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All groups → All products → Cakes → Sponge cakes → Sponge-fruit cakes → №064 Cake "Firm" → recipe number 1 → Technological map

Technological map №064 Cake "Firm"

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 for0.8816 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	№003 Biscuit	№080 Cream "Charlotte" cranberry	№059 Cream "Charlotte" (main)	No. 060 Charlotte syrup	No. 104 Jelly	№002 Fried biscuit crumb	in kind	in solids
Sign up	99.85	99.6	—	—	81.8	31.7	4.0	217.1	216.6
Melange	27.0	132.8	—	—	—	—	6.6	139.4	37.7
Flour, premium	85.5	110.6	—	—	—	—	3.2	113.8	97.3
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	—	—	92.1	—	—	—	92.1	77.4
Cranberry jam syrup	72.0	—	70.7	—	—	—	—	70.7	50.9
Sign up	12.0	—	—	—	54.6	—	—	54.6	6.5
water	—	—	—	—	—	36.4	—	36.4	—
Chicken eggs [chicken egg] [2]	27.0	—	—	—	14.5	—	—	14.5	3.9
Starch syrup	78.0	—	—	—	—	7.9	—	7.9	6.2
Vanilla powder	99.85	—	—	0.89	—	—	—	0.89	0.89
Sign up	—	0.86	—	—	—	—	—	0.86	—
Agar (E406)	85.0	—	—	—	—	0.79	—	0.79	0.67
Potato starch	80.0	—	—	—	—	—	0.79	0.79	0.63
Cognac or dessert wine	—	—	—	0.36	—	—	—	0.36	—
Essence	—	—	—	—	—	0.24	0.04	0.28	—
Sign up	98.0	—	—	—	—	0.16	—	0.16	0.15
Food paint	—	—	—	—	—	0.08	—	0.08	—
Total raw materials for semi-finished products		343.86	70.7	93.35	150.9	77.27	14.63	—	—
Sign up	75.0	—	191.2	—	—	—	—	—	—
No. 060 Charlotte syrup	68.6	—	—	129.6	—	—	—	—	—
Total raw materials and semi-finished products		343.86	261.9	222.95	150.9	77.27	14.63	—	—
Output of convenience foods		287.8	260.9	218.2	129.6	76.5	9.0	—	—
Sign up	72.0	—	—	—	—	—	—	238.4	171.6
Total Raw		—	—	—	—	—	—	989.11	670.44
The output of semi-finished products in the finished product		282.1	255.7	26.4	—	74.9	8.8	—	—
Output finished product	72.0								635.1
Humidity	28.0%	25.0 ±3.0%	25.8 ±2.0%	25.0 ±2.0%	31.4 ±1.5%	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 - No. 060 Charlotte syrup
Preparation - №003 Biscuit
Preparation - №059 Cream "Charlotte" (main)
Preparation - №080 Cream "Charlotte" cranberry
Preparation - №064 Cake "Firm"
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 - 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 - №003 Biscuit

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 - №080 Cream "Charlotte" cranberry

Preparation - №064 Cake "Firm"

Three layers of biscuit semi-finished product without soaking are connected with "Charlotte" cranberry cream. The surface is finished with cranberry jam berries, covered with jelly and decorated with charlotte cream designs in the form of narcissus flowers. The sides are finished with cranberry cream and biscuit crumbs.