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All groups → All products → Cakes → Air cakes → Airy nut cakes → №181 Cake "Kankorezhis" → No. 181 → Technological map

Technological map №181 Cake "Kankorezhis"

Weight 0.8 and 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 for0.735 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	Air-nut semi-finished product (in No. 181)	Creamy fruit cream (in No. 181)	Protein lipstick on agar (in No. 181)	No. 046 Creamy cream (basic)	№002 Fried biscuit crumb	in kind	in solids
Sign up	94.0	282.4	—	—	—	—	282.4	265.5
Granulated sugar	99.85	169.4	—	50.5	—	7.3	227.2	226.9
Raw egg white	12.0	84.7	—	16.8	—	—	101.5	12.2
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	—	80.9	—	19.8	—	100.7	84.6
Powdered sugar	99.85	—	43.1	—	10.6	—	53.7	53.6
Sign up	74.0	—	32.4	—	7.9	—	40.3	29.8
water	—	—	—	20.1	—	—	20.1	—
Fruit syrup	20.0	—	16.2	—	—	—	16.2	3.2
Melange	27.0	—	—	—	—	12.2	12.2	3.3
Starch syrup	78.0	—	—	7.6	—	—	7.6	5.9
Sign up	85.5	—	—	—	—	5.9	5.9	5.1
Potato starch	80.0	—	—	—	—	1.5	1.5	1.2
Vanilla powder	99.85	—	0.81	—	0.2	—	1.01	1.0
Agar (E406)	85.0	—	—	0.56	—	—	0.56	0.48
Cognac	—	—	0.27	—	—	—	0.27	—
Sign up	—	—	—	0.11	—	0.07	0.18	—
Cognac or dessert wine	—	—	—	—	0.07	—	0.07	—
Total raw materials for semi-finished products		536.5	173.68	95.67	38.57	26.97	—	—
Output of convenience foods		435.6	170.5	94.7	37.9	16.7	—	—
Sign up	95.0	—	—	—	—	—	2.3	2.2
Total Raw		—	—	—	—	—	873.69	694.98
The output of semi-finished products in the finished product		422.6	165.4	91.9	36.8	16.2	—	—
Output finished product	88.1							647.6
Humidity	11.9%	3.0 ±1.5%	20.0 ±2.0%	38.5 ±1.5%	14.0 ±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 - №002 Fried biscuit crumb
Preparation - No. 046 Creamy cream (basic)
Preparation - Protein lipstick on agar (in No. 181)
Preparation - Creamy fruit cream (in No. 181)
Preparation - Air-nut semi-finished product (in No. 181)
Preparation - №181 Cake "Kankorezhis"
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 - №002 Fried biscuit crumb

A crumb of biscuit semi-finished product No. 1 is fried at a temperature of 220-230 ℃ until brown.

Preparation - No. 046 Creamy cream (basic)

The peeled and cut butter is whipped in a whisk machine at low speed for 5-7 minutes until a homogeneous mass is obtained. Then refined powder, condensed milk are gradually added to the prepared mass at a high number of revolutions and whipped for another 7-10 minutes. At the end of whipping, add vanilla powder, cognac or dessert wine.

A homogeneous fluffy mass with a glossy surface that retains its shape well.

Preparation - Protein lipstick on agar (in No. 181)

Preparation - Creamy fruit cream (in No. 181)

Preparation - Air-nut semi-finished product (in No. 181)

Preparation - №181 Cake "Kankorezhis"

The layers of the air-nut semi-finished product are connected with a creamy fruit cream. The surface is finished with lipstick and decorated with cream and biscuit crumbs with cocoa powder.