KondiDoc: технологические расчеты в кондитерском производстве
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Technological map Sand cake with jam [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 for0.9938 kg
finished product, g
No. 016 Sand (main)
No. 090 Protein cream with citric acid (brewed)
in kind
in solids
Sign up99.85103.1 181.7 284.8 284.4 
Flour, premium85.5 257.9 —  257.9 220.5 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 154.7 —  154.7 130.0 
Raw egg white12.0 —  89.2 89.2 10.7 
Melange27.0 36.1 —  36.1 9.7 
Sign up85.5 20.6 —  20.6 17.6 
Citric acid (E330)98.0 —  1.4 1.4 1.4 
Essence—  1.0 —  1.0 —  
Salt96.5 1.0 —  1.0 1.0 
Ammonium carbonic (E503(i))—  0.26—  0.26—  
Sign up50.0 0.26—  0.260.13
Total raw materials for semi-finished products574.92272.3 —  —  
Output of convenience foods500.3 260.6 —  —  
Sign up72.0 —  —  271.0 195.1 
Powdered sugar99.85—  —  10.4 10.4 
Total Raw—  —  1128.62880.93
The output of semi-finished products in the finished product477.0 248.4 —  —  
Output finished product83.3 828.1 
Humidity16.7%5.5 ±1.5%27.0 ±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 - No. 090 Protein cream with citric acid (brewed)
  3. Preparation - No. 016 Sand (main)
  4. Preparation - Sand cake with jam [Serpukhov]
  5. 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 - No. 090 Protein cream with citric acid (brewed)
  4. Preparation - No. 016 Sand (main)
  5. ** Preparation of the dough. ** Put butter into the kneading machine, add granulated sugar, melange, sodium bicarbonate, ammonium carbonate, salt, essence and mix for 20-30 minutes until a homogeneous mass is obtained. Then add flour and continue kneading the dough for no more than 1–2 minutes. Shortcrust pastry should have a smooth surface without lumps and traces of impurities, color from light yellow to yellow, pleasant smell and light aroma of essence. The moisture content of the dough is 18.5–19.5%.
    ** Shaping. ** The dough is cut into 3-4 kg pieces and rolled into layers on a table dusty with flour. Then the layers are cut and transferred to the pastry sheets using a rolling pin. The excess dough at the edges of the sheet is cut off. Before baking, the surface of the dough is pricked in several places to prevent swelling. The shortcrust pastry sheets are not greased.
    The dough for cakes and sliced pastries is rolled out to a thickness of 3-4 mm. For round cakes, the rolled dough is formed with a round metal recess, for square cakes, cut with a knife.
    The ring dough is rolled out to a thickness of 6–7 mm. The rolled dough is formed with a metal recess.
    The dough for cakes "Krakowski" is rolled out to a thickness of 5–6 mm, the dough for baskets is rolled out to a thickness of 7–8 mm, placed on corrugated molds and the bottom and walls are lined with dough; molds with dough are baked on sheets.
    ** Baking. ** Duration of baking layer at a temperature of 200-225 ℃ 10-15 minutes, baskets and rings - 10-13 minutes. Sand layers for the Sandy Biscuit with Apples cake and the Krakowski pastries are baked until half cooked.

    ** Characteristics of a semi-finished product. ** Shape rectangular, round, etc. Thickness no more than 8mm. The crumb is well-porous, crumbly, light brown, and light yellow for the Sandy Biscuit with Apples cake and Krakowski pastries.

  6. Preparation - Sand cake with jam [Serpukhov]
  7. Packaging, labeling, storage and transportation.
  8. Packaging, labeling, storage and transportation should be carried out in accordance with requirements of TU.