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All groups → All products → Cakes → Sand cakes → Sandy curd cakes → №158 Cake "Vitebsk" → No. 158 → Technological map

Technological map №158 Cake "Vitebsk"

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 for0.3352 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	short semi-finished product (in No. 158)	Fruity and nut filling (in No. 158)	No. 101 Chocolate lipstick	A crumb of semi-finished short chewy product (in No. 158)	in kind	in solids
Sign up	66.0	—	89.2	—	—	89.2	58.9
Flour, premium	85.5	79.9	—	—	—	79.9	68.3
Low-fat cottage cheese	22.0	60.7	—	—	—	60.7	13.4
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	56.0	—	—	—	56.0	47.0
Granulated sugar	99.85	—	13.7	33.7	—	47.4	47.3
Sign up	97.5	—	36.0	—	—	36.0	35.1
Water	—	—	—	11.2	—	11.2	—
Melange	27.0	7.0	—	—	—	7.0	1.9
Starch syrup	78.0	—	—	5.0	—	5.0	3.9
Cocoa powder [Skurikhin]	95.0	—	—	2.1	—	2.1	2.0
Sign up	—	—	—	0.12	—	0.12	—
Vanilla powder	99.85	—	—	0.11	—	0.11	0.11
Citrus essence	—	—	0.07	—	—	0.07	—
Total raw materials for semi-finished products		203.6	138.97	52.23	—	394.8	277.91
Sign up	76.0	—	—	—	6.9	—	—
Total raw materials and semi-finished products		203.6	138.97	52.23	6.9	—	—
Output of convenience foods		161.4	137.3	44.6	6.9	—	—
The output of semi-finished products in the finished product		150.8	134.1	43.6	6.7	—	—
Output finished product	78.0						261.3
Humidity	22.0%	24.0 ±2.0%	23.0 ±2.0%	12.0 ±1.0%	24.0 ±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. 101 Chocolate lipstick
Preparation - Fruity and nut filling (in No. 158)
Preparation - short semi-finished product (in No. 158)
Preparation - A crumb of semi-finished short chewy product (in No. 158)
Preparation - №158 Cake "Vitebsk"
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. 101 Chocolate lipstick

Prepared as lipstick No. 99. Before use, the lipstick is heated to a temperature of 50–55 ℃, cocoa powder, vanilla powder are added and mixed until a homogeneous mass is obtained.

** Characteristics of a semi-finished product. ** Homogeneous, plastic, glossy brown mass.

Preparation - Fruity and nut filling (in No. 158)

Preparation - short semi-finished product (in No. 158)

Preparation - A crumb of semi-finished short chewy product (in No. 158)

Preparation - №158 Cake "Vitebsk"

Three layers of short cheese semi-finished product are connected with fruit filling. The surface is covered with chocolate lipstick and a stencil of the City Hall and the bridge over the Western Dvina River is applied. The side surfaces are finished with fruit filling and sprinkled with finely chopped nuts and crumbs. The shape is square.