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Creamy caramel cake Raet → basic recipe → Technological map

Technological map Creamy caramel cake Raet

Name of raw materials and semi-finished products	Mass fraction of solids,%	Consumption of raw materials for semi-finished products, g	Raw material consumption for0.1417 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	No. 116 Zhzhenka	in kind	in solids
Sign up	99.85	1.2	1.2	1.2
Water	—	0.73	0.73	—
Total raw materials for semi-finished products		1.93	—	—
Output of convenience foods		1.4	—	—
Sign up	84.0	—	66.7	56.0
Granulated sugar	99.85	—	41.1	41.0
water	—	—	19.3	—
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	—	15.7	11.6
Wine	—	—	0.24	—
Sign up	—	—	0.02	—
Total Raw		—	144.99	109.8
The output of semi-finished products in the finished product		1.4	—	—
Output finished product	76.0			107.7
Humidity	24.0 ±2.0%	22.0 ±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 - No. 116 Zhzhenka
Preparation - Creamy caramel cake Raet
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. 116 Zhzhenka

Granulated sugar and water in a ratio of 5: 1 are heated with occasional stirring until the sugar turns dark brown. After 30-40 minutes of boiling, gradually, in 6-8 doses, add hot water at the rate of 2 parts of water to 5 parts of sugar. In general, the duration of cooking is 50-60 minutes. The syrup is filtered through a sieve with a mesh size of 1–1.5 mm.
Burnt should contain about 40% sugar.

** Characteristics of the semi-finished product ** Thick dark brown syrup with a bitter taste.