Cinnabon Dough Mixing and Preparation Guide

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MIXING Dough

One. What are the dry ingredients of our Cinnabon Dough?

Two. What are the wet ingredients of our Cinnabon Dough?

Three. How do you determine the water temperature? One hundred forty-five degrees Fahrenheit minus temperature of Flour equals Water Temperature.

Four. What is the temperature of margarine use in mixing dough? Room Temperature.

Six. What is the program used in mixing dough ball?

Ten. What is the standard Temperature of dough after mixing? Eighty-four degrees Fahrenheit plus or minus four degrees Fahrenheit.

Brown Sugar Makara

Two. What is the mixer attachment used in mixing BSM?

Five. What is the program used in mixing BSM?

Twelve. Enumerate the Key Points in creating Perfect BSM?

Frosting

Two. What should be the Temperature of cream cheese and margarine? Same temperature/Cold from the chiller.

Four. What is the objective in mixing CCF?

Five. What are the three critical points in mixing CCF?

Six. What is the shelf life of CCF?

Seven. What program do you use in mixing CCF? Program two.

Nine. Describe the profile of CCF?

Ten. What label do you put after mixing a batch of CC?

Eleven. What are the characteristic that made our CCF unique?

Caramel Frosting

Two. What is the shelf life of our Caramel Frosting?

Three. What label do you put after mixing a batch of Caramel Frosting?

Chocolate Schmear

Two. What are the wet ingredients in mixing Choco Schmear?

Four. What is the sequence of dry ingredients to avoid cloudy?

Five. What is the mixer attachment used in mixing Choco schmear?

Seven. What program do you use in mixing Choco Schmear?

ROLLING Classic and Minibon

Two. What is the measurement of the first rectangle?

Four. What is the two setting of sheeter?

Six. What four utensils can be on top of rolling area when not in use?

Eight. How many ounces of margarine do you spread in one log Classic and Minibon?

Ten. What is the shelf life of thawed margarine?

Eleven. What is the measurement of the thickness of BSM when spread onto the dough ball?

Twelve. How many times does a dough sheet is run to the sheeter?

Thirteen. How many inches will you fold across the top of the dough to begin your first roll?

Fifteen. What is the allowed weight of trimmed ends for Classic?

Sixteen. What is the final measurement of one log Classic?

Eighteen. How many rolls can be made from one log of Classic and Minibon?

Proofing and Baking

Two. What is the standard temperature of the Oven?

Four. Proofing time for Classic?

Six. Baking time for Classic?

Eight. Standard temperature of Classic out of the Oven?

Ten. Commonly called the process of rising the dough?

Eleven. Holding time of Classic on the Cold Proofer?

Fourteen. Characteristic of well proofed rolls

Fifteen. Smallest size our rolls can be baked effectively?

Sixteen. Rolls that are baked before minimum bake are called?

Seventeen. What are the characteristics of an "under proofed" rolls?

Eighteen. What is the other term for cold proofer?

Nineteen. Largest size that rolls can be baked and still remains moist, tender and sweet.

Twenty. Rolls that are baked after maximum proof are called?

Twenty-one. What are the characteristics of an over proofed rolls?

Twenty-two. A tool used to measure the width of a kiss?

Twenty-four. What is the diameter of each prongs?

Twenty-six. Name for the place when the sides of rolls can touch.

Twenty-seven. How many possible kisses are there in one Full pan of Classic?

Twenty-nine. What are the three colors of time clips?

Thirty-one. What kind of oven thus Cinnabon use?

Thirty-two. Describe Goo Crust Overflow?

Thirty-three. What is the system use to manage production to meet our Guest's needs?

Centerfielding, Cashiering, Value Selling, CinnaPacks

· The Service Ingredients

Three. Enumerate the four Service Ingredients?

Four. A.C.T. stands for?

Six. Enumerate the Values of Cinnabon

· We make our Guest say WOW!

Nine. Time for completing order for dine-in?

Twelve. How long should a table be clean after being vacated by the guest?

Fourteen. What do you call a centerfielder specially assigned to put rolls on a plate and clamshell from the hot plate?

Fifteen. What are the two kinds of sampling?

Sixteen. What is the other term for "Hotplate Sampling"?

Seventeen. When is the best time to do "Hotplate Sampling"?

Eighteen. How long should a cut-up roll piece be reheated in the microwave?

Twenty. How many Calories do a Cinnabon have?

Twenty-two. How many Fat grams does a Cinnabon Stix have? Twenty-three. Cinnabon is re-frosted by how many ounces? · One-half ounce.

· One-fourth ounce.

· Eighty-five to ninety-five degrees Fahrenheit

Twenty-eight. What is the cooling time for rolls before boxing?

Twenty-nine. Why do you use different utensils in serving rolls?

Thirty. A term used in our recipe and product that is legally protected and found only at Cinnabon?

Cold Drinks and Specialty Beverage

Six. What is the temperature of the juice in the juice dispenser?

Seven. What are the ingredients and measurement in preparing Caramel Shake?

One. Mochalatta Chill is our signature beverage, made from what:

Two. What are the dry ingredients in preparing one batch of Mochalatta Chill?

Five. When do we discard the Mochalatta Chill and why?

Coffee

Two. What makes a great coffee?

Three. Gives the four classification of beans?

Four. What are the cardinal rules - Coffee Freshness?

Five. Give the cupping qualities?

Six. Shelf life of ground beans for espresso?

Seven. How many grams of ground beans per shot?

Eight. How many milligrams of caffeine are there in a one shot or dose of espresso?

Nine. The Coffee machine should provide the following:

Ten. It is a thick, strong coffee usually served in a tiny cup.

COFFEE TRAINING

COFFEE THEORETICAL:

WHAT MAKES A GREAT COFFEE:

WATER SHOULD BE:

CAFFEINE FACTS:

BEAN CLASSIFICATIONS:

COFFEE FRESHNESS: (CARDINAL Rules)

CUPPING QUALITIES: (FAABs)

THE GRIND AND DOSE

STANDARD FOR GROUND BEANS FOR ESPRESSO:

THE MACHINE => should provide the right:

TYPES OF ESPRESSO MACHINES:

BREWING METHODS:

BREWING STANDARDS:

COFFEE FRESHNESS GUIDELINES:

COFFEE TERMS:

Four. CAFÉ LATTE

Five. MOCHA LATTE

Six. ESPRESSO DOPPIO => Double shots of espresso.

Eight. CON PANNA

VARIATIONS TO YOUR NORMAL COFFEE DRINKS:

FOCUS BRAND AUDIT REVIEWER

REHEATING TIME OF ROTG

Overview

A detailed guide on the mixing process of Cinnabon dough and associated frostings, including ingredient measurements, mixing techniques, temperature regulations, and the overall production workflow.

Key Points

1The document outlines the critical dry and wet ingredients for Cinnabon dough
2Specific temperature controls are necessary for both ingredients and final dough
3Adjustments to water temperature are crucial depending on dough outcomes
4The guide includes procedures for making frostings and caramel, highlighting their shelf lives.

Details

Category: Technology and Engineering

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