KondiDoc: технологические расчеты в кондитерском производстве
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Technological map Tea Cake

Name of raw materials and semi-finished products

Mass fraction of solids,%
Consumption of raw materials
for semi-finished products, g
Raw material consumption for0.0491 kg
finished product, g
No. 001 Biscuit (main)
No. 096 Fortified blotting syrup
No. 063 Milk-sugar syrup
№061 Cream "New"
№062а Cream "New" chocolate
№002 Fried biscuit crumb
in kind
in solids
Sign up99.855.9 5.8 4.4 —  —  0.7416.8416.84
Melange27.0 9.8 —  —  —  —  1.2 11.0 2.93
Flour, premium85.5 4.8 —  —  —  —  0.6 5.4 4.61
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 —  —  —  2.6 2.5 —  5.1 4.3 
water—  —  4.6 —  —  —  —  4.6 —  
Sign up12.0 —  —  2.1 —  —  —  2.1 0.25
Potato starch80.0 1.2 —  —  —  —  0.151.351.06
Cognac—  —  0.63—  —  0.01—  0.64—  
Cognac or dessert wine—  —  0.54—  —  —  —  0.54—  
Cocoa powder [Skurikhin]95.0 —  —  —  —  0.28—  0.280.27
Sign up—  0.06—  —  —  —  0.010.07—  
Vanilla powder99.85—  —  —  0.020.02—  0.040.04
Essence of rum—  —  0.02—  —  —  —  0.02—  
Wine—  —  —  —  —  —  —  —  —  
Total raw materials for semi-finished products21.7611.596.5 2.622.812.7 —  —  
Sign up73.0 —  —  —  3.1 3.0 —  —  —  
Total raw materials and semi-finished products21.7611.596.5 5.725.812.7 —  —  
Output of convenience foods16.9 11.3 6.1 5.6 5.6 1.7 —  —  
Sign up72.0 —  —  —  —  —  —  8.5 6.1 
Marmalade70.0 —  —  —  —  —  —  1.1 0.79
Total Raw—  —  —  —  —  —  57.5837.19
The output of semi-finished products in the finished product16.4 10.9 —  5.5 5.5 1.6 —  —  
Output finished product70.2 34.5 
Humidity29.8%25.0 ±3.0%50.0 ±4.0%27.0 ±2.0%22.0 ±2.0%21.2 ±1.5%6.0 ±2.0%—  —  

Description of the technological process.

The technological process of production consists of the following stages:
  1. Preparation of raw materials for production.
  2. Preparation - №002 Fried biscuit crumb
  3. Preparation - No. 063 Milk-sugar syrup
  4. Preparation - No. 096 Fortified blotting syrup
  5. Preparation - No. 001 Biscuit (main)
  6. Preparation - №062а Cream "New" chocolate
  7. Preparation - №061 Cream "New"
  8. Preparation - Tea Cake
  9. 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'.

  3. Preparation - №002 Fried biscuit crumb
  4. A crumb of biscuit semi-finished product No. 1 is fried at a temperature of 220-230 ℃ until brown.

  5. Preparation - No. 063 Milk-sugar syrup
  6. Milk is poured into the boiler, granulated sugar is added. The mixture is thoroughly mixed and boiled for 3-5 minutes to a temperature of 104-105 ℃ (test per thin thread). Milk-sugar syrup is filtered through a sieve with a mesh size of 1.5 mm and cooled.

  7. Preparation - No. 096 Fortified blotting syrup
  8. Granulated sugar and water in a ratio of 1: 1.1 are boiled with constant stirring, removing the foam that appears during boiling. The syrup is boiled down to a density of 1.22–1.25 (medium syrup), cooled to 20 ℃, filtered and rum essence and cognac or dessert wine are added.

    ** Characteristics of the semi-finished product. ** Transparent viscous syrup with the smell of essence, wine or cognac.

  9. Preparation - No. 001 Biscuit (main)
  10. ** Preparation of the dough. ** Melange with granulated sugar without heating or (to speed up the whipping) with preheating to 30 ивают is whipped in a beating machine, first at low, then at a high speed for 30-40 minutes until the volume increases by 2 , 5–3 times. Before the end of whipping, add flour mixed with potato starch, essence and mix for no more than 15 seconds. Flour should be introduced in 2-3 doses.
    The finished dough should be fluffy, well-saturated with air, evenly mixed, without lumps and have a creamy color. The moisture content of the dough is 36–38%.
    ** Shaping. ** The biscuit dough is immediately poured into baking trays or molds, which are pre-greased or covered with paper. Baking trays and molds are filled to 3/4 of the height so that the dough does not fall over the sides when lifting.
    ** Baking. ** Baking time 50–55 min at 195–200 ℃ or 40–45 min at 205–225 ℃. The baked sponge cake is cooled for 20-30 minutes, removed from baking trays or molds and left to stand for 8-10 hours at a temperature of 15-20 ℃. After that, the paper is removed, the biscuit is cleaned.

    ** Characteristics of a semi-finished product. ** Rectangular, round or oval shape. The thickness of the biscuit is 30–40mm. The upper crust is smooth, thin, light brown in color. The crumb is porous, elastic, yellow.

  11. Preparation - №062а Cream "New" chocolate
  12. Preparation - №061 Cream "New"
  13. Whipped butter, peeled and cut into pieces. Then, gradually, in several steps, add chilled milk-sugar syrup. At the end of whipping, add vanilla powder, cognac, wine. Duration of whipping is 20-30 min.

    ** Characteristics of a semi-finished product. ** Homogeneous fluffy mass with a smooth glossy surface, well retaining its shape.

  14. Preparation - Tea Cake
  15. Packaging, labeling, storage and transportation.
  16. Packaging, labeling, storage and transportation should be carried out in accordance with requirements of TU.