Preparation of dough for complex bakery products. Bread making technology

FINAL QUALIFICATION WORK
on the topic:
"Organization of the preparation process and
preparation of complex bakery and flour
confectionery in the confectionery shop
AUTHOR: KUPTSOVA DIANA

The relevance of research

THE RELEVANCE OF RESEARCH
On the
flour
products
observed
constant demand at any time, regardless
from
seasonal
wide
factors
layers
she is
consumed
population,
is an
an excellent complement to tea and a source of
valuable nutrients needed for
human body

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

PURPOSE OF THE WORK: STUDYING THE PROCESS OF COOKING
COMPLEX BAKERY AND FLOUR CONFECTIONERIES
PRODUCTS IN THE PASTRY SHOP
Tasks of the final qualifying work:
collection, analysis, generalization and systematization
information on the production of bakery and
flour confectionery
analysis of the production of dough products in
confectionery shop
improvement of production technology
complex bakery and flour confectionery
products and expanding the range of products

Object of study:
confectionery
shop
consumer
society
"Public catering"
Bakalinsky
RaiPO
Subject of study: cooking
difficult
bakery
and
flour
confectionery.

Raw materials for confectionery production

RAW MATERIALS FOR CONFECTIONERY PRODUCTION

Characteristics of the confectionery shop of PO "OBSHCHEPIT"

CHARACTERISTICS OF THE PASTRY SHOP
ON "PUBLIC CATERING"
The company is located at: Bakaly, st. Lenin, 121. In addition
confectionery shop, the consumer society includes: cafe
Bistro, Yashlek, Xun, Akkosh snack bar, roadside
cafe "Guzel" and buffets at the Central District Hospital, bus station and BSOSH No. 1.
Basic
view
activities
enterprises
production
bakery and flour confectionery products. Serviced
contingent
enterprises
employees,
workers
offices,
institutions and local residents.
The confectionery shop carries out the following activities:
production, processing and sale of food products;
retail;
provision of services to the population;
The workshop operates daily in two shifts:
First shift from 4:00-12:00
Second shift from 12:00-20:00

Assortment of confectionery shop

ASSORTMENT OF THE PASTRY SHOP
Lemongrass
poppy
Bun "flower"
wack belyash

Making an apple puff pastry
Knead dough for various pies
Sending buns to the oven

I make profiteroles
The cupcakes are ready to bake!
Cooking chak-chak

Confectionery shop equipment

CONFECTIONERY SHOP EQUIPMENT

Plan of the confectionery shop

PLAN OF THE CONFECTIONERY SHOP
1-shelf; 2-wardrobes; 3-dressing room; 4-production table; 5-racks for baking; 6-packing machine; 7-shelves for baking; 8-bakery oven; 13-washing bath; 14 refrigerator; 15-four-burner gas
stove; 16-toilet; 17-window; 18-door; 19-electric panel; 20 flour sifting machine.

The composition of the employees of the confectionery shop

COMPOSITION OF EMPLOYEES OF THE CONFECTIONERY SHOP
Position
Number of employees
Master pastry chef
1
Confectioner-designer
2
Confectioner 4 category
2
Confectioner 3 category
5
Cleaning woman
1
Packer
1
Total:
12

Personnel management scheme

HR MANAGEMENT SCHEME

structure of products produced by employees of the confectionery shop

STRUCTURE OF PRODUCTS PRODUCED BY EMPLOYEES
PASTRY SHOP
Cotton products
pies
Cakes and pastries
Cookies and other products
13,7%
30,1%
35,7%
20.5% TO EXPAND THE RANGE
RECOMMEND
bun
"Useful"
bun "Curd"
muffin capital with pumpkin
powder;
biscuit with bird cherry flour;
CAN

Cupcake "Capital" with pumpkin powder

CAKE "CAPITAL" WITH PUMPKIN POWDER
Recipe
Wheat flour 26.5 g, powder
pumpkins 2.3 g, granulated sugar 21.6 g, butter
creamy 21.6 g, melange 17.3 g, raisins
21.6 g, baking powder 0.04 g
Yield: 100 g

Biscuit with bird cherry flour

BISCUIT WITH BIRD FLOUR
Recipe
Wheat flour 304 kg, bird cherry
flour 0.4 kg, melange 5.4 kg, granulated sugar
2.7 kg, mayonnaise 1.8 kg, baking powder 0.1
kg
Yield: 10 kg

Bun "Useful"

BUN "USEFUL"
Recipe
Wheat flour 327 g, granulated sugar 84.7
g, pumpkin drink 143.0 g, cottage cheese
84.7 g, yeast 16.5 g, vanillin 0.2 g,
margarine 30.0 g, apple puree 8.3 g,
water 60.0 g
Yield: 640 g - 10 pcs.

Conclusion

CONCLUSION
Development and implementation of the latest flour technologies
confectionery and bakery products using
non-traditional raw materials is relevant at present
time to improve nutritional value,
organoleptic properties, calorie reduction.
In this regard, it can be proposed to include in the assortment
the following bakery and flour confectionery products:
- bun "Useful"
- bun "Curd"
- capital cake with pumpkin powder;
- biscuit with bird cherry flour;
In order to improve technology and expand
assortment of flour confectionery and bakery
products were proposed recipes and technologies
preparation of these products.

For the preparation of complex bakery products, yeast and unleavened dough. There are two ways to prepare yeast dough: unpaired and sourdough. The sponge method is more laborious and is used to prepare products with a large amount of baking (butter, sugar). But before proceeding directly to the description of the methods for preparing yeast dough, several important nuances should be noted that allow you to achieve the best result (Appendix 6).

1. The temperature of the yeast dough during kneading should not exceed 550C, otherwise the yeast will die (if this happens, the dough should be cooled and yeast added to it again).

2. To prepare the dough for 1 kg of flour, from 20 to 50 g of fresh yeast is consumed. The richer the prepared dough (the more oil and sugar it contains), the more yeast should be put into it. Also, the amount of yeast depends on its quality and the temperature conditions under which fermentation takes place (the worse the quality of the yeast and the lower the temperature, the more it should be put).

3. It is better to sift flour before use in order to enrich it with oxygen necessary for better fermentation.

4. When mixing flour with water or milk, it is better to gradually pour the liquid into the flour and stir, and not vice versa, otherwise lumps will turn out in the dough.

5. Sugar, like other products, should be put into the dough strictly according to the norm: if the dough is very sweet, then fermentation slows down, and when baking, the product quickly browns and bakes poorly. With an insufficient amount of sugar, a golden crust almost does not form on the product during baking.

6. Insufficient heat is also bad for the fermentation process.

7. The readiness of baking from yeast dough is determined by the color of the crust, by breaking or piercing with a wooden stick: if the dough does not stick to it, then the product is baked.

The process of preparing yeast dough consists of two stages - kneading and baking. Kneading - the preparation of yeast dough is based on the ability of yeast to ferment flour sugars into alcohol with the formation of carbon dioxide. The dough is not only loosened by carbon dioxide, but also acquires a sour taste as a result of the vital activity of various microorganisms. After kneading, the fermentation process in the dough undergoes complex chemical changes that change the taste of the dough and change its volume. Yeast dough is prepared by non-dough and sourdough methods.

With the bezopare method, water or milk is heated to 26-300C, yeast, salt and sugar are dissolved in the liquid, then eggs are laid and the sifted flour is poured. The prepared dough is kneaded for 5-10 minutes, melted butter is added at the end of kneading. The kneaded dough is covered with gauze and left to ferment in a warm place for 2.5-3.5 hours. During this time, the dough is punched 2-3 times.

With the sourdough method of preparing the dough, the sourdough is first prepared. To do this, water or milk heated to 26-300C (60-70% of the intended liquid) is poured into the dishes, yeast is added, previously diluted in a small amount of water, and part of the flour is poured (35-50%). The dough is stirred until its consistency becomes homogeneous, and then covered with gauze or a towel and put in a warm place for fermentation for 3-3.5 hours. When the dough rises and begins to fall, the remaining water is poured into it (salt and sugar are preliminarily diluted in water or milk) and all other heated products, the remaining flour is gradually poured in and kneaded for 5-10 minutes. Melted butter is added at the end of kneading. The dough is placed in a warm place for fermentation, during which it is punched twice.

Compared to the non-dough method, this method also provides better control of the technological process of dough preparation, makes it possible to choose the optimal modes, produce a wider range of bakery products of higher quality. Two-phase fermentation helps to improve the gluten structure of the dough and makes it possible to obtain bread with a more developed porosity and a maximum content of aromatic and flavoring substances. At the same time, the sponge method requires more operations, more sophisticated equipment, and leads to greater losses of dry matter.

Continuous methods of preparing dough using thick and liquid semi-finished products are also common. At the same time, the fermentation period is reduced as a result of increased mechanical processing of the dough during kneading and the use of various improvers, flavoring agents, as well as the addition of more yeast. Intensive mechanical processing of the dough also contributes to changing the properties of gluten, increasing the effect of enzymes on flour proteins, accelerating colloidal and biochemical processes, and reducing the loss of solids during fermentation. Fermentation of most of the flour in dough creates better conditions for enzymatic and colloidal transformations of starch and proteins, as a result of which the dough quickly acquires the properties necessary for its further processing and obtaining finished products with a good smell and taste.

Temperature has a great influence on colloidal, microbiological and biological changes in semi-finished products, which is determined by the temperature of flour, water, the environment, the degree of mechanical processing of semi-finished products, the size of the fermentation apparatus, etc. Doughs can be thick, liquid and large thick. They are kneaded with 50% flour, total yeast and approximately 60-70% of the water required by the recipe. Put flour, water, salt and other necessary components into the dough.

The technology of preparing wheat dough on liquid semi-finished products has also become widespread. Liquid sponges are prepared with a humidity of 65-75% or more. Fermentation of liquid sponges occurs evenly and more intensively. During dough preparation, the need for containers for dough fermentation is eliminated, and the possibility of controlling the technological process is increased. Liquid sponges are prepared with pressed or liquid yeast. Sometimes salt is put into the liquid semi-finished product. In some cases, fermentation of the dough before processing is allowed, in others, the dough after intensive kneading is immediately served for processing or short-term fermentation.

To speed up the production process of bakery products, it is advisable to minimize the stages of fermentation of semi-finished products, which take up to 75% of the total time. Fermentation accelerations reach:

Increasing the temperature of semi-finished products and dough to the optimum value; increasing the dose of yeast;

Yeast activation or selection of more active strains of microorganisms for the preparation of liquid yeast or liquid starter cultures.

Products from unleavened dough known as more ancient than products made from yeast dough, and widespread. But over time, they were gradually replaced by yeast products, although, unlike yeast, unleavened dough can be prepared very quickly, which is an undoubted advantage. There is an ordinary and rich, differing both in the recipe and in the technology of preparation.

Yeast-free unleavened dough can be conditionally divided into the following types:

Unleavened (butter or lean) dough on fermented milk products with baking powder for making small fried or baked pies with various, often fish or fruit fillings;

Simple unleavened shortbread or crumbly dough with the addition of a sufficiently large amount of muffin, but somewhat less than in the confectionery dough of the same types. Such a dough is prepared both with and without baking powder, or using very small amounts of alcohol baking powder (vodka, cognac, rum, etc.);

A simple puff pastry with less baking than in the same type of confectionery dough and with less layering, also used for making only baked pies.

Fresh without yeast dough, regardless of the type of products made from it, their shape, filling and even size, can, like yeast dough, be attributed to a simple dough, which consists of 95-98% flour and water (or milky liquids). The remaining products (butter, sour cream, eggs, salt, sugar) make up from 2 to 5% of the total mass of the prepared unleavened dough, which makes it possible to maintain the uniformity of its composition. Unleavened (yeast-free) dough, in which flour makes up less than half of all other components (eggs, butter, sugar, various additives) used for its preparation, although they do not fully belong to confectionery, but various options for preparing unleavened shortcrust, puff or crumbly dough allow you to use it as a simple unleavened, and as a rich confectionery dough.

Soda is most often used as a baking powder in various types of yeast-free rich, crumbly or unleavened dough. When adding just soda powder to the dough, it is necessary to strictly adhere to the norms stipulated by the recipe - with an excess of soda, the product will acquire a yellow-greenish color, an unpleasant taste and smell. Therefore, using soda in the dough is better to put less than shift.

Most often, soda slaked with vinegar is used, but when such a mixture is added to the dough, it should be kneaded very quickly. If fermented milk products or sour cream are used for the test, then soda or prepared baking powder is first mixed with them - this will make the dough crumbly. The use of soda and vodka at the same time gives excellent lightness to unleavened dough: soda quenched with vinegar is mixed with fermented milk products, and vodka (a teaspoon or a tablespoon, depending on the amount of dough) is mixed with egg, salt and sugar. To loosen the dough, ammonium carbonate is sometimes used, along with soda, by dissolving it in slightly warm water (four parts of water for one part of ammonium) or milk. Dry ammonium can be used if it is thoroughly pulverized and sifted, otherwise large pores may form in the dough from large ammonium crystals. Fragrant alcoholic drinks (liquor, cognac, rum or others) are used in the dough mainly according to the recipe, since in addition to flavorings, they are also to some extent dough baking powder.

Unleavened dough, for all the seeming simplicity of its preparation, is one of the most complex types of dough. The reason for this is that in the manufacture of products from unleavened dough, much more culinary operations are performed. Cooked unleavened dough, with the exception of some types of shortcrust or crumbly, should be much denser than any other dough, the recipe composition of which includes similar components. Therefore, it is kneaded steeper than yeast, so that the shells for pies from this dough hold the filling well. The prepared unleavened dough, like yeast dough, must be allowed to stand, ripen from 10-15 minutes to half an hour, wrapping it in a damp cloth or covering it with a bowl of a suitable size, or placing it in the refrigerator. This is done in order to increase its elasticity and softness, necessary for cutting the dough. To improve the airiness of unleavened dough, you can add to it (in the egg mixture) 1-2 tbsp. spoons of hard liquor.

Just like yeast, any unleavened dough must be prepared from the main operation - preparing the liquid base of the dough. It consists of a blend of formulated liquid ingredients, including fermented milk products, melted fats and eggs, added alone or mixed with sugar, and all additional components provided for in the recipe, including salt, spices, baking powder and alcohols (vodka, rum, cognac, etc.). After adding the baking powder to this mixture, it must be thoroughly mixed to form a foamy mass, and then very quickly mixed with the rest of the liquid components of the dough. The prepared liquid base of unleavened dough must be mixed well and lightly beaten with a whisk so that the introduced dry ingredients are evenly distributed in its mass.

To knead unleavened dough, the prepared liquid base is poured into a deep funnel prepared in freshly sifted flour (in a wide bowl or on a cutting board). This operation requires a certain skill and experience, so flour for making dough, even if the recipe provides for the exact rate of bookmarking, needs to be taken a little more. So that the liquid base of the dough does not destroy the walls of the funnel during kneading and does not leak out, it is necessary to knead the dough quite carefully.

Dough preparation is the most important and longest operation in the production of bakery products, occupying about 70% of the production cycle time. When choosing a specific method of dough preparation, first of all, the produced assortment of products, as well as other production data, are taken into account.

Product characteristics

Rolls are made from first grade flour. Rolls are tubes in the form of a horseshoe, gradually narrowed towards the ends, sprinkled with poppy seeds or a mixture of cumin and salt, with the presence of reliefs from seaming turns.The mass of one product is 0.2 kilograms. When producing products on sheets, rolls can be given the shape of a horseshoe.The quality of the rolls must comply with the requirements of the GOST–18-66-72 standard.

Production recipe for a bagel with poppy seeds for kneading dough in a bowl with a capacity of 330 liters.

Flour 1 grade	115.5 kg
Pressed yeast	2.31 kg
Salt	1.73 kg
Sugar	5.78 kg
Margarine	8 kg
For sprinkling: poppy	1.16 kg

Distribution of raw materials by phases of dough preparation.

Name	Whole Raw Material	Opara	Dough	Sprinkling
Flour 1 grade	115.5 kg	69.3 kg	46.2 kg
Pressed yeast	2.31 kg	2.31 kg
Salt	1.73 kg		1.73 kg
Sugar	5.78 kg		5.78 kg
Margarine	8 kg		9.24 kg
For sprinkling: poppy	1.16 kg			1.16 kg
Water	44.5 kg	31.15 kg	13.35 kg

Technology system

• Preparation of raw materials.
• Dough preparation and dough kneading.
• Cutting dough and rounding dough pieces.
• Pre-proofing.
• Dough molding
• Final proofing.
• Bakery.
• Storage and packaging.

Cooking dough

The traditional method of preparing dough on dough is used in the production of various bread, bakery and fancy products. Humidity of thick dough is 42 - 48%. The main purpose of the dough is the activation and reproduction of yeast, as well as the accumulation of maturation products (acids, aromatic and water-soluble substances).

When preparing a dough, certain conditions are observed that stimulate the reproduction of yeast and ripening processes. Salt and fats are not added to the dough, as these substances adversely affect the yeast. Temperature 29 - 31C °. optimal for yeast propagation. The moisture content of the dough is 1–3% higher than that of the dough, which improves the metabolism in the yeast cell, activates enzymes and accelerates the swelling of gluten. Prolonged fermentation of dough (3-5 hours) ensures sufficient reproduction of yeast and accumulation of maturation products.

The dough is made from 45 - 60% flour, most of the water and the entire amount of yeast that is required by the recipe. If the bakery has both strong and weak flour, then the strong one is taken for kneading dough, and the weak one for dough, since it does not ferment for long and the gluten will be weakened to a lesser extent. When preparing dough in dough mixers (for example, L4-KhTV or A2-KhT3-B) with rolling bowls, the required amount of water is poured into an empty bowl, a yeast suspension is added, the dough mixer is turned on, and flour is added with continuous stirring.

The kneading of the dough until a homogeneous mass is carried out on the machine for 5 - 6 minutes. After kneading, clean the lever and the edges of the bowl. The kneaded dough is sprinkled with flour on top to prevent airing, and left to ferment for 3-5 hours. The readiness of the dough is determined by organoleptic and acidity. The fermented dough has a sharp alcohol smell and a uniformly mesh structure, which indicates the formation of a normal glutinous skeleton in it. The volume of dough at the end of fermentation increases by 2 - 2.5 times, with a weak rolling on the surface of the dough falls.

Dough kneading

Dough - a homogeneous mass - obtained by mixing flour with dough and additional raw materials according to the recipe. Currently, the dough for bagels is kneaded in portions - at certain intervals. In this case, dough mixing machines with rolling bowls of a certain capacity of 140 (330) liters or dough preparation complexes are used. To ensure the prescription amount of raw materials, batch dispensers are used (salt dispenser, auto-scales, etc.).

The dough has certain physical properties: elastic, elastic. This is achieved due to the composition of the flour and especially the protein substances of the flour. When kneading dough, they absorb water 2 times more than their weight, forming a viscous, extensible mass - gluten. The dough becomes resilient and elastic, and during baking, the proteins coagulate and fix the shape and pattern of the products. During baking, the starch gelatinizes, absorbing water and therefore the crumb of the product becomes dry.

Thus, the dough is a homogeneous mass, consisting of a gluten frame, which is filled and surrounded by slightly swollen starch and sugars and minerals dissolved in it. When kneading dough, you need to know the rate of loading the bowl with flour. For each species there is a water consumption rate:

• Bakery - 35 - 40 liters;
• Bread - 44 - 46 liters;
• Butter - 30 - 38 liters;
• Rye - 48 - 50 liters;

For 100 kilograms of flour

The moisture content of the dough is always 1% more than the moisture content of the crumb of the product.

The bowl with dough is rolled up to the dough mixer, salt solution, sugar solution, the rest of the water, margarine and, last of all, flour are added. Knead until smooth, t dough 28 - 30 gr. C. The edges of the bowl and the kneading lever (after kneading the dough) are cleaned with a scraper, the dough is put on fermentation.

1. During fermentation, the dough "ripens":
2. Increases in volume by 2 - 2.5 times
3. The dough becomes firm and elastic
4. Accumulates taste and aromatic substances, due to lactic acid fermentation, lactic acid, which, in combination with alcohol, provides the aroma and taste of the dough.

At the end of fermentation, the dough is increased by 2 - 2.5 times, the surface of the dough is convex.

By elasticity - if you press the dough and it will recover, the dough is not fermented - “young”; if it recovers slowly, then the dough is ready; is not restored - then the dough is sour - “old”.

Smell ready dough:

1. "Young" dough - the smell of yeast
2. "Ready" dough - alcohol - apple smell
3. Peroxidized dough - sour smell

After the readiness of the test has been determined, it is cut.

Dough cutting

When cutting, the fermented dough enters the bunker above the funnel of the dividing machine with the help of a bowl tipper (for example, A2-KhP2D Bowl tipper 330 l). With the help of a gate in the lower opening of the bunker, the flow of dough into the funnel of the dividing machine is regulated.From the funnel of the divider, the dough enters its working chamber, from where it is pushed out in the form of separate pieces of equal volume and mass. The mass of a piece of dough at the outlet of the divider should provide a standard product weight of 220 g.

On average, the mass of a piece of dough should be 10–12% more than the cooled product, since the mass of dough and bread decreases during baking and storage.When starting the divider after stopping, the first 8 - 10 pieces of dough should be returned to the funnel of the machine, as they usually have an inaccurate mass. The mass of the following pieces should be checked on the scale several times.

rounding

Rounding of pieces of dough is used in the production of wheat hearth bread, bakery and fancy products. You can round the pieces of dough manually. However, special machines are used for this - dough rounders. The working bodies of dough rounders are a rotating cone and a fixed spiral chute located above it. Dough pieces move along the chute from the bottom up, making a complex rotational movement. In the process of rounding, irregularities on the surface of the workpiece are smoothed out, the surface layer of the dough is compacted, and the workpiece is spherical in shape.

In addition, rounding improves the porosity of the products and their surface condition. The surface layer of the dough compacted during rounding retains gases well inside the workpiece. The dough of a weak consistency is smeared and sticks to the surface of the rounder. To eliminate dough sticking, the inner surface of the rounder is lubricated with vegetable oil and blown with warm air.

Proofing

Preliminary proofing is the resting of rounded pieces for 5-10 minutes. Preliminary proofing is used only in the production of bakery and fancy products. In the process of preliminary proofing, the gluten structure, which was disturbed during the division and rounding of the dough, is restored. The restoration of the gluten framework improves porosity and increases the volume of finished products. Pre-proofing of rounded pieces of dough can be done on a cutting table, belt conveyor, bucket conveyor or in special conveyor pre-proofers.

Proofing is carried out at normal temperature and air humidity, while the pieces of dough dry out somewhat from the surface, which has a positive effect on the process of forming blanks (reduces sticking of the dough to the rolls of the dough moulder).

Dough molding

During the molding process, the dough pieces are the shape prescribed for the given product. If the shape or state of the surface of the product is violated, the product is rejected. Proper molding provides an attractive appearance of the product, good crumb condition, relief of cuts on the surface.

Horns, bagels and some types of pastries are molded on a dough rolling machine, where the workpiece is rolled into a pancake and rolled into a layered roll.

final proofing

The final proofing is the period of fermentation of the formed dough pieces before baking. In the process of division, rounding and formation, the porous structure of the dough is destroyed and carbon dioxide is almost completely removed. If the formed blanks are baked immediately, the product will acquire a torn crust, low volume, dense crumb and other defects.

During the final proofing, the dough pieces are intensively loosened and significantly increase in volume, the surface of the dough pieces becomes smooth and elastic, which ensures a standard look and good porosity of the product. In the process of proofing, along with fermentation, other processes of maturation of the dough also take place. The final proofing is carried out in an atmosphere of moist and warm air with a temperature of 35 - 40 gr. C. and relative humidity of 75 - 85%.

Such conditions provide intensive fermentation inside the dough pieces and a good condition of their surface. The end of the proofing of dough pieces is determined organoleptically by increasing the volume of the dough, as well as by lightly pressing the fingers on the surface of the dough. Proofing equipment are final proofing cabinets and trolleys.

Bakery

Baking is the final stage in the production of bread products, which finally forms the quality of bread. All products and processes that turn dough into finished bread occur as a result of heating the dough piece and moistening its surface during baking.Bread products are baked in the baking chamber of baking ovens at a temperature of a steam-air environment of 200 - 280 C. Dough pieces are heated gradually, starting from the surface, so all the processes characteristic of baking bread products do not occur simultaneously in their entire mass, but sequentially, first in the outer , and then in the inner layers.

The formation of a hard bread crust occurs as a result of dehydration of the outer layers of the dough piece. A hard crust stops the increase in dough volume and therefore a crust should not form immediately, but after 6-8 minutes. after the start of baking, when the maximum volume of the workpiece has already been reached.

Steam is supplied to the first zone of the baking chamber, the condensation of which on the surface of the workpieces delays the dehydration of the upper layer and the formation of a crust. However, after a few minutes, the upper layer, warming up to a temperature of 100 C, begins to quickly lose moisture and at a temperature of 110 - 112 C turns into a thin crust, which then gradually thickens.

When the crust is dehydrated, part of the moisture (about 50%) evaporates into the environment, and the other part passes into the crumb, since moisture always moves from hotter areas (crust) to less heated areas (crumb) when heating various materials. The processes occurring in the surface layer of the workpiece and in the crust are starch gelatinization and decrystallization, protein denaturation, the formation of aromatic and dark-colored substances, and the removal of moisture. In the first minutes of baking, as a result of steam condensation, starch gelatinizes on the surface of the workpiece, partially turning into dissolved starch and dextrins.

The liquid mass of dissolved starch and dextrins fills the pores on the surface of the workpiece, smooths out small irregularities and, after dehydration, gives the crust a shine. The color of the crust depends on the sugar and amino acid content of the dough, the duration of baking and the temperature in the baking chamber.

When baking inside the dough piece, the fermentation microflora is suppressed, the activity of enzymes changes, starch gelatinization and thermal denaturation of proteins occur, the humidity and temperature of the inner layers of the dough and bread products change. At a temperature of 55 - 60 C, yeast and non-thermooryl lactic acid bacteria die, and at a temperature of 80 C, thermophilic bacteria also die. The activity of enzymes in each layer of the baked product first increases and reaches a maximum, and then drops to zero, since enzymes, which are protein substances, coagulate when heated and lose their properties of catalysts, the activity of a-amylose can significantly affect the quality of the product, since this enzyme relatively resistant to heat.

The change in the state of starch, together with changes in protein substances, is the main process that turns dough into bread crumb. The moisture content of the hot bread crumb (in general) increases by 1.5–2.5% compared to the moisture content of the dough due to moisture transferred from the upper layer of the workpiece. The change in the state of protein substances begins at a temperature of 50-70 C and ends at a temperature of about 90 C. Protein substances undergo denaturation (coagulation) during the baking process. At the same time, they compact and release moisture, which they absorb during the formation of the dough. Coagulated proteins fix (fix) the porous structure of the crumb and the shape of the product. After thermal denaturation of proteins in the outer layers of the product, the increase in the volume of the workpiece stops. The volume of the baked product is 10 - 30% more than the volume of the dough piece before placing it in the oven. The degree of increase in the volume of baked bread depends on the condition of the dough, the method of planting the workpiece on the oven floor, the baking mode and other factors.

Accurate determination of product readiness is essential. If the product is underbaked, then it has many defects, and an excessive increase in the duration of baking increases the bake, reduces the productivity of the furnace, and causes excessive fuel consumption. An objective indicator of the readiness of the product is the temperature in the center of the crumb, which at the end of baking should be 95 - 97 C. However, readiness is determined organoleptically according to the following criteria: color of the crust - the color should be light brown or brown; the state of the crumb - the crumb of the finished product is relatively dry and elastic; relative mass - the mass of the baked product is less than the mass of the unfinished product.

Upek is the decrease in the mass of the dough piece during baking, that is, the difference between the mass (Mt) of the dough and the mass of the hot product (Mg). Upek (Mup) is expressed as a percentage of the mass of the dough before planting it in the oven.

Mup \u003d (Mt - Mg) / Mt * 100%

The main reason for baking is the evaporation of moisture during the formation of a crust. In order to reduce uppeka, it is necessary to know the factors influencing it. First of all, upek depends on the shape and mass of the dough piece. The smaller the mass of the product, the higher the upek, since the upek occurs as a result of the formation of a crust, and the percentage of crust in small-piece products is greater than in large ones.

Storage and packaging of finished products

Baked products, as a rule, arrive on conveyors on circulation tables where they are sorted and stacked in wooden trays (products with defects are rejected). Products are laid flat in 1 row - rich. Pan bread in 1 - 2 rows on the side and bottom crust, hearth bread, rolls, loaves - in 1 row on the bottom crust or on the rib.If a fancy products stacked in trays on edge, the surface finish is disturbed. Trays and products are mounted on trolleys. The trolleys are manually moved to the place of laying the products and onto the loading frame.

Shrinkage is a reduction in the mass of baked products during storage. To determine the shrinkage for a certain period, it is necessary to subtract the mass of bread after storage (Mx) from the mass of hot bread (Mg). Shrinkage is usually expressed as a percentage relative to the mass of hot bread.

Mus \u003d (Mg - Mx) / Mg * 100

Shrinkage for the maximum shelf life of the product at the enterprise is 3 - 4% of the mass of hot products. Shrinkage is caused by the fact that during storage of bread products, moisture from the crumb moves to the crust and evaporates from its surface into the environment. Since the moisture content of the crumb is always higher than the moisture content of the crust, a hot product dries out especially intensively, while a cooled product dries out slowly. The faster the products are cooled, the lower the shrinkage will be for the same shelf life.The amount of shrinkage is also affected by other factors: the humidity of the product, the state of its crust, the specific surface area of ​​the bread, the temperature and humidity of the air in the bread storage. To reduce shrinkage, products should be cooled rapidly and then stored under conditions that slow down shrinkage. At some enterprises, trolleys with baked goods are covered with plastic covers. All these measures not only reduce shrinkage, but also slow down the staleness of products. The shrinkage of the packaged product is significantly reduced.

Bread begins to get stale 8-10 hours after baking. The crumb at the same time loses its elasticity, becomes hard and crumbling, the taste deteriorates and the aroma characteristic of a fresh product decreases. Fragile after baking, the crust turns into a soft, elastic. Staleness is caused mainly by a change in the structure of starch during storage. Ogelatinized starch ages over time during baking - it releases the moisture absorbed by it and goes into its previous state, characteristic of flour starch. At the same time, starch grains are compacted and significantly reduced in volume, air gaps are formed between them. Therefore, the stale crumb becomes crumbly.

Free moisture released by starch is absorbed by proteins during hardening and partially evaporates (shrinkage), and also remains in the formed air spaces. Factors affecting the staleness of bread products are numerous: type and grade of flour, recipe and technological mode of preparation of products, storage conditions of products, and others.

Currently, the packaging of bread products in various types of soft containers (cellophane, polyethylene film) is widely used. All packaging materials must be harmless, not react with bread substances, and be impervious to vapors and gases. Before packaging, the products are cooled, the products are packed hot in a shrink film. Packaging not only delays the staling of products for 4-5 days, but also allows you to store and transport them in good sanitary condition.

INTRODUCTION

Confectionery products are products, most of which consist of sugar or other sweet substance (honey, xylitol, sorbitol), as well as molasses, various fruits and berries, milk, butter, cocoa beans, nut kernels, flour and other components. Confectionery flour products must comply with state standards, be made from high-quality raw materials using technological processes that ensure the production of high-quality products, because confectionery products are included in the diet and to a certain extent affect human health. Confectionery products include foods with a high sugar content. Flour confectionery products have a high calorie content and digestibility, have a pleasant taste and attractive appearance. The high nutritional value of these products is due to the significant content of carbohydrates, fats and proteins. Due to the low humidity, most products are a valuable food concentrate with a long shelf life.

Depending on the technological process and the raw materials used, flour confectionery products are divided into the following groups: cakes, cakes, cookies, biscuits and crackers, butter biscuits, gingerbread and muffins. As raw materials in the manufacture of confectionery products, various types of flour, granulated sugar, starch syrup, honey, various fruit preparations (mashed potatoes, preparations, supplies), starch, milk, dairy products, eggs, fats, cocoa products, nut kernels, coffee, food acids, flavoring agents, gelling agents, etc.

Flour confectionery products have a high calorie content, good digestibility. Their nutritional value is due to the significant content of carbohydrates, fats and proteins. There is, perhaps, no family in which they would not love delicious baked goods, not a single festive table can do without them.

The production of flour confectionery at a modern public catering enterprise is a complex technological process that consists of a series of sequential operations for processing products, preparing semi-finished products and ready-made flour confectionery

The confectionery and baking industry of our country produces a large number of flour confectionery products - cookies, biscuits, gingerbread, gingerbread, waffles, muffins, rum baba, cakes, pastries, rolls, etc. The industry produces more than 400 items of cakes and pastries.

In addition, many of these products are made by restaurants, cafes and other catering establishments.

Cakes and pastries are high-calorie confections that are high in butter, sugar and eggs (or just sugar and eggs). They are an integral part of Russian cuisine, as they accompany almost all people's holidays.

These confectionery products are of great importance in human nutrition. They have an attractive appearance and are distinguished by a pleasant sweet taste, complex aroma, beautiful appearance and high nutritional value. Their energy value is 1200-2500 kJ per 100g. product.

Cakes and pastries are made from a large amount of fats, sugar, eggs, are high in calories, have a variety of shapes, sizes and artistic surface finishes. Piece cakes, cakes, as well as weighted dessert products are produced.

The main nutritional value of confectionery products lies in their high taste properties, high calorie content, significant content of easily digestible, low molecular weight carbohydrates, and in some products - and high fat content.

The assortment of cakes is extensive due to the variety of used finishing and baked semi-finished products.

The relevance of the work and the research problem determined the topic of the course project: "Development of the technological process for the preparation of biscuit cakes with soufflé."

The purpose of the course project is the development of a technological process for the preparation of biscuit cakes with soufflé.

The object of research is the technological process of preparing confectionery products.

To achieve the goal of the study, it is necessary to solve the following tasks:

1. Consider the characteristics of flour confectionery products

Develop a technological process for making an author's cake

Develop a technical and technological map for a flour confectionery product

The theoretical basis of the study was the information of regulatory and technological documentation, reference and statistical materials, educational and educational literature, additional literature, electronic and Internet resources.

The study was conducted using theoretical methods: analysis of normative documents and educational literature on the research problem.

The practical significance of the study is determined by the development of the technological process for the preparation of the author's cake "Biscuit" with soufflé. The research materials can be used for approbation and implementation in the menu of the Autostop restaurant in Yuzhnouralsk in order to expand the range of this group of flour confectionery products.

The course project consists of three sections, introduction, conclusion, bibliography and appendix. In the first section, the characteristics of flour confectionery products are considered, in the second, the technological process for preparing the author's biscuit cake with soufflé is developed and described. In the third section, a technical routing for a custom cake.

1. CHARACTERISTICS OF FLOUR CONFECTIONERY PRODUCTS

1 Significance in the nutrition of confectionery

Cakes and cakes are a group of flour confectionery products, diverse in assortment, which, as a rule, are distinguished by a high content of sugar and fat, high energy value, and careful external finishing. The flour content in them is less than in other flour confectionery products. A significant amount of moisture causes insufficient stability of cakes and pastries during storage and short shelf life (several days). These are perishable items. In the manufacture of cakes and pastries, there are increased requirements for the quality of raw materials, their preparation, and sanitary conditions of production.

Pastries and cakes are made piece by piece, their surface is carefully finished with cream or other finishing semi-finished products. In recent years, pastries and cakes have been developed with a significantly smaller amount of cream containing a large amount of fat. The cream is replaced by fruits and berries in natural and canned form. At low-capacity enterprises, the manufacture of baked and finishing semi-finished products based on dry mixes has become widespread.

Pastries and cakes have their own names and differ in the type of baked semi-finished product used as the basis of the product, the nature of the finish, in shape and pattern.

The main value of confectionery in human nutrition is that they excite the appetite. This role in confectionery products is performed by two groups of appetite stimulants: 1) flavoring and aromatic substances and 2) direct chemical irritants (pathogens) of the activity of the digestive glands.

Therefore, the smell, taste, appearance of confectionery products are extremely important. At the same time, it must be taken into account that with the constant use of the same flavoring and aromatic substances, the body adapts (gets used) to them, and they cease to excite appetite.

Confectionery products are an important source of minerals, vitamins and other biologically active substances in our diet. The calorie content of confectionery products is different. The most high-calorie products are those that contain proteins, carbohydrates, fats, as well as those that contain additives in the form of creams, jams, jams and various additives.

As before, and now flour confectionery products are of great importance in human nutrition. The basis of confectionery is flour, which contains a significant amount of carbohydrates in the form of starch, as well as vegetable proteins. Starch is converted into sugar in the body and serves as the main source of energy; proteins are the plastic material for building cells and tissues. Sugar is added to most flour confectionery products, as a result of which they are enriched with easily digestible carbohydrates. Eggs, used in the manufacture of many products, contain complete proteins, fats and vitamins.

Thanks to the use of eggs, fats (butter, margarine) or products rich in fats (milk, cream, sour cream), the content of vitamins in confectionery products increases. In their manufacture, spices and other substances are used that not only improve the taste and aroma, but also accelerate the assimilation of these products.

The products included in the formulation of dough products have a high energy value and are an important source of carbohydrates (starch and sugars), fats (products from sweet dough), B vitamins, valuable minerals and dietary fiber (flour). The role of flour dishes and products is especially great in Russian cuisine, a feature of which is a wide range and a large proportion of flour dishes (pancakes, fritters, noodles) and culinary products (pies, pies, etc.). Their nutritional value is determined primarily by the composition of the flour.

Due to grain products, more than the body's needs for carbohydrates and about 40% for proteins are compensated. However, flour proteins are incomplete, since essential amino acids are found in them in ratios that are far from optimal. Therefore, proteins are utilized by no more than 56%. By adding milk and eggs to the dough or preparing culinary flour products with minced meat from cottage cheese, meat and fish, protein utilization can be significantly increased. Flour proteins are also not digested well enough (by 75-89%). Giving products looseness, porosity, you can increase their digestibility

2 Classification and range of flour confectionery products

According to the complexity of preparation, cakes are divided into mass-produced, lettered, figured and branded cakes.

Mass production cakes are produced according to approved recipes. Cakes can be square, rectangular, round, oval.

Lettered cakes are biscuit-cream cakes with more complex surface finishes than mass-produced ones. The sides are trimmed with biscuit chips.

Figured cakes are prepared with a complex artistic surface finish in the form of a contour-embossed or three-dimensional pattern, with decorations in the form of baked or poured bas-reliefs or whole chocolate figures, or other semi-finished products. Branded cakes are made at specific enterprises. The technology of preparation is developed by confectioners of this enterprise.

The preparation of cakes consists of the following operations: preparation of baked semi-finished products from dough, preparation of finishing semi-finished products, cutting and gluing layers, spreading the surface and sides, finishing, finishing the sides, finishing the surface of the cake.

Finished cakes are placed in cardboard boxes lined with parchment. Cakes must be made and sold in compliance with sanitary rules.

Depending on the semi-finished product baked from the dough, cakes are divided into the following groups: biscuit, sand, puff, nut, airy, custard, crumbly and combined from various semi-finished products.

Cakes are also prepared from two or more types of dough.

As finishing semi-finished products, various creams are used (creamy, custard, whipped, nutty, creamy chocolate, etc.), fruit jelly, lipstick (milk and sugar), candied fruits, chocolate, etc.

The range of cakes is extensive due to the variety of used finishing and baked semi-finished products

Biscuit cakes are the most common. For their manufacture, layers of a porous semi-finished product are cut lengthwise into two parts, impregnated with sugar syrup, for some types of cakes, depending on the recipe, with sugar syrup with the addition alcoholic beverages, then interlayer with finishing semi-finished products and process the surface.

Sand cakes are made from plastic dough containing a large amount of fat, eggs, sugar, and chemical baking powder. The baked semi-finished product is finished with lipstick, cream, fruit.

Almond Cakes. They are several almond semi-finished products, layered and finished with various semi-finished products.

Almond hazelnut cakes. A layer of semi-finished product is made from whipped cream, praline, fruit filling; various surface finishes.

Wafer cakes consist of several fragile wafer sheets layered and covered with various semi-finished products, crumbs or figured chocolate.

The range of wafer cakes is closer in structure to a typical Western market - strong leaders, well-known brands and fierce competition.

Air-nut cakes. This group includes cakes made from air-nut semi-finished products and decorated with various finishing semi-finished products.

Custard cakes. Produced on the basis of custard semi-finished product. Various creams are used for finishing.

Combined cakes. Developed on the basis of a combination of two or more baked semi-finished products. Options for connecting semi-finished products may be different.

Soufflé - In combination with finishing semi-finished products biscuit cakes have good taste.

1.3 Requirements for the quality of flour confectionery products, conditions and terms of storage

The shape of pastries and cakes must be correct, corresponding to their appearance, without a break, with swarms. The finish is intact, undamaged, with a clear, distinct pattern. The fondant icing is non-sticky and non-candied, with no blemishes. The sides of the cakes are evenly covered with cream and sprinkled with crumbs. The dough should be well baked, not burnt, without traces of unmixed. The taste and smell are pleasant, characteristic of this type of product, without extraneous aftertastes (greasiness, rancidity).

The shape of cakes and pastries must be correct, without dents and kinks and violations of the finish. On the cut, the dough is baked, without traces of non-mixing, with a uniform layer; cut is even.

The drawing from the cream should be clear, embossed. The taste and smell of products are characteristic of products made from fresh raw materials, without the taste and smell of poor-quality fats, eggs and burnt sugar.

The consistency and color of baked semi-finished products for cakes and pastries are determined by the raw materials and production methods.

Biscuit semi-finished product is finely porous, with a soft, elastic crumb, golden yellow with a brown tint.

The sand semi-finished product easily crumbles and crumbles under mechanical action, its color is yellow or light brown.

The finished puff semi-finished product has a characteristic thin layering, from light cream to brown. Elastic - elastic consistency, color from yellow to brown in the custard semi-finished product.

A glossy cracking crust, uniform porosity in the crumb are formed when baking in an almond-nut semi-finished product.

Sugar and protein - whipped semi-finished products are fragile, from white to light yellow.

In terms of moisture, fat and sugar content, cakes and pastries must comply with the requirements of the standard for semi-finished products, which must comply with approved recipes.

Sizes of cakes (in mm): square weighing 0.5 kg - 120x120 or 130x130; 1 kg - 200x200; diameter round weighing 0.5 kg - 160, 1 kg - 200 mm.

The height of the cakes ranges from 40 to 100 mm. Deviations in the net weight of cakes are allowed (in%, not more than): with a mass of over 250 to 500 g inclusive - 2.5; with a mass of over 500 to 1000 g inclusive - 1.5; with a mass of over 1000 g - 1.

Storage and transportation of cakes is carried out in accordance with the requirements of the industry standard OST 10 - 060 - 95 "Cakes and pastries". Cakes must be made and sold in compliance with sanitary rules.

Cakes are placed in artistically designed cardboard boxes or boxes made of polymeric materials approved for use by state sanitary and epidemiological authorities.

The bottom of the boxes is covered with a napkin made of parchment, subparchment, glassine, cellophane.

On boxes with cakes there should be the following marking: name of the manufacturer; his address; Product name; dates and hours of manufacture; storage conditions; storage periods; information about the nutritional and energy value of 100 g of the product; designation of the OST 10-60-95 standard.

Transportation of cakes is carried out in compliance with the relevant sanitary rules in dry covered vehicles or wagons. You can not transport them together with products that have a pungent odor, as the cream perceives them.

Cakes and pastries should be stored in refrigerators at a temperature of 2 to 6°C. Products with cream are sold in accordance with current sanitary rules. At higher temperatures, their shelf life will be significantly reduced.

Shelf life of confectionery products custard and with cream cream in refrigerators - no more than 6 hours, with butter cream = no more than 36 hours, with protein cream and fruit filling - no more than 72 hours. Cakes and pastries with whipped cream of vegetable origin can be stored up to 5 days. If products are made with cottage cheese cream, then the shelf life of such products is 18 hours from the date of manufacture. Cakes and pastries with yogurt filling, with sweet filling cream cheese, with candied fruits and poppy seeds, have a shelf life of 36 hours. Products stuffed with fruits and berries, jelly, soufflé or whipped protein filling can be stored for up to 72 hours, provided that they do not have butter or other perishable cream.

Wafer cakes and cakes with praline and fat filling can be stored at a temperature of 18-20°C for up to 30 days.

2. DEVELOPMENT OF THE TECHNOLOGICAL PROCESS FOR PREPARING AUTHOR'S CAKE

1 Development of a recipe, calculation of a flour confectionery product

Name of semi-finished products Mass of semi-finished products, gr. Basic biscuit 400 Soufflé 450 Chocolate glaze 138 Fresh strawberries 30 Yield of the finished product, gr. 1000

Table 2 - The recipe for the semi-finished product "Basic Biscuit"

Name of raw materialsMass of raw materials, gr.Potato starch280Wheat flour of the highest grade70Table eggs13.75pcsSugar - sand235Yield of semi-finished product, gr.1000

Table 3 - Recipe for the semi-finished product "Souffle"

Name of raw materialsMass of raw materials, gr.

Table 4 - Recipe for the semi-finished product "Sugar - syrup syrup"

Name of raw materialsMass of raw materials, gr.

Table 5 - Recipe for the semi-finished product "Chocolate Glaze"

Name of raw materialsMass of raw materials, gr.Chocolate988Cocoa butter22Yield of semi-finished product, gr.1000

Table 6 - Calculation of the semi-finished product "Biscuit main"

Name of raw materialsMass of raw materials per 1 kg Mass of raw materials per 10 kg Cost of 1 kg of raw materials, rub. Amount, rub. Premium wheat flour2802.83084 Potato starch700.7150105 Eggs13.75137.54550 Sugar - sand2352.353582.25 100%, rub.-Sale price, rub. 82.13 Yield of the finished semi-finished product, gr. 1000

Table 7 - Calculation of the semi-finished product "Sugar - syrup syrup"

Name of raw materialsMass of raw materials per 1 kg Mass of raw materials per 10 kg Cost of 1 kg of raw materials, rub. Amount, rub. - Selling price, rub. 106.60 Yield of the finished semi-finished product, gr. 1000

Table 8 - Calculation of the semi-finished product "Soufflé"

Name of raw materialsMass of raw materials per 1 kg, rub. Mass of raw materials per 10 kg, rub. Cost of 1 kg of raw materials, rub. Amount, rub. ,5535.54142Whole sweetened condensed milk1221.22130158.6Citric acid40.0450020Essence30.0350015Total cost of the raw material set, rub.

Table 9 - Calculation of the semi-finished product "Chocolate glaze"

Name of raw materialsMass of raw materials per 1 kgWeight of raw materials per 10 kgCost of raw materials per 1 kg, rub.Amount, rub.Chocolate9889.88100988Cocoa butter220.2220044Total cost of the raw material set, rub.

Name of raw materials Weight per 1 kg of raw materials Weight per 10 kg of raw materials Cost of raw materials per 1 kg, rub. Amount, rub. 94The amount of markup 100%, in %1693.94Sale price, rub.338.79Yield of the finished product, gr.1000

2 Characteristics of the main and auxiliary raw materials

Wheat flour of the highest grade. Flour contains 6.9 - 12.5% ​​protein, 54.1 - 67.7% starch, 0.9 - 1.9% fat, 0.5 - 1.6% minerals (Na, Ca, P, Fe). Flour of the highest grade soft to the touch, color white or white with a creamy tint, flour yield 25%, ash content 0.55%, raw gluten content 28%.

quality requirements. The taste and smell of flour is characteristic of it, without sour and bitter aftertaste. Flour with a moldy or musty smell, bitter or pronounced sweet taste, infected with pests of grain stocks, is not allowed. Mass fraction of moisture up to 15%. Dry flour, compressed in the hand, should crumble after unclenching. According to the listed properties, gluten is divided into three groups: I, II, III. The first contains up to 28% gluten, the second - 28-36 and the third - up to 40% gluten. Flour with a high gluten content is used to make puff pastry. Flour strength is the ability of wheat flour to form a dough with certain physical properties. According to this ability, flour is divided into strong, medium, weak. For the preparation of puff pastry, flour with strong gluten is used.

Storage conditions. Flour is stored in dry, well-ventilated warehouses at an air temperature of 12-17°C, relative air humidity of 70% for up to 10 days.

Butter. Butter contains from 52 to 82.5% fat, 0.5% protein, 0.9% carbohydrates, 0.1% ash, 16 to 20% moisture. The composition of the oil includes valuable polyunsaturated fatty acids linoleic, linolenic and slightly saturated stearic acid. The oil contains phosphatides (lecithin), cholesterol, minerals - potassium, calcium, sodium, phosphorus, iron, vitamins A, D, E, B2, which give it a high biological value.

quality requirements. According to organoleptic characteristics, butter should have a clean, well-defined taste and smell of cream subjected to pasteurization at high temperatures, without foreign tastes and odors. The consistency is homogeneous, plastic, dense. The surface of the oil on the cut is shiny, dry in appearance. Color from white to yellow, uniform throughout the mass.

Storage conditions. Stored at catering establishments in a monolith for no more than 10 days at a temperature not exceeding 6 ° C and a relative humidity of no more than 80%.

Sugar is sand. Contains an average of 99.8% sucrose and 0.14% moisture.

quality requirements. Granulated sugar should be free-flowing, without lumps, white with a sheen. The taste is sweet, without foreign tastes and smells. The solubility is complete, the solution is transparent, without sediment and impurities.

Storage conditions. Store in dry warehouses at a temperature of 17°C and a relative humidity of 70% for up to 1 month.

Condensed milk with sugar. Sweetened condensed milk contains 26.5% moisture, 43.5% sucrose, 28.5% milk solids, 8.5% fat.

quality requirements. Condensed milk with sugar should have a sweet taste with a taste of pasteurization; pure taste, without extraneous tastes or odors. The consistency is homogeneous, without palpable milk sugar crystals. The color is white with a cream tint.

Storage conditions. Store at a temperature of 0 to 10°C and 85% relative air humidity up to 8 months, and at catering establishments - 5-10 days.

Lemon acid. Obtained by citric acid fermentation of sweet waste of sugar production. Citric acid is produced in the following varieties: extra, highest and first.

quality requirements. It is a product in the form of small or large crystals, colorless or slightly yellow, odorless, with a pronounced sour taste, dry to the touch, free-flowing consistency, highly soluble in water.

Storage conditions. Store citric acid in a dry warehouse at a temperature not lower than 17°C, relative humidity of 65% for up to 1 month.

Molasses is a thick syrupy liquid, which is a mixture of products of incomplete breakdown (hydrolysis) of starch - glucose, maltose and dextrins.

Depending on the purpose, molasses is produced in the following types: caramel, high and low sugar, maltose. Molasses of all kinds has a density of 1.41, contains 78% solids, 0.4 - 0.55% ash; ash content of maltose syrup - 1.2%

quality requirements. Extraneous flavors, odors, mechanical impurities are not allowed in molasses.

Storage conditions. Treacle is stored in dry, dark rooms at a temperature of 8 - 12°C. Treacle is also stored in wooden or metal barrels at a temperature of 8-12°C. Before use, it is heated to 40 - 50 ° C to reduce viscosity and filtered through a sieve with 2 mm cells.

Eggs. Chicken egg protein contains 10% of the protein itself and 90% of water, which makes this product one of the most valuable suppliers of protein to the human body. A chicken egg (100 g) contains approximately 12.7 grams of ready-made protein, 11.5 grams of fat and 0.7 grams of carbohydrates. There is no cholesterol in the egg protein, and fats are contained in a minimal amount.

The yolk is rich in fat, protein, and also has some cholesterol. However, yolk fats are not polyunsaturated, which makes them harmless to the body, contains a large amount of vitamin A, as well as a high content of vitamins E, B1, B2, B9.

Depending on the mass and shelf life, eggs are divided into categories I and II and dietary. A dietary egg is considered within 7 days after being laid.

quality requirements. On the shell of table eggs, spots, dots, stripes (traces from the contact of the egg with the floor of the cage or the conveyor for collecting eggs) are allowed no more than 1/8 of its surface. The yolk is strong, a slight deviation from the central position is allowed; in eggs stored in refrigerators, the yolk moves. Protein Dense (not enough dense is allowed), light, transparent.

Storage conditions. Store eggs in a clean and cool room at a relative humidity of 80% for no more than 6 days.

Chocolate. must meet the requirements. Contains phenethylamine, tryptophan and anandamide (substances that affect the emotional centers of the brain and create a feeling of love in the human body), magnesium and iron.

Quality requirement. The taste and aroma are clearly expressed, characteristic of this species. Color from light brown to dark brown, for white chocolate - cream. The shape is correct, without deformation, in the form of tiles, loaves and various figures, both with and without a pattern. The front surface of the chocolate should be shiny, without sugar and fat bloom, in chocolate with milk - slightly dull, in chocolate with unground additions, the underside of the bar with an uneven surface. The consistency should be solid, the structure should be homogeneous, the fracture should be matte, for porous chocolate - cellular. Additions that are not introduced in a finely ground form are evenly distributed in the chocolate mass.

Storage conditions for chocolate. Store chocolate at a temperature of 18°C ​​and a relative humidity of 75%. Under these conditions, chocolate is stored for the following warranty periods from the date of production.

Strawberries are fresh. It contains large amounts of vitamin C, which medicinal properties, as well as organic acids, phosphorus, iron, carotene, calcium, B vitamins, fiber and many other necessary substances. Fresh strawberries contain protein: 0.6 g, fat: 0.2 g, carbohydrates: 7.0 g

quality requirements. Strawberries should be neatly picked and should be fully formed and fairly ripe.

Must be whole, clean, without noticeable traces of foreign matter, without disease; without damage caused by diseases, with calyx and peduncle calyx and stalk must be fresh and green, without foreign smell and taste.

Storage conditions. Strawberries are stored in refrigerators at an air temperature of 1 to 0 ° C for no more than 24 hours.

Potato starch. Starch (C6H10O5)n is a plant polysaccharide contained in the form of grains in potato tubers. Potato starch is produced in four varieties: extra, highest, 1st and 2nd (used for technical purposes).

quality requirements. In appearance, potato starch is a crushed powder, without lumps and grains, without foreign odors, aftertastes, without a crunch when chewed.

The color is white with a crystalline sheen for extra and premium starch, white for the 1st grade, white with a grayish tint for the 2nd grade. The number of speckles per 1 dm2 of the surface of starch of extra grade is 60 pcs., of the highest grade - 28, of the 1st - 700 pcs., of the 2nd - is not standardized. Mass fraction of moisture from 17 to 20%.

Storage conditions. Starch is stored in clean, dry, well-ventilated warehouses on racks at a relative air humidity of not more than 75% and at a temperature of up to 17°C.

Essences for food. Solutions of mixtures of natural and synthetic fragrances in water or alcohol. Essences come in single, double and quadruple.

quality requirements. Liquid with a strong aroma: rum, vanilla, lemon, orange, almond, punch.

Storage conditions. Store them in glass bottles with ground stoppers in baskets or boxes with sawdust in a cool dark room.

Gelatin. The product is in the form of transparent plates, grains or powder of colorless or light yellow color.

Storage conditions. Stored in dry warehouses at a temperature of 170C and relative humidity of 70% for up to 1 year, in public catering for up to 1 month.

Cacao butter. Cocoa butter has a high content of valuable fatty acids, including stearic, oleic, palmitic, linoleic, arachidic and lauric. Also, the composition of cocoa butter includes a whole range of biologically active substances, including minerals and vitamins. Cocoa butter is conditionally divided into two types, it is natural and deodorized butter, which has undergone additional processing.

Quality requirement. At a temperature of about 18 - 200C cocoa is a hard brittle fat, the color of which can range from whitish-yellow to brown. The smell of high-quality cocoa butter is chocolate, without impurities.

Storage conditions. cocoa butter in cool, well-ventilated rooms, at a temperature of about 18°C. Under these conditions, the shelf life of cocoa butter is 2 years.

2.3 Development of the technological process for the preparation of flour confectionery

3.1 Preparation of confectionery raw materials for production

Wheat flour. When storing flour in bags, before opening them, they are cleaned from the outside of dust and ripped open along the seam with a special knife. The flour is shaken out of the bags over the sifters. When sifting flour, impurities are removed, it is enriched with atmospheric oxygen, which contributes to a better rise of the dough.

Butter. If the surface of the oil is dirty or covered with mold, then the oil is cleaned with a knife. Soften at room temperature.

Sugar is sand. Before use, sift through a sieve with cells of no more than 3 mm, dissolve in a liquid, then filter through a sieve.

Condensed milk with sugar. Preheated to 40°C and then filtered through a 0.5 mm sieve.

Essences for food. When using a concentrated essence, the rate must be reduced by 2 or 4 times.

Citric acid. Sift through a sieve before use.

Gelatin. Before use, sift, then soak in cold boiled water in a ratio of 1: 10 for 1 - 1.5 hours, drain the excess water.

Potato starch. Sift the starch before use.

Chicken eggs. Heavily contaminated eggs are washed with a soft brush or rubbed with salt. After washing, the eggs are disinfected with a 2nd solution of bleach for 5 minutes, washed in a 2nd solution of soda and rinsed for 5 minutes in running water. The freshness and good quality of the eggs can be determined with the help of an ovoscope or by immersing them in a 10% sodium chloride solution, fresh eggs will sink to the bottom, spoiled ones will float. Eggs are broken into a separate bowl no more than 3-5 pieces. and, having checked their good quality, poured into a common container. Prepared eggs are filtered through a sieve with cells of no more than 3 mm.

The chocolate is broken into pieces and tempered in a water bath.

Strawberry. They are sorted, washed with cold boiled water and dried in air.

3.2 Technology for preparing test semi-finished products

Biscuit semi-finished product (basic). The preparation of a biscuit consists of the following operations: combining eggs with sugar, heating and beating them, egg-sugar mass with flour.

Eggs with granulated sugar are combined and, stirring, heated in a water bath to 45 ° C. At the same time, the yolk fat melts faster and has a more stable structure. The egg-sugar mixture is beaten until the volume increases by 2.5-3 times and until a stable pattern appears on the surface (the trace does not flow over the surface). During whipping, the mass is cooled to 20°C. Flour is combined with starch (25% by weight of flour, starch reduces the gluten of flour) and quickly (but not sharply) with a whipped egg-sugar mass so that the dough does not drag out and does not settle. If the batch is produced in a whipping machine, then it should last no more than 15 seconds. The essence is added at the end of beating the egg-sugar mass. The finished biscuit dough is immediately baked in capsules, cake forms, as it settles during storage. Forms are lined with parchment paper. Biscuit dough is placed in molds at 3/4 of their height, as baking it increases in volume and may leak out.

Biscuit dough is baked at a temperature of 200 - 210 ° C in cake molds for 35 - 40 minutes. For the first time, the biscuit semi-finished product cannot be touched for 10 minutes, since it settles from shaking (the fragile walls of air bubbles burst). The end of the baking process is set by the light brown color of the crust and elasticity. If the hole quickly recovers when pressed with a finger, the biscuit is ready.

The baked biscuit semi-finished product is cooled for 20 - 30 minutes. Then they are freed from capsules and forms, cutting out with a thin knife around the entire perimeter of the sides and overturning the biscuit semi-finished product on the table. The paper is not removed from the biscuit and left for 4-6 hours to strengthen the structure of the crumb. The paper keeps the cake from drying out too much. It is necessary to withstand the biscuit at a temperature of about 20 ° C. After that, the paper is removed, the biscuit semi-finished product is cleaned.

Quality requirements: semi-finished biscuit must have a light brown smooth thin top crust; lush porous elastic structure; yellow color of the crumb; humidity (25 ±3)%. Table 11 shows the defects and their causes

Table 11 - Biscuit semi-finished product defects

Disadvantages of semi-finished biscuit Causes of defects Biscuit is dense, slightly porous Insufficient or excessive duration of beating eggs with sugar; long kneading with flour; long-term presence of the finished dough in baking sheets before baking; shaking the mold, baking sheet, dough sheet before baking; increased dosage of flour; premature removal of the biscuit from the oven. Biscuit with lumps of flour Insufficiently thorough mixing of the dough; the use of unsifted, caked flour. Defects in the surface of the biscuit Premature removal of the biscuit from the oven, underestimation of the baking temperature (pale upper and lower crusts); excessive baking time, increased baking temperature (burnt or dark brown thickened crust); the presence of undissolved sugar crystals (speckled surface of the biscuit).

2.3.3 Technology for the preparation of finishing semi-finished products

To make a soufflé, you need to cook sugar syrup with gelatin. Sugar and water are brought to a boil, the foam is removed and boiled down to 122 ° C (test for the "medium ball"). Then add pre-soaked and dissolved gelatin and molasses. The temperature of the syrup is brought to 1070C (test for "medium thread"). At the same time beat the egg whites until the volume increases by 5-6 times and until a stable foam is formed. Before this, egg whites are cooled to 2 ° C and beaten in a cool room. The bowl and whisk for whisking are washed first with boiling water so that there are no traces of fat, and then rinsed with cold water. First, the proteins are whipped at a quiet speed of the beater, and after 2 - 3 minutes they switch to a high speed. Without stopping whipping, gradually pour hot sugar syrup with gelatin in a thin stream, add vanilla essence and a little citric acid. At the same time, softened butter with condensed milk is whipped in another bowl. Combine both masses and lightly beat (at low speed) for 5 minutes.

Chocolate glaze

Before use, heat chocolate with cocoa butter in a ratio of 4:1 at a temperature of 33 - 340C. Glazing is carried out at a temperature of 30 - 310C.

2.3.4 Completion and decoration of the product

The baked biscuit semi-finished product of a round shape is glued with a soufflé. The surface is glazed with chocolate, decorated with strawberries and put in the refrigerator until the chocolate hardens.

Table 13 - Map of the technological process for the production of "Biscuit" cake with soufflé

Name of the operation Mode of operation Equipment usedControlled parametersControl methodPreparation of raw materials for productionRoom temperatureSifter, washing baths, flour meter, VNC scales, production tablesOrganoleptic appearanceVisual, organolepticPreparation of egg-sugar mixtureEggs are combined with sugar and heated in a water bath to 45 ° C.VNC scales, thermometer, production tablesExternal appearance, consistency Visual Connection of the egg-sugar mixture with flour Whisk quickly (but not sharply) for about 15 seconds Beating machine, VNC scales, production tables Appearance, consistency Visual production tableAppearance, consistencyVisual, organolepticSugar - treacle syrup for making souffléSugar with water is brought to a boil, boiled down to 122 ° C (sample for the "medium ball"). Then the soaked and dissolved gelatin and molasses are added. The temperature of the syrup is brought to 1070C (test on the “medium thread”) Food warmers, VNC scales, thermometer, production tables Appearance, consistency Visual, organoleptic Soufflé Proteins are beaten for 2-3 minutes without stopping beating, pour in a thin stream hot sugar syrup with gelatin, combine with whipped mass from butter and condensed milk and lightly beaten for 5 minutes Beating machine, VNC scales, production tables Appearance, texture Visual, organoleptic Chocolate icing Chocolate is heated at a temperature of 33 - 340C. surface glazingVisualArtistic decoration of the cakeRoom temperatureProduction tableFinishing, design idea, adherence to the recipe, quality of decoration of chocolate icing and fresh strawberriesVisualCake packagingRoom temperatureProduction production table, refrigerated cabinetIntegrity of the cake, quality of packaging, presence of marking

2.4 Quality control and safety of finished products

Analysis of the quality of cakes and pastries involves determining the compliance of the properties of these products with the main indicators of nutritional value and safety provided for by regulatory documents.

Assessment of the quality of finished products in production involves the use of the main groups of methods: organoleptic, microbiological, physico-chemical and safety methods. Quality control is carried out in accordance with the plan and control program at the enterprise.

The program determines responsible persons, organizations, laboratories (centers) that carry out production control.

The combination of a large number of indicators determined by organoleptic, microbiological and, mainly, physico-chemical methods, makes it possible to draw a reasonable conclusion about the nutritional value and safety of the tested products, which, in fact, are the two main criteria for the quality of any food product.

Organoleptic indicators of the quality of cakes and pastries. In the production of cakes and pastries, organoleptic quality indicators include: appearance, structure, texture, color, shape, taste and smell.

Organoleptic indicators of products are determined visually and according to the standard. According to organoleptic indicators, all types of products must comply with the requirements

Table 14 - Organoleptic requirements for the quality of the "Biscuit" cake with soufflé

Quality indicators Characteristics of quality indicators Appearance The cake consists of two layers: baked semi-finished biscuit and soufflé, the surface is evenly covered with glaze, decorated with strawberries. The product should not have an unpleasant smell and taste, not fresh products. Smell Corresponds to the baked semi-finished product and soufflé. soufflé - lush, uniform, retains its shape well.

3. DEVELOPMENT OF TECHNICAL AND TECHNOLOGICAL CARD FOR FLOUR CONFECTIONERY

In public catering, various regulatory documents are used. Normative documentation is divided into categories and types. The category determines the significance of normative documentation, and the type determines its content.

Technical and technological maps (TTK) are developed for new and specialty dishes and culinary products produced and sold only at this enterprise.

APPROVE

Director____________

TECHNICAL - TECHNOLOGICAL CARD

APPLICATION AREA

1.1 This technical and technological map applies to the flour confectionery cake "Biscuit" with soufflé, produced at the enterprise restaurant "Avtostop"

2. LIST OF RAW MATERIALS

To prepare the cake "Biscuit" with soufflé, the following raw materials are used: butter GOST R 52969 - 2008, sugar - sand GOST 21 - 94, flour of the highest grade GOST R 52189 - 2003, condensed milk with sugar GOST 2903 - 78, table eggs GOST R 52121 - 2003, potato starch GOST 7699 - 78, gelatin GOST 11293 - 89, chocolate GOST R 52821 - 2007, cocoa butter GOST 28931 - 91, fresh strawberries GOST 6828 - 69, citric acid, essence, molasses or products of foreign companies that have certificates and certificates of quality of the Russian Federation.

The raw materials used for the preparation of the confectionery cake "Biscuit" with soufflé must comply with the requirements of regulatory documentation, have certificates and quality certificates.

FLOUR CONFECTIONERY RECIPE

Table 15 - Recipe for "Biscuit" cake with soufflé

Biscuit cake with soufflé Name of semi-finished products Weight of semi-finished products, gr.

TECHNOLOGICAL PROCESS

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.

The baked biscuit semi-finished product of a round shape is glued with a soufflé. The surface is glazed with chocolate icing, decorated with strawberries and put in the refrigerator until the chocolate hardens.

5. DESIGN, SUBMISSION, SALES AND STORAGE

1 Biscuit cake with soufflé on the surface decorated with chocolate icing and fresh strawberries.

2 Biscuit cake with soufflé is placed in an individual artistically designed box made of cardboard or polymeric materials, the bottom is lined with parchment paper.

3 Transportation must be carried out in compliance with all sanitary requirements, without shocks and sudden shocks.

3 Shelf life no more than 72 hours from the end of the technological process.

QUALITY AND SAFETY INDICATORS

1 Organoleptic characteristics of the product:

Appearance - the cake consists of two layers: a baked biscuit semi-finished product and a soufflé, the surface is evenly covered with icing, decorated with strawberries

Sectional view - Layers are clearly visible: baked semi-finished product and soufflé, provided for by the recipe

Taste - Sweet. The product should not have an unpleasant smell and taste, not fresh products

Smell - Corresponds to the baked semi-finished product and soufflé

Consistency -. Biscuit - porous, elastic, easily broken; soufflé - lush, uniform, retains its shape well.

2 Physical and chemical indicators:

Physical and chemical indicators and microbiological indicators affecting the safety of the product correspond to the categories specified in SanPiN 2.3.2.360 - 96 "Hygienic requirements for the safety of food raw materials and food products" and SanPiN 222.3.6.95 - 02 "Sanitary and epidemiological requirements for the organization of public nutrition, production and turnover in them of food raw materials and foodstuffs”

NUTRITIONAL AND ENERGY VALUE (Appendix 1)

WeightProteinsFatsCarbohydratesEnergy value, kcal / in 100g of the raw product set 73.2167.9728.4kcal / 3047.68kJ1 serving (100g.) 2.5241.23238.96177.03kcal / 740.69kJ.

Developer O.R. Mukhortova

CONCLUSION

During the development of the course project

The process of production of bread and bakery products consists of the following six stages: 1) reception and storage of raw materials; 2) preparation of raw materials for putting into production; 3) dough preparation; 4) cutting dough; 5) baking; and 6) storage of baked products and sending them to the distribution network.

Each of these stages, in turn, consists of separate, sequentially performed production operations and processes.

As an example, below we very briefly characterize these operations and processes at individual stages of the production of loaves from grade I wheat flour, the recipe of which, in addition to flour, includes water, pressed yeast and salt. To simplify, we assume that the dough is prepared in portions in separate bowls in a single-phase (non-steam) way.

Reception and storage of raw materials. This stage covers the reception, movement to warehouses and containers and subsequent storage of all types of basic and additional raw materials supplied to the bakery. The main raw materials include flour, water, yeast and salt, and the additional raw materials include sugar, fat products, eggs and other types of raw materials provided for by the recipe of the produced bakery products. From each batch of raw materials received, primarily flour and yeast, an employee of the laboratory of the enterprise takes samples for analysis, checking compliance with quality standards and establishing baking properties.

Preparing raw materials for production. Based on the data of the analysis of individual batches of flour available at the bakery, the laboratory staff determines the appropriate mixture of individual batches of flour in terms of baking properties, indicating their quantitative ratios.

Mixing flour of individual batches in predetermined ratios is carried out in the appropriate installations - flour mixers, from which the mixture is sent to the control sifter and magnetic cleaning. Then the mixture enters the supply silo, from which, as necessary, it will be fed to the preparation of the dough. Water is stored in tanks

cold and hot water, from which it is then sent to water dispensers in proportions that provide the water temperature required for dough preparation. Salt - previously dissolved in water, the solution is filtered; a solution of a given concentration is sent to the preparation of the dough. Pressed yeast - pre-crushed and in the mixer turn into a suspension of them in water. In the form of such a suspension, yeast is used in the preparation of dough.

Test preparation. With the unpaired method, the preparation of wheat dough consists of the following operations and processes.

Dosing of raw materials. Appropriate dosing devices measure and send to the bowl installed on the platform of the dough mixing machine, the required amount of flour, water of a given temperature, yeast suspension and solutions of salt and sugar.

Test batch. After filling the bowl with flour, water, salt solution and yeast diluted in water, turn on the dough mixer and knead the dough.

Fermentation and kneading dough. In the kneaded dough, a process of alcoholic fermentation occurs, caused by yeast. Carbon dioxide - carbon dioxide released during fermentation, along with ethyl alcohol, loosens the dough, causing its volume to increase. To improve the structural and mechanical properties of the dough during fermentation is subjected to one or more kneading.

To do this, the bowl with dough is again rolled onto the plate of the dough mixer, the dough is re-mixed for 1--3 minutes. This operation is called kneading the dough. During kneading, most of the carbon dioxide is mechanically removed from the dough, as a result of which the volume of the dough decreases, approaching the original volume (immediately after kneading).

At the same time, as a result of kneading under the influence of the mechanical action of the working body of the dough mixer, the structural and mechanical properties of the dough are improved.

After punching, the bowl is rolled back again for further fermentation of the dough. The total duration of the fermentation of a doughless dough, depending on the amount of yeast in it, can vary between 2-4 hours.

The bowl with the ready fermented dough is turned to the position where the dough is unloaded into the dough hopper located above the dough dividing machine. The bowl, freed and cleaned from the rest of the dough, is rolled back to the dough mixer for kneading a new portion of the dough.

Test section. Under the general name “cutting the dough”, it is customary to combine the operations of dividing the dough into pieces of the required mass, giving these pieces a shape determined by the type of baked product, and proofing the shaped pieces (dough pieces).

The division of the dough into pieces is carried out on a dough dividing machine. Pieces of dough from the dividing machine enter the dough rounder. Rounded pieces of dough are placed for intermediate proofing in the nests of the cradles of the first proofing conveyor unit. During the intermediate proofing (3-7 min), the pieces of dough are at rest.

From the unit of the first proofing, the pieces of dough are fed for final molding (in our example, to give the pieces of dough a cylindrical loaf shape) to the seaming machine. From the seaming machine, the formed dough pieces for final proofing are transferred to the appropriate conveyor cradle assembly or rolled into the proofing chambers on trolleys with appropriate devices.

The purpose of the final proofing is to loosen the dough pieces as a result of the fermentation that occurs in them. Therefore, in units or chambers for proofing, it is necessary to maintain the optimum temperature and humidity for this. The duration of the final proofing depends on the properties of the dough and on the parameters of the air, and for loaves it can vary between 30-55 minutes. The correct determination of the optimal duration of the final proofing significantly affects the quality of bakery products.

Insufficient proofing time reduces the volume of products, the looseness of their crumb and can cause breaks on the crust. Excessive proofing time also adversely affects the quality of products. Hearth products will be excessively spread, and pan breads will have a flat or even concave top crust.

Bakery. Baking dough pieces of wheat loaves weighing 0.5 kg takes place in the baking chamber of a baking oven at a temperature of 280-240°C for 20-24 minutes. At the same time, as a result of thermal-physical, colloid-chemical and biochemical processes, the dough piece passes into the state of a finished baked product, in our case, a loaf.

Storage of baked products and sending them to the distribution network. The baked loaves are transported to the bread storage, where they are stacked in trays and then on trolleys or in special containers. On these trolleys or in containers, loaves are stored until they are sent to the distribution network.

The stay of bakery products at the bakery ends with the loading of trays or containers with them into the appropriate vehicles that deliver them to the distribution network. During storage after baking (in the bread storage, and then in the distribution network - until the moment of sale), the loaves cool down, lose part of the moisture, and during long-term storage and freshness (they become stale).

This is the sequence of the main stages of the simplest technological process for the production of loaves from wheat flour.