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All groups → All products → Cakes → Biscuit sliced cakes → №268 Creamy-fruit cake "Sponge cake" (sliced) → recipe number 1 → Technological map

Technological map №268 Creamy-fruit cake "Sponge cake" (sliced)

Weight 55 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 for0.1179 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	No. 012 Sponge cake with butter	Cream of cream (268, 285, 293, 294, 295 ...)	No. 104 Jelly	in kind	in solids
Sign up	27.0	22.5	—	—	22.5	6.1
Granulated sugar	99.85	13.5	—	4.2	17.7	17.6
Cream 20% fat [Light Cream]	30.0	—	13.2	—	13.2	4.0
Flour, premium	85.5	11.0	—	—	11.0	9.4
Sour cream [analogue of sour cream the weight ratio of fat 30% Skurikhin]	37.0	—	6.6	—	6.6	2.5
Sign up	—	—	—	4.8	4.8	—
Powdered sugar	99.85	—	4.0	—	4.0	4.0
Potato starch	80.0	2.7	—	—	2.7	2.2
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	2.3	—	—	2.3	1.9
Starch syrup	78.0	—	—	1.0	1.0	0.81
Sign up	—	0.14	—	0.03	0.17	—
Vanilla powder	99.85	—	0.17	—	0.17	0.17
Agar (E406)	85.0	—	—	0.1	0.1	0.09
Citric acid (E330)	98.0	—	—	0.02	0.02	0.02
Food paint	—	—	—	0.01	0.01	—
Total raw materials for semi-finished products		52.14	23.97	10.16	—	—
Output of convenience foods		41.3	23.5	10.0	—	—
Sign up	72.0	—	—	—	23.4	16.8
Fruit filling	74.0	—	—	—	12.7	9.4
Jam	72.0	—	—	—	12.7	9.2
Total Raw		—	—	—	135.07	84.19
The output of semi-finished products in the finished product		39.4	22.4	9.5	—	—
Output finished product	66.1					77.9
Humidity	33.9%	25.0 ±3.0%	56.0 ±3.0%	50.0 ±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 - No. 104 Jelly
Preparation - Cream of cream (268, 285, 293, 294, 295 ...)
Preparation - No. 012 Sponge cake with butter
Preparation - №268 Creamy-fruit cake "Sponge cake" (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. 104 Jelly

Agar, previously soaked in running water, is added to the water and heated over low heat with stirring until it is completely dissolved. Then add granulated sugar, molasses and boil for 5-7 minutes until sugar dissolves. The syrup is filtered through a sieve with a mesh size of 1–1.5 mm, cooled to a temperature of 40–50 ℃, and essence, acid and dye are added.
When preparing jelly for finishing, the hot mass is poured into baking sheets 10–30 mm high and cooled. The resulting jelly is cut into pieces of a certain shape.

** Characteristics of a semi-finished product. ** Shiny, translucent, gelatinous mass.

Preparation - Cream of cream (268, 285, 293, 294, 295 ...)

Pre-chilled cream and sour cream are whipped in a whipping machine for 20-25 minutes, first at low speed, and then for 1 minute at high speed until a persistent fluffy mass is obtained. Refined powder, previously mixed with vanilla, is added to the whipped mass, and the mixture is gently mixed.

** Characteristics of the semi-finished product. ** Homogeneous fluffy mass of white, foamy structure.

Preparation - No. 012 Sponge cake with butter

Preparation - №268 Creamy-fruit cake "Sponge cake" (sliced)

Three layers of biscuit semi-finished product are connected with jam and cream. The surface is covered with filling, decorated with berries from jam and jelly. The shape is square.
Note. Replacement of berries from jam with fruit from syrup is allowed.