Basic ingredients: eggs, sugar, flour, salt.

Auxiliary raw materials: oil, expansion agent, water and spices.

The basic functions of eggs in cakes: 1, adhesion 2, foaming 3, gas holding 4, increasing the softness, toughness, color and nutrition of products.

The function of egg yolk in baked products: 1. It has crisp and puffing effects on dried products.

2. It can combine and cure wet products.

3. It has coloring effect on baking.

4. Emulsifying the product composition.

5, increase the golden color of the product

6, promote the role of baked Peng

Protein's effect on cake: 1, which promotes the expansion of cake body.

2, increase the taste and nutrition, and increase the whiteness.

Step 3 increase the toughness of the cake

Protein's mixing state: warm state, neutral state and wet state.

Effect of stirring state on cake: 1. Protein is not stirred enough, and it is not in good condition after being mixed with other materials.

2. When stirring excessively, it is easy to bubble after stirring.

Other uses of protein 1. A large amount of protein used in cookies will promote the brittleness and hardness of the body.

2. Improve the toughness of dough and batter.

3, it has adhesive effect

4. It can be used as a surface coating to promote baking color.

5, surface decoration materials (protein cream)

Sugar has two major effects on baked products:1; Tangible effect: fragrant, sweet, full, stable, burnt and sticky.

2, intangible effects: soft, Q-shaped, moisturizing, moisture absorption, corrosion protection, heat protection, hard and brittle (for the product's physique)

Low gluten flour for cake

Flour: 6.5-8.5

The function of flour in cake: 1, promoting the formation of batter.

2. Promote cake expansion and stability

3, keep the cake volume (qualitative role)

The role of oil in cakes and baked goods: 1, which can promote food to be more refreshing.

2. Improve the nutritional value of the product.

3. It can make the product composition have different effects such as looseness, softness, crispness, fineness, tenderness and smoothness.

4. The volume of the product can be expanded and relaxed.

5. It can make dough or batter smooth and not stick to hands.

Step 6 extend the shelf life

7, increase the fragrance of the product

There are three kinds of leavening agents: 1, baking powder (baking powder) 2, baking powder 3 and ammonia water (smelly powder).

The role of cake foaming agent (SP): When stirring, a large amount of air is mixed, and the state of batter expansion is relatively stable. The reason is that the foaming agent has strong foaming ability and emulsifying effect, which makes water and oil fully integrated.

Classification of dairy products: liquid dairy products (milk), concentrated dairy products (condensed milk) and powdered dairy products (milk powder).

Effect of water on cake: 1. Provide water for the cake.

Step 2 adjust the batter

3. Promote the expansion of gluten, and make the batter reach appropriate toughness.

4. Make the cake more swollen.

5, make the product more refreshing

The effect of salt on cake: 1, which makes the taste more refreshing and seasoning.

2. Reduce the sweetness of the cake

Step 3 extend the shelf life

4, increase the whiteness of the product

5. Increase the resilience of protein.

Classification of cakes: batter, hurricane and milk foam (whole egg) are classified according to different stirring methods.

Fresh baking workshop system

1, obey the leadership and actively cooperate with the work of superiors.

2. Go to work ten minutes in advance, and punch in attendance in person. Don't be late or leave early. And take the initiative to greet colleagues.

3, civilized work, don't talk loudly, don't chase.

4. Non-workshop staff are not allowed to enter the workshop, and staff are not allowed to leave the workshop without authorization during working hours.

5. Wear work clothes, work pants, work shoes, work hat, apron and work number plate to work, and keep it clean and tidy.

6. Work with a health certificate. When the health certificate is about to expire, it should be reissued 7 days in advance.

7. Work hard and don't do personal things unrelated to work during work.

8. Personal belongings are not allowed to be brought into the baking area.

9. No spitting or littering.

10, don't smoke in the baking area.

1 1, the product is produced by machine according to standard formula, technological process and standard operating procedures.

12, there is no cross posting, and it is not allowed to enter the area unrelated to this group.

13, do a good job of "7S".

14, after work, can leave the workshop with the approval of the monitor.

Disinfection requirements of production department

We used "Key Essence Disinfection Tablets" and Wanjin disinfectant.

The specific proportion is 1000 ml (g) of water, put a disinfection tablet, and the disinfection time is 15 minutes -30 minutes, and then rinse with clear water.

Workflow requirements for fresh baking

1, dress neatly and enter the baking area. Personal belongings are not allowed in the work area.

2. The monitor will hold an early meeting to arrange the production of the day, and everyone must obey the monitor's arrangement.

3. Wipe the workbench twice with a wet towel before work.

4. Enter the operation link, and finish the bread processed after baking. Fermented bread is finished in the morning and afternoon according to the requirements of the store. The time for fermenting bread in the afternoon is between 2: 30 and 3: 00, depending on the situation. If business is not good, it can be fermented at any time.

5. Hygienic requirements: Everyone has his own working area, and his own area should be kept clean during working hours. Towels should be kept clean and stacked in a square shape, and placed on the operating table. The floor should be dragged for 2-3 times during work, kept clean and cleaned once a week.

6. If the baker is too busy, he should send someone to help him immediately, so as to avoid excessive fermentation of bread and affect the quality.

7. When processing products after baking, attention should be paid to the hygiene of tools and countertops to avoid being scrapped in advance due to unqualified hygiene.

8. Sales personnel should inspect the goods before coming off work in the morning shift, and baking personnel should cooperate in time to avoid mistakes.

9. Before coming off work, mark the production quantity, do a good job in post hygiene, turn off the power supply, lock the door and punch in.

8S motion

Sort out, separate the needed from the unnecessary, and remove the unnecessary.

Correct and determine the location of the required items, and mark their quantity and other information.

Cleaning, for garbage, dust and other pollution, timely cleaning, keep clean.

Disinfect, clean, wash, decontaminate and kill microorganisms and other germs.

Clean, after (sorting, rectification, cleaning, antivirus) to achieve a clean and hygienic state, and keep it at any time.

Literacy, for (sorting, rectification, cleaning, anti-virus, cleaning) to comply with operating norms, improve operating skills, improve professional quality.

Safety, food safety, personal safety and property safety.

Save and protect environmental resources, control costs and achieve various profit targets.