1. butter jam biscuit raw material formula: rich flour 5.2kg butter 2.5kg sugar 2.5kg eggs 2.3kg water 1.3kg vanilla and a little jam. Suitable technological process: beating → kneading → squeezing → baking. Production method: (1) beating: put sugar and oil into a blender to beat, and then mix. (2) Mixing dough: put the dough on the chopping board, spread it out into a basin shape, and pour the beaten materials into the dough and stir it evenly. (3) Extrusion: put a flower nozzle in a cloth bag and squeeze the plum blossom. (4) Baking: baking at the furnace temperature of about 240℃. Quality standards and specifications: according to the block shape requirements of various varieties, the size is neat and consistent, the pattern is clear and unambiguous, the bottom is not concave, and the edges do not touch. Color: According to the variety requirements, the bottom of the extruded flower should be wheat yellow, the surface should be yellowish, the bottom of the butter snack should be yellowish, and the surface should be milky white. The fire color is the same, and the bottom is not burnt. Taste: pure, crisp and not rich. Structure: The initial honeycomb is uniform and free of oil holes. Hygiene: There is no sludge, impurities and paste residue at the bottom. 2. The two round blocks of the black and white face are blocked, and half of them are covered with chocolate candy or cocoa candy. Small and exquisite appearance, beautiful and generous. Raw material formula: soft sugar 0.5 kg butter 0.5 kg egg 0.5 kg rich powder 0.75 kg chocolate sugar 0.2 kg jam 0.3 kg process flow: beating → squeezing → baking → stuffing → dipping sugar production method: (1) Beating: first pour sugar and oil into the machine and stir, then add eggs in turn, and after foaming, add noodles and mix well. (2) Baking: baking at a furnace temperature of about 250℃. (3) Filling: Spread a layer of jam on the bottom of one piece of the cooled finished product, and then stick another piece. (4) Dip in chocolate: After the chocolate melts, dip the bonded semi-finished product in chocolate. Quality standards and specifications: the blocks are uniform and uniform in size. Color: Half of the sugar on the surface is bright and the other half is light cocoa. Taste: pure, crisp and not rich. 2. Cake is a large-sized product of West Point. It has the characteristics of soft tissue, sweet taste and beautiful decoration. Its ingredients are rich in eggs and butter, so it is nutritious. Cakes are divided into soft cakes and hard cakes. Soft cakes are characterized by no oil, such as green cakes and flower cakes. Hard cakes are characterized by oil and other auxiliary materials, such as fruit cakes and sun cakes. 1. Green cake raw material formula: 2 kg of eggs, sugar 1 kg, Fugui powder 1 kg, and a small amount of essence. Process flow: beating → forming → baking. Method of making: (1) Beating: first put the eggs and sugar in a blender, stir them with a machine to make bubbles, and then add the noodles and stir them evenly. (2) Molding: one by one, put them into the iron mold rubbed with oil. (3) Baking: baking at the furnace temperature of 220℃. Precautions: (1) Pay attention to hygiene, and there should be no grease impurities in the pot, so as to avoid the product being difficult to find. (2) Eggs and sugar should be beaten at the right time. Short time will affect the specifications and quality, and too long time is easy to vent. (3) The flour used should be sieved to prevent pimples. (4) When kneading dough by hand, stir it from bottom to top and mix it evenly. Don't stir at will, and don't take too long. Quality standards and specifications: the edges and corners are clear and tidy, and there are small flowers on the surface (four pieces of 500g). Color: light yellow, neither raw nor paste, consistent fire color. Taste: pure egg fragrance, no other peculiar smell. Tissue: The honeycomb is even, without sugar and pimples. Hygiene: the bottom should be clean, free of sludge and egg paste residue, and free of impurities inside. 2. Flower cake samples are beautiful and generous, including round and square. The product weight ranges from several kilograms to 250 grams and 50 grams. Raw material formula: 20 kg of sugar, 40 kg of eggs, 20 kg of Fugui powder, 22 kg of stirring oil, 22 kg of butter, 22 kg of sugar, 22 kg of water, 1 1 kg of auxiliary materials: 1 kg of cocoa powder, 600 g of brandy and 50 g of vanilla powder. Process flow: blank beating → baking → setting → oiling → forming method: (65438+) (2) baking: 150℃ baking. (3) Forming: after cooling, cut into standard sizes with a knife, cut from the middle piece, and make two layers with butter in the middle. (4) Oiling: Boil sugar and water for 4-5 minutes, and then cool slightly. When beating butter, first put the butter into a blender and stir, then add sugar water one after another, add brandy and vanilla powder and stir evenly until the color turns white and thick. (5) Forming: Sprinkle a layer of butter on and around the formed cake blank, and various styles can be extruded on the surface. Put the molded product into a paper box and store it in the refrigerator. Quality standards and specifications: the shape should be round and the weight should be accurate. Color: milky white. Taste: pure, soft and sweet. Hygiene: no impurities. 3. Raw material formula of fruit cake: Fuqiang powder 1.5kg butter 1. 1kg sugar 1. 1kg egg 1. 1kg vanilla powder, brandy and some auxiliary materials: melon strips. Technological process: beating. Then add flour and fruit and mix well. (2) Molding: 270 grams of equivalent materials are poured into an iron mold covered with paper, and nuts are sprinkled on the surface. (3) Baking: baking at the furnace temperature of 150℃ for 40 minutes. (4) Packaging: after being discharged from the furnace, an empty tray is buckled on the tray containing the iron molds, and then the iron molds are taken out one by one with the bottom facing upwards, and can be packaged after being cooled. Quality standards and specifications: clear edges and corners, full hair, neat and consistent, with small flowers on the surface, and straight lining paper. Color: bottom brown, even fire color. Taste: pure, without greasy taste and other peculiar smell. Structure: honeycomb, uniform fruit, no oil holes. Hygiene: There are no impurities such as sludge and shells at the bottom. 3. The main raw materials of pastry products are flour and oil. The product style is beautiful and generous. There are many kinds, such as ice crisp, milk roll crisp, small coat, powdered sugar crisp and so on. Raw material formula of ice crisp: rich flour 6.25 kg butter 5 kg eggs 500 g salt 75 g water 3 kg process flow: kneading dough → blending oil → wrapping crisp → molding → baking production method: (1) kneading dough: extracting 1.25 kg flour to make crisp, and then extracting from oil 1 kg and putting it into leather to make skin. (2) Blending with oil: put 1.25 kg flour into the oil, add the remaining salt and knead together. (3) Wrapping the dough: roll the dough thinly around, put the dough on it, fold it from all sides, roll it open, fold it three times, then fold it four times, and so on (three or four refers to the layers of rolled dough). Make ice flowers and add 250 grams of auxiliary sugar. Molding: Roll the dough thin, carve it with an oval mold, put a water cloth in a dish and dip it in water, then put it in a sugar dish, stick sugar on it, and then put it in a dish and bake it evenly. 4. Mixed crisp is a polymorphic sample made of sugar and oil noodles and eggs, which is soft and crisp and tastes sweet. Other auxiliary materials can be added to the surface of the product to increase various flavors. 1. almond cake raw material formula: Fuqiang powder 6. 1 kg sugar 2.4 kg butter 3 kg eggs 2 kg baking powder 20 g auxiliary materials: almond and nucleolus technology: dough mixing → molding → baking production method: (1) dough mixing: dough mixing can be done by machine in mass production. Manual operation is mainly introduced here. First spread out the noodles, put the eggs and sugar in and mix well, then add the oil. After stirring evenly, mix the noodles and make up. Pay attention to two points in dough mixing: ① put the materials in order; (2) The dough should be stirred quickly, not too long. After a long time, it is easy to "run oil" and affect the quality. (2) Making and molding: rolling the dough into a thickness of about 0.7 cm, carving and molding with a circular mold, and dipping the dough with half an almond. 2. The formula, technological process and manufacturing method of coconut rings are basically the same as those of almond cakes. The difference is: roll out the surface about 0.7 cm, carve it with a big round mold, carve it with a small round mold in the middle, and dip coconut silk in the back of the molding. Bake at 60℃. Quality standards and specifications: consistent in size and neat. Taste: soft, crisp and pure. Color: brownish yellow. Hygiene: no sludge, no impurities and no paste bottom. Five, gas ancient this variety is many, small in shape, and soft and brittle. 1. Jiazi Gucci (soft and Gucci) products are superficial and weak, swell and swell, and taste soft and sweet. Ingredients: 500g of rich flour, 200g of butter, 625g of eggs, 1 kg. Process flow: beating → molding → baking → reprocessing and molding. Method of making: (1) Beating: When making, first boil water and oil, then stir it below, then leave the fire, and put the eggs into the paste one by one without heating. (2) Forming: the conical cloth bag is fitted with a round mouth and extruded into small strips. (3) Baking: the furnace temperature is about 280℃. The product is golden yellow with cracks on the surface, and its volume expands 3 times after baking. (4) Re-processing and molding: cut a small mouth on the molded product with a knife, fill it with beaten protein, screen sugar powder on the surface, and then box it. Quality standards and specifications: uniform size, with cracks on the surface. Color: orange, not raw, not burnt. Taste: Soft and sweet. Tissue: internal cavity. Hygiene: no sludge, no filler inside. 2. Sugar has ancient fragrance (crisp and ancient fragrance), and its shape is divided into bottom cap and high, but there is no gap in the middle, and its shape is waist-shaped, round and long. Ingredients: 500g of eggs, 500g of sugar and 500g of lemon essence. A few technological processes: beating → forming → baking. Production method: (1) Beating: first, stir the eggs and sugar until they are warm to about 40℃, and then stir them below. (2) Forming: put a conical cloth bag with a mouth, extrude it into various shapes, and then sprinkle sugar on the surface. (3) baking: after extrusion, the skin is fixed at normal temperature and then put into the oven. Bake with low fire, and the furnace temperature is about 100℃. Quality standards and specifications: uniform size, high height and clear bottom cover. Color: the surface is milky white and the bottom is golden yellow. Taste: crisp and sweet. Organization: internal small beehive.
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