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All groups → All products → Cakes → Mosoblkhleb cakes → Cake Splash of champagne [Noginsk] → Recipe No. 1 → Technological map

Technological map Cake Splash of champagne [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 for0.0988 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	Whipped semi-finished product	Agar syrup	Sponge cake with surfactant	№061 Cream "New"	No. 063 Milk-sugar syrup	No. 024b Air	No. 104 Jelly	№062 Cream "New" chocolate	in kind	in solids
Sign up	99.85	—	19.4	4.1	—	3.1	3.7	1.2	—	31.5	31.4
Starch syrup	78.0	—	18.8	—	—	—	—	0.3	—	19.1	14.94
water	—	—	9.5	—	—	—	—	1.4	—	10.9	—
Raw egg white	12.0	5.7	—	—	—	—	1.9	—	—	7.6	0.9
Melange	27.0	—	—	4.8	—	—	—	—	—	4.8	1.3
Sign up	85.5	—	—	4.1	—	—	—	—	—	4.1	3.5
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	—	—	—	2.7	—	—	—	0.82	3.52	2.99
Fresh whole milk the weight ratio of fat 3.2%	12.0	—	—	—	—	1.5	—	—	—	1.5	0.18
Agar (E406)	85.0	—	1.0	—	—	—	—	0.03	—	1.03	0.85
Integrated Nutritional Supplement emulsifier churning paste [3]	52.0	—	—	0.27	—	—	—	—	—	0.27	0.14
Sign up	—	0.09	—	0.03	—	—	—	0.01	—	0.13	—
Cocoa powder [Skurikhin]	95.0	—	—	—	—	—	—	—	0.09	0.09	0.09
Vanilla powder	99.85	—	—	—	0.02	—	0.02	—	0.01	0.05	0.05
Ammonium carbonic (E503(i))	—	—	—	0.03	—	—	—	—	—	0.03	—
Citric acid (E330)	98.0	—	—	—	—	—	0.02	0.01	—	0.03	0.03
Sign up	—	—	—	—	0.01	—	—	—	—	0.01	—
Wine	—	—	—	—	0.01	—	—	—	—	0.01	—
Food paint	—	—	—	—	—	—	—	—	—	—	—
Total raw materials for semi-finished products		5.79	48.7	13.33	2.74	4.6	5.64	2.95	0.92	—	—
Sign up	75.0	46.3	—	—	—	—	—	—	—	—	—
No. 063 Milk-sugar syrup	73.0	—	—	—	3.3	—	—	—	1.1	—	—
Total raw materials and semi-finished products		52.09	48.7	13.33	6.04	4.6	5.64	2.95	2.02	—	—
Output of convenience foods		50.8	46.3	10.8	5.9	4.3	3.9	2.9	1.9	—	—
Sign up	10.0	—	—	—	—	—	—	—	—	21.6	2.2
Jam	69.0	—	—	—	—	—	—	—	—	3.9	2.7
Total Raw		—	—	—	—	—	—	—	—	110.17	61.27
The output of semi-finished products in the finished product		49.4	—	10.5	5.7	—	3.8	2.9	1.9	—	—
Output finished product	58.2										57.5
Humidity	41.8%	31.9%	25.0%	22.0 ±3.0%	22.0 ±2.0%	27.0 ±2.0%	3.5 ±1.5%	50.0 ±2.0%	21.2 ±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. 104 Jelly
Preparation - No. 024b Air
Preparation - No. 063 Milk-sugar syrup
Preparation - Sponge cake with surfactant
Preparation - Agar syrup
Preparation - №062 Cream "New" chocolate
Preparation - №061 Cream "New"
Preparation - Whipped semi-finished product
Preparation - Cake Splash of champagne [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. 104 Jelly

Agar, previously soaked in running water, is added to the water and heated over low heat with stirring until it is completely dissolved. Then add granulated sugar, molasses and boil for 5-7 minutes until sugar dissolves. The syrup is filtered through a sieve with a mesh size of 1–1.5 mm, cooled to a temperature of 40–50 ℃, and essence, acid and dye are added.
When preparing jelly for finishing, the hot mass is poured into baking sheets 10–30 mm high and cooled. The resulting jelly is cut into pieces of a certain shape.

** Characteristics of a semi-finished product. ** Shiny, translucent, gelatinous mass.

Preparation - No. 024b Air

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 - Agar syrup

Preparation - №062 Cream "New" chocolate

Prepared as a cream New No. 61, at the end of whipping add cocoa powder.

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

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.

Preparation - Whipped semi-finished product

Preparation - Cake Splash of champagne [Noginsk]

Packaging, labeling, storage and transportation.

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

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