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All groups → All products → Cakes → Mosoblkhleb cakes → Anniversary cake (figured) [Pavlovsky Posad] → Recipe No. 1 → Technological map

Technological map Anniversary cake (figured) [Pavlovsky Posad]

Name of raw materials and semi-finished products	Mass fraction of solids,%	Consumption of raw materials for semi-finished products, g						Raw material consumption for0.5847 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	№105 Souffle	№061 Cream "New"	Butter-whipped semi-finished product	No. 063 Milk-sugar syrup	No. 098 Sugar-agar syrup	№062 Cream "New" chocolate	in kind	in solids
Sign up	99.85	—	—	47.7	90.2	64.4	—	202.3	202.1
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	40.8	80.0	—	—	—	23.0	143.8	120.8
Flour, premium	85.5	—	—	63.1	—	—	—	63.1	53.9
Margarine	84.0	—	—	47.7	—	—	—	47.7	40.1
Fresh whole milk the weight ratio of fat 3.2%	12.0	—	—	—	43.1	—	—	43.1	5.2
Sign up	27.0	—	—	33.7	—	—	—	33.7	9.1
Starch syrup	78.0	—	—	—	—	32.2	—	32.2	25.1
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	19.8	—	—	—	—	—	19.8	14.7
Water	—	—	—	—	—	16.1	—	16.1	—
Raw egg white	12.0	11.6	—	—	—	—	—	11.6	1.4
Sign up	—	—	—	—	—	4.5	—	4.5	—
Cocoa powder [Skurikhin]	95.0	—	—	—	—	—	2.6	2.6	2.5
Vanilla powder	99.85	—	0.71	—	—	—	0.2	0.91	0.91
Agar (E406)	85.0	—	—	—	—	0.9	—	0.9	0.76
Citric acid (E330)	98.0	0.68	—	—	—	—	—	0.68	0.67
Sign up	—	0.46	—	—	—	—	—	0.46	—
Cognac	—	—	0.15	—	—	—	0.1	0.25	—
Wine	—	—	0.15	—	—	—	—	0.15	—
Total raw materials for semi-finished products		73.34	81.01	192.2	133.3	118.1	25.9	—	—
Sign up	80.0	110.1	—	—	—	—	—	—	—
No. 063 Milk-sugar syrup	73.0	—	97.1	—	—	—	29.5	—	—
Total raw materials and semi-finished products		183.44	178.11	192.2	133.3	118.1	55.4	—	—
Output of convenience foods		180.2	174.2	150.2	126.6	110.1	54.1	—	—
Sign up	17.0	—	—	—	—	—	—	42.1	7.1
Total Raw		—	—	—	—	—	—	665.95	484.34
The output of semi-finished products in the finished product		175.4	169.6	146.2	—	—	52.6	—	—
Output finished product	77.5								452.9
Humidity	22.5%	24.0 ±2.0%	22.0 ±2.0%	5.0%	27.0 ±2.0%	20.0 ±3.0%	21.2 ±1.5%	—	—

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 - No. 098 Sugar-agar syrup
Preparation - No. 063 Milk-sugar syrup
Preparation - Butter-whipped semi-finished product
Preparation - №062 Cream "New" chocolate
Preparation - №061 Cream "New"
Preparation - №105 Souffle
Preparation - Anniversary cake (figured) [Pavlovsky Posad]
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 - No. 098 Sugar-agar syrup

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 ℃.

Preparation - No. 063 Milk-sugar syrup

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.

Preparation - Butter-whipped semi-finished product

Preparation - №062 Cream "New" chocolate

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.

Preparation - №061 Cream "New"

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.

Preparation - №105 Souffle

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.

Preparation - Anniversary cake (figured) [Pavlovsky Posad]

Packaging, labeling, storage and transportation.

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

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