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All groups → All products → Cakes → Mosoblkhleb cakes → Cake Cherry dessert [Kolomna] → Recipe No. 1 → Technological map

Technological map Cake Cherry dessert [Kolomna]

Name of raw materials and semi-finished products	Mass fraction of solids,%	Consumption of raw materials for semi-finished products, g				Raw material consumption for0.2191 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	Butter-whipped semi-finished product	№061 Cream "New"	No. 063 Milk-sugar syrup	No. 095 Blotting syrup	in kind	in solids
Sign up	99.85	32.0	—	28.8	17.2	78.0	77.9
Flour, premium	85.5	42.2	—	—	—	42.2	36.1
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	—	33.4	—	—	33.4	28.0
Margarine	84.0	32.0	—	—	—	32.0	26.8
Melange	27.0	22.5	—	—	—	22.5	6.1
Sign up	—	—	—	—	18.9	18.9	—
Fresh whole milk the weight ratio of fat 3.2%	12.0	—	—	13.8	—	13.8	1.7
Cognac or dessert wine	—	—	—	—	1.6	1.6	—
Vanilla powder	99.85	—	0.3	—	—	0.3	0.3
Cognac	—	—	0.06	—	—	0.06	—
Sign up	—	—	0.06	—	—	0.06	—
Essence of rum	—	—	—	—	0.06	0.06	—
Total raw materials for semi-finished products		128.7	33.82	42.6	37.76	—	—
Sign up	73.0	—	40.4	—	—	—	—
Total raw materials and semi-finished products		128.7	74.22	42.6	37.76	—	—
Output of convenience foods		100.5	72.6	40.4	33.5	—	—
Sign up	80.0	—	—	—	—	11.2	8.9
Coconut sprinkle	98.0	—	—	—	—	5.6	5.5
Total Raw		—	—	—	—	259.68	191.3
The output of semi-finished products in the finished product		98.6	71.2	—	32.9	—	—
Output finished product	82.0						179.8
Humidity	18.0%	5.0%	22.0 ±2.0%	27.0 ±2.0%	50.0 ±4.0%	—	—

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 - No. 095 Blotting syrup
Preparation - No. 063 Milk-sugar syrup
Preparation - Butter-whipped semi-finished product
Preparation - №061 Cream "New"
Preparation - Cake Cherry dessert [Kolomna]
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. 095 Blotting syrup

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.

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 - Butter-whipped semi-finished product

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 - Cake Cherry dessert [Kolomna]

Packaging, labeling, storage and transportation.

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

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