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All groups → All products → Cakes → Sand cakes → Sandy cream cakes → №136 Cake "Zarya" → No. 136 → Technological map

Technological map №136 Cake "Zarya"

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 for0.8765 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	Semi-finished sandy product with walnuts (in No. 136, 138)	No. 060 Charlotte syrup	№059 Cream "Charlotte" (main)	№070 Cream "Charlotte" coffee	No. 071 Coffee syrup	№002 Fried biscuit crumb	in kind	in solids
Sign up	84.0	108.7	—	78.5	75.5	—	—	262.7	220.6
Granulated sugar	99.85	108.5	117.4	—	—	24.8	2.8	253.5	253.0
Flour, premium	85.5	230.2	—	—	—	—	2.2	232.4	198.7
Roasted kernels	97.5	81.8	—	—	—	—	—	81.8	79.7
Fresh whole milk the weight ratio of fat 3.2%	12.0	—	78.2	—	—	—	—	78.2	9.4
Sign up	27.0	15.4	20.9	—	—	—	—	36.3	9.8
water	—	—	—	—	—	12.3	—	12.3	—
Melange	27.0	—	—	—	—	—	4.6	4.6	1.2
Natural roasted coffee	96.0	—	—	—	—	1.7	—	1.7	1.6
Vanilla powder	99.85	—	—	0.76	0.75	—	—	1.51	1.51
Sign up	—	1.4	—	—	—	—	0.03	1.43	—
Cognac or dessert wine	—	—	—	0.3	0.31	—	—	0.61	—
Potato starch	80.0	—	—	—	—	—	0.55	0.55	0.44
Salt	96.5	0.47	—	—	—	—	—	0.47	0.46
Cocoa powder [Skurikhin]	95.0	0.43	—	—	—	—	—	0.43	0.41
Sign up	50.0	0.18	—	—	—	—	—	0.18	0.09
Ammonium carbonic (E503(i))	—	0.09	—	—	—	—	—	0.09	—
Citric acid (E330)	98.0	0.09	—	—	—	—	—	0.09	0.09
Total raw materials for semi-finished products		547.26	216.5	79.56	76.56	38.8	10.18	—	—
Sign up	68.6	—	—	110.4	75.5	—	—	—	—
No. 071 Coffee syrup	68.0	—	—	—	37.7	—	—	—	—
Total raw materials and semi-finished products		547.26	216.5	189.96	189.76	38.8	10.18	—	—
Output of convenience foods		499.7	185.9	185.8	185.8	37.7	6.3	—	—
Sign up	99.4	—	—	—	—	—	—	17.9	17.8
Total Raw		—	—	—	—	—	—	986.76	794.8
The output of semi-finished products in the finished product		489.1	—	181.9	181.9	—	6.1	—	—
Output finished product	86.4								757.5
Humidity	13.6%	5.5 ±1.5%	31.4 ±1.5%	25.0 ±2.0%	25.4 ±2.0%	32.0 ±4.0%	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 - No. 071 Coffee syrup
Preparation - No. 060 Charlotte syrup
Preparation - Semi-finished sandy product with walnuts (in No. 136, 138)
Preparation - №070 Cream "Charlotte" coffee
Preparation - №059 Cream "Charlotte" (main)
Preparation - №136 Cake "Zarya"
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 - No. 071 Coffee syrup

Preparation - No. 060 Charlotte syrup

Charlotte syrup is prepared in two ways.
** First method. ** Granulated sugar, eggs and milk are thoroughly mixed and brought to a boil with constant stirring. The syrup is boiled for 4-5 minutes to a temperature of 104-105 ℃. The prepared syrup is filtered and cooled in the summer to a temperature of 20-22 ℃, in the winter - up to 28-30 ℃.
** Second way. **
a) Preparation of milk sugar syrup. Granulated sugar and milk, provided by the recipe, are mixed and boiled for 60–90 minutes to a temperature of 104–105 ℃ (test per thin thread). The moisture content of the milk sugar syrup is 27%.
b) Preparation of Charlotte syrup. Beat the eggs in a whisk machine for 5-7 minutes and gradually pour in hot milk-sugar syrup in a 1: 1 ratio. The brewed mass is mixed with the rest of the milk-sugar syrup and kept for 5 minutes at a temperature of 95 ℃. The finished syrup is filtered and cooled.

Preparation - Semi-finished sandy product with walnuts (in No. 136, 138)

Preparation - №070 Cream "Charlotte" coffee

Preparation - №059 Cream "Charlotte" (main)

The peeled and cut butter is whipped in a beater at low speed until smooth. Chilled “Charlotte” syrup with the addition of cognac or dessert wine, vanilla powder are gradually poured into the whipped mass and beat at a high number of revolutions until the volume increases by 2.5–3 times. Duration of whipping is 20-30 min.

** Characteristics of a semi-finished product. ** Homogeneous fluffy mass of yellow color, with a smooth glossy surface, well retaining its shape.

Preparation - №136 Cake "Zarya"

The layers of a sandy semi-finished product are connected with butter cream. The surface is covered with butter cream and decorated with creamy coffee cream and patterned chocolate.
Round or square shape.