List the mechanical equipment used in the confectionery industry. Technological equipment of the confectionery shop upk kgtei. Workplace for sifting flour

The confectionery shop occupies a special place in the system of the restaurant industry. As a rule, he works independently, regardless of the kitchen and usually supplies his products, in addition to the main one, to small enterprises, buffets, etc. The total area of \u200b\u200bthe workshop and its layout depend on the quantity and range of products that are manufactured. A confectionery shop producing 2-3 thousand products may consist of two divisions: procurement and finishing. In the procurement, the preparation of products for baking and the actual baking of products is carried out, and in the finishing - its design.

Large workshops producing up to 10-12 thousand products per shift allocate separate rooms for dough kneading, cutting (shaping) products, baking and decoration. It is clear that such enterprises produce products for delivery to other enterprises of the restaurant industry and trade, they must provide for the expedition and washing containers when designing the premises.

The placement of the premises of the confectionery shop may be different, but it is always necessary to prevent the possibility of oncoming flows during the technological process. The premises of the confectionery shop should be bright, for the rest the requirements are the same as for the hot shop.

The following operations are performed in the confectionery shop: sifting flour and preparing (kneading) dough, shaping, baking, decorating products after baking, preparing sweets, syrups, creams, whipping proteins.

At the workplace for sifting flour, appropriate equipment and sifting machines are installed. Depending on the capacity of the workshop, screening machines can be of different capacities. Modern sifters take up little space and are convenient for use in confectionery shops. In the absence of machines, the flour is sifted using a sieve, which is installed above the container in which the dough will be kneaded.

Kneading is an important operation in the preparation of all types of dough. It is associated with the application of physical effort, so modern confectionery shops are equipped with dough mixers. The simplest one consists of two units: a beater with a drive mechanism and a mobile bowl. The mobile bowl is fed to the flour sifting place, filled with dough components and brought to the beater, which makes the kneading.

You can also install a universal drive for pastry shops and use it to do this job. This is usually the case in small shops. The process of kneading dough by machine takes from 10 to 20 minutes.

In addition to the dough kneading machine, this workplace should have a water heater, a production sink with a hot and cold water mixer, and commodity scales for weighing flour.

Flour is fed to the workplace sifted, salt and sugar - in the form of a filtered solution of a certain concentration. For convenience and to facilitate the dosage of salt and sugar, a measuring steel container with a tap and a filter at the bottom is installed.

In the absence of dough mixers and universal drives, the dough is kneaded manually. For this, it is recommended to use a special drawer table of the following dimensions: length 100 cm, width 75 cm, height 98 cm, depth 43 cm. A box is also used with a height of 90, a width of 70 and a depth of 50 cm.

In the dough mixing department, a workplace is organized to perform auxiliary operations: sorting and washing raisins, preparing and filtering sugar syrup and salt solution. A production table is installed here with a sink built into the lid, to which cold and hot water is supplied. A box for salt and sugar is placed next to the table. For tools and inventory at the workplace, a locker is installed.

As in enterprises bakery industry, for creating necessary conditions for the fermentation of yeast dough in large confectionery shops, special rooms are allocated in which the optimum temperature is maintained. If there are no such premises, the dough is brought up or brought to confectionery ovens, in which the air temperature is higher. Fermentation of the dough takes place in the same tubs in which it was kneaded.

After fermentation of the yeast dough or its kneading, products are formed. When performing this operation, the dough is divided into pieces of a certain weight and rendered to them in the required shape. The formation of products requires a lot of time, although this operation is often mechanized. These are special semi-automatic dividing machines that divide the dough into portions of a certain weight, automatic and semi-automatic machines that divide the dough and form products. At the workplace for dosing dough, there should be a production table equipped with a drawer for flour, a box for knives and scales. To the left of the worker, a tub with dough is installed, and to the right - a dough divider and a table for forming the dough. Dough sheeters are used to roll out the dough. In smaller plants or when producing a small number of products, sheeting can be done by hand, although it is difficult to obtain the dough of the desired thickness. The rolling process is much easier when using a control rocking chair, consisting of a hollow metal working roller with a diameter of 80 mm with an axis placed inside it. At the edge of the roller, control rings are mounted on both sides. The roller axle has handles fixed on the axle with screws and washers. The control rings are fixed on the roller with pins. The roller set includes five numbers of rings with an outer diameter from 88 to 100 mm

Roll out the dough on a table with a lid that has a flat surface. For rolling out and applying a certain pattern to the dough, wooden rolling pins with stamps carved on them are used. Forming of products can be carried out by various recesses adapted for the manufacture of semi-finished products of a certain weight.

To cut the dough, a cutter is used, with the help of which dough with jagged edges is obtained, fragments-thistorozdiluvachi, the dough is cut into equal strips, a cutter for cutting into circles. These devices are not used in large enterprises.

Workplaces for dosing, rolling dough and molding products are organized differently, depending on the degree of division of labor of workers in the confectionery shop. As a matter of fact, all these three operations can be performed at one workplace. In the shops where the operational division of labor is applied, three specialized workplaces are located nearby. The number of employees at each of them is determined taking into account the complexity of a particular operation.

At the workplace for rolling out the dough, in addition to the production tables, a dough sheeter and a refrigerated cabinet for cooling the dough are installed. Production tables are recommended to be made with tool cabinets and drawers for flour.

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1 - Confectionery pins for transporting finished semi-finished confectionery products to pre-cooking or auxiliary shops.

2 - Refrigerated cabinets for storing the ingredients of confectionery products.

3 - Production table.

4 - Wall shelves for storing bulk confectionery ingredients.

5 - The universal drive is used for making dough, confectionery stuffing, whipping cream with a planetary mixer. A mechanism for grinding nuts is also used.

6 - Rack for storage of equipment and nozzles for the universal drive.

7 - Confectionery tables.

Workplace for molding products, they are equipped with the same specialized tables as for rolling out dough. To the left of the table, mobile small-sized racks and cabinets with confectionery sheets are installed, on which molded products are laid out. As they are filled, they are rolled back to the place of proofing.

At the workplace for preparing fillings, a production table and a small gas or electric stove are installed for making fudge, choux pastry, and cream. Here they also use a mashing machine and a meat grinder from a mobile universal drive. For transportation and storage of fillings, bowls on wheels, mobile bathtubs or chairs with trays installed on them are used.

If deep-fried pies are produced in the confectionery shop, then a special workplace is organized, equipped with electric or gas braziers. With a large task for the production of patties, a patty machine can be installed.

Products from puff and shortcrust pastry are prepared at the same workplaces as products from yeast dough, but at a different time. If it is necessary to simultaneously produce products from these types of dough, additionally organize workplaces similar in their equipment to workplaces for the production of products from yeast dough.

For the preparation of biscuit dough, a separate workplace is equipped. Beating of biscuit dough is carried out on a mechanical beater with an individual electric motor or from a universal drive.

To perform preparatory operations (preparation of egg mass, sugar, etc.), as well as for laying whipped dough into molds, a production table is installed. After the products have been given a certain shape, they are laid out on confectionery sheets, put on racks. Mobile metal racks are the most convenient to use, they are easy to move and can be installed near the workplace. In addition to mobile racks, stationary metal shelves built into the wall.

After molding and proofing, the products are subjected to heat treatment - baking. Baking time depends on the size of the product, readiness is determined by appearance.

For baking confectionery products, electric and gas ovens are used. Now there are electric ovens and confectionery cabinets equipped with thermostats that allow you to automatically maintain the set temperature within any range.

For baking various types of confectionery products, an appropriate temperature is required. So, buns, pies, cheesecakes, kulebyaks are baked at a temperature of 200-250 ° C; biscuit dough - at 200-210°C; sand piece products - 210-220 ° C; sheet piece products - 250-260°C; tubes and buns from choux pastry - 215-220 ° C.

After baking, the products are taken out and placed on cooling racks, and then sent to a storage room for finished products. Biscuits, cake layers, cream buns, etc. are cut, moistened with syrup, covered with cream or fondant and decorated. In large workshops, a special room is allocated for these operations. To wet the biscuits, you can use a funnel with a capacity of 2-3 liters.

Registration of confectionery products is carried out mainly by hand. Various devices are used to perform this operation. So, for greasing cakes and pastries with cream, you should use large and small spatulas. It is more convenient to fill cakes with cream using a pastry bag fixed in a rack. Tips various shapes, attached to pastry bags, make it possible to apply a variety of patterns to pastries and cakes. To facilitate this process, wire stencils with a diameter of 4 mm can be used.

In large confectionery shops, a pneumatic device is used to fill products with cream, which is mounted on a mobile metal table. At the bottom of the table, an air compressor with an electric motor is installed, from which compressed air is supplied to the tanks with cream installed on the table. A rubber hose is attached to each tank, at the end of which there is a tip with a handle.

The next operation is the preparation of syrups, creams, whipped proteins, sweets. For its implementation, the confectionery shop has simple thermal equipment - stoves or special devices on which confectionery boilers are installed. Large enterprises use open steam and electric gravy kettles without lids. In small workshops, there is a stove-top kitchen utensil for this.

With small volumes of production, it is advisable to use a water bath for heating and storing heated fudge. To do this, they put a smaller pot with fondant in the bath and, if necessary, spend it, always having it at hand. In a water bath, it does not crystallize and always has the right temperature.

For whipping and mixing products, large enterprises install beaters, others use universal drives, meat grinders, and low-power mashers.

Universal drives for confectionery shops in combination with a universal beater allow you to prepare many types of semi-finished products: choux pastry, dough for biscuits, cakes and pastries, fudge, butter and protein creams. In the absence of machines, these processes are carried out manually using confectionery beaters.

To perform other operations, various tools and devices are used - mortars with pestles, manual and electric coffee grinders, sieves, colanders, screens, etc.

When preparing puff pastry, after each rolling it is cooled. To do this, in the processing room, away from the confectionery ovens, a refrigerator is installed, which also serves to store perishable products (butter, minced meat, etc.). Finished confectionery laid out in trays and stored until sale in a separate room - the expedition, equipped with racks. They are transported from the workshop on mobile racks or trolleys.

In a large confectionery shop, it is necessary to provide a warehouse with a daily supply of raw materials to ensure uninterrupted operation during the day.

To store tools, fixtures and equipment in the workshop, tool cabinets are installed.

At confectionery shops that produce products with butter cream, a workplace for washing eggs is organized in a separate room. Before entering the workshop, the eggs are checked for freshness, treated in a disinfectant solution, neutralized in a soda solution, then washed in running water.

To process eggs, a bath is installed at the workplace, next to it is a table with an ovoscope and a table with a box for eggs intended for testing. The eggs checked on the ovoscope are placed in a net and lowered alternately into a bath with a disinfectant solution, then into a bath with a soda solution, and then into a bath with running water.

Equipment and its types for the confectionery shop are selected depending on the expected productivity of the shop. This takes into account the number of loads, the operating time and the utilization rate of each machine.

Thermal equipment (confectionery oven, cabinets) is selected depending on the hourly productivity of the devices. To do this, you need to know the weight of the baked products, their number on one baking sheet, the number of decks, and the duration of baking.

Organization of work in the confectionery shop.

The confectionery shop is managed by the head of the shop. He acquaints the foremen with the range of manufactured products, distributes raw materials between the teams, and controls the technological one.

In confectionery shops, as a rule, a linear schedule is used. In large workshops, work is organized in two shifts, in small workshops - in one. Brigades are formed either by type of product (one produces products from yeast dough; the other cakes, pastries), or by operations technological process(kneading, shaping, baking and decorating products). Two or three teams work in each shift, depending on the capacity of the workshop according to the operational division of labor.

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1 - mobile confectionery rack; 2 - metal pedestal; C - refrigerator; 4 - office table; 5 - production table; 6 - washing bath; 7 - table with cooling; 8 - churning machine, 9 - vibrating sieve with stand; 10 - dough mixing machine; 11 - table with built-in washing bath; 12 - production rack; 13 - sterilizer; 14 - washing bath; 15 - cream dispenser, 16 - sektroshafa; 17 - dough sheeters; 18 - bowl for kneading dough; 19 - electric stove; 20 - syrup cooling device

Confectioners of the V category make curly cakes to order and cakes. They prepare and check the quality of raw materials, fillings, finishing semi-finished products, prepare dough, mold products, and carry out their decoration.

Confectioners of the IV category make various cupcakes, rolls, cookies of the highest grades, complex cakes and pastries.

Confectioners of the III category make simple cakes and pastries, bakery products, different kinds dough, creams, fillings. Qualifications confectioner:

o the confectioner must have primary or secondary vocational education;

o know the recipe and technology for the production of flour confectionery and bakery products from various types of dough, finishing semi-finished products;

o know the commodity characteristics of raw materials, types of flavoring and aromatic substances, rippers and dyes allowed for the manufacture of confectionery products;

o comply with the sanitary and hygienic conditions for the production of flour confectionery products, their shelf life, transportation and sale;

o know organoleptic methods for assessing the quality of confectionery products;

o use methods and techniques of highly artistic finishing complex types confectionery;

o observe the principles of operation and the rules for the operation of technological equipment that is used in the manufacture of confectionery products.

The qualification requirements of the confectioner are determined in accordance with the requirements of the industry standard GOST 30524-97 "Public catering. Requirements for production personnel", which is used when certifying the services of restaurant enterprises.

Confectioners of the II category perform individual work in the process of making cakes, pastries, preparing syrups and creams.

Confectioners of the 1st category perform work under the supervision of confectioners of the highest category, remove baked goods from sheets, read confectionery trays, sheets and forms.

Bakers II and III categories bake and fry confectionery and bakery products. They determine the readiness of semi-finished products for baking, prepare the seasoning and lubricate the products. The baker must study the technological process, modes and duration of baking confectionery products, know the output rates finished products, the mode of their cooling, as well as the rules of operation and maintenance.

Confectioners must be aware of the responsibility for the work performed. The head of the workshop and the foremen monitor the rational organization of work in the workshop, which is carried out in accordance with the planned target for the production of products.

dish fish cake technology

For the normal conduct of the technological process in the confectionery shop, there should be the following departments: dough kneading, dough cutting, baking, product finishing, preparation of cream, minced meat, pantry of daily food supply, containers, washing (for eggs, dishes, containers), expedition.

Workplaces for confectioners are organized in accordance with the technological process for the preparation of flour confectionery. The technological process usually consists of the following stages: storage and preparation of raw materials, preparation and kneading of dough, molding of products, preparation of finishing semi-finished products, fillings, baking, finishing and short-term storage of finished products.

Proper placement of equipment, preparation of workplaces, equipping them with the necessary inventory, utensils and vehicles, uninterrupted supply during the shift with raw materials, fuel, electricity - important factors in the economic use of working time, ensuring rational organization labor and mechanization of labor-intensive processes.

In the pantry of the daily supply of food, chests, racks, understuffs are installed, and a refrigerator is equipped. For weighing products, scales are used with mass measurement limits from 2 to 150 kg and measuring utensils. It also prepares raw materials for production (dissolving and dosing salt, sugar, breeding yeast, cleaning oil, removing packaging, etc.) These operations require staffing jobs with small-scale mechanization, inventory, tools and transport devices.

The egg is processed in a special washing room, where an ovoscope and baths with four compartments are installed for their sanitization.

The eggs passed through the ovoscope in sieves are kept in the first compartment of the bath in warm water for 10 minutes. if necessary, they are washed here with hair brushes. In the second compartment, the eggs are kept for 5 minutes in a 2% bleach solution. In the third compartment, the eggs are kept in a 2% solution of baking soda and in the fourth, they are washed with warm running water for 5 minutes. washed and dry eggs are separated from the shell, if necessary, the protein and yolk are separated on a special device.

Melange in jars is washed and thawed in the same baths for 2-3 hours at a temperature of 45°C.

Before kneading the dough, the flour is sifted in a separate room or directly in the dough mixing department, as far as possible away from other workplaces so that the finished products do not become dusty (there are special sifters with rocking and fixed sieves). Flour sieving equipment must have a local ventilation suction with a filter to remove dust. Flour is stored on wooden racks in bags and, as necessary, poured into the hopper of a sifting machine, while foreign impurities are removed and the flour is enriched with atmospheric oxygen. Flour can be sifted directly into a mobile bowl or plastic measuring cups with a lid.

The room for kneading dough is equipped with machines for kneading dough with bowls of various capacities. The dough is kneaded sequentially first with the shortest cycle - rich. Shortbread, puff, and then - yeast.

The inventory of the workshop is varied, since during molding and finishing it is required to provide not only a beautiful appearance, but also the exact mass of products. For the design of confectionery, plastic or tin tubes are used, which are put into bags made of dense fabric, special syringes, aluminum or tin combs, and a number of other devices.

The dough portioning room is equipped as follows: a table, a dividing and rounding machine or a dough divider, a flour chest (under the table), a knife box (in the table), dial scales are installed.

They also provide a place for moving the bowl with dough. The dividing and rounding machine divides the dough into pieces of a certain weight and rolls them into balls, which facilitates the very laborious operation of weighing and rolling each portion of the dough.

To roll out the dough, tables with tool cabinets and retractable chests, a dough sheeter, a refrigerator (where oil and dough are cooled in the manufacture of puff products) are used. Currently, a machine is used that not only rolls the dough of the required thickness into two strips, but also doses the filling between them and forms products.

The workplace for molding products is equipped with tables (with retractable chests for flour, tool boxes), wall racks.

For the preparation of biscuit dough, a separate workplace is equipped near the universal drive, since the dough is beaten in a mechanical beater that is included with this drive. In addition, you need a separate table (or tables) for preparing eggs, pouring dough into sheets or forms.

A special machine cuts the semi-finished biscuit into layers.

Creams are prepared in a separate room, in which beaters of various capacities and with different capacities of bowls and boilers are installed. The cream is brewed in special tipping boilers with a steam jacket or in stove-top boilers. A special table with drawers for storing tools is also needed, powder is sifted on it and other operations are performed.

For the manufacture of lipstick, a production line is organized, consisting of an electric stove, a boiler, a special table and a whipping machine. The table cover is metal with sides and two pipelines with cold and hot water are placed under it. One of the side boards, bordering on the overhead tray, is made removable.

The baking department is equipped with confectionery cabinets and ovens with electric, gas and, less often, fire heating.

For frying pies in deep fat, special electric or gas deep fryers are designed. Racks and a table with a mesh pan are placed near the deep fryer (to drain excess fat). This compartment should have particularly good ventilation, since the decomposition of fats releases products that are harmful to health (acrolene, etc.).

Pastries and cakes are finished in special rooms or, in extreme cases, on separate production tables isolated from other workplaces. The tables are equipped with drawers for tools, a tripod for strengthening pastry bags, a special tank for syrup (for soaking biscuit). The work of the confectioner is facilitated by stands that rotate on the axis, on which cakes are placed during finishing.

Baths with three compartments and a sterilizer are installed in the washing room for washing tools and inventory. Racks are located next to the washing baths. In large workshops, a machine is used to wash functional containers. Confectionery bags are dried in an electric dryer.

The most rational way to organize the work of a confectioner is in large workshops that produce semi-finished confectionery products in full assortment and in large quantities: various types of dough, various fillings and such enterprises have ample opportunities for mechanizing all labor-intensive work, and therefore for a sharp increase in production labor; machines and mechanisms are used at full capacity, product quality control is simplified, and the work culture is improved.

In large workshops, they form production lines for the manufacture of each type of semi-finished product, use small-scale mechanization and various devices in various areas.

Finished confectionery products are stored in the expedition, which is equipped with a refrigerator, racks, scales and production tables.

Organization of the workplace when preparing the Prague cake:

In order to prepare a cake, you need to prepare a workplace and the necessary utensils and equipment. To make a cake, you need: an electric stove; whipping machine; cooling chamber; bakery cabinet.

Baking department: Finishing shop:

sink; sink;

production table; production table;

scales; scales;

whipping machine; whipping machine;

baking cabinet; production table for finishing;

rack; cooling chamber.

production table;

electric stove.

When working with the whipping machine, it is necessary to observe following rules security:

Before starting work, it is necessary to check the correct assembly of interchangeable mechanisms.

You need to make sure that the beater does not touch the walls of the tank.

Products in the tank should be filled no more than indicated in the instructions.

It is forbidden to change the rotation speed while the machine is running.

During operation, it is forbidden to load products.

Before the engine has completely stopped, it is forbidden to remove the reservoir from the machine.

After finishing work, the tank and beater are washed, and the machine is wiped with a damp cloth.

When working with refrigeration equipment the following safety rules must be observed:

Food should be placed in the cooling chamber, the temperature of which does not exceed the ambient temperature.

Do not clean the frost evaporator with a knife or scraper, as this may compromise the tightness of the system.

To create a proper storage temperature, it is necessary to open the loading doors as little as possible in order to prevent the influx of warm air.

The refrigerating chamber must be grounded, and the current-carrying parts of refrigerating machines are closed with a protective casing.

When working on an electric stove, you must:

Check the sanitary and hygienic condition.

The presence of a rubber mat; serviceability of grounding and wiring.

The presence of an operating rule posted next to the equipment.

Use oven mitts while working.

The surface of the plate must be flat, smooth, without cracks; do not allow liquid to come into contact with the surface.

Cookware must have a flat bottom and fit snugly against the surface of the burner; The dimensions of the cookware must match the dimensions of the burner.

When working with a baking cabinet, you must:

Before turning on the cabinet, check the grounding and sanitary condition, as well as the serviceability of ballasts.

Connecting the cabinet to the mains and using package switches turn on the working chambers for strong heat.

Carefully open the doors, set baking sheets or confectionery sheets with the help of potholders.

Before cleaning or inspection, the cabinet must be disconnected from the mains.

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1. Organioperation of the confectionery shop

A confectionery shop for baking bakery and flour confectionery, cakes and pastries is organized at large and medium-sized enterprises Catering(mainly in restaurants), which supply their products to a wide network of small enterprises. The workshop is part of the procurement enterprises.

Proper placement of equipment, preparation of workplaces, equipping them with the necessary inventory, utensils and vehicles, uninterrupted supply of raw materials, fuel, electricity during the shift are important factors in the economic use of working time, ensuring the rational organization of labor and the mechanization of labor-intensive processes.

In the pantry of the daily supply of food, chests, racks, understuffs are installed, and a refrigerator is equipped. For weighing products, scales with mass measurement limits from 2 to 150 kg are used. and measuring utensils. Here they also prepare raw materials for production (dissolving and dosing salt, sugar, breeding yeast, cleaning oil, removing packaging, etc.). these operations require the staffing of workplaces with small-scale mechanization, inventory, tools and transport devices.

The egg is processed in a special washing room, where an ovoscope and baths with four compartments are installed for their sanitization. The eggs passed through the ovoscope in sieves are kept in the first compartment of the bath in warm water for 10 minutes. if necessary, they are washed here with hair brushes. In the second compartment, the eggs are kept for 5 minutes in a 2% bleach solution. In the third compartment, the eggs are kept in a 2% solution of baking soda and in the fourth, they are washed with warm running water for 5 minutes. washed and dry eggs are separated from the shell, if necessary, the protein and yolk are separated on a special device.

Melange in jars is washed and thawed in the same baths for 2-3 hours at a temperature of 45 C.

The room for kneading dough is equipped with machines for kneading dough with bowls of various capacities. The dough is kneaded sequentially from the beginning with the shortest cycle - rich. Shortbread, puff, and then - yeast.

The inventory of the workshop is varied, since during molding and finishing it is required to ensure not only a beautiful appearance, but also the exact mass of products. For the design of confectionery, plastic or tin tubes are used, which are put into bags made of dense fabric, special syringes, aluminum or tin combs, and a number of other devices.

The dough portioning room is equipped as follows: a table, a dividing and rounding machine or a dough divider, a flour chest (under the table), a knife box (in the table), dial scales are installed. They also provide a place for moving the bowl with dough. The dividing and rounding machine divides the dough into pieces of a certain weight and rolls them into balls, which facilitates the very laborious operation of weighing and rolling each portion of the dough.

The workplace for molding products is equipped with tables (with retractable chests for flour, tool boxes), wall racks.

The baking department is equipped with confectionery cabinets and ovens with electric, gas and, less often, fire heating.

For frying pies in deep fat, special electric or gas deep fryers are designed. Shelves and a table with a mesh baking sheet are placed near the deep fryer (to drain excess fat). This compartment should have particularly good ventilation, since the decomposition of fats releases products that are harmful to health (acrolene, etc.).

Pastries and cakes are finished in special rooms or, in extreme cases, on separate production tables isolated from other workplaces. Tables are equipped with drawers for tools, a stand for strengthening pastry bags, a special tank for syrup (for soaking biscuit). The work of the confectioner is facilitated by stands that rotate on the axis, on which cakes are placed during finishing.

In large workshops, they form production lines for the manufacture of each type of semi-finished product, use small-scale mechanization and various devices in various areas.

Finished confectionery products are stored in the expedition, which is equipped with a refrigerator, racks, scales and production tables.

The shelf life of confectionery products is from 7 to 36 hours.

are being transported finished products in containers by special transport. Each tray must have a label indicating the name and quantity of confectionery products. Be sure to indicate the time of production and the name of the stacker.

The production plan determines the quantity and range of confectionery products. It is compiled taking into account the need for confectionery products, the qualifications of workers and the equipment of the workshop.

When working on the kneading machine, the safety guard must be lowered. It is impossible to load products into the tank of the dough mixing and whipping machine during the operation of the lever; Before turning on the mixer, check that the change bowl is properly attached to the platform. All machines included in the universal drive should be tested at idle before loading products.

When removing confectionery from the oven, the confectioner must wear special gloves. Exhaust devices should be installed above stoves and pans for frying pies.

The confectionery shop produces products from yeast, sand, puff, custard and biscuit dough. The technological process for the production of confectionery products is carried out according to general scheme: food preparation, dough kneading, cutting and baking products, cooling, finishing, laying in functional containers (if these products need to be sent to pre-cooked enterprises or retail network), storage, transfer to the expedition.

In accordance with these operations, the following are distinguished in the confectionery shop: flour sifting room; food preparation room; egg processing room; Department of kneading dough, cutting and baking products; room for proofing yeast dough; Department for the preparation of creams, syrups and sweets; finishing department; cooling department; cooled chambers for finished products and daily stock of raw materials; washing pastry bags and equipment. If the confectionery shop is engaged in the centralized supply of these products to other enterprises, it is also necessary to provide a department for packing in functional containers and boxes, and an expedition.

In the food preparation room, stationary racks and pallets for short-term storage of products, production tables are installed, and inventory is also provided for performing various preparatory operations.

The flour sifting room is located adjacent to the kneading section. A machine for sifting flour is installed in it, bunkers for its bulk storage are placed. The sifted flour enters the kneading department along the sleeve and enters the prepared container. Flour sifting equipment must have a ventilation suction with a filter to remove dust. In enterprises where it is impossible to allocate a separate room, flour sifting can be provided in the warehouse, taking into account all of the above.

In the egg processing room, they are checked for freshness using an ovoscope and processed in a four-section bath in the following order:

· in the first section - soaking in warm water at a temperature of 40-50 about C for 5-10 minutes;

in the second section - treatment for 5-10 minutes with a solution of any detergent approved for this purpose at a temperature of 40-50 ° C in accordance with the instructions for its use;

in the third section - disinfection for 5 minutes with a disinfectant allowed for these purposes at a temperature of 40-50 ° C (concentration and processing time - in accordance with the instructions for its use);

in the fourth section - rinsing with running water for 5 minutes at a temperature not lower than 50 ° C.

Solutions in washing baths are replaced at least twice per shift.

In addition, the site is provided with a device for separating the yolk from the protein. If the enterprise processes a small amount of eggs, special containers can be provided, where the above-mentioned technological operations are carried out.

The basic principle of the organization production process in the confectionery shop is the allocation of independent lines and sections for the manufacture certain types dough and related finished products. In the kneading department, this is a section for kneading dough by type, and in the cutting and baking department, cutting and shaping lines. The exception is the baking area, where products from all types of dough are baked.

The finishing department is provided for finishing ready baked semi-finished products. As a rule, here you need equipment for biscuit layering, a dispenser for filling products with cream, a spray gun for impregnating products with syrup. Ready-made pastries, cakes are placed on mobile racks with sheets and transported to a cold store or an expedition. Jigging (confectionery) bags, tips, as well as small inventory used in the decoration of cakes and pastries, are subject to careful processing in a separate room. Before processing, the tips are removed from the bags, their subsequent processing is carried out separately. Jigging bags with non-removable tips are not used.

Bags are processed in the following order:

· soaking in hot water at a temperature not lower than 65 ° C for 1 hour until the cream is completely washed off;

Washing in a detergent at a temperature of 40-45 ° C in a washing machine or by hand;

Thorough rinsing with hot water at a temperature not lower than 65 ° C;

drying in special drying cabinets;

· sterilization of bags (placed in biks, pans with lids or wrapped in parchment, subparchment) in autoclaves or dry-heat cabinets at a temperature of 120 ° C for 20-30 minutes. In the absence of this equipment, the processing of washed bags is carried out according to the scheme: sterilization of bags by boiling for 30 minutes from the moment of boiling; drying in a special cabinet and storage in clean containers with closed lids.

The tips removed from the jigging bags are subjected to the following sanitization: washing in a detergent solution at a temperature of 45-50 ° C; thorough rinsing with running hot water with a temperature of at least 65 ° C; sterilization or boiling for 30 minutes.

A promising area of activity at the present time is the creation at the enterprises of their own mini - productions for the production of bread and bakery products. As the analysis of the service market shows, many restaurants are happy to go into production own species bread in order to attract customers. Implementation of the idea small production for the production of the above products is possible in two ways:

1 - creation own production with stationary baking equipment in a separate building or at the enterprise;

2 - creation of mini-production (so-called hot spots) based on quick-frozen semi-finished products produced by various manufacturers.

The second type of production organization is the most possible and optimal for fast food enterprises operating in tons. The main components of the success of such a business are: the quality and range of products; price; Availability corporate identity (hot spot); presence of a "promoted" brand.

As the experience of countries where this business is developing quite successfully shows, the most preferred in the assortment are small-piece bakery products such as pies, pies, gingerbread, cookies. To create this production, you need:

2. hot spot

Convection oven-1, proofing chamber-1, dough mixer-1, non-stick coating - 2.5 m, baking sheets - 2-4, mobile container - 1, showcase - 1, cash machine-1, gastronorm containers for products -12. The cost of the project is 2.5-6 thousand USD. Service staff -2 people. The minimum area is 5-6 m 2. Payback period - 2-3 months. Mini-bakery. Convection baking oven-1, dough mixer-1, proofing chamber -1, dough sheeter -1, baking sheets-20-25, refrigerator -1, racks. The total cost of the project is 17-25 thousand USD. Service staff 3-4 people. Minimum area 40 m 2 . Payback period - 6 months.

Development similar business The measures to support it, which are carried out in some cities, also contribute, in particular: exemption of small bakery entities entered in the register of small businesses from paying for the option of the right to non-residential premises and land plots and their registration; expansion of leasing forms of investment (establishment of longer, grace periods for equipment leasing within 4-5 years); the establishment of a fixed rent for small bakery entities. Thus, the general economic and political situation in the country is quite stable and favorable for the development of confectionery, flour and bakery (mini-bakery) production.

To prepare the dough, small dough mixing machines with a bowl volume of 24 and 32 liters are used. Rolling out the dough can be carried out in two ways: using a dough sheeter and a pizza press, and for small volumes - manually. The selection of this equipment is based on the parameters of pizza, which can be 14-29 cm or 26-40 cm in diameter. To cut products into pizza, a vegetable cutter is used (the Robot Coupe model is most justified) or a slicer. For laying out the filling, special tables with a marble top and a refrigerated volume for storing ingredients are used. Pizza is baked in ovens with a stone or ceramic hearth with the ability to adjust the temperature of the upper and lower surfaces or conveyor-type ovens.

Grill - equipment in which the heat treatment process takes place without contact of the product with the heated surface. In some modern enterprises grill is not only a type of heating equipment, but sometimes the basis of the concept of an institution. According to their principle, grills can be: lava grill, contact grill, roller grill and carousel shawarma - grill. As a rule, this equipment is designed for a wide range of products from chicken to fried vegetables.

The traditional equipment of the hot shop is an electric stove. OJSC plant "Prommash" produces stoves for small areas: electric two-burner stove with oven PE - 0.34 ShP; single burner without oven PE -0.17 С; electric with an inventory cabinet PE-0.24 IP.

Recently, in view of the limited production space and the overcrowding of thermal equipment, desktop induction cookers have been increasingly used. At the same time, there is no heat loss in environment, which allows you to reduce energy consumption by 40% compared to a traditional heat source and at least 70% - time to heat dishes to the temperature required for cooking. In addition, this method eliminates the possibility of smoke and unpleasant odors at the installation site of the stove, which is also an important factor. High heating efficiency and extremely low inertia make it possible to use stoves with an induction heating source in restaurants with national cuisine.

For enterprises specializing in oriental cuisine, the organization of the work of the hot shop is built taking into account the specifics of these establishments. Specialized equipment is used: a Peking duck oven, a charcoal roasting pig (a trough lined with refractory material filled with volcanic lava and with three powerful burners located below. The burners are equipped with a valve that automatically turns off the gas supply when the flame disappears). For cooking baozi, table steamers are used, for fried foods - wok pans that work on gas stoves, tai-yaki grills, and electric topans.

Hot drinks can be prepared in the gravy section of the hot shop in a stovetop dish. It is more relevant for these purposes to allocate a site that needs to be equipped with such equipment as: coffee machine, coffee maker, tea and cocoa machines.

In the restaurants of the "highest" class, along with all the above areas, it is necessary to allocate a section for the preparation of dishes, equipping it with production tables with a refrigerated volume, weight measuring equipment, thermal food warmers for confectionery flour production, without cream

1. Containers for curd mass

2. Reusable confectionery bags //-45;50;59

3. Tips straight and carved D from 5 to 30 mm. p.104

4. Dryer for bags and tips p.104

5. Molds for mini madeleines 40x60 page 191 No. 336017 matfer

7. Corrugated, round No. 9

8. straight No. 9

9. Mishki silicone molds page 192

10. Silicone molds "Chamomile"

11. Disposable paper heat-resistant capsule-moulds for cupcakes D 4-4.5

12. Metal frame 40x60. // 5-6 cm.

13. Sliding metal frame

14. Special trays with removable side surface

15. Silicone non-stick mats 59.5x39.5 - 10-15 pcs.

16. Corner pallet made of plastic and metal length 29;39 page 124

17. Biscuit frame 40x60 // 5 mm. pp. 254 No. 1 and No. 2 Matfer

18. Forms for rum-baba silicone with a core or metal for 100 gr; 200 gr.

19. Metal molds for sand tartlets oval D 2 5x4, round

21. Dough cutter code 141105 page 250, code 141012 page 249

22. Set of cuttings for dough corrugated No. 9, round

straight No. 9 round (Martelato catalog, page 141)

1. Reusable confectionery bags, height 45-50-55.

2. Tips: straight d.10.15.

3. Dryer for bags and tips (Martelato catalog pages 3,4,104)

4. silicone molds 40 to 60:

5. for mini madeleines SF 032, 4 pcs per sheet (Martelato catalog 26)

7. bread pan SF 026

8. sour cream, pizza SF 042, mini SF 47

9. Disposable paper forms (capsules) for cupcakes d.4-4.5cm.

10. Carved confectionery tip

11. Rectangular sliding frame on a sheet 40 by 60 (for the Caribbean Dreams pie) (Martelato p. 23)

12. For the “Austrian Dessert” pie, the frame is sliding or special. baking trays with removable side surface

13. Angle pallet made of plastic 29.39 cm and metal 29.5 cm long. (catalog firm Martelato)

14. Plastic frame height 4 and 5 mm for biscuit 40 by 60 (Matfer catalog)

15. Electric tart box "Kokmatik"

16. Forms for Baba Rum for 100g and 200g. , diameter 5-6cm, height 5cm

17. Metal forms round, oval for baskets, top 5 cm, bottom 4 cm.

18. Metal molds with a removable bottom for shortbread pies.

19. Set of metal and plastic scrapers (Martelato catalog pages 122-123)

20. Dough cutters (Matfer catalog pages 149-250) No. 141105,141012

Footnotes are given to the catalogs of firms Matfer and Martelato.

pantry pastry oven inventory

3. Confectionery equipment, tools according to the programpractical training

1. A set of cuttings for dough corrugated No. 9, round straight No. 9 round

2. Reusable confectionery bags, height 45-50-55.

3. Tips: straight d.10.15.

4. Dryer for bags and tips (Martelato)

5. silicone molds 40 to 60: for mini madeleines SF 032, per sheet 4 pcs (Martelato) bears mold for bread SF 026, sour cream, pizza SF 042, mini SF 47

6. Disposable paper forms (capsules) for cupcakes d.4-4.5cm.

7. Carved confectionery tip

8. Rectangular sliding frame on a sheet 40 by 60 (for Caribbean dreams pie)

9. For the “Austrian Dessert” pie, the frame is sliding or special. baking trays with removable side surface

11. Plastic frame height 4 and 5 mm for biscuit 40 by 60 (Matfer)

12. Electro tartlet "Kokmatik"

13. Forms for baba rum for 100g and 200g. , diameter 5-6cm, height 5cm

14. Metal forms are round, oval for baskets, top 5cm, bottom 4cm.

15. Metal molds with a removable bottom for shortbread pies.

16. Set of metal and plastic scrapers

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The validity of the enterprise

Today, you can find a confectionery on every corner, the consumer has become spoiled by the offer, and every owner of a food enterprise tries to stand out, emphasize the individuality of their products and thereby attract customers. But even the best raw materials, verified and skillful hands won't help you if technical equipment shop leaves much to be desired. In this article, we will tell you what a confectionery oven is, what you should pay attention to when choosing, and discuss what additional equipment may be needed to equip the production.

In its assortment there are also confectionery equipment:

Convection ovens. Operating temperature - from 50 to 270 ° C. The size of the baking sheet can be GN 1/2, 435 x 320 mm and 600 x 400 mm. Upravlenie type - electronic or mechanical. Maximum capacity - 10 levels.
Oven ovens on 1, 2 and 3 levels. Operating temperature - from 65 to 270 ° C. They are characterized by compact dimensions. Universal.
Cases baking on 2 and 3 levels. Operating temperature range - from 65 to 270 ° C. They are characterized by a large size of the working chamber, which allows you to bake large products.

Thermal equipment company "Voskhod", Russia

The Saratov plant "Voskhod" specializes in the production of bakery equipment for equipping large enterprises - most of the thermal equipment works on a rotary principle. However, Voskhod's product range includes HPE furnaces, which are perfect for small workshops. This is not exactly a confectionery oven, since its main purpose is baking bread. It is characterized by:

The disadvantages include insufficiently uniform heating inside the chamber - you won’t bake capricious meringue-type products in the CPE oven, however, the products of the Voskhod plant do an excellent job with biscuits, cookies, muffins and other products.

Home confectionery: how to choose an oven?

Today, more and more confectioners start working in the home kitchen. Recently, the popularity of such masters has increased, as they offer high-quality products with outstanding taste and aesthetic characteristics. In order to keep up with the new trends, you will need a quality pastry oven. Home craftsmen have 2 options:

Choice of a professional small volume convection oven with 220 V connection. Such ovens can be found in the range of brands listed above (with the exception of Voskhod). The issue price is from 25,000 to 35,000 rubles. 4 working levels are available, which will ensure you even cooking of products.
Buy a household one with impeccable performance. Why are confectionery ovens electric and not gas? With the latter, it is more difficult to adjust fine temperatures for dishes that require special conditions. Electrical equipment is more "flexible". We recommend paying attention to the brands Hansa and Gorenje.

The confectionery shop occupies a special place in catering establishments. He works independently and produces products that he sells in the halls of the enterprise, culinary shops, buffets, retailers, etc.

Confectionery shops in the public catering system can be conditionally classified according to two criteria:

– production capacity;

- product range.

Depending on the capacity of the workshop, there may be:

– low power (up to 12 thousand items per shift);

– medium capacity (from 12 thousand to 20 thousand items per shift);

– high capacity (more than 20 thousand items per shift).

According to the range of manufactured products, the following workshops are distinguished:

- confectionery products in a wide range of all types of dough (yeast, biscuit, puff, custard, sand, etc.), including products with cream;

- confectionery products from one or two types of dough (in such workshops, due to sanitary and technological conditions, the production of products with cream may be absent).

The production program of the confectionery shop is compiled on the basis of applications from pre-cooking catering establishments, confectionery shops, etc. and is expressed in the form of an order. The work order is drawn up for the entire workshop or for each team specializing in the production of certain products.

Organization of production sites and workplaces

The workplace in relation to the confectionery shop is a separate room or section of the production area, assigned to one employee or group of employees.

Depending on the capacity of the workshop and the range of products produced, the following jobs can be organized:

- for processing eggs;

- for sifting flour;

– for the preparation of other types of raw materials;

- for kneading yeast, puff, shortcrust pastry;

- for the preparation of biscuit and custard dough;

- for cutting products from yeast and shortcrust pastry;

- for cutting products from puff pastry;

- for cutting products from biscuit and choux pastry;

- for baking products;

- for the preparation of finishing semi-finished products;

- for finishing products;

- for washing inventory and containers.

At the workplace for processing eggs, a production table with an ovoscope is installed to check the quality of eggs, 4 baths for their sanitization, and a bedside table. From the inventory, lattice metal baskets and hair brushes are used. In large workshops, a room for breaking eggs can be allocated, where a Panfilov device (a device for separating the yolk and protein) is installed.

Flour sifting is carried out in a separate room or in the pantry of the daily supply of raw materials next to the dough kneading department. At this workplace, depending on the capacity of the workshop, a small-sized vibrating sieve is installed; a sifting machine or a replaceable mechanism powered by a universal drive. To collect the sifted flour, polyethylene tanks or mobile bowls are used. For bags of flour, a pallet is installed.

The workplace for the preparation of other types of raw materials is equipped with a pedestal and a rack for storing raw materials, a production table, a bathroom with hot and cold water supply, and a refrigerator. The diverse nature of the work performed at this place requires the completion of inventory and tools: a metal screen, a colander, strainers, skimmers, sieves with cells of various sizes, nut grinders, mills, scales, measuring utensils, etc.

Workplaces for the preparation of yeast, puff, shortcrust pastry can be combined, dough mixers are installed, for kneading shortcrust pastry - beaters, a production sink, a production table (if there is no room for preparing products). After kneading the yeast dough, its maturation is ensured: the bowls are moved closer to the baking cabinets or a room for proofing the dough is equipped (T = 30-35 ° C, humidity 85-90%).

Features of the preparation of biscuit and custard dough determine the heat treatment of mixtures and whipping of masses of various composition. Therefore, at the workplace for the preparation of these types of dough, an electric stove and beaters are installed. To prepare choux pastry, it is advisable to use a universal confectionery machine, where the dough is brewed in a digester, then poured into the machine’s containers for cooling to a temperature of 65-70 ° C and mixed with a hook-shaped beater in the same container after adding the eggs.

The workplace for cutting yeast and shortbread dough is equipped with production tables with wooden coating and drawers for inventory, mobile racks; desktop scales. To speed up the portioning of yeast dough, manual dough dividers are used. Shortbread dough products are molded using curly notches.

At the workplace for cutting and shaping products from puff pastry, production tables with a wooden coating, dough sheeters, a refrigerating cabinet, mobile racks are installed. Instead of a pastry table, a cooling table can be used.

At the workplace for cutting and shaping biscuit and custard dough, confectionery tables and mobile racks are installed. In large confectionery shops, a jigging machine is used for jigging “Busher” type cakes, and an MTO machine is used for jigging blanks from choux pastry.

At the site for baking products from various types of dough, baking cabinets, combi steamers, racks for proofing blanks and cooling finished products, a production table are installed, on which sheets with products are laid to lubricate them with ice cream.

Beating machines, a universal drive, a production table, an electric stove, a washing bath and a rack for preparing syrups and fudge are installed at the preparation area for finishing semi-finished products; a universal confectionery machine MKU-40 can be used.

For the preparation of creams, a separate room can be allocated where beaters, refrigerated cabinets, production tables and racks are installed.

The area for finishing products is equipped with pastry tables, mobile racks, refrigerated cabinets (or tables with cooling).

In the washing department of the confectionery shop, a washing bath with 2-3 compartments and racks are installed.

An example of the arrangement of equipment with indication of workplaces is given in appendices K, L.

Organization of work of shop workers

The confectionery shop is managed by the head of the shop. Three teams can be organized in the confectionery shop. The first carries out the preparation of bakery products, the second - the manufacture of cakes, the third - cakes.

The confectionery team includes confectioners of 5, 4, 3 categories, bakers belong to a separate team.

Confectioners of the 5th category are engaged in the manufacture of figured custom-made cakes and pastries, they produce their artistic decoration. Confectioners of the 4th category make cupcakes, rolls, cookies of the highest grades, puff cakes and pastries, decorations for cakes, decorate products. Confectioners of the 3rd category make simple cakes, pastries and other piece products, knead the dough, prepare creams, fillings, decorate cakes and pastries with chocolate, fudge, fruits. The duties of a baker include baking products, sifting flour, kneading and cutting yeast dough, whipping creams, boiling syrups, and glazing products.

It might be useful to read:

List the mechanical equipment used in the confectionery industry. Technological equipment of the confectionery shop upk kgtei. Workplace for sifting flour

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