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Cream of creamy coffee cake Schwentinis → basic recipe → Technological map

Technological map Cream of creamy coffee cake Schwentinis

Name of raw materials and semi-finished products	Mass fraction of solids,%	Consumption of raw materials for semi-finished products, g	Raw material consumption for0.3944 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	Schwentinis coffee cake syrup	in kind	in solids
Sign up	99.85	25.3	25.3	25.3
Cognac	—	15.2	15.2	—
Natural roasted coffee	96.0	1.7	1.7	1.6
Total raw materials for semi-finished products		42.2	—	—
Output of convenience foods		38.8	—	—
Sign up	84.0	—	196.0	164.6
Powdered sugar	99.85	—	78.6	78.5
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	—	78.6	58.2
water	—	—	8.0	—
Vanilla powder	99.85	—	2.0	2.0
Total Raw		—	405.4	330.2
The output of semi-finished products in the finished product		38.8	—	—
Output finished product	82.0			323.4
Humidity	18.0 ±2.0%	32.0 ±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 - Schwentinis coffee cake syrup
Preparation - Cream of creamy coffee cake Schwentinis
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'.