To get a calculation for 1000 or your specified output is required:
1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Sign in.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time

All groups → All products → Cakes → Sponge cakes → Sponge-cream glazed cakes → №029 Cake "Agate" → recipe number 1 → Technological map

Technological map №029 Cake "Agate"

Weight 2 kg and 3 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 for0.033 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	No. 008 Sponge cake with cocoa powder	No. 046 Creamy cream (basic)	No. 095 Blotting syrup	No. 101 Chocolate lipstick	No. 057 Creamy cream with cocoa powder	No. 008а Semi-finished biscuit crumb with cocoa powder No. 8	in kind	in solids
Sign up	99.85	4.6	—	2.6	3.3	—	0.11	10.61	10.61
Melange	27.0	7.7	—	—	—	—	0.18	7.88	2.15
Flour, premium	85.5	4.6	—	—	—	—	0.11	4.71	3.99
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	—	3.0	—	—	1.7	—	4.7	3.9
Water	—	—	—	2.9	1.1	—	—	4.0	—
Sign up	99.85	—	1.6	—	—	0.9	—	2.5	2.5
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	—	1.2	—	—	0.68	—	1.88	1.4
Cocoa powder [Skurikhin]	95.0	1.2	—	—	0.21	0.16	0.03	1.6	1.59
Starch syrup	78.0	—	—	—	0.5	—	—	0.5	0.39
Cognac or dessert wine	—	—	0.01	0.25	—	0.01	—	0.27	—
Sign up	99.85	—	0.03	—	0.01	0.01	—	0.05	0.05
Essence of rum	—	—	—	0.01	—	—	—	0.01	—
Essence	—	—	—	—	0.01	—	—	0.01	—
Total raw materials for semi-finished products		18.1	5.84	5.76	5.13	3.46	0.43	—	—
Output of convenience foods		14.5	5.8	5.1	4.4	3.4	0.34	—	—
Sign up	83.0	—	—	—	—	—	—	0.51	0.43
Total Raw		—	—	—	—	—	—	39.23	27.01
The output of semi-finished products in the finished product		14.0	5.6	5.0	4.3	3.3	0.33	—	—
Output finished product	76.5								25.2
Humidity	23.5%	24.0 ±3.0%	14.0 ±2.0%	50.0 ±4.0%	12.0 ±1.0%	14.0 ±2.0%	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 - No. 008а Semi-finished biscuit crumb with cocoa powder No. 8
Preparation - No. 057 Creamy cream with cocoa powder
Preparation - No. 101 Chocolate lipstick
Preparation - No. 095 Blotting syrup
Preparation - No. 046 Creamy cream (basic)
Preparation - No. 008 Sponge cake with cocoa powder
Preparation - №029 Cake "Agate"
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. 008а Semi-finished biscuit crumb with cocoa powder No. 8

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. 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. 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.

Preparation - No. 008 Sponge cake with cocoa powder

** 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 and cocoa powder, 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 the semi-finished product. ** Round shape. Smooth thin brown top crust. The crumb is porous, elastic, brown in color.

Preparation - №029 Cake "Agate"

Four layers of biscuit semi-finished product are connected with two layers of white cream with candied citrus fruits and one layer of chocolate cream. The surface is glazed with chocolate fondant and finished with white and chocolate cream. The side surfaces are sprinkled with crumbs.