Technology for the production of cupcakes using chemical baking powder. Technological process for preparing cupcakes using chemical leavening agents and the addition of surfactants. Advantages of rapid tests for microbiology “Petritest”

Cupcakes are flour confectionery products, the recipe of which includes a significant amount of egg products, sugar and fat, as well as valuable flavoring fillers - raisins, candied fruits, fruits, nuts, etc. Some types of cupcakes include spices - cardamom, saffron, vanilla powder or vanilla essence - salt and dyes. Sugar is used in the form of granulated sugar, powdered sugar or refined powder. Fats used include butter, margarine, vegetable oil. Some types of muffins include dairy products - whole milk, milk powder, cottage cheese, as well as fruit and berry jam and starch syrup.

The humidity of the cupcakes is 18 - 30%. Extremely nutritionally useful dry substances provide high energy value (360 kcal or more per 100 g), pleasant taste and aroma of muffins. An attractive look will be created thanks to the varied shape, weight and external decoration. Recently, cupcakes with filling (jam from forest berries), frosted cupcakes.

Cake batter is a multiphase structured system containing an air phase that provides a porous structure. The cupcake recipe contains chemical leavening agents or yeast. The role of leavening agents can be performed by surfactants that are part of the main raw materials, mainly egg products. Depending on the method of preparation and recipes, muffins are divided into groups: with yeast, with chemical baking powder, without chemical baking powder and yeast.

The technology for making cupcakes includes the following operations:

Preparation of dough;

Molding;

Bakery;

Finishing.

When producing cupcakes with filling or glaze, the technological scheme includes operations for preparing or preparing the filling and glaze; these operations can be combined into a mechanized line (Fig. 16.1).

Technological process preparing yeast dough begins with preparing the dough. Yeast (50% of the recipe amount) for the dough is crushed and stirred in warm water (40 ° C). Then add part of the melange and flour (50 - 60%) and mix everything thoroughly. At the end of kneading, the surface of the dough is lightly dusted with flour, covered with a cloth and left to ferment for 4 - 4.5 hours at a temperature of 30 - 32 ° C. Dough quality indicators: humidity 44 - 52%, acidity 3 - 3.5 degrees acidity.

To prepare the dough, granulated sugar, a mixture of fat with the remaining portion of the recipe amount of melange, heated to 35 - 40 ° C, are loaded into the finished dough. The mass is thoroughly mixed, after which the remaining recipe components are added to it. All raw materials with the dough are thoroughly mixed for 10 - 30 minutes. Then the dough is sprinkled with flour, covered with a cloth and left to ferment in a room at a temperature of 30 -32°C. The duration of fermentation is 1.5 -2 hours. During this time, one or two kneadings are performed to remove part of the carbon dioxide from the dough, which is formed during fermentation, and to create optimal conditions for further fermentation. Quality indicators of the finished dough: humidity 20 - 32% (depending on the type of cake), acidity 3 - 3.5 degrees acidity, temperature 30 -32°C.

Technology preparing dough using chemical baking powder using the first method includes: fat churning ( butter, margarine); introducing granulated sugar and churning it with fat; introduction of egg products; introduction of other recipe components, with the exception of flour; adding flour and kneading dough.

In a kneading machine, beat butter, heated to a temperature of 40°C, for 7-10 minutes. When using cold oil, it is first softened at low and then at high speeds of the kneading machine. Add granulated sugar and continue beating for 5 - 7 minutes. After this, egg products are gradually added to the kneading machine. The total duration of churning is 20 - 30 minutes. Raisins, essence and chemical leavening agents are added to the churned mass at low speed of rotation of the machine blades, and everything is thoroughly mixed. Lastly, add flour and knead for 3-5 minutes in a beater or 10-15 minutes in a dough mixing machine until a homogeneous mass is formed. The cake made from this dough is airy and has a lot of rise. This method is used when the dough is prepared with melange or eggs.

The second method of preparing dough using chemical baking powder includes: churning egg products with granulated sugar for 25 - 30 minutes; softening and churning butter; adding all the recipe ingredients to the churned butter, with the exception of flour; introducing beaten egg-sugar mass into the resulting mixture; introduction of flour. A cake made from dough obtained by the second method is characterized by a uniform, finely porous structure, but the dough in this case is less saturated with air. High-quality dough has a moisture content of 23 - 31% .

The assortment includes cupcakes made with chemical leavening agents with the addition of surfactants that act as emulsifiers (“Special” cupcake). The dough for such muffins is prepared in three stages: softening and churning margarine with granulated sugar; mixing the resulting mass with melange, surfactants and other recipe ingredients, except flour and cocoa powder; kneading the dough with flour and cocoa powder. Surfactants are introduced in the amount of I % total mass of prescription components.

Technology preparing dough without chemical leavening agents and yeast includes: softening butter for 5 - 8 minutes; churning butter with granulated sugar for 10-12 minutes; introducing the yolk in parts and beating for 15 - 20 minutes until the granulated sugar crystals disappear; adding flour and starch to the whipped mass and stirring for 20 - 30 s; whipping egg whites for 13-17 minutes until a strong foam forms; mixing the whipped protein with the main mass. Ready dough has a humidity of 27 - 29%.

Shape the dough for cupcakes in metal molds. When making some types of cupcakes (“Spring”), the dough is divided into pieces, given a round shape and placed in molds. Dough made with yeast is allowed to stand V forms 90-110 minutes until the volume increases by 2-2.5 times. Small-piece cupcakes are baked in corrugated molds or in cylinder-shaped molds. The molds are pre-greased with oil.

The cupcakes are forming when baking as a result of physical and chemical processes, mainly colloidal. At the same time, taste, aroma, and color are formed. Technological baking parameters (temperature, duration) of muffins depend on the recipe, the weight of the dough piece, and the design of the oven. Cupcakes are baked in ovens used for baking semi-finished flour products at a temperature of 160 - 200 ° C for 18-120 minutes, depending on the weight of the dough pieces, their shape and recipe composition. The baked muffins are cooled for 4 - 5 hours, removed from the molds and the surface is cleaned with a knife or grater.

Then the cupcakes are finished. To give the cupcakes a nice appearance and reduce drying out of the surface, they decorated with finishing semi-finished products- powdered sugar, lipstick, candied fruits, replicated syrup, sugar glaze.

The finishing of a chocolate-covered cake consists of covering the surface with a tempered chocolate icing. The application of glaze is carried out both manually and in enrobing machines and SNOSO-BASIC chocolate spraying machines. The formation of a hard chocolate shell on the surface occurs as a result of crystallization of cocoa butter upon cooling.

Food is the basic condition of human life. Without it, a person dies, an animal dies, a plant dries up. The instinct to satisfy hunger is the strongest of all others, since it guarantees the preservation of life.

However, there are food products that, in addition to having high nutritional value, high in calories and good digestibility, are still delicacies. And they are intended not so much to satisfy the feeling of hunger, but to give joy to people with their appearance, taste, and aroma both on holidays and on weekdays.

Confectionery products are distinguished by a pleasant, usually sweet taste, complex aroma, beautiful appearance,

Cupcakes are flour confectionery products, the recipe of which includes a significant amount of egg products, sugar and fat, as well as valuable flavoring fillers - raisins, candied fruits, fruits, nuts, etc. Some types of cupcakes include spices - cardamom, saffron, vanilla powder or vanilla essence- salt and dyes. Sugar is used in the form of granulated sugar, powdered sugar or refined powder. Fats used include butter, margarine, and vegetable oil. Some types of cupcakes contain dairy products - whole milk, powdered milk, cottage cheese, as well as fruit and berry jam and starch syrup.

The humidity of the cupcakes is 10 -- 33%. Extremely nutritionally beneficial dry matter provides high energy value(360 kcal or more per 100 g), pleasant taste and aroma of cupcakes. An attractive appearance is created through a variety of shapes, weights and external finishes. Recently, cupcakes with filling (wild berry jam) and glazed cupcakes have been in great demand.

Cake batter is a multiphase structured system containing an air phase that provides a porous structure. The cupcake recipe contains chemical leavening agents or yeast. The role of leavening agents can be performed by surfactants that are part of the main raw materials, mainly egg products. Depending on the method of preparation and recipes, muffins are divided into groups: with yeast, with chemical baking powder, without chemical baking powder and yeast.

The technology for making cupcakes includes the following operations:

dough preparation;

molding;

When making cupcakes with filling or frosting in technological scheme include operations for preparing or preparing the filling and glaze, these operations can be combined into a mechanized line.

The economic importance of the confectionery industry is determined by the importance Food Industry in general, it is one of the largest industries, the efficiency of which determines the level of prices for food products. The confectionery industry ranks fourth among food industries(following bakery, dairy and fish). it accounts for 10% of employment in the entire food industry. An increase in productivity in the confectionery industry will contribute to an increase in the productivity of the entire food industry, and consequently to an increase in the level of economic development of the country and the standard of living of the population.

In this course work The importance that flour confectionery products play in human life and nutrition is considered. A detailed analysis of the composition of the cupcakes and the main ingredients they consist of was carried out.

The technological processes for the production of cupcakes and changes in the properties of products during the production process are considered in sufficient detail. The work provides the classification and main assortment of cupcakes in the Samberi-7 store.

The importance of cupcake packaging is also not ignored, which is important not only to preserve the product, but also to attract the buyer’s attention to it.

The second part of the work examines in detail both general theoretical issues of expert assessment of the quality of cupcakes, and contains specific examples of determining the falsification of cupcakes, and also provides recommendations for conducting a quality examination.

Cake batter is a multiphase structured system that contains an air phase that provides porosity. To obtain a porous structure of the product, chemical disintegrants are used.

Cupcake making technology includes:

preparation of raw materials for launch into production;

dough preparation;

molding;

cooling;

package.

The hardware and technological scheme for the production of cupcakes using chemical leavening agents is presented in Figure 3.1.

Preparation of raw materials for production is carried out in accordance with the “Collection of technological instructions for the production of bread and bakery products”, “Instructions for preventing foreign objects from entering bakery products” and SanPiN 2.3.4.545-96. All raw materials received for production are freed from containers, bulk raw materials are sifted and passed through magnetic devices to remove mechanical and metal impurities, liquid raw materials are filtered. Flour is delivered to production by flour truck. Flour from the flour truck K-10407 is supplied by pneumatic transport through the receiving panel (1) to the warehouse into a XE-162A silo (2) for bulk storage. The air transporting flour exits through a bag filter (3). Then the flour is sent to the Sh2-ХМ2В sifter (6), by pneumatic transport under air pressure coming from the receiver (5), into which air is pumped by a compressor (4). When sifting, the flour is loosened, warmed and saturated with air.

Figure 1. - Hardware and technological scheme for the production of cupcakes

The flour, sifted in a sifter and cleared of metal impurities, is collected in a hopper above the scales (7). Weighing flour is carried out using automatic portion scales AB-50NK (8). Then the flour enters the hopper under the scales (9) and then into the production hopper (10) by pneumatic transport under air pressure coming from the receiver (4). The air also comes out from the hopper under the scales, being cleaned through a bag filter.

Granulated sugar at the enterprise is stored in containers in bags weighing 50 kg. It is poured into a Pioneer 1111 brand sifter (13), where it is sifted and magnetized. Granulated sugar enters the storage hopper (14). From the bunker, granulated sugar, using a conveyor (15), is supplied to an MD-100 brand dispenser (16).

Melange is supplied to the enterprise in cans, from which, after defrosting, it is poured into a container with a sieve partition (17), with a cell diameter of no more than 1.5 mm.

Water comes from the city water supply through purification devices. The tank compartment contains 2 hot water tanks, which are constantly heated by steam, and 2 reserve cold water tanks. Water is supplied from the tanks for the preparation of semi-finished products and technical needs.

If margarine is moldy or dirty, clean it thoroughly. The consistency of fat when kneading dough affects the duration of kneading and the quality of the dough. Margarine is plasticized; to do this, it is heated to a temperature close to the melting point under workshop conditions on the table (20).

Ammonium carbonate is administered in dissolved form. The solution is prepared in a container with a stirrer (21).

Lingonberry powder is manually cleaned of foreign objects in a container with a sieve (22).

To obtain powdered sugar, granulated sugar is ground into powder in a high-speed hammer mill, into which it is fed from a hopper (14). The resulting powdered sugar long-term storage It cakes into hard pieces, which is why it is used immediately after cooking.

Preparation of the dough begins in an MV-35 churning machine (11), into which softened margarine is manually introduced and churned for 7-10 minutes. Add granulated sugar using an MD-100 dispenser (16), and add salt manually. And beat for another 5-7 minutes, gradually pouring in the melange using a Sh2-HDB brand dispenser (18). The essence, ammonium solution and prepared raisins are manually added to the whipped mass and mixed thoroughly. Add flour using an MD-100 dispenser (10) and knead the dough. The total kneading time is 20-30 minutes. The dough humidity is 25% and the dough temperature is 22°C.

Next, the dough from the tank of the churning machine is transferred into a bowl (19), and with the help of a bowl tipper (23) it is fed into the funnel of a depositor (24), which deposits pieces of dough of equal weight into pre-prepared forms. The molds are placed on the shelves of the container (25) and served for baking.

Baking is carried out in a PR-GT-7 rotary oven (26) at a temperature of 190-195°C for 40-45 minutes. Baked products at the moment of leaving the baking chamber have a temperature of 100-120°C, their consistency is still soft, and they can easily be deformed. To do this, the product is pre-cooled to a temperature of 65-70°C on a container in a cooling chamber or in a workshop environment. The products are removed from the molds for final cooling. On the circulation table (27), the cupcakes are packed into trays and the surface of the cupcakes is finished with powdered sugar obtained in a high-speed hammer mill. Finished products are placed in containers (28).

Cupcakes should be stored in dry, clean, well-ventilated rooms, free of foreign odors, free from pests of grain stocks, at a temperature of 18±3°C and a relative humidity of no more than 75%. It is not allowed to store cupcakes together with products that have a specific odor.

Shelf life of cupcakes under the specified storage and transportation conditions from the date of manufacture: 7 days - cupcakes with chemical baking powder; 14 days - cupcakes with chemical baking powder in polymer packaging.

Technological map No.Cupcake Stolichny, 1 kg catering(CP-recipe No. 154)

Publishing house Kiev "A.S.K" 2005

1. REQUIREMENTS FOR RAW MATERIALS

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

Raw materials are prepared in accordance with the recommendations of the Collection of technological standards for enterprises Catering and technological recommendations for imported raw materials.

1. RECIPE

1. Cooking technology

Prepare the butter - cut into small pieces, leave at room temperature until softened.

The raisins are sorted, washed, scalded with boiling water, and left for 0.5 hours. Then the water is drained. The raisins are dried.

First, beat the softened butter and sugar for five minutes. Then add eggs one at a time and beat constantly for about three minutes. Add washed, scalded and dried raisins and grated lemon zest.

Stir. Then add flour with salt and soda, quench the soda lemon juice. Beat the dough until it becomes a fluffy, homogeneous mass. Transfer the dough into molds.

Bake in the oven at 170 degrees for about 15-25 minutes. Cover the finished cupcakes with a towel for about half an hour.

1. Characteristic ready-made dish, semi-finished product.

Appearance- products baked in a mold. The cut of the cupcakes shows swollen raisins. The consistency is porous.

Taste– baked pastries, raisins. No foreign taste.

Smell– baked pastries, raisins. No foreign smell.

1. Requirements for registration, sale and storage.

Cupcake Capitalmade according to the menu. Bake on the day of use. They don't store it.

Depending on the method of preparation and recipe, cupcakes are divided into the following groups:

By leaps and bounds;
. on chemical disintegrants;
. without chemical raising agents and yeast.

Yeast muffins.

The technological process for producing cakes with yeast consists of six stages: preparing the dough; dough preparation; dough shaping; proofing dough pieces; baking products; cupcake finishing.

An example of making a cake with yeast.

Cupcake "Spring"

Preparing the dough.

In warm water (40 °C) stir 50% of the recipe for crushed yeast, part of the melange, add flour (60% of the recipe amount) and mix thoroughly with water.

After mixing is completed, the dough is left to ferment.

Fermentation duration is 4-4.5 hours.

The finished dough has the following indicators:

Humidity - 49-52%;
. acidity - 3.0-3.5°.

Preparing the dough.

Granulated sugar, a mixture of butter with the remaining portion of the recipe amount of melange, heated to 35-40 ° C, are loaded into the finished dough.

The mass is thoroughly mixed.

Then add salt, raisins, candied fruits, vanilla powder, gradually in small portions flour, 50% yeast diluted in a small amount of water, and mix in a kneading machine for 10-30 minutes.

The surface of the well-kneaded dough is sprinkled with flour and left to ferment for 1.5-2 hours. During this time, knead one or two times.

The finished dough has the following indicators:

Temperature - 30-31 ° C;
. humidity - 31-32%;
. acidity - 3.0-3.5°.

Molding.

The fermented dough is divided into pieces, each piece is given a round shape by rolling and laid out in molds, previously greased with oil.

The dough is left in the molds for 1 hour 30 minutes - 1 hour 50 minutes, while the volume increases by 2.0-2.5 times.

Before baking, the dough is brushed with egg and sprinkled with crushed nuts.

Bakery.

Before placing in the oven, the dough is pricked in several places.

Baking duration: for 100 g - 18-20 minutes, for weight 400-600 g - 45-
55 minutes and 800-1000 g - 60-65 minutes at a temperature of 185-210 ° C.

Cupcake "Capital"




Finishing.

The surface of the cooled cake is sprinkled with refined powder.

Cupcakes with chemical baking powder.

Technological process of preparation cupcakes using chemical baking powder consists of the following stages:

1. Preparation of the dough:

a) whipping butter with sugar or melange with sugar, depending on the product being made
varieties;
b) mixing the whipped mass with the rest of the raw materials, except flour;
c) kneading the dough with flour.

2. Molding.

3. Baking.

4. Finishing.

Preparing the dough.

In a kneading machine at high blade speed beat the butter for 7-10 minutes, then add granulated sugar andcontinue beating for another 5-7 minutes.

After this, melange is gradually added.

The total whipping time is 25-30 minutes, depending ontime of year and oil quality.

Add raisins, essence to the whipped mass and ammonium, the whole mass is thoroughly mixed, after which the flour is added.

Kneading with flour continues for 10-15 minutes in a dough mixing machine or until5 minutes in a beater.

The total duration of kneading the dough is 23-28 minutes.

The humidity of the dough for the Stolichny cake is 23-25%; for the Moscow cake
"- 20-21%.

The dough temperature for all types of cake is 20-25 °C.

"Saffron".

The process of preparing the whipped mass is similar to the previous one.

Into the whipped mass (consistency buttercream) add saffrontincture, raisins, milk, ammonium, sodium bicarbonate and salt.

Mixture mix, then add flour and quickly knead the dough until smooth
consistency.

The total duration of kneading the dough is 10-15 minutes.

The moisture content of the dough is 30-31%. “Almond”.

In a beater, beat the melange with sugar for 25-30 minutes until the volume of the mass increases by 2.5-3.0 times.

In the kneading room machine at low blade speed, knead the oil for 3-5 minutes, then addstarch and grated almonds.

Kneading is continued for another 5-8 minutes, after which mix the whipped melange with sugar with the whipped mass for 5-8 minutes, and then flour 1-2 min.

The total duration of kneading the dough is 13-21 minutes.

Dough humidity is 27-29%.

Molding.

The finished dough is laid out by hand or by machine into molds, pre-oiled or lined with paper.

Surface dough for the Stolichny cake is cut with a spatula moistened with water or vegetable oil

The dough mass is set for a given mold size depending on from the required mass of the finished cake.

The “Capital” cupcake has a rectangular shape, the “Almond” cupcake has a rectangular shape.
log shape, Moscow cake - square, Saffron cake - square
or rectangular shape.

Bakery.

Baking duration and temperature depending on furnace designs:

. “Stolichny” cake by weight - 80-100 minutes at a temperature of 160-185 °C;
. piece - 25-30 minutes at 205-215 °C;
. "Moscow" cake by weight - 110-120 minutes at 180-190 °C;
. piece - 70-80 minutes at 180-190 °C;
. “Saffron” cake - 75-90 minutes at 190-200 °C;
. Almond cake - 30-45 minutes at 190-200 °C.

Finishing.

The top surface of the baked and cooled muffins is finished in the following way:

. Stolichny cake is sprinkled with refined powder through a sieve;
. The Moscow cake is covered with a layer of fondant, immersing it in a heatedup to 45-50 ° C lipstick, and decorate with candied fruits;
. Saffron cake is brushed with a brush sugar syrup;
. “Almond” cake is immersed in praline heated to 30-31 °C, afterthen sprinkle the middle of the surface with chopped almonds.

"Golden Label"

Preparing the dough.

butter and soften by beating for 4-6 minutes.

Then they fall asleep sugar and beating continue for another 6-10 minutes, after which gradually addeggs; Continue beating the mixture for another 20-25 minutes.

At the end of beating add ammonium and vanilla essence.

Add flour to the whipped mass and mix everything for 1.5-2.0 minutes.

Dough moisture content is 26-28%.

Molding.

The shape of the cupcake is rectangular.

Bakery.

Baking duration is 70-90 minutes at a temperature of 160-200 °C.

Finishing.

The surface of the cooled semi-finished product is glazed with lipstick, tinted saffron tincture.

An example of preparing a cake using chemical baking powder with the addition of
Surfactant (Cupcake “Special”).

Preparing the dough.

Perform preliminary preparation of surfactants for introducing them into a kneading machine.

To do this, mix Surfactant for one batch with a small amount melange (in ratio 1: 3).

Margarine and sugar are loaded into a kneading machine, where softening occurs
margarine and beat the mixture for 8-12 minutes.

Then gradually add melange and a mixture of surfactants and melange.

Total duration whipping - 20-30 minutes, depending on the time of year and the quality of the margarine.

The rest of the recipe ingredients, except flour, are added to the whipped mass. and cocoa powder.

Mix the whole mass thoroughly and then add flour and cocoa powder and the mass are mixed until the lumps disappear flour (30-60 s).

Shaping, baking and finishing are carried out in the same way the previous example.

Cupcakes without chemical leavening agents or yeast.

Technological process for preparing cupcakes without chemical leavening agentsand yeast consists of the following stages: dough preparation; molding;bakery; finishing.

An example of preparing a cake without chemical leavening agents and yeast (cupcake
"Silver Label")

Preparing the dough.

Loaded into the kneading machine butter and soften it for 5-6 minutes, then add sugarand beat for 10-12 minutes, after which the yolk is added in parts (beat the whiteseparately) and continue beating for 15-20 minutes until theparticles granulated sugar.

Add flour and starch to the whipped mass, mixture stir for 20-30 s, mix with whipped mixture for 13-17 min proteins.

The finished dough has a moisture content of 27-29%.

Molding.

The finished dough is laid out in pre-greased molds.

Cupcakes have the shape of a truncated cone with a wavy side surface and a through hole in the center.

Bakery.

Baking time for the “Silver Label” cake: 70— 80 minutes at a temperature of 160-200 °C.

The baked semi-finished product is removed from the molds and place in trays with the top crust down.

Finishing.

Sprinkle the surface and sides of the Silver Label cake refined powder.

The shape of the cupcakes must be correct, the surface must be convex, without mechanical
damage, with a uniform color, the crumb is baked,uniform in color, without traces of unmixing, not sticky or wet on touch.

Hardening of the crumb is not allowed.

Taste and aroma must correspond to the norm.

Cupcakes are packed in cardboard boxes.

Cupcakes must meet certain organoleptic requirements
indicators and physico-chemical.

Shelf life of cupcakes from the date of production under the conditions specified belowThe following are installed:
. muffins made with yeast - 2 days;
. muffins made with yeast, in plastic packaging - 12 days;

Organoleptic quality indicators of cupcakes (GOST 15052-96)

Physico-chemical indicators of the quality of cupcakes (GOST 15052-96)

Cupcakes prepared with chemical leavening agents, as well as without chemicals
baking powder and yeast - 7 days.

Deviations in the net mass of cupcakes are allowed (in%, no more):

. with a weight of up to 100 g ±7.0;
. with a weight from 100 to 250 g ±5.0;
. with a mass from 250 to 500 g ±2.5;
. with a weight from 500 to 1000 g 1.5;
. with a mass of 1000 g ±1.0.