KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Cakes → Mosoblkhleb cakes → Cake Delight [Stupino] → Recipe No. 1 → Technological map

Technological map Cake Delight [Stupino]

Name of raw materials and semi-finished products

Mass fraction of solids,%
Consumption of raw materials
for semi-finished products, g
Raw material consumption for0.5242 kg
finished product, g
No. 007 Sponge cake with cocoa powder
No. 095а Blotting syrup
Sugar syrup for blotting
№056 Creamy fruit cream
No. 001 Biscuit (main)
No. 063 Milk-sugar syrup
№061 Cream "New"
№062а Cream "New" chocolate
Semi-finished Strawberry
No. 001a Biscuit semi-finished product crumb No. 1
Sponge crumbs fried with cocoa
№061 Cream "New"
No. 063 Milk-sugar syrup
in kind
in solids
Sign up99.8546.2 —  55.5 —  26.6 51.1 —  —  5.5 8.8 —  —  2.9 196.6 196.4 
Melange27.0 77.0 —  —  —  44.3 —  —  —  —  14.6 —  —  —  135.9 36.8 
Flour, premium85.5 37.4 —  —  —  21.5 —  —  —  —  7.1 —  —  —  66.0 56.5 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 —  —  —  —  —  —  30.9 28.2 —  —  —  3.6 —  62.7 52.7 
water—  —  —  49.1 —  —  —  —  —  —  —  —  —  1.1 50.2 —  
Sign up72.0 —  —  —  45.9 —  —  —  —  —  —  —  —  —  45.9 33.0 
Fresh whole milk the weight ratio of fat 3.2%12.0 —  —  —  —  —  24.4 —  —  —  —  —  —  —  24.4 2.9 
Cocoa powder [Skurikhin]95.0 7.7 —  —  —  —  —  —  3.2 —  —  1.2 —  —  12.1 11.4 
Potato starch80.0 3.1 —  —  —  5.3 —  —  —  —  1.8 —  —  —  10.2 8.2 
Cognac or dessert wine—  —  5.2 —  —  —  —  —  —  —  —  —  —  —  5.2 —  
Sign up74.0 —  —  —  —  —  —  —  —  —  —  —  —  0.560.560.42
Vanilla powder99.85—  —  —  —  —  —  0.270.25—  —  —  0.03—  0.550.55
Essence—  —  —  —  —  0.27—  —  —  —  0.09—  —  —  0.36—  
Essence of rum—  —  0.21—  —  —  —  —  —  —  —  —  —  —  0.21—  
Cognac—  —  —  —  —  —  —  0.060.13—  —  —  0.01—  0.2 —  
Sign up98.0 —  —  —  —  —  —  —  —  0.19—  —  —  —  0.190.18
Wine—  —  —  —  —  —  —  0.06—  —  —  —  0.01—  0.07—  
Total raw materials for semi-finished products171.4 5.41104.6 45.9 97.9775.5 31.2931.785.6932.391.2 3.654.56—  —  
Sign up78.0 —  —  —  45.9 —  —  —  —  —  —  —  —  —  —  —  
No. 001a Biscuit semi-finished product crumb No. 175.0 —  —  —  —  —  —  —  —  25.0 —  —  —  —  —  —  
№061 Cream "New"78.0 —  —  —  —  —  —  —  —  7.9 —  —  —  —  —  —  
Sugar syrup for blotting53.0 —  102.1 —  —  —  —  —  —  —  —  —  —  —  —  —  
No. 063 Milk-sugar syrup73.0 —  —  —  —  —  —  37.5 34.2 —  —  —  —  —  —  —  
Sign up75.0 —  —  —  —  —  —  —  —  —  —  12.1 —  —  —  —  
No. 063 Milk-sugar syrup73.0 —  —  —  —  —  —  —  —  —  —  —  4.4 —  —  —  
Total raw materials and semi-finished products171.4 107.51104.6 91.8 97.9775.5 68.7965.9838.5932.3913.3 8.054.56—  —  
Output of convenience foods134.4 107.5 102.1 91.4 76.6 71.7 67.4 64.5 37.6 25.0 10.7 7.9 4.4 —  —  
Sign up99.85—  —  —  —  —  —  —  —  —  —  —  —  —  5.4 5.4 
Total Raw—  —  —  —  —  —  —  —  —  —  —  —  —  616.74404.45
The output of semi-finished products in the finished product131.0 104.8 —  89.1 62.9 —  21.0 62.9 36.7 —  10.5 —  —  —  —  
Output finished product71.8 376.4 
Humidity28.2%24.0 ±3.0%49.6 ±4.0%47.0 ±2.0%25.0 ±2.0%25.0 ±3.0%27.0 ±2.0%22.0 ±2.0%21.2 ±1.5%21.0%25.0 ±3.0%6.0 ±2.0%22.0 ±2.0%27.0 ±2.0%—  —  
List of recipes

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. 001a Biscuit semi-finished product crumb No. 1
  4. Preparation - No. 063 Milk-sugar syrup
  5. Preparation - No. 001 Biscuit (main)
  6. Preparation - Sugar syrup for blotting
  7. Preparation - No. 007 Sponge cake with cocoa powder
  8. Preparation - №061 Cream "New"
  9. Preparation - Sponge crumbs fried with cocoa
  10. Preparation - №062а Cream "New" chocolate
  11. Preparation - №061 Cream "New"
  12. Preparation - No. 095а Blotting syrup
  13. Preparation - Semi-finished Strawberry
  14. Preparation - №056 Creamy fruit cream
  15. Preparation - Cake Delight [Stupino]
  16. 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'.

  2. Preparation - No. 063 Milk-sugar syrup

    3. 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. Preparation - No. 001a Biscuit semi-finished product crumb No. 1

    4. The finished biscuit No. 1 is wiped and sieved through a sieve with a mesh size of 2–5 mm.

  4. Preparation - No. 063 Milk-sugar syrup

    5. 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. 001 Biscuit (main)

    6. ** Preparation of the dough. ** Melange with granulated sugar without heating or (to speed up the whipping) with preheating to 30 ивают is whipped in a beating machine, first at low, then at a high speed for 30-40 minutes until the volume increases by 2 , 5–3 times. Before the end of whipping, add flour mixed with potato starch, essence and mix for no more than 15 seconds. Flour should be introduced in 2-3 doses.
    The finished dough should be fluffy, well-saturated with air, evenly mixed, without lumps and have a creamy color. The moisture content of the dough is 36–38%.
    ** Shaping. ** The biscuit dough is immediately poured into baking trays or molds, which are pre-greased or covered with paper. Baking trays and molds are filled to 3/4 of the height so that the dough does not fall over the sides when lifting.
    ** Baking. ** Baking time 50–55 min at 195–200 ℃ or 40–45 min at 205–225 ℃. The baked sponge cake is cooled for 20-30 minutes, removed from baking trays or 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 a semi-finished product. ** Rectangular, round or oval shape. The thickness of the biscuit is 30–40mm. The upper crust is smooth, thin, light brown in color. The crumb is porous, elastic, yellow.

  6. Preparation - Sugar syrup for blotting

  7. Preparation - No. 007 Sponge cake with cocoa powder

  8. Preparation - №061 Cream "New"

    9. 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.

  9. Preparation - Sponge crumbs fried with cocoa

  10. Preparation - №062а Cream "New" chocolate

  11. Preparation - №061 Cream "New"

    12. 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. 095а Blotting syrup

  13. Preparation - Semi-finished Strawberry

  14. Preparation - №056 Creamy fruit cream

    15. Add jam to the creamy "New" No. 47 at the end of the whipping.

  15. Preparation - Cake Delight [Stupino]

  16. Packaging, labeling, storage and transportation.

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

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