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All groups → All products → Cakes → Puff cakes → №160 Cake "Jubilee" → No. 160 → Technological map

Technological map №160 Cake "Jubilee"

Weight 1, 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 for0.3158 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	Puff semi-finished product with sour cream (in No. 160)	Creamy lemon (# 160)	A crumb of semi-finished puff with sour cream (in No. 160)	in kind	in solids
Sign up	85.5	134.3	—	—	134.3	114.8
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	60.3	58.4	—	118.7	99.7
Lemon juice	10.0	—	73.0	—	73.0	7.3
Powdered sugar	99.85	—	34.2	—	34.2	34.1
Sour cream [analogue of sour cream the weight ratio of fat 30% Skurikhin]	37.0	30.4	—	—	30.4	11.2
Sign up	27.0	11.3	18.7	—	30.0	8.0
Granulated sugar	99.85	—	16.8	—	16.8	16.8
Cocoa powder [Skurikhin]	95.0	—	0.58	—	0.58	0.55
Salt	96.5	0.13	—	—	0.13	0.13
Total raw materials for semi-finished products		236.43	201.68	—	438.11	292.58
Sign up	94.0	—	—	2.3	—	—
Total raw materials and semi-finished products		236.43	201.68	2.3	—	—
Output of convenience foods		187.2	138.3	2.3	—	—
The output of semi-finished products in the finished product		179.4	134.2	2.2	—	—
Output finished product	88.0					278.1
Humidity	12.0%	6.0 ±2.0%	20.0 ±2.0%	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 - Creamy lemon (# 160)
Preparation - Puff semi-finished product with sour cream (in No. 160)
Preparation - A crumb of semi-finished puff with sour cream (in No. 160)
Preparation - №160 Cake "Jubilee"
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 - Creamy lemon (# 160)

Preparation - Puff semi-finished product with sour cream (in No. 160)

Preparation - A crumb of semi-finished puff with sour cream (in No. 160)

Preparation - №160 Cake "Jubilee"

Eight layers of puff semi-finished product are connected with lemon cream. The surface is covered and finished with lemon cream. The side surfaces are finished with crumbs of a puff semi-finished product.