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Технологическая карта Cake Delight [Stupino]

Name of raw materials and semi-finished products

Mass fraction of solids,%
Consumption of raw materials
for semi-finished products, g
Raw material consumption for0.0963 kg
finished product, g
No. 007 Sponge cake with cocoa powder
No. 095а Blotting syrup
Sugar syrup for blotting
№056 Creamy fruit cream
No. 001 Biscuit (main)
No. 063 Milk-sugar syrup
№061 Cream "New"
№062а Cream "New" chocolate
Semi-finished Strawberry
No. 001a Biscuit semi-finished product crumb No. 1
Sponge crumbs fried with cocoa
№061 Cream "New"
No. 063 Milk-sugar syrup
in kind
in solids
Sign up99.858.5 — 10.2 — 4.9 9.4 — — 1.0 1.6 — — 0.5 36.1 36.1 
Melange27.0 14.2 — — — 8.1 — — — — 2.7 — — — 25.0 6.7 
Flour, premium85.5 6.9 — — — 4.0 — — — — 1.3 — — — 12.2 10.4 
Unsalted butter84.0 — — — — — — 5.7 5.2 — — — 0.7 — 11.6 9.8 
water— — — 9.0 — — — — — — — — — 0.2 9.2 — 
Sign up72.0 — — — 8.4 — — — — — — — — — 8.4 6.0 
Fresh whole milk the weight ratio of fat 3.2%12.0 — — — — — 4.5 — — — — — — — 4.5 0.5 
Cocoa powder95.0 1.4 — — — — — — 0.6 — — 0.2 — — 2.2 2.1 
Potato starch80.0 0.6 — — — 1.0 — — — — 0.3 — — — 1.9 1.5 
Cognac or dessert wine— — 0.9 — — — — — — — — — — — 0.9 — 
Sign up99.85— — — — — — 0.050.046— — — 0.006 — 0.102 0.102 
Whole condensed milk with sugar74.0 — — — — — — — — — — — — 0.1 0.1 0.074
Essence— — — — — 0.049— — — — 0.016— — — 0.065— 
Essence of rum— — 0.038— — — — — — — — — — — 0.038— 
Citric acid98.0 — — — — — — — — 0.035— — — — 0.0350.034
Sign up— — — — — — — 0.010.024— — — 0.001 — 0.035— 
Wine— — — — — — — 0.01— — — — 0.001 — 0.011— 
Total raw materials for semi-finished products31.6 0.93819.2 8.4 18.04913.9 5.775.871.0355.9160.2 0.708 0.8 — — 
Sign up78.0 — — — 8.4 — — — — — — — — — — — 
No. 001a Biscuit semi-finished product crumb No. 175.0 — — — — — — — — 4.6 — — — — — — 
№061 Cream "New"78.0 — — — — — — — — 1.5 — — — — — — 
Sugar syrup for blotting53.0 — 18.8 — — — — — — — — — — — — — 
No. 063 Milk-sugar syrup73.0 — — — — — — 6.9 6.3 — — — — — — — 
Sign up75.0 — — — — — — — — — — 2.2 — — — — 
No. 063 Milk-sugar syrup73.0 — — — — — — — — — — — 0.8 — — — 
Total raw materials and semi-finished products31.6 19.73819.2 16.8 18.04913.9 12.6712.177.1355.9162.4 1.508 0.8 — — 
Output of convenience foods24.7 19.7 18.8 16.8 14.1 13.2 12.4 11.9 6.9 4.6 2.0 1.5 0.8 — — 
Sign up99.85— — — — — — — — — — — — — 1.0 1.0 
Total Raw— — — — — — — — — — — — — 113.38674.31
The output of semi-finished products in the finished product24.0819.26— 16.3711.56— 3.8511.566.74— 1.93— — — — 
Output finished product71.8169.15
Humidity28.19%24.0 ±3.0%49.64 ±4.0%47.0 ±2.0%25.0 ±2.0%25.0 ±3.0%27.0 ±2.0%22.0 ±2.0%21.2 ±1.5%21.0%25.0 ±3.0%6.0 ±2.0%22.0 ±2.0%27.0 ±2.0%— — 

Описание технологического процесса.

Технологический процесс производства состоит из следующих стадий:
  1. Подготовка сырья к производству.
  2. Приготовление - No. 063 Milk-sugar syrup
  3. Приготовление - No. 001a Biscuit semi-finished product crumb No. 1
  4. Приготовление - No. 063 Milk-sugar syrup
  5. Приготовление - No. 001 Biscuit (main)
  6. Приготовление - Sugar syrup for blotting
  7. Приготовление - No. 007 Sponge cake with cocoa powder
  8. Приготовление - №061 Cream "New"
  9. Приготовление - Sponge crumbs fried with cocoa
  10. Приготовление - №062а Cream "New" chocolate
  11. Приготовление - №061 Cream "New"
  12. Приготовление - No. 095а Blotting syrup
  13. Приготовление - Semi-finished Strawberry
  14. Приготовление - №056 Creamy fruit cream
  15. Приготовление - Cake Delight [Stupino]
  16. 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. 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.

  3. Приготовление - No. 001a Biscuit semi-finished product crumb No. 1

    The finished biscuit No. 1 is wiped and sieved through a sieve with a mesh size of 2–5 mm.

  4. 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.

  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 - Sugar syrup for blotting

  7. Приготовление - No. 007 Sponge cake with cocoa powder

  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 - Sponge crumbs fried with cocoa

  10. Приготовление - №062а Cream "New" chocolate

  11. 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.

  12. Приготовление - No. 095а Blotting syrup

  13. Приготовление - Semi-finished Strawberry

  14. Приготовление - №056 Creamy fruit cream

    Add jam to the creamy "New" No. 47 at the end of the whipping.

  15. Приготовление - Cake Delight [Stupino]

  16. Упаковка, маркировка, хранение и транспортирование.

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