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All groups → All products → Cakes → Sponge cakes → Sponge-cream cakes → No. 027 "Sponge-cream" cake (by weight) → recipe number 1 → Technological map

Technological map No. 027 "Sponge-cream" cake (by weight)

Name of raw materials and semi-finished products	Mass fraction of solids,%	Consumption of raw materials for semi-finished products, g				Raw material consumption for0.1617 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	Biscuit	No. 048 Creamy cream	No. 095 Blotting syrup	№058 Creamy chocolate cream	in kind	in solids
Sign up	99.85	23.9	12.6	13.7	4.5	54.7	54.7
Melange	27.0	39.9	—	—	—	39.9	10.8
water	—	—	10.4	15.1	2.7	28.2	—
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	—	16.9	—	9.8	26.7	22.4
Wheat flour 1s	85.5	24.2	—	—	—	24.2	20.7
Sign up	74.0	—	3.9	—	2.1	6.0	4.3
Cognac or dessert wine	—	—	0.56	1.3	0.03	1.89	—
Cocoa powder [Skurikhin]	95.0	—	—	—	1.2	1.2	1.2
Essence	—	0.23	—	—	—	0.23	—
Essence of rum	—	—	—	0.05	—	0.05	—
Sign up	99.85	—	—	—	0.05	0.05	0.05
Total raw materials for semi-finished products		88.23	44.36	30.15	20.38	—	—
Output of convenience foods		70.2	43.5	26.7	20.1	—	—
Sign up	97.5	—	—	—	—	6.7	6.5
Total Raw		—	—	—	—	189.82	120.65
The output of semi-finished products in the finished product		67.9	42.0	25.9	19.4	—	—
Output finished product	69.5						112.3
Humidity	30.5%	26.0 ±2.0%	33.2 ±2.0%	50.0 ±4.0%	24.0 ±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 - №058 Creamy chocolate cream
Preparation - No. 095 Blotting syrup
Preparation - No. 048 Creamy cream
Preparation - Biscuit
Preparation - No. 027 "Sponge-cream" cake (by weight)
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 - №058 Creamy chocolate cream

Prepare a cream like “New” # 47, add cocoa powder at the end of whipping.

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

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 - No. 048 Creamy cream

Prepare a cream like the creamy "New" No. 47.

Preparation - Biscuit

Preparation - No. 027 "Sponge-cream" cake (by weight)

Four layers of biscuit semi-finished product are connected with creamy, creamy chocolate and pink creams. The surface is covered with cream and sprinkled with roasted nuts.