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Технологическая карта Cake Ivanushka [Kolomna]

Name of raw materials and semi-finished products

Mass fraction of solids,%
Consumption of raw materials
for semi-finished products, g
Raw material consumption for0.6328 kg
finished product, g
№061 Cream "New"
№014 Sponge cake "Prague"
No. 063 Milk-sugar syrup
No. 095 Blotting syrup
in kind
in solids
Sign up99.85— 76.7 103.5 50.1 230.3 229.9 
Chicken eggs27.0 — 169.9 — — 169.9 45.9 
Unsalted butter84.0 119.7 19.4 — — 139.1 116.8 
Flour, premium85.5 — 58.8 — — 58.8 50.3 
Water— — — — 55.1 55.1 — 
Sign up12.0 — — 49.4 — 49.4 5.9 
Cocoa powder95.0 — 11.9 — — 11.9 11.3 
Cognac or dessert wine— — — — 4.7 4.7 — 
Vanilla powder99.851.1 — — — 1.1 1.1 
Cognac— 0.2 — — — 0.2 — 
Sign up— 0.2 — — — 0.2 — 
Essence of rum— — — — 0.2 0.2 — 
Total raw materials for semi-finished products121.2 336.7 152.9 110.1 — — 
Sign up73.0 145.2 — — — — — 
Total raw materials and semi-finished products266.4 336.7 152.9 110.1 — — 
Output of convenience foods260.5 247.5 145.2 97.7 — — 
Sign up80.0 — — — — 19.5 15.6 
Coconut sprinkle98.0 — — — — 16.3 16.0 
Chocolate glaze99.1 — — — — 9.8 9.7 
Total Raw— — — — 766.5 502.5 
The output of semi-finished products in the finished product253.12240.46— 94.92— — 
Output finished product73.92467.72
Humidity26.08%22.0 ±2.0%24.0 ±3.0%27.0 ±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. 063 Milk-sugar syrup
  4. Приготовление - №014 Sponge cake "Prague"
  5. Приготовление - №061 Cream "New"
  6. Приготовление - Cake Ivanushka [Kolomna]
  7. 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. 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 - №014 Sponge cake "Prague"

    ** Preparation of dough. ** Egg yolks are ground with 50% granulated sugar, provided by the recipe, until the sugar crystals are completely dissolved. Beat the egg whites separately. At the end of the beating, add the remaining granulated sugar. The whipped whites and yolks are mixed. Whipped butter, preheated to 30 ℃, is added to the egg-sugar mass, mixed until a homogeneous mass is obtained, then flour mixed with cocoa powder is gradually added and the dough is kneaded.
    ** Shaping. ** The dough is poured into round molds, the bottom of which is preliminarily covered with paper.
    ** Baking. ** Baking duration 40–45 minutes at a temperature of 205–225 ℃. The baked sponge cake is cooled for 20-30 minutes, removed from the 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 the semi-finished product. ** Round shape. Smooth, thin top crust of golden brown color. The crumb is porous, elastic, brown in color.

  5. 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.

  6. Приготовление - Cake Ivanushka [Kolomna]

  7. Упаковка, маркировка, хранение и транспортирование.

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