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All groups → All products → Cakes → Air cakes → Airy nut cakes → №178 Cake "Carnations" → No. 178 → Technological map

Technological map №178 Cake "Carnations"

Weight 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 for0.0111 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	No. 025 Airy nut	№065 Cream "Charlotte" on agar	№025а Semi-finished product crumb "Air-nut" №25	in kind	in solids
Sign up	99.85	3.4	1.6	0.16	5.16	5.16
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	—	2.0	—	2.0	1.7
Raw egg white	12.0	1.7	—	0.08	1.78	0.21
Roasted kernels	97.5	1.4	—	0.07	1.47	1.47
Fresh whole milk the weight ratio of fat 3.2%	12.0	—	1.0	—	1.0	0.12
Sign up	27.0	—	0.14	—	0.14	0.04
Vanilla powder	99.85	0.04	0.02	—	0.06	0.06
Cognac	—	—	0.01	—	0.01	—
Agar (E406)	85.0	—	—	—	—	—
Total raw materials for semi-finished products		6.54	4.77	0.31	—	—
Output of convenience foods		5.0	4.5	0.23	—	—
Sign up	72.0	—	—	—	1.9	1.3
Total Raw		—	—	—	13.52	10.06
The output of semi-finished products in the finished product		4.8	4.3	0.22	—	—
Output finished product	84.2					9.3
Humidity	15.8%	3.5 ±1.5%	25.0 ±2.0%	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 - №065 Cream "Charlotte" on agar
Preparation - No. 025 Airy nut
Preparation - №178 Cake "Carnations"
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 - №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. 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 - №178 Cake "Carnations"

Layers of air-nut semi-finished product are combined with a mixture of Charlotte cream with cranberry jam. The surface is finished with the same cream and decorated with a carnation. The side surfaces are finished with cream and crumbs of an air-nut semi-finished product.
The shape is square or round.