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All groups → All products → Cakes → Sponge cakes → Sponge-cream cakes with jam, jam and podvarka → №033 Cake "Moscow" → recipe number 1 → Technological map

Technological map №033 Cake "Moscow"

Weight 1 kg and 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 for0.209 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	No. 001 Biscuit (main)	No. 096 Fortified blotting syrup	No. 046 Creamy cream (basic)	No. 023 Air	No. 057 Creamy cream with cocoa powder	№002 Fried biscuit crumb	in kind	in solids
Sign up	99.85	19.6	29.0	—	15.7	—	0.57	64.87	64.87
Melange	27.0	32.7	—	—	—	—	1.0	33.7	9.06
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	—	—	15.7	—	7.6	—	23.3	19.6
water	—	—	22.9	—	—	—	—	22.9	—
Flour, premium	85.5	15.9	—	—	—	—	0.46	16.36	14.0
Sign up	99.85	—	—	8.4	—	4.0	—	12.4	12.3
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	—	—	6.3	—	3.0	—	9.3	6.8
Raw egg white	12.0	—	—	—	5.9	—	—	5.9	0.71
Potato starch	80.0	3.9	—	—	—	—	0.11	4.01	3.19
Cognac	—	—	3.2	—	—	—	—	3.2	—
Sign up	—	—	2.7	0.05	—	0.03	—	2.78	—
Cocoa powder [Skurikhin]	95.0	—	—	—	—	0.73	—	0.73	0.69
Vanilla powder	99.85	—	—	0.15	0.12	0.04	—	0.31	0.31
Essence	—	0.2	—	—	—	—	0.01	0.21	—
Essence of rum	—	—	0.11	—	—	—	—	0.11	—
Total raw materials for semi-finished products		72.3	57.91	30.6	21.72	15.4	2.15	—	—
Output of convenience foods		56.6	56.6	30.0	16.3	15.2	1.3	—	—
Sign up	72.0	—	—	—	—	—	—	40.0	28.8
"Patterned" chocolate	99.4	—	—	—	—	—	—	1.5	1.5
Total Raw		—	—	—	—	—	—	241.58	161.83
The output of semi-finished products in the finished product		54.3	54.3	28.8	15.7	14.6	1.3	—	—
Output finished product	72.1								150.8
Humidity	27.9%	25.0 ±3.0%	50.0 ±4.0%	14.0 ±2.0%	3.5 ±1.5%	14.0 ±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. 057 Creamy cream with cocoa powder
Preparation - No. 023 Air
Preparation - No. 046 Creamy cream (basic)
Preparation - No. 096 Fortified blotting syrup
Preparation - No. 001 Biscuit (main)
Preparation - №033 Cake "Moscow"
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. 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. 023 Air

** Preparation of the whipped mass. ** Egg whites are cooled to 2 ℃ and whipped in a whisk machine, first at low, and then at high speed until the initial volume is increased by 7 times. Gradually add granulated sugar, vanilla powder to the resulting mass and beat for another 1-2 minutes. Duration of whipping is 30-40 min.
The finished whipped mass should be fluffy, homogeneous, foamy, dry in appearance, white. The moisture content of the whipped mass is 22-24%.
** Shaping. ** The whipped mass is deposited on sheets, greased or covered with paper.
For cake cakes (layers) of rectangular, square and round shapes, a stencil (frame) is laid on the sheet. The whipped mass is poured to a layer thickness of no more than 8-10 mm.
For airy cakes, the mass is deposited in the form of round or oval cakes from a pastry bag through a round tube.
** Baking. ** at a temperature of 100 ℃ the duration of baking cake cakes and large cakes is 60–70 min, small cakes and balls - 20–30 min. The baked semi-finished product is cooled for 30–35 minutes, then removed from the sheets of paper.

** Characteristics of a semi-finished product. ** Shape rectangular, square, round, etc. The structure is fragile, large-porous, airy, white.

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. 096 Fortified 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. 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 - №033 Cake "Moscow"

Three layers of biscuit semi-finished product are connected with chocolate cream with the addition of airy semi-finished product and butter cream with strawberry jam. The surface is covered with cream and finished with strawberry jam and an airy semi-finished product.