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All groups → All products → Rolls → Different rolls → №480 Roll "Coffee" → recipe number 1 → Technological map

Technological map №480 Roll "Coffee"

Weight 0.25 and 0.5 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 for0.1052 kg
finished product, g
No. 006 Sponge cake for roll
Coffee filling (in # 480)
in kind
in solids
Sign up27.0 44.9 —  44.9 12.1 
Granulated sugar99.8527.0 —  27.0 26.9 
Wheat flour 1s85.5 27.0 —  27.0 23.0 
Powdered sugar99.85—  17.9 17.9 17.9 
Confectionery fat99.7 —  12.0 12.0 11.9 
Sign up96.0 —  1.2 1.2 1.1 
Cognac—  —  0.3 0.3 —  
Essence—  0.15—  0.15—  
Total raw materials for semi-finished products99.0531.4 —  —  
Output of convenience foods72.9 31.2 —  —  
Sign up99.85—  —  3.2 3.2 
Total Raw—  —  133.6596.1 
The output of semi-finished products in the finished product71.4 30.6 —  —  
Output finished product86.0 90.5 
Humidity14.0%20.0 ±3.0%1.3 ±1.3%—  —  
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 - Coffee filling (in # 480)
  3. Preparation - No. 006 Sponge cake for roll
  4. Preparation - №480 Roll "Coffee"
  5. 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 - Coffee filling (in # 480)

  3. Preparation - No. 006 Sponge cake for roll

    4. ** Preparation of the dough. ** Melange with granulated sugar without heating or (to speed up the whipping) with preheating to 30 ивают is whipped in a beating machine, first at low, then at a high speed for 30-40 minutes until the volume increases by 2 , 5–3 times. Before the end of whipping, add flour mixed with potato starch, essence and mix for no more than 15 seconds. Flour should be introduced in 2-3 doses.
    The finished dough should be fluffy, well-saturated with air, evenly mixed, without lumps and have a creamy color. The moisture content of the dough is 36–38%.
    ** Shaping. ** The dough is poured onto prepared pastry sheets and spread with a layer of 2-3 mm.
    ** Baking. ** Baking duration 10-15 minutes at a temperature of 200-220 ℃. The baked sponge cake is kept at 15–20 ℃ until used. After that, the paper is removed, the biscuit is cleaned.

    ** Characteristics of a semi-finished product. ** Sponge cake in the form of a thin layer 6-9 mm thick. Smooth light brown top crust. Porous, elastic yellow crumb.

  4. Preparation - №480 Roll "Coffee"

    5. Biscuit semi-finished product is covered with a layer of coffee filling and rolled in the form of a roll. The surface is sprinkled with powdered sugar. Produced by weight and in packaging.

  5. Packaging, labeling, storage and transportation.

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

how to calculate the recipe for the cake
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Recipe on №480 Roll "Coffee" contained in handbooks:

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