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All groups → All products → Cakes → Sponge cakes → Sponge cakes with marshmallow and soufflé → №094 "Sponge-marshmallow" cake → recipe number 1 → Technological map

Technological map №094 "Sponge-marshmallow" cake

Weight 1 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 for0.2956 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	№003 Biscuit	No. 114 Zephyr	№002 Fried biscuit crumb	in kind	in solids
Sign up	99.85	46.0	19.8	1.0	66.8	66.55
Melange	27.0	61.3	—	1.6	62.9	16.93
Flour, premium	85.5	51.1	—	0.77	51.87	44.36
Fruit filling	74.0	—	39.6	—	39.6	29.3
Raw egg white	12.0	—	19.8	—	19.8	2.4
Sign up	—	—	1.2	—	1.2	—
Citrus essence	—	0.4	—	—	0.4	—
Agar (E406)	85.0	—	0.3	—	0.3	0.25
Potato starch	80.0	—	—	0.19	0.19	0.15
Dye	—	—	0.1	—	0.1	—
Sign up	—	—	—	0.01	0.01	—
Total raw materials for semi-finished products		158.8	80.8	3.57	—	—
Output of convenience foods		132.8	77.2	2.2	—	—
Sign up	72.0	—	—	—	96.7	69.6
Total Raw		—	—	—	339.87	229.54
The output of semi-finished products in the finished product		127.1	73.9	2.1	—	—
Output finished product	71.4					211.2
Humidity	28.6%	25.0 ±3.0%	36.0 ±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. 114 Zephyr
Preparation - №003 Biscuit
Preparation - №094 "Sponge-marshmallow" cake
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. 114 Zephyr

Preparation - №003 Biscuit

Preparation - №094 "Sponge-marshmallow" cake

Layers of biscuit semi-finished product are connected without wetting with berry jam. The surface is finished with marshmallows. The side surfaces are finished with crumbs.