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All groups → All products → Cakes → Sponge cakes → Sponge-fruit cakes → №060 Cake "Fruit and nut" → recipe number 1 → Technological map

Technological map №060 Cake "Fruit and nut"

Weight 2.5 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 for0.4001 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	Sponge cake with nuts and raisins	No. 095 Blotting syrup	No. 108 Marzipan for fruits and vegetables	No. 104 Jelly	in kind	in solids
Sign up	99.85	61.3	25.9	6.7	1.4	95.3	95.1
Melange	27.0	61.3	—	—	—	61.3	16.5
Flour, premium	85.5	58.8	—	—	—	58.8	50.3
Water	—	—	28.5	0.33	1.6	30.43	—
Raisins	80.0	12.3	—	—	—	12.3	9.8
Sign up	97.5	12.3	—	—	—	12.3	11.9
Dried almond kernel	96.0	—	—	8.4	—	8.4	8.0
Cognac or dessert wine	—	—	2.4	0.5	—	2.9	—
Potato starch	80.0	2.5	—	—	—	2.5	2.0
Powdered sugar	99.85	—	—	1.7	—	1.7	1.7
Sign up	—	0.61	—	—	0.01	0.62	—
Starch syrup	78.0	—	—	0.25	0.35	0.6	0.47
Essence of rum	—	—	0.1	—	—	0.1	—
Agar (E406)	85.0	—	—	—	0.03	0.03	0.03
Dye	—	—	—	0.02	—	0.02	—
Sign up	98.0	—	—	—	0.01	0.01	0.01
Food paint	—	—	—	—	—	—	—
Total raw materials for semi-finished products		209.11	56.9	17.9	3.4	—	—
Output of convenience foods		190.0	50.4	16.8	3.4	—	—
Sign up	72.0	—	—	—	—	114.3	82.3
Roasted cashew kernels [2]	97.5	—	—	—	—	43.7	42.6
Powdered sugar	99.85	—	—	—	—	1.7	1.7
Total Raw		—	—	—	—	447.01	322.41
The output of semi-finished products in the finished product		180.8	48.0	16.0	3.2	—	—
Output finished product	74.1						296.6
Humidity	25.9%	25.0 ±3.0%	50.0 ±4.0%	7.0 ±2.0%	50.0 ±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 - No. 104 Jelly
Preparation - No. 108 Marzipan for fruits and vegetables
Preparation - No. 095 Blotting syrup
Preparation - Sponge cake with nuts and raisins
Preparation - №060 Cake "Fruit and nut"
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. 104 Jelly

Agar, previously soaked in running water, is added to the water and heated over low heat with stirring until it is completely dissolved. Then add granulated sugar, molasses and boil for 5-7 minutes until sugar dissolves. The syrup is filtered through a sieve with a mesh size of 1–1.5 mm, cooled to a temperature of 40–50 ℃, and essence, acid and dye are added.
When preparing jelly for finishing, the hot mass is poured into baking sheets 10–30 mm high and cooled. The resulting jelly is cut into pieces of a certain shape.

** Characteristics of a semi-finished product. ** Shiny, translucent, gelatinous mass.

Preparation - No. 108 Marzipan for fruits and vegetables

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 - Sponge cake with nuts and raisins

Preparation - №060 Cake "Fruit and nut"

Layers of biscuit semi-finished product with nuts and raisins are connected with butter jam. The surface is covered with jelly and finished with nuts and marzipan.