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Технологическая карта Fairy cake [Zvenigorod]

Name of raw materials and semi-finished products

Mass fraction of solids,%
Consumption of raw materials
for semi-finished products, g
Raw material consumption for0.5162 kg
finished product, g
№105 Souffle
No. 098 Sugar-agar syrup
No. 001 Biscuit (main)
No. 095 Blotting syrup
№061 Cream "New"
No. 063 Milk-sugar syrup
No. 107 Chocolate grits
# 099 Lipstick
in kind
in solids
Sign up99.85— 92.1 37.2 33.0 — 19.6 — 9.9 191.8 191.6 
Unsalted butter84.0 58.3 — — — 24.7 — 0.7 — 83.7 70.3 
Water— — 23.0 — 36.3 — 7.3 — 3.3 69.9 — 
Melange27.0 — — 62.1 — — — — — 62.1 16.8 
Starch syrup78.0 — 46.0 — — — — — 1.5 47.5 37.1 
Sign up74.0 28.4 — — — — 3.8 — — 32.2 23.8 
Flour, premium85.5 — — 30.2 — — — — — 30.2 25.8 
Raw egg white12.0 16.5 — — — — — — — 16.5 2.0 
Potato starch80.0 — — 7.5 — — — — — 7.5 6.0 
Water (for soaking agar-agar)— — 6.4 — — — — — — 6.4 — 
Sign up95.0 — — — — — — 3.1 — 3.1 2.9 
Cognac or dessert wine— — — — 3.1 — — — — 3.1 — 
Agar85.0 — 1.3 — — — — — — 1.3 1.1 
Citric acid98.0 1.0 — — — — — — — 1.0 1.0 
Citrus essence— 0.7 — — — — — — — 0.7 — 
Sign up— — — 0.4 — — — — 0.0340.434— 
Vanilla powder99.85— — — — 0.2 — 0.083— 0.2830.283
Essence of rum— — — — 0.1 — — — — 0.1 — 
Cognac— — — — — 0.046— — — 0.046— 
Wine— — — — — 0.046— — — 0.046— 
Total raw materials for semi-finished products104.9 168.8 137.4 72.5 24.99230.7 3.88314.734— — 
Sign up80.0 157.3 — — — — — — — — — 
No. 063 Milk-sugar syrup73.0 — — — — 29.9 — — — — — 
# 099 Lipstick88.0 — — — — — — 12.5 — — — 
Total raw materials and semi-finished products262.2 168.8 137.4 72.5 54.89230.7 16.38314.734— — 
Output of convenience foods257.5 157.3 107.3 64.4 53.7 29.9 16.1 12.5 — — 
Sign up99.4 — — — — — — — — 37.6 37.4 
Total Raw— — — — — — — — 595.509 416.083
The output of semi-finished products in the finished product247.78— 103.2461.9451.62— 15.49— — — 
Output finished product74.92386.71
Humidity25.08%24.0 ±2.0%20.0 ±3.0%25.0 ±3.0%50.0 ±4.0%22.0 ±2.0%27.0 ±2.0%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. 095 Blotting syrup
  5. Приготовление - No. 001 Biscuit (main)
  6. Приготовление - No. 098 Sugar-agar syrup
  7. Приготовление - No. 107 Chocolate grits
  8. Приготовление - №061 Cream "New"
  9. Приготовление - №105 Souffle
  10. Приготовление - Fairy cake [Zvenigorod]
  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. 095 Blotting syrup

    Granulated sugar and water in a ratio of 1: 1.1 are boiled with constant stirring, removing the foam that appears during boiling. The syrup is boiled down to a density of 1.22–1.25 (medium syrup), cooled to 20 ℃, filtered and rum essence and cognac or dessert wine are added.

    ** Characteristics of the semi-finished product. ** Transparent viscous syrup with the smell of essence, wine or cognac.

  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 - 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 ℃.

  7. 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.

  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 - Fairy cake [Zvenigorod]

  11. Упаковка, маркировка, хранение и транспортирование.

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