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All groups → All products → Cakes → Mosoblkhleb cakes → Podolsk honey cake [Podolsk] → Recipe No. 1 → Technological map

Technological map Podolsk honey cake [Podolsk]

Name of raw materials and semi-finished products	Mass fraction of solids,%	Consumption of raw materials for semi-finished products, g						Raw material consumption for0.6561 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	Butter-whipped honey semi-finished product	Creamy cream with burnt	No. 063 Milk-sugar syrup	A crumb of whipped honey semi-finished product	№062 Cream "New" chocolate	No. P05 Zhzhenka	in kind	in solids
Sign up	85.5	177.8	—	—	14.2	—	—	192.0	164.3
Margarine	84.0	134.7	—	—	10.8	—	—	145.5	122.1
Granulated sugar	99.85	48.7	—	85.3	3.9	—	4.1	142.0	141.8
Melange	27.0	94.8	—	—	7.6	—	—	102.4	27.6
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	—	94.9	—	—	3.6	—	98.5	82.7
Sign up	78.0	84.7	—	—	6.8	—	—	91.5	71.4
Fresh whole milk the weight ratio of fat 3.2%	12.0	—	—	40.8	—	—	—	40.8	4.9
Water	—	—	—	—	—	—	2.5	2.5	—
Vanilla powder	99.85	—	0.84	—	—	0.03	—	0.87	0.87
Cocoa powder [Skurikhin]	95.0	—	—	—	—	0.41	—	0.41	0.39
Sign up	—	—	0.18	—	—	0.02	—	0.2	—
Wine	—	—	0.18	—	—	—	—	0.18	—
Total raw materials for semi-finished products		540.7	96.1	126.1	43.3	4.06	6.6	816.86	616.06
Sign up	73.0	—	115.1	—	—	4.6	—	—	—
No. P05 Zhzhenka	78.0	—	5.2	—	—	—	—	—	—
Total raw materials and semi-finished products		540.7	216.4	126.1	43.3	8.66	6.6	—	—
Output of convenience foods		423.4	211.6	119.7	33.9	8.5	5.2	—	—
The output of semi-finished products in the finished product		410.1	205.0	—	32.8	8.2	—	—	—
Output finished product	89.5								587.1
Humidity	10.5%	5.0%	22.0%	27.0 ±2.0%	5.0%	21.2 ±1.5%	22.0 ±1.0%	—	—

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 - No. P05 Zhzhenka
Preparation - A crumb of whipped honey semi-finished product
Preparation - No. 063 Milk-sugar syrup
Preparation - Butter-whipped honey semi-finished product
Preparation - №062 Cream "New" chocolate
Preparation - Creamy cream with burnt
Preparation - Podolsk honey cake [Podolsk]
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. P05 Zhzhenka

Preparation - A crumb of whipped honey semi-finished product

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 honey 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 - Creamy cream with burnt

Preparation - Podolsk honey cake [Podolsk]

Packaging, labeling, storage and transportation.

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

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