To get a calculation for 1000 or your specified output is required:
1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Sign in.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time

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

Technological map Stepashka cake [Noginsk]

Name of raw materials and semi-finished products	Mass fraction of solids,%	Consumption of raw materials for semi-finished products, g					Raw material consumption for0.5347 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	Sponge cake with surfactant	№061 Cream "New"	No. 063 Milk-sugar syrup	No. 023 Air	No. 016 Sand (main)	in kind	in solids
Sign up	99.85	115.2	—	56.3	17.4	1.5	190.4	190.2
Melange	27.0	136.5	—	—	—	0.52	137.02	37.04
Flour, premium	85.5	115.2	—	—	—	3.7	118.9	101.6
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	—	65.1	—	—	2.2	67.3	56.6
Fresh whole milk the weight ratio of fat 3.2%	12.0	—	—	26.9	—	—	26.9	3.2
Sign up	52.0	7.8	—	—	—	—	7.8	4.0
Raw egg white	12.0	—	—	—	6.5	—	6.5	0.78
Essence	—	0.89	—	—	—	0.01	0.9	—
Ammonium carbonic (E503(i))	—	0.89	—	—	—	—	0.89	—
Vanilla powder	99.85	—	0.58	—	0.13	—	0.71	0.71
Sign up	85.5	—	—	—	—	0.29	0.29	0.25
Cognac	—	—	0.12	—	—	—	0.12	—
Wine	—	—	0.12	—	—	—	0.12	—
Salt	96.5	—	—	—	—	0.01	0.01	0.01
Baking soda (E500(ii))	50.0	—	—	—	—	—	—	—
Total raw materials for semi-finished products		376.48	65.92	83.2	24.03	8.23	—	—
Sign up	73.0	—	78.9	—	—	—	—	—
Total raw materials and semi-finished products		376.48	144.82	83.2	24.03	8.23	—	—
Output of convenience foods		306.4	141.7	78.9	18.1	7.1	—	—
Sign up	99.1	—	—	—	—	—	75.8	75.1
Total Raw		—	—	—	—	—	633.66	469.49
The output of semi-finished products in the finished product		298.4	138.0	—	17.6	7.0	—	—
Output finished product	81.7							437.0
Humidity	18.3%	22.0 ±3.0%	22.0 ±2.0%	27.0 ±2.0%	3.5 ±1.5%	5.5 ±1.5%	—	—

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. 016 Sand (main)
Preparation - No. 023 Air
Preparation - No. 063 Milk-sugar syrup
Preparation - Sponge cake with surfactant
Preparation - №061 Cream "New"
Preparation - Stepashka cake [Noginsk]
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. 016 Sand (main)

** Preparation of the dough. ** Put butter into the kneading machine, add granulated sugar, melange, sodium bicarbonate, ammonium carbonate, salt, essence and mix for 20-30 minutes until a homogeneous mass is obtained. Then add flour and continue kneading the dough for no more than 1–2 minutes. Shortcrust pastry should have a smooth surface without lumps and traces of impurities, color from light yellow to yellow, pleasant smell and light aroma of essence. The moisture content of the dough is 18.5–19.5%.
** Shaping. ** The dough is cut into 3-4 kg pieces and rolled into layers on a table dusty with flour. Then the layers are cut and transferred to the pastry sheets using a rolling pin. The excess dough at the edges of the sheet is cut off. Before baking, the surface of the dough is pricked in several places to prevent swelling. The shortcrust pastry sheets are not greased.
The dough for cakes and sliced pastries is rolled out to a thickness of 3-4 mm. For round cakes, the rolled dough is formed with a round metal recess, for square cakes, cut with a knife.
The ring dough is rolled out to a thickness of 6–7 mm. The rolled dough is formed with a metal recess.
The dough for cakes "Krakowski" is rolled out to a thickness of 5–6 mm, the dough for baskets is rolled out to a thickness of 7–8 mm, placed on corrugated molds and the bottom and walls are lined with dough; molds with dough are baked on sheets.
** Baking. ** Duration of baking layer at a temperature of 200-225 ℃ 10-15 minutes, baskets and rings - 10-13 minutes. Sand layers for the Sandy Biscuit with Apples cake and the Krakowski pastries are baked until half cooked.

** Characteristics of a semi-finished product. ** Shape rectangular, round, etc. Thickness no more than 8mm. The crumb is well-porous, crumbly, light brown, and light yellow for the Sandy Biscuit with Apples cake and Krakowski pastries.

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 - No. 063 Milk-sugar syrup

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.

Preparation - Sponge cake with surfactant

Preparation - №061 Cream "New"

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.