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 The Queen of Spades [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 for0.7942 kg
finished product, g
No. 007 Sponge cake with cocoa powder
No. 063 Milk-sugar syrup
Turkish delight
Creamy cream with burnt
№062 Cream "New" chocolate
No. 095 Blotting syrup
Agar syrup
No. 001 Biscuit (main)
Sponge crumbs fried with cocoa
No. 023 Air
No. P05 Zhzhenka
in kind
in solids
Sign up99.8570.6 95.6 42.4 — — 50.5 45.3 11.8 — 7.9 2.4 326.5 326.0 
Melange27.0 117.6 — — — — — — 19.6 — — — 137.2 37.1 
Unsalted butter84.0 — — — 55.2 52.2 — — — — — — 107.4 90.2 
Water— — — — — — 55.6 9.8 — — — 1.4 66.8 — 
Flour, premium85.5 57.2 — — — — — — 9.5 — — — 66.7 57.0 
Sign up10.0 — — 50.7 — — — — — — — — 50.7 5.1 
Fresh whole milk the weight ratio of fat 3.2%12.0 — 45.7 — — — — — — — — — 45.7 5.5 
Cocoa powder95.0 11.8 — — — 5.9 — — — 0.9 — — 18.6 17.7 
Starch syrup78.0 — — — — — — 18.1 — — — — 18.1 14.1 
Raw egg white12.0 — — 6.7 — — — — — — 3.0 — 9.7 1.2 
Sign up80.0 4.7 — — — — — — 2.4 — — — 7.1 5.7 
Cognac or dessert wine— — — — — — 4.7 — — — — — 4.7 — 
Agar85.0 — — — — — — 1.1 — — — — 1.1 0.9 
Vanilla powder99.85— — — 0.5 0.5 — — — — 0.059— 1.0591.059
Cognac— — — — 0.1 0.2 — — — — — — 0.3 — 
Sign up98.0 — — 0.2 — — — — — — — — 0.2 0.2 
Essence of rum— — — — — — 0.2 — — — — — 0.2 — 
Wine— — — — 0.1 — — — — — — — 0.1 — 
Essence— — — — — — — — 0.1 — — — 0.1 — 
Vanillin— — — 0.024— — — — — — — — 0.024— 
Total raw materials for semi-finished products261.9 141.3 100.02455.9 58.8 111.0 74.3 43.4 0.9 10.9593.8 — — 
Sign up85.0 — — 70.3 — — — — — — — — — — 
No. 063 Milk-sugar syrup73.0 — — — 66.9 67.2 — — — — — — — — 
No. P05 Zhzhenka78.0 — — — 3.0 — — — — — — — — — 
No. 001 Biscuit (main)75.0 — — — — — — — — 9.3 — — — — 
Total raw materials and semi-finished products261.9 141.3 170.324125.8 126.0 111.0 74.3 43.4 10.2 10.9593.8 — — 
Output of convenience foods205.1 134.1 131.3 123.1 123.1 98.4 70.3 33.9 8.2 8.2 3.0 — — 
Sign up72.0 — — — — — — — — — — — 82.0 59.0 
Chocolate glaze99.1 — — — — — — — — — — — 16.4 16.3 
Total Raw— — — — — — — — — — — 960.683637.059
The output of semi-finished products in the finished product198.55— 127.07119.13119.1395.3 — 23.837.947.94— — — 
Output finished product74.66592.91
Humidity25.34%24.0 ±3.0%27.0 ±2.0%20.0%22.0%21.2 ±1.5%50.0 ±4.0%15.0%25.0 ±3.0%6.0 ±2.0%3.5 ±1.5%22.0 ±1.0%— — 

Описание технологического процесса.

Технологический процесс производства состоит из следующих стадий:
  1. Подготовка сырья к производству.
  2. Приготовление - No. P05 Zhzhenka
  3. Приготовление - No. 023 Air
  4. Приготовление - No. 001 Biscuit (main)
  5. Приготовление - Agar syrup
  6. Приготовление - No. 095 Blotting syrup
  7. Приготовление - No. 063 Milk-sugar syrup
  8. Приготовление - No. 007 Sponge cake with cocoa powder
  9. Приготовление - Sponge crumbs fried with cocoa
  10. Приготовление - №062 Cream "New" chocolate
  11. Приготовление - Creamy cream with burnt
  12. Приготовление - Turkish delight
  13. Приготовление - Cake The Queen of Spades [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. P05 Zhzhenka

  3. 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.

  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 - Agar syrup

  6. 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.

  7. 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.

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

  9. Приготовление - Sponge crumbs fried with cocoa

  10. 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.

  11. Приготовление - Creamy cream with burnt

  12. Приготовление - Turkish delight

  13. Приготовление - Cake The Queen of Spades [Kolomna]

  14. Упаковка, маркировка, хранение и транспортирование.

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