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All groups → All products → Cakes → Sponge cakes → Sponge-cream cakes → №026 Cake "Noorus" (Youth) → recipe number 1 → Technological map

Technological map №026 Cake "Noorus" (Youth)

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 for0.5056 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	No. 007 Sponge cake with cocoa powder	№047 Cream cream "New"	No. 095 Blotting syrup	No. 104 Jelly	№002 Fried biscuit crumb	in kind	in solids
Sign up	99.85	72.1	36.1	53.7	7.6	2.3	171.8	171.6
Melange	27.0	120.1	—	—	—	3.8	123.9	33.4
water	—	—	18.8	59.1	8.7	—	86.6	—
Flour, premium	85.5	58.4	—	—	—	1.9	60.3	51.5
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	—	58.6	—	—	—	58.6	49.2
Sign up	74.0	—	13.8	—	—	—	13.8	10.2
Cocoa powder [Skurikhin]	95.0	12.0	—	—	—	—	12.0	11.4
Potato starch	80.0	4.8	—	—	—	0.46	5.26	4.17
Cognac or dessert wine	—	—	0.21	5.0	—	—	5.21	—
Starch syrup	78.0	—	—	—	1.9	—	1.9	1.5
Sign up	99.85	—	0.64	—	—	—	0.64	0.64
Essence of rum	—	—	—	0.2	—	—	0.2	—
Agar (E406)	85.0	—	—	—	0.19	—	0.19	0.16
Essence	—	—	—	—	0.06	0.02	0.08	—
Citric acid (E330)	98.0	—	—	—	0.04	—	0.04	0.04
Sign up	—	—	—	—	0.02	—	0.02	—
Total raw materials for semi-finished products		267.4	128.15	118.0	18.51	8.48	—	—
Output of convenience foods		209.5	125.7	104.8	18.3	5.2	—	—
Sign up	97.5	—	—	—	—	—	52.4	51.1
Cocoa powder [Skurikhin]	95.0	—	—	—	—	—	7.9	7.5
Total Raw		—	—	—	—	—	600.84	392.41
The output of semi-finished products in the finished product		202.2	121.3	101.1	17.7	5.1	—	—
Output finished product	72.3							365.4
Humidity	27.7%	24.0 ±3.0%	25.0 ±2.0%	50.0 ±4.0%	50.0 ±2.0%	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. 104 Jelly
Preparation - No. 095 Blotting syrup
Preparation - №047 Cream cream "New"
Preparation - No. 007 Sponge cake with cocoa powder
Preparation - №026 Cake "Noorus" (Youth)
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. 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.

Preparation - No. 095 Blotting syrup

Granulated sugar and water in a ratio of 1: 1.1 are boiled with constant stirring, removing the foam that appears during boiling. The syrup is boiled down to a density of 1.22–1.25 (medium syrup), cooled to 20 ℃, filtered and rum essence and cognac or dessert wine are added.

** Characteristics of the semi-finished product. ** Transparent viscous syrup with the smell of essence, wine or cognac.

Preparation - №047 Cream cream "New"

Peeled and cut butter, whip in a beater at low speed for 5-7 minutes. Add cooled milk-sugar syrup, vanilla powder, cognac or dessert wine to the whipped mass and beat until smooth.
** Preparation of milk sugar syrup. ** Granulated sugar and water in a ratio of 3: 1 are brought to a boil in an open cauldron, then the cauldron is closed with a lid and the syrup is boiled down to a temperature of 107–108 ℃ (sample for an average thread). The resulting syrup is filtered through a sieve with a mesh size of 1.5 mm, cooled to a temperature of 20 ℃ and combined with condensed milk.

** Characteristics of a semi-finished product. ** Homogeneous fluffy mass with a glossy surface that retains its shape well.

Preparation - No. 007 Sponge cake with cocoa powder

Preparation - №026 Cake "Noorus" (Youth)

The layers of a biscuit semi-finished product are connected with a mixture of butter cream and roasted nuts. The surface is finished with butter cream, nuts, jelly pieces and sprinkled with cocoa powder.
The shape is round.