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Technological map №087 Protein cream (custard)
Description of the technological process.
The technological process of production consists of the following stages:- Preparation of raw materials for production.
- Preparation - №087 Protein cream (custard)
- Packaging, labeling, storage and transportation.
- Preparation of raw materials for production.
- Preparation - №087 Protein cream (custard)
- Packaging, labeling, storage and transportation.
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'.
Pre-chilled egg whites are whipped in a beater, first at low, then at high speed for 7-10 minutes. Add 15–20% granulated sugar to the beaten mass, as provided by the recipe, and beat the mixture for another 10 minutes. Without stopping whipping, hot sugar syrup, vanilla powder are introduced in a thin stream and beat for 3–7 minutes.
To prepare sugar syrup, granulated sugar and water in a ratio of 4: 1 are boiled down to a temperature of 118–120 ℃ (test for a weak ball).
** Characteristics of a semi-finished product. ** White, homogeneous, fluffy, slightly viscous mass with a glossy surface, good shape retention.
Packaging, labeling, storage and transportation should be carried out in accordance with requirements of TU.
Recipe on №087 Protein cream (custard) contained in handbooks:
- 1986 Collection of recipes for flour confectionery and bakery products for catering
- 1978 Recipes for cakes, pastries, muffins and rolls. Part 1. Sponge cakes
- 1978 Recipes for cakes, pastries, muffins and rolls. Part 2. Cakes shortbread, puff, custard, etc.
- 1978 Recipes for cakes, pastries, muffins and rolls. Part 3. Cakes, muffins, rolls, semi-finished products
calculations, forms, documents:
- Consolidated recipe №087 Protein cream (custard)
- Technological map №087 Protein cream (custard)
- Energy value №087 Protein cream (custard)
- Mass fraction of sugar and fat №087 Protein cream (custard)
- Nutritional value №087 Protein cream (custard)
- Constructor ganache №087 Protein cream (custard)
- The cost of raw materials for №087 Protein cream (custard)
- Homemade recipe №087 Protein cream (custard)
- Technology instruction №087 Protein cream (custard)
- Recipe №087 Protein cream (custard)
- Technical and technological map №087 Protein cream (custard)