KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Yeast dough products → Pie "Nevsky" → baked cake (after Buteykis 1976) → Technological map

Technological map baked cake (after Buteykis 1976)

Weight

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw material consumption for0.1368 kg
finished product, g
in kind
in solids
Sign up85.5 71.2 60.9 
Water—  35.6 —  
Chicken eggs [chicken egg] [2]27.0 20.6 5.6 
Granulated sugar99.8511.2 11.2 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 9.4 7.9 
Sign up85.5 3.7 3.2 
Salt96.5 0.750.72
Vanilla powder99.850.370.37
Total Raw152.8289.89
Output finished product64.0 87.6 
Humidity36.0%—  —  
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 - baked cake (after Buteykis 1976)
  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 - baked cake (after Buteykis 1976)

    3. The dough is prepared in a sponge way. The finished dough is divided into pieces of a certain weight, rolled into balls and placed on greased sheets, left to proof and then baked.

  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
how to calculate the recipe for gingerbread

Pie "Nevsky" (baked cake (after Buteykis 1976)) included in recipes:

Pie "Nevsky"Recipe No. 2 (Buteykis 1976)

calculations, forms, documents: