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Технологическая карта Yuzhanka cake [Yakhroma]

Name of raw materials and semi-finished products

Mass fraction of solids,%
Consumption of raw materials
for semi-finished products, g
Raw material consumption for0.2305 kg
finished product, g
No. 001 Biscuit (main)
№062 Cream "New" chocolate
No. 095 Blotting syrup
No. 063 Milk-sugar syrup
No. 107 Chocolate grits
# 099 Lipstick
in kind
in solids
Sign up99.8533.0 — 21.1 28.4 — 7.8 90.3 90.3 
Melange27.0 55.0 — — — — — 55.0 14.9 
Unsalted butter84.0 — 30.9 — — 0.5 — 31.4 26.4 
Flour, premium85.5 26.7 — — — — — 26.7 22.8 
Water— — — 23.2 — — 2.6 25.8 — 
Sign up12.0 — — — 13.6 — — 13.6 1.6 
Potato starch80.0 6.6 — — — — — 6.6 5.3 
Cocoa powder95.0 — 3.5 — — 2.4 — 5.9 5.6 
Cognac or dessert wine— — — 2.0 — — — 2.0 — 
Starch syrup78.0 — — — — — 1.2 1.2 0.9 
Sign up99.85— 0.3 — — 0.065— 0.3650.365
Essence— 0.3 — — — — 0.0270.327— 
Cognac— — 0.1 — — — — 0.1 — 
Essence of rum— — — 0.079— — — 0.079— 
Total raw materials for semi-finished products121.6 34.8 46.37942.0 2.96511.627— — 
Sign up73.0 — 39.8 — — — — — — 
# 099 Lipstick88.0 — — — — 9.8 — — — 
Total raw materials and semi-finished products121.6 74.6 46.37942.0 12.76511.627— — 
Output of convenience foods95.0 72.9 41.1 39.8 12.6 9.8 — — 
Sign up99.4 — — — — — — 15.9 15.8 
Total Raw— — — — — — 275.271183.965
The output of semi-finished products in the finished product92.2 70.7639.88— 12.22— — — 
Output finished product74.23171.11
Humidity25.77%25.0 ±3.0%21.2 ±1.5%50.0 ±4.0%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. 107 Chocolate grits
  7. Приготовление - №062 Cream "New" chocolate
  8. Приготовление - Yuzhanka cake [Yakhroma]
  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 - # 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. 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 - Yuzhanka cake [Yakhroma]

  9. Упаковка, маркировка, хранение и транспортирование.

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