Weight 0.5 and 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 №101 Cake "Narcissus"
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 - No. 001 Biscuit (main)
- Preparation - Curd cream (in No. 101, 156)
- Preparation - №101 Cake "Narcissus"
- Packaging, labeling, storage and transportation.
- Preparation of raw materials for production.
- Preparation - №002 Fried biscuit crumb
- Preparation - No. 001 Biscuit (main)
- Preparation - Curd cream (in No. 101, 156)
- Preparation - №101 Cake "Narcissus"
- 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.
** 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 or three layers of biscuit semi-finished product without soaking are connected with curd cream. The surface is covered and decorated with the same cream. The side surfaces are finished with crumbs.
Rectangular or square shape.
Packaging, labeling, storage and transportation should be carried out in accordance with requirements of TU.
Recipe on №101 Cake "Narcissus" contained in handbooks:
calculations, forms, documents:
- Consolidated recipe №101 Cake "Narcissus"
- Technological map №101 Cake "Narcissus"
- Energy value №101 Cake "Narcissus"
- Mass fraction of sugar and fat №101 Cake "Narcissus"
- Nutritional value №101 Cake "Narcissus"
- Constructor ganache №101 Cake "Narcissus"
- The cost of raw materials for №101 Cake "Narcissus"
- Homemade recipe №101 Cake "Narcissus"
- Technology instruction №101 Cake "Narcissus"
- Recipe №101 Cake "Narcissus"
- Technical and technological map №101 Cake "Narcissus"