KondiDoc: технологические расчеты в кондитерском производстве
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Technological map Cake Presentation [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 for0.721 kg
finished product, g
No. 106 Chocolate soufflé
№015 Biscuit "Stephanie"
No. 098 Sugar-agar syrup
No. 063 Milk-sugar syrup
№061 Cream "New"
№062 Cream "New" chocolate
in kind
in solids
Sign up99.85—  65.7 145.0 29.7 —  —  240.4 240.0 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 91.8 56.5 —  —  17.3 16.0 181.6 152.5 
Starch syrup78.0 —  —  72.5 —  —  —  72.5 56.6 
Flour, premium85.5 —  71.4 —  —  —  —  71.4 61.0 
Chicken eggs [chicken egg] [2]27.0 —  60.5 —  —  —  —  60.5 16.3 
Sign up97.5 —  59.3 —  —  —  —  59.3 57.8 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 44.7 —  —  —  —  —  44.7 33.1 
Water—  —  —  36.3 —  —  —  36.3 —  
Cocoa powder [Skurikhin]95.0 27.1 5.0 —  —  —  1.8 33.9 32.1 
Raw egg white12.0 26.0 —  —  —  —  —  26.0 3.1 
Sign up12.0 —  —  —  14.2 —  —  14.2 1.7 
Water (for soaking agar-agar)—  —  —  10.1 —  —  —  10.1 —  
Agar (E406)85.0 —  —  2.0 —  —  —  2.0 1.7 
Citric acid (E330)98.0 1.5 —  —  —  —  —  1.5 1.5 
Ammonium carbonic (E503(i))—  —  1.1 —  —  —  —  1.1 —  
Sign up—  1.0 —  —  —  —  —  1.0 —  
Salt96.5 —  0.75—  —  —  —  0.750.72
Vanilla powder99.85—  —  —  —  0.150.140.290.29
Cognac—  —  —  —  —  0.030.070.1 —  
Vanillin—  —  0.06—  —  —  —  0.06—  
Sign up—  —  —  —  —  0.03—  0.03—  
Total raw materials for semi-finished products192.1 320.31265.9 43.9 17.5118.01857.73658.41
Sign up80.0 247.8 —  —  —  —  —  —  —  
No. 063 Milk-sugar syrup73.0 —  —  —  —  21.0 20.6 —  —  
Total raw materials and semi-finished products439.9 320.31265.9 43.9 38.5138.61—  —  
Output of convenience foods422.3 256.4 247.8 41.6 37.7 37.7 —  —  
The output of semi-finished products in the finished product403.8 245.1 —  —  36.0 36.0 —  —  
Output finished product84.0 605.9 
Humidity16.0%21.0 ±2.0%6.0 ±2.0%20.0 ±3.0%27.0 ±2.0%22.0 ±2.0%21.2 ±1.5%—  —  

Description of the technological process.

The technological process of production consists of the following stages:
  1. Preparation of raw materials for production.
  2. Preparation - No. 063 Milk-sugar syrup
  3. Preparation - No. 098 Sugar-agar syrup
  4. Preparation - №015 Biscuit "Stephanie"
  5. Preparation - №062 Cream "New" chocolate
  6. Preparation - №061 Cream "New"
  7. Preparation - No. 106 Chocolate soufflé
  8. Preparation - Cake Presentation [Voskresensk]
  9. Packaging, labeling, storage and transportation.

  1. Preparation of raw materials for production.
  2. 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'.

  3. Preparation - No. 063 Milk-sugar syrup
  4. 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.

  5. Preparation - No. 098 Sugar-agar syrup
  6. 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 ℃.

  7. Preparation - №015 Biscuit "Stephanie"
  8. Preparation - №062 Cream "New" chocolate
  9. 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.

  10. Preparation - №061 Cream "New"
  11. 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.

  12. Preparation - No. 106 Chocolate soufflé
  13. Prepare as soufflé No. 105, add cocoa powder at the end of whipping.

  14. Preparation - Cake Presentation [Voskresensk]
  15. Packaging, labeling, storage and transportation.
  16. Packaging, labeling, storage and transportation should be carried out in accordance with requirements of TU.