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All groups → All products → Cakes → Mosoblkhleb cakes → Citron Cake [Wedge] → Recipe No. 1 → Technological map

Technological map Citron Cake [Wedge]

Name of raw materials and semi-finished products	Mass fraction of solids,%	Consumption of raw materials for semi-finished products, g					Raw material consumption for0.8251 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	Butter-whipped semi-finished product	Cream 61 with lemon	№061 Cream "New"	No. 063 Milk-sugar syrup	No. 090 Protein cream with citric acid (brewed)	in kind	in solids
Sign up	99.85	146.4	—	—	103.1	32.1	281.6	281.2
Flour, premium	85.5	193.4	—	—	—	—	193.4	165.4
Margarine	84.0	146.4	—	—	—	—	146.4	123.0
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	—	—	119.3	—	—	119.3	100.2
Melange	27.0	103.2	—	—	—	—	103.2	27.9
Sign up	12.0	—	—	—	49.3	—	49.3	5.9
Fresh lemons	10.0	—	25.7	—	—	—	25.7	2.6
Raw egg white	12.0	—	—	—	—	15.8	15.8	1.9
Vanilla powder	99.85	—	—	1.1	—	—	1.1	1.1
Citric acid (E330)	98.0	—	—	—	—	0.25	0.25	0.25
Sign up	—	—	—	0.22	—	—	0.22	—
Wine	—	—	—	0.22	—	—	0.22	—
Total raw materials for semi-finished products		589.4	25.7	120.84	152.4	48.15	—	—
Sign up	78.0	—	259.6	—	—	—	—	—
No. 063 Milk-sugar syrup	73.0	—	—	144.6	—	—	—	—
Total raw materials and semi-finished products		589.4	285.3	265.44	152.4	48.15	—	—
Output of convenience foods		460.6	284.7	259.6	144.6	46.1	—	—
Sign up	10.0	—	—	—	—	—	25.1	2.5
Coconut sprinkle	98.0	—	—	—	—	—	10.9	10.7
Glaze apricot	65.5	—	—	—	—	—	10.0	6.6
Total Raw		—	—	—	—	—	982.49	729.25
The output of semi-finished products in the finished product		453.8	280.5	—	—	45.4	—	—
Output finished product	83.1							685.4
Humidity	16.9%	5.0%	28.1%	22.0 ±2.0%	27.0 ±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. 090 Protein cream with citric acid (brewed)
Preparation - No. 063 Milk-sugar syrup
Preparation - Butter-whipped semi-finished product
Preparation - №061 Cream "New"
Preparation - Cream 61 with lemon
Preparation - Citron Cake [Wedge]
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. 090 Protein cream with citric acid (brewed)

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 - Butter-whipped semi-finished product

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 - Cream 61 with lemon

Preparation - Citron Cake [Wedge]

Packaging, labeling, storage and transportation.

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

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