Technological map №100 Cake "With curd cream"

Description of the technological process.

1. Preparation of raw materials for production.
2. Preparation - №002 Fried biscuit crumb
3. Preparation - Syrup for wetting the cake "With cream"
4. Preparation - No. 001 Biscuit (main)
5. Preparation - Curd cream (in No. 100)
6. Preparation - №100 Cake "With curd cream"
7. Packaging, labeling, storage and transportation.

Preparation of raw materials for production.

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'.

Preparation - №002 Fried biscuit crumb

A crumb of biscuit semi-finished product No. 1 is fried at a temperature of 220-230 ℃ until brown.

Preparation - Syrup for wetting the cake "With cream"

Preparation - No. 001 Biscuit (main)

** 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.

Preparation - Curd cream (in No. 100)

The peeled and cut butter is whipped in a beater at low speed for 5-7 minutes until smooth. Add sugar syrup cooled to 20 ℃, vanilla powder to the whipped mass and beat for another 10 minutes; at the end of the whipping add pureed cottage cheese.

** Characteristics of a semi-finished product. ** Homogeneous fluffy mass of white color, keeping its shape well.

Preparation - №100 Cake "With curd cream"

Three layers of biscuit semi-finished product are connected with curd cream. The surface is covered with cream and decorated with chocolate glaze. The side surfaces are finished with crumbs.
Round or rectangular shape.

Packaging, labeling, storage and transportation.

Packaging, labeling, storage and transportation should be carried out in accordance with requirements of TU.