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All groups → All products → Cakes → Sand cakes → Sandy cream cakes → №295 Pastry "Sand tube" with nut mass → recipe number 1 → Technological map

Technological map №295 Pastry "Sand tube" with nut mass

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 for0.9413 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	Semi-finished product sand	Cream of cream (268, 285, 293, 294, 295 ...)	Nut filling	in kind	in solids
Sign up	85.5	228.4	—	—	228.4	195.3
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	155.7	—	63.1	218.8	183.8
Cream 20% fat [Light Cream]	30.0	—	196.7	—	196.7	59.0
Granulated sugar	99.85	77.9	—	42.1	120.0	119.7
Sour cream [analogue of sour cream the weight ratio of fat 30% Skurikhin]	37.0	—	98.4	—	98.4	36.4
Sign up	96.0	—	—	63.1	63.1	60.5
Powdered sugar	99.85	—	59.1	—	59.1	59.0
Fresh whole milk the weight ratio of fat 3.2%	12.0	—	—	21.0	21.0	2.5
Melange	27.0	20.8	—	—	20.8	5.6
Raw egg yolk	46.0	20.8	—	—	20.8	9.6
Sign up	99.85	0.83	2.5	1.8	5.13	5.13
Essence	—	0.83	—	0.84	1.67	—
Salt	96.5	0.83	—	—	0.83	0.8
Total raw materials for semi-finished products		506.09	356.7	191.94	1054.73	737.33
Output of convenience foods		436.7	349.3	174.7	—	—
The output of semi-finished products in the finished product		427.9	342.3	171.1	—	—
Output finished product	75.0					705.5
Humidity	25.0%	5.5 ±1.5%	56.0 ±3.0%	12.0%	—	—

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 - Nut filling
Preparation - Cream of cream (268, 285, 293, 294, 295 ...)
Preparation - Semi-finished product sand
Preparation - №295 Pastry "Sand tube" with nut mass
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 - Nut filling

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.