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All groups → All products → Cakes → Waffle cakes → Wafer cakes with praline and other fillings → №248 Cake "Chocolate-waffle" → No. 248 → Technological map

Technological map №248 Cake "Chocolate-waffle"

Weight 0.5 kg and more.

Name of raw materials and semi-finished products	Mass fraction of solids,%	Consumption of raw materials for semi-finished products, g			Raw material consumption for0.9522 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	Praline filling (in # 248, 249, 351, 452)	No. 042 Sheet wafers	"Patterned" chocolate with cognac (in # 248)	in kind	in solids
Sign up	99.0	530.2	—	—	530.2	524.9
Flour, premium	85.5	—	154.5	—	154.5	132.1
"Patterned" chocolate	99.4	—	—	128.9	128.9	128.1
Confectionery fat	99.7	35.3	—	—	35.3	35.2
Raw egg yolk	46.0	—	15.5	—	15.5	7.1
Sign up	—	—	—	1.0	1.0	—
Baking soda (E500(ii))	50.0	—	0.77	—	0.77	0.39
Salt	96.5	—	0.77	—	0.77	0.75
Total raw materials for semi-finished products		565.5	171.54	129.9	—	—
Output of convenience foods		561.2	126.7	125.7	—	—
Sign up	99.1	—	—	—	160.8	159.3
Total Raw		—	—	—	1027.74	987.84
The output of semi-finished products in the finished product		548.5	123.8	122.8	—	—
Output finished product	98.9					941.5
Humidity	1.1%	1.0 ±1.0%	2.5 +2.0% -1.0%	0.6%	—	—

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 - "Patterned" chocolate with cognac (in # 248)
Preparation - No. 042 Sheet wafers
Preparation - Praline filling (in # 248, 249, 351, 452)
Preparation - №248 Cake "Chocolate-waffle"
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'.