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All groups → All products → Cakes → Mosoblkhleb cakes → Cake Tatyana's Day [Voskresensk] → Recipe No. 1 → Technological map

Technological map Cake Tatyana's Day [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 for0.3276 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	Semi-finished product with mayonnaise	Oil cream "Carmona"	№002 Fried biscuit crumb	in kind	in solids
Sign up	85.5	75.6	—	0.61	76.21	65.22
Margarine	84.0	46.3	—	—	46.3	38.9
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	—	41.0	—	41.0	34.4
Water	—	—	41.0	—	41.0	—
Mayonnaise "Provencal"	75.0	18.5	—	—	18.5	13.9
Sign up	46.0	16.7	—	—	16.7	7.7
Granulated sugar	99.85	3.7	8.2	0.76	12.66	12.66
Cream "Carmona"	96.0	—	10.2	—	10.2	9.8
Pressed bakery yeast	25.0	3.0	—	—	3.0	0.74
Melange	27.0	—	—	1.3	1.3	0.34
Sign up	96.5	0.65	—	—	0.65	0.63
Potato starch	80.0	—	—	0.15	0.15	0.12
Essence	—	—	—	0.01	0.01	—
Total raw materials for semi-finished products		164.45	100.4	2.83	—	—
Output of convenience foods		137.8	99.9	1.7	—	—
Sign up	72.0	—	—	—	60.3	43.4
Fresh fruits	20.0	—	—	—	43.1	8.6
Gel	18.0	—	—	—	1.7	0.31
Total Raw		—	—	—	372.78	236.72
The output of semi-finished products in the finished product		131.0	95.0	1.6	—	—
Output finished product	67.2					220.2
Humidity	32.8%	9.0%	47.8%	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 - Oil cream "Carmona"
Preparation - Semi-finished product with mayonnaise
Preparation - Cake Tatyana's Day [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 - №002 Fried biscuit crumb

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

Preparation - Oil cream "Carmona"

Preparation - Semi-finished product with mayonnaise

Preparation - Cake Tatyana's Day [Voskresensk]

Packaging, labeling, storage and transportation.

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

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