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All groups → All products → Cakes → Sponge cakes with piece baked semi-finished product → # 282 Biscuit cake glazed with milk fondant (oval) → recipe number 1 → Technological map

Technological map # 282 Biscuit cake glazed with milk fondant (oval)

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 for0.0622 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	No. 005 Sponge cake round	No. 102 Milk lipstick	No. 115 Apricot marmalade	in kind	in solids
Sign up	99.85	9.1	9.3	10.3	28.7	28.7
Raw egg white	12.0	13.7	—	—	13.7	1.6
Fresh whole milk the weight ratio of fat 3.2%	12.0	—	11.6	—	11.6	1.4
Flour, premium	85.5	10.4	—	—	10.4	8.9
Raw egg yolk	46.0	9.1	—	—	9.1	4.2
Sign up	10.0	—	—	6.9	6.9	0.69
Starch syrup	78.0	—	2.9	—	2.9	2.3
Essence	—	0.06	—	—	0.06	—
Vanilla powder	99.85	—	0.06	—	0.06	0.06
Citric acid (E330)	98.0	0.04	—	—	0.04	0.04
Total raw materials for semi-finished products		42.4	23.86	17.2	—	—
Output of convenience foods		26.7	14.7	13.8	—	—
Sign up	74.0	—	—	—	9.2	6.8
Total Raw		—	—	—	92.66	54.69
The output of semi-finished products in the finished product		25.8	14.2	13.3	—	—
Output finished product	82.4					51.3
Humidity	17.6%	16.0 ±2.0%	12.0 ±1.0%	21.0 ±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. 115 Apricot marmalade
Preparation - No. 102 Milk lipstick
Preparation - No. 005 Sponge cake round
Preparation - # 282 Biscuit cake glazed with milk fondant (oval)
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. 115 Apricot marmalade

Preparation - No. 102 Milk lipstick

Preparation - No. 005 Sponge cake round

** Preparation of the dough. ** Pre-cooled egg whites are beaten in a whisk machine for 20-30 minutes, first at low, then at a high number of revolutions until the volume of the mass increases by 6-7 times. At the end of the beat, add citric acid. Beat egg yolks with granulated sugar separately for 30-40 minutes, add essence, flour and beat the mass for another 5-8 seconds, then carefully add the whipped whites and mix until a homogeneous dough is obtained. The finished dough should be fluffy, well-saturated with air, evenly mixed, without lumps, creamy color and thick consistency. The moisture content of the dough is 44–46%.
** Shaping. ** The biscuit dough is immediately deposited on pastry sheets covered with paper. When depositing round cakes for "Boucher" pastries, tubes with round holes are used.
** Baking. ** Baking duration 15-30 minutes at a temperature of 190-200 10 ℃. The baked flat cakes are cooled and allowed to stand for 8 hours at a temperature of 15–20 ℃. After that, they are removed from the paper, the biscuit is cleaned.

** Characteristics of the semi-finished product. ** Round shape. Light brown thin crust. The crumb is porous, dense, yellow.

Preparation - # 282 Biscuit cake glazed with milk fondant (oval)

Two piece biscuit semi-finished products without soaking are connected with fruit filling. The surface is covered with milk lipstick and covered with marmalade.