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Технологическая карта Cake From the bottom of my heart [Podolsk]

Name of raw materials and semi-finished products

Mass fraction of solids,%
Consumption of raw materials
for semi-finished products, g
Raw material consumption for0.6758 kg
finished product, g
Butter-whipped semi-finished product
№061 Cream "New"
№105 Souffle
No. 053 Creamy fruit cream
No. 063 Milk-sugar syrup
No. 098 Sugar-agar syrup
No. 104 Jelly
in kind
in solids
Sign up99.8587.8 — — — 60.2 49.4 28.6 226.0 225.7 
Flour, premium85.5 116.0 — — — — — — 116.0 99.2 
Unsalted butter84.0 — 69.6 31.2 — — — — 100.8 84.7 
Margarine84.0 87.8 — — — — — — 87.8 73.8 
Melange27.0 61.9 — — — — — — 61.9 16.7 
Sign up— — — — — — 12.3 32.9 45.2 — 
Jam, confiture, preserves72.0 — — — 35.4 — — — 35.4 25.5 
Starch syrup78.0 — — — — — 24.7 7.1 31.8 24.8 
Fresh whole milk the weight ratio of fat 3.2%12.0 — — — — 28.7 — — 28.7 3.4 
Whole condensed milk with sugar74.0 — — 15.2 — — — — 15.2 11.2 
Sign up12.0 — — 8.9 — — — — 8.9 1.1 
Water (for soaking agar-agar)— — — — — — 3.4 — 3.4 — 
Agar85.0 — — — — — 0.7 0.7 1.4 1.2 
Vanilla powder99.85— 0.6 — — — — — 0.6 0.6 
Citric acid98.0 — — 0.5 — — — 0.1 0.6 0.598
Sign up— — — 0.3 — — — — 0.3 — 
Essence— — — — — — — 0.2 0.2 — 
Cognac— — 0.1 — — — — — 0.1 — 
Wine— — 0.1 — — — — — 0.1 — 
Food paint— — — — — — — 0.0690.069— 
Total raw materials for semi-finished products353.5 70.4 56.1 35.4 88.9 90.5 69.669— — 
Sign up78.0 — — — 82.5 — — — — — 
No. 063 Milk-sugar syrup73.0 — 84.4 — — — — — — — 
No. 098 Sugar-agar syrup80.0 — — 84.3 — — — — — — 
Total raw materials and semi-finished products353.5 154.8 140.4 117.9 88.9 90.5 69.669— — 
Output of convenience foods276.2 151.5 138.1 117.4 84.4 84.3 69.0 — — 
Sign up98.0 — — — — — — — 20.7 20.3 
Total Raw— — — — — — — 785.169588.798
The output of semi-finished products in the finished product270.3267.58135.16114.89— — 67.58— — 
Output finished product81.89553.43
Humidity18.11%5.0%22.0 ±2.0%24.0 ±2.0%23.8 ±2.0%27.0 ±2.0%20.0 ±3.0%50.0 ±2.0%— — 

Описание технологического процесса.

Технологический процесс производства состоит из следующих стадий:
  1. Подготовка сырья к производству.
  2. Приготовление - No. 104 Jelly
  3. Приготовление - No. 098 Sugar-agar syrup
  4. Приготовление - No. 063 Milk-sugar syrup
  5. Приготовление - Butter-whipped semi-finished product
  6. Приготовление - №105 Souffle
  7. Приготовление - №061 Cream "New"
  8. Приготовление - No. 053 Creamy fruit cream
  9. Приготовление - Cake From the bottom of my heart [Podolsk]
  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 - No. 104 Jelly

    Agar, previously soaked in running water, is added to the water and heated over low heat with stirring until it is completely dissolved. Then add granulated sugar, molasses and boil for 5-7 minutes until sugar dissolves. The syrup is filtered through a sieve with a mesh size of 1–1.5 mm, cooled to a temperature of 40–50 ℃, and essence, acid and dye are added.
    When preparing jelly for finishing, the hot mass is poured into baking sheets 10–30 mm high and cooled. The resulting jelly is cut into pieces of a certain shape.

    ** Characteristics of a semi-finished product. ** Shiny, translucent, gelatinous mass.

  3. 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 ℃.

  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 - Butter-whipped semi-finished product

  6. 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.

  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 - No. 053 Creamy fruit cream

  9. Приготовление - Cake From the bottom of my heart [Podolsk]

  10. Упаковка, маркировка, хранение и транспортирование.

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