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All groups → All products → Cakes → Air cakes → Airy nut cakes → №182 Cake "Rakhat" → No. 182 → Technological map

Technological map №182 Cake "Rakhat"

Weight 0.5 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 for0.3783 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	No. 032 Airy nut	№047 Cream cream "New"	№058 Creamy chocolate cream	in kind	in solids
Sign up	99.85	108.5	—	—	108.5	108.3
Roasted kernels	97.5	70.7	—	—	70.7	69.0
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	—	37.6	19.7	57.3	48.1
Raw egg white	12.0	56.0	—	—	56.0	6.7
Granulated sugar	99.85	—	23.1	9.1	32.2	32.2
Sign up	85.5	18.7	—	—	18.7	16.0
water	—	—	12.1	5.4	17.5	—
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	—	8.8	4.2	13.0	9.6
Cocoa powder [Skurikhin]	95.0	—	—	2.5	2.5	2.4
Vanilla powder	99.85	0.33	0.41	0.09	0.83	0.83
Sign up	—	—	0.13	0.06	0.19	—
Total raw materials for semi-finished products		254.23	82.14	41.05	—	—
Output of convenience foods		201.4	80.5	40.3	—	—
Sign up	66.0	—	—	—	60.4	39.9
Roasted cashew kernels [2]	97.5	—	—	—	20.1	19.6
Total Raw		—	—	—	457.92	352.63
The output of semi-finished products in the finished product		189.2	75.7	37.8	—	—
Output finished product	86.1					325.8
Humidity	13.9%	2.5 ±1.0%	25.0 ±2.0%	24.0 ±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 - №058 Creamy chocolate cream
Preparation - №047 Cream cream "New"
Preparation - No. 032 Airy nut
Preparation - №182 Cake "Rakhat"
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 - №058 Creamy chocolate cream

Prepare a cream like “New” # 47, add cocoa powder at the end of whipping.

** Characteristics of a semi-finished product. ** Lush homogeneous mass of brown color, well retaining its shape.

Preparation - №047 Cream cream "New"

Peeled and cut butter, whip in a beater at low speed for 5-7 minutes. Add cooled milk-sugar syrup, vanilla powder, cognac or dessert wine to the whipped mass and beat until smooth.
** Preparation of milk sugar syrup. ** Granulated sugar and water in a ratio of 3: 1 are brought to a boil in an open cauldron, then the cauldron is closed with a lid and the syrup is boiled down to a temperature of 107–108 ℃ (sample for an average thread). The resulting syrup is filtered through a sieve with a mesh size of 1.5 mm, cooled to a temperature of 20 ℃ and combined with condensed milk.

** Characteristics of a semi-finished product. ** Homogeneous fluffy mass with a glossy surface that retains its shape well.

Preparation - No. 032 Airy nut

Preparation - №182 Cake "Rakhat"

Three layers of air-nut semi-finished product are connected by jam and cream. The surface is finished with cream and nuts.
Round, oval or square shape.