KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Cakes → Air cakes → Airy nut cakes → №183 Cake "Toomas" → No. 183 → Technological map

Technological map №183 Cake "Toomas"

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 for0.4906 kg
finished product, g
Creamy cream (in No. 183)
No. 032 Airy nut
in kind
in solids
Sign up84.0 125.8 —  125.8 105.7 
Powdered sugar99.85—  89.9 89.9 89.8 
Granulated sugar99.8577.5 —  77.5 77.4 
Roasted kernels97.5 —  58.6 58.6 57.2 
Raw egg white12.0 —  46.4 46.4 5.6 
Sign up—  38.9 —  38.9 —  
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 29.6 —  29.6 21.9 
Flour, premium85.5 —  15.5 15.5 13.2 
Cognac—  1.3 —  1.3 —  
Vanilla powder99.85—  0.280.280.28
Sign up—  0.14—  0.14—  
Total raw materials for semi-finished products273.24210.68—  —  
Output of convenience foods268.1 166.9 —  —  
Sign up97.5 —  —  50.6 49.3 
"Patterned" chocolate99.4 —  —  15.2 15.1 
Powdered sugar99.85—  —  5.1 5.1 
Total Raw—  —  554.82440.58
The output of semi-finished products in the finished product260.0 161.9 —  —  
Output finished product85.7 420.2 
Humidity14.3%25.0 ±2.0%2.5 ±1.0%—  —  
List of recipes

Description of the technological process.

The technological process of production consists of the following stages:
  1. Preparation of raw materials for production.
  2. Preparation - No. 032 Airy nut
  3. Preparation - Creamy cream (in No. 183)
  4. Preparation - №183 Cake "Toomas"
  5. Packaging, labeling, storage and transportation.

  1. Preparation of raw materials for production.

    2. 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'.

  2. Preparation - No. 032 Airy nut

  3. Preparation - Creamy cream (in No. 183)

  4. Preparation - №183 Cake "Toomas"

    5. Layers of air-nut semi-finished product are connected with cream. The surface is covered with butter cream and trimmed with crushed nuts, powdered sugar and decorated with patterned chocolate. The side surfaces are finished with cream and crushed walnut.

  5. Packaging, labeling, storage and transportation.

    6. Packaging, labeling, storage and transportation should be carried out in accordance with requirements of TU.

how to calculate the recipe for the cake
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Recipe on №183 Cake "Toomas" contained in handbooks:

calculations, forms, documents: