To get a calculation for 1000 or your specified output is required:
1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Sign in.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time

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

Technological map Autumn 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 for0.7405 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	No. 006 Sponge cake for roll	№061 Cream "New"	No. 063 Milk-sugar syrup	№062 Cream "New" chocolate	in kind	in solids
Sign up	99.85	87.8	—	89.1	—	176.9	176.6
Melange	27.0	146.3	—	—	—	146.3	39.5
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	—	98.4	—	4.4	102.8	86.3
Wheat flour 1s	85.5	87.8	—	—	—	87.8	75.1
Fresh whole milk the weight ratio of fat 3.2%	12.0	—	—	42.5	—	42.5	5.1
Sign up	99.85	—	0.87	—	0.04	0.91	0.91
Cocoa powder [Skurikhin]	95.0	—	—	—	0.5	0.5	0.47
Essence	—	0.49	—	—	—	0.49	—
Cognac	—	—	0.18	—	0.02	0.2	—
Wine	—	—	0.18	—	—	0.18	—
Total raw materials for semi-finished products		322.39	99.63	131.6	4.96	—	—
Sign up	73.0	—	119.3	—	5.6	—	—
Total raw materials and semi-finished products		322.39	218.93	131.6	10.56	—	—
Output of convenience foods		237.4	214.1	125.0	10.3	—	—
Sign up	17.0	—	—	—	—	258.0	43.9
Roasted kernels	97.5	—	—	—	—	51.6	50.3
Jam	72.0	—	—	—	—	2.6	1.9
Total Raw		—	—	—	—	870.78	480.08
The output of semi-finished products in the finished product		227.1	204.9	—	9.9	—	—
Output finished product	59.6						441.1
Humidity	40.4%	20.0 ±3.0%	22.0 ±2.0%	27.0 ±2.0%	21.2 ±1.5%	—	—

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. 006 Sponge cake for roll
Preparation - №062 Cream "New" chocolate
Preparation - №061 Cream "New"
Preparation - Autumn 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. 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. 006 Sponge cake for roll

** 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 dough is poured onto prepared pastry sheets and spread with a layer of 2-3 mm.
** Baking. ** Baking duration 10-15 minutes at a temperature of 200-220 ℃. The baked sponge cake is kept at 15–20 ℃ until used. After that, the paper is removed, the biscuit is cleaned.

** Characteristics of a semi-finished product. ** Sponge cake in the form of a thin layer 6-9 mm thick. Smooth light brown top crust. Porous, elastic yellow crumb.

Preparation - №062 Cream "New" chocolate

Prepared as a cream New No. 61, at the end of whipping add cocoa powder.

** Characteristics of a semi-finished product. ** Homogeneous fluffy mass of brown color, with a glossy surface, well retaining its shape.

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 - Autumn Cake [Wedge]

Packaging, labeling, storage and transportation.

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

how to calculate the recipe for the cake

how to calculate the recipe for gingerbread