Weight 1 kg.
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Technological map №056 Cake "Sherg"
Description of the technological process.
The technological process of production consists of the following stages:- Preparation of raw materials for production.
- Preparation - # 099 Lipstick
- Preparation - No. 046 Creamy cream (basic)
- Preparation - №009 Sponge cake with raisins
- Preparation - No. 095 Blotting syrup
- Preparation - No. 011 Sponge cake with nuts and raisins
- Preparation - No. 107 Chocolate grits
- Preparation - №056 Cake "Sherg"
- Packaging, labeling, storage and transportation.
- Preparation of raw materials for production.
- Preparation - # 099 Lipstick
- Preparation - No. 046 Creamy cream (basic)
- Preparation - №009 Sponge cake with raisins
- Preparation - No. 095 Blotting syrup
- Preparation - No. 011 Sponge cake with nuts and raisins
- Preparation - No. 107 Chocolate grits
- Preparation - №056 Cake "Sherg"
- 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'.
Granulated sugar and water in a ratio of 3: 1 are brought to a boil in an open kettle with stirring, removing the resulting foam. Then close the cauldron with a lid, boil the syrup to a temperature of 108 ℃ and add molasses heated to 50 ℃, then boil it down to a temperature of 115-117 ℃ (test for a weak ball). At the end of cooking, add the essence.
Hot syrup is poured in a layer of 20–30 mm on a table with marble chips and cooled to 35–45 ℃ for 40–45 minutes. Chilled syrup is whipped on a beater for 15-20 minutes or manually on the table using a spatula.
** Characteristics of a semi-finished product. ** Homogeneous, plastic, glossy white mass.
The peeled and cut butter is whipped in a whisk machine at low speed for 5-7 minutes until a homogeneous mass is obtained. Then refined powder, condensed milk are gradually added to the prepared mass at a high number of revolutions and whipped for another 7-10 minutes. At the end of whipping, add vanilla powder, cognac or dessert wine.
A homogeneous fluffy mass with a glossy surface that retains its shape well.
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.
Heats the lipstick to 70-75 ℃, add butter with stirring, then cocoa powder, vanilla powder, mix thoroughly and cool, pouring a thin layer.
After cooling, the mass is crushed and rubbed through a sieve with 3 mm cells. The resulting grits are scattered in a thin layer on sheets and dried in a dry and warm place.
The cake consists of two triangles. In one triangle, two layers of biscuit semi-finished product with raisins are connected with fruit filling, covered with butter cream and sprinkled with chocolate grits. In the other triangle, two layers of biscuit semi-finished product with raisins and nuts are joined with butter cream, covered with fruit filling and sprinkled with crushed nuts.
Packaging, labeling, storage and transportation should be carried out in accordance with requirements of TU.
Recipe on №056 Cake "Sherg" contained in handbooks:
calculations, forms, documents:
- Consolidated recipe №056 Cake "Sherg"
- Technological map №056 Cake "Sherg"
- Energy value №056 Cake "Sherg"
- Mass fraction of sugar and fat №056 Cake "Sherg"
- Nutritional value №056 Cake "Sherg"
- Constructor ganache №056 Cake "Sherg"
- The cost of raw materials for №056 Cake "Sherg"
- Homemade recipe №056 Cake "Sherg"
- Technology instruction №056 Cake "Sherg"
- Recipe №056 Cake "Sherg"
- Technical and technological map №056 Cake "Sherg"