To get a calculation for 1000 or your specified output is required:
1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Sign in.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time

All groups → All products → Cakes → Mosoblkhleb cakes → Cake Joy [Noginsk] → Recipe No. 1 → Technological map

Technological map Cake Joy [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 for0.1796 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	Biscuit (Noginsk)	No. 114 Zephyr	Raw glaze (in №68, 122, 197)	No. 104 Jelly	No. 107 Chocolate grits	# 099 Lipstick	in kind	in solids
Sign up	27.0	71.6	—	—	—	—	—	71.6	19.3
Granulated sugar	99.85	42.9	13.5	—	2.2	—	1.6	60.2	60.2
Flour, premium	85.5	42.9	—	—	—	—	—	42.9	36.7
Fruit filling	74.0	—	27.1	—	—	—	—	27.1	20.0
Raw egg white	12.0	—	13.5	1.3	—	—	—	14.8	1.76
Sign up	99.85	—	—	6.9	—	—	—	6.9	6.9
water	—	—	0.81	—	2.6	—	0.53	3.94	—
Starch syrup	78.0	—	—	—	0.55	—	0.24	0.79	0.62
Cocoa powder [Skurikhin]	95.0	—	—	—	—	0.5	—	0.5	0.48
Essence	—	0.24	—	—	0.02	—	0.01	0.27	—
Sign up	85.0	—	0.2	—	0.06	—	—	0.26	0.22
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	—	—	—	—	0.11	—	0.11	0.09
Dye	—	—	0.07	—	—	—	—	0.07	—
Vanilla powder	99.85	—	—	—	—	0.01	—	0.01	0.01
Citric acid (E330)	98.0	—	—	—	0.01	—	—	0.01	0.01
Sign up	—	—	—	—	0.01	—	—	0.01	—
Total raw materials for semi-finished products		157.64	55.18	8.2	5.45	0.62	2.38	229.47	146.29
Sign up	88.0	—	—	—	—	2.0	—	—	—
Total raw materials and semi-finished products		157.64	55.18	8.2	5.45	2.62	2.38	—	—
Output of convenience foods		116.1	52.9	7.9	5.4	2.6	2.0	—	—
The output of semi-finished products in the finished product		112.8	51.4	7.7	5.2	2.5	—	—	—
Output finished product	75.0								134.7
Humidity	25.0%	20.0%	36.0 ±2.0%	13.0 ±2.0%	50.0 ±2.0%	10.7 ±2.0%	12.0 ±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 - # 099 Lipstick
Preparation - No. 104 Jelly
Preparation - Raw glaze (in №68, 122, 197)
Preparation - No. 114 Zephyr
Preparation - Biscuit (Noginsk)
Preparation - No. 107 Chocolate grits
Preparation - Cake Joy [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 - # 099 Lipstick

Granulated sugar and water in a ratio of 3: 1 are brought to a boil in an open kettle with stirring, removing the resulting foam. Then close the cauldron with a lid, boil the syrup to a temperature of 108 ℃ and add molasses heated to 50 ℃, then boil it down to a temperature of 115-117 ℃ (test for a weak ball). At the end of cooking, add the essence.
Hot syrup is poured in a layer of 20–30 mm on a table with marble chips and cooled to 35–45 ℃ for 40–45 minutes. Chilled syrup is whipped on a beater for 15-20 minutes or manually on the table using a spatula.

** Characteristics of a semi-finished product. ** Homogeneous, plastic, glossy white mass.

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 - Raw glaze (in №68, 122, 197)

Egg whites, with the gradual addition of refined powder, are whipped in a beating machine at low speed until a homogeneous mass is obtained. At the end of the beat, add citric acid.

Preparation - No. 114 Zephyr

Preparation - Biscuit (Noginsk)

Preparation - No. 107 Chocolate grits

Heats the lipstick to 70-75 ℃, add butter with stirring, then cocoa powder, vanilla powder, mix thoroughly and cool, pouring a thin layer.
After cooling, the mass is crushed and rubbed through a sieve with 3 mm cells. The resulting grits are scattered in a thin layer on sheets and dried in a dry and warm place.