KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Cakes → Waffle cakes → Waffle cakes with fat filling → №245 Cake "Bee" → No. 245 → Technological map

Technological map №245 Cake "Bee"

Weight 0.5 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 for0.0664 kg
finished product, g
Honey filling (in No. 245)
No. 044 Sheet wafers
in kind
in solids
Sign up99.7 17.1 —  17.1 17.0 
Flour, premium85.5 —  14.4 14.4 12.3 
Powdered sugar99.859.9 —  9.9 9.9 
Skimmed milk powder95.0 9.4 —  9.4 8.9 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 6.9 —  6.9 5.8 
Sign up78.0 6.1 —  6.1 4.7 
Melange27.0 —  2.2 2.2 0.58
Baking soda (E500(ii))50.0 —  0.070.070.04
Salt96.5 —  0.070.070.07
Phosphatide concentrates98.5 —  0.060.060.06
Total raw materials for semi-finished products49.4 16.8 —  —  
Output of convenience foods54.8 11.8 —  —  
Sign up97.5 —  —  0.340.33
Cocoa powder [Skurikhin]95.0 —  —  0.340.32
Total Raw—  —  66.8860.0 
The output of semi-finished products in the finished product54.1 11.6 —  —  
Output finished product94.8 62.9 
Humidity5.2%5.8%2.5 +2.0% -1.0%—  —  
List of recipes

Description of the technological process.

The technological process of production consists of the following stages:
  1. Preparation of raw materials for production.
  2. Preparation - No. 044 Sheet wafers
  3. Preparation - Honey filling (in No. 245)
  4. Preparation - №245 Cake "Bee"
  5. Packaging, labeling, storage and transportation.

  1. Preparation of raw materials for production.

    2. 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'.

  2. Preparation - No. 044 Sheet wafers

  3. Preparation - Honey filling (in No. 245)

  4. Preparation - №245 Cake "Bee"

    5. Wafer sheets are sandwiched with honey filling. The surface is covered with the same filling and sprinkled over a stencil with a honeycomb and bee pattern with wafer sheet crumbs and cocoa powder.

  5. Packaging, labeling, storage and transportation.

    6. Packaging, labeling, storage and transportation should be carried out in accordance with requirements of TU.

how to calculate the recipe for the cake
how to calculate the recipe for gingerbread

Recipe on №245 Cake "Bee" contained in handbooks:

calculations, forms, documents: