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All groups → All products → Cakes → Sponge cakes → Sponge-cream cakes with jam, jam and podvarka → №043 Cake "Apricot" → recipe number 1 → Technological map

Technological map №043 Cake "Apricot"

Weight 2 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 for0.1804 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	№059 Cream "Charlotte" (main)	No. 005 Sponge cake round	No. 060 Charlotte syrup	in kind	in solids
Sign up	99.85	—	18.5	29.1	47.6	47.5
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	32.7	—	—	32.7	27.5
Raw egg white	12.0	—	27.8	—	27.8	3.3
Flour, premium	85.5	—	21.1	—	21.1	18.0
Fresh whole milk the weight ratio of fat 3.2%	12.0	—	—	19.4	19.4	2.3
Sign up	46.0	—	18.5	—	18.5	8.5
Chicken eggs [chicken egg] [2]	27.0	—	—	5.2	5.2	1.4
Vanilla powder	99.85	0.32	—	—	0.32	0.32
Cognac or dessert wine	—	0.13	—	—	0.13	—
Essence	—	—	0.12	—	0.12	—
Sign up	98.0	—	0.08	—	0.08	0.08
Total raw materials for semi-finished products		33.15	86.1	53.7	—	—
Sign up	68.6	46.1	—	—	—	—
Total raw materials and semi-finished products		79.25	86.1	53.7	—	—
Output of convenience foods		77.5	54.2	46.1	—	—
Sign up	72.0	—	—	—	48.6	35.0
"Patterned" chocolate	99.4	—	—	—	6.5	6.5
Total Raw		—	—	—	228.05	150.4
The output of semi-finished products in the finished product		74.9	52.3	—	—	—
Output finished product	77.7					140.1
Humidity	22.3%	25.0 ±2.0%	16.0 ±2.0%	31.4 ±1.5%	—	—

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. 060 Charlotte syrup
Preparation - No. 005 Sponge cake round
Preparation - №059 Cream "Charlotte" (main)
Preparation - №043 Cake "Apricot"
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. 060 Charlotte syrup

Charlotte syrup is prepared in two ways.
** First method. ** Granulated sugar, eggs and milk are thoroughly mixed and brought to a boil with constant stirring. The syrup is boiled for 4-5 minutes to a temperature of 104-105 ℃. The prepared syrup is filtered and cooled in the summer to a temperature of 20-22 ℃, in the winter - up to 28-30 ℃.
** Second way. **
a) Preparation of milk sugar syrup. Granulated sugar and milk, provided by the recipe, are mixed and boiled for 60–90 minutes to a temperature of 104–105 ℃ (test per thin thread). The moisture content of the milk sugar syrup is 27%.
b) Preparation of Charlotte syrup. Beat the eggs in a whisk machine for 5-7 minutes and gradually pour in hot milk-sugar syrup in a 1: 1 ratio. The brewed mass is mixed with the rest of the milk-sugar syrup and kept for 5 minutes at a temperature of 95 ℃. The finished syrup is filtered and cooled.

Preparation - No. 005 Sponge cake round

** Preparation of the dough. ** Pre-cooled egg whites are beaten in a whisk machine for 20-30 minutes, first at low, then at a high number of revolutions until the volume of the mass increases by 6-7 times. At the end of the beat, add citric acid. Beat egg yolks with granulated sugar separately for 30-40 minutes, add essence, flour and beat the mass for another 5-8 seconds, then carefully add the whipped whites and mix until a homogeneous dough is obtained. The finished dough should be fluffy, well-saturated with air, evenly mixed, without lumps, creamy color and thick consistency. The moisture content of the dough is 44–46%.
** Shaping. ** The biscuit dough is immediately deposited on pastry sheets covered with paper. When depositing round cakes for "Boucher" pastries, tubes with round holes are used.
** Baking. ** Baking duration 15-30 minutes at a temperature of 190-200 10 ℃. The baked flat cakes are cooled and allowed to stand for 8 hours at a temperature of 15–20 ℃. After that, they are removed from the paper, the biscuit is cleaned.

** Characteristics of the semi-finished product. ** Round shape. Light brown thin crust. The crumb is porous, dense, yellow.

Preparation - №059 Cream "Charlotte" (main)

The peeled and cut butter is whipped in a beater at low speed until smooth. Chilled “Charlotte” syrup with the addition of cognac or dessert wine, vanilla powder are gradually poured into the whipped mass and beat at a high number of revolutions until the volume increases by 2.5–3 times. Duration of whipping is 20-30 min.

** Characteristics of a semi-finished product. ** Homogeneous fluffy mass of yellow color, with a smooth glossy surface, well retaining its shape.

Preparation - №043 Cake "Apricot"

Three layers of biscuit semi-finished product without soaking are connected with a mixture of Charlotte cream and apricot jam. The surface is covered with apricot jam and trimmed with cream, round biscuit and patterned chocolate. The side surfaces are finished with cream and round biscuit.
The shape is round.