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Технологическая карта Cake Bride [Noginsk]

Name of raw materials and semi-finished products

Mass fraction of solids,%
Consumption of raw materials
for semi-finished products, g
Raw material consumption for0.6815 kg
finished product, g
№105 Souffle
No. 098 Sugar-agar syrup
№061 Cream "New"
No. 063 Milk-sugar syrup
No. 001 Biscuit (main)
No. 023 Air
in kind
in solids
Sign up99.85— 145.7 — 80.3 27.8 24.1 277.9 277.6 
Unsalted butter84.0 92.2 — 92.9 — — — 185.1 155.4 
Starch syrup78.0 — 72.8 — — — — 72.8 56.8 
Melange27.0 — — — — 46.3 — 46.3 12.5 
Whole condensed milk with sugar74.0 44.9 — — — — — 44.9 33.2 
Sign up12.0 — — — 38.4 — — 38.4 4.6 
Water— — 36.4 — — — — 36.4 — 
Raw egg white12.0 26.2 — — — — 9.0 35.2 4.2 
Flour, premium85.5 — — — — 22.5 — 22.5 19.2 
Water (for soaking agar-agar)— — 10.2 — — — — 10.2 — 
Sign up80.0 — — — — 5.6 — 5.6 4.5 
Agar85.0 — 2.0 — — — — 2.0 1.7 
Citric acid98.0 1.6 — — — — — 1.6 1.6 
Citrus essence— 1.0 — — — — — 1.0 — 
Vanilla powder99.85— — 0.8 — — 0.2 1.0 1.0 
Sign up— — — — — 0.3 — 0.3 — 
Cognac— — — 0.2 — — — 0.2 — 
Wine— — — 0.2 — — — 0.2 — 
Total raw materials for semi-finished products165.9 267.1 94.1 118.7 102.5 33.3 781.6 572.3 
Sign up80.0 248.9 — — — — — — — 
No. 063 Milk-sugar syrup73.0 — — 112.7 — — — — — 
Total raw materials and semi-finished products414.8 267.1 206.8 118.7 102.5 33.3 — — 
Output of convenience foods407.5 248.9 202.3 112.7 80.1 25.0 — — 
The output of semi-finished products in the finished product388.46— 192.86— 76.3323.85— — 
Output finished product77.17525.93
Humidity22.83%24.0 ±2.0%20.0 ±3.0%22.0 ±2.0%27.0 ±2.0%25.0 ±3.0%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 - No. 001 Biscuit (main)
  4. Приготовление - No. 063 Milk-sugar syrup
  5. Приготовление - No. 098 Sugar-agar syrup
  6. Приготовление - №061 Cream "New"
  7. Приготовление - №105 Souffle
  8. Приготовление - Cake Bride [Noginsk]
  9. 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 - 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.

  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 - №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.

  7. 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.

  8. Приготовление - Cake Bride [Noginsk]

  9. Упаковка, маркировка, хранение и транспортирование.

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