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Технологическая карта Olga cake [Lyubertsy]

Name of raw materials and semi-finished products

Mass fraction of solids,%
Consumption of raw materials
for semi-finished products, g
Raw material consumption for0.9074 kg
finished product, g
№105 Souffle
No. 098 Sugar-agar syrup
No. 023 Air
No. 063 Milk-sugar syrup
№061 Cream "New"
№062 Cream "New" chocolate
No. 107 Chocolate grits
# 099 Lipstick
in kind
in solids
Sign up99.85— 139.9 165.2 82.6 — — — 5.9 393.6 393.1 
Unsalted butter84.0 88.5 — — — 48.2 44.6 0.4 — 181.7 152.6 
Raw egg white12.0 25.1 — 61.9 — — — — — 87.0 10.4 
Starch syrup78.0 — 69.9 — — — — — 0.9 70.8 55.2 
Whole condensed milk with sugar74.0 43.1 — — — — — — — 43.1 31.9 
Sign up12.0 — — — 39.4 — — — — 39.4 4.7 
Water— — 35.0 — — — — — 2.0 37.0 — 
Water (for soaking agar-agar)— — 9.7 — — — — — — 9.7 — 
Cocoa powder95.0 — — — — — 5.1 1.9 — 7.0 6.6 
Vanilla powder99.85— — 1.2 — 0.4 0.4 0.049— 2.0492.049
Sign up85.0 — 1.9 — — — — — — 1.9 1.6 
Citric acid98.0 1.5 — — — — — — — 1.5 1.5 
Citrus essence— 1.0 — — — — — — — 1.0 — 
Cognac— — — — — 0.090.2 — — 0.29— 
Wine— — — — — 0.09— — — 0.09— 
Sign up— — — — — — — — 0.020.02— 
Total raw materials for semi-finished products159.2 256.4 228.3 122.0 48.7850.3 2.3498.82— — 
Sign up80.0 239.0 — — — — — — — — — 
No. 063 Milk-sugar syrup73.0 — — — — 58.5 57.3 — — — — 
# 099 Lipstick88.0 — — — — — — 7.4 — — — 
Total raw materials and semi-finished products398.2 256.4 228.3 122.0 107.28107.6 9.7498.82— — 
Output of convenience foods391.3 239.0 171.8 115.8 105.0 105.0 9.5 7.4 — — 
Sign up99.4 — — — — — — — — 171.8 170.8 
Total Raw— — — — — — — — 1047.949830.449
The output of semi-finished products in the finished product372.03— 163.33— 99.8199.819.07— — — 
Output finished product84.56767.3 
Humidity15.44%24.0 ±2.0%20.0 ±3.0%3.5 ±1.5%27.0 ±2.0%22.0 ±2.0%21.2 ±1.5%10.7 ±2.0%12.0 ±1.0%— — 

Описание технологического процесса.

Технологический процесс производства состоит из следующих стадий:
  1. Подготовка сырья к производству.
  2. Приготовление - # 099 Lipstick
  3. Приготовление - No. 063 Milk-sugar syrup
  4. Приготовление - No. 023 Air
  5. Приготовление - No. 098 Sugar-agar syrup
  6. Приготовление - No. 107 Chocolate grits
  7. Приготовление - №062 Cream "New" chocolate
  8. Приготовление - №061 Cream "New"
  9. Приготовление - №105 Souffle
  10. Приготовление - Olga cake [Lyubertsy]
  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 - # 099 Lipstick

    Granulated sugar and water in a ratio of 3: 1 are brought to a boil in an open kettle with stirring, removing the resulting foam. Then close the cauldron with a lid, boil the syrup to a temperature of 108 ℃ and add molasses heated to 50 ℃, then boil it down to a temperature of 115-117 ℃ (test for a weak ball). At the end of cooking, add the essence.
    Hot syrup is poured in a layer of 20–30 mm on a table with marble chips and cooled to 35–45 ℃ for 40–45 minutes. Chilled syrup is whipped on a beater for 15-20 minutes or manually on the table using a spatula.

    ** Characteristics of a semi-finished product. ** Homogeneous, plastic, glossy white mass.

  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. 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.

  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 - No. 107 Chocolate grits

    Heats the lipstick to 70-75 ℃, add butter with stirring, then cocoa powder, vanilla powder, mix thoroughly and cool, pouring a thin layer.
    After cooling, the mass is crushed and rubbed through a sieve with 3 mm cells. The resulting grits are scattered in a thin layer on sheets and dried in a dry and warm place.

  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 - Olga cake [Lyubertsy]

  11. Упаковка, маркировка, хранение и транспортирование.

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