Weight 75 g.
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 No. 273 Pastry "Chisinau" (sliced)
Description of the technological process.
The technological process of production consists of the following stages:- Preparation of raw materials for production.
- Preparation - No. 060 Charlotte syrup
- Preparation - No. 095 Blotting syrup
- Preparation - # 099 Lipstick
- Preparation - No. 007 Sponge cake with cocoa powder
- Preparation - №059 Cream "Charlotte" (main)
- Preparation - No. 273 Pastry "Chisinau" (sliced)
- Packaging, labeling, storage and transportation.
- Preparation of raw materials for production.
- Preparation - No. 060 Charlotte syrup
- Preparation - No. 095 Blotting syrup
- Preparation - # 099 Lipstick
- Preparation - No. 007 Sponge cake with cocoa powder
- Preparation - №059 Cream "Charlotte" (main)
- Preparation - No. 273 Pastry "Chisinau" (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'.
Charlotte syrup is prepared in two ways.
** First method. ** Granulated sugar, eggs and milk are thoroughly mixed and brought to a boil with constant stirring. The syrup is boiled for 4-5 minutes to a temperature of 104-105 ℃. The prepared syrup is filtered and cooled in the summer to a temperature of 20-22 ℃, in the winter - up to 28-30 ℃.
** Second way. **
a) Preparation of milk sugar syrup. Granulated sugar and milk, provided by the recipe, are mixed and boiled for 60–90 minutes to a temperature of 104–105 ℃ (test per thin thread). The moisture content of the milk sugar syrup is 27%.
b) Preparation of Charlotte syrup. Beat the eggs in a whisk machine for 5-7 minutes and gradually pour in hot milk-sugar syrup in a 1: 1 ratio. The brewed mass is mixed with the rest of the milk-sugar syrup and kept for 5 minutes at a temperature of 95 ℃. The finished syrup is filtered and cooled.
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.
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.
The peeled and cut butter is whipped in a beater at low speed until smooth. Chilled “Charlotte” syrup with the addition of cognac or dessert wine, vanilla powder are gradually poured into the whipped mass and beat at a high number of revolutions until the volume increases by 2.5–3 times. Duration of whipping is 20-30 min.
** Characteristics of a semi-finished product. ** Homogeneous fluffy mass of yellow color, with a smooth glossy surface, well retaining its shape.
Two layers of biscuit semi-finished product are connected with Charlotte cream. The surface is finished with butter cream and lipstick.
Packaging, labeling, storage and transportation should be carried out in accordance with requirements of TU.
Recipe on No. 273 Pastry "Chisinau" (sliced) contained in handbooks:
calculations, forms, documents:
- Consolidated recipe No. 273 Pastry "Chisinau" (sliced)
- Technological map No. 273 Pastry "Chisinau" (sliced)
- Energy value No. 273 Pastry "Chisinau" (sliced)
- Mass fraction of sugar and fat No. 273 Pastry "Chisinau" (sliced)
- Nutritional value No. 273 Pastry "Chisinau" (sliced)
- Constructor ganache No. 273 Pastry "Chisinau" (sliced)
- The cost of raw materials for No. 273 Pastry "Chisinau" (sliced)
- Homemade recipe No. 273 Pastry "Chisinau" (sliced)
- Technology instruction No. 273 Pastry "Chisinau" (sliced)
- Recipe No. 273 Pastry "Chisinau" (sliced)
- Technical and technological map No. 273 Pastry "Chisinau" (sliced)