Purpose: To evaluate the effectiveness of the use Sugar starch solid (SKT) in the manufacture of lipsticks. Sherbet has a very rich history. Initially, it was a spicy drink, which was prepared mainly from fruits, and was especially loved by the legendary Scheherizade.

To date, much has changed, and sherbet is already called fruit ice cream or milk fondant, to which various ingredients are added: nuts, raisins, vanillin or other spices. Oriental sweet sherbet "Milk" is very nutritious and you will certainly like it and take you to the fabulous fantasy of "A Thousand and One Nights".

Milk sherbet is a product made from milk fondant with the addition of crushed roasted peanuts.They produce products in the form of rectangular bars.Humidity of products - 9% (+ 3;-1).

It is known that the quality of fondant during storage usually deteriorates somewhat. There is a process that is called stale lipstick. This deterioration in quality is a consequence of moisture loss during storage. In this regard, the process of staleness is especially intensive in non-glazed sweets. As a result of moisture loss, the equilibrium between the solid and liquid phases is disturbed. Part of the sugar passes from a dissolved state to a crystalline state. The size of the crystals increases. The taste of such lipstick is deteriorating. To delay the intensification of this process in lipstick, they seek to increase the content of reducing substances and the most hygroscopic sugar, glucose. Reducing substances and, first of all, glucose, as the main component of Sladok syrup, prevents the rapid loss of moisture in lipstick. With an increase in the amount of reducing substances, the content of the liquid phase increases, the lipstick becomes more resistant to staling. However, a very high content of reducing substances, like molasses, can lead to the fact that the lipstick will not go astray at all. In addition, with an increased content of reducing substances, the hygroscopicity of fondant increases. This factor has great importance for unglazed sweets. Therefore, the standard does not allow the content of reducing substances in such lipsticks to exceed 14%.

The taste properties of lipstick, in addition to the recipe, depend on its consistency and structure. The consistency of fondant is characterized by the ratio of solid and liquid phases (for sugar fondant, approximately 55:45). The structure of lipstick is determined mainly by the size of the crystals that make up its solid phase. High-quality lipstick is considered with a predominant content of crystals with a size of 10-12 microns and a small amount of crystals with sizes up to 20 microns. This lipstick has a gentle melting taste. The presence of more than 20% of crystals with a size of 25-30 microns makes the lipstick coarsely crystalline (crystals of such sizes are felt in the mouth). An excess of crystals with a size of 5-6 microns imparts an increased viscosity to the product, which can cause difficulties in molding.

Thus, the main task in the production of lipstick is to obtain a finely crystalline product, i.e. sugar, as a result of a certain technological processing, passes from a coarse-grained to a fine-grained state.

As a result of the tests carried out in the laboratory of Amadeus LLC, samples of Milk sherbet prepared according to a standard recipe and sherbet with Hard starch sugar.

Recipe No. 1 Milk lipstick standard
Humidity: 9%+3.0%-1%
name of raw materials	Mass fraction of solids, %
			in dry
Sugar
Whole condensed milk
Molasses caramel

Recipe No. 2 Sherbet Milk withHard starch sugar
Humidity: 9%+3.0%-1%
name of raw materials	Mass fraction of solids, %	Consumption of raw materials per 1000 kg of finished products, kg
			in dry
Sugar
Hard starch sugar
Whole condensed milk
Molasses caramel
Nut peanut roasted crushed

Technological scheme of production:

Product packaging.
For the production of oriental sweets, milk sherbet is used granulated sugar, molasses, condensed milk, Hard starch sugar, roasted crushed peanuts, vanillin.
Preparation of fondant-nut mass.

An open thick-walled boiler was loaded with a prescription amount of sequentially sifted granulated sugar, condensed milk, Hard starch sugar, added water (20% of the total amount of sugar), heated and boiled to a temperature of 115-120°C with constant stirring.

Supersaturated fondant syrup cooled to 65°C was subjected to intensive mixing at a speed of 200 rpm for 5 minutes, which contributed to the formation of a large number of crystallization centers. At the same time, the excess amount of sucrose contained in the supersaturated syrup crystallized out on a large total surface, resulting in a finely crystalline product - lipstick. Unlike lipstick prepared according to recipe No. 1, lipstick with Hard starch sugar more viscous, long threads formed when beating, but the lipstick turned out to be very tender, melting in the mouth.

The finished lipstick is a lighter shade of cream compared to Sample #1. color.
Before the end of the churning of lipstick, pre-roasted crushed peanuts and vanillin were added, thoroughly mixed until a homogeneous fondant-nut mass was obtained.
Forming and curing of products.

The resulting fondant-nut mass was placed in a silicone mold.

Cooling under laboratory conditions at a temperature of 23 0 C and relative air humidity not more than 75%, aging - 24 hours. Product packaging. Sherbet was packed in a polypropylene film, stored in a laboratory.

Photo #2. Milk sherbet with Hard starch sugar Recipe №3 MEDALS fondant
name of raw materials	Mass fraction of solids, %	Consumption of raw materials for 1 ton of finished products, kg
			in dry matter
Hard starch sugar
Molasses caramel
Cooking technology: Syrup preparation. Molding curing

Syrup preparation

The prescription amount was loaded into an open thick-walled boiler Hard starch sugar, heated and boiled to a temperature of 115-120°C with constant stirring.

10-15 minutes before the end of cooking, a prescription amount of caramel molasses (CB-78% RV-40%) was added. The boiled syrup was cooled to a temperature of 65 0 C in an open container with a thin layer.

The supersaturated glucose syrup cooled to 65°C was subjected to intensive stirring at a speed of 200 rpm for 5 min, which contributed to the formation of a large number of crystallization centers. At the same time, the excess amount of sucrose contained in the supersaturated syrup crystallized out on a large total surface, resulting in a finely crystalline product - lipstick. Fondant medallions have a delicate melting taste, the size of the crystals is less than 10-12 microns.

Shaping: It was carried out by casting in silicone molds.

Curing:Under laboratory conditions at a temperature of 23 0 C and relative air humidity of not more than 75% for 24 hours.

Fondant medallions can be used to decorate cakes and pastries, as well as an independent type of confectionery.

Photo No. 3. Fondant medals

CONCLUSION:

1. Hard starch sugar effective in the production of fondant confectionery.

2. The following properties are mainly applied: sweetness, fluidity, moisture retention, the ability to form small crystals, reduce water activity. These characteristics make it possible to obtain fondant masses of excellent quality: soft, melting in the dust, finely dispersed.

3. Use Forward

II Confectionery production.

Theme characteristics.

Oriental - the name of very heterogeneous confectionery products of the Transcaucasian, Turkish and Central Asian cuisines. This includes different types of cookies, mainly all types of halva, raisin-nut, marmalade-nut and starch-sugar products.From a confectionery point of view, it is wrong to combine these products under one name, because some of them (baklava, shaker, kurabye, kyata) are usually made by confectioners-bakers, others (churchkhela, candied fruits, Turkish delight, kozinaki, badam) - at home , in the process of harvesting fruits and nuts for the winter and, finally,, which are made by specialists-kandalatchi. Exactly these, the most specific, requiring special premises, tools, equipment and skills for their manufacture, can be called "oriental", because this kind of confectionery is unknown to European cuisine.These actually oriental sweets include: all kinds of halva - tahini, walnut, sunflower; kos-halva, aila, alvitsa, different types of nougat - knocked down, cast, drawn; all sugar products - crystalline sugar, sugar "vermicelli" - nishallo, amorphous sugar with spices (nogul, lean, sweets), etc. Oriental in the most complete range have always been produced in Iran, Afghanistan and Turkey. To a lesser extent, they are common in the Arab East: Lebanon, Syria, Egypt, Iraq, Saudi Arabia where dried fruits (dates, figs) are consumed more.We have the main centers for the production of oriental sweets - Transcaucasia (especially Armenia and Azerbaijan), middle Asia(mainly Tajikistan) and partly Moldova. In Europe, Eastern are made in Yugoslavia (the Republic of Macedonia, Bosnia), Bulgaria, Greece and Romania. Bulgaria is considered the main and best producer in Europe of Turkish delight in its Turkish version.

Characteristics of raw materials and methods of primary processing.

The main types of raw materials used in the confectionery industry: sugar, glucose, molasses, honey, fats, milk and dairy products, eggs and egg products, cocoa beans, kernels of nuts and oilseeds, fruit and berry semi-finished products, wheat flour, starch, flavoring and aromatics, etc.

Sugar used in the form of refined granulated sugar or aqueous solution(syrup). Sugar syrup coming from sugar refineries can be either pure sugar syrup or sugar invert syrup with different ratios of sucrose and invert sugar. Granulated sugar enters confectionery factories in two ways: containerized (in bags) or bulk (in wagons or cars). Before being fed into production, granulated sugar is sifted through a sieve and subjected to magnetic cleaning to remove metal-magnetic impurities.

Glucose used in the development of a children's and dietary range of confectionery products instead of granulated sugar with its full or partial replacement. It is a crystalline powder white color with sweet taste.

Molasses used in the production of sugar confectionery products as an anti-crystallizer. In the production of flour confectionery products, molasses is used to impart plasticity to the dough, and softness and friability to finished products. Molasses is delivered to enterprises in railway tanks, it is heated to a temperature of 40-45°C and pumped into tanks. Before use, the molasses is heated to the same temperature and filtered through a sieve.

Honey use natural and artificial. Natural honey contains glucose, fructose, sucrose, dextrins, nitrogenous and mineral substances, acids, vitamins, enzymes, dyes. Artificial honey is an invert syrup containing flavoring agents.

Fats used in the preparation of flour products, sweets, caramel with filling, toffee, chocolate, wafer fillings, fat glaze. In most cases, fats act as structure formers and at the same time increase the energy value of confectionery products. The confectionery industry uses butter, margarine, hydrogenated fats, vegetable oils, including cocoa butter, coconut oil.

Widely used in the confectionery industrymilk and dairy products : natural, concentrated, condensed milk (with and without sugar), powdered milk, cream, etc.

Eggs used in the production of flour confectionery, and egg white is used as a foaming agent for the production of marshmallows, marshmallows, whipped sweets and other products. They use natural eggs and egg products - melange (frozen egg mixture, maybe with the addition of salt or sugar), egg powder, separately frozen or dry egg white and yolk.

cocoa beans are the main raw material in the production of chocolate and cocoa powder.

Kernels of nuts and oilseeds (almonds, hazelnuts, walnuts, peanuts, cashews, sesame and sunflower seeds, etc.) are added in the production of sweets, fillings, halva, chocolate and flour products.

Fruit and berry semi-finished products: pulp - fresh berries and fruits, whole or cut, preserved by a chemical method; puree - mashed fresh fruits and berries, preserved by a chemical method; podvarki - fruit and berry puree boiled with sugar to a residual moisture content of 31%; candied fruits - candied fruits or pieces, peels of some fruits; dried fruits, preserved berries, etc.

Wheat flour premium and I grades - the main raw material for the production of flour confectionery. It arrives and is stored at enterprises mainly in a bulk way.

Starch in the confectionery industry it is used as a prescription component in the production of flour products and as a molding component for the production of sweets.

Flavors and aromas: food acids - tartaric, citric, lactic, malic; natural essential oils; essences are synthetic flavors.

("1") In addition, the confectionery industry uses chemical leavening agents, gelling agents, emulsifiers, food colorings, preservatives, etc.

Obtaining cocoa mass and cocoa butter . The crushing of cocoa beans is carried out on crushing and sorting machines, which allow separating the cocoa shell and germ, which worsen the taste and nutritional value of chocolate, and separating the resulting cocoa nibs into several fractions ranging in size from 8.0 to 0.75 mm. Coarse fractions are used to obtain bar chocolate and cocoa powder, and small fractions are used to prepare fillings, candy masses and chocolate icing.

Next, cocoa nibs are crushed to particles no larger than 30 microns in size and cocoa liquor is obtained. When grinding, cell walls are destroyed, cocoa butter is released and a suspension is formed in which cocoa butter is a liquid medium, and cell wall particles are solid. During grinding, the temperature of the mass increases, cocoa butter melts, so cocoa mass is a thick creamy liquid.

Cocoa liquor is obtained on machines of various designs: impact-pin, roller, ball mills.

To prevent stratification of cocoa liquor into liquid and solid phase carry out tempering - continuous stirring at a temperature in the range of 85–90 ° C.

Cocoa butter is obtained by pressing cocoa liquor on hydraulic presses at a temperature of about 100°C and a pressure of 45–55 MPa. At the same time, 44-47% of the oil is squeezed out from the mass of cocoa liquor. Cocoa butter is stored at a temperature of 50-60°C.

The remaining solid mass is called cocoa cake. It contains 9–14% cocoa butter and is used to make cocoa powder..

Preparation of semi-finished products.

Semi-finished product for candied fruits. Plums are best used with pits, they will look prettier. Only "Hungarian" is good without a stone. As well as apples "dessert Pavlova", "cinnamon".

Prick plums (apples, quince, etc.), put them in clean jars, pour cold water over them and, putting them in a bowl with water, heat up to 85 degrees over low heat. Turn off the fire, and leave the jars in hot water: half a liter for 10 minutes, a liter for 15. You can bring the water to a boil and keep the jars in it for 5 and 8 minutes, respectively, and then roll up.

Semi-finished product sesame, peanut, sunflower - obtained by grinding fried kernels.

From fruits and berries, apples (slices, circles), pears, quinces, cherries, cherries, plums, cherry plums, strawberries, raspberries, currants (black, red and white), gooseberries, peaches, apricots, blueberries, blueberries, cranberries and cranberries are frozen .

After thawing, fruits or berries are directly eaten or used to make jelly, mousses and other dishes. Ready-made fruit purees and juices are also frozen.

For the production of the entire range of frozen fruits, as well as various frozen ready-made vegetable and other dishes and semi-finished products, there is a valid regulatory and technical documentation, that is, technological instructions indicating all processes and processing modes, standards and specifications outlining the requirements for their quality.

The mode of rapid freezing of prepared fruits or semi-finished products from them ensures high quality and stability of the finished product during storage.

Air semi-finished product containing roasted and chopped walnuts in the amount of 21.93%, pre-chilled egg white in the amount of 25.80%, granulated sugar 51.62% and vanilla powder 0.65%. As a basis for the production of an airy semi-finished product, a foamy mass obtained by whipping egg white with sugar is used. In the process of whipping, form a dense, stable foamy consistency, as a result of which the airy semi-finished product has a tightened texture. Jam - a product of whole or sliced ​​\u200b\u200bfruits and berries, boiled in sugar syrup until a jelly-like mass is obtained. For the manufacture of jam, fresh or frozen plums, apricots, peaches, apples, quince, strawberries, fresh melons are used.

The process of making jam is similar in general to that of making jam, but differs from it in that it is boiled once.

Jam is produced of the highest and 1st grades, differing in taste and smell, color and consistency of the product.

Confiture is a type of jam. It is produced from fresh or frozen raw materials in the form of jelly, in which whole and crushed unboiled fruits are evenly distributed. By quality, confiture is divided into extra and premium.
Jam - This is a product obtained from mashed fruit mass boiled with sugar. It is made from apple, quince, plum, apricot, dogwood, as well as from a mixture of fruit and berry puree. Sometimes food acids and pectin are added. The puree is boiled down to a solids content of at least 66%. The name of the jam is given by the type of puree used. Jam is not divided into commercial varieties.

Candied fruit are products from fruits, as well as peels of watermelons and melons, boiled in sugar syrup, dried and sprinkled with fine sugar or glazed.

Candied fruits are produced in the following types: glazed fruits (folding, canned, printed), fruits in sugar.

Glazed fruits folding - these are dried fruits after separation of the syrup. Their surface has a characteristic gloss.

Glazed candied fruits are immersed and supersaturated sugar syrup fruits at a temperature of about 40 OC and aged 10-12 hours.

Glazed fruit replicated - fruits are kept for a short time in hot sugar syrup containing small sugar crystals. Then the fruits are dried, as a result of which a crust forms on the surface.

Fruits in sugar These are fruits boiled in syrup and sprinkled with granulated sugar.

Technology of preparation of products ( technological maps) baking mode, assortment.

Oriental sweets are divided into three large groups:

flour products (all kinds of cookies and pies based on shortbread, butter, puff or biscuit dough):

products such as soft sweets: (nougat, aerated Turkish delight, Turkish delight, kos-halva, oil, ala, alan, daima-oil, sherbet, chuchkhela, cream log, cream sausage, fruit-based oriental sweets)

confectionery: caramel type: kozinaki, roasted;

sugar products: crystalline sugar, nishallo (sugar "vermicelli"), nogul (amorphous sugar with spices).

gata

Ingredients:

for the test:
15 g yeast
1.5-2 cups wheat flour
0.5 cup milk
vanilla sugar
salt to taste
For filling:
0.75 cups wheat flour
1.5 cups powdered sugar
100-120 g butter or ghee
1 st. l. ground cinnamon
vanilla sugar to taste
for lubrication:
150-200 g butter or ghee
1 egg yolk

Instruction:Prepare the brew as follows. Dissolve yeast in warm water or milk (4-5 tablespoons), add 2-3 tablespoons. spoons of flour and salt. Cover the dish with the dough with a clean towel and put it in a warm place for 2 hours. After the dough comes up, add the remaining water (milk), vanilla sugar to it and mix everything. Add flour and knead the dough. Knead it for 10 minutes, then put it in a warm place for 30 minutes. Prepare the filling: grind the flour with melted butter, add powdered sugar, cinnamon, vanilla sugar and continue to grind everything until a crumbly mass is formed. Roll out the dough with a layer no more than 1.5 mm thick, brush with oil, fold in half twice, brushing with oil each time. Then roll out the dough again with a layer of 1.5 mm and fold it in four, each time brushing with butter. Repeat the operation 3-4 more times. Roll out the dough prepared in this way again with a thin layer, put the filling on it and level it. Carefully roll the dough into a roll, cut it into 2-3 parts and roll them lightly with a rolling pin. Put the prepared gata on a dry baking sheet, grease with egg yolk and place in an oven preheated to 140-150 ° C. Bake 15-20 minutes, then increasetemperature to 180°C and bake for another 15 minutes.

Nazuk with spices

Ingredients:

for the test:
750 g wheat flour
1 glass of water
30 g yeast
0.25 tsp salt
For filling:
100 g wheat flour
220-250 g butter or ghee
250 g sugar
0.2 tsp saffron (powdered)
1-1.5 teaspoons ground cinnamon
1 teaspoon ground cardamom
3 cloves
for lubrication:
butter
1 egg yolk

Instruction:Prepare dough. Dissolve the yeast in warm (but not hot) water, add salt, add flour and knead the dough. Knead it for 25-30 minutes, then cover the bowl with the dough with a towel and leave for 30 minutes in a warm place. Prepare the filling: put the softened butter in an enamel bowl and grind until a fluffy foam is formed. Add sugar, ground cinnamon and cardamom, saffron and powdered cloves. Pour flour and grind everything until a crumbly mass is formed. Roll out the rested dough into a layer 1.5-2 cm thick, brush with melted butter, fold in half, roll out again and brush with butter again. Repeat this operation 4 more times, then roll the dough into a bundle, cut it into small pieces and roll each piece of dough into a cake 0.5 cm thick. Put 1-1.5 tbsp in the middle of each rolled cake. spoons of filling, pull the edges of the dough to the middle and pinch. Put the prepared products seam down on a dry baking sheet, let stand for 15 minutes and brush with beaten egg. Put in an oven preheated to 160-170 ° C and bake for about 30 minutes.

Gingerbread cookies with nougat

Ingredients:

for the test:
200 g wheat flour
0.3 cups peeled hazelnuts
2 teaspoons ground ginger
0.5 teaspoon dried grated lemon zest
60 g sugar
125 g creamy margarine
1 egg, salt to taste
For filling:
400 g cooked nougat
1 st. tablespoon chopped pistachios
2 tbsp. tablespoons peeled hazelnuts

Instruction:Mix flour with chopped nuts, ground ginger, lemon zest, sugar and salt. Add melted and cooled to room temperature margarine, egg and knead a smooth plastic dough. Shape the dough into a ball, wrap it in foil and put it in a cold place for 1 hour. Prepare the filling as follows. Melt the nougat in a water bath and let it cool down a bit. After that, mix the nougat with chopped pistachios and finely chopped hazelnuts. Roll out the dough on tracing paper with a thickness of 0.5 cm and cut out circles with a diameter of about 8 cm from it with a special mold or a glass. Transfer the sheet with the prepared cookies to a clean, dry baking sheet and place in the oven, preheated to 225 ° C. Bake for 10-12 minutes , then allow the liver to cool slightly, then separate it from the tracing paper and cool. Carefully place two cookies together, spreading them with a thick layer of nougat.

Ingredients:

Grape juice - 2l

Sugar - 100g

Wheat flour - 200g

Walnuts - 200g

Preparation:

Take walnuts or hazelnuts. It is fashionable to use a whole hazelnut, and it is better to break a walnut into halves. Nuts need to be put on a thick thread, the length of which is about 25 centimeters. Tie an ordinary match to one end of the thread. After the nuts are all on the thread, make a loop at the other end of it. Place the grape juice in a saucepan on the stove. It must be boiled over low heat for 3 hours. Gradually add sugar to the juice, remove the foam and stir. When the fire is turned off and the resulting mass is cooled to 45 degrees, flour can be added to it. Add carefully so that it does not stray into lumps, but turns into a homogeneous mass along with the juice. Then continue to cook this mass. It should evaporate to its quarter volume. Such a mass is called Tatar in the East. In it you need to hold a bunch of nuts three times for half a minute. Then hang the churchkhela to dry in the sun. She needs to stop sticking to her hands. Then take it off and wrap it in a linen towel. After putting it to ripen in a well-ventilated area.

Ingredients:

Sugar - 1kg

Water - 0.5l

Starch - 100g

Apricot jam - 2 tbsp.

Lemon zest - 3 tsp

Cinnamon - 3 g

Almonds - 0.25 tbsp

Hazelnut - 0.25 tbsp.

Powdered sugar - 0.5 cup

Cooking method:

So, you will need a cauldron. If this is not the case, then take a copper basin. It needs to boil sugar syrup. Then dilute the starch in water and when the sugar syrup boils, add to it. Stir, reduce heat and simmer until thickened. You need to mix constantly. Then put in the mass of cinnamon and orange zest. Divide the resulting mixture into two parts. Add jam and nuts to each, which must first be chopped. Take a wooden tray. Put a lot on it. The layer should be 2.5 centimeters. Let it freeze. It will take 3-4 hours. After that, cut the frozen mass into cubes and sprinkle with powdered sugar. Lubricate the knife with vegetable oil. Oil the knife again after each cut. Mix starch with powdered sugar. Pour it into a container. Put cubes of Turkish delight there and shake. Wrap the container in paper. Air must be avoided.

Ingredients:

Sugar - 1.2 kg

Oranges - 1 kg

Citric acid - 3 g

Water - 3 glasses

Powdered sugar

Cooking method:

This means that the process of preparing candied fruits is quite long and, one might say, dreary. But the result will be absolutely amazing.All peels (they should be thick) are soaked in cold water for three days. Three times a day they need to change the water to fresh, old drain. At the end of the term, the crust should be boiled in new water, let it boil for about 15 minutes. After that, put it in a colander. Separately, mix the sugar syrup in a bowl and bring it to a boil. In the syrup, add peels cut into cubes, stripes or something else pretty. Stir, count to five and immediately remove the dishes from the heat. Leave for six hours.After the syrup with crusts, put back on the stove, bring to a boil and continue to cook for about five minutes. Remove and leave for the whole night (12 hours). And - attention! - so you need to do three times (with the first you get four).When the candied fruits are cooked for the last time, add citric acid to the syrup. Let stand for three hours. After that, throw the syrup with candied fruits into a colander and wait a long time until all the liquid drains from them.Then put the candied fruits on a tray or on a baking sheet and let them dry in the fresh air. When done, sprinkle the candied fruit with fine sugar or powdered sugar.

Teiglach.

Teiglach- an integral element of the Jewish festive table, a sweet dish, which is pieces of dough fried in honey .

Ingredients:

2.5 st. sifted flour,
a pinch of salt,
1 tsp soda,
4 eggs,
4 tbsp vegetable oil,
3/4 st. Sahara,
1/2 kg honey
1 tsp ground ginger,
1/2 l. nutmeg,
2 tbsp. nuts.

Cooking:

Mix flour, salt and soda, pour in eggs and butter and knead a stiff dough (add flour if needed). Divide the dough into pieces and roll each piece into a pencil-thick sausage, cut the sausages into 0.5 cm pieces and arrange them on a lightly greased baking sheet. Bake over medium heat (20 minutes) until browned. Shake the pan twice during baking. Mix honey, sugar, ginger and nutmeg in a saucepan and boil for 15 minutes, dip the baked dough pieces in honey and cook for another 5 minutes. Then add the nuts and cook for another 10 minutes, stirring constantly. Teiglach is ready when the drop does not spread on a wet surface. Spread the mixture on a wet marble or wooden board and let cool slightly. Spread evenly and cut into pieces. You can also roll the mixture into balls.
If you don't have nuts, replace them with two extra cups of baked dough balls.

Chocolate nougat with almonds, hazelnuts and figs.

Ingredients:

250 g raw almonds

250 g hazelnuts

150 g dried figs

200g honey

200 g dark chocolate

200 g sugar

3 egg whites

2 tbsp liqueur "Amaretto"

6 tbsp water

Wafer sheets or crispbread 13pcs

Cooking:

Almonds pour boiling water for 5 minutes, put on a sieve and peel. Roast the hazelnuts in the oven for about 5 minutest\u003d 180 C. Collect the kernels of nuts in a towel and roll them on the working surface of the table.

Coarsely chop the chocolate, almonds and hazelnuts. Cut figs into small pieces.

Boil honey until it thickens in a water bath until a ball test (a drop of honey dipped in a glass of cold water should take the form of a ball, cooking time 1 hour 50 minutes).

In a suitable bowl, bring to a boil 2 tbsp. l. "Amaretto", 3 tbsp. l. water and 5 tbsp. l. Sahara. Enter chocolate, stirring, melt it over low heat. Leave aside.

In a small saucepan, boil the syrup from the remaining sugar and 3 tbsp. l. water.

Beat the chilled proteins in a strong foam.

In the thickened honey, without removing it from the water bath, mix the proteins (the fire is minimal). Add melted chocolate, stir. Pour in the simmering sugar syrup and beat the mixture vigorously with a spatula or hand whisk. Add nuts to mixture. Add figs and cook, stirring, for another 5 minutes. Cool to room temperature.Line the mold with cling film. Cover the bottom of the mold with wafer sheets or wafers. Lay out the nougat and spread the wafer sheets over it. Cover the product with cling film or parchment, put it under a press and refrigerate for 12 hours.

Cut the finished nougat into pieces with a sharp knife with a wide blade. Store in refrigerator.

Sherbet.

Ingredients:

100 butter ("Anchor", "Valio", "Fin"),

1/2 cup condensed milk

1/2 cup sugar

50g water

100g walnut,

juice of 1/2 lemon

Cooking:

Add sugar to warm water, bring to a boil, stirring constantly.

When sugar crystals dissolve, add lemon juice, butter, condensed milk and crushed nuts.

Mix well, reduce the heat, and boil the mass for 10-20 minutes, stirring constantly.

When the mass begins to thicken, remove it from the heat and immediately pour it into the mold.

Place in refrigerator or freezer to chill.

When the mass hardens, take it out of the mold.

Keep refrigerated.

Methods of registration and submission, quality requirements.

Halva should have a cutting, slightly crumbling texture, fibrous-layered at the break. The taste is moderately sweet, the sugar content is 25% - 45%. It is not allowed to sell halva with foreign tastes, smell, rancid, musty, with a moistened surface, darkened.

Halvah should be stored at a temperature not higher than 18C and relative air humidity not higher than 70%. Halva is well stored at low temperatures (up to -20C). Guaranteed shelf life of sesame halvah is 2 months, other types - 1.5 months.According to the finish, halva can be unglazed and glazed with chocolate.

Requirements for the quality of marmalade. When evaluating the quality of marmalade, attention is paid to taste, smell, color, texture, fracture appearance, shape, condition of the crust and outer surface. The taste, smell and color of marmalade should be characteristic of each item. The consistency of all types of marmalade is jelly-like, not candied, easily cut with a knife. The appearance in the layer and at the break is clean, homogeneous, and in jelly marmalade it is glassy. The surface of all types of marmalade is dry and non-sticky, the shape is correct, without deformation, sagging and burrs.

The most characteristic marmalade defects are wetting and sugaring. These defects occur when the manufacturing technology is violated or when the product is not properly stored.
Marmalade storage. Marmalade should be stored in a clean, well-ventilated room with a relative humidity of 75-80%, at a temperature not exceeding 18 OC. Under these conditions, the following shelf life is established: fruit and berry - 2 months; jelly - 3 months.
Requirements for the quality of pastille. Marshmallow should have a well-defined taste and smell, characteristic of this appellation., without foreign tastes and odors. The coloring is uniform, uniform. The consistency of marshmallow is soft, easily broken, and for marshmallow it is lush. The shape of the products can be varied, but without curvature and deformation. The surface of the marshmallow should have a corrugated pattern, the glue and custard have a thin-crystalline crust, sprinkled with powdered sugar.

Marshmallow storage . Store pastille products in dry, clean, ventilated rooms at a temperature not exceeding 18 OC and relative air humidity of 75-80%.

Guaranteed shelf life of pastille products for marshmallows - 1 month; for glue marshmallow - 1.5 months; for custard marshmallow - 3 months.

At an elevated storage temperature, their halvah leaks fat, which goes rancid and gives it an unpleasant taste and smell.

Packing and transportation.

Packaging for oriental sweets is selected according to the type of product and requirements normative documents.

Oriental sweets such as soft sweets are made wrapped and not wrapped, piece, packaged and by weight. Piece oriental sweets such as soft candies are made in the form of bars, net weight not exceeding 150 g, wrapped in aluminum foil, cellulose film, polymer films and other packaging materials approved for use by state sanitary and epidemiological supervision. Oriental sweets such as soft sweets are packed in boxes made of boxboard according to ND or polymeric materials approved for use by the state sanitary and epidemiological supervision authorities, with a net weight of not more than 500 g. The bottom of the boxes and the surface of the products packaged in them are covered with parchment, under parchment, with cellulose film , waxed paper according to, glassine according to ND.

Boxes must be artistically designed. Weighted oriental sweets in the form of sweets are allowed to be produced wrapped in paraffin paper or polymer films approved for use by the state sanitary and epidemiological supervision authorities, or in an artistically designed label made of writing paper, label paper and waxed paper lining. The label and fold should fit snugly around the product, but can be easily separated from it. The ink on the labels must be durable and must not transfer to the surface of the product.

Oriental sweets such as soft candies packed in boxes are packed in plank boxes, boxes made of sheet wood materials, plywood reusable boxes or corrugated cardboard boxes with a net weight of not more than 15 kg. It is allowed to pack boxes with oriental sweets such as soft candies in a returnable and reusable container, which must be clean and lined on all sides with parchment, under parchment, glassine, wrapping or paraffin paper or other packaging materials approved for use by state sanitary authorities before packaging products. epidemiological surveillance. Unwrapped piece oriental sweets such as soft sweets are placed in rows with their re-laying paper in plank boxes, boxes made of sheet wood materials, boxes made of corrugated cardboard with a net weight of not more than 10 kg.

Weighted oriental sweets such as soft candies are packed in plank boxes, boxes made of sheet wood materials, corrugated cardboard boxes with a net weight of not more than 7 kg, a weight sherbet with a net weight of not more than 14 kg. For intracity and local transportation, weighted oriental sweets such as soft candies are packed in aluminum boxes or other regulatory and technical documentation, in boxes made of polymeric materials approved for use by state sanitary and epidemiological supervision, wooden boxes-trays with a net weight of not more than 20 kg; Oriental sweets such as soft sweets, packed in boxes - in metal containers-equipment according to normative and technical documentation, in two layers of wrapping paper or in one layer of sack paper, net weight 10 kg, tied with twine or sealed with adhesive tape. With a net weight of not more than 5 kg, it is allowed to paste over each unit of the transport container with a parcel post.

Boxes and trays when packing weight and piece oriental sweets such as soft sweets are lined with packaging materials approved for use by the state sanitary and epidemiological supervision authorities. The same materials cover the rows and cover the top row of products.

It is allowed to use other types of containers and packaging that comply with the requirements of sanitation, standards and technical specifications permitted by the state sanitary and epidemiological supervision and ensure the safety of products during transportation and storage. Packaging and transportation of oriental sweets such as soft sweets to the Far North and equivalent areas.

Conclusion.

Soup is a necessary food, it is very necessary and useful for the normal functioning of the gastrointestinal tract and not only. Meanwhile, milk soup is simply irreplaceable, especially when it's cool outside. It warms the body and provides the necessary vitamins, nutrients, micro and macro elements.

The range of milk soups is very diverse, they differ in recipe, form of slicing vegetables, taste and cooking technology. Each type of soup has its own characteristics, which are formed during the production process. It is necessary to pay more attention to product quality, its safety, and to detect defects in a timely manner.

The finished soup must comply with organoleptic (taste, smell, color, appearance, consistency), physico-chemical (content of solids, fat and sugar) and microbiological quality indicators. And also the serving temperature and the expiration date must be observed. It is also necessary to take into account the ratio in the product of the main nutrients (proteins, fats and carbohydrates) and the energy value when compiling the menu.

Confectionery have many positive qualities: appearance, good taste, aroma and are easily absorbed by the body.

Oriental sweets make it possible to feel the smell of exotic flowers, the taste of honey and nuts, the aroma of rose petals, the unique flavor range ... Thanks to the magnificent gourmets of the Near and Middle East, halva, Turkish delight, marshmallows, marshmallows, candied and stuffed fruits have become known all over the world , in the East, everyone's favorite and already familiar ice cream was invented in the East.

By the way, in ancient times in the East, healers and pharmacists prepared. They knew how to disguise with a fabulous taste, they knew how to disguise tasteless medicines, and they could also prepare sweets or cakes that had healing properties and saved a person from an illness, helped to conceive a child.
Until now, in the countries of the East, the profession of a confectioner and the masters themselves enjoy special respect.

The assortment of oriental sweets contains more than 200 items, and it is constantly growing, as more and more national dishes different regions is involved in the usual diet of Russians.

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Ministry of Education and Science of the Khabarovsk Territory

regional state budgetary educational institution

middle vocational education

"Soviet - Havana Industrial - Technological College"

(KGBOU SPO SGPTT)

COURSE WORK

On the topic: Development of an assortment and technology for the preparation of sherbet

Pupils of group No. CCI-13

Uskova Ludmila Anatolyevna

Teacher:

Pushkareva L.P.

Introduction

Sherbemt (the spelling and pronunciation of sherbet is erroneous, despite its popularity, from Persian FSIK Sharbat):

· a traditional drink in the countries of the East, prepared from wild rose, dogwood, rose or licorice and various spices. Currently, culinary specialists call sorbet special types of soft drinks made from fruit juices and sugar with the addition of spices and ice cream. The word "sherbet" is borrowed from the Turkish "Єerbet" and has analogues in Persian, Urdu, Hindi - "sharbat", and Arabic - "sharba" (drink);

soluble powder for fizzy carbonated sherbet, invented in Great Britain in the 19th century.

sorbet (t) - fruit ice cream, similar to a traditional drink;

· in Tajik cuisine, thick boiled candied syrup, similar to liquid jam;

· Oriental sweetness - fragrant colored fudge on a fruit-and-milk or fruit-and-cream base with crushed nuts like halva.

Sherbet properties

The word sherbet or sherbet, as well as sorbet, has not only different spellings, but also several meanings. First, sherbet refers to an ancient oriental vitamin drink based on rose hips, rose flowers, licorice and spices. Nowadays, sherbet is called a soft drink made from fruit and berry juices, with the addition of sugar, honey, spices and spices.

Secondly, sherbet is known to all sweet tooth as popsicles or fragrant oriental sweet treat. It is with the last type of sherbet that we want to introduce you today. Sherbet got its distinctive name thanks to the Turkish language and the word Єerbet, which has analogues in other languages. For example, the Persians, the Urdu people and the Arabs call sherbet sharbat.

Sherbet composition raw materials technological standard culinary

According to its composition, sherbet belongs to sweets, and according to consumer and taste properties, the product is classified as candy. The composition of sherbet includes various products that depend solely on the national recipe of the dish. However, in any case, the sherbet will look like a fudge to which various ingredients are added. For example, nuts, vanilla or raisins. Modern sherbet producers use condensed milk as the main sweetener ingredient.

The calorie content of sherbet will also depend on the original ingredients of the product. The average calorie content of sherbet is 417 kcal per 100 grams of the product. Agree, quite a satisfying delicacy. Sherbet remains the most popular dessert in Eastern countries. The most loved by the inhabitants of the East is sherbet with peanuts or peanuts, which are poured with condensed cream.

The benefits of sherbet

The chemical composition of the product determines both the harm and the benefits of sherbet. On the one hand, the product is rich in useful substances that are originally contained in the original ingredients. For example, nuts or raisins contain a sufficient amount of both vitamin and mineral substances. Vitamin A, B1, D, PP, as well as biotin and linoleic acid are contained in the sherbet.

We can say that the main benefit of sherbet lies in the excellent saturating abilities of sweetness. We think many will agree that it is simply impossible to eat a lot of sherbet, which cannot be said about chocolates, which some people absorb in kilograms. In addition, sherbet is better absorbed human body and can serve as an excellent and more natural substitute for candy or other sweets.

Harm sherbet

Unfortunately, the harm of sherbet is all the same chemical composition product. By the amount of sugar, sherbet is in the forefront among the most high-calorie sweet products. Such a high sugar content in the composition of the confectionery product causes high level carbohydrates, which can be a good source of energy or add a couple of extra pounds.

Therefore, you need to use sweets in reasonable quantities, because. the harm of sherbet can be quite noticeable, and not only for a beautiful and slender figure. Sherbet is contraindicated in people suffering from diseases of the liver or pancreas. Also, doctors advise limiting the amount of sherbet consumed during pregnancy and childbirth, because. sweetness can cause allergic reactions in the baby. It is best to find the "golden mean", then sherbet will not bring harm, but rather enrich the body with useful substances.

Calorie Sherbet 417 kcal.

The energy value of the Sherbet product (Proportion of proteins, fats, carbohydrates):

Protein: 7.3 g (~29 kcal) Fat: 14.7 g (~132 kcal) Carbs: 66.2 g (~265 kcal)

Energy ratio (b|g|y): 7%|32%|64%

The history of sherbet

Sherbet is the first cold non-alcoholic drink in the history of mankind. In the Ottoman Empire, sherbets were very popular drinks, they were served with every meal and the Turks drank them before meals and with meals. At that time in the Ottoman Empire it was not customary to drink plain water with meals. mineral water, and sherbets were served instead, and after the meal - compotes.

The sultans, distinguished by their refined gastronomic tastes, drank various fruit juices, lime juice or sherbet with meals. Sherbets were always served in beautiful dishes and were not only a delicious refreshing drink, but also a real table decoration. This tradition continues in Turkey to this day.

Sherbet and traditions of Turkey

Sherbet is still a traditional cold drink in Turkey today. It is especially loved for its refreshing properties, which is very important for Turkey's hot climate. Interestingly, the Turks believe that sherbet has healing properties. The origins of this belief in the healing effects of sherbet go back to the distant past, when the fruits, aromatic plants and spices used to make sherbet were grown in the gardens of the Ottoman palace under the strict control and supervision of court physicians and pharmacists. Many centuries have passed since then, but faith in miraculous medicinal properties sherbet is preserved by the Turkish people today.

According to Turkish customs and traditions, sherbet is served on hot summer days to the guest to please him. According to ancient customs, sherbet is served to guests at a wedding as a refreshing and uplifting drink.

Interestingly, after the birth of a child, a young mother also necessarily drinks sherbet to improve lactation, but this is a different, special sherbet. It is called “lorusa yuerbet”, which in Turkish means “sherbet for a woman in labor”. This unusual sherbet has an appetizing deep raspberry color, and to enhance the lactation of a woman in labor, cloves and special herbs are added to it.

Sherbet is an obligatory drink during matchmaking and circumcision ceremony, which is also accompanied by family celebrations.

Cooking sherbet

Sherbet is a drink made from fruit juices or extracts of flowers or herbs with the obligatory addition of sugar, water, ice or crushed ice. Depending on the season and seasonal fruits, fruit sherbets can be made from peaches, quinces, strawberries, apples, dogwood, mulberries, pomegranates, lemon balm, mint, oranges and other fruits, spices and herbs.

Sherbet is also made from honey. In Turkey, violet sherbet is also made - it turns out to be a deep green color, and it is prepared from fresh violet flowers, which are first crushed, turning into a homogeneous gruel, and then boiled in water with the addition of a large amount of sugar.

The most popular among Europeans is lemon sherbet - perhaps because it is somewhat reminiscent of good old homemade lemonade.

1. Assortment list

List of raw materials used, indicating state standards

	name of raw materials
		GOST 24901-2014
	Butter	GOST 37-91, GOST R 51074-2003, GOST R 52100-2003, GOST 52253-2004
		GOST 31451-2013
		GOST 11293-89
	Curd cheese	GOST 33480-2015
	Condensed milk	GOST 2903-78
		GOST 16830-71
	Chicken egg	GOST R 52121-2003
	Vanilla sugar
		GOST 16599-71
		GOST R 54691-2011
		GOST 31452-2012
	cocoa powder
	Powdered sugar	GOST R 53396-2009
	Cream cheese	GOST R 53379-2009
	Dark chocolate	GOST R 52851-2007
	vanilla extract
	ground cinnamon	GOST 29049-91
	Nutmeg	GOST 29048-91
		GOST R 52189-2003
	Philadelphia cheese	GOST 7616-55
		GOST R 53876-2010
		GOST 4429-82
	Baking powder	GOST 32802-2014
		GOST 32574-2013
		GOST R 51574-2000
	Creamy jam	GOST R 51934-2002
	plum vodka	GOST 12712-2013
	Ginger in syrup	GOST 28188-89
	caramel curl	GOST 6477-88

2. Preparation of raw materials, applied methods of mechanical processing

Canned fruits are thoroughly washed in warm water, wiped with a clean towel, then opened.

Milk is filtered through a sieve with a mesh size of 0.5 mm.

Eggs are washed before use in a special compartment equipped with four baths and an ovoscope. Melange is thawed without opening the cans, in air or in water at a temperature below 45C. After opening the jar, the thawed melange is filtered through a sieve with a mesh diameter of 3 mm.

Sift sugar, powdered sugar, salt.

Before whipping, the cream is well cooled for several hours, then whipped with increasing speed until it thickens to such an extent that it sticks to the whisk.

Before using butter, it is cleaned from yellow plaque, which is formed as a result of fat oxidation under the action of atmospheric oxygen, light, high humidity and temperature. Then the butter is cut into pieces and whipped first at a slow speed until a homogeneous consistency, and then at a fast speed.

Gelatin is soaked in cold boiled water and left to swell. In this case, gelatin binds 6-8 times the amount of water. At a temperature of 60C, gelatin dissolves, and when cooled, it forms a jelly. Boiling gelatin loses its gelling properties, so it can be brought to a boil, but not boiled. The gelling ability of gelatin is 5-8 times weaker than that of agar.

Walnuts are kept in a solution of table salt, then the shell is removed, the kernels are washed from salt and dried.

3. Stages of the technological cycle in the production of sweet dishes

The quality of culinary products is formed during the entire technological cycle of production. The main stages of this cycle are:

* marketing;

* design and development of products;

* planning and development of the technological process;

* material and technical supply;

* production of products;

Quality control (verification);

Packing, transportation, storage;

Implementation;

Recycling.

Marketing is the anticipation, management and satisfaction of consumer demand for a given product. It is possible to predict demand only by constantly studying the market, determining the needs of the population for products and orienting production to these needs.

In the process of marketing research, market demand must be precisely determined, as well as measures to satisfy it, namely, what type of enterprise should be opened, what range of culinary products will be in it, its approximate quantity, etc. Marketing functions include Feedback with consumers. All information relating to product quality must be analyzed and communicated to the manufacturer.

Design and development of products include the preparation of menus, the development of recipes for new or special dishes, the preparation of regulatory (technical and technological maps, specifications - TS, enterprise standards - STP) and technological (flow charts, technological instructions) documentation.

Planning and development of the technological process (normative and technological documentation) are necessary for drawing up technological schemes for the preparation of individual dishes, determining the sequence of operations, developing the technological process for the production of culinary products at the enterprise as a whole. The need for raw materials, equipment, inventory, utensils is determined.

Material and technical supply is an important stage of the production cycle. Raw materials, products, semi-finished products used in the technological process of production become part of the manufactured products, directly affect the quality and must comply with hygienic requirements for the quality and safety of food raw materials and food products(San-PiN 2.3.2 -- 96). Equipment, inventory, utensils must also comply with sanitary and hygienic requirements and have hygienic certificates or certificates of conformity.

Production consists of four stages: reception and storage of raw materials; processing of raw materials and preparation of semi-finished products (for enterprises operating on raw materials); cooking and culinary products; preparation of dishes for sale (portioning, design and their differences). All stages affect the quality of the finished product and must be carried out in accordance with technological standards and sanitary rules.

Quality control - checking the compliance of the quality indicators of culinary products with the established requirements. It is one of the most important stages of the technological cycle of production. Quality control is conditionally divided into three types: preliminary (input), operational (production) and output (acceptance).

4. Acceptance methods

1. Culinary products must be checked for compliance with the requirements of this standard and regulatory documents for a specific type of product.

2. Culinary products are accepted in batches. A batch is considered to be any number of culinary products of the same name, one date and change of output, manufactured under the same conditions at the same enterprise, in uniform packaging and the same shipping container, delivered by the same mode of transport and drawn up with one document on the quality of the established form.

3. Each batch of culinary products must be accompanied by a quality document indicating: - the name and address of the enterprise - manufacturer or citizen - entrepreneur; - name of the normative document; - names of culinary products; - dates and hours of production of culinary products; - quantity of consumer and transport containers; - gross and net weights of culinary products; - conditions and period of storage; - lot numbers.

4. When accepting each batch of culinary products, the following checks are carried out: - the number of shipping containers; - integrity of consumer and transport containers; - availability of marking labels on transport and consumer containers; - compliance of the actual gross mass of culinary products with the mass indicated on the marking label.

5. The assessment of the quality of consumer and transport packaging is carried out by the method of visual assessment. Each transport packaging unit is checked for the presence of a marking label and the correctness of its design, the number of packages is calculated to determine the gross weight.

6. To assess the quality of the incoming batch of products, an organoleptic assessment is carried out. In case of doubt as to the quality of the incoming batch of culinary products, an assessment is carried out according to physical, chemical and microbiological indicators. The selection of products for testing is carried out in accordance with the regulatory document for a specific type of product.

7. When accepting each batch of culinary products from the cold, culinary and confectionery shops, the enterprises for distribution carry out: - organoleptic quality assessment; - determination of the mass of weight products; - determination of the mass of one piece and the number of piece products.

5. Control methods

1. Organoleptic assessment of the quality of semi-finished products is carried out according to the method set forth in the Guidelines.

2. The preparation of selected samples for testing in terms of physical and chemical indicators is carried out according to regulatory documents for a specific type of culinary product or according to the Methodological Instructions.

3. Physical and chemical indicators are determined according to the methods described in state standards: - mass fraction of solids or moisture according to GOST 4288, GOST 3626, GOST 7636, GOST 15113.4, GOST 21094, GOST 26808; - mass fraction of fat according to GOST 5668, GOST 5867, GOST 5899, GOST 8756.21, GOST 15113.9, GOST 23042; mass fraction of table salt according to GOST 3627, GOST 7636, GOST 9957, GOST 27207; - total (titratable acidity) according to GOST 3624, GOST 4288, GOST 5670, GOST 27082; - active acidity according to GOST 3624, GOST 28972; - mass fraction of sugar according to GOST 3628, GOST 5668, GOST 5672, GOST 5903, GOST 15113.6; - freshness according to GOST 7269, GOST 7702.0, GOST 7702.1, GOST 7702.2.2-93 - GOST 7702.2.6-93, GOST 23392, GOST R 50372.

4. To assess the microbiological indicators of the quality of culinary products, use the unified methods of analysis provided for in the sanitary - hygienic and sanitary - anti-epidemiological rules and norms, guidelines and recommendations of the State Committee for Sanitary and Epidemiological Supervision. Sampling and their preparation for analysis for microbiological studies is carried out in accordance with GOST 9225, GOST 26668 and GOST 26669. In all products, except for sour milk, the determination of the number of mesophilic aerobic and facultative anaerobic microorganisms, bacteria of the group of Escherichia coli (coliforms), coagulase-positive staphylococci, determination of pathogenic microorganisms, incl. salmonella and bacteria of the genus Proteus are carried out in accordance with the Guidelines, as well as GOST 9225, GOST 9958, GOST R 50480, GOST 26972; microbiological standards - according to MBT 5061 (Appendix B) or in accordance with the regulatory documentation for products, hygienic quality and safety indicators - according to methods approved by health authorities.

5. If unsatisfactory results are obtained for any indicator, repeated tests are carried out on a double number of samples taken from the same batch.

6. Packaging and labeling

1. Culinary products delivered from procurement enterprises to pre-cooking, canteens - distributing, culinary shops and sold to consumers outside public catering establishments are packed in transport containers.

2. Culinary semi-finished products, culinary products, chilled and frozen dishes sold to the consumer directly at the manufacturer, in the culinary departments and through order desks, are packed in consumer packaging.

3. Functional containers with lids, flasks, thermoses, wooden, metal and polymer reusable boxes with tight-fitting lids, plastic bags approved by the State Committee for Sanitary and Epidemiological Supervision for contact with food products are used as shipping containers.

4. Packages, boxes, cellophane, parchment, subparchment, shrink film and other packaging materials approved by the State Committee for Sanitary and Epidemiological Supervision for contact with food products are used as consumer packaging.

5. The container must be clean, durable, without foreign odors and have a marking label. Packaging materials should not adversely affect the organoleptic characteristics of culinary products.

6. Packed products are stacked according to the number of units of consumer packages in layers in several rows in height; piece - according to the number of units of products, as a rule, in one row, weight - stacked by net weight in boxes with gaskets in layers. When packing weight or piece products in boxes, the bottom of the box is lined with parchment or sub-parchment.

7. Culinary products of one name, one batch of production are placed in each unit of transport packaging. The mass of the products to be packed in containers, the way they are packed are determined by the regulatory document for a specific type of product.

8. Consumer and shipping containers are subject to labeling.

9. A label is affixed to each unit of transport and consumer packaging, which indicates: - the name and address of the enterprise - manufacturer or citizen - entrepreneur and (or) trademark; - name of culinary products; - designation of the normative document; - net weight of culinary products; - the number of pieces (portions) and the mass of one piece (portion) of culinary products; - the number of packaging units (for packaged products); - date and hour of production; - term and conditions of storage; - number or surname of the packer; - batch number; - informational data on the nutritional and energy value of 100 g of the product. The marking label may contain information about the price of the product per kg, piece, portion. The label also indicates the permissible level of hazardous (chemical) substances, if they were used in the manufacture of products.

10. In the case of the preparation of culinary products from environmentally friendly raw materials, an appropriate sign is put on the label or the inscription "Environmentally friendly" is made.

11. The label must be clean, intact, neatly pasted on the container.

7. Transportation and storage

1. Culinary products are transported in accordance with the rules for the transportation of perishable products provided for by SanPiN 42-123-5777.

2. Particularly perishable culinary products are transported in refrigerated or isothermal vehicles in accordance with SanPiN 42-123-4117. Each car must have a sanitary passport issued by an institution of the sanitary and epidemiological service. The machine must be marked "Products" and the body with a hygienic coating.

3. Especially perishable culinary products are stored in refrigerated cabinets or refrigerators in accordance with SanPiN 42-123-5777.

8. Practical part

Technological map 1

Dish output: 10pcs. 100g each

	Product name	For 1 serving	For 10 servings
		Gross, g		Gross, g
	brown sugar
	Cream 10%
	Seeds (pumpkin)
	Butter
	Dark chocolate

Method of preparation: Pour sugar into the cream and bring to a boil. Cook over low heat and stir constantly for 15 minutes. Add butter, vanillin, nuts, pumpkin seeds, raisins, cranberries and cook for another 5 minutes. Lubricate the silicone mold in advance with chocolate, which must first be melted in a water bath. Crush large brazil nuts and almonds in a mortar. Put the mold in the refrigerator for better solidification of the chocolate. Pour hot mixture into molds. Once the sherbet has cooled down, put it in the refrigerator.

Technologist Andreeva L.A.

INSTRUCTION AND TECHNOLOGICAL CARD 1

__№1_ Creamy sherbet in chocolate

Name of products	Gross, g		quality requirements
brown sugar
Cream 10%
Seeds (pumpkin)
Butter
Dark chocolate

Name of dish: Creamy chocolate covered sorbet

Number according to the collection of recipes: 1

	Name of products
		For 1 serving, g	For 100 servings, kg
	brown sugar
	Cream 10%
	Seeds (pumpkin)
	Butter
	Dark chocolate
General
Markup 56%, rub. cop
Selling price of a dish, rub. cop
Production director
Calculation made
APPROVE Head of the organization

Technological map 2

Dish output: 10pcs. 100g each

	Product name	For 1 serving	For 10 servings
		Gross, g		Gross, g
	Grape
	Wine rosé or red

Method of preparation: Place the grapes and water in a saucepan. Cover and cook, stirring occasionally, until the grapes are soft. Remove from heat and pass through a juicer, if available, or strain through a sieve. To get more juice, the cake can also be squeezed through cheesecloth. On average, we should get 750 ml of juice. If you don't want to mess around with grapes, you can use the same amount of fresh juice. Add sugar and wine, if using, and stir until the sugar is completely dissolved.

Formulation and submission:

Place the sherbet in the freezer for 5 hours. At the same time, take out and beat every half hour with an immersion blender. Or use an ice cream maker. Using a spoon, cut out balls from the finished sherbet and serve.

Production manager Uskov M.S.

Calculator Uskov M. S.

Technologist Andreeva L.A.

INSTRUCTION AND TECHNOLOGICAL CARD 2

__№2_ Sherbet from grapes

CALCULATION CARD №2

Name of the dish: Sherbet from grapes

Recipe book number:

	Name of products
		For 1 serving, g	For 100 servings, kg
	Grape
	Wine rosé or red
cost of a raw set for 100 dishes
Markup 56%, rub. cop
Selling price of a dish, rub. cop
Output of one dish in finished form, grams
Production director
Calculation made
APPROVE Head of the organization

Technological map 3

Dish output: 10pcs. 100g each

	Product name	For 1 serving	For 10 servings
		Gross, g		Gross, g
	cocoa powder
	Dark chocolate

Cooking technology: Heat half of the milk (250 ml) with sugar, salt and cocoa in a saucepan. Whisking, bring to a boil, then reduce heat and let simmer for 30 seconds. Remove from heat, add chocolate, vanilla and liqueur (if using). Stir in the remaining milk (250 ml). If the chocolate has not completely dissolved, beat the mass in a blender until smooth. If using an ice cream maker, make the ice cream following the manufacturer's instructions. From this amount of products you will get 3/4 l of ice cream. If not, then place in the freezer for 1.5-2 hours until it freezes around the edges. Take out and mix thoroughly. This is very effective with an immersion blender. Repeat this procedure 2-3 more times. In this way, you will prevent the formation of crystals, and as a result you will get soft, smooth ice cream.

Decoration and serving: Before serving, remove the sherbet from the freezer for 30 minutes in order to easier transfer to glasses.

Production manager Uskov M.S.

Technologist Andreeva L.A.

INSTRUCTION AND TECHNOLOGICAL CARD 3

__№3_ Chocolate sherbet

Name of products	Gross, g		quality requirements
			Taste without foreign tastes and odors. The consistency is dense. The structure is homogeneous. Color Characteristic for a given item of sherbet or dessert.
cocoa powder
Dark chocolate

CALCULATION CARD №3

Name of dish: Chocolate sherbet

Recipe book number:

	Name of products
		For 1 serving, g	For 100 servings, kg
	cocoa powder
	Dark chocolate
cost of a raw set for 100 dishes
Markup 56%, rub. cop
Selling price of a dish, rub. cop
Output of one dish in finished form, grams
Production director
Calculation made
APPROVE Head of the organization

Technological map 4

Dish output: 5pcs. 50g each

Cooking technology: Beat butter and condensed milk with a blender. Chop cookies and nuts (as many as you need) with a knife and add to the mass. Blind "sausage". Put in freezer overnight. Breakfast in the morning is very tasty. Then store in the refrigerator.

Decoration and serving: Decorate in the form of beautiful sausages and sprinkle with powdered sugar.

Production manager Uskov M.S.

Technologist Andreeva L.A.

INSTRUCTION AND TECHNOLOGICAL CARD 4

__№4_ Sherbet with boiled condensed milk and cookies

CALCULATION CARD No. 4

Name of the dish: Sherbet with boiled condensed milk and cookies

Recipe book number:

	Name of products
		For 1 serving, g	For 100 servings, kg
	Condensed milk
	Butter
cost of a raw set for 100 dishes
Markup 56%, rub. cop
Selling price of a dish, rub. cop
Output of one dish in finished form, grams
Production director
Calculation made
APPROVE Head of the organization

Technological map 5

Dish output: 10pcs. 100g each

Cooking technology: Just mix all the ingredients, taste and add powdered sugar to taste. Transfer to a container (I have stainless steel, because it freezes faster in this one), place in the freezer for 4-6 hours. Take out and stir your sherbet every half an hour so that large crystals do not form.

Decoration and serving: Arrange the finished sherbet in bowls and enjoy its refreshing lemon taste. Sprinkle the sherbet with powdered sugar before serving.

Production manager Uskov M.S.

Calculator Uskov M.S.

Technologist Andreeva L.A.

INSTRUCTION AND TECHNOLOGICAL CARD 5

__№2_ Lemon sherbet

CALCULATION CARD No. 5

Name of dish: Lemon sherbet

Recipe book number:

	Name of products
		For 1 serving, g	For 100 servings, kg
	Lemon juice
	lemon zest
	Powdered sugar
cost of a raw set for 100 dishes
Markup 56%, rub. cop
Selling price of a dish, rub. cop
Output of one dish in finished form, grams
Production director
Calculation made
APPROVE Head of the organization

Technological map 6

Name of dish: Berry sherbet

Dish output: 10pcs. 100g each

	Product name	For 1 serving	For 10 servings
		Gross, g		Gross, g
	Gooseberry
	Red currants

Cooking technology:

Alternately beat blackberries, gooseberries and red currants with sugar in a blender. Put blackberry puree on the bottom of a vase or portioned glass, gooseberry puree on it very carefully, pour it on a spoon placed against the inner wall of the glass so that the layers do not mix, lay out the currant layer last. All this charm is sent for 20 minutes to the freezer. Before serving, sherbet, if desired, can be decorated with cream, but this is not for everybody.

Decoration and serving: Before serving, remove the sherbet from the freezer for 30 minutes in order to easier transfer to glasses. If desired, you can decorate with cream, but this is not for everybody.

Production manager...

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Sherbet is a fragrant sweet on a fruit-cream or milk base with the addition of dried fruits or nuts. The delicacy came to Russia from the East in the form of thick condensed milk with peanuts or walnuts. But few people know that the delicacy has other names - sorbet, sherbet. According to wikipedia, correct name product is sherbet, sherbet is Russian pronunciation, sorbet is French. Thus, the sweetness is one, but has different pronunciations.

But in Russian cuisine, these names hide completely different desserts.

Composition of sherbet of different types

What is sherbet made from? So, it happened that under the same name there are several delicacies at the same time, which differ in taste, structure and method of preparation:

1. Sherbet is usually called a spicy and tasty drink made from fruit juice, spices.
2. Sorbet - fruit ice cream, similar in taste to sherbet, but with a thicker and denser consistency.
3. Sherbet is a viscous and spicy delicacy, which is made at the factory from dried fruits, nuts, condensed milk and resembles a very sweet candy.

liquid sherbet

The ancestor of all sherbets is the oldest drink who was so loved by the rulers ancient East. The main components of this drink were wild rose, rose petals, dogwood and all kinds of spices of the East. A little later, they began to make sweets based on juice and decoction of apples, pomegranate, orange, quince, lemon. The main ingredients are also honey and sugar. In more modern recipes, you can find eggs, cream or milk in the composition. Liquid sherbet is served cold, it perfectly quenches thirst and tones.

If we talk about the chemical composition of the product, then you need to know on the basis of what it was produced. So, sherbet, made on the basis of milk, is rich in vitamins A, B, D, contains methionine. But also this product is saturated with protein and lactose. If fruits are taken as the basis, then the content of minerals and vitamins increases.

Soft sherbet

This sherbet first appeared in France. The product has a viscous consistency and resembles slightly thawed ice cream. The French, in order to preserve the traditional sherbet, began to add ice cream to it. So, a chilled product appeared. The composition of such a delicacy is identical to liquid. The main difference is the consistency. In addition to all the above ingredients, dried fruits are often added to such a product, which give it useful properties.

Contained in large quantities, vitamin A is the strongest antioxidant that has a good effect on the entire body. In addition, all dried fruits (especially dried apricots) are a rich source of all kinds of minerals, which are often lacking in the human body.

Sherbet in the form of fudge

The production of this sherbet is very common in the country. The product looks like textured fondants, resembles a sweet candy with spices and lots of nuts. Such sweetness is distinguished by its cloying, as it is made from sugar and condensed milk.

On an industrial scale, the product is obtained from milk, cream, condensed milk, butter, chocolate, honey, vanillin, sugar. But they also add various nuts, candied fruits, raisins, dried apricots, prunes, molasses. Sometimes all these components are combined together, but most often 1-2 ingredients are taken as the basis.

Nuts enrich the product not only with vitamins A, E, H, PP, but also with linoleic acid. Calorie content directly depends on the components of the treat, so the product can be both high-calorie and low-calorie. But if we talk about fudge, then sherbet calorie content per 100 grams is 418 kcal.

Energy value of the product:

• proteins - 7.3 g (about 29 kcal);
• fats - 14.7 g (about 132 kcal);
• carbohydrates - 66.2 g (about 265 kcal).

Sherbet: benefits and harms

There is no such product in the world that has a large set of useful properties, but at the same time does not have at least one harmful quality. So, sherbet can bring not only benefits to the body, but also harm.

Beneficial features

All the useful properties of the product depend on the ingredients that make up its composition. So, each type of this sweetness is able to have a positive effect on the internal organs and on the whole organism as a whole. Benefits of sherbet:

• normalizes the activity of the cardiovascular system;
• improves the functioning of the liver, kidneys;
• improves visual acuity;
• contributes to the proper absorption of sugar;
• helps to actively absorb calcium into the body.

The benefits of the product for anemia and hypertension, neuroses and nervous strains have been noted. Many beneficial substances of sweets have a beneficial effect on diseases of the teeth and gums, and also help with stomach problems and beriberi. The antibacterial properties of the product help the body recover from various lung diseases.

Contraindications

Due to the high sugar content, the product is not recommended for people who have diabetes and those who follow their figure. But also from the use of sherbet should refrain in diseases of the liver and pancreas.

It is not recommended to include in the diet of pregnant and lactating women. Since many components of the treat can cause allergies, it is not recommended to use for people who are predisposed to allergies. The main allergenic components of sweets are honey, peanuts and some dried fruits.

You can make your own sorbet, at home, using only good and high-quality ingredients for this. Finding a recipe online is easy. Moreover, you can prepare not only a modern sherbet, but also an old drink, while adding new and original ingredients to the dessert, which will give the sweet a bright and piquant taste.