KondiDoc: технологические расчеты в кондитерском производстве
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Technological map Cake Evgeniya [Serpukhov]

Name of raw materials and semi-finished products

Mass fraction of solids,%
Consumption of raw materials
for semi-finished products, g
Raw material consumption for0.5223 kg
finished product, g
№105 Souffle
No. 098 Sugar-agar syrup
No. 007 Sponge cake with cocoa powder
No. 095 Blotting syrup
№061 Cream "New"
No. 063 Milk-sugar syrup
№002 Fried biscuit crumb
in kind
in solids
Sign up99.85—  93.0 41.0 33.4 —  19.8 2.4 189.6 189.4 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 58.9 —  —  —  24.9 —  —  83.8 70.3 
Melange27.0 —  —  68.4 —  —  —  4.0 72.4 19.6 
Water—  —  23.2 —  36.7 —  7.3 —  67.2 —  
Starch syrup78.0 —  46.5 —  —  —  —  —  46.5 36.3 
Sign up85.5 —  —  33.2 —  —  —  1.9 35.1 30.1 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 28.7 —  —  —  —  3.9 —  32.6 24.1 
Raw egg white12.0 16.7 —  —  —  —  —  —  16.7 2.0 
Cocoa powder [Skurikhin]95.0 —  —  6.8 —  —  —  —  6.8 6.5 
Water (for soaking agar-agar)—  —  6.5 —  —  —  —  —  6.5 —  
Sign up80.0 —  —  2.7 —  —  —  0.483.182.58
Cognac or dessert wine—  —  —  —  3.1 —  —  —  3.1 —  
Agar (E406)85.0 —  1.3 —  —  —  —  —  1.3 1.1 
Citric acid (E330)98.0 1.0 —  —  —  —  —  —  1.0 1.0 
Citrus essence—  0.66—  —  —  —  —  —  0.66—  
Sign up99.85—  —  —  —  0.22—  —  0.220.22
Essence of rum—  —  —  —  0.12—  —  —  0.12—  
Cognac—  —  —  —  —  0.05—  —  0.05—  
Wine—  —  —  —  —  0.05—  —  0.05—  
Essence—  —  —  —  —  —  —  0.020.02—  
Total raw materials for semi-finished products105.96170.5 152.1 73.3225.2231.0 8.8 —  —  
Sign up80.0 158.9 —  —  —  —  —  —  —  —  
No. 063 Milk-sugar syrup73.0 —  —  —  —  30.2 —  —  —  —  
Total raw materials and semi-finished products264.86170.5 152.1 73.3255.4231.0 8.8 —  —  
Output of convenience foods260.1 158.9 119.2 65.0 54.2 30.2 5.4 —  —  
Sign up99.4 —  —  —  —  —  —  —  37.9 37.7 
Total Raw—  —  —  —  —  —  —  604.8 420.9 
The output of semi-finished products in the finished product250.7 —  114.9 62.7 52.2 —  5.2 —  —  
Output finished product74.9 391.2 
Humidity25.1%24.0 ±2.0%20.0 ±3.0%24.0 ±3.0%50.0 ±4.0%22.0 ±2.0%27.0 ±2.0%6.0 ±2.0%—  —  

Description of the technological process.

The technological process of production consists of the following stages:
  1. Preparation of raw materials for production.
  2. Preparation - №002 Fried biscuit crumb
  3. Preparation - No. 063 Milk-sugar syrup
  4. Preparation - No. 095 Blotting syrup
  5. Preparation - No. 007 Sponge cake with cocoa powder
  6. Preparation - No. 098 Sugar-agar syrup
  7. Preparation - №061 Cream "New"
  8. Preparation - №105 Souffle
  9. Preparation - Cake Evgeniya [Serpukhov]
  10. 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 - №002 Fried biscuit crumb
  4. A crumb of biscuit semi-finished product No. 1 is fried at a temperature of 220-230 ℃ until brown.

  5. Preparation - No. 063 Milk-sugar syrup
  6. 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.

  7. Preparation - No. 095 Blotting syrup
  8. 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.

  9. Preparation - No. 007 Sponge cake with cocoa powder
  10. Preparation - No. 098 Sugar-agar syrup
  11. 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 ℃.

  12. Preparation - №061 Cream "New"
  13. 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.

  14. Preparation - №105 Souffle
  15. 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.

  16. Preparation - Cake Evgeniya [Serpukhov]
  17. Packaging, labeling, storage and transportation.
  18. Packaging, labeling, storage and transportation should be carried out in accordance with requirements of TU.