved by anyone. From the foregoing, we can conclude that in order to increase the competitiveness of enterprises, it is necessary to eliminate the noted shortcomings and strictly monitor the quality of products.
Of particular interest in the future is the possibility of introducing the International Quality System ISO - 9000 into the practice of confectionery enterprises. It is aimed at preventing marriage, and not its consequences. The introduction of such a system in the confectionery industry will become an effective mechanism that guarantees the stable production of high-quality products.
In recent years, foreign manufacturers of confectionery products have mastered the Russian market. A wide range of them is beautifully designed, but about 30% of imported products are of poor quality, sometimes even unsafe for human health. The federal law "On the Quality and Safety of Food Products" is designed to radically change the current situation.
One of the main tasks facing food industry enterprises at present is the purposeful creation of a civilized market for medical, dietary, preventive and children's products that meet the needs of specific population groups: children of various age groups; people with various diseases (diabetes, etc.); people experiencing various physical activities. Enterprises produce products with a reduced content of sucrose, technologies for the production of fortified biscuits and a group of products with beta-carotene have been implemented, chocolate is produced with the addition of a natural antioxidant (cyhydroquercetin), etc.
An increase in production volumes and an improvement in the quality of confectionery products, the creation of products and technologies for medical, dietary, preventive and baby food is possible only on the basis of the latest scientific developments, technical re-equipment of existing enterprises, increasing the level of professionalism, creating new enterprises in the future for the production of high-quality products for progressive technology, increasing the level of technochemical control.
In the matter of increasing the production of confectionery products and improving the supply of them to the population, small catering enterprises should play a certain role. A necessary condition for their work should be the production of high-quality products of high nutritional value and guaranteed safety.
Flour confectionery products are the main source of energy for the average person. They represent joy, good, positive emotions, and this is the main component of any food. The presence of sweets is necessary in our diet, but it is necessary to strictly control and, if possible, reduce the harm they cause to the body.
There is little moisture in flour confectionery products. And almost all of it is connected, moreover, by a physical-chemical bond. This explains their long shelf life. They are used in campaigns, expeditions and even in space flights. The importance of the test depends on the amount of sugars and fats it contains. Water hardness is not taken into account in the preparation of flour confectionery products, because it has little effect on the quality of the finished product.
Carbohydrates in flour confectionery products are mainly represented by mono-, disaccharides and starch. They practically lack fiber, which is so necessary for our body. Its content does not exceed 0.8%. The use of glucose in flour confectionery products reduces their sweetness and gives a cooling taste. Fructose is 2.2 times sweeter than sugar and causes less harm to the body than sucrose. But it is not widely used in production, as it is very hygroscopic. Sucrose exhibits positive properties when kneading dough, but the human body is absorbed by almost 100%, which can lead to obesity and diabetes. Maltose is a nutrient and is well absorbed by the body. Lactose is also a nutrient and essential for children. The addition of starch has a positive effect on the structure of the product. When ingested, starch turns into maltose, and then into glucose, which is well absorbed.
Fiber polysaccharide is almost completely absent in confectionery products, and although it is not absorbed by the human body, it has a positive effect on the functioning of the esophagus.
On average, flour confectionery products contain from 3 to 10.6% of proteins, which is not a little. But due to the changes that occur with the protein during the cooking process (denaturation, melanoidin formation), it is absorbed by the body by only 85%.
In flour confectionery products, the fat content ranges from 1 to 40%. For the preparation of confectionery products, liquid and solid fats are used, as well as special confectionery fats, which consist of a mixture of various fats. They not only increase the calorie content and nutritional value of products, but also improve their palatability, giving rich taste. Fats contribute to a longer preservation of the freshness of products - they delay staleness. The average digestibility of fats is 94%, which, due to excess consumption, leads to obesity and diseases of the cardiovascular system.
Flour confectionery products are dominated by vitamins of group B (B1 and B2), PP, and traces of β-carotene are also found. However, calculations show that 100 g of confectionery products provide no more than 4-5% of the daily human need for vitamins B1, B2 and PP. Of the minerals in flour confectionery products contain sodium, phosphorus, potassium, iron, calcium and magnesium. Manufacturers tend to enrich their products with vitamins, as a healthy diet has recently become firmly entrenched in the behavior of many people. Flour confectionery products are a convenient enrichment product, as they are very popular among the population.
The chemical composition of flour confectionery products determines their high nutritional and energy value, because they are the main sources of carbohydrates and fats in the human diet.
Flour confectionery products do not have sufficient biological value, since biologically active substances are either absent in the main raw materials or are destroyed during the cooking process under the influence of high temperatures. This suggests that the high calorie content of a product does not always indicate its biological value.
The physiological value is also low, due to the absence of many physiologically active substances in the composition. With excessive consumption, the body will gradually begin to deplete, metabolism will be disturbed, and the immune system will be weakened.
Quality confectionery products have a very high organoleptic value, since their organoleptic properties are at a high level. Flour confectionery products are a delicacy, and one of their purposes is to give joy to people with their appearance, aroma, taste.
Flour confectionery products are classified as non-perishable products, since their moisture content is low, and they also contain a large amount of sugar and fat, which also inhibits many reactions and inhibits the growth of microorganisms. All this lengthens the shelf life. Therefore, flour confectionery can be taken with you on long trips. The main storage conditions for confectionery products are: cleanliness, dryness. The room should be bright, well ventilated and temperature controlled. The sanitary condition must also be observed, namely, there must be no insect pests and rodents.
The preparation of flour confectionery products, as a rule, is associated with the use of fat-containing raw materials, which are subject to special safety requirements, in particular the use of antioxidants and limiting the access of oxygen to the product. Also, to increase the nutritional value of confectionery products, food is enriched with useful substances, which, if the concentration is not observed, can make the product unsafe for humans. The content of the micronutrient in the fortified product should be sufficient to meet 30-50% of the daily requirement for it at the usual level of consumption of the finished product. It is necessary to provide a safety condition, according to which the total amount of individual micronutrients in the daily diet should not exceed the safe levels of their consumption.
The food industry is trying to the best of its ability to take care of the health of its consumers, increasing the nutritional value of flour confectionery products by using various additives and improvers in the production. Also measures are taken to reduce the amount of fat, the introduction of dietary fiber and the exclusion of trans fatty acids. In the production of cakes and pastries, biscuits, biologically active substances and various additives can be actively used, which not only increase the nutritional value of products, but also extend their shelf life.
In the successful solution of the problems of the economic development of our country and the improvement of the well-being of the people, a significant role is assigned to increasing the production of food products, improving their quality, biological value and taste.
Public catering plays an important role in providing the country's population with high-grade food. Well-established public catering contributes to the rational use of social labor and to an increase in its productivity, saving material resources, and increasing the working people's free time.
In the matter of increasing the production of confectionery products and improving the supply of them to the population, small catering enterprises should play a certain role. A necessary condition for their work should be the production of high-quality products of high nutritional value and guaranteed safety.
The successful fulfillment of the tasks facing public catering largely depends on the professional preparedness of the industry's employees. A good knowledge of the properties and advantages of food products, the features of their technological processing is an important condition for the high-quality preparation of culinary dishes and products. Therefore, a catering chef must know food merchandising.
Commodity assessment of products allows the cook to draw up a diet, choose a rational way of processing and cooking food, preserve valuable nutrients, understand the essence of the changes that occur during the culinary processing of raw materials and food storage.
The central place in the catering establishment belongs to the cook. Much depends on his qualifications, professional skills, education and spiritual qualities, including the quality of the prepared dishes. This is achieved not only by a properly conducted, scientifically substantiated technological process, but also by the ability to use the natural features of raw materials, the possession of a fine and well-developed taste, and artistic abilities.
Thus, a high-quality dish, tasty, healthy and beautiful, is a combination of the qualities of the products from which it is prepared, with the skill of a professional chef who meets modern requirements.
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