No. 037 Dachny

** 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.

** 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.