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Технологическая карта Cake Zhuravlik [Noginsk]

Name of raw materials and semi-finished products

Mass fraction of solids,%
Consumption of raw materials
for semi-finished products, g
Raw material consumption for0.1431 kg
finished product, g
№105 Souffle
No. 098 Sugar-agar syrup
No. 001 Biscuit (main)
No. 095 Blotting syrup
Jelly (Cake Autumn Garden) and Nog
№083 Protein cream on agar
№002 Fried biscuit crumb
in kind
in solids
Sign up99.85— 24.2 7.8 7.7 — 2.0 0.7 42.4 42.4 
Unsalted butter84.0 15.3 — — — — — — 15.3 12.9 
Water— — 6.1 — 8.5 — — — 14.6 — 
Melange27.0 — — 13.1 — — — 1.1 14.2 3.8 
Starch syrup78.0 — 12.1 — — — — — 12.1 9.4 
Sign up22.0 — — — — 11.5 — — 11.5 2.5 
Whole condensed milk with sugar74.0 7.5 — — — — — — 7.5 5.6 
Flour, premium85.5 — — 6.4 — — — 0.5 6.9 5.9 
Raw egg white12.0 4.4 — — — — 1.0 — 5.4 0.6 
Water (for soaking agar-agar)— — 1.7 — — — — — 1.7 — 
Sign up80.0 — — 1.6 — — — 0.1 1.7 1.38
Cognac or dessert wine— — — — 0.7 — — — 0.7 — 
Agar85.0 — 0.3 — — 0.1 0.015— 0.4150.398
Citric acid98.0 0.3 — — — 0.028— — 0.3280.327
Citrus essence— 0.2 — — — — — — 0.2 — 
Sign up— — — 0.079— 0.028— 0.006 0.113— 
Essence of rum— — — — 0.028— — — 0.028— 
Total raw materials for semi-finished products27.7 44.4 28.97916.92811.6563.0152.406 — — 
Sign up80.0 41.4 — — — — — — — — 
Total raw materials and semi-finished products69.1 44.4 28.97916.92811.6563.0152.406 — — 
Output of convenience foods67.8 41.4 22.6 15.1 10.6 3.0 1.5 — — 
Sign up22.0 — — — — — — — 22.6 5.0 
Fruit cooking69.0 — — — — — — — 7.5 5.2 
Total Raw— — — — — — — 165.18495.405 
The output of semi-finished products in the finished product64.4 — 21.4714.3110.022.861.43— — 
Output finished product61.2987.71
Humidity38.71%24.0 ±2.0%20.0 ±3.0%25.0 ±3.0%50.0 ±4.0%75.0%30.0 ±2.0%6.0 ±2.0%— — 

Описание технологического процесса.

Технологический процесс производства состоит из следующих стадий:
  1. Подготовка сырья к производству.
  2. Приготовление - №002 Fried biscuit crumb
  3. Приготовление - №083 Protein cream on agar
  4. Приготовление - Jelly (Cake Autumn Garden) and Nog
  5. Приготовление - No. 095 Blotting syrup
  6. Приготовление - No. 001 Biscuit (main)
  7. Приготовление - No. 098 Sugar-agar syrup
  8. Приготовление - №105 Souffle
  9. Приготовление - Cake Zhuravlik [Noginsk]
  10. 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 - №002 Fried biscuit crumb

    A crumb of biscuit semi-finished product No. 1 is fried at a temperature of 220-230 ℃ until brown.

  3. Приготовление - №083 Protein cream on agar

    Prepare a cream like protein (custard) No. 87. At the end of beating, add hot (90 ℃) sugar-agar syrup, which is prepared from granulated sugar and soaked agar by boiling to a temperature of 115 ℃.

  4. Приготовление - Jelly (Cake Autumn Garden) and Nog

  5. 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.

  6. 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.

  7. 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 ℃.

  8. 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.

  9. Приготовление - Cake Zhuravlik [Noginsk]

  10. Упаковка, маркировка, хранение и транспортирование.

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