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All groups → All semi-finished products → Baked semi-finished products → Tiny semi-finished products → No. 037 Dachny → basic recipe → Technological map

Technological map No. 037 Dachny

Name of raw materials and semi-finished products	Mass fraction of solids,%	Consumption of raw materials for semi-finished products, g	Raw material consumption for0.1111 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	No. 116 Zhzhenka	in kind	in solids
Sign up	99.85	2.5	2.5	2.5
Water	—	1.5	1.5	—
Total raw materials for semi-finished products		4.0	—	—
Output of convenience foods		2.9	—	—
Sign up	74.0	—	74.2	54.9
Granulated sugar	99.85	—	13.8	13.8
Flour, premium	85.5	—	12.7	10.9
Melange	27.0	—	7.4	2.0
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	—	5.3	4.4
Sign up	95.0	—	0.64	0.6
Ammonium carbonic (E503(i))	—	—	0.42	—
Baking soda (E500(ii))	50.0	—	0.11	0.05
Essence	—	—	0.11	—
Total Raw		—	118.68	89.15
The output of semi-finished products in the finished product		2.9	—	—
Output finished product	77.0			85.5
Humidity	23.0 ±2.0%	22.0 ±1.0%	—	—

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. 116 Zhzhenka
Preparation - No. 037 Dachny
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. 116 Zhzhenka

Granulated sugar and water in a ratio of 5: 1 are heated with occasional stirring until the sugar turns dark brown. After 30-40 minutes of boiling, gradually, in 6-8 doses, add hot water at the rate of 2 parts of water to 5 parts of sugar. In general, the duration of cooking is 50-60 minutes. The syrup is filtered through a sieve with a mesh size of 1–1.5 mm.
Burnt should contain about 40% sugar.

** Characteristics of the semi-finished product ** Thick dark brown syrup with a bitter taste.

Preparation - No. 037 Dachny

** Preparation of dough. ** Cuts from semi-finished cakes and biscuits, shortbread, puff pastries are crushed until crumb formation. Beat the melange with granulated sugar for 25-30 minutes, then add crumbs, burnt (sample No. 116), water, butter, sodium bicarbonate, ammonium carbonate, cocoa powder and mix for another 15-20 minutes, then add flour, essence and knead the dough for 2-3 minutes.
The finished dough should be evenly mixed, without lumps. The moisture content of the dough is 30–32%.
** Shaping. ** The dough is laid out in rectangular or oval baking trays, which are pre-greased or covered with paper. Baking trays and forms are filled with dough above half their height by about 20-25mm. The surface of the dough is covered with oiled paper.
** Baking. ** Baking time 50-75 minutes at 170-200 ℃. The baked semi-finished product is cooled for 20-30 minutes, removed from baking trays or molds and kept for 8 hours at a temperature of 15-20 ℃. After that, the paper is removed, the semi-finished product is cleaned.

** Characteristics of a semi-finished product. ** Square or oblong shape. The upper crust is smooth, thin, brown. The pulp is porous, well-baked, dark brown in color.