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All groups → All products → Cakes → Sand cakes → Glazed sand cakes → №128 Cake "Urartu" → recipe number 1 → Technological map

Technological map №128 Cake "Urartu"

Weight 0.5 and 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 for0.0232 kg
finished product, g
Semi-finished short walnut product (in No. 128)
in kind
in solids
Sign up85.5 5.6 5.6 4.8 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 3.1 3.1 2.6 
Roasted kernels97.5 2.1 2.1 2.0 
Granulated sugar99.852.1 2.1 2.1 
Melange27.0 0.840.840.23
Sign up—  0.020.02—  
Salt96.5 0.020.020.02
Ammonium carbonic (E503(i))—  0.010.01—  
Baking soda (E500(ii))50.0 0.010.01—  
Total raw materials for semi-finished products13.8 —  —  
Output of convenience foods12.2 —  —  
Sign up69.0 —  5.4 3.7 
Chocolate glaze [Skurikhin]99.1 —  4.9 4.8 
Roasted kernels97.5 —  1.9 1.9 
Total Raw—  26.0 22.15
The output of semi-finished products in the finished product11.6 —  —  
Output finished product90.2 20.9 
Humidity9.8%5.0 ±1.5%—  —  
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Description of the technological process.

The technological process of production consists of the following stages:
  1. Preparation of raw materials for production.
  2. Preparation - Semi-finished short walnut product (in No. 128)
  3. Preparation - №128 Cake "Urartu"
  4. Packaging, labeling, storage and transportation.

  1. Preparation of raw materials for production.

    2. 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'.

  2. Preparation - Semi-finished short walnut product (in No. 128)

  3. Preparation - №128 Cake "Urartu"

    4. Layers of short walnut semifinished product are connected by a mixture of under-welding with crushed nuts. The surface is covered and finished with chocolate glaze. The shape is round.

  4. Packaging, labeling, storage and transportation.

    5. Packaging, labeling, storage and transportation should be carried out in accordance with requirements of TU.

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Recipe on №128 Cake "Urartu" contained in handbooks:

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