Для получения расчета на 1000 или заданный вами выход необходимо:
1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Войти.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time

Технологическая карта Gift cake new [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 for0.5099 kg
finished product, g
No. 001 Biscuit (main)
№061 Cream "New"
No. 095а Blotting syrup
Sugar syrup for blotting
No. 054 Creamy fruit cream
No. 063 Milk-sugar syrup
in kind
in solids
Sign up99.8564.2 — — 54.6 — 49.4 168.2 167.9 
Melange27.0 107.0 — — — — — 107.0 28.9 
Unsalted butter84.0 — 57.1 — — — — 57.1 48.0 
Flour, premium85.5 52.0 — — — — — 52.0 44.5 
water— — — — 48.3 — — 48.3 — 
Sign up69.0 — — — — 45.1 — 45.1 31.1 
Fresh whole milk the weight ratio of fat 3.2%12.0 — — — — — 23.6 23.6 2.8 
Potato starch80.0 12.8 — — — — — 12.8 10.2 
Cognac or dessert wine— — — 5.1 — — — 5.1 — 
Essence— 0.6 — — — — — 0.6 — 
Sign up99.85— 0.5 — — — — 0.5 0.5 
Essence of rum— — — 0.2 — — — 0.2 — 
Cognac— — 0.1 — — — — 0.1 — 
Wine— — 0.1 — — — — 0.1 — 
Total raw materials for semi-finished products236.6 57.8 5.3 102.9 45.1 73.0 — — 
Sign up78.0 — — — — 45.1 — — — 
No. 063 Milk-sugar syrup73.0 — 69.3 — — — — — — 
Sugar syrup for blotting53.0 — — 100.4 — — — — — 
Total raw materials and semi-finished products236.6 127.1 105.7 102.9 90.2 73.0 — — 
Output of convenience foods184.9 124.4 105.6 100.4 89.8 69.3 — — 
Sign up97.5 — — — — — — 63.4 61.8 
Powdered sugar99.85— — — — — — 5.3 5.3 
Total Raw— — — — — — 589.4 401.0 
The output of semi-finished products in the finished product178.4776.49101.98— 86.68— — — 
Output finished product73.22373.33
Humidity26.78%25.0 ±3.0%22.0 ±2.0%49.64 ±4.0%47.0 ±2.0%26.5 ±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 - Sugar syrup for blotting
  4. Приготовление - No. 001 Biscuit (main)
  5. Приготовление - No. 095а Blotting syrup
  6. Приготовление - №061 Cream "New"
  7. Приготовление - No. 054 Creamy fruit cream
  8. Приготовление - Gift cake new [Shatura]
  9. 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 - Sugar syrup for blotting

  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. 095а Blotting syrup

  6. 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.

  7. Приготовление - No. 054 Creamy fruit cream

  8. Приготовление - Gift cake new [Shatura]

  9. Упаковка, маркировка, хранение и транспортирование.

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