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Технологическая карта Lel cake [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 for0.5181 kg
finished product, g
No. 001 Biscuit (main)
Whippack cream with syrup
Sugar syrup for vegetable cream
No. 095 Blotting syrup
No. 024a Semi-finished product crumb "Air" No. 24
in kind
in solids
Sign up27.0 119.1 — — — — 119.1 32.2 
Vegetable oil cream "Vippak"40.2 — 97.5 — — — 97.5 39.2 
Granulated sugar99.8571.5 — 12.3 9.7 2.6 96.1 96.0 
Flour, premium85.5 57.9 — — — — 57.9 49.5 
water— — — 12.3 10.7 — 23.0 — 
Sign up80.0 14.3 — — — — 14.3 11.4 
Raw egg white12.0 — — — — 1.3 1.3 0.2 
Cognac or dessert wine— — — — 0.9 — 0.9 — 
Essence— 0.7 — — — — 0.7 — 
Essence of rum— — — — 0.037— 0.037— 
Sign up98.0 — — — — 0.0130.0130.013
Vanilla powder99.85— — — — 0.0130.0130.013
Total raw materials for semi-finished products263.5 97.5 24.6 21.3373.926— — 
Sign up50.0 — 24.4 — — — — — 
Total raw materials and semi-finished products263.5 121.9 24.6 21.3373.926— — 
Output of convenience foods205.9 121.9 24.4 19.0 2.7 — — 
Sign up17.0 — — — — — 143.6 24.4 
Glaze "Ledifruit classic"39.0 — — — — — 48.8 19.0 
Total Raw— — — — — 603.263271.926
The output of semi-finished products in the finished product196.88116.57— 18.132.59— — 
Output finished product48.23249.91
Humidity51.77%25.0 ±3.0%57.84%50.0%50.0 ±4.0%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 - No. 095 Blotting syrup
  4. Приготовление - Sugar syrup for vegetable cream
  5. Приготовление - No. 001 Biscuit (main)
  6. Приготовление - Whippack cream with syrup
  7. Приготовление - Lel cake [Yegoryevsk]
  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 - No. 024a Semi-finished product crumb "Air" No. 24

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

  3. 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.

  4. Приготовление - Sugar syrup for vegetable cream

  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 - Whippack cream with syrup

  7. Приготовление - Lel cake [Yegoryevsk]

  8. Упаковка, маркировка, хранение и транспортирование.

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