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All groups → All products → Cakes → Mosoblkhleb cakes → Cake Ryzhik [Serpukhov] → Recipe No. 3 → 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 for0.8754 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	Semi-finished product honey	Creamy cream (Serpukhov)	A crumb of semi-finished honey	in kind	in solids
Sign up	85.5	301.8	—	—	301.8	258.0
Granulated sugar	99.85	137.5	86.3	—	223.8	223.5
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	—	197.3	—	197.3	165.7
Fresh whole milk the weight ratio of fat 3.2%	12.0	—	86.3	—	86.3	10.4
Margarine	84.0	55.9	—	—	55.9	46.9
Sign up	27.0	53.1	—	—	53.1	14.3
Natural honey	78.0	27.9	—	—	27.9	21.8
Flour, premium (on the dust)	85.5	25.7	—	—	25.7	22.0
Starch syrup	78.0	22.4	—	—	22.4	17.4
Potato starch	80.0	—	12.3	—	12.3	9.9
Sign up	—	—	9.9	—	9.9	—
Baking soda (E500(ii))	50.0	3.9	—	—	3.9	2.0
Total raw materials for semi-finished products		628.2	392.1	—	1020.3	791.9
Sign up	92.0	—	—	58.1	—	—
Total raw materials and semi-finished products		628.2	392.1	58.1	—	—
Output of convenience foods		558.9	335.3	58.1	—	—
The output of semi-finished products in the finished product		490.2	328.3	56.9	—	—
Output finished product	84.1					736.4
Humidity	15.9%	8.0 ±2.0%	29.0%	8.0 ±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 - Creamy cream (Serpukhov)
Preparation - Semi-finished product honey
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'.