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All groups → All products → Cakes → Mosoblkhleb cakes → Cake Bird's milk-Lux [Voskresensk] → Recipe No. 1 → Technological map

Technological map Cake Bird's milk-Lux [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 for0.4891 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	Souffle Lux	No. 098 Sugar-agar syrup	Sponge cake with surfactant No. 2	in kind	in solids
Sign up	99.85	—	125.2	24.4	149.6	149.4
Fat "Butao-26"	99.2	62.8	—	4.1	66.9	66.4
Starch syrup	78.0	—	62.6	—	62.6	48.8
water	—	29.5	31.3	—	60.8	—
Melange	27.0	—	—	41.3	41.3	11.2
Sign up	74.0	36.4	—	—	36.4	26.9
Flour, premium	85.5	—	—	24.6	24.6	21.0
Water (for soaking agar-agar)	—	—	8.7	—	8.7	—
Integrated Nutritional Supplement emulsifier churning paste [3]	52.0	—	—	4.0	4.0	2.1
Dry egg white [without enzyme TU Skurikhin]	91.0	2.8	—	—	2.8	2.5
Sign up	85.0	—	1.7	—	1.7	1.5
Citric acid (E330)	98.0	1.3	—	—	1.3	1.2
Flavoring	—	0.84	—	—	0.84	—
Vanillin	—	—	—	0.05	0.05	—
Total raw materials for semi-finished products		133.64	229.5	98.45	—	—
Sign up	80.0	213.9	—	—	—	—
Total raw materials and semi-finished products		347.54	229.5	98.45	—	—
Output of convenience foods		330.1	213.9	80.0	—	—
Sign up	99.1	—	—	—	90.0	89.2
Total Raw		—	—	—	551.59	420.2
The output of semi-finished products in the finished product		322.8	—	78.3	—	—
Output finished product	80.0					391.3
Humidity	20.0%	24.0%	20.0 ±3.0%	25.0%	—	—

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 - Sponge cake with surfactant No. 2
Preparation - No. 098 Sugar-agar syrup
Preparation - Souffle Lux
Preparation - Cake Bird's milk-Lux [Voskresensk]
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 - Sponge cake with surfactant No. 2

Preparation - No. 098 Sugar-agar syrup

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 ℃.

Preparation - Souffle Lux

Preparation - Cake Bird's milk-Lux [Voskresensk]

Packaging, labeling, storage and transportation.

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

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