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Технологическая карта Cake Joy [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 for0.2231 kg
finished product, g
Biscuit (Noginsk)
No. 114 Zephyr
Raw glaze (in №68, 122, 197)
No. 104 Jelly
No. 107 Chocolate grits
# 099 Lipstick
in kind
in solids
Sign up27.0 88.9 — — — — — 88.9 24.0 
Granulated sugar99.8553.3 16.8 — 2.8 — 2.0 74.9 74.8 
Flour, premium85.5 53.3 — — — — — 53.3 45.6 
Fruit filling74.0 — 33.6 — — — — 33.6 24.9 
Raw egg white12.0 — 16.8 1.7 — — — 18.5 2.2 
Sign up99.85— — 8.5 — — — 8.5 8.5 
water— — 1.0 — 3.2 — 0.7 4.9 — 
Starch syrup78.0 — — — 0.7 — 0.3 1.0 0.7 
Cocoa powder95.0 — — — — 0.6 — 0.6 0.6 
Agar85.0 — 0.3 — 0.069— — 0.3690.359
Sign up— 0.3 — — 0.021— 0.007 0.328— 
Unsalted butter84.0 — — — — 0.1 — 0.1 0.084
Dye— — 0.083— — — — 0.083— 
Vanilla powder99.85— — — — 0.016— 0.0160.016
Citric acid98.0 — — 0.001 0.013— — 0.0140.014
Sign up— — — — 0.006 — — 0.006 — 
Total raw materials for semi-finished products195.8 68.58310.201 6.809 0.7163.007 285.116181.773
Sign up88.0 — — — — 2.5 — — — 
Total raw materials and semi-finished products195.8 68.58310.201 6.809 3.2163.007 — — 
Output of convenience foods144.2 65.7 9.9 6.7 3.2 2.5 — — 
The output of semi-finished products in the finished product140.1163.819.596.473.12— — — 
Output finished product74.99167.3 
Humidity25.01%20.0%36.0 ±2.0%13.0 ±2.0%50.0 ±2.0%10.7 ±2.0%12.0 ±1.0%— — 

Описание технологического процесса.

Технологический процесс производства состоит из следующих стадий:
  1. Подготовка сырья к производству.
  2. Приготовление - # 099 Lipstick
  3. Приготовление - No. 104 Jelly
  4. Приготовление - Raw glaze (in №68, 122, 197)
  5. Приготовление - No. 114 Zephyr
  6. Приготовление - Biscuit (Noginsk)
  7. Приготовление - No. 107 Chocolate grits
  8. Приготовление - Cake Joy [Noginsk]
  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 - # 099 Lipstick

    Granulated sugar and water in a ratio of 3: 1 are brought to a boil in an open kettle with stirring, removing the resulting foam. Then close the cauldron with a lid, boil the syrup to a temperature of 108 ℃ and add molasses heated to 50 ℃, then boil it down to a temperature of 115-117 ℃ (test for a weak ball). At the end of cooking, add the essence.
    Hot syrup is poured in a layer of 20–30 mm on a table with marble chips and cooled to 35–45 ℃ for 40–45 minutes. Chilled syrup is whipped on a beater for 15-20 minutes or manually on the table using a spatula.

    ** Characteristics of a semi-finished product. ** Homogeneous, plastic, glossy white mass.

  3. 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.

  4. Приготовление - Raw glaze (in №68, 122, 197)

    Egg whites, with the gradual addition of refined powder, are whipped in a beating machine at low speed until a homogeneous mass is obtained. At the end of the beat, add citric acid.

  5. Приготовление - No. 114 Zephyr

  6. Приготовление - Biscuit (Noginsk)

  7. Приготовление - No. 107 Chocolate grits

    Heats the lipstick to 70-75 ℃, add butter with stirring, then cocoa powder, vanilla powder, mix thoroughly and cool, pouring a thin layer.
    After cooling, the mass is crushed and rubbed through a sieve with 3 mm cells. The resulting grits are scattered in a thin layer on sheets and dried in a dry and warm place.

  8. Приготовление - Cake Joy [Noginsk]

  9. Упаковка, маркировка, хранение и транспортирование.

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