The technological process of making cupcakes. Introduction Benefits of rapid tests for microbiology "Petritest"

Cupcakes are flour confectionery prepared from sweet dough with a high content of egg products, sugar and fat, as well as fillers valuable in taste - raisins, candied fruits, fruits, nuts, etc. This explains their high calorie content (about 360 kcal, or 1506 kJ per 100 g), pleasant taste, aroma. An attractive appearance is created thanks to a variety of external finishes, shapes and weights.

Cake dough is a multi-phase structured system that contains an air phase that provides porosity.

The recipe for cupcakes includes chemical baking powder or yeast. Baking powder may or may not be included in the recipe. Their role is played by surfactants that are part of the main raw materials, mainly egg products.

Cupcakes, depending on the method of preparation and recipes, are divided into the following groups: with yeast;

On chemical baking powder; without chemical leavening agents and yeast. Below are the recipes for various cupcakes (Tables 7.1-7.3). In parentheses are the recipe numbers indicated in the current industrial collections. Recipes converted to 10 kg finished products or per 100 pcs. finished piece products, taking into account the maximum allowable losses, which facilitates their use in catering establishments.

Cake technology includes dough preparation, shaping, baking, and finishing.

Cake batter can be made in a number of ways. The technological process for the production of yeast dough consists of preparing a dough and kneading dough on it.

To prepare the dough, yeast is preliminarily prepared: 50% of the prescription amount of yeast in crushed form is stirred in warm water (40 ° C). Next, a part of the melange and flour are introduced in an amount of 50 ... 60% of the prescription and thoroughly mixed with water. The amount of water for the dough is calculated based on the humidity of the dough 49 ... 52%. At the end of kneading, the surface of the dough is slightly filed with flour, covered with a cloth and left for fermentation alone for 4 ... 4.5 hours at an ambient temperature of 30 ... 32 ° C. During fermentation, the acidity of the dough increases. The readiness of the dough can be established, firstly, by a change in appearance, the appearance of a wrinkled surface, and, secondly, by reaching an acidity of 3 ... 3.5

The indicators of the quality of the dough are: humidity 44 ... 52%; acidity 3.0... 3.5

To prepare the dough, granulated sugar, a mixture of fat with the part of melange remaining from the prescription amount, preheated to 35 ... 40 ° C, is loaded into the finished dough. The mass is thoroughly mixed, after which the remaining prescription components are introduced into it: salt, raisins, candied fruits, vanilla powder, yeast diluted in a small amount of water (50%).

All raw materials with dough are thoroughly mixed. The duration of kneading in a kneading machine is 10...30 min. Then the dough is sprinkled with flour from the surface, covered with a cloth and left

For fermentation in a room where the temperature is about 32 ° C. The duration of fermentation is 1.5 ... 2 hours. During this time, one or two punches are made to remove part of the carbon dioxide (carbon dioxide) formed during fermentation from the dough and create optimal conditions for fermentation. Quality indicators ready dough: humidity, % - 20 ... 32 (depending on the type of cake); acidity, deg - 3.0 ... 3.5; temperature, °С - 30...32.

Preparation of dough on chemical baking powder. Sodium bicarbonate (baking soda), ammonium carbonate, baking powders are used as chemical leavening agents for dough.

There are two ways to prepare dough on chemical baking powder.

The technology for preparing dough according to the first method includes successive operations (Fig. 15): churning fat (butter, margarine); the introduction of granulated sugar and churning with fat; the introduction of egg products;

Introduction of prescription components (except flour); adding flour and kneading dough.

In the kneading machine knock down butter, heated to a temperature of 40 ° C, for 7 ... 10 minutes. When using cold oil, it is preliminarily softened at a low and then at a high number of revolutions of the kneader. Then granulated sugar is added and churning is continued for 5 ... 7 minutes. After that, egg products are gradually added to the kneading machine. The total duration of churning depends on the time of year and the amount of oil and is 20 ... 30 minutes. Raisins, essence, chemical baking powder are added to the downed mass at a low speed of the blades of the machine, and everything is thoroughly mixed. Lastly, flour is introduced and kneading is carried out for 3 ... 5 minutes until a homogeneous mass is formed in a whipping machine or 10 ... 15 minutes in a dough mixer.

The cake obtained from such a dough is very airy and has a lot of rise. The described method is used when the dough is cooked on melange or on eggs, in which proteins are poorly separated from yolks.

If the recipe provides for whole milk, a part of sugar is added to it and boiled until the crystals dissolve. The milk syrup is cooled and gradually added to the churned butter.

The second method of preparing the dough includes the following operations:

Beating egg products granulated sugar within 25... 30 min;

Softening and churning butter; adding to churned butter all prescription components except for flour;

Introduction to the resulting mixture of downed egg-sugar mass; the introduction of flour.

A cake made from dough obtained by the second method has a uniform, finely porous structure. But the dough is less saturated with air. When processing melange with sugar in a whipping machine for 25 ... 30 minutes, an increase in volume by 2.5 ... 3 times occurs. An indicator of the quality of the dough is humidity (see Table 7.3). The assortment includes cakes produced on chemical baking powder with the addition of surfactants that play the role of emulsifiers (for example, the Special cake) (Fig. 16). In this case, the dough is prepared in three stages: softening and churning margarine with granulated sugar; mixing the resulting mass with melange, surfactants and other prescription components, except for flour and cocoa powder; kneading dough with flour and cocoa powder.

The surfactant is introduced in the amount of 1.0% to the total mass of the prescription components of the test (by nature). Preliminarily, in a ratio of 1:3, a mixture of surfactants with a small amount of melange is prepared for one batch. Softening of margarine and churning with sugar in a kneading machine lasts 8 ... 12 minutes, then melange and surfactant with melange are introduced.

The total duration of churning is 20 ... 30 minutes, depending on the time of year and the quality of margarine. Next, the remaining prescription components are added to the downed mass, except for flour and cocoa powder. The whole mass is thoroughly mixed, until

Add flour and cocoa powder. The mass is stirred until the disappearance of lumps of flour (30 ... 60 s).

Preparation of dough without chemical baking powder and yeast (Fig. 17). The dough preparation technology includes the following operations:

Softening butter; churning butter with sugar;

The introduction of parts of the yolk and churning until the disappearance of sugar crystals;

Adding flour and starch to the beaten mass and mixing; churning egg white until a strong foam is formed; mixing the downed protein with the bulk. The finished dough has a moisture content of 27 ... 29%. In the wide range of cakes produced without chemical baking powder and yeast, there are types of dough with a higher moisture content.

Dough shaping. The variety of the assortment of cupcakes is achieved not only by a set in the recipe in different ratios of raw materials, but also by giving the cupcake a certain shape and mass. Cupcakes are rectangular in shape (Capital, Golden Label, etc.), square (Moscow), in the form of a log (Almond) or a truncated cone with a through hole in the center (Silver Label and Spring "). The mass of cupcakes is varied (75, 200, 300 g; 1 kg, etc.). Cupcakes are produced by piece weighing up to 1 kg and by weight.

Cake dough is molded into metal molds treated with a special coating or lined with paper, or pre-greased.

When making some varieties of cakes, for example, the “Spring” cake, the dough is divided into separate pieces and rolled into a round shape. Then they are put into molds. The dough made with yeast is kept in molds for 90 ... 110 minutes until the volume increases by 2-2.5 times. Before baking, the surface of the dough is smeared with egg and sprinkled with nuts. The dough intended for the Spring cake is used for Easter cakes, which are baked in large quantities for Easter.

Small cakes are baked in corrugated molds or in molds in the form of cylinders. Forms are pre-lubricated with oil.

The surface of the dough for the "Capital" cake is cut with a spatula moistened with water or vegetable oil.

Cupcake baking. The formation of cupcakes occurs during baking as a result of physicochemical processes, mainly colloidal. At the same time, taste, aroma, color are formed.

Technological parameters of baking (temperature, duration) of cakes depend on the recipe, mass of test pieces, their shape and oven design (Table 7.4).

Cupcakes are baked in ovens used for baking semi-finished flour products, cakes and pastries.

The baked cupcakes are cooled for 4-5 hours, removed from the molds and the surface is cleaned with a knife or grater. Next, the cupcakes are finished.

The baked semi-finished cake "Silver Label" is taken out of the molds and placed in the trays down with the top crust.

Cupcake surface finish. In order to give the cupcakes a pleasant look, the surface of the finished cupcakes is decorated with various finishing semi-finished products (icing sugar, fondant, candied fruits, replicated syrup, sugar icing).

Cupcakes "Spring", "Capital", "Silver Label" are sprinkled with powdered sugar through a sieve. The surface of the cake "Saffron" is covered with a brush with replicated syrup. Cake "Moskovsky" is covered with a layer of fondant by immersing it in fondant heated to 45...50°C and decorated with candied fruit. Cake "Almond" is covered by immersion in praline heated to a temperature of 30 ... 31 ° C, after which the middle of the surface is sprinkled with chopped almonds. The upper surface of the cake "Deputatsky" is trimmed with candied fruits, and the side - with crumbs.

The surface of the cooled semi-finished cake “Golden Label” is glazed with lipstick, tinted with saffron tincture. The surface of the lemon cake is sprinkled with powdered sugar, and then with almonds.

A variety of cupcakes are cupcakes glazed with chocolate. The finishing of the baked semi-finished product consists in covering the surface of the tempered chocolate icing. Can be used to apply glaze manual labor, and glazing machines and machines for spraying chocolate "Choco - Basic". The formation of a hard chocolate shell on the surface is achieved by crystallization of cocoa butter under cooling conditions.

Cupcakes are called confectionery products of various shapes, made from pastry with the use of whipping. Usually, various components are added to the dough for cupcakes, including nuts, candied fruits, dried fruits and other additives. As a rule, muffins are high in calories.

In our everyday life, the word "cupcake" firmly entered the twentieth century. The word itself comes from the English "cakes", which the British call various sweet confectionery products with fillings. The closest relative of the cake in Russian cuisine can be called Easter cake. However, with all the similarities, cupcakes have a different dough preparation technology from Easter cakes.

Now, cupcakes can be called an integral part of the kitchen different countries peace. Confectioners are working not only on improving the taste of cupcakes, but also on their appearance trying to make it more attractive.

For the preparation of various types of cakes, several, in many respects similar, but also having significant differences, dough kneading technologies are used, however, almost all recipes have a common feature. The dough used to make cupcakes is usually fluid.

If you use molds for cooking, then before filling with dough, it must be greased with oil, or put oiled parchment on it. As a rule, small piece cakes are baked in corrugated forms. The baking process lasts about 15-20 minutes at the maximum temperature, which is usually around 200º C. Large-shaped cupcakes tend to bake for a longer time. Their preparation takes about 1-1.5 hours. They are baked at a temperature of 175-185º C. The degree of readiness of the cake is determined by piercing it with a stick, knife, or wooden skewer.

In general, technology making cupcakes does not differ in complexity, but at the same time, a cupcake is a rather capricious product that requires strict adherence to the cooking technology and recipe. The dough used to make cupcakes needs to be kneaded very quickly. Also be sure to observe the temperature regime of baking. In order not to disturb the structure of the dough, it is not recommended to move the form within 15 minutes from the start of baking. To cook cupcakes, you must use an oven that heats evenly, otherwise, there is a high probability that the cupcakes will not bake from the inside.

Needless to say, some requirements apply to products used for making cupcakes. If you use fruits and berries as an additive when baking cupcakes, then they should be well washed and dried before adding. Dried fruits and candied fruits must first be sorted out and then washed with water. It is also recommended to sort and clean nuts, almonds, seeds from various impurities. If you use various jams, preserves, fruit purees during cooking, then it is not advisable to dilute them with water. Moreover, you need to make sure that the products are fresh, because all this can have a significant impact on the taste of cupcakes.

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

However, there are food products that, in addition to being highly nutritional value, calorie content and good digestibility, are still goodies. And they are intended not so much to satisfy the feeling of hunger, but to bring joy to people both on holidays and on weekdays with their appearance, taste, aroma.

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

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

Humidity cupcakes 10 - 33%. Extremely nutritionally useful solids cause a high energy value(360 kcal or more per 100 g), pleasant taste and aroma of cupcakes. An attractive appearance is created thanks to a variety of shapes, weights and external finishes. Recently, cupcakes with filling (wild berry jam), glazed cupcakes are in great demand.

Cake dough is a multi-phase structured system that contains an air phase that provides a porous structure. The recipe for cupcakes includes chemical baking powder or yeast. The role of baking powder can be performed by surface-active substances (surfactants), which are part of the main raw materials, mainly egg products. Depending on the method of preparation and recipes, cupcakes are divided into groups: on yeast, on chemical baking powder, without chemical baking powder and yeast.

The cupcake manufacturing technology includes the following operations:

dough preparation;

molding;

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

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

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

Considered in sufficient detail technological processes production of cupcakes, changing the properties of products in the production process. The paper presents the classification and the main assortment of cupcakes in the Sambury-7 store.

Not ignored is the importance of cupcake packaging, which is important not only to preserve the product, but also to draw the attention of the buyer to it.

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

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Ready-made substrates with nutrient media to identify the main groups of bacteria, general bacteriological contamination, yeast and mold fungi. Rapid research results. No need for self-application of media, special laboratory conditions.

It is possible to order FREE test samples from KOLBA. Application can be sent to e-mail by attaching the details of the organization.

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Description

Microbiological rapid tests "Petritest" are used in all areas of the food industry.

Rapid tests are designed to identify such microbiological indicators as:

1. Bacteria of the Escherichia coli group
2. Yeast/mushrooms
3. Salmonella bacteria
4. Staphylococcus bacteria
5. Determination of the total microbial number (QMAFAnM)

“Petritest” is made in the form of a substrate (a plastic Petri dish) with a ready-made nutrient modified medium based on agar.

This allows the test to be used immediately after opening without additional sample preparation processes.

Benefits of rapid tests for microbiology "Petritest"

Profitability. The cost of one test is 120 rubles, while domestic counterparts cost 200-240 rubles, foreign ones cost over 300.
Ease of use, ease of use and storage. It does not require a separate laboratory, expensive equipment, special training or professional education for their implementation.
Fast result. 4 times faster than peers
Long shelf life(12 months at to +2.. +6 °C).

Purpose of each type of microbiological rapid tests (“Petritest”)

Express test for BGKP

As part of the microbiology control of production and products, along with others, the bacteria of the Escherichia coli group (ECG), which are the causative agents of food intoxication, are also determined. E. coli is also determined for the sanitary and hygienic assessment of the purity of water and the surfaces of pipelines, equipment, inventory, containers, working surfaces of enterprises, as well as the cleanliness of the hands of personnel.

The best option for determining E. coli is microbiological rapid tests "Petritest". The beauty of this technology is that you don't need a lab or specially trained staff to perform a microbiological analysis. Moreover, when using the express test, you do not need to buy the media yourself, boil them, pour them into Petri dishes and sterilize them. You simply inoculate the sample on the already prepared Petritesta medium and thermostat it.

Rapid Yeast/Mold Test

This refers to unicellular fungi, which are called yeast, and hyphae fungi, whose body consists of intertwining branching filaments (hyphae), i.e. mold.

Mushrooms are widely used in the food industry. Thus, yeast causes fermentation and is successfully used in brewing and kvass brewing, baking, etc. Molds are also used to make cheese, citric acid, winemaking, etc.

However, in no case should the danger of fungi to human health be underestimated. Many mold fungi produce mycotoxins - toxic substances, a number of saprophytes (fungi that feed on dead organic matter) are the cause of human and animal diseases - mycoses, aspergillosis, etc. Also, some types of mold can cause allergic reactions. The negative impact of fungi in agriculture is widely known - mold starts in grain and animal feed.

Currently, there are several methods for the detection of fungi in food. They differ both in nutrient media, and in sowing methods and incubation time. When studying products where mold or yeast is specially added during the manufacturing process, it is necessary to determine the compliance of these indicators with existing standards.

Express tests for mushrooms "Petritest" give an accelerated result of the study!

As a rule, the determination of fungi takes about 72 hours, which makes it difficult to work, for example, with perishable products. When using "Petritest", due to the presence of technological additives in it, the results can be obtained 4 times faster.

The main role in the occurrence of food salmonellosis belongs to meat, offal, milk and eggs. The contamination of meat with salmonella occurs both in vivo and after slaughter - with improper processing of carcasses or processing with non-disinfected instruments or a person - a carrier of bacteria. It is characteristic that salmonella develops faster in minced meat than in minced meat. whole pieces meat. Unfortunately, during the heat treatment of products prepared from minced meat, it is very difficult to achieve their complete sterility.

Milk can be contaminated with bacteria when cows are milked and milk is processed. The danger lies in the fact that salmonella persists for a very long time in dairy products: in butter for more than 4 months (130 days), and in some types of cheese for up to a year. In turn, the eggs are seeded with Salmonella both exogenously and endogenously.

Interestingly, when salmonella appears in these products, its organoleptic characteristics usually do not change, so what is called “taste” it is impossible to determine the presence of bacteria. Considering this fact, as well as the fact that salmonellosis poses a serious danger to human health, it becomes obvious that a food enterprise cannot do without high-quality microbiological control.

"Petritest" (substrate) for the determination of salmonella will help you to carry out biocontrol at your enterprise in the shortest possible time, without using a laboratory - your own or third-party. Due to this, you reduce the cost of analysis and reduce the time of their implementation. At enterprises that already use Petrites, research is carried out by the employees themselves, without the involvement of laboratory assistants.

Express test for Staphylococci

One of the most common bacteria is staphylococci. These bacteria produce enterotoxins, which can cause acute infections and diseases, serious purulent inflammatory processes in almost all organs and tissues.

At a food enterprise, the sources of food contamination are people, and not only those with skin lesions (burns, cuts, abscesses, etc.) or those suffering from acute respiratory viral infections. It has been proven that healthy carriers of pathogenic bacteria can infect food. The rate of formation of dangerous enterotoxins depends on the temperature and composition of the food. Staphylococci can be found in both protein and carbohydrate foods. So staphylococcal toxicosis can easily occur in dairy products, and in confectionery, and in meat (minced meat is especially dangerous), and in salads.

Now you do not have to wait for the test result for several days, involving a third-party laboratory. All you need is "Petritests" and after 12 hours you will find out if there are staphylococci in your territory and which ones.

Petritest for the determination of the total microbial number (QMAFAnM)

Analyzes for TMC (total microbial count) are carried out in all food industries. This allows you to quickly detect the foci of the spread of pathogenic microorganisms, their degree of reproduction, and subsequently take all measures to prevent the development of foreign microflora or to destroy it.

Delivery set “Petritest”

Supplied in packs of 10 ready-made substrates. The price is per package.

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

Publishing house Kiev "A.S.K" 2005

1. REQUIREMENTS FOR RAW MATERIALS

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

Preparation of raw materials is carried out in accordance with the recommendations of the Collection of technological standards for public catering establishments and technological recommendations for imported raw materials.

1. RECIPE

1. Cooking technology

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

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

First, beat softened butter with sugar for five minutes. Then add one egg at a time and beat constantly for about three minutes. Washed, scalded and dried raisins and grated lemon zest are added.

Stir. Then add flour with salt and soda, soda is quenched lemon juice. Beat the dough until a fluffy homogeneous mass. Transfer the dough into moulds.

Bake in the oven at 170 degrees for about 15-25 minutes. Ready muffins are covered with a towel for about half an hour.

1. Characteristic ready meal, semi-finished product.

Appearance- products baked in the form. Swollen raisins are visible on the cut of cupcakes. The consistency is porous.

Taste- baked sweets, raisins. No foreign aftertaste.

Smell- baked sweets, raisins. No foreign smell.

1. Requirements for design, implementation and storage.

Cupcake Stolichnymade from the menu. Bake on the day of use. They don't store.