Weight 1 kg.
1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Sign in.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time
Technological map №041 Cake "Evening"
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)
- Preparation - No. 007а Semi-finished biscuit crumb with cocoa powder No. 7
- Preparation - No. 001 Biscuit (main)
- Preparation - No. 101 Chocolate lipstick
- Preparation - No. 095 Blotting syrup
- Preparation - No. 007 Sponge cake with cocoa powder
- Preparation - №041 Cake "Evening"
- Packaging, labeling, storage and transportation.
- Preparation of raw materials for production.
- Preparation - №087 Protein cream (custard)
- Preparation - No. 007а Semi-finished biscuit crumb with cocoa powder No. 7
- Preparation - No. 001 Biscuit (main)
- Preparation - No. 101 Chocolate lipstick
- Preparation - No. 095 Blotting syrup
- Preparation - No. 007 Sponge cake with cocoa powder
- Preparation - №041 Cake "Evening"
- 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.
** Preparation of the dough. ** Melange with granulated sugar without heating or (to speed up the whipping) with preheating to 30 ивают is whipped in a beating machine, first at low, then at a high speed for 30-40 minutes until the volume increases by 2 , 5–3 times. Before the end of whipping, add flour mixed with potato starch, essence and mix for no more than 15 seconds. Flour should be introduced in 2-3 doses.
The finished dough should be fluffy, well-saturated with air, evenly mixed, without lumps and have a creamy color. The moisture content of the dough is 36–38%.
** Shaping. ** The biscuit dough is immediately poured into baking trays or molds, which are pre-greased or covered with paper. Baking trays and molds are filled to 3/4 of the height so that the dough does not fall over the sides when lifting.
** Baking. ** Baking time 50–55 min at 195–200 ℃ or 40–45 min at 205–225 ℃. The baked sponge cake is cooled for 20-30 minutes, removed from baking trays or molds and left to stand for 8-10 hours at a temperature of 15-20 ℃. After that, the paper is removed, the biscuit is cleaned.
** Characteristics of a semi-finished product. ** Rectangular, round or oval shape. The thickness of the biscuit is 30–40mm. The upper crust is smooth, thin, light brown in color. The crumb is porous, elastic, yellow.
Prepared as lipstick No. 99. Before use, the lipstick is heated to a temperature of 50–55 ℃, cocoa powder, vanilla powder are added and mixed until a homogeneous mass is obtained.
** Characteristics of a semi-finished product. ** Homogeneous, plastic, glossy brown mass.
Granulated sugar and water in a ratio of 1: 1.1 are boiled with constant stirring, removing the foam that appears during boiling. The syrup is boiled down to a density of 1.22–1.25 (medium syrup), cooled to 20 ℃, filtered and rum essence and cognac or dessert wine are added.
** Characteristics of the semi-finished product. ** Transparent viscous syrup with the smell of essence, wine or cognac.
Three layers of biscuit semi-finished product are connected with cream or jam. The surface is covered with chocolate fondant and decorated with protein cream. The side surface is finished with jam and biscuit crumbs.
Round or square shape.
Packaging, labeling, storage and transportation should be carried out in accordance with requirements of TU.
Recipe on №041 Cake "Evening" contained in handbooks:
calculations, forms, documents:
- Consolidated recipe №041 Cake "Evening"
- Technological map №041 Cake "Evening"
- Energy value №041 Cake "Evening"
- Mass fraction of sugar and fat №041 Cake "Evening"
- Nutritional value №041 Cake "Evening"
- Constructor ganache №041 Cake "Evening"
- The cost of raw materials for №041 Cake "Evening"
- Homemade recipe №041 Cake "Evening"
- Technology instruction №041 Cake "Evening"
- Recipe №041 Cake "Evening"
- Technical and technological map №041 Cake "Evening"