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All groups → All products → Cakes → Sponge cakes → Sponge cakes with marshmallow and soufflé → №097 Cake "Slavutich" → recipe number 1 → Technological map

Technological map №097 Cake "Slavutich"

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 for0.0445 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	No. 001 Biscuit (main)	№105 Souffle	No. 098 Sugar-agar syrup	No. 104 Jelly	Protein semi-finished product (in No. 96, 97, 99, 221)	in kind	in solids
Sign up	99.85	6.3	—	4.9	2.8	0.53	14.53	14.52
Melange	27.0	10.6	—	—	—	—	10.6	2.9
Flour, premium	85.5	5.1	—	—	—	—	5.1	4.4
Water	—	—	—	1.2	3.3	—	4.5	—
Starch syrup	78.0	—	—	2.4	0.71	—	3.11	2.45
Sign up	84.0	—	3.1	—	—	—	3.1	2.6
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	—	1.5	—	—	—	1.5	1.1
Potato starch	80.0	1.3	—	—	—	—	1.3	1.0
Raw egg white	12.0	—	0.88	—	—	0.24	1.12	0.14
Water (for soaking agar-agar)	—	—	—	0.34	—	—	0.34	—
Sign up	85.0	—	—	0.07	0.07	—	0.14	0.12
Essence	—	0.06	—	—	0.02	—	0.08	—
Citric acid (E330)	98.0	—	0.05	—	0.01	—	0.06	0.06
Citrus essence	—	—	0.03	—	—	—	0.03	—
Food paint	—	—	—	—	0.01	—	0.01	—
Total raw materials for semi-finished products		23.36	5.56	8.91	6.92	0.77	—	—
Sign up	80.0	—	8.4	—	—	—	—	—
Total raw materials and semi-finished products		23.36	13.96	8.91	6.92	0.77	—	—
Output of convenience foods		18.3	13.7	8.4	6.8	0.55	—	—
Sign up	99.1	—	—	—	—	—	6.3	6.2
Total Raw		—	—	—	—	—	51.82	35.49
The output of semi-finished products in the finished product		17.8	13.3	—	6.7	0.53	—	—
Output finished product	75.1							33.4
Humidity	24.9%	25.0 ±3.0%	24.0 ±2.0%	20.0 ±3.0%	50.0 ±2.0%	3.5%	—	—

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 - Protein semi-finished product (in No. 96, 97, 99, 221)
Preparation - No. 104 Jelly
Preparation - No. 098 Sugar-agar syrup
Preparation - No. 001 Biscuit (main)
Preparation - №105 Souffle
Preparation - №097 Cake "Slavutich"
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 - Protein semi-finished product (in No. 96, 97, 99, 221)

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. 098 Sugar-agar syrup

Granulated sugar and water in a ratio of 4: 1 are boiled to a temperature of 120 ℃, agar is added, previously soaked in running water for 3-4 hours, heated over low heat with stirring until the agar is completely dissolved and molasses is added, after which the syrup is heated to 118 ℃.

Preparation - No. 001 Biscuit (main)

** Preparation of the dough. ** Melange with granulated sugar without heating or (to speed up the whipping) with preheating to 30 ивают is whipped in a beating machine, first at low, then at a high speed for 30-40 minutes until the volume increases by 2 , 5–3 times. Before the end of whipping, add flour mixed with potato starch, essence and mix for no more than 15 seconds. Flour should be introduced in 2-3 doses.
The finished dough should be fluffy, well-saturated with air, evenly mixed, without lumps and have a creamy color. The moisture content of the dough is 36–38%.
** Shaping. ** The biscuit dough is immediately poured into baking trays or molds, which are pre-greased or covered with paper. Baking trays and molds are filled to 3/4 of the height so that the dough does not fall over the sides when lifting.
** Baking. ** Baking time 50–55 min at 195–200 ℃ or 40–45 min at 205–225 ℃. The baked sponge cake is cooled for 20-30 minutes, removed from baking trays or molds and left to stand for 8-10 hours at a temperature of 15-20 ℃. After that, the paper is removed, the biscuit is cleaned.

** Characteristics of a semi-finished product. ** Rectangular, round or oval shape. The thickness of the biscuit is 30–40mm. The upper crust is smooth, thin, light brown in color. The crumb is porous, elastic, yellow.

Preparation - №105 Souffle

Hot sugar-agar syrup is introduced in a thin stream into the egg whites, beaten for 15–20 minutes, and beating is continued until a fluffy mass is obtained.
At the end of whipping, add a prepared homogeneous mixture of softened butter, condensed milk, citrus essence and stop whipping immediately.

** Characteristics of a semi-finished product. ** A thick, fluffy mass of white color, well retaining its shape.

Preparation - №097 Cake "Slavutich"

The layers of a biscuit semi-finished product are connected by a soufflé. The top layer of the biscuit is soaked in warm jelly syrup. The surface is covered with soufflé, glazed with chocolate glaze and decorated with protein whipped semi-finished product.
The shape is round.