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All groups → All products → Cakes → Air cakes → Airy nut cakes → №176 Cake "Tea vine" → No. 176 → Technological map

Technological map №176 Cake "Tea vine"

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 for0.7902 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	No. 025 Airy nut	№059 Cream "Charlotte" (main)	No. 060 Charlotte syrup	Chocolate icing with butter	№025а Semi-finished product crumb "Air-nut" №25	in kind	in solids
Sign up	99.85	239.6	—	128.4	—	11.3	379.3	378.7
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	—	144.5	—	24.6	—	169.1	142.1
Raw egg white	12.0	119.8	—	—	—	5.6	125.4	15.08
Roasted kernels	97.5	101.8	—	—	—	4.8	106.6	104.0
Fresh whole milk the weight ratio of fat 3.2%	12.0	—	—	85.6	—	—	85.6	10.3
Sign up	99.1	—	—	—	73.9	—	73.9	73.2
Chicken eggs [chicken egg] [2]	27.0	—	—	22.8	—	—	22.8	6.2
Vanilla powder	99.85	3.0	1.4	—	—	0.14	4.54	4.54
Cognac or dessert wine	—	—	0.56	—	—	—	0.56	—
Total raw materials for semi-finished products		464.2	146.46	236.8	98.5	21.84	—	—
Sign up	68.6	—	203.3	—	—	—	—	—
Total raw materials and semi-finished products		464.2	349.76	236.8	98.5	21.84	—	—
Output of convenience foods		350.4	342.2	203.3	97.8	16.3	—	—
Sign up	83.0	—	—	—	—	—	8.1	6.8
Total Raw		—	—	—	—	—	975.9	740.92
The output of semi-finished products in the finished product		339.8	331.9	—	94.8	15.8	—	—
Output finished product	87.2							688.9
Humidity	12.8%	3.5 ±1.5%	25.0 ±2.0%	31.4 ±1.5%	4.8 ±1.0%	3.5 ±1.5%	—	—

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 - №025а Semi-finished product crumb "Air-nut" №25
Preparation - Chocolate icing with butter
Preparation - No. 060 Charlotte syrup
Preparation - No. 025 Airy nut
Preparation - №059 Cream "Charlotte" (main)
Preparation - №176 Cake "Tea vine"
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 - №025а Semi-finished product crumb "Air-nut" №25

The finished air-nut semi-finished product No. 25 is crushed and sieved.

Preparation - Chocolate icing with butter

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. 025 Airy nut

A semi-finished product is prepared in the same way as air No. 23, at the end of whipping, chopped roasted nuts are added. Duration of knocking down the mass for the "Flight" cake is 40-50 min.

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 - №176 Cake "Tea vine"

Two layers of air-nut semi-finished product are connected with Charlotte cream. The surface is finished with cream, chocolate glaze and candied fruits. The side surfaces are finished with cream and crumbs of an air-nut semi-finished product.
The shape is oval.