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All groups → All products → Cakes → Sponge cakes → Sponge cakes with marshmallow and soufflé → №099 Cake "Hvilya" → recipe number 1 → Technological map

Technological map №099 Cake "Hvilya"

Weight 0.5; 1 and 2 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 for0.6292 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	Sponge cake with butter and cocoa	Soufflé with Hvilya cake jam	No. 104 Jelly	No. 098 Sugar-agar syrup	No. 101 Chocolate lipstick	Protein semi-finished product (in No. 96, 97, 99, 221)	in kind	in solids
Sign up	99.85	85.2	—	37.3	52.6	48.5	12.3	235.9	235.4
Melange	27.0	182.5	—	—	—	—	—	182.5	49.3
water	—	—	—	42.8	13.2	16.2	—	72.2	—
Flour, premium	85.5	70.5	—	—	—	—	—	70.5	60.3
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	24.3	30.3	—	—	—	—	54.6	45.8
Sign up	72.0	—	48.2	—	—	—	—	48.2	34.7
Starch syrup	78.0	—	—	9.3	26.3	7.3	—	42.9	33.5
Cocoa powder [Skurikhin]	95.0	14.6	—	—	—	3.0	—	17.6	16.8
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	—	16.1	—	—	—	—	16.1	11.9
Raw egg white	12.0	—	9.4	—	—	—	5.7	15.1	1.79
Sign up	—	—	—	—	3.7	—	—	3.7	—
Agar (E406)	85.0	—	—	0.93	0.73	—	—	1.66	1.41
Essence	—	—	0.37	0.28	—	0.17	—	0.82	—
Citric acid (E330)	98.0	—	0.56	0.19	—	—	—	0.75	0.73
Vanilla powder	99.85	—	—	—	—	0.15	—	0.15	0.15
Sign up	—	—	—	0.09	—	—	—	0.09	—
Total raw materials for semi-finished products		377.1	104.93	90.89	96.53	75.32	18.0	762.77	491.78
Sign up	80.0	—	89.9	—	—	—	—	—	—
Total raw materials and semi-finished products		377.1	194.83	90.89	96.53	75.32	18.0	—	—
Output of convenience foods		282.8	192.8	90.0	89.9	64.3	12.9	—	—
The output of semi-finished products in the finished product		276.8	188.8	88.1	—	62.9	12.6	—	—
Output finished product	73.5								462.4
Humidity	26.5%	24.0 ±3.0%	25.6%	50.0 ±2.0%	20.0 ±3.0%	12.0 ±1.0%	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. 101 Chocolate lipstick
Preparation - No. 098 Sugar-agar syrup
Preparation - No. 104 Jelly
Preparation - Sponge cake with butter and cocoa
Preparation - Soufflé with Hvilya cake jam
Preparation - №099 Cake "Hvilya"
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. 101 Chocolate lipstick

Prepared as lipstick No. 99. Before use, the lipstick is heated to a temperature of 50–55 ℃, cocoa powder, vanilla powder are added and mixed until a homogeneous mass is obtained.

** Characteristics of a semi-finished product. ** Homogeneous, plastic, glossy brown 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. 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 - Sponge cake with butter and cocoa

Preparation - Soufflé with Hvilya cake jam

Preparation - №099 Cake "Hvilya"

Layers of biscuit semi-finished product without soaking are connected by soufflé with jam. The surface is covered with chocolate fondant and trimmed with soufflé with jam and protein semi-finished product.
The shape is rectangular or round.