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Технологическая карта Forest Fairy Tale Cake [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 for0.0225 kg
finished product, g
№105 Souffle
№061 Cream "New"
No. 001 Biscuit (main)
No. 098 Sugar-agar syrup
No. 063 Milk-sugar syrup
Semi-finished Strawberry
No. 095 Blotting syrup
No. 001a Biscuit semi-finished product crumb No. 1
№062 Cream "New" chocolate
№061 Cream "New"
No. 063 Milk-sugar syrup
in kind
in solids
Sign up99.85— — 1.6 2.2 2.7 0.4 1.1 0.6 — — 0.2 8.8 8.8 
Unsalted butter84.0 1.4 2.8 — — — — — — 0.4 0.3 — 4.9 4.2 
Melange27.0 — — 2.7 — — — — 1.1 — — — 3.8 1.0 
Water— — — — 0.6 — — 1.2 — — — 0.081.88— 
Flour, premium85.5 — — 1.3 — — — — 0.5 — — — 1.8 1.5 
Sign up12.0 — — — — 1.3 — — — — — — 1.3 0.2 
Starch syrup78.0 — — — 1.1 — — — — — — — 1.1 0.9 
Whole condensed milk with sugar74.0 0.7 — — — — — — — — — 0.0420.7420.531
Raw egg white12.0 0.4 — — — — — — — — — — 0.4 0.048
Potato starch80.0 — — 0.3 — — — — 0.1 — — — 0.4 0.28
Sign up— — — — 0.2 — — — — — — — 0.2 — 
Cognac or dessert wine— — — — — — — 0.1 — — — — 0.1 — 
Cocoa powder95.0 — — — — — — — — 0.044— — 0.0440.042
Citric acid98.0 0.024— — — — 0.014— — — — — 0.0380.038
Agar85.0 — — — 0.031— — — — — — — 0.0310.026
Sign up99.85— 0.025— — — — — — 0.003 0.002 — 0.030.03
Essence— — — 0.016— — — — 0.006 — — — 0.022— 
Citrus essence— 0.016— — — — — — — — — — 0.016— 
Cognac— — 0.005 — — — — — — 0.002 — — 0.007 — 
Wine— — 0.005 — — — — — — — — — 0.005 — 
Sign up— — — — — — — 0.004 — — — — 0.004 — 
Total raw materials for semi-finished products2.542.8355.9164.1314.0 0.4142.404 2.306 0.4490.302 0.322— — 
Sign up75.0 — — — — — 1.8 — — — — — — — 
№061 Cream "New"78.0 — — — — — 0.6 — — — — — — — 
No. 098 Sugar-agar syrup80.0 3.8 — — — — — — — — — — — — 
No. 063 Milk-sugar syrup73.0 — 3.3 — — — — — — 0.5 — — — — 
No. 063 Milk-sugar syrup73.0 — — — — — — — — — 0.3 — — — 
Total raw materials and semi-finished products6.346.1355.9164.1314.0 2.8142.404 2.306 0.9490.602 0.322— — 
Output of convenience foods6.2 6.0 4.6 3.8 3.8 2.8 2.1 1.8 0.9 0.6 0.3 — — 
Sign up99.1 — — — — — — — — — — — 0.5 0.5 
Total Raw— — — — — — — — — — — 26.11918.095
The output of semi-finished products in the finished product6.085.854.5 — — 2.7 2.03— 0.9 — — — — 
Output finished product74.9116.87
Humidity25.09%24.0 ±2.0%22.0 ±2.0%25.0 ±3.0%20.0 ±3.0%27.0 ±2.0%21.0%50.0 ±4.0%25.0 ±3.0%21.2 ±1.5%22.0 ±2.0%27.0 ±2.0%— — 

Описание технологического процесса.

Технологический процесс производства состоит из следующих стадий:
  1. Подготовка сырья к производству.
  2. Приготовление - No. 063 Milk-sugar syrup
  3. Приготовление - No. 001a Biscuit semi-finished product crumb No. 1
  4. Приготовление - No. 095 Blotting syrup
  5. Приготовление - No. 063 Milk-sugar syrup
  6. Приготовление - No. 098 Sugar-agar syrup
  7. Приготовление - No. 001 Biscuit (main)
  8. Приготовление - №061 Cream "New"
  9. Приготовление - №062 Cream "New" chocolate
  10. Приготовление - №061 Cream "New"
  11. Приготовление - №105 Souffle
  12. Приготовление - Semi-finished Strawberry
  13. Приготовление - Forest Fairy Tale Cake [Balashikha]
  14. 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 - 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.

  3. Приготовление - No. 001a Biscuit semi-finished product crumb No. 1

    The finished biscuit No. 1 is wiped and sieved through a sieve with a mesh size of 2–5 mm.

  4. Приготовление - No. 095 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. 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.

  6. Приготовление - No. 098 Sugar-agar syrup

    Granulated sugar and water in a ratio of 4: 1 are boiled to a temperature of 120 ℃, agar is added, previously soaked in running water for 3-4 hours, heated over low heat with stirring until the agar is completely dissolved and molasses is added, after which the syrup is heated to 118 ℃.

  7. 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.

  8. 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.

  9. 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.

  10. 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.

  11. Приготовление - №105 Souffle

    Hot sugar-agar syrup is introduced in a thin stream into the egg whites, beaten for 15–20 minutes, and beating is continued until a fluffy mass is obtained.
    At the end of whipping, add a prepared homogeneous mixture of softened butter, condensed milk, citrus essence and stop whipping immediately.

    ** Characteristics of a semi-finished product. ** A thick, fluffy mass of white color, well retaining its shape.

  12. Приготовление - Semi-finished Strawberry

  13. Приготовление - Forest Fairy Tale Cake [Balashikha]

  14. Упаковка, маркировка, хранение и транспортирование.

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