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All groups → All products → Cakes → Biscuit sliced cakes → # 261 Biscuit cake with nut cream (sliced) → recipe number 1 → Technological map

Technological map # 261 Biscuit cake with nut cream (sliced)

Weight 75 g.

Name of raw materials and semi-finished products	Mass fraction of solids,%	Consumption of raw materials for semi-finished products, g				Raw material consumption for0.8056 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	No. 010 Sponge cake with nuts	№072 Cream "Charlotte" creamy nut	No. 060 Charlotte syrup	No. 095 Blotting syrup	in kind	in solids
Sign up	99.85	124.1	—	109.7	74.8	308.6	308.1
Melange	27.0	206.8	—	—	—	206.8	55.8
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	—	107.8	—	—	107.8	90.6
Flour, premium	85.5	100.5	—	—	—	100.5	85.9
Water	—	—	—	—	82.3	82.3	—
Sign up	12.0	—	—	73.1	—	73.1	8.8
Roasted kernels	97.5	20.7	—	—	—	20.7	20.2
Chicken eggs [chicken egg] [2]	27.0	—	—	19.5	—	19.5	5.3
Walnut kernel (raw)	94.0	—	14.8	—	—	14.8	13.9
Potato starch	80.0	8.3	—	—	—	8.3	6.6
Sign up	—	—	0.42	—	7.0	7.42	—
Vanilla powder	99.85	—	1.0	—	—	1.0	1.0
Essence of rum	—	—	—	—	0.28	0.28	—
Total raw materials for semi-finished products		460.4	124.02	202.3	164.38	—	—
Sign up	68.6	—	173.8	—	—	—	—
Total raw materials and semi-finished products		460.4	297.82	202.3	164.38	—	—
Output of convenience foods		366.2	291.6	173.8	145.8	—	—
Sign up	94.0	—	—	—	—	15.6	14.6
Total Raw		—	—	—	—	966.7	610.8
The output of semi-finished products in the finished product		360.1	286.8	—	143.4	—	—
Output finished product	71.1						572.4
Humidity	28.9%	25.0 ±3.0%	24.6 ±2.0%	31.4 ±1.5%	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 - No. 060 Charlotte syrup
Preparation - No. 010 Sponge cake with nuts
Preparation - №072 Cream "Charlotte" creamy nut
Preparation - # 261 Biscuit cake with nut cream (sliced)
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 - 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. 010 Sponge cake with nuts

Preparation - №072 Cream "Charlotte" creamy nut

Prepared like Charlotte cream No. 59, but with the addition of crushed nuts.

** Characteristics of a semi-finished product. ** Homogeneous fluffy mass of yellow color, with a uniform distribution of nuts, well retaining its shape.