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Технологическая карта Cake Evgeniya [Serpukhov]

Name of raw materials and semi-finished products

Mass fraction of solids,%
Consumption of raw materials
for semi-finished products, g
Raw material consumption for0.2685 kg
finished product, g
№105 Souffle
No. 098 Sugar-agar syrup
No. 007 Sponge cake with cocoa powder
No. 095 Blotting syrup
№061 Cream "New"
No. 063 Milk-sugar syrup
№002 Fried biscuit crumb
in kind
in solids
Sign up99.85— 47.8 21.1 17.2 — 10.2 1.2 97.5 97.4 
Unsalted butter84.0 30.3 — — — 12.8 — — 43.1 36.3 
Melange27.0 — — 35.1 — — — 2.0 37.1 10.0 
Water— — 12.0 — 18.9 — 3.8 — 34.7 — 
Starch syrup78.0 — 23.9 — — — — — 23.9 18.6 
Sign up85.5 — — 17.1 — — — 1.0 18.1 15.5 
Whole condensed milk with sugar74.0 14.7 — — — — 2.0 — 16.7 12.4 
Raw egg white12.0 8.6 — — — — — — 8.6 1.0 
Cocoa powder95.0 — — 3.5 — — — — 3.5 3.3 
Water (for soaking agar-agar)— — 3.3 — — — — — 3.3 — 
Sign up80.0 — — 1.4 — — — 0.2 1.6 1.3 
Cognac or dessert wine— — — — 1.6 — — — 1.6 — 
Agar85.0 — 0.7 — — — — — 0.7 0.6 
Citric acid98.0 0.5 — — — — — — 0.5 0.5 
Citrus essence— 0.3 — — — — — — 0.3 — 
Sign up99.85— — — — 0.1 — — 0.1 0.1 
Essence of rum— — — — 0.064— — — 0.064— 
Cognac— — — — — 0.024— — 0.024— 
Wine— — — — — 0.024— — 0.024— 
Essence— — — — — — — 0.0120.012— 
Total raw materials for semi-finished products54.4 87.7 78.2 37.76412.94816.0 4.412— — 
Sign up80.0 81.7 — — — — — — — — 
No. 063 Milk-sugar syrup73.0 — — — — 15.5 — — — — 
Total raw materials and semi-finished products136.1 87.7 78.2 37.76428.44816.0 4.412— — 
Output of convenience foods133.7 81.7 61.3 33.4 27.9 15.5 2.8 — — 
Sign up99.4 — — — — — — — 19.5 19.4 
Total Raw— — — — — — — 310.924216.4 
The output of semi-finished products in the finished product128.88— 59.0732.2226.85— 2.69— — 
Output finished product74.9 201.11
Humidity25.1%24.0 ±2.0%20.0 ±3.0%24.0 ±3.0%50.0 ±4.0%22.0 ±2.0%27.0 ±2.0%6.0 ±2.0%— — 

Описание технологического процесса.

Технологический процесс производства состоит из следующих стадий:
  1. Подготовка сырья к производству.
  2. Приготовление - №002 Fried biscuit crumb
  3. Приготовление - No. 063 Milk-sugar syrup
  4. Приготовление - No. 095 Blotting syrup
  5. Приготовление - No. 007 Sponge cake with cocoa powder
  6. Приготовление - No. 098 Sugar-agar syrup
  7. Приготовление - №061 Cream "New"
  8. Приготовление - №105 Souffle
  9. Приготовление - Cake Evgeniya [Serpukhov]
  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 - №002 Fried biscuit crumb

    A crumb of biscuit semi-finished product No. 1 is fried at a temperature of 220-230 ℃ until brown.

  3. 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.

  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. 007 Sponge cake with cocoa powder

  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 - №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.

  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 Evgeniya [Serpukhov]

  10. Упаковка, маркировка, хранение и транспортирование.

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