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All groups → All products → Cakes → Sponge cakes → Sponge-fruit cakes → №063 Cake "Amber" → recipe number 1 → Technological map

Technological map №063 Cake "Amber"

Weight 1.5 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 for0.7715 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	№003 Biscuit	No. 104 Jelly	№002 Fried biscuit crumb	in kind	in solids
Sign up	27.0	97.3	—	5.8	103.1	27.9
Granulated sugar	99.85	73.0	19.8	3.5	96.3	96.1
Flour, premium	85.5	81.1	—	2.8	83.9	71.7
water	—	—	22.7	—	22.7	—
Starch syrup	78.0	—	4.9	—	4.9	3.8
Sign up	80.0	—	—	0.7	0.7	0.56
Citrus essence	—	0.63	—	—	0.63	—
Agar (E406)	85.0	—	0.49	—	0.49	0.42
Essence	—	—	0.15	0.04	0.19	—
Citric acid (E330)	98.0	—	0.1	—	0.1	0.1
Sign up	—	—	0.05	—	0.05	—
Total raw materials for semi-finished products		252.03	48.19	12.84	—	—
Output of convenience foods		210.9	47.7	8.0	—	—
Sign up	72.0	—	—	—	473.5	340.9
Apricots from compote	17.0	—	—	—	55.7	9.5
Total Raw		—	—	—	842.26	550.98
The output of semi-finished products in the finished product		204.4	46.3	7.7	—	—
Output finished product	67.8					523.4
Humidity	32.2%	25.0 ±3.0%	50.0 ±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. 104 Jelly
Preparation - №003 Biscuit
Preparation - №063 Cake "Amber"
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. 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 - №003 Biscuit

Preparation - №063 Cake "Amber"

Four layers of biscuit semi-finished product without soaking are connected with apricot jam. The surface is covered with apricot jam and jelly and trimmed with apricot wedges. The side surfaces are finished with apricot jam and biscuit crumbs.