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Технологическая карта Livadia cake [Mytischi]

Name of raw materials and semi-finished products

Mass fraction of solids,%
Consumption of raw materials
for semi-finished products, g
Raw material consumption for0.2507 kg
finished product, g
No. 001 Biscuit (main)
№087 Protein cream (custard)
No. 095 Blotting syrup
in kind
in solids
Sign up99.8534.3 64.2 20.0 118.5 118.3 
Melange27.0 57.2 — — 57.2 15.4 
Raw egg white12.0 — 32.1 — 32.1 3.9 
Flour, premium85.5 27.8 — — 27.8 23.8 
water— — 1.8 22.0 23.8 — 
Sign up80.0 6.9 — — 6.9 5.5 
Vanilla powder99.85— 2.4 — 2.4 2.4 
Cognac or dessert wine— — — 1.9 1.9 — 
Essence— 0.3 — — 0.3 — 
Essence of rum— — — 0.0750.075— 
Total raw materials for semi-finished products126.5 100.5 43.975— — 
Output of convenience foods98.9 98.9 39.0 — — 
Sign up99.1 — — — 23.4 23.2 
Total Raw— — — 294.375192.5 
The output of semi-finished products in the finished product95.2795.2737.61— — 
Output finished product71.52179.31
Humidity28.48%25.0 ±3.0%30.0 ±2.0%50.0 ±4.0%— — 

Описание технологического процесса.

Технологический процесс производства состоит из следующих стадий:
  1. Подготовка сырья к производству.
  2. Приготовление - No. 095 Blotting syrup
  3. Приготовление - №087 Protein cream (custard)
  4. Приготовление - No. 001 Biscuit (main)
  5. Приготовление - Livadia cake [Mytischi]
  6. 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 "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. 095 Blotting syrup

    Granulated sugar and water in a ratio of 1: 1.1 are boiled with constant stirring, removing the foam that appears during boiling. The syrup is boiled down to a density of 1.22–1.25 (medium syrup), cooled to 20 ℃, filtered and rum essence and cognac or dessert wine are added.

    ** Characteristics of the semi-finished product. ** Transparent viscous syrup with the smell of essence, wine or cognac.

  3. Приготовление - №087 Protein cream (custard)

    Pre-chilled egg whites are whipped in a beater, first at low, then at high speed for 7-10 minutes. Add 15–20% granulated sugar to the beaten mass, as provided by the recipe, and beat the mixture for another 10 minutes. Without stopping whipping, hot sugar syrup, vanilla powder are introduced in a thin stream and beat for 3–7 minutes.
    To prepare sugar syrup, granulated sugar and water in a ratio of 4: 1 are boiled down to a temperature of 118–120 ℃ (test for a weak ball).

    ** Characteristics of a semi-finished product. ** White, homogeneous, fluffy, slightly viscous mass with a glossy surface, good shape retention.

  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 - Livadia cake [Mytischi]

  6. Упаковка, маркировка, хранение и транспортирование.

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