Nowadays, as a rule, the vast majority of enterprises develop signature dishes. (In principle, a signature dish is any dish that is not made according to the Collection of Technological Standards, or the Collection of Recipes). For such products (dishes), enterprises must develop Technical and Technological Maps (TTC). The form and content of the TTK from January 1, 2015 is regulated by GOST 31987-2012.

At catering establishments, the development of the TTK, as a rule, causes difficulty, and in many cases, the development of the TTK involves chefs and accountants - calculators, as a result, the resulting documentation rarely meets the requirements. At many enterprises, the development of TTK is reduced to the preparation of a recipe and filling in the preparation technology (Usual Technological Map). Such documentation does not comply with the Technical Regulations of the Customs Union (TR CU 021-2011). As a result, the company pays large fines for non-compliance of the documentation with the requirements.

In 2007, amendments were made to the "Rules for the provision of public catering services" (Decree of the Government of the Russian Federation dated 05/10/2007 No. 276), which obliges public catering enterprises to indicate the nutritional value of products. But, even with the experience of drawing up the TTK and all the necessary documentation, the development time of one TTK without using the program for automating technological calculations can take up to 3-4 hours (with the calculation of calorie content, physical chemistry, microbiology and other indicators)!
We have been developing TTK for public catering enterprises for more than fifteen years, during this time we have developed a large methodological base.

Since January 2015, we have been developing documents in accordance with GOST 31987-2012 and with the requirements of the Technical Regulations of the Customs Union TR CU 021-2011. The new form of the TTK has been developed in accordance with the Interstate Standard and approved for use by countries such as Kazakhstan, Kyrgyzstan, Russia, Tajikistan and Uzbekistan.

In addition to updating the form of the TTK itself, we calculate the energy value in kJ, the calculation of nutrients as a percentage of the average daily requirement.

Now the set of documents also includes an Information sheet containing detailed information about dishes and products, including information about Allergens, dietary supplements, GMOs, as well as the composition of the dish.

When calculating losses during cold and heat treatment of a product, we are guided not only by tabular data on the Collection of recipes. Our database also contains actual product losses, which often differ from STN. You can check the compliance of the recipes of the enterprise for the correctness of the bookmarking norms, and prevent financial losses!

The technical and technological map (TTK) is signed by the head of the enterprise and the developer. As a rule, there is no need to assure TTK in Rostpotrebnadzor. But in some cases (for example, if you sell products outside the enterprise, through other retail outlets), the TTK is not enough, and it is necessary to develop Specifications and go through the certification procedure.

When developing a Technical Technological Map, we provide a complete set of documents required for the operation of a catering enterprise:

• Technical and technological map
• Costing card (costing dishes) at average Russian prices
• Control study act
• Substantiation of calculations of calorie content, mass fractions of salt, sugar, fat, dry substances, microbiology
• Calorie leaf
• Information sheet
• Technological map (for dishes made according to the official recipe books)
• Mini recipes (bookmarks for chefs)

Development of documents is carried out by our technologists in the program of technological calculations "Chief Expert" created by us.

Examples of documents developed in the "Chief Expert" program

How to order the development of a Technical Technological Map and a set of documents for a catering enterprise?

The order of order and payment is as follows:

• You fill out the Form for the development of the TTK. After receiving the questionnaire, we prepare an offer for you on the cost and development time. If you don't want to fill out the form, write or call us;
• After a positive answer, we will send you an electronic contract and an invoice for payment. (If the conclusion of the Agreement in paper form, with a signature and a seal is not essential for you, we are guided by the Offer Agreement);
• You pay an Advance payment in the amount of at least 1/3 of the cost of work;
• Upon completion of the development, we will send you an Information Sheet, which contains detailed information about the dishes, and confirms that the documents have been developed in full;
• You pay the remaining amount, we send a complete set of technological documentation (in MS Word (RTF), Excel or PDF format, of your choice). After that, by registered mail you will be sent documents confirming the fact of payment (original invoice, service agreement, certificate of completion).

The term for the Development of the TTK depends on the number and complexity of dishes. On average, 50 TTKs are developed within 5-7 working days.

The cost of a standard calculation of a set of documents for a dish is 290 rubles. Standard calculation means the calculation of documentation according to the customer's recipe, without a set of cooking technology (or with copying text from an electronic medium), with the calculation of a calculation card at average prices.

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How TC and TTK are formalized

The main documents on the basis of which dishes are prepared are technological (TC) and Technical and technological cards (TTC). They are mandatory documents for any catering establishment, and must be developed for the entire list of dishes. When developing HACCP procedures, they are also necessary, since used in the production description.

Let's consider their differences.

A technological map is developed for each dish, based on a collection of recipes for public catering.

TC must contain the following information:

- list (composition) of products (ingredients);

- the mass of the ingredients used;

- the mass of the finished product;

- the mass of one portion;

- a description of the technological process of manufacturing products;

- a description of the design of the dish (appearance);

- a description of the serving of the dish (product);

- storage conditions;

- storage periods.

The recipe indicates the consumption rates of gross and net products for one or more servings, or for one or more kg, the output (net weight) of semi-finished products and the output of public catering products (culinary semi-finished products, dishes, culinary, bakery and flour confectionery products).

As a source of recipes, it is allowed to use Collections of recipes for public catering establishments or other sources operating on the territory of the state that adopted the standard.

Technical and technological map (TTK) - is developed only for new non-traditional products manufactured for the first time at a public catering enterprise. Which is absent from the recipe books.

The TTK establishes requirements for the quality of raw materials and food products, product recipes, requirements for the manufacturing process, design, sale and storage, quality and safety indicators, as well as the nutritional value of public catering products.

The technical and technological map contains the following sections:

- application area;

- requirements for raw materials;

- recipe (including the rate of consumption of raw materials and food products gross and net, weight (output) of the semi-finished product and / or the output of the finished product (dish);

- technological process;

- requirements for the design, supply, sale and storage of public catering products;

- indicators of quality and safety of public catering products;

- informational data on the nutritional value of public products

nutrition.

Sources:

1. GOST 31985-2013. Interstate standard. Catering services. Terms and Definitions
2. GOST 31987-2012 Catering services. Technological documents for public catering products. General requirements for design, construction and content

Good luck and prosperity to your company.

It's not a secret for anyone that all enterprises that do not work according to the Collection of recipes (technological standards) are obliged to develop a document "Technical and technological map". However, not everyone understands how the TTK differs from the Technological map, and how it should look. In this article, we will give a detailed answer to this question.

So, the requirements for the design of the TTK and the information contained therein are detailed in GOST 31987-2012. We will not describe in detail the content of GOST, we will limit ourselves only to a description of the main features.

In contrast to the Technological map, in the Techno - technological, along with the calculation of calorie content, an indication of the field of application, requirements for raw materials and requirements for sale and supply, it is necessary to calculate and indicate the following indicators:

• Organoleptic indicators
• Physicochemical indicators (mass fraction)
• Microbiological indicators for the corresponding food group

Below we present the methodology for developing the TTK, and describe in detail the calculation of all the necessary indicators. A similar methodology is based on the Methodological Guidelines, and all documents are generated automatically, in the program for chefs and technologists "Chef Expert".

Consider, for example, the calculation of all indicators for the TTK for the dish "Odessa Sausages"

Correctly formed Technical - technological map looks like this:

In general, the process of developing the TTK is not particularly difficult if you develop documents using a special program. Calculating all indicators on a calculator is very long and ineffective. You can learn more about the program for the development of Technological Documentation "Chief Expert" on the official website

You have decided to open a catering enterprise and succeed in this difficult
market? Do you want to cook tastier than your competitors? Then without a unique
you cannot do a menu of dishes to order.

The technological map of dishes is your assistant:
- in the fight for the hearts and wallets of visitors;
- in protection against production errors;
- in reducing unreasonable costs.

This is the basis and guarantee of the correct running of the restaurant business, receiving a stable income from customers, and the absence of problems with the sanitary and epidemiological station. The card is equipped with all the regulatory and technological features of the preparation. It includes not only the components of the recipe, but also the characteristics of semi-finished products, ingredients and ready meals.
To understand who can be entrusted with the manufacture of TTK, let's define the terms.

Technological map or Technological technological map?

What are their similarities and differences?
Technological map is:
- A document that is compiled on the basis of recipes from collections for the public
supply, or developed from scratch.
- The first page of the technical technological map, that is, information about the dish without
indications of nutritional and energy value.

Technical and technological map is the development of a signature dish that will be on the menuonly in your institution.

The main sections of the Technological and technological map, as the main document at enterprises
catering with an original menu are shown in the table:

Collection of recipes for dishes and its addition

It is necessary to mention one more concept that peacefully coexists with the TC and TTK -
recipes of dishes. Information about components and technological process is indicated here.
cooking. The recipe does not contain the source, conditions, terms of implementation, food
values \u200b\u200band needs to be supplemented by a technical and technological map developed
a specialist.
If a situation has arisen when the existing collections of recipes for dishes do not contain the necessary
element, then you need to work out the dish. It means:

1. Cooking a new dish multiple times to accurately determine the rate
necessary products.
2. Drawing up an act of working off.
3. Based on paragraph 2, the formation of a technological map and its approval.

In the absence of a full-time technologist at the catering enterprise,
of the technical and technological map, you should contact a professional, this will allow:
1. Reduce financial investments for menu optimization.
2. Pre-estimate the benefits of selling each dish.
3. Save money on a staff technologist.
4. Use a wide range of products.

And most importantly, a competently drawn up TTK will allow you to avoid penalties for the absence
technological documents that comply with the norms of the legislation on the organization and
the functioning of public catering establishments.

In order to use the recipe for cooking a dish in a technological chart, you need to perform calculations according to the following formulas:

Given:

x- weight of the finished dish according to the proportions of the recipe of the technological chart

y is the weight of raw materials for the finished dish according to the proportions of the recipe of the technological chart

z-weight of one serving of the dish (according to your need)

a- Weight of one ingredient of raw materials for the production of a dish

Task: It is necessary to prepare 100 servings of the dish according to the technological card.

1. Find out the total weight of raw materials for preparing a given number of portions

2. Find out the weight of each individual ingredient to prepare a given number of servings

For example, the specified number of servings is 100

1.100 / (X / Z) \u003d number of repetitions of this recipe to make 100 servings

2.a * (x / z) * 100 / (x / z) \u003d the weight of one ingredient to deliver 100 servings.

Examples of

Eggplant in a nut crust

Cooking technology.

Chop the nuts, chop the garlic. Cut the eggplants into slices. Combine mayonnaise with nuts and garlic, mix thoroughly. Eggplants are dipped in the resulting mixture and fried in vegetable oil.

Pomegranate salad

Output of one portion of semi-finished products ___________________

The output of one portion of the finished product in grams _____ 1000___

Cooking technology.

Boiled meat is cut into strips. Onions are cut into half rings, sautéed in vegetable oil until tender. Apples with the seed nest removed, peeled, cut into strips. Boiled beets are peeled and grated. Pomegranates are peeled. Walnuts are fried and chopped. The prepared components are placed in the following sequence: meat, onions, mayonnaise, apples, nuts, beets, mayonnaise.

Elite salad

Output of one portion of semi-finished products ___________________

The output of one portion of the finished product in grams _____ 1000_

Cooking technology.

Beans are boiled, cut. Boil shrimps, peel sweet peppers, cut into strips. The prepared components are combined, filled with vegetable oil. Decorated with herbs and pine nuts.