KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Cakes → Sets of cakes → №405 Pastries "Baku set" → recipe number 1 → Technological map

Technological map №405 Pastries "Baku set"

Produced by weight.

Name of raw materials and semi-finished products

Mass fraction of solids,%
Consumption of raw materials
for semi-finished products, g
Raw material consumption for0.8621 kg
finished product, g
# 411 Pastry "Almond Basket"
№408 Pastry "Yuzhnoye" (sliced)
No. 046 Creamy cream (basic)
№407 Pety-fur cake (sliced)
№406 Pastry "Almond tartlet"
№409 Pastry "Almond"
№410 Cake "Horn"
Semi-finished almond tartlet (in No. 411)
Semi-finished protein-almond product (in No. 193, 407)
Almond semi-finished product (in No. 409)
Semi-finished Almond Tartlet (in No. 406)
Semi-finished product Yuzhny (in # 408)
No. 057 Creamy cream with cocoa powder
Semi-finished product Yuzhny with cocoa (in No. 408)
№002 Fried biscuit crumb
in kind
in solids
Sign up99.85—  —  46.2 —  5.1 —  45.2 28.0 —  56.8 —  19.8 15.4 10.0 —  226.5 226.1 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 —  —  86.6 —  —  —  —  28.0 —  —  —  19.8 28.8 10.0 —  173.2 145.5 
Raw almond kernels94.0 —  —  —  —  —  —  30.1 28.0 28.8 33.4 27.4 —  —  —  —  147.7 138.8 
Granulated sugar99.85—  —  —  —  —  —  —  —  57.6 —  54.8 —  —  —  3.7 116.1 115.9 
Raw egg white12.0 —  —  —  —  —  —  11.8 —  37.5 26.1 35.6 —  —  —  —  111.0 13.3 
Sign up85.5 —  —  —  —  —  —  4.5 28.0 7.2 5.8 3.6 19.8 —  8.0 3.0 79.9 68.3 
Chicken eggs [chicken egg] [2]27.0 —  —  —  —  —  —  —  4.5 —  —  —  39.6 —  19.9 —  64.0 17.3 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 —  —  34.6 —  —  —  —  —  —  —  —  —  11.5 —  —  46.1 34.1 
Raw almond kernels (for finishing)94.0 —  —  —  —  —  —  33.0 —  —  —  —  —  —  —  —  33.0 31.0 
Apple podvarka69.0 —  —  —  —  —  16.9 —  —  —  —  —  —  —  —  —  16.9 11.7 
Sign up46.0 —  —  —  —  —  —  —  —  7.5 —  —  —  —  —  —  7.5 3.4 
Melange27.0 —  —  —  —  —  —  —  —  —  —  —  —  —  —  6.2 6.2 1.7 
Cocoa powder [Skurikhin]95.0 —  —  —  —  —  —  —  —  —  —  —  —  2.8 2.0 —  4.8 4.5 
Vanilla powder99.85—  —  0.85—  —  —  —  —  —  —  —  —  0.13—  —  0.980.98
Potato starch80.0 —  —  —  —  —  —  —  —  —  —  —  —  —  —  0.750.750.6 
Sign up—  —  —  0.29—  —  —  —  —  —  —  —  —  0.1 —  —  0.39—  
Baking soda (E500(ii))50.0 —  —  —  —  —  —  0.02—  —  0.02—  —  —  —  —  0.040.02
Essence—  —  —  —  —  —  —  —  —  —  —  —  —  —  —  0.040.04—  
Total raw materials for semi-finished products—  —  168.54—  5.1 16.9 124.62116.5 138.6 122.12121.4 99.0 58.7349.9 13.691035.1 813.2 
Sign up94.5 102.4 —  —  —  —  —  —  —  —  —  —  —  —  —  —  —  —  
No. 046 Creamy cream (basic)86.0 80.5 —  —  57.0 28.3 —  —  —  —  —  —  —  —  —  —  —  —  
Semi-finished product Yuzhny (in # 408)78.0 —  77.1 —  —  —  —  —  —  —  —  —  —  —  —  —  —  —  
No. 057 Creamy cream with cocoa powder86.0 —  58.0 —  —  —  —  —  —  —  —  —  —  —  —  —  —  —  
Semi-finished product Yuzhny with cocoa (in No. 408)78.0 —  39.0 —  —  —  —  —  —  —  —  —  —  —  —  —  —  —  
Sign up94.0 —  —  —  99.7 —  —  —  —  —  —  —  —  —  —  —  —  —  
Semi-finished Almond Tartlet (in No. 406)93.0 —  —  —  —  88.7 —  —  —  —  —  —  —  —  —  —  —  —  
№002 Fried biscuit crumb94.0 —  —  —  —  8.5 —  —  —  —  —  —  —  —  —  —  —  —  
Almond semi-finished product (in No. 409)94.0 —  —  —  —  —  96.3 —  —  —  —  —  —  —  —  —  —  —  
Total raw materials and semi-finished products182.9 174.1 168.54156.7 130.6 113.2 124.62116.5 138.6 122.12121.4 99.0 58.7349.9 13.69—  —  
Output of convenience foods181.0 172.4 165.8 155.2 129.3 112.1 112.1 102.4 99.7 96.3 88.7 77.1 58.0 39.0 8.5 —  —  
The output of semi-finished products in the finished product181.0 172.4 —  155.2 129.3 112.1 112.1 —  —  —  —  —  —  —  —  —  —  
Output finished product89.2 768.6 
Humidity10.8%9.2%19.3%14.0 ±2.0%8.9%8.2%9.7%7.2%5.5 ±1.0%6.0 ±1.5%6.0 ±1.0%7.0 ±2.0%22.0 ±2.0%14.0 ±2.0%22.0 ±2.0%6.0 ±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 - №002 Fried biscuit crumb
  3. Preparation - Semi-finished product Yuzhny with cocoa (in No. 408)
  4. Preparation - No. 057 Creamy cream with cocoa powder
  5. Preparation - Semi-finished product Yuzhny (in # 408)
  6. Preparation - Semi-finished Almond Tartlet (in No. 406)
  7. Preparation - Almond semi-finished product (in No. 409)
  8. Preparation - Semi-finished protein-almond product (in No. 193, 407)
  9. Preparation - Semi-finished almond tartlet (in No. 411)
  10. Preparation - No. 046 Creamy cream (basic)
  11. Preparation - №410 Cake "Horn"
  12. Preparation - №409 Pastry "Almond"
  13. Preparation - №406 Pastry "Almond tartlet"
  14. Preparation - №407 Pety-fur cake (sliced)
  15. Preparation - №408 Pastry "Yuzhnoye" (sliced)
  16. Preparation - # 411 Pastry "Almond Basket"
  17. Preparation - №405 Pastries "Baku set"
  18. 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 - №002 Fried biscuit crumb

    3. A crumb of biscuit semi-finished product No. 1 is fried at a temperature of 220-230 ℃ until brown.

  3. Preparation - Semi-finished product Yuzhny with cocoa (in No. 408)

  4. Preparation - No. 057 Creamy cream with cocoa powder

    5. Prepare a cream like creamy No. 46, add cocoa powder at the end of whipping.

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

  5. Preparation - Semi-finished product Yuzhny (in # 408)

  6. Preparation - Semi-finished Almond Tartlet (in No. 406)

  7. Preparation - Almond semi-finished product (in No. 409)

  8. Preparation - Semi-finished protein-almond product (in No. 193, 407)

  9. Preparation - Semi-finished almond tartlet (in No. 411)

  10. Preparation - No. 046 Creamy cream (basic)

    11. The peeled and cut butter is whipped in a whisk machine at low speed for 5-7 minutes until a homogeneous mass is obtained. Then refined powder, condensed milk are gradually added to the prepared mass at a high number of revolutions and whipped for another 7-10 minutes. At the end of whipping, add vanilla powder, cognac or dessert wine.

    A homogeneous fluffy mass with a glossy surface that retains its shape well.

  11. Preparation - №410 Cake "Horn"

    12. Almond semi-finished product in the shape of a horn sprinkled with crushed almonds. Produced for sale as part of the "Baku set" mixture.

  12. Preparation - №409 Pastry "Almond"

    13. Two round almond semi-finished products are connected with apple cakes. Produced for sale as part of the "Baku set" mixture.

  13. Preparation - №406 Pastry "Almond tartlet"

    14. Two almond tartlets connected with butter cream. The surface is finished with powdered sugar and biscuit crumbs. Produced for sale as part of the "Baku set" mixture.

  14. Preparation - №407 Pety-fur cake (sliced)

    15. Two layers of semi-finished almond are connected with butter cream and trimmed with the same cream. Produced for sale as part of the "Baku set" mixture.

  15. Preparation - №408 Pastry "Yuzhnoye" (sliced)

    16. Two layers of semi-finished product "Yuzhny" and one layer of "Yuzhny with cocoa" are combined with creamy cocoa cream. Produced for sale as part of the "Baku set" mixture.

  16. Preparation - # 411 Pastry "Almond Basket"

    17. The almond tartlet is filled and trimmed with butter cream. Produced for sale as part of the "Baku set" mixture.

  17. Preparation - №405 Pastries "Baku set"

    18. A mixture of six types of cakes.

  18. Packaging, labeling, storage and transportation.

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

how to calculate the recipe for the cake
how to calculate the recipe for gingerbread

Recipe on №405 Pastries "Baku set" contained in handbooks:

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