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All groups → All products → Cakes → Sponge cakes → Sponge-nut and other cakes → №109 Cake "Varazi" → recipe number 1 → Technological map

Technological map №109 Cake "Varazi"

Weighted.

Name of raw materials and semi-finished products	Mass fraction of solids,%	Consumption of raw materials for semi-finished products, g			Raw material consumption for0.8977 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	Sponge cake with nuts	Vanilla custard cream (No. 109, 340а, 350а)	No. 095 Blotting syrup	in kind	in solids
Sign up	99.85	102.1	56.7	81.2	240.0	239.6
Melange	27.0	171.0	—	—	171.0	46.2
Walnut kernel (raw)	94.0	121.4	—	—	121.4	114.2
Fresh whole milk the weight ratio of fat 3.2%	12.0	—	90.6	—	90.6	10.9
Water	—	—	—	89.4	89.4	—
Sign up	84.0	—	84.6	—	84.6	71.1
Flour, premium	85.5	47.0	17.6	—	64.6	55.2
Chicken eggs [chicken egg] [2]	27.0	—	22.7	—	22.7	6.1
Cognac or dessert wine	—	—	—	7.6	7.6	—
Potato starch	80.0	3.9	—	—	3.9	3.1
Sign up	—	—	—	0.3	0.3	—
Vanillin	—	—	0.02	—	0.02	—
Total raw materials for semi-finished products		445.4	272.22	178.5	—	—
Output of convenience foods		358.6	260.8	158.3	—	—
Sign up	97.5	—	—	—	121.1	118.0
"Patterned" chocolate	99.4	—	—	—	27.9	27.8
Powdered sugar	99.85	—	—	—	4.7	4.6
Total Raw		—	—	—	1049.82	696.8
The output of semi-finished products in the finished product		345.6	251.4	152.6	—	—
Output finished product	72.3					648.6
Humidity	27.7%	20.0 ±2.0%	40.0 ±2.0%	50.0 ±4.0%	—	—

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 - No. 095 Blotting syrup
Preparation - Vanilla custard cream (No. 109, 340а, 350а)
Preparation - Sponge cake with nuts
Preparation - №109 Cake "Varazi"
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 - No. 095 Blotting syrup

Granulated sugar and water in a ratio of 1: 1.1 are boiled with constant stirring, removing the foam that appears during boiling. The syrup is boiled down to a density of 1.22–1.25 (medium syrup), cooled to 20 ℃, filtered and rum essence and cognac or dessert wine are added.

** Characteristics of the semi-finished product. ** Transparent viscous syrup with the smell of essence, wine or cognac.

Preparation - Vanilla custard cream (No. 109, 340а, 350а)

Most of the milk and 33% granulated sugar in the recipe is heated to a boil. Beat eggs with granulated sugar (0.25 kg of granulated sugar per 1 kg of egg mass). The flour is heated at a temperature of 105–110 ℃ for 40–60 minutes, then cooled. The rest of the milk, preheated, chilled flour mixed with granulated sugar and vanillin are added to the beaten egg mass. The resulting mass is injected in a thin stream with stirring into boiling milk syrup and heated at a temperature of 95 ℃ for 4–5 minutes, then cooled to 40 ℃; the cooled mass is mixed with softened butter.

** Characteristics of the semi-finished product. ** Homogeneous gelatinous mass of white color.

Preparation - Sponge cake with nuts

Preparation - №109 Cake "Varazi"

Two layers of biscuit semi-finished product are connected with custard. The surface is covered with custard and divided diagonally in half: one part sprinkled with chocolate chips, the other with crushed almonds or nuts and powdered sugar. The side surfaces are finished respectively with chocolate chips and crushed almonds or nuts.