KondiDoc: технологические расчеты в кондитерском производстве
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Technological map Yuzhanka cake [Yakhroma]

Name of raw materials and semi-finished products

Mass fraction of solids,%
Consumption of raw materials
for semi-finished products, g
Raw material consumption for0.7243 kg
finished product, g
No. 001 Biscuit (main)
№062 Cream "New" chocolate
No. 095 Blotting syrup
No. 063 Milk-sugar syrup
No. 107 Chocolate grits
# 099 Lipstick
in kind
in solids
Sign up99.85103.6 —  66.2 89.2 —  24.4 283.4 283.1 
Melange27.0 172.7 —  —  —  —  —  172.7 46.6 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 —  97.3 —  —  1.6 —  98.9 83.1 
Flour, premium85.5 83.9 —  —  —  —  —  83.9 71.8 
Water—  —  —  72.9 —  —  8.1 81.0 —  
Sign up12.0 —  —  —  42.6 —  —  42.6 5.1 
Potato starch80.0 20.7 —  —  —  —  —  20.7 16.6 
Cocoa powder [Skurikhin]95.0 —  11.0 —  —  7.7 —  18.7 17.8 
Cognac or dessert wine—  —  —  6.2 —  —  —  6.2 —  
Starch syrup78.0 —  —  —  —  —  3.7 3.7 2.9 
Sign up—  1.0 —  —  —  —  0.081.08—  
Vanilla powder99.85—  0.86—  —  0.21—  1.071.06
Cognac—  —  0.44—  —  —  —  0.44—  
Essence of rum—  —  —  0.25—  —  —  0.25—  
Total raw materials for semi-finished products381.9 109.6 145.55131.8 9.5136.28—  —  
Sign up73.0 —  125.1 —  —  —  —  —  —  
# 099 Lipstick88.0 —  —  —  —  30.7 —  —  —  
Total raw materials and semi-finished products381.9 234.7 145.55131.8 40.2136.28—  —  
Output of convenience foods298.5 229.1 129.1 125.1 39.5 30.7 —  —  
Sign up99.4 —  —  —  —  —  —  50.0 49.7 
Total Raw—  —  —  —  —  —  864.64577.76
The output of semi-finished products in the finished product289.7 222.4 125.3 —  38.4 —  —  —  
Output finished product74.2 537.7 
Humidity25.8%25.0 ±3.0%21.2 ±1.5%50.0 ±4.0%27.0 ±2.0%10.7 ±2.0%12.0 ±1.0%—  —  

Description of the technological process.

The technological process of production consists of the following stages:
  1. Preparation of raw materials for production.
  2. Preparation - # 099 Lipstick
  3. Preparation - No. 063 Milk-sugar syrup
  4. Preparation - No. 095 Blotting syrup
  5. Preparation - No. 001 Biscuit (main)
  6. Preparation - No. 107 Chocolate grits
  7. Preparation - №062 Cream "New" chocolate
  8. Preparation - Yuzhanka cake [Yakhroma]
  9. 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'.

  3. Preparation - # 099 Lipstick
  4. 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.

  5. Preparation - No. 063 Milk-sugar syrup
  6. 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.

  7. Preparation - No. 095 Blotting syrup
  8. Granulated sugar and water in a ratio of 1: 1.1 are boiled with constant stirring, removing the foam that appears during boiling. The syrup is boiled down to a density of 1.22–1.25 (medium syrup), cooled to 20 ℃, filtered and rum essence and cognac or dessert wine are added.

    ** Characteristics of the semi-finished product. ** Transparent viscous syrup with the smell of essence, wine or cognac.

  9. Preparation - No. 001 Biscuit (main)
  10. ** 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.

  11. Preparation - No. 107 Chocolate grits
  12. 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.

  13. Preparation - №062 Cream "New" chocolate
  14. 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.

  15. Preparation - Yuzhanka cake [Yakhroma]
  16. Packaging, labeling, storage and transportation.
  17. Packaging, labeling, storage and transportation should be carried out in accordance with requirements of TU.