Technological diagram for the production of a cupcake with filling. Cupcake production: how to start a business
Cupcakes are one of the widespread and popular types of flour dessert, which contains a large amount of sugar, fat, eggs and flavoring fillers (nuts, raisins, candied fruits, fruits, etc.). Some types of cupcakes contain spices such as:
- vanilla powder or vanilla essence containing salt and dyes;
- saffron;
- cardamom.
Granulated sugar, as well as refined or powdered sugar, are used as sugar in the production of cupcakes. While the following products are used as fats:
- vegetable or butter;
- in some cases margarine.
In addition, there are varieties of cupcakes for making, which use dairy products such as:
- cottage cheese;
- whole or powdered milk;
- starch syrup;
- fruit and berry jam.
The moisture level of the finished product can vary from 10 to 33%, while the high energy value of this product, which is at least 360 calories per 100g of product, is achieved due to the nutritionally beneficial dry substances that provide the muffins good taste and aroma.
Conventional types of cupcakes
The cupcake production line provides for giving the finished product an attractive appearance through a variety of shapes, weights and external finishing of the product. IN given time Glazed cupcakes and cupcakes with filling, which is jam made from forest berries, are in high consumer demand. The process of making cake dough consists of a multiphase structured system using an air phase, the main purpose of which is to give the dough a porous structure. In addition, the recipe for making cupcakes involves the use of both yeast and chemical leavening agents. Surfactants or, more simply, surfactants, which are part of the main raw materials and, mainly, egg products, can be used as leavening agents.
Depending on the recipe and production method, cupcakes can be divided into the following groups:
- made with yeast;
- made with chemical disintegrants;
- made without the use of yeast or chemical leavening agents.
Technology for making yeast dough
The technology for making yeast dough involves the preliminary preparation of dough using the following method: yeast, which makes up 50% of the recipe amount, is finely ground and diluted in warm water at a temperature not lower than +40 0 C, after which part of the melange and flour is added to the resulting mixture - no more than 60 % followed by thorough mixing. Upon completion of kneading, the surface of the dough is lightly sprinkled with flour, then covered with a cloth and left for further fermentation for at least 4 hours at a temperature of +30 0 C. The main criteria for the quality of the dough are its humidity level of no more than 52% and acidity - no more than 3 ,5 0 .
The line for the production of cupcakes involves the preparation of yeast dough using the following method: ingredients such as granulated sugar and the remaining portion of the recipe amount of melange and a mixture of fat, heated to an average temperature of +40 0 C, are added to the finished dough. After which the resulting mass is thoroughly stirred and added all the ingredients specified in the recipe, followed by thorough mixing for at least 30 minutes. After that, the resulting dough is dusted with flour again, covered with a cloth on top and placed for further fermentation at a temperature of at least +30 0 C for a period of 1.5 to 2 hours. It should be remembered that in order to remove carbon dioxide produced during fermentation from the dough and ensure optimal conditions For further fermentation, it is recommended to subject the dough to several kneadings. The main criteria for the finished yeast dough will be its indicators such as:
- humidity varying depending on the type of cake, ranging from 20 to 32%;
- temperature from +30 0 C to +32 0 C;
- acidity ranges from 3 to 3.5 0.
In the case of filled or frosted cupcakes, the cupcake production line involves the pre-cooking or preparation of the frosting and filling, taking into account the fact that these operations can be included in a mechanized line. At this time production line for making cupcakes, despite being full this segment market, represents the basis for successful activity, this is especially true for small private bakeries, since this equipment ensures the production of cupcakes in the widest range, corresponding to the taste preferences of almost any consumer. And this determines a stable demand for these products, and, consequently, a stable income for the enterprise that manufactures them.
Cupcake production line
The production line for making cupcakes includes the following equipment:
- A whipping unit or a special mixer that makes dough, as well as whipping mousses, creams and fillings. This equipment meets all modern quality and safety standards and is equipped with 3 different types of nozzles, as well as 4 speed controls and an automatic timer.
- A dough depositing unit designed for forming a finished product, the special need for which is manifested both when working with dough of various consistencies and in large production volumes. This equipment provides a fully automated dosing procedure through rhythmically moving pistons. In addition, the digital equipment panel allows you to accurately indicate the quantity of all components used for production.
- Tunnel confectionery oven, which provides uninterrupted operation production. This is achieved due to the fact that this equipment consists of several modules.
Batter cake production line, video
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1. Production of cupcakes and biscuits
Biscuits (rolls, cakes, sponge cakes) and various cupcakes are considered the number one enemy for the figure. However, there is hardly a person who will refuse a piece of a juicy roll, a delicious cupcake or a cake that melts in your mouth. Cupcake production and biscuit production are the basis of confectionery production for small bakeries, as freshly baked cakes, rolls and muffins always attract the attention of customers. And what can we say about the mind-blowing aroma that makes your head spin when a fresh batch of desserts is released onto the counter.
Today by different manufacturers proposed large selection similar products. So big that it is difficult for the buyer to make a choice. But, regardless of the type, all biscuits and muffins are baked goods.
Today there are a large number of different biscuits: rolls, puff rolls with filling, muffins, cupcakes with filling, complex products.
Production of cupcakes.
Ingredients for making muffins: yeast (chemical raising agents), flour, granulated sugar, fats, eggs or egg products, finishing ingredients, raisins and so on. The presence of certain ingredients depends on the specific cupcake recipe.
Cupcake production technology:
1. Preparation of ingredients. This includes preparing the glaze, sifting the flour, grinding the yeast, rendering the fats, and so on.
2. Preparing the dough. The yeast is stirred in warm water, then the flour is added in small parts. Mix everything, dust the surface of the dough with flour. The dough is covered with a cloth and left to ferment for 4 hours.
3. Preparation of the dough. Sugar, fats, and melange are loaded into the dough. The mass is mixed, then the remaining components are added. The dough is left to ferment for 2 hours.
4. Forming cupcakes. It is carried out in metal forms, or, if the cake has a round shape, the formation is carried out manually or with special machines.
5. Baking.
6. Cooling.
7. Finishing. This can be sprinkling with powdered sugar, candied fruits, glazing with chocolate, sugar glaze, syrup, lipstick.
8. Packaging.
The dough for muffins can be mixed with the use of chemical leavening agents, in this case the technology for producing muffins changes - all ingredients are mixed in a certain sequence, the dough is not prepared. Preparing such a dough, of course, takes much less time and makes the product cheaper. However, to get a real cake you need real butter dough.
Confectionery and bakery products are food products with a characteristic sweet, pleasant taste and aroma. They have an attractive appearance, are high in calories and are easy to digest. Confectionery is an integral part of the diet of many people. Composition The production of confectionery products is carried out using various raw materials. These include, in particular, sugar or a sugar substitute, honey, butter, milk, molasses, various berries and fruits. The preparation of complex flour confectionery products is also carried out using starch, flour, and cocoa products. Nuts, edible oils, and fats (margarine and others) are also used. In addition, they are used in the production of confectionery products.
Muffins are flour confectionery products made from butter dough with a high content of egg products, sugar and fat, as well as flavorful fillers - raisins, candied fruits, fruits, nuts, etc. This explains their high calorie content (about 360 kcal, or 1506 kJ per 100 g), pleasant taste and aroma. An attractive appearance is created through a variety of external finishes, shapes and weights.
Cake batter is a multiphase structured system containing an air phase that provides porosity.
The cupcake recipe contains chemical leavening agents or yeast. Leavening agents may not be included in the recipe. Their role is played by surfactants that are part of the main raw materials, mainly egg products.
Depending on the method of preparation and recipes, cupcakes are divided into the following groups: with yeast;
On chemical disintegrants; without chemical raising agents and yeast. Below are the recipes for various muffins (Table 7.1-7.3). The numbers of the recipes indicated in the current industrial collections are given in parentheses. Recipes are calculated per 10 kg of finished products or per 100 pcs. finished piece products, taking into account maximum permissible losses, which facilitates their use in public catering establishments.
Cupcake making techniques include dough preparation, shaping, baking and finishing.
Muffin batter can be prepared in several ways. Process making dough with yeast consists of preparing the dough and kneading the dough on it.
To prepare the dough, yeast is first prepared: 50% of the recipe amount of crushed yeast is stirred in warm water (40°C). Next, add part of the melange and flour in an amount of 50...60% of the recipe and mix thoroughly with water. The amount of water for the dough is calculated based on the humidity of the dough 49... 52%. At the end of kneading, the surface of the dough is lightly filed with flour, covered with a cloth and left to ferment undisturbed for 4...4.5 hours at temperature environment 30... 32°C. During the fermentation process, the acidity of the dough increases. The readiness of the dough can be determined, firstly, by a change in appearance, the appearance of a wrinkled surface and, secondly, by reaching an acidity of 3...3.5
Indicators of the quality of the dough are: humidity 44...52%; acidity 3.0... 3.5
To prepare the dough, granulated sugar, a mixture of fat with the remaining portion of the recipe amount of melange, preheated to 35...40°C, are loaded into the finished dough. The mass is thoroughly mixed, after which the remaining recipe ingredients are added to it: salt, raisins, candied fruits, vanilla powder, yeast diluted in a small amount of water (50%).
All raw materials and dough are thoroughly mixed. The duration of kneading in a kneading machine is 10...30 minutes. Then the surface of the dough is sprinkled with flour, covered with a cloth and left.
Classification of confectionery products
Confectionery products are food products, most of which consist of sugar, most often modified, or another sweet substance (honey, xylitol, sorbitol), as well as molasses, various fruits, berries, nuts, etc.
According to GOST, confectionery products are divided into sugar and flour.
Sugar products include: caramel, candies, chocolate, marmalade, marshmallows, marshmallows, halva, toffee, dragees, oriental sweets; for flour - cookies, gingerbread, pies, pastries, muffins, rolls, baba and waffles.
It is convenient to classify masses and products according to their physical and chemical properties, since the production method and structure of products, quality control methods, as well as calculation of recipes depend on the properties of the masses included in the product.
Depending on the recipe composition, confectionery products can be divided into three groups: fruit and berry, sugar and flour. In each of these groups we can distinguish fortified products, special purpose(for diabetics, etc.), such as oriental sweets.
In any confectionery mass, with the exception of flour products, sugar makes up the majority of it. Therefore, the classification of masses is based on the state of the sugar contained in them.
A confectionery product may consist of one confectionery mass or several. A product consisting of one confectionery mass is simple and bears the name of the mass from which it is obtained. The fraction of mass in it is equal to unity. A complex product is called the mass whose share constitutes the largest part of it. For example, any candy caramel, being a simple product, consists entirely of caramel mass.
Any mass can be prepared with different compositions, for example, fruit from black or red currants, plums, etc. In addition, products can be obtained various combinations masses, so each factory has a large range of products, capable of satisfying the taste of any consumer.
Technological diagram for preparing cake using chemical leavening agents
Cupcakes are flour confectionery products, the recipe of which includes a significant amount of egg products, sugar and fat, as well as valuable flavoring fillers - raisins, candied fruits, fruits, nuts, etc. Some types of cupcakes include spices - cardamom, saffron, vanilla powder or vanilla essence, also salt and dyes. Sugar is used in the form of granulated sugar, powdered sugar or refined powder. Fats used include butter, margarine, and vegetable oil. Some types of muffins include dairy products - whole milk, milk powder, cottage cheese, as well as fruit and berry jam and starch syrup.
The quality of the raw materials included in the cake dough must meet the requirements that meet GOSTs, OSTs, TUs, sanitary rules, as well as medical and biological quality indicators and is confirmed by a hygiene certificate or quality certificate.
Types of raw materials used for the production of butter biscuit (cake) dough.
The main types of raw materials are:
1. Wheat flour.
2. Granulated sugar.
4. Egg products.
5. Leavening agents.
Additional types of raw materials are:
1. Starch.
3. Fresh fruits and berries.
4. Cocoa products.
5. Flavors.
6. Dyes.
cupcake technology cooking dough
2. Characteristics of raw materials, their preparation and quality requirements
Raisin cupcake is a classic version of confectionery with inclusions. However, there are other ingredients that can disrupt the homogeneity of the dough structure, add variety to its taste and appearance, and add a special charm to even the simplest product. Worthy and modern alternative raisins - natural candied citrus fruits, dried, dried berries and candied fruits, wide range which allows you to present the old recipe in a new “reading”
The dough of the branded product “Frutti Fruit Cupcake” includes flour; sugar; butter (butter margarine); potato starch; eggs; raisin; candied fruit; prunes; cognac and vanilla liqueur (for soaking fruit); refined powder (for sprinkling).
Let's consider the characteristics of the main type of raw material used to prepare the branded product.
Flour - can be of the highest, I and II grade. She white and is used for any confectionery products. IN chemical composition flour includes: Carbohydrates (67%-74%), proteins (7%-12%), fats (0.9%-1.9%), minerals (0.5%-1.6%), vitamins of group "B" - more often in low grades and bran, enzymes, water (14%). The most important components of flour are proteins - gliadin and glutenin. During dough formation, they swell and form an elastic, elastic and adhesive mass - gluten, which affects the structure of the dough.
Depending on the gluten content, flour is divided into three groups: the first contains up to 28% gluten, the second - 28% - 36% and the third - up to 40% gluten. The quality of flour is determined in a laboratory, and the confectioner must know such signs as smell, taste, moisture, etc. Flour moisture content is 14.5%. Before use, sift the flour using a 1.5 mm sieve or using sifters. At the same time, all impurities are removed, and the flour is saturated with air. Flour is stored in warehouses, without refrigeration (dry food warehouse), bags are stacked on stockpiles t 15 to 18; humidity 65%, ventilation desirable.
An egg is a nutritious food product; it contains proteins, fats, minerals, and vitamins in the yolk (A, D, E, B1, B2 and PP).
Before use, contaminated eggs are washed in warm water. Then the eggs are disinfected with a 2% solution of bleach for 5 minutes, washed in a 2% solution of soda and rinsed for 5 minutes in running water. Egg is used as one of the main components in almost all types of dough. The yolk gives the dough a more delicate structure due to lecithin. When whipping, the protein increases 5-6 times due to air bubbles and loosens the dough. An egg is added when preparing minced meat. Store eggs in a clean and cool room at a relative humidity of 80% for no more than 6 days.
Sugar is a white crystalline powder produced from sugar cane and sugar beets. It is a disaccharide, sucrose, which contains 98% sugar and 2% moisture. Sugar is very hygroscopic (absorbs moisture well) and is highly soluble in water. The sugar is sifted before use. Store in a dry, ventilated area at a relative air humidity of no higher than 70%, otherwise it becomes damp, becomes sticky and forms lumps, at a temperature of 18 C.
Butter - produced from cream, it contains up to 82.5% fat, vitamins A, D, E. Butter can be salted and clarified, must be free of foreign odors and tastes, and have a uniform color (from white to cream). If the surface of the oil is dirty or covered with mold, the oil is cleaned. Before use, the butter is sometimes melted, filtered through a sieve and added to the dough. Butter increases the calorie content of products, improves taste, and enhances their aroma. Unsalted butter can be replaced with salted butter, but taking into account the salt it contains (salted butter should not be used when making cream). In the manufacture of all confectionery products, except for puff pastry, butter sponge cake and cream, butter can be replaced with ghee (1 kg of butter corresponds to 840 g of ghee). It is recommended to store the oil at a temperature of 2 - 4 ° C in a dark room in a carefully closed container; When exposed to light and oxygen in the air, the oil deteriorates.
Margarine - This valuable butter substitute is easier to process. Margarine is only vegetable fats made from vegetable oils and skim milk or water as a result of a complex technological process. Emulsifiers (for example: lecithin) ensure that fat and water combine into a homogeneous mass. Starch, vitamins and carotene are added to margarine. Most often, cottonseed, peanut, corn, rapeseed, soybean and sunflower oils are used in the production of margarine.
Starch is a polysaccharide that consists of amylose and amylopectin, a tasteless, amorphous white powder, insoluble in cold water. Under a microscope it can be seen that it is a granular powder; When starch powder is squeezed in your hand, it produces a characteristic “creaking” noise caused by the friction of the particles. This important component many products. In some it is present in the raw materials, in others it is added to give the products certain properties. Starch is mainly used as a thickener and water-binding agent. Whole starch grains are insoluble in water, but they absorb moisture and swell very well. The degree of swelling depends on the type of starch and varies widely from 9 to 23%.
Candied fruits - may have different shape and sizes - from strips to cubes, cut into 1-3 mm, 6 mm, 9 mm. This allows them to be harmoniously included in the structure of the product and combined with other ingredients. For sugary confectionery products, candied fruits with a higher moisture content are recommended - about 20%; for flour products - drier ones, with a moisture content of about 12-15%. Candied fruits contain a large amount of fiber necessary for digestion, as well as vitamins and microelements. Store candied fruits in closed jars.
Raisins (dried grapes) - obtained from grape berries by drying for 4-9 days in the sun or shade. Over 150 biologically active substances have been identified in grapes. The presence of easily digestible sugars, organic acids, vitamins and a harmonious combination of mineral salts in grape berries gives it, in addition to high nutritional value, generally recognized medicinal properties. Sometimes, before drying, the grapes are boiled in a lime-alkaline solution and then washed with water or fumigated with sulfur dioxide. In confectionery production, seedless grape varieties are used - soyagu, sabzu, bedon, shigani, etc.
Prunes are dried plum fruits of the “Hungarian” variety. For drying, ripe, fleshy fruits with a stone freely separating from the pulp, containing at least 10% sugars and no more than 1.2% acids, are used. To add shine, prunes are treated with glycerin after cooling and sorting. Prunes normalize the functioning of the gastrointestinal tract and normalize blood pressure. Recommended for people suffering from vegetative-vascular dystonia and vitamin deficiency. Prunes are consumed either alone or in combination with other dried fruits and nuts. There are countless ways to use this product in various dishes. Prunes are stored in a dry place in wooden boxes, glass jars with lids, sprinkling the fruit with a small amount of bay leaf.
Cupcakes must comply with the requirements of GOST 15052--96 for organoleptic and physico-chemical indicators: have the taste and smell characteristic of the name of the product without foreign impurities, the surface characteristic of the name of the product; have no burnt areas; the surface of glazed products must be free of bare spots, stains, smudges, and traces of “graying”; fondant icing should not be sticky or sugary; the cake crumb is porous, baked, without hardening or kneading; the content of moisture, total sugar (sucrose), fat must correspond to the calculated values according to the recipe with permissible deviations in the direction of decrease.
Cupcake packaging
Consumer packaging:
Piece cupcakes are packaged in 1 - 10 pieces:
· V cardboard boxes,
· polyethylene film, or bags made of polymer film materials,
· in containers,
· trays made of polymeric materials.
Weighted cakes weighing from 20 to 15,000 g are placed directly into transport containers:
· paper bags,
· trays, · corrugated cardboard boxes (lined and covered with parchment, sub-parchment, wrapping paper, cellophane, glassine, waxed paper),
· in bags made of cellophane, polymer films or other materials,
· paper for packaging products.
It is allowed to pack cupcakes in clean returnable food containers
It is allowed to use other types of containers and packaging that ensure the safety of products during transportation and storage.
It is also allowed to pack cupcakes in sealed consumer packaging with a modified gas environment using special filling and packaging equipment.
Frequency of laboratory tests:
The condition of packaging, labeling, organoleptic characteristics, and net weight are determined in each batch of the product. The mass fraction of moisture, acidity, and alkalinity are determined at the request of the consumer and regulatory organizations, but at least once a quarter. Control over the mass fraction of fat, sugar, mass fraction of ash, insoluble in a solution with a mass fraction of hydrochloric acid of 10%, microbiological indicators, the content of toxic elements, mycotoxins, pesticides, is carried out in accordance with the production control program approved by the head of the enterprise.
Shelf life of cupcakes in accordance with GOST 15052:
· made with yeast - 2 days;
· produced with chemical disintegrants - 7 days.
Cupcakes should be stored in clean, well-ventilated areas, free from pests, at a temperature of 15°C to 21°C and a relative humidity of no more than 75%. Do not expose the cupcakes to direct sunlight.
Development of technological schemes for flour confectionery products prepared according to technical, technological and technological maps.
Cake batter is a multiphase structured system containing an air phase that provides a porous structure. The cupcake recipe contains chemical leavening agents or yeast. The role of leavening agents can be performed by surfactants that are part of the main raw materials, mainly egg products. Depending on the method of preparation and recipes, muffins are divided into groups: with yeast, with chemical baking powder, without chemical baking powder and yeast. The humidity of the cupcakes is 10 -- 33%.
The technology for making cupcakes includes the following operations:
dough preparation;
molding;
When producing cupcakes with filling or glaze, the technological scheme includes operations for preparing or preparing the filling and glaze; these operations can be combined into a mechanized line.
If the dough is prepared with chemical leavening agents, then sodium bicarbonate (baking soda), ammonium carbonate, and baking powders are used as chemical leavening agents. There are two ways to prepare dough using chemical baking powder.
The technology for preparing dough using chemical leavening agents using the first method includes: churning fat (butter, margarine); introducing granulated sugar and churning it with fat; introduction of egg products; introduction of the remaining recipe components, with the exception of flour; adding flour and kneading dough.
In a kneading machine, beat the butter, heated to a temperature of 40°C, for 7-10 minutes. When using cold butter, soften it first at low and then at large number rpm of the kneading machine. Add granulated sugar and continue beating for 5-7 minutes. After this, egg products are gradually added to the kneading machine. The total duration of churning is 20 - 30 minutes. Raisins, essence and chemical leavening agents are added to the churned mass at low speed of rotation of the machine blades, and everything is thoroughly mixed. Lastly, add flour and knead for 3-5 minutes in a beater or 10-15 minutes in a dough mixing machine until a homogeneous mass is formed. The cake made from this dough is airy and has a lot of rise. This method is used when the dough is prepared with melange or eggs.
Small-piece cupcakes are baked in corrugated molds or in cylinder-shaped molds. The molds are pre-greased with oil.
Cupcakes are baked in ovens used for baking semi-finished flour products at a temperature of 160 - 200 ° C for 18 - 120 minutes, depending on the weight of the dough pieces, their shape and recipe composition. The baked muffins are cooled for 4-5 hours, removed from the molds and the surface is cleaned with a knife or grater.
Then the cupcakes are finished. To give the cupcakes a pleasant appearance and reduce surface drying, they are decorated with finishing semi-finished products - powdered sugar, fondant, candied fruits, replicated syrup, sugar and chocolate icing.
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Cupcakes are confectionery products of various shapes made from butter dough using whipping. Usually added to muffin batter various components, including nuts, candied fruits, dried fruits and other additives. Typically, muffins are high in calories.
The word “cupcake” became firmly established in our everyday life in the 20th century. The word itself comes from the English “cakes,” which the British call various sweet confectionery products with fillings. The closest relative of the cake in Russian cuisine is kulich. However, despite all the similarities, muffins have a different dough preparation technology from Easter cakes.
Now, cupcakes can be called an integral part of kitchens different countries peace. Confectioners work not only to improve the taste of cupcakes, but also to improve their appearance, trying to make it more attractive.
For cooking various types cupcakes, several dough kneading technologies are used, which are largely similar, but also have significant differences, however, almost all recipes have common feature. The dough used to make muffins is usually fluid.
If you use molds for preparation, then before filling with dough, you must grease it with oil, or put oiled parchment on it. As a rule, small piece cakes are baked in corrugated pans. The baking process lasts about 15-20 minutes at maximum temperature, which is usually about 200º C. Cupcakes are large in shape, they try to bake more long time. Their preparation takes about 1-1.5 hours. They are baked at a temperature of 175-185º C. The degree of readiness of the cake is determined by piercing it with a stick, knife, or wooden skewer.
In general, technology making cupcakes It is not complicated, but at the same time, the cake is a rather capricious product that requires strict adherence to the preparation technology and recipe. The dough used to make muffins must be kneaded very quickly. It is also necessary to observe the baking temperature. In order not to disturb the structure of the dough, it is not recommended to move the pan within 15 minutes from the start of baking. To prepare muffins, you must use an oven that heats evenly, otherwise there is a high probability that the muffins will not bake from the inside.
Needless to say, some requirements also apply to products used for making cupcakes. If you use fruits and berries as an additive when baking muffins, they should be well washed and dried before adding. Dried fruits and candied fruits must first be sorted and then washed with water. It is also recommended to sort out and remove various impurities from nuts, almonds, and seeds. If you use various jams, preserves, or fruit purees when cooking, it is not advisable to dilute them with water. Moreover, you need to ensure that the products are fresh, because all this can have a significant impact on the taste of the cupcakes.
3. Cupcake production
Product characteristics
Cupcakes are muffins made from butter dough with a high content of egg products, sugar and fat, as well as flavorful fillers - raisins, candied fruits, fruits, nuts, etc.
Depending on the method of preparation and recipes, cupcakes are divided into the following groups:
Ø by leaps and bounds;
Ø on chemical disintegrants;
Ø without chemical raising agents and yeast.
Main stages of production:
Ø preparation of raw materials;
Ø preparing dough;
Ø molding;
Ø baking
Ø cooling
Ø surface finishing
Ø packaging
Preparing the dough
By leaps and bounds
The technological process of preparing yeast dough consists of preparing the dough and kneading the dough on it.
To prepare the dough, yeast is first prepared: 50% of the amount of crushed yeast is stirred in water (40°C). Next, add part of the melange and flour in an amount of 50-60% of the recipe and mix thoroughly with water.
Ø temperature 30-32°C
Ø fermentation duration 4-4.5 hours.
Indicators of the quality of the dough are:
Ø Acidity 3-3.5°
Granulated sugar, a mixture of fat with the remaining portions of the melange from the recipe amount, preheated to 35-40°C, are loaded into the finished dough. The mass is mixed, after which the remaining recipe ingredients are added to it: salt, raisins, vanilla powder, yeast diluted in a small mixture of water (50%).
Ø kneading duration 10-30 minutes.
Ø dough temperature 32°C
Ø fermentation duration 1.5-2 hours.
Quality indicators of the finished test:
Ø W=20-32% depending on the type of cupcakes
Ø Acidity 3-3.5 degrees.
During fermentation, knead one or two times to remove carbon dioxide formed during fermentation from the dough and create optimal conditions for fermentation.
On chemical leavening agents
Sodium bicarbonate (baking soda), ammonium carbonate, and baking powder are used as chemical leavening agents for dough.
There are two ways to prepare dough using chemical leavening agents.
First way.
The technology for preparing dough using the first method includes: sequential operations:
Ø churning fat (butter, margarine)
t fat = 40°С
churning duration is 7-10 minutes.
Ø introducing granulated sugar and churning with fat;
churning duration 5-7 minutes
Ø introduction of egg products;
The total duration of churning is 20-30 minutes, depending on the time of year and the amount of oil.
Ø introduction of recipe components (raisins, essence, chemical leavening agents), except flour;
Ø adding flour and kneading dough
kneading duration 3-5 minutes – churning machine
kneading duration 10-15 minutes - TMM.
The cake made from this dough is very airy and has a lot of rise. The described method is used when the dough is prepared on melange or on eggs in which the whites are poorly separated from the yolks.
If the recipe includes whole milk, then add some sugar and boil until the crystals dissolve. The milk syrup is cooled and gradually added to the churned butter.
Second way.
Includes the following operations:
Ø churning egg products for 25-30 minutes;
Ø softening and churning butter;
Ø adding all the recipe ingredients to the churned butter, except flour.
Ø introducing beaten egg-sugar mass into the resulting mixture
Ø introduction of flour.
The cake obtained by the second method has a uniform, finely porous structure. But the dough is less saturated with air. When processing melange with sugar in a churning machine for 25-30 minutes, the volume increases by 2.5-3 times.
Using surfactants
The assortment includes cupcakes made with chemical leavening agents with the addition of surfactants that act as emulsifiers. (for example, “Special” cupcake)
In this case, the dough is prepared in three stages:
Ø softening and churning margarine with granulated sugar. Softening margarine and churning with granulated sugar in a kneading machine lasts 8-12 minutes,
Ø mixing the resulting mass with melange, surfactants and other recipe ingredients, except flour and cocoa powder. Surfactants are introduced in an amount of 1% to the total mass of the recipe components of the dough. First, a mixture of surfactants with a small amount of melange is prepared for one batch in a ratio of 1: 3. Total duration 20-30 minutes
Ø knead the dough with flour and cocoa powder. The flour is stirred until the lumps disappear - 30-60 seconds.
No chemical raising agents or yeast
The dough preparation technology will include the following operations:
Ø softening butter.
Ø churning butter with granulated sugar.
Ø introducing the yolk in parts and beating until the granulated sugar crystals disappear.
Ø adding flour and starch to the whipped mass and mixing.
Ø whipping egg whites until a strong foam forms.
Ø mixing the whipped protein from the main mass.
Wdough=27-29%
Shaping the dough
The shapes of the cupcakes are:
Rectangular,
Square,
In the form of a log,
In the form of a truncated cone with a through hole in the center.
The weight of the cupcakes is varied: 75, 200, 300 g, 1 kg, etc.
Cupcakes come in pieces and by weight.
Cupcake dough is formed into metal molds, treated special coating either lined with paper or pre-greased.
The dough made with yeast is left in the molds for 90-110 minutes. until the volume increases by 2-2.5 times.
Small-piece cupcakes are baked in corrugated molds or in cylinder-shaped molds.
Baking cupcakes
Cupcakes are baked in ovens.
Temperature 160-2150C depending on the type of cake (mass)
Duration 18-120 minutes depending on the type of cake (mass)
The baked muffins are cooled for 4-5 hours, removed from the molds and the surface is cleaned with a knife or grater.
Cupcake Surface Finishing
In order to give the cupcake a pleasant appearance, the surface of the finished cupcakes is decorated with various finishing semi-finished products (powdered sugar, fondant, candied fruits, replicated syrup, sugar glaze)
The amount of waste and losses at all stages of cupcake production is 5.9-6.5% (this amount is included in the recipes).
Waste in the form of deformed products and products with a damaged surface is used when kneading dough.
Packaging, transporting and storing cupcakes
Cupcakes are produced in pieces up to 1000 g and by weight. Cupcakes are packaged in cardboard boxes, packs with artistic labels, bags made of cellophane or polymer films.
Storage conditions:
temperature =18 ±3°С
relative air humidity no more than 75%
Shelf life of cupcakes:
2 days – for production with yeast;
7 days – for production with chemical baking powder, as well as without chemical baking powder and yeast;
12 days – for those made with yeast in polymer packaging.
4. Production of sponge rolls
Product characteristics
Biscuit rolls are rolled layers of baked semi-finished product, layered with a variety of fillings.
The thickness of the layer is 6-9 mm.
Fillings: fruit, jam, marmalade, preserves, curd, nut, almond, poppy seed, cream, canned fruit.
Surface finishing: chocolate glaze, sugar glaze.
Preparing the dough
Rolls are prepared from sponge dough, prepared according to the same recipe as semi-finished sponge cakes. The recipe includes starch. The dough is prepared cold using flour with weak gluten. This biscuit has thinner porosity, a soft crumb and higher taste.
The biscuit dough is prepared by beating granulated sugar and melange for 12-15 minutes. until the volume increases by 2.5-3 times. After this, add flour and starch (if included in the recipe) and continue churning for 15-20 s.
W dough = 33-34%
Molding
Form the dough onto a baking sheet. The layer thickness should not exceed 7-10 mm. The sheets go straight into the oven.
Bake for 4-5 minutes at variable temperature conditions in the oven:
In the initial zone of the furnace – 3000C,
At the end of baking – 190-2100C
The humidity of the baked semi-finished product is no more than 22%.
After cooling, the baked semi-finished product is cut into layers, and a layer of filling is applied to each layer from the funnel of the filling machine. Then the layers are rolled into a roll, the ends of the roll are sprinkled with powdered sugar (if provided for in the recipe) and sent for packaging.
Use of returnable waste
Returnable waste in the form of trimmings and crumbs (2-2.5%) is reused in production. They are ground in a crushing machine, sifted, passed through magnetic installations, fried and used for coating.
5. Production of rum baba
Product characteristics
Rum baba is a product made from yeast dough in the shape of a truncated cone with a ribbed or smooth surface, soaked in syrup and glazed with lipstick.
The weight of the products is 50, 100, 500, 1000 g.
Main stages of production:
Preparation of raw materials
Preparing the dough
Molding
Bakery
Cooling
Standing
Finishing
Package
Dough preparation methods
Sponge with pressed yeast
Unleavened with pressed yeast
Preparing dough without steaming
All additional raw materials, flour, activated yeast are added to the bowl and the dough is kneaded. The readiness of the dough is determined by increasing the volume and achieving the required acidity.
Dough temperature 31-33°C.
Yeast activation.
Flour and sugar are taken from the total amount provided for in the recipe. The recipe provides for 1 kg of yeast:
water – 1 l
flour – 0.3 kg
sugar – 0.3 kg
Activation modes:
Temperature 29-30°C
Duration 20-30 min
Preparing dough using the sponge method
Preparing the dough:
room t=29-30°С
t dough=29-30°С
acidity 2.5-2.8 degrees.
W of sponge = 49-50%
The dough is being prepared. Add the remaining amount of water and flour to the finished dough.
r br.=80-90 min
t test=29-31°С
acidity 2.5-2.8 degrees
W dough = 31-33%
Molding. The finished dough is divided into pieces and placed in molds. Cone-shaped shapes are used.
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