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All groups → All products → Cakes → Mosoblkhleb cakes → Cake Fun [Balashikha] → Recipe No. 1 → Technological map

Technological map Cake Fun [Balashikha]

Name of raw materials and semi-finished products	Mass fraction of solids,%	Consumption of raw materials for semi-finished products, g		Raw material consumption for0.2445 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	№105 Souffle	No. 098 Sugar-agar syrup	in kind	in solids
Sign up	99.85	—	86.7	86.7	86.5
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	54.9	—	54.9	46.1
Starch syrup	78.0	—	43.3	43.3	33.8
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	26.7	—	26.7	19.8
Water	—	—	21.7	21.7	—
Sign up	12.0	15.6	—	15.6	1.9
Water (for soaking agar-agar)	—	—	6.0	6.0	—
Agar (E406)	85.0	—	1.2	1.2	1.0
Citric acid (E330)	98.0	0.92	—	0.92	0.9
Citrus essence	—	0.62	—	0.62	—
Total raw materials for semi-finished products		98.74	158.9	—	—
Sign up	80.0	148.1	—	—	—
Total raw materials and semi-finished products		246.84	158.9	—	—
Output of convenience foods		242.5	148.1	—	—
Sign up	99.85	—	—	12.7	12.7
Dye	—	—	—	0.03	—
Total Raw		—	—	270.37	202.7
The output of semi-finished products in the finished product		232.3	—	—	—
Output finished product	77.2				188.7
Humidity	22.8%	24.0 ±2.0%	20.0 ±3.0%	—	—

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. 098 Sugar-agar syrup
Preparation - №105 Souffle
Preparation - Cake Fun [Balashikha]
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 - No. 098 Sugar-agar syrup

Granulated sugar and water in a ratio of 4: 1 are boiled to a temperature of 120 ℃, agar is added, previously soaked in running water for 3-4 hours, heated over low heat with stirring until the agar is completely dissolved and molasses is added, after which the syrup is heated to 118 ℃.

Preparation - №105 Souffle

Hot sugar-agar syrup is introduced in a thin stream into the egg whites, beaten for 15–20 minutes, and beating is continued until a fluffy mass is obtained.
At the end of whipping, add a prepared homogeneous mixture of softened butter, condensed milk, citrus essence and stop whipping immediately.

** Characteristics of a semi-finished product. ** A thick, fluffy mass of white color, well retaining its shape.

Preparation - Cake Fun [Balashikha]

Packaging, labeling, storage and transportation.

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

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