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All groups → All products → Cakes → Sand cakes "Korzinochki" → "Baskets" with cream → №308 Pastry "Basket" with cream of cream and jam → recipe number 1 → Technological map

Technological map №308 Pastry "Basket" with cream of cream and jam

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 for0.1907 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	Cream of cream (268, 285, 293, 294, 295 ...)	Semi-finished product sand	in kind	in solids
Sign up	30.0	48.6	—	48.6	14.6
Flour, premium	85.5	—	39.0	39.0	33.3
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	—	26.6	26.6	22.3
Sour cream [analogue of sour cream the weight ratio of fat 30% Skurikhin]	37.0	24.3	—	24.3	9.0
Powdered sugar	99.85	14.6	—	14.6	14.6
Sign up	99.85	—	13.3	13.3	13.3
Melange	27.0	—	3.5	3.5	1.0
Raw egg yolk	46.0	—	3.5	3.5	1.6
Vanilla powder	99.85	0.61	0.14	0.75	0.75
Essence	—	—	0.14	0.14	—
Sign up	96.5	—	0.14	0.14	0.14
Total raw materials for semi-finished products		88.11	86.32	—	—
Output of convenience foods		86.3	74.6	—	—
Sign up	72.0	—	—	19.6	14.1
Chocolate glaze [Skurikhin]	99.1	—	—	15.7	15.6
Total Raw		—	—	209.73	140.29
The output of semi-finished products in the finished product		83.9	72.5	—	—
Output finished product	70.4				134.2
Humidity	29.6%	56.0 ±3.0%	5.5 ±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 - Semi-finished product sand
Preparation - Cream of cream (268, 285, 293, 294, 295 ...)
Preparation - №308 Pastry "Basket" with cream of cream and jam
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 - Semi-finished product sand

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.

Preparation - №308 Pastry "Basket" with cream of cream and jam

Sand basket filled with jam and cream cream and decorated with chocolate glaze.

Packaging, labeling, storage and transportation.

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

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