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

Technological map Cake Aquarium [Voskresensk]

Name of raw materials and semi-finished products	Mass fraction of solids,%	Consumption of raw materials for semi-finished products, g				Raw material consumption for0.0688 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	Souffle Lux	Agar syrup	Jelly marmalade	Sponge cake with surfactant No. 2	in kind	in solids
Sign up	99.85	—	18.1	11.3	1.7	31.1	31.1
water	—	2.6	7.5	2.8	—	12.9	—
Starch syrup	78.0	—	9.1	1.8	—	10.9	8.5
Fat "Butao-26"	99.2	9.1	—	—	0.28	9.38	9.28
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	5.3	—	—	—	5.3	3.9
Sign up	27.0	—	—	—	2.8	2.8	0.76
Apple puree [GOST]	10.0	—	—	2.0	—	2.0	0.2
Flour, premium	85.5	—	—	—	1.7	1.7	1.4
Citric acid (E330)	98.0	0.18	—	0.45	—	0.63	0.62
Agar (E406)	85.0	—	0.25	0.22	—	0.47	0.4
Sign up	91.0	0.4	—	—	—	0.4	0.37
Integrated Nutritional Supplement emulsifier churning paste [3]	52.0	—	—	—	0.27	0.27	0.14
Flavoring	—	0.12	—	—	—	0.12	—
Essence	—	—	—	—	—	—	—
Vanillin	—	—	—	—	—	—	—
Total raw materials for semi-finished products		17.7	34.95	18.57	6.75	—	—
Sign up	76.0	31.0	—	—	—	—	—
Total raw materials and semi-finished products		48.7	34.95	18.57	6.75	—	—
Output of convenience foods		47.8	31.0	18.1	5.4	—	—
Sign up	99.1	—	—	—	—	1.1	1.1
Total Raw		—	—	—	—	79.07	57.77
The output of semi-finished products in the finished product		45.4	—	17.2	5.2	—	—
Output finished product	75.5						52.0
Humidity	24.5%	24.0%	24.0%	27.0%	25.0%	—	—

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 - Sponge cake with surfactant No. 2
Preparation - Jelly marmalade
Preparation - Agar syrup
Preparation - Souffle Lux
Preparation - Cake Aquarium [Voskresensk]
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 - Sponge cake with surfactant No. 2

Preparation - Jelly marmalade

Preparation - Agar syrup

Preparation - Souffle Lux

Preparation - Cake Aquarium [Voskresensk]

Packaging, labeling, storage and transportation.

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

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