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Технологическая карта Tea Cake

Name of raw materials and semi-finished products

Mass fraction of solids,%
Consumption of raw materials
for semi-finished products, g
Raw material consumption for0.3475 kg
finished product, g
No. 001 Biscuit (main)
No. 096 Fortified blotting syrup
No. 063 Milk-sugar syrup
№061 Cream "New"
№062а Cream "New" chocolate
№002 Fried biscuit crumb
in kind
in solids
Sign up99.8541.5 40.9 30.9 — — 5.3 118.6 118.4 
Melange27.0 69.2 — — — — 8.8 78.0 21.1 
Flour, premium85.5 33.6 — — — — 4.3 37.9 32.4 
Unsalted butter84.0 — — — 18.3 17.4 — 35.7 30.0 
water— — 32.3 — — — — 32.3 — 
Sign up12.0 — — 14.8 — — — 14.8 1.8 
Potato starch80.0 8.3 — — — — 1.1 9.4 7.5 
Cognac— — 4.5 — 0.0340.08— 4.614— 
Cognac or dessert wine— — 3.8 — — — — 3.8 — 
Cocoa powder95.0 — — — — 2.0 — 2.0 1.9 
Sign up— 0.4 — — — — 0.0530.453— 
Vanilla powder99.85— — — 0.2 0.2 — 0.4 0.4 
Essence of rum— — 0.2 — — — — 0.2 — 
Wine— — — — 0.034— — 0.034— 
Total raw materials for semi-finished products153.0 81.7 45.7 18.56819.6819.553— — 
Sign up73.0 — — — 22.2 21.1 — — — 
Total raw materials and semi-finished products153.0 81.7 45.7 40.76840.7819.553— — 
Output of convenience foods119.7 79.8 43.4 39.9 39.9 12.0 — — 
Sign up72.0 — — — — — — 59.8 43.1 
Marmalade70.0 — — — — — — 8.0 5.6 
Total Raw— — — — — — 406.001 262.2 
The output of semi-finished products in the finished product115.8377.25— 38.6138.6111.57— — 
Output finished product70.22244.02
Humidity29.78%25.0 ±3.0%50.0 ±4.0%27.0 ±2.0%22.0 ±2.0%21.2 ±1.5%6.0 ±2.0%— — 

Описание технологического процесса.

Технологический процесс производства состоит из следующих стадий:
  1. Подготовка сырья к производству.
  2. Приготовление - №002 Fried biscuit crumb
  3. Приготовление - No. 063 Milk-sugar syrup
  4. Приготовление - No. 096 Fortified blotting syrup
  5. Приготовление - No. 001 Biscuit (main)
  6. Приготовление - №062а Cream "New" chocolate
  7. Приготовление - №061 Cream "New"
  8. Приготовление - Tea Cake
  9. Упаковка, маркировка, хранение и транспортирование.
  1. Подготовка сырья к производству.

    Подготовка сырья к производству должна осуществляться согласно соответствующему разделу сборника "Технологические инструкции по производству мучных кондитерских изделий" (АгроНИИТЭИПП, М., 1992 г.), СП 2.3.6.1079-01 "Санитарно-эпидемиологические требования к организациям общественного питания, изготовлению и оборотоспособности в них пищевых продуктов и продовольственного сырья" и действующей "Инструкции по предупреждению попадания посторонних предметов в продукцию на предприятиях кондитерской отрасли и в кооперативах".

  2. Приготовление - №002 Fried biscuit crumb

    A crumb of biscuit semi-finished product No. 1 is fried at a temperature of 220-230 ℃ until brown.

  3. Приготовление - No. 063 Milk-sugar syrup

    Milk is poured into the boiler, granulated sugar is added. The mixture is thoroughly mixed and boiled for 3-5 minutes to a temperature of 104-105 ℃ (test per thin thread). Milk-sugar syrup is filtered through a sieve with a mesh size of 1.5 mm and cooled.

  4. Приготовление - No. 096 Fortified blotting syrup

    Granulated sugar and water in a ratio of 1: 1.1 are boiled with constant stirring, removing the foam that appears during boiling. The syrup is boiled down to a density of 1.22–1.25 (medium syrup), cooled to 20 ℃, filtered and rum essence and cognac or dessert wine are added.

    ** Characteristics of the semi-finished product. ** Transparent viscous syrup with the smell of essence, wine or cognac.

  5. Приготовление - No. 001 Biscuit (main)

    ** Preparation of the dough. ** Melange with granulated sugar without heating or (to speed up the whipping) with preheating to 30 ивают is whipped in a beating machine, first at low, then at a high speed for 30-40 minutes until the volume increases by 2 , 5–3 times. Before the end of whipping, add flour mixed with potato starch, essence and mix for no more than 15 seconds. Flour should be introduced in 2-3 doses.
    The finished dough should be fluffy, well-saturated with air, evenly mixed, without lumps and have a creamy color. The moisture content of the dough is 36–38%.
    ** Shaping. ** The biscuit dough is immediately poured into baking trays or molds, which are pre-greased or covered with paper. Baking trays and molds are filled to 3/4 of the height so that the dough does not fall over the sides when lifting.
    ** Baking. ** Baking time 50–55 min at 195–200 ℃ or 40–45 min at 205–225 ℃. The baked sponge cake is cooled for 20-30 minutes, removed from baking trays or molds and left to stand for 8-10 hours at a temperature of 15-20 ℃. After that, the paper is removed, the biscuit is cleaned.

    ** Characteristics of a semi-finished product. ** Rectangular, round or oval shape. The thickness of the biscuit is 30–40mm. The upper crust is smooth, thin, light brown in color. The crumb is porous, elastic, yellow.

  6. Приготовление - №062а Cream "New" chocolate

  7. Приготовление - №061 Cream "New"

    Whipped butter, peeled and cut into pieces. Then, gradually, in several steps, add chilled milk-sugar syrup. At the end of whipping, add vanilla powder, cognac, wine. Duration of whipping is 20-30 min.

    ** Characteristics of a semi-finished product. ** Homogeneous fluffy mass with a smooth glossy surface, well retaining its shape.

  8. Приготовление - Tea Cake

  9. Упаковка, маркировка, хранение и транспортирование.

    Упаковка, маркировка, хранение и транспортирование должны осуществляться в соответствии с требованиями ТУ.