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All groups → All semi-finished products → Finishing semi-finished products → Creams "Charlotte" and "Glase" → Cream Charlotte Chocolate Cake Penguin → basic recipe → Technological map

Technological map Cream Charlotte Chocolate Cake Penguin

Name of raw materials and semi-finished products	Mass fraction of solids,%	Consumption of raw materials for semi-finished products, g		Raw material consumption for0.6402 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	№059 Cream "Charlotte" (main)	No. 060 Charlotte syrup	in kind	in solids
Sign up	84.0	200.2	—	200.2	168.2
Granulated sugar	99.85	—	177.9	177.9	177.6
Fresh whole milk the weight ratio of fat 3.2%	12.0	—	118.6	118.6	14.2
Chicken eggs [chicken egg] [2]	27.0	—	31.6	31.6	8.5
Vanilla powder	99.85	1.9	—	1.9	1.9
Sign up	—	0.78	—	0.78	—
Total raw materials for semi-finished products		202.88	328.1	—	—
Sign up	68.6	281.7	—	—	—
Total raw materials and semi-finished products		484.58	328.1	—	—
Output of convenience foods		474.2	281.7	—	—
Sign up	95.0	—	—	166.6	158.3
Total Raw		—	—	697.58	528.7
The output of semi-finished products in the finished product		474.2	—	—	—
Output finished product	80.2				514.0
Humidity	19.8 ±2.0%	25.0 ±2.0%	31.4 ±1.5%	—	—

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. 060 Charlotte syrup
Preparation - №059 Cream "Charlotte" (main)
Preparation - Cream Charlotte Chocolate Cake Penguin
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. 060 Charlotte syrup

Charlotte syrup is prepared in two ways.
** First method. ** Granulated sugar, eggs and milk are thoroughly mixed and brought to a boil with constant stirring. The syrup is boiled for 4-5 minutes to a temperature of 104-105 ℃. The prepared syrup is filtered and cooled in the summer to a temperature of 20-22 ℃, in the winter - up to 28-30 ℃.
** Second way. **
a) Preparation of milk sugar syrup. Granulated sugar and milk, provided by the recipe, are mixed and boiled for 60–90 minutes to a temperature of 104–105 ℃ (test per thin thread). The moisture content of the milk sugar syrup is 27%.
b) Preparation of Charlotte syrup. Beat the eggs in a whisk machine for 5-7 minutes and gradually pour in hot milk-sugar syrup in a 1: 1 ratio. The brewed mass is mixed with the rest of the milk-sugar syrup and kept for 5 minutes at a temperature of 95 ℃. The finished syrup is filtered and cooled.

Preparation - №059 Cream "Charlotte" (main)

The peeled and cut butter is whipped in a beater at low speed until smooth. Chilled “Charlotte” syrup with the addition of cognac or dessert wine, vanilla powder are gradually poured into the whipped mass and beat at a high number of revolutions until the volume increases by 2.5–3 times. Duration of whipping is 20-30 min.

** Characteristics of a semi-finished product. ** Homogeneous fluffy mass of yellow color, with a smooth glossy surface, well retaining its shape.