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All groups → All products → Cakes → Mosoblkhleb cakes → Cake Fruit log with jam [Noginsk] → Recipe No. 1 → Technological map

Technological map Cake Fruit log with jam [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 for0.0949 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	№003 Biscuit	No. 095 Blotting syrup	No. 104 Jelly	№002 Fried biscuit crumb	in kind	in solids
Sign up	99.85	12.8	3.6	1.9	0.4	18.7	18.7
Melange	27.0	17.1	—	—	0.66	17.76	4.78
Flour, premium	85.5	14.2	—	—	0.32	14.52	12.47
Water	—	—	4.0	2.1	—	6.1	—
Starch syrup	78.0	—	—	0.47	—	0.47	0.36
Sign up	—	—	0.34	—	—	0.34	—
Citrus essence	—	0.11	—	—	—	0.11	—
Potato starch	80.0	—	—	—	0.08	0.08	0.06
Agar (E406)	85.0	—	—	0.05	—	0.05	0.04
Essence of rum	—	—	0.01	—	—	0.01	—
Sign up	—	—	—	0.01	—	0.01	—
Citric acid (E330)	98.0	—	—	0.01	—	0.01	0.01
Food paint	—	—	—	—	—	—	—
Total raw materials for semi-finished products		44.21	7.95	4.54	1.46	—	—
Output of convenience foods		37.1	7.0	4.5	0.9	—	—
Sign up	72.0	—	—	—	—	28.0	20.2
Jam	66.0	—	—	—	—	15.0	9.9
Fruit from compote	17.0	—	—	—	—	7.5	1.3
Citric acid (E330)	98.0	—	—	—	—	0.1	0.1
Total Raw		—	—	—	—	108.76	67.92
The output of semi-finished products in the finished product		35.1	6.6	4.3	0.85	—	—
Output finished product	65.8						62.4
Humidity	34.2%	25.0 ±3.0%	50.0 ±4.0%	50.0 ±2.0%	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 - No. 104 Jelly
Preparation - No. 095 Blotting syrup
Preparation - №003 Biscuit
Preparation - Cake Fruit log with jam [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 - No. 104 Jelly

Agar, previously soaked in running water, is added to the water and heated over low heat with stirring until it is completely dissolved. Then add granulated sugar, molasses and boil for 5-7 minutes until sugar dissolves. The syrup is filtered through a sieve with a mesh size of 1–1.5 mm, cooled to a temperature of 40–50 ℃, and essence, acid and dye are added.
When preparing jelly for finishing, the hot mass is poured into baking sheets 10–30 mm high and cooled. The resulting jelly is cut into pieces of a certain shape.

** Characteristics of a semi-finished product. ** Shiny, translucent, gelatinous mass.

Preparation - No. 095 Blotting syrup

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.