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

Technological map Cake Squirrel fun [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 for0.3777 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	Sponge cake with surfactant	No. 063 Milk-sugar syrup	№061 Cream "New"	№062 Cream "New" chocolate	No. 095 Blotting syrup	in kind	in solids
Sign up	99.85	55.0	63.6	—	—	18.0	136.6	136.4
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	—	—	40.8	30.9	—	71.7	60.3
Melange	27.0	65.1	—	—	—	—	65.1	17.6
Flour, premium	85.5	55.0	—	—	—	—	55.0	47.0
Fresh whole milk the weight ratio of fat 3.2%	12.0	—	30.4	—	—	—	30.4	3.6
Sign up	—	—	—	—	—	19.8	19.8	—
Integrated Nutritional Supplement emulsifier churning paste [3]	52.0	3.7	—	—	—	—	3.7	1.9
Cocoa powder [Skurikhin]	95.0	—	—	—	3.5	—	3.5	3.3
Cognac or dessert wine	—	—	—	—	—	1.7	1.7	—
Vanilla powder	99.85	—	—	0.36	0.27	—	0.63	0.63
Sign up	—	0.42	—	—	—	—	0.42	—
Essence	—	0.42	—	—	—	—	0.42	—
Cognac	—	—	—	0.08	0.14	—	0.22	—
Wine	—	—	—	0.08	—	—	0.08	—
Essence of rum	—	—	—	—	—	0.07	0.07	—
Total raw materials for semi-finished products		179.64	94.0	41.32	34.81	39.57	—	—
Sign up	73.0	—	—	49.5	39.8	—	—	—
Total raw materials and semi-finished products		179.64	94.0	90.82	74.61	39.57	—	—
Output of convenience foods		146.1	89.3	88.8	72.9	35.1	—	—
Sign up	99.1	—	—	—	—	—	46.8	46.3
Total Raw		—	—	—	—	—	436.14	317.03
The output of semi-finished products in the finished product		141.6	—	86.1	70.6	34.0	—	—
Output finished product	78.2							295.2
Humidity	21.8%	22.0 ±3.0%	27.0 ±2.0%	22.0 ±2.0%	21.2 ±1.5%	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 - No. 063 Milk-sugar syrup
Preparation - Sponge cake with surfactant
Preparation - №062 Cream "New" chocolate
Preparation - №061 Cream "New"
Preparation - Cake Squirrel fun [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.

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 - Sponge cake with surfactant

Preparation - №062 Cream "New" chocolate

Prepared as a cream New No. 61, at the end of whipping add cocoa powder.

** Characteristics of a semi-finished product. ** Homogeneous fluffy mass of brown color, with a glossy surface, well retaining its shape.

Preparation - №061 Cream "New"

Whipped butter, peeled and cut into pieces. Then, gradually, in several steps, add chilled milk-sugar syrup. At the end of whipping, add vanilla powder, cognac, wine. Duration of whipping is 20-30 min.

** Characteristics of a semi-finished product. ** Homogeneous fluffy mass with a smooth glossy surface, well retaining its shape.