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All groups → All products → Cakes → Sets of cakes → №408 Pastry "Yuzhnoye" (sliced) → recipe number 1 → Technological map

Technological map №408 Pastry "Yuzhnoye" (sliced)

Weight 60 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 for0.14 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	Semi-finished product Yuzhny (in # 408)	No. 057 Creamy cream with cocoa powder	Semi-finished product Yuzhny with cocoa (in No. 408)	in kind	in solids
Sign up	27.0	32.0	—	16.1	48.1	12.9
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	16.0	23.3	8.0	47.3	39.8
Powdered sugar	99.85	16.0	12.4	8.0	36.4	36.4
Flour, premium	85.5	16.0	—	6.4	22.4	19.2
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	—	9.3	—	9.3	6.9
Sign up	95.0	—	2.3	1.6	3.9	3.6
Vanilla powder	99.85	—	0.11	—	0.11	0.11
Cognac or dessert wine	—	—	0.08	—	0.08	—
Total raw materials for semi-finished products		80.0	47.49	40.1	167.59	118.91
Output of convenience foods		62.4	46.9	31.5	—	—
The output of semi-finished products in the finished product		62.0	46.6	31.4	—	—
Output finished product	80.7					112.9
Humidity	19.3%	22.0 ±2.0%	14.0 ±2.0%	22.0 ±2.0%	—	—

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 - Semi-finished product Yuzhny with cocoa (in No. 408)
Preparation - No. 057 Creamy cream with cocoa powder
Preparation - Semi-finished product Yuzhny (in # 408)
Preparation - №408 Pastry "Yuzhnoye" (sliced)
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 Yuzhny with cocoa (in No. 408)

Preparation - No. 057 Creamy cream with cocoa powder

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.

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

Preparation - №408 Pastry "Yuzhnoye" (sliced)

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.