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All groups → All products → Cakes → Waffle cakes → Waffle cakes with fat filling → №234 "Rum" cake → No. 234 → Technological map

Technological map №234 "Rum" cake

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 for0.2883 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	Rum filling No. 1 (in No. 234)	No. 042 Sheet wafers	Rum filling # 2 (in # 234)	Sprinkle crumb (in No. 234)	in kind	in solids
Sign up	99.85	108.7	—	17.7	—	126.4	126.2
Confectionery fat	99.7	72.5	—	11.8	—	84.3	84.0
Flour, premium	85.5	—	62.8	—	—	62.8	53.7
Cocoa powder [Skurikhin]	95.0	7.2	—	—	0.39	7.59	7.27
Raw egg yolk	46.0	—	6.3	—	—	6.3	2.9
Sign up	97.5	—	—	—	1.6	1.6	1.5
Essence of rum	—	0.94	—	0.03	—	0.97	—
Baking soda (E500(ii))	50.0	—	0.31	—	—	0.31	0.16
Salt	96.5	—	0.31	—	—	0.31	0.3
Tartrazine (E102)	100.0	—	—	—	—	—	—
Total raw materials for semi-finished products		189.34	69.72	29.53	1.99	290.58	276.03
Output of convenience foods		207.3	51.5	29.4	5.9	—	—
The output of semi-finished products in the finished product		203.3	50.5	28.8	5.8	—	—
Output finished product	98.8						284.8
Humidity	1.2%	1.0%	2.5 +2.0% -1.0%	0.4%	1.8%	—	—

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 - Sprinkle crumb (in No. 234)
Preparation - Rum filling # 2 (in # 234)
Preparation - No. 042 Sheet wafers
Preparation - Rum filling No. 1 (in No. 234)
Preparation - №234 "Rum" cake
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 - Sprinkle crumb (in No. 234)

Preparation - Rum filling # 2 (in # 234)

Preparation - No. 042 Sheet wafers

Preparation - Rum filling No. 1 (in No. 234)

Preparation - №234 "Rum" cake

Wafer sheets are layered with fat filling. Half of the surface (diagonally) is covered with yellow filling, the other half is covered with cake chips.