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All groups → All products → Cakes → Air cakes → Airy nut cakes → №177 Cake "Seagull" → No. 177 → Technological map

Technological map №177 Cake "Seagull"

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 for0.442 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	Charlotte Chocolate Cream (at 166, 168, 177, 184, 231, 395)	No. 025 Airy nut	No. 060 Charlotte syrup	№065 Cream "Charlotte" on agar	№025а Semi-finished product crumb "Air-nut" №25	No. 023 Air	in kind	in solids
Sign up	99.85	—	134.1	72.7	6.5	6.3	4.4	224.0	223.7
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	104.8	—	—	8.1	—	—	112.9	94.9
Raw egg white	12.0	—	67.1	—	—	3.2	1.6	71.9	8.58
Roasted kernels	97.5	—	57.0	—	—	2.7	—	59.7	58.2
Fresh whole milk the weight ratio of fat 3.2%	12.0	—	—	48.5	3.9	—	—	52.4	6.27
Sign up	27.0	—	—	12.9	0.58	—	—	13.48	3.66
Cocoa powder [Skurikhin]	95.0	12.2	—	—	—	—	—	12.2	11.6
Vanilla powder	99.85	—	1.7	—	0.07	0.08	0.03	1.88	1.88
Cognac	—	0.35	—	—	0.03	—	—	0.38	—
Vanilla essence	—	0.31	—	—	—	—	—	0.31	—
Sign up	85.0	—	—	—	0.01	—	—	0.01	0.01
Total raw materials for semi-finished products		117.66	259.9	134.1	19.19	12.28	6.03	549.16	408.8
Sign up	68.6	115.2	—	—	—	—	—	—	—
Total raw materials and semi-finished products		232.86	259.9	134.1	19.19	12.28	6.03	—	—
Output of convenience foods		228.1	196.1	115.2	18.2	9.1	4.6	—	—
The output of semi-finished products in the finished product		221.0	190.1	—	17.7	8.8	4.4	—	—
Output finished product	85.7								379.0
Humidity	14.3%	23.3 ±2.0%	3.5 ±1.5%	31.4 ±1.5%	25.0 ±2.0%	3.5 ±1.5%	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 - No. 023 Air
Preparation - №025а Semi-finished product crumb "Air-nut" №25
Preparation - №065 Cream "Charlotte" on agar
Preparation - No. 060 Charlotte syrup
Preparation - No. 025 Airy nut
Preparation - Charlotte Chocolate Cream (at 166, 168, 177, 184, 231, 395)
Preparation - №177 Cake "Seagull"
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. 023 Air

** Preparation of the whipped mass. ** Egg whites are cooled to 2 ℃ and whipped in a whisk machine, first at low, and then at high speed until the initial volume is increased by 7 times. Gradually add granulated sugar, vanilla powder to the resulting mass and beat for another 1-2 minutes. Duration of whipping is 30-40 min.
The finished whipped mass should be fluffy, homogeneous, foamy, dry in appearance, white. The moisture content of the whipped mass is 22-24%.
** Shaping. ** The whipped mass is deposited on sheets, greased or covered with paper.
For cake cakes (layers) of rectangular, square and round shapes, a stencil (frame) is laid on the sheet. The whipped mass is poured to a layer thickness of no more than 8-10 mm.
For airy cakes, the mass is deposited in the form of round or oval cakes from a pastry bag through a round tube.
** Baking. ** at a temperature of 100 ℃ the duration of baking cake cakes and large cakes is 60–70 min, small cakes and balls - 20–30 min. The baked semi-finished product is cooled for 30–35 minutes, then removed from the sheets of paper.

** Characteristics of a semi-finished product. ** Shape rectangular, square, round, etc. The structure is fragile, large-porous, airy, white.

Preparation - №025а Semi-finished product crumb "Air-nut" №25

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

Preparation - №065 Cream "Charlotte" on agar

Prepare a cream like "Charlotte" No. 59, but with the addition of milk-agar mass. Agar, previously washed with running water, is heated with a small amount of milk and boiled until it is completely dissolved. The hot milk-agar mass is poured into Charlotte syrup heated to 56–60 ℃ and brought to a boil with constant stirring.

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 - Charlotte Chocolate Cream (at 166, 168, 177, 184, 231, 395)

Preparation - №177 Cake "Seagull"

Layers of air-nut semi-finished product are connected with "Charlotte" chocolate cream. The surface is finished with cream and airy semi-finished product.