Form balls, place seam side down on vegetable-oiled pastry sheets and place in a warm place to proof for 15-20 minutes. Then coat with well-mixed pasteurized liquid egg product and sprinkle with granulated sugar. Bake at a temperature of 230-240°C for 10-15 minutes. The finished product is cooled to room temperature.

Supply temperature: 25±2°С.

Implementation period:

TECHNOLOGICAL CARD No. 000

Homemade sesame bun

Product name
Gross weight, g	Net weight, g
Premium wheat flour
UHT milk enriched with DP
Melange pasteurized
Butter
Fortified salt with reduced sodium content
Dried yeast
Dough weight
Melange pasteurized
Weight of semi-finished product:
Exit:

Minerals, mg

Vitamins, mg

Cooking technology: Yeast dough is prepared using a straight method: milk heated to a temperature of 35-40°C is poured into the bowl of a dough mixing machine, previously diluted in water at a temperature not exceeding 40°C and strained yeast, sugar, salt, eggs are added, flour is added and everything is mixed for 7-8 min. After this, add melted butter, knead the dough until it acquires a uniform consistency and easily separates from the walls of the bowl. The bowl is covered with a lid and left for fermentation in a room with a temperature of 35-40°C for 3-4 hours. When the dough has increased in volume by 1.5 times, knead for 1-2 minutes and again leave for fermentation, during which the dough is kneaded another 1-2 times. Dough made from flour with weak gluten is kneaded once.

The finished dough is laid out on a table dusted with flour, rolled into a rope, and divided into pieces. The pieces are then formed into balls. The formed balls are placed seam side down on a greased sheet. Leave to proof. 5-10 minutes before baking, brush with eggs, sprinkle with sesame seeds, bake in the oven at a temperature of 200-240°C for 8-10 minutes. The finished product is cooled to room temperature.

Serving temperature: 25±2°С.

Implementation period: no more than 16 hours from the moment of preparation.

TECHNOLOGICAL CARD No. 000

Bun with sesame seeds from industrial production

Product name	Product consumption rate for 1 serving with net weight 100g
Gross weight, g	Net weight, g
Bun made from premium flour enriched with DP and sesame seeds
Vegetable oil for greasing the baking tray
Exit:

100 grams of this dish contains:

Minerals, mg

Vitamins, mg

Cooking technology: in accordance with the manufacturer's instructions.

Serving temperature: 25±2°С.

Implementation period: no more than 16 hours from the moment of preparation.

TECHNOLOGICAL CARD No. 000

Bun "Favorite" made from semi-finished industrial production

Product name	Product consumption rate for 1 serving with a net weight of 100 g
Gross weight, g	Net weight, g
Bun made from premium flour enriched with DP Favorite frozen.
Melange pasteurized
Weight of semi-finished product:
Vegetable oil for greasing the baking tray
Exit:

100 grams of this dish contains:

Minerals, mg

Vitamins, mg

Cooking technology: According to the manufacturer's instructions.

Supply temperature: 25±5°C.

Implementation period

TECHNOLOGICAL CARD No. 000

Bun "Cottage cheese" from industrial production

Product name	Product consumption rate for 1 serving
Gross weight, g	Net weight, g
Butter bun with cottage cheese enriched with DP frozen
Melange pasteurized
Vegetable oil for greasing the baking tray
Exit:

100 grams of this dish contains:

Minerals, mg

Vitamins, mg

This technical and technological map was developed in accordance with GOST 31987-2012 and applies to the dish Butter roll with poppy seeds produced by a public catering facility.

1. REQUIREMENTS FOR RAW MATERIALS

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

3. RECIPE

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

Dough

1 Pasteurized milk 1.5% fat 250\250
2 Premium wheat flour 600\600
3 Pressed yeast 30\30
4 Chicken eggs 100\88
5 Refined sunflower oil 34\34
6 Table salt 5\ 5
7 Unsalted butter 95\95
8 Granulated sugar 200\200

Filling

9 Poppy (seeds) 180\180
10 Pasteurized milk 1.5% fat 200\200
11 Granulated sugar 30\ 30
12 Spices Vanillin 1\ 1

For the glaze

13 Chicken eggs 50\44

Yield of semi-finished product, g: 1757 Yield of finished product, g: 0/1155/342/0

4. TECHNOLOGICAL PROCESS

Pour warm, but not hot milk into a bowl (temperature within 38 - 40 0C), add 1 tbsp. l. granulated sugar with a slide and dry or fresh yeast. Mix thoroughly with a spoon.

For rich yeast dough we use only premium wheat flour. Sift it through a sieve and add 2 tbsp. l. into the dough. Mix so that there are no lumps. Cover the dough with a linen napkin and put it in a warm place to rise for 20 - 30 minutes. If the room is cool, you should pour hot water into the pan and place a bowl of dough on top so that the bottom of the bowl does not touch the water.

In a warm environment, yeast fungi begin to rapidly divide. If everything is done correctly, the yeast is fresh and of high quality, then the dough will become covered with bubbles and increase in size several times.

When the dough is ready, prepare the pastry. Melt the butter in the microwave or on the stove.

Beat 2 eggs into a separate bowl and combine them with a glass of sugar. Beat the eggs and sugar with a mixer until the granulated sugar is completely dissolved. Then, without ceasing to beat, pour in melted butter in a thin stream, and then lightly salt (half a teaspoon of salt is enough).

Pour vegetable oil into the dough. Now, for the convenience of kneading the dough, pour the eggs, beaten with sugar and butter, into a deep
bowl. And we’ll send the dough there too. Let's mix everything.

Gradually add flour to the prepared mass and knead the yeast dough. To prevent the dough from sticking to your hands, periodically moisten your hands with vegetable oil.

We will knead the dough for 15 minutes.

The rich yeast dough is smooth, elastic and does not stick to your hands. Let's give the finished dough a round shape, cover the bowl with a napkin and send it to a warm place for 1 - 1.5 hours. During this time the dough should rise well.

When the yeast dough has risen, knead it several times to release carbon dioxide bubbles, cover the bowl with a napkin and send it back to a warm place to rise again.

Filling for buns with poppy seeds:

While the dough is rising, prepare the poppy seed filling. Add poppy seeds to boiling milk and boil over low heat for five minutes. Then remove from heat, cover the bowl with a lid and let the poppy seeds brew for 1 hour.

After this, strain the poppy seeds through a sieve and press down with a spoon to remove the remaining milk to the last drop. Even if it adds up
The impression is that there is no milk in the poppy seed, it should still be strained. Residual liquid may settle the dough.

Place the strained poppy seeds in a dry bowl, add granulated sugar and vanilla sugar and grind into fine crumbs with a blender.

Forming and baking poppy seed buns:

Meanwhile, the dough has risen for the second time, and we need to knead it and divide it in half. Place part of the dough on a countertop sprinkled with flour and roll it into a thin layer 3–5 mm thick.

The thinner the dough is rolled out, the more layers the finished buns will have. Just do not overdo it so that the dough does not tear when
rolling into a roll.

Spread the poppy seed filling evenly on top and roll it up. Cut the roll into 7 - 8 buns. We do the same with the remaining dough.

Line a baking tray with baking paper and place the buns. Place them in a warm place to proof for 20 - 30 minutes.

When the buns have risen, brush the tops with beaten egg. We will bake buns with poppy seeds in an oven preheated to 180 C for 20-25 minutes, until the top is browned.

1. REQUIREMENTS FOR DESIGN, SALE AND STORAGE

Serving: The dish is prepared according to the consumer’s order and used according to the recipe for the main dish. Shelf life and sales according to SanPin 2.3.2.1324-03, SanPin 2.3.6.1079-01 Note: the technological map was compiled on the basis of a development report.

1. QUALITY AND SAFETY INDICATORS

6.1 Organoleptic quality indicators:

Appearance – Characteristic of this dish.

Color – Characteristic of the products included in the product.

Taste and smell – characteristic of the products included in the product, without any foreign tastes or odors.

6.2 Microbiological and physico-chemical indicators:

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

1. FOOD AND ENERGY VALUE

Proteins, g Fats, g Carbohydrates, g Calories, kcal (kJ)

121,6\ 222,1\ 669,4\ 5163 (21617)