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All groups → All products → Cakes → Sets of cakes → №421 Cakes "Gourmet Set" → recipe number 1 → Technological map

Technological map №421 Cakes "Gourmet Set"

Weight of 1 piece 25 - 30 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 for0.6337 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	№105 Souffle	No. 098 Sugar-agar syrup	Chocolate lipstick (in No. 421)	No. 022 Custard	in kind	in solids
Sign up	99.85	—	138.0	—	—	138.0	137.8
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	87.4	—	—	29.3	116.7	98.0
Powdered sugar	99.85	—	—	108.8	—	108.8	108.6
Melange	27.0	—	—	—	101.1	101.1	27.3
Water	—	—	34.5	14.6	33.6	82.7	—
Sign up	78.0	—	69.0	—	—	69.0	53.8
Flour, premium	85.5	—	—	—	58.6	58.6	50.1
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	42.5	—	—	—	42.5	31.5
Raw egg white	12.0	24.8	—	—	—	24.8	3.0
Water (for soaking agar-agar)	—	—	9.6	—	—	9.6	—
Sign up	95.0	—	—	6.1	—	6.1	5.8
Agar (E406)	85.0	—	1.9	—	—	1.9	1.6
Citric acid (E330)	98.0	1.5	—	—	—	1.5	1.4
Citrus essence	—	1.0	—	—	—	1.0	—
Salt	96.5	—	—	—	0.73	0.73	0.71
Sign up	—	—	—	0.27	—	0.27	—
Vanilla powder	99.85	—	—	0.27	—	0.27	0.27
Total raw materials for semi-finished products		157.2	253.0	130.04	223.33	763.57	519.88
Sign up	80.0	235.8	—	—	—	—	—
Total raw materials and semi-finished products		393.0	253.0	130.04	223.33	—	—
Output of convenience foods		386.1	235.8	128.7	128.7	—	—
The output of semi-finished products in the finished product		380.2	—	126.7	126.7	—	—
Output finished product	78.4						497.1
Humidity	21.6%	24.0 ±2.0%	20.0 ±3.0%	11.8 ±1.5%	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 - Chocolate lipstick (in No. 421)
Preparation - No. 098 Sugar-agar syrup
Preparation - №105 Souffle
Preparation - №421 Cakes "Gourmet Set"
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 - Chocolate lipstick (in No. 421)

Preparation - No. 098 Sugar-agar syrup

Granulated sugar and water in a ratio of 4: 1 are boiled to a temperature of 120 ℃, agar is added, previously soaked in running water for 3-4 hours, heated over low heat with stirring until the agar is completely dissolved and molasses is added, after which the syrup is heated to 118 ℃.

Preparation - №105 Souffle

Hot sugar-agar syrup is introduced in a thin stream into the egg whites, beaten for 15–20 minutes, and beating is continued until a fluffy mass is obtained.
At the end of whipping, add a prepared homogeneous mixture of softened butter, condensed milk, citrus essence and stop whipping immediately.

** Characteristics of a semi-finished product. ** A thick, fluffy mass of white color, well retaining its shape.