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Технологическая карта Cake From the bottom of my heart

Name of raw materials and semi-finished products

Mass fraction of solids,%
Consumption of raw materials
for semi-finished products, g
Raw material consumption for0.9159 kg
finished product, g
Souffle Lux
No. 098 Sugar-agar syrup
№061 Cream "New"
Sponge cake with surfactant No. 2
No. 063 Milk-sugar syrup
No. 104 Jelly
№062а Cream "New" chocolate
No. 023 Air
in kind
in solids
Sign up99.85— 184.0 — 41.3 73.2 38.7 — 31.4 368.6 368.0 
water— 43.4 46.0 — — — 44.4 — — 133.8 — 
Starch syrup78.0 — 92.0 — — — 9.6 — — 101.6 79.3 
Fat "Butao-26"99.2 92.3 — — 7.0 — — — — 99.3 98.5 
Unsalted butter84.0 — — 64.3 — — — 20.4 — 84.7 71.1 
Sign up27.0 — — — 69.9 — — — — 69.9 18.9 
Whole condensed milk with sugar74.0 53.5 — — — — — — — 53.5 39.6 
Flour, premium85.5 — — — 41.5 — — — — 41.5 35.5 
Fresh whole milk the weight ratio of fat 3.2%12.0 — — — — 35.0 — — — 35.0 4.2 
Water (for soaking agar-agar)— — 12.8 — — — — — — 12.8 — 
Sign up12.0 — — — — — — — 11.8 11.8 1.4 
Surfactant (churning paste)52.0 — — — 6.8 — — — — 6.8 3.5 
Dry egg white91.0 4.1 — — — — — — — 4.1 3.7 
Agar85.0 — 2.6 — — — 1.0 — — 3.6 3.1 
Cocoa powder95.0 — — — — — — 2.3 — 2.3 2.2 
Sign up98.0 1.8 — — — — 0.2 — — 2.0 2.0 
Flavoring— 1.2 — — — — — — — 1.2 — 
Vanilla powder99.85— — 0.6 — — — 0.2 0.2 1.0 1.0 
Essence— — — — — — 0.3 — — 0.3 — 
Cognac— — — 0.1 — — — 0.094— 0.194— 
Sign up— — — 0.1 — — — — — 0.1 — 
Food paint— — — — — — 0.094— — 0.094— 
Vanillin— — — — 0.077— — — — 0.077— 
Total raw materials for semi-finished products196.3 337.4 65.1 166.577108.2 94.29422.99443.4 1034.265732.0 
Sign up80.0 314.4 — — — — — — — — — 
No. 063 Milk-sugar syrup73.0 — — 78.0 — — — 24.7 — — — 
Total raw materials and semi-finished products510.7 337.4 143.1 166.577108.2 94.29447.69443.4 — — 
Output of convenience foods485.3 314.4 140.0 135.3 102.7 93.3 46.7 32.7 — — 
The output of semi-finished products in the finished product476.27— 137.39132.81— 91.5945.8 32.06— — 
Output finished product74.41681.57
Humidity25.59%24.0%20.0 ±3.0%22.0 ±2.0%25.0%27.0 ±2.0%50.0 ±2.0%21.2 ±1.5%3.5 ±1.5%— — 

Описание технологического процесса.

Технологический процесс производства состоит из следующих стадий:
  1. Подготовка сырья к производству.
  2. Приготовление - No. 023 Air
  3. Приготовление - No. 104 Jelly
  4. Приготовление - No. 063 Milk-sugar syrup
  5. Приготовление - Sponge cake with surfactant No. 2
  6. Приготовление - No. 098 Sugar-agar syrup
  7. Приготовление - №062а Cream "New" chocolate
  8. Приготовление - №061 Cream "New"
  9. Приготовление - Souffle Lux
  10. Приготовление - Cake From the bottom of my heart
  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. 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.

  3. 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.

  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 No. 2

  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 - №062а Cream "New" chocolate

  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 - Souffle Lux

  10. Приготовление - Cake From the bottom of my heart

  11. Упаковка, маркировка, хранение и транспортирование.

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