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All groups → All products → Cakes → Sand cakes → Sand cakes with fruit filling and marshmallows → №302 Pastry "Sand ring Hercules" → recipe number 2 → Technological map

Technological map №302 Pastry "Sand ring Hercules"

Weight 80 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 for0.1717 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	No. 019 Sand rings with walnut	No. 016 Sand (main)	№067 Cream "Charlotte" chocolate	No. 060 Charlotte syrup	in kind	in solids
Sign up	85.5	27.4	28.4	—	—	55.8	47.7
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	16.4	17.0	5.9	—	39.3	33.0
Granulated sugar	99.85	11.0	11.3	—	5.7	28.0	27.9
Roasted kernels	97.5	11.0	—	—	—	11.0	10.7
Melange	27.0	3.8	4.0	—	—	7.8	2.1
Sign up	85.5	2.2	2.3	—	—	4.5	3.8
Fresh whole milk the weight ratio of fat 3.2%	12.0	—	—	—	3.8	3.8	0.46
Chicken eggs [chicken egg] [2]	27.0	0.55	—	—	1.0	1.55	0.42
Cocoa powder [Skurikhin]	95.0	—	—	0.74	—	0.74	0.7
Essence	—	0.11	0.11	—	—	0.22	—
Sign up	96.5	0.11	0.11	—	—	0.22	0.22
Ammonium carbonic (E503(i))	—	0.03	0.03	—	—	0.06	—
Baking soda (E500(ii))	50.0	0.03	0.03	—	—	0.06	0.02
Cognac	—	—	—	0.02	—	0.02	—
Vanilla powder	99.85	—	—	0.02	—	0.02	0.02
Total raw materials for semi-finished products		72.63	63.28	6.68	10.5	—	—
Sign up	68.6	—	—	9.0	—	—	—
Total raw materials and semi-finished products		72.63	63.28	15.68	10.5	—	—
Output of convenience foods		64.0	55.0	15.3	9.0	—	—
Sign up	74.0	—	—	—	—	39.7	29.4
Powdered sugar	99.85	—	—	—	—	2.3	2.3
Total Raw		—	—	—	—	195.09	158.74
The output of semi-finished products in the finished product		62.3	53.6	14.9	—	—	—
Output finished product	88.5						151.9
Humidity	11.5%	5.0 ±1.5%	5.5 ±1.5%	24.5 ±2.0%	31.4 ±1.5%	—	—

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. 060 Charlotte syrup
Preparation - No. 016 Sand (main)
Preparation - No. 019 Sand rings with walnut
Preparation - №067 Cream "Charlotte" chocolate
Preparation - №302 Pastry "Sand ring Hercules"
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. 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. 016 Sand (main)

** Preparation of the dough. ** Put butter into the kneading machine, add granulated sugar, melange, sodium bicarbonate, ammonium carbonate, salt, essence and mix for 20-30 minutes until a homogeneous mass is obtained. Then add flour and continue kneading the dough for no more than 1–2 minutes. Shortcrust pastry should have a smooth surface without lumps and traces of impurities, color from light yellow to yellow, pleasant smell and light aroma of essence. The moisture content of the dough is 18.5–19.5%.
** Shaping. ** The dough is cut into 3-4 kg pieces and rolled into layers on a table dusty with flour. Then the layers are cut and transferred to the pastry sheets using a rolling pin. The excess dough at the edges of the sheet is cut off. Before baking, the surface of the dough is pricked in several places to prevent swelling. The shortcrust pastry sheets are not greased.
The dough for cakes and sliced pastries is rolled out to a thickness of 3-4 mm. For round cakes, the rolled dough is formed with a round metal recess, for square cakes, cut with a knife.
The ring dough is rolled out to a thickness of 6–7 mm. The rolled dough is formed with a metal recess.
The dough for cakes "Krakowski" is rolled out to a thickness of 5–6 mm, the dough for baskets is rolled out to a thickness of 7–8 mm, placed on corrugated molds and the bottom and walls are lined with dough; molds with dough are baked on sheets.
** Baking. ** Duration of baking layer at a temperature of 200-225 ℃ 10-15 minutes, baskets and rings - 10-13 minutes. Sand layers for the Sandy Biscuit with Apples cake and the Krakowski pastries are baked until half cooked.

** Characteristics of a semi-finished product. ** Shape rectangular, round, etc. Thickness no more than 8mm. The crumb is well-porous, crumbly, light brown, and light yellow for the Sandy Biscuit with Apples cake and Krakowski pastries.

Preparation - No. 019 Sand rings with walnut

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 - №302 Pastry "Sand ring Hercules"

Two layers of shortbread semi-finished product in the form of rings are connected with fruit filling. The surface is finished with cream, nuts and powdered sugar.