Для получения расчета на 1000 или заданный вами выход необходимо:
1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Войти.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time

Технологическая карта Cake Waiting (fig) [Yegoryevsk]

Name of raw materials and semi-finished products

Mass fraction of solids,%
Consumption of raw materials
for semi-finished products, g
Raw material consumption for0.242 kg
finished product, g
№061 Cream "New"
No. 001 Biscuit (main)
No. 063 Milk-sugar syrup
No. 095 Blotting syrup
№062 Cream "New" chocolate
in kind
in solids
Sign up99.85— 26.8 52.0 20.4 — 99.2 99.1 
Unsalted butter84.0 46.8 — — — 12.6 59.4 49.9 
Melange27.0 — 44.7 — — — 44.7 12.1 
Flour, premium85.5 — 27.1 — — — 27.1 23.2 
Fresh whole milk the weight ratio of fat 3.2%12.0 — — 24.8 — — 24.8 3.0 
Sign up— — — — 22.4 — 22.4 — 
Cognac or dessert wine— — — — 1.9 — 1.9 — 
Cocoa powder95.0 — — — — 1.4 1.4 1.3 
Vanilla powder99.850.4 — — — 0.1 0.5 0.5 
Essence— — 0.3 — — — 0.3 — 
Sign up— 0.087— — — 0.0570.144— 
Wine— 0.087— — — — 0.087— 
Essence of rum— — — — 0.076— 0.076— 
Total raw materials for semi-finished products47.37498.9 76.8 44.77614.157282.007 189.1 
Sign up73.0 56.7 — — — 16.1 — — 
Total raw materials and semi-finished products104.07498.9 76.8 44.77630.257— — 
Output of convenience foods101.8 77.2 72.9 39.7 29.6 — — 
The output of semi-finished products in the finished product99.2275.26— 38.7228.8 — — 
Output finished product72.68175.89
Humidity27.32%22.0 ±2.0%25.0 ±3.0%27.0 ±2.0%50.0 ±4.0%21.2 ±1.5%— — 

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 - No. 001 Biscuit (main)
  5. Приготовление - №062 Cream "New" chocolate
  6. Приготовление - №061 Cream "New"
  7. Приготовление - Cake Waiting (fig) [Yegoryevsk]
  8. 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 - 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 - №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.

  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 - Cake Waiting (fig) [Yegoryevsk]

  8. Упаковка, маркировка, хранение и транспортирование.

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