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Технологическая карта Cake Shaturyanka [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 for0.9115 kg
finished product, g
No. 106 Chocolate soufflé
No. 098 Sugar-agar syrup
No. 001 Biscuit (main)
№061 Cream "New"
No. 063 Milk-sugar syrup
No. 095 Blotting syrup
No. 107 Chocolate grits
# 099 Lipstick
No. 104 Jelly
in kind
in solids
Sign up99.85— 195.1 49.3 — 48.9 34.0 — 20.4 5.9 353.6 353.0 
Unsalted butter84.0 123.5 — — 56.6 — — 1.4 — — 181.5 152.4 
Starch syrup78.0 — 97.5 — — — — — 3.1 1.5 102.1 79.7 
Water— — 48.8 — — — 37.4 — 6.8 6.8 99.8 — 
Melange27.0 — — 82.2 — — — — — — 82.2 22.2 
Sign up74.0 60.1 — — — — — — — — 60.1 44.5 
Cocoa powder95.0 36.4 — — — — — 6.4 — — 42.8 40.7 
Flour, premium85.5 — — 39.9 — — — — — — 39.9 34.1 
Raw egg white12.0 35.0 — — — — — — — — 35.0 4.2 
Fresh whole milk the weight ratio of fat 3.2%12.0 — — — — 23.3 — — — — 23.3 2.8 
Sign up— — 13.6 — — — — — — — 13.6 — 
Potato starch80.0 — — 9.9 — — — — — — 9.9 7.9 
Cognac or dessert wine— — — — — — 3.2 — — — 3.2 — 
Agar85.0 — 2.7 — — — — — — 0.1 2.8 2.385
Citric acid98.0 2.1 — — — — — — — 0.0292.1292.128
Sign up— 1.4 — — — — — — — — 1.4 — 
Vanilla powder99.85— — — 0.5 — — 0.2 — — 0.7 0.7 
Essence— — — 0.5 — — — — 0.0710.0440.615— 
Cognac— — — — 0.1 — — — — — 0.1 — 
Wine— — — — 0.1 — — — — — 0.1 — 
Sign up— — — — — — 0.1 — — — 0.1 — 
Food paint— — — — — — — — — 0.0150.015— 
Total raw materials for semi-finished products258.5 357.7 181.8 57.3 72.2 74.7 8.0 30.37114.3881054.959746.713
Sign up80.0 333.2 — — — — — — — — — — 
No. 063 Milk-sugar syrup73.0 — — — 68.6 — — — — — — — 
# 099 Lipstick88.0 — — — — — — 25.7 — — — — 
Total raw materials and semi-finished products591.7 357.7 181.8 125.9 72.2 74.7 33.7 30.37114.388— — 
Output of convenience foods568.1 333.2 142.0 123.1 68.6 66.3 33.1 25.7 14.2 — — 
The output of semi-finished products in the finished product546.9 — 136.73118.5 — 63.8131.9 — 13.67— — 
Output finished product76.17694.27
Humidity23.83%21.0 ±2.0%20.0 ±3.0%25.0 ±3.0%22.0 ±2.0%27.0 ±2.0%50.0 ±4.0%10.7 ±2.0%12.0 ±1.0%50.0 ±2.0%— — 

Описание технологического процесса.

Технологический процесс производства состоит из следующих стадий:
  1. Подготовка сырья к производству.
  2. Приготовление - No. 104 Jelly
  3. Приготовление - # 099 Lipstick
  4. Приготовление - No. 095 Blotting syrup
  5. Приготовление - No. 063 Milk-sugar syrup
  6. Приготовление - No. 001 Biscuit (main)
  7. Приготовление - No. 098 Sugar-agar syrup
  8. Приготовление - No. 107 Chocolate grits
  9. Приготовление - №061 Cream "New"
  10. Приготовление - No. 106 Chocolate soufflé
  11. Приготовление - Cake Shaturyanka [Shatura]
  12. 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. 104 Jelly

    Agar, previously soaked in running water, is added to the water and heated over low heat with stirring until it is completely dissolved. Then add granulated sugar, molasses and boil for 5-7 minutes until sugar dissolves. The syrup is filtered through a sieve with a mesh size of 1–1.5 mm, cooled to a temperature of 40–50 ℃, and essence, acid and dye are added.
    When preparing jelly for finishing, the hot mass is poured into baking sheets 10–30 mm high and cooled. The resulting jelly is cut into pieces of a certain shape.

    ** Characteristics of a semi-finished product. ** Shiny, translucent, gelatinous mass.

  3. Приготовление - # 099 Lipstick

    Granulated sugar and water in a ratio of 3: 1 are brought to a boil in an open kettle with stirring, removing the resulting foam. Then close the cauldron with a lid, boil the syrup to a temperature of 108 ℃ and add molasses heated to 50 ℃, then boil it down to a temperature of 115-117 ℃ (test for a weak ball). At the end of cooking, add the essence.
    Hot syrup is poured in a layer of 20–30 mm on a table with marble chips and cooled to 35–45 ℃ for 40–45 minutes. Chilled syrup is whipped on a beater for 15-20 minutes or manually on the table using a spatula.

    ** Characteristics of a semi-finished product. ** Homogeneous, plastic, glossy white mass.

  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. 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.

  6. 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.

  7. 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 ℃.

  8. Приготовление - No. 107 Chocolate grits

    Heats the lipstick to 70-75 ℃, add butter with stirring, then cocoa powder, vanilla powder, mix thoroughly and cool, pouring a thin layer.
    After cooling, the mass is crushed and rubbed through a sieve with 3 mm cells. The resulting grits are scattered in a thin layer on sheets and dried in a dry and warm place.

  9. 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.

  10. Приготовление - No. 106 Chocolate soufflé

    Prepare as soufflé No. 105, add cocoa powder at the end of whipping.

  11. Приготовление - Cake Shaturyanka [Shatura]

  12. Упаковка, маркировка, хранение и транспортирование.

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