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All groups → All products → Cakes → Almond cakes → №192 Cake "Khreshchatyk" → No. 192 → Technological map

Technological map №192 Cake "Khreshchatyk"

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 for0.1679 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	Semi-finished protein-almond product (in No. 192)	Charlotte cream (at # 192)	Charlotte chocolate cream (in # 192)	Protein-almond semi-finished product crumb (in No. 192)	in kind	in solids
Sign up	12.0	51.1	—	—	1.0	52.1	6.22
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	—	21.9	16.5	—	38.4	32.2
Powdered sugar	99.85	34.8	—	—	0.88	35.68	35.58
Raw almond kernels	94.0	34.8	—	—	0.88	35.68	33.53
Granulated sugar	99.85	—	18.2	13.1	—	31.3	31.3
Sign up	—	—	6.3	4.6	—	10.9	—
Chicken eggs [chicken egg] [2]	27.0	—	3.4	2.4	—	5.8	1.58
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	—	3.3	2.3	—	5.6	4.2
Cocoa powder [Skurikhin]	95.0	—	—	2.1	—	2.1	2.0
Cognac	—	—	0.26	0.2	—	0.46	—
Sign up	99.85	—	0.21	0.06	—	0.27	0.27
Total raw materials for semi-finished products		120.7	53.57	41.26	2.76	218.29	146.88
Output of convenience foods		76.9	52.5	40.3	1.9	—	—
The output of semi-finished products in the finished product		75.2	51.4	39.5	1.8	—	—
Output finished product	83.0						139.4
Humidity	17.0%	8.0 +3.0% -1.0%	25.0 ±2.0%	24.0 ±2.0%	8.0 +3.0% -1.0%	—	—

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 - Protein-almond semi-finished product crumb (in No. 192)
Preparation - Charlotte chocolate cream (in # 192)
Preparation - Charlotte cream (at # 192)
Preparation - Semi-finished protein-almond product (in No. 192)
Preparation - №192 Cake "Khreshchatyk"
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 - Protein-almond semi-finished product crumb (in No. 192)

Preparation - Charlotte chocolate cream (in # 192)

Preparation - Charlotte cream (at # 192)

Preparation - Semi-finished protein-almond product (in No. 192)

Preparation - №192 Cake "Khreshchatyk"

Three layers of almond semi-finished product are connected with Charlotte cream. The surface is covered with chocolate cream "Charlotte" and trimmed with cream in the form of a flower and chestnut leaves. The side surfaces are finished with crumbs.

Packaging, labeling, storage and transportation.

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

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