Bakery shop. Radchenko L.A

The management of the confectionery shop is carried out by the head of the shop. In confectionery shops, as a rule, a linear graph is used. In large workshops, work is organized in two shifts, in small enterprises - in one shift. Teams are organized either by type of product or by technological process operations (kneading, cutting and baking products; finishing products). Two or three teams work in each shift, depending on the capacity of the workshop, with an operational division of labor.

V-category confectioners produce curly, custom-made cakes and pastries. They prepare and check the quality of raw materials, fillings, finishing semi-finished products, prepare dough, mold products, and perform artistic finishing of products.

IV-category confectioners produce various cupcakes, rolls, premium cookies, complex cakes and pastries.

Class III confectioners produce simple cakes and pastries, and baked goods. They prepare various types of dough, creams, fillings.

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

Confectioners of the 1st category perform work under the guidance of confectioners of the highest category, remove baked goods from baking sheets, clean confectionery sheets, baking sheets and molds.

Bakers of grades II and III bake and fry confectionery and bakery products. They determine the readiness of semi-finished products for baking, prepare the ice cream and lubricate the products.

The purpose of the confectionery shop is the production of a variety of flour confectionery and culinary products. The products of the confectionery shop are supplied for sale not only to the main enterprise. Confectionery products do not require additional heat treatment before being released to consumers, which determines increased requirements for compliance with sanitary, hygienic and technological rules during the production, sale and storage of these products.

They are classified by performance and product range:

Shops that produce up to 12 thousand products per shift are considered low-capacity;

Average capacity - 12-20 thousand products per shift;

High capacity - from 20 thousand products per shift.

In restaurants, canteens, and cafes, confectionery shops with a smaller capacity are organized: 3,5,8 or 10 thousand products per day.

Number of products produced in confectionery shops: up to 3 thousand per day, products are produced from 2-3 types of dough (yeast, shortbread, puff pastry), without cream finishing (short cakes, muffins, puff pastries, etc.).

The area of the premises of a confectionery shop depends on the type, capacity of the enterprise, and the number of employees.

The layout of the premises of the confectionery shop must correspond to the sequence of operations of the technological process and exclude the possibility of counter flows of raw materials and finished products.

The technological process of preparing confectionery products consists of the following operations: sifting flour and preparing (kneading, fermenting) dough, cutting (molding) products, baking, decorating (finishing) confectionery products, preparing syrups, creams, fondants, whipped egg whites. To perform these operations, workplaces are organized in the departments of the confectionery shop.

For the normal conduct of the technological process in the confectionery shop there must be the following departments:

pantry and refrigerator for daily food storage;

egg processing room;

rooms for sifting flour;

premises for kneading and fermenting dough;

rooms for cutting, proofing and baking confectionery products;

premises for washing dishes, containers, equipment;

preparation of finishing semi-finished products;

confectionery finishing;

pantry and refrigerated chamber for finished confectionery products;

shop manager's room;

expedition.

This composition of premises improves working conditions in the workshop. In small confectionery shops, the number of premises can be reduced to 2-3.

In the dough cutting department, the dough is kneaded and the necessary semi-finished products are prepared.

First sift the flour (preferably in a separate room).

Dough kneading machines are used to knead dough, an operation that requires physical effort. In small shops, a universal drive with a beater is used for this purpose. To ferment yeast dough, mobile bowls are used, which are placed for some time near pastry ovens.

For cutting and shaping confectionery products, a dough dividing machine, various molds, and recesses are used. The workplace should have a production table, a flour chest, a mobile bowl with dough, scales, a drawer for knives, and mobile racks with pastry sheets for prepared products.

Rolling out the dough is carried out using a dough sheeter, which allows you to obtain a layer of dough of the required thickness. The workplace should have a refrigeration cabinet for cooling butter, as well as dough when making puff pastries.

To prepare fillings, minced meat, syrup and fudge, install a small stove (gas or electric) and use a meat grinder, a grinding machine (from a universal drive). Fillings are transported in mobile tubs.

An important mechanical assistant for the confectioner is the cream whipper. Baking of confectionery products is carried out in confectionery and bakery cabinets. Baking ovens that run on electricity, solid, liquid or gaseous fuel are also used. Confectionery cabinets can maintain a certain regime.

Separate production tables are used to decorate confectionery products, and in large enterprises special rooms are allocated for this purpose. Tables should have drawers for tools; a tripod for pastry bags is mounted on the table tops, a syrup tank and scales are installed. There should be mobile racks near the work tables for delivering finished products to the refrigeration chamber or to the expedition.

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

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

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

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

The dough kneading room is equipped with dough kneading machines with bowls of various capacities. The dough is kneaded sequentially from the beginning with the shortest cycle. The room for portioning dough is equipped as follows: install a table, a dividing and rounding machine or dough divider, a flour chest (under the table), a knife box (in the table), and dial scales. They also provide space for moving the bowl with dough. The dividing and rounding machine divides the dough into pieces of a certain mass and rolls them into balls, which facilitates the very labor-intensive operation of weighing and rolling each portion of dough. Shortbread, puff pastry, and then yeast.

The workplace for molding products is equipped with tables (with pull-out chests for flour, drawers for tools), and wall-mounted shelving.

Creams are prepared in a separate room, in which whipping machines of various capacities and with different capacities of bowls and boilers are installed. The cream is cooked in special tilting boilers with a steam jacket or in stove-top boilers.

A special table with drawers for storing tools is also needed; powder is sifted on it and other operations are performed. To decorate confectionery products with cream, pastry bags with nozzles, stencils, spatulas for applying a layer of cream, combs for leveling it and applying a pattern, etc. are used. To soak confectionery products with syrups, watering cans with a special (shower) attachment are used.

To make lipstick, a production line is organized, consisting of an electric stove, a boiler, a special table and a beater. The table cover is metal with sides and two pipelines with cold and hot water are placed under it. One of the side boards, adjacent to the overhead tray, is made removable.

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

In the washing room, bathtubs with three compartments and a sterilizer are installed for washing tools and equipment. Shelving is located next to the washing tubs. In large workshops, a machine is used for washing functional containers. Pastry bags are dried in an electric drying cabinet.

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

If an autoclave is not available, bags are sterilized in stovetop boilers by boiling for 30 minutes from the moment of boiling. Tips from bags and small equipment are also boiled for 30 minutes after processing and stored in a specially designated container with a lid. Containers intended for processing and storing pastry bags, tips and small equipment are not allowed to be used for other production purposes. Usually, each shift is assigned pastry bags, which are not allowed to be transferred to another shift, since even the slightest residue of cream in the bags can lead to bacterial contamination. All equipment and in-shop containers used in the production of confectionery products must be marked by the name of raw materials or semi-finished products. The use of unmarked containers, and also not in accordance with the markings, is prohibited.

Finished confectionery products are sent to storerooms or refrigeration chambers of the workshop for short-term storage. Manufactured products are placed in specialized containers.

The shelf life of confectionery products at a temperature of 2-6 C from the end of the technological process should be as follows:

with protein cream - no more than 72 hours;

with butter cream, including Potato cake - 36 hours;

with custard, with cream cream - 6 hours.

Transpanting of confectionery products is carried out by specialized transport with refrigerated or isothermal bodies. Confectionery products prepared for transportation must have a label indicating the shift, date and hour of preparation, storage conditions and periods. Transportation together with other products is prohibited.

The sale of confectionery products with cream in catering and retail establishments is possible only if refrigeration equipment is available. During the warm season, the production of cakes and pastries with custard and cream is prohibited.

In a market economy, the scientific organization of labor and, on the basis of this, increasing its productivity acquire exceptional importance.

The confectionery shop must have the following departments: a pantry for a daily supply of food; dough mixing department; dough cutting department; baking; finishing of products; preparation of minced meat; washing machines for eggs, dishes and containers; expedition.

The jobs of confectioners are determined in accordance with the technological process of preparing flour confectionery products, which usually consists of the following stages: storage and preparation of raw materials; preparing and kneading dough; product molding; preparing fillings; baking; finishing and short-term storage of finished products.

Important factors in the rational use of confectioners' working time are: proper preparation of workplaces, equipping them with the necessary equipment, utensils and vehicles, uninterrupted supply of raw materials, fuel, and electricity during the shift.

The daily food storage pantry is designed for short-term storage of food, equipped with chests, racks, stock shelves, and a refrigerator. For weighing products, there are scales of various capacities (from 2 to 150 kg).

The dough mixing department should be more mechanized than other areas. Here we need machines for kneading dough with bowls of various capacities, and sifters for flour. A workplace for auxiliary operations is also organized here - dissolving and dosing sugar, salt, sorting raisins, etc. It should be equipped with a table, a sink with cold and hot water supply, a cabinet for storing equipment, and a chest for salt.

Before kneading the dough, flour is sifted in a separate room or directly in the dough mixing department, as far as possible from other workplaces. To sift flour, there are special sifters with a swinging sieve driven by an electric motor in reciprocating motion. A “Pioneer” type sifter feeds flour using an auger to two fixed sieves and a magnet, after passing through which the flour is freed from foreign impurities and saturated with air.

The dough mixing machine consists of a body with a kneading lever and three rolling bowls with a capacity of 140 to 270 liters. The products included in the dough are placed in a bowl, rolled into the machine and the dough is kneaded. If there are no dough mixing machines, wooden bowls are used for kneading, which, covered with a lid, are used as cutting tables. Yeast dough after kneading requires a high temperature of 30-35 o C for fermentation, so the bowl is rolled closer to the confectionery ovens. Other types of unleavened dough are kneaded at a low temperature (15-17 o C). In large workshops for the fermentation of dough and dough, special chambers are installed in which a certain temperature can be maintained.

To dose the dough, a table, a dividing and rounding machine or dough divider, a flour chest (under the table), a knife box (in the table), and dial scales are installed. Provide space for a mobile bowl with dough.

The dividing and rounding machine divides the dough into pieces of a certain mass and rolls them into balls, which facilitates the very labor-intensive operation of weighing and rolling each portion of dough.

For rolling out dough, tables with cabinets for tools and retractable chests, a dough sheeter, and a refrigerator for cooling butter and dough when making puff pastries are installed.

The dough sheeting machine consists of two closed moving belts that roll the dough between two pairs of rollers. The distance between the rollers can be changed, which makes it possible to roll out the dough to the desired thickness. While rolling, the dough is sprinkled with flour. The receiving table of the machine makes a reciprocating movement, and thanks to this the dough is laid in layers.

In small workshops, it is more expedient to install, instead of a dough sheeter, a device consisting of two rollers, one of which can be raised and lowered, thereby adjusting the distance between the rollers. The device is secured with two screws on the edge of the table. On both sides of it there are wooden platforms for serving and receiving dough.

Workstations for molding products are equipped with tables with pull-out chests for flour, tool boxes, mobile shelving and shelving cabinets, and wall-mounted stud shelving. Mobile racks are needed to transport products from the forming station to the proofing station (or proofing area), to the baking ovens, and then to the cooling area. More convenient are cabinet racks, in which the products do not weather or dry out during proofing, as well as wall-mounted racks in the form of brackets or “studs” on hinges.

To prepare biscuit dough, a separate workplace is equipped near the universal drive, since the dough is beaten in a mechanical beater included in the kit of this drive. In addition, it is necessary to have a separate table or tables for preparing eggs, sugar, pouring dough into sheets or molds.

To prepare minced meat and finishing semi-finished products, install a small stove, a meat grinder, grinding equipment, mobile bowls, stools for boilers, and a table for making lipstick; You can also prepare choux pastry at this workstation.

The most rational organization of the work of confectioners is possible in large workshops that produce confectionery semi-finished products in a full range and large quantities: various doughs, fillings and creams, soaking syrups, sprinkles, candied fruits, etc. Such enterprises have ample opportunities for mechanization of all labor-intensive work, and, consequently, to sharply increase labor productivity, machines and mechanisms are used to their full capacity, quality control is simplified, and work culture is improved.

In large workshops, production lines are organized for the production of each type of semi-finished product, and they also use small-scale mechanization and various devices in individual areas. For example, to make lipstick, a production line is organized, which includes in sequence an electric stove, a boiler, a table for cooling and heating the lipstick, and a beater. To prepare waffles, a production line is created, equipped with waffle irons, automatic waffle presses, boilers or bowls for preparing dough, tables for processing and packaging waffles, and mobile stalls for cutting waffles.

To increase labor productivity, install an apparatus for welding dough and a device for “jigging” it. Instead of water, mineral oil is poured into the steam jacket of the EK-60 electric boiler, in this case the brewed dough will not burn, and a VM-1 beater is mounted on top. While the machine is operating, the dough in the kettle is mixed with the beater blades and brewed. The productivity of the device is 90 kg per hour.

Products made from liquid dough - choux, biscuit, boucher, almond, puffed - are “pipeted” using a pastry bag with a nozzle. The operation is labor-intensive, so in some confectionery shops the “jigging” is mechanized. Confectionery sheets pass through a chain conveyor belt under the depositor. A certain dose of dough is automatically squeezed out of four cone-shaped tips. The weight of the deposited dough can be adjusted.

The finished dough is placed in a hopper, from where it is “deposited” into the dosing chamber using pistons, and through 6 tubes with depositing holes, a portion of the dough is laid out on a moving sheet. The interval between blanks is 2-3cm.

Creams are prepared in a separate room, in which whipping machines of various capacities and different capacities of bowls and boilers are installed. Creams are cooked in special tilting boilers with a steam jacket or in stove-top boilers. They provide a special table with drawers for storing tools; powder is sifted on it and other operations are performed.

The baking department is equipped with pastry cabinets and ovens with electric and gas heating. The stoves are installed in a row and provided with local ventilation. Equipment and tables for deep-frying products are placed in the same sectional order. This saves workshop space and creates favorable working conditions.

In gas-heated ovens, the temperature is controlled by the amount of gas entering the burners, but care is taken to ensure that all open burners and gas do not enter the room.

Electric ovens are equipped with thermostats that automatically maintain a set temperature in the frying chamber ranging from 100 to 350 o C.

Confectionery ovens used in large catering establishments have greater productivity than ovens. In addition, the products do not need to be turned over during baking, as a result of which they do not settle and are baked well. Due to uniform heating, baked products have the same color.

To improve sanitary conditions, furnaces burning solid and liquid fuels are fired outside the production area. Wood, coal, peat or liquid fuel are burned in the furnaces of these furnaces.

To deep-fry pies, install special electric or gas fryers or use stove-top deep fryers. Near the deep fryer, racks and a table with a mesh tray are installed to drain excess fat. This compartment must have particularly good ventilation, since the decomposition of fats releases products that are harmful to health.

Pastries and cakes are processed in special rooms or on separate production tables, isolated from other work stations. The tables are equipped with drawers for tools, tripods for strengthening pastry bags, and a special tank for syrup. It is convenient to arrange stands on tables that rotate on an axis, on which cakes are placed during finishing. Shelves for finished products and cardboard boxes are placed near the tables.

To cut the biscuit, a saw blade driven by an electric motor is used. The cutting thickness can be adjusted with movable screws. A circular knife is used to cut products into pieces.

To prepare biscuits, large enterprises use a dispenser consisting of a 30-40 liter tank and a mug with a water meter glass and a 3 liter capacity scale, which is connected to a tap and a spray net using a food-grade rubber hose.

An improved watering can is also used, consisting of a metal cylinder and a spray funnel with holes. The cylinder is filled with soaking syrup, the amount of which can be seen on the water gauge glass. The syrup is sprayed by pressing the handle. An installation for spreading cake layers with cream is being introduced in confectionery shops with a capacity of up to 5,000 two-layer cakes weighing 0.5 kg per 8 hours of work.

The operation of filling choux pastry tubes with cream is mechanized. A pneumatic device is mounted on a special table. It consists of a compressor with an electric motor and a cream tank. The cream is squeezed out of the tank under a pressure of 1 atm. Through a special fitting. A tube of cake is brought to the fitting, the tap is opened, and after filling the tube, the tap is closed.

The main equipment of the workshop is production tables, mobile shelving, refrigerators, beaters, low stools with a metal-covered lid and a round cutout for installing boilers with a hemispherical bottom.

In recent years, the industry has been producing sectional modulated equipment designed for the linear principle of arrangement. Its use frees up about 25% of the usable area of the workshop and reduces the movement of workers. The use of sectional equipment improves working conditions and improves production standards. Sectional tables are equipped with shelves, drawers for storing spices and equipment, inserts for storing various boards, have built-in bathtubs, etc. Shelves are installed at the tables for finished products and cardboard boxes.

At large enterprises, it is possible to provide for the sanitation (improvement) of air, dishes and workplaces with ultraviolet irradiation, for which bactericidal light lamps are used in workshops. Thanks to these lamps, high sanitary standards are ensured in production, energy consumption in refrigerators is reduced, since perishable products can be stored not at low, but at normal temperatures, and they remain fresh.

In the washing room, bathtubs with two compartments and a sterilizer are used to wash tools and equipment. The sterilizer is a heating tank with electric, gas or steam heating. A mesh basket with tubes, bags and other small equipment is placed in the tank.

Dry the pastry bags in an electric drying cabinet. At the same time, 25 bags can be dried in it in 15-20 minutes. Such rapid drying greatly extends their service life and contributes to good sanitary condition of the workshop.

Shelves are installed next to the washing baths. The tray washing machine washes away solid residues, rinses the trays with soda and sterilizes them with steam. Its productivity is 300 trays per hour.

The expedition serves for storing finished confectionery products. It is equipped with refrigerating chambers, shelving, scales and production tables.

Confectionery products with cream or fruit decoration are stored in refrigerated rooms at a temperature not exceeding 6 o C. Confectionery products without decoration are stored at a temperature of 18 o C and a relative humidity of 70-75%. In the presence of cold, the sales period for products with butter cream should not exceed 36 hours, with custard - 6 hours, with whipped cream - 7 hours, with fruit finishing - 3 days.

In the absence of refrigeration, the sales period for products with butter cream is 12 hours; products with custard and whipped cream cannot be stored.

Confectionery products are transported in containers using special transport. Each tray must have a label indicating the name and quantity of confectionery products. In addition, the time of production and the name of the stacker are indicated.

In recent years, freezing of various types of dough and molded products has become increasingly common. Yeast dough is frozen after molding it into pieces weighing from 2 to 3 kg at a temperature of 18 o C. For subsequent cutting and baking, the dough is defrosted at room temperature. The shelf life of frozen semi-finished products is 12 weeks. Transportation of frozen products should be carried out at a temperature no higher than 7 o C. When kneading yeast dough, increase the amount of yeast by 4-5%, since some of them die during freezing.

High-quality food is necessary for the normal functioning of every person. The diet must include proteins, fats and carbohydrates. You need to eat more vegetables and fruits every day. You can't do without sweets either. In normal amounts, glucose promotes active brain function and provides energy throughout the day. Both children and adults love pastries and pies. It is no coincidence that confectioners always earn good money. And for a business to generate truly stable income, it must be properly organized.

Choosing a room

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

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

Safety precautions in the confectionery shop

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

Any mechanism must be checked before starting a shift. Many machines that operate in confectionery shops have moving parts. They must be protected from workers. The mechanic, before putting the equipment into operation, turns it on at idle. This makes it possible to check how the engine operates and in which direction the main shaft moves. Its rotation must be carried out in accordance with the arrow indicated on the equipment.

During operation, machines should not be overloaded with products. It is necessary to act in accordance with regulatory documentation. Ingredients should only be pushed into the cutting equipment using wooden auxiliary objects. Metal accessories may cause an accident (such as electric shock).

Many entrepreneurs often purchase a workshop that can operate various types of equipment. This is really very convenient and saves a lot of money. But such a device should be used correctly. Equipment must be changed only with the engine turned off. It is worth constantly monitoring the temperature of this mechanism. The electric motor must not overheat above 70 degrees Celsius. You must be near it at all times while the equipment is operating. This is especially true for machines that do not have an emergency shutdown function.

Fire safety

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

The confectionery shop premises must be equipped with high-quality ventilation. This will allow you to maintain the required air temperature in production. In addition, employees responsible for fire safety must work in the premises. These people will monitor the operation of the main mechanisms. If there is even the slightest chance of fire, the work of the entire workshop stops.

Fires often occur in attics. They must be kept perfectly clean. Items and products that are easily flammable cannot be stored here. A specific workshop employee is responsible for the attic. The room must always be locked. You cannot organize an archive or warehouse in the attic. There can only be faulty equipment that is not refilled with flammable materials.

Recruitment of personnel for a confectionery shop

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

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

Workers in the confectionery shop must come to the confectionery shop in a special uniform, including a scarf or cap, sleeves and an apron. Factory work clothing can be made from latex or cotton. Accessories made from natural fabric are more durable. The headscarf must completely cover the worker's head. Women with long hair braid their hair. It is prohibited to enter the confectionery shop with your hair down. This is unhygienic and also dangerous to the life of the worker.

Confectioners must wear sterile rubber gloves when performing certain duties. This is especially important when working with cream and raw dough.

Equipment

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

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

Choosing a mixer and dough kneader

The taste of the future product depends on how well the dough is made. Therefore, choosing a quality mixer and dough mixer is of great importance. The mixer is an indispensable tool for making various creams and kneading yeast dough. Most often, planetary mixers are purchased for a confectionery shop. The description of this equipment is quite simple. This is a device equipped with a planetary rotating kneading organ (most often around its axis). Such equipment helps to ensure uniform mixing without air and lumps. Specialized organizations sell floor-standing and tabletop planetary mixers. The floor-standing option is most often purchased for large workshops. Using such equipment you can knead up to 80 liters of dough at a time. Table mixers are designed for preparing a small volume of product (no more than 15 liters).

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

Despite the huge number of options, a mixer is most often used to prepare a small batch of dough. To produce products in large volumes, special dough mixers are mainly used. To prepare products from yeast dough, equipment with a spiral kneading unit is used.

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

dough sheeter

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

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

Equipment can also be classified by type of drive - manual and electric. The first option has not been used on an industrial scale for a long time. Electric dough sheeters allow you to produce much more bakery products in a certain period of time. Various cakes and pastries can also be made using this mechanism.

Choosing a stove

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

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

Modern ovens are high-tech. Organizing a confectionery shop comes down to managing processes that are carried out with specialized equipment. All you need to do is set the baking time for a certain product and expect the likelihood that the product will be spoiled is negligible.

Refrigerator cabinet

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

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

What is needed for successful work?

Effective operation of a confectionery shop is not only a well-written business plan and high-quality equipment. Everything also depends on the products that the company will offer. To attract the attention of buyers, you need to use your imagination. Simple buns sprinkled with sugar will be very popular if they are baked in the shape of animals or plants. The main consumers of confectionery products are children. The main emphasis should be on them. It is worth launching into production products depicting cartoon characters.

Workers in the confectionery shop must be selected with special attention. These must be people who truly love what they do. Employees will perform quality work only when they can receive appropriate payment for their work.

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

The confectionery shop occupies a special place in catering establishments. It usually works independently, independently of the hot shop. The workshop produces a wide range of products from yeast, shortbread, puff pastry, biscuit and choux pastry, and also produces yeast, shortbread and puff pastry in the form of semi-finished products.

The confectionery shop includes the following premises: a pantry and a refrigerator for daily storage of products; egg processing room; premises for sifting flour, kneading and fermenting dough, cutting, proofing and baking confectionery products, preparing finishing semi-finished products, finishing confectionery products; washing dishes, containers, equipment; pantry and refrigerated chamber for finished confectionery products, workshop manager's room, expedition. The premises of the confectionery shop provide convenient communication with the premises for receiving and storing raw materials, as well as with the expedition. The premises are located sequentially, along the technological process, in order to provide the shortest routes for moving raw materials and finished products.

The technological process in the confectionery shop is carried out according to the following scheme: preparation of products - preparation and baking of dough and products - cooling - finishing - laying - cooling and storage - transportation.

Raw materials are unloaded into daily food storage pantries. After sifting the flour and preparing the products, the dough is prepared and the products are cut and baked. Cooled products are finished with creams, jam or other finishing semi-finished products. Placed in containers, cooled and stored in refrigerated and non-cooled chambers of finished products until sent on an expedition.

The confectionery shop has additional areas for preparing biscuit dough and cooling products. The cutting and baking departments are independent areas for the preparation of yeast dough and products made from it, as well as puff pastry, shortbread, biscuit and choux pastry. Each site is equipped with appropriate equipment.

The confectionery shop uses a wide variety of equipment: sifters, dough mixing machines, dough sheeters, beaters, a universal drive with a set of replaceable mechanisms (meat grinders, sifter, grinder, beater), food boilers, electric stoves, electric baking cabinets, refrigeration equipment.

The jobs of confectioners are determined in accordance with the technological process of preparing flour confectionery products, which usually consists of the following stages: storage and preparation of raw materials; preparing and kneading dough; product molding; baking; finishing and short-term storage of finished products.

The dough mixing department is more mechanized than other areas. There are dough kneading machines with bowls of various capacities. There is also a workplace for auxiliary operations - dissolving and dosing sugar, salt, sorting raisins, etc. It is equipped with a table. Before kneading the dough, flour is sifted in a separate mixing department away from other work places.

For sifting flour, there are special sifters with swinging and stationary sieves. A sifter with a swinging sieve is set into a reciprocating motion, after which the flour is freed from foreign impurities and saturated with air.

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

The dough mixing machine consists of a body with a kneading lever and three rolling bowls with a capacity of 140 to 270 liters. The products included in the dough are placed in a bowl, rolled into the machine and the dough is kneaded. If there are no dough mixing machines, wooden chests are used for kneading, which, covered with a lid, are used as cutting tables. Yeast dough after kneading requires a high temperature of 30-35C for fermentation, so the bowl is rolled closer to the confectionery ovens. Other types of unleavened dough are kneaded at a low temperature (15-17°C).

To dose the dough, a table, a flour chest (under the table), a box for knives (in the table), and a dial scale are installed.

For rolling out dough, tables with cabinets for tools and pull-out chests are installed, as well as a refrigerator for cooling butter and dough when making puff pastries. Rolling out the dough in the workshop is done manually.

Workstations for molding products are equipped with tables with retractable chests for flour, tool boxes, mobile shelving and shelving cabinets, wall shelving - “studs”. Mobile racks are needed to transport products from the forming station to the proofing area, to the baking ovens, and then to the cooling area.

In addition, there is a separate room for processing eggs, tables for preparing sugar, pouring dough onto sheets or into molds.

In the egg processing room, the quality of the eggs is checked and they are disinfected.

The quality of eggs is checked randomly. The egg is dipped in a 10% solution of table salt; if the egg floats, it is spoiled

When using, eggs are broken into separate containers of 3-5 pieces, checked for good quality, and poured into a separate container.

Instructions for washing and disinfecting eggs are posted in the egg processing room.

Eggs are processed in three baths

1) wash with a 2% solution of soda ash for 5 minutes;

2) treatment in a 0.5 percent solution of soda ash at a temperature of 40-45% for 5-10 minutes);

3) rinsing with cold running water.

Products made from liquid dough - choux, biscuit, are “pipeted” using a pastry bag with a nozzle. The weight of the deposited dough can be adjusted.

Creams are prepared in a separate area, in which whipping machines of various capacities and bowl capacities are installed. Creams are cooked in special pans. They provide a special table with drawers for storing tools; powder is sifted on it and other operations are performed.

The workshop inventory is varied, since during molding and finishing it is necessary to ensure not only a beautiful appearance, but also the exact weight of the products. To decorate confectionery products, plastic or tin tubes are used, which are placed in bags made of thick fabric, special syringes, combs made of aluminum or tin, and a number of other devices.

Abstract on the topic

"Organization of production of a confectionery shop"

Student of DGINKh

TVET 4th year 1st group

Samedov A. Z

Characteristics of the confectionery shop.

1. Purpose of the confectionery shop:
The confectionery shop is designed for the production of confectionery products and their sale in the dining room of the cafe.
The confectionery shop at the enterprise operates independently, organized at the café-confectionery. The workshop is located on the first floor of the building. The confectionery shop is open 24 hours a day.
The production of flour confectionery and culinary products is highly profitable. The relatively large profit margin of the confectionery industry has a beneficial effect on the results of economic activities of public catering enterprises.
Confectionery products do not require additional heat treatment before being released to consumers, which determines increased requirements for compliance with sanitary, hygienic and technological rules during the production, sale and storage of these products.
Confectionery shops are classified according to two criteria - the range of products and the productivity of the shop.
The confectionery shop produces the following assortment:
-confectionery products in a wide range of all types of dough (yeast, shortbread, puff pastry, biscuit), including with cream;
In terms of productivity (number of products produced per day), the confectionery shop produces 5 thousand products.
The confectionery shop carries out a set of organizational and technical measures aimed at strict adherence to rational production technology. The main requirement for the products of a confectionery shop is high quality products. The quality of products reflects the general culture of production, the level of its technological equipment, technology and organization.
The confectionery shop has the following independent departments: warehouses, a daily supply pantry, dough mixing, dough cutting, baking and cooling departments, a department for finishing products, a department for preparing minced meat, a washing room for eggs, dishes, containers, and an expedition.

Organizing the work of a confectionery shop

The workshop produces a wide range of products from yeast, shortbread, puff pastry, biscuit and choux pastry, and also produces yeast, shortbread and puff pastry in the form of semi-finished products.

As a result of the re-profiling of the production of many procurement enterprises, which occurred in recent years, the production of confectionery and flour products was divided with the formation of confectionery and flour shops.

The technological process in a flour shop is carried out according to the following scheme: preparing products -> kneading dough -> cutting and baking products -> cooling -> laying -> storage -> transportation.

Raw materials entering the workshop are unloaded into the daily supply storerooms. The flour is sifted in the sifting room, from where it is fed through a flexible hose to the department for kneading, cutting and baking flour products. To obtain good quality yeast dough, a room for proofing the yeast dough is provided. Finished products are stored in the finished products pantry on racks until they are sent on an expedition.

The technological process in a confectionery shop is carried out according to the following scheme: preparation of products -> preparation and baking of dough and products -> cooling -> finishing -> laying -> cooling and storage -> transportation. 3

Raw materials are unloaded into daily supply storerooms (refrigerated and non-refrigerated). After sifting the flour and preparing the products, dough of all types is prepared and products from shortbread, puff pastry, choux and biscuit dough are cut and baked. The cooled products are finished with creams, jam or other finishing semi-finished products, placed in containers, cooled and stored in refrigerated and uncooled chambers of the finished products until sent on an expedition.

In high-capacity confectionery shops, additional rooms may be provided for preparing biscuit dough and cooling products; in the cutting and baking department there are separate areas for preparing yeast dough and products made from it, as well as puff pastry, shortbread, biscuit and choux pastry. Each site is equipped with appropriate equipment.

Low-capacity confectionery and flour shops (up to 5 thousand products) are not divided into separate premises - only the premises for finishing products and processing eggs are allocated; capacity up to 15 thousand products - designed with departments for daily supply of raw materials, egg processing, preparation of raw materials and dough preparation, cutting and baking, cooling and finishing of products, short-term storage of finished products, as well as with washing equipment and a refrigerator for storing finished products with cream.

The premises of the confectionery and flour shops are located in a single block, on the second and third floors of the procurement plant, providing convenient communication with the premises for receiving and storing raw materials, as well as with the expedition. The premises are located sequentially, along the technological process, in order to provide the shortest routes for moving raw materials and finished products.

The workshops are equipped with equipment that corresponds to the technological processes taking place in them: mechanical - sifters, dough mixing machines, de-tippers, dividing and rounding machines, dough sheeters, machines for depositing dough pieces, whipping machines, universal drives, complexes for cleaning bags from flour dust and dough crusts; refrigeration - refrigerated cabinets of various capacities, tables with a cooled surface for rolling out and cutting shortcrust and puff pastry products, refrigerated collapsible chambers for storing food, semi-finished products (puff pastry, fillings, creams, syrups, etc.); thermal - ovens, automatic machines for frying pies, three-chamber bakery cabinets, frying pans, proofers, autoclaves, complexes with three-shelf cradles for proofing dough; auxiliary - production tables, mobile racks, product shelves, sectional tables With refrigerated cabinet, cabinets for drying pastry bags, bowls for dough mixing machines, washing baths with mesh inserts.

Equipment in workshop premises is placed sequentially, along the technological process, in compliance with permissible distances, perpendicular to the windows to ensure normal illumination of workplaces.

The confectionery shop must have the following departments: a pantry for a daily supply of food; kneading; dough cutting; baking; finishing of products; preparation of minced meat; egg washers; dishes and containers; expedition. 4

The dough mixing department should be more mechanized than other areas. Here we need machines for kneading dough with bowls of various capacities, and sifters for flour. A workplace for auxiliary operations is also organized here - dissolving and dispensing sugar, salt, sorting raisins, etc. It should be equipped with a table, a sink with cold and hot water supply, a cabinet for storing equipment, a chest for salt.

Before kneading the dough, flour is sifted in a separate room or directly in the dough mixing department, as far as possible from other workplaces.

For sifting flour, there are special sifters with swinging and stationary sieves. The sifter with a swinging sieve is driven in reciprocating motion by an electric motor. A “Pioneer” type sifter feeds flour using an auger to two fixed sieves and a magnet, after passing through which the flour is freed from foreign impurities and saturated with air.

The dough mixing machine consists of a body with a kneading lever and three rolling bowls with a capacity of 140 to 270 liters. The products included in the dough are placed in a bowl, rolled into the machine and the dough is kneaded. If there are no dough mixing machines, wooden bowls are used for kneading, which, covered with a lid, are used as cutting tables. Yeast dough after kneading requires a high temperature of 30-35ºC for fermentation, so the bowl is rolled closer to the confectionery ovens. Other types of unleavened dough are kneaded at a low temperature (15-17ºС). In large workshops for the fermentation of dough and dough, special chambers are installed in which a certain temperature can be maintained.

To dose the dough, install a table, a dividing and rounding machine or dough divider, a flour chest (under the table), a knife box (in the table), and dial scales

For rolling out dough, tables are installed with tool cabinets and pull-out chests, a dough sheeter, and a refrigerator for cooling butter and dough when making puff pastries.

Workstations for molding products are equipped with tables, pull-out chests for flour, tool boxes, mobile shelving and shelving cabinets, wall shelving - “studs”. Mobile racks are needed to transport products from the forming station to the proofing area, to the baking ovens, and then to the cooling area.

To prepare biscuit dough, set up a separate workplace near the universal drive, since the dough is beaten in a mechanical beater included in the kit of this drive. In addition, it is necessary to have a separate table or tables for preparing eggs, sugar, pouring dough into sheets or molds.

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

To increase labor productivity, install an apparatus for welding dough and a device for “jigging” it.

Products made from liquid dough - choux, biscuit, boucher, almond, puffed - are “pipeted” using a pastry bag with a nozzle. The operation is labor-intensive, so in some confectionery shops the “jigging” is mechanized. Confectionery sheets pass through a chain conveyor belt under the depositor. A certain amount of dough is automatically extracted from the four cone-shaped tips. The weight of the deposited dough can be adjusted. 5

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