Weight 1 kg.
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Technological map №068 Biscuit-nut cake
Description of the technological process.
The technological process of production consists of the following stages:- Preparation of raw materials for production.
- Preparation - №002 Fried biscuit crumb
- Preparation - Raw glaze (in №68, 122, 197)
- Preparation - No. 095 Blotting syrup
- Preparation - No. 101 Chocolate lipstick
- Preparation - No. 001 Biscuit (main)
- Preparation - №068 Biscuit-nut cake
- Packaging, labeling, storage and transportation.
- Preparation of raw materials for production.
- Preparation - №002 Fried biscuit crumb
- Preparation - Raw glaze (in №68, 122, 197)
- Preparation - No. 095 Blotting syrup
- Preparation - No. 101 Chocolate lipstick
- Preparation - No. 001 Biscuit (main)
- Preparation - №068 Biscuit-nut cake
- 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'.
A crumb of biscuit semi-finished product No. 1 is fried at a temperature of 220-230 ℃ until brown.
Egg whites, with the gradual addition of refined powder, are whipped in a beating machine at low speed until a homogeneous mass is obtained. At the end of the beat, add citric acid.
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.
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.
** 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.
Two layers of biscuit semi-finished product are connected with jam. The surface is covered with chocolate fondant, on which a net of raw glaze is applied, and decorated with walnuts. The side surfaces are sprinkled with biscuit crumbs.
The shape is round.
Packaging, labeling, storage and transportation should be carried out in accordance with requirements of TU.
Recipe on №068 Biscuit-nut cake contained in handbooks:
calculations, forms, documents:
- Consolidated recipe №068 Biscuit-nut cake
- Technological map №068 Biscuit-nut cake
- Energy value №068 Biscuit-nut cake
- Mass fraction of sugar and fat №068 Biscuit-nut cake
- Nutritional value №068 Biscuit-nut cake
- Constructor ganache №068 Biscuit-nut cake
- The cost of raw materials for №068 Biscuit-nut cake
- Homemade recipe №068 Biscuit-nut cake
- Technology instruction №068 Biscuit-nut cake
- Recipe №068 Biscuit-nut cake
- Technical and technological map №068 Biscuit-nut cake