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Технологическая карта Cake Chocolate-biscuit [Ivanteevka]

Name of raw materials and semi-finished products

Mass fraction of solids,%
Consumption of raw materials
for semi-finished products, g
Raw material consumption for0.3773 kg
finished product, g
No. 001 Biscuit (main)
Prague cream
№061 Cream "New"
No. 063 Milk-sugar syrup
in kind
in solids
Sign up27.0 90.6 — — — 90.6 24.5 
Unsalted butter84.0 — 71.4 18.0 — 89.4 75.1 
Granulated sugar99.8554.3 — — 15.5 69.8 69.7 
Flour, premium85.5 44.0 — — — 44.0 37.6 
Whole condensed milk with sugar74.0 — 43.2 — — 43.2 32.0 
Sign up80.0 10.9 — — — 10.9 8.7 
water— — 10.5 — — 10.5 — 
Raw egg yolk46.0 — 7.4 — — 7.4 3.4 
Fresh whole milk the weight ratio of fat 3.2%12.0 — — — 7.4 7.4 0.9 
Cocoa powder95.0 — 3.4 — — 3.4 3.2 
Sign up— 0.5 — — — 0.5 — 
Vanilla powder99.85— — 0.2 — 0.2 0.2 
Vanillin— — 0.038— — 0.038— 
Cognac— — — 0.033— 0.033— 
Wine— — — 0.033— 0.033— 
Total raw materials for semi-finished products200.3 135.93818.26622.9 — — 
Sign up73.0 — — 21.8 — — — 
Total raw materials and semi-finished products200.3 135.93840.06622.9 — — 
Output of convenience foods156.6 133.1 39.1 21.8 — — 
Sign up99.4 — — — — 62.6 62.2 
Total Raw— — — — 440.004 317.5 
The output of semi-finished products in the finished product150.92128.2837.73— — — 
Output finished product78.35295.63
Humidity21.65%25.0 ±3.0%27.5%22.0 ±2.0%27.0 ±2.0%— — 

Описание технологического процесса.

Технологический процесс производства состоит из следующих стадий:
  1. Подготовка сырья к производству.
  2. Приготовление - No. 063 Milk-sugar syrup
  3. Приготовление - Prague cream
  4. Приготовление - No. 001 Biscuit (main)
  5. Приготовление - №061 Cream "New"
  6. Приготовление - Cake Chocolate-biscuit [Ivanteevka]
  7. 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. 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.

  3. Приготовление - Prague cream

    A mixture of egg yolks mixed with water in a 1: 1 ratio and condensed milk is persuaded in a water bath to a creamy consistency. Then it is cooled and introduced gradually, in several steps, into the butter previously softened in a whipping machine. At the end of whipping, add cocoa powder and vanillin. Beating duration 20 min.

    ** Characteristics of a semi-finished product. ** Homogeneous fluffy mass of brown color, with a glossy surface, well retaining its shape.

  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 - №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.

  6. Приготовление - Cake Chocolate-biscuit [Ivanteevka]

  7. Упаковка, маркировка, хранение и транспортирование.

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