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All groups → All products → Cakes → Sand cakes → Sandy fruit cakes → №140 "Berry" cake → No. 140 → Technological map

Technological map №140 "Berry" cake

Weight 1.5 and 2 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 for0.0101 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	No. 016 Sand (main)	№059 Cream "Charlotte" (main)	No. 060 Charlotte syrup	No. 016а Semi-finished sandy product crumb No. 16	No. 104 Jelly	in kind	in solids
Sign up	84.0	1.3	1.6	—	0.11	—	3.01	2.49
Granulated sugar	99.85	0.85	—	1.4	0.07	0.06	2.38	2.38
Flour, premium	85.5	2.1	—	—	0.19	—	2.29	1.96
Fresh whole milk the weight ratio of fat 3.2%	12.0	—	—	0.94	—	—	0.94	0.11
Melange	27.0	0.3	—	—	0.03	—	0.33	0.09
Sign up	27.0	—	—	0.25	—	—	0.25	0.07
Flour, premium (on the dust)	85.5	0.17	—	—	0.01	—	0.18	0.15
water	—	—	—	—	—	0.07	0.07	—
Vanilla powder	99.85	—	0.02	—	—	—	0.02	0.02
Starch syrup	78.0	—	—	—	—	0.02	0.02	0.01
Sign up	—	—	0.01	—	—	—	0.01	—
Essence	—	0.01	—	—	—	—	0.01	—
Salt	96.5	0.01	—	—	—	—	0.01	0.01
Ammonium carbonic (E503(i))	—	—	—	—	—	—	—	—
Baking soda (E500(ii))	50.0	—	—	—	—	—	—	—
Sign up	85.0	—	—	—	—	—	—	—
Citric acid (E330)	98.0	—	—	—	—	—	—	—
Food paint	—	—	—	—	—	—	—	—
Total raw materials for semi-finished products		4.74	1.63	2.59	0.41	0.15	—	—
Sign up	68.6	—	2.2	—	—	—	—	—
Total raw materials and semi-finished products		4.74	3.83	2.59	0.41	0.15	—	—
Output of convenience foods		4.1	3.8	2.2	0.36	0.15	—	—
Sign up	72.0	—	—	—	—	—	1.9	1.3
Total Raw		—	—	—	—	—	11.42	8.59
The output of semi-finished products in the finished product		4.0	3.7	—	0.35	0.15	—	—
Output finished product	82.6							8.3
Humidity	17.4%	5.5 ±1.5%	25.0 ±2.0%	31.4 ±1.5%	5.5 ±1.5%	50.0 ±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 - No. 104 Jelly
Preparation - No. 016а Semi-finished sandy product crumb No. 16
Preparation - No. 060 Charlotte syrup
Preparation - No. 016 Sand (main)
Preparation - №059 Cream "Charlotte" (main)
Preparation - №140 "Berry" 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 - No. 104 Jelly

Agar, previously soaked in running water, is added to the water and heated over low heat with stirring until it is completely dissolved. Then add granulated sugar, molasses and boil for 5-7 minutes until sugar dissolves. The syrup is filtered through a sieve with a mesh size of 1–1.5 mm, cooled to a temperature of 40–50 ℃, and essence, acid and dye are added.
When preparing jelly for finishing, the hot mass is poured into baking sheets 10–30 mm high and cooled. The resulting jelly is cut into pieces of a certain shape.

** Characteristics of a semi-finished product. ** Shiny, translucent, gelatinous mass.

Preparation - No. 016а Semi-finished sandy product crumb No. 16

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 - No. 016 Sand (main)

** Preparation of the dough. ** Put butter into the kneading machine, add granulated sugar, melange, sodium bicarbonate, ammonium carbonate, salt, essence and mix for 20-30 minutes until a homogeneous mass is obtained. Then add flour and continue kneading the dough for no more than 1–2 minutes. Shortcrust pastry should have a smooth surface without lumps and traces of impurities, color from light yellow to yellow, pleasant smell and light aroma of essence. The moisture content of the dough is 18.5–19.5%.
** Shaping. ** The dough is cut into 3-4 kg pieces and rolled into layers on a table dusty with flour. Then the layers are cut and transferred to the pastry sheets using a rolling pin. The excess dough at the edges of the sheet is cut off. Before baking, the surface of the dough is pricked in several places to prevent swelling. The shortcrust pastry sheets are not greased.
The dough for cakes and sliced pastries is rolled out to a thickness of 3-4 mm. For round cakes, the rolled dough is formed with a round metal recess, for square cakes, cut with a knife.
The ring dough is rolled out to a thickness of 6–7 mm. The rolled dough is formed with a metal recess.
The dough for cakes "Krakowski" is rolled out to a thickness of 5–6 mm, the dough for baskets is rolled out to a thickness of 7–8 mm, placed on corrugated molds and the bottom and walls are lined with dough; molds with dough are baked on sheets.
** Baking. ** Duration of baking layer at a temperature of 200-225 ℃ 10-15 minutes, baskets and rings - 10-13 minutes. Sand layers for the Sandy Biscuit with Apples cake and the Krakowski pastries are baked until half cooked.

** Characteristics of a semi-finished product. ** Shape rectangular, round, etc. Thickness no more than 8mm. The crumb is well-porous, crumbly, light brown, and light yellow for the Sandy Biscuit with Apples cake and Krakowski pastries.

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 - №140 "Berry" cake

Layers of sandy semi-finished product are connected with a mixture of Charlotte cream and black currant jam. The surface is covered with cream and trimmed with jelly in the form of currant berries. The side surfaces are sprinkled with crumbs of sand semi-finished product.
The shape is round.