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Технологическая карта Snezhana 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 for0.2372 kg
finished product, g
No. 001 Biscuit (main)
No. 095 Blotting syrup
No. 023 Air
№087 Protein cream (custard)
№023а Semi-finished product crumb "Air" №23
in kind
in solids
Sign up99.8525.6 25.3 30.8 17.6 2.4 101.7 101.7 
Melange27.0 42.7 — — — — 42.7 11.5 
Water— — 27.8 — 0.5 — 28.3 — 
Raw egg white12.0 — — 11.5 8.8 0.9 21.2 2.6 
Flour, premium85.5 20.8 — — — — 20.8 17.8 
Sign up80.0 5.1 — — — — 5.1 4.1 
Cognac or dessert wine— — 2.4 — — — 2.4 — 
Vanilla powder99.85— — 0.2 0.7 0.0180.9180.918
Essence— 0.3 — — — — 0.3 — 
Essence of rum— — 0.094— — — 0.094— 
Total raw materials for semi-finished products94.5 55.59442.5 27.6 3.318— — 
Output of convenience foods73.8 49.2 32.0 27.1 2.5 — — 
Sign up69.0 — — — — — 61.5 42.4 
Total Raw— — — — — 285.012181.018
The output of semi-finished products in the finished product71.1647.4430.8426.092.37— — 
Output finished product70.96168.32
Humidity29.04%25.0 ±3.0%50.0 ±4.0%3.5 ±1.5%30.0 ±2.0%3.5 ±1.5%— — 

Описание технологического процесса.

Технологический процесс производства состоит из следующих стадий:
  1. Подготовка сырья к производству.
  2. Приготовление - №023а Semi-finished product crumb "Air" №23
  3. Приготовление - №087 Protein cream (custard)
  4. Приготовление - No. 023 Air
  5. Приготовление - No. 095 Blotting syrup
  6. Приготовление - No. 001 Biscuit (main)
  7. Приготовление - Snezhana cake [Noginsk]
  8. 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 - №023а Semi-finished product crumb "Air" №23

    The finished semi-finished product air No. 23 is crushed and sieved.

  3. Приготовление - №087 Protein cream (custard)

    Pre-chilled egg whites are whipped in a beater, first at low, then at high speed for 7-10 minutes. Add 15–20% granulated sugar to the beaten mass, as provided by the recipe, and beat the mixture for another 10 minutes. Without stopping whipping, hot sugar syrup, vanilla powder are introduced in a thin stream and beat for 3–7 minutes.
    To prepare sugar syrup, granulated sugar and water in a ratio of 4: 1 are boiled down to a temperature of 118–120 ℃ (test for a weak ball).

    ** Characteristics of a semi-finished product. ** White, homogeneous, fluffy, slightly viscous mass with a glossy surface, good shape retention.

  4. 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.

  5. 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.

  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 - Snezhana cake [Noginsk]

  8. Упаковка, маркировка, хранение и транспортирование.

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