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 Valentine cake [Wedge]

Name of raw materials and semi-finished products

Mass fraction of solids,%
Consumption of raw materials
for semi-finished products, g
Raw material consumption for0.0446 kg
finished product, g
№105 Souffle
No. 001 Biscuit (main)
No. 098 Sugar-agar syrup
№061 Cream "New"
No. 063 Milk-sugar syrup
No. 095 Blotting syrup
№002 Fried biscuit crumb
in kind
in solids
Sign up99.85— 3.3 4.9 — 3.1 1.5 0.2 13.0 13.0 
Unsalted butter84.0 3.1 — — 3.6 — — — 6.7 5.6 
Melange27.0 — 5.4 — — — — 0.3 5.7 1.581
Water— — — 1.2 — — 1.7 — 2.9 — 
Flour, premium85.5 — 2.6 — — — — 0.1 2.7 2.286
Sign up78.0 — — 2.4 — — — — 2.4 1.9 
Whole condensed milk with sugar74.0 1.5 — — — — — — 1.5 1.1 
Fresh whole milk the weight ratio of fat 3.2%12.0 — — — — 1.5 — — 1.5 0.2 
Raw egg white12.0 0.9 — — — — — — 0.9 0.1 
Potato starch80.0 — 0.7 — — — — 0.0350.7350.628
Sign up— — — 0.3 — — — — 0.3 — 
Cognac or dessert wine— — — — — — 0.1 — 0.1 — 
Agar85.0 — — 0.068— — — — 0.0680.058
Citric acid98.0 0.051— — — — — — 0.0510.05
Citrus essence— 0.035— — — — — — 0.035— 
Sign up— — 0.033— — — — 0.002 0.035— 
Vanilla powder99.85— — — 0.031— — — 0.0310.031
Cognac— — — — 0.006 — — — 0.006 — 
Wine— — — — 0.006 — — — 0.006 — 
Essence of rum— — — — — — 0.005 — 0.005 — 
Total raw materials for semi-finished products5.58612.0338.8683.6434.6 3.305 0.637— — 
Sign up80.0 8.3 — — — — — — — — 
No. 063 Milk-sugar syrup73.0 — — — 4.3 — — — — — 
Total raw materials and semi-finished products13.88612.0338.8687.9434.6 3.305 0.637— — 
Output of convenience foods13.6 9.4 8.3 7.8 4.3 3.0 0.4 — — 
Sign up17.0 — — — — — — — 11.7 2.0 
Chocolate99.4 — — — — — — — 0.9 0.9 
Total Raw— — — — — — — 51.27229.434
The output of semi-finished products in the finished product13.018.92— 7.43— 2.820.37— — 
Output finished product60.3526.92
Humidity39.65%24.0 ±2.0%25.0 ±3.0%20.0 ±3.0%22.0 ±2.0%27.0 ±2.0%50.0 ±4.0%6.0 ±2.0%— — 

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. 098 Sugar-agar syrup
  6. Приготовление - No. 001 Biscuit (main)
  7. Приготовление - №061 Cream "New"
  8. Приготовление - №105 Souffle
  9. Приготовление - Valentine cake [Wedge]
  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 - №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. 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 ℃.

  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 - №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 - №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.

  9. Приготовление - Valentine cake [Wedge]

  10. Упаковка, маркировка, хранение и транспортирование.

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