Fundamentals of food technology study manual

The main stages of production of pryaniks:
1. Kneading the dough; 
2. Shape the dough; 
3. Cooking; 
4. Decoration; 
5. Drying; 
6. Packaging. 
Dough for boiled dumplings is prepared in three phases. 
1. Cook the flour and make a broth. 
2. Cooling the broth. 
3. Mix the rest of the raw materials in the recipe with the broth. 
To prepare the decoction, syrup is first prepared from raw materials 
containing sugar. For this, sugar, honey, and honey are put into a boiling pot, and 
the temperature is heated to 70-75 degrees by adding water until the moisture 
content is 19-20%. The resulting syrup is put into a machine with a steam curtain, 
paddles, and when it cools down to 68 degrees, flour is added. After 10-15 
minutes, the decoction will be ready. After the decoction cools down to 28-30 
degrees, the remaining raw materials are put into the aging machine and mixed for 
30-60 minutes. The moisture content of the finished dough should be 20-22%. 
Pryanik dough is mainly molded in FPP machine or done in ash, and multi-
ton gas ovens are used for baking. 
The duration of cooking is 7-12 minutes for boiling pryaniks at a temperature 
of 210-220 degrees, and 7-12 minutes for cold pryaniks at a temperature of 200-
210 degrees. Sugar syrup is prepared by cooking in a cooking pot with water in a 
ratio of 1:0.4 at a temperature of 110-114 degrees and stirring for 1-2 minutes in a 
rotating pot to a temperature of 85-90 degrees. It is dried at a temperature of 130-
150 degrees for 90 seconds and placed in a conveyor cabinet for 5-10 hours to cool 
down. 
Production of cakes and pastries. 
Cakes and pastries are high-calorie confectionery products that are decorated 
with oil, sugar, eggs, and various flavoring agents. 
Pies are made in different shapes, and cakes are decorated in large sizes. 
According to the type of baked semi-finished products, cakes are divided into the 

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following groups: biscuit, boiled, biscuit dough made in bulk, semi-finished 
products, boiled semi-finished products, with increased protein, nuts, waffles; 
And cakes: almond-nut, protein, waffle, ushok and several semi-finished 
products. 
The types of semi-finished products - creams are as follows: 
Butter; Protein-enriched creams. All baked goods and creams have a different 
technology, for example, if we take a biscuit. 
Biscuit dough is made in whisking machines. For this, frozen melange or eggs 
are whipped with sugar for 25-45 minutes, and essence is added at the end. To 
reduce the time of whipping, it can be heated to 40 0 С. The volume of the product 
increases by 2.5-3 times when saturated with air. Then starch flour is added and 
mixed for 25-45 minutes. Moisture content of the dough is 36-38%. 
In some enterprises, special high-pressure mixing units are used (250-300 
rpm). Stirring lasts 8-15 minutes. The finished dough is immediately put into 
greased round, four-cornered molds and quickly sent to cooking. 
The duration of ripening of semi-finished products is 40-65 minutes at a 
temperature of 190-22 0 С, the moisture content of the finished product is 22-27%. 
Baked biscuits are removed from the mold, left for 8 hours and then cut 
horizontally. Decorative semi-finished products are decorated with various creams, 
for example "Charlotte" cream. 
Cake production. 
Cakes are flour confectionery products, made by adding a large amount of oil, 
melange, and sugar, and making a dough. 
divided into 2 types according to preparation: 
- with iron softeners; 
- made with yeast. 
Dough with chemical softeners is prepared in 2 ways. 1 method, butter is 
whipped for 7-10 minutes (40 0 С), then sugar and melange are added and 
whipped for 25-35 minutes, then the dough is kneaded by adding the remaining 
raw materials and finally flour. 2 methods - melange, whipped with sugar for 30-
40 minutes. The butter is whipped in a separate machine, and then it is whipped by 
adding raw materials. 
Dough with yeast is prepared in the apara method. The duration of cooking is 
4-5 hours. The duration of kneading the dough is 1.5-2 hours. Moisture content of 
the dough is 32%. The dough is left to rest for 90-110 minutes in molds, smeared 
with egg, sprinkled with nuts, and baked in the oven chamber. The duration of 
cooking depends on the weight, shape and oven temperature of the pieces of 
dough. 
For example: "Capital" cake 205-2015 0 С 25-30 minutes, "Spring" cake 
100g -185-210 С- It is cooked for 18-20 minutes. The finished product is cooled 
for 4-5 hours, then removed from the mold. Shelf life at 180 С, -7 days for cakes 
made with chemical softeners, -2 days for yeast. 
Basic and additional raw materials are also used in the preparation of 
confectionery products. Depending on the condition of these raw materials, some 
are prepared for processing. In the production of confectionery, the main raw 

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materials include flour, sugar, butter, eggs, and additional raw materials include 
dairy products, fruits, berries, nuts, wine, essences, softeners, etc. All raw materials 
for production must meet the specified standard requirements and technical 
conditions, and dyes must meet the requirements of sanitary regulations. Along 
with this, it is necessary to properly organize the storage of raw materials. The 
temperature of storage rooms where dry raw materials (flour, sugar, starch) are 
stored should be kept at around 15 0 С and relative air humidity at around 60-65%. 
Perishable raw materials should be stored in conditions not higher than 5 0 С. Raw 
materials brought to the enterprise frozen are kept at minus temperature. They are 
stored in separate places so that the smell of aromatic substances, wine, and 
compotes does not spread to other products. 
Let's consider some of the additional raw materials used in the production of 
flour confectionery products. 
Honey. Natural honey is a sweet-smelling, sweet-tasting product with high 
nutritional value. There are natural honey flower, sap and mixed types. 
From 50% to 90% of the mass of flower nectar is water. Nectarine dry matter 
consists of sucrose, glucose, fructose, dextrins, additives, vitamins (V1, V2, V6, 
RR, etc.), enzymes. About 94% of the nectarine's dry matter is sugar, and the 
remaining 6% is accounted for by other substances. 
When the moisture content of the honey reaches 18-21%, the ripening of the 
honey ends. Honey is separated from the wax by centrifugation and in some cases 
by pressing. The density of honey depends on the amount of water it contains, it 
can be 1410-1440 kg/m3. 
As honey, the following requirements are set: the taste is sweet, pleasant, 
without foreign taste, the aroma is natural pleasant, the consistency can be creamy 
or crystallized. Moisture content of honey does not exceed 21%; the amount of 
sucrose should not exceed 7%; and the amount of glucose and fructose should not 
be less than 79%. It is not allowed to have mechanical impurities and signs of 
aging in honey. 
Fresh and processed fruits and berries. Fruits and berries are very important 
for human nutrition and industrial processing. Fruits and berries are important 
sources of vitamins C, R and provitamin A. 
Processed products of fresh fruits and berries are mainly used in the 
production industry of bread, pasta and confectionery products. 
According to their structure, fresh fruits are divided into groups with seeds, 
grains, berries, citrus fruits and others. A pome fruit consists of a pod, a pith, and a 
five-celled seed chamber containing the seeds. This group includes apples, pears, 
and quinces. 
Inside the pulp of pome fruit is a seed containing a seed. Stone fruits include 
cherries, plums, apricots, peaches, and reds. A large amount of them is used for 
drying, puree, juice, jam, jam. 
Depending on the structure of the berries, there are three types: true (grape, 
blackberry, privojnik, cranberry, cranberry, bilberry), the seeds of which are inside 
the core, and false (strawberry and strawberries) and are divided into complex 
groups (raspberries) consisting of small fruits that are joined together. 

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Citrus fruits - this group includes lemons, oranges, tangerines, grapefruits. 
Citrus fruits consist of peel, pith, seed, pod and calyx. The peel is thick, 
dense, and the fruit makes up 25-34% of the total mass. All essential oils (1.2-
2.5%), glucosides and pectin substances are paid in the skin of fruits. The peel of 
citrus fruits serves as a raw material for obtaining valuable essential oils and 
pectin. The core of these seeds consists of slices, which are used fresh and in the 
preparation of purees, soups, juices and sukkats. Fruits and berries are mainly used 
in the confectionery industry in canned form. It uses chemical sterilization, drying, 
freezing and other preservation methods. 
Dried fruits and berries are also widely used. During drying, the amount of 
moisture in the product is brought up to the amount (16-20%) where 
microorganisms cannot multiply. Due to the decrease in humidity, the 
concentration of dry matter in fruits and berries increases, and their solutions have 
an osmotic pressure that has a destructive effect on microorganisms. 
Dried apple powder is used in the preparation of kishmish, magiz, barkak 
bread products. When evaluating the quality of fruits and berries according to the 
requirements of standard or technical conditions, attention is paid to their color, 
taste, smell, shape, moisture, the amount of damaged samples, the presence of 
small particles, impurities. 
For example, let's take the pulp made from dried seeded grapes. 
Raisins. Raisins are used in the preparation of cakes, buns, roulettes and other 
products. Gives the product a unique taste and aroma. Raisins are thoroughly 
cleaned of impurities and other impurities before use. 
Cocoa beans and nuts. Cocoa beans are obtained from the seeds of the cocoa 
tree grown in tropical countries (America, India and the Pacific Islands) after 
special processing and drying. 
Depending on the place of cultivation, cocoa beans are divided into three 
groups: African and Asian cocoa beans. Cocoa beans are divided into two groups 
according to their quality: high quality (variety) and medium quality (consumable). 
The content of pure cocoa beans is fat 9% cocoa butter-more than 50%), 
theobremine -0.8-1.5% caffeine, carbohydrates (starch-5-9%, sugar content -1-
1.6%) ) proteins -10.3-12.5%, processing and coloring substances -4-7%, the 
amount of mineral substances -24-3.5%, organic acids -2%, aromatic substances, 
mineral It is low in salt, contains vitamins, various enzymes, etc. 
Nuts contain up to 70% fat, 15-25% protein, 2-3% minerals, vitamins A, C 
and B vitamins. In terms of energy value, they are higher than all known plant 
products. In the confectionery industry, nuts are valuable raw materials used in the 
production of high-quality candy and chocolate products, pies and cakes.