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Технологическая карта Rhythm Cake [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 for0.6577 kg
finished product, g
№105 Souffle
No. 098 Sugar-agar syrup
No. 001 Biscuit (main)
№085 Protein cream on agar
No. 024a Semi-finished product crumb "Air" No. 24
in kind
in solids
Sign up99.85— 191.5 30.8 18.3 19.6 260.2 259.9 
Unsalted butter84.0 121.2 — — — — 121.2 101.8 
Starch syrup78.0 — 95.7 — — — 95.7 74.6 
Whole condensed milk with sugar74.0 59.0 — — — — 59.0 43.7 
Raw egg white12.0 34.4 — — 9.1 9.8 53.3 6.4 
Sign up27.0 — — 51.3 — — 51.3 13.9 
Water— — 47.9 — — — 47.9 — 
Flour, premium85.5 — — 24.9 — — 24.9 21.3 
Water (for soaking agar-agar)— — 13.3 — — — 13.3 — 
Potato starch80.0 — — 6.2 — — 6.2 5.0 
Sign up85.0 — 2.7 — 0.1 — 2.8 2.385
Citric acid98.0 2.0 — — 0.005 0.0982.103 2.101 
Citrus essence— 1.4 — — — — 1.4 — 
Essence— — — 0.3 — — 0.3 — 
Vanilla powder99.85— — — — 0.0980.0980.098
Sign up— — — — 0.025— 0.025— 
Total raw materials for semi-finished products218.0 351.1 113.5 27.5329.596— — 
Sign up80.0 327.1 — — — — — — 
Total raw materials and semi-finished products545.1 351.1 113.5 27.5329.596— — 
Output of convenience foods535.7 327.1 88.7 27.3 20.5 — — 
Sign up99.4 — — — — — 10.2 10.1 
Total Raw— — — — — 749.926541.284
The output of semi-finished products in the finished product516.29— 85.5 26.3119.73— — 
Output finished product76.6 503.78
Humidity23.4%24.0 ±2.0%20.0 ±3.0%25.0 ±3.0%30.0 ±2.0%3.5 ±1.5%— — 

Описание технологического процесса.

Технологический процесс производства состоит из следующих стадий:
  1. Подготовка сырья к производству.
  2. Приготовление - No. 024a Semi-finished product crumb "Air" No. 24
  3. Приготовление - №085 Protein cream on agar
  4. Приготовление - No. 001 Biscuit (main)
  5. Приготовление - No. 098 Sugar-agar syrup
  6. Приготовление - №105 Souffle
  7. Приготовление - Rhythm Cake [Shatura]
  8. 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. 024a Semi-finished product crumb "Air" No. 24

    The finished air semi-finished product No. 24 is crushed and sieved.

  3. Приготовление - №085 Protein cream on agar

    Prepare a cream like protein on agar No. 83. At the end of whipping, add vanillin and citric acid.

  4. 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.

  5. 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 ℃.

  6. 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.

  7. Приготовление - Rhythm Cake [Shatura]

  8. Упаковка, маркировка, хранение и транспортирование.

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