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Технологическая карта Sunny cake [Yakhroma]

Name of raw materials and semi-finished products

Mass fraction of solids,%
Consumption of raw materials
for semi-finished products, g
Raw material consumption for0.713 kg
finished product, g
No. 016 Sand (main)
Semi-finished product Margarita
# 099 Lipstick
No. 063 Milk-sugar syrup
№002 Fried biscuit crumb
in kind
in solids
Sign up99.8567.9 — 119.8 83.6 1.9 273.2 272.8 
Flour, premium85.5 169.7 — — — 1.6 171.3 146.5 
Unsalted butter84.0 101.8 — — — — 101.8 85.5 
Margarine PREMIUM80.4 — 78.6 — — — 78.6 63.2 
Water— — — 39.9 — — 39.9 — 
Sign up12.0 — — — 39.9 — 39.9 4.8 
Melange27.0 23.8 — — — 3.2 27.0 7.3 
Starch syrup78.0 — — 18.0 — — 18.0 14.0 
Powdered sugar99.85— 14.0 — — — 14.0 14.0 
Flour, premium (on the dust)85.5 13.6 — — — — 13.6 11.6 
Sign up— 0.7 — 0.4 — 0.0191.119— 
Vanilla powder99.85— 0.8 — — — 0.8 0.8 
Salt96.5 0.7 — — — — 0.7 0.7 
Potato starch80.0 — — — — 0.4 0.4 0.3 
Cognac— — 0.2 — — — 0.2 — 
Sign up— — 0.2 — — — 0.2 — 
Ammonium carbonate— 0.2 — — — — 0.2 — 
Baking soda50.0 0.2 — — — — 0.2 0.1 
Total raw materials for semi-finished products378.6 93.8 178.1 123.5 7.119— — 
Sign up73.0 — 117.3 — — — — — 
Total raw materials and semi-finished products378.6 211.1 178.1 123.5 7.119— — 
Output of convenience foods329.2 204.1 150.7 117.3 4.4 — — 
Sign up83.0 — — — — — 18.3 15.2 
Liquor40.0 — — — — — 18.3 7.3 
Roasted kernels97.5 — — — — — 6.6 6.4 
Total Raw— — — — — 824.319650.5 
The output of semi-finished products in the finished product320.85198.93146.88— 4.28— — 
Output finished product86.93619.83
Humidity13.07%5.5 ±1.5%22.0%12.0 ±1.0%27.0 ±2.0%6.0 ±2.0%— — 

Описание технологического процесса.

Технологический процесс производства состоит из следующих стадий:
  1. Подготовка сырья к производству.
  2. Приготовление - №002 Fried biscuit crumb
  3. Приготовление - No. 063 Milk-sugar syrup
  4. Приготовление - # 099 Lipstick
  5. Приготовление - No. 016 Sand (main)
  6. Приготовление - Semi-finished product Margarita
  7. Приготовление - Sunny cake [Yakhroma]
  8. 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 - №002 Fried biscuit crumb

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

  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 - # 099 Lipstick

    Granulated sugar and water in a ratio of 3: 1 are brought to a boil in an open kettle with stirring, removing the resulting foam. Then close the cauldron with a lid, boil the syrup to a temperature of 108 ℃ and add molasses heated to 50 ℃, then boil it down to a temperature of 115-117 ℃ (test for a weak ball). At the end of cooking, add the essence.
    Hot syrup is poured in a layer of 20–30 mm on a table with marble chips and cooled to 35–45 ℃ for 40–45 minutes. Chilled syrup is whipped on a beater for 15-20 minutes or manually on the table using a spatula.

    ** Characteristics of a semi-finished product. ** Homogeneous, plastic, glossy white mass.

  5. Приготовление - No. 016 Sand (main)

    ** Preparation of the dough. ** Put butter into the kneading machine, add granulated sugar, melange, sodium bicarbonate, ammonium carbonate, salt, essence and mix for 20-30 minutes until a homogeneous mass is obtained. Then add flour and continue kneading the dough for no more than 1–2 minutes. Shortcrust pastry should have a smooth surface without lumps and traces of impurities, color from light yellow to yellow, pleasant smell and light aroma of essence. The moisture content of the dough is 18.5–19.5%.
    ** Shaping. ** The dough is cut into 3-4 kg pieces and rolled into layers on a table dusty with flour. Then the layers are cut and transferred to the pastry sheets using a rolling pin. The excess dough at the edges of the sheet is cut off. Before baking, the surface of the dough is pricked in several places to prevent swelling. The shortcrust pastry sheets are not greased.
    The dough for cakes and sliced pastries is rolled out to a thickness of 3-4 mm. For round cakes, the rolled dough is formed with a round metal recess, for square cakes, cut with a knife.
    The ring dough is rolled out to a thickness of 6–7 mm. The rolled dough is formed with a metal recess.
    The dough for cakes "Krakowski" is rolled out to a thickness of 5–6 mm, the dough for baskets is rolled out to a thickness of 7–8 mm, placed on corrugated molds and the bottom and walls are lined with dough; molds with dough are baked on sheets.
    ** Baking. ** Duration of baking layer at a temperature of 200-225 ℃ 10-15 minutes, baskets and rings - 10-13 minutes. Sand layers for the Sandy Biscuit with Apples cake and the Krakowski pastries are baked until half cooked.

    ** Characteristics of a semi-finished product. ** Shape rectangular, round, etc. Thickness no more than 8mm. The crumb is well-porous, crumbly, light brown, and light yellow for the Sandy Biscuit with Apples cake and Krakowski pastries.

  6. Приготовление - Semi-finished product Margarita

  7. Приготовление - Sunny cake [Yakhroma]

  8. Упаковка, маркировка, хранение и транспортирование.

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