Acquaintance with the confectionery shop. Appointment and arrangement of the confectionery shop. Labor protection requirements

Introduction

A cafe is a public catering enterprise designed for organizing consumer recreation. The range of products sold in comparison with the restaurant is limited. The cafe sells branded, customized dishes, offers a wide range of fast food dishes. A selection of cold dishes and snacks, sweet dishes is provided, the bar offers a variety of hot and cold drinks, flour confectionery. One of the main conditions of a cafe is quality service. Visitors are served by a bartender and waiters with special education and experience in the service sector.

The relevance of the topic of the course work is due to the fact that today one of the main problems for the modern Russian restaurant business is maintaining competitiveness and maintaining activity in a constantly changing external environment.

The purpose of this course work is to study the features of the work of a cafe-confectionery.

The tasks are:

show the distinctive features of the cafe-confectionery;

to study the technological process of production of a cafe-confectionery;

analyze the activities of the cafe "Sweetness";

The object is the activity of a cafe - confectionery.

The subject is the peculiarity of the organization of the work of the confectionery shop for the production of 800 products per shift.

confectionery shop trade cafe

1. Organizational part

.1 Characteristics of the cafe confectionery "Sweet"

Cafe-confectionery "Sladost" is located in the center of the city of Khabarovsk at the address: st. Lenin, 85.

The cafe has a capacity of 40 seats. In the confectionery shop of the cafe, a large number of flour confectionery products are prepared and sold for consumption, as well as some purchased goods are sold.

Opening hours of the cafe from 10:00 to 22:00 daily.

The cafe provides an additional service - receiving orders for the manufacture of confectionery products with home delivery.

All elements of the room, including walls, ceilings and floors, are painted in yellow and black tones. A huge counter we invite you to familiarize yourself with the full range of products offered. The microclimate is maintained by the supply and exhaust ventilation system.

1.2 Characteristics of the confectionery and bakery shop

The confectionery shop can be an independent production or be included as a structural unit in the catering unit of a larger complex. In any case, it works autonomously. The technological process of making confectionery products consists of the following operations: sifting flour and preparing (kneading, fermenting) dough, cutting (molding) products, baking, decorating (finishing) confectionery products, preparing syrups, creams, fondants, whipped proteins.

In rooms for sifting flour and kneading dough, flour is sifted manually through sieves, placing them above the dishes in which the dough will be kneaded or through mechanical sifters. After sifting the flour, the dough is kneaded in dough kneaders or beaters. After kneading, the bowl with the dough is placed in special thermostatic chambers, and in the absence of them, they are placed near the ovens in the baking room. The workplace for kneading dough is equipped with a boiler, measuring tanks for a solution of salt and syrup. In the same room, a table is installed with a built-in sink for bulkhead raisins and poppy preparation.

In the dough-cutting department, the finished dough is cut, rolled out and formed into products from it. These operations can be carried out in one workplace, which is equipped with production tables with tool boxes and pull-out chests for flour; dough sheeters; mobile and wall-mounted shelves, shelving-cabinets, in which products do not dry out during proofing.

The room for baking confectionery products is equipped with confectionery ovens or ovens, proofers, mobile shelves for finished products and prepared for baking, a bowl with yeast dough for fermentation, a stove for boiling syrup and a deep fryer for deep-fried pies. The room is well ventilated.

Work in the workshop starts 2 hours earlier than the hall opens and ends simultaneously with the hall closing.

The walls of the production premises are tiled to a height of 1.75 meters, which allows regular wet cleaning.

Sanitary and hygienic requirements during the work of the confectionery shop:

the layout of the confectionery shop corresponds to the sequence of the technological process for the preparation of confectionery products and excludes the possibility of counter or intersecting flows of raw materials and finished products;

workplaces of confectioners are organized clearly in accordance with the production operation performed and the type of product being prepared;

all equipment is kept clean, after work it is thoroughly washed with hot water and detergents;

production tables have a flat, smooth, durable, stainless steel surface. After each production step, they are washed with hot water, and at the end of the working day - with hot water and detergents and rinsed with hot water. Tables with wooden lids are cleaned with a knife and washed with hot water;

all workshop inventory is washed with hot water and detergents.

Wooden utensils are disinfected, rinsed with hot water at least 65 ° C.

tools (knives, grooves, molds) are kept clean during work. All metal tools, after washing with hot water, are disinfected by boiling in water or calcining in an oven. During working hours, clean inventory is stored in special cabinets or on closed racks.

All workers in production shops comply with the following personal hygiene rules:

a) come to work in clean personal clothes and shoes. At the entrance to the enterprise, clothes are thoroughly cleaned;

b) keep their hands, face clean, cut their nails short;

c) do not eat or smoke in production areas.

Eating and smoking is carried out only in places specially designated for these purposes.

1.3 Technical equipment of the confectionery and bakery shop

Mechanical, heating, refrigeration and handling equipment is installed in the production premises of the confectionery department.

Mechanical equipment includes a dough mixer, whipping machines, dough sheeters

Flour sifting machine for making croissants.

Accompanying equipment: slicing combine, blender or mixer, portion scale, bread slicer, production tables, shelving.

Heating equipment includes: electric oven, deep fryer, stove.

Refrigerating equipment: refrigerated cabinet, refrigerated table.

Material handling equipment: lifts trolleys conveyors

1.4 Features of the organization of storage and quality control of stocks of raw materials

The number and composition of production facilities in the Sladost cafe-confectionery is fully calculated for the volume and range of products manufactured by the workshop.

The pantry for daily storage is designed for short-term storage of products arriving at the workshop and is equipped with pods, racks (for bulk products), refrigerators or chambers (for perishable products).

In rooms for sifting flour and kneading dough, flour is sifted manually through sieves, placing them above the dishes in which the dough will be kneaded, or through mechanical sifters.

Requirements for the quality of sweet foods: the serving temperature of cold sweet foods should be 12 ... 15 0C, hot - 55 0С, ice cream - 4 ... 6 0FROM.

Fresh fruits in the workshop are ripe, sound and thoroughly washed.

Compotes are prepared with a concentrated taste and smell of fruit, moderately sweet, with a pleasant sourness.

The consistency of the jelly is jelly-like, not coarse and not grainy, retains its shape at the break.

Mousse is a hardened, delicate, fine-pored, fluffy and slightly elastic mass of pale color (cranberry - pink, apple and lemon - white or slightly yellow). Before leaving, cut into rectangular or triangular pieces with smooth or corrugated edges. The taste is sweet, with a slight sourness.

Sambuca - elastic consistency, homogeneous mass, heavier than that of mousse, finely porous, sweet taste, with slight acidity, smell of apples or apricots.

Puddings have a soft and delicate texture inside, toasted crust, sweet taste; the cut shows candied fruits or raisins, evenly distributed throughout the mass. The mass is well baked.

2. Technological part

.1 Classification and assortment of confectionery and bakery products

Cafe-confectionery "Sladost" makes bakery products depending on flour: rye, wheat, rye-wheat and wheat-rye.

Based on the recipe, they bake: simple, improved and rich (only wheat). Simple products are formulated with flour, water, yeast and salt. Additional raw materials are introduced into the recipe for improved products - dairy products, sugar, molasses, malt, etc., rich products contain a lot of fat and sugar; in addition, nuts, raisins, candied fruits, eggs, powdered sugar, etc. can be added.

Confectionery products are divided into two groups: sugar and flour.

Sugar products include fruit and berry products, chocolate, cocoa powder, caramel, sweets, toffee, pills, halva and oriental sweets such as caramel and sweets. Flour confectionery products include cookies, gingerbread cookies, waffles, cakes and pastries, muffins, rum babas, rolls, flour oriental sweets.

Flour confectionery products differ from sugary ones in that flour is included in their recipe. These products have a high calorie content and digestibility, have a pleasant taste and attractive appearance.

Depending on the recipe and method of production, they are divided into groups: biscuits, crackers (dry biscuits) and biscuits; gingerbread; waffles; pastries and cakes; muffins, rolls and rum babas; flour oriental sweets.

2.2 Features of the technology for the preparation of confectionery and bakery products and modern design

The cafe organizes the serving of pastries:

cakes are portioned in production, placed on a plateau vase with a carved paper napkin and a spatula for laying out;

assorted cakes are also served on plateau vases, laid out with tongs. The table is served with small dessert plates and dessert utensils;

pies with sweet filling (apples, dried apricots, etc.) are served on round dishes with a dessert spatula for laying out. The table is served with small dessert plates and dessert forks;

the boxes with assorted chocolates are opened, the top lid is placed on the table with a depression downward, and the second part of the box with the contents is placed on the hard bottom, slightly sliding it.

The supply of bakery products is organized:

individually each guest is served bakery products on pie plates;

when serving a group of visitors, bread is served in a wicker basket with a four-fold linen napkin.

Serving sweet food:

for the release of hot sweet dishes, an oval metal dish, a round ram, a portioned pan are used;

most cold dishes are served in glass bowls or on small dessert plates;

rusk pudding is released in a shallow dessert plate, the table is served with a dessert knife and fork;

biscuit pudding is served on the table in a form or frying pan, set on a shallow dessert plate;

air pie (soufflé) is served in a portioned pan or in a round ram;

apples, fried in dough (deep-fried apple circles), served on a round cupronickel dish with a carved paper napkin

ice cream, mousse, jelly, sambuc, cream, whipped cream, canned fruit compotes are served in a glass bowl, placed on a pie plate with a carved paper napkin and a dessert spoon;

jelly, cream, mousse are served on a shallow dessert plate;

a composition of ice cream balls, chopped fruits, berries and whipped cream is served on a shallow dessert plate with a dessert spoon.

3. Practical part

3.1 Production program of the confectionery shop

The production program of the confectionery shop is taken on the basis of the work of the shop in one shift on any day of the week and is presented in Table 1.

Table 1 - Production program of the confectionery shop

Item No.Product nameMass. one product, g ed., pcs. Weight of products, kg1 "Spring" cake 1006062 Rum baba 1003033 Bun with nuts 100595.94 Baked cakes with apple filling 1007075 Cheesecake with cottage cheese 75604.56 "Sandy" cake with "Glace" cream 45504.57 poppy seed cake "Podmoschnyi" Tablecake "7549" Podmoskovny "tablecake" "Cranberry" 10007711 "Biscuit" fruit-jelly cake 54703,7812 "Puff pastry with cream" 200071413 Pastry "Puff pastry with cream" 39803,1214 “Head tube with cream cream "38803.0415 Eclairs with cream 75806 Total: -80081.09

3.2 Calculation of raw material consumption

The calculation of raw materials and food products is based on the production program shown in paragraph 3.1. The daily amount of raw materials is determined by the formula:

G \u003d g r * n / 1000, (1)

where G is the mass of raw materials of this type, kg;

g p - the rate of consumption of raw materials per 100 pcs. confectionery or 10 kg of semi-finished product, g;

n is the number of confectionery products of this type (in hundreds of pieces).

The total mass of raw materials of this type is determined by the formula:

G total \u003d G 1 + G 2 +…. G n \u003d ∑ (g p * n / 1000) (2)

The calculation of the required amount of raw materials is presented in table 2.

Table 2 - Consolidated product list

Name of raw materials Total, kg Regulatory documentation123 Wheat flour of the highest grade62.826 GOST R 52189-2003 Granulated sugar31.245 GOST 21-94 Butter34.637 GOST R 52969-2008Melange13.464 GOST R 53155-2008Ammonium carbonate0.231GOST 9115-79Yeast GOST 51574-2000 Raisins4.235 GOST 12003-76 Candied fruits0.788OST 10 20-86 Kernels2.617 GOST 16833-71 Refined powder1.948TU 9111-006-44412347-10 Rum essence0.010OST 18-103-84.1 Essence0.2016206 GOST RGO952101-2003 starch 1.951 GOST R 52060-2003 Margarine 2.884 GOST R 52178-2003 Milk 7.800 GOST R 52090-2003 Vanillin 0.858 GOST 16599-71 Potato starch 0.496 OST-18-158-74 Eggs1.108 GOST R 52121-2003 Cocoa powder 108-760.725 GOST R 52121-2003 Cocoa powder 108-760.725 GOST R 52121-2003 -2004 Agar0.007 GOST 16280-2002 Dye0.001OST 10-093-96 Canned cranberry puree4.250TU BY 790685880.001-2012 Natural apple juice12.975 GOST R 52186-2003 Cornel liquor0.500 GOST R 52191-2003 Strawberry filling R3.517-2007 GOST strawberry filling 52817-2007 Lyanika 1.371 GOST 6828-89 Condensed whole milk with sugar 1.205 GOST R 53436-2009 Cream, 20% fat 1.756 GOST R 52091-2003 Sour cream 0.878 GOST R 52092-2003 Cream, 30% fat 1.400 GOST R 52091-2003 Fresh apples11210,500 GOST R , 661 GOST R 52096-2003 Drinking soda 0.075 GOST 2156-76 Fruit and berry saucer 24.050 GOST R 51934-2002 Mac0.098 GOST R 52533-2006

.3 Calculation of the number of production workers

We determine the number of production workers by the formula:

N 1 \u003d G * N, (2)

where G is the daily consumption of raw materials, semi-finished products or finished products, t, thousand pieces; - the number of employees per unit of processed products.

In accordance with VNTP 04-86 from clause 4.1 for 1 thousand pieces. products are rationed for 3 employees. Hence,

N 1 \u003d 6 * 3 \u003d 18 people.

The total number of production workers, taking into account weekends and holidays, vacations and sick days, is determined by the formula:

N 1 \u003d N 1 * K 1, (3)

where K1 is a coefficient that takes into account weekends and holidays; the values \u200b\u200bof the coefficient K1 depend on the operating mode of the enterprise and the working hours of the employee.

The company operates 5 days a week. The working time of a production worker is 5 days a week with two days off. Then K 1 = 1,13.

N 1 \u003d 18 * 1.13 \u003d 20.34 people We accept 20 people.

Conclusion, 20 production workers are needed to work in the confectionery shop. The work is organized in one shift lasting 12 hours.

3.4 Calculation of the area of \u200b\u200bthe pastry shop

We calculate the area of \u200b\u200bthe trading floor using the formula:

S s \u003d f * P, (4)

where S is the estimated area of \u200b\u200bthe hall, m 2,

f - area norm per one place (1.6 m),

P is the number of seats in the hall.

S \u003d 1.6 * 40 \u003d 64 m 2.

We calculate the area of \u200b\u200bproduction premises using the formula:

S total ... \u003d S floor / K cn , (5)

where S total ... - total area of \u200b\u200bthe workshop m2,

S floor - useful area occupied by equipment, m 2,

TO cn - area utilization factor, taking into account the passageways between equipment.

Stot. \u003d 11.02 / 0.4 \u003d 27.55 m 2.

Consequently, the total area of \u200b\u200bproduction facilities will be 27.55 m 2.

3.5 Calculation of the loading of the trading floor in the cafe-confectionery "Sladost"

The number of consumers is determined on the basis of the hall load schedule and the turnover of seats in the hall during the day.

When determining consumers according to the schedule of loading the hall, the main data for drawing up the schedule are: the operating mode of the enterprise; turnover of seats in the hall during a given hour; the percentage of the hall load by its opening hours and the hall capacity.

The number of consumers served in one hour of operation of the enterprise is determined by the formula:

N \u003d P * Y * X / 100, (6)

where N is the number of consumers served in one hour of operation of the enterprise, people;

Р - hall capacity, persons; - turnover of seats in the hall during a given hour; - hall load at a given hour,%.

Calculations to determine the number of visitors in the cafe hall are presented in Table 1.

Loading schedule for the cafe hall for 40 seats.

Opening hours Turnover of a seat in the hall per hour Average occupancy of the hall,% Number of consumers 10-111.5302311-121.5503812-131.51007513-141.51007514-151.5806015-161.5503816-171.5302317-181.5403018-191.5604519 -201.5503820-211302521-220.55013Total: 511

3.6 Operational planning of the confectionery department

Operational planning of production work includes the following elements:

drawing up a planned menu for a week, a decade (cyclical menu), on its basis the development of a menu plan reflecting the daily production program of the enterprise; preparation and approval of the menu;

calculation of the need for products for the preparation of dishes provided for by the menu plan, and drawing up requirements for raw materials;

distribution of raw materials between workshops and determination of tasks for cooks in accordance with the menu plan.

The first stage of operational planning is the preparation of a planned menu. The presence of a planned menu makes it possible to provide a variety of dishes on days of the week, to avoid repetitions of the same dishes, to ensure a clear organization of the supply of raw materials and semi-finished products, timely sending applications to wholesalers, industrial enterprises, to properly organize the technological process of cooking and labor of production workers. The planned menu specifies the assortment and quantity of dishes of each item that can be prepared at the given enterprise on days of the week or decade. When drawing up a planned menu, the qualifications of chefs, consumer demand, the possibility of supplying raw materials and the seasonality of raw materials, and the technical equipment of the enterprise are taken into account.

The second and main stage of operational planning is the preparation of a menu plan. The menu plan is drawn up by the production manager on the eve of the planned day (no later than 15 hours) and approved by the director of the enterprise. It lists the names of dishes, recipe numbers and the number of dishes, indicating the timing of their preparation in separate batches, taking into account consumer demand. The main factors that must be taken into account when drawing up the menu include: the approximate range of products recommended for public catering enterprises, depending on its type and the type of diet provided, the availability of raw materials and its seasonality. When drawing up a menu plan, it is necessary to take into account the availability of raw materials in the storerooms and its seasonality. Dishes and snacks included in the menu should be varied both in the type of raw materials and in the methods of heat treatment. When approving the menu plan, the director and production manager are responsible for ensuring that the dishes included in the menu are on sale throughout the day of the enterprise's trade.

In catering establishments with a free choice of dishes, operational planning begins with drawing up a menu plan for one day in accordance with the turnover.

Conclusion

1. The success of any enterprise related to the provision of public catering services directly depends on the degree of customer satisfaction. In this regard, the development of management decisions is one of the most important management processes. The success of the business, and sometimes the very existence of the organization, largely depends on the effectiveness of management decisions. Therefore, it is very important to make competent, economically sound management decisions.

The target audience of the cafe was identified - these are young people under 25 years old, employees and students who strive for a healthy lifestyle or love sweet dishes (37.5%). The category and characteristics of regular customers of the cafe have been identified. They make up 58.6%, most of them have a sweet tooth (41.5%), visit the establishment 1-2 times a month or several times a year, the average time a client spends in a cafe is 1 hour. Regular customers provide a large amount of the check, but the average check for a cafe is about 600 rubles.

Disadvantages of the Sladost cafe-confectionery:

Service: not a high level of novelty / renewal of the assortment of main dishes, variety and quantity in the names of drinks (breadth and structure of the assortment), other wishes of customers (44.3% of respondents)

Promotion: low speed of service, low traffic in the morning and afternoon.

Suggestions:

Periodic monitoring and training of service personnel, introduction of a new working form for service personnel. The costs of these activities will amount to 49,700 rubles, revenue - 181,272 rubles / month.

Carrying out measures to increase the speed of service (additional cash desk, food warmer) and awareness of customers about the promotions in the cafe and the availability of a system of discounts in the morning and afternoon. The costs will amount to 82,100 rubles. Revenue - 640 800 rubles / month

Bibliography

1. Charter of the cafe-confectionery "Sladost"

Kovalev N.I., Kutkina M.N., Kravtsova V.A. Cooking technology. Textbook. allowance - M .: Publishing house "Business Literature", Publishing house "Omega-L", 2005.-480 p.

Matyukhina Z.P. Commodity research of food products. Textbook for the beginning. prof. education - M .: Educational and publishing center "Academy"; JSC "Moscow textbooks", 2010.-336 p.

Butenko L. A., Kovtunenko L. Ya., Khovikova Zh. A. Technology of preparation of confectionery products: Textbook. manual for tech-mov. - Kiev: Vishcha school. Head publishing house, 1980-184 s-32102. 2907000000

Kucher L.S., Shkuratova L.M. Organization of catering services: Textbook. - M .: Publishing House "Business Literature", 2002. - 544p.

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Organization of work of the confectionery shop

Introduction
1. Characteristics of the confectionery shop
1.1 Equipment and inventory
1.2 Safety and operating rules when working on this equipment
2. Organization of labor in the confectionery shop
2.1 Organization of the workplace in the confectionery shop
Conclusion
Bibliography

Introduction

Public catering is an important sector of the national economy, which combines the functions of producing ready-made food, selling it and organizing consumption by the population.

Using the achievements of modern nutritional science, advanced technology and high-performance equipment, the catering network has great opportunities to provide the population with high-quality food.

Competition has sharply intensified in the public catering market recently. For a catering company to survive and develop, it needs funds: income and profit. Therefore, the ability to attract a client and satisfy his needs is especially important here.

The network of public catering enterprises is represented by canteens, restaurants, snack bars, cafes, and bars.

The need for different types of enterprises is determined by the different nature of the population's demand for various types of food (breakfasts, lunches, dinners, intermediate meals); the specifics of serving people both during short lunch breaks and during rest; the need to serve the adult population and children, healthy and in need of medical nutrition, etc.

In recent years, the number of cafes in Russia has increased significantly.

According to GOST R 50762-95, cafes are distinguished: by the range of products sold - an ice cream parlor, a pastry cafe, a dairy cafe; by the contingent of consumers - youth cafes, children's cafes, etc.

The cafe independently develops an assortment list of dishes, products, drinks, taking into account full compliance with sanitary and technological requirements, as well as standards for this type and class of enterprises. The services include the manufacture and sale of culinary products and purchased goods in a limited range in comparison with enterprises of other types and mostly simple production, as well as the creation of conditions for their sale and consumption.

The approved assortment of snacks, wine and vodka products, dishes indicated in the menu and price lists must be maintained during the operation of the company's sales area.

1. Characteristics of the confectionery shop

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

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

Confectioners' workplaces are organized in accordance with the technological process of preparing flour confectionery products. 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.

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

In the pantry of the daily supply of products, chests, racks, podkazovye are installed, a refrigerator is equipped. For weighing products, use scales with a mass measurement range from 2 to 150 kg and volumetric dishes. It also prepares raw materials for production (dissolving and dosing salt, sugar, breeding yeast, stripping 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. 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% solution of bleach. In the third compartment, the eggs are kept in a 2% baking soda solution and in the fourth, washed with warm running water for 5 minutes. washed and dry eggs are separated from the shell, if necessary, the white and yolk are separated on a special device.

Melange in cans 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 sieved in a separate room or directly in the dough-mixing department, as far as possible from other workplaces, so that the finished products are not dusty (there are special sifters with swinging and stationary sieves). The flour sifting equipment should have a local ventilation suction with a filter to remove dust. The flour is stored on wooden racks in bags and, as necessary, is poured into the bunker of the sieving machine, while impurities are removed and the flour is enriched with air oxygen. You can sift flour directly into a mobile bowl or plastic measuring containers with a lid. culinary confectionery assortment workwear

The dough kneading room is equipped with dough kneading machines with bowls of various capacities. The dough is kneaded sequentially from the beginning with the shortest cycle - butter. Shortbread, flaky, 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 an accurate mass of products. For the decoration of confectionery, plastic or tin tubes are used, which are placed in bags of dense fabric, special syringes, combs made of aluminum or tin and a number of other devices.

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

To roll out the dough, use tables with tool cabinets and pull-out chests, a dough sheeter, a refrigerator (where butter and dough are cooled when making puff products). Currently, a machine is used that not only rolls out the dough of the required thickness into two belts, but also doses the filling between them and forms the products.

The workplace for molding products is equipped with tables (with pull-out chests for flour, tool boxes), wall shelving.

For the preparation of biscuit dough, a separate workplace is equipped near the universal drive, since the dough is beaten in a mechanical beater included in the set of this drive. In addition, a separate table (or tables) is needed for preparing eggs, pouring dough into sheets or molds. A special machine cuts the biscuit semi-finished product 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. Cream is cooked in special overturning boilers with a steam jacket or in boilers. A special table with drawers for storing tools is also required, 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 top is made of metal with sides and under it there are two pipes with cold and hot water. One of the side boards adjoining the overhead tray is removable.

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

For deep-frying pies, special electric or gas deep fryers are designed. Shelves and a table with a mesh baking sheet (for draining excess fat) are placed near the deep fryer. This compartment should be particularly well ventilated, since the decomposition of fats releases unhealthy products (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 rack for strengthening pastry bags, a special container for syrup (for impregnating a biscuit). The work of the pastry chef is facilitated by the stands installed on the tables rotating on the axis, on which the cakes are placed during finishing.

Baths with three compartments and a sterilizer are installed in the washing room for washing tools and equipment. There are shelving units next to the washing bathrooms. In large workshops, a machine is used to wash functional containers. Pastry bags are dried in an electric drying cabinet.

The most rational way to organize the work of a pastry chef is in large shops that produce confectionery semi-finished products in full assortment and in large quantities: various types of dough, all kinds of fillings and such enterprises have ample opportunities for the mechanization of 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 work culture is enhanced.

In large workshops, production lines are formed for the manufacture of each type of semi-finished product, small-scale mechanization means and various devices are used in different areas.

The finished confectionery is stored on the expedition, which is equipped with a refrigerating chamber, shelves, scales and production tables.

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

They transport finished products in containers by special transport. Each tray must have a label indicating the name and quantity of the confectionery. It is imperative 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 equipment of the workshop.

When working on a dough mixer, the safety guard must be lowered. Do not load food into the tank of the kneading and whipping machine while the lever is operating; Before turning on the kneading machine, check that the exchangeable bowl is correctly attached to the platform. All machines included in the universal drive should be tested at idle speed before loading products.

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

1.1 Equipment and inventory

Dough mixer Fimar 7 / SN bakery cabinet

Flour sifter PVG-600M vibrating is designed for loosening, aeration, flour sifting, separation of ferromagnetic impurities. Productivity with a sieve 1.2x 1.2 mm …… .600 kg.h., with a sieve 1.0x 1.0 mm …… 450 kg.h.

The cream-beating machine MV-25 (UKM-14) is designed for whipping confectionery, kneading batter, whipping mashed potatoes, mousse, mixing minced meat and curd.

The set includes two bowls of 25 liters. and three kneading organs: whisk, hook, scapula.

Performance:

while stirring the batter - 50 kg / hour,

while stirring minced meat - 150 kg / hour,

whipping - 4 ... 6 cycles / hour.

Number of fixed speeds - 2

Rotation frequency of working bodies at 1st and 2nd speeds:

around the bowl axis - 71/138 rpm

around its own axis - 176/344 rpm

A deep fat fryer-cheburek is an apparatus that allows you to cook various types of food in heated fat (deep fat). It consists of 2 main parts: a control unit and a deep-frying bath. It is also equipped with special technological cages (except for "Cheburechnitsa").

The control unit includes an electric thermostat and a tubular electric heater (TEN) of Italian production, made of food grade stainless steel. The thermostat is capable of maintaining the deep fat temperature in the range from 150 to 230 degrees. The deep-frying bath and technological cages are also made of stainless steel, the cages have a comfortable handle with a wooden insert.

1.2 Safety and operating rules when working on this equipment

Operating rules

Before starting work, check the sanitary and technical condition. The upper support of the auger is lubricated with edible unsalted fat. The movable frame is lowered to the lower position and a bag of flour is placed on it, after which the frame is raised and part of the flour is poured into the hopper. Then turn on the engine. At the same time, watch for that. So that the hopper is constantly filled with flour, which prevents it from spraying. Periodically, the sieve is cleaned of impurities.

At the end of the work, it is turned off and partially disassembled. The sieve is cleaned with a brush, and the body is wiped.

It is forbidden to work on the machine without a safety grid, to push flour into the hopper by hand.

Check the reliability of the attachment of the bowl to the foundation slab and check it at idle speed. Then the products are loaded into the bowl, intended for kneading the dough. Then they lower the shields and turn on the machine. After obtaining a homogeneous mass, the machine is turned off. The kneading time is on average 7… 20 minutes and depends on the type of dough. Next, they raise the shields and, by pressing the pedal with their foot, roll the bowl off the plate.

2. Organization of labor in the confectionery shop

To avoid accidents, kitchen workers should learn how to operate the equipment and receive practical instruction from the production manager. In places where the equipment is located, it is necessary to post the rules for its operation. The floor in workshops should be flat, without protrusions, and not slippery.

During work, it is necessary to remove and recycle waste in a timely manner, monitor the sanitary condition of the workshop and each workplace, after the end of work, thoroughly rinse and wipe all machines.

When working in a hot shop, workers must study the rules for operating mechanical and thermal equipment and receive practical instructions from the production manager. In places where the equipment is located, it is necessary to post the operating rules. The temperature in the workshop should not exceed 26 ° C.

Disassembly, cleaning, lubrication of any equipment can be done only when the machines are completely stopped and disconnected from the sources of electricity, steam and gas. Electrical equipment must be grounded. Passages near workplaces should not be cluttered with dishes and containers.

The lids of stationary cooking kettles may only be opened after 5 minutes. after stopping the supply of steam or electricity; raise the impeller valve before opening and make sure there is no steam. Open the lids of floor-standing boilers towards yourself.

Finished products weighing more than 20 kg should be transported on trolleys.

It is forbidden to melt the stoves with flammable liquids (kerosene, gasoline). When deep-fried, the products should be dried and put in the fat away from you. The shop must have a first aid kit with a set of medicines. In case of accidents related to disability, an act in the form should be drawn up.

2.1 Organization of the workplace in the confectionery shop

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

In confectionery shops, as a rule, a line graph is used. In large shops, work is organized in two shifts, in small enterprises - in one shift. The brigades are organized either by the type of product (one prepares products from yeast dough; the other cakes, pastries), or according to the operations of the technological process (kneading, cutting and baking products; finishing products). Each shift has two or three crews, depending on the capacity of the workshop. The operational division of labor is carried out among the members of the brigade.

Confectioners of the V category make curly, custom-made cakes and pastries. They carry out preparation and quality control of raw materials, fillings, finishing semi-finished products, preparation of dough, molding of products, and artistic finishing of products.

Confectioners of the IV category make various muffins, rolls, high-quality cookies, complex cakes and pastries. Confectioners of the III category make simple cakes and pastries, bakery products. They prepare various types of dough, creams, fillings.

Qualification requirements for a pastry chef:

* the pastry chef must have primary or secondary vocational education;

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

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

* comply with the sanitary and hygienic conditions for the production of flour confectionery products, their terms of storage, transportation and sale;

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

* know the methods and techniques of highly artistic finishing of complex types of confectionery;

* know the principles of work and the rules of operation of technological equipment used in the manufacture of confectionery. The qualification requirements for the confectioner are specified in accordance with the requirements of the industry standard OST 28-1-95 "Public catering. Requirements for production personnel"; this standard is used for certification of catering services.

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

Confectioners of the 1st category perform work under the guidance of confectioners of the highest category, take out baked products from baking trays, clean pastry sheets, baking trays and forms.

Bakers of the II and III categories bake and fry confectionery and bakery products. They determine the readiness of semi-finished products for baking, prepare ice cream and grease the products. The baker must know the technological process, modes and duration of baking confectionery; know the norms of the output of finished products, the factors influencing the bale, the cooling mode of baked products; know the device, the principles of the device and the rules of operation of the serviced equipment.

Confectioners must be aware of the responsibility for the work performed.

The head of the shop and the foremen monitor the rational organization of labor in the shop.

The work of the confectionery shops is carried out in accordance with the planned target for the production.

Conclusion

In the conditions of modern production, a confectioner, like any chef, must have certain knowledge and necessary practical skills.

Among the knowledge and skills, one can single out: knowledge of the basics of rational nutrition, knowledge of the rules for preparing main dishes and safety conditions during cooking.

The labor activity of public catering workers, on the one hand, is aimed at improving the properties of raw materials and obtaining high-quality products, and on the other, at improving the process of serving consumers. Any mistake, negligence, carelessness in the work of a cook can lead to serious consequences. Therefore, such requirements are imposed on the workers of this profession as attentiveness, dosage accuracy, reaction speed, and also, which is important, the appearance of the cook.

The aesthetics of a cook's workwear presupposes its cleanliness. A dirty apron or jacket dramatically lowers the mood of workers, and is also regarded as a violation of the sanitary regime. The person is careless, almost always the same in relation to people. A cultured person always monitors his appearance, both at work and at home. A neatly dressed chef always inspires respect and deference from consumers. A real chef is justly proud of his skill, for him there is no higher reproach than the opinion of consumers. That is why the chef is the creator of not only dishes, but also a good mood, because a well-prepared dish is a real work of art.

In dealing with the consumer, the chef must master his own behavior. At the same time, he is guided by the norms of behavior adopted in our society, as well as professional requirements such as: constant friendliness, politeness, tact, hospitality to all requirements. The cook must communicate without losing his own dignity. But the ethical culture of communication between a cook and a consumer should not be reduced to formal politeness, correctness in work is not yet a genuine culture of communication. The chef's benevolent attitude seems to oblige the genuine mood.

Thus, catering workers promote the rules of etiquette, thereby fulfilling a certain educational role. as well as aesthetic tastes, culture of behavior at the table, consultations on the combination of food and drinks. In response to friendly service, consumers tend to be moderate in their demands. Of course, kindness should be sincere, because kindness disposes to each other. The best form of hospitality is not a forced natural smile.

Bibliography

1. Buteykis N.G. "Organization of production of public catering enterprises". M., 1985.

2. Gernatovskaya V.V., Schneider B.L. "Fundamentals of the organization and economics of production of public catering enterprises". M., 1968.

3. Grishin P.D., Kovalev N.I. "Cooking technology". M., 1972.

4. "Handbook of a public catering technologist". M., 1984.

5. Uspenskaya N.R. "A practical guide for the cook". M., 1982.

6. "Tutorial for the cook". M., 1965 .

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Choosing a room

The organization of the work of the confectionery department should first of all begin with the choice of the premises in which the specialists will work. First of all, the type of product that will be manufactured is taken into account. After all, baking buns and making sweets require different equipment. The task of an engineer is to calculate what area will be occupied by a particular production technique. The project is drawn up taking into account the fire safety rules.

For an average production, 20-25 square meters of working area is sufficient. This indicator allows you to install a fairly large number of different equipment. A separate room will be located only for storing semi-finished products. The organization of the work of the confectionery shop must be carried out in accordance with the regulatory documentation. Production can be started only after the future workshop has passed all the necessary checks.

Safety in the pastry shop

Any production is a high-risk area. The confectionery shop is no exception. The safety of work on certain equipment primarily depends on its design, the presence of an alarm, and also blocking devices. The skills of an employee admitted to operate a certain mechanism are also of great importance. Therefore, before starting to perform their duties, each employee is instructed and signs the appropriate documentation.

Any mechanism must be checked before starting the shift. Many machines that work in pastry shops have moving parts. They must be fenced off from workers. The mechanic, before starting the equipment into operation, turns it on at idle speed. This makes it possible to check how the engine is working and in which direction the main shaft is moving. It must rotate in accordance with the arrow on the equipment.

The machines must not be overloaded with food during operation. It is necessary to act in accordance with the regulatory documentation. Ingredients into the cutting equipment should be pushed with only wooden accessories. Metal accessories can cause an accident (such as electric shock).

Many entrepreneurs in the shop often purchase on which various types of equipment can work. It is really very convenient and saves a lot of money. But you should use such a device correctly. The equipment should be changed only with the engine off. It is worth constantly monitoring the temperature of this mechanism. Overheating of the electric motor over 70 degrees Celsius is not allowed. During the operation of the equipment, you must constantly be near it. This is especially true for machines that do not have an emergency shutdown function.

Fire safety

The organization of the work of the confectionery shop should be carried out in such a way that it is possible to prevent the occurrence of a fire. Fire extinguishing measures in the event of an unforeseen situation also play a huge role. All factories and fire safety production facilities are divided into several categories (A, B, C, D and D). Confectionery shops belong to the latter category. This is due to the need to process non-combustible substances in a hot state. Flames, radiant heat and sparks can be generated during baking. All this often leads to a fire. An evacuation plan must be posted in each room.

The premises of the confectionery shop must be equipped with high-quality ventilation. This will allow maintaining the required air temperature in production. In addition, employees responsible for fire safety should work in the premises. These people will oversee the work of the main mechanisms. In the event of even the slightest likelihood of fire, the work of the entire workshop is stopped.

Often fires occur in attics. They must be kept perfectly clean. Things and products that are flammable cannot be stored here. A certain employee of the workshop is responsible for the attic. The room must always be locked. You cannot organize an archive or warehouse in the attic. There may only be faulty equipment that is not refueled with flammable materials.

Recruitment of personnel for the confectionery shop

The profitability of a business directly depends on the employees of the company. Therefore, only qualified specialists should be allowed to work. The number of employees depends on the size of production, as well as the assortment that the confectionery department will offer (cakes, pastries, sweets, pastries). You will have to hire several pastry chefs with different specializations, assistants, cleaners, a purchasing and sales manager and an accountant. The founder of the company can also act as a manager. But only a person who knows the confectionery business can control the work.

Each employee who will directly work in the confectionery department must have a health book. People with chronic skin and respiratory tract diseases are not allowed to perform duties. In the event of a deterioration in the health of an existing employee of the shop, he should take a sick leave.

Workers in the pastry shop must wear a special uniform, including a kerchief or cap, oversleeves and an apron. Factory clothing can be made from latex or cotton. Accessories made from natural fabric are more durable. The gusset should completely cover the worker's head. Women with long hair do a braid. It is prohibited to enter the confectionery shop with loose hair. This is unhygienic and also life-threatening for the worker.

Confectioners are required to wear sterile rubber gloves when performing some duties. This is especially important when working with cream and raw dough.

Equipment

The work of the confectionery department largely depends on how correctly the equipment will be selected. A rational solution to this issue makes it possible to manufacture a fairly wide range of products in a small area. Today the choice of special equipment is really great. It all depends on what products the firm will offer. But there are mechanisms that no confectionery department can do without. The characteristics of a mixer, for example, are of great importance. The more powerful this machine is, the more dough the workshop will be able to produce in a certain period of time.

There is equipment that a confectionery shop cannot do without. Production, in particular, can be done properly with a kneading machine, convection oven, planetary mixer, refrigerator, and freezer. Electronic scales, pastry tables are also of great importance. The room should have a rack in which the inventory of the confectionery shop will be stored, as well as a bath for cleaning products. A separate room can have washbasins and a dishwasher.

Choosing a mixer and kneader

The taste of the future product depends on how well the dough is made. Therefore, the choice of a quality mixer and kneader is of great importance. The mixer is an irreplaceable assistant in the manufacture of various creams, kneading yeast dough. Most often, planetary mixers are purchased for the confectionery shop. The description of this equipment is quite simple. This is a device equipped with a planetary rotating kneading body (most often around its axis). Such equipment helps to carry out uniform mixing without air and lumps. Specialized organizations sell floor and tabletop planetary mixers. The floor-standing version is most often purchased for large workshops. With the help of such equipment, you can knead up to 80 liters of dough at one time. Bench mixers are designed to prepare a small volume of product (no more than 15 liters).

Mixers, as a rule, have different attachments, which allows you to make different types of dough, as well as cream for cakes and pastries. You can find out which attachment to use in a particular case from the description for the equipment.

Despite the huge number of options, the mixer is most often used to prepare a small batch of dough. For the manufacture of products in large volumes, special kneaders are mainly used. For the preparation of products from yeast dough, equipment with a spiral shape of a kneading body is used.

When selecting such equipment, it should be borne in mind that the useful volume is only ¾ of the total volume of the unit. The mechanism should be purchased only when a business plan for the confectionery department has already been drawn up. You should calculate in advance how much dough should come out per one work shift. The parameters of the mixer, as well as the kneader, will depend on this. When choosing a planetary mixer, it is necessary to pay attention to the speed of the whisk, as well as the ability to change gears. After all, a high-quality protein cream, for example, can be prepared only at the maximum whipping speed.

Dough sheeter

Puff pastry products are very popular with many. To prepare such products on an industrial scale, you need to purchase a dough sheeter. Preference should be given to equipment that has a reverse function (the ability to roll out one layer of dough several times). In addition, pay attention to the thickness of the roll gap.

Allows you to fully automate and mechanize the manufacturing process of various bakery products. All equipment is divided into two groups - floor and table. When a diagram of a confectionery shop is drawn up, it is imperative to leave space for a floor dough sheeter. The fact is that such equipment allows processing a small amount of products. Most often, such mechanisms are used at home or small bakeries.

Equipment can also be classified according to the type of drive - manual and electric. The first option has not been used on an industrial scale for a long time. Electric dough sheeters make it possible to produce many more baked goods in a given period of time. Various cakes and pastries can also be produced with this mechanism.

Choosing a stove

A confectionery shop plan cannot be complete without a quality oven. Most often, several types of baking equipment are used at once. The most popular are rack and rotary ovens. The latter option is considered more suitable for small-scale production. allow you to make a small batch of products in a short period of time. In addition, it is very easy to operate such a technique. These ovens are perfect for baking rolls and rich bread.

Rack ovens are used when it is necessary to simultaneously bake several bakery products of various assortments at once. You can put pies with sweet filling on one shelf, and with meat filling on the other. At the same time, the production technology is not violated at all.

Modern ovens are high-tech. The organization of the confectionery shop is reduced to the management of processes that are performed by specialized equipment. All you have to do is set the baking time of a certain product and expect the probability that the product will be spoiled is negligible.

Refrigerated cabinet

The confectionery department also cannot do without a device that can maintain the desired temperature throughout the entire time. The dough is most often made from perishable foodstuffs that can only be stored at low temperatures. Refrigeration equipment for confectionery shops should be selected with special attention. Freezers in production are optional. But entrepreneurs prefer to purchase such equipment as well. The fact is that not only meat products, but also finished dough products can be stored in the freezer. If you prepare semi-finished products (raw pastries) in advance, production can be organized more rationally.

Some may be sold half-baked. The products are baked in advance, but not cooked. Next, the products are wrapped in cling film and stored in the freezer. The organization of the work of the confectionery department can be based on the manufacture of only semi-finished products. Many entrepreneurs manage to make good money in this way.

What do you need to be successful?

Effective work of the confectionery shop is not only a well-written business plan and high-quality equipment. It also depends on the products that the company will offer. To get the attention of buyers, you need to be creative. Plain sugar buns will be hugely popular if baked in animal or plant shapes. Children are the main consumers of confectionery. The main emphasis should be placed on them. It is worth launching production with the image of cartoon characters.

Workers in the pastry shop must be selected with special care. These should be people who really love what they do. Employees will perform quality work only when they can receive appropriate remuneration for their work.

A website on the Internet describing a pastry shop can increase income. Photos of finished products, as well as contact information should be placed in a special section. Many potential customers prefer to order products in real time.

Purpose and arrangement of the confectionery shop

The confectionery shop can be an independent production or be included as a structural unit in the catering unit of a larger complex. In any case, it works autonomously. At enterprises where confectionery products are produced in sufficiently large quantities, confectionery shops operate separately and independently of the others, especially if products with butter and protein cream, ice cream and other similar products are produced. The confectionery shop must comply with all sanitary standards and requirements for such shops. In enterprises where confectionery without cream is sometimes produced as part of the general menu, they can be produced in a hot shop.

The purpose of the confectionery shop is the production of flour confectionery and culinary products. The workshop includes:

1) dough-mixing department;

2) dough-cutting department;

3) baking department;

4) cooling compartment;

5) room for finishing products;

6) a room for the preparation of minced meat;

7) washing for eggs, dishes, containers;

8) expedition.

The layout of the premises of the confectionery department must comply with the sequence of the operations of the technological process and exclude the possibility of counter flows of raw materials and finished products. The technological process of preparing confectionery products consists of the following operations: sifting flour and preparing (kneading, fermenting) dough, cutting (molding) products, baking, decorating (finishing) confectionery products, preparing syrups, creams, fondants, whipped proteins.

In the dough-mixing department, the dough is kneaded and the necessary semi-finished products are prepared. Previously (preferably in a separate room) flour is sifted, at large enterprises a special machine is used for this purpose, at small ones the flour is sifted manually using a sieve.

For kneading the dough, kneading machines are used, in small shops - a universal drive with a beater. For fermentation of yeast dough, mobile bowls are used, placed for some time near confectionery ovens.

In confectionery shops that produce products with butter cream, a workplace for washing eggs is organized in a separate room. Before entering the shop, the eggs are checked for freshness, washed, treated in a disinfectant, neutralized in soda solutions, 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 washed, placed in a net and dipped alternately into a bath with a disinfectant solution, then into a bath with a soda solution and then with running water.

For cutting and shaping confectionery products, a dough-dividing machine, various molds, notches are used. At the confectioner's workplace there should be a production table, a chest for flour, a mobile bowl with dough, scales, a box for knives, mobile shelves with pastry sheets for prepared products.

The dough is rolled out using a dough sheeter, which allows you to get a dough layer of the required thickness. The workplace should have a refrigerator for cooling oil, both sand and puff.

For the preparation of fillings, minced meat, syrup and fondant, a small stove (gas or electric) is installed and a meat grinder and a pulverizing machine (from a universal drive) are used.

The universal drive must be separate.

In small confectioneries, various equipment is used for the preparation of semi-finished products: machines for the production of noodles, dumplings, dumplings, ravioli.

Confectionery is baked in confectionery and bakery cabinets, baking ovens (electric, as well as using solid, liquid or gaseous fuels). In pastry cabinets, you can maintain a certain mode.

Highly specialized equipment - waffle makers, pancake makers and modern bread makers - are a good addition to the traditional one.

Separate production tables are used to decorate confectionery products, and at large enterprises special rooms are allocated for this purpose. The tables should have drawers for tools; a rack for pastry bags is strengthened on the table lids, a syrup container and scales are installed. Movable racks should be located near the work tables for delivering finished products to the refrigerator or on an expedition.

The confectionery shop must have its own washing compartment for washing dishes and equipment. It is especially important to keep the piping bags and tubes clean, as even the smallest residues of cream can lead to bacterial contamination.

The processing of equipment and utensils must fully comply with that prescribed by the current sanitary standards.

Confectionery enterprises under construction or projected should be located in relation to residential buildings at a distance of at least 50 m (class V sanitary protection zone).

In all production and ancillary areas, measures must be taken to maximize the use of natural light.

Premises used for making cream and decorating cakes and pastries should be designed from the northwest side.

In places where confectionery products from the expedition are loaded through open doorways, it is necessary to provide protective thermal curtains or other devices that prevent the ingress of outside air into the expedition premises during the cold season.

Refrigerators should be installed in the warehouse for storing perishable raw materials and semi-finished products.

At factories producing confectionery products with cream (regardless of capacity), separate rooms must be equipped for:

Daily storage of raw materials with refrigerating chambers for storing perishable raw materials;

Unloading raw materials and preparing them for production;

Eggs from three rooms: for storing and unpacking eggs (with a refrigeration unit), for washing and disinfecting eggs, for obtaining egg mass;

Oil stripping;

Cream preparation (with refrigeration equipment);

Boiling syrup;

Baking biscuits and semi-finished products;

Standing and cutting biscuits;

Processing and sterilization of deposit bags, tips, small equipment;

Processing of intrashop containers and large inventory;

Washers of returnable containers;

Storage of cut and cardboard containers, paper;

Expeditions of cream products with refrigeration equipment.

For enterprises producing confectionery products with cream with a capacity of more than 300 kg / day, in addition to the technological one, a bacteriological laboratory should also be provided.

New iron molds and sheets intended for baking flour products should be calcined in ovens before use. The use of sheets and forms with faulty edges, burrs, dents is prohibited.

Forms for confectionery products should be periodically (as necessary) straightened (elimination of dents and burrs) and removal of carbon deposits by firing in ovens.

Each line supplying flour to a silo must be equipped with a flour sifter and a magnetic trap for metal impurities.

The flour sifting system must be sealed: pipes, burata, screw boxes, silos must not have cracks. The flour sifting system must be disassembled, cleaned at least once every 10 days, at the same time checking its serviceability and processing against the development of flour pests.

Conveyors, conveyors in contact with food, after the end of the shift, should be cleaned and rinsed with hot water.

After draining the molasses, the tanks should be rinsed with hot water, steamed with live steam, the upper hatches should be closed and sealed. After cleaning from the cream, washing and disinfecting solutions are sequentially poured into the cream-making machine, the treatment is carried out on the working stroke of the machine for 10-15 minutes for each stage of processing.

Tables used to decorate cakes and pastries should have a smooth finish. The tables should be treated with any permitted detergents and disinfectants in accordance with the instructions for their use.

Trays, sheets, lids used for transportation of cakes, after each return from the retail network, must be washed with approved detergents and disinfectants, followed by rinsing with hot water (at least 65 ° C) and dried.

Equipment, containers, inventory used for the manufacture of egg mass should be thoroughly washed and disinfected with any permitted detergent and disinfectant after the end of work, followed by rinsing with water at a temperature of at least 65 ° C. After washing, small equipment should be boiled for 30 minutes.

Selective control of safety indicators in finished products of the confectionery industry is carried out in accordance with the procedure established by the manufacturer of the product in agreement with the state sanitary and epidemiological supervision authorities and guaranteeing the safety of products.

Fillings and semi-finished products for finishing prepared for the production of flour confectionery and cream products should be stored in labeled sealed containers or containers at a temperature not exceeding 6 ° C.

Fats, eggs and dairy products must be stored in refrigerated chambers at temperatures between 0 and + 4 ° C.

Egg melange is allowed to be introduced into the dough for the manufacture of small-piece confectionery and bakery products if it meets the required organoleptic, physicochemical and microbiological indicators. Egg melange is stored at temperatures from –6 to +5 ° C, it is strictly forbidden to re-freeze it. Storage of defrosted melange for more than four hours is not allowed.

Pasteurized cow's milk is stored at temperatures from 0 to +6 ° C for no more than 36 hours from the end of the technological process of its production.

Colorants, flavors, acids and other food additives must have hygiene certificates and be stored in their original packaging with appropriate labels.

The cream is produced only in the required quantity for one shift. Transfer of its remains for finishing cakes and pastries to another shift is strictly prohibited.

All cream residues should be used in the same shift for baking semi-finished products and flour products with high heat treatment.

Rolls, cakes and pastries with cream after production should be sent to the refrigerator for cooling.

The storage and transportation of pastries and cakes is carried out in accordance with the requirements of the industry standard.

The cakes are placed in colorfully decorated cardboard boxes, the bottom is covered with a napkin made of parchment or parchment.

The cakes are placed in trays or on sheets that are placed in wooden boxes. Trays and sheets can be metal with anti-corrosion coating or wood coated with food grade lacquer, or any other material approved for use by the Ministry of Health.

All materials that come into contact with food must have certificates indicating that these materials can be used for storing and transporting food.

The bottom of the tray or sheet is lined with parchment, parchment or glassine. To avoid deformation, the cakes are stacked in one row; there must be at least five different types of cakes in the tray or sheet. If there is an order from a trading organization, you can stack cakes of the same name. Cakes without finishing are stacked vertically. Small cakes (dessert) are placed in boxes or boxes or in trays and on sheets. Cakes like "basket", crumb, bush, airy are placed first on paper capsules, and then in trays.

The following markings are put on boxes with cakes and boxes with cakes: the name of the manufacturer, the name of the product, net weight, date and hour of production, shelf life.

Delivery of cakes and pastries is carried out in compliance with the relevant sanitary rules in dry covered vehicles with a sanitary passport. Do not transport them together with products with a strong odor.

Cakes and pastries are subject to the technical control of the manufacturer. Their guaranteed shelf life in the refrigerator is set based on the production time.

Confectionery products, including those with cream, are sold in accordance with the requirements of the sanitary rules and regulations "Conditions, storage periods for highly perishable products", the current SanPiN and regulatory and technical documentation for finished products.

Confectionery with cream can be returned to the manufacturer no later than 24 hours after the end of the sale period. It is forbidden to return for processing confectionery products with a changed taste and smell, contaminated, containing foreign inclusions, infected with flour and other pests, affected by mold, as well as crumbs of flour products.

A conclusion on the return of confectionery products to processing from the trading network is given on the basis of organoleptic indicators by a representative of the inspection for product quality and directly in the trading organization, if necessary, samples are taken for laboratory research.

Confectionery products returned for processing must be stored in the retail network separately from products intended for sale.

Control over the quality of raw materials, semi-finished products and finished products, compliance with the technological regime of recipes is carried out by technological sanitary-food laboratories organized at large catering enterprises, at procurement factories, in restaurants, canteens. Similar laboratories have been created in institutions that control the quality of products - in sanitary epidemiological stations and control and audit institutions.

All semi-finished products and confectionery products listed in this directory are included in the list of standardized products. This means that each of these products must have the chemical composition, organoleptic and taste qualities indicated in the recipes, and their weight must correspond to that indicated in the recipes. In addition, the yield of finished products must correspond to the tab of the products in the ratio indicated in the recipes.

At enterprises that produce confectionery products, each of them must have a layout card with an exact indication of the quantity and grade of products used, as well as the output of finished products. This document is approved by the head of production and the chef. In the event that products are replaced or the enterprise manufactures branded products, national cuisine products and others that are not included in the collections recommended for use by the Ministry of Food Industry, a layout card is also drawn up by a commission method, about which an appropriate act must be drawn up. The ratio of nested products to finished product yields must be calculated in accordance with the rules and regulations approved by the Ministry of Food Industry.

The Public Catering Research Institute of the Ministry of Trade has developed unified control methods, using which sanitary food laboratories conduct:

1) examination of products, raw materials, semi-finished products and finished products for good quality;

2) research of semi-finished products and raw materials for their compliance with GOSTs, RTU;

3) special types of research (amount of lactose, quality of frying fat, etc.);

4) research of products of confectionery shops.

As already noted, research of raw materials and finished products is carried out by two methods: organoleptic and laboratory. The results of the analyzes are recorded in the journal and special forms, which are transferred to the warehouse or to the pastry shop. The frequency of analyzes is determined by the technological instructions and a special schedule of the laboratory.

To control finished products, the test methods for confectionery products provided for by GOST are used, and for the analysis of raw materials - methods dictated by GOSTs for each type of raw material. The good quality of the products and the correctness of the organization of the technological process can be fairly accurately judged by the organoleptic indicators (taste, texture, appearance, smell, etc.).

This method is of great importance, since the taste of the products is fundamental. There are special technical conditions to which the investigated confectionery products must comply in terms of organoleptic characteristics. However, if the product meets these criteria, but tastes bad, it is still rejected.

For a comprehensive assessment of the quality of products, the organoleptic method is not enough, since it does not allow determining the completeness of the input of raw materials, the presence of harmful substances in products, etc. More accurate and objective information is provided by laboratory tests. In the laboratory, using physical and chemical methods, they establish compliance with the standards for laying raw materials.

The disadvantages of the laboratory method are its relative complexity and the significant time required for research. It is advisable to combine both research methods, since this makes it possible to determine the quality of the product most fully. In addition to these, bacteriological and biological research methods are used.

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The confectionery shop occupies a special place in catering enterprises. He usually works independently, regardless of the hot shop.

Confectionery shops are organized at procurement enterprises, cafes, restaurants, canteens. They are classified by performance and product range:

low capacity - producing up to 12 thousand products per shift (0.6 tons of flour);
average capacity - 12-20 thousand products per shift (0.9 tons of flour);
high capacity - from 20 thousand products per shift (1.5 tons of flour).

In restaurants, canteens and cafes, confectionery workshops of lower capacity are organized: 3, 5, 8, or 10 thousand products per shift.

The number of products produced in confectionery shops: up to 3 thousand products per day are produced from 2-3 types of dough (yeast, shortcrust, puff), without cream finishing (biscuits, muffins, puff tongues, etc.). The confectionery shops with a capacity of more than 3 thousand products per day produce products from various types of dough, including cream.

Confectionery shops operate mostly independently, so they must study the demand of buyers, organize the sale of their products, concluding contracts with other POPs and with retail network enterprises.

Technological process for the manufacture of flour confectionery products:

storage and preparation of raw materials;
preparation and kneading of dough;
cutting and portioning dough;
molding of products;
proofing, baking products;
preparation of finishing semi-finished products;
finishing of products.

Composition of premiseslarge confectionery shops:

pantry and refrigerating chamber for daily storage of products;
room for processing eggs;
room for sifting flour, kneading and fermenting dough;
rooms for proofing and baking;
preparation of finishing p / f;
finishing of confectionery;
washing dishes, containers and equipment;
pantry and refrigerated chamber for finished products;
the room of the shop manager;
expedition.

In small confectionery shops, the number of rooms can be reduced to 2-3. All premises of the confectionery shop must be located according to the technological process.

Workshop equipment:sifters, kneading and beating machines, universal drive with a set of interchangeable mechanisms, cooking kettles, electric stoves, baking cabinets and ovens, refrigeration equipment.

Products arrive in pantry daily supplywhere there is refrigeration equipment (cabinets, chambers) for storing perishable food, racks, podtovoy.

In the egg processing roominstall an ovoscope to check the quality of eggs and a four-section bath for washing. Eggs are selectively ovoscoped and placed in lattice containers for washing. Egg processing process:

soaking in warm water for 5-10 minutes;
processing in a 0.5% solution of soda ash at a temperature of 40-45 ° C for 5-10 minutes;
disinfection with 2% bleach solution or 0.5% chloramine solution for 5 minutes;
rinsing in running water.

Instructions for washing and disinfection should be posted.

The egg is broken into small containers to avoid odorless eggs entering the mass.

Flour sifting room equipped with screeners VE-350, PVG-600, MPM-800. The room must be ventilated.

Dough kneading, cutting and baking can be produced in one room. At the workplace, kneading machines of various types are installed. A separate workplace is allocated for performing auxiliary operations (preparing raisins, filtering syrup), a table with a built-in bathtub and a flexible hose for filling the bowl is installed here. Commercial scales are used for weighing products.

After kneading, the bowl with yeast dough is rolled back to a warm place, closer to the ovens.

In the workplace for making biscuit doughinstall the beater and production table. The prepared mass is poured into baking trays, which are sent for baking.

For cooking puff pastry organize a production line, which includes a kneading machine, a dough sheeter, a production table, a refrigerated cabinet or a table with a refrigerated cabinet.

For cooking choux pastryinstall an electric stove and production tables. Used production equipment and dishes - boilers, whisks, oars. For jigging choux pastry blanks, an MTO machine is used. For the preparation of choux pastry, lipstick, the universal machine MKU-40 is intended

Workplace for dough cuttingequipped with dough sheeters for rolling yeast and shortcrust dough. In small workshops, rolling is done manually. Mobile racks are used to transport pastry sheets. The cutting of yeast dough, shortcrust pastry and the molding of products from them is carried out on production tables with a wooden covering and drawers for storing flour and storing equipment. Scales VNTs - 2 are installed on the table. In large workshops, a dough divider is used.

Department of baking productsequipped with electrical cabinets of various capacities. The selection of cabinets depends on the capacity of the workshop. In addition, racks and production tables are installed. The products are baked in accordance with a schedule in which the sequence of baking products from various types of dough is distributed, depending on the timing of production and the temperature regime of baking.

The pastry and cake dough is baked in baking trays and tins on sheets. The pastry sheet can be with one, two and three sides. After cooling, yeast dough products are placed in pastry trays lined with paper.

Branch preparation of finishing semi-finished products- fillings, syrups, fondants, creams, jellies, etc. Equipped with 2-4-section plates, production tables, syrup cooling baths, tables with a marble surface for making fondants, whipping machines. Creams are made in a separate room equipped with whipping machines, production tables with refrigerators.

On the workplace for finishing cakes and pastriesinstall a table with a refrigerated cabinet and rotating discs for more convenient finishing of the sides of figured cakes. Install mobile and stationary racks. Pastry bags for decorating products should be stored on tripods in a suspended state, tips for them are stored in drawers of the table. The department must be equipped with bactericidal lamps to reduce the content of microorganisms in the air.

Washing departmentthe confectionery shop is equipped with 2-3-section baths. For washing, use detergents, brushes. The inventory is washed in water with the addition of soda ash at a temperature of 45 ° C, rinsed with water at a temperature not lower than 60 ° C. The pastry bags are washed thoroughly, then sterilized in an autoclave or boiled for 30 minutes. All inventory must be labeled by the name of raw materials and semi-finished products.

Finished confectionery products are sent to the expedition, where they are stored on shelves or refrigerated chambers. Shelf life (at temperature

· With protein cream - no more than 72 hours;

With butter cream - 36 hours;

With custard and cream cream - 6 tsp

Transportation of confectionery products is carried out in special vehicles with refrigerated or insulated bodies. Confectionery products prepared for shipment must have a marking label indicating the shift, date, hour of preparation, conditions and shelf life. In the warm season, the sale of cream products is prohibited.

Labour Organization. The workshop is managed by the head of the workshop, he acquaints the foremen with the assortment of manufactured products, distributes raw materials between the teams, and controls the technological process. In confectionery shops, a linear work schedule is usually used. In large workshops, work is organized in two shifts, in small ones - in one. Crews specialize by type of product or by operations of the technological process (kneading, cutting, baking, finishing). Depending on the capacity of the workshop, 2-3 brigades can work in a shift.

Confectioners of the 5th category make curly, custom-made cakes and pastries. They carry out preparation and quality control of raw materials, fillings, finishing p / f, preparation of dough, molding of products, artistic finishing of products.

Confectioners of the 4th category make various muffins, rolls, premium cookies, complex cakes and pastries.

Confectioners of the 3rd category make simple cakes and pastries, bakery products, prepare various types of dough, creams, fillings.

Bakers of the 2nd and 3rd categories bake and fry confectionery, bakery products.

The work of the confectionery shops is carried out in accordance with the planned target for the production.

It might be useful to read:

Acquaintance with the confectionery shop. Appointment and arrangement of the confectionery shop. Labor protection requirements

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Introduction

Public catering is an important sector of the national economy, which combines the functions of producing ready-made food, selling it and organizing consumption by the population.

Using the achievements of modern nutritional science, advanced technology and high-performance equipment, the catering network has great opportunities to provide the population with high-quality food.

Competition has sharply intensified in the public catering market recently. For a catering company to survive and develop, it needs funds: income and profit. Therefore, the ability to attract a client and satisfy his needs is especially important here.

The network of public catering enterprises is represented by canteens, restaurants, snack bars, cafes, and bars.

In recent years, the number of cafes in Russia has increased significantly.

According to GOST R 50762-95, cafes are distinguished: by the range of products sold - an ice cream parlor, a pastry cafe, a dairy cafe; by the contingent of consumers - youth cafes, children's cafes, etc.

The approved assortment of snacks, wine and vodka products, dishes indicated in the menu and price lists must be maintained during the operation of the company's sales area.

1. Characteristics of the confectionery shop

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

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

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

The workplace for molding products is equipped with tables (with pull-out chests for flour, tool boxes), wall shelving.

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

Baths with three compartments and a sterilizer are installed in the washing room for washing tools and equipment. There are shelving units next to the washing bathrooms. In large workshops, a machine is used to wash functional containers. Pastry bags are dried in an electric drying cabinet.

In large workshops, production lines are formed for the manufacture of each type of semi-finished product, small-scale mechanization means and various devices are used in different areas.

The finished confectionery is stored on the expedition, which is equipped with a refrigerating chamber, shelves, scales and production tables.

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

They transport finished products in containers by special transport. Each tray must have a label indicating the name and quantity of the confectionery. It is imperative 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 equipment of the workshop.

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

1.1 Equipment and inventory

Dough mixer Fimar 7 / SN bakery cabinet

Flour sifter PVG-600M vibrating is designed for loosening, aeration, flour sifting, separation of ferromagnetic impurities. Productivity with a sieve 1.2x 1.2 mm …… .600 kg.h., with a sieve 1.0x 1.0 mm …… 450 kg.h.

The cream-beating machine MV-25 (UKM-14) is designed for whipping confectionery, kneading batter, whipping mashed potatoes, mousse, mixing minced meat and curd.

The set includes two bowls of 25 liters. and three kneading organs: whisk, hook, scapula.

Performance:

while stirring the batter - 50 kg / hour,

while stirring minced meat - 150 kg / hour,

whipping - 4 ... 6 cycles / hour.

Number of fixed speeds - 2

Rotation frequency of working bodies at 1st and 2nd speeds:

around the bowl axis - 71/138 rpm

around its own axis - 176/344 rpm

A deep fat fryer-cheburek is an apparatus that allows you to cook various types of food in heated fat (deep fat). It consists of 2 main parts: a control unit and a deep-frying bath. It is also equipped with special technological cages (except for "Cheburechnitsa").

1.2 Safety and operating rules when working on this equipment

Operating rules

At the end of the work, it is turned off and partially disassembled. The sieve is cleaned with a brush, and the body is wiped.

It is forbidden to work on the machine without a safety grid, to push flour into the hopper by hand.

2. Organization of labor in the confectionery shop

During work, it is necessary to remove and recycle waste in a timely manner, monitor the sanitary condition of the workshop and each workplace, after the end of work, thoroughly rinse and wipe all machines.

Disassembly, cleaning, lubrication of any equipment can be done only when the machines are completely stopped and disconnected from the sources of electricity, steam and gas. Electrical equipment must be grounded. Passages near workplaces should not be cluttered with dishes and containers.

The lids of stationary cooking kettles may only be opened after 5 minutes. after stopping the supply of steam or electricity; raise the impeller valve before opening and make sure there is no steam. Open the lids of floor-standing boilers towards yourself.

Finished products weighing more than 20 kg should be transported on trolleys.

2.1 Organization of the workplace in the confectionery shop

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

Confectioners of the V category make curly, custom-made cakes and pastries. They carry out preparation and quality control of raw materials, fillings, finishing semi-finished products, preparation of dough, molding of products, and artistic finishing of products.

Confectioners of the IV category make various muffins, rolls, high-quality cookies, complex cakes and pastries. Confectioners of the III category make simple cakes and pastries, bakery products. They prepare various types of dough, creams, fillings.

Qualification requirements for a pastry chef:

* the pastry chef must have primary or secondary vocational education;

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

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

* comply with the sanitary and hygienic conditions for the production of flour confectionery products, their terms of storage, transportation and sale;

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

* know the methods and techniques of highly artistic finishing of complex types of confectionery;

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

Confectioners of the 1st category perform work under the guidance of confectioners of the highest category, take out baked products from baking trays, clean pastry sheets, baking trays and forms.

Confectioners must be aware of the responsibility for the work performed.

The head of the shop and the foremen monitor the rational organization of labor in the shop.

The work of the confectionery shops is carried out in accordance with the planned target for the production.

Conclusion

In the conditions of modern production, a confectioner, like any chef, must have certain knowledge and necessary practical skills.

Among the knowledge and skills, one can single out: knowledge of the basics of rational nutrition, knowledge of the rules for preparing main dishes and safety conditions during cooking.

Bibliography

1. Buteykis N.G. "Organization of production of public catering enterprises". M., 1985.

2. Gernatovskaya V.V., Schneider B.L. "Fundamentals of the organization and economics of production of public catering enterprises". M., 1968.

3. Grishin P.D., Kovalev N.I. "Cooking technology". M., 1972.

4. "Handbook of a public catering technologist". M., 1984.

5. Uspenskaya N.R. "A practical guide for the cook". M., 1982.

6. "Tutorial for the cook". M., 1965 .

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