KondiDoc: технологические расчеты в кондитерском производстве
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Technological map Rainbow cake [Podolsk]

Name of raw materials and semi-finished products

Mass fraction of solids,%
Consumption of raw materials
for semi-finished products, g
Raw material consumption for0.3334 kg
finished product, g
№014 Sponge cake "Prague"
№061 Cream "New"
No. 063 Milk-sugar syrup
№105 Souffle
No. 098 Sugar-agar syrup
No. 095 Blotting syrup
No. 023 Air
in kind
in solids
Sign up99.8547.8 —  40.8 —  12.3 8.8 3.3 113.0 112.8 
Chicken eggs [chicken egg] [2]27.0 105.9 —  —  —  —  —  —  105.9 28.6 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 12.1 47.2 —  7.8 —  —  —  67.1 56.4 
Flour, premium85.5 36.6 —  —  —  —  —  —  36.6 31.3 
Fresh whole milk the weight ratio of fat 3.2%12.0 —  —  19.5 —  —  —  —  19.5 2.3 
Sign up—  —  —  —  —  3.1 9.7 —  12.8 —  
Cocoa powder [Skurikhin]95.0 7.4 —  —  —  —  —  —  7.4 7.0 
Starch syrup78.0 —  —  —  —  6.1 —  —  6.1 4.8 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 —  —  —  3.8 —  —  —  3.8 2.8 
Raw egg white12.0 —  —  —  2.2 —  —  1.2 3.4 0.41
Sign up—  —  —  —  —  0.85—  —  0.85—  
Cognac or dessert wine—  —  —  —  —  —  0.82—  0.82—  
Vanilla powder99.85—  0.42—  —  —  —  0.020.440.44
Agar (E406)85.0 —  —  —  —  0.17—  —  0.170.15
Citric acid (E330)98.0 —  —  —  0.13—  —  —  0.130.13
Sign up—  —  0.09—  —  —  —  —  0.09—  
Wine—  —  0.09—  —  —  —  —  0.09—  
Citrus essence—  —  —  —  0.09—  —  —  0.09—  
Essence of rum—  —  —  —  —  —  0.03—  0.03—  
Total raw materials for semi-finished products209.8 47.8 60.3 14.0222.5219.354.52—  —  
Sign up73.0 —  57.3 —  —  —  —  —  —  —  
No. 098 Sugar-agar syrup80.0 —  —  —  20.9 —  —  —  —  —  
Total raw materials and semi-finished products209.8 105.1 60.3 34.9222.5219.354.52—  —  
Output of convenience foods154.2 102.8 57.3 34.3 20.9 17.1 3.4 —  —  
Sign up95.0 —  —  —  —  —  —  —  24.0 22.8 
Fruit filling74.0 —  —  —  —  —  —  —  6.9 5.1 
Total Raw—  —  —  —  —  —  —  409.21275.03
The output of semi-finished products in the finished product150.0 100.0 —  33.3 —  16.7 3.3 —  —  
Output finished product76.8 256.0 
Humidity23.2%24.0 ±3.0%22.0 ±2.0%27.0 ±2.0%24.0 ±2.0%20.0 ±3.0%50.0 ±4.0%3.5 ±1.5%—  —  

Description of the technological process.

The technological process of production consists of the following stages:
  1. Preparation of raw materials for production.
  2. Preparation - No. 023 Air
  3. Preparation - No. 095 Blotting syrup
  4. Preparation - No. 098 Sugar-agar syrup
  5. Preparation - No. 063 Milk-sugar syrup
  6. Preparation - №014 Sponge cake "Prague"
  7. Preparation - №105 Souffle
  8. Preparation - №061 Cream "New"
  9. Preparation - Rainbow cake [Podolsk]
  10. 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 - No. 023 Air
  4. ** 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.

  5. Preparation - No. 095 Blotting syrup
  6. 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.

  7. Preparation - No. 098 Sugar-agar syrup
  8. 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 ℃.

  9. Preparation - No. 063 Milk-sugar syrup
  10. 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.

  11. Preparation - №014 Sponge cake "Prague"
  12. ** 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.

  13. Preparation - №105 Souffle
  14. 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.

  15. Preparation - №061 Cream "New"
  16. 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.

  17. Preparation - Rainbow cake [Podolsk]
  18. Packaging, labeling, storage and transportation.
  19. Packaging, labeling, storage and transportation should be carried out in accordance with requirements of TU.