Confectionery oven: types, characteristics. Equipment for a confectionery shop

Introduction

Public catering is an important branch of the national economy, which combines the functions of the production of prepared food, its sale and organization of consumption by the population. Human health, performance and life expectancy depend on the organization of nutrition.

The confectionery shop occupies a special place in catering establishments. It usually works independently, independently of the hot shop.

Confectionery shops are organized at procurement factories, as well as in restaurants, canteens, and cafes.

The production of flour confectionery products involves a more complex technological process compared to the conventional flour production of small-piece bakery products. This is caused by the use in the confectionery shop of a much wider range of perishable ingredients such as butter, eggs, milk, sour cream, cream, and so on.

Confectionery shops operate mainly independently, so they must study customer demand, organize sales of their products, concluding agreements with other catering entrepreneurs who do not have confectionery shops, and with retail enterprises.

Characteristics of the confectionery shop

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.

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

Organization of work in a confectionery shop

The management of the confectionery shop is carried out by the head of the shop. He introduces the foremen to the range of manufactured products, distributes raw materials between teams, and controls the technological process of preparing confectionery products.

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 (one prepares products from yeast dough, the other prepares cakes and pastries), or by technological process operations (kneading, cutting, baking and finishing products). Each shift employs two or three teams, depending on the capacity of the workshop. There is an operational division of labor among the team members.

Confectioners of the V category make figured, 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.

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

Qualification requirements for a pastry chef:

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

know the commodity characteristics of raw materials, types of flavoring and aromatic substances, leavening agents and dyes permitted for the manufacture of confectionery products;

the confectioner must have primary or secondary vocational education;

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

know organoleptic methods for assessing the quality of confectionery products;

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

know the operating principles and operating rules of technological equipment used in the manufacture of confectionery products.

Qualification requirements for a confectioner are specified in accordance with the requirements of the industry standard OST 28-1-95 "Public catering. Requirements for production personnel." This standard is used for certification of catering services.

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

Confectioners of the first 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 the II and III categories 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 baker must know the technological process, modes and duration of baking confectionery products; know the yield standards of finished products, factors influencing baking, cooling mode of baked products; know the design, design principles and operating rules of the equipment being serviced.

Confectioners must be aware of the responsibility for the work they perform.

The workshop manager and foremen monitor the rational organization of labor in the workshop.

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

Equipment in a confectionery shop

The confectionery shop uses a wide variety of equipment:

Dough mixers

It consists of a plate, a housing, a drive installed in the machine body, a bowl on a three-wheeled trolley and a kneading lever with a blade. A vertical housing with a drive, as well as a bowl with a capacity of 140 liters, mounted on a three-wheeled trolley, are assembled on a cast-iron base plate. Inside the housing there is a gearbox, an electric motor, a chain drive and a crank connected to a kneading lever. On the side wall of the case there are machine control buttons. Rotation from the electric motor through two gearboxes and a chain transmission is simultaneously obtained by the dough mixing lever and the bowl. Thanks to the simultaneous rotation of the bowl and the dough mixing lever in opposite directions, the loaded product is intensively mixed and forms a homogeneous mass saturated with air.

At the workplace for kneading dough, dough mixing machines of various types are installed: TMM-100M (bowl capacity 100 dm3), MT-40 (removable bowl 40 l), MTM-20P (removable bowl 20 l), MTU-50. In the dough mixing department, a workplace is also organized for performing auxiliary operations: processing and washing raisins, preparing and straining sugar syrup and salt solution. At this workplace, a production pole with a built-in bathtub and a flexible hose for filling the bowl with water is installed. The standard table length per workplace is at least 1.25 m.

Commercial scales are used to weigh products.

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

Beaters

This machine consists of a body, a tank lifting mechanism and a driving mechanism. A removable tank is mounted on a mobile bracket, which can be moved in a vertical direction using the handle of the lifting mechanism. The machine drive is mounted inside the housing, which consists of an engine, a V-belt speed variator, gears and a planetary gearbox. Replaceable beater mechanisms are attached to the working shaft using a pin and a shaped cutout. An automatic switch is installed on the side wall of the machine to start and stop the engine.

A whipping machine is installed at the workplace for preparing biscuit dough. Beaters are used in different types, for example, MV-6M, MV-35M (messile-beater). In a machine, beat sugar with egg mass or melange and combine with flour; A production table is installed next to the machine. The prepared mass is poured into a baking sheet lined with parchment or into molds that are intended for baking.

To prepare puff pastry, a production line is organized, which includes a dough mixing machine, an MRT-60M dough sheeter, a production table, a refrigerated cabinet or a table with a refrigerated cabinet, since when making puff pastry it must be cooled.

For the preparation of choux pastry, a separate area is allocated, where an electric stove and production tables are installed. To brew the dough, use stovetop boilers and equipment (mixer, whisks). To deposit choux pastry pieces onto confectionery sheets in large workshops, a MTO machine is used. The design of the machine provides for easy readjustment and weight adjustment up to 100g. To prepare choux pastry and fudge, a universal confectionery machine MKU-40 is used, where an electric boiler is combined with a mixer.

Screeners;

Dough sheeters;

Universal drive with a set of replaceable mechanisms (meat grinder, sifter, wiper, beater);

Food boilers;

Electric stoves;

Electric baking cabinets;

Refrigeration equipment.

Machines and equipment are made of metal and non-metallic materials that must meet sanitary requirements. All materials must be strong and rigid, neutral to products and detergents, not subject to corrosion, not have a harmful effect on products and can be easily cleaned from them.

All equipment must be compact, silent, electrical and fire safe.

Workstations for cutting dough

The dough sheeter can also be used for rolling out yeast and shortbread dough. To prepare puff pastry, it is rolled out in a machine at least 4 times, and after each rolling the dough is cooled.

In confectionery shops, various tools and devices are used to cut dough. In small confectionery shops the dough is rolled out by hand. To prepare cakes from puff pastry, it is rolled out into layers of 4-6 mm, placed on prepared pastry sheets, which are placed on mobile racks and sent for baking.

To form puff tongues and cones, the dough is portioned using corrugated paddles.

The cutting of yeast dough and shortbread dough and the molding of products from them is carried out at the workplace, where production tables with a wooden covering and drawers for flour and equipment storage are installed. Table scales VNTs-2 are placed on the table. On these tables the dough is divided into portions of a certain mass.

To speed up dough portioning, use a manual dough divider or an electrically driven dough divider A2-ХТН, TD-30.

The formed pieces of dough are immediately placed on oiled pastry sheets, which are placed on proofing racks.

Products made from shortcrust pastry are formed on production tables using figured cuttings (Ring cake, cookies). Metal molds (tart pans) are used to make cake baskets.

Baking confectionery

After cutting, shaping and proofing, the products are subjected to heat treatment - baking. For baking, ovens of various capacities are used: ShZhESM-25, ShPESM-2, ShZhE-0.51, ShZhE-0.85. The selection of cabinets depends on the capacity of the workshop. Ovens are installed in the baking area; Industrial racks and tables on which sheets of products are placed to be lubricated with leison or oil.

Products are baked in accordance with a schedule that defines the sequence of baking products from various types of dough, depending on the production time and temperature of the baking mode. (see table)

The dough for pastries and cakes is baked in baking sheets and molds on sheets. The pastry sheet can have one, two or three sides so that the semi-finished product can be easily removed from it after baking. After cooling, the yeast dough products are placed in pastry trays lined with paper. From 50 to 100 products are placed in confectionery trays, depending on the type.

Preparation of finishing semi-finished products

Confectionery shops produce finishing semi-finished products: fillings, syrups, sweets, creams, jellies, etc. Syrups for creams and sweets are cooked in the room for cutting and baking products. The workplace must have electric 2- and 4-section stoves and production tables. The syrup is boiled in stovetop boilers. The prepared syrup is poured into a special bath to cool. If there is no special bath for cooling the syrup, a bath is provided in which a boiler with syrup is placed. The bath is filled with cold water. To prepare a small amount of fudge, you can use special tables with a marble surface to cool the syrup. The cooled syrup is poured into the bowl of a whipping machine, where it is beaten until the fudge is obtained in the form of a white crystalline mass. The finished fudge is placed in a cauldron and left to mature for a day. Before glazing the products, the fudge is heated in a water bath at a temperature of 500C.

The preparation of creams is carried out in a separate room, where a whipping machine, production tables with refrigerated cabinets or separate refrigerated cabinets, and shelving are installed. Butter and protein creams are prepared by beating products on beaters.

Shop workers use various devices for cutting and moistening biscuits and decorating cakes. For layering and cutting semi-finished products from biscuit, puff pastry and shortbread dough, disc cutters, a knife-saw, and measuring plates are used. Layers of sponge cakes and pastries, as well as rum baba, are soaked in syrup using a special watering can. This speeds up the work process and promotes uniform wetting of the product surface. The DK cream dispenser is used to fill choux pastry tubes with cream.

At the workplace organized for finishing cakes and pastries with cream and other components, a table with a refrigerated cabinet is installed. Confectioners decorate products by applying designs using pastry bags with various tips and pastry combs.

The washing department of the confectionery shop is intended for washing dishes and equipment. It contains bathtubs with two or three compartments. Detergents and brushes are used to wash dishes. The equipment is washed in soda water at a temperature not lower than 450 C, and then rinsed with hot water (not lower than 600 C) and a 2% bleach solution. After washing, the equipment is dried and stored on racks.

To sanitize pastry bags and tubes, a sterilizer (autoclave) is used, where the bags are degreased and then rinsed in drying cabinets or table drawers.

Sanitary requirements for raw materials

confectionery shop dough cutting

All incoming raw materials and manufactured products must meet the requirements of current standards, technical specifications, medical and biological requirements, and have hygiene certificates or quality certificates.

A hygiene certificate is issued for the type of product, and not for a specific batch. Confirming the compliance of a batch of manufactured and supplied products with the established requirements (to guarantee the appropriate quality of the product) is the responsibility of the manufacturer.

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

Raw materials are allowed into production only if there is a conclusion from a laboratory or technological control specialists of the enterprise.

Raw materials entering production must be prepared for production in accordance with technological instructions and Instructions for preventing the ingress of foreign objects into products.

Flour should be stored separately from all types of raw materials. Flour in containers should be stored in stacks on racks at a distance of 15 cm from the floor level and 50 cm from the walls. The distance between stacks must be at least 75 cm.

Salt should be stored in separate bins or chests with lids, as well as in dissolved form in containers equipped with filters, and can only be supplied to production dissolved and filtered.

Fats, eggs and dairy products should be stored in refrigerators at temperatures between 0 and +4° C.

Egg melange is allowed in dough for the production of small-piece confectionery and bakery products if it meets the required organoleptic, physicochemical and microbiological parameters. Egg melange is stored at temperatures from -6 to +5° C; re-freezing melange is strictly prohibited. Storage of defrosted melange for more than 4 hours is not allowed.

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

The butter is carefully checked after unpacking and the surface is cleaned. If there is contamination on the surface and in case of microbiological spoilage, the oil is not allowed for the production of confectionery products with cream. The duration of oil storage before cleaning in the oil cutting room should be no more than 4 hoursConclusion

The creation of public catering establishments in Russia with high quality prepared products, a level of service that is as convenient as possible for visitors is one of the most important tasks facing the public catering system today.

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

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

Bibliography

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

Technology and technical and chemical control of bakery production / L.F. Zvereva, Z.S. Nemtsova, N.P. Volkov. – M: Light and food industry, 1983.

Tsyganova T.B. Technology and organization of production of bakery products, 2006.

The most famous confectioners, who today are able to bake masterpieces of culinary art, started with the simplest and most affordable products. The simplest confectionery equipment for medium and small businesses allows you to bake butter cookies and choux pastry. The technology for making these sweets allows you to immediately set up a highly profitable business. Both the equipment for the workshop and the staff of workers are selected based on the planned volume of production. When selecting machines and installations, it is important to follow one rule. They should be close in terms of the main technical characteristic - performance. Then technological processes will proceed smoothly, excluding equipment downtime.

Before purchasing machines and equipment for a business, you need to carefully plan their placement in the workshop. Between production cycles, products must be moved in constant cycles. To install one machine, approximately five square meters of space is required. The necessary installation and operating conditions are usually described in the accompanying documents. We will consider an approximate list of machines and equipment for a confectionery shop below.

Flour sifters

Flour sifters are used to remove impurities and debris from flour.. In these machines, the raw materials are not only purified, but also saturated with oxygen. Thus, processed flour guarantees that the products will be airy and have good taste.

Most often, a vibrating flour sifter is used in a confectionery shop. It effectively loosens raw materials and provides good aeration. The main thing is to choose the right filter. The cell sizes in it must be optimal for a particular product. Flour sinterers are often used to purify cocoa powder and even sugar. An example of such equipment for a small business is the Cascade installation. Its main part is a vibrating sieve. Flour is fed into it in portions. A magnetic catcher is installed on the device. It collects metal particles that may be in the flour. The container for raw materials is made of stainless steel, certified for use with products. Such equipment for small businesses costs from 31 thousand rubles.

Dough dividers

Dough dividers are used to form pieces of dough equal in weight and equal in volume. They come in vacuum and screw types. The first type of equipment works very carefully with dough. It does not violate its structure. Screw dough dividers have a simplified design and form workpieces by volume or weight. The smallest and simplest designs are also called dough rounders.

Devices that form dough pieces by volume always have high productivity. The process is controlled using special programs. This is very convenient for a confectionery shop. The raw material hopper can have different volumes. The equipment is also equipped with a device that counts workpieces. The cost of such units for small businesses starts from 900 thousand rubles.

dough mixers

Devices that are used for mixing dough are called dough mixers. They are quite versatile. Such an installation can be easily configured to produce different types of products, which is very convenient when running a small business. The better the dough is mixed, the higher the taste of the product. Below are the types of this equipment:

Horizontal	Used for kneading stiff dough for dumplings, dumplings, pasties. The product made with them always has a high viscosity.
With stationary bowl	It can be used for almost any test, which is why it is most often used in the workshop. When selecting, you need to take into account that the process of unloading raw materials for further processing is convenient. There are models in which this process occurs through the bottom. They are a little more expensive than other common designs.
With rolling bowl	Their design is made in such a way that you can use not one bowl, but several. Raw materials can be moved to the place of further processing without prior unloading into another container. Such a dough mixer is convenient to use for a workshop where a wide range of products is produced.
Planetary mixers	They are used to prepare not only confectionery dough, but also creams. Heavy dough is usually not kneaded in them.

Ovens for a confectionery shop

Another equipment for the production of confectionery products is an oven. Without it, it is impossible to complete any technological process. There are several types of ovens for small and medium-sized confectionery businesses.

Convection	Convection is circulation. In this case we are talking about the movement of hot air. From the burner it spreads throughout the chamber using fans. The products are heated completely and do not burn.
Tunnel	They consist of several chambers (from 3 to 6) with different heating temperatures. The baked goods pass through them using a conveyor belt and the product is well baked. The equipment is used for large confectionery shops.
Rotary	The design feature of this furnace is that the products move around the chamber. They have the ability to supply hot steam. This gives the baked goods an appetizing shine.
Hearth	Hearth ovens for the workshop are used for the preparation of elite products. The blanks in them are placed on a stone floor. This makes it possible to bring the taste of the products closer to home-baked goods. Inside the chamber has several tiers.

Workshop equipment is also divided according to the type of fuel it runs on. This is usually gas or electricity. You need to choose a furnace taking into account the specifics of production. It is impossible to say unequivocally that one design or another is better. Most entrepreneurs still prefer to use electric ovens. They are safe and environmentally friendly.

Organizing the work of a confectionery shop 4

2.1.Organization of workshop workplaces 6

2.2. Equipment for a confectionery shop and operating rules 9

2.3. Kitchen tools 11

2.4.Organization of labor in the workshop 13

2.5. Safety in the workshop 14

Conclusion 18

Bibliography 19

INTRODUCTION

Mass nutrition plays an important role in the life of society. It most fully satisfies people's nutritional needs. Catering enterprises perform functions such as production, sale and organization of consumption of culinary products by the population in specially organized places. Catering enterprises carry out independent economic activities and in this respect are no different from other enterprises. Food for the population is provided mainly by small private enterprises.

The mass catering industry is in the process of development - both the number of establishments and the quality of service are growing.

Every year, mass nutrition is increasingly being introduced into the everyday life of the broad masses of the population, contributing to the solution of many socio-economic problems; helps to better use the country’s food resources, promptly provides the population with high-quality nutrition, which is of decisive importance for maintaining health, increasing labor productivity, and improving the quality of education; allows you to use your free time more efficiently, which is a very important factor for the population these days. The network of food establishments used by the population is represented by various types: canteens, restaurants, cafes, snack bars, bars, etc. the need for different types is determined by: the diversity of the population’s demand for various types of food (breakfasts, lunches, dinners, intermediate meals, business lunches ); the specifics of serving people both during short lunch breaks and during rest; the need to serve adults and children who are healthy and in need of therapeutic nutrition. The demand for mass catering products and services is constantly changing and growing.

Organization of the work of the confectionery shop.

A confectionery shop for baking bakery and flour confectionery products, cakes and pastries is organized at large and medium-sized catering establishments (mainly restaurants), which supply a wide network of small enterprises with their products. The workshop is part of the procurement enterprises.
For the normal maintenance of the technological process, the confectionery shop must have the following departments: dough kneading, dough cutting, baking, product finishing, preparation of cream, minced meat, a pantry for a daily supply of products, containers, washing (for eggs, dishes, containers). 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, breeding yeast, stripping oil, removing packaging, etc.).
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.
Melange in jars is washed and thawed in the same baths for 2-3 hours at a temperature of 45 C.
Before kneading the dough, the flour is sifted in a separate room or directly in the dough mixing department, as far as possible from other workplaces, so that the finished products do not become dusty (there are special sifters with swinging and stationary sieves). Equipment for sifting flour must have a local ventilation suction with a filter to remove dust. Flour is stored on wooden racks in bags and, as needed, poured into the hopper of a sifting machine, which removes foreign impurities and enriches the flour with air oxygen. You can sift flour directly into a mobile bowl or plastic measuring cups with a lid.
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.

Organization of workplaces
A work shop, in relation to a confectionery shop, is a separate room or section of production space assigned to one employee.
Depending on the capacity and product range, the following workplaces are organized:
- for processing eggs;
- for sifting flour;
- for the preparation of other types of raw materials;
- for kneading shortbread, biscuit, almond dough;
- for finishing products;
- for baking products;
- for washing equipment and containers;
- storage department for finished products.
Correct placement of equipment, preparation of workplaces, equipping them with the necessary equipment, utensils and vehicles, uninterrupted supply of raw materials, fuel, electricity during the shift are important factors in the economic use of working time, ensuring the rational organization of labor and mechanization of labor-intensive processes.
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.
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.
To roll out the dough, tables with tool cabinets and retractable chests, a dough sheeter, and a refrigerator (where butter and dough are cooled when making puff pastries) are used. Currently, a machine is used that not only rolls out the dough of the required thickness into two strips, but also dispenses the filling between them and shapes the products.
The workplace for molding products is equipped with tables (with retractable chests for flour, drawers for tools), and wall-mounted shelving.
To prepare biscuit dough, a separate workplace is equipped near the universal drive, since the dough is whipped in a mechanical beater included in the kit of this drive. In addition, you need a separate table (or tables) for preparing eggs and pouring dough onto sheets or molds. A special machine cuts the semi-finished biscuit product into layers.
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 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.
Special electric or gas deep fryers are designed for deep frying pies. Near the deep fryer there are racks and a table with a mesh tray (to drain excess fat). This compartment must have particularly good ventilation, since the decomposition of fats releases products harmful to health.
Pastries and cakes are processed in special rooms or, in extreme cases, on separate production tables, isolated from other work places. The tables are equipped with drawers for tools, a tripod for strengthening pastry bags, and a special tank for syrup (for impregnating the biscuit). The work of the pastry chef is facilitated by stands mounted on tables that rotate on an axis, on which cakes are placed during finishing.
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.
Finished confectionery products are stored in an expedition, which is equipped with a refrigerator, shelving, scales and production tables. The shelf life of confectionery products is from 7 to 36 hours.
Finished products are transported in containers using special transport. Each tray must have a label indicating the name and quantity of confectionery products. It is necessary to indicate the time of production and the name of the installer.
The production plan determines the quantity and range of confectionery products. It is compiled taking into account the need for confectionery products, the qualifications of workers and the equipment of the workshop.
Equipment for a confectionery shop
Dough mixing machine TMM-1M.
This machine consists of a plate, a body, a drive installed in the machine body, a bowl on a three-wheeled trolley and a kneading arm with a blade.
A vertical housing with a drive is assembled on a cast-iron base plate. Inside the housing there is a gearbox, an electric motor, a chain drive and a crank connected to a mixing lever. On the side wall of the case there are machine control buttons.
The bowls are a conical tank, and are attached to the shaft using a profile connection. The working body is a kneading lever, which is curved and has a blade at the end.
Operating principle. Rotations from the electric motor through two gearboxes and a chain transmission are simultaneously obtained by the dough mixing lever and the bowl. Thanks to the simultaneous rotation of the bowl and the dough mixing lever in the opposite direction, the loaded product is intensively mixed and forms a homogeneous mass saturated with air.
Beater MV-35M.
Designed to mechanize the process of whipping various confectionery mixtures (protein, egg-sugar, creams) and batter in the confectionery shops of public catering establishments. This machine consists of a body, a tank lifting mechanism and a driving mechanism.
A removable tank is mounted on a mobile bracket, which can be moved in a vertical direction using the handle of the lifting mechanism. The machine drive is mounted inside the housing, which consists of a motor, gears and a planetary gearbox. Replaceable beater mechanisms are attached to the working shaft using a pin. On the side wall there is a switch for starting and stopping the engine.

Flour sifting machine MPM-800.
It consists of a cast iron platform on which a drive, a loading hopper, a pipe with an auger and a screening head are installed. The drive consists of an explosion-proof electric motor and two V-belt drives that drive a screw with a sieve.
The loading hopper has a safety grid that prevents foreign objects from falling into the flour, which feeds flour to a vertical pipe and a lifting mechanism for feeding bags of flour.
Inside the vertical pipe there is an auger that feeds flour from the sifting head of the machine. The screening mechanism consists of a cylindrical body with a discharge tray, a sieve with fixed blades and a discharge window. A cover with a rubber gasket and a hinged securing bolt is installed on top. The discharge tray of the sifting head has a magnetic trap to remove magnetic impurities from flour.
To turn on the machine, a magnetic starter, a circuit breaker and control buttons are installed.
Operating principle. Flour from the loading hopper is fed by an impeller to the auger of a vertical pipe, through which it enters the sifting head. Here, under the influence of centrifugal force, the flour, loosened, passes through the sieve into the space between the body and the sieve, sinks to the bottom and, with the help of blades, enters the unloading tray. The unsifted flour remains at the bottom of the sieve and is removed when the machine stops.

Kitchen tools
Pans of various capacities are used for kneading dough, mixing products, beating eggs, cooking cream, syrups and other operations. It is better to use stainless steel pans.
Enameled and stainless steel basins are useful for washing vegetables and fruits, kneading and cooking jam.
Meat grinders are necessary for preparing minced meat and squeezing juices from berries using a special attachment.
Metal baking trays with three and four sides are needed for baking biscuits, pies, and rolls. Metal sheets with one side are used for baking cookies, pies, gingerbreads, and layers of dough.
In frying pans of different sizes with high and low sides, pies, pancakes, pancakes are fried, and minced meat is also prepared.
Tin molds are used for baking piece goods, as well as for stamping cookies of various shapes. They can be smooth or corrugated.
Wooden boards, large and small, are used for cutting pies, rolls, kneading and rolling out dough and molding confectionery products.
Using rolling pins, roll out the dough into a layer. To apply a pattern to the dough, use rolling pins with patterns on the surface. Wooden spatulas are convenient for kneading liquid dough, creams and syrup in a bowl, or when cooking lipstick.
Beaters, whisks and spirals are convenient for whipping egg whites, cream, cocktails and mousses into foam. The simplest beater can be a fork. In addition, electric beaters of various sizes and designs are used.
A colander is used for washing berries, fruits and vegetables.
Regular and combined graters are used for removing zest from citrus fruits, chopping food, spices, vegetables and fruits.
Large and small sieves are used for sifting flour, powdering finished products and straining various liquids. Sieves can be hair, silk, metal, with cells of various sizes.
Pastry combs with various teeth are cut out of tin or thick cardboard; they are used to apply straight or wavy lines on cream or lipstick when decorating cakes and pastries.
A pastry bag with tubes is necessary for depositing liquid doughs and for finishing cakes and pastries; it can be made from thick paper or fabric. Cut a triangle out of parchment and glue it together with egg white to form a cone. The narrow end is given any shape with scissors: the cut can be straight, oblique, oblique on both sides, jagged, etc.
Brushes are used to coat confectionery products with eggs, butter or margarine.

Organization of work in the workshop.

The work of the workshop in large enterprises is managed by the workshop manager, and in small and medium-sized enterprises by the cook-foreman.
The shop manager distributes work among team members, determines the required amount of raw materials, types of semi-finished products and the timing of their release.
When assigning tasks, the qualifications and experience of the cooks should be taken into account.
The foreman (or shop manager) is obliged to monitor compliance with the rules of the technological process, the output of semi-finished products, the serviceability and correct use of equipment, tools, and inventory. He is also responsible for the sanitary condition of the workshop, compliance by employees with labor discipline and internal regulations.
The main requirements for organizing work in the workshop include:
- correct preparation of the production program, taking into account the specifics of the products being manufactured, the production capacity of the workshop, the number and qualifications of workers;
- clear distribution of responsibilities between employees in accordance with their qualifications and the production building;
- correct accounting of product movement and timely reporting of work done.

Safety precautions in the workshop.

To avoid accidents, kitchen workers must learn the rules for operating equipment and receive practical instruction from the production manager. In the places where the equipment is located, it is necessary to post the rules for its operation. The floor in workshops must be level, without protrusions, and not slippery.
When working in the workshop, the following rules must be observed:
During work, it is necessary to promptly remove and recycle waste, monitor the sanitary condition of the workshop and each workplace, and thoroughly rinse and wipe all machines after finishing work.
Disassembly, cleaning, and lubrication of any equipment can only be done when the machines are completely stopped and disconnected from sources of electricity, steam and gas.
Aisles near workplaces should not be cluttered with dishes and containers.
It is prohibited to heat stoves with flammable liquids (kerosene, gasoline).
The workshop must have a first aid kit with a set of medications.
In case of accidents associated with disability, an act should be drawn up in the form
All electrical equipment is grounded, i.e. connect metal parts to grounding conductors laid in the ground. Thanks to this, when a person is connected to the circuit, a current passes through his body that does not pose a danger to life. There should be rubber mats in front of switches and machines. The risk of electric shock increases with elevated room temperatures; in humid and damp air.
The safety of working on mechanical equipment depends on the design of the machine, the presence of fencing, and signaling blocking devices. Before starting the machine, you must make sure that there are no foreign objects in the working chamber and near the moving parts of the machine, put the work area and work clothes in order, check for the presence of guards on the moving parts of the machine; check the serviceability of the starting equipment and the correct assembly of the replacement parts of the machine.
When working on a universal drive, removal and installation of replacement machines must be done only with the electric motor turned on, after the machine has completely stopped, monitor the heating of the electric motor. While the machine is operating, you are not allowed to leave it for long periods of time. To prevent hand injuries when working on a dough mixing machine, the guard must be closed. Replaceable bowls are secured with a locking mechanism; the strength of the fastening is checked before start-up. Roll and roll the bowl only with the kneading lever in the upper position. The bowl is loaded after stopping the machine; before transportation, the bowl is secured to the carriage with a screw brake. Add products to the dough mixer and beater with the engine turned off.
After finishing work, you need to stop the machine, turn off the switch and only then disassemble the working parts for cleaning and washing.
The maximum weight of carried cargo for women and adolescents is 20 kg, for men over 18 years old - 50 kg. To move cargo weighing from 80 to 500 kg or more, loaders are equipped with special mechanical devices depending on loading and unloading operations without proper lighting.
Carrying a load weighing 50 kg is allowed at a distance of no more than 60 m or to a height of no more than 3 m along inclined gangways. Lifting the load onto and removing it from the back should be done with the help of another worker.
Heating equipment is used in confectionery shops using fire, gas or electric heating. Each type of fuel requires precautions and compliance with labor safety rules. However, it is necessary to adhere to general labor protection rules. You cannot work on heating equipment without working fittings. The pressure gauge dial must have a red line marking the maximum operating pressure. The safety valve and purge valve should be checked daily, the pressure gauge once every 6 months. Work safety instructions are posted at each device.
The fireboxes of the fire stoves and digester boilers are separated from the workshops by a partition. When lighting a stove or boiler, it is not allowed to use kerosene or gasoline, or to cool the firebox or stove deck with water. The handles of fireboxes and doors of heating cabinets must be well insulated. In stoves equipped with water heaters, water cannot be heated above 80°C. Boilers must be filled with water and its unhindered flow must be ensured. Check whether the float valve operates normally and whether the hot water outlet valve opens.
Particular care should be taken when working with gas fueled equipment. Gas-air mixtures are explosive, the gas is poisonous and can cause poisoning. Persons who have received a certificate of completion of the technical minimum for its operation are allowed to service gas equipment. The inspection is carried out annually.
To avoid gas leaks, check the sealing of the gas pipe system and equipment at least once a month. The burners are lit from a spark plug and the complete combustion of the gas is monitored. There is an automatic safety system that prevents the flow of unburnt gas from the burners.
The general safety rules when working with electric stoves and cabinets are the same as with gas ones: do not overheat the burners and do not artificially cool them. Before starting work, you need to check the serviceability of the thermostat and switches. The thermostat automatically maintains the set temperature in the cabinet within the range of 100 – 350°C, which protects the equipment from overheating. In an electric boiler, when the container is overfilled with boiling water, the electric heating elements automatically turn off.
Tiltable electric frying pans and electric frying pans must be disconnected from the electrical network before being tipped over. The fryer is equipped with automatic temperature control using an electric contact thermometer.

Conclusion

Since ancient times, it has long been considered the most honorable occupation to teach, treat and feed. In France in the last century, a craftsman could not become a nobleman, but an exception was made for cooks, since his work was equated with art. The work of a talented cook is close to the work of a painter and sculptor; it requires artistic taste, especially a sense of light and form. We must kindly remember the Russian chefs who work in the darkened basements of taverns and restaurants, unknown workers who created culinary art as our inheritance. Without them, without cooking, there would not be our modern cooking, there would not be those dishes that are now the PRIDE OF RUSSIAN CUISINE

BIBLIOGRAPHY

1. N.G. Buteykis, A.A. Zhukov “Technology for preparing flour and confectionery products”. Moscow. Publishing house "ProfObrIzdat" 2001.

Whatever the times, despite all the changes, one thing remains unchanged - people really love delicious food and at the same time are too lazy to cook it themselves. The endless number of food production facilities of various sizes only confirms this. First of all, this concerns sweets - few people are able to visit the shops after a busy day to pick up all the necessary ingredients for a cake for evening tea for the family, and then spend 3 to 5 hours in the kitchen preparing the treat. Ready-made confectionery products are extremely in demand, as they cover many areas of human life - from the banal desire to treat yourself to something delicious to going on a visit, because an elegant, mouth-watering cake can well be considered a gift.

Validity of the enterprise

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

Its range also includes confectionery equipment:

Convection ovens. Operating temperature range is from 50 to 270 o C. The baking tray size can be GN 1/2, 435 x 320 mm and 600 x 400 mm. Control type - electronic or mechanical. Maximum capacity - 10 levels.
Frying cabinets for 1, 2 and 3 levels. Operating temperature range - from 65 to 270 o C. They are characterized by compact sizes. Versatile.
Bakery cabinets for 2 and 3 levels. The operating temperature range is from 65 to 270 o C. They are characterized by a large working chamber, which allows for baking large products.

Thermal equipment of the company "Voskhod", Russia

The Saratov Voskhod plant specializes in the production of baking equipment to equip large enterprises - most of the heating equipment operates on a rotational principle. However, Voskhod's product range includes HPE furnaces, which are perfect for small workshops. This is not exactly a pastry oven, since its main purpose is to bake bread. It is characterized by:

The disadvantages include insufficiently uniform heating inside the chamber - you cannot bake capricious products such as meringues in the HPE oven, however, the products of the Voskhod plant do an excellent job with biscuits, cookies, baked goods and other products.

Home confectionery: how to choose an oven?

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

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

(for confectionery flour production, without cream)

Containers for curd mass
Reusable pastry bags //-45;50;59
Tips are straight and carved, D from 5 to 30 mm. p.104
Dryer for bags and tips p.104
Molds for mini-madeleines 40×60 page 191 No. 336017 matfer
Pole cutting set p. 141 Martelato
Grooved, round No. 9
straight line No. 9
Silicone molds “Bears” p. 192
Silicone molds “Chamomile”
Disposable paper heat-resistant capsule molds for cupcakes D 4-4.5
Metal frame 40×60. // 5-6 cm.
Metal sliding frame
Special baking trays with removable side surface
Silicone non-stick mats 59.5×39.5 - 10-15 pcs.
Corner pallet made of plastic and metal, length 29;39 page 124
Biscuit frame 40×60 // 5 mm. p. 254 No. 1 and No. 2 Matfer
Rum-baba molds, silicone with a core or metal, 100 g; 200 gr.
Metal molds for shortbread tartlets, oval, L 2 5×4, round
Metal scrapers, plastic scrapers. Page 122, 123 Martelato
Dough cutter code 141105 page 250, code 141012 page 249
Set of dough cutters, corrugated No. 9, round

Reusable pastry bags, height 45-50-55.
Tips: straight no. 10.15.
Dryer for bags and tips (Martelato catalog p. 3,4,104)
silicone molds 40 by 60:
for mini madeleines SF 032, 4 pcs per sheet (Martelato catalog 26)
bears
bread pan SF 026
sour cream, pizza SF 042, mini SF 47
Disposable paper molds (capsules) for cupcakes, length 4-4.5 cm.
Carved confectionery tip
Sliding rectangular frame for a sheet of 40 by 60 (for the Caribbean Dreams cake) (Martelato p. 23)
For the “Austrian Dessert” cake, a sliding frame or a special baking tray with a removable side surface
Corner pallet made of plastic 29.39 cm and metal 29.5 cm long (catalog from Martelato)
Plastic frame height 4 and 5 mm for biscuit 40 by 60 (catalog from Matfer company)
Electric tartlet maker "Kokmatik"
Forms for Rum Baba for 100g and 200g. , diameter 5-6cm, height 5cm
Metal molds are round, oval for baskets, top 5 cm, bottom 4 cm.
Metal molds with a removable bottom for shortbread pies.
Set of metal and plastic scrapers (Martelato catalog p. 122-123)
Dough cutters (Matfer catalog p. 149-250) No. 141105,141012

Footnotes are given for the catalogs of the companies Matfer and Martelato.

Confectionery equipment, tools according to the practical training program

1.Set of dough cutters, corrugated No. 9, round

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

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

3. Ends: straight length 10.15.

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

bread pan SF 026

sour cream, pizza SF 042, mini SF 47

6. Disposable paper molds (capsules) for cupcakes, length 4-4.5 cm.

7.Carved confectionery tip

8. Sliding rectangular frame for a sheet of 40 by 60 (for the Caribbean Dreams cake) (Martelato p. 23)

9.For the “Austrian dessert” cake, a sliding frame or a special baking tray with a removable side surface

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

12.Electric tart maker “Kokmatik”

13. Baba rum molds for 100g and 200g. , diameter 5-6cm, height 5cm

14. Round and oval metal molds for baskets, top 5 cm, bottom 4 cm.

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

16.Set of metal and plastic scrapers (Martelato pp. 122-123)

17. Dough cutters (Matfer pp. 149-250) No. 141105,141012