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All groups → All products → Cakes → Sand cakes → Sandy cream cakes → №133 Sand-cherry cake → No. 133 → Technological map

Technological map №133 Sand-cherry cake

Weight 1.5 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 for0.3193 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	Semi-finished product sand	Charlotte cream (in # 015, 133, 310, 320, 321)	Charlotte syrup (in # 015, 310, 320, 321)	Charlotte cherry cream (at # 133)	Semi-finished sandy crumb (in No. 133)	in kind	in solids
Sign up	84.0	54.1	45.1	—	—	3.3	102.5	86.1
Flour, premium	85.5	96.3	—	—	—	5.8	102.1	87.4
Granulated sugar	99.85	25.4	—	34.7	—	1.5	61.6	61.4
Fresh whole milk the weight ratio of fat 3.2%	12.0	—	—	29.8	—	—	29.8	3.6
Melange	27.0	11.8	—	—	—	0.72	12.52	3.39
Sign up	27.0	—	—	8.0	—	—	8.0	2.1
Cherry jam	72.0	—	—	—	6.4	—	6.4	4.6
Vanilla powder	99.85	—	0.44	—	—	—	0.44	0.44
Essence	—	0.34	—	—	—	0.02	0.36	—
Salt	96.5	0.34	—	—	—	0.02	0.36	0.35
Sign up	—	—	0.17	—	—	—	0.17	—
Ammonium carbonic (E503(i))	—	0.08	—	—	—	0.01	0.09	—
Baking soda (E500(ii))	50.0	0.08	—	—	—	0.01	0.09	0.04
Total raw materials for semi-finished products		188.44	45.71	72.5	6.4	11.38	—	—
Sign up	71.8	—	—	—	25.6	—	—	—
Charlotte syrup (in # 015, 310, 320, 321)	62.8	—	62.0	—	—	—	—	—
Total raw materials and semi-finished products		188.44	107.71	72.5	32.0	11.38	—	—
Output of convenience foods		162.6	105.3	62.0	31.9	9.8	—	—
Sign up	72.0	—	—	—	—	—	41.3	29.7
Total Raw		—	—	—	—	—	365.73	279.12
The output of semi-finished products in the finished product		159.6	78.2	—	31.3	9.6	—	—
Output finished product	83.9							267.8
Humidity	16.1%	5.5 ±1.5%	28.2 ±2.0%	37.2 ±1.5%	28.2 ±2.0%	5.5 ±1.5%	—	—

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 - Semi-finished sandy crumb (in No. 133)
Preparation - Charlotte syrup (in # 015, 310, 320, 321)
Preparation - Semi-finished product sand
Preparation - Charlotte cream (in # 015, 133, 310, 320, 321)
Preparation - Charlotte cherry cream (at # 133)
Preparation - №133 Sand-cherry cake
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 - Semi-finished sandy crumb (in No. 133)

Preparation - Charlotte syrup (in # 015, 310, 320, 321)

Preparation - Semi-finished product sand

Preparation - Charlotte cream (in # 015, 133, 310, 320, 321)

Preparation - Charlotte cherry cream (at # 133)

Preparation - №133 Sand-cherry cake

Layers of sandy semi-finished product are connected with Charlotte cream, cherry and cherry jam. The surface is covered with Charlotte cream and finished with the same cream and cherry jam. The side surfaces are sprinkled with crumbs of biscuit semi-finished product.