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All groups → All products → Cakes → Almond cakes → №193 Cake "Baku" → No. 193 → Technological map

Technological map №193 Cake "Baku"

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 for0.2146 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	Semi-finished protein-almond product (in No. 193, 407)	No. 046 Creamy cream (basic)	No. 057 Creamy cream with cocoa powder	Fried crumb of semi-finished protein-almond product (in No. 193)	in kind	in solids
Sign up	99.85	90.9	—	—	—	90.9	90.8
Raw egg white	12.0	59.1	—	—	—	59.1	7.1
Raw almond kernels	94.0	45.4	—	—	—	45.4	42.7
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	—	18.1	9.7	—	27.8	23.3
Powdered sugar	99.85	—	9.6	5.2	—	14.8	14.8
Sign up	46.0	11.8	—	—	—	11.8	5.4
Flour, premium	85.5	11.4	—	—	—	11.4	9.7
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	—	7.2	3.9	—	11.1	8.3
Cocoa powder [Skurikhin]	95.0	—	—	0.94	—	0.94	0.89
Vanilla powder	99.85	—	0.18	0.05	—	0.23	0.23
Sign up	—	—	0.06	0.03	—	0.09	—
Total raw materials for semi-finished products		218.6	35.14	19.82	—	—	—
Sign up	94.0	—	—	—	5.7	—	—
Total raw materials and semi-finished products		218.6	35.14	19.82	5.7	—	—
Output of convenience foods		157.2	34.6	19.5	5.4	—	—
Sign up	99.4	—	—	—	—	5.4	5.4
Total Raw		—	—	—	—	278.96	208.62
The output of semi-finished products in the finished product		150.2	34.3	19.3	5.4	—	—
Output finished product	92.2						197.9
Humidity	7.8%	6.0 ±1.5%	14.0 ±2.0%	14.0 ±2.0%	2.5 ±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 - No. 057 Creamy cream with cocoa powder
Preparation - No. 046 Creamy cream (basic)
Preparation - Semi-finished protein-almond product (in No. 193, 407)
Preparation - Fried crumb of semi-finished protein-almond product (in No. 193)
Preparation - №193 Cake "Baku"
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 - No. 057 Creamy cream with cocoa powder

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.

Preparation - No. 046 Creamy cream (basic)

The peeled and cut butter is whipped in a whisk machine at low speed for 5-7 minutes until a homogeneous mass is obtained. Then refined powder, condensed milk are gradually added to the prepared mass at a high number of revolutions and whipped for another 7-10 minutes. At the end of whipping, add vanilla powder, cognac or dessert wine.

A homogeneous fluffy mass with a glossy surface that retains its shape well.

Preparation - Semi-finished protein-almond product (in No. 193, 407)

Preparation - Fried crumb of semi-finished protein-almond product (in No. 193)

Preparation - №193 Cake "Baku"

Four layers of protein-almond semi-finished product are connected with butter cream. The surface is decorated with a grid-shaped chocolate buttercream and patterned chocolate. The side surfaces are covered with cream and crumbs of protein-almond semi-finished product.