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All groups → All products → Cakes → Sponge cakes → Sponge-cream cakes → №011 Cake "Ring" → recipe number 1 → Technological map

Technological map №011 Cake "Ring"

Weight 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 for0.2862 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	№004 Sponge cake "Ring"	No. 046 Creamy cream (basic)	in kind	in solids
Sign up	99.85	75.3	—	75.3	75.2
Melange	27.0	75.3	—	75.3	20.3
Flour, premium	85.5	72.3	—	72.3	61.8
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	—	30.7	30.7	25.8
Powdered sugar	99.85	—	16.4	16.4	16.3
Sign up	74.0	—	12.3	12.3	9.1
Potato starch	80.0	3.0	—	3.0	2.4
Essence	—	0.75	—	0.75	—
Vanilla powder	99.85	—	0.3	0.3	0.3
Cognac or dessert wine	—	—	0.1	0.1	—
Total raw materials for semi-finished products		226.65	59.8	—	—
Output of convenience foods		205.6	58.7	—	—
Sign up	99.1	—	—	29.4	29.1
Total Raw		—	—	315.85	240.3
The output of semi-finished products in the finished product		200.3	57.2	—	—
Output finished product	78.2				223.8
Humidity	21.8%	27.0 ±3.0%	14.0 ±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 - No. 046 Creamy cream (basic)
Preparation - №004 Sponge cake "Ring"
Preparation - №011 Cake "Ring"
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. 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.