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Bakery

Products are baked at t180-250, depending on the size of the products. Small products are baked at a higher temperature, and large products at a lower temperature and for a longer time.

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Buns

Buns are simple or rich products of various shapes (round, oval, square, etc.) weighing from 50 to 200 g. Yeast dough for buns is prepared using a straight or sponge method. In the recipes below, various additives are widely used: vanillin, raisins, nuts, saffron, etc. The high content of fat, sugar, eggs and flavoring substances make the buns high in calories. Recipes for preparing buns are given in table.

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Bun "School".

The dough is prepared using a straight or sponge method; On a table dusted with flour, the finished dough is divided into pieces weighing 47 grams and formed into balls; Place on pastry sheets, seam side down, at a distance of 3-4 cm from each other; The duration of proofing of products in a warm, humid place is 25-30 minutes; 5-10 minutes before baking, the buns are greased with melange; Bake at a temperature of 250-270*C for 8-10 minutes.

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High calorie buns

High calorie buns These are round buns rich in sugar and fat. The bun recipe includes 25% sugar, 18% butter, 20% eggs, 30% raisins and 20% milk. The top of the buns is sprinkled with chopped almonds or nuts. To improve the taste and smell, vanillin (vanilla buns), lemon essence (lemon buns) or saffron (saffron buns) are added to the dough. Weight of butter products is 50 and 100 g.

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1st grade wheat flour - 250 gr. / 250 gr. Pressed yeast - 15 gr. / 15 gr. Table salt - 5 gr. Granulated sugar - 125 gr. Unsalted butter - 90 gr. Pasteurized cow's milk with fat content not less than 3.2% - 100 gr. Water - 30 gr. / 34 gr. Chicken egg in the dough - 75 gr. Chicken egg for coating - 25 gr. Vanillin - 0.2 gr. Crushed nuts for sprinkling - 10 gr. Dried grapes 150 gr. Fermentation duration 240...300 min*/ 80...120 min***Proofing time 80...100 min Oven temperature +180...220*C Baking time 25...35 min Bun weight 100 gr .

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Baking

A characteristic feature of the bakery is its extremely varied shape with a clearly defined pattern: pretzel, bun, oyster; shaped baked goods in the form of mushrooms, animals and other shapes. Butter products include all types of bakery products containing at least 7% sugar and 7% fat per 100 kg of flour. The dough is prepared using the sponge method. The most labor-intensive operation in the production of baked goods is their final shaping and surface finishing. All these operations are done manually. The surface of the pastry can be glossy, decorated with sugar, crumbs, poppy seeds, lipstick, jam, cream.

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Ordinary baking

Common baked goods are produced in the form of a bun (with two layered petals), a heart (with three and four petals), an oyster (round, oblong, spiral, figured), rose, snail, bow, deer antler, corn, crab, broom, spider, fire, oak leaf; in the form of twisted products - braids, twists, monograms.

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Spiral oyster. The dough is rolled up. Cut into pieces, check the mass and place on a baking sheet with the cut down so that there is another cut at the top, resembling a spiral. If, when making a roll, the edges of the layer are not sealed with egg wash, then the ends of the spiral will diverge during proofing and baking and the product will lose its shape. It is necessary to glue the edge of the layer well to the roll or separate the end of the spiral from the cut piece and place it under the product when placing it on a baking sheet. Oblong oyster. The dough roll is prepared as described above. Pieces are cut from the rolled roll, which, after being weighed, are placed on the table. Using a thin rolling pin with a diameter of 1–1.5 cm, holding the ends with your hands, press parallel to the cuts onto a piece of dough. In this case, the upper layers on both sides turn upward, and the middle and lower layers diverge in both directions. The products take on the shape of an oyster.

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OYSTER Roll out a large piece of dough with a rolling pin into a rectangle 5 cm thick. Grease with butter. Roll the dough into a roll so that 8-10 turns are formed, like a roll. Turn the roll seam side down and cut equal pieces from it for shaping the products.

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SPIRAL OYSTERThe oyster is shaped into a spiral and the end of the spiral is placed under the middle of the piece. FIGURED OYSTER This oyster is shaped like a spiral, additionally making an incision with a knife, as when cutting a bun. When laid on a sheet, unfold along the cut, obtaining a figured oyster in two, three, four spirals connected together.

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Twisted products A large piece of dough is rolled out, greased with butter and cut into strips. The strips are twisted into flagella, from which various types of products are made.

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BRAID An oblong ring is formed from half the strand, the remaining end is twisted and secured to the opposite end of the ring.

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MonogramBoth ends of the flagellum are twisted with both hands in opposite directions

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Bun.

The dough is prepared using the sponge method and cut into buns or oysters; The dough is laid out on a table dusted with flour and rolled into ropes of equal thickness, which are cut into pieces weighing 57 grams; The piece is rolled out with a rolling pin, greased with butter or margarine and wrapped into a roll; Having folded the roll in half, make one or two cuts with a knife; The products are placed on a greased sheet, left to proof for 30 minutes, 10 minutes before; Before baking, brush with egg and after baking, sprinkle with powdered sugar; Bake at a temperature of 250-260ºС

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Vyborg baked goods

Vyborg baking is made from yeast sponge dough. The most common Vyborg baked goods are buns, oysters, buns sprinkled with crumbs, bars and stoliks. Vyborg buns can also be prepared in the form of bows, rings, pretzels, horseshoes, fans, curls, etc. To prepare a sprinkled bun, divide the dough into pieces, roll them into round balls, dip in butter, sprinkle with flour crumbs and place on a baking sheet. After a short proofing, make a depression in the middle of the bun into which to place the jam. After baking, sprinkle the buns with powdered sugar.

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Finish the surface of the Vyborg pastry with jam, lipstick, poppy seeds, sugar or flour crumbs. For flour crumbs, knead the dough from flour (one part), sugar (one part) and melted butter (0.5 parts) and rub it through a screen. Products weighing up to 100 g should be baked at a temperature of 240-260°

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Donskaya baking

Produced in the form of piece products weighing 0.1 and 0.2 kg. The products are given the following shape: spiral; letter B; eight; weave with two free ends; weave in the form of two hooks. The surface of the products is glossy, coated with egg wash. The dough is prepared using the sponge method. The finished dough is divided into pieces, rounded, and given preliminary proofing. They are formed on a roller machine and manually given the desired shape. Place on sheets and send for proofing. After proofing, the pieces are greased with egg wash and sent for baking. Steam baked goods.

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Vyborg figured baked goods

The dough is prepared using the sponge method with a touch of flavoring. Roasting - after 50-60 minutes of fermentation. If the flour is strong, then after baking they do an additional kneading. Proofing on sheets - 60-120 min. 10-15 minutes before placing the product in the oven, brush it with egg. Some products are finished with poppy seeds. The duration of baking in an unhumidified baking chamber for products weighing up to 0.1 kg is 13-16 minutes, 0.5 kg - 18-25 minutes at 200-220°C. Ready hot products are left on the sheets until they cool completely. After cooling, some products are finished with powdered sugar or fondant. Vyborg figured baked goods are made in the form of birds, animals, fish, etc. Belgorod baked goods are shaped like a lyre or a horseshoe.

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Rasstegai

Rasstegai is one of the types of Russian baked pies made from savory yeast dough with a variety of fillings, best with fish, such as salmon or beluga. Gilyarovsky wrote: “Egorov’s tavern, in addition to pancakes, was famous for its fish pies. This is a round, plate-sized pie filled with minced fish with vizig, and the middle is open, and in it, on a slice of sturgeon, lies a piece of burbot liver. A gravy boat of fish soup was served with the pie for free...” To his words, we can add that after baking, melted butter was poured into the open middle of the classic pie, or more often meat or fish broth with chopped parsley (that’s why the “gravy boat of fish soup for free” was served).

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Then the filling of vyaziga or rice with onions and hard-boiled eggs was covered with a piece of noble fish - boiled Caspian sturgeon or lightly salted Pechora salmon and “painted over” with burbot liver. During Gilyarovsky’s time, Semyon Petrovich Tararykin’s Moscow restaurant “Prague” on Arbat was especially proud of its “half-and-half” pies - stuffed with sterlet and sturgeon. The pies were placed on a plate with the golden inscription “Greetings from Tararykin”; they were also served with a gravy boat of hot fish soup for free, and for money they also gave me a glass. The pie itself is made small but elongated, giving it the shape of a shoe. Pies are often served with soups: pie with fish - with fish soup, with meat and mushrooms - with broths, with rice, onions, carrots and eggs - with both fish and meat soups. Raspberry pies were once the main attraction of Moscow peddling. On fasting days they were baked with meat and onions, on fasting days - with pieces of beluga, salmon and milk. As befits a pie, the filling was visible and was not covered by the dough. Such a pie was sprinkled with salt and pepper, greased with oil and filled with hot broth - meat or fish, which was kept in tinned jugs, wrapped in rags. These pies cost only a penny or two!

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Pies. Ingredients: yeast dough – 120 g, minced meat – 40 g; for lubrication: eggs – 2 pcs.; fat for sheets - 0.2 g. Yield - 143 g. The dough for pies is prepared using a sponge method, with a thicker consistency than for baked pies. Pieces of dough weighing 120 g are formed into balls, left for 5-8 minutes to proof and rolled into a round flat cake, on which minced meat with onions, fish with rice and vizig, or rice with mushrooms are placed. The edges of the flatbread are pinched over the minced meat, leaving the middle open. The products are left to rise for 20–30 minutes, greased with melange and baked at a temperature of 280–290 °C. Moscow pies are baked in the same shape, weighing 210 g each, with the same minced meat. Depending on the type of minced meat, after baking, put pieces of fish, pickled mushroom caps or chopped eggs in the middle of the pie. The finished pies are hot and greased with butter. Snack pies are baked with the same types of minced meat, but with a smaller mass (yield - 50 g). Pies with minced fish are served with fish soup, with meat - with clear meat broth, and pies with mushrooms - with mushroom broth or separately as a hot appetizer.

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Quality requirements: pies must have a shiny light brown surface, boat shape, the middle is open, the minced meat is visible. The crumb is well baked and fluffy.

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Raisin galleries Prepare yeast sponge dough, cut candied fruits into small cubes; Finely grind cardamom and nutmeg and add when kneading the dough; Sort out the raisins, rinse and add while kneading the dough (be careful not to crush the raisins, as this will make the dough greyish). Roll the finished dough into a round ball, form an oblong loaf and, after proofing for five minutes, make two wide indentations along the length of the loaf with a rolling pin, then fold it in half (lengthwise) and press it with the rolling pin again in the same way. Place the stolli on a greased baking sheet. After complete proofing, grease the surface with oil and bake at a temperature of 210-220°. After baking, grease the products with butter and sprinkle with powdered sugar and vanilla.

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Flour 1000, sugar 200, table margarine 200, raisins 300, candied fruits 100, yeast 30, milk 100, eggs 430, butter for lubricating products 10, salt 5, cardamom 2, nutmeg 1. Pure raisin galleries with nuts

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Candied raisin galleries with powdered sugar. Cut the candied fruits into the dough to the size of raisins

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Puff roses with jam

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Hungarian cheesecake

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Roll out the dough to a thickness of 0.5–0.7 cm, cut into squares with a side of approximately 10 cm. For the curd filling, rub the curd through a sieve. Grind the eggs white with sugar, mix with cottage cheese. Add finely grated lemon zest to the curd mass. Beat the whites into a strong foam and carefully fold into the cottage cheese. The consistency of the filling should resemble very thick sour cream.

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Place the filling in the middle of each square, overlap the corners in the middle, making a “house”. Let stand for 15 minutes. Bake until done, 15–20 minutes. Serve the finished cheesecakes sprinkled with powdered sugar.

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Pies

People in Rus' learned to bake pies a long time ago. Not a single holiday would be complete without them. The word “pie” itself most likely has its basis in “feast”. Pies were an obligatory attribute of a wedding, New Year’s, birthday and any other festive table. Pies in the house are the key to well-being in the family - this has long been believed. The day after the wedding, the young woman baked a pie. She treated her guests to it, and they judged the homeliness of the future hostess based on its taste. On name day, it was customary to bake pies and send them to family and friends, as a kind of invitation to the holiday. Sweet pies were usually sent to the godfather and mother as a sign of special respect. Cabbage pie was a must for name days. Russian cuisine knows a lot of recipes for a wide variety of pies. They have been practiced for centuries, passed down from generation to generation, however, each housewife tried to add something of her own. Of all types of products, pies take first place as the most common. Even the name “PIE” comes from the ancient Greek “feast” - celebration, fun. There are all kinds of pies in Russian cuisine: open, closed, round, quadrangular, low, high, with one type of minced meat and multi-layered. And now pies differ in recipe, method of preparing dough (yeast, puff pastry, unleavened, etc.), filling, shape (open and closed, small and large, round and square).

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Pie with apples

Without peeling the apples, cut them into thin equal-sized slices, sprinkle with lemon juice to prevent the apples from darkening, and sprinkle with sugar. The dough is rolled out into an oval 1 cm thick and pricked over the entire surface with a fork. The prepared apple slices are carefully placed in “scales” on the surface of the dough, and lingonberries or cranberries are placed between the apple slices like “sparkles”. The edges of the dough are folded over, greased with yolk, a “rope” woven from two thinly rolled dough flagella is laid along the edge of the oval, pressed against the oval and also greased with yolk. Bake the pie at a temperature of 180-200º C until cooked. Apple pie has a pleasant delicate sweet and sour taste and aroma. Serve with tea.

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Fish pie

The puff pastry is rolled out, placed on a baking sheet, the edges are folded and placed in an oven heated to 210º C for 10 minutes. Melt the butter in a frying pan, fry the onion in it for 10 minutes, add a teaspoon of salt. Place boiled fish, peeled and sliced ​​tomatoes on a cooled layer of dough, sprinkle with black pepper, and cover with fried onions. Beat eggs and cream with red pepper and salt and pour the resulting mixture over the fish and tomatoes. The pie is placed in an oven heated to 190º C for 25 minutes (the filling should be browned). Served hot.

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Pie with meat

The dough is prepared using the sponge method. Divide into pieces weighing 600 g (part of the dough is left for decoration). After incomplete proofing, roll out into a layer. Spread the minced meat, pinch the edges of the dough over the minced meat and place it on a pastry sheet, seam side down. The surface is greased with egg and decorated with dough figures. After complete proofing, brush the surface with egg again and make punctures so that there are no tears during baking.

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Poppy poppy pie

Yeast dough is prepared using a sponge or straight method; after fermentation, a layer is rolled out to a thickness of 15 mm and cut into strips 120 mm wide, and the filling is applied to the middle. One edge is smeared with melange and rolled up into a rope, starting from the edge not smeared with melange. The leveled rope is smeared with melange, cut into pieces and placed on sheets in the shape of a round cake, melted and baked for 30-40 minutes at a temperature of 180 - 200º C. After cooling, the cake is soaked in syrup and glazed with fondant. To prepare the filling, add water to the poppy seeds and bring to a boil. After which the water is drained, the cooled magician is mixed with sugar, passed through a meat grinder and mixed with honey. Lipstick is prepared using basic technology. The surface is covered with lipstick. The crumb is well baked, a layer of poppy seeds is visible on the cut

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Apricot pie

Knead a uniform soft dough from flour, eggs, butter and baking powder, divide it into two parts (ratio 1:2). Roll out most of the dough into a layer 1 cm thick and place on a greased, floured baking sheet. Place halved apricots on the dough. You can sprinkle chopped nuts between the fruits. Knead the other part of the dough with additional flour until a firmer consistency is obtained, grate on a coarse grater and sprinkle on top of the pie. When the pie is baked

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Pie recipes

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Decorating the edges of the pie

Fork edge Trim the edges of the pastry flush with the edge of the pie pan. Using a four-prong fork, press the dough into the edge of the pan. Walk along the entire curb. Ribbed Edge Place the index finger of one hand on the outside of the edge. Gently grasp it with the index finger and thumb of your other hand - you will get a frill. Repeat the same around the entire edge. There should be 5mm between each frill. Sharp, fluted edge. Place the index finger of one hand on the inside of the frill. Grasp it tightly with the index finger and thumb of your other hand - you will get a groove. Repeat the same around the entire edge of the pie. There should be 5 mm between the grooves.

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"Twisted rope" Place your thumb at an angle to the edge of the dough. Then grab the dough between your thumb and index knuckle. Place your thumb in the groove left by your index finger. Pinch. Repeat the same steps around the entire pie. Leaf border Prepare the dough for the covered pie. Roll out a large ball of dough and place it in the pan. Trim the dough flush with the edge of the pan. Roll out the second ball to a thickness of 2 mm. Using a knife, cut leaves from this layer of dough. Using the blunt side of a knife, press out the “veins” on the leaves. Brush edges of dough lightly with water. Press the leaves to the edge of the dough.

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Assessing the quality of pies

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Crème de Parisien buns

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Prepare the dough: Mix all dry ingredients: flour, cream (milk), yeast, sugar, salt. beat the egg with a fork and combine with water and gradually add it to the flour mixture, knead the dough. Add zest and oil, knead into dough. The dough will be sticky, but do not add any more flour. Cover the dough with a towel and let it rise for about 2 hours. Prepare the cream: Dilute the starch in milk, add the yolks, sugar, vanilla, zest and cook over medium heat, stirring constantly (the finished cream begins to gurgle). Cool, add butter, beat lightly and, adding almonds and juice, mix. Cutting: Knead the risen dough, dust the work surface with flour and divide the dough into 15 pieces. Roll out each piece into an oval of 12-15 cm. Place the cream closer to one edge, retreating 3 cm from the edge.

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2. Cover the cream with dough and seal the edges well.

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3. Cut the remaining edge of the dough into strips and roll up the bun. Place the buns on a baking sheet lined with baking paper and leave to proof for 30 minutes. Grease with yolk and bake in preheated to 180 degrees. Bake in the oven for 15 minutes until golden brown. Cover the finished buns with a towel and let cool for 10-15 minutes, sprinkle with powdered sugar. NOTE. You can also make chocolate “Parisian cookies” by replacing 2-3 tbsp in the dough. l. flour for cocoa powder. In this case, it is better to add chocolate to the cream instead of butter.

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Pretzels

Pretzels are made from dough without sugar, with sugar and with a lot of baking. The dough can be yeast or yeast-free. When it comes to making, pretzels can be baked, custard, or deep-fried. The design of pretzels is very diverse: with sugar, poppy seeds, cinnamon and sugar, cumin, salt, nuts. Pretzels for special occasions are decorated with flowers, figures and various elements of baker sculpture.

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Pretzel recipe

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Pretzel Riga

"Riga" pretzel 1 kg of flour 1s., 40g of yeast, 10g of salt, 230g of sugar, 180g of butter, 200g of fat milk, 200g of eggs (160 for dough, 40 for lubricant), 0.1g of vanillin, 300g of raisins, water. 20g caster sugar for finishing after baking, 20g almonds for finishing before baking. Pretzels weighing 500g or 1kg. Sponge dough (sponge dough 4 hours, dough fermentation 2 hours). Proofing time: 1.5 hours. Baking: pretzels weighing 500g are baked for 23-27 minutes at 190C. Pretzels weighing 1 kg are baked for 27-32 minutes at 190C.

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In the past, a pretzel with ears of corn and a loaf with ears of corn had a special purpose. They were baked for such a wonderful event in rural life as the end of the harvest season. At all times, man earned his bread by the sweat of his brow. Growing and harvesting a crop from the field is the most important and significant event in the life of a farmer, therefore a baked product is not just bread, but a hymn to bread, a hymn to human life

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Pretzel with ears

Knead a fairly stiff dough, place it in a warm place for fermentation, and knead it twice. After the second kneading, when the dough rises again, roll it out into a rope, wrap it into a pretzel, place it on a greased baking sheet, and leave to proof. Make spikelets from the grated dough and, after proofing the pretzel and brushing its surface with yolk and adding a pinch of sugar, decorate the pretzel with spikelets, which are brushed only with egg white. Bake the pretzel at 240 *C. The finished product has a contrasting color: the bright brown pretzel has golden spikelets. The secret to obtaining this is not only that the bright brown color is ensured by using yolk with a small addition of sugar as a lubricant, and the delicate shade of light golden spikelets is ensured by lubrication with egg white alone. The main thing is that the nature of the test is different. The dough for the pretzel is yeasty, rich, and for the ears it is grated from flour, water and yeast, without sugar.

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Pretzels for tea

Stir sugar and yeast in warm milk and leave the mixture to ferment. Add egg yolks, flour, mixing it with salt, butter or margarine to the starter and knead a fairly stiff dough, which is left to proof. Roll it out on a floured cutting board, cut it into small pieces, roll them into long ropes, and shape them into pretzels. Place them on a lightly greased baking sheet, brush with beaten egg and bake in the oven.

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Butter pretzel

Mix milk, granulated sugar, eggs, butter and yeast well and leave overnight. In the morning, add sifted wheat flour, add salt and knead the dough. Place it in a greased pan and leave in a warm place. After 30-40 minutes, place in the oven on low heat for 25 minutes, and then, increasing the heat, bake until done.

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Assessing the quality of pretzels

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Kulebyaki

Kulebyaka is a pie with filling, a dish of traditional Russian cuisine. It was first mentioned in the 12th century. Initially it was prepared on the basis of yeast dough, but now it is increasingly used as unleavened sourdough. The name comes from the word “kulebyachit”, that is, “to knead with your hands”. Not a single holiday among our ancestors was complete without kulebyaka; it was always present on the Christmas table, and later on the New Year's table. Kulebyaka is not always decorated in the form of an oblong pie. If, for example, there is a pie with potatoes and pork, you can give the pie the shape of a pig. Here you need to remember that: the ears and snout, in order to better retain their shape, are made from stiffer dough. The eyes can be made from raisins or peppercorns.

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Kulebyaka

Ingredients: Flour 4150, granulated sugar 170, table margarine 100, melange 100, yeast 100, salt 50, water 1700, minced meat 5300. For lubrication: melange 100, fat for sheets 25. Yield 10000 (10 pcs. 1000 g each) . Yeast sponge dough is weighed in 600 g pieces, rolled out in the form of a small rope, left for 8-10 minutes and rolled out into a layer 1 cm thick, 18-20 cm wide, the length of a pastry sheet. In the middle of the dough strip (along its entire length), distribute minced meat (530 g each) evenly and pinch the edges. The kulebyaka is transferred to a greased sheet and leveled. Place the kulebyaks at a distance of 8-10 cm from each other. The molded kulebyaks are decorated with cut out pieces from the same dough, gluing them with an egg. To obtain a more embossed pattern, it is better to make decorations from stiffer dough. The kulebyaks are left to rise for 25-30 minutes at a temperature of 30-35C, brushed with egg, and pierced in 3-4 places to allow steam to escape during baking. Bake at 220-240C.

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Kulebyaka on four corners

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Hard boil the eggs for all types of fillings and peel them. Peel the mushrooms, chop them into large pieces, fry over medium heat until tender, and make a sour cream sauce from the sour cream. Add sour cream sauce to mushrooms and heat. Shred the cabbage and simmer with butter until tender. Chop the eggs and combine with cabbage. Prepare minced meat with the addition of onions. For the onion filling: finely chop the green onions and simmer in butter for about 3 minutes, add finely chopped eggs.

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Dough: soften the butter. Mix flour, soft butter, salt until crumbs form, add water, yeast and knead the dough. Stir until smooth, wrap in film and let rest for 30-40 minutes. Roll out the dough into a square, cut off any uneven edges (the trimmings will be used for decorations), cut the resulting square of dough into a cross, starting from the corners but not reaching the middle. Place the filling on each of the 4 parts, pinch the edges so that the filling remains inside, brush with egg, let sit, bake at t = 180-190, 30-40 minutes. Quality requirements: the kulebyak is in the shape of a quadrangle, with filling in the corners. Well baked, golden in color, taste and smell of dough and fillings.

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Kurnik

Fillings for chicken: Boil chicken until done. Separate the meat from the skin and bones and chop finely. Fill with bechamel sauce, cook on the basis of chicken broth, the consistency of the filling is viscous. Cut fresh mushrooms into slices, poach or fry in oil, cool and season with bechamel sauce. Boil the rice, season with butter, add finely chopped chicken eggs, herbs and mix. Bake pancakes (18-21).

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Roll out the finished puff pastry into a layer 1-2 cm thick. Place the circle on a baking sheet moistened with water, on it a pancake with chicken filling, another pancake with mushroom filling, and another pancake with rice. And so on until all the pancakes and filling are gone. Roll out the remaining puff pastry, cover the spring rolls and press firmly onto the bottom puff pastry cake. We pinch the edges nicely. The chicken pot should have a dome shape. Brush the surface with egg and decorate with figures of thinly rolled puff pastry. In the middle of the kurnik we make a hole for steam to escape, grease it again with egg and bake at t = 220-230, 30 minutes. Quality requirements: the kurnik is well baked, the pancakes are thin, the filling is laid out in a thin layer, beautifully decorated.

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Making breadItalian bread

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The unleavened flatbread focaccia was invented in Genoa back in the Middle Ages and, as happens with folk dishes, not because of a good life. The climate of Genoa is very humid, so this flatbread stays fresh for a very long time. You can always reheat it and it will be delicious. The filling of this bread is very simple: olive oil and coarse sea salt. You can also add rosemary and olives. Focaccia (Italian focaccia from Latin panisfocacius - literally “bread baked in the hearth - Italian wheat flatbread, which is prepared from various types of dough - either yeast, which is the basis for pizza, or unleavened dough. The dough of traditional focaccia contains three components: flour , water and olive oil.

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For this dish you will need: 1 kg of flour, 35 grams of fresh yeast, 1 tablespoon of sugar, 3 teaspoons of salt, 600 ml of warm water, olive oil, rosemary, cherry tomatoes. Grind the yeast, sprinkle it with one tablespoon of sugar and pour in a little warm water so that it rises a little. I pour the yeast, which has already bubbled a little, into a bowl, add 3 teaspoons of salt and water. After this, add flour and knead the dough. which will gather into a ball. If the dough turns out very sticky, you can add a few tablespoons of olive oil. Place the dough in a bowl, pour in olive oil, cover with a towel and leave to rise for 30 minutes.

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You can make focaccia with rosemary or tomatoes. Place the layer on a baking sheet greased with olive oil. Now you need to sprinkle it with coarse sea salt and make holes in the dough using your finger. Sprinkle half of the dough with rosemary sprigs, and decorate half with cherry tomatoes. To prevent the focaccia from burning, you need to do the following: take a jar, add a tablespoon of olive oil and the same amount of water. Beat all this lightly and pour over the focaccia. After the focaccia is prepared, you need to put it in the oven. After 10 minutes, you need to start watching the focaccia; if the oil is not all absorbed, then you need to hold it for another 5 minutes. The main thing is not to overexpose it in the oven and not to dry it out. After removing the focaccia from the oven, drizzle with more olive oil and sprinkle with coarse sea salt. There will be no excess salt here.

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Ciabatta, ciabatta (Italian: ciabatta? - “slippers”) - Italian white bread made from wheat flour and yeast or with wheat sourdough, usually with the addition of olive oil. The peculiarity of this bread is its crispy crust and pulp with large, unevenly distributed porosity

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CIABATTA

Knead the yeast dough. Place the dough in a bowl greased with olive oil, cover with film and leave to rise for 1.5 hours, the dough should double in size. Line the baking sheet with parchment. Sprinkle with flour. Grease your hands with olive oil (so that the dough does not stick), take the dough, divide it into 2 parts. Form loaves. Place on parchment. Leave to rise for 1.5 - 2 hours. 45 minutes before baking, turn on the oven and preheat it to 220 degrees, bake for 20-25 minutes. Cool bread on a wire rack.

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Vertuta with cottage cheese

Vertuta (Moldavian vertuta) is a roll made from stretched dough, common in Moldavian cuisine.

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From flour with a high gluten content so that it stretches well, eggs, water and part of the vegetable oil, knead the dough, roll it out with a rolling pin, stretch it on your hands and transfer it to a clean cloth. The surface of the rolled sheet is greased or sprinkled with a mixture of melted butter and remaining vegetable oil and covered with curd filling. Then it is wrapped in the form of a roll, which, in turn, is rolled into a spiral and transferred to a greased baking sheet. The surface of the vertuta is greased with egg and baked at a temperature of 220-230°C for 30 minutes until golden brown. Before serving, the vertuta is cut into portions. Vertuta with grated cheese is prepared in the same way.

Slide 104

Khachapuri “Imereti”

Yeast dough is cut into flat cakes weighing 160 g, a filling consisting of cheese, eggs, butter is placed on them, the edges of the flat cake are pinched, giving a rounded shape, laid out on a sheet greased with vegetable oil, the products are greased with egg and baked at a temperature of 220-240 degrees. , within 20-25 minutes. Finished products are greased with butter. Khachapuri (Georgian: ხაჭაპური (inf.)) is a dish of Georgian cuisine, a Georgian national flour product, which is a flatbread with cheese. Khachapuri (Georgian: ხაჭაპური (inf.)) is a dish of Georgian cuisine, a Georgian national flour product, which is a flatbread with cheese.

Slide 105

Pizza

Slide 106

Slide 107

Loaf with olives and walnuts

Slide 108

125 g walnuts 1 packet (7 g) instant yeast 1 tsp. salt 1 tsp. sugar 1\2 tsp. freshly ground pepper 675 g flour (+\- depends on the quality of flour) 3 tbsp. olive oil 350 ml water 115 g olives Coarsely chop the nuts and fry them in a dry frying pan, stirring occasionally over medium heat

Slide 109

Mix yeast, salt, sugar, pepper and 300 g of flour in a bowl. Place a saucepan on low heat and heat water and olive oil in it. (Temperature - the finger calmly tolerates Add warm water to the flour mixture and mix. Add another 300 g of flour and knead the dough on the table. When kneading, add another 75 g of flour. Knead until elastic and smooth. Roll the dough into a ball. Cover with a towel and let stand for 10 minutes..... P.S. The dough is quite dense and elastic, I wouldn’t even add the last 75 g of flour. Look at the consistency for yourself, focusing on your flour.

Slide 110

Cut the olives. Roll out the dough into a 45*30 rectangle, sprinkling the rolling pin and table with flour (just a little bit). Lay out the nuts and olives. And roll it up, starting from the narrow side. Close the sides, tucking them down a little

Slide 111

Make transverse cuts with a knife on top of the loaf, no more than 3 mm deep. Place it on a greased baking sheet and place in a warm place to rise. For 15-20 minutes, heat the oven to 200 degrees and return it to the preheated oven and bake for about 35-40 minutes. Take it out, cover it with a towel and let it cool.

Slide 112

BAGUETTE

Baguette (French unebaguettedepain or simply unebaguette, feminine; painfrançais among the Belgians and Quebecers) is a French long and thin baked product, soft inside, with a crispy crust, often dusted with flour. A standard baguette has a length of approximately 65 cm, a width of 5-6 cm and a height of 3-4 cm. Weight is approximately 250 g. A unique symbol of France.

Slide 113

Water - 250 ml Yeast (dry; fast-acting) - 8 g Sugar - 1 tbsp. l. Salt - 1 tsp. Vegetable oil - 2 tbsp. l. Wheat flour - 450 g Dissolve sugar and yeast in warm (37-38ºC) water. Stir lightly and let the yeast activate (10-15 minutes), add sifted flour, salt and butter. Quickly knead the dough. After proofing. The dough is portioned into 280 gram portions, shaped into an oblong shape, and cuts are made. And bake at 195ºC-200, with a humidifier. 20-30 minutes Important - first place the pan with boiling water under the baking sheet and sprinkle the oven walls with water before placing the baguettes for baking.

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The relevance of research

Purpose of the work: to study the process of preparing complex bakery and flour confectionery products in a confectionery shop

Raw materials for confectionery production

Characteristics of the confectionery shop of the PA "CATTERING"

Confectionery shop assortment

Confectionery shop equipment

Confectionery shop plan

Composition of confectionery shop workers

Personnel management scheme

structure of products produced by confectionery shop workers

Stolichny cake with pumpkin powder

Biscuit with bird cherry flour

Bun "Healthy"

Conclusion

From the very beginning of bread baking, the process of baking bread required hard work, patience and diligence from people.

Despite the triumph of modern technology, baking high-quality bread is still a rather labor-intensive task today.

The bread production process is divided into several stages:

• Preparation of raw materials - sifting flour, mixing varieties, working with gluten;
• Kneading dough;
• Improving the processes of loosening and fermentation;
• Dividing the dough into portions;
• Formation of dough pieces;
• Bakery;
• Cooling;
• Packaging for long-term storage.

In the production of bread, flour, water, salt and yeast are used as the main raw materials.

To improve the taste, additional ingredients can be added - sugar, milk, butter, molasses, malt, poppy seeds, spices.

Preparing the dough takes up approximately 70% of the entire bread making process. The quality and taste of future baked goods depends on this important stage.

The dough can be prepared in two ways - sponged and straight.

Sponge method involves preparing dough.

To do this, mix half the flour and 2/3 water, from the mass specified in the recipe. Yeast is added to the mixture for wheat dough, or sourdough for rye baked goods. The dough should ferment for 2-4 hours at a temperature of + 27-30 degrees.

After this, add the rest of the ingredients and knead the dough.

Safe way involves mixing all the ingredients specified in the recipe at once.

In this form, the dough is left to ferment for 3-4 hours, and then it is baked.

There is also a technology for brewing dough. In this case, a base is prepared for the dough - 10% of the flour is brewed with boiling water.

The sponge method of preparing dough is perhaps the most classic option, and the bread turns out traditional.

The non-steam method allows you to speed up the process of making bread, but the quality of the baked goods may suffer. Choux pastry allows you to prepare golden-brown and aromatic bread that does not go stale for a long time.

There are also modern technologies for making bread, the use of which began to be practiced at the end of the 20th century.

Micronization- used for some types of cereals.

The technology is based on the use of infrared rays, which force the grain to cook due to its structure. The fast heating process allows you to preserve the maximum of nutrients in such baked goods.

Estrusia- grain mass is processed under pressure. The extruder operates using explosion technology - due to high pressure and temperature, the baking mass is boiled instantly.

Bread making technology

The bread production process consists of several stages: preparation of raw materials, preparation of dough, molding of products, proofing and baking.

Preparation of raw materials includes sifting flour, cleaning (filtering) and heating

water, yeast preparation. At this stage you can include dosing of ingredients: flour, water, yeast, spices and additives (salt, sugar, gluten, etc.

improvers). At the dough preparation stage, not only the mixing of the components occurs, but also maturation. It ends with preliminary proofing, which is usually carried out in the same containers (bowls) as kneading.

Forming begins with dividing the dough mass into portions (usually from 100 to 1000g). Next, rounding is carried out - the process of giving the workpieces a rounded shape using special machines - dough rounders.

This procedure aims not only and not so much to achieve a given geometry, but mainly to create a more uniform dough structure by volume. For some types of products (hearth bread), rounding ends the molding. In other cases, the final shape of the products is established by dough sheeters and dough seamers.

This produces various types of loaves, bagels, etc. Before baking, the molded products are subjected to proofing - holding at a certain humidity and temperature.

At this stage, the structure of the dough is finally created, it is saturated with carbon dioxide, which after baking ensures porosity (softness).

Baking is carried out under conditions (temperature, humidity, time) depending on the type and size of the product. The quality of the resulting products equally depends on the composition of the raw materials (type and composition of flour, quality of yeast, presence and type of improvers) and on the regime of each and every stage of the technological process - from kneading to baking.

Carrying out the process requires significant experience or the involvement of qualified consultants.

The composition of the necessary equipment corresponds to the stages of the process: flour sifters, dispensers, filters, scales, water heaters - at the preliminary stage; dough mixing machines, bowls for kneading; dough dividers, rounders, dough sheeters and dough seamers - for molding; proofing and baking cabinets and ovens - at the proofing and baking stage.

Bakery equipment in Russia is produced in the widest range, compared to equipment for other small food production.

Various pieces of equipment are produced at several dozen enterprises. The widest range of equipment is produced by: Voskhod (Saratov), ​​Priboy (Taganrog), Parus (Komsomolsk-on-Amur), Yartorgtekhnika (Yaroslavl), VOMZ (Vologda), Torgmash (Smolensk) and etc.

Domestic equipment has satisfactory quality at prices affordable to a wide range of potential buyers. Some types of equipment produced by enterprises in the CIS countries (mainly Ukraine) have similar characteristics. Equipment from Western companies is superior to Russian equipment mainly in the degree of automation, stability and ease of mode adjustment, and design, but is several times more expensive.

Types of bread and recipes for its preparation.

Ordinary bread.

1.5 cups of water

30 g yeast

Preparation:

Place the yeast in warm water, add flour (as for pancakes) and leave to stand for a while until the mixture comes together.

Then put a pinch of salt into this mass and knead the dough, adding flour until the dough stops sticking to your hands.

After this, put the dough to proof (approx. 6 hours). During this time, the dough should be mixed 2-3 times.

Knead the finished dough again and place in a baking dish.

Wait until the mixture rises and bake in a preheated oven for 1-1.5 hours.

Note: It is very important that the dough rests well. The bread will then be fluffy and soft.

The 6 hours mentioned in the recipe is a very arbitrary time. The main criterion in this case is the quality of the yeast.

White bread with cheese

Products:

500 g wheat flour

2 tsp. salt

1 tsp black pepper

150 g grated cheese

20 g yeast

350 ml water

mold lubrication oil

for test preparation

75 min. for proofing

45 min. bakery

Preparation:

Place the flour in a deep bowl, add salt, pepper, 100g cheese and yeast, and mix well. Then add warm water and knead the dough.

Place a plastic bag or cling film over the bowl, cover with a towel and place in a warm place for 45 minutes. During this time, the dough should double in volume.

Then knead the dough again and place in a greased baking dish.

Wait approximately 30 minutes. While the dough rises again, brush the surface with warm water and make several shallow cuts with a knife.

Place a bowl of boiling water at the bottom of the oven.

Bake for 25 minutes. Then take out the semi-finished bread, sprinkle it with 50 g of cheese and bake for another 20 minutes. until a golden crust forms.

White loaf for tea

Products:

750 g wheat flour

3 tsp. salt

30 g yeast

400 ml milk

50 g butter or margarine

mold lubrication oil

for test preparation

75 min. for proofing

45 min. bakery

Preparation::

Place the flour in a deep bowl, add salt and yeast, and mix well. Then add warm milk, softened butter and knead the dough.

As soon as the dough is ready (no longer sticks to your hands and begins to bubble slightly), form it into a ball and place it on the bottom of a bowl sprinkled with flour.

Place a plastic bag over the bowl, cover with a towel and place in a warm place for 45 minutes. During this time, the dough should double in volume.

Then knead the dough again. If it is too soft, add flour. Then place the dough in a greased baking pan. Wait approximately 30 minutes.

While the dough rises again, brush the surface with egg and make several shallow cuts with a knife.

Place the dough in an oven preheated to 250 degrees. Place a bowl of boiling water at the bottom of the oven.

Bake for 10 minutes. at 250 degrees, and then another 35 minutes. at 200 degrees.

Remove the bread from the oven and let stand for 5 minutes. Then carefully remove the loaf from the pan and cool to room temperature.

Rye bread

Products:

600 g rye flour

400 g wheat flour

1 tsp Sahara

60 g yeast

550 ml water

2 tbsp. l. rast. oils

oil for lubricating the mold Time:

35 min. for test preparation

105 min. for proofing

60 min. bakery

Preparation:

Place the flour in a deep bowl, add salt, sugar and yeast, and mix well. Then add warm water and vegetable oil and knead the dough.

Once the dough is ready (no longer sticks to your hands and begins to bubble slightly), form it into a ball and place it on the bottom of a bowl sprinkled with flour.

Place a plastic bag over the bowl, cover with a towel and place in a warm place for 45-60 minutes. During this time, the dough should double in volume. Then knead the dough again and place in a greased baking dish.

Wait approximately 45 minutes. While the dough rises again, brush the surface with warm water and make several shallow cuts with a knife.

Place the dough in an oven preheated to 200 degrees.

Place a bowl of boiling water at the bottom of the oven. Bake for 60 minutes. Remove the bread from the oven, brush with water and let stand for 5 minutes. Then carefully remove the loaf from the pan and cool to room temperature.

Rice bread

Products:

500 ml milk

750 g wheat flour

1 tsp. Sahara

40 g yeast

200 ml water

lubricating oil

ShapesTime:

30 min. for test preparation

90 min. for proofing

60 min. bakery

Preparation:

Place rice in boiling milk and cook until the rice is soft enough.

Place the flour in a deep bowl, add salt and yeast, and mix well.

Then add warm water and rice and knead the dough.

Once the dough is ready (no longer sticks to your hands and begins to bubble), form it into a ball and place it on the bottom of a bowl sprinkled with flour. Place a plastic bag over the bowl, cover with a towel and place in a warm place for 45 minutes.

During this time, the dough should double in volume.

Then knead the dough again and place in a greased baking dish. Wait approximately 45 minutes. While the dough rises again, brush the surface with egg.

Place the dough in an oven preheated to 200 degrees.

Place a bowl of boiling water at the bottom of the oven. Bake for 60 minutes. Remove the bread from the oven and let stand for 5 minutes. Then carefully remove the loaf from the pan and cool to room temperature.

Definitions

Notations and abbreviations

Introduction

1 Analytical part

1.1 General information about bread

1.2 Nutritional value of bread

2 Technological part

2.1 Description of the technological production of rye bread

2.2 Technological diagram for the production of rye bread

2.3 Diagram of the bread production line

2.4 Raw materials used in the baking process

Microbiological control

4. Technochemical control

5. Occupational safety measures

6. Environmental protection

Conclusion

List of used literature

annotation

This course project examines the technological scheme and technological line for the production of rye bread.

A technological calculation of production has been carried out.

Definitions

Bread is a collective name for a group of food products prepared by baking, steaming or frying a dough consisting of at least flour and water. In most cases, salt is added and a raising agent such as yeast is also used.

Flour is a food product obtained by grinding grains of various crops.

Flour can be made from such varieties of grain crops as wheat, spelt, rye, buckwheat, oats, barley, millet, corn and rice. The bulk of flour is produced from wheat.

It is a necessary component in making bread. Wheat baking flour is divided into grades: semolina, higher, first, second, wallpaper.

Rye flour - sifted, peeled, wallpaper. Used for baking rye bread. Due to the very low gluten content, to improve the rise of the dough (when using yeast, not sourdough), wheat flour is added to this flour in different proportions, thus producing rye-wheat bread.

Sourdough - a composition that causes fermentation

Yeast is an extra-taxonomic group of unicellular fungi that have lost their mycelial structure due to the transition to living in liquid and semi-liquid substrates rich in organic matter.

Unites about 1,500 species belonging to ascomycetes and basidiomycetes.

Notations and abbreviations

kg-kilogram

°C - degree Celsius

The following regulatory documents were used in this course work:

GOST 2077-84 - Rye, rye-wheat and wheat-rye bread. General technical conditions

GOST 12582-67 - Plain rye and plain rye-wheat bread for long-term storage, preserved with alcohol.

Specifications

GOST 28807-90 Bread made from rye and a mixture of rye and wheat flour. General technical conditions

GOST 52809-2007 — Rye baking flour. Specifications

GOST 7045-90 Rye flour. Specifications

GOST 21094-75 Bread and bakery products. Humidity Determination Method

GOST 11354-82 Wooden and plywood reusable boxes for food products

GOST 8227-56 Rules for laying, storing and transporting bread products

GOST 7045-90 Rye flour

Introduction

Bread is a brilliant invention of mankind.

Bread products are one of the main human food products. Daily bread consumption in different countries ranges from 150 to 500 g per capita.

By consuming bread, a person satisfies almost half of his need for carbohydrates, a third for proteins, and more than half for B vitamins, phosphorus and iron salts.

Bread made from wheat or rye flour almost completely satisfies the need for dietary fiber.

Modern baking production is characterized by a high level of mechanization and automation of bread production processes, the introduction of new technologies and the constant expansion of the range of bakery products, as well as the widespread introduction of low-power enterprises of various forms of ownership.

All this requires industry workers to have high professional training, knowledge of technology and the ability to perform technological operations for preparing wheat and rye dough, cutting and baking various types of products.

A modern bakery is a highly mechanized enterprise.

At present, the problems of mechanization of production processes, starting from the acceptance of raw materials and ending with loading bread into vehicles, have been practically solved.

Many bakeries have installed installations for bulk reception and storage of flour, fat, yeast milk, salt, sugar syrup, and whey. The further introduction of progressive methods of transportation and storage of main and additional raw materials at bakeries is an urgent task.

1 Analytical part

1.1General information about bread

Baked bread is a product obtained by baking dough, loosened by sourdough or yeast, prepared from all types of rye and wheat flour.

It makes up a significant part of the human diet and is one of the main sources of carbohydrates and vegetable protein. The nutritional value of bread is quite high and depends on the type of flour and dough recipe. On average, bread contains 5.5-9.5% proteins, 0.7-1.3% fats, 1.4-2.5% minerals, 3.9-4.7% water, 42 -50% - carbohydrates.

The biological value of bread is low. Baked bread without fortifiers contains insufficient essential amino acids such as lysine, methionine, threonine and tryptophan. Therefore, the introduction of protein fortifiers (milk, whey, soy) containing large amounts of these amino acids into the bread recipe helps to increase the nutritional value of bread. The bread, which has a simple recipe, is low in fat.

However, bread provides almost 38% of the body's need for vegetable fats and 25% for phospholipids. Bread made from high-grade flour contains significantly less fat than wallpaper.

Through bread products, a person almost completely covers the need for iron and receives a significant proportion of manganese and phosphorus.

A significant drawback of the mineral complex of bread is the low calcium content and its unfavorable ratio with phosphorus and magnesium. Bread contains insufficient amounts of potassium, chromium, cobalt and some other elements. Therefore, increasing mineral value is also an urgent problem.

Bread is rich in vitamins E and covers about 1/3 of the need for vitamins B6, B9 and choline, but is poor in vitamins B2 and B3. Bread made from low-grade flour is characterized by a fairly high content of vitamins B1, B2 and PP.

The vitamin value of bread is increased by enriching flour with synthetic vitamins, rational use of cereal germs, and adding preparations obtained from brewer's yeast to the dough. Bread provides about half of the required amount of digestible and more than half of indigestible carbohydrates.

The digestibility of bread depends largely on its organoleptic properties - appearance, porosity structure, taste and aroma.

Bread proteins are absorbed by 70-87%, carbohydrates by 94-98%, fats by 92-95%. The lower the grade of flour, the lower the digestibility of these substances.

As the grade of flour increases, the moisture content of the bread decreases, the content of proteins and digestible carbohydrates increases, and the energy value of bread products increases. Bread made from wallpaper flour has the lowest energy capacity. Bread products made from premium flour are more valuable in terms of calorie content and digestibility.

The high digestibility of bread substances is explained by the fact that it has a porous, elastic crumb, in which proteins are in an optimal degree of denaturation, starch is gelatinized, sugar is dissolved, fats are emulsified, and the grain shell particles are highly swollen and softened.

This state of the substances and the porous structure of the crumb make them easily accessible to the action of enzymes in the human digestive tract.

1.2 Assortment

Rye bread (includes 2 groups) - from wallpaper, peeled and sifted flour.

Simple rye bread:

a) from wallpaper flour - mainly baked in molds, rarely - hearth,

b) from peeled and sifted flour - molded and hearth. Bread quality: dark crumb, rather sticky, less volume than wheat bread (since less porosity), dark crust.

Improved bread - prepared using tea leaves with the addition of malt, molasses, sugar, spices - cumin, coriander.

Custard and Moscow bread are baked from wallpaper flour with the addition of rye red malt and caraway seeds. Moscow bread differs from Zavarny bread in its darker crumb and more pronounced taste and aroma, since more malt is added to it; Moscow bread is baked only in molds. Custard bread can also be hearth bread. Zhitny bread is made from peeled flour with the addition of molasses.

A special feature of the technology for preparing custard bread: before kneading, part of the flour is brewed with 10 times the amount of boiling water, the starch gelatinizes and is better exposed to the action of enzymes, therefore the aroma and taste of the bread is improved.

Quality standards for rye bread: humidity up to 51%, acidity up to 12 degrees, porosity at least 48%.

Rye-wheat and wheat-rye bread.

In the name of bread made from a mixture of flour, the predominant type of flour with a share of 50% is given first place.

Wheat flour is added to improve the structural and mechanical properties of the dough.

Simple rye-wheat bread: Ukrainian made from peeled rye and wheat flour. The ratio of flour types can vary from 80:20 to 20:80.

Improved varieties of rye-wheat bread: more numerous and widespread.

Borodino bread is prepared from custard rye flour (85%) and second-grade wheat flour (10%) with the addition of red rye malt, molasses, sugar, and coriander to the dough; The color of the crumb is dark, the taste is sweet and sour.

Russian (70:30), Darnitsky (60:40), Stolichny (50:50) bread is baked from peeled rye and second-grade wheat - in addition, 3% sugar is added; Lyubitelsky (80:15) is prepared as custard with the addition of the same ingredients , as in Borodino.

How tin bread is baked: technology and features

Baking bread today, both at home and on a production scale, requires compliance with certain rules and is a rather labor-intensive process.

The dough can be prepared in several traditional ways - sponge, straight or by brewing, with or without yeast. In order to speed up the process of dough “ripening” for some types of cereals, micronization (heating by infrared rays) and extrusion (processing of baking mass under pressure) technologies have been used since the end of the last century.

Main stages of production of bakery products

Regardless of where bread is baked - in an oven or a bread machine, in the kitchen of an expensive restaurant or a large bakery using modern ovens and other types of equipment, this process differs only in scale and degree of mechanization.

Preparation of bakery products includes the following work:

preparation - sifting flour and mixing different varieties (if necessary), adding other ingredients in a certain dosage;

2. kneading the dough, as well as activating the processes of its fermentation and loosening;

3. molding – dividing the finished dough into portions and forming blanks for products of a certain shape and size;

4. baking products in compliance with a certain temperature and humidity level;

5. cooling of products, as well as their packaging to preserve taste and freshness (for sale, if necessary, transportation and long-term storage).

Making dough is a long process that takes up about 70% of the total time required to bake baked goods.

But the taste, quality and other characteristics of future baked goods depend on how correctly it is performed.

Baking technology for pan bread

Depending on the baking method, there are two main types of bread: hearth and pan.

Hearth products are baked without using molds on a flat surface: on a hearth in a Russian oven, on a baking sheet in an oven, or on sheets in a special chamber. Dough pieces for the production of tin bread are placed in special aluminum molds - usually they are rectangular or round.

After delivery of raw materials (various types of flour, yeast) and all necessary food ingredients, the quality of which is controlled by specialized laboratories, to the plant, dough preparation begins.

The flour is sifted, water, yeast or starter, sugar, salt, fat and other ingredients are added in accordance with the recipe, and kneading is carried out in dough mixing machines. After thorough mixing, the mixture is left to mature for a certain time at an air humidity of about 75 - 80% and a temperature of 30 - 32 degrees.

As a result of fermentation, the mass of the dough increases in volume and it becomes airy.

The next stage is cutting the finished dough. It is cut into pieces and given a certain shape using a dough rounding or seaming machine. Then, after placing it in metal molds, the dough is sent to the proofing cabinet to add fluffiness. Then, if necessary, cuts are made on the workpieces and they are sent to an oven with two temperature zones.

In the first zone the temperature is maintained from 260 to 280 degrees, and in the second - up to 200 degrees.

Cooking time depends on the type of flour and type of bread. Rye products are baked for about an hour, and wheat products - about 52 - 55 minutes. After baking, the baked goods are moistened with steam humidifiers (with their help, steam is supplied to the oven at low pressure).

At the final stage, the bread is removed from the oven and molds - it is ready to eat!

A. Sushkov proposed his method of producing wheat bread as an alternative to the traditional sponge method. The sponge dough method used at the beginning of the 20th century was very labor-intensive and time-consuming (about 8-9 hours passed from kneading the dough to the end of baking). The increased labor intensity was due to the fact that bakeries had a catastrophic shortage of standard bowls, so the bowls were used only for kneading, and all stages of fermentation took place in other containers into which semi-finished products were transferred manually.

Time taken to produce bread using method A.

Sushkov, was 4 hours, in addition, the stage of kneading and fermentation of the dough was reduced.

Wheat bread recipe used in A. Sushkov’s method:

Wheat flour – 100 kg

Water – 60-65 l

Salt – 1.5 kg

Yeast – 1.5 kg

The amount of yeast in Sushkov’s recipe was 5 times higher than the norms accepted for traditional sponge bread baking. On the one hand, this led to additional costs, but on the other hand, it stimulated demand for yeast, which was very beneficial for the development of Soviet yeast production.

According to the proposal by A.

Drying technology, 10-15 kg of the recipe amount of flour should have been brewed with an equal amount of hot water (water temperature for brewing dough 90-100oC). The brewed flour was thoroughly stirred until a homogeneous gelatinous mass was obtained at a temperature of 50-60 oC.

At a temperature of 50-60°C, due to the activity of amylolytic enzymes (diastase), part of the gelatinized starch was saccharified.

After cooling the flour mixture to 30 °C, yeast, the remaining flour, water, salt were added to it and the dough was kneaded. 15-20 minutes were allowed for kneading the dough.

Fermentation of the dough lasted 3 hours.

The fermented dough was sent for division, shaping, proofing and baking.

2 kg wheat loaves were baked for 1 hour, and 400 gram French loaves for 20 minutes.

The bake rate for 2 kg rolls was 30%, and for French rolls – 29%.

Wheat bread produced according to method A.

Sushkov, the result was of lower quality than bread produced using long-term sponge technology. Sushkov's bread had lower porosity and a more moist crumb, but it stale more slowly.

“The crumb is moist, sticky and doughy, and therefore falls heavily on the stomach” - this is how N. Melnikov characterized the bread produced according to the Sushkov method in 1930.

Despite its shortcomings, A. Sushkov’s method has received some recognition and distribution in practical bread baking.

Proper preparation of bread is a complex technological process. Dough is a capricious and unpredictable material. It may behave differently each time you bake it. Therefore, the bread baking process must be controlled at every stage, even if you have the most modern equipment.

It is difficult to make perfect bread the first time, even if you strictly follow the recipe. In bread baking, it is important to have the experience and skills to determine at any stage of the bread making process whether the dough is in the correct condition and, if necessary, make decisions to make adjustments to the process to obtain the correct baked goods.

The technological process of making bread can be divided into 9 stages:

1. Leaven;
2. Kneading;
3. Rest;
4. Pre-proofing;
5. Warm-up;
6. Forming and cutting;
7. Final proofing;
8. Notch;
9. Baking.

Now let’s take a closer look at each stage in the technological scheme for making bread.

Leaven

Sourdough is the first step in making dough. Making bread starter begins by mixing water with flour, which starts the fermentation process, which produces bacteria that feed on the natural sugars in the flour and produce carbon dioxide and lactic acid.

To properly prepare sourdough for bread throughout the fermentation process, you need to maintain room temperature and regularly feed the bacteria by adding water and flour to the sourdough.

Feeding the bacteria continues throughout the entire process of making the sourdough bread, for 3 weeks. Every day, water and flour are added to the starter in the required proportions. The readiness of the starter is determined by its external signs: it foams, rises, and bubbles. Using such a starter for kneading dough will make the bread fluffy and tasty.

At this stage of the bread-making process, the dough is kneaded: flour is mixed with sourdough, yeast and other ingredients, depending on the bread recipe. When kneading, gluten threads form in the flour, causing the dough to become stretchy.

In order for the dough to turn out correctly, you should knead it calmly. If the dough is kneaded by hand, you can make 3 passes with 5 minute breaks. Use your brush to press down on the dough to create air pockets, and use your other hand to stretch the dough. By mixing by hand, the dough is difficult to knead, unlike automatic mixing, while manual kneading gives a better dough structure.

When mixing the dough with a mixer, you should do it as naturally as possible, as if kneading by hand, with breaks, periodically scraping it from the walls of the dish. You can check the readiness of the dough by rolling a small ball out of it and stretching it with your fingers to get a flat sheet; if it is transparent and does not tear, then the dough is kneaded well. If the dough breaks, you need to knead more.

At this stage of the bread baking process, the dough is left to rest so that the gluten fibers return to their original position and the dough structure becomes natural. During rest, the dough continues to acquire the desired qualities, even though no action is performed on it.

If the dough is not allowed to rest when making bread, it will take its natural shape after molding and the resulting bread will not look as intended. Therefore, it is very important to let the dough rest before further work; it can be allowed to rest between batches.

Pre-proofing

The stage of making bread after the final kneading of the dough, when it is left for a short time in an oiled container. This stage is similar to the stage of resting the bread, with the only difference being that it is followed by the process of kneading the dough.

The stage of bread making in which the dough is folded into two or more layers, this serves 5 purposes:

1. Uniform distribution of dough temperature;
2. Uniform distribution of yeast;
3. Activation of gluten fibers;
4. Release of gases accumulated in the dough;
5. Giving the dough elasticity.

After kneading, the proofing process can continue.

Forming and cutting

This is the stage in the bread making process at which the dough is divided into the required portions, which are then given the desired shape: oblong, round, any other, depending on what shape you want the bread to be.

Typically, the division of the test occurs as follows:

1. Place the dough on a clean surface;
2. Divided into several parts;
3. Balls are rolled out from each part on the surface of the table sprinkled with flour;
4. The balls are placed on a floured surface;
After dividing the dough, you can proceed to shaping it. You can make round or oblong loaves from the balls.

Stages of forming an oblong loaf:

1. Take one piece of dough;
2. Stretch the ball into a flat surface;
3. Fold one third towards the middle, then lay the other third on top of the previous one;
4. Fold the corners of the dough with both hands at the far end from the edge of the table;
5. Take the resulting spout of dough and wrap it in the center and press firmly;
6. Gently fold the dough over and press down to form an oblong shape;
7. Using the palm of your hand, carefully seal the seam in the dough, which should run exactly in the middle on the bottom. If you put the dough in the oven with the seam side up, it may come apart.

This procedure must be done with all workpieces.

Final proofing

At this stage of the technological scheme for making bread, the dough is infused for the last time before baking. To ensure that the pieces retain their shape, they are placed in a basket lined with a towel and sprinkled with flour.

But it's not that simple. In order for the dough to finally reach readiness, it must be melted at a humidity of 80% and a temperature of about 25 degrees Celsius. These conditions are necessary for the dough to rise. Such conditions can be created either in a proofer or in a closed kitchen with water boiling in a pan to create high humidity. This proofing is suitable for yeast dough. If the dough is made with sourdough, then it must be placed in the refrigerator for 12 hours, then it will acquire a characteristic sourness.

You can determine the readiness of the dough at this stage of the bread making process as follows:

1. The dough should increase in size by 1/3;
2. If you press on the dough, it should straighten out. If the dough does not straighten out, but breaks, it means it is too old and should be baked in the oven as soon as possible.

At this stage of the technological process of making bread, small cuts are made on the dough to give the bread a beautiful shape and increase its size. It is most convenient to make a notch with a sharp knife.

On a round-shaped dough, you can make a cross-cut notch, and on an oblong loaf, notches are made across the loaf. But this is not all strict; you can show your creativity in the notches and create the pattern and shape of the bread you want.

Baking

To bake bread properly, you must first preheat the oven well and set the desired temperature according to the recipe.

The dough should be placed seam side down on a baking sheet. To create humidity, you need to spray the oven with water while opening the door slightly. Without the right moisture, the dough will not rise. The bread must be turned over so that it bakes evenly.

You can check the readiness of the bread by removing one from the tray and tapping it with your hand from below; if it sounds dry, then the bread can be removed from the oven. Before serving the bread, you need to let it cool slightly, after which it can be cut.

If there is a sticky strip on the bottom of the slices, this means that the bread is not baked and next time it needs to be baked longer.

So, in the technological process of making bread, there are 3 main stages - kneading, proofing and baking. All this is not difficult and is accessible to everyone, you just need to get used to it and understand all the intricacies and details of the manufacturing process so that the bread turns out soft, tasty, beautiful and with a crispy crust.

State Autonomous Professional Educational Institution of the Chuvash Republic

"Cheboksary College of Economics and Technology"

Ministry of Education and Youth Policy of the Chuvash Republic

WORKBOOK

for practical training

student of ___ course __________group_________________________________

specialties _____________________________________________________

By PM.04 Organization of the preparation process and preparation of complex bakery and flour confectionery products.

MDK 04.01 Technology for preparing complex bakery and flour confectionery products.

REVIEWED

at a meeting of the cycle commission

_______________________________________

Protocol No.____ dated "___" __________201_

Chairman of the Central Committee: __________/_ __/

Developer:

teacher of public catering disciplines

"___" ____________201 _

Cheboksary, 2016

Practical lesson No. 1

Topic: Organoleptic assessment of the quality of main products and additional products, including complex finishing semi-finished products.

Goal of the work:

1.Repeat and consolidate theoretical knowledge on the topic. “The main raw material in the production of complex bakery and flour confectionery products.”

2. Acquiring skills in working with GOST standards for the main and additional raw materials of confectionery production, as well as methods for determining its quality.

Tools, equipment and utensils: laboratory scales, thermometer according to GOST 28498,

with an error of ±10С; glasses with a capacity of 500 cm3; spatula; putty knife; GOST standards for the raw materials under study.

Theoretical information.

All raw materials used in confectionery production are divided into main and additional . Main raw materials is a necessary component of bakery products. Additional raw materials – these are raw materials used according to the recipe to increase the nutritional value, provide specific organoleptic and physico-chemical quality indicators of confectionery products.

The main raw materials for confectionery production include wheat flour, yeast, granulated sugar, sugar-containing products, eggs and egg products, fat and oil products; additionally - salt, milk and dairy products, aromatic products, food additives.

All raw materials supplied to the enterprise must meet the requirements of the relevant GOSTs or specifications. Each batch of raw materials must be accompanied by a special certificate or other document characterizing its quality. Imported raw materials are used only if there is a hygienic certificate from the Ministry of Health of the Russian Federation and a certificate of conformity.

Task 1. Determine the organoleptic quality indicators of premium wheat flour.

Wheat flour. In confectionery production, premium wheat flour is mainly used. Organoleptic quality indicators of premium wheat flour.

Definition of color (GOST 27558)

The color of flour is one of the main indicators that determine its quality and grade. The color of flour is determined by comparing the test sample with an established sample or with the color characteristic specified in the relevant product standards. At the same time, attention is paid to the presence of individual shell particles and foreign impurities that disrupt the uniformity of flour color. The color of flour is determined visually in diffuse daylight, as well as when illuminated by incandescent or fluorescent lamps. Take a sample weighing 10-15 g from an average sample, scatter it onto a glass plate, level it and press it with another glass plate to obtain a smooth surface. In case of disagreement, the color of flour is determined in diffuse daylight.

Determining the color of flour by comparing the test sample with an established sample is carried out as follows. From the tested flour and flour of the established sample, weigh 5-10 g and pour it onto a glass plate. Carefully level both portions of flour with a spatula without mixing. The thickness of the flour layer should be about 5 mm, the flour being tested should be in contact with the flour of the established sample. Then the surface of the flour is smoothed and, covered with a glass plate, pressed. The edges of the compressed layer are cut off with a spatula so that a slab of flour in the form of a rectangle remains on the plate. The color of flour is determined first by a dry sample, comparing the flour being tested with the flour of the established sample. To determine the color of flour from a wet sample, a plate with compressed flour samples is carefully immersed in an inclined position (30-45) degrees into a vessel with water at room temperature; after the release of air bubbles stops, the plate with samples is removed from the water. The plate is maintained in an inclined position until excess water drains out. After this, they begin to determine the color of the flour. It is not recommended to determine the color of rye flour by a wet sample, since its color changes under the influence of oxidative enzymes.

2. Determination of smell, taste and crunch.(GOST 27558)

To determine the smell, take about 20 g of flour from an average sample, pour it onto clean paper, warm it with your breath and determine the smell. To enhance the sense of smell, transfer a sample of flour into a glass, pour hot water at a temperature of 60 0C, drain the water and determine the smell of the product. The taste and presence of crunch are determined by chewing 1-2 portions of flour weighing about 1 g each, taken from 100 g of flour isolated from an average sample. If bitterness is detected, the flour is considered bitter, and if crunch is detected, it is considered crunchy. Smell, taste and crunch are determined in accordance with the characteristics specified in the flour standards. In case of disagreement, the smell, taste and presence of crunch in the flour are determined by tasting bread baked from this flour.

Processing of results, based on the results of the organoleptic assessment, fill out Table 1.

Table 1 - Organoleptic indicators of flour quality

Task 2. Determine the organoleptic quality indicators of granulated sugar in accordance with (GOST 21-94).

Appearance, taste and smell are determined organoleptically. The taste should be sweet, without any foreign aftertaste. The color should be white with shine.

The determination of taste is carried out in a sugar solution. To do this, 25 g of sugar is dissolved in 100 ml of warm distilled water in a beaker with transparent walls. Then the solution is cooled and tasted in small sips, holding it in the mouth for some time, and its quality is judged.

Using the same solution, its purity and completeness of solubility in water are determined. Solubility must be complete, the solution must be transparent, without any mechanical or other foreign impurities

Odor determination is carried out in a sugar solution. A clean jar is filled to ¾ of the volume with a sugar solution, closed with a ground stopper and kept for an hour. Then, immediately after opening the cork, the smell is determined at the level of the edge of the neck of the jar. There should be no foreign odors.

Processing of results, based on the results of the organoleptic assessment, fill out Table 2.

Table 2 - Organoleptic quality indicators of granulated sugar

Task 3. Determine the organoleptic quality indicators of yeast in accordance with (GOST 171-81).

The amount of storage

Losses when cutting dough, etc.

The higher the moisture content of the flour, the lower the yield. Flour with strong gluten has a high water absorption capacity and gives a high yield. When baking large products, the yield is greater than when baking small ones (small products evaporate more moisture).

During the fermentation of yeast dough, 2-3% of dry substances are consumed, so if there is excessive fermentation, the yield will be less. Products lubricated with egg give greater yield than ungreased products, since lubrication reduces moisture evaporation.

The yield of finished products can be expressed as a percentage:

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Example tasks.

Task No. 1 Practical tasks to determine the sealing quality in products.

Determine the weight loss (kg) and baking volume (%) when baking 10 pcs of air rings weighing 50 g.

Given: For 10 pieces, 50 g each.

1. 0.5 kg of dough is consumed:

MP = 0.78 -0.5 = 0.28%

2..gif" alt="hello_html_7c5b632c.gif" width="45" height="28">×100=92%!}

Answer: Pr = 92%

Task No. 3. Practical tasks to determine the yield of the finished product (%)

Determine the yield when baking 100 buns weighing 50 g.

Loss in M ​​at output 0.8

M issue = 5 kg (100pcs*50g)

Vykh goth ed - ?

M ed. to issue = 5.8

Output ed = ×100 = 86%

Answer: Finished product yield = 86%

Task No. 1.

When making 1000 buns, the flour consumption should be 40 kg. The flour received by the enterprise has a moisture content of 13%. How much flour with a given moisture content is needed to make 1000 buns? Determine the amount of water and the yield of products.

Task No. 2.

Determine the amount of flour to prepare 30 kg of basic sponge cake if you use flour with a moisture content of 16%. Determine the yield of finished products.

Task No. 3.

Task No. 4.

Determine the required amount of flour and water to prepare 200 pcs of yeast buns weighing 100 g, if the enterprise received flour with a moisture content of 15%.

Task No. 5.

Draw up a technological map and calculate the amount of flour with a moisture content of 12.5% ​​required to prepare 50 kg of custard semi-finished product.

Practical lesson No. 3

The peculiarity of the calculation of raw materials for the preparation of dough products is that the recipes for flour products, semi-finished products of various types of dough, minced meat, finishing semi-finished products for cakes and pastries, as well as for pies, pies, buns, pastries are compiled in relation to the yield of finished products of a certain weight or in pieces. The calculation method used depends on this.

DETERMINING THE QUANTITY OF PRODUCTS REQUIRED FOR PREPARING DOUGH PRODUCTS

2. How much flour do you need to prescribe to prepare 300 pcs. pies in column No. 1?

3. How much flour is required for cooking 15 kg honey cakes with filling, if the moisture content of the flour is 12.5%?

4. How much beef of category II is required to cook 180 pieces. fried pies with meat, weighing 75 g? How many other products will be needed?

5. How much cottage cheese and eggs will be needed to prepare 220 pcs. cheesecakes made from yeast dough weighing 75 g?

6. How many servings of dumplings with cottage cheese can be prepared according to column No. 1 of 12 kg flour?

7. Write down the ingredients for preparing chicken chicken weighing 1.5 kg, if you receive semi-gutted chickens of category I.

8. How many and what products will be needed to prepare 18 kg kulebyaki made from yeast dough with meat? Category I beef arrived.

9. List the ingredients for making baked pies with cabbage, weighing 75 G, if there are 30 kg fresh cabbage.

11. Write down the products for cooking 50 pcs. custard cakes with cream (eclair), if the flour moisture content is 15%.

12. List the ingredients for making 120 milk shortcakes. Replace natural milk with skim milk powder.

Guidelines

When calculating products for preparing dough products, the following should be taken into account:

1. Recipes for flour dishes are based on the yield of 1 serving per G.

2. Recipes for piece products made from yeast, puff pastry and other types of dough are based on the yield of 100 pieces. products, and for kulebyaki and pies - based on the yield of 10 kg finished products.

3. Recipes for minced meat are based on yield 1 kg minced meat.

4. Cookie recipes are based on yield 10 kg finished cookies.

5. Recipes for cakes are compiled separately for semi-finished dough (yield 10 kg) and finishing semi-finished products (cream, fondant, jelly, etc.), the yield of which is also 10 kg. In addition, there are recipes for piece cakes based on the yield of 100 pieces. cakes with different weights (75, 80, 90 G etc.).

6. The recipes for all flour products, with the exception of culinary ones, indicate the consumption rates of wheat flour with a basic moisture content of 14.5%. When using flour with a moisture content below 14.5%, flour consumption rates are reduced by 1% for each percentage reduction in moisture in the flour. If flour with a moisture content above 14.5% is used, its consumption increases accordingly.

When prescribing products for preparing culinary products (pancakes, pancakes, pancakes), the moisture content of the flour is not taken into account.

An example of solving problem 8. According to recipe No. 000 for preparation 18 kg kulebyaki from yeast toast the following quantity of products is used (in kg):

Wheat flour............... 7,470(4,150*1.8)

Sugar........................ 0.300 (0.170 * 1.8)

Table margarine........ 0.180 (0.100 * 1.8)

Melange........................ 0.180 (0.100*1.8)

Yeast........................ 0.180 (0.100 * 1.8)

Salt…………………. . …... 0.090 (0.050 * 1.8)

Minced meat No. 000......................... 9,540 (5,300 * 1.8)

Melange for lubrication......... 0.180 (0.100 * 1.8)

Grease for lubricating sheets. 0.045 (0.025 * 1.8)

CALCULATION OF THE QUANTITY OF PRODUCTS FOR COOKINGMINTING

According to recipe No. 000, preparation time 9,540 kg minced meat the following quantity of products is required (in kg):

Beef........................ 15,741 (1,650*9.54)

Table margarine...... 0.668 (0.07 *9.54)

Onion................ 1.144(0.12*9.54)

Wheat flour......... 0.095 (0.01 * 9.54)

Parsley......... 0.134(0.014*9.54)

Total need for cooking products 18 kg kulebyaki will be

(V kg):

Wheat flour........................ 7.565

Margarine........................................ 0.848

Melange........................................ 0.360

Yeast........................................ 0.180

Sugar................................................. 0.306

Beef......................................... 15,741

Onions................................... 1,144

Parsley........ …. ..…. 0.134

Fat................................................. ...0.045

Practical lesson No. 4

Calculation of the interchangeability of raw materials.

Task 1. Determine how much milk powder you need to take to replace 3 liters of whole cow's milk.

Task 2. Determine how much sweetened condensed milk you need to replace 5 liters of whole cow's milk.

Task 3. Determine how much egg powder you need to take to replace 30 category II eggs.

Task 4. Determine how much egg powder you need to take to replace 100 category I eggs.

Task 5. Determine how much melange you need to take to replace 50 category II eggs.

Problems to solve independently

2. List the ingredients for making 90 milk shortcakes. Replace natural milk with skim milk powder.

3. How much flour should be prescribed to prepare 200 pcs. pies in column No. 1?

4. Write down the products for cooking 100 pcs. custard cakes with cream (eclair), if the flour moisture content is 15%.

5. How much flour is required to prepare 10 kg of honey gingerbread with filling, if the moisture content of the flour is 12.5%?

6. How much beef of category II is required to cook 100 pieces. fried pies with meat, weighing 75 g? How many other products will be needed?

8. List the ingredients for making baked pies with cabbage weighing 75 g each, if you have 20 kg of fresh cabbage.

9. How much cottage cheese and eggs will be needed to prepare 100 pcs. cheesecakes made from yeast dough weighing 75 g?

10. How many and what products will be needed to prepare 5 kg of kulebyaki from yeast dough with meat? Category I beef arrived.

11. How many servings of dumplings with cottage cheese can be prepared according to column No. 1 from 10 kg of flour?

12. Write out the products for preparing chicken chicken weighing 2 kg if you received semi-gutted chickens of category I?

14. How much flour is required to prepare 13 kg of honey gingerbread with filling, if the moisture content of the flour is 12.5%?

15. Write down the products for cooking 30 pcs. custard cakes with cream (eclair), if the flour moisture content is 13.5%.

16. How much flour should be prescribed to prepare 150 pcs. pies according to column No. 1, if the flour moisture content is 13.5%?

17. List the ingredients for making 50 milk shortcakes. Replace natural milk with skim milk powder.

20. List the ingredients for making 90 milk shortcakes. Replace natural milk with skim milk powder.

22. How much flour is required to prepare 8 kg of honey gingerbread with filling, if the moisture content of the flour is 12.5%?

23. Write down the products for cooking 80 pcs. custard cakes with cream (eclair), if the flour moisture content is 12.5%.

24. How much beef of category II is required to cook 130 pcs. fried pies with meat, weighing 100 g? How many other products will be needed?

25. List the ingredients for making baked pies with cabbage weighing 65 g each, if you have 7 kg of fresh cabbage.

26. How much cottage cheese and eggs will be needed to prepare 75 pcs. cheesecakes made from yeast dough weighing 50 g?

27. How many and what products will be needed to prepare 9 kg of kulebyaki from yeast dough with meat? Category I beef arrived.

28. How many servings of dumplings with cottage cheese can be prepared according to column No. 1 from 7 kg of flour?

29. How much beef of category II is required to cook 55 pieces. fried pies with meat, weighing 100 g? How many other products will be needed?

30. Write out the products for preparing chicken chicken weighing 3.5 kg if you received semi-gutted chickens of category II?

33. When making 1000 buns, the flour consumption should be 40 kg. The flour received by the enterprise has a moisture content of 13%. How much flour with a given moisture content is needed to make 1000 buns? Determine the amount of water and the yield of products.

34. Determine the amount of flour to prepare 30 kg of main sponge cake if you use flour with a moisture content of 16%. Determine the yield of finished products.

35. Draw up a technological map and calculate the amount of flour with a moisture content of 11% required for preparing the “Health” cake. Determine the yield of finished products.

36. Determine the required amount of flour and water to prepare 200 pcs of yeast buns weighing 100 g, if the enterprise received flour with a moisture content of 15%.

37. Determine how much “Glace” cream can be prepared if you have 60 eggs, gross weight 44 g.

38. Determine the amount of flour and eggs required to prepare 50 kg of custard semi-finished product, if the flour is used with a moisture content of 13% and the eggs have a gross weight of 46 g.

39. Draw up a technological map and calculate the amount of flour with a moisture content of 15.5% required to prepare 70 pieces of milk shortbread. The company has eggs with a gross weight of 56g. Determine the number of eggs required to prepare 70 milk shortbreads.

40. Calculate the required amount of raw materials for preparing 3 kg of Charlotte cream if the enterprise received eggs with a gross weight of 42 g.

41. Determine how many pieces of Stolichny cake weighing 75 g can be prepared if you have 20 eggs with a gross weight of 54 g