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All groups → All products → Cakes → Almond cakes → №190 Cake "Ideal" → No. 190а → Technological map

Technological map №190 Cake "Ideal"

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 for0.8953 kg
finished product, g
No. 057 Creamy cream with cocoa powder
№031 Almond "Ideal"
in kind
in solids
Sign up84.0 255.3 —  255.3 214.4 
Raw egg white12.0 —  218.1 218.1 26.2 
Granulated sugar99.85—  145.4 145.4 145.2 
Roasted almond kernel97.5 —  145.4 145.4 141.8 
Powdered sugar99.85136.2 —  136.2 136.0 
Sign up74.0 102.1 —  102.1 75.6 
Cocoa powder [Skurikhin]95.0 24.7 —  24.7 23.4 
Flour, premium85.5 —  21.8 21.8 18.7 
Vanilla powder99.851.2 —  1.2 1.2 
Cognac or dessert wine—  0.85—  0.85—  
Total raw materials for semi-finished products520.35530.7 —  —  
Output of convenience foods514.0 330.4 —  —  
Sign up99.85—  —  36.7 36.7 
Praline99.0 —  —  36.7 36.3 
Total Raw—  —  1124.45855.5 
The output of semi-finished products in the finished product501.4 322.3 —  —  
Output finished product90.7 811.8 
Humidity9.3%14.0 ±2.0%4.0 ±2.0%—  —  
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 - №031 Almond "Ideal"
  3. Preparation - No. 057 Creamy cream with cocoa powder
  4. Preparation - №190 Cake "Ideal"
  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 - №031 Almond "Ideal"

  3. Preparation - No. 057 Creamy cream with cocoa powder

    4. Prepare a cream like creamy No. 46, add cocoa powder at the end of whipping.

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

  4. Preparation - №190 Cake "Ideal"

    5. Thin layers of almond semi-finished product are connected with cream with praline filling. The surface is covered with cream and sprinkled with powder through a stencil with the inscription "Ideal".
    The shape is square.

  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 №190 Cake "Ideal" contained in handbooks:

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