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

Technological map Pushinka cake [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 for0.0399 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	No. 023 Air	№087 Protein cream (custard)	No. 104 Jelly	№023а Semi-finished product crumb "Air" №23	№002 Fried biscuit crumb	in kind	in solids
Sign up	99.85	23.0	8.1	0.29	0.69	0.15	32.23	32.23
Raw egg white	12.0	8.6	4.1	—	0.26	—	12.96	1.52
water	—	—	0.23	0.34	—	—	0.57	—
Vanilla powder	99.85	0.17	0.3	—	0.01	—	0.48	0.48
Melange	27.0	—	—	—	—	0.24	0.24	0.07
Sign up	85.5	—	—	—	—	0.12	0.12	0.1
Starch syrup	78.0	—	—	0.07	—	—	0.07	0.06
Potato starch	80.0	—	—	—	—	0.03	0.03	0.02
Agar (E406)	85.0	—	—	0.01	—	—	0.01	0.01
Essence	—	—	—	—	—	—	—	—
Sign up	98.0	—	—	—	—	—	—	—
Food paint	—	—	—	—	—	—	—	—
Total raw materials for semi-finished products		31.77	12.73	0.71	0.96	0.54	—	—
Output of convenience foods		24.0	12.5	0.71	0.71	0.33	—	—
Sign up	98.0	—	—	—	—	—	3.5	3.4
Total Raw		—	—	—	—	—	50.21	37.89
The output of semi-finished products in the finished product		22.9	12.0	0.68	0.68	0.32	—	—
Output finished product	87.9							35.1
Humidity	12.1%	3.5 ±1.5%	30.0 ±2.0%	50.0 ±2.0%	3.5 ±1.5%	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 - №023а Semi-finished product crumb "Air" №23
Preparation - No. 104 Jelly
Preparation - №087 Protein cream (custard)
Preparation - No. 023 Air
Preparation - Pushinka cake [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 - №023а Semi-finished product crumb "Air" №23

The finished semi-finished product air No. 23 is crushed and sieved.

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 - №087 Protein cream (custard)

Pre-chilled egg whites are whipped in a beater, first at low, then at high speed for 7-10 minutes. Add 15–20% granulated sugar to the beaten mass, as provided by the recipe, and beat the mixture for another 10 minutes. Without stopping whipping, hot sugar syrup, vanilla powder are introduced in a thin stream and beat for 3–7 minutes.
To prepare sugar syrup, granulated sugar and water in a ratio of 4: 1 are boiled down to a temperature of 118–120 ℃ (test for a weak ball).

** Characteristics of a semi-finished product. ** White, homogeneous, fluffy, slightly viscous mass with a glossy surface, good shape retention.

Preparation - No. 023 Air

** Preparation of the whipped mass. ** Egg whites are cooled to 2 ℃ and whipped in a whisk machine, first at low, and then at high speed until the initial volume is increased by 7 times. Gradually add granulated sugar, vanilla powder to the resulting mass and beat for another 1-2 minutes. Duration of whipping is 30-40 min.
The finished whipped mass should be fluffy, homogeneous, foamy, dry in appearance, white. The moisture content of the whipped mass is 22-24%.
** Shaping. ** The whipped mass is deposited on sheets, greased or covered with paper.
For cake cakes (layers) of rectangular, square and round shapes, a stencil (frame) is laid on the sheet. The whipped mass is poured to a layer thickness of no more than 8-10 mm.
For airy cakes, the mass is deposited in the form of round or oval cakes from a pastry bag through a round tube.
** Baking. ** at a temperature of 100 ℃ the duration of baking cake cakes and large cakes is 60–70 min, small cakes and balls - 20–30 min. The baked semi-finished product is cooled for 30–35 minutes, then removed from the sheets of paper.

** Characteristics of a semi-finished product. ** Shape rectangular, square, round, etc. The structure is fragile, large-porous, airy, white.