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Технологическая карта Jubilee cake [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 for0.6987 kg
finished product, g
No. 001 Biscuit (main)
Prague cream
No. 025 Airy nut
No. 063 Milk-sugar syrup
№061 Cream "New"
№062 Cream "New" chocolate
№025а Semi-finished product crumb "Air-nut" №25
in kind
in solids
Sign up99.8596.9 — 122.4 14.1 — — 5.0 238.4 238.1 
Melange27.0 161.6 — — — — — — 161.6 43.6 
Unsalted butter84.0 — 115.3 — — 8.2 7.6 — 131.1 110.2 
Flour, premium85.5 78.5 — — — — — — 78.5 67.1 
Whole condensed milk with sugar74.0 — 69.7 — — — — — 69.7 51.6 
Sign up12.0 — — 61.2 — — — 2.5 63.7 7.6 
Roasted kernels97.5 — — 52.0 — — — 2.1 54.1 52.7 
Potato starch80.0 19.4 — — — — — — 19.4 15.5 
water— — 17.0 — — — — — 17.0 — 
Raw egg yolk46.0 — 12.0 — — — — — 12.0 5.5 
Sign up12.0 — — — 6.7 — — — 6.7 0.8 
Cocoa powder95.0 — 5.4 — — — 0.9 — 6.3 6.0 
Vanilla powder99.85— — 1.5 — 0.0730.0680.0611.702 1.702 
Essence— 1.0 — — — — — — 1.0 — 
Vanillin— — 0.063— — — — — 0.063— 
Sign up— — — — — 0.0150.035— 0.05— 
Wine— — — — — 0.015— — 0.015— 
Total raw materials for semi-finished products357.4 219.463237.1 20.8 8.303 8.603 9.661861.33600.402 
Sign up73.0 — — — — 10.0 9.8 — — — 
Total raw materials and semi-finished products357.4 219.463237.1 20.8 18.303 18.403 9.661— — 
Output of convenience foods279.3 214.8 179.0 19.7 17.9 17.9 7.2 — — 
The output of semi-finished products in the finished product272.49209.61174.68— 17.4717.476.99— — 
Output finished product80.01559.06
Humidity19.99%25.0 ±3.0%27.5%3.5 ±1.5%27.0 ±2.0%22.0 ±2.0%21.2 ±1.5%3.5 ±1.5%— — 

Описание технологического процесса.

Технологический процесс производства состоит из следующих стадий:
  1. Подготовка сырья к производству.
  2. Приготовление - №025а Semi-finished product crumb "Air-nut" №25
  3. Приготовление - No. 063 Milk-sugar syrup
  4. Приготовление - No. 025 Airy nut
  5. Приготовление - Prague cream
  6. Приготовление - No. 001 Biscuit (main)
  7. Приготовление - №062 Cream "New" chocolate
  8. Приготовление - №061 Cream "New"
  9. Приготовление - Jubilee cake [Ivanteevka]
  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 - №025а Semi-finished product crumb "Air-nut" №25

    The finished air-nut semi-finished product No. 25 is crushed and sieved.

  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. 025 Airy nut

    A semi-finished product is prepared in the same way as air No. 23, at the end of whipping, chopped roasted nuts are added. Duration of knocking down the mass for the "Flight" cake is 40-50 min.

  5. 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.

  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 - №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.

  8. 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.

  9. Приготовление - Jubilee cake [Ivanteevka]

  10. Упаковка, маркировка, хранение и транспортирование.

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