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Технологическая карта Cake Lilac fog [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 for0.1792 kg
finished product, g
Whipped semi-finished product
Agar syrup
№061 Cream "New"
No. 001 Biscuit (main)
No. 063 Milk-sugar syrup
No. 095 Blotting syrup
№062 Cream "New" chocolate
№002 Fried biscuit crumb
in kind
in solids
Sign up99.85— 30.3 — 12.3 18.6 8.6 — 1.4 71.2 71.2 
Starch syrup78.0 — 29.3 — — — — — — 29.3 22.9 
water— — 14.8 — — — 9.4 — — 24.2 — 
Melange27.0 — — — 20.5 — — — 2.3 22.8 6.1 
Unsalted butter84.0 — — 20.1 — — — 1.4 — 21.5 18.1 
Sign up85.5 — — — 10.0 — — — 1.1 11.1 9.5 
Raw egg white12.0 8.9 — — — — — — — 8.9 1.1 
Fresh whole milk the weight ratio of fat 3.2%12.0 — — — — 8.9 — — — 8.9 1.1 
Potato starch80.0 — — — 2.5 — — — 0.3 2.8 2.2 
Agar85.0 — 1.5 — — — — — — 1.5 1.3 
Sign up— — — — — — 0.8 — — 0.8 — 
Essence— 0.1 — — 0.1 — — — 0.0140.214— 
Vanilla powder99.85— — 0.2 — — — 0.012— 0.2120.212
Cocoa powder95.0 — — — — — — 0.2 — 0.2 0.2 
Cognac— — — 0.038— — — 0.006 — 0.044— 
Sign up— — — 0.038— — — — — 0.038— 
Essence of rum— — — — — — 0.032— — 0.032— 
Total raw materials for semi-finished products9.0 75.9 20.37645.4 27.5 18.8321.6185.114— — 
Sign up75.0 72.1 — — — — — — — — — 
No. 063 Milk-sugar syrup73.0 — — 24.4 — — — 1.7 — — — 
Total raw materials and semi-finished products81.1 75.9 44.77645.4 27.5 18.8323.3185.114— — 
Output of convenience foods79.2 72.1 43.7 35.5 26.1 16.7 3.2 3.2 — — 
Sign up95.0 — — — — — — — — 6.2 5.9 
Total Raw— — — — — — — — 209.94139.812
The output of semi-finished products in the finished product75.62— 41.7533.87— 15.953.053.05— — 
Output finished product71.61128.32
Humidity28.39%31.91%25.0%22.0 ±2.0%25.0 ±3.0%27.0 ±2.0%50.0 ±4.0%21.2 ±1.5%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. 095 Blotting syrup
  4. Приготовление - No. 063 Milk-sugar syrup
  5. Приготовление - No. 001 Biscuit (main)
  6. Приготовление - Agar syrup
  7. Приготовление - №062 Cream "New" chocolate
  8. Приготовление - №061 Cream "New"
  9. Приготовление - Whipped semi-finished product
  10. Приготовление - Cake Lilac fog [Noginsk]
  11. 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. 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.

  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. 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.

  6. Приготовление - Agar syrup

  7. 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.

  8. 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.

  9. Приготовление - Whipped semi-finished product

  10. Приготовление - Cake Lilac fog [Noginsk]

  11. Упаковка, маркировка, хранение и транспортирование.

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