“EnriqueLópezAlbujar”PublicTechnological

Higher EducationInstitute
Technical Career: Food Industries

TEACHER:

Eng. Ernesto Hernandez Martinez

SEMESTER:

REPORT:

Preparation of chocolate cake

STUDENTS:

 Diana Elizet Huima Niño.

 Lilibet The Alarcón tower.

FERREÑAFE 2017

I. INTRODUCTION
Chocolate cake , or chocolate cake , is an internationally known dessert
that became popular in the late 19th century and is frequently served at
gatherings, such as birthday parties and weddings . Ingredients can vary
depending on the recipe, but usually include a combination of eggs, sugar,
cocoa powder , chocolate , butter or oil, water or milk, salt, and baking soda.
Other variations may include melted chocolate, sour cream , buttermilk ,
fruit juice , or syrups .
Bakers use vanilla extract , liqueurs , or flavored liquids such as coffee , to
add different tastes to the flavor of chocolate. A variety of decorations,
frosted or glazed , as well as spices are also used. Chocolate cake is the
base for other cake varieties, such as Black Forest cake and German cake ,
which is prepared with coconut, walnuts, caramel cream and chocolate
cake.
II. GOALS
a) General objective
 Carry out the process of making chocolate cake taking into account the
control of the process from the receipt of the raw material to the finished
product in accordance with the established parameters.
b) Specific objectives
 Carry out parameter control (time and temperature) in the chocolate
cake making process.
 Determine the balance of raw materials and the production cost of the
chocolate cake product, obtaining the product cost and the sales price.
III. THEORETICAL FRAMEWORK
Chocolate cake
Chocolate cake, or chocolate cake, is an internationally known dessert that
became popular in the late 19th century and is frequently served at gatherings,
such as birthday parties and weddings . Ingredients can vary depending on the
recipe, but usually include a combination of eggs, sugar, cocoa powder ,
chocolate , butter or oil, water or milk, salt, and baking soda. Other variations
may include melted chocolate, sour cream , buttermilk , fruit juice , or syrups .
FLOUR
It is what provides structure and helps bind the other ingredients.
The flour should be soft, meaning that it does not develop toughness
when it is being mixed.
It is advisable that this flour has a protein percentage between 7%
and 9% with a
ash content between 0.34 and 0.38.
The flours made from this wheat are soft to the touch, they compact
easily when squeezed with
the hands do not run, they dust easily.
CHEMICAL LEAVING AGENTS
They are products that help aerate the dough and increase its volume
and sponginess.
They are classified into three categories: chemical, physical and
biological.
Chemical leaveners:
They are chemical compounds that act in the presence of liquids and
high temperatures.
Some react by hydration alone (with water, fruit juices or milk); In
these cases, the
Doughs should be baked as soon as they are finished being made.
Others, however, begin
to develop their leavening power when they enter the oven, as they
have components that
They are activated by heat. The best known are baking powder and
baking soda.
- Baking powder:
It is also known as leavening powder/chemical yeast. His
chemical composition is variable. For better distribution
sift together with the flour.
The average dose is 3% of the flour weight, that is,
For 500 g of flour, 15 g of leavening powder is used.
This proportion can vary since a pie dough takes
a minimal dose and a fruit-laden pudding requires a lot
further.
- Sodium bicarbonate:
It is a salt with good leavening power, which decomposes into gas
above 60°C.
carbonic and sodium carbonate.
To correct the unpleasant taste that the latter imparts to the products,
it is common to resort to
to an acid.
SUGAR
The pastry is characterized by its sweet flavor, which
It comes mostly from sugars, carbohydrates and
sweeteners. These substances grant tenderness and
fineness to the masses, give color to the crusts, and act
as creaming agents in shakes where
fats and eggs are involved.
They extend the shelf life of baked products,
since they retain moisture. They are the food of the
yeast.

FATS
They are solid or liquid ingredients used in most doughs, pastes,
creams, etc., of
According to its source of origin, it is classified into animal fats and
vegetable fats.
Butter: It is the product that is made from milk, with or without the
addition of salt. The
Butter is widely used in fine pastries due to its flavor and special
characteristics.
Margarine: It is an edible fat composed essentially of vegetable oil,
water,
coloring, special milk flavor.
THE EGG
Eggs are important ingredients in the composition of almost all food
products.
cake shop. Little importance is given to them; the most correct way to
preserve them, as well as the
problems caused by poor handling practices and the diseases they
cause
carriers, is of great importance for the pastry chef.
In fermented doughs, the egg gives the crumb a natural yellow color,
which makes it more
silky and delicate, it increases the conservation of the product and
gives it a characteristic flavor.

MILK
 Milk improves the nutritional value and flavor of pastry products, since
all the
Milk components have influence on the dough and finished products
used
mainly in the production of yeast dough (biscuits), also for ice cream,
creams, etc. In pastry products, it improves its taste by producing a
thicker crust.
golden and crispy. The fresh product stays longer.

IV. MATERIALS AND METHODS

a) Laboratory materials and equipment
 Industrial oven
 Work table
 large scale
 gramera scale
 Blender
 Bolls
 kekera
 Graduated jugs
 bread knives
 Butter paper
b) Raw materials and inputs
 Flour
 cocoa
 Milk
 Eggs
 Sugar
 baking powder
 Water
 Meringue
 V. METHODOLOGY

The procedures are then developed and shown in the following flow chart of said
product.

Chocolate cake

Flour 1kl
Formulation
Eggs 5

Water ½
Smoothie
2 milk jars

10g baking powder

Molded
250 gr of cocoa

½ of sugar
Baked
¼ oil

Decor

VI. RESULT
CHOCOLATE CAKE

Initial W: 2600gr

Final W: 2300gr

Performance: final w x 100%

initial W

2300 x 100% = 83.46%

2600
2600gr……….s/22…….100%

2300 gr………. X………150%

1600= s/33

100gr= s/ 1.43

Discussions:

- At the time of baking the cake, everything did not turn out well because the
oven would turn on and off and that should not be because when the oven has
closed, the temperature will drop and the baking will not be homogeneous.
- A very important point before placing the dough in the mold, first you have to
place the parchment paper so that when you take it out of the oven the cake
does not stick to you.

VII. CONCLUSIONS:
- The chocolate cake was made controlling the indicated parameters.
- Once the dough is in the oven, do not open it.
- Place the parchment paper before placing the dough in the mold.