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All groups → All products → Cakes → Waffle cakes → Wafer cakes with praline and other fillings → №252 Cake "Chocolate-coffee" → No. 252 → Technological map

Technological map №252 Cake "Chocolate-coffee"

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 for0.2266 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	Chocolate-coffee filling (in # 252)	Chocolate glaze	No. 042 Sheet wafers	in kind	in solids
Sign up	99.85	83.2	—	—	83.2	83.1
Chocolate glaze [Skurikhin]	99.1	—	56.1	—	56.1	55.6
Roasted hazelnut kernel	97.5	44.0	—	—	44.0	42.9
Flour, premium	85.5	—	—	40.4	40.4	34.6
Confectionery fat	99.7	5.0	4.3	—	9.3	9.2
Sign up	97.4	5.5	—	—	5.5	5.4
Raw egg yolk	46.0	—	—	4.0	4.0	1.9
Natural roasted coffee	96.0	2.1	—	—	2.1	2.0
Baking soda (E500(ii))	50.0	—	—	0.2	0.2	0.1
Salt	96.5	—	—	0.2	0.2	0.2
Total raw materials for semi-finished products		139.8	60.4	44.8	245.0	235.0
Output of convenience foods		138.6	60.1	33.2	—	—
The output of semi-finished products in the finished product		135.5	58.7	32.4	—	—
Output finished product	98.8					223.9
Humidity	1.2%	1.0%	0.9%	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 - Chocolate glaze
Preparation - Chocolate-coffee filling (in # 252)
Preparation - №252 Cake "Chocolate-coffee"
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'.