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All groups → All products → Cakes → Air cakes → Air cakes → №171 Cake "Tatarstan" → No. 171 → Technological map

Technological map №171 Cake "Tatarstan"

Weight 1 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 for0.2312 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	Air semi-finished product (in No. 171)	No. 098 Sugar-agar syrup	Creamy protein cream (B No. 171)	Creamy protein cream with cranberries (b171)	in kind	in solids
Sign up	99.85	80.4	51.4	—	—	131.8	131.6
Raw egg white	12.0	40.2	—	4.9	4.1	49.2	5.88
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	—	—	17.7	14.9	32.6	27.4
Starch syrup	78.0	—	25.7	—	—	25.7	20.0
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	—	—	8.4	7.0	15.4	11.4
Sign up	—	—	12.8	—	—	12.8	—
Whole milk powder	95.0	9.9	—	—	—	9.9	9.4
Cranberry soup	69.0	—	—	—	6.7	6.7	4.6
Water (for soaking agar-agar)	—	—	3.6	—	—	3.6	—
Vanilla powder	99.85	0.79	—	—	—	0.79	0.79
Sign up	85.0	—	0.72	—	—	0.72	0.61
Citric acid (E330)	98.0	—	—	0.18	0.15	0.33	0.31
Cognac	—	—	—	0.14	—	0.14	—
Vanillin	—	—	—	0.03	0.03	0.06	—
Total raw materials for semi-finished products		131.29	94.22	31.35	32.88	—	—
Sign up	80.0	—	—	47.7	40.1	—	—
Total raw materials and semi-finished products		131.29	94.22	79.05	72.98	—	—
Output of convenience foods		93.9	87.8	70.4	64.5	—	—
Sign up	99.1	—	—	—	—	3.5	3.5
Cranberry soup	69.0	—	—	—	—	2.3	1.6
Total Raw		—	—	—	—	295.54	217.09
The output of semi-finished products in the finished product		92.5	—	69.4	63.6	—	—
Output finished product	89.1						205.9
Humidity	10.9%	3.5 ±1.5%	20.0 ±3.0%	16.0 ±2.0%	16.0 ±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. 098 Sugar-agar syrup
Preparation - Air semi-finished product (in No. 171)
Preparation - Creamy protein cream with cranberries (b171)
Preparation - Creamy protein cream (B No. 171)
Preparation - №171 Cake "Tatarstan"
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. 098 Sugar-agar syrup

Granulated sugar and water in a ratio of 4: 1 are boiled to a temperature of 120 ℃, agar is added, previously soaked in running water for 3-4 hours, heated over low heat with stirring until the agar is completely dissolved and molasses is added, after which the syrup is heated to 118 ℃.

Preparation - Air semi-finished product (in No. 171)

Preparation - Creamy protein cream with cranberries (b171)

Preparation - Creamy protein cream (B No. 171)

Preparation - №171 Cake "Tatarstan"

Layers of the airy semi-finished product are connected with a creamy protein cream with cranberry podvarka. The surface is finished with a creamy protein cream, chocolate glaze and cranberry podvody. The side surfaces are finished with a creamy protein cream.