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All groups → All products → Cakes → Mosoblkhleb cakes → Summer Night Cake [Yakhroma] → Recipe No. 1 → Technological map

Technological map Summer Night 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 for0.5066 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	No. 040 Special	Semi-finished product Margarita	No. 063 Milk-sugar syrup	No. 095 Blotting syrup	No. 116 Zhzhenka	№041 Crumbs of fried semi-finished product "Special"	in kind	in solids
Sign up	74.0	156.2	—	—	—	—	4.6	160.8	119.0
Granulated sugar	99.85	16.4	—	84.4	45.5	8.5	0.48	155.28	154.98
Margarine PREMIUM	80.4	—	79.3	—	—	—	—	79.3	63.7
Water	—	—	—	—	50.0	5.1	—	55.1	—
Fresh whole milk the weight ratio of fat 3.2%	12.0	—	—	40.3	—	—	—	40.3	4.8
Sign up	27.0	32.4	—	—	—	—	1.0	33.4	8.96
Flour, premium	85.5	30.2	—	—	—	—	0.89	31.09	26.56
Powdered sugar	99.85	—	14.2	—	—	—	—	14.2	14.1
Cognac or dessert wine	—	—	—	—	4.2	—	—	4.2	—
Ammonium carbonic (E503(i))	—	1.3	—	—	—	—	0.04	1.34	—
Sign up	95.0	0.86	—	—	—	—	0.03	0.89	0.84
Vanilla powder	99.85	—	0.77	—	—	—	—	0.77	0.77
Essence	—	0.3	—	—	—	—	0.01	0.31	—
Baking soda (E500(ii))	50.0	0.22	—	—	—	—	0.01	0.23	0.11
Cognac	—	—	0.18	—	—	—	—	0.18	—
Sign up	—	—	0.18	—	—	—	—	0.18	—
Essence of rum	—	—	—	—	0.17	—	—	0.17	—
Total raw materials for semi-finished products		237.88	94.63	124.7	99.87	13.6	7.06	577.74	393.82
Sign up	78.0	9.5	—	—	—	—	0.28	—	—
No. 063 Milk-sugar syrup	73.0	—	118.3	—	—	—	—	—	—
Total raw materials and semi-finished products		247.38	212.93	124.7	99.87	13.6	7.34	—	—
Output of convenience foods		221.5	205.9	118.3	88.6	9.8	5.2	—	—
The output of semi-finished products in the finished product		215.3	200.1	—	86.1	—	5.1	—	—
Output finished product	72.6								367.5
Humidity	27.4%	24.0 ±3.0%	22.0%	27.0 ±2.0%	50.0 ±4.0%	22.0 ±1.0%	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 - No. 116 Zhzhenka
Preparation - No. 095 Blotting syrup
Preparation - No. 063 Milk-sugar syrup
Preparation - №041 Crumbs of fried semi-finished product "Special"
Preparation - Semi-finished product Margarita
Preparation - No. 040 Special
Preparation - Summer Night 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 - No. 116 Zhzhenka

Granulated sugar and water in a ratio of 5: 1 are heated with occasional stirring until the sugar turns dark brown. After 30-40 minutes of boiling, gradually, in 6-8 doses, add hot water at the rate of 2 parts of water to 5 parts of sugar. In general, the duration of cooking is 50-60 minutes. The syrup is filtered through a sieve with a mesh size of 1–1.5 mm.
Burnt should contain about 40% sugar.

** Characteristics of the semi-finished product ** Thick dark brown syrup with a bitter taste.

Preparation - No. 095 Blotting syrup

Granulated sugar and water in a ratio of 1: 1.1 are boiled with constant stirring, removing the foam that appears during boiling. The syrup is boiled down to a density of 1.22–1.25 (medium syrup), cooled to 20 ℃, filtered and rum essence and cognac or dessert wine are added.

** Characteristics of the semi-finished product. ** Transparent viscous syrup with the smell of essence, wine or cognac.

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 - №041 Crumbs of fried semi-finished product "Special"

The finished semi-finished product "Special" No. 40 is crushed, sifted through a sieve and fried at a temperature of 220-230 ℃.

Preparation - Semi-finished product Margarita

Preparation - No. 040 Special

Prepared as a semi-finished product in the same way as "Dachny" No. 37.

Preparation - Summer Night Cake [Yakhroma]

Packaging, labeling, storage and transportation.

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

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