Weight 0.4 kg and 0.8 kg.
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Technological map №085 Cake "Kolobok"
Description of the technological process.
The technological process of production consists of the following stages:- Preparation of raw materials for production.
- Preparation - No. 104 Jelly
- Preparation - №084 Protein cream on agar
- Preparation - No. 001 Biscuit (main)
- Preparation - №085 Cake "Kolobok"
- Packaging, labeling, storage and transportation.
- Preparation of raw materials for production.
- Preparation - No. 104 Jelly
- Preparation - №084 Protein cream on agar
- Preparation - No. 001 Biscuit (main)
- Preparation - №085 Cake "Kolobok"
- 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'.
Agar, previously soaked in running water, is added to the water and heated over low heat with stirring until it is completely dissolved. Then add granulated sugar, molasses and boil for 5-7 minutes until sugar dissolves. The syrup is filtered through a sieve with a mesh size of 1–1.5 mm, cooled to a temperature of 40–50 ℃, and essence, acid and dye are added.
When preparing jelly for finishing, the hot mass is poured into baking sheets 10–30 mm high and cooled. The resulting jelly is cut into pieces of a certain shape.
** Characteristics of a semi-finished product. ** Shiny, translucent, gelatinous 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.
Three layers of biscuit semi-finished product are connected with cranberry jam and protein cream. The surface is covered with amber jelly and sprinkled with nuts.
The shape is round with a convex surface.
Packaging, labeling, storage and transportation should be carried out in accordance with requirements of TU.
Recipe on №085 Cake "Kolobok" contained in handbooks:
calculations, forms, documents:
- Consolidated recipe №085 Cake "Kolobok"
- Technological map №085 Cake "Kolobok"
- Energy value №085 Cake "Kolobok"
- Mass fraction of sugar and fat №085 Cake "Kolobok"
- Nutritional value №085 Cake "Kolobok"
- Constructor ganache №085 Cake "Kolobok"
- The cost of raw materials for №085 Cake "Kolobok"
- Homemade recipe №085 Cake "Kolobok"
- Technology instruction №085 Cake "Kolobok"
- Recipe №085 Cake "Kolobok"
- Technical and technological map №085 Cake "Kolobok"