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

Technological map Sweet Tooth Cake [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 for0.5203 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	Sponge cake with surfactant No. 2	Souffle Lux	Agar syrup	in kind	in solids
Sign up	99.85	44.7	—	48.9	93.6	93.5
Melange	27.0	75.6	—	—	75.6	20.4
Flour, premium	85.5	45.0	—	—	45.0	38.4
Fat "Butao-26"	99.2	7.5	24.5	—	32.0	31.8
water	—	—	7.1	20.3	27.4	—
Sign up	78.0	—	—	24.4	24.4	19.1
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	—	14.2	—	14.2	10.5
Integrated Nutritional Supplement emulsifier churning paste [3]	52.0	7.4	—	—	7.4	3.9
Dry egg white [without enzyme TU Skurikhin]	91.0	—	1.1	—	1.1	1.0
Agar (E406)	85.0	—	—	0.68	0.68	0.58
Sign up	98.0	—	0.49	—	0.49	0.48
Flavoring	—	—	0.33	—	0.33	—
Vanillin	—	0.08	—	—	0.08	—
Total raw materials for semi-finished products		180.28	47.72	94.28	—	—
Sign up	76.0	—	83.5	—	—	—
Total raw materials and semi-finished products		180.28	131.22	94.28	—	—
Output of convenience foods		146.5	128.9	83.5	—	—
Sign up	10.0	—	—	—	237.9	23.8
Gel	41.0	—	—	—	19.4	7.9
Total Raw		—	—	—	579.58	251.36
The output of semi-finished products in the finished product		143.1	125.9	—	—	—
Output finished product	45.0					234.0
Humidity	55.0%	25.0%	24.0%	24.0%	—	—

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 - Agar syrup
Preparation - Sponge cake with surfactant No. 2
Preparation - Souffle Lux
Preparation - Sweet Tooth Cake [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'.