Technical and technological map on the topic of creamy ice cream. Development of the technological part of the children's cafe project

Name of dish: "Salad with pear, cheese and walnuts"

Portion yield: 150 g.

Description of the technological process

Whisk the oil, vinegar and salt in a bowl, add the grated cheese and mix thoroughly.

Mix the greens with fried walnuts, place on a salad bowl, add finely chopped pears. Pour over the prepared sauce. Sprinkle with remaining grated cheese.

Quality requirements

Appearance - piled on a salad bowl, decorated with grated cheese;

The consistency is soft, vegetables and fruits retain their cut shape;

Color - corresponding to the color of the vegetables included.

Taste and smell - moderately salty, with the aroma of the ingredients included in the composition.

Delivery time: immediately after preparation.

TECHNICAL AND TECHNOLOGICAL MAP No. 2

Creamy ice cream

1 AREA OF USE

1.1 This technical and technological map applies to "Cream ice cream"

2. LIST OF RAW MATERIALS

2.1 The following products are used to prepare the “Cream ice cream” dish:

3. RECIPE

3.1 Recipe for "Cream ice cream"

Normative document (GOST, OST, TU)	Name	Bookmark rate for 1 serving, g	Bookmark rate for 50 servings, kg

	Cream 33%
GOST 21 - 78	Granulated sugar
Vanilla sugar
Powdered sugar
OST 27583 - 88	Chicken egg (white)
GOST 4429 - 82	Lemon juice

4. TECHNOLOGICAL PROCESS

4.2 ½ parts of chocolate are broken into small pieces. Cook the cream with granulated sugar and vanilla sugar over low heat for 30 minutes. Add chocolate 10 minutes before the end, mix everything thoroughly. Custard cream with chocolate is cooled to 400 C and whipped.

Beat egg whites with powdered sugar and lemon juice until fluffy. The remaining chocolate is grated, poured into a bowl with cream, whites are added and everything is mixed. Place the creme brulee in the freezer for 3 hours, at a temperature of - 18 C. Then beat again and refrigerate for another 3 hours, at a temperature of - 18 C.

Appearance ice cream is placed in the form of balls, well chilled

The consistency is delicate, without ice crystals, overrun 80-90%

Flavor: cream and chocolate

Smell: chocolate

TECHNICAL AND TECHNOLOGICAL MAP No. 3

Name of the dish (product) "Strawberry ice cream (without milk)"

1 AREA OF USE

1.1 This technical and technological map applies to “Strawberry ice cream (without milk)”

2. LIST OF RAW MATERIALS

2.1 To prepare the dish

"Strawberry ice cream (without milk)" uses the following products: strawberries, granulated sugar, lemon juice, strawberry syrup, water, mint leaves

2.2 Requirements for the quality of raw materials: food raw materials, food products and semi-finished products used to prepare this dish (product) comply with the requirements of regulatory documents and have certificates of conformity and (or) a quality certificate.

3. RECIPE

3.1 Recipe "Strawberry ice cream (without milk)"

4. TECHNOLOGICAL PROCESS

4.1 Preparation of raw materials for the production of the dish "Cream ice cream" is carried out in accordance with the collection of recipes and culinary products for public catering establishments 2008.

4.2 Grind the strawberries with a mixer and add lemon juice, granulated sugar, and water. Beat everything with a mixer.

Then put everything into a bowl, cover with a lid and put in the refrigerator for 3 hours, at a temperature of - 18 C.

The finished ice cream is mixed and placed in a bowl and decorated with mint leaves.

5. FORMULATION, SUBMISSION, SALES AND STORAGE

Serving temperature 4 - 6 0 C, shelf life 30 minutes, served in bowls.

6. QUALITY AND SAFETY INDICATORS

6.1 Organoleptic characteristics of the dish:

Appearance: ice cream is placed in the form of balls, well chilled

Consistency: porous, elastic mass

Color: matching fillers

Flavor: sweet, strawberry

Smell: strawberry

6.2 Physico-chemical indicators:

6.3 Microbiological indicators: the number of mesophilic aerobic and facultative aerobic microorganisms, CFU in 1 g of product, no more than 1x10; coli bacteria, not allowed in the product mass, g 0.1 caugulase-positive staphylococci, not allowed in the product mass, g 1.0 Proteus not allowed in the product mass, g 0.1 pathogenic microorganisms, including salmonella, not allowed in product weight, g 25.

FOOD AND ENERGY VALUE

TECHNICAL AND TECHNOLOGICAL MAP No. 4

Name of the dish (product) "Strawberry beer"

1 AREA OF USE

1.1 This technical and technological map applies to “Strawberry Beer”

2. LIST OF RAW MATERIALS

2.1 To prepare the “Strawberry Beer” dish, the following products are used: light beer, fresh strawberries, granulated sugar

3. RECIPE

3.1 Recipe "Strawberry beer"

4. TECHNOLOGICAL PROCESS

4.1 Preparation of raw materials for the production of the “Strawberry Beer” dish is carried out in accordance with the 2008 collection of recipes and culinary products for public catering establishments.

4.2 Place clean strawberries in a separate bowl, sprinkle with sugar, and pour in ½ part of beer. Leave for 1 hour. The rest of the beer is placed in the refrigerator. Just before serving, pour cold beer at a temperature of 5 C into a glass and add soaked strawberries. Serve with a large long spoon.

5. FORMULATION, SUBMISSION, SALES AND STORAGE

Serving temperature 8 - 10 C, shelf life 30 minutes, served in glasses.

6. QUALITY AND SAFETY INDICATORS

6.1 Organoleptic characteristics of the dish:

Appearance: The drink is poured into a glass with pickled strawberries.

Consistency: semi-liquid

Brown color

Flavor: beer and strawberry

Smell: beer and strawberries

6.2 Physico-chemical indicators:

FOOD AND ENERGY VALUE

TECHNICAL AND TECHNOLOGICAL MAP No. 5

Name of the dish (product) "Lemon cocktail"

1 AREA OF USE

1.1 This technical and technological map applies to “Lemon Cocktail”

2. LIST OF RAW MATERIALS

2.1 To prepare the Lemon Cocktail dish, the following products are used: lemon, granulated sugar, vodka, water

3. RECIPE

3.1 Recipe for “Lemon cocktail”

4. TECHNOLOGICAL PROCESS

4.1 Preparation of raw materials for the production of the “Lemon Cocktail” dish is carried out in accordance with the 2008 collection of recipes and culinary products for public catering establishments.

4.2 Boil water, stir in granulated sugar until it reaches a thick consistency. Grind the lemon in a meat grinder and mix into cooled sugar syrup, then add vodka. Let it brew and strain. Then put it in the refrigerator.

5. FORMULATION, SUBMISSION, SALES AND STORAGE

Serving temperature 8 - 100 C, shelf life 30 minutes, served in stacks, chilled.

6. QUALITY AND SAFETY INDICATORS

6.1 Organoleptic characteristics of the dish:

Appearance: drink poured into a shot glass

Consistency: thick

Color: light lemon yellow

Flavor: lemon and vodka

Smell: lemon and vodka

6.2 Physico-chemical indicators:

6.3 Microbiological indicators:

the number of mesophilic aerobic and facultative aerobic microorganisms, CFU in 1 g of product, no more than 1x10; coli bacteria, not allowed in the product mass, g 0.1 caugulase-positive staphylococci, not allowed in the product mass, g 1.0 Proteus not allowed in the product mass, g 0.1 pathogenic microorganisms, including salmonella, not allowed in product weight, g 25.

FOOD AND ENERGY VALUE

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In this article:

Everyone loves ice cream: both adults and children. And this has been the case at all times, and its history goes back more than 5,000 years. The ice cream business is characterized by seasonal profits. Large factories consider this business to be very profitable, like any properly organized production.

Organization of ice cream production includes the investment of capital and variable costs.

For a potential owner of this type of business, it is important to purchase an inexpensive and at the same time high-quality production line. Depending on the production method, ice cream is divided into hardened (creamy), soft and homemade.

The process of producing ice cream on an industrial scale consists of the following stages:

preparation and mixing of raw materials;
filtration;
pasteurization;
homogenization;
cooling;
storage and final maturation;
freezing;
packaging;
hardening;
package.

The technological flow chart for ice cream production is as follows:

Also, if you wish, you can buy a line for the production of sticks (Fig. 3), or purchase them from suppliers.

Rice. 3. Popsicle stick production line

Necessary raw material base

The main raw material is milk(whole, skim, dry whole and skim, condensed with sugar) and dairy products (cream, whey and butter).

It is also necessary to add sugar, vegetable fats, aromatic fillers, stabilizers and emulsifiers. The latter are responsible for the fluffy structure of the product even during the melting process.

Today, many large manufacturers use a more modern and convenient component: an emulsifier stabilizer. It increases viscosity, distributes fine air bubbles evenly throughout the mixture, and adds a creamy feel to the finished product.

An equally important ingredient is the glaze. It comes in chocolate, white or fruit. For its production, cocoa butter, vegetable fat, powdered sugar, cocoa powder, emulsifiers, milk powder and various flavorings are used.

Ice cream production technology

All necessary ingredients (according to the recipe) should be mixed using a blender, dispersant or turbo mixer. You must first heat the water component to a temperature of 40 - 45°C (milk or ice cream). This can be done using a variety of container equipment: long-term pasteurization baths, cheese-making baths, tanks for heat treatment of milk. Such containers with a thermal jacket can subsequently be used for pasteurization and cooling of mixtures. Now the prepared mixture should be filter– removal of undissolved particles or clots of stabilizers occurs.

IN pasteurization process Enzymes are destroyed and pathogenic microorganisms are destroyed, which can worsen the taste and aroma of future ice cream. It is produced in a pasteurized-cooling machine at a temperature of 80°C with a holding time of 50 seconds (or at a temperature of 95°C without holding).

Now it's time homogenization stage– large particles of fat are crushed, and accordingly the homogeneity of the mixture increases. At a temperature of 85°C, this process occurs in two stages. The first stage is characterized by pressure from 7 to 12.5 MPa, and the second - from 4.5 to 5.0 MPa.

After this, the resulting mixture needs cool down to a temperature of 3°C using a cooling unit. You can also use ripening containers, and cool them first with cold and then with ice water.

Now the mixture follows send to tanks, and in the process of slow stirring, the future ice cream will ripen at a temperature no higher than 6°C for 3 to 24 hours (or no more than 48 hours at a temperature of 0 - 4°C). The fat globules will harden, the stabilizer will swell, and the mixture will gain viscosity and the ability to bind air during the freezing process.

It is important to note that the higher the concentration of solids and the freezing speed, the finer the crystals and the more delicate the structure of the produced ice cream.

The next stage of the ice cream production process is freezing. Here the mixture is frozen and beaten with air, subject to continuous stirring. Small bubbles saturate the resulting mass and an ice cream structure is formed, which is finally formed during the subsequent freezing of the product. The mixture that comes out of the freezer should have a thick (creamy) consistency.

Now you can start packaging– it can be produced on automatic or semi-automatic lines. Dosing into cups or waffle cones occurs on universal conveyors, and subsequent freezing takes place in hardening chambers (from -25°C to -37°C). This is a short-term process, otherwise the ice crystals will significantly increase in size. Sometimes, in order to save time, packaging is combined with hardening thanks to universal equipment that combines a conveyor, an extrusion line and a popsicle generator. After hardening, the temperature of the ice cream should not exceed -10°C.

Finished products are packaged in cardboard boxes or corrugated boxes. Then they should be stored in refrigerators at a temperature of -20°C. To move ice cream to the warehouse, various conveyors or transport systems are used.

Hardened ice cream is distinguished by appearance, filling and type of packaging. Depending on the type and filler, there are basic and amateur types. The first include milk, cream, ice cream, aromatic and fruit and berry. Amateur species are distinguished by a smaller production volume and a variety of species (about 50 options).

Here is an example of some of them:

citrus(due to chicken eggs in its composition, it has an increased biological value);
honey - with the addition of natural honey;
penguin- fruit and berry base in chocolate glaze and much more.

Technological process for the production of soft ice cream

Soft ice cream differs from hardened ice cream in that it is made under different conditions. This variety is already ready after leaving the freezer and is not subject to further freezing. Often it is prepared immediately before use and in the presence of the buyer - in freezers. The raw materials are special dry mixtures, water and juice.

The temperature of soft ice cream is not as low as that of hardened ice cream (4-6°). And even with the naked eye you can notice the delicate and creamy consistency.

Due to the small amount of frozen moisture content and the presence of air in the form of bubbles, soft ice cream has a specific taste and aroma. An interesting feature is that the raw materials are practically no different from the ingredients of hardened ice cream. And thanks to the technological features of preparation, it is much better absorbed by the body.

Making homemade ice cream

If you have insufficient financial resources, it would be preferable to create a small ice cream production plant right in your kitchen. The absence of rent is the main advantage of this way of doing business.

To do this, you will need a spacious refrigerator, a food processor, plastic dishes and the raw materials themselves. And according to the recipe, you can proceed to making the first batch of the product. Of course, there are currently a huge number of recipes. Let's give an example of one of them - milk ice cream with vanilla.

Required components: 1 liter of milk, 300 grams of sugar, 2 vanillin powder, 6 eggs.

Milk needs to be boiled with sugar. Add hot milk to the beaten eggs, stir, and pour in a thin stream into the boiling milk, stirring the mixture continuously. Reduce heat to low and beat until soft bubbles form. Cool, stir and add vanillin. Pour into molds and place in the freezer for 3-4 hours.

Ice cream production business plan

Equipment and premises

To accommodate production facilities, a room with a total area of 150 m 2 is required, where ice cream and packaging production lines and refrigeration equipment will be located.

This room must be electrified, and have water supply and sewerage. For transport there is convenient access.

We will purchase a production line with a productivity of 250 kilograms per shift, which consists of:

component mixer – 350,000 rubles;
filter – 25,000 rubles;
butter melter (butter and coconut) – 195,000 rubles;
homogenizer – 80,000 rubles;
pasteurizer – 400,000 rubles;
containers for maturing the final product - 400,000 rubles.
shut-off valves – 200,000 rubles;
3 pumps – 200,000 rubles;
freezer – 900,000 rubles.

The total cost of such a line will cost 2,750,000 rubles.

In addition, it is necessary to purchase equipment for packaging the produced ice cream - 600,000 rubles.

And for storage - 1 refrigerator for 110,000 rubles.

The total amount of capital costs is 3,460,000 rubles.

Working capital (costs of raw materials and their delivery) – 450,000 monthly.

The average monthly rent will be 30,000 rubles (per year 360,000 rubles).

Utility payments - 10,000 rubles every month (per year - 120,000 rubles).

Complete a package of documents (for registering a business activity or organizing an enterprise) - 50,000 rubles.

Total – 200,000 rubles.

We are recruiting staff

Minimum number of personnel 6 people:

technologist – 30,000 rubles;
production manager - 25,000 rubles;
head of the sales department - 25,000 rubles;
2 workers – 15,000 rubles each;
loader – 10,000 rubles.

The annual wage fund will be 1,440,000 rubles.

Let's calculate the annual profit

The average cost of 1 kilogram of ice cream is 250 rubles/kg.

Output: 250 kg. x 22 working days = 5500 kg. x 250 rubles/kg = 1,375,000 rubles, and for the year, respectively, 16,500,000 rubles.

Gross annual profit (revenue-cost) – 11,100,000 rubles.

Total expenses (capital + working expenses) – 1,920,000 rubles.

Profit before tax (gross profit - total expenses) = 9,180,000 rubles.

Profit after payment of single tax (15%) – 7,803,000 rubles. This will be net profit.

Profitability (net profit/revenue) will be 47.3%.

Sales of finished products

It is important not only to make ice cream, but also to be able to sell it. Due to the low cost, the trade margin is sometimes more than 50%. Therefore, the ability to create a commodity distribution network practically guarantees impressive profits.

The most important thing is to choose the right point for implementation. An appetizing appearance is also important.

You can supply finished products through wholesale companies or supermarket chains. Also a good option is to sell finished products through your own sales representative, who will personally cooperate not only with large stores, but also with small ones.

For students of universities and food technical schools, you can organize excursions with a detailed visual demonstration of the entire hardware circuit.

To sell soft ice cream, you can set up a retail outlet in the most crowded place - a park, supermarket, market, etc. The main advantage of such a product is its non-waste nature. After finishing the working day, the remaining ice cream can simply be poured into a bowl and put in the refrigerator. And in the morning, refill the mixture into the freezer, and after a few minutes start trading with renewed vigor.

Homemade ice cream can be supplied in bulk to cafes and restaurants. First you need to make a small test batch and dilute it for testing at potential places of sale. Surely there will be more than one establishment that would be willing to enter into a supply agreement with you.

Advertising will also help increase sales. If you do not have the required amount to create an advertising video, you can limit yourself to an advertisement in a local newspaper. Promotions and discounts at the very beginning of entrepreneurial activity will help the business quickly pay for itself and bring only positive results.

Technical and technological maps (TTK) are developed for new and branded dishes and culinary products - those that are produced and sold only at a given enterprise. The validity period of the TTK is determined by the enterprise itself.

TTK includes sections:

1. Product name and scope of application of TTK. Indicate the exact name of the dish, which cannot be changed without approval; provide a specific list of enterprises (branches) that are given the right to produce and sell this dish.
2. List of raw materials for making a dish (product).
3. Requirements for the quality of raw materials. Be sure to make a record that raw materials, food products, semi-finished products for a given dish (product) comply with regulatory documents (GOST, OST, TU) and have certificates and quality certificates.

Norms for laying raw materials by gross and net weight, norms for the yield of semi-finished products and finished products.

4. Description of the technological process. They give a detailed description of this process, the cold and heat treatment modes that ensure the safety of the dish (product), give the food additives used, dyes, etc.
5. Requirements for registration, submission, sale and storage. The design features, rules for serving the dish, the order of sale, and storage should be reflected (in accordance with GOST R 503105-08.
6. Quality and safety indicators. Indicate the organoleptic characteristics of the dish (taste, smell, color, consistency), physicochemical and microbiological indicators that affect the safety of the dish.
7. Indicators of nutritional composition and energy value. Provide data on the nutritional and energy value of the dish (according to the “Chemical Composition of Food Products” tables, approved by the Ministry of Health), which are important for organizing nutrition for certain consumer groups (dietary, therapeutic and preventive, baby food, etc.).

Each technical and technological map receives a serial number and is stored in the enterprise file cabinet. The responsible developer signs the TTK.

I APPROVED

Director __________

"__"____________2013

TECHNICAL AND TECHNOLOGICAL MAP No. 1

CHILDREN'S ICE CREAM FROM COOK WITH BANANAS

1 AREA OF USE

This technical and technological regulation applies to children's ice cream made from cottage cheese with bananas.

2. REQUIREMENTS FOR RAW MATERIALS

Food raw materials, food products used for the preparation of children's ice cream from cottage cheese with bananas must comply with the requirements of current regulatory and technical documents, have accompanying documents confirming their safety and quality (certificate of conformity, sanitary-epidemiological report, safety and quality certificate, etc. ).

3. RECIPE.

4. TECHNOLOGICAL PROCESS.

1. Place ingredients in a blender: cottage cheese, chopped bananas, 1/2 cream, vanilla sugar, powdered sugar. Mix everything well in a blender until smooth. If the consistency of the mass turns out to be very thick, then add more cream and mix well again. The consistency should be similar to very thick sour cream.
2. Place the ice cream in a container and put it in the freezer.

After about 3 hours we get soft ice cream, and after 5 hours it’s possible to serve full-fledged ice cream.

5. REQUIREMENTS FOR RELEASE AND STORAGE.

Children's ice cream made from cottage cheese with bananas is sold immediately after preparation. The permissible shelf life of ice cream before sale is no more than 10 minutes at a serving temperature of 14°C. According to the company's corporate standard. The shelf life of ice cream according to SanPiN 2.3.2.1324 is 12 hours at a temperature of (-4;- 2) °C.

6. QUALITY AND SAFETY INDICATORS

Appearance - ice cream is placed in ice cream bowls and can be sprinkled with chocolate chips.

Color - cream.

Taste and smell - a pleasant smell of banana and vanilla, the taste is sweet, without any foreign tastes or odors.

6.2. Microbiological indicators of ice cream must comply with the requirements of SanPiN 2.3.2.1078-01.
7. NUTRITIONAL VALUE

Cottage cheese ice cream with bananas for going out - 150 g

Production manager ________ ______ Full name

Responsible for registration of the TTC ______ _______Full name.

I APPROVED

Director __________

"__"____________2013

TECHNICAL AND TECHNOLOGICAL No. 2

COOKED DONUTS

1 AREA OF USE

This technical and technological level applies to the dish of curd donuts.

2. REQUIREMENTS FOR RAW MATERIALS

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

3. RECIPE

4. TECHNOLOGICAL PROCESS

Preparation of raw materials for the production of dishes is carried out in accordance with the collection of recipes for dishes and culinary products for catering establishments.

Flour, egg yolks ground with sugar, beaten egg whites, salt are added to the pureed cottage cheese, dissolve citric acid in water, mix everything, the resulting mass is divided into pieces weighing 79 g, shaped into balls and fried in fat at t = 160, at within 10-15 minutes. When ready, donuts are sprinkled with powder.

5. REQUIREMENTS FOR RELEASE AND STORAGE

Ready-made donuts are used as dessert and served with hot non-alcoholic drinks. The shelf life of the Curd Donuts dish according to SanPiN 2.3.2.1324-03 is 8 hours at a storage temperature of +2°C to +6°C.

6. QUALITY AND SAFETY INDICATORS
6.1. Organoleptic quality indicators:

Appearance - product of correct shape, without kinks, dents or torn parts

Color: golden, uniform

Consistency - porous, not sticky, without traces of unmixing or foreign inclusions

The taste and smell are pleasant, without foreign impurities, when adding yeast to the recipe - with a light, pleasant aroma of fermentation.

6.2. Microbiological indicators of “Curd donuts” must meet the requirements. SanPiN 2.3.2.1078-01, index 1.9.15.13.
7. THE NUTRITIONAL VALUE

Curd donuts -150g.

Responsible for registration of TTC in the diner ______________

Head snack bar production _________________

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cold soufflé, but it should be used with great care: an excessive amount of gelatin leads to the dessert becoming hard and rubbery, and an insufficient amount of it and the dessert crumbles. For desserts. In which gelatin is fundamentally important as the main ingredient, it is best to use the purest, smoothest and richest-tasting gelatin obtained from veal feet. As a rule, 3-4 veal legs boiled in 2.5 liters of water yields 1 liter of thick jelly, which can thicken another 0.9 liters of liquid. The jelly must cool so that all the fat can be easily removed. Then it should be reheated, sugar added and lightly seasoned with spices and citrus peels to neutralize any remaining meat flavor. Then boil the whipped whites and eggshells in it and strain through a piece of cloth. Small solid particles in the jelly stick to the egg whites and shells and remain on the fabric with them. The remaining clean liquid will be the base. This will make the jelly transparent. If sheet or powder gelatin is used, the preparation technology is different.

Dissolving leaf gelatin. Place the gelatin sheets in a bowl of cold water; when softened and softened, place them in a small saucepan with a little water.

Place the pan over low heat and wait for the gelatin to melt and the liquid to become clear.

Dissolving gelatin powder. For every 15 g of gelatin, pour 3 tablespoons of water into a small bowl. When the gelatin swells and begins to dissolve, place the bowl in a pan of hot water for 3 minutes.

1.2 Compilation of assortment, classification of dishes

People have been eating sweets since ancient times, but the idea of a separate sweet dish served at the end of a meal is a relatively new idea. As early as the 15th century, a French banquet might include sweet wheat porridge, as well as fruit jellies and deep-fried dishes, laid out next to venison and dishes of lamprey and sturgeon: guests could take whatever they wanted at random. The history of some modern desserts reflects earlier traditions, when there were no clear distinctions between different categories of food. Blamange, or Bavarian cream, which is made from almond milk, gelatin and whipped cream, once served as a sweet sauce for shredded almond chicken breasts.

One of the reasons for such a chaotic mix of sweet and savory dishes was the desire to flaunt one's own wealth. The table, laden with various dishes, made an impressive impression. In addition, sweets and seasonings were an expensive pleasure, so if the owner treated the guests to sweet dishes at every opportunity, they had no doubt about the wealth of this person.