KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Cakes → Sand cakes → Sandy cream cakes → No. 294 Pastry "Sand tube" glazed with lipstick → recipe number 1 → Technological map

Technological map No. 294 Pastry "Sand tube" glazed with lipstick

Weight 50 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 for0.4778 kg
finished product, g
Semi-finished product sand
Cream of cream (268, 285, 293, 294, 295 ...)
# 099 Lipstick
in kind
in solids
Sign up85.5 128.2 —  —  128.2 109.6 
Cream 20% fat [Light Cream]30.0 —  110.4 —  110.4 33.1 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 87.4 —  —  87.4 73.4 
Granulated sugar99.8543.7 —  39.0 82.7 82.5 
Sour cream [analogue of sour cream the weight ratio of fat 30% Skurikhin]37.0 —  55.3 —  55.3 20.4 
Sign up99.85—  33.2 —  33.2 33.1 
Water—  —  —  13.0 13.0 —  
Melange27.0 11.7 —  —  11.7 3.1 
Raw egg yolk46.0 11.7 —  —  11.7 5.4 
Starch syrup78.0 —  —  5.8 5.8 4.6 
Sign up99.850.471.4 —  1.871.87
Essence—  0.47—  0.140.61—  
Salt96.5 0.47—  —  0.470.45
Total raw materials for semi-finished products284.11200.3 57.94542.35367.52
Output of convenience foods245.2 196.1 49.0 —  —  
The output of semi-finished products in the finished product238.9 191.1 47.8 —  —  
Output finished product73.6 351.9 
Humidity26.4%5.5 ±1.5%56.0 ±3.0%12.0 ±1.0%—  —  
List of recipes

Description of the technological process.

The technological process of production consists of the following stages:
  1. Preparation of raw materials for production.
  2. Preparation - # 099 Lipstick
  3. Preparation - Cream of cream (268, 285, 293, 294, 295 ...)
  4. Preparation - Semi-finished product sand
  5. Preparation - No. 294 Pastry "Sand tube" glazed with lipstick
  6. Packaging, labeling, storage and transportation.

  1. Preparation of raw materials for production.

    2. 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'.

  2. Preparation - # 099 Lipstick

    3. 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.

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

    4. 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.

  4. Preparation - Semi-finished product sand

  5. Preparation - No. 294 Pastry "Sand tube" glazed with lipstick

    6. A short sandy semi-finished product in the form of a tube is filled with cream. The surface is finished with a lipstick pattern in a spiral pattern.

  6. Packaging, labeling, storage and transportation.

    7. Packaging, labeling, storage and transportation should be carried out in accordance with requirements of TU.

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Recipe on No. 294 Pastry "Sand tube" glazed with lipstick contained in handbooks:

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