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 Grove [Kolomna]

Name of raw materials and semi-finished products

Mass fraction of solids,%
Consumption of raw materials
for semi-finished products, g
Raw material consumption for0.5068 kg
finished product, g
№062 Cream "New" chocolate
№105 Souffle
No. 063 Milk-sugar syrup
No. 098 Sugar-agar syrup
No. 001 Biscuit (main)
No. 007 Sponge cake with cocoa powder
No. 095 Blotting syrup
№061 Cream "New"
Jelly marmalade
Sponge crumbs fried with cocoa
No. 023 Air
in kind
in solids
Sign up99.85— — 61.3 46.7 25.6 23.4 32.2 — 19.6 — 5.0 213.8 213.6 
Unsalted butter84.0 55.5 29.6 — — — — — 12.0 — — — 97.1 81.6 
Melange27.0 — — — — 42.7 39.0 — — — — — 81.7 22.0 
Water— — — — 11.7 — — 35.4 — 3.7 — — 50.8 — 
Flour, premium85.5 — — — — 20.8 18.9 — — — — — 39.7 34.0 
Sign up12.0 — — 29.3 — — — — — — — — 29.3 3.5 
Starch syrup78.0 — — — 23.4 — — — — 2.5 — — 25.9 20.3 
Whole condensed milk with sugar74.0 — 14.4 — — — — — — — — — 14.4 10.7 
Cocoa powder95.0 6.3 — — — — 3.9 — — — 0.6 — 10.8 10.3 
Raw egg white12.0 — 8.4 — — — — — — 0.1 — 1.9 10.4 1.212
Sign up80.0 — — — — 5.1 1.6 — — — — — 6.7 5.4 
Water (for soaking agar-agar)— — — — 3.3 — — — — — — — 3.3 — 
Cognac or dessert wine— — — — — — — 3.0 — — — — 3.0 — 
Agar85.0 — — — 0.6 — — — — 0.4 — — 1.0 0.8 
Citric acid98.0 — 0.5 — — — — — — 0.2 — — 0.7 0.7 
Sign up99.850.5 — — — — — — 0.1 — — 0.0380.6380.638
Essence— — — — — 0.3 — — — 0.024— — 0.324— 
Cognac— 0.3 — — — — — — 0.023— — — 0.323— 
Citrus essence— — 0.3 — — — — — — — — — 0.3 — 
Essence of rum— — — — — — — 0.1 — — — — 0.1 — 
Sign up— — — — — — — — 0.023— — — 0.023— 
Dye— — — — — — — — — 0.003 — — 0.003 — 
Total raw materials for semi-finished products62.6 53.2 90.6 85.7 94.5 86.8 70.7 12.14626.5270.6 6.938590.311404.75
Sign up73.0 71.4 — — — — — — 14.6 — — — — — 
No. 098 Sugar-agar syrup80.0 — 79.8 — — — — — — — — — — — 
No. 001 Biscuit (main)75.0 — — — — — — — — — 5.9 — — — 
Total raw materials and semi-finished products134.0 133.0 90.6 85.7 94.5 86.8 70.7 26.74626.5276.5 6.938— — 
Output of convenience foods130.7 130.7 85.9 79.8 73.9 67.9 62.7 26.1 26.1 5.2 5.2 — — 
The output of semi-finished products in the finished product126.7 126.7 — — 65.8865.8860.8225.3425.345.075.07— — 
Output finished product74.29376.48
Humidity25.71%21.2 ±1.5%24.0 ±2.0%27.0 ±2.0%20.0 ±3.0%25.0 ±3.0%24.0 ±3.0%50.0 ±4.0%22.0 ±2.0%17.0%6.0 ±2.0%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 - Jelly marmalade
  4. Приготовление - No. 095 Blotting syrup
  5. Приготовление - No. 007 Sponge cake with cocoa powder
  6. Приготовление - No. 001 Biscuit (main)
  7. Приготовление - No. 098 Sugar-agar syrup
  8. Приготовление - No. 063 Milk-sugar syrup
  9. Приготовление - Sponge crumbs fried with cocoa
  10. Приготовление - №061 Cream "New"
  11. Приготовление - №105 Souffle
  12. Приготовление - №062 Cream "New" chocolate
  13. Приготовление - Cake Grove [Kolomna]
  14. 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 - Jelly marmalade

  4. 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.

  5. Приготовление - No. 007 Sponge cake with cocoa powder

  6. 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.

  7. 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 ℃.

  8. 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.

  9. Приготовление - Sponge crumbs fried with cocoa

  10. 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.

  11. 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.

  12. 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.

  13. Приготовление - Cake Grove [Kolomna]

  14. Упаковка, маркировка, хранение и транспортирование.

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