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All groups → All products → Cakes → Mosoblkhleb cakes → Cake Our Day [Voskresensk] → Recipe No. 1 → Technological map

Technological map Cake Our Day [Voskresensk]

Name of raw materials and semi-finished products	Mass fraction of solids,%	Consumption of raw materials for semi-finished products, g			Raw material consumption for0.4858 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	Semi-finished product with mayonnaise	Semi-finished product honey	No. 095 Blotting syrup	in kind	in solids
Sign up	85.5	66.1	55.4	—	121.5	103.9
Granulated sugar	99.85	3.2	25.2	28.9	57.3	57.3
Margarine	84.0	40.5	10.3	—	50.8	42.6
Water	—	—	—	31.8	31.8	—
Mayonnaise "Provencal"	75.0	16.2	—	—	16.2	12.2
Sign up	46.0	14.6	—	—	14.6	6.7
Chicken eggs [chicken egg] [2]	27.0	—	9.7	—	9.7	2.6
Natural honey	78.0	—	5.1	—	5.1	4.0
Flour, premium (on the dust)	85.5	—	4.7	—	4.7	4.0
Starch syrup	78.0	—	4.1	—	4.1	3.2
Sign up	—	—	—	2.7	2.7	—
Pressed bakery yeast	25.0	2.6	—	—	2.6	0.65
Baking soda (E500(ii))	50.0	—	0.72	—	0.72	0.36
Salt	96.5	0.57	—	—	0.57	0.55
Essence of rum	—	—	—	0.11	0.11	—
Total raw materials for semi-finished products		143.77	115.22	63.51	—	—
Output of convenience foods		120.5	102.6	56.4	—	—
Sign up	17.0	—	—	—	74.4	12.6
Cream on vegetable oils "Shantipak"	42.0	—	—	—	46.1	19.4
Cold Cream	96.0	—	—	—	41.0	39.4
Compote syrup	17.0	—	—	—	35.9	6.1
Jam, confiture, preserves	72.0	—	—	—	30.8	22.2
Sign up	99.1	—	—	—	5.1	5.1
Total Raw		—	—	—	555.8	342.86
The output of semi-finished products in the finished product		114.2	97.2	53.4	—	—
Output finished product	65.7					319.2
Humidity	34.3%	9.0%	8.0 ±2.0%	50.0 ±4.0%	—	—

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. 095 Blotting syrup
Preparation - Semi-finished product honey
Preparation - Semi-finished product with mayonnaise
Preparation - Cake Our Day [Voskresensk]
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. 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.