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Технологическая карта Cake Swan [Mozhaisk]

Name of raw materials and semi-finished products

Mass fraction of solids,%
Consumption of raw materials
for semi-finished products, g
Raw material consumption for0.9842 kg
finished product, g
No. 001 Biscuit (main)
No. 095 Blotting syrup
№061 Cream "New"
No. 063 Milk-sugar syrup
in kind
in solids
Sign up99.85133.4 74.6 — 45.4 253.4 253.0 
Melange27.0 222.3 — — — 222.3 60.0 
Flour, premium85.5 108.1 — — — 108.1 92.4 
Water— — 82.1 — — 82.1 — 
Unsalted butter84.0 — — 52.5 — 52.5 44.1 
Sign up80.0 26.7 — — — 26.7 21.4 
Fresh whole milk the weight ratio of fat 3.2%12.0 — — — 21.7 21.7 2.6 
Cognac or dessert wine— — 7.0 — — 7.0 — 
Essence— 1.3 — — — 1.3 — 
Vanilla powder99.85— — 0.5 — 0.5 0.5 
Sign up— — 0.3 — — 0.3 — 
Cognac— — — 0.098— 0.098— 
Wine— — — 0.098— 0.098— 
Total raw materials for semi-finished products491.8 164.0 53.19667.1 — — 
Sign up73.0 — — 63.7 — — — 
Total raw materials and semi-finished products491.8 164.0 116.89667.1 — — 
Output of convenience foods384.3 145.4 114.3 63.7 — — 
Sign up72.0 — — — — 270.1 194.5 
Chocolate99.4 — — — — 93.5 92.9 
Coconut sprinkle98.0 — — — — 31.2 30.6 
Total Raw— — — — 1170.896792.0 
The output of semi-finished products in the finished product364.15137.79108.26— — — 
Output finished product73.94727.68
Humidity26.06%25.0 ±3.0%50.0 ±4.0%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. 095 Blotting syrup
  4. Приготовление - No. 001 Biscuit (main)
  5. Приготовление - №061 Cream "New"
  6. Приготовление - Cake Swan [Mozhaisk]
  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. 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. 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.

  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 - №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 Swan [Mozhaisk]

  7. Упаковка, маркировка, хранение и транспортирование.

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