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Технологическая карта Alina cake [Wedge]

Name of raw materials and semi-finished products

Mass fraction of solids,%
Consumption of raw materials
for semi-finished products, g
Raw material consumption for0.2735 kg
finished product, g
№105 Souffle
No. 098 Sugar-agar syrup
No. 001 Biscuit (main)
No. 104 Jelly
No. 095 Blotting syrup
in kind
in solids
Sign up99.85— 42.3 15.0 18.0 11.9 87.2 87.1 
Water— — 10.6 — 20.6 13.0 44.2 — 
Unsalted butter84.0 26.8 — — — — 26.8 22.5 
Starch syrup78.0 — 21.2 — 4.5 — 25.7 20.0 
Melange27.0 — — 25.1 — — 25.1 6.8 
Sign up74.0 13.0 — — — — 13.0 9.6 
Flour, premium85.5 — — 12.2 — — 12.2 10.4 
Raw egg white12.0 7.6 — — — — 7.6 0.9 
Potato starch80.0 — — 3.0 — — 3.0 2.4 
Water (for soaking agar-agar)— — 2.9 — — — 2.9 — 
Sign up— — — — — 1.1 1.1 — 
Agar85.0 — 0.6 — 0.4 — 1.0 0.8 
Citric acid98.0 0.5 — — 0.09— 0.590.588
Citrus essence— 0.3 — — — — 0.3 — 
Essence— — — 0.1 0.1 — 0.2 — 
Sign up— — — — — 0.0440.044— 
Food paint— — — — 0.043— 0.043— 
Total raw materials for semi-finished products48.2 77.6 55.4 43.73326.044— — 
Sign up80.0 72.3 — — — — — — 
Total raw materials and semi-finished products120.5 77.6 55.4 43.73326.044— — 
Output of convenience foods118.4 72.3 43.3 43.3 23.1 — — 
Sign up20.0 — — — — — 43.3 8.7 
Jam72.0 — — — — — 11.6 8.4 
Coconut sprinkle98.0 — — — — — 5.8 5.7 
Total Raw— — — — — 311.677183.888
The output of semi-finished products in the finished product112.14— 41.0341.0321.88— — 
Output finished product61.75168.91
Humidity38.25%24.0 ±2.0%20.0 ±3.0%25.0 ±3.0%50.0 ±2.0%50.0 ±4.0%— — 

Описание технологического процесса.

Технологический процесс производства состоит из следующих стадий:
  1. Подготовка сырья к производству.
  2. Приготовление - No. 095 Blotting syrup
  3. Приготовление - No. 104 Jelly
  4. Приготовление - No. 001 Biscuit (main)
  5. Приготовление - No. 098 Sugar-agar syrup
  6. Приготовление - №105 Souffle
  7. Приготовление - Alina cake [Wedge]
  8. 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 - 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.

  3. Приготовление - No. 104 Jelly

    Agar, previously soaked in running water, is added to the water and heated over low heat with stirring until it is completely dissolved. Then add granulated sugar, molasses and boil for 5-7 minutes until sugar dissolves. The syrup is filtered through a sieve with a mesh size of 1–1.5 mm, cooled to a temperature of 40–50 ℃, and essence, acid and dye are added.
    When preparing jelly for finishing, the hot mass is poured into baking sheets 10–30 mm high and cooled. The resulting jelly is cut into pieces of a certain shape.

    ** Characteristics of a semi-finished product. ** Shiny, translucent, gelatinous mass.

  4. 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.

  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 - №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.

  7. Приготовление - Alina cake [Wedge]

  8. Упаковка, маркировка, хранение и транспортирование.

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