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Технологическая карта Chicken Cake [Yakhroma]

Name of raw materials and semi-finished products

Mass fraction of solids,%
Consumption of raw materials
for semi-finished products, g
Raw material consumption for0.8992 kg
finished product, g
№105 Souffle
No. 098 Sugar-agar syrup
No. 001 Biscuit (main)
No. 095 Blotting syrup
№061 Cream "New"
No. 063 Milk-sugar syrup
№062 Cream "New" chocolate
№002 Fried biscuit crumb
in kind
in solids
Sign up99.85— 132.3 47.0 53.5 — 53.4 — 2.3 288.5 288.0 
Unsalted butter84.0 83.7 — — — 38.3 — 22.1 — 144.1 121.1 
Water— — 33.1 — 58.8 — — — — 91.9 — 
Melange27.0 — — 78.4 — — — — 3.8 82.2 22.2 
Starch syrup78.0 — 66.1 — — — — — — 66.1 51.6 
Sign up74.0 40.7 — — — — — — — 40.7 30.1 
Flour, premium85.5 — — 38.1 — — — — 1.9 40.0 34.2 
Fresh whole milk the weight ratio of fat 3.2%12.0 — — — — — 25.5 — — 25.5 3.1 
Raw egg white12.0 23.8 — — — — — — — 23.8 2.9 
Potato starch80.0 — — 9.4 — — — — 0.5 9.9 7.9 
Sign up— — 9.2 — — — — — — 9.2 — 
Cognac or dessert wine— — — — 5.0 — — — — 5.0 — 
Cocoa powder95.0 — — — — — — 2.5 — 2.5 2.4 
Agar85.0 — 1.8 — — — — — — 1.8 1.5 
Citric acid98.0 1.4 — — — — — — — 1.4 1.4 
Sign up— 0.9 — — — — — — — 0.9 — 
Essence— — — 0.5 — — — — 0.0230.523— 
Vanilla powder99.85— — — — 0.3 — 0.2 — 0.5 0.5 
Essence of rum— — — — 0.2 — — — — 0.2 — 
Cognac— — — — — 0.072— 0.1 — 0.172— 
Sign up— — — — — 0.072— — — 0.072— 
Total raw materials for semi-finished products150.5 242.5 173.4 117.5 38.74478.9 24.9 8.523— — 
Sign up80.0 225.9 — — — — — — — — — 
No. 063 Milk-sugar syrup73.0 — — — — 46.5 — 28.5 — — — 
Total raw materials and semi-finished products376.4 242.5 173.4 117.5 85.24478.9 53.4 8.523— — 
Output of convenience foods370.0 225.9 135.5 104.2 83.4 74.9 52.1 5.2 — — 
Sign up72.0 — — — — — — — — 104.2 75.0 
Chocolate99.4 — — — — — — — — 83.4 82.9 
Total Raw— — — — — — — — 1022.567724.8 
The output of semi-finished products in the finished product354.68— 129.8899.9179.93— 49.965.0 — — 
Output finished product75.04674.74
Humidity24.96%24.0 ±2.0%20.0 ±3.0%25.0 ±3.0%50.0 ±4.0%22.0 ±2.0%27.0 ±2.0%21.2 ±1.5%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. 001 Biscuit (main)
  6. Приготовление - No. 098 Sugar-agar syrup
  7. Приготовление - №062 Cream "New" chocolate
  8. Приготовление - №061 Cream "New"
  9. Приготовление - №105 Souffle
  10. Приготовление - Chicken Cake [Yakhroma]
  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 - №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. 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.

  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 - №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.

  8. 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.

  9. 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.

  10. Приготовление - Chicken Cake [Yakhroma]

  11. Упаковка, маркировка, хранение и транспортирование.

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