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Технологическая карта Cake Baby [Stupino]

Name of raw materials and semi-finished products

Mass fraction of solids,%
Consumption of raw materials
for semi-finished products, g
Raw material consumption for0.5702 kg
finished product, g
№105 Souffle
Butter-whipped semi-finished product
No. 098 Sugar-agar syrup
No. 063 Milk-sugar syrup
№061 Cream "New"
№062а Cream "New" chocolate
№002 Fried biscuit crumb
in kind
in solids
Sign up99.85— 62.2 70.0 73.6 — — 2.6 208.4 208.1 
Unsalted butter84.0 44.3 — — — 45.0 40.2 — 129.5 108.8 
Flour, premium85.5 — 82.2 — — — — 2.1 84.3 72.1 
Margarine84.0 — 62.2 — — — — — 62.2 52.2 
Melange27.0 — 43.9 — — — — 4.3 48.2 13.1 
Sign up12.0 — — — 35.2 — — — 35.2 4.2 
Starch syrup78.0 — — 35.0 — — — — 35.0 27.3 
Whole condensed milk with sugar74.0 21.6 — — — — — — 21.6 16.0 
Water— — — 17.5 — — — — 17.5 — 
Raw egg white12.0 12.6 — — — — — — 12.6 1.5 
Sign up— — — 4.9 — — — — 4.9 — 
Cocoa powder95.0 — — — — — 4.6 — 4.6 4.4 
Agar85.0 — — 1.0 — — — — 1.0 0.9 
Vanilla powder99.85— — — — 0.4 0.4 — 0.8 0.8 
Citric acid98.0 0.7 — — — — — — 0.7 0.7 
Sign up— 0.5 — — — — — — 0.5 — 
Potato starch80.0 — — — — — — 0.5 0.5 0.4 
Cognac— — — — — 0.0840.2 — 0.284— 
Wine— — — — — 0.084— — 0.084— 
Essence— — — — — — — 0.0260.026— 
Total raw materials for semi-finished products79.7 250.5 128.4 108.8 45.56845.4 9.526667.894510.5 
Sign up80.0 119.5 — — — — — — — — 
No. 063 Milk-sugar syrup73.0 — — — — 54.5 48.7 — — — 
Total raw materials and semi-finished products199.2 250.5 128.4 108.8 100.06894.1 9.526— — 
Output of convenience foods195.7 195.7 119.5 103.3 97.9 92.0 5.9 — — 
The output of semi-finished products in the finished product190.06190.06— — 95.0489.335.7 — — 
Output finished product83.29474.89
Humidity16.71%24.0 ±2.0%5.0%20.0 ±3.0%27.0 ±2.0%22.0 ±2.0%21.2 ±1.5%6.0 ±2.0%— — 

Описание технологического процесса.

Технологический процесс производства состоит из следующих стадий:
  1. Подготовка сырья к производству.
  2. Приготовление - №002 Fried biscuit crumb
  3. Приготовление - No. 063 Milk-sugar syrup
  4. Приготовление - No. 098 Sugar-agar syrup
  5. Приготовление - Butter-whipped semi-finished product
  6. Приготовление - №062а Cream "New" chocolate
  7. Приготовление - №061 Cream "New"
  8. Приготовление - №105 Souffle
  9. Приготовление - Cake Baby [Stupino]
  10. 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 - №002 Fried biscuit crumb

    A crumb of biscuit semi-finished product No. 1 is fried at a temperature of 220-230 ℃ until brown.

  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. 098 Sugar-agar syrup

    Granulated sugar and water in a ratio of 4: 1 are boiled to a temperature of 120 ℃, agar is added, previously soaked in running water for 3-4 hours, heated over low heat with stirring until the agar is completely dissolved and molasses is added, after which the syrup is heated to 118 ℃.

  5. Приготовление - Butter-whipped semi-finished product

  6. Приготовление - №062а Cream "New" chocolate

  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 - №105 Souffle

    Hot sugar-agar syrup is introduced in a thin stream into the egg whites, beaten for 15–20 minutes, and beating is continued until a fluffy mass is obtained.
    At the end of whipping, add a prepared homogeneous mixture of softened butter, condensed milk, citrus essence and stop whipping immediately.

    ** Characteristics of a semi-finished product. ** A thick, fluffy mass of white color, well retaining its shape.

  9. Приготовление - Cake Baby [Stupino]

  10. Упаковка, маркировка, хранение и транспортирование.

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