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All groups → All products → Cakes → Sand cakes → Sandy cream cakes → №132 Cake "Polyus" → No. 132 → Technological map

Technological map №132 Cake "Polyus"

Weight 1 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 for0.0341 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	Semi-finished product sand	Milk cream (in No. 132, 146)	№002 Fried biscuit crumb	in kind	in solids
Sign up	84.0	5.8	8.5	—	14.3	12.1
Flour, premium	85.5	10.4	—	0.12	10.52	9.01
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	—	6.7	—	6.7	4.9
Granulated sugar	99.85	2.7	—	0.15	2.85	2.85
Melange	27.0	1.3	—	0.26	1.56	0.41
Sign up	46.0	—	1.3	—	1.3	0.61
water	—	—	0.91	—	0.91	—
Vanilla powder	99.85	—	0.07	—	0.07	0.07
Essence	—	0.04	—	—	0.04	—
Salt	96.5	0.04	—	—	0.04	0.04
Sign up	80.0	—	—	0.03	0.03	0.02
Ammonium carbonic (E503(i))	—	0.01	—	—	0.01	—
Baking soda (E500(ii))	50.0	0.01	—	—	0.01	—
Citric acid (E330)	98.0	—	0.01	—	0.01	0.01
Total raw materials for semi-finished products		20.3	17.49	0.56	38.35	30.02
Output of convenience foods		17.5	17.2	0.35	—	—
The output of semi-finished products in the finished product		17.0	16.7	0.34	—	—
Output finished product	84.0					28.6
Humidity	16.0%	5.5 ±1.5%	27.0 ±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 - Milk cream (in No. 132, 146)
Preparation - Semi-finished product sand
Preparation - №132 Cake "Polyus"
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 - Milk cream (in No. 132, 146)

Preparation - Semi-finished product sand

Preparation - №132 Cake "Polyus"

Two layers of sandy semi-finished product are connected with milk cream. The surface is decorated with a milk cream pattern. The sides are sprinkled with biscuit crumbs.
The shape is square or round.