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Технологическая карта Cake Russian field [Kashira]

Name of raw materials and semi-finished products

Mass fraction of solids,%
Consumption of raw materials
for semi-finished products, g
Raw material consumption for0.8858 kg
finished product, g
No. 017 Sand with nuts and cocoa powder
№062 Cream "New" chocolate
No. 063 Milk-sugar syrup
No. 101 Chocolate lipstick
№061 Cream "New"
No. 017a Semi-finished shortbread crumb with nuts and cocoa powder No. 17
in kind
in solids
Sign up85.5 237.8 — — — — 4.2 242.0 206.9 
Granulated sugar99.8595.1 — 69.3 63.4 — 1.7 229.5 229.2 
Unsalted butter84.0 142.7 59.4 — — 17.2 2.5 221.8 186.3 
Roasted cashew kernels97.5 47.6 — — — — 0.8 48.4 47.2 
Cocoa powder95.0 28.5 6.8 — 4.0 — 0.5 39.8 37.9 
Sign up27.0 33.3 — — — — 0.6 33.9 9.2 
Fresh whole milk the weight ratio of fat 3.2%12.0 — — 33.1 — — — 33.1 4.0 
Water— — — — 21.1 — — 21.1 — 
Flour, premium (on the dust)85.5 19.0 — — — — 0.3 19.3 16.5 
Starch syrup78.0 — — — 9.5 — — 9.5 7.4 
Sign up— 0.9 — — 0.2 — 0.0171.117— 
Salt96.5 0.9 — — — — 0.0170.9170.916
Vanilla powder99.85— 0.5 — 0.2 0.1 — 0.8 0.8 
Cognac— — 0.3 — — 0.032— 0.332— 
Ammonium carbonate— 0.2 — — — — 0.004 0.204 — 
Sign up50.0 0.2 — — — — 0.004 0.204 0.102 
Wine— — — — — 0.032— 0.032— 
Total raw materials for semi-finished products606.2 67.0 102.4 98.4 17.36410.642— — 
Sign up73.0 — 76.5 — — 20.8 — — — 
Total raw materials and semi-finished products606.2 143.5 102.4 98.4 38.16410.642— — 
Output of convenience foods532.0 140.0 97.3 84.0 37.3 9.3 — — 
Sign up69.0 — — — — — — 102.7 70.9 
Roasted kernels97.5 — — — — — — 18.7 18.2 
Colored vermicelli sprinkle99.85— — — — — — 9.3 9.3 
Total Raw— — — — — — 1032.706 844.818
The output of semi-finished products in the finished product504.91132.87— 79.7235.438.86— — 
Output finished product88.79786.5 
Humidity11.21%4.5 ±1.5%21.2 ±1.5%27.0 ±2.0%12.0 ±1.0%22.0 ±2.0%4.5 ±1.5%— — 

Описание технологического процесса.

Технологический процесс производства состоит из следующих стадий:
  1. Подготовка сырья к производству.
  2. Приготовление - No. 017a Semi-finished shortbread crumb with nuts and cocoa powder No. 17
  3. Приготовление - No. 101 Chocolate lipstick
  4. Приготовление - No. 063 Milk-sugar syrup
  5. Приготовление - No. 017 Sand with nuts and cocoa powder
  6. Приготовление - №061 Cream "New"
  7. Приготовление - №062 Cream "New" chocolate
  8. Приготовление - Cake Russian field [Kashira]
  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 - No. 017a Semi-finished shortbread crumb with nuts and cocoa powder No. 17

    The finished sandy semi-finished product with nuts and cocoa powder No. 17 is ground and sieved.

  3. Приготовление - No. 101 Chocolate lipstick

    Prepared as lipstick No. 99. Before use, the lipstick is heated to a temperature of 50–55 ℃, cocoa powder, vanilla powder are added and mixed until a homogeneous mass is obtained.

    ** Characteristics of a semi-finished product. ** Homogeneous, plastic, glossy brown mass.

  4. 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.

  5. Приготовление - No. 017 Sand with nuts and cocoa powder

    A semi-finished product is prepared in the same way as sand No. 16, but the flour is pre-mixed with chopped roasted nuts and cocoa powder.

    ** Characteristics of the semi-finished product. ** Round shape. Crumb with good porosity, crumbly, brown color.

  6. 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.

  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 - Cake Russian field [Kashira]

  9. Упаковка, маркировка, хранение и транспортирование.

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