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Технологическая карта Cake Maria [Balashikha]

Name of raw materials and semi-finished products

Mass fraction of solids,%
Consumption of raw materials
for semi-finished products, g
Raw material consumption for0.1769 kg
finished product, g
No. 023 Air
№061 Cream "New"
No. 063 Milk-sugar syrup
№062 Cream "New" chocolate
№002 Fried biscuit crumb
in kind
in solids
Sign up99.8588.2 — 31.5 — 1.2 120.9 120.8 
Unsalted butter84.0 — 24.0 — 11.7 — 35.7 30.0 
Raw egg white12.0 33.1 — — — — 33.1 4.0 
Fresh whole milk the weight ratio of fat 3.2%12.0 — — 15.0 — — 15.0 1.8 
Melange27.0 — — — — 2.0 2.0 0.5 
Sign up95.0 — — — 1.3 — 1.3 1.2 
Vanilla powder99.850.7 0.2 — 0.1 — 1.0 1.0 
Flour, premium85.5 — — — — 1.0 1.0 0.9 
Potato starch80.0 — — — — 0.2 0.2 0.2 
Cognac— — 0.045— 0.053— 0.098— 
Sign up— — 0.045— — — 0.045— 
Essence— — — — — 0.0120.012— 
Total raw materials for semi-finished products122.0 24.2946.5 13.1534.412— — 
Sign up73.0 — 29.1 — 15.0 — — — 
Total raw materials and semi-finished products122.0 53.3946.5 28.1534.412— — 
Output of convenience foods91.7 52.3 44.2 27.5 2.7 — — 
Sign up97.5 — — — — — 9.2 9.0 
Total Raw— — — — — 219.555169.4 
The output of semi-finished products in the finished product88.4550.42— 26.542.65— — 
Output finished product88.59156.71
Humidity11.41%3.5 ±1.5%22.0 ±2.0%27.0 ±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. 023 Air
  5. Приготовление - №062 Cream "New" chocolate
  6. Приготовление - №061 Cream "New"
  7. Приготовление - Cake Maria [Balashikha]
  8. 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. 023 Air

    ** Preparation of the whipped mass. ** Egg whites are cooled to 2 ℃ and whipped in a whisk machine, first at low, and then at high speed until the initial volume is increased by 7 times. Gradually add granulated sugar, vanilla powder to the resulting mass and beat for another 1-2 minutes. Duration of whipping is 30-40 min.
    The finished whipped mass should be fluffy, homogeneous, foamy, dry in appearance, white. The moisture content of the whipped mass is 22-24%.
    ** Shaping. ** The whipped mass is deposited on sheets, greased or covered with paper.
    For cake cakes (layers) of rectangular, square and round shapes, a stencil (frame) is laid on the sheet. The whipped mass is poured to a layer thickness of no more than 8-10 mm.
    For airy cakes, the mass is deposited in the form of round or oval cakes from a pastry bag through a round tube.
    ** Baking. ** at a temperature of 100 ℃ the duration of baking cake cakes and large cakes is 60–70 min, small cakes and balls - 20–30 min. The baked semi-finished product is cooled for 30–35 minutes, then removed from the sheets of paper.

    ** Characteristics of a semi-finished product. ** Shape rectangular, square, round, etc. The structure is fragile, large-porous, airy, white.

  5. Приготовление - №062 Cream "New" chocolate

    Prepared as a cream New No. 61, at the end of whipping add cocoa powder.

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

  6. 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.

  7. Приготовление - Cake Maria [Balashikha]

  8. Упаковка, маркировка, хранение и транспортирование.

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