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All groups → All products → Cakes → Sponge cakes → Sponge cakes with jam → Cake "Creamy Fruit" → Basic recipe → Technological map

Technological map Cake "Creamy Fruit"

Weight 1 kg

Name of raw materials and semi-finished products	Mass fraction of solids,%	Consumption of raw materials for semi-finished products, g					Raw material consumption for0.2615 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	No. 001 Biscuit (main)	Creamy fruit cream (with surfactants)	No. 095 Blotting syrup	Creamy fruit chocolate cream (with surfactants)	№002 Fried biscuit crumb	in kind	in solids
Sign up	69.0	—	46.7	—	35.1	—	81.8	56.4
Granulated sugar	99.85	32.9	—	28.4	—	1.8	63.1	63.0
Melange	27.0	54.8	—	—	—	3.0	57.8	15.6
Water	—	—	—	31.3	—	—	31.3	—
Flour, premium	85.5	26.6	—	—	—	1.4	28.0	24.0
Sign up	84.0	—	14.6	—	11.0	—	25.6	21.5
Cocoa powder [Skurikhin]	95.0	—	—	—	7.6	—	7.6	7.2
Potato starch	80.0	6.6	—	—	—	0.36	6.96	5.59
Cognac or dessert wine	—	—	—	2.7	—	—	2.7	—
Integrated Nutritional Supplement emulsifier churning paste [3]	52.0	—	1.4	—	1.0	—	2.4	1.24
Sign up	99.85	—	0.49	—	0.35	—	0.84	0.84
Cognac	—	—	0.27	—	0.1	—	0.37	—
Essence	—	0.33	—	—	—	0.02	0.35	—
Essence of rum	—	—	—	0.11	—	—	0.11	—
Total raw materials for semi-finished products		121.23	63.46	62.51	55.15	6.58	308.93	195.37
Output of convenience foods		94.7	62.2	55.4	54.1	4.1	—	—
The output of semi-finished products in the finished product		91.5	60.1	53.6	52.3	3.9	—	—
Output finished product	69.5							181.9
Humidity	30.5%	25.0 ±3.0%	28.0 ±2.0%	50.0 ±4.0%	24.7 ±2.0%	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 - Creamy fruit chocolate cream (with surfactants)
Preparation - No. 095 Blotting syrup
Preparation - Creamy fruit cream (with surfactants)
Preparation - No. 001 Biscuit (main)
Preparation - Cake "Creamy Fruit"
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 - Creamy fruit chocolate cream (with surfactants)

The peeled and cut butter is whipped in a whisk machine at low speed for 5 - 7 minutes. At the same time, whip the fruit and berry podvarka, surfactant, cocoa and vanilla powder for 40 - 50 minutes; at the end of the whipping add cognac. The resulting mass is mixed with whipped butter.

Preparation - No. 095 Blotting syrup

Granulated sugar and water in a ratio of 1: 1.1 are boiled with constant stirring, removing the foam that appears during boiling. The syrup is boiled down to a density of 1.22–1.25 (medium syrup), cooled to 20 ℃, filtered and rum essence and cognac or dessert wine are added.

** Characteristics of the semi-finished product. ** Transparent viscous syrup with the smell of essence, wine or cognac.

Preparation - Creamy fruit cream (with surfactants)

The peeled and cut butter is whipped in a whisk machine at low speed for 5 - 7 minutes. In parallel, whip the fruit and berry podvarka, surfactant and vanilla powder for 40 - 50 minutes; at the end of the whipping add cognac. The resulting mass is mixed with whipped butter.

Preparation - No. 001 Biscuit (main)

** Preparation of the dough. ** Melange with granulated sugar without heating or (to speed up the whipping) with preheating to 30 ивают is whipped in a beating machine, first at low, then at a high speed for 30-40 minutes until the volume increases by 2 , 5–3 times. Before the end of whipping, add flour mixed with potato starch, essence and mix for no more than 15 seconds. Flour should be introduced in 2-3 doses.
The finished dough should be fluffy, well-saturated with air, evenly mixed, without lumps and have a creamy color. The moisture content of the dough is 36–38%.
** Shaping. ** The biscuit dough is immediately poured into baking trays or molds, which are pre-greased or covered with paper. Baking trays and molds are filled to 3/4 of the height so that the dough does not fall over the sides when lifting.
** Baking. ** Baking time 50–55 min at 195–200 ℃ or 40–45 min at 205–225 ℃. The baked sponge cake is cooled for 20-30 minutes, removed from baking trays or molds and left to stand for 8-10 hours at a temperature of 15-20 ℃. After that, the paper is removed, the biscuit is cleaned.

** Characteristics of a semi-finished product. ** Rectangular, round or oval shape. The thickness of the biscuit is 30–40mm. The upper crust is smooth, thin, light brown in color. The crumb is porous, elastic, yellow.

Preparation - Cake "Creamy Fruit"

Two layers of biscuit semi-finished product are connected with a creamy fruit cream. The surface is finished with creamy-fruity and creamy-fruity chocolate creams. The side surfaces are sprinkled with crumbs. Round or square shape.