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

Технологическая карта 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 for0.4444 kg
finished product, g
No. 023 Air
Semi-finished Zephyr
Sugar-agar-syrup for marshmallows
in kind
in solids
Sign up99.85189.5 — 89.5 279.0 278.6 
Raw egg white12.0 71.1 16.4 — 87.5 10.5 
Starch syrup78.0 — — 34.3 34.3 26.8 
water— — — 28.4 28.4 — 
Apple puree10.0 — 24.6 — 24.6 2.5 
Sign up99.85— 16.4 — 16.4 16.4 
Agar85.0 — — 2.0 2.0 1.7 
Vanilla powder99.851.4 — — 1.4 1.4 
Citric acid98.0 — 0.3 — 0.3 0.3 
Essence— — 0.2 — 0.2 — 
Sign up— — 0.05— 0.05— 
Vanillin— — 0.033— 0.033— 
Total raw materials for semi-finished products262.0 57.983154.2 — — 
Sign up80.0 — 143.7 — — — 
Total raw materials and semi-finished products262.0 201.683154.2 — — 
Output of convenience foods197.1 156.8 143.7 — — 
Sign up99.1 — — — 78.4 77.7 
Cocoa powder95.0 — — — 26.1 24.8 
Total Raw— — — 578.683440.7 
The output of semi-finished products in the finished product191.09151.98— — — 
Output finished product91.22405.35
Humidity8.78%3.5 ±1.5%20.0%20.0%— — 

List of recipes

Описание технологического процесса.

Технологический процесс производства состоит из следующих стадий:
  1. Подготовка сырья к производству.
  2. Приготовление - Sugar-agar-syrup for marshmallows
  3. Приготовление - No. 023 Air
  4. Приготовление - Semi-finished Zephyr
  5. Приготовление - Yaroslavna cake [Balashikha]
  6. Упаковка, маркировка, хранение и транспортирование.

  1. Подготовка сырья к производству.

    Подготовка сырья к производству должна осуществляться согласно соответствующему разделу сборника "Технологические инструкции по производству мучных кондитерских изделий" (АгроНИИТЭИПП, М., 1992 г.), СП 2.3.6.1079-01 "Санитарно-эпидемиологические требования к организациям общественного питания, изготовлению и оборотоспособности в них пищевых продуктов и продовольственного сырья" и действующей "Инструкции по предупреждению попадания посторонних предметов в продукцию на предприятиях кондитерской отрасли и в кооперативах".

  2. Приготовление - Sugar-agar-syrup for marshmallows

  3. Приготовление - 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.

  4. Приготовление - Semi-finished Zephyr

  5. Приготовление - Yaroslavna cake [Balashikha]

  6. Упаковка, маркировка, хранение и транспортирование.

    Упаковка, маркировка, хранение и транспортирование должны осуществляться в соответствии с требованиями ТУ.

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