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Технологическая карта Cake Dreams of love [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 for0.9602 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
No. 007 Sponge cake with cocoa powder
№062 Cream "New" chocolate
in kind
in solids
Sign up99.85— 141.6 — 58.5 95.8 40.4 5.6 — 341.9 341.4 
Starch syrup78.0 — 137.0 — — — — — — 137.0 106.9 
water— — 69.3 — — — 44.4 — — 113.7 — 
Unsalted butter84.0 — — 108.1 — — — — 2.6 110.7 93.0 
Melange27.0 — — — 97.5 — — 9.3 — 106.8 28.8 
Sign up85.5 — — — 47.4 — — 4.5 — 51.9 44.3 
Fresh whole milk the weight ratio of fat 3.2%12.0 — — — — 45.8 — — — 45.8 5.5 
Raw egg white12.0 41.5 — — — — — — — 41.5 5.0 
Potato starch80.0 — — — 11.7 — — 0.4 — 12.1 9.7 
Agar85.0 — 7.0 — — — — — — 7.0 6.0 
Sign up— — — — — — 3.8 — — 3.8 — 
Essence— 0.6 — — 0.6 — — — — 1.2 — 
Cocoa powder95.0 — — — — — — 0.9 0.3 1.2 1.2 
Vanilla powder99.85— — 1.0 — — — — 0.0231.0231.023
Cognac— — — 0.2 — — — — 0.0120.212— 
Sign up— — — 0.2 — — — — — 0.2 — 
Essence of rum— — — — — — 0.1 — — 0.1 — 
Total raw materials for semi-finished products42.1 354.9 109.5 215.7 141.6 88.7 20.7 2.935— — 
Sign up75.0 337.3 — — — — — — — — — 
No. 063 Milk-sugar syrup73.0 — — 131.1 — — — — 3.3 — — 
Total raw materials and semi-finished products379.4 354.9 240.6 215.7 141.6 88.7 20.7 6.235— — 
Output of convenience foods370.5 337.3 235.2 168.6 134.4 78.8 16.1 6.1 — — 
Sign up69.0 — — — — — — — — 134.3 92.7 
Total Raw— — — — — — — — 1110.435735.523
The output of semi-finished products in the finished product352.39— 223.73160.35— 74.9 15.365.76— — 
Output finished product70.45676.49
Humidity29.55%31.91%25.0%22.0 ±2.0%25.0 ±3.0%27.0 ±2.0%50.0 ±4.0%24.0 ±3.0%21.2 ±1.5%— — 

Описание технологического процесса.

Технологический процесс производства состоит из следующих стадий:
  1. Подготовка сырья к производству.
  2. Приготовление - No. 007 Sponge cake with cocoa powder
  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 Dreams of love [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 - No. 007 Sponge cake with cocoa powder

  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 Dreams of love [Noginsk]

  11. Упаковка, маркировка, хранение и транспортирование.

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