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All groups → All products → Cakes → Sets of cakes → №420 Cakes "Set" Kiev Chestnuts " → recipe number 1 → Technological map

Technological map №420 Cakes "Set" Kiev Chestnuts "

Weight 500 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 for0.9674 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	Chocolate-nut filling in candies	No. 101 Chocolate lipstick	No. 022 Custard	in kind	in solids
Sign up	99.85	60.4	210.4	—	270.8	270.4
Chocolate glaze [Skurikhin]	99.1	197.5	—	—	197.5	195.8
water	—	36.3	70.1	52.0	158.4	—
Melange	27.0	—	—	156.5	156.5	42.3
Powdered sugar	99.85	153.2	—	—	153.2	153.0
Sign up	85.5	—	—	90.7	90.7	77.6
Starch syrup	78.0	17.2	31.6	—	48.8	38.0
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	—	—	45.4	45.4	38.1
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	25.7	—	—	25.7	19.0
Cocoa powder [Skurikhin]	95.0	—	13.2	—	13.2	12.5
Sign up	100.0	11.7	—	—	11.7	11.7
Roasted cashew kernels [2]	97.5	11.7	—	—	11.7	11.4
Alcohol	—	6.5	—	—	6.5	—
Cognac	—	1.3	—	—	1.3	—
Salt	96.5	—	—	1.1	1.1	1.1
Sign up	—	—	0.73	—	0.73	—
Vanilla powder	99.85	—	0.66	—	0.66	0.66
Essence orange	—	0.5	—	—	0.5	—
Total raw materials for semi-finished products		522.0	326.69	345.7	1194.39	871.56
Output of convenience foods		517.9	278.8	199.2	—	—
The output of semi-finished products in the finished product		503.0	270.9	193.5	—	—
Output finished product	86.1					833.1
Humidity	13.9%	11.0%	12.0 ±1.0%	24.0 +4.0% -3.0%	—	—

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. 022 Custard
Preparation - No. 101 Chocolate lipstick
Preparation - Chocolate-nut filling in candies
Preparation - №420 Cakes "Set" Kiev Chestnuts "
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. 022 Custard

** Preparation of the dough. ** Cut butter, salt and water into pieces, heat to a boil. In the boiling mass, stirring thoroughly with a spatula, gradually add flour and boil for 5 minutes until a homogeneous mass is obtained. The moisture content of the brewed mass is 38–39%. The resulting mass is cooled to 60–70 ℃, after which, with continuous stirring or whipping at low speed, gradually add melange and knead the dough for 15–20 minutes.
The finished dough should be evenly mixed, without lumps. The moisture content of the dough is 52–56%.
** Shaping. ** The dough is deposited on lightly greased sheets.
When making cakes, the dough is placed on a sheet with a pre-laid metal stencil frame, which is removed before baking.
To obtain cakes in the form of tubes, the dough is deposited from a pastry bag with a round tube with a diameter of 18 mm, for small cakes 5–6 mm. The dough is deposited in the form of sticks 5 to 12 cm long, depending on the weight of the cake, 15 mm wide at intervals of 3-4 cm. The length of sticks for small cakes is 3.5–4.0 cm.
For cakes in the form of "Shu" buns, the dough is deposited in the form of round cakes through a round tube 10 mm in diameter.
For the custard "grid" the dough is deposited in the form of one row of flagella, on top of which the second row is deposited. Flagella are placed parallel to the edges of the sheet for a straight "grid" and diagonally for an oblique one.
** Baking. ** Baking duration 35-40 minutes at 180-200 ℃.

** Characteristics of the semi-finished product. ** The shape is cylindrical, oval, etc. The crust is light brown. Small but not penetrating cracks on the surface. The inside of the semi-finished product is hollow.

Preparation - No. 101 Chocolate lipstick

Prepared as lipstick No. 99. Before use, the lipstick is heated to a temperature of 50–55 ℃, cocoa powder, vanilla powder are added and mixed until a homogeneous mass is obtained.

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

Preparation - Chocolate-nut filling in candies

Preparation - №420 Cakes "Set" Kiev Chestnuts "

Custard semi-finished product in the form of a half-ball "Shu" is filled with chocolate-nut filling. The surface is covered with chocolate lipstick. Available for sale packaged as a set of 20 - 24 pieces.