To get a calculation for 1000 or your specified output is required:
1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Sign in.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time

All groups → All products → Cakes → Sand cakes → Glazed sand cakes → №120 Cake "Leaf fall" → recipe number 2 → Technological map

Technological map №120 Cake "Leaf fall"

Weight 2 and 3 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 for0.847 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	No. 017 Sand with nuts and cocoa powder	№067 Cream "Charlotte" chocolate	No. 060 Charlotte syrup	No. 101 Chocolate lipstick	№059 Cream "Charlotte" (main)	No. 017a Semi-finished shortbread crumb with nuts and cocoa powder No. 17	in kind	in solids
Sign up	85.5	222.7	—	—	—	—	3.9	226.6	193.8
Granulated sugar	99.85	89.1	—	61.8	59.4	—	1.6	211.9	211.5
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	133.6	50.1	—	—	14.8	2.4	200.9	168.7
Roasted cashew kernels [2]	97.5	44.5	—	—	—	—	0.79	45.29	44.17
Fresh whole milk the weight ratio of fat 3.2%	12.0	—	—	41.2	—	—	—	41.2	4.9
Sign up	95.0	26.7	6.3	—	3.7	—	0.47	37.17	35.35
Melange	27.0	31.2	—	—	—	—	0.55	31.75	8.55
Water	—	—	—	—	19.8	—	—	19.8	—
Flour, premium (on the dust)	85.5	17.8	—	—	—	—	0.32	18.12	15.47
Chicken eggs [chicken egg] [2]	27.0	—	—	11.0	—	—	—	11.0	3.0
Sign up	78.0	—	—	—	8.9	—	—	8.9	6.9
Essence	—	0.89	—	—	0.21	—	0.02	1.12	—
Salt	96.5	0.89	—	—	—	—	0.02	0.91	0.88
Vanilla powder	99.85	—	0.19	—	0.19	0.14	—	0.52	0.52
Ammonium carbonic (E503(i))	—	0.22	—	—	—	—	—	0.22	—
Sign up	50.0	0.22	—	—	—	—	—	0.22	0.11
Cognac	—	—	0.2	—	—	—	—	0.2	—
Cognac or dessert wine	—	—	—	—	—	0.06	—	0.06	—
Total raw materials for semi-finished products		567.82	56.79	114.0	92.2	15.0	10.07	—	—
Sign up	68.6	—	77.0	—	—	20.8	—	—	—
Total raw materials and semi-finished products		567.82	133.79	114.0	92.2	35.8	10.07	—	—
Output of convenience foods		498.2	131.1	97.8	78.7	35.0	8.7	—	—
Sign up	72.0	—	—	—	—	—	—	122.4	88.1
Total Raw		—	—	—	—	—	—	978.28	781.95
The output of semi-finished products in the finished product		482.8	127.0	—	76.2	33.9	8.5	—	—
Output finished product	87.7								742.9
Humidity	12.3%	4.5 ±1.5%	24.5 ±2.0%	31.4 ±1.5%	12.0 ±1.0%	25.0 ±2.0%	4.5 ±1.5%	—	—

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 - No. 017a Semi-finished shortbread crumb with nuts and cocoa powder No. 17
Preparation - No. 101 Chocolate lipstick
Preparation - No. 060 Charlotte syrup
Preparation - No. 017 Sand with nuts and cocoa powder
Preparation - №059 Cream "Charlotte" (main)
Preparation - №067 Cream "Charlotte" chocolate
Preparation - №120 Cake "Leaf fall"
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. 017a Semi-finished shortbread crumb with nuts and cocoa powder No. 17

The finished sandy semi-finished product with nuts and cocoa powder No. 17 is ground and sieved.

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. 060 Charlotte syrup

Charlotte syrup is prepared in two ways.
** First method. ** Granulated sugar, eggs and milk are thoroughly mixed and brought to a boil with constant stirring. The syrup is boiled for 4-5 minutes to a temperature of 104-105 ℃. The prepared syrup is filtered and cooled in the summer to a temperature of 20-22 ℃, in the winter - up to 28-30 ℃.
** Second way. **
a) Preparation of milk sugar syrup. Granulated sugar and milk, provided by the recipe, are mixed and boiled for 60–90 minutes to a temperature of 104–105 ℃ (test per thin thread). The moisture content of the milk sugar syrup is 27%.
b) Preparation of Charlotte syrup. Beat the eggs in a whisk machine for 5-7 minutes and gradually pour in hot milk-sugar syrup in a 1: 1 ratio. The brewed mass is mixed with the rest of the milk-sugar syrup and kept for 5 minutes at a temperature of 95 ℃. The finished syrup is filtered and cooled.

Preparation - No. 017 Sand with nuts and cocoa powder

A semi-finished product is prepared in the same way as sand No. 16, but the flour is pre-mixed with chopped roasted nuts and cocoa powder.

** Characteristics of the semi-finished product. ** Round shape. Crumb with good porosity, crumbly, brown color.

Preparation - №059 Cream "Charlotte" (main)

The peeled and cut butter is whipped in a beater at low speed until smooth. Chilled “Charlotte” syrup with the addition of cognac or dessert wine, vanilla powder are gradually poured into the whipped mass and beat at a high number of revolutions until the volume increases by 2.5–3 times. Duration of whipping is 20-30 min.

** Characteristics of a semi-finished product. ** Homogeneous fluffy mass of yellow color, with a smooth glossy surface, well retaining its shape.

Preparation - №067 Cream "Charlotte" chocolate

Prepare a cream like "Charlotte" No. 59, add cocoa powder at the end of whipping.

** Characteristics of a semi-finished product. ** Homogeneous fluffy mass of brown color, well retaining its shape.

Preparation - №120 Cake "Leaf fall"

Four layers of shortbread semi-finished product are connected by two layers of chocolate cream and one layer of jam. The surface is covered with chocolate fondant and finished with white and chocolate creams. The side surfaces are finished with crumbs.