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

Technological map Stratosphere cake [Lyubertsy]

Name of raw materials and semi-finished products	Mass fraction of solids,%	Consumption of raw materials for semi-finished products, g					Raw material consumption for0.0715 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	№105 Souffle	No. 098 Sugar-agar syrup	Butter-whipped semi-finished product	Raw glaze (in №68, 122, 197)	№087 Protein cream (custard)	in kind	in solids
Sign up	99.85	—	16.5	4.7	—	3.4	24.6	24.6
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	10.4	—	—	—	—	10.4	8.8
Starch syrup	78.0	—	8.2	—	—	—	8.2	6.4
Flour, premium	85.5	—	—	6.2	—	—	6.2	5.3
Raw egg white	12.0	3.0	—	—	1.0	1.7	5.7	0.68
Sign up	99.85	—	—	—	5.2	—	5.2	5.1
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	5.1	—	—	—	—	5.1	3.8
Margarine	84.0	—	—	4.7	—	—	4.7	4.0
Water	—	—	4.1	—	—	0.1	4.2	—
Melange	27.0	—	—	3.3	—	—	3.3	0.9
Sign up	—	—	1.1	—	—	—	1.1	—
Agar (E406)	85.0	—	0.23	—	—	—	0.23	0.2
Citric acid (E330)	98.0	0.18	—	—	—	—	0.18	0.17
Vanilla powder	99.85	—	—	—	—	0.13	0.13	0.13
Citrus essence	—	0.12	—	—	—	—	0.12	—
Total raw materials for semi-finished products		18.8	30.13	18.9	6.2	5.33	—	—
Sign up	80.0	28.2	—	—	—	—	—	—
Total raw materials and semi-finished products		47.0	30.13	18.9	6.2	5.33	—	—
Output of convenience foods		46.1	28.2	14.9	5.9	5.2	—	—
Sign up	99.4	—	—	—	—	—	2.2	2.2
Total Raw		—	—	—	—	—	81.56	62.28
The output of semi-finished products in the finished product		44.3	—	14.3	5.7	5.0	—	—
Output finished product	81.0							57.9
Humidity	19.0%	24.0 ±2.0%	20.0 ±3.0%	5.0%	13.0 ±2.0%	30.0 ±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 - №087 Protein cream (custard)
Preparation - Raw glaze (in №68, 122, 197)
Preparation - Butter-whipped semi-finished product
Preparation - No. 098 Sugar-agar syrup
Preparation - №105 Souffle
Preparation - Stratosphere cake [Lyubertsy]
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 - №087 Protein cream (custard)

Pre-chilled egg whites are whipped in a beater, first at low, then at high speed for 7-10 minutes. Add 15–20% granulated sugar to the beaten mass, as provided by the recipe, and beat the mixture for another 10 minutes. Without stopping whipping, hot sugar syrup, vanilla powder are introduced in a thin stream and beat for 3–7 minutes.
To prepare sugar syrup, granulated sugar and water in a ratio of 4: 1 are boiled down to a temperature of 118–120 ℃ (test for a weak ball).

** Characteristics of a semi-finished product. ** White, homogeneous, fluffy, slightly viscous mass with a glossy surface, good shape retention.

Preparation - Raw glaze (in №68, 122, 197)

Egg whites, with the gradual addition of refined powder, are whipped in a beating machine at low speed until a homogeneous mass is obtained. At the end of the beat, add citric acid.

Preparation - Butter-whipped semi-finished product

Preparation - No. 098 Sugar-agar syrup

Granulated sugar and water in a ratio of 4: 1 are boiled to a temperature of 120 ℃, agar is added, previously soaked in running water for 3-4 hours, heated over low heat with stirring until the agar is completely dissolved and molasses is added, after which the syrup is heated to 118 ℃.

Preparation - №105 Souffle

Hot sugar-agar syrup is introduced in a thin stream into the egg whites, beaten for 15–20 minutes, and beating is continued until a fluffy mass is obtained.
At the end of whipping, add a prepared homogeneous mixture of softened butter, condensed milk, citrus essence and stop whipping immediately.

** Characteristics of a semi-finished product. ** A thick, fluffy mass of white color, well retaining its shape.