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 Basket with strawberries (shapes) [Voskresensk]

Name of raw materials and semi-finished products

Mass fraction of solids,%
Consumption of raw materials
for semi-finished products, g
Raw material consumption for0.9561 kg
finished product, g
№061 Cream "New"
No. 001 Biscuit (main)
No. 063 Milk-sugar syrup
No. 095 Blotting syrup
№002 Fried biscuit crumb
№062 Cream "New" chocolate
in kind
in solids
Sign up99.85— 105.7 194.0 65.5 8.6 — 373.8 373.2 
Unsalted butter84.0 238.2 — — — — 5.2 243.4 204.5 
Melange27.0 — 176.2 — — 14.4 — 190.6 51.5 
water— — — 71.9 72.1 — — 144.0 — 
Flour, premium85.5 — 85.6 — — 7.0 — 92.6 79.2 
Sign up74.0 — — 37.9 — — — 37.9 28.0 
Potato starch80.0 — 21.2 — — 1.7 — 22.9 18.4 
Cognac or dessert wine— — — — 6.1 — — 6.1 — 
Vanilla powder99.852.1 — — — — 0.0462.1462.146
Essence— — 1.1 — — 0.086— 1.186— 
Sign up95.0 — — — — — 0.6 0.6 0.6 
Cognac— 0.4 — — — — 0.0240.424— 
Wine— 0.4 — — — — — 0.4 — 
Essence of rum— — — — 0.2 — — 0.2 — 
Total raw materials for semi-finished products241.1 389.8 303.8 143.9 31.7865.871116.256757.546
Sign up73.0 288.8 — — — — 6.7 — — 
Total raw materials and semi-finished products529.9 389.8 303.8 143.9 31.78612.57— — 
Output of convenience foods518.3 304.6 295.5 127.7 19.7 12.3 — — 
The output of semi-finished products in the finished product504.34296.39— 124.2919.1211.95— — 
Output finished product73.76705.22
Humidity26.24%22.0 ±2.0%25.0 ±3.0%27.0 ±2.0%50.0 ±4.0%6.0 ±2.0%21.2 ±1.5%— — 

Описание технологического процесса.

Технологический процесс производства состоит из следующих стадий:
  1. Подготовка сырья к производству.
  2. Приготовление - №002 Fried biscuit crumb
  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 - Cake Basket with strawberries (shapes) [Voskresensk]
  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 - №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. 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 - Cake Basket with strawberries (shapes) [Voskresensk]

  9. Упаковка, маркировка, хранение и транспортирование.

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