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Технологическая карта Cake Splash of champagne [Noginsk]

Name of raw materials and semi-finished products

Mass fraction of solids,%
Consumption of raw materials
for semi-finished products, g
Raw material consumption for0.0568 kg
finished product, g
Whipped semi-finished product
Agar syrup
Sponge cake with surfactant
№061 Cream "New"
No. 063 Milk-sugar syrup
No. 024b Air
No. 104 Jelly
№062 Cream "New" chocolate
in kind
in solids
Sign up99.85— 11.2 2.3 — 1.8 2.2 0.7 — 18.2 18.2 
Starch syrup78.0 — 10.8 — — — — 0.2 — 11.0 8.6 
water— — 5.5 — — — — 0.8 — 6.3 — 
Raw egg white12.0 3.3 — — — — 1.1 — — 4.4 0.5 
Melange27.0 — — 2.8 — — — — — 2.8 0.8 
Sign up85.5 — — 2.3 — — — — — 2.3 2.0 
Unsalted butter84.0 — — — 1.6 — — — 0.5 2.1 1.7 
Fresh whole milk the weight ratio of fat 3.2%12.0 — — — — 0.8 — — — 0.8 0.096
Agar85.0 — 0.6 — — — — 0.018— 0.6180.515
Surfactant (churning paste)52.0 — — 0.2 — — — — — 0.2 0.1 
Sign up— 0.05— 0.018— — — 0.005 — 0.073— 
Cocoa powder95.0 — — — — — — — 0.0540.0540.051
Vanilla powder99.85— — — 0.013— 0.01— 0.004 0.0270.027
Ammonium carbonate— — — 0.018— — — — — 0.018— 
Citric acid98.0 — — — — — 0.010.003 — 0.0130.013
Sign up— — — — 0.003 — — — 0.002 0.005 — 
Wine— — — — 0.003 — — — — 0.003 — 
Food paint— — — — — — — 0.002 — 0.002 — 
Total raw materials for semi-finished products3.3528.1 7.6361.6192.6 3.321.7280.56— — 
Sign up75.0 26.6 — — — — — — — — — 
No. 063 Milk-sugar syrup73.0 — — — 1.9 — — — 0.6 — — 
Total raw materials and semi-finished products29.9528.1 7.6363.5192.6 3.321.7281.16— — 
Output of convenience foods29.2 26.6 6.2 3.4 2.5 2.2 1.7 1.1 — — 
Sign up10.0 — — — — — — — — 12.4 1.2 
Jam69.0 — — — — — — — — 2.2 1.5 
Total Raw— — — — — — — — 63.51335.302 
The output of semi-finished products in the finished product28.4 — 6.023.29— 2.161.651.08— — 
Output finished product58.1933.06
Humidity41.81%31.91%25.0%22.0 ±3.0%22.0 ±2.0%27.0 ±2.0%3.5 ±1.5%50.0 ±2.0%21.2 ±1.5%— — 

Описание технологического процесса.

Технологический процесс производства состоит из следующих стадий:
  1. Подготовка сырья к производству.
  2. Приготовление - No. 104 Jelly
  3. Приготовление - No. 024b Air
  4. Приготовление - No. 063 Milk-sugar syrup
  5. Приготовление - Sponge cake with surfactant
  6. Приготовление - Agar syrup
  7. Приготовление - №062 Cream "New" chocolate
  8. Приготовление - №061 Cream "New"
  9. Приготовление - Whipped semi-finished product
  10. Приготовление - Cake Splash of champagne [Noginsk]
  11. 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. 104 Jelly

    Agar, previously soaked in running water, is added to the water and heated over low heat with stirring until it is completely dissolved. Then add granulated sugar, molasses and boil for 5-7 minutes until sugar dissolves. The syrup is filtered through a sieve with a mesh size of 1–1.5 mm, cooled to a temperature of 40–50 ℃, and essence, acid and dye are added.
    When preparing jelly for finishing, the hot mass is poured into baking sheets 10–30 mm high and cooled. The resulting jelly is cut into pieces of a certain shape.

    ** Characteristics of a semi-finished product. ** Shiny, translucent, gelatinous mass.

  3. Приготовление - No. 024b Air

  4. 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.

  5. Приготовление - Sponge cake with surfactant

  6. Приготовление - Agar syrup

  7. 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.

  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 - Whipped semi-finished product

  10. Приготовление - Cake Splash of champagne [Noginsk]

  11. Упаковка, маркировка, хранение и транспортирование.

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