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All groups → All products → Cakes → Biscuit sliced cakes → No. 274 Coffee cake (sliced) → recipe number 1 → Technological map

Technological map No. 274 Coffee cake (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 for0.9556 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	No. 001 Biscuit (main)	№070 Cream "Charlotte" coffee	No. 097 Coffee syrup for soaking	No. 060 Charlotte syrup	№067 Cream "Charlotte" chocolate	No. 071 Coffee syrup	in kind	in solids
Sign up	99.85	138.3	—	111.3	100.9	—	31.3	381.8	381.2
Melange	27.0	230.6	—	—	—	—	—	230.6	62.3
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	—	95.6	—	—	41.8	—	137.4	115.4
water	—	—	—	107.1	—	—	15.5	122.6	—
Flour, premium	85.5	112.1	—	—	—	—	—	112.1	95.8
Sign up	12.0	—	—	—	67.2	—	—	67.2	8.1
Potato starch	80.0	27.7	—	—	—	—	—	27.7	22.1
Chicken eggs [chicken egg] [2]	27.0	—	—	—	17.9	—	—	17.9	4.8
Cognac or dessert wine	—	—	0.39	6.3	—	—	—	6.69	—
Cocoa powder [Skurikhin]	95.0	—	—	—	—	5.3	—	5.3	5.0
Sign up	96.0	—	—	2.9	—	—	2.1	5.0	4.8
Essence	—	1.4	—	—	—	—	—	1.4	—
Vanilla powder	99.85	—	1.0	—	—	0.16	—	1.16	1.15
Essence of rum	—	—	—	0.25	—	—	—	0.25	—
Cognac	—	—	—	—	—	0.17	—	0.17	—
Total raw materials for semi-finished products		510.1	96.99	227.85	186.0	47.43	48.9	—	—
Sign up	68.6	—	95.6	—	—	64.2	—	—	—
No. 071 Coffee syrup	68.0	—	47.8	—	—	—	—	—	—
Total raw materials and semi-finished products		510.1	240.39	227.85	186.0	111.63	48.9	—	—
Output of convenience foods		398.6	235.2	222.4	159.8	109.2	47.8	—	—
Sign up	97.5	—	—	—	—	—	—	18.7	18.2
Total Raw		—	—	—	—	—	—	1135.97	718.85
The output of semi-finished products in the finished product		387.0	228.4	216.0	—	106.1	—	—	—
Output finished product	69.7								666.4
Humidity	30.3%	25.0 ±3.0%	25.4 ±2.0%	50.0 ±4.0%	31.4 ±1.5%	24.5 ±2.0%	32.0 ±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. 071 Coffee syrup
Preparation - No. 060 Charlotte syrup
Preparation - No. 097 Coffee syrup for soaking
Preparation - No. 001 Biscuit (main)
Preparation - №067 Cream "Charlotte" chocolate
Preparation - №070 Cream "Charlotte" coffee
Preparation - No. 274 Coffee 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. 071 Coffee syrup

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. 097 Coffee syrup for soaking

Preparation - No. 001 Biscuit (main)

** Preparation of the dough. ** Melange with granulated sugar without heating or (to speed up the whipping) with preheating to 30 ивают is whipped in a beating machine, first at low, then at a high speed for 30-40 minutes until the volume increases by 2 , 5–3 times. Before the end of whipping, add flour mixed with potato starch, essence and mix for no more than 15 seconds. Flour should be introduced in 2-3 doses.
The finished dough should be fluffy, well-saturated with air, evenly mixed, without lumps and have a creamy color. The moisture content of the dough is 36–38%.
** Shaping. ** The biscuit dough is immediately poured into baking trays or molds, which are pre-greased or covered with paper. Baking trays and molds are filled to 3/4 of the height so that the dough does not fall over the sides when lifting.
** Baking. ** Baking time 50–55 min at 195–200 ℃ or 40–45 min at 205–225 ℃. The baked sponge cake is cooled for 20-30 minutes, removed from baking trays or molds and left to stand for 8-10 hours at a temperature of 15-20 ℃. After that, the paper is removed, the biscuit is cleaned.

** Characteristics of a semi-finished product. ** Rectangular, round or oval shape. The thickness of the biscuit is 30–40mm. The upper crust is smooth, thin, light brown in color. The crumb is porous, elastic, yellow.

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 - №070 Cream "Charlotte" coffee

Preparation - No. 274 Coffee cake (sliced)

The layers of the biscuit semi-finished product are connected with Charlotte coffee cream. The surface is finished with Charlotte cream with chocolate and nuts.