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Технологическая карта Sunflower cake [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 for0.0458 kg
finished product, g
No. 001 Biscuit (main)
No. 095 Blotting syrup
№092 Fruit and protein cream
Fruit-chocolate cream
No. 090 Protein cream with citric acid (brewed)
№002 Fried biscuit crumb
in kind
in solids
Sign up99.857.1 4.9 — — 2.5 0.2 14.7 14.7 
Melange27.0 11.8 — — — — 0.4 12.2 3.3 
Fruit cooking69.0 — — 4.7 4.0 — — 8.7 6.0 
Flour, premium85.5 5.7 — — — — 0.2 5.9 5.1 
Water— — 5.3 — — — — 5.3 — 
Sign up99.85— — 2.8 — — — 2.8 2.8 
Raw egg white12.0 — — 1.6 — 1.2 — 2.8 0.3 
Potato starch80.0 1.4 — — — — 0.0411.4411.133
Chocolate glaze99.1 — — — 0.7 — — 0.7 0.7 
Cognac or dessert wine— — 0.5 — — — — 0.5 — 
Sign up99.85— — 0.1 — — — 0.1 0.1 
Essence— 0.07— — — — 0.002 0.072— 
Citric acid98.0 — — — — 0.02— 0.020.02
Essence of rum— — 0.019— — — — 0.019— 
Total raw materials for semi-finished products26.0710.7199.2 4.7 3.720.84355.25234.153
Output of convenience foods20.3 9.5 8.7 4.7 3.6 0.5 — — 
The output of semi-finished products in the finished product19.699.168.474.583.440.46— — 
Output finished product69.0431.62
Humidity30.96%25.0 ±3.0%50.0 ±4.0%29.6 ±2.0%26.48%27.0 ±2.0%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. 090 Protein cream with citric acid (brewed)
  4. Приготовление - Fruit-chocolate cream
  5. Приготовление - №092 Fruit and protein cream
  6. Приготовление - No. 095 Blotting syrup
  7. Приготовление - No. 001 Biscuit (main)
  8. Приготовление - Sunflower cake [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 - №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. 090 Protein cream with citric acid (brewed)

  4. Приготовление - Fruit-chocolate cream

  5. Приготовление - №092 Fruit and protein cream

  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. 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.

  8. Приготовление - Sunflower cake [Noginsk]

  9. Упаковка, маркировка, хранение и транспортирование.

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