To get a calculation for 1000 or your specified output is required:
1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Sign in.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time

All groups → All products → Cakes → Almond cakes → №194 Cake "Vakarinis" → No. 194 → Technological map

Technological map №194 Cake "Vakarinis"

Weight 1.0 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 for0.4038 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	Semi-finished protein-almond product (in No. 194)	No. 057 Creamy cream with cocoa powder	No. 101 Chocolate lipstick	No. 046 Creamy cream (basic)	in kind	in solids
Sign up	99.85	86.8	22.2	—	17.5	126.5	126.3
Raw egg white	12.0	101.9	—	—	—	101.9	12.2
Raw almond kernels	94.0	86.7	—	—	—	86.7	81.5
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	—	41.6	—	32.8	74.4	62.5
Granulated sugar	99.85	—	—	50.6	—	50.6	50.5
Sign up	74.0	—	16.6	—	13.1	29.7	22.0
Water	—	—	—	16.9	—	16.9	—
Starch syrup	78.0	—	—	7.6	—	7.6	5.9
Cocoa powder [Skurikhin]	95.0	—	4.0	3.2	—	7.2	6.8
Vanilla powder	99.85	—	0.19	0.16	0.32	0.67	0.67
Sign up	—	—	0.14	—	0.11	0.25	—
Essence	—	—	—	0.18	—	0.18	—
Total raw materials for semi-finished products		275.4	84.73	78.64	63.83	—	—
Output of convenience foods		188.4	83.8	67.0	62.8	—	—
Sign up	94.0	—	—	—	—	16.8	15.7
Total Raw		—	—	—	—	519.4	384.07
The output of semi-finished products in the finished product		181.7	80.8	64.6	60.6	—	—
Output finished product	89.3						360.8
Humidity	10.7%	8.0 +3.0% -1.0%	14.0 ±2.0%	12.0 ±1.0%	14.0 ±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 - No. 046 Creamy cream (basic)
Preparation - No. 101 Chocolate lipstick
Preparation - No. 057 Creamy cream with cocoa powder
Preparation - Semi-finished protein-almond product (in No. 194)
Preparation - №194 Cake "Vakarinis"
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. 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 - No. 101 Chocolate lipstick

Prepared as lipstick No. 99. Before use, the lipstick is heated to a temperature of 50–55 ℃, cocoa powder, vanilla powder are added and mixed until a homogeneous mass is obtained.

** Characteristics of a semi-finished product. ** Homogeneous, plastic, glossy brown mass.

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 - Semi-finished protein-almond product (in No. 194)

Preparation - №194 Cake "Vakarinis"

Layers of semi-finished almond are connected with butter and chocolate creams. The surface is finished with chocolate fondant and decorated with cream and almonds.