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All groups → All products → Cakes → Mosoblkhleb cakes → Olga cake [Lyubertsy] → Recipe No. 1 → Technological map

Technological map Olga cake [Lyubertsy]

Name of raw materials and semi-finished products	Mass fraction of solids,%	Consumption of raw materials for semi-finished products, g								Raw material consumption for0.3372 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	№105 Souffle	No. 098 Sugar-agar syrup	No. 023 Air	No. 063 Milk-sugar syrup	№061 Cream "New"	№062 Cream "New" chocolate	No. 107 Chocolate grits	# 099 Lipstick	in kind	in solids
Sign up	99.85	—	52.0	61.4	30.7	—	—	—	2.2	146.3	146.0
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	32.9	—	—	—	17.9	16.6	0.15	—	67.55	56.72
Raw egg white	12.0	9.3	—	23.0	—	—	—	—	—	32.3	3.9
Starch syrup	78.0	—	26.0	—	—	—	—	—	0.33	26.33	20.56
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	16.0	—	—	—	—	—	—	—	16.0	11.9
Sign up	12.0	—	—	—	14.7	—	—	—	—	14.7	1.8
Water	—	—	13.0	—	—	—	—	—	0.73	13.73	—
Water (for soaking agar-agar)	—	—	3.6	—	—	—	—	—	—	3.6	—
Cocoa powder [Skurikhin]	95.0	—	—	—	—	—	1.9	0.69	—	2.59	2.45
Vanilla powder	99.85	—	—	0.46	—	0.16	0.15	0.02	—	0.79	0.79
Sign up	85.0	—	0.72	—	—	—	—	—	—	0.72	0.62
Citric acid (E330)	98.0	0.55	—	—	—	—	—	—	—	0.55	0.54
Citrus essence	—	0.37	—	—	—	—	—	—	—	0.37	—
Cognac	—	—	—	—	—	0.03	0.08	—	—	0.11	—
Wine	—	—	—	—	—	0.03	—	—	—	0.03	—
Sign up	—	—	—	—	—	—	—	—	0.01	0.01	—
Total raw materials for semi-finished products		59.12	95.32	84.86	45.4	18.12	18.73	0.86	3.27	—	—
Sign up	80.0	88.8	—	—	—	—	—	—	—	—	—
No. 063 Milk-sugar syrup	73.0	—	—	—	—	21.7	21.3	—	—	—	—
# 099 Lipstick	88.0	—	—	—	—	—	—	2.8	—	—	—
Total raw materials and semi-finished products		147.92	95.32	84.86	45.4	39.82	40.03	3.66	3.27	—	—
Output of convenience foods		145.4	88.8	63.8	43.0	39.0	39.0	3.5	2.8	—	—
Sign up	99.4	—	—	—	—	—	—	—	—	63.8	63.5
Total Raw		—	—	—	—	—	—	—	—	389.48	308.78
The output of semi-finished products in the finished product		138.3	—	60.7	—	37.1	37.1	3.4	—	—	—
Output finished product	84.6										285.1
Humidity	15.4%	24.0 ±2.0%	20.0 ±3.0%	3.5 ±1.5%	27.0 ±2.0%	22.0 ±2.0%	21.2 ±1.5%	10.7 ±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 - # 099 Lipstick
Preparation - No. 063 Milk-sugar syrup
Preparation - No. 023 Air
Preparation - No. 098 Sugar-agar syrup
Preparation - No. 107 Chocolate grits
Preparation - №062 Cream "New" chocolate
Preparation - №061 Cream "New"
Preparation - №105 Souffle
Preparation - Olga cake [Lyubertsy]
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 - # 099 Lipstick

Granulated sugar and water in a ratio of 3: 1 are brought to a boil in an open kettle with stirring, removing the resulting foam. Then close the cauldron with a lid, boil the syrup to a temperature of 108 ℃ and add molasses heated to 50 ℃, then boil it down to a temperature of 115-117 ℃ (test for a weak ball). At the end of cooking, add the essence.
Hot syrup is poured in a layer of 20–30 mm on a table with marble chips and cooled to 35–45 ℃ for 40–45 minutes. Chilled syrup is whipped on a beater for 15-20 minutes or manually on the table using a spatula.

** Characteristics of a semi-finished product. ** Homogeneous, plastic, glossy white 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 - No. 023 Air

** Preparation of the whipped mass. ** Egg whites are cooled to 2 ℃ and whipped in a whisk machine, first at low, and then at high speed until the initial volume is increased by 7 times. Gradually add granulated sugar, vanilla powder to the resulting mass and beat for another 1-2 minutes. Duration of whipping is 30-40 min.
The finished whipped mass should be fluffy, homogeneous, foamy, dry in appearance, white. The moisture content of the whipped mass is 22-24%.
** Shaping. ** The whipped mass is deposited on sheets, greased or covered with paper.
For cake cakes (layers) of rectangular, square and round shapes, a stencil (frame) is laid on the sheet. The whipped mass is poured to a layer thickness of no more than 8-10 mm.
For airy cakes, the mass is deposited in the form of round or oval cakes from a pastry bag through a round tube.
** Baking. ** at a temperature of 100 ℃ the duration of baking cake cakes and large cakes is 60–70 min, small cakes and balls - 20–30 min. The baked semi-finished product is cooled for 30–35 minutes, then removed from the sheets of paper.

** Characteristics of a semi-finished product. ** Shape rectangular, square, round, etc. The structure is fragile, large-porous, airy, white.

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 - No. 107 Chocolate grits

Heats the lipstick to 70-75 ℃, add butter with stirring, then cocoa powder, vanilla powder, mix thoroughly and cool, pouring a thin layer.
After cooling, the mass is crushed and rubbed through a sieve with 3 mm cells. The resulting grits are scattered in a thin layer on sheets and dried in a dry and warm place.

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 - №061 Cream "New"

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.

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 - Olga cake [Lyubertsy]

Packaging, labeling, storage and transportation.

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

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