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All groups → All products → Cakes → Air cakes → Airy nut cakes → №185 Cake "Petrel" → No. 185 → Technological map

Technological map №185 Cake "Petrel"

Weight 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 for0.3254 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	Nut semi-finished product (in No. 184, 185)	Praline cream (in No. 185)	№065 Cream "Charlotte" on agar	№002 Fried biscuit crumb	in kind	in solids
Sign up	99.0	—	119.6	—	—	119.6	118.4
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	44.6	29.9	7.4	—	81.9	68.8
Granulated sugar	99.85	44.6	—	5.9	0.73	51.23	51.13
Flour, premium	85.5	44.6	—	—	0.59	45.19	38.61
Roasted almond kernel	97.5	44.6	—	—	—	44.6	43.5
Sign up	27.0	8.6	—	—	1.2	9.8	2.63
Fresh whole milk the weight ratio of fat 3.2%	12.0	—	—	3.6	—	3.6	0.43
Chicken eggs [chicken egg] [2]	27.0	—	—	0.53	—	0.53	0.14
Potato starch	80.0	—	—	—	0.15	0.15	0.12
Vanilla powder	99.85	—	—	0.07	—	0.07	0.07
Sign up	—	0.06	—	—	—	0.06	—
Salt	96.5	0.05	—	—	—	0.05	0.04
Cognac	—	—	—	0.03	—	0.03	—
Agar (E406)	85.0	—	—	0.01	—	0.01	0.01
Essence	—	—	—	—	0.01	0.01	—
Total raw materials for semi-finished products		187.11	149.5	17.54	2.68	356.83	323.88
Output of convenience foods		166.7	148.3	16.7	1.7	—	—
The output of semi-finished products in the finished product		162.7	144.8	16.3	1.6	—	—
Output finished product	94.2						306.5
Humidity	5.8%	5.5 ±2.0%	4.0 ±2.0%	25.0 ±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 - №065 Cream "Charlotte" on agar
Preparation - Praline cream (in No. 185)
Preparation - Nut semi-finished product (in No. 184, 185)
Preparation - №185 Cake "Petrel"
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 - №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 - Praline cream (in No. 185)

Preparation - Nut semi-finished product (in No. 184, 185)

Preparation - №185 Cake "Petrel"

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