KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Cakes → Sets of cakes → No. 423 Cakes "Vyatka mushrooms" (souvenir set) → recipe number 1 → Technological map

Technological map No. 423 Cakes "Vyatka mushrooms" (souvenir set)

Weight 0.2 kg.

Name of raw materials and semi-finished products

Mass fraction of solids,%
Consumption of raw materials
for semi-finished products, g
Raw material consumption for0.7041 kg
finished product, g
No. 025 Airy nut
in kind
in solids
Sign up99.85343.7 343.7 343.2 
Raw egg white12.0 171.9 171.9 20.6 
Roasted kernels97.5 146.1 146.1 142.4 
Vanilla powder99.854.3 4.3 4.3 
Total raw materials for semi-finished products666.0 —  —  
Output of convenience foods502.6 —  —  
Sign up99.1 —  212.3 210.4 
Total Raw—  878.3 720.9 
The output of semi-finished products in the finished product495.0 —  —  
Output finished product97.3 684.9 
Humidity2.7%3.5 ±1.5%—  —  
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 - No. 025 Airy nut
  3. Preparation - No. 423 Cakes "Vyatka mushrooms" (souvenir set)
  4. 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 - No. 025 Airy nut

    3. A semi-finished product is prepared in the same way as air No. 23, at the end of whipping, chopped roasted nuts are added. Duration of knocking down the mass for the "Flight" cake is 40-50 min.

  3. Preparation - No. 423 Cakes "Vyatka mushrooms" (souvenir set)

    4. Air-nut semi-finished product in the form of fungi, the caps of which are glazed with chocolate glaze. The set contains 10 - 12 fungi.

  4. Packaging, labeling, storage and transportation.

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

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Recipe on No. 423 Cakes "Vyatka mushrooms" (souvenir set) contained in handbooks:

calculations, forms, documents: