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All groups → All products → Cupcakes → Yeast muffins → Butter cupcakes → Baba → Basic recipe → Technological map

Technological map Baba

Weight 100 g

Name of raw materials and semi-finished products	Mass fraction of solids,%	Consumption of raw materials for semi-finished products, g			Raw material consumption for0.3839 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	Baked semi-finished product baba	No. 100 Sugar lipstick	No. 095 Blotting syrup	in kind	in solids
Sign up	—	173.1	22.6	11.0	206.7	—
Flour, premium	85.5	158.1	—	—	158.1	135.2
Granulated sugar	99.85	39.5	67.7	10.0	117.2	117.0
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	39.5	—	—	39.5	33.2
Melange	27.0	31.6	—	—	31.6	8.5
Sign up	80.0	19.8	—	—	19.8	15.8
Pressed bakery yeast	25.0	7.9	—	—	7.9	2.0
Starch syrup	78.0	—	6.8	—	6.8	5.3
Cognac or dessert wine	—	—	—	0.94	0.94	—
Vanilla powder	99.85	0.79	—	—	0.79	0.79
Sign up	96.5	0.48	—	—	0.48	0.46
Essence of rum	—	—	—	0.04	0.04	—
Total raw materials for semi-finished products		470.77	97.1	21.98	589.85	318.25
Output of convenience foods		289.3	82.1	19.5	—	—
The output of semi-finished products in the finished product		284.1	80.6	19.2	—	—
Output finished product	78.7					302.1
Humidity	21.3 ±3.0%	22.0 ±3.0%	12.0 ±1.0%	50.0 ±4.0%	—	—

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. 095 Blotting syrup
Preparation - No. 100 Sugar lipstick
Preparation - Baked semi-finished product baba
Preparation - Baba
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. 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 - No. 100 Sugar lipstick

Prepared as lipstick # 99.

Preparation - Baked semi-finished product baba

Preparation - Baba

The product is baked from yeast sponge dough (see below) with a moisture content of 31–33% and an acidity of 3–3.5 degrees. The dough is laid out in greased molds, set for proofing for 40-60 minutes. and baked at a temperature of 210-220 ℃ for 45-50 minutes. The baked semi-finished product is cooled for 6-8 hours, then soaked in syrup and glazed with lipstick on the narrow side.

** Product characteristics. ** The shape of a truncated cone with a ribbed or smooth lateral surface. The product is soaked in syrup and covered with lipstick. The pulp is yellow, porous.