KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Cakes → Mosoblkhleb cakes → Curly cake with strawberries [Kashira] → Recipe No. 1 → Technological map

Technological map Curly cake with strawberries [Kashira]

Name of raw materials and semi-finished products

Mass fraction of solids,%
Consumption of raw materials
for semi-finished products, g
Raw material consumption for0.4712 kg
finished product, g
Semi-finished Strawberry
No. 007 Sponge cake with cocoa powder
No. 001a Biscuit semi-finished product crumb No. 1
№105 Souffle
No. 098 Sugar-agar syrup
№061 Cream "New"
№061 Cream "New"
No. 063 Milk-sugar syrup
No. 063 Milk-sugar syrup
№062 Cream "New" chocolate
in kind
in solids
Sign up99.8522.3 38.0 35.9 —  34.4 —  —  20.9 11.8 —  163.3 163.1 
Melange27.0 —  63.4 59.9 —  —  —  —  —  —  —  123.3 33.3 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 —  —  —  21.8 —  17.7 14.8 —  —  6.1 60.4 50.7 
Flour, premium85.5 —  30.8 29.1 —  —  —  —  —  —  —  59.9 51.2 
Starch syrup78.0 —  —  —  —  17.2 —  —  —  —  —  17.2 13.4 
Sign up—  —  —  —  —  8.6 —  —  —  4.4 —  13.0 —  
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 —  —  —  10.6 —  —  —  —  2.3 —  12.9 9.5 
Fresh whole milk the weight ratio of fat 3.2%12.0 —  —  —  —  —  —  —  10.0 —  —  10.0 1.2 
Potato starch80.0 —  2.5 7.2 —  —  —  —  —  —  —  9.7 7.7 
Cocoa powder [Skurikhin]95.0 —  6.3 —  —  —  —  —  —  —  0.7 7.0 6.66
Sign up12.0 —  —  —  6.2 —  —  —  —  —  —  6.2 0.74
Water (for soaking agar-agar)—  —  —  —  —  2.4 —  —  —  —  —  2.4 —  
Citric acid (E330)98.0 0.77—  —  0.37—  —  —  —  —  —  1.141.11
Agar (E406)85.0 —  —  —  —  0.48—  —  —  —  —  0.480.41
Essence—  —  —  0.36—  —  —  —  —  —  —  0.36—  
Sign up99.85—  —  —  —  —  0.160.13—  —  0.050.340.34
Citrus essence—  —  —  —  0.25—  —  —  —  —  —  0.25—  
Cognac—  —  —  —  —  —  0.030.03—  —  0.030.09—  
Wine—  —  —  —  —  —  0.030.03—  —  —  0.06—  
Total raw materials for semi-finished products23.07141.0 132.4639.2263.0817.9214.9930.9 18.5 6.88—  —  
Sign up75.0 102.3 —  —  —  —  —  —  —  —  —  —  —  
№061 Cream "New"78.0 32.3 —  —  —  —  —  —  —  —  —  —  —  
No. 098 Sugar-agar syrup80.0 —  —  —  58.7 —  —  —  —  —  —  —  —  
No. 063 Milk-sugar syrup73.0 —  —  —  —  —  21.4 —  —  —  7.9 —  —  
No. 063 Milk-sugar syrup73.0 —  —  —  —  —  —  18.0 —  —  —  —  —  
Total raw materials and semi-finished products157.67141.0 132.4697.9263.0839.3232.9930.9 18.5 14.78—  —  
Output of convenience foods153.9 110.6 102.3 96.2 58.7 38.5 32.3 29.3 18.0 14.4 —  —  
Sign up74.0 —  —  —  —  —  —  —  —  —  —  67.3 49.8 
Total Raw—  —  —  —  —  —  —  —  —  —  555.32389.16
The output of semi-finished products in the finished product150.8 108.4 —  94.2 —  37.7 —  —  —  14.1 —  —  
Output finished product76.9 362.5 
Humidity23.1%21.0%24.0 ±3.0%25.0 ±3.0%24.0 ±2.0%20.0 ±3.0%22.0 ±2.0%22.0 ±2.0%27.0 ±2.0%27.0 ±2.0%21.2 ±1.5%—  —  
List of recipes

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. 063 Milk-sugar syrup
  3. Preparation - No. 063 Milk-sugar syrup
  4. Preparation - No. 098 Sugar-agar syrup
  5. Preparation - No. 001a Biscuit semi-finished product crumb No. 1
  6. Preparation - No. 007 Sponge cake with cocoa powder
  7. Preparation - №062 Cream "New" chocolate
  8. Preparation - №061 Cream "New"
  9. Preparation - №061 Cream "New"
  10. Preparation - №105 Souffle
  11. Preparation - Semi-finished Strawberry
  12. Preparation - Curly cake with strawberries [Kashira]
  13. 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'.

  2. Preparation - No. 063 Milk-sugar syrup

    3. 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.

  3. Preparation - No. 063 Milk-sugar syrup

    4. 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.

  4. Preparation - No. 098 Sugar-agar syrup

    5. Granulated sugar and water in a ratio of 4: 1 are boiled to a temperature of 120 ℃, agar is added, previously soaked in running water for 3-4 hours, heated over low heat with stirring until the agar is completely dissolved and molasses is added, after which the syrup is heated to 118 ℃.

  5. Preparation - No. 001a Biscuit semi-finished product crumb No. 1

    6. The finished biscuit No. 1 is wiped and sieved through a sieve with a mesh size of 2–5 mm.

  6. Preparation - No. 007 Sponge cake with cocoa powder

  7. Preparation - №062 Cream "New" chocolate

    8. 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.

  8. Preparation - №061 Cream "New"

    9. 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.

  9. Preparation - №061 Cream "New"

    10. 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.

  10. Preparation - №105 Souffle

    11. Hot sugar-agar syrup is introduced in a thin stream into the egg whites, beaten for 15–20 minutes, and beating is continued until a fluffy mass is obtained.
    At the end of whipping, add a prepared homogeneous mixture of softened butter, condensed milk, citrus essence and stop whipping immediately.

    ** Characteristics of a semi-finished product. ** A thick, fluffy mass of white color, well retaining its shape.

  11. Preparation - Semi-finished Strawberry

  12. Preparation - Curly cake with strawberries [Kashira]

  13. Packaging, labeling, storage and transportation.

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

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