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Технологическая карта Festive cake [Yakhroma]

Name of raw materials and semi-finished products

Mass fraction of solids,%
Consumption of raw materials
for semi-finished products, g
Raw material consumption for0.2489 kg
finished product, g
№061 Cream "New"
No. 001 Biscuit (main)
No. 063 Milk-sugar syrup
No. 095 Blotting syrup
№062 Cream "New" chocolate
No. 023 Air
in kind
in solids
Sign up99.85— 29.6 42.3 29.2 — 6.8 107.9 107.8 
Melange27.0 — 49.3 — — — — 49.3 13.3 
Unsalted butter84.0 45.7 — — — 3.0 — 48.7 40.9 
Water— — — — 32.1 — — 32.1 — 
Flour, premium85.5 — 24.0 — — — — 24.0 20.5 
Sign up12.0 — — 20.2 — — — 20.2 2.4 
Potato starch80.0 — 5.9 — — — — 5.9 4.7 
Cognac or dessert wine— — — — 2.7 — — 2.7 — 
Raw egg white12.0 — — — — — 2.6 2.6 0.3 
Vanilla powder99.850.4 — — — 0.0270.0510.4780.478
Sign up95.0 — — — — 0.3 — 0.3 0.3 
Essence— — 0.3 — — — — 0.3 — 
Essence of rum— — — — 0.1 — — 0.1 — 
Cognac— 0.085— — — 0.013— 0.098— 
Wine— 0.085— — — — — 0.085— 
Total raw materials for semi-finished products46.27109.1 62.5 64.1 3.349.451294.761190.678
Sign up73.0 55.4 — — — 3.9 — — — 
Total raw materials and semi-finished products101.67109.1 62.5 64.1 7.249.451— — 
Output of convenience foods99.4 85.2 59.3 56.8 7.1 7.1 — — 
The output of semi-finished products in the finished product96.7982.97— 55.316.916.91— — 
Output finished product71.31177.51
Humidity28.69%22.0 ±2.0%25.0 ±3.0%27.0 ±2.0%50.0 ±4.0%21.2 ±1.5%3.5 ±1.5%— — 

Описание технологического процесса.

Технологический процесс производства состоит из следующих стадий:
  1. Подготовка сырья к производству.
  2. Приготовление - No. 023 Air
  3. Приготовление - No. 095 Blotting syrup
  4. Приготовление - No. 063 Milk-sugar syrup
  5. Приготовление - No. 001 Biscuit (main)
  6. Приготовление - №062 Cream "New" chocolate
  7. Приготовление - №061 Cream "New"
  8. Приготовление - Festive cake [Yakhroma]
  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. 023 Air

    ** Preparation of the whipped mass. ** Egg whites are cooled to 2 ℃ and whipped in a whisk machine, first at low, and then at high speed until the initial volume is increased by 7 times. Gradually add granulated sugar, vanilla powder to the resulting mass and beat for another 1-2 minutes. Duration of whipping is 30-40 min.
    The finished whipped mass should be fluffy, homogeneous, foamy, dry in appearance, white. The moisture content of the whipped mass is 22-24%.
    ** Shaping. ** The whipped mass is deposited on sheets, greased or covered with paper.
    For cake cakes (layers) of rectangular, square and round shapes, a stencil (frame) is laid on the sheet. The whipped mass is poured to a layer thickness of no more than 8-10 mm.
    For airy cakes, the mass is deposited in the form of round or oval cakes from a pastry bag through a round tube.
    ** Baking. ** at a temperature of 100 ℃ the duration of baking cake cakes and large cakes is 60–70 min, small cakes and balls - 20–30 min. The baked semi-finished product is cooled for 30–35 minutes, then removed from the sheets of paper.

    ** Characteristics of a semi-finished product. ** Shape rectangular, square, round, etc. The structure is fragile, large-porous, airy, white.

  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. 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. 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.

  6. 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.

  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 - Festive cake [Yakhroma]

  9. Упаковка, маркировка, хранение и транспортирование.

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