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All groups → All products → Cakes → Mosoblkhleb cakes → Prague night cake [Shatura] → Recipe No. 1 → Technological map

Technological map Prague night cake [Shatura]

Name of raw materials and semi-finished products	Mass fraction of solids,%	Consumption of raw materials for semi-finished products, g				Raw material consumption for0.0279 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	№014 Sponge cake "Prague"	№062 Cream "New" chocolate	No. 063 Milk-sugar syrup	No. 101 Chocolate lipstick	in kind	in solids
Sign up	99.85	4.2	—	4.0	2.5	10.7	10.7
Chicken eggs [chicken egg] [2]	27.0	9.3	—	—	—	9.3	2.5
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	1.1	4.4	—	—	5.5	4.59
Flour, premium	85.5	3.2	—	—	—	3.2	2.7
Fresh whole milk the weight ratio of fat 3.2%	12.0	—	—	1.9	—	1.9	0.23
Sign up	95.0	0.65	0.5	—	0.16	1.31	1.24
Water	—	—	—	—	0.84	0.84	—
Starch syrup	78.0	—	—	—	0.38	0.38	0.29
Vanilla powder	99.85	—	0.04	—	0.01	0.05	0.05
Cognac	—	—	0.02	—	—	0.02	—
Sign up	—	—	—	—	0.01	0.01	—
Total raw materials for semi-finished products		18.45	4.96	5.9	3.9	—	—
Sign up	73.0	—	5.6	—	—	—	—
Total raw materials and semi-finished products		18.45	10.56	5.9	3.9	—	—
Output of convenience foods		13.5	10.3	5.6	3.3	—	—
Sign up	66.0	—	—	—	—	1.5	1.0
Total Raw		—	—	—	—	34.71	23.3
The output of semi-finished products in the finished product		13.2	10.0	—	3.2	—	—
Output finished product	77.9						21.7
Humidity	22.1%	24.0 ±3.0%	21.2 ±1.5%	27.0 ±2.0%	12.0 ±1.0%	—	—

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 - No. 101 Chocolate lipstick
Preparation - No. 063 Milk-sugar syrup
Preparation - №014 Sponge cake "Prague"
Preparation - №062 Cream "New" chocolate
Preparation - Prague night cake [Shatura]
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 - No. 101 Chocolate lipstick

Prepared as lipstick No. 99. Before use, the lipstick is heated to a temperature of 50–55 ℃, cocoa powder, vanilla powder are added and mixed until a homogeneous mass is obtained.

** Characteristics of a semi-finished product. ** Homogeneous, plastic, glossy brown mass.

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 - №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 - №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.

Preparation - Prague night cake [Shatura]

Packaging, labeling, storage and transportation.

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

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