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All groups → All products → Cakes → Sand cakes → Glazed sand cakes → №129 Cake "Balashikhinsky" → recipe number 1 → Technological map

Technological map №129 Cake "Balashikhinsky"

Weight 2 kg or less.

Name of raw materials and semi-finished products	Mass fraction of solids,%	Consumption of raw materials for semi-finished products, g					Raw material consumption for0.5288 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	No. 018 Sand with walnut	No. 101 Chocolate lipstick	No. 020 Sand with cocoa powder	№002 Fried biscuit crumb	# 099 Lipstick	in kind	in solids
Sign up	99.85	41.5	104.6	24.0	2.4	2.2	174.7	174.3
Flour, premium	85.5	83.1	—	57.9	2.0	—	143.0	122.3
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	41.6	—	24.0	—	—	65.6	55.1
Water	—	—	34.9	—	—	0.73	35.63	—
Roasted kernels	97.5	28.7	—	—	—	—	28.7	28.0
Sign up	78.0	—	15.7	—	—	0.33	16.03	12.46
Melange	27.0	5.9	—	3.4	4.1	—	13.4	3.62
Cocoa powder [Skurikhin]	95.0	—	6.5	6.6	—	—	13.1	12.4
Flour, premium (on the dust)	85.5	7.7	—	4.4	—	—	12.1	10.4
Essence	—	0.53	0.36	0.3	0.02	0.01	1.22	—
Sign up	80.0	—	—	—	0.49	—	0.49	0.39
Vanilla powder	99.85	—	0.33	—	—	—	0.33	0.33
Salt	96.5	0.18	—	0.11	—	—	0.29	0.28
Ammonium carbonic (E503(i))	—	0.07	—	0.04	—	—	0.11	—
Baking soda (E500(ii))	50.0	0.07	—	0.04	—	—	0.11	0.06
Total raw materials for semi-finished products		209.35	162.39	120.79	9.01	3.27	—	—
Output of convenience foods		190.7	138.6	108.7	5.5	2.8	—	—
Sign up	72.0	—	—	—	—	—	108.1	77.9
Total Raw		—	—	—	—	—	612.91	497.54
The output of semi-finished products in the finished product		181.9	132.2	103.6	5.3	2.6	—	—
Output finished product	88.4							467.7
Humidity	11.6%	5.5 ±1.5%	12.0 ±1.0%	5.5 ±1.5%	6.0 ±2.0%	12.0 ±1.0%	—	—

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 - # 099 Lipstick
Preparation - №002 Fried biscuit crumb
Preparation - No. 020 Sand with cocoa powder
Preparation - No. 101 Chocolate lipstick
Preparation - No. 018 Sand with walnut
Preparation - №129 Cake "Balashikhinsky"
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 - # 099 Lipstick

Granulated sugar and water in a ratio of 3: 1 are brought to a boil in an open kettle with stirring, removing the resulting foam. Then close the cauldron with a lid, boil the syrup to a temperature of 108 ℃ and add molasses heated to 50 ℃, then boil it down to a temperature of 115-117 ℃ (test for a weak ball). At the end of cooking, add the essence.
Hot syrup is poured in a layer of 20–30 mm on a table with marble chips and cooled to 35–45 ℃ for 40–45 minutes. Chilled syrup is whipped on a beater for 15-20 minutes or manually on the table using a spatula.

** Characteristics of a semi-finished product. ** Homogeneous, plastic, glossy white mass.

Preparation - №002 Fried biscuit crumb

A crumb of biscuit semi-finished product No. 1 is fried at a temperature of 220-230 ℃ until brown.

Preparation - No. 020 Sand with cocoa powder

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. 018 Sand with walnut

Preparation - №129 Cake "Balashikhinsky"

Two layers of semi-finished shortbread with nuts and one layer of semi-finished shortbread with cocoa are connected with jam. The surface is coated and finished with chocolate lipstick. The side surfaces are finished with jam and biscuit crumbs.
The shape is square or round.