Cookie Report
Uploaded by
ScribdTranslationsCookie Report
Uploaded by
ScribdTranslationsINTRODUCTION
The first food to receive the name cookie was a type of bread of
flat form and long-lasting, distributed among ship crews and
groups of soldiers.
The cookie is basically a baked cake made with a dough base.
offlour, butter, sugaryeggsBut additionally, they can be incorporated
other ingredients that make the variety very large. They can be
salty or sweet, simple or filled, or with different added things
(asdried fruits, chocolate, jamand others).
Currently, there are several types of cookies according to their preparation method or
according to their ingredients that give rise to a wide range of products
food of various shapes and flavors, produced in homes, bakeries and
industries.
Next, we will explain how 4 types were elaborated.
cookies proposed by the tutor, their respective formulations and others
investigations, supported by evidence of the process carried out in the
SENA facilities - Montería.
GENERAL OBJECTIVE
Prepare cookies of different types taking into account the raw materials.
to use
SPECIFIC OBJECTIVES
Know the production that is going to be carried out
Calculate the exact amount of ingredients (standardization)
Learn to prepare the dough
Acquire skill in handling the product
NAME OF THE PRODUCTS MADE IN CLASS AND
FORMULATION
The formulation was made based on 1000 g
COOKIES
BUTTER ALFAJOR CHOCOLATE CHIPS JAM
INGREDIENTS (%) (%) (%) (%)
Sugar
powdered 70 32
Common sugar 40 32
Vanilla essence 1
Starch 30 30 10 15
Wheat flour 70 70 90 85
Powdered milk 6 6
Margarine 50 70 80 63
Baking powder 1
Essence of
butter 1 1
Butter 25 25
Yolk 10
Chocolate chips 40
Salt 0.5
Essence of
arequipe 1 1
Dehydrated coconut 30
Arequipe 30
MATERIALS
Wheat flour
Baking powder
Margarine
starch
Eggs
Powdered milk
Salt
Powdered sugar
Common sugar
•Esencias (Arequipe, mantequilla y vainilla)
Blackberry jam and pineapple jam
Dulce de leche
Dehydrated powder
Chocolate Chips
EQUIPMENT AND TOOLS
Oven
Mixer
Refrigerator
Mechanical balance
Cans
PVC pipes
Bags
Knives
Molds (flowers, hearts, round shapes)
Test tube
Bowls
Spoons
Sieves
Cups
• Grate
DESCRIPTIVE PROCEDURES OF THE MANUFACTURED PRODUCTS
The first thing to do was to weigh all the ingredients to be used.
2) The powdered or regular sugar was taken along with the margarine, the essence
respective and in the case of chocolate chip cookies, the included
eggs the eggs, these ingredients were mixed to make the creamy.
3) In addition, the wheat flour was mixed with the cornstarch and for the cookies of
salt was included in the jam.
Slowly, the flour mixed with the cream was incorporated, trying to
make a dough but without kneading to avoid gluten development.
The dough was placed in the refrigerator for a few minutes to take on the
adequate consistency.
Subsequently, the cookies were made using the respective molds.
The cookies were placed in the cans that had been greased beforehand.
They were taken to the oven in the cans at a temperature of 150°C.
9) The cookies were left to rest. For the alfajores and the cookies of
jam was used to carry out the decoration.
10) Decoration:
Jam cookies
Taking a cookie with a smooth surface, blackberry jam was added to it, another
cookie with powdered sugar was placed on top of the first one leaving the
jam cookies ready.
Alfajor cookies
For the alfajores, due to an error in the formulation, the decoration was not done but
it should be done like this. Making a sandwich with two cookies and
arequipe was used to decorate the lateral surface with arequipe and coconut, and
powdered sugar on top.
Verify the
formulation
standardized
Despite
ingredients to
to use
Mix flour of Mix sugar,
wheat and starch Cremad
fat and essences.
Additionally, add salt.
Additionally
eggs for the
for the cookies
chip cookies
with jam
of chocolate.
Unify the two
Refrigerate the
dough for what
I took the
consistency
Grease the adequate.
can
Shaping the dough
to form the
cookie
Locate the
cookies in the tin
previously
greased
They wear the Temp:
baking cans 150°C
It is left to rest
the cookie
Alfajor Decorate the cookie
Mermela
s yes
INVESTIGATE THE POSSIBLE PRODUCTION DEFECTS IN THE
PREPARATION OF THE PRODUCTS PREPARED IN THE PRACTICE AND THE
METHOD OF CORRECTING DEFECTS.
CONCLUSIONS OF THE PRACTICE.
This industry is part of the vast sector of the baking industry. Little by little and
due to the fact that the local industry has managed to improve its technology, these products are
have become popular in the diet.
In this practice, it was possible to make 4 different types of cookies, having as
result a product with pleasant sensory characteristics such as
flavor, color, smell, and texture. Additionally, the correct way to known.
how to add and mix the ingredients for each of the alborada cookies like this
such as the possible errors that are made when standardizing a product and
how each of these errors affects the final quality of it.
RECOMMENDATIONS.
It is recommended to use an oven that is calibrated and provides heat.
uniform in the chamber, this ensures that the production remains of the
better quality.
• Comply with the stipulated techniques so that the final product presents
excellent quality.
The processes for the industrial production of cookies are standardized.
for this it is of vital importance to comply with this standardization so that the
the final product has the desired characteristics.
When not using exact measurements, imbalances occur in the recipes.
For this reason, it is very important to use a scale and not to "eyeball" it.
•Carry out an adequate mixing to avoid promoting the formation of the
gluten structure since if it develops, our cookie will have
undesirable characteristics.
BIBLIOGRAPHY.
The provided link appears to be unavailable for translation.
Flours-Substitutes-of-Andean-Roots-and-Cereals
The provided text is a URL and cannot be translated.pdfs/sweetsPhilippines.pdf
Unable to translate as the provided text is a URL. Please provide text content for translation.
www.acmor.org.mx/cuamweb/reportscongreso/2011/...cookie.pdf
