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Технологическая карта Cake Fruit dessert [Yegoryevsk]

Name of raw materials and semi-finished products

Mass fraction of solids,%
Consumption of raw materials
for semi-finished products, g
Raw material consumption for0.158 kg
finished product, g
№105 Souffle
No. 098 Sugar-agar syrup
Whippack cream with syrup
No. 001 Biscuit (main)
No. 095 Blotting syrup
Sugar syrup for vegetable cream
No. 024a Semi-finished product crumb "Air" No. 24
in kind
in solids
Sign up99.85— 28.5 — 8.6 7.2 3.0 0.8 48.1 48.1 
Vegetable oil cream "Vippak"40.2 — — 23.9 — — — — 23.9 9.6 
Unsalted butter84.0 18.0 — — — — — — 18.0 15.1 
Water— — 7.1 — — 7.9 3.0 — 18.0 — 
Melange27.0 — — — 14.4 — — — 14.4 3.9 
Sign up78.0 — 14.2 — — — — — 14.2 11.1 
Whole condensed milk with sugar74.0 8.8 — — — — — — 8.8 6.5 
Flour, premium85.5 — — — 7.0 — — — 7.0 6.0 
Raw egg white12.0 5.1 — — — — — 0.4 5.5 0.648
Water (for soaking agar-agar)— — 2.0 — — — — — 2.0 — 
Sign up80.0 — — — 1.7 — — — 1.7 1.4 
Cognac or dessert wine— — — — — 0.7 — — 0.7 — 
Agar85.0 — 0.4 — — — — — 0.4 0.3 
Citric acid98.0 0.3 — — — — — 0.004 0.304 0.304 
Citrus essence— 0.2 — — — — — — 0.2 — 
Sign up— — — — 0.086— — — 0.086— 
Essence of rum— — — — — 0.026— — 0.026— 
Vanilla powder99.85— — — — — — 0.004 0.004 0.004 
Total raw materials for semi-finished products32.4 52.2 23.9 31.78615.8266.0 1.208 — — 
Sign up80.0 48.7 — — — — — — — — 
Sugar syrup for vegetable cream50.0 — — 6.0 — — — — — — 
Total raw materials and semi-finished products81.1 52.2 29.9 31.78615.8266.0 1.208 — — 
Output of convenience foods79.7 48.7 29.9 24.9 13.9 6.0 0.8 — — 
Sign up66.0 — — — — — — — 16.6 11.0 
Flavoring— — — — — — — — 0.2 — 
Total Raw— — — — — — — 180.12113.956
The output of semi-finished products in the finished product75.84— 28.4423.7 13.27— 0.79— — 
Output finished product66.6 105.24
Humidity33.4%24.0 ±2.0%20.0 ±3.0%57.84%25.0 ±3.0%50.0 ±4.0%50.0%3.5 ±1.5%— — 

Описание технологического процесса.

Технологический процесс производства состоит из следующих стадий:
  1. Подготовка сырья к производству.
  2. Приготовление - No. 024a Semi-finished product crumb "Air" No. 24
  3. Приготовление - Sugar syrup for vegetable cream
  4. Приготовление - No. 095 Blotting syrup
  5. Приготовление - No. 001 Biscuit (main)
  6. Приготовление - No. 098 Sugar-agar syrup
  7. Приготовление - Whippack cream with syrup
  8. Приготовление - №105 Souffle
  9. Приготовление - Cake Fruit dessert [Yegoryevsk]
  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 - No. 024a Semi-finished product crumb "Air" No. 24

    The finished air semi-finished product No. 24 is crushed and sieved.

  3. Приготовление - Sugar syrup for vegetable cream

  4. 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.

  5. 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.

  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 - Whippack cream with syrup

  8. 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.

  9. Приготовление - Cake Fruit dessert [Yegoryevsk]

  10. Упаковка, маркировка, хранение и транспортирование.

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