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All groups → All products → Cakes → Sponge cakes → Sponge-cream cakes → №021 Cake "Prague" → recipe number 1 → Technological map

Technological map №021 Cake "Prague"

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 for0.4738 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	Sponge cake with butter and cocoa	Prague cream	No. 101 Chocolate lipstick	Sponge cake crumb Prague (21)	in kind	in solids
Sign up	27.0	147.0	—	—	3.2	150.2	40.55
Granulated sugar	99.85	68.6	—	46.8	1.5	116.9	116.7
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	19.6	88.5	—	0.42	108.52	91.15
Flour, premium	85.5	56.8	—	—	1.2	58.0	49.6
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	—	53.4	—	—	53.4	39.6
Sign up	—	—	9.2	15.6	—	24.8	—
Cocoa powder [Skurikhin]	95.0	11.8	4.1	2.9	0.25	19.05	18.14
Raw egg yolk	46.0	—	9.2	—	—	9.2	4.2
Starch syrup	78.0	—	—	7.0	—	7.0	5.5
Essence	—	—	—	0.16	—	0.16	—
Sign up	99.85	—	—	0.15	—	0.15	0.15
Vanillin	—	—	0.05	—	—	0.05	—
Total raw materials for semi-finished products		303.8	164.45	72.61	6.57	—	—
Output of convenience foods		227.8	164.8	62.0	4.8	—	—
Sign up	66.0	—	—	—	—	25.2	16.6
Total Raw		—	—	—	—	572.63	382.19
The output of semi-finished products in the finished product		222.7	161.1	60.6	4.7	—	—
Output finished product	75.8						359.3
Humidity	24.2%	24.0 ±3.0%	27.5%	12.0 ±1.0%	24.0 ±3.0%	—	—

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 - Sponge cake crumb Prague (21)
Preparation - No. 101 Chocolate lipstick
Preparation - Prague cream
Preparation - Sponge cake with butter and cocoa
Preparation - №021 Cake "Prague"
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 - Sponge cake crumb Prague (21)

Preparation - No. 101 Chocolate lipstick

Prepared as lipstick No. 99. Before use, the lipstick is heated to a temperature of 50–55 ℃, cocoa powder, vanilla powder are added and mixed until a homogeneous mass is obtained.

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

Preparation - Prague cream

A mixture of egg yolks mixed with water in a 1: 1 ratio and condensed milk is persuaded in a water bath until a creamy consistency. Then it is cooled and introduced gradually, in several steps, into the butter previously softened in a whipping machine. At the end of the beating, add cocoa powder and vanillin. Duration of whipping is 20 min.

A homogeneous fluffy mass of brown color, with a glossy surface, well retaining its shape.

Preparation - Sponge cake with butter and cocoa

Preparation - №021 Cake "Prague"

Layers of biscuit semi-finished product are connected with Prazhsky cream. The surface is covered with jam, behind the glazed section on chocolate lipstick. The side surfaces are finished with cream and biscuit crumbs.