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All groups → All products → Cakes → Almond and nut cakes → №362 Cake "Pyramid" → recipe number 1 → Technological map

Technological map №362 Cake "Pyramid"

Weight 45 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 for0.8325 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	№069 Cream "Charlotte" on agar, chocolate	No. 029 Almond	in kind	in solids
Sign up	84.0	256.9	—	256.9	215.8
Granulated sugar	99.85	128.5	113.6	242.1	241.7
Fresh whole milk the weight ratio of fat 3.2%	12.0	77.7	—	77.7	9.3
Raw almond kernels	94.0	—	56.8	56.8	53.4
Raw egg white	12.0	—	45.4	45.4	5.5
Sign up	95.0	25.7	—	25.7	24.4
Flour, premium	85.5	—	15.1	15.1	12.9
Chicken eggs [chicken egg] [2]	27.0	11.4	—	11.4	3.1
Vanilla powder	99.85	1.4	—	1.4	1.4
Agar (E406)	85.0	0.17	—	0.17	0.14
Total raw materials for semi-finished products		501.77	230.9	—	—
Output of convenience foods		481.9	192.4	—	—
Sign up	99.1	—	—	192.4	190.7
Total Raw		—	—	925.07	758.34
The output of semi-finished products in the finished product		462.9	184.8	—	—
Output finished product	85.6				712.8
Humidity	14.4%	22.3 ±2.0%	8.0 ±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. 029 Almond
Preparation - №069 Cream "Charlotte" on agar, chocolate
Preparation - №362 Cake "Pyramid"
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. 029 Almond

** Preparation of the dough. ** Almonds, granulated sugar and 75% of the proteins provided for in the recipe are thoroughly mixed. The resulting mixture is ground or crushed, after which the remaining proteins are added and heated to 30–31 ℃ until the sugar crystals disappear, kneaded, then combined with flour.
The finished dough should be smooth. The moisture content of the dough is 18–20%.
** Shaping. ** The dough is deposited on sheets, which are pre-greased and dusted with flour or covered with paper.
** Baking. ** Duration of baking cakes for cakes 18-22 minutes at a temperature of 180-200 ℃.