Fruit sponge roll quality requirements. Quality requirements. Raw materials for cooking shish kebab
Biscuit rolls must meet the requirements for organoleptic and physicochemical parameters. Organoleptic indicators include shape, surface appearance, cross-sectional appearance, taste and smell. The shape of the rolls must correspond to the name of the product and be free of foreign smell and taste. Products containing fat should not have a greasy or rancid taste. There should be no damage to the surface, the filling should not protrude beyond the edges of the even edge of the roll. Burning of the product is not allowed. The surface must be sprinkled or finished in accordance with the recipe.
The biscuit semi-finished product must be well baked, have developed porosity, without hardening or traces of unmixing, uniform in thickness, evenly layered with filling.
In terms of physical and chemical indicators (humidity, mass fraction of total sugar (sucrose) in terms of dry matter, mass fraction of fat in terms of dry matter), the baked semi-finished product and filling must comply with the recipes, taking into account permissible deviations. The thickness of the layer of baked semi-finished product is 6.0... 9.0 mm.
The mass fraction of ash insoluble in 10% hydrochloric acid should not exceed 0.1% (for baked semi-finished product and for filling). Rolls with butter cream must comply with established microbiological parameters. The content of toxic elements should not exceed the standards approved by health authorities.
For a piece roll, weight deviations are allowed, in %, no more than:
For weights up to 125 g................................................... ........................................ - 6
For weights over J 25 to 300 g.................................................... ......................... -4
For weights over 330 to 500 g.................................................... .................... - 2.5
The weight deviation of the weight roll is allowed ±0.5%. The mass deviation at the upper limit is not limited.
During the production of sponge rolls, returnable waste is generated from semi-finished and finished products, which, after processing, are reused in production. These include waste in the form of scraps and crumbs (2... 2.5%). The biscuit scraps are ground in a crushing machine, sifted, passed through magnetic installations, fried and used for sprinkling.
With proper accounting of raw materials and semi-finished products, precise control of the moisture content in raw materials and finished products, as well as compliance with technological parameters, the yield of products can be increased by reducing waste, losses and defects of finished products.
7.2.2. Packaging, transportation and storage of sponge rolls
Piece rolls are wrapped in waxed paper, parchment, parchment, glassine or cellophane. The wrapped rolls are covered with a label in the form of a parcel.
Unwrapped rolls may be placed in artistically decorated cardboard boxes. The bottom of the box is covered with a napkin made of parchment and sub-parchment, waxed paper and cellophane.
Piece wrapped and weighted rolls without wrapping are placed in trays in one row with a net weight of no more than 10 kg. Trays must be aluminum, metal with anti-corrosion coating or wooden, coated with food varnish and equipped with lids. During loading and unloading, rolls must be protected from exposure to precipitation. Transportation, loading and unloading of rolls must be done carefully, without impacts or sudden shocks.
Rolls should be stored in clean, dry, well-ventilated warehouses that are not infested with pests of grain stocks, at a temperature of 6... 18 ° C (without sharp fluctuations) and a relative humidity of 70... 75%.
Rolls with cream and cottage cheese should be stored in refrigerated cabinets and chambers at a temperature of (4 ± 2) °C.
Do not store rolls together with food materials that have specific odors.
The shelf life of rolls depends on the type of filling and is from the time of production, no more than:
With cream................................................... ........................................................ .36 h
With cottage cheese................................................ ........................................... 24 hours
With fruit filling, poppy seeds and filling on
Confectionery fat................................................... ........................ 7 days
Piece wrapped with fruit filling, poppy seeds and filling in confectionery fat, weight 5 days
Along with products with a short shelf life, sponge rolls with a shelf life of 6 months are produced (TU 9136-001-46063520-97). They contain sugar, wheat flour, eggs, vegetable fats, milk powder, food alcohol, salt, soda, corn starch, baking powder (E450), emulsifier (E471), citric acid, flavor identical to natural, dye (E102), chocolate glaze, vanillin, preservative (sorbic acid salts). Examples of such rolls include: Russian lemon sponge cake, Russian strawberry sponge cake (300 g each). Their energy value is 382.61 kcal. 100 g contains: proteins - 6.27 g, fats - 13.83 g, carbohydrates - 65.06 g.
The color of the baked biscuit should be golden in color, not have a pale or dark crust, and no burnt marks. The structure is soft, porous, not dense.
The rolls must have the correct shape, without dents or kinks. The cream pattern should be clear and embossed. Products should not have an unpleasant odor or taste of not fresh food or other foreign tastes and odors.
Store at t°4 ± 2 °C, no more than 36 hours.
Conclusion
A sponge roll is a beautiful decoration for any holiday or dinner table, and it is also a very tasty and nutritious dessert; perhaps there is no family that does not love delicious rolls.
Rolls are not difficult to prepare. Decorations and fillings can be very different, you just need to give free rein to your imagination.
The sponge roll is one of the best inventions of confectioners!
biscuit dough roll dessert
Literature
- 1. Buteykis N.G., Zhukova A.A. Technology for preparing flour confectionery products: Textbook for secondary education: Textbook for secondary vocational education. - M.: ProfObrIzdat, 2001. - 304 pages
- 2. Vorobyova T.M., Gavrilova T.A. Traditional Russian cuisine. -M.: Eksmo, 2005 - 528 p.
- 3. Cooking. - M.: Academy, 2000 - 336 p.
Sponge roll is an interesting dessert that can be prepared with different fillings. You can combine whipped cream, berries, jams, cottage cheese or cream cheese.
Roll with jam
Grease the finished layer of sponge cake with jam (or jam), roll it into a roll, sprinkle with powdered sugar on top. Let cool, cut into pieces and serve.
Roll with boiled condensed milk
Spread the hot biscuit layer with condensed milk and roll it up.
All that remains is to decorate it. You can grease the roll with white condensed milk, sprinkle with coconut flakes or melt the chocolate (in a water bath), grease the top of the roll and cover with confectionery powder.
Roll with butter cream
Butter cream preparation technology
Cut the refined butter into pieces and beat for 5-7 minutes. Powdered sugar is combined with condensed milk and gradually added to the whipped butter. Beat for another 7-10 minutes. At the end of whipping, vanilla powder and dessert wine are added to give the cream a chocolate taste and you can add cocoa powder to tint it brown.
Spread the finished hot sponge cake with butter cream and roll it up. You can decorate the top of the roll with powdered sugar or buttercream using a pastry bag.
Sponge roll with a pattern
This roll is not only incredibly tasty, but also looks very original, because... it is decorated with a pattern. The application technology is quite simple - part of the biscuit dough is mixed with cocoa and decorations are made from it. Knead the dough in two containers, add cocoa powder to one of them, the dough will turn brown.
Pour the white dough onto a baking sheet lined with oiled paper and smooth it out. Apply brown blotches onto the white dough lying on the baking sheet. Using a toothpick, you can adjust the design - make spirals, sun shapes, etc. Bake for 15-20 minutes (200C).
4. Quality requirements
The color of the baked biscuit should be golden in color, not have a pale or dark crust, and no burnt marks. The structure is soft, porous, not dense.
The rolls must have the correct shape, without dents or kinks. The cream pattern should be clear and embossed. Products should not have an unpleasant odor or taste of not fresh food or other foreign tastes and odors.
Store at t°4 ± 2 °C, no more than 36 hours.
Conclusion
A sponge roll is a beautiful decoration for any holiday or dinner table, and it is also a very tasty and nutritious dessert; perhaps there is no family that does not love delicious rolls.
Rolls are not difficult to prepare. Decorations and fillings can be very different, you just need to give free rein to your imagination.
The sponge roll is one of the best inventions of confectioners!
biscuit dough roll dessert
Literature
1. Buteykis N.G., Zhukova A.A. Technology for preparing flour confectionery products: Textbook for secondary education: Textbook for secondary vocational education. – M.: ProfObrIzdat, 2001. – 304 pages
2. Vorobyova T.M., Gavrilova T.A. Traditional Russian cuisine. – M.: Eksmo, 2005 - 528 p.
3. Cooking. – M.: Academy, 2000 - 336 p.
1 AREA OF USE
1.1. This technical and technological map applies to “Beef roll with potatoes”.
2. LIST OF RAW MATERIALS
2.1. The following products are used to prepare Beef and Potato Roll:
Beef meat GOST 779-55
Potatoes GOST 7176-68
Onions GOST 27166--86
Sunflower oil TU 9141-002-42807343-99
Parsley (dill) GOST 31554-00
Spices GOST 29053-91
Table salt GOST 51574-2000
2.2. The raw materials used for the preparation of “Beef roll with potatoes” must comply with the requirements of regulatory documentation, have certificates and quality certificates.
3. RECIPE
3.1. Recipe: Beef roll with potatoes.
4. TECHNOLOGICAL PROCESS
4.1. Preparation of raw materials for the production of the “Beef roll with potatoes” dish is carried out in accordance with the 2008 collection of recipes and culinary products for public catering establishments.
4.2. Wash the meat, cut it, beat it. Sauté the onion. Finely chop the potatoes. Mix with finely chopped herbs. Place on meat in an even layer. Roll the meat into a roll, securing with a skewer. Fry until a crust forms. Place in a portioned frying pan and simmer until done. Before serving, decorate with herbs.
5. FORMULATION, SUBMISSION, SALES AND STORAGE
5.1. Served in portioned frying pans.
5.2. The temperature for serving the dish is 75-80? C.
5.3. Implementation time - 2 hours.
6. QUALITY AND SAFETY INDICATORS
6.1. Organoleptic characteristics of the dish:
6.2. Physical and chemical indicators:
mass fraction of dry substances, % (not less) _______
mass fraction of fat, % (not less) _______
mass fraction of salt, % (not less) _______
6.3. Microbiological indicators:
the number of mesophilic aerobic and facultative aerobic microorganisms, CFU in 1 g of product, no more than 1x10;
bacteria of the coli group, not allowed in the product mass, g 0.1
caugulase-positive staphylococci, not allowed in the product mass, g 1.0
Proteus are not allowed in the product mass, g 0.1
pathogenic microorganisms, including salmonella, are not allowed in the product mass, 25 g.
7. FOOD AND ENERGY VALUE
ROUTING
Name of dish: “Beef roll with potatoes”
Portion yield: 330 g.
Description of the technological process
Wash the meat, cut it, beat it. Sauté the onion. Finely chop the potatoes. Mix with finely chopped herbs. Place on meat in an even layer. Roll the meat into a roll, securing with a skewer. Fry until a crust forms. Place in a portioned frying pan and simmer until done. Before serving, decorate with herbs.
Quality requirements
Appearance The product is in the form of a roll.
Consistency Soft, juicy; The cut shows minced potatoes, onions and herbs.
Color On the cut: meat - gray, minced meat - characteristic of the products included in the composition.
Taste and smell characteristic of stewed meat. With the aroma of greenery.
Implementation time - 2 hours.
Notes:
1. Pathogenic microorganisms, incl. Salmonella are not allowed in 25 g of product.
2. In rolls with butter cream made from cultured butter, mesophilic aerobic and facultative anaerobic microorganisms are not determined.
1.6, 1.7. (Introduced additionally, Amendment No. 3).
2. ACCEPTANCE RULES
2.1. Acceptance rules - according to GOST 5904.
2.2. The physicochemical parameters of the rolls are determined in semi-finished products.
2.1; 2.2. (Changed edition, Amendment No. 1).
2.3. The mass fraction of ash insoluble in a 10% hydrochloric acid solution is determined periodically by the manufacturer, but at least once every six months.
2.4. The determination of toxic elements is carried out in accordance with the procedure established by the State Agricultural Industry of the USSR and the Ministry of Health of the USSR.
(Introduced additionally, Amendment No. 3).
3. METHODS OF ANALYSIS
3.1. Sampling - in accordance with GOST 5904, in terms of determining the content of toxic elements - in accordance with GOST 26927, GOST 26930 - GOST 26934.
GOST 27543.
3.3.3. Microbiological analysis methods - according to the standards specified in Table 3.
Processing of analysis results - according to GOST 26972.
3.3.4. Analysis for pathogenic microorganisms is carried out in accordance with state sanitary supervision by sanitary and epidemiological stations according to methods approved by the USSR Ministry of Health.
3.3-3.3.4. (Introduced additionally, Amendment No. 3).
4. PACKAGING, LABELING, TRANSPORTATION AND STORAGE
(Changed edition, Amendment No. 1).
4.3. Piece rolls, wrapped and weighted without wrapping, are placed in trays in one rad, with a net weight of no more than 10 kg.
Trays must be aluminum, metal with anti-corrosion coating or wood, coated with food varnish, or from other material approved for use by the USSR Ministry of Health. Trays must be equipped with tight-fitting aluminum, metal with anti-corrosion coating or wooden lids coated with food varnish, or other material approved for use by the USSR Ministry of Health.
When laying weight rolls, the trays must be lined inside with one of the materials specified in clause 4.2, so that the material covers the upper surface of the products.
For intracity transportation, it is allowed to pack biscuit rolls in tray boxes without lids in accordance with GOST 11354 or another regulatory document, boxes made of polymer materials approved for use by the USSR Ministry of Health, and packaged rolls in packaging equipment in accordance with GOST 24831 or another regulatory document.
When packing rolls in tray boxes, line the bottom and cover the surface of the rolls with parchment, sub-parchment, glassine or waxed paper.
(Changed edition, Amendment No. 1, 3).
4.4. The following deviations in the mass of a piece roll are allowed in percentage, no more:
minus 6 - for weight up to 125 g;
minus 4 - for the mass of St. 125 to 300 g;
minus 2.5 - for the mass of St. 300 to 500 g.
The weight deviation of the weight roll is allowed ±0.5%.
Note. The deviation of the net mass according to the upper limit is not limited.
(Changed edition, Amendment No. 2).
4.5. The following markings must be made on parcels of piece rolls and boxes:
trademark and name of the manufacturer;
its location;
product name;
net weight g;
production date, for rolls with cream and cottage cheese - hour of production;
shelf life;
designation of this standard;
information about the nutritional and energy value of the product.
(Changed edition, Amendment No. 3).
4.6. Trays with rolls must be enclosed or pasted with a label indicating the manufacturer, name of the product, net weight, date of manufacture (and hour of manufacture for rolls with cream and cottage cheese), shelf life, shift or team that manufactured the product, and the designation of this standard .
4.7. Transportation of rolls must be carried out in clean, dry, covered vehicles or carts not infested with pests of grain stocks in compliance with sanitary rules.
It is not allowed to transport rolls together with products that have a strong, specific odor or freshly baked bread.
Transportation, loading and unloading of rolls must be done carefully, without impacts or sudden shocks. During loading and unloading, rolls must be protected from exposure to precipitation.
4.6, 4.7. (Changed edition, Amendment No. 1).
4.8. Rolls should be stored in clean, dry, well-ventilated warehouses that are not infested with pests of grain stocks at a temperature of 6-18 ° C (without sharp fluctuations) and a relative humidity of 70-75%.
Rolls with cream and cottage cheese should be stored in refrigerated cabinets and chambers at a temperature of (4±2) °C.
(Changed edition, Amendment No. 1, 3).
4.9. It is not allowed to store rolls together with non-food materials, as well as products with specific odors.
4.10. The shelf life of rolls from the time of manufacture is set to no more than:
with cream - 36 hours;
with cottage cheese - 24 hours;
with fruit filling, poppy seeds and filled with confectionery fat, piece wrapped - 7 days;
with fruit filling, poppy seeds and filling in confectionery fat by weight - 5 days.
The text of the document is verified according to:
official publication
Flour confectionery products: Sat. GOST. -
M.: IPK Standards Publishing House, 2003
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