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All groups → All products → Cakes → Sponge cakes → Sponge-cream glazed cakes → №028 Cake "Chocolate" → recipe number 1 → Technological map

Technological map №028 Cake "Chocolate"

Weight 0.5 kg or more.

Name of raw materials and semi-finished products	Mass fraction of solids,%	Consumption of raw materials for semi-finished products, g						Raw material consumption for0.8205 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	No. 001 Biscuit (main)	No. 057 Creamy cream with cocoa powder	No. 095 Blotting syrup	No. 101 Chocolate lipstick	№037а Semi-finished product crumb "Dachny" №37	No. 116 Zhzhenka	in kind	in solids
Sign up	99.85	110.8	—	93.9	96.3	1.1	0.19	302.29	301.89
Melange	27.0	184.7	—	—	—	0.57	—	185.27	50.05
Water	—	—	—	103.3	32.1	—	0.12	135.52	—
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	—	95.1	—	—	0.41	—	95.51	80.24
Flour, premium	85.5	89.7	—	—	—	1.0	—	90.7	77.54
Sign up	99.85	—	50.7	—	—	—	—	50.7	50.7
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	—	38.1	—	—	—	—	38.1	28.2
Potato starch	80.0	22.2	—	—	—	—	—	22.2	17.7
Cocoa powder [Skurikhin]	95.0	—	9.2	—	6.0	0.05	—	15.25	14.45
Starch syrup	78.0	—	—	—	14.5	—	—	14.5	11.3
Sign up	—	—	0.32	8.8	—	—	—	9.12	—
Cuttings from semi-finished cakes and pastries	74.0	—	—	—	—	5.7	—	5.7	4.2
Essence	—	1.1	—	—	0.33	0.01	—	1.44	—
Vanilla powder	99.85	—	0.44	—	0.3	—	—	0.74	0.74
Essence of rum	—	—	—	0.35	—	—	—	0.35	—
Sign up	—	—	—	—	—	0.03	—	0.03	—
Baking soda (E500(ii))	50.0	—	—	—	—	0.01	—	0.01	—
Total raw materials for semi-finished products		408.5	193.86	206.35	149.53	8.88	0.31	—	—
Sign up	78.0	—	—	—	—	0.22	—	—	—
Total raw materials and semi-finished products		408.5	193.86	206.35	149.53	9.1	0.31	—	—
Output of convenience foods		319.2	191.5	183.0	127.7	8.5	0.22	—	—
Sign up	99.4	—	—	—	—	—	—	21.3	21.2
Total Raw		—	—	—	—	—	—	988.73	658.21
The output of semi-finished products in the finished product		307.7	184.6	176.4	123.1	8.2	—	—	—
Output finished product	74.7								612.7
Humidity	25.3%	25.0 ±3.0%	14.0 ±2.0%	50.0 ±4.0%	12.0 ±1.0%	23.0 ±2.0%	22.0 ±1.0%	—	—

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. 116 Zhzhenka
Preparation - No. 101 Chocolate lipstick
Preparation - No. 095 Blotting syrup
Preparation - No. 057 Creamy cream with cocoa powder
Preparation - No. 001 Biscuit (main)
Preparation - №037а Semi-finished product crumb "Dachny" №37
Preparation - №028 Cake "Chocolate"
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. 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 - 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. 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. 001 Biscuit (main)

** 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, 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 a semi-finished product. ** Rectangular, round or oval shape. The thickness of the biscuit is 30–40mm. The upper crust is smooth, thin, light brown in color. The crumb is porous, elastic, yellow.

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

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

Preparation - №028 Cake "Chocolate"

The layers of a biscuit semi-finished product are connected with a creamy chocolate cream. The surface is glazed with chocolate lipstick and finished with "Patterned" chocolate. Side surfaces are sprinkled with crumbs of semi-finished product "Dachny".