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Технологическая карта Cake Autumn tale [Ivanteevka]

Name of raw materials and semi-finished products

Mass fraction of solids,%
Consumption of raw materials
for semi-finished products, g
Raw material consumption for0.128 kg
finished product, g
№105 Souffle
Butter-whipped semi-finished product
No. 098 Sugar-agar syrup
№061 Cream "New"
No. 063 Milk-sugar syrup
№062 Cream "New" chocolate
№002 Fried biscuit crumb
No. 023 Air
in kind
in solids
Sign up99.85— 19.0 21.8 — 3.9 — 0.6 0.6 45.9 45.9 
Flour, premium85.5 — 25.0 — — — — 0.5 — 25.5 21.8 
Margarine84.0 — 19.0 — — — — — — 19.0 16.0 
Unsalted butter84.0 13.8 — — 4.0 — 0.6 — — 18.4 15.5 
Melange27.0 — 13.4 — — — — 1.0 — 14.4 3.9 
Sign up78.0 — — 10.9 — — — — — 10.9 8.5 
Whole condensed milk with sugar74.0 6.7 — — — — — — — 6.7 5.0 
Water— — — 5.4 — — — — — 5.4 — 
Raw egg white12.0 3.9 — — — — — — 0.2 4.1 0.524
Fresh whole milk the weight ratio of fat 3.2%12.0 — — — — 1.9 — — — 1.9 0.2 
Sign up— — — 1.5 — — — — — 1.5 — 
Agar85.0 — — 0.3 — — — — — 0.3 0.3 
Citric acid98.0 0.2 — — — — — — — 0.2 0.2 
Citrus essence— 0.2 — — — — — — — 0.2 — 
Potato starch80.0 — — — — — — 0.1 — 0.1 0.08
Sign up95.0 — — — — — 0.064— — 0.0640.061
Vanilla powder99.85— — — 0.035— 0.005 — 0.005 0.0450.045
Cognac— — — — 0.007 — 0.002 — — 0.009 — 
Wine— — — — 0.007 — — — — 0.007 — 
Essence— — — — — — — 0.006 — 0.006 — 
Total raw materials for semi-finished products24.8 76.4 39.9 4.0495.8 0.6712.206 0.805 154.631118.01
Sign up80.0 37.2 — — — — — — — — — 
No. 063 Milk-sugar syrup73.0 — — — 4.8 — 0.7 — — — — 
Total raw materials and semi-finished products62.0 76.4 39.9 8.8495.8 1.3712.206 0.805 — — 
Output of convenience foods61.0 59.6 37.2 8.6 5.5 1.3 1.3 0.7 — — 
The output of semi-finished products in the finished product58.8857.6 — 8.32— 1.281.280.64— — 
Output finished product84.99108.79
Humidity15.01%24.0 ±2.0%5.0%20.0 ±3.0%22.0 ±2.0%27.0 ±2.0%21.2 ±1.5%6.0 ±2.0%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 - №002 Fried biscuit crumb
  4. Приготовление - No. 063 Milk-sugar syrup
  5. Приготовление - No. 098 Sugar-agar syrup
  6. Приготовление - Butter-whipped semi-finished product
  7. Приготовление - №062 Cream "New" chocolate
  8. Приготовление - №061 Cream "New"
  9. Приготовление - №105 Souffle
  10. Приготовление - Cake Autumn tale [Ivanteevka]
  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 - №002 Fried biscuit crumb

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

  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 - 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 ℃.

  6. Приготовление - Butter-whipped semi-finished product

  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 - №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.

  10. Приготовление - Cake Autumn tale [Ivanteevka]

  11. Упаковка, маркировка, хранение и транспортирование.

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