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All groups → All products → Cakes → Air cakes → Airy nut cakes → №184 Cake "Serenade" → No. 184 → Technological map

Technological map №184 Cake "Serenade"

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 for0.2457 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	Nut semi-finished product (in No. 184, 185)	№065 Cream "Charlotte" on agar	Charlotte Chocolate Cream (at 166, 168, 177, 184, 231, 395)	No. 060 Charlotte syrup	№002 Fried biscuit crumb	in kind	in solids
Sign up	84.0	33.7	53.6	1.7	—	—	89.0	74.8
Granulated sugar	99.85	33.7	43.0	—	1.2	0.55	78.45	78.35
Flour, premium	85.5	33.7	—	—	—	0.45	34.15	29.18
Roasted almond kernel	97.5	33.7	—	—	—	—	33.7	32.9
Fresh whole milk the weight ratio of fat 3.2%	12.0	—	25.8	—	0.8	—	26.6	3.2
Sign up	27.0	6.5	—	—	—	0.92	7.42	2.05
Chicken eggs [chicken egg] [2]	27.0	—	3.8	—	0.21	—	4.01	1.06
Vanilla powder	99.85	—	0.48	—	—	—	0.48	0.48
Cocoa powder [Skurikhin]	95.0	—	—	0.2	—	—	0.2	0.19
Cognac	—	—	0.19	0.01	—	—	0.2	—
Sign up	80.0	—	—	—	—	0.11	0.11	0.09
Agar (E406)	85.0	—	0.06	—	—	—	0.06	0.05
Ammonium carbonic (E503(i))	—	0.04	—	—	—	—	0.04	—
Salt	96.5	0.03	—	—	—	—	0.03	0.03
Vanilla essence	—	—	—	0.01	—	—	0.01	—
Sign up	—	—	—	—	—	0.01	0.01	—
Total raw materials for semi-finished products		141.37	126.93	1.92	2.21	2.04	274.47	222.38
Sign up	68.6	—	—	1.9	—	—	—	—
Total raw materials and semi-finished products		141.37	126.93	3.82	2.21	2.04	—	—
Output of convenience foods		125.9	120.9	3.8	1.9	1.3	—	—
The output of semi-finished products in the finished product		122.8	117.9	3.7	—	1.2	—	—
Output finished product	84.9							208.5
Humidity	15.1%	5.5 ±2.0%	25.0 ±2.0%	23.3 ±2.0%	31.4 ±1.5%	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. 060 Charlotte syrup
Preparation - №065 Cream "Charlotte" on agar
Preparation - Nut semi-finished product (in No. 184, 185)
Preparation - Charlotte Chocolate Cream (at 166, 168, 177, 184, 231, 395)
Preparation - №184 Cake "Serenade"
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. 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 - №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 - Nut semi-finished product (in No. 184, 185)

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

Preparation - №184 Cake "Serenade"

Two layers of nut semi-finished product are connected with Charlotte cream. The surface is decorated with Charlotte cream and Charlotte chocolate cream. The side surfaces are sprinkled with biscuit crumbs.
The shape is square or round.