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Технологическая карта Cake Waiting [Pavlovsky Posad]

Name of raw materials and semi-finished products

Mass fraction of solids,%
Consumption of raw materials
for semi-finished products, g
Raw material consumption for0.4106 kg
finished product, g
№061 Cream "New"
No. 001 Biscuit (main)
No. 063 Milk-sugar syrup
No. 095а Blotting syrup
Sugar syrup for blotting
Cream New finishing chocolate
New finishing cream
in kind
in solids
Sign up99.85— 45.5 86.7 — 34.8 — — 167.0 166.7 
Unsalted butter84.0 79.4 — — — — 10.7 11.6 101.7 85.4 
Melange27.0 — 75.8 — — — — — 75.8 20.5 
Flour, premium85.5 — 46.0 — — — — — 46.0 39.3 
Fresh whole milk the weight ratio of fat 3.2%12.0 — — 41.4 — — — — 41.4 5.0 
Sign up— — — — — 30.8 — — 30.8 — 
Cocoa powder95.0 — — — — — 3.3 — 3.3 3.1 
Cognac or dessert wine— — — — 3.2 — — — 3.2 — 
Vanilla powder99.850.7 — — — — 0.0410.0960.8370.837
Essence— — 0.5 — — — — — 0.5 — 
Sign up— 0.1 — — — — — 0.0380.138— 
Wine— 0.1 — — — — — — 0.1 — 
Essence of rum— — — — 0.1 — — — 0.1 — 
Total raw materials for semi-finished products80.3 167.8 128.1 3.3 65.6 14.04111.734470.875320.837
Sign up73.0 96.3 — — — — 13.0 12.4 — — 
Sugar syrup for blotting53.0 — — — 64.1 — — — — — 
Total raw materials and semi-finished products176.6 167.8 128.1 67.4 65.6 27.04124.134— — 
Output of convenience foods172.8 131.1 121.7 67.4 64.1 26.6 23.6 — — 
The output of semi-finished products in the finished product168.35127.7 — 65.7 — 25.8722.99— — 
Output finished product72.79298.9 
Humidity27.21%22.0 ±2.0%25.0 ±3.0%27.0 ±2.0%49.64 ±4.0%47.0 ±2.0%19.9 ±1.5%21.7 ±1.5%— — 

Описание технологического процесса.

Технологический процесс производства состоит из следующих стадий:
  1. Подготовка сырья к производству.
  2. Приготовление - Sugar syrup for blotting
  3. Приготовление - No. 063 Milk-sugar syrup
  4. Приготовление - No. 001 Biscuit (main)
  5. Приготовление - New finishing cream
  6. Приготовление - Cream New finishing chocolate
  7. Приготовление - No. 095а Blotting syrup
  8. Приготовление - №061 Cream "New"
  9. Приготовление - Cake Waiting [Pavlovsky Posad]
  10. 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 - Sugar syrup for blotting

  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. 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.

  5. Приготовление - New finishing cream

  6. Приготовление - Cream New finishing chocolate

  7. Приготовление - No. 095а Blotting syrup

  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 - Cake Waiting [Pavlovsky Posad]

  10. Упаковка, маркировка, хранение и транспортирование.

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