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All groups → All products → Cakes → Mosoblkhleb cakes → Cake Podmoskovnye Zori [Mozhaisk] → Recipe No. 1 → Technological map

Technological map Cake Podmoskovnye Zori [Mozhaisk]

Name of raw materials and semi-finished products	Mass fraction of solids,%	Consumption of raw materials for semi-finished products, g							Raw material consumption for0.2308 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	№105 Souffle	№014 Sponge cake "Prague"	No. 098 Sugar-agar syrup	No. 104 Jelly	№061 Cream "New"	No. 063 Milk-sugar syrup	№002 Fried biscuit crumb	in kind	in solids
Sign up	99.85	—	22.3	40.6	17.9	—	3.8	0.42	85.02	84.92
Chicken eggs [chicken egg] [2]	27.0	—	49.4	—	—	—	—	—	49.4	13.3
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	25.7	5.6	—	—	4.4	—	—	35.7	30.0
Water	—	—	—	10.1	20.6	—	—	—	30.7	—
Starch syrup	78.0	—	—	20.3	4.5	—	—	—	24.8	19.3
Sign up	85.5	—	17.1	—	—	—	—	0.34	17.44	14.89
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	12.5	—	—	—	—	—	—	12.5	9.3
Raw egg white	12.0	7.3	—	—	—	—	—	—	7.3	0.88
Cocoa powder [Skurikhin]	95.0	—	3.5	—	—	—	—	—	3.5	3.3
Water (for soaking agar-agar)	—	—	—	2.8	—	—	—	—	2.8	—
Sign up	12.0	—	—	—	—	—	1.8	—	1.8	0.22
Agar (E406)	85.0	—	—	0.57	0.45	—	—	—	1.02	0.86
Melange	27.0	—	—	—	—	—	—	0.7	0.7	0.19
Citric acid (E330)	98.0	0.43	—	—	0.09	—	—	—	0.52	0.51
Citrus essence	—	0.29	—	—	—	—	—	—	0.29	—
Sign up	—	—	—	—	0.13	—	—	—	0.13	—
Potato starch	80.0	—	—	—	—	—	—	0.08	0.08	0.07
Vanilla powder	99.85	—	—	—	—	0.04	—	—	0.04	0.04
Food paint	—	—	—	—	0.04	—	—	—	0.04	—
Cognac	—	—	—	—	—	0.01	—	—	0.01	—
Sign up	—	—	—	—	—	0.01	—	—	0.01	—
Total raw materials for semi-finished products		46.22	97.9	74.37	43.71	4.46	5.6	1.54	—	—
Sign up	80.0	69.3	—	—	—	—	—	—	—	—
No. 063 Milk-sugar syrup	73.0	—	—	—	—	5.3	—	—	—	—
Total raw materials and semi-finished products		115.52	97.9	74.37	43.71	9.76	5.6	1.54	—	—
Output of convenience foods		113.5	72.0	69.3	43.2	9.6	5.3	1.0	—	—
Sign up	95.0	—	—	—	—	—	—	—	0.72	0.68
Total Raw		—	—	—	—	—	—	—	274.52	178.46
The output of semi-finished products in the finished product		109.2	69.2	—	41.5	9.2	—	0.92	—	—
Output finished product	71.5									165.1
Humidity	28.5%	24.0 ±2.0%	24.0 ±3.0%	20.0 ±3.0%	50.0 ±2.0%	22.0 ±2.0%	27.0 ±2.0%	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 - №002 Fried biscuit crumb
Preparation - No. 063 Milk-sugar syrup
Preparation - No. 104 Jelly
Preparation - No. 098 Sugar-agar syrup
Preparation - №014 Sponge cake "Prague"
Preparation - №061 Cream "New"
Preparation - №105 Souffle
Preparation - Cake Podmoskovnye Zori [Mozhaisk]
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 - №002 Fried biscuit crumb

A crumb of biscuit semi-finished product No. 1 is fried at a temperature of 220-230 ℃ until brown.

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 - No. 104 Jelly

Agar, previously soaked in running water, is added to the water and heated over low heat with stirring until it is completely dissolved. Then add granulated sugar, molasses and boil for 5-7 minutes until sugar dissolves. The syrup is filtered through a sieve with a mesh size of 1–1.5 mm, cooled to a temperature of 40–50 ℃, and essence, acid and dye are added.
When preparing jelly for finishing, the hot mass is poured into baking sheets 10–30 mm high and cooled. The resulting jelly is cut into pieces of a certain shape.

** Characteristics of a semi-finished product. ** Shiny, translucent, gelatinous mass.

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 - №014 Sponge cake "Prague"

** Preparation of dough. ** Egg yolks are ground with 50% granulated sugar, provided by the recipe, until the sugar crystals are completely dissolved. Beat the egg whites separately. At the end of the beating, add the remaining granulated sugar. The whipped whites and yolks are mixed. Whipped butter, preheated to 30 ℃, is added to the egg-sugar mass, mixed until a homogeneous mass is obtained, then flour mixed with cocoa powder is gradually added and the dough is kneaded.
** Shaping. ** The dough is poured into round molds, the bottom of which is preliminarily covered with paper.
** Baking. ** Baking duration 40–45 minutes at a temperature of 205–225 ℃. The baked sponge cake is cooled for 20-30 minutes, removed from the molds and left to stand for 8-10 hours at a temperature of 15-20 ℃. After that, the paper is removed, the biscuit is cleaned.

** Characteristics of the semi-finished product. ** Round shape. Smooth, thin top crust of golden brown color. The crumb is porous, elastic, brown in color.

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.

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.

Preparation - Cake Podmoskovnye Zori [Mozhaisk]

Packaging, labeling, storage and transportation.

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

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