KondiDoc: технологические расчеты в кондитерском производстве
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Technological map Cake Nut [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 for0.5425 kg
finished product, g
№014 Sponge cake "Prague"
№061 Cream "New"
No. 063 Milk-sugar syrup
№062 Cream "New" chocolate
No. 024 Air
№002 Fried biscuit crumb
in kind
in solids
Sign up27.0 215.8 —  —  —  —  —  215.8 58.3 
Granulated sugar99.8597.4 —  76.4 —  12.2 2.2 188.2 187.9 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 24.6 49.5 —  36.6 —  —  110.7 93.1 
Flour, premium85.5 74.7 —  —  —  —  1.8 76.5 65.3 
Fresh whole milk the weight ratio of fat 3.2%12.0 —  —  36.5 —  —  —  36.5 4.4 
Sign up95.0 15.1 —  —  4.2 —  —  19.3 18.3 
Raw egg white12.0 —  —  —  —  6.1 —  6.1 0.73
Melange27.0 —  —  —  —  —  3.6 3.6 1.0 
Vanilla powder99.85—  0.44—  0.320.06—  0.820.82
Potato starch80.0 —  —  —  —  —  0.430.430.35
Sign up—  —  0.09—  0.17—  —  0.26—  
Wine—  —  0.09—  —  —  —  0.09—  
Citric acid (E330)98.0 —  —  —  —  0.06—  0.060.06
Essence—  —  —  —  —  —  0.020.02—  
Total raw materials for semi-finished products427.6 50.12112.9 41.2918.428.05—  —  
Sign up73.0 —  60.1 —  47.1 —  —  —  —  
Total raw materials and semi-finished products427.6 110.22112.9 88.3918.428.05—  —  
Output of convenience foods314.2 107.8 107.2 86.3 12.9 4.9 —  —  
Sign up97.5 —  —  —  —  —  —  27.1 26.4 
Cocoa powder [Skurikhin]95.0 —  —  —  —  —  —  1.2 1.2 
Total Raw—  —  —  —  —  —  686.68457.86
The output of semi-finished products in the finished product307.4 105.5 —  84.4 12.7 4.8 —  —  
Output finished product78.6 426.2 
Humidity21.4%24.0 ±3.0%22.0 ±2.0%27.0 ±2.0%21.2 ±1.5%3.5 ±1.5%6.0 ±2.0%—  —  

Description of the technological process.

The technological process of production consists of the following stages:
  1. Preparation of raw materials for production.
  2. Preparation - №002 Fried biscuit crumb
  3. Preparation - No. 024 Air
  4. Preparation - No. 063 Milk-sugar syrup
  5. Preparation - №014 Sponge cake "Prague"
  6. Preparation - №062 Cream "New" chocolate
  7. Preparation - №061 Cream "New"
  8. Preparation - Cake Nut [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 - №002 Fried biscuit crumb
  4. A crumb of biscuit semi-finished product No. 1 is fried at a temperature of 220-230 ℃ until brown.

  5. Preparation - No. 024 Air
  6. Prepare a semi-finished product in the same way as air No. 23, add citric acid at the end of whipping.

  7. Preparation - No. 063 Milk-sugar syrup
  8. 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.

  9. Preparation - №014 Sponge cake "Prague"
  10. ** 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.

  11. Preparation - №062 Cream "New" chocolate
  12. 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.

  13. Preparation - №061 Cream "New"
  14. 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.

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