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Технологическая карта Layla 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 for0.5723 kg
finished product, g
№105 Souffle
No. 098 Sugar-agar syrup
No. 001 Biscuit (main)
№061 Cream "New"
No. 095 Blotting syrup
No. 063 Milk-sugar syrup
№002 Fried biscuit crumb
in kind
in solids
Sign up99.85— 108.4 61.4 — 21.6 23.4 3.7 218.5 218.2 
Melange27.0 — — 102.3 — — — 6.2 108.5 29.3 
Unsalted butter84.0 68.6 — — 27.1 — — — 95.7 80.4 
Starch syrup78.0 — 54.2 — — — — — 54.2 42.3 
Flour, premium85.5 — — 49.7 — — — 3.0 52.7 45.1 
Sign up— — 27.1 — — 23.8 — — 50.9 — 
Whole condensed milk with sugar74.0 33.4 — — — — — — 33.4 24.7 
Raw egg white12.0 19.5 — — — — — — 19.5 2.3 
Potato starch80.0 — — 12.3 — — — 0.7 13.0 10.4 
Fresh whole milk the weight ratio of fat 3.2%12.0 — — — — — 11.2 — 11.2 1.3 
Sign up— — 7.6 — — — — — 7.6 — 
Cognac or dessert wine— — — — — 2.0 — — 2.0 — 
Agar85.0 — 1.5 — — — — — 1.5 1.3 
Citric acid98.0 1.2 — — — — — — 1.2 1.2 
Citrus essence— 0.8 — — — — — — 0.8 — 
Sign up— — — 0.6 — — — 0.0370.637— 
Vanilla powder99.85— — — 0.2 — — — 0.2 0.2 
Essence of rum— — — — — 0.08— — 0.08— 
Cognac— — — — 0.05— — — 0.05— 
Wine— — — — 0.05— — — 0.05— 
Total raw materials for semi-finished products123.5 198.8 226.3 27.4 47.4834.6 13.637671.717456.7 
Sign up80.0 185.2 — — — — — — — — 
No. 063 Milk-sugar syrup73.0 — — — 32.9 — — — — — 
Total raw materials and semi-finished products308.7 198.8 226.3 60.3 47.4834.6 13.637— — 
Output of convenience foods303.2 185.2 176.9 59.0 42.1 32.9 8.4 — — 
The output of semi-finished products in the finished product294.32— 171.6957.2340.88— 8.18— — 
Output finished product74.3 425.22
Humidity25.7%24.0 ±2.0%20.0 ±3.0%25.0 ±3.0%22.0 ±2.0%50.0 ±4.0%27.0 ±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 - 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 - №061 Cream "New"
  8. Приготовление - №105 Souffle
  9. Приготовление - Layla cake [Yakhroma]
  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 - 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 - №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.

  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 - Layla cake [Yakhroma]

  10. Упаковка, маркировка, хранение и транспортирование.

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