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All groups → All products → Yeast dough products → Homemade pie with poppy seeds → Basic recipe → Technological map

Technological map Homemade pie with poppy seeds

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 for0.2457 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	dough	Baked cake	filling	syrup	lipstick with cocoa powder	in kind	in solids
Sign up	85.5	93.4	—	—	—	—	93.4	79.8
Granulated sugar	99.85	26.8	—	6.9	6.9	14.7	55.3	55.2
Margarine	84.0	36.9	—	—	—	—	36.9	31.0
Melange	27.0	34.4	—	—	—	—	34.4	9.3
Poppy	95.5	—	—	22.1	—	—	22.1	21.1
Sign up	—	14.7	—	—	—	4.9	19.6	—
Pressed bakery yeast	25.0	6.1	—	—	—	—	6.1	1.5
Flour, premium (on the dust)	85.5	4.9	—	—	—	—	4.9	4.2
Natural honey	78.0	—	—	4.7	—	—	4.7	3.6
Cognac or dessert wine	—	—	—	—	4.7	—	4.7	—
Sign up	27.0	2.5	—	—	—	—	2.5	0.66
Salt	96.5	1.0	—	—	—	—	1.0	0.95
Cocoa powder [Skurikhin]	95.0	—	—	—	—	0.49	0.49	0.47
Total raw materials for semi-finished products		220.7	—	33.7	11.6	20.09	286.09	207.78
Sign up	69.9	—	220.6	—	—	—	—	—
Filling (in the filling)	94.0	—	33.7	—	—	—	—	—
Total raw materials and semi-finished products		220.7	254.3	33.7	11.6	20.09	—	—
Output of convenience foods		220.6	215.0	33.7	16.0	14.7	—	—
The output of semi-finished products in the finished product		—	215.0	—	16.0	14.7	—	—
Output finished product	74.2							182.2
Humidity	25.8%	30.1%	25.0%	6.0%	50.0%	12.0%	—	—

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 - lipstick with cocoa powder
Preparation - syrup
Preparation - filling
Preparation - dough
Preparation - Baked cake
Preparation - Homemade pie with poppy seeds
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 - lipstick with cocoa powder

To prepare the fondant, granulated sugar and water in a ratio of 3: 1 are brought to a boil in an open kettle with stirring, removing the resulting foam. Then close the cauldron with a lid, boil the syrup to a temperature of 122.6 ℃ (test for a medium ball). It is recommended to add acid at the end of cooking. The hot syrup is poured into a 20–30 mm layer on a table with a marble lid and cooled to 35–45 ℃ for 40–45 minutes. Whisk the cooled syrup in a whisk machine for 15–20 minutes. or manually on a table with a spatula. The finished lipstick is left to ripen for 12-24 hours. Before use, the heated lipstick is mixed with cocoa powder until smooth.

Preparation - syrup

Preparation - filling

To prepare the filling, pour the prepared poppy with water and bring to a boil. After that, the water is drained, the poppy is cooled, mixed with sugar, passed through a meat grinder and mixed with honey.

Preparation - dough

Sponge dough is prepared for products with a high baking content. Water heated to 35 - 40 ℃ (60 - 70% of the total amount of liquid) is poured into the bowl of the dough mixing machine, prepared yeast is added, flour is added (35 - 60% of the total amount of flour provided by the recipe) and mixed until a homogeneous mass is obtained. The surface of the dough is sprinkled with flour and placed in a room with a temperature of 35 -40 ℃ for 2.5 - 3 hours for fermentation. When the dough increases in volume by 2 - 2.5 times and begins to settle, add the rest of the liquid with salt and sugar dissolved in it, melange or eggs, then mix, add the rest of the flour and knead the dough. Before the end of the batch, melted margarine and the rest of the raw materials are added according to the recipe. The dough is left to ferment for 2 - 2.5 hours. During fermentation, the dough is kneaded once or twice.

The acidity of yeast dough products is not more than 4.0 degrees.

Preparation - Baked cake

Yeast dough with a moisture content of 30% is rolled out in the form of a layer 15 mm thick and cut into strips 120 mm wide, in the middle of which the filling is evenly placed. One edge of the strip is smeared with melange and rolled up with a tourniquet, starting from the edge not smeared with melange.
The rope straightened by stretching is smeared on one side with melange, cut into pieces of a certain mass, which are twisted with the greased side in the form of a round cake, laid on a sheet and after proofing, baked for 30-40 minutes. at a temperature of 180 - 2000 ℃.

Preparation - Homemade pie with poppy seeds

After cooling, the cake is soaked with syrup and the surface is glazed with warm fondant with cocoa powder.

** Product characteristics. ** Round or rectangular shape. The surface is evenly coated with lipstick. The pulp is well baked, soaked in syrup, on the cut - with a layer of poppy.