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

Name of raw materials and semi-finished products

Mass fraction of solids,%
Consumption of raw materials
for semi-finished products, g
Raw material consumption for0.9533 kg
finished product, g
No. 106 Chocolate soufflé
No. 098 Sugar-agar syrup
in kind
in solids
Sign up99.85—  251.8 251.8 251.5 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 159.4 —  159.4 133.9 
Starch syrup78.0 —  125.9 125.9 98.2 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 77.6 —  77.6 57.4 
Water—  —  63.0 63.0 —  
Sign up95.0 47.0 —  47.0 44.6 
Raw egg white12.0 45.2 —  45.2 5.4 
Water (for soaking agar-agar)—  —  17.6 17.6 —  
Agar (E406)85.0 —  3.5 3.5 3.0 
Citric acid (E330)98.0 2.7 —  2.7 2.6 
Sign up—  1.8 —  1.8 —  
Total raw materials for semi-finished products333.7 461.8 —  —  
Sign up80.0 430.2 —  —  —  
Total raw materials and semi-finished products763.9 461.8 —  —  
Output of convenience foods733.4 430.2 —  —  
Sign up99.1 —  —  260.0 257.7 
Colored vermicelli sprinkle99.85—  —  22.3 22.3 
Total Raw—  —  1077.8 876.6 
The output of semi-finished products in the finished product688.3 —  —  —  
Output finished product84.6 806.5 
Humidity15.4%21.0 ±2.0%20.0 ±3.0%—  —  

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. 098 Sugar-agar syrup
  3. Preparation - No. 106 Chocolate soufflé
  4. Preparation - Rainbow cake [Noginsk]
  5. 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. 098 Sugar-agar syrup
  4. 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 ℃.

  5. Preparation - No. 106 Chocolate soufflé
  6. Prepare as soufflé No. 105, add cocoa powder at the end of whipping.

  7. Preparation - Rainbow cake [Noginsk]
  8. Packaging, labeling, storage and transportation.
  9. Packaging, labeling, storage and transportation should be carried out in accordance with requirements of TU.