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All groups → All products → Cakes → Mosoblkhleb cakes → Cake Ryzhik [Serpukhov] → Recipe No. 2 → Technological map

Technological map Cake Ryzhik [Serpukhov]

Name of raw materials and semi-finished products	Mass fraction of solids,%	Consumption of raw materials for semi-finished products, g					Raw material consumption for0.1141 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	Semi-finished product honey	A crumb of semi-finished honey	No. 095 Blotting syrup	№061 Cream "New"	No. 063 Milk-sugar syrup	in kind	in solids
Sign up	85.5	38.5	—	—	—	—	38.5	32.9
Granulated sugar	99.85	17.5	—	1.8	—	1.0	20.3	20.3
Margarine	84.0	7.1	—	—	—	—	7.1	6.0
Chicken eggs [chicken egg] [2]	27.0	6.8	—	—	—	—	6.8	1.8
Natural honey	78.0	3.6	—	—	—	—	3.6	2.8
Sign up	85.5	3.3	—	—	—	—	3.3	2.8
Starch syrup	78.0	2.9	—	—	—	—	2.9	2.2
Water	—	—	—	2.0	—	—	2.0	—
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	—	—	—	1.2	—	1.2	1.0
Baking soda (E500(ii))	50.0	0.5	—	—	—	—	0.5	0.25
Sign up	12.0	—	—	—	—	0.49	0.49	0.06
Cognac or dessert wine	—	—	—	0.17	—	—	0.17	—
Vanilla powder	99.85	—	—	—	0.01	—	0.01	0.01
Essence of rum	—	—	—	0.01	—	—	0.01	—
Cognac	—	—	—	—	—	—	—	—
Sign up	—	—	—	—	—	—	—	—
Total raw materials for semi-finished products		80.2	—	3.98	1.21	1.49	—	—
Sign up	92.0	—	5.0	—	—	—	—	—
No. 063 Milk-sugar syrup	73.0	—	—	—	1.5	—	—	—
Total raw materials and semi-finished products		80.2	5.0	3.98	2.71	1.49	—	—
Output of convenience foods		71.3	5.0	3.6	2.6	1.5	—	—
Sign up	37.0	—	—	—	—	—	21.3	7.9
Fresh whole milk the weight ratio of fat 3.2%	12.0	—	—	—	—	—	9.6	1.2
Powdered sugar	99.85	—	—	—	—	—	9.5	9.5
Gelatin	86.0	—	—	—	—	—	0.49	0.42
Vanillin	—	—	—	—	—	—	0.11	—
Total Raw		—	—	—	—	—	127.88	89.14
The output of semi-finished products in the finished product		63.9	4.8	3.4	2.5	—	—	—
Output finished product	74.6							85.1
Humidity	25.4%	8.0 ±2.0%	8.0 ±2.0%	50.0 ±4.0%	22.0 ±2.0%	27.0 ±2.0%	—	—

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. 063 Milk-sugar syrup
Preparation - No. 095 Blotting syrup
Preparation - Semi-finished product honey
Preparation - №061 Cream "New"
Preparation - A crumb of semi-finished honey
Preparation - Cake Ryzhik [Serpukhov]
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. 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 - 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 - Semi-finished product honey

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 - A crumb of semi-finished honey

Preparation - Cake Ryzhik [Serpukhov]

Packaging, labeling, storage and transportation.

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

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