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All groups → All products → Cakes → Mosoblkhleb cakes → Honey-sand cake [Yakhroma] → Recipe No. 1 → Technological map

Technological map Honey-sand 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 for0.5353 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	Semi-finished sandy product with honey	Prague cream	Semi-finished sandy crumbs with honey	in kind	in solids
Sign up	85.5	144.9	—	—	144.9	123.9
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	—	133.1	—	133.1	111.8
Margarine	84.0	86.9	—	—	86.9	73.0
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	—	80.4	—	80.4	59.5
Granulated sugar	99.85	49.2	—	—	49.2	49.1
Sign up	27.0	20.3	—	—	20.3	5.5
Raw egg yolk	46.0	—	13.9	—	13.9	6.4
Water	—	—	13.9	—	13.9	—
Flour, premium (on the dust)	85.5	11.6	—	—	11.6	9.9
Natural honey	78.0	11.2	—	—	11.2	8.8
Sign up	95.0	—	6.2	—	6.2	5.9
Essence	—	0.58	—	—	0.58	—
Salt	96.5	0.58	—	—	0.58	0.56
Ammonium carbonic (E503(i))	—	0.15	—	—	0.15	—
Baking soda (E500(ii))	50.0	0.15	—	—	0.15	0.07
Sign up	—	—	0.07	—	0.07	—
Total raw materials for semi-finished products		325.56	247.57	—	—	—
Sign up	94.5	—	—	5.6	—	—
Total raw materials and semi-finished products		325.56	247.57	5.6	—	—
Output of convenience foods		281.1	248.0	5.5	—	—
Sign up	99.4	—	—	—	22.0	21.9
Total Raw		—	—	—	595.13	476.33
The output of semi-finished products in the finished product		267.6	240.9	5.4	—	—
Output finished product	84.8					453.9
Humidity	15.2%	5.5%	27.5%	5.5%	—	—

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 - Prague cream
Preparation - Semi-finished sandy product with honey
Preparation - Semi-finished sandy crumbs with honey
Preparation - Honey-sand cake [Yakhroma]
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 - Prague cream

A mixture of egg yolks mixed with water in a 1: 1 ratio and condensed milk is persuaded in a water bath until a creamy consistency. Then it is cooled and introduced gradually, in several steps, into the butter previously softened in a whipping machine. At the end of the beating, add cocoa powder and vanillin. Duration of whipping is 20 min.

A homogeneous fluffy mass of brown color, with a glossy surface, well retaining its shape.