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All groups → All products → Cakes → Sponge cakes → Sponge-cream cakes → №010 Cake "Sponge cake with cocoa" → recipe number 1 → Technological map

Technological map №010 Cake "Sponge cake with cocoa"

Weight 0.5 and 1 kg.

Name of raw materials and semi-finished products	Mass fraction of solids,%	Consumption of raw materials for semi-finished products, g					Raw material consumption for0.6466 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	No. 008 Sponge cake with cocoa powder	No. 057 Creamy cream with cocoa powder	No. 046 Creamy cream (basic)	№037а Semi-finished product crumb "Dachny" №37	No. 116 Zhzhenka	in kind	in solids
Sign up	27.0	227.1	—	—	0.89	—	227.99	61.54
Granulated sugar	99.85	136.3	—	—	1.7	0.3	138.3	138.1
Flour, premium	85.5	136.3	—	—	1.5	—	137.8	117.8
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	—	78.0	16.6	0.64	—	95.24	79.94
Powdered sugar	99.85	—	41.6	8.9	—	—	50.5	50.3
Sign up	95.0	36.3	7.5	—	0.08	—	43.88	41.77
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	—	31.2	6.6	—	—	37.8	28.0
Cuttings from semi-finished cakes and pastries	74.0	—	—	—	8.9	—	8.9	6.6
Vanilla powder	99.85	—	0.36	0.16	—	—	0.52	0.52
Cognac or dessert wine	—	—	0.26	0.05	—	—	0.31	—
Sign up	—	—	—	—	—	0.18	0.18	—
Ammonium carbonic (E503(i))	—	—	—	—	0.05	—	0.05	—
Baking soda (E500(ii))	50.0	—	—	—	0.01	—	0.01	0.01
Essence	—	—	—	—	0.01	—	0.01	—
Total raw materials for semi-finished products		536.0	158.92	32.31	13.78	0.48	—	—
Sign up	78.0	—	—	—	0.34	—	—	—
Total raw materials and semi-finished products		536.0	158.92	32.31	14.12	0.48	—	—
Output of convenience foods		430.5	157.0	31.8	13.2	0.34	—	—
Sign up	70.0	—	—	—	—	—	19.9	13.9
Wine	—	—	—	—	—	—	9.9	—
Total Raw		—	—	—	—	—	771.29	538.48
The output of semi-finished products in the finished product		420.3	153.2	31.0	12.9	—	—	—
Output finished product	77.6							501.4
Humidity	22.4%	24.0 ±3.0%	14.0 ±2.0%	14.0 ±2.0%	23.0 ±2.0%	22.0 ±1.0%	—	—

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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 - No. 116 Zhzhenka
Preparation - No. 046 Creamy cream (basic)
Preparation - No. 057 Creamy cream with cocoa powder
Preparation - No. 008 Sponge cake with cocoa powder
Preparation - №037а Semi-finished product crumb "Dachny" №37
Preparation - №010 Cake "Sponge cake with cocoa"
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 - No. 116 Zhzhenka

Granulated sugar and water in a ratio of 5: 1 are heated with occasional stirring until the sugar turns dark brown. After 30-40 minutes of boiling, gradually, in 6-8 doses, add hot water at the rate of 2 parts of water to 5 parts of sugar. In general, the duration of cooking is 50-60 minutes. The syrup is filtered through a sieve with a mesh size of 1–1.5 mm.
Burnt should contain about 40% sugar.

** Characteristics of the semi-finished product ** Thick dark brown syrup with a bitter taste.

Preparation - No. 046 Creamy cream (basic)

The peeled and cut butter is whipped in a whisk machine at low speed for 5-7 minutes until a homogeneous mass is obtained. Then refined powder, condensed milk are gradually added to the prepared mass at a high number of revolutions and whipped for another 7-10 minutes. At the end of whipping, add vanilla powder, cognac or dessert wine.

A homogeneous fluffy mass with a glossy surface that retains its shape well.

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. 008 Sponge cake with cocoa powder

** 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 and cocoa powder, 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 the semi-finished product. ** Round shape. Smooth thin brown top crust. The crumb is porous, elastic, brown in color.

Preparation - №037а Semi-finished product crumb "Dachny" №37

The finished semi-finished product "Dachny" No. 37 is crushed and sieved.

Preparation - №010 Cake "Sponge cake with cocoa"

Layers of biscuit semi-finished product with cocoa (without soaking) are connected with creamy chocolate cream. The surface is finished with creamy chocolate cream and fruit. The side surfaces are finished with cream and crumbs of the semi-finished product "Dachny".