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 Anniversary cake (figured) [Pavlovsky Posad]

Name of raw materials and semi-finished products

Mass fraction of solids,%
Consumption of raw materials
for semi-finished products, g
Raw material consumption for0.3951 kg
finished product, g
№105 Souffle
№061 Cream "New"
Butter-whipped semi-finished product
No. 063 Milk-sugar syrup
No. 098 Sugar-agar syrup
№062 Cream "New" chocolate
in kind
in solids
Sign up99.85— — 32.3 61.0 43.5 — 136.8 136.6 
Unsalted butter84.0 27.6 54.1 — — — 15.5 97.2 81.6 
Flour, premium85.5 — — 42.6 — — — 42.6 36.4 
Margarine84.0 — — 32.3 — — — 32.3 27.1 
Fresh whole milk the weight ratio of fat 3.2%12.0 — — — 29.1 — — 29.1 3.5 
Sign up27.0 — — 22.7 — — — 22.7 6.1 
Starch syrup78.0 — — — — 21.8 — 21.8 17.0 
Whole condensed milk with sugar74.0 13.4 — — — — — 13.4 9.9 
Water— — — — — 10.9 — 10.9 — 
Raw egg white12.0 7.8 — — — — — 7.8 0.9 
Sign up— — — — — 3.0 — 3.0 — 
Cocoa powder95.0 — — — — — 1.8 1.8 1.7 
Vanilla powder99.85— 0.5 — — — 0.1 0.6 0.6 
Agar85.0 — — — — 0.6 — 0.6 0.5 
Citric acid98.0 0.5 — — — — — 0.5 0.5 
Sign up— 0.3 — — — — — 0.3 — 
Cognac— — 0.1 — — — 0.0710.171— 
Wine— — 0.1 — — — — 0.1 — 
Total raw materials for semi-finished products49.6 54.8 129.9 90.1 79.8 17.471— — 
Sign up80.0 74.4 — — — — — — — 
No. 063 Milk-sugar syrup73.0 — 65.6 — — — 20.0 — — 
Total raw materials and semi-finished products124.0 120.4 129.9 90.1 79.8 37.471— — 
Output of convenience foods121.8 117.7 101.5 85.5 74.4 36.5 — — 
Sign up17.0 — — — — — — 28.4 4.8 
Total Raw— — — — — — 450.071327.2 
The output of semi-finished products in the finished product118.53114.5898.78— — 35.56— — 
Output finished product77.45306.01
Humidity22.55%24.0 ±2.0%22.0 ±2.0%5.0%27.0 ±2.0%20.0 ±3.0%21.2 ±1.5%— — 

Описание технологического процесса.

Технологический процесс производства состоит из следующих стадий:
  1. Подготовка сырья к производству.
  2. Приготовление - No. 098 Sugar-agar syrup
  3. Приготовление - No. 063 Milk-sugar syrup
  4. Приготовление - Butter-whipped semi-finished product
  5. Приготовление - №062 Cream "New" chocolate
  6. Приготовление - №061 Cream "New"
  7. Приготовление - №105 Souffle
  8. Приготовление - Anniversary cake (figured) [Pavlovsky Posad]
  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. 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 ℃.

  3. 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.

  4. Приготовление - Butter-whipped semi-finished product

  5. Приготовление - №062 Cream "New" chocolate

    Prepared as a cream New No. 61, at the end of whipping add cocoa powder.

    ** Characteristics of a semi-finished product. ** Homogeneous fluffy mass of brown color, with a glossy surface, well retaining its shape.

  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 - Anniversary cake (figured) [Pavlovsky Posad]

  9. Упаковка, маркировка, хранение и транспортирование.

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