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Все группы → All products → Cakes → Mosoblkhleb cakes → Cake Presentation [Voskresensk] → Recipe No. 1 → Technological map

Технологическая карта 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 for0.489 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— 44.6 98.4 20.1 — — 163.1 162.9 
Unsalted butter84.0 62.3 38.3 — — 11.7 10.9 123.2 103.5 
Starch syrup78.0 — — 49.2 — — — 49.2 38.4 
Flour, premium85.5 — 48.4 — — — — 48.4 41.4 
Chicken eggs27.0 — 41.1 — — — — 41.1 11.1 
Sign up97.5 — 40.2 — — — — 40.2 39.2 
Whole condensed milk with sugar74.0 30.3 — — — — — 30.3 22.4 
Water— — — 24.6 — — — 24.6 — 
Cocoa powder95.0 18.3 3.4 — — — 1.2 22.9 21.7 
Raw egg white12.0 17.7 — — — — — 17.7 2.1 
Sign up12.0 — — — 9.6 — — 9.6 1.2 
Water (for soaking agar-agar)— — — 6.9 — — — 6.9 — 
Agar85.0 — — 1.4 — — — 1.4 1.2 
Citric acid98.0 1.0 — — — — — 1.0 1.0 
Ammonium carbonate— — 0.8 — — — — 0.8 — 
Sign up— 0.7 — — — — — 0.7 — 
Salt96.5 — 0.5 — — — — 0.5 0.5 
Vanilla powder99.85— — — — 0.1 0.0960.1960.196
Cognac— — — — — 0.0220.0490.071— 
Vanillin— — 0.042— — — — 0.042— 
Sign up— — — — — 0.022— 0.022— 
Total raw materials for semi-finished products130.3 217.342180.5 29.7 11.84412.245581.931446.796
Sign up80.0 168.0 — — — — — — — 
No. 063 Milk-sugar syrup73.0 — — — — 14.2 14.0 — — 
Total raw materials and semi-finished products298.3 217.342180.5 29.7 26.04426.245— — 
Output of convenience foods286.4 173.9 168.0 28.2 25.6 25.6 — — 
The output of semi-finished products in the finished product273.84166.26— — 24.4524.45— — 
Output finished product84.04410.95
Humidity15.96%21.0 ±2.0%6.0 ±2.0%20.0 ±3.0%27.0 ±2.0%22.0 ±2.0%21.2 ±1.5%— — 

List of recipes

Описание технологического процесса.

Технологический процесс производства состоит из следующих стадий:
  1. Подготовка сырья к производству.
  2. Приготовление - No. 063 Milk-sugar syrup
  3. Приготовление - No. 098 Sugar-agar syrup
  4. Приготовление - №015 Biscuit "Stephanie"
  5. Приготовление - №062 Cream "New" chocolate
  6. Приготовление - №061 Cream "New"
  7. Приготовление - No. 106 Chocolate soufflé
  8. Приготовление - Cake Presentation [Voskresensk]
  9. Упаковка, маркировка, хранение и транспортирование.

  1. Подготовка сырья к производству.

    Подготовка сырья к производству должна осуществляться согласно соответствующему разделу сборника "Технологические инструкции по производству мучных кондитерских изделий" (АгроНИИТЭИПП, М., 1992 г.), СП 2.3.6.1079-01 "Санитарно-эпидемиологические требования к организациям общественного питания, изготовлению и оборотоспособности в них пищевых продуктов и продовольственного сырья" и действующей "Инструкции по предупреждению попадания посторонних предметов в продукцию на предприятиях кондитерской отрасли и в кооперативах".

  2. Приготовление - 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.

  3. Приготовление - 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 ℃.

  4. Приготовление - №015 Biscuit "Stephanie"

  5. Приготовление - №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.

  6. Приготовление - №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.

  7. Приготовление - No. 106 Chocolate soufflé

    Prepare as soufflé No. 105, add cocoa powder at the end of whipping.

  8. Приготовление - Cake Presentation [Voskresensk]

  9. Упаковка, маркировка, хранение и транспортирование.

    Упаковка, маркировка, хранение и транспортирование должны осуществляться в соответствии с требованиями ТУ.

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