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Manufacturing of oriental sweets

Sponge cake with cinnamon

Sponge cake with cinnamon
Sponge cake with cinnamon - the product of the square-shaped biscuit dough sandwiched cinnamon. The surface is sprinkled with crushed almonds.
Produced by weight.
Humidity - 22 ± 2,0%.
Technological scheme of production
Test Preparation.
Cutting test.
Baking and packaging products.
To prepare the sponge cake with cinnamon used white flour, sugar, egg products, cinnamon, almonds.
Test Preparation. Melange and sugar churning within 30-40 minutes, then add the flour and stir until smooth.
Humidity test after mixing 35-37% - Temperature -21-25 ° С.
Cutting test.
The prepared dough is quickly poured into iron molds measuring 200 × 200 mm, previously lined with paper. First, fill the dough with 1 / 3-1 / 2 part of the mold, the surface of the dough is densely and evenly sprinkled with ground cinnamon (about 2,5-3% of the amount of dough in the mold), then pour the dough into 1 / 2-2 / 3 parts of the mold height . The surface of the dough is sprinkled with chopped almonds (approximately   
2,5- 3% of the number of the test in the form).

Baking and packaging products. Immediately after the finish of almonds, in order to avoid sedimentation, the dough is baked at a temperature of 180-200 ° C for 35-45 minutes. After baking biscuit tion cools off and removed from the molds and packaged.

Sponge cake with cinnamon
Biscuits, sandwiched cinnamon. The surface is sprinkled with crushed almonds. It has a square shape. Available Loose.
Humidity 22,0% ± 2,0%.

name of raw materials

Mass fraction of solids,%

Consumption of raw materials to finished products 1 t (without wrapping materials), kg

actually

in dry matter

Sugar

99,85

342,9

342,4

Flour

85,5

342,8

293,1

 Melange

27.0             

514,1

138,8

Cover prosloyku

100

10,3

10,3

almond kernel of dried crushed to finish

96.0

34.3

32,9

Total

1244,4

817,5

Log out

78

1000

780

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