Characteristics of the equipment and inventory of the confectionery shop. Confectionery equipment for small businesses: types, cost. Requirements for the premises of the confectionery shop

At catering establishments, the confectionery shop occupies a separate place. This is the only production site that operates independently of other workshops.

Equipment for the confectionery shop is selected based on the range of products, production capacities, the number of staff, the degree of workload and the actual area of the premises. In this workshop, various flour-based confectionery products are made with the possibility of additional decorative finishing with creams, syrups, sweets and other ingredients. Due to their peculiarity, the owners of confectionery shops independently study the profile segment of the market, select the range of products, conclude agreements with other catering enterprises that do not have their own production of confectionery and pastries. The fundamental difference between a confectionery shop and a factory lies in the type of products produced and their quantity.

Features of the technological process

As an example, let's take a shop that produces flour confectionery. The production process is divided into five conditional stages:

acceptance of raw materials, their preparation and storage;
dough making;
molding, portioning and baking products;
finishing preparation;
finished product finishing and packaging.

Equipping the confectionery shop with equipment directly depends on the stages of production.

What is included in the workshop equipment?

Technological equipment of the confectionery shop consists of:

automatic or mechanized machines (dough mixers, refrigerators, meat grinders, ovens, conveyor lines);
hand tools (knives, containers, mixers, work utensils, rolling pins, cutting boards);
auxiliary devices (racks, carts, work tables).

The selection of equipment for the confectionery shop is based on a number of criteria:

shop productivity. There are three options - low productivity (production up to 12 thousand units per shift), medium productivity (from 12 to 20 thousand) and high productivity (over 20 thousand units per shift);
range of manufactured confectionery products;
the planned composition of the working staff (number);
the area of the premises occupied by the workshop.

The right approach and planning guarantees high-quality filling of the workshop with equipment and tools, as well as comfortable working conditions.

What rooms are in the confectionery shops?

For confectionery shops of medium and high capacity, the following premises are provided:

pantry with refrigeration equipment for storing ingredients;
flour and egg processing area;
a room for preparing various types of dough (yeast, puff, shortbread);
a site for preparing products for baking and bringing them to readiness;
finishing preparation room (creams, syrups) and decoration of finished products;
a room for storing finished products before transportation with the obligatory presence of a refrigerated display case.

Placement of equipment in the confectionery shop should be carried out taking into account ergonomics and rational use of space. One of the main criteria is the sequence of processes. The arrangement of equipment in the confectionery shop obeys the rule of the working triangle, which allows you not to waste extra time moving between equipment and the pantry. For low-capacity production, the number of rooms is reduced by combining a pantry with refrigeration equipment for storing ingredients and finished products and optimizing the interior space of the main room, in which all confectionery manufacturing processes take place.

Typical set of tools and equipment

Confectionery shop equipment (list):

work tables with a solid surface and built-in washing baths;
apparatus for kneading dough, its separation and molding;
stoves and convection ovens;
cutting hand tools and work containers;
racks for storage and movement of finished products;
refrigeration units.

A confectionery shop, the equipment and inventory of which does not correspond to technological processes, significantly loses productivity or simply stops. The new equipment of the confectionery shop makes it possible to rationally use raw materials, create comfortable working conditions for the staff and increase productivity. A large number of manufacturers from different countries are represented on the profile Russian market, which manufacture and sell modern equipment for confectionery shops.

Introduction.
Types of equipment.
Equipment for the production of flour products.
Equipment for the production of marmalade and marshmallows.
Equipment for the production of chocolate, pralines, sweets.
Auxiliary equipment.
Summary.

Modern confectionery production is, first of all, good equipment for a confectionery shop. After all, no one plans to open the production of sweets with a fairly wide range and a large number of products, and rely solely on manual labor. Such production will be simply unprofitable. Therefore, the main thing in this business is equipment for confectionery shops. Fortunately, in our country you can buy a variety of machines for the production of sweets and their packaging, moreover, such equipment does not have to be expensive - domestic manufacturers of confectionery equipment offer modern, reliable and productive machines at more affordable prices than foreign ones.

What is the equipment for confectionery production?

Despite the wide variety of confectionery machines, all of them can be divided into several categories:

Machines for the production of marshmallows, marshmallows, marmalade and similar confectionery.
Machines for the production of chocolate products, sweets;
Machines for the production of flour products (cookies, gingerbread, biscuits, waffles);
Versatile accessories.

Equipment for confectionery products should be bought taking into account the future range. So, if you plan to produce only flour products - biscuits, cookies or waffles, then you do not need equipment for the production of figured chocolate.

In addition, it is important to pay attention to the productivity of machines - equipment with too high productivity will be unprofitable, and insufficient productivity will lead to the need to purchase additional equipment, that is, to unnecessary costs.

As for the quality of cars, it should be high, without any doubt. But it does not have to be imported - domestic cars are no worse, but are cheaper.

Confectionery shop: equipment and inventory for the production of flour products

Any flour products, be it cakes, gingerbread or cookies, are produced according to a similar pattern: dough kneading, product molding, baking, fillings or decoration, packaging. Depending on the type of product, the technological process has its own characteristics.

Technological equipment for the production of flour products:

Flour sifter. The first (and obligatory) stage of production is flour sifting. The principle of operation of this machine is exactly the same as that of the sieve, but, of course, everything is automated here - you just need to pour flour into the hopper and turn on the machine.
Mixer. Dough kneading is an important and complex process in which you must strictly adhere to the technology and recipe, so you can’t do without a dough mixer.
Forming machines. They are different - for the production of sugar cookies, for the production of gingerbread, biscuits and rolls. But the principle of their work is similar: with the help of special forms, the dough turns into cookies, gingerbread or biscuit cake.
Mixer. It is necessary for the preparation of whipped cream, creams, icing, batter.
Furnaces. For continuous production it is better to use tunnel kilns.
Cooling table or cooling conveyor.
Glazing and decorating machine. It is necessary for applying glaze to finished products.
Sprinkling machine. It is necessary for sprinkling finished products with powdered sugar, crumbs.
Machine for dousing products with sugar syrup.
Packing line.

Technological equipment for confectionery production of marshmallows, marshmallows, marmalade

The production of such sweets consists of the following stages: obtaining a confectionery mass, forming products, cooling and decorating them, and packaging the finished product.

Equipment for the production of confectionery products of this kind:

Mixer. A powerful and productive mixer (beater) allows you to quickly make marshmallow, marmalade mass.
Boiler. Used to make syrups. It is also used for the preparation of glaze, chocolate - any confectionery mass, the production of which requires heating to a certain temperature.
Machine for jigging marshmallows and marshmallows, outflow of marmalade. The principle of operation of such machines is simple: marmalade or marshmallow mass is fed from the hopper to the forming head, through which it is pressed into the tray or into the mold. Possible jigging for cookies.
Cooling table, cooling conveyor. Necessary for cooling marshmallows, marmalade.
Glazing and decorating machine.
Machine for sprinkling products with powdered sugar.
Packing line.

Confectionery professional equipment for the production of figured chocolate, pralines, marzipans, sweets

Bars and chocolate bars, figured chocolate, pralines - in fact, the process of making these sweets is quite simple if you use modern equipment for the confectionery industry.

So, to make figured chocolate, chocolate bars and chocolate bars, you will need:

Tempering kettle - for heating the ingredients and forming a homogeneous chocolate mass at the desired temperature.
Casting machine. Such a machine pours the chocolate mass into heated molds. And what these forms will be - you decide.
Cooling conveyor.
Decorating machine - if decoration of finished products is needed.
Packing line.

But for the production of marzipans and sweets, more machines will be needed:

Tempering boiler.
Marshmallow depositing or marmalade casting machine - for the production of jelly sweets.
Dough mixer - for kneading soy, marzipan, toffee mass, and so on.
Candy molding machine for making sweets without filling.
Candy molding machine for making sweets with filling.
Guillotine - for cutting sweets
Cooling conveyor.
Glazing machine.
Coating drum - for the production of sugar, chocolate, caramel dragees, nuts or raisins in glaze and so on.
Packing conveyor.

Such confectionery equipment for small businesses will make it possible to produce the widest range of sweets, including sweets developed according to our own recipe. It is clear that, depending on production plans, the list of equipment can be reduced or supplemented with other types of equipment.

Auxiliary technological equipment for the confectionery shop

Such equipment, although called auxiliary, is actually very necessary. The same mixers are auxiliary equipment, but you can’t do without mixers. The same with flour sifters. Yes, such equipment for a confectionery factory is not the main one, but without it, many processes will be performed poorly.

So, accessories include:

Flour sifters.
Mixers (beaters).
Mills for making powdered sugar.
Crushers for nuts, chocolate.
Egg beaters (for separating proteins and yolks).
Machines for peeling nuts (almonds, peanuts, hazelnuts, pistachios).

In principle, packaging lines can also be classified as auxiliary equipment, since such machines do not affect the production process of sweets. But they affect the final result, because beautiful, attractive and high-quality packaging of finished products plays an important role.

So, today those who decide to start their own business in the field of confectionery production have the opportunity to purchase any technological equipment of the confectionery industry. The purchase of confectionery machines allows you to immediately start production, with a minimum number of employees, which is very important, especially in the early stages.

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1. Organioperation of the confectionery shop

A confectionery shop for baking bakery and flour confectionery, cakes and pastries is organized at large and medium-sized public catering enterprises (mainly restaurants), which supply their products to a wide network of small enterprises. The workshop is part of the procurement enterprises.

For the normal conduct of the technological process in the confectionery shop, there should be the following departments: dough kneading, dough cutting, baking, product finishing, preparation of cream, minced meat, pantry of daily food supply, containers, washing (for eggs, dishes, containers), expedition.

Workplaces for confectioners are organized in accordance with the technological process for the preparation of flour confectionery. 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 placement of equipment, preparation of workplaces, equipping them with the necessary inventory, 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 the mechanization of labor-intensive processes.

In the pantry of the daily supply of food, chests, racks, understuffs are installed, and a refrigerator is equipped. For weighing products, scales with mass 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, cleaning oil, removing packaging, etc.). these operations require the staffing of workplaces with small-scale mechanization, inventory, tools and transport devices.

The egg is processed in a special washing room, where an ovoscope and baths with four compartments are installed for their sanitization. The eggs passed through the ovoscope in sieves are kept 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, if necessary, the protein and yolk are separated on 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, if possible away from other workplaces, so that the finished products do not become dusty (there are special sifters with rocking and fixed sieves). Flour sieving equipment must have a local ventilation suction with a filter to remove dust. Flour is stored on wooden racks in bags and, as necessary, poured into the hopper of a sifting machine, while foreign impurities are removed and the flour is enriched with atmospheric oxygen. Flour can be sifted directly into a mobile bowl or plastic measuring cups with a lid.

The room for kneading dough is equipped with machines for kneading dough with bowls of various capacities. The dough is kneaded sequentially from the beginning with the shortest cycle - rich. Shortbread, puff, and then - yeast.

The inventory of the workshop is varied, since during molding and finishing it is required to ensure not only a beautiful appearance, but also the exact mass of products. For the design of confectionery, plastic or tin tubes are used, which are put into bags made of dense fabric, special syringes, aluminum or tin combs, and a number of other devices.

The dough portioning room is equipped as follows: a table, a dividing and rounding machine or a dough divider, a flour chest (under the table), a knife box (in the table), dial scales are installed. They also provide a place for moving the bowl with dough. The dividing and rounding machine divides the dough into pieces of a certain weight and rolls them into balls, which facilitates the very laborious operation of weighing and rolling each portion of the dough.

To roll out the dough, tables with tool cabinets and retractable chests, a dough sheeter, a refrigerator (where oil and dough are cooled in the manufacture of puff products) are used. Currently, a machine is used that not only rolls the dough of the required thickness into two strips, but also doses the filling between them and forms products.

The workplace for molding products is equipped with tables (with retractable chests for flour, tool boxes), wall racks.

For the preparation of biscuit dough, a separate workplace is equipped near the universal drive, since the dough is beaten in a mechanical beater, which is included with this drive. In addition, you need a separate table (or tables) for preparing eggs, pouring dough into sheets or forms. A special machine cuts the semi-finished biscuit into layers.

Creams are prepared in a separate room, in which beaters of various capacities and with different capacities of bowls and boilers are installed. The cream is brewed in special tipping 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.

For the manufacture of lipstick, a production line is organized, consisting of an electric stove, a boiler, a special table and a whipping machine. The table cover is metal with sides and two pipelines with cold and hot water are placed under it. One of the side boards, bordering on the overhead tray, is made removable.

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

For frying pies in deep fat, special electric or gas deep fryers are designed. Shelves and a table with a mesh baking sheet are placed near the deep fryer (to drain excess fat). This compartment should have particularly good ventilation, since the decomposition of fats releases products that are harmful to health (acrolene, etc.).

Pastries and cakes are finished in special rooms or, in extreme cases, on separate production tables isolated from other workplaces. Tables are equipped with drawers for tools, a stand for strengthening pastry bags, a special tank for syrup (for soaking biscuit). The work of the confectioner is facilitated by stands that rotate on the axis, on which cakes are placed during finishing.

Baths with three compartments and a sterilizer are installed in the washing room for washing tools and inventory. Racks are located next to the washing baths. In large workshops, a machine is used to wash functional containers. Confectionery bags are dried in an electric dryer.

The most rational way to organize the work of a confectioner is in large workshops that produce semi-finished confectionery products in full assortment and in large quantities: various types of dough, various fillings and such enterprises have ample opportunities for mechanizing all labor-intensive work, and therefore for a sharp increase in production labor; machines and mechanisms are used at full capacity, product quality control is simplified, and the work culture is improved.

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

Finished confectionery products are stored in the expedition, which is equipped with a refrigerator, racks, scales and production tables.

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

Finished products are transported in containers by special vehicles. Each tray must have a label indicating the name and quantity of confectionery products. Be sure to indicate the time of production and the name of the stacker.

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.

When working on the kneading machine, the safety guard must be lowered. It is impossible to load products into the tank of the dough mixing and whipping machine during the operation of the lever; Before turning on the mixer, check that the change bowl is properly attached to the platform. All machines included in the universal drive should be tested at idle before loading products.

When removing confectionery from the oven, the confectioner must wear special gloves. Exhaust devices should be installed above stoves and pans for frying pies.

The confectionery shop produces products from yeast, sand, puff, custard and biscuit dough. The technological process for the production of confectionery products is carried out according to the general scheme: preparation of products, kneading dough, cutting and baking products, cooling, finishing, laying in functional containers (if these products need to be sent to pre-cooking enterprises or a retail network), storage, transfer to an expedition.

In accordance with these operations in the confectionery shop allocate: flour sifting room; food preparation room; egg processing room; Department of kneading dough, cutting and baking products; room for proofing yeast dough; Department for the preparation of creams, syrups and sweets; finishing department; cooling department; cooled chambers for finished products and daily stock of raw materials; washing pastry bags and equipment. If the confectionery shop is engaged in the centralized supply of these products to other enterprises, it is also necessary to provide a department for packing in functional containers and boxes, and an expedition.

In the food preparation room, stationary racks and pallets for short-term storage of products, production tables are installed, and inventory is also provided for performing various preparatory operations.

The flour sifting room is located adjacent to the kneading section. A machine for sifting flour is installed in it, bunkers for its bulk storage are placed. The sifted flour enters the kneading department along the sleeve and enters the prepared container. Flour sifting equipment must have a ventilation suction with a filter to remove dust. In enterprises where it is impossible to allocate a separate room, flour sifting can be provided in the warehouse, taking into account all of the above.

In the egg processing room, they are checked for freshness using an ovoscope and processed in a four-section bath in the following order:

· in the first section - soaking in warm water at a temperature of 40-50 about C for 5-10 minutes;

in the second section - treatment for 5-10 minutes with a solution of any detergent approved for this purpose at a temperature of 40-50 ° C in accordance with the instructions for its use;

in the third section - disinfection for 5 minutes with a disinfectant allowed for these purposes at a temperature of 40-50 ° C (concentration and processing time - in accordance with the instructions for its use);

in the fourth section - rinsing with running water for 5 minutes at a temperature not lower than 50 ° C.

Solutions in washing baths are replaced at least twice per shift.

In addition, the site is provided with a device for separating the yolk from the protein. If the enterprise processes a small amount of eggs, special containers can be provided, where the above-mentioned technological operations are carried out.

The basic principle of organizing the production process in the confectionery shop is the allocation of independent lines and sections for the manufacture of certain types of dough and the corresponding finished products. In the kneading department, this is a section for kneading dough by type, and in the cutting and baking department, cutting and shaping lines. The exception is the baking area, where products from all types of dough are baked.

The finishing department is provided for finishing ready baked semi-finished products. As a rule, here you need equipment for biscuit layering, a dispenser for filling products with cream, a spray gun for impregnating products with syrup. Ready-made pastries, cakes are placed on mobile racks with sheets and transported to a cold store or an expedition. Jigging (confectionery) bags, tips, as well as small inventory used in the decoration of cakes and pastries, are subject to careful processing in a separate room. Before processing, the tips are removed from the bags, their subsequent processing is carried out separately. Jigging bags with non-removable tips are not used.

Bags are processed in the following order:

· soaking in hot water at a temperature not lower than 65 ° C for 1 hour until the cream is completely washed off;

Washing in a detergent at a temperature of 40-45 ° C in a washing machine or by hand;

Thorough rinsing with hot water at a temperature not lower than 65 ° C;

drying in special drying cabinets;

· sterilization of bags (placed in biks, pans with lids or wrapped in parchment, subparchment) in autoclaves or dry-heat cabinets at a temperature of 120 ° C for 20-30 minutes. In the absence of this equipment, the processing of washed bags is carried out according to the scheme: sterilization of bags by boiling for 30 minutes from the moment of boiling; drying in a special cabinet and storage in clean containers with closed lids.

The tips removed from the jigging bags are subjected to the following sanitization: washing in a detergent solution at a temperature of 45-50 ° C; thorough rinsing with running hot water with a temperature of at least 65 ° C; sterilization or boiling for 30 minutes.

A promising area of activity at the present time is the creation at the enterprises of their own mini - productions for the production of bread and bakery products. As an analysis of the service market shows, many restaurants are happy to produce their own types of bread in order to attract customers. The implementation of the idea of a small production for the production of the above products is possible in two ways:

1 - creation of own production with stationary baking equipment in a separate building or at the enterprise;

2 - creation of mini-production (so-called hot spots) based on quick-frozen semi-finished products produced by various manufacturers.

The second type of production organization is the most possible and optimal for fast food enterprises operating in tons. The main components of the success of such a business are: the quality and range of products; price; the presence of a corporate identity (hot spot); presence of a "promoted" brand.

As the experience of countries where this business is developing quite successfully shows, the most preferred in the assortment are small-piece bakery products such as pies, pies, gingerbread, cookies. To create this production, you need:

2. hot spot

Convection oven-1, proofing chamber-1, dough mixer-1, non-stick coating - 2.5 m, baking sheets - 2-4, mobile container - 1, showcase - 1, cash register -1, gastronomy containers for products-12. The cost of the project is 2.5-6 thousand USD. Service staff -2 people. The minimum area is 5-6 m 2. Payback period - 2-3 months. Mini-bakery. Convection baking oven-1, dough mixer-1, proofing chamber -1, dough sheeter -1, baking sheets-20-25, refrigerator -1, racks. The total cost of the project is 17-25 thousand USD. Service staff 3-4 people. Minimum area 40 m 2 . Payback period - 6 months.

The development of such a business is also facilitated by measures to support it, which are carried out in some cities, in particular: exemption of small bakery entities entered in the register of small businesses from paying for the option of the right to non-residential premises and land plots and their registration; expansion of leasing forms of investment (establishment of longer, grace periods for equipment leasing within 4-5 years); the establishment of a fixed rent for small bakery entities. Thus, the general economic and political situation in the country is quite stable and favorable for the development of confectionery, flour and bakery (mini-bakery) production.

To prepare the dough, small dough mixing machines with a bowl volume of 24 and 32 liters are used. Rolling out the dough can be carried out in two ways: using a dough sheeter and a pizza press, and for small volumes - manually. The selection of this equipment is based on the parameters of pizza, which can be 14-29 cm or 26-40 cm in diameter. To cut products into pizza, a vegetable cutter is used (the Robot Coupe model is most justified) or a slicer. For laying out the filling, special tables with a marble top and a refrigerated volume for storing ingredients are used. Pizza is baked in ovens with a stone or ceramic hearth with the ability to adjust the temperature of the upper and lower surfaces or conveyor-type ovens.

Grill - equipment in which the heat treatment process takes place without contact of the product with the heated surface. In some modern enterprises, the grill is not only a type of heating equipment, but sometimes the basis of the concept of the institution. According to their principle, grills can be: lava grill, contact grill, roller grill and carousel shawarma - grill. As a rule, this equipment is designed for a wide range of products from chicken to fried vegetables.

The traditional equipment of the hot shop is an electric stove. OJSC plant "Prommash" produces stoves for small areas: electric two-burner stove with oven PE - 0.34 ShP; single burner without oven PE -0.17 С; electric with an inventory cabinet PE-0.24 IP.

Recently, in view of the limited production space and the overcrowding of thermal equipment, desktop induction cookers have been increasingly used. At the same time, there is no heat loss to the environment, which allows to reduce energy consumption by 40% compared to a traditional heat source and at least 70% - the time of heating the dishes to the temperature required for cooking. In addition, this method eliminates the possibility of smoke and unpleasant odors at the installation site of the stove, which is also an important factor. High heating efficiency and extremely low inertia make it possible to use stoves with an induction heating source in restaurants with national cuisine.

For enterprises specializing in oriental cuisine, the organization of the work of the hot shop is built taking into account the specifics of these establishments. Specialized equipment is used: a Peking duck oven, a charcoal roasting pig (a trough lined with refractory material filled with volcanic lava and with three powerful burners located below. The burners are equipped with a valve that automatically turns off the gas supply when the flame disappears). For cooking baozi, table steamers are used, for fried foods - wok pans that work on gas stoves, tai-yaki grills, and electric topans.

Hot drinks can be prepared in the gravy section of the hot shop in a stovetop dish. It is more relevant for these purposes to allocate a site that needs to be equipped with such equipment as: coffee machine, coffee maker, tea and cocoa machines.

In the restaurants of the "highest" class, along with all the above areas, it is necessary to allocate a section for the preparation of dishes, equipping it with production tables with a refrigerated volume, weight measuring equipment, thermal food warmers for confectionery flour production, without cream

1. Containers for curd mass

2. Reusable confectionery bags //-45;50;59

3. Tips straight and carved D from 5 to 30 mm. p.104

4. Dryer for bags and tips p.104

5. Molds for mini madeleines 40x60 page 191 No. 336017 matfer

7. Corrugated, round No. 9

8. straight No. 9

9. Mishki silicone molds page 192

10. Silicone molds "Chamomile"

11. Disposable paper heat-resistant capsule-moulds for cupcakes D 4-4.5

12. Metal frame 40x60. // 5-6 cm.

13. Sliding metal frame

14. Special trays with removable side surface

15. Silicone non-stick mats 59.5x39.5 - 10-15 pcs.

16. Corner pallet made of plastic and metal length 29;39 page 124

17. Biscuit frame 40x60 // 5 mm. pp. 254 No. 1 and No. 2 Matfer

18. Forms for rum-baba silicone with a core or metal for 100 gr; 200 gr.

19. Metal molds for sand tartlets oval D 2 5x4, round

21. Dough cutter code 141105 page 250, code 141012 page 249

22. Set of cuttings for dough corrugated No. 9, round

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

1. Reusable confectionery bags, height 45-50-55.

2. Tips: straight d.10.15.

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

4. silicone molds 40 to 60:

5. for mini madeleines SF 032, 4 pcs per sheet (Martelato catalog 26)

7. bread pan SF 026

8. sour cream, pizza SF 042, mini SF 47

9. Disposable paper forms (capsules) for cupcakes d.4-4.5cm.

10. Carved confectionery tip

11. Rectangular sliding frame on a sheet 40 by 60 (for the Caribbean Dreams pie) (Martelato p. 23)

12. For the "Austrian Dessert" pie, the frame is sliding or special. baking trays with removable side surface

13. Angle pallet made of plastic 29.39 cm and metal 29.5 cm long. (catalog firm Martelato)

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

15. Electric tart box "Kokmatik"

16. Forms for Baba Rum for 100g and 200g. , diameter 5-6cm, height 5cm

17. Metal forms round, oval for baskets, top 5 cm, bottom 4 cm.

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

19. Set of metal and plastic scrapers (Martelato catalog pages 122-123)

20. Dough cutters (Matfer catalog pages 149-250) No. 141105,141012

Footnotes are given to the catalogs of firms Matfer and Martelato.

pantry pastry oven inventory

3. Confectionery equipment, tools according to the programpractical training

1. A set of cuttings for dough corrugated No. 9, round straight No. 9 round

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

3. Tips: straight d.10.15.

4. Dryer for bags and tips (Martelato)

5. silicone molds 40 to 60: for mini madeleines SF 032, per sheet 4 pcs (Martelato) bears mold for bread SF 026, sour cream, pizza SF 042, mini SF 47

6. Disposable paper forms (capsules) for cupcakes d.4-4.5cm.

7. Carved confectionery tip

8. Rectangular sliding frame on a sheet 40 by 60 (for Caribbean dreams pie)

9. For the “Austrian Dessert” pie, the frame is sliding or special. baking trays with removable side surface

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

12. Electro tartlet "Kokmatik"

13. Forms for baba rum for 100g and 200g. , diameter 5-6cm, height 5cm

14. Metal forms are round, oval for baskets, top 5cm, bottom 4cm.

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

16. Set of metal and plastic scrapers

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What should be considered before equipping a confectionery shop?

Equipment for the production of confectionery products is purchased only after the assortment of products is thought out. It is on the technology developed by the specialist that the list of devices that will be required to carry out the process depends. Novice entrepreneurs are not recommended to open a workshop with a huge assortment, since distribution channels have not yet been established. Otherwise, many of the purchased machines will be idle - and this is an extra waste.

Without the necessary qualifications, a specialist should be invited to develop the assortment and recipes. In the future, he will also carry out commissioning of the line.

The next point that will largely affect the purchase of equipment is the planned sales volumes. When the names of the machines are already known, it is not difficult to determine the power. High-performance machines are much more expensive than those installed in low-power workshops. That is why novice entrepreneurs, trying to minimize investments, purchase modern confectionery equipment for the business for the first years of operation, producing small batches of goods - they will be quite enough to start development.

In parallel with the development of recipes, you should find a suitable room. And the size of the future workshop will also have an impact on the selection of the production line. Today, compact machines that do not take up much space in the production room are more valued.

Types and prices of confectionery equipment

Buying confectionery equipment for a small business will not be difficult. It will be more difficult to find the best price, since process line suppliers operate in wide price ranges.

A small capacity confectionery shop for making cakes, pastries and cookies is equipped with the following devices:

Flour sifter - from 20,000 rubles.
Dough mixer - from 35,000 rubles.
Industrial mixer (for creams, batter) - from 20,000 rubles.
Hearth oven - from 60,000 rubles.
Convection oven - from 150,000 rubles.
Tiles for the preparation of fillings - from 50,000 rubles.
Refrigerator for storing raw materials and finished products - from 150,000 rubles.

In addition to the main equipment in the workshop, you can not do without improvised inventory. And the purchase of all the necessary "little things" will also have to pay a significant amount.

What will be required?

tables,
shelving,
dishes,
knives,
forms,
containers,
pans.

The list of additional equipment can be very long - it all depends on the type of products produced and the capacity of the workshop.

Automation of confectionery production

A lot of equipment for the confectionery industry is sold complete with computers so that it is possible to fully automate the process. And this will significantly reduce the cost of the production scheme:

Less staff required.
There will be an opportunity to receive somewhat larger volumes of finished products at the output.
You can use cheaper raw materials.

It is not always advisable to automate a small workshop. Because "pleasure" is not cheap.

In addition to computers, you will also need to install special programs. And here you can not do without qualified support in the person of an experienced machine gunner. The cost of installing automated systems will depend on what kind of equipment for confectionery production is installed in the workshop. You have to spend at least 150,000 rubles.

Is it possible to save on the purchase of confectionery equipment?

The purchase of machine tools is not the point of the business plan on which you can save a lot. Take as an example the same confectionery refrigeration equipment - you can’t do without it! And it costs a lot.

The quality and productivity of the machines will determine how tasty the products will be on store shelves. And the popularity of products will directly affect the receipt of income by the entrepreneur.

There are not many savings options:

Line rental. Leasing agreements are not very relevant today, because, depending on the specific company, significant overpayments for the use of machines are possible here. But for those entrepreneurs whose start-up capital is very scarce, this will be an excellent solution - there is no need to immediately give a lot of money for the line. But in the future, it is better to redeem the machines!
Purchase of used lines. Used confectionery equipment is sold literally in every city. And such proposals do not always indicate the poor quality of the line - someone closes the shops due to unprofitability, and someone needed to modernize the machines. But in any case, the equipment needs to be checked for quality and seen in action. Supported devices will allow an entrepreneur to save up to 50% of investments invested in business - and this is very good!

Whatever equipment is bought by an entrepreneur, it will pay off very quickly if you correctly approach the organization of the process - to produce only high-quality products and establish distribution channels.

In the range of products manufactured by public catering enterprises, along with dishes from meat, fish, vegetables, dairy and other products, flour culinary and confectionery products occupy a large place: pancakes, pancakes, pies, pies, cakes, pastries, etc. e. For the production of these products, confectionery shops are organized in large public catering establishments. When producing confectionery products only from yeast dough and flour culinary products in a small assortment intended for consumption in trading floors, confectionery shops do not organize, but bake these products in hot shops of enterprises. For the preparation of products with cream, regardless of the volume of production, separate refrigerated rooms are allocated.

The technological process for the preparation of flour confectionery products usually consists of the following stages: storage and preparation of raw materials; dough preparation and kneading; product molding; preparation of toppings; baking products; preparation of finishing semi-finished products; product finishing.

In accordance with the sequence of the technological process, jobs are organized in the confectionery shops. In addition, jobs are allocated for ancillary operations (egg washing, dishwashing, sterilization of pastry bags, etc.).

A confectionery shop that produces a large number of products of various types should have the following departments: pantry for daily storage of products, dough mixing, dough cutting, baking department, rooms for finishing, confectionery, washing equipment, dishes and containers, expedition.

Premises requirements. Organization of workplaces. The pantry for daily food storage is a separate room equipped with chests, underware, racks, etc. This room should also have a refrigerator. For weighing products, scales of various carrying capacities are used (from 2 to 150 kg). The dough mixing department is equipped with special flour sifters, dough mixers with a capacity of 140 to 330 liters. It also organizes a workplace for auxiliary operations (dissolving and dosing sugar and salt, sorting raisins, etc.). This section requires hot and cold water supply.

The prepared products that make up the dough are placed in a bowl, rolled up to the dough-strong machine and the dough is kneaded. To knead a small amount of dough, use a beater or a wooden bowl, in which the dough is kneaded by hand. Such a bowl with a height of 0.9 m is closed with a wooden lid used as a table surface when cutting dough. All types of dough are kneaded at a low temperature (15-17 °). Yeast dough requires an elevated temperature for fermentation - 37 °, so after kneading the bowl with this dough is rolled closer to the ovens. In large enterprises, fermentation of yeast dough is carried out in thermostats, where you can maintain a given temperature.

The dough cutting department is equipped with tables with wooden worktops and cabinets for storing inventory and tools, dough dividers, closed scales with a load capacity of 2 and 5 kg. There is a place for a bowl and mobile racks. The dough sheeter rolls out the dough to the required thickness using rollers and a conveyor belt.

Each workplace in the workshop should be equipped with racks "hairpins", as well as mobile racks, open and with doors, for convenient delivery of products to the furnaces.

A refrigerator is used to cool the puff pastry. For whipping biscuit, air and custard dough, a whipping machine or a universal drive is installed.

Choux pastry, as well as minced meats and fillings, are cooked on the stove, and lipstick is also cooked here.

The baking department is equipped with confectionery ovens and ovens with electric, gas or fire heating.

Furnaces and cabinets are installed in a row (section) and provided with local ventilation. In the same sectional order, equipment and tables for frying deep-fried products are placed. This saves workshop space and creates favorable working conditions. Patties are fried in deep fryers (gas or electric heated) set on the floor or on the stove. Near the deep fryer they put a table with a mesh baking sheet (for draining excess fat). In this compartment, good ventilation is especially necessary, since certain harmful substances are released during the decomposition of fats.

Creams are made in a separate room equipped with beaters. A refrigerator is used to store raw materials and finished products; for sifting powdered sugar and weighing raw materials - a production table and scales.

The room for finishing confectionery products is equipped with production tables with drawers for tools. The tables are supplied with a tripod to strengthen pastry bags, a tank for syrup (for impregnation of biscuit). On the tables, it is recommended to install stands that rotate on the axis, on which cakes are placed during finishing. Tables should have shelving for finished products and cardboard boxes. To wash tools and equipment used for finishing confectionery products, baths with two compartments and a sterilizer are used. The sterilizer is a heating tank with electric, gas or steam heating. A mesh basket with straws, bags and other small inventory is inserted into the tank. Racks are installed next to the washing baths

In the washing inventory, dishes and containers, a machine for washing trays is installed. The 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 to store ready-made confectionery products. It is equipped with refrigerating chambers, racks, scales and production tables. The product storage temperature should not exceed 8°.

The most rational organization of labor of confectioners is possible in the presence of large confectionery shops. In such enterprises, there are ample opportunities for the mechanization of labor-intensive work, and, consequently, for a sharp increase in labor productivity; machines and mechanisms are used at full capacity, control over the quality of manufactured products is simplified, and the work culture is improved.

In large workshops, specialized lines for the manufacture of semi-finished products are organized, as well as small-scale mechanization and various devices are used in certain areas of production. For example, for the manufacture of lipstick, a production line is organized, which includes an electric stove, a boiler, a table for cooling and heating lipstick, and a beater installed in series. For the preparation of wafers, a production line is created, equipped with waffle irons, automatic waffle presses, boilers and bowls for preparing dough, tables for processing and packaging wafers, and mobile chests for cutting wafers. The “jigging” of custard dough onto confectionery sheets is made with a special device, which consists of confectionery sheets moving by means of a chain transmission and six tubes with jigging holes. The dough is "deposited" on the sheets with a dispenser. Productivity of adaptation of 100 preparations in a minute.

In large enterprises, it is possible to provide for the sanitation (improvement) of air by ultraviolet irradiation, for which bactericidal light lamps are used in workshops. Thanks to these lamps, a high sanitary culture is ensured at the production site, energy consumption in refrigerators is reduced, since perishable products can be stored at normal temperatures and they remain fresh.

Inventory and tools used in the confectionery shop. For smooth operation, the confectionery shop must have a variety of inventory and tools in sufficient quantities: sieves, stainless steel pots of various capacities, stove-top boilers, confectionery boilers, baking sheets, various rolling pins, scales, molds, confectionery sheets, notches, mortars, pastry bags with a set of tips, knives, etc.

A rolling pin with limiters, or a control rolling pin, consists of a hollow metal or wooden roller rotating on an axis. Control rings are put on the edges of the roller on both sides, the diameter of which is greater than the diameter of the roller, therefore, when rolling the rolling pin, a gap remains between the table and the roller; the rolling pin has several pairs of rings with different diameters, on which the thickness of the dough depends.

The dough is cut with various devices: curly cutters, rolling pins-dividers, cutting the dough into strips of various widths; notches and special knives with several blades, etc.

To whip a small amount of products manually, confectionery pots with a hemispherical bottom and wire whisks are used.

For filtering various products and solutions, conical metal sieves with very small holes, sieves of different diameters with nylon, silk or hair mesh, small strainers with silk or nylon mesh are used.

Tin cans are opened with special knives. Solutions of sugar and salt are measured into the bowl of kneading machines using measuring metal cylinders, at the bottom of which there is a tap with a filter.

When decorating products with cream, confectionery scallops, cornets or confectionery bags with tubes are used. When decorating products with a confectionery scallop, straight wavy lines are applied to cakes and pastries.

Cornetics are rolled up from parchment or other paper that does not absorb fats, gluing their edges with egg white. Several cornets are folded into one another, after which their ends are cut across, at an angle, they are given a wedge-shaped shape, teeth of different sizes are cut out or tubes of different styles are inserted into them. The devices are filled up to half with cream and tightly closed, so that when pressed, the cream seeps out only at the cut point.

Confectionery bags are made of dense fabric. A metal or plastic tube is inserted into the narrow end of the bag. In order for the cream to leak out as little as possible, the pastry bag is soaked for 5-10 minutes in warm boiled water before use, and then cooled. In this case, the fabric becomes denser. After work, the bags are washed in warm water mixed with baking soda, and then boiled for 3-5 minutes and dried.

Tubes for pastry bags are used in various shapes. If there are no ready-made tubes, then they can be made. To do this, a circle with a diameter of 12-15 cm is drawn on a piece of tinned tin with a compass and divided into eight equal parts (Fig. 2). On each part, with a compass, mark the cut line of the narrow end of the tube and the profile of the teeth, which should have a nozzle. The circle is cut with scissors into eight plates and teeth are cut out at the designated places, after which the plate is bent into a conical tube, the seam is sealed with tin and the edges of the teeth are leveled with a small file. The most convenient are screw tubes (Fig. 3). The base of the screw tube is inserted into the pastry bag and curly tube-ends are screwed onto it.

All pots and pans must be labeled with capacity or weight. For the installation of conventional boilers, low stools with a metal-covered lid are used, and for the installation of boilers with a hemispherical bottom, stools with a round cut in the lid are used.

Screens and colanders are used to wipe small amounts of food.

Hair brushes of various sizes and shapes are used for wetting products with syrup, lubricating their surface with an egg. To impregnate the biscuit with syrup, special tanks with a tap and spray are used, and for cutting biscuit dough, special knives or special machines with a saw are used.

Products are baked on confectionery sheets, which have sides only on two sides, which makes it easier to remove from ovens and remove products from them, as well as on ordinary baking sheets with sides on all four sides. Some products are baked in molds.

To store small amounts of bulk products (sugar, flour, salt), mobile chests on wheels are used, which are rolled under the table so that they do not take up extra space.

Safety and labor protection. When working in the confectionery shop and arranging the equipment, labor protection and safety measures are provided. To this end, the following requirements must be observed.

There should be no drafts in the workshop.

The floor in the workshop must be flat, non-slip, sloping towards the drains for water to drain.

The corners of production tables and bathtubs should be rounded.

Women are allowed to carry weights no more than 20 kg, together - 50 kg. Heavier loads should be transported on trolleys.

Shop workers must receive sanitary clothing according to the established norm.

Each workplace must have adequate lighting.

It is impossible to clutter up the aisles at the workplaces in a court and container.

Only employees who have been instructed and familiar with the device are allowed to work on the equipment.

Machines must be grounded and grounded.

The "Start" and "Stop" buttons must be of a closed type and located on the machine body; near the equipment, it is necessary to post the rules for their operation and safety posters.

When the power supply is interrupted, immediately turn off all machines.

The kneading machine must not be operated without the safety guard lowered. It is not allowed to load food into the bowl while the machine is running; Before switching on the machine, it is necessary to check the correct attachment of the bowl. For beaters, the rules of operation are the same as when working on a dough mixer.

When working with a meat grinder or grinding machine, you must use a pestle.

Workers servicing gas equipment must pass a special technical minimum.

Above each thermal device there must be supply and exhaust ventilation.

You need to lay products in deep fat in the direction away from you.

Take out sheets and baking sheets from ovens in special mittens.

Pots and all utensils should have tightly attached handles.

In the shop it is necessary to have a first aid kit with a set of medical supplies. In case of accidents at work, an act is drawn up.