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All groups → All products → Cakes → Sponge cakes → Sponge-nut and other cakes → №110 Cake "Lviv" → recipe number 1 → Technological map

Technological map №110 Cake "Lviv"

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 for0.8114 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	Semi-finished biscuit-almond product (in No. 110)	No. 090 Protein cream with citric acid (brewed)	A crumb of semi-finished biscuit-almond (in No. 110)	in kind	in solids
Sign up	99.85	138.6	196.0	1.5	336.1	335.6
Raw almond kernels	94.0	138.7	—	1.5	140.2	131.7
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	138.6	—	1.5	140.1	117.7
Flour, premium	85.5	138.6	—	1.5	140.1	119.8
Raw egg white	12.0	—	96.2	—	96.2	11.5
Sign up	27.0	92.6	—	1.0	93.6	25.27
Citric acid (E330)	98.0	—	1.5	—	1.5	1.5
Ammonium carbonic (E503(i))	—	0.24	—	—	0.24	—
Salt	96.5	0.24	—	—	0.24	0.23
Total raw materials for semi-finished products		647.58	293.7	7.0	—	—
Output of convenience foods		560.5	281.1	6.0	—	—
Sign up	95.0	—	—	—	4.3	4.0
Total Raw		—	—	—	952.58	747.3
The output of semi-finished products in the finished product		533.9	267.8	5.7	—	—
Output finished product	85.7					695.7
Humidity	14.3%	8.0 ±2.0%	27.0 ±2.0%	8.0 ±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 - A crumb of semi-finished biscuit-almond (in No. 110)
Preparation - No. 090 Protein cream with citric acid (brewed)
Preparation - Semi-finished biscuit-almond product (in No. 110)
Preparation - №110 Cake "Lviv"
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 - A crumb of semi-finished biscuit-almond (in No. 110)

Preparation - No. 090 Protein cream with citric acid (brewed)

Preparation - Semi-finished biscuit-almond product (in No. 110)

Preparation - №110 Cake "Lviv"

Three layers of biscuit-almond semi-finished product (without soaking) are connected with protein cream. The surface is covered with the same cream and sprinkled on a stencil (with the image of the emblem of Lviv) with cocoa powder. The side surfaces are finished with cream and crumbs of biscuit-almond semi-finished product.
The shape is round.