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 → Ural cake [Noginsk] → Recipe No. 1 → Technological map

Technological map Ural cake [Noginsk]

Name of raw materials and semi-finished products	Mass fraction of solids,%	Consumption of raw materials for semi-finished products, g				Raw material consumption for0.6887 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	Biscuit (Noginsk)	Jelly (Cake Autumn Garden) and Nog	Semi-finished fruit product (Noginsk)	№002 Fried biscuit crumb	in kind	in solids
Sign up	27.0	174.2	—	—	5.3	179.5	48.4
Flour, premium	85.5	145.1	—	—	2.6	147.7	126.3
Granulated sugar	99.85	84.4	—	—	3.2	87.6	87.5
Compote syrup	22.0	—	47.6	—	—	47.6	10.5
Jam	66.0	—	—	11.7	—	11.7	7.7
Sign up	95.0	—	—	2.9	—	2.9	2.8
Essence	—	1.1	0.12	—	0.03	1.25	—
Potato starch	80.0	—	—	—	0.64	0.64	0.51
Agar (E406)	85.0	—	0.48	—	—	0.48	0.4
Citric acid (E330)	98.0	—	0.12	—	—	0.12	0.12
Total raw materials for semi-finished products		404.8	48.32	14.6	11.77	—	—
Output of convenience foods		340.6	43.5	14.5	7.2	—	—
Sign up	66.0	—	—	—	—	311.7	205.7
Roasted kernels	97.5	—	—	—	—	7.2	7.1
Total Raw		—	—	—	—	798.39	497.03
The output of semi-finished products in the finished product		323.7	41.3	13.8	6.9	—	—
Output finished product	66.3						456.7
Humidity	33.7%	29.6%	75.0%	28.2%	6.0 ±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 - №002 Fried biscuit crumb
Preparation - Semi-finished fruit product (Noginsk)
Preparation - Jelly (Cake Autumn Garden) and Nog
Preparation - Biscuit (Noginsk)
Preparation - Ural cake [Noginsk]
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 - №002 Fried biscuit crumb

A crumb of biscuit semi-finished product No. 1 is fried at a temperature of 220-230 ℃ until brown.

Preparation - Semi-finished fruit product (Noginsk)

Preparation - Jelly (Cake Autumn Garden) and Nog

Preparation - Biscuit (Noginsk)

Preparation - Ural cake [Noginsk]

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