State autonomous educational institution
middle vocational education
Leningrad region
"Sosnovoborsk Polytechnic College"
S.A. Veselova
Teaching aid
for cooking professionals
flour confectionery
with elements entrepreneurial activity
Sosnovy Bor
Introduction. 4
Chapter 1. Development of the production of flour confectionery products in Russia.
Historical background of the development of the production of flour
confectionery. 6
Training of specialists in the production of flour
confectionery products. twenty
Chapter 2. Technology for the manufacture of flour confectionery products and organization production process.
The structure of the production process. General requirements
technology. 24
2.2 Raw materials and materials for the production of flour confectionery
products. 28
2.3 Equipment, inventory, tools used in the manufacture of flour confectionery. 34
Educational and material base. 44
Labor protection, safety engineering, fire safety. 53
2.6 General requirements and sequence for the preparation of cakes and pastries. 60
Chapter 3
3.2. Organization and methodology of industrial training. 78
3.3.Psychological, pedagogical and methodological foundations of the work on the preparation of a professional specialist. 91
3.4. Educational and methodological support for industrial training. 114
Chapter 4. Economy with elements of entrepreneurial activity.
Basic concepts in economics. Entrepreneurship. 118
4.2. Economic, social and legal conditions of entrepreneurial activity. 124
Economic justification production of flour confectionery products. 127
Conclusion. 136
Bibliography. 141
Introduction.
Educational and methodological manual for the training of specialists in the preparation of flour confectionery products, and this is relevant, because. The structure of the confectionery market in Russia (see Fig. 1) shows that the volume of production of flour confectionery products is about 54% of the total confectionery production.
Fig.1 Structure of the Russian confectionery market.
Today, not only specialized enterprises (bakeries, bakeries) specialize in the production of confectionery products, but also medium and small entrepreneurs are showing interest in this branch of the food industry.
The most dynamic segment of the confectionery market in this period is the production of cakes and pastries, the volume of which has been growing annually by 15-18% over the past three years. This is due to the following factors:
In Russia, flour confectionery and, especially, cakes and pastries, traditionally occupy the first place in sales among sweets of all kinds;
Favorable competitive environment ratio of imported and domestic products is 7% to 93%;
The purpose of the teaching aid is to train highly qualified specialists in the preparation of flour confectionery.
Chapter 1 Development of the production of flour confectionery products in Russia.
1.1.Historical background of the development of the production of flour confectionery.
The production of flour confectionery products has a long history. The first sweets that people learned to make were gingerbread based on honey, and then sugar and sugary substances. In Russia, the first gingerbread, then called "honey bread", appeared around the 9th century, they were a mixture of rye flour with honey and berry juice, and honey in them accounted for almost half of all other ingredients. Later, local herbs and roots were added to the "honey bread", and in the XII - XIII centuries, when exotic spices brought from India and the Middle East began to appear in Russia.
In the 17th - 19th centuries, gingerbread was a widespread folk craft. Each locality baked its own gingerbread according to traditional recipes, and the secrets of making were passed down from generation to generation. The masters who were engaged in gingerbread production were called gingerbread men (hence the well-known surname Pryanishnikov). In Russia, there were three types of gingerbread, which got their name from the technology of their production. This is a molded gingerbread (see Fig. 2a, 2b) - they are molded from dough, just like clay toys. A printed gingerbread (see Fig. 4) is made using a gingerbread board, or “gingerbread”, in the form of a relief print on the dough. A silhouette (cut-out or cut-out) gingerbread (see Fig. 3) is formed using a cardboard template or a stamp from a tin strip. Today molded gingerbread is a great ethnographic rarity, preserved in the territory of the Russian North under the name "kozuly". Their traditional characters - a horse, a deer, a cow, a goat, a duck, a black hen with chicks - are the surviving images of ancient Russian pagan mythology. The archaic form, the conditionality of the image, the absence of secondary details, the limited nature of the plot line and its stability over the centuries, as well as the peculiarity of the technology of dressing (baked products are dipped into boiling water several times, which makes the “roe” become smoother, lighter and strong) and the austerity of the source material (coarse rye flour, salt and water) - all these are the hallmarks of molded gingerbread.
Fig.2a. Stucco gingerbread "roe".
No less ancient history than the stucco "roes" have the so-called "teters", or "vitushki", which are still made on the Mezen and in Kargopol. These gingerbread cookies, unique in their modeling technique and shape, are baked from rye dough, rolled out in the form of thin flagella, turning into figures of animals or spiral geometric figures, close to solar signs and ornaments of relic cultural monuments.
Rice. 2b. Stucco gingerbread "vitushki". Rice. 3.Silhouette gingerbread.
Silhouette gingerbread appeared relatively recently. The first mention of them dates back to 1850, but by the beginning of the 20th century, silhouette gingerbread, due to its decorative qualities, became the most massive and popular. Their wide distribution, especially in Central Russia, also predetermined the variety of artistic solutions: a soft, linear pattern that fills the plane of the gingerbread, and not connected with its shape - on “cut-out” gingerbread from Voronezh, bright red sugar -noy glaze and pasted pieces of gold leaf on a light background on the gingerbread from Putivl, the original use of fluff and dyed bird feathers - on the painted gingerbread of Novokhopersk.
A printed gingerbread is made using a gingerbread board, or "gingerbread", as an embossed impression on the dough. Its beauty and quality largely depended on the craftsman who made the gingerbread board. In the old days, such craftsmen were called "signmen". Here is what I. Golyshev, the first researcher of gingerbread, wrote about these boards: cut out and for free sale; they had their own fashion: gingerbread bakers interrupted each other with new manners of drawing, and carvers invented their inventions on boards to attract buyers. Carvers sometimes, in addition to various inscriptions, carved their surname. A newly invented drawing was valued dearly in those days, and the first one to acquire a board competed ahead of others.
For children, small gingerbread cookies were baked in the form of pets, birds, animals, with traditional New Year's stories. In the 13th century, letters of the alphabet were imprinted on some gingerbread cookies, with their help children could learn to read. As a gift, the bride and the young lady were given a gingerbread in the form of a basket of flowers, a heart, kissing doves, swans, peacocks with the inscriptions corresponding to the occasion: “Sign of love”, “On the day of an angel”. On the occasion of big celebrations, special gingerbreads were baked, which were called "tray" or "healthy". They not only impressed with their size (from 50 cm to 1 m or more) and weight (from 5 to 15 pounds, and in some cases up to 1 pood), but also stood out for their particular sophistication and complexity of the pattern. Beauty and quality largely depended on the craftsman who made the gingerbread board. In the old days, such craftsmen were called "signmen". The cost of "tray" boards and gingerbread was very high, since their "exclusivity" and targeted dedication did not allow them to be replicated. Gingerbreads from typesetting boards were small with a simple, unpretentious pattern and cheap, for which they received the name - "penny". It was customary to give gingerbread on Forgiveness Sunday, which fell on the last day of Maslenitsa before the start of Lent. On this day, according to the Christian custom, they went to “say goodbye” (to ask each other for forgiveness for all offenses caused), the visits were accompanied by the offering of pies and very large gingerbread (from two to five kilograms), which symbolized the Sun (see Fig. 3b) . The tradition of making gingerbread on biblical motifs (Madonna and Child, the Birth of Christ, Adam and Eve) is associated with the celebration of Christmas. The symbol of life - gingerbread "Egg" - an obligatory attribute of the celebration of Easter.
Rice. 4. Printed gingerbread "Sun".
In our time, the gingerbread business, unfortunately, no longer has such a wide scope as before, and the appearance and taste of gingerbread are mostly far from those that were familiar to our not so distant ancestors. And yet, we should not forget that to this day there are famous Tula, Vyazma, Gorodets, Rzhev, Arkhangelsk gingerbread, which means that there is hope that the skill of making gingerbread, which came to us from the depths of centuries, will continue to live and please everyone, young and old.
Russia has long been famous for its grated rolls. The name "kalach" comes from the Slavic word "kolo" - a wheel, which indicates the round shape of the product. In the XVI - XVII centuries. they were made by artisan bakers from grated dough. Grated rolls are a "classic" not only of Russian, but also of world baking art, and are known as "baking sculpture". Baker's sculpture. Once very common and popular, now only occasionally appears at exhibitions of very old bakers, true masters of their craft. Making a baker's sculpture is an extremely labor-intensive business, because. exclusively all operations are performed manually. The material must "obey" the hands of the performer. Hands, at the behest of the soul, make the dough “come to life”, and a miracle is performed. The craft becomes art, and each individual product becomes a masterpiece, a unique creation of human hands. present and sell. Therefore, the initiative to improve craftsmanship flourished. But this ancient art of making rolls is now gradually receding into the realm of legends. Today baker's sculpture is "leaving Russia". But as long as at least one master of the “leaving Russia” is still alive, it is our duty to preserve the art of baking sculpture in the memory of posterity.
Fig.5. Kalachi.
Russian pies are a genuine kind of folk art. Pies are a symbol of hospitality, cordiality and goodwill. A pie is a festive bread, and the arrival of a guest is always a holiday. The very name “pie” comes from the Old Russian word “feast” - “holiday” - “triumph”. For any solemn occasion, they baked their own pie: for the arrival of dear respected guests - “bread-salt”; for the wedding - kurnik - ritual cake; to the appearance in the house of a newborn - grandmother's pies: buns, pies, buns, vitushki. Dough pretzels and other various sweet trifles that were presented to children.
Vatrushka is a name from the word "vatra", which in most Slavic languages means "fire", "hearth". Indeed, a round, ruddy cheesecake resembles the sun. [ 9 ].
Pies are pies that have a special hole on top. In the past and the beginning of our century, they were sold in almost any tavern. Taverns and restaurants baked pies, each according to their own recipe, and competed among themselves for the right to be considered the best.
Kulebyaka is an oblong-shaped pie with unsweetened minced meat. In Dahl’s dictionary, the word “kulebyaka” is based on the outdated “kulebyaka-chit”, which means to roll with your hands, sculpt, cook. with a filling of 12 tiers, where there was everything, from a layer of burbot liver to a layer of bone marrow.
Rice. 6. Kulebyaka (cooked by college students).
Not a single celebration, not a single holiday is complete without sweet confectionery. Cakes, pastries, pastries add festivity, solemnity to any meeting, any dinner.
Russian cuisine did not know many modern species confectionery dough. All ptrogi, pies, kulebyaks, pies and other baked goods were prepared from yeast. .
Under the cakes understood pies and other pastries. Here, for example, is a list of cakes given by V. Levshin and S. Drukovtsev: “The fourth serving containing cakes, cereals, etc.: a round pie with chicken and an egg, eggs; pancakes, pancakes, pancakes, loaves, yarn, juicy, cheesecakes, krupeniks, noodles, cheesecakes, etc.”
Later, at the end of the 18th - beginning of the 19th centuries, foreign confectioners began to prepare biscuit, custard, almond, sugar-protein and other types of dough, which served as the basis for making cakes in the new sense of the word. This explains the foreign origin of the names of many confectionery products: eclair - from the French "shine", soufflé - "airy", cream - "cream", meringues - from the name of the German city of Merengen.
An example of the organization of the workplace of a confectioner in the 18th - 19th centuries. the kitchen of the eastern wing of the Monplaisir Palace in Peterhof can serve as it was here that delicious dishes were prepared for the imperial court. At the entrance to Tafeldekerskaya there is a table for rolling dough with scoops for flour, and on the wall there is a device for chopping sugar, which was produced in the form of large heads. On the floor there are barrels for beer and kvass, on the shelves of a cupboard there are various forms for cakes, jelly, mousses, a cream beater, an ice cream maker, mortars with pestles and glass flycatchers into which sweetened liquid was poured. Above the table-skating rink are pewter dishes from the 20s of the 18th century, made by order of Peter I in England. From this soft silvery material, which was highly valued in Russia, table setting items were made. . On the metal crossbar in the piers between the windows there are steelyards and scales. In the central part of the Kitchen there are two stoves, on one of them there is a copper fish bowl with a lattice insert for steaming fish, on the other there are two cubes for water. Nearby is a confectioner's stove, where there are bowls for cooking jam, a vat and decorated with an engraved coat of arms. Russian Empire waffle iron, in which waffles and gingerbread were baked. The confectioner prepared marshmallows, marmalade, berry jelly, cookies, sweets, candied fruits and other sweets. It is interesting to note that melons were considered fruits in the time of Anna Ioannovna, walnuts and peas in pods. Behind the stove is a Russian stove lined with refractory bricks inside. Next to it are iron tongs and shovels for bread, which were baked on metal sheets. In the Kitchen they used copper utensils, which were tinned from the inside to prevent oxidation. Ever since tsarist times, it was customary to keep dishes clean, thoroughly washed and cleaned. On the shelves of the kitchen vault there are samples of Russian copper utensils of the 18th-19th centuries: valleys, brothers, ladles, water bowls, pots, etc. (see Fig. 7,8)
Fig.7. Russian stove, confectioner's stove and copper utensils.
Rice. 8. General view of the confectioner's workplace.
Sweet traditions of Europe.
Cakes and other sweets were prepared in ancient Rome. In Petronius, in the Satyricon, we read: “There was already a dish with cakes: in the middle of it was Priak made of dough, holding, as usual, in a wide hem, fruits of all kinds and grapes.”
Diversity of cuisine is one of the signs of a developed culture. In Rome, it was just like that, but Rome fell, and the art of making sweets was almost forgotten for many centuries. It was revived in Italy, in Venice, only with the advent of sugar in the late XV - early XVI centuries. Until then, sweets were bought from the Arabs.
The word "confectioner" comes from the Italian verb "candire" (сandire) - "cook in sugar", "candied". Its pronunciation is very close to the Latin word "confectioner" (conditor) - as the ancient Romans called cooks. This consonance led to the fact that the manufacturers of sweets were called not kandir, but confectioners or confectioners. Later, the French took over the palm from the Italians with their pompous biscuit cakes, and from them it passed to the Austrians. The Viennese pastry school first announced itself in 1815 during the Congress of Vienna. The local confectioners used lighter doughs with fewer eggs. Their products required more time and skill than the French ones, but were cheaper. Confectionery art gradually democratized, became more accessible to the masses.
A pastry chef and a cook are two different professions. In France and Italy, only those who knew how to draw and sculpt were allowed to cook sweets. Future confectioners studied the history of architecture, modeling and ornamentation.
At present, the situation has not changed much. In the 90s. 20th century in our country, a textbook for culinary technical schools “Drawing and Modeling for Confectioners” was published. The tasks in it were not much different from those given to students of art schools. Knowledge of the laws of composition, the ability to select harmonious color combinations, drawing and modeling from nature - all these skills form an integral part of confectionery art. After all, it is the unusual design that creates an aura of fabulousness around their creations. (See Fig.9.) [18].
Rice. 9. Cake "Fairytale House".
Masters of past centuries from ordinary sugar created whole sculptural compositions. One of them was a gift from the Portuguese king to the Pope in 1513. It depicted the Pope himself, surrounded by 12 cardinals and 300 candles, each one and a half meters high. And this is not the only example of sweet sculpture. E.T.A. Hoffmann in the fairy tale "The Nutcracker and the Mouse King" came up with a whole puppet kingdom with city gates made of macaroons, houses decorated with openwork sugar galleries; standing on the square instead of an obelisk with a glazed cake and a magnificent marzipan castle. Of course, this is a fantasy writer, but he was most likely inspired by the works of real confectioners. By the way, marzipan was invented in France in the 18th-19th centuries, i.e. just at the time of writing the tale, was very popular in Austria and Germany. This delicacy is a mixture of powdered sugar with grated nuts (usually almonds) in a ratio of 1:2 or 2:3. The resulting mass is very elastic and can be given any shape.
And yet, cakes are the real “kings of confectionery.” The style of their design has changed depending on the time. In the 18th century, the main place on the table could belong to a masterpiece, made in the form of a cornucopia, from which flowers and fruits pour. But this does not mean that in our time the key to a sweet country, like the one described by Hoffmann, is forever lost. So, the famous master Vasily Nikolayevich Semyonov created from chocolate, biscuit, sugar and marzipans a model of the Pushkin Drama Theater, the walls of which were made of biscuit, the doors were chocolate, the columns were sugar, the ornament on the marzipan facade exactly repeated the real one. Another confectionery masterpiece of Semyonov is Petrodvorets Park. In the center of the park is the famous fountain "Samson", from which a stream of transparent candy beats.
There was a time when cakes were made in the form of flower baskets, a basket with mushrooms, landscapes from a fairy tale. Basically, such cakes could be seen at creative confectionery exhibitions or bought to order. Students of the Sosnovyborg Polytechnic College annually participate in such exhibitions with their creative works (see Fig. 10.11).
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confectionery It is customary to call food products, the main distinguishing feature of which is a sweet taste. In other words, confectionery products are sweets specially made by man. The term is " sweets” has a broader meaning and, in addition to confectionery, also covers natural foods with a sweet taste, the main of which is honey. Exactly honey occupies the first place in the history of the consumption of sweets by the peoples of Europe and Ancient Russia. Associated with honey the beginning of the history of making sweets (confectionery), since Europeans got acquainted with sugar only during the campaign of Alexander the Great in Ancient India (4th century BC). The warriors of Alexander the Great were very surprised by an unknown white solid product with a pleasant sweet taste. The ancient Indians received this product reed, which was specially grown for this. Scientists claim that reed was brought to India from the island of New Guinea as early as the Neolithic period, i.e. more than 5 thousand years BC. The ancient Indians introduced it into the culture of agriculture and over time (in the 4th century BC) learned how to get crystalline sugar from cane juice. In Sanskrit it was called " Sarkar" or " sakkara". From this was born the familiar word “ sugar". Initially, people who got acquainted with cane sugar most often called it honey out of habit: the Romans - “ cane honey”, Chinese - “ stone honey". The exception was the Egyptians - they called cane sugar " Indian salt”.
Cane sugar in Russia appeared as part of other overseas goods in the XIII century (the mention of it dates back to 1273). For a long time, sugar was a luxury and was used as an independent sweet. The main confectionery product of Ancient Russia was honey gingerbread. . At one time, the gingerbread entered Russian life so much that it became not only a delicacy, but also an obligatory participant in rites and rituals. It can be assumed that the gingerbread was a symbol of a pleasant, “sweet” life. Gingerbreads were given on various solemn occasions as a sign of respect and love. At the same time, the degree of respect and love was often identified with the size of a gingerbread. Other gingerbread gifts were so large that two sledges were required to deliver them. If other gifts were presented, they were placed on the gingerbread. This is where the expression " put on gingerbread” which means “ give gifts". At the wedding, a special gingerbread was baked, which was cut into pieces and distributed to guests at the end of the wedding feast. This meant that it was time for the guests to go home, which is why such a gingerbread was called “ accelerating". In the XVII-XIX centuries, gingerbread business turned into a significant branch of folk (handicraft) craft. Only in the 19th century, the production of gingerbread began to lose ground due to the emergence of new types of flour confectionery from Western European countries. Thus, the influx of French emigrants who fled from the French Revolution to Russia led to the appearance of cakes that are now familiar to us. eclair”, which in French means “glimpse”, “lightning”, “ meringue”- “kiss”, “ Bush" - "ball". At the same time, Russia arose and began to actively develop its own beet sugar production . The first beet sugar plant was launched in Russia in 1802 (in the Tula region). The appearance of own, cheaper sugar also activated the development of its processing industry - the production of both flour confectionery (cakes, pastries, biscuits, waffles, etc.) and sugar (caramel, sweets, etc.).
The forerunners of sugar confectionery in Russia can be considered fruits and berries candied in honey. , which were called "dry" or "Kyiv" jam. The more familiar name for these sweets is “ candied fruit” came from German language and was fixed in the Russian language in the seventeenth century. After candied fruits, small spherical sugar products appeared, called “ dragee”, which means “delicacy” in French. From French the word came to us caramel” (French name for sugar cane). But the word " marmalade” has Portuguese roots, although it also came to us from France. The word is " chocolate” comes from ancient Mexico. The name of this beloved confection comes from the Aztec name for a drink based on the seeds of the fruit of the cocoa tree. The drink was hot (due to the content of pepper in it), bitter in taste and was called “ chocolatl", which in Aztec means " bitter water". The Spanish conquistadors were the first to get acquainted with this drink, who captured the ancient capital of Mexico, the city of Tenochtitlan, in 1519. They did not like the sharp, bitter “chocolatl”. But I liked its royal version, made from roasted cocoa seeds, ground with young corn grains, with the addition of honey and vanilla. The royal version of “chocolatl” delighted the Spaniards not only with its taste, but also with its tonic effect. The recipe for the royal “chocolatl”, as well as cocoa seeds, named by the Spaniards appearance “beans”, the leader of the conquerors Cortes presented as a gift to the king of Spain. cocoa beans and the drink recipe over time (in the 17th century) came to France and England. Moreover, chocolate remained only a drink until the 19th century. Technology for the production of slab chocolate (“ chewing chocolate”) was developed and improved in the 19th century by the efforts of the Swiss, Dutch, British and Swedes.
But back to our acquaintance with the history of confectionery production in Russia. Starting from the 19th century, from a handicraft, handicraft, confectionery production is actively turning into an industrial, factory one. This, as already noted, was facilitated by the emergence in Russia of its own industrial production of sugar from beets. A certain positive role was also played by the discovery by the representative of the Russian Academy of Sciences Kirchhoff of the method obtaining starch syrup . In 1840, a confectionery factory appeared in Russia trading house “Ivanov N.D. and sons". In 1843, a confectionery factory of the Abrikosov family, talented Russian confectioners, was opened. The founder of the Abrikosov dynasty, Stepan Nikolaev, became interested in confectionery while still a serf. After the death of his master, he came to Moscow in 1804, where, together with his sons, he organized a handicraft business for the manufacture of jam and sweets. The apricot, apple and rowan marshmallows he made were especially famous, for the excellent quality of which Nikolai Stepanov received the nickname “Apricot”. Subsequently, this nickname became the basis of the official surname of the family. Factory of a factory and trade partnership " A.I. Abrikosov and sons"we know today under the name" Confectionery concern Babaevsky". The above examples of successful domestic entrepreneurship in the confectionery industry of those times are, however, the exception rather than the rule. Most of the confectionery factories in Russia in the second half of the 19th and early 20th centuries were built and owned by foreigners. So, the first places in the production of confectionery in those days belonged to the factory “ Einem, partnership of the steam factory of chocolate, sweets and tea products” (now a confectionery factory “ Red October”) and factory “ Sioux & Co.” (now the factory “ Bolshevik”). The total production of confectionery products in Russia by 1914 reached 109 thousand tons.
After the October Revolution, large confectionery factories were nationalized. During the Civil War, the confectionery industry went into decline. Its restoration and renovation began in 1922. Ten years later, in 1932, the All-Union Scientific Research Institute of the Confectionery Industry. Its employees engaged in an active study of the processes underlying the technology of various types of confectionery, as well as the development of mechanized and automated methods for their implementation. As a result of the restoration and renewal of the confectionery industry, the production of confectionery in the pre-war 1940 reached 790 thousand tons. During the Great Patriotic War a significant part of the confectionery enterprises was destroyed. Again, they needed to be restored and updated. The production of confectionery products in the post-war years gradually reached the pre-war level and eventually surpassed it. So, in 1960, the volume of products produced by the confectionery industry was already 1.75 million tons, and in 1985 - 4.3 million tons. Beginning after 1985, the transition to market relations led to a weakening of the positions of the domestic confectionery industry, an increase in the share of imported confectionery products. A decline in production followed: for example, in 1998, the production of confectionery products was halved compared to 1990. In the late 1990s, the situation began to change in better side- there has been some growth in the production of confectionery products, the share of imported products has decreased. The domestic confectionery industry is again faced with the task of revival and renewal, which will have to be solved by both current and future generations of engineers.
At all times of its existence, mankind has celebrated many events with delicacies. Delicacy was an indispensable attribute of weddings, christenings, holidays, the return of the breadwinner from earnings, meeting guests, etc. Delicacy is food product high taste value. Delicacies were bagels, gingerbread, unusual for this region overseas fruits. At one time, potatoes were also considered a delicacy. And now every hostess is sure to prepare various delicacies for meeting guests.
With the advent of industrial production of sucrose, a specific group of delicacies appeared - confectionery. Confectionery is a food product, most of which consists of modified sucrose. Modifications of sucrose were initially made empirically in the pursuit of profit, and also as a result of competition between artisans and inventive home producers. Intuition and experience made it possible to find ways to convert sucrose. The discovery in 1812 of the hydrolysis of starch and the production of molasses expanded the possibilities of converting sucrose found in granulated sugar in its inherent crystalline form.
Approximately 150-200 years ago, the industrial production of confectionery appeared, which was closely connected with the emergence and development of machine production. Appropriate energy resources were used for industrial production.
So, at first, the masses from which confectionery was made were cooked on an open fire, obtained by burning ordinary firewood or other combustible plant materials (straw, coal, etc.).
The advent of steam engines led to the industrial production of steam, various boilers and other steam-powered devices, which created the necessary prerequisites for the industrial production of confectionery. The use of electric current further contributed to the technical re-equipment of enterprises.
In 1840, a confectionery factory of the trading house "N. D. Ivanov and Sons" appeared in Russia.
The penetration of foreign capital had a significant impact on the development of this industry. The largest factories were built by foreigners in the second half of the 19th century. in Moscow, St. Petersburg, Kharkov, Kyiv, Odessa. According to the collection "Factory industry of European Russia 1910-1912", by this time there were 142 qualified "confectionery enterprises that produced 70.1 thousand tons of confectionery products per year, and in 1913 in Russia there were 109 thousand tons have already been produced.
Low productivity was associated with the use of manual labor in all operations. Only in the largest factories in some areas of the production of chocolate, sweets and biscuits, machines were used in very limited quantities. This is due to the absence of its own food engineering in Russia at that time. Almost all equipment was imported from abroad. The consumers were mostly the wealthy part of the population.
After the Great October Socialist Revolution, large confectionery factories were nationalized. During the Civil War, the confectionery industry went into decline. Its restoration began in 1922. At the same time, the trusts of Mosselprom, Kyiv, Kharkov, Odessa, and others were created. By 1928, there were 43 state and 278 cooperative enterprises, in which the production of confectionery products amounted to 107.4 thousand tons.
During the years of the first five-year plan, factories were reconstructed, machines and apparatus appeared, and the power-to-weight ratio of enterprises increased. In order to train specialists for these enterprises at the Institute of National Economy. G. V. Plekhanov in Moscow, the department of technology of confectionery production was organized. Along with this, technical schools were created in Moscow and the former Leningrad.
The All-Union Research Institute of the Confectionery Industry (VNIIKP) was created in 1932 to study the processes that previously constituted the secrets of entrepreneurs, to create a technology for mechanized production, to find new types of raw materials, to develop methods for analyzing raw materials, semi-finished products and finished products, as well as to organize labor in 1932.
The scientific foundations of technology and technochemical control of confectionery production were outlined in the works of professors, doctors technical sciences A. L. Rapoport, V. A. Reutov, A. L. Sokolovsky, B. Ya. Goland, V. S. Gruner, B. V. Kafka, engineer. I. N. Avdeicheva and others.
In 1940, the country's confectionery factories produced 790,000 tons of confectionery.
After the Great Patriotic War, the confectionery industry was restored on the basis of more advanced equipment and technology.
In close collaboration between scientists from VNIIKP and scientists from the Department of Confectionery Technology at MTIPP, engineers and innovators of confectionery factories created mechanized production lines for the production of confectionery products (a mechanized production line for the production of sugar cookies, caramel with fruit and berry fillings, candy caramel, amorphous toffee, etc.). d.).
Thanks to the construction of large mechanized and automated factories, the geographical distribution of industry was greatly improved. Confectionery factories were as close as possible to the areas of consumption. The range of products has changed significantly; the share of products that are in high demand among the population has increased, medical (diabetic, children's) confectionery products have appeared. By 1970, the production of confectionery products per capita was increased to 12 kg per year.
Thus, from semi-handicraft production, the confectionery industry was turned into an industrial one. automated production. This has been achieved by a radical reconstruction and expansion of old factories and the construction of new ones, the creation of in-line complex-mechanized and automated production lines. Labor productivity has increased 5.5 times compared to pre-revolutionary levels.
The confectionery industry is an industrial production with a high level of technology, a powerful energy economy, requiring a large number of highly qualified specialists.
The created industrial production of confectionery turned some of them (caramel, sweets) into an everyday food product. The production of confectionery reached 15 kg per person per year. In addition, sugar has become widely used in other foods (juices, waters, etc.). As a result, excessive consumption of sugar caused the spread of vascular and heart diseases among the population. That is why there was a need to create confectionery products with a reduced sugar content. In confectionery, in addition to flavoring purposes, sugar also plays the role of a preservative. This property is manifested at a sugar content of 0.66. The reduction in the share of sugar is carried out by introducing non-traditional types of raw materials (fruit and vegetable powders, secondary dairy products, exploded cereals, etc.) into the recipe.
Due to the special taste qualities and high energy value, confectionery products are rightfully one of the most popular and in demand among food industry products all over the world. The main confectionery products include sweets (chocolate, marmalade and caramel), waffles, marshmallows, cookies and gingerbread, as well as biscuits, cakes and cakes. All these products appeared many years before the development of the confectionery industry, each of them has its own long history. These enterprises produced chocolate, gingerbread, sweets, cookies and marmalade. By the 50-70s, dozens of new confectionery factories were built, which were equipped with caramel vacuum machines, biscuit stamping machines and candy molding equipment.
Until the 15th century, Arabs brought confectionery to Europe. And already in the 15th century, Europe itself began to intensively produce confectionery food. Italy was the leader in this. Moreover, not only confectionery products were in demand, but also the craftsmen who made them. Since at that time the producers of sweets had to be able not only to be able to cook them, but also to draw, create various forms and sculpt.
But despite the fact that in Europe today the confectionery industry is on high level, Arabic sweets are still legendary and in demand. After all, they were the first to use the technology of cooking sugar. But the achievement of the Arabs is not only in this. They opened the yeast dough and started baking pies.
It was also the Arabs who made the first marmalade. It was prepared back in the period of the Crusades (in the Eastern Mediterranean and the Middle East) by evaporating and thickening fruit juice. To do this, shallow metal saucers were placed in the sun.
Also, in ancient times, there were sweets. This is evidenced by archaeological excavations in Egypt. They were made by mixing dates, nuts and honey. They were also produced in ancient Greece. They were honey sweets with fruits.
Until the 20th century, most candy making took place at home. For this, molasses, honey and maple sugar were used.
Chocolate is considered to be the most popular confectionery product. In the form of tiles, it began to be produced in the 19th century. When was invented in Holland Hydraulic Press for its manufacture. And the first chocolates appeared in Belgium. The history of their creation is very funny: the pharmacist tried to invent a cough remedy, but in the end he created sweets. His wife wrapped them in gold wrappers and started selling them. By the way, Belgian sweets are still popular all over the world. In Ukraine, they are also sold, but they are not widely distributed. Most often, they can be purchased in large retail chains both independently and by ordering products to the specified address.
In Russia, the first chocolate factories began to appear in the 19th century. The most famous of the factories was the "Babaevskaya" factory. And by the beginning of the 20th century, there were already more than 140 factories. The most famous of them: "Einem", which was later renamed "Red October", as well as "Sioux". They produced cookies, gingerbread, chocolate, marmalade.
Today, the demand for chocolate products and confectionery in general has not fallen. This industry continues to develop and delight us with new enchanting tastes.
Today, the products of the capital's confectionery factory "Rot-Front", chocolate factory "Red October", sweets factory named after Babaev, wafer cakes "Bolshevik" and elite chocolate factory "Korkunov" are in constant demand. Well-known Western companies such as Mars, Nestle, Stollwerck have opened their confectionery factories in Russia.
The history of flour confectionery, like sugar confectionery, goes back to ancient times.
The main confectionery product of Ancient Russia was honey gingerbread. The first gingerbread in Russia was called “honey bread” and appeared around the 9th century in Kievan Rus, they were a mixture of rye flour with honey and berry juice, and honey in them accounted for almost half of all other ingredients. Later, forest herbs and roots were added to the "honey bread", and in the XII - XIII centuries, when exotic spices brought from India and the Middle East began to appear in Russia, the gingerbread got its name and almost completely took shape in the delicacy that we know . Russian gingerbread was an invariable accessory of all social strata - from the royal table to a poor peasant hut. He also existed in the landlord, bureaucratic, merchant environment. The taste variety of Russian gingerbreads depended on the dough, and, of course, on spices and additives, which in the old days were called “dry spirits”, among which the most popular were black pepper, Italian dill, orange peel (bitter orange), lemon, mint, vanilla, ginger , anise, cumin, nutmeg, cloves.
In Russia, there were three types of gingerbread, which got their name from the technology of their production. These are molded gingerbread (they were molded from dough, just like clay toys), printed gingerbread (they were made using a gingerbread board, or “gingerbread”, in the form of a relief print on the dough) and silhouette (cut or cut) gingerbread (for them manufacturing, they used either a cardboard template or a stamp from a tin strip, with the help of which the silhouette of the future gingerbread was cut out of the rolled out dough).
In the 17th - 19th centuries, gingerbread was a widespread folk craft. Each locality baked its own gingerbread according to traditional recipes, and the secrets of making were passed down from generation to generation.
The masters who were engaged in gingerbread production were called gingerbread men. Gingerbread made for the poor and the rich, for gifts and name days. They were brought to relatives and loved ones, baked for a complex wedding ceremony, festive meals, distribution to the poor, memorial services. They were even credited with medicinal properties, and then the gingerbread intended for the sick was prepared and decorated with special care, and on reverse side letters were cut out corresponding to the initials of the guardian angel. And small gingerbread cookies were used for the game. The winner in the competition was not only the one whose gingerbread flew farthest from the others, but also the one whose gingerbread remained unharmed, falling to the ground.
A wide variety of rituals of Russian life corresponded to the variety of gingerbread products. On the occasion of big celebrations, special gingerbreads were baked, which were called "tray" or "healthy". They not only amazed with their size (from 50 cm to 1 m or more) and weight (from 5 to 15 pounds, and in some cases up to 1 pood), but also stood out for their particular sophistication and complexity of the pattern, as well as for the high style of dedicatory inscriptions. , as, for example, “Og all my conscience I give your mercy” or “Rejoice, Russian double-headed eagle, for now you are glorious all over the world.” A double-headed eagle, tent towers, figures of lions, unicorns, sturgeons, Sirin birds - these are the most popular plots of "tray" gingerbread. Taking into account the weight and size of the "ordered" gingerbread, they were delivered on horseback with special care, since it was not an easy task to carry such a gingerbread without breaking it along the way.
No less interesting is the history of the origin of crackers. Cracker as a new type of cookie appeared in North America around the middle of the 18th century (1792). Baker John Person (Massachusetts) created crispbread from flour and water. They were called "biscuits" or "sea biscuits". But the real cracker was born in 1801, when another baker, Joseph Bent, overcooked a batch of biscuits in the oven. The sounds that the burnt cookies made gave it its name. The name "cracker" was formed from the English onomatopoeic verb "to crack" - "crack",
"to crack". For the army and travelers, dry biscuits proved to be indispensable: they were convenient for
transportation and storage, had a lower moisture content than flour. Crackers were especially fond of sailors, eating them along with fish soup. In the first crackers, holes were made by hand, using knives, forks, and special cast iron "hole punches" for this. In the USA, there was even such an opinion that there should be exactly 13 holes in the “correct” cracker, which corresponded to the number of the first states that entered the state. But this fact could not be proved, so it would be more correct to say that the number of holes and their location on the cracker depend only on the size of the cookie.
An incredibly popular confection with various fillings is called a cupcake. The history of the origin of the cupcake goes back to the time of existence ancient rome, during the development of which it was customary to mix pomegranate, nuts, raisins and many other ingredients in barley puree.
The cupcake got its name in the Middle Ages due to the combination of the old French "Frui" - fruit and the English "Kechel" - cake. Today modern English language has an analog word "Cakes", which means "cakes". According to the modern recipe for making a cake, it is usually baked from yeast or biscuit dough. The most common fillings are any nuts, dried fruits, jams, jams, fresh fruits and even vegetables.
Historians argue that the special distribution this species dessert received in the XVI century. Experts associate this phenomenon with the appearance of granulated sugar, which was supplied from the American colonies and contributed to the long preservation of fruits. Thanks to this, cupcakes became a favorite dessert in many European countries, so the traditional ingredients of this dish soon appeared. Over the centuries, the cake recipe has changed to match muffins, galleries, biscuits, and more. In general, it is believed that the best size for a cake is a small round-shaped product, designed for one cup of hot tea or aromatic coffee.
The waffle story began so long ago that no one can remember and name the exact date and place of this grandiose birth of a delicious confectionery. The real waffle boom began from the day when the real waffle iron was born, which was invented by an American named Cornelius Swarghout, a resident of New York State.
Back in 1869, on August 24, this man presented his creation to the public - a frying pan for baking waffles. It consisted of two parts that were connected to each other. They had to be heated on coal and turned over. This date was the beginning of the waffle era. And now Americans have a real holiday in their calendar - Waffle Day.
It is assumed that waffles were baked by the inhabitants of Ancient Greece, as well as the Germans. Some sources point to the origin of waffles in the 13th century. And in the 15th-16th centuries, waffles could only be afforded by people of noble birth. This delicacy was considered very expensive, and its recipe was not disclosed.
As for America, even before the invention of the waffle iron, waffles ended up there in the 17th century, when the Dutch moved to this country en masse.
The word "waffles" came from the German "Waffel", which means "cell" or "honeycomb". Indeed, waffles, especially those cooked in a waffle iron, resemble a honeycomb in their structure.
The word "wafers" was originally written "wafles" with the use of a single letter f. Then the popularity of this confection grew, and it was time for the waffle recipe to appear in the first cookbook. In 1735, on the pages of culinary publications, one could read the English word, as it has survived to this day, “waffles”. Since then, English waffles have been spelled that way.
How is Waffle Day celebrated in America?
Let's go back to the waffle holiday, which is celebrated every year by Americans. On August 24, all those who consider themselves fans of waffles go to restaurants serving this delicacy. Waffles in restaurants are offered with various syrups and toppings. The most common syrup is maple syrup.
Those who want to enjoy waffles to the fullest, and even treat their loved ones, bake waffles at home using electric waffle irons. Here the fantasy of gourmets is unlimited. You can use this confectionery product with any filler. Americans enjoy waffles throughout the day of celebration.
Today, waffles are a traditional delicacy of many peoples. They are produced in huge quantities every day. Waffles are especially revered in Holland. There they are called “Stroopwafel”, or strupwafels, in translation - “syrup wafers”. They are prepared from two very thin layers of dough, which are baked together with a filling in the form of caramel.
In the 18th century, the “Rum Baba” (Baba Au Rhum) appeared, which we owe to the famous French chef Brillat-Savarin. He came up with a special rum syrup that he soaked "baba" and called his treat Baba Au Savarin. The dessert gained great popularity in France, but the name that we still know - “Rum Baba” has taken root.
The inventor of this dessert is the Polish king Stanislaw I Leshchinsky (1677-1766), the great-grandfather of the French kings Louis XVI and Louis XVII.
Due to the difficult political situation of that time, Stanislav experienced a lot of bitterness and sadness. To fight them, he needed to eat something sweet every day. The confectioners of Lorraine racked their brains every day to find something new to cook. But they still lacked imagination, and so often he was served the then popular "Kugelhupf" - a sweet dish typical of that area, made from wheat flour, butter, sugar, eggs and raisins. Yeast was also added to the mixture to make the dough soft and spongy. Stanislav could not stand Kugelhupf for a long time. Not that it was tasteless, but, in the opinion of the king, “stupid, devoid of personality. And also dry. So dry that it clung to the sky.
The history of the origin of cakes began about two thousand years ago. The exact date is unknown, because the unresolved question remains what ingredients are included in the real cake. Some of the earliest cakes were a combination of flour, honey, nuts, eggs, milk and other ingredients. Only after they were baked were fruits added. Flour is the main ingredient that made cake baking possible. The Greeks were the first to come up with this idea. Archaeologists have found simple cakes in Neolithic villages that were made from crushed grains. They were first moistened and then boiled. Since the 1900s, cake recipes have become much more sophisticated. A large number of types of flour and ways of processing it, ways of kneading dough - all this made the cakes what they are today.
For some time, the words "bread" and "cake" in Europe were close in meaning and easily replaced each other. To make the dough fit, it, as now, was kneaded with yeast. Then, for the same purpose, they began to use eggs as the initial leaven. Early cake pans were a regular round shaped pan with no bottom. The bottom at that time was wax paper. Later pans had the same round shape, but with a bottom. And so the baking dish was born. The next big improvement in bidding recipes was the invention of baking soda and baking powder.
Although today it is impossible to say with certainty where and who invented the cake, some culinary historians are inclined to conclude that the first prototype of the cake originated in Italy. Linguists believe that the very word "bargaining" in translation from Italian means something ornate and intricate, and associate it with numerous cake decorations from a scattering of various colors, inscriptions and ornaments.
Whatever the opinion about the origin of the first cakes, one cannot but agree with the statement that France is the trendsetter in the world of dessert. It was there, in small coffee shops and cafes, that once appeared, the cake conquered the whole world. It was French chefs and confectioners who for many centuries dictated the trends in serving and decorating this sweet masterpiece. It is not surprising that in this country of love and romance, the most famous names of desserts appeared that still caress our ears: meringue, cream, caramel, jelly and biscuit.
Nevertheless, regardless of who invented the cake, each country has its own traditions and recipes for baking this dish.
Cakes are prepared on special occasions, and each of them differs in form and content. Many curiosities and interesting facts associated with cakes. Some of them were even recorded and included in the Guinness Book of Records.
In Russia, the concept of bargaining for a long time did not exist, but there were wedding loaves - the most festive and elegant pies. Such loaves were called "bride's pies". "Bride's Pie" was made only in a round shape. This is also due to the fact that our ancestors put a certain meaning into this form. The circle symbolized the sun, which means well-being, health and fertility. The wedding loaf was richly decorated with various braids, braids and curlicues. Sometimes figures were placed in its center, which denoted the newlyweds: the bride and groom. It was customary to serve the pie at the very end of the celebration; it served as a kind of sign for the guests.
Currently, the range of flour confectionery products is diverse and satisfies the needs in various types, varieties and names. The consumer can choose products of various brands and manufacturers.
According to the State Statistics Committee of the Russian Federation, there are currently more than 800 manufacturers of flour confectionery products in Russia, not counting small private enterprises.
OJSC "Bolshevik" (Moscow)
JSC "Bolshevik" is the largest manufacturer of flour confectionery products in Russia. According to Business Analytics estimates, the company accounts for 13.5%
biscuit production and 8.6% of waffle production in Russia. The annual production volume is more than 60 thousand tons of products. The main trademarks are Yubileinoye cookies, Prince cookies and wafers, and Prichuda wafer cakes. The company is controlled by Kraft Foods. About 70% of product sales are in Moscow and the Moscow Region, the remaining 30% are in other regions of Russia (Kaluga, Voronezh, Krasnodar, Nizhny Novgorod, St. Petersburg, Rosgov-on-Don, Samara, Saratov, Togliatti, Tula, as well as the Ural and Siberian regions). In addition, the company is developing a sales network in the CIS countries. The company plans to expand the range of products, primarily chocolate and wafer cakes, wafers and cookies "Jubilee".
JSC Fazer, (St. Petersburg)
OAO Fazer is the largest bakery company in St. Petersburg, controlling approximately 20% of the market bakery products region. Fazer's largest shareholder is the company Fazer Bakeries Ltd(Finland), which owns 90% of the company's shares. The plant is a monopoly in the North-West region for baking gingerbread. The main trade mark is "Chocolate" gingerbread. The company's immediate plans include expanding the range and improving the quality of products. To do this, in 2002, the company acquired stakes in Vasileostrovskiy Khlebozavod OJSC, which makes it possible to produce products with a long shelf life, and in Murinsky Khlebozavod OJSC, in 2005 the company bought a controlling stake already from Zvezdny OJSC. In 2009, a controlling stake in BKK Neva was transferred to OJSC Khlebny Dom.
JSC "Pekar" (St. Petersburg)
OAO Pekar was established in 1992 through the privatization of the Krasny Pekar state bakery and confectionery plant and is one of the largest producers of bakery, flour and sugar confectionery products in St. Petersburg. The enterprise daily produces 60-65 tons of bread and loaves, 14 tons of oriental sweets, 7 tons of chocolate and wafer and 5 tons of biscuit and cream products. In 2009, owned by the Norwegian Orkla confectionery factory named after. N.K. Krupskaya acquired production capacity and rented the premises of the St. Petersburg plant "Pekar". Earlier, Orkla had already acquired Pekar's main trademarks.
Orkla Brande Russia was established in February 2011 as a result of the merger of N.K. Krupskaya" and OJSC "Confectionery Association "SladCo". Reorganization completed in December 2011 joint-stock companies in the form of the merger of OAO Confectionery Association SladCo with OAO Confectionery Factory named after N.K. Krunskaya, with the latter renaming into OAO Orkla Brande Russia.
Chupa Chune Rus LLC (St. Petersburg)
Spanish company Chupa Chaps works for Russian market since 1991. In 1997, the company acquired a confectionery factory in St. Petersburg, where the production of Chupa Chups caramel under the Tornado trademark was organized.
CJSC "Russian Biscuit" (Cherepovets, Vologda region)
CJSC "Russian Biscuit" was established in January 1997 as a subsidiary of the Cherepovets confectionery factory. Since January 2002, both enterprises "Russian Biscuit" and "CHKF" came under general management. The purpose of the company was to organize the production of import-substituting products. The company produces rolls, waffle cakes, muffins. For the production of biscuits, modern equipment was purchased and installed. Currently, the possibility of expanding the capacity and modernizing another production equipment. A significant part of the company's products is sold outside the city of Cherepovets and the Vologda region.
CJSC "Confectionery factory named after. K. Samoilova "(St. Petersburg)
The history of the factory began in 1862 with the opening of a confectionery shop and a workshop with a manual machine for making chocolate on Nevsky Prospekt. At present, the production capacity of the factory allows to produce up to 14 thousand g of confectionery products per year, however, the production volume is about 6 thousand tons per year, that is, the degree of capacity utilization is 43%. The company has five main production shops: candy, biscuit-draughty, retail, marshmallow-marmalade and wafer. Until 1998, the factory belonged to the company Kraft Foods, however, the production of biscuits, which the company was engaged in at that time, was not a core business for Kraft Foods, therefore, at the end of 1998, the factory became part of the Krasny Oktyabr group of enterprises. Currently, the share of the Confectionery factory named after. Samoilova in the confectionery market of St. Petersburg is 5.5%, Currently, the Samoilova Confectionery Factory (Red October) is part of the United Confectioners Holding
KDV Group unites 8 production plants and 16 divisions of the federal trading network with sales geography from Kaliningrad to Sakhalin. The enterprises are located in the cities: Tomsk, Kemerovo, Yashkino, Novosibirsk, Omsk, Krasnoyarsk Territory (Minusinsk). The company is one of the five largest
manufacturers of confectionery products in the Russian Federation, is currently successfully developing.
The company's enterprises produce waffles, cookies, biscuits, rolls under trademarks"Yashkino", "Kremko", "Divo". A large share (about 50%) of the KDV Group's production volumes falls on the Yashkinsky food processing plant. Ego is the largest waffle manufacturer in Russia, although the range of products is not limited to waffles, the range includes more than 100 items. There are more than 30 types of wafers (Zebra, Yuzhanka, Squirrel, Cappuccino, Nut, Dairy with baked milk flavor and others), they also produce rolls, gingerbread, biscuit products, cakes, croissants.
The production capacity of the enterprise is 50 million tons of products per year. The number of employees employed at the enterprise is about 1500 people. The plant is the leader of the food industry not only in Kuzbass, but throughout the Siberian region. The company's products are known not only in the regional consumer market, but are also imported throughout Russia and abroad - to Kazakhstan, Mongolia, America, Germany.
