Technological map №108 Cake "Vare"

Description of the technological process.

1. Preparation of raw materials for production.
2. Preparation - # 099 Lipstick
3. Preparation - Sponge cake with candied fruit of Vare cake
4. Preparation - №108 Cake "Vare"
5. 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 - # 099 Lipstick

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.

Preparation - Sponge cake with candied fruit of Vare cake

Preparation - №108 Cake "Vare"

Biscuit semi-finished product with candied fruit and butter, not soaked. The surface is covered with two-tone lipstick.

Packaging, labeling, storage and transportation.

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