To get a calculation for 1000 or your specified output is required:
1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Sign in.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time

All groups → All products → Yeast dough products → Pie "Nevsky" → Basic recipe → Technological map

Technological map Pie "Nevsky"

Weight

Name of raw materials and semi-finished products	Mass fraction of solids,%	Consumption of raw materials for semi-finished products, g			Raw material consumption for0.7131 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	Baked cake	No. 095 Blotting syrup	No. 046 Creamy cream (basic)	in kind	in solids
Sign up	85.5	256.0	—	—	256.0	218.9
Granulated sugar	99.85	67.0	64.4	—	131.4	131.2
Water	—	121.2	—	—	121.2	—
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	—	—	59.9	59.9	50.3
Margarine	84.0	58.2	—	—	58.2	48.9
Sign up	27.0	42.8	—	—	42.8	11.6
Powdered sugar	99.85	—	—	31.9	31.9	31.9
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	—	—	23.9	23.9	17.7
Pressed bakery yeast	25.0	12.1	—	—	12.1	3.0
Flour, premium (on the dust)	85.5	7.1	—	—	7.1	6.1
Sign up	—	—	6.0	0.2	6.2	—
Vanilla powder	99.85	1.1	—	0.59	1.69	1.69
Salt	96.5	0.71	—	—	0.71	0.69
Essence	—	—	0.24	—	0.24	—
Total raw materials for semi-finished products		566.21	70.64	116.49	—	—
Output of convenience foods		476.4	123.6	116.4	—	—
Sign up	99.85	—	—	—	10.9	10.9
Total Raw		—	—	—	764.24	532.88
The output of semi-finished products in the finished product		467.1	121.2	114.1	—	—
Output finished product	72.2					515.1
Humidity	27.8%	26.0%	50.0 ±4.0%	14.0 ±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 - No. 046 Creamy cream (basic)
Preparation - No. 095 Blotting syrup
Preparation - Baked cake
Preparation - Pie "Nevsky"
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. 046 Creamy cream (basic)

The peeled and cut butter is whipped in a whisk machine at low speed for 5-7 minutes until a homogeneous mass is obtained. Then refined powder, condensed milk are gradually added to the prepared mass at a high number of revolutions and whipped for another 7-10 minutes. At the end of whipping, add vanilla powder, cognac or dessert wine.

A homogeneous fluffy mass with a glossy surface that retains its shape well.

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 - Baked cake

Preparation - Pie "Nevsky"

Yeast dough with a moisture content of 37% is divided into pieces, given a round shape by rolling and placed on greased sheets or in round shapes, then set for 40-50 minutes. in a warm place for proofing. Bake for 40 - 60 minutes. at a temperature of 160 - 1 80 ℃. The baked cooled semi-finished product is cut horizontally into two layers. Both layers are soaked with syrup, smeared with cream and combined. The surface is sprinkled with refined powder.

** Product characteristics. ** Round shape. The surface is covered with powder. The pulp is well baked, porous, well saturated with syrup, sandwiched with cream.