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All groups → All products → Cakes → Tiny cakes → # 365 Pastry "Potato" sprinkled → recipe No. 3 → Technological map

Technological map # 365 Pastry "Potato" sprinkled

Weight 90 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 for0.1262 kg
finished product, g
No. 001a Biscuit semi-finished product crumb No. 1
№074 Cream "Glace"
in kind
in solids
Sign up99.8521.5 22.2 43.7 43.7 
Melange27.0 35.9 —  35.9 9.7 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 —  22.2 22.2 18.7 
Flour, premium85.5 17.4 —  17.4 14.9 
Chicken eggs [chicken egg] [2]27.0 —  13.3 13.3 3.6 
Sign up80.0 4.3 —  4.3 3.4 
Essence—  0.22—  0.22—  
Vanilla powder99.85—  0.220.220.22
Cognac or dessert wine—  —  0.110.11—  
Total raw materials for semi-finished products79.3258.03—  —  
Output of convenience foods62.0 56.2 —  —  
Sign up99.85—  —  3.9 3.9 
Cognac—  —  —  3.0 —  
Cocoa powder [Skurikhin]95.0 —  —  1.4 1.3 
Essence of rum—  —  —  0.25—  
Total Raw—  —  145.9 99.42
The output of semi-finished products in the finished product61.7 55.9 —  —  
Output finished product75.4 95.1 
Humidity24.6%25.0 ±3.0%22.0 ±2.0%—  —  
List of recipes

Description of the technological process.

The technological process of production consists of the following stages:
  1. Preparation of raw materials for production.
  2. Preparation - №074 Cream "Glace"
  3. Preparation - No. 001a Biscuit semi-finished product crumb No. 1
  4. Preparation - # 365 Pastry "Potato" sprinkled
  5. Packaging, labeling, storage and transportation.

  1. Preparation of raw materials for production.

    2. 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'.

  2. Preparation - №074 Cream "Glace"

    3. Eggs are beaten in a whisk machine, first at low speed, then at high speed for 20-25 minutes. Add hot sugar syrup in a trickle to the whipped mass and beat until the mass cools to a temperature of 26-28 ℃.
    Combine the prepared mass with preliminary whipped butter and beat for another 5-10 minutes until a homogeneous thick mass is obtained. At the end of whipping, add cognac or dessert wine and vanilla powder.
    To prepare sugar syrup, granulated sugar and water in a ratio of 4: 1 are boiled down to a temperature of 118–120 ℃ (test for a weak ball).

    ** Characteristics of a semi-finished product. ** Homogeneous fluffy mass of yellow color, well retaining its shape.

  3. Preparation - No. 001a Biscuit semi-finished product crumb No. 1

    4. The finished biscuit No. 1 is wiped and sieved through a sieve with a mesh size of 2–5 mm.

  4. Preparation - # 365 Pastry "Potato" sprinkled

    5. The tiny mass with cream is shaped like a "potato". The surface is sprinkled with cocoa powder with powdered sugar and finished with "Charlotte" cream in the form of potato sprouts.

  5. Packaging, labeling, storage and transportation.

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

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Recipe on # 365 Pastry "Potato" sprinkled contained in handbooks:

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