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All groups → All products → Cakes → Waffle cakes → Wafer cakes with praline and other fillings → №259 Cake "Gulshen" → No. 259 → Technological map

Technological map №259 Cake "Gulshen"

Weight over 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 for0.0648 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	Filling "Gulshen" (in # 259)	Praline filling (in # 259)	No. 045 Wafers sheet	Glaze white	in kind	in solids
Sign up	99.85	9.5	10.3	—	3.1	22.9	22.9
Flour, premium	85.5	—	—	10.7	—	10.7	9.2
Coconut oil	100.0	7.3	—	—	—	7.3	7.3
Roasted kernels	97.5	—	7.2	—	—	7.2	7.0
Whole milk powder	95.0	5.3	—	—	—	5.3	5.1
Sign up	100.0	1.1	1.1	—	1.5	3.7	3.7
Cocoa powder [Skurikhin]	95.0	—	0.89	—	—	0.89	0.85
Melange	27.0	—	—	0.81	—	0.81	0.22
Vanilla essence	—	0.07	0.02	—	—	0.09	—
Vanilla powder	99.85	—	—	—	0.08	0.08	0.08
Sign up	100.0	—	—	0.06	—	0.06	0.06
Baking soda (E500(ii))	50.0	—	—	0.05	—	0.05	0.03
Salt	96.5	—	—	0.05	—	0.05	0.05
Phosphatide concentrates	98.5	—	—	0.04	—	0.04	0.04
Total raw materials for semi-finished products		23.27	19.51	11.71	4.68	—	—
Output of convenience foods		23.3	19.3	8.6	4.7	—	—
Sign up	99.1	—	—	—	—	10.6	10.5
Total Raw		—	—	—	—	69.77	67.03
The output of semi-finished products in the finished product		22.7	18.8	8.4	4.5	—	—
Output finished product	98.6						63.9
Humidity	1.4%	1.5%	1.3%	2.5 +2.0% -1.0%	0.1%	—	—

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 - Glaze white
Preparation - No. 045 Wafers sheet
Preparation - Praline filling (in # 259)
Preparation - Filling "Gulshen" (in # 259)
Preparation - №259 Cake "Gulshen"
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 - Glaze white

Preparation - No. 045 Wafers sheet

Preparation - Praline filling (in # 259)

Preparation - Filling "Gulshen" (in # 259)

Preparation - №259 Cake "Gulshen"

Wafer sheets are sandwiched with praline and Gyulshen fillings. Half of the surface is glazed and finished with chocolate glaze, the other half - white glaze.
The shape is oval.