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Технологическая карта Mountain Doe 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 for0.4375 kg
finished product, g
No. 016 Sand (main)
in kind
in solids
Sign up85.5 114.0 114.0 97.5 
Unsalted butter84.0 68.4 68.4 57.5 
Granulated sugar99.8545.6 45.6 45.5 
Melange27.0 16.0 16.0 4.3 
Flour, premium (on the dust)85.5 9.1 9.1 7.8 
Sign up— 0.5 0.5 — 
Salt96.5 0.5 0.5 0.5 
Ammonium carbonate— 0.1 0.1 — 
Baking soda50.0 0.1 0.1 0.05
Total raw materials for semi-finished products254.3 — — 
Output of convenience foods221.2 — — 
Sign up66.0 — 101.4 66.9 
Chocolate99.4 — 92.2 91.6 
Raisins80.0 — 46.1 36.9 
Total Raw— 494.0 408.55
The output of semi-finished products in the finished product210.0 — — 
Output finished product87.76383.96
Humidity12.24%5.5 ±1.5%— — 

Описание технологического процесса.

Технологический процесс производства состоит из следующих стадий:
  1. Подготовка сырья к производству.
  2. Приготовление - No. 016 Sand (main)
  3. Приготовление - Mountain Doe Cake [Shatura]
  4. 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. 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.

  3. Приготовление - Mountain Doe Cake [Shatura]

  4. Упаковка, маркировка, хранение и транспортирование.

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