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

Technological map Mishutka cake [Yegoryevsk]

Name of raw materials and semi-finished products	Mass fraction of solids,%	Consumption of raw materials for semi-finished products, g				Raw material consumption for0.6855 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	No. 007 Sponge cake with cocoa powder	No. 095 Blotting syrup	No. 107 Chocolate grits	# 099 Lipstick	in kind	in solids
Sign up	99.85	83.7	66.1	—	35.3	185.1	184.9
Melange	27.0	139.5	—	—	—	139.5	37.7
Water	—	—	72.7	—	11.8	84.5	—
Flour, premium	85.5	67.8	—	—	—	67.8	58.0
Cocoa powder [Skurikhin]	95.0	14.0	—	11.1	—	25.1	23.9
Sign up	—	—	6.2	—	—	6.2	—
Potato starch	80.0	5.6	—	—	—	5.6	4.5
Starch syrup	78.0	—	—	—	5.3	5.3	4.1
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	—	—	2.3	—	2.3	2.0
Vanilla powder	99.85	—	—	0.3	—	0.3	0.3
Sign up	—	—	0.25	—	—	0.25	—
Essence	—	—	—	—	0.12	0.12	—
Total raw materials for semi-finished products		310.6	145.25	13.7	52.52	—	—
Sign up	88.0	—	—	44.4	—	—	—
Total raw materials and semi-finished products		310.6	145.25	58.1	52.52	—	—
Output of convenience foods		243.4	128.8	57.3	44.4	—	—
Sign up	74.0	—	—	—	—	286.3	211.9
Total Raw		—	—	—	—	808.37	527.3
The output of semi-finished products in the finished product		233.1	123.4	54.8	—	—	—
Output finished product	71.6						490.7
Humidity	28.4%	24.0 ±3.0%	50.0 ±4.0%	10.7 ±2.0%	12.0 ±1.0%	—	—

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 - # 099 Lipstick
Preparation - No. 095 Blotting syrup
Preparation - No. 007 Sponge cake with cocoa powder
Preparation - No. 107 Chocolate grits
Preparation - Mishutka cake [Yegoryevsk]
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 - # 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. 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. 007 Sponge cake with cocoa powder

Preparation - No. 107 Chocolate grits

Heats the lipstick to 70-75 ℃, add butter with stirring, then cocoa powder, vanilla powder, mix thoroughly and cool, pouring a thin layer.
After cooling, the mass is crushed and rubbed through a sieve with 3 mm cells. The resulting grits are scattered in a thin layer on sheets and dried in a dry and warm place.

Preparation - Mishutka cake [Yegoryevsk]

Packaging, labeling, storage and transportation.

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

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