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All groups → All products → Cakes → Almond and nut cakes → №363 Almond cake with cream → recipe number 1 → Technological map

Technological map №363 Almond cake with cream

Weight 65 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 for0.2651 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	№065 Cream "Charlotte" on agar	Almond semi-finished product with oil drain. (in # 363)	Finishing semi-finished product (in No. 363)	in kind	in solids
Sign up	99.85	53.3	35.3	15.7	104.3	104.1
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	66.3	3.5	1.6	71.4	60.0
Raw egg white	12.0	—	52.9	—	52.9	6.3
Roasted almond kernel	97.5	—	35.3	—	35.3	34.4
Fresh whole milk the weight ratio of fat 3.2%	12.0	32.0	—	—	32.0	3.8
Sign up	97.5	—	—	7.9	7.9	7.7
Flour, premium	85.5	—	5.3	—	5.3	4.5
Chicken eggs [chicken egg] [2]	27.0	4.7	—	—	4.7	1.3
water	—	—	—	2.9	2.9	—
Vanilla powder	99.85	0.59	—	—	0.59	0.59
Sign up	—	0.24	—	—	0.24	—
Agar (E406)	85.0	0.07	—	—	0.07	0.06
Total raw materials for semi-finished products		157.2	132.3	28.1	—	—
Output of convenience foods		149.8	81.7	27.2	—	—
Sign up	99.85	—	—	—	13.6	13.6
Total Raw		—	—	—	331.2	236.35
The output of semi-finished products in the finished product		145.8	79.5	26.5	—	—
Output finished product	83.8					222.3
Humidity	16.2%	25.0 ±2.0%	4.0 ±2.0%	12.0 ±1.0%	—	—

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 - Finishing semi-finished product (in No. 363)
Preparation - Almond semi-finished product with oil drain. (in # 363)
Preparation - №065 Cream "Charlotte" on agar
Preparation - №363 Almond cake with cream
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 - Finishing semi-finished product (in No. 363)

Preparation - Almond semi-finished product with oil drain. (in # 363)

Preparation - №065 Cream "Charlotte" on agar

Prepare a cream like "Charlotte" No. 59, but with the addition of milk-agar mass. Agar, previously washed with running water, is heated with a small amount of milk and boiled until it is completely dissolved. The hot milk-agar mass is poured into Charlotte syrup heated to 56–60 ℃ and brought to a boil with constant stirring.

Preparation - №363 Almond cake with cream

Two piece almond semi-finished products are connected with Charlotte butter cream. The surface is covered with a finishing semi-finished product and sprinkled with powdered sugar. The shape is oval.