KondiDoc: технологические расчеты в кондитерском производстве
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Technological map Valentine 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 for0.0878 kg
finished product, g
№105 Souffle
No. 001 Biscuit (main)
No. 098 Sugar-agar syrup
№061 Cream "New"
No. 063 Milk-sugar syrup
No. 095 Blotting syrup
№002 Fried biscuit crumb
in kind
in solids
Sign up99.85—  6.4 9.6 —  6.1 3.0 0.3425.4425.44
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 6.1 —  —  7.0 —  —  —  13.1 11.0 
Melange27.0 —  10.7 —  —  —  —  0.5611.263.05
Water—  —  —  2.4 —  —  3.3 —  5.7 —  
Flour, premium85.5 —  5.2 —  —  —  —  0.275.474.63
Sign up78.0 —  —  4.8 —  —  —  —  4.8 3.7 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 3.0 —  —  —  —  —  —  3.0 2.2 
Fresh whole milk the weight ratio of fat 3.2%12.0 —  —  —  —  2.9 —  —  2.9 0.35
Raw egg white12.0 1.7 —  —  —  —  —  —  1.7 0.21
Potato starch80.0 —  1.3 —  —  —  —  0.071.371.05
Sign up—  —  —  0.67—  —  —  —  0.67—  
Cognac or dessert wine—  —  —  —  —  —  0.28—  0.28—  
Agar (E406)85.0 —  —  0.13—  —  —  —  0.130.11
Citric acid (E330)98.0 0.1 —  —  —  —  —  —  0.1 0.1 
Citrus essence—  0.07—  —  —  —  —  —  0.07—  
Sign up99.85—  —  —  0.06—  —  —  0.060.06
Essence—  —  0.06—  —  —  —  —  0.06—  
Cognac—  —  —  —  0.01—  —  —  0.01—  
Wine—  —  —  —  0.01—  —  —  0.01—  
Essence of rum—  —  —  —  —  —  0.01—  0.01—  
Total raw materials for semi-finished products10.9723.6617.6 7.089.0 6.591.24—  —  
Sign up80.0 16.4 —  —  —  —  —  —  —  —  
No. 063 Milk-sugar syrup73.0 —  —  —  8.5 —  —  —  —  —  
Total raw materials and semi-finished products27.3723.6617.6 15.589.0 6.591.24—  —  
Output of convenience foods26.8 18.4 16.4 15.3 8.5 5.8 0.77—  —  
Sign up17.0 —  —  —  —  —  —  —  23.0 3.9 
Chocolate99.4 —  —  —  —  —  —  —  1.8 1.8 
Total Raw—  —  —  —  —  —  —  100.9457.6 
The output of semi-finished products in the finished product25.6 17.6 —  14.6 —  5.6 0.73—  —  
Output finished product60.4 53.0 
Humidity39.6%24.0 ±2.0%25.0 ±3.0%20.0 ±3.0%22.0 ±2.0%27.0 ±2.0%50.0 ±4.0%6.0 ±2.0%—  —  

Description of the technological process.

The technological process of production consists of the following stages:
  1. Preparation of raw materials for production.
  2. Preparation - №002 Fried biscuit crumb
  3. Preparation - No. 095 Blotting syrup
  4. Preparation - No. 063 Milk-sugar syrup
  5. Preparation - No. 098 Sugar-agar syrup
  6. Preparation - No. 001 Biscuit (main)
  7. Preparation - №061 Cream "New"
  8. Preparation - №105 Souffle
  9. Preparation - Valentine cake [Wedge]
  10. 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 - №002 Fried biscuit crumb
  4. A crumb of biscuit semi-finished product No. 1 is fried at a temperature of 220-230 ℃ until brown.

  5. Preparation - No. 095 Blotting syrup
  6. 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.

  7. Preparation - No. 063 Milk-sugar syrup
  8. 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.

  9. Preparation - No. 098 Sugar-agar syrup
  10. 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 ℃.

  11. Preparation - No. 001 Biscuit (main)
  12. ** Preparation of the dough. ** Melange with granulated sugar without heating or (to speed up the whipping) with preheating to 30 ивают is whipped in a beating machine, first at low, then at a high speed for 30-40 minutes until the volume increases by 2 , 5–3 times. Before the end of whipping, add flour mixed with potato starch, essence and mix for no more than 15 seconds. Flour should be introduced in 2-3 doses.
    The finished dough should be fluffy, well-saturated with air, evenly mixed, without lumps and have a creamy color. The moisture content of the dough is 36–38%.
    ** Shaping. ** The biscuit dough is immediately poured into baking trays or molds, which are pre-greased or covered with paper. Baking trays and molds are filled to 3/4 of the height so that the dough does not fall over the sides when lifting.
    ** Baking. ** Baking time 50–55 min at 195–200 ℃ or 40–45 min at 205–225 ℃. The baked sponge cake is cooled for 20-30 minutes, removed from baking trays or molds and left to stand for 8-10 hours at a temperature of 15-20 ℃. After that, the paper is removed, the biscuit is cleaned.

    ** Characteristics of a semi-finished product. ** Rectangular, round or oval shape. The thickness of the biscuit is 30–40mm. The upper crust is smooth, thin, light brown in color. The crumb is porous, elastic, yellow.

  13. Preparation - №061 Cream "New"
  14. 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.

  15. Preparation - №105 Souffle
  16. Hot sugar-agar syrup is introduced in a thin stream into the egg whites, beaten for 15–20 minutes, and beating is continued until a fluffy mass is obtained.
    At the end of whipping, add a prepared homogeneous mixture of softened butter, condensed milk, citrus essence and stop whipping immediately.

    ** Characteristics of a semi-finished product. ** A thick, fluffy mass of white color, well retaining its shape.

  17. Preparation - Valentine cake [Wedge]
  18. Packaging, labeling, storage and transportation.
  19. Packaging, labeling, storage and transportation should be carried out in accordance with requirements of TU.