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All groups → All products → Cakes → Sand cakes → Sandy fruit cakes → №150 Cake "Pest" → No. 150 → Technological map

Technological map №150 Cake "Pest"

Weight 1.5 kg or more.

Name of raw materials and semi-finished products	Mass fraction of solids,%	Consumption of raw materials for semi-finished products, g		Raw material consumption for0.7496 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	Semi-finished product sand	№087 Protein cream (custard)	in kind	in solids
Sign up	99.85	52.0	154.7	206.7	206.4
Flour, premium	85.5	197.6	—	197.6	168.9
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	110.9	—	110.9	93.2
Raw egg white	12.0	—	77.3	77.3	9.3
Melange	27.0	24.3	—	24.3	6.6
Sign up	99.85	—	5.8	5.8	5.8
water	—	—	4.4	4.4	—
Essence	—	0.69	—	0.69	—
Salt	96.5	0.69	—	0.69	0.67
Ammonium carbonic (E503(i))	—	0.17	—	0.17	—
Sign up	50.0	0.17	—	0.17	0.09
Total raw materials for semi-finished products		386.52	242.2	—	—
Output of convenience foods		333.6	238.1	—	—
Sign up	72.0	—	—	201.4	145.0
Powdered sugar	99.85	—	—	13.4	13.4
Total Raw		—	—	843.52	649.36
The output of semi-finished products in the finished product		318.0	226.9	—	—
Output finished product	81.4				610.3
Humidity	18.6%	5.5 ±1.5%	30.0 ±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 - №087 Protein cream (custard)
Preparation - Semi-finished product sand
Preparation - №150 Cake "Pest"
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 - №087 Protein cream (custard)

Pre-chilled egg whites are whipped in a beater, first at low, then at high speed for 7-10 minutes. Add 15–20% granulated sugar to the beaten mass, as provided by the recipe, and beat the mixture for another 10 minutes. Without stopping whipping, hot sugar syrup, vanilla powder are introduced in a thin stream and beat for 3–7 minutes.
To prepare sugar syrup, granulated sugar and water in a ratio of 4: 1 are boiled down to a temperature of 118–120 ℃ (test for a weak ball).

** Characteristics of a semi-finished product. ** White, homogeneous, fluffy, slightly viscous mass with a glossy surface, good shape retention.