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

Technological map Pie "Gourmet"

Name of raw materials and semi-finished products

Mass fraction of solids,%
Consumption of raw materials
for semi-finished products, g
Raw material consumption for0.3349 kg
finished product, g
Baked cake
No. 095 Blotting syrup
in kind
in solids
Sign up85.5 120.2 —  120.2 102.8 
Granulated sugar99.8531.5 26.7 58.2 58.1 
Water—  56.9 —  56.9 —  
Margarine84.0 27.3 —  27.3 23.0 
Melange27.0 20.1 —  20.1 5.4 
Sign up25.0 5.7 —  5.7 1.4 
Flour, premium (on the dust)85.5 3.3 —  3.3 2.9 
Cognac or dessert wine—  —  2.5 2.5 —  
Vanilla powder99.850.5 —  0.5 0.5 
Salt96.5 0.33—  0.330.32
Sign up—  —  0.1 0.1 —  
Total raw materials for semi-finished products265.8329.3 —  —  
Output of convenience foods225.0 51.5 —  —  
Sign up72.0 —  —  61.8 44.5 
Powdered sugar (for sprinkling)99.85—  —  5.2 5.1 
Total Raw—  —  362.13244.02
The output of semi-finished products in the finished product219.4 50.2 —  —  
Output finished product70.4 235.9 
Humidity29.6%26.0%50.0 ±4.0%—  —  
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 - No. 095 Blotting syrup
  3. Preparation - Baked cake
  4. Preparation - Pie "Gourmet"
  5. 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 - No. 095 Blotting syrup

    3. 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.

  3. Preparation - Baked cake

  4. Preparation - Pie "Gourmet"

    5. 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 160-180 °. The baked cooled semi-finished product is cut horizontally into two layers. Both layers are soaked with syrup, coated with jam or confiture and joined. 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, layered with jam or confiture.

  5. Packaging, labeling, storage and transportation.

    6. 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 Pie "Gourmet" contained in handbooks:

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