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Технологическая карта Cake Gift of the summer (figured) [Pavlovsky Posad]

Name of raw materials and semi-finished products

Mass fraction of solids,%
Consumption of raw materials
for semi-finished products, g
Raw material consumption for0.5092 kg
finished product, g
No. 001 Biscuit (main)
№061 Cream "New"
No. 096a Fortified blotting syrup
No. 063 Milk-sugar syrup
Sugar syrup for blotting
Semi-finished Strawberry
No. 001a Biscuit semi-finished product crumb No. 1
No. 054 Creamy fruit cream
№062 Cream "New" chocolate
№061 Cream "New"
No. 063 Milk-sugar syrup
in kind
in solids
Sign up99.8566.8 — — 57.0 40.4 10.6 17.0 — — — 5.6 197.4 197.1 
Melange27.0 111.3 — — — — — 28.3 — — — — 139.6 37.7 
Unsalted butter84.0 — 54.7 — — — — — — 10.6 7.0 — 72.3 60.7 
Flour, premium85.5 54.1 — — — — — 13.7 — — — — 67.8 58.0 
water— — — — — 35.7 — — — — — 2.1 37.8 — 
Sign up12.0 — — — 27.2 — — — — — — — 27.2 3.3 
Jam66.0 — — — — — — — 23.5 — — — 23.5 15.5 
Potato starch80.0 13.4 — — — — — 3.4 — — — — 16.8 13.4 
Cognac— — 0.1 4.7 — — — — — 0.0480.013— 4.861— 
Cognac or dessert wine— — — 4.0 — — — — — — — — 4.0 — 
Sign up95.0 — — — — — — — — 1.2 — — 1.2 1.1 
Whole condensed milk with sugar74.0 — — — — — — — — — — 1.1 1.1 0.8 
Essence— 0.7 — — — — — 0.2 — — — — 0.9 — 
Vanilla powder99.85— 0.5 — — — — — — 0.0940.062— 0.6560.656
Citric acid98.0 — — — — — 0.4 — — — — — 0.4 0.4 
Sign up— — — 0.2 — — — — — — — — 0.2 — 
Wine— — 0.1 — — — — — — — 0.013— 0.113— 
Total raw materials for semi-finished products246.3 55.4 8.9 84.2 76.1 11.0 62.6 23.5 11.9427.0888.8 — — 
Sign up75.0 — — — — — 48.4 — — — — — — — 
№061 Cream "New"78.0 — — — — — 15.3 — — — — — — — 
№061 Cream "New"78.0 — — — — — — — 23.5 — — — — — 
No. 063 Milk-sugar syrup73.0 — 66.4 — — — — — — 13.6 — — — — 
Sugar syrup for blotting53.0 — — 74.3 — — — — — — — — — — 
Sign up73.0 — — — — — — — — — 8.5 — — — 
Total raw materials and semi-finished products246.3 121.8 83.2 84.2 76.1 74.7 62.6 47.0 25.54215.5888.8 — — 
Output of convenience foods192.3 119.1 83.2 80.0 74.3 72.8 48.4 46.8 24.9 15.3 8.5 — — 
Sign up99.1 — — — — — — — — — — — 4.2 4.2 
Total Raw— — — — — — — — — — — 600.03392.856
The output of semi-finished products in the finished product188.4 93.6981.47— — 71.29— 45.8324.44— — — — 
Output finished product71.8 365.58
Humidity28.2%25.0 ±3.0%22.0 ±2.0%52.63%27.0 ±2.0%47.0 ±2.0%21.0%25.0 ±3.0%28.0 ±2.0%21.2 ±1.5%22.0 ±2.0%27.0 ±2.0%— — 

Описание технологического процесса.

Технологический процесс производства состоит из следующих стадий:
  1. Подготовка сырья к производству.
  2. Приготовление - No. 063 Milk-sugar syrup
  3. Приготовление - No. 001a Biscuit semi-finished product crumb No. 1
  4. Приготовление - Sugar syrup for blotting
  5. Приготовление - No. 063 Milk-sugar syrup
  6. Приготовление - No. 001 Biscuit (main)
  7. Приготовление - №061 Cream "New"
  8. Приготовление - №062 Cream "New" chocolate
  9. Приготовление - No. 096a Fortified blotting syrup
  10. Приготовление - №061 Cream "New"
  11. Приготовление - No. 054 Creamy fruit cream
  12. Приготовление - Semi-finished Strawberry
  13. Приготовление - Cake Gift of the summer (figured) [Pavlovsky Posad]
  14. 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. 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.

  3. Приготовление - No. 001a Biscuit semi-finished product crumb No. 1

    The finished biscuit No. 1 is wiped and sieved through a sieve with a mesh size of 2–5 mm.

  4. Приготовление - Sugar syrup for blotting

  5. 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.

  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 - №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 - №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.

  9. Приготовление - No. 096a Fortified blotting syrup

  10. 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.

  11. Приготовление - No. 054 Creamy fruit cream

  12. Приготовление - Semi-finished Strawberry

  13. Приготовление - Cake Gift of the summer (figured) [Pavlovsky Posad]

  14. Упаковка, маркировка, хранение и транспортирование.

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