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All groups → All products → Cakes → Sand cakes → Sandy cream cakes → №131 Cake "Walnut branch" → No. 131 → Technological map

Technological map №131 Cake "Walnut branch"

Weight 2 kg or less.

Name of raw materials and semi-finished products	Mass fraction of solids,%	Consumption of raw materials for semi-finished products, g					Raw material consumption for0.2367 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	Creamy fruit cream with cocoa (in No. 131)	No. 020 Sand with cocoa powder	No. 018 Sand with walnut	№047 Cream cream "New"	№002 Fried biscuit crumb	in kind	in solids
Sign up	66.0	69.9	—	—	—	—	69.9	46.1
Flour, premium	85.5	—	47.4	18.7	—	0.87	66.97	57.34
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	—	19.6	9.4	14.4	—	43.4	36.5
Granulated sugar	99.85	—	19.6	9.4	8.9	1.1	39.0	38.8
Cocoa powder [Skurikhin]	95.0	4.7	5.4	—	—	—	10.1	9.5
Sign up	97.5	—	—	6.5	—	—	6.5	6.3
Melange	27.0	—	2.8	1.3	—	1.8	5.9	1.59
Flour, premium (on the dust)	85.5	—	3.6	1.7	—	—	5.3	4.6
water	—	—	—	—	4.6	—	4.6	—
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	—	—	—	3.4	—	3.4	2.5
Sign up	—	—	0.25	0.12	—	0.01	0.38	—
Potato starch	80.0	—	—	—	—	0.21	0.21	0.17
Vanilla powder	99.85	—	—	—	0.16	—	0.16	0.16
Salt	96.5	—	0.09	0.04	—	—	0.13	0.12
Ammonium carbonic (E503(i))	—	—	0.03	0.02	—	—	0.05	—
Sign up	50.0	—	0.03	0.02	—	—	0.05	0.03
Cognac or dessert wine	—	—	—	—	0.05	—	0.05	—
Total raw materials for semi-finished products		74.6	98.8	47.2	31.51	3.99	—	—
Sign up	75.0	18.6	—	—	—	—	—	—
Total raw materials and semi-finished products		93.2	98.8	47.2	31.51	3.99	—	—
Output of convenience foods		92.9	89.0	43.0	30.9	2.4	—	—
Sign up	97.5	—	—	—	—	—	4.9	4.8
Total Raw		—	—	—	—	—	261.0	208.51
The output of semi-finished products in the finished product		89.9	86.2	41.7	11.8	2.4	—	—
Output finished product	84.0							198.7
Humidity	16.0%	30.8 ±2.0%	5.5 ±1.5%	5.5 ±1.5%	25.0 ±2.0%	6.0 ±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 - №002 Fried biscuit crumb
Preparation - №047 Cream cream "New"
Preparation - No. 018 Sand with walnut
Preparation - No. 020 Sand with cocoa powder
Preparation - Creamy fruit cream with cocoa (in No. 131)
Preparation - №131 Cake "Walnut branch"
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 - №002 Fried biscuit crumb

A crumb of biscuit semi-finished product No. 1 is fried at a temperature of 220-230 ℃ until brown.

Preparation - №047 Cream cream "New"

Peeled and cut butter, whip in a beater at low speed for 5-7 minutes. Add cooled milk-sugar syrup, vanilla powder, cognac or dessert wine to the whipped mass and beat until smooth.
** Preparation of milk sugar syrup. ** Granulated sugar and water in a ratio of 3: 1 are brought to a boil in an open cauldron, then the cauldron is closed with a lid and the syrup is boiled down to a temperature of 107–108 ℃ (sample for an average thread). The resulting syrup is filtered through a sieve with a mesh size of 1.5 mm, cooled to a temperature of 20 ℃ and combined with condensed milk.

** Characteristics of a semi-finished product. ** Homogeneous fluffy mass with a glossy surface that retains its shape well.

Preparation - No. 018 Sand with walnut

Preparation - No. 020 Sand with cocoa powder

Preparation - Creamy fruit cream with cocoa (in No. 131)

Preparation - №131 Cake "Walnut branch"

Two layers of shortbread semi-finished product with cocoa and one layer of shortbread semi-finished product with nuts are connected with a creamy fruit cream with cocoa. The surface is finished with the same cream and a walnut pattern. The side surfaces are covered with cream and biscuit crumbs.
The shape is square or round.