KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Cupcakes → Cupcakes with chemical leavening agents → Margarine & Anhydrous Fat Cupcakes → cupcake "Maisky" → Basic recipe → Technological map

Technological map cupcake "Maisky"

Weight from 200 to 1000 g

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw material consumption for0.1732 kg
finished product, g
in kind
in solids
Sign up85.5 86.1 73.6 
Water—  36.4 —  
Granulated sugar99.8525.0 25.0 
Margarine84.0 17.3 14.5 
Melange27.0 15.6 4.2 
Sign up80.0 14.4 11.5 
Pressed bakery yeast25.0 3.6 0.89
Melange (for lubrication)27.0 2.0 0.54
Flour, premium (on the dust)85.5 1.7 1.5 
Powdered sugar (for sprinkling)99.851.7 1.7 
Sign up96.5 0.870.84
Vanilla powder99.850.610.61
Total Raw205.28134.88
Output finished product74.0 128.2 
Humidity26.0 ±3.0%—  —  
List of recipes

Description of the technological process.

The technological process of production consists of the following stages:
  1. Preparation of raw materials for production.
  2. Preparation - cupcake "Maisky"
  3. Packaging, labeling, storage and transportation.

  1. Preparation of raw materials for production.

    2. 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'.

  2. Preparation - cupcake "Maisky"

    3. Yeast dough (see below) with an acidity of 2.9 degrees. laid out in cylindrical forms, greased with fat, put in a warm place for proofing for 30-40 minutes, then greased with melange and baked at a temperature of 190-200 00 for 50 minutes. The baked goods are cooled, removed from the molds and sprinkled with refined powder.

    ** Product characteristics. ** Round shape. The surface is covered with powder. The crumb is golden brown, porous. Raisins are evenly distributed on the cut.

  3. Packaging, labeling, storage and transportation.

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

how to calculate the recipe for the cake
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Recipe on cupcake "Maisky" contained in handbooks:

calculations, forms, documents: