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All groups → All products → Cakes → Waffle cakes → Waffle cakes with fat filling → №235 Cake "Sport" → No. 235 → Technological map

Technological map №235 Cake "Sport"

Weight 0.25 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 for0.1019 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	Fat filling (in # 232, 235)	No. 042 Sheet wafers	in kind	in solids
Sign up	99.85	34.3	—	34.3	34.2
Confectionery fat	99.7	22.8	—	22.8	22.8
Flour, premium	85.5	—	20.4	20.4	17.4
Cocoa powder [Skurikhin]	95.0	2.3	—	2.3	2.2
Raw egg yolk	46.0	—	2.0	2.0	0.94
Sign up	99.85	0.3	—	0.3	0.3
Baking soda (E500(ii))	50.0	—	0.1	0.1	0.05
Salt	96.5	—	0.1	0.1	0.1
Total raw materials for semi-finished products		59.7	22.6	—	—
Output of convenience foods		59.4	16.7	—	—
Sign up	99.0	—	—	20.9	20.6
"Patterned" chocolate	99.4	—	—	7.3	7.3
Total Raw		—	—	110.5	105.89
The output of semi-finished products in the finished product		58.1	16.3	—	—
Output finished product	99.09				101.0
Humidity	0.91%	0.5%	2.5 +2.0% -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. 042 Sheet wafers
Preparation - Fat filling (in # 232, 235)
Preparation - №235 Cake "Sport"
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'.