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All groups → All products → Cakes → Mosoblkhleb cakes → Shortbread honey cake [Kashira] → Recipe No. 1 → Technological map

Technological map Shortbread honey cake [Kashira]

Name of raw materials and semi-finished products	Mass fraction of solids,%	Consumption of raw materials for semi-finished products, g					Raw material consumption for0.902 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	Semi-finished sandy product with honey	No. 082 Custard cream	№061 Cream "New"	No. 063 Milk-sugar syrup	No. 016а Semi-finished sandy product crumb No. 16	in kind	in solids
Sign up	12.0	—	301.8	—	4.8	—	306.6	36.77
Flour, premium	85.5	242.5	37.7	—	—	4.9	285.1	243.9
Granulated sugar	99.85	82.3	127.3	—	10.0	2.0	221.6	221.4
Margarine	84.0	145.5	—	—	—	—	145.5	122.2
Chicken eggs [chicken egg] [2]	27.0	—	60.4	—	—	—	60.4	16.3
Sign up	78.0	18.8	28.2	—	—	—	47.0	36.7
Melange	27.0	34.0	—	—	—	0.69	34.69	9.39
Flour, premium (on the dust)	85.5	19.4	—	—	—	0.39	19.79	16.94
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	—	—	11.5	—	2.9	14.4	12.2
Essence	—	1.0	—	—	—	0.02	1.02	—
Sign up	96.5	1.0	—	—	—	0.02	1.02	0.96
Ammonium carbonic (E503(i))	—	0.24	—	—	—	—	0.24	—
Baking soda (E500(ii))	50.0	0.24	—	—	—	—	0.24	0.12
Vanilla powder	99.85	—	—	0.1	—	—	0.1	0.1
Cognac	—	—	—	0.02	—	—	0.02	—
Sign up	—	—	—	0.02	—	—	0.02	—
Total raw materials for semi-finished products		544.98	555.4	11.64	14.8	10.92	—	—
Sign up	78.0	—	25.1	—	—	—	—	—
No. 063 Milk-sugar syrup	73.0	—	—	14.0	—	—	—	—
Total raw materials and semi-finished products		544.98	580.5	25.64	14.8	10.92	—	—
Output of convenience foods		470.6	414.1	25.1	14.0	9.4	—	—
Sign up	97.5	—	—	—	—	—	47.1	45.9
Total Raw		—	—	—	—	—	1184.84	762.88
The output of semi-finished products in the finished product		451.0	396.9	—	—	9.0	—	—
Output finished product	79.5							716.8
Humidity	20.5%	5.5%	40.0 ±2.0%	22.0 ±2.0%	27.0 ±2.0%	5.5 ±1.5%	—	—

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. 016а Semi-finished sandy product crumb No. 16
Preparation - No. 063 Milk-sugar syrup
Preparation - Semi-finished sandy product with honey
Preparation - №061 Cream "New"
Preparation - No. 082 Custard cream
Preparation - Shortbread honey cake [Kashira]
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. 016а Semi-finished sandy product crumb No. 16

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 - Semi-finished sandy product with honey

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 - No. 082 Custard cream

Milk and granulated sugar are heated to a boil while stirring. The flour is heated at a temperature of 105–110 ℃ for 40–60 minutes, then cooled and combined with lightly beaten eggs.
Milk syrup is gradually poured into the resulting egg-flour mixture. The whole mass with constant stirring is heated for 5 minutes at a temperature of 95 ℃. The finished mass is cooled for 15–20 minutes to room temperature (20–33 ℃), then add Charlotte cream No. 59, provided by the recipe, and mix thoroughly.
The custard should be used within an hour of making it.

** Characteristics of the semi-finished product. ** Gelatinous homogeneous mass of yellow color.