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All groups → All products → Cakes → Sets of cakes → No. 413 Small cake "Chocolate" → recipe number 1 → Technological map

Technological map No. 413 Small cake "Chocolate"

Weight 40 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 for0.1273 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	Cinnamon sponge cake	# 099 Lipstick	Marzipan filling	No. 108 Marzipan for fruits and vegetables	in kind	in solids
Sign up	99.85	—	31.5	—	6.4	37.9	37.9
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	17.6	—	14.6	—	32.2	27.1
Powdered sugar	99.85	17.6	—	—	1.6	19.2	19.1
Flour, premium	85.5	17.6	—	—	—	17.6	15.0
Chicken eggs [chicken egg] [2]	27.0	15.1	—	—	—	15.1	4.1
Sign up	—	—	10.5	2.5	0.31	13.31	—
Dried almond kernel	96.0	—	—	—	8.0	8.0	7.7
Starch syrup	78.0	—	4.7	—	0.24	4.94	3.89
Cocoa powder [Skurikhin]	95.0	—	—	0.62	—	0.62	0.58
Cognac or dessert wine	—	—	—	—	0.48	0.48	—
Sign up	—	—	—	0.29	—	0.29	—
Essence	—	—	0.11	—	—	0.11	—
Salt	96.5	0.04	—	—	—	0.04	0.04
Cinnamon	100.0	0.04	—	—	—	0.04	0.04
Lemon essence	—	0.03	—	—	—	0.03	—
Sign up	—	—	—	—	0.02	0.02	—
Total raw materials for semi-finished products		68.01	46.81	18.01	17.05	—	—
Sign up	93.0	8.8	—	7.3	—	—	—
# 099 Lipstick	88.0	—	—	7.3	—	—	—
Total raw materials and semi-finished products		76.81	46.81	32.61	17.05	—	—
Output of convenience foods		63.0	39.7	32.4	16.1	—	—
Sign up	99.1	—	—	—	—	1.6	1.6
Cocoa powder [Skurikhin]	95.0	—	—	—	—	1.6	1.6
Total Raw		—	—	—	—	153.08	118.65
The output of semi-finished products in the finished product		61.2	31.4	31.4	—	—	—
Output finished product	86.7						110.4
Humidity	13.3%	11.0 ±2.0%	12.0 ±1.0%	20.0 ±1.0%	7.0 ±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 - No. 108 Marzipan for fruits and vegetables
Preparation - # 099 Lipstick
Preparation - Marzipan filling
Preparation - Cinnamon sponge cake
Preparation - No. 413 Small cake "Chocolate"
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. 108 Marzipan for fruits and vegetables

Preparation - # 099 Lipstick

Granulated sugar and water in a ratio of 3: 1 are brought to a boil in an open kettle with stirring, removing the resulting foam. Then close the cauldron with a lid, boil the syrup to a temperature of 108 ℃ and add molasses heated to 50 ℃, then boil it down to a temperature of 115-117 ℃ (test for a weak ball). At the end of cooking, add the essence.
Hot syrup is poured in a layer of 20–30 mm on a table with marble chips and cooled to 35–45 ℃ for 40–45 minutes. Chilled syrup is whipped on a beater for 15-20 minutes or manually on the table using a spatula.

** Characteristics of a semi-finished product. ** Homogeneous, plastic, glossy white mass.

Preparation - Marzipan filling

Preparation - Cinnamon sponge cake

Preparation - No. 413 Small cake "Chocolate"

The layers of biscuit semi-finished product are connected with marzipan filling. The surface (except for the bottom) is completely covered with lipstick and finished with chocolate glaze. Produced for sale as part of a mixture of cakes "Latvian set".