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All groups → All products → Cakes → Mosoblkhleb cakes → Angelica cake (figured) [Noginsk] → Recipe No. 1 → Technological map

Technological map Angelica cake (figured) [Noginsk]

Name of raw materials and semi-finished products	Mass fraction of solids,%	Consumption of raw materials for semi-finished products, g				Raw material consumption for0.4136 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	№105 Souffle	No. 098 Sugar-agar syrup	New finishing cream	No. 063 Milk-sugar syrup	in kind	in solids
Sign up	99.85	—	135.0	—	17.5	152.5	152.2
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	85.5	—	22.9	—	108.4	91.1
Starch syrup	78.0	—	67.5	—	—	67.5	52.7
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	41.6	—	—	—	41.6	30.8
Water	—	—	33.8	—	—	33.8	—
Sign up	12.0	24.3	—	—	—	24.3	2.9
Water (for soaking agar-agar)	—	—	9.4	—	—	9.4	—
Fresh whole milk the weight ratio of fat 3.2%	12.0	—	—	—	8.3	8.3	1.0
Agar (E406)	85.0	—	1.9	—	—	1.9	1.6
Citric acid (E330)	98.0	1.4	—	—	—	1.4	1.4
Sign up	—	1.0	—	—	—	1.0	—
Vanilla powder	99.85	—	—	0.19	—	0.19	0.19
Cognac	—	—	—	0.08	—	0.08	—
Total raw materials for semi-finished products		153.8	247.6	23.17	25.8	—	—
Sign up	80.0	230.7	—	—	—	—	—
No. 063 Milk-sugar syrup	73.0	—	—	24.5	—	—	—
Total raw materials and semi-finished products		384.5	247.6	47.67	25.8	—	—
Output of convenience foods		377.8	230.7	46.7	24.5	—	—
Sign up	99.1	—	—	—	—	11.8	11.7
Total Raw		—	—	—	—	462.17	345.59
The output of semi-finished products in the finished product		358.2	—	44.3	—	—	—
Output finished product	76.9						317.9
Humidity	23.1%	24.0 ±2.0%	20.0 ±3.0%	21.7 ±1.5%	27.0 ±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 - No. 063 Milk-sugar syrup
Preparation - No. 098 Sugar-agar syrup
Preparation - New finishing cream
Preparation - №105 Souffle
Preparation - Angelica cake (figured) [Noginsk]
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. 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 - 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 ℃.

Preparation - New finishing cream

Preparation - №105 Souffle

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.

Preparation - Angelica cake (figured) [Noginsk]

Packaging, labeling, storage and transportation.

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

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