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Технологическая карта Cinderella Cake [Shatura]

Name of raw materials and semi-finished products

Mass fraction of solids,%
Consumption of raw materials
for semi-finished products, g
Raw material consumption for0.9357 kg
finished product, g
№105 Souffle
No. 098 Sugar-agar syrup
Jelly marmalade
№061 Cream "New"
No. 063 Milk-sugar syrup
in kind
in solids
Sign up99.85— 267.2 124.0 — 23.1 414.3 413.7 
Unsalted butter84.0 169.2 — — 26.8 — 196.0 164.6 
Starch syrup78.0 — 133.6 15.9 — — 149.5 116.6 
Water— — 66.8 30.7 — — 97.5 — 
Whole condensed milk with sugar74.0 82.3 — — — — 82.3 60.9 
Sign up12.0 48.0 — — — — 48.0 5.8 
Water (for soaking agar-agar)— — 18.6 — — — 18.6 — 
Fresh whole milk the weight ratio of fat 3.2%12.0 — — — — 11.1 11.1 1.3 
Agar85.0 — 3.7 2.4 — — 6.1 5.1 
Citric acid98.0 2.8 — 1.5 — — 4.3 4.2 
Sign up— 1.9 — — — — 1.9 — 
Vanilla powder99.85— — — 0.2 — 0.2 0.2 
Essence— — — 0.2 — — 0.2 — 
Cognac— — — — 0.05— 0.05— 
Wine— — — — 0.05— 0.05— 
Sign up— — — 0.018— — 0.018— 
Total raw materials for semi-finished products304.2 489.9 174.71827.1 34.2 1030.118772.4 
Sign up80.0 456.5 — — — — — — 
No. 063 Milk-sugar syrup73.0 — — — 32.5 — — — 
Total raw materials and semi-finished products760.7 489.9 174.71859.6 34.2 — — 
Output of convenience foods747.6 456.5 165.0 58.2 32.5 — — 
The output of semi-finished products in the finished product720.49— 159.0756.14— — — 
Output finished product76.8 718.62
Humidity23.2%24.0 ±2.0%20.0 ±3.0%20.0%22.0 ±2.0%27.0 ±2.0%— — 

Описание технологического процесса.

Технологический процесс производства состоит из следующих стадий:
  1. Подготовка сырья к производству.
  2. Приготовление - No. 063 Milk-sugar syrup
  3. Приготовление - Jelly marmalade
  4. Приготовление - No. 098 Sugar-agar syrup
  5. Приготовление - №061 Cream "New"
  6. Приготовление - №105 Souffle
  7. Приготовление - Cinderella Cake [Shatura]
  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. 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.

  3. Приготовление - Jelly marmalade

  4. 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 ℃.

  5. 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.

  6. 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.

  7. Приготовление - Cinderella Cake [Shatura]

  8. Упаковка, маркировка, хранение и транспортирование.

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