Weight 80 g.
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Technological map No. 263 Biscuit cake with protein cream (sliced)
Description of the technological process.
The technological process of production consists of the following stages:- Preparation of raw materials for production.
- Preparation - №087 Protein cream (custard)
- Preparation - No. 095 Blotting syrup
- Preparation - No. 001 Biscuit (main)
- Preparation - No. 263 Biscuit cake with protein cream (sliced)
- Packaging, labeling, storage and transportation.
- Preparation of raw materials for production.
- Preparation - №087 Protein cream (custard)
- Preparation - No. 095 Blotting syrup
- Preparation - No. 001 Biscuit (main)
- Preparation - No. 263 Biscuit cake with protein cream (sliced)
- 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'.
Pre-chilled egg whites are whipped in a beater, first at low, then at high speed for 7-10 minutes. Add 15–20% granulated sugar to the beaten mass, as provided by the recipe, and beat the mixture for another 10 minutes. Without stopping whipping, hot sugar syrup, vanilla powder are introduced in a thin stream and beat for 3–7 minutes.
To prepare sugar syrup, granulated sugar and water in a ratio of 4: 1 are boiled down to a temperature of 118–120 ℃ (test for a weak ball).
** Characteristics of a semi-finished product. ** White, homogeneous, fluffy, slightly viscous mass with a glossy surface, good shape retention.
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.
** 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.
The layers of biscuit semi-finished product are connected with fruit filling. The surface is finished with protein cream and powdered sugar.
Packaging, labeling, storage and transportation should be carried out in accordance with requirements of TU.
Recipe on No. 263 Biscuit cake with protein cream (sliced) contained in handbooks:
calculations, forms, documents:
- Consolidated recipe No. 263 Biscuit cake with protein cream (sliced)
- Technological map No. 263 Biscuit cake with protein cream (sliced)
- Energy value No. 263 Biscuit cake with protein cream (sliced)
- Mass fraction of sugar and fat No. 263 Biscuit cake with protein cream (sliced)
- Nutritional value No. 263 Biscuit cake with protein cream (sliced)
- Constructor ganache No. 263 Biscuit cake with protein cream (sliced)
- The cost of raw materials for No. 263 Biscuit cake with protein cream (sliced)
- Homemade recipe No. 263 Biscuit cake with protein cream (sliced)
- Technology instruction No. 263 Biscuit cake with protein cream (sliced)
- Recipe No. 263 Biscuit cake with protein cream (sliced)
- Technical and technological map No. 263 Biscuit cake with protein cream (sliced)