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Технологическая карта Cake Azhur [Pavlovsky Posad]

Name of raw materials and semi-finished products

Mass fraction of solids,%
Consumption of raw materials
for semi-finished products, g
Raw material consumption for0.8588 kg
finished product, g
№014 Sponge cake "Prague"
Cream New finishing chocolate
No. 095 Blotting syrup
No. 063 Milk-sugar syrup
No. 107 Chocolate grits
# 099 Lipstick
№061 Cream "New"
№062 Cream "New" chocolate
in kind
in solids
Sign up99.85141.6 — 81.1 87.1 — 10.8 — — 320.6 320.2 
Chicken eggs27.0 313.7 — — — — — — — 313.7 84.7 
Unsalted butter84.0 35.8 88.8 — — 0.7 — 6.1 5.6 137.0 115.1 
Flour, premium85.5 108.6 — — — — — — — 108.6 92.9 
Water— — — 89.3 — — 3.6 — — 92.9 — 
Sign up95.0 21.9 27.6 — — 3.4 — — 0.6 53.5 50.8 
Fresh whole milk the weight ratio of fat 3.2%12.0 — — — 41.6 — — — — 41.6 5.0 
Cognac or dessert wine— — — 7.6 — — — — — 7.6 — 
Starch syrup78.0 — — — — — 1.6 — — 1.6 1.2 
Vanilla powder99.85— 0.3 — — 0.091— 0.0530.0490.4930.493
Sign up— — — 0.3 — — — — — 0.3 — 
Essence— — — — — — 0.038— — 0.038— 
Cognac— — — — — — — 0.0110.0260.037— 
Wine— — — — — — — 0.011— 0.011— 
Total raw materials for semi-finished products621.6 116.7 178.3 128.7 4.19116.0386.1756.2751077.979670.393
Sign up73.0 — 107.7 — — — — 7.3 7.2 — — 
# 099 Lipstick88.0 — — — — 13.6 — — — — — 
Total raw materials and semi-finished products621.6 224.4 178.3 128.7 17.79116.03813.47513.475— — 
Output of convenience foods456.9 219.7 158.2 122.2 17.6 13.6 13.2 13.2 — — 
The output of semi-finished products in the finished product446.58214.7 154.58— 17.18— 12.8812.88— — 
Output finished product72.68624.2 
Humidity27.32%24.0 ±3.0%19.9 ±1.5%50.0 ±4.0%27.0 ±2.0%10.7 ±2.0%12.0 ±1.0%22.0 ±2.0%21.2 ±1.5%— — 

Описание технологического процесса.

Технологический процесс производства состоит из следующих стадий:
  1. Подготовка сырья к производству.
  2. Приготовление - # 099 Lipstick
  3. Приготовление - No. 063 Milk-sugar syrup
  4. Приготовление - No. 095 Blotting syrup
  5. Приготовление - №014 Sponge cake "Prague"
  6. Приготовление - №062 Cream "New" chocolate
  7. Приготовление - №061 Cream "New"
  8. Приготовление - No. 107 Chocolate grits
  9. Приготовление - Cream New finishing chocolate
  10. Приготовление - Cake Azhur [Pavlovsky Posad]
  11. 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 - # 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.

  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 - №014 Sponge cake "Prague"

    ** Preparation of dough. ** Egg yolks are ground with 50% granulated sugar, provided by the recipe, until the sugar crystals are completely dissolved. Beat the egg whites separately. At the end of the beating, add the remaining granulated sugar. The whipped whites and yolks are mixed. Whipped butter, preheated to 30 ℃, is added to the egg-sugar mass, mixed until a homogeneous mass is obtained, then flour mixed with cocoa powder is gradually added and the dough is kneaded.
    ** Shaping. ** The dough is poured into round molds, the bottom of which is preliminarily covered with paper.
    ** Baking. ** Baking duration 40–45 minutes at a temperature of 205–225 ℃. The baked sponge cake is cooled for 20-30 minutes, removed from the 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 the semi-finished product. ** Round shape. Smooth, thin top crust of golden brown color. The crumb is porous, elastic, brown in color.

  6. Приготовление - №062 Cream "New" chocolate

    Prepared as a cream New No. 61, at the end of whipping add cocoa powder.

    ** Characteristics of a semi-finished product. ** Homogeneous fluffy mass of brown color, with a glossy surface, well retaining its shape.

  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 - 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 - Cream New finishing chocolate

  10. Приготовление - Cake Azhur [Pavlovsky Posad]

  11. Упаковка, маркировка, хранение и транспортирование.

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