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All groups → All products → Cakes → Combination cakes → Sponge air cakes → №207 Cake "Snowdrop" → No. 207 → Technological map

Technological map №207 Cake "Snowdrop"

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 for0.0173 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	No. 046 Creamy cream (basic)	No. 057 Creamy cream with cocoa powder	No. 024 Air	No. 001 Biscuit (main)	in kind	in solids
Sign up	84.0	1.6	1.4	—	—	3.0	2.5
Granulated sugar	99.85	—	—	2.1	0.68	2.78	2.78
Powdered sugar	99.85	0.83	0.73	—	—	1.56	1.56
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	0.63	0.55	—	—	1.18	0.87
Raw egg white	12.0	—	—	1.1	—	1.1	0.13
Sign up	27.0	—	—	—	1.1	1.1	0.31
Flour, premium	85.5	—	—	—	0.55	0.55	0.47
Potato starch	80.0	—	—	—	0.14	0.14	0.11
Cocoa powder [Skurikhin]	95.0	—	0.13	—	—	0.13	0.13
Vanilla powder	99.85	0.02	0.01	0.01	—	0.04	0.04
Sign up	—	0.01	—	—	—	0.01	—
Citric acid (E330)	98.0	—	—	0.01	—	0.01	0.01
Essence	—	—	—	—	0.01	0.01	—
Total raw materials for semi-finished products		3.09	2.82	3.22	2.48	—	—
Output of convenience foods		3.0	2.8	2.3	2.0	—	—
Sign up	72.0	—	—	—	—	6.8	4.9
Roasted almond kernel	97.5	—	—	—	—	1.4	1.3
Total Raw		—	—	—	—	19.81	15.11
The output of semi-finished products in the finished product		2.9	2.6	2.2	1.9	—	—
Output finished product	81.7						14.1
Humidity	18.3%	14.0 ±2.0%	14.0 ±2.0%	3.5 ±1.5%	25.0 ±3.0%	—	—

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. 001 Biscuit (main)
Preparation - No. 024 Air
Preparation - No. 057 Creamy cream with cocoa powder
Preparation - No. 046 Creamy cream (basic)
Preparation - №207 Cake "Snowdrop"
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. 001 Biscuit (main)

** Preparation of the dough. ** Melange with granulated sugar without heating or (to speed up the whipping) with preheating to 30 ивают is whipped in a beating machine, first at low, then at a high speed for 30-40 minutes until the volume increases by 2 , 5–3 times. Before the end of whipping, add flour mixed with potato starch, essence and mix for no more than 15 seconds. Flour should be introduced in 2-3 doses.
The finished dough should be fluffy, well-saturated with air, evenly mixed, without lumps and have a creamy color. The moisture content of the dough is 36–38%.
** Shaping. ** The biscuit dough is immediately poured into baking trays or molds, which are pre-greased or covered with paper. Baking trays and molds are filled to 3/4 of the height so that the dough does not fall over the sides when lifting.
** Baking. ** Baking time 50–55 min at 195–200 ℃ or 40–45 min at 205–225 ℃. The baked sponge cake is cooled for 20-30 minutes, removed from baking trays or molds and left to stand for 8-10 hours at a temperature of 15-20 ℃. After that, the paper is removed, the biscuit is cleaned.

** Characteristics of a semi-finished product. ** Rectangular, round or oval shape. The thickness of the biscuit is 30–40mm. The upper crust is smooth, thin, light brown in color. The crumb is porous, elastic, yellow.

Preparation - No. 024 Air

Prepare a semi-finished product in the same way as air No. 23, add citric acid at the end of whipping.

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 - №207 Cake "Snowdrop"

Two layers of biscuit and one layer of airy semi-finished products are connected with jam with nuts. The surface is finished with cream and chocolate creams.