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

Technological map Sunny cake [Yakhroma]

Name of raw materials and semi-finished products	Mass fraction of solids,%	Consumption of raw materials for semi-finished products, g					Raw material consumption for0.709 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	No. 016 Sand (main)	Semi-finished product Margarita	# 099 Lipstick	No. 063 Milk-sugar syrup	№002 Fried biscuit crumb	in kind	in solids
Sign up	99.85	67.5	—	119.2	83.1	1.9	271.7	271.3
Flour, premium	85.5	168.7	—	—	—	1.6	170.3	145.6
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	101.2	—	—	—	—	101.2	85.0
Margarine PREMIUM	80.4	—	78.1	—	—	—	78.1	62.8
Water	—	—	—	39.7	—	—	39.7	—
Sign up	12.0	—	—	—	39.7	—	39.7	4.8
Melange	27.0	23.6	—	—	—	3.2	26.8	7.26
Starch syrup	78.0	—	—	17.9	—	—	17.9	13.9
Powdered sugar	99.85	—	14.0	—	—	—	14.0	13.9
Flour, premium (on the dust)	85.5	13.5	—	—	—	—	13.5	11.5
Sign up	—	0.68	—	0.41	—	0.02	1.11	—
Vanilla powder	99.85	—	0.76	—	—	—	0.76	0.76
Salt	96.5	0.67	—	—	—	—	0.67	0.65
Potato starch	80.0	—	—	—	—	0.38	0.38	0.31
Cognac	—	—	0.17	—	—	—	0.17	—
Sign up	—	—	0.17	—	—	—	0.17	—
Ammonium carbonic (E503(i))	—	0.17	—	—	—	—	0.17	—
Baking soda (E500(ii))	50.0	0.17	—	—	—	—	0.17	0.09
Total raw materials for semi-finished products		376.19	93.2	177.21	122.8	7.1	—	—
Sign up	73.0	—	116.7	—	—	—	—	—
Total raw materials and semi-finished products		376.19	209.9	177.21	122.8	7.1	—	—
Output of convenience foods		327.3	203.0	149.9	116.7	4.4	—	—
Sign up	83.0	—	—	—	—	—	18.2	15.1
Liquor	40.0	—	—	—	—	—	18.2	7.3
Roasted kernels	97.5	—	—	—	—	—	6.5	6.4
Total Raw		—	—	—	—	—	819.4	646.67
The output of semi-finished products in the finished product		319.0	197.8	146.1	—	4.3	—	—
Output finished product	86.9							616.3
Humidity	13.1%	5.5 ±1.5%	22.0%	12.0 ±1.0%	27.0 ±2.0%	6.0 ±2.0%	—	—

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 - №002 Fried biscuit crumb
Preparation - No. 063 Milk-sugar syrup
Preparation - # 099 Lipstick
Preparation - No. 016 Sand (main)
Preparation - Semi-finished product Margarita
Preparation - Sunny cake [Yakhroma]
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 - №002 Fried biscuit crumb

A crumb of biscuit semi-finished product No. 1 is fried at a temperature of 220-230 ℃ until brown.

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 - # 099 Lipstick

Granulated sugar and water in a ratio of 3: 1 are brought to a boil in an open kettle with stirring, removing the resulting foam. Then close the cauldron with a lid, boil the syrup to a temperature of 108 ℃ and add molasses heated to 50 ℃, then boil it down to a temperature of 115-117 ℃ (test for a weak ball). At the end of cooking, add the essence.
Hot syrup is poured in a layer of 20–30 mm on a table with marble chips and cooled to 35–45 ℃ for 40–45 minutes. Chilled syrup is whipped on a beater for 15-20 minutes or manually on the table using a spatula.

** Characteristics of a semi-finished product. ** Homogeneous, plastic, glossy white mass.

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.