KondiDoc: технологические расчеты в кондитерском производстве
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Technological map Almond cake [Voskresensk]

Name of raw materials and semi-finished products

Mass fraction of solids,%
Consumption of raw materials
for semi-finished products, g
Raw material consumption for0.6023 kg
finished product, g
Cream 61 + jam + praline + margarine
Biscuit New
№061 Cream "New"
No. 063 Milk-sugar syrup
in kind
in solids
Sign up99.85—  100.8 —  41.6 142.4 142.1 
Jam72.0 104.6 —  —  —  104.6 75.3 
Melange27.0 —  101.0 —  —  101.0 27.3 
Flour, premium85.5 —  97.0 —  —  97.0 82.9 
Margarine84.0 52.3 —  —  —  52.3 44.0 
Sign up99.0 52.3 —  —  —  52.3 51.8 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 —  —  48.1 —  48.1 40.4 
Fresh whole milk the weight ratio of fat 3.2%12.0 —  —  —  19.9 19.9 2.4 
Potato starch80.0 —  4.0 —  —  4.0 3.2 
Essence—  —  1.0 —  —  1.0 —  
Sign up99.85—  —  0.43—  0.430.43
Cognac—  —  —  0.09—  0.09—  
Wine—  —  —  0.09—  0.09—  
Total raw materials for semi-finished products209.2 303.8 48.7161.5 —  —  
Sign up78.0 104.6 —  —  —  —  —  
No. 063 Milk-sugar syrup73.0 —  —  58.3 —  —  —  
Total raw materials and semi-finished products313.8 303.8 107.0161.5 —  —  
Output of convenience foods312.7 268.0 104.6 58.3 —  —  
Sign up97.5 —  —  —  —  44.7 43.5 
Total Raw—  —  —  —  667.91513.33
The output of semi-finished products in the finished product301.2 258.1 —  —  —  —  
Output finished product79.4 478.0 
Humidity20.6%19.5%25.0 ±3.0%22.0 ±2.0%27.0 ±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 - No. 063 Milk-sugar syrup
  3. Preparation - Biscuit New
  4. Preparation - №061 Cream "New"
  5. Preparation - Cream 61 + jam + praline + margarine
  6. Preparation - Almond cake [Voskresensk]
  7. 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. 063 Milk-sugar syrup
  4. 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.

  5. Preparation - Biscuit New
  6. Preparation - №061 Cream "New"
  7. 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.

  8. Preparation - Cream 61 + jam + praline + margarine
  9. Preparation - Almond cake [Voskresensk]
  10. Packaging, labeling, storage and transportation.
  11. Packaging, labeling, storage and transportation should be carried out in accordance with requirements of TU.