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All groups → All products → Cakes → Combination cakes → Biscuit and sand cakes → №195 Cake "Peach" → No. 195 → Technological map

Technological map №195 Cake "Peach"

Weight 1 and 2.5 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 for0.2451 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	Semi-finished sandy product with nuts (in No. 195)	№004 Sponge cake "Ring"	No. 108 Marzipan for fruits and vegetables	No. 104 Jelly	in kind	in solids
Sign up	85.5	26.1	17.6	—	—	43.7	37.4
Granulated sugar	99.85	10.5	18.3	4.1	2.5	35.4	35.2
Melange	27.0	3.7	18.3	—	—	22.0	5.9
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	15.7	—	—	—	15.7	13.2
Roasted kernels	97.5	5.2	—	—	—	5.2	5.1
Sign up	96.0	—	—	5.1	—	5.1	4.9
water	—	—	—	0.2	2.9	3.1	—
Flour, premium (on the dust)	85.5	2.1	—	—	—	2.1	1.8
Powdered sugar	99.85	—	—	1.0	—	1.0	1.0
Starch syrup	78.0	—	—	0.15	0.63	0.78	0.61
Sign up	80.0	—	0.73	—	—	0.73	0.59
Essence	—	0.1	0.18	—	0.02	0.3	—
Cognac or dessert wine	—	—	—	0.3	—	0.3	—
Salt	96.5	0.1	—	—	—	0.1	0.1
Agar (E406)	85.0	—	—	—	0.06	0.06	0.05
Sign up	—	0.03	—	—	—	0.03	—
Baking soda (E500(ii))	50.0	0.03	—	—	—	0.03	0.01
Dye	—	—	—	0.01	—	0.01	—
Citric acid (E330)	98.0	—	—	—	0.01	0.01	0.01
Food paint	—	—	—	—	0.01	0.01	—
Total raw materials for semi-finished products		63.56	55.11	10.86	6.13	—	—
Output of convenience foods		56.0	49.9	10.2	6.1	—	—
Sign up	72.0	—	—	—	—	70.3	50.6
Peaches from compote	17.0	—	—	—	—	57.0	9.7
Roasted kernels	97.5	—	—	—	—	5.1	5.0
Total Raw		—	—	—	—	268.06	171.17
The output of semi-finished products in the finished product		53.9	48.0	9.8	5.9	—	—
Output finished product	65.6						160.9
Humidity	34.4%	5.5 ±1.5%	27.0 ±3.0%	7.0 ±2.0%	50.0 ±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. 104 Jelly
Preparation - No. 108 Marzipan for fruits and vegetables
Preparation - №004 Sponge cake "Ring"
Preparation - Semi-finished sandy product with nuts (in No. 195)
Preparation - №195 Cake "Peach"
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. 104 Jelly

Agar, previously soaked in running water, is added to the water and heated over low heat with stirring until it is completely dissolved. Then add granulated sugar, molasses and boil for 5-7 minutes until sugar dissolves. The syrup is filtered through a sieve with a mesh size of 1–1.5 mm, cooled to a temperature of 40–50 ℃, and essence, acid and dye are added.
When preparing jelly for finishing, the hot mass is poured into baking sheets 10–30 mm high and cooled. The resulting jelly is cut into pieces of a certain shape.

** Characteristics of a semi-finished product. ** Shiny, translucent, gelatinous mass.

Preparation - No. 108 Marzipan for fruits and vegetables

Preparation - №004 Sponge cake "Ring"

Preparation - Semi-finished sandy product with nuts (in No. 195)

Preparation - №195 Cake "Peach"

Two layers of shortbread and two layers of biscuit semi-finished products are alternately connected with peach jam. When preparing a cake weighing 1 kg - one shortbread and one biscuit semi-finished product. The surface is finished with jam, compote peaches, jelly and marzipans.