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

Technological map Yaroslavna cake [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 for0.2424 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	No. 023 Air	Semi-finished Zephyr	Sugar-agar-syrup for marshmallows	in kind	in solids
Sign up	99.85	103.4	—	48.8	152.2	151.9
Raw egg white	12.0	38.8	9.0	—	47.8	5.8
Starch syrup	78.0	—	—	18.7	18.7	14.6
water	—	—	—	15.5	15.5	—
Apple puree [GOST]	10.0	—	13.4	—	13.4	1.3
Sign up	99.85	—	9.0	—	9.0	8.9
Agar (E406)	85.0	—	—	1.1	1.1	0.92
Vanilla powder	99.85	0.78	—	—	0.78	0.77
Citric acid (E330)	98.0	—	0.18	—	0.18	0.18
Essence	—	—	0.09	—	0.09	—
Sign up	—	—	0.03	—	0.03	—
Vanillin	—	—	0.02	—	0.02	—
Total raw materials for semi-finished products		142.98	31.72	84.1	—	—
Sign up	80.0	—	78.4	—	—	—
Total raw materials and semi-finished products		142.98	110.12	84.1	—	—
Output of convenience foods		107.5	85.5	78.4	—	—
Sign up	99.1	—	—	—	42.8	42.4
Cocoa powder [Skurikhin]	95.0	—	—	—	14.3	13.5
Total Raw		—	—	—	315.9	240.27
The output of semi-finished products in the finished product		104.2	82.9	—	—	—
Output finished product	91.2					221.1
Humidity	8.8%	3.5 ±1.5%	20.0%	20.0%	—	—

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 - Sugar-agar-syrup for marshmallows
Preparation - No. 023 Air
Preparation - Semi-finished Zephyr
Preparation - Yaroslavna cake [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 - Sugar-agar-syrup for marshmallows

Preparation - No. 023 Air

** Preparation of the whipped mass. ** Egg whites are cooled to 2 ℃ and whipped in a whisk machine, first at low, and then at high speed until the initial volume is increased by 7 times. Gradually add granulated sugar, vanilla powder to the resulting mass and beat for another 1-2 minutes. Duration of whipping is 30-40 min.
The finished whipped mass should be fluffy, homogeneous, foamy, dry in appearance, white. The moisture content of the whipped mass is 22-24%.
** Shaping. ** The whipped mass is deposited on sheets, greased or covered with paper.
For cake cakes (layers) of rectangular, square and round shapes, a stencil (frame) is laid on the sheet. The whipped mass is poured to a layer thickness of no more than 8-10 mm.
For airy cakes, the mass is deposited in the form of round or oval cakes from a pastry bag through a round tube.
** Baking. ** at a temperature of 100 ℃ the duration of baking cake cakes and large cakes is 60–70 min, small cakes and balls - 20–30 min. The baked semi-finished product is cooled for 30–35 minutes, then removed from the sheets of paper.

** Characteristics of a semi-finished product. ** Shape rectangular, square, round, etc. The structure is fragile, large-porous, airy, white.

Preparation - Semi-finished Zephyr

Preparation - Yaroslavna cake [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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