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All groups → All products → Cakes → Sponge cakes → Sponge-cream cakes → №002 Cake "Coffee" → recipe number 2 → Technological map

Technological map №002 Cake "Coffee"

Weight 1 kg or less.

Name of raw materials and semi-finished products	Mass fraction of solids,%	Consumption of raw materials for semi-finished products, g						Raw material consumption for0.0231 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	No. 001 Biscuit (main)	No. 049 Creamy coffee cream	No. 097 Coffee syrup for soaking	No. 057 Creamy cream with cocoa powder	No. 071 Coffee syrup	№002 Fried biscuit crumb	in kind	in solids
Sign up	99.85	3.1	—	2.4	—	0.57	0.08	6.15	6.15
Melange	27.0	5.1	—	—	—	—	0.13	5.23	1.44
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	—	4.4	—	0.45	—	—	4.85	4.08
water	—	—	—	2.3	—	0.28	—	2.58	—
Flour, premium	85.5	2.5	—	—	—	—	0.06	2.56	2.15
Sign up	99.85	—	1.7	—	0.24	—	—	1.94	1.94
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	—	1.7	—	0.18	—	—	1.88	1.43
Potato starch	80.0	0.62	—	—	—	—	0.02	0.64	0.5
Cognac or dessert wine	—	—	0.03	0.13	—	—	—	0.16	—
Natural roasted coffee	96.0	—	—	0.06	—	0.04	—	0.1	0.1
Sign up	99.85	—	0.04	—	—	—	—	0.04	0.04
Cocoa powder [Skurikhin]	95.0	—	—	—	0.04	—	—	0.04	0.04
Essence	—	0.03	—	—	—	—	—	0.03	—
Essence of rum	—	—	—	0.01	—	—	—	0.01	—
Total raw materials for semi-finished products		11.35	7.87	4.9	0.91	0.89	0.29	—	—
Sign up	68.0	—	0.87	—	—	—	—	—	—
Total raw materials and semi-finished products		11.35	8.74	4.9	0.91	0.89	0.29	—	—
Output of convenience foods		8.9	8.6	4.7	0.9	0.87	0.18	—	—
Sign up	97.5	—	—	—	—	—	—	0.35	0.35
Total Raw		—	—	—	—	—	—	26.56	18.22
The output of semi-finished products in the finished product		8.7	8.4	4.6	0.88	—	0.17	—	—
Output finished product	73.9								17.1
Humidity	26.1%	25.0 ±3.0%	16.6 ±2.0%	50.0 ±4.0%	14.0 ±2.0%	32.0 ±4.0%	6.0 ±2.0%	—	—

gramskilograms

List of recipes

Description of the technological process.

The technological process of production consists of the following stages:

Preparation of raw materials for production.
Preparation - №002 Fried biscuit crumb
Preparation - No. 071 Coffee syrup
Preparation - No. 057 Creamy cream with cocoa powder
Preparation - No. 097 Coffee syrup for soaking
Preparation - No. 001 Biscuit (main)
Preparation - No. 049 Creamy coffee cream
Preparation - №002 Cake "Coffee"
Packaging, labeling, storage and transportation.

Preparation of raw materials for production.

The preparation of raw materials for production should be carried out in accordance with the relevant section of the collection 'Technological instructions for the production of flour confectionery' (AgroNIITEIPP, M., 1992), SP 2.3.6.1079-01 'Sanitary and epidemiological requirements for catering organizations, manufacturing and the turnover capacity of food products and food raw materials in them 'and the current' Instructions for preventing the ingress of foreign objects into products at enterprises of the confectionery industry and in cooperatives'.

Preparation - №002 Fried biscuit crumb

A crumb of biscuit semi-finished product No. 1 is fried at a temperature of 220-230 ℃ until brown.

Preparation - No. 071 Coffee syrup

Preparation - No. 057 Creamy cream with cocoa powder

Prepare a cream like creamy No. 46, add cocoa powder at the end of whipping.

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

Preparation - No. 097 Coffee syrup for soaking

Preparation - 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.

Preparation - No. 049 Creamy coffee cream

Preparation - №002 Cake "Coffee"

The layers of biscuit semi-finished product are connected with coffee cream. The surface is finished with coffee cream and nuts. The side surfaces are finished with cream and biscuit crumbs.