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Технологическая карта Cake Daisy [Mytischi]

Name of raw materials and semi-finished products

Mass fraction of solids,%
Consumption of raw materials
for semi-finished products, g
Raw material consumption for0.6498 kg
finished product, g
№061 Cream "New"
No. 054 Creamy fruit cream
No. 063 Milk-sugar syrup
No. 023 Air
№062 Cream "New" chocolate
№023а Semi-finished product crumb "Air" №23
in kind
in solids
Sign up99.85— — 144.3 169.6 — 6.6 320.5 320.0 
Unsalted butter84.0 159.3 — — — 7.2 — 166.5 139.8 
Fruit cooking69.0 — 129.6 — — — — 129.6 89.4 
Fresh whole milk the weight ratio of fat 3.2%12.0 — — 68.9 — — — 68.9 8.3 
Raw egg white12.0 — — — 63.6 — 2.5 66.1 7.9 
Sign up99.851.4 — — 1.3 0.0640.0492.8132.813
Cocoa powder95.0 — — — — 0.8 — 0.8 0.8 
Cognac— 0.3 — — — 0.033— 0.333— 
Wine— 0.3 — — — — — 0.3 — 
Total raw materials for semi-finished products161.3 129.6 213.2 234.5 8.0979.149— — 
Sign up78.0 — 129.6 — — — — — — 
No. 063 Milk-sugar syrup73.0 193.2 — — — 9.3 — — — 
Total raw materials and semi-finished products354.5 259.2 213.2 234.5 17.3979.149— — 
Output of convenience foods346.7 257.9 202.5 176.4 17.0 6.8 — — 
Sign up99.85— — — — — — 3.4 3.4 
Total Raw— — — — — — 759.246572.413
The output of semi-finished products in the finished product207.94246.92— 168.9516.256.5 — — 
Output finished product81.41529.05
Humidity18.59%22.0 ±2.0%26.5 ±2.0%27.0 ±2.0%3.5 ±1.5%21.2 ±1.5%3.5 ±1.5%— — 

Описание технологического процесса.

Технологический процесс производства состоит из следующих стадий:
  1. Подготовка сырья к производству.
  2. Приготовление - №023а Semi-finished product crumb "Air" №23
  3. Приготовление - No. 023 Air
  4. Приготовление - No. 063 Milk-sugar syrup
  5. Приготовление - №062 Cream "New" chocolate
  6. Приготовление - №061 Cream "New"
  7. Приготовление - No. 054 Creamy fruit cream
  8. Приготовление - Cake Daisy [Mytischi]
  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 - №023а Semi-finished product crumb "Air" №23

    The finished semi-finished product air No. 23 is crushed and sieved.

  3. Приготовление - No. 023 Air

    ** Preparation of the whipped mass. ** Egg whites are cooled to 2 ℃ and whipped in a whisk machine, first at low, and then at high speed until the initial volume is increased by 7 times. Gradually add granulated sugar, vanilla powder to the resulting mass and beat for another 1-2 minutes. Duration of whipping is 30-40 min.
    The finished whipped mass should be fluffy, homogeneous, foamy, dry in appearance, white. The moisture content of the whipped mass is 22-24%.
    ** Shaping. ** The whipped mass is deposited on sheets, greased or covered with paper.
    For cake cakes (layers) of rectangular, square and round shapes, a stencil (frame) is laid on the sheet. The whipped mass is poured to a layer thickness of no more than 8-10 mm.
    For airy cakes, the mass is deposited in the form of round or oval cakes from a pastry bag through a round tube.
    ** Baking. ** at a temperature of 100 ℃ the duration of baking cake cakes and large cakes is 60–70 min, small cakes and balls - 20–30 min. The baked semi-finished product is cooled for 30–35 minutes, then removed from the sheets of paper.

    ** Characteristics of a semi-finished product. ** Shape rectangular, square, round, etc. The structure is fragile, large-porous, airy, white.

  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 - №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.

  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 - Cake Daisy [Mytischi]

  9. Упаковка, маркировка, хранение и транспортирование.

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