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All groups → All products → Cakes → Sponge cakes with piece baked semi-finished product → №284 Pastry "Boucher" glazed with white lipstick → recipe number 1 → Technological map

Technological map №284 Pastry "Boucher" glazed with white lipstick

Weight 40 g.

Name of raw materials and semi-finished products	Mass fraction of solids,%	Consumption of raw materials for semi-finished products, g				Raw material consumption for0.5738 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	Cream of cream (268, 285, 293, 294, 295 ...)	No. 005 Sponge cake round	# 099 Lipstick	No. 101 Chocolate lipstick	in kind	in solids
Sign up	99.85	—	60.8	100.4	22.4	183.6	183.3
Cream 20% fat [Light Cream]	30.0	145.9	—	—	—	145.9	43.8
Raw egg white	12.0	—	91.2	—	—	91.2	10.9
Sour cream [analogue of sour cream the weight ratio of fat 30% Skurikhin]	37.0	73.0	—	—	—	73.0	27.0
Flour, premium	85.5	—	69.3	—	—	69.3	59.2
Sign up	46.0	—	60.8	—	—	60.8	28.0
Powdered sugar	99.85	43.8	—	—	—	43.8	43.7
Water	—	—	—	33.5	7.5	41.0	—
Starch syrup	78.0	—	—	15.1	3.4	18.5	14.3
Vanilla powder	99.85	1.8	—	—	0.07	1.87	1.87
Sign up	95.0	—	—	—	1.4	1.4	1.3
Essence	—	—	0.41	0.35	0.08	0.84	—
Citric acid (E330)	98.0	—	0.27	—	—	0.27	0.26
Total raw materials for semi-finished products		264.5	282.78	149.35	34.85	731.48	413.63
Output of convenience foods		259.1	177.9	126.3	29.6	—	—
The output of semi-finished products in the finished product		250.8	172.1	122.2	28.7	—	—
Output finished product	67.6						387.7
Humidity	32.4%	56.0 ±3.0%	16.0 ±2.0%	12.0 ±1.0%	12.0 ±1.0%	—	—

gramskilograms

List of recipes

Description of the technological process.

The technological process of production consists of the following stages:

Preparation of raw materials for production.
Preparation - No. 101 Chocolate lipstick
Preparation - # 099 Lipstick
Preparation - No. 005 Sponge cake round
Preparation - Cream of cream (268, 285, 293, 294, 295 ...)
Preparation - №284 Pastry "Boucher" glazed with white lipstick
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 - No. 101 Chocolate lipstick

Prepared as lipstick No. 99. Before use, the lipstick is heated to a temperature of 50–55 ℃, cocoa powder, vanilla powder are added and mixed until a homogeneous mass is obtained.

** Characteristics of a semi-finished product. ** Homogeneous, plastic, glossy brown mass.

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 - No. 005 Sponge cake round

** Preparation of the dough. ** Pre-cooled egg whites are beaten in a whisk machine for 20-30 minutes, first at low, then at a high number of revolutions until the volume of the mass increases by 6-7 times. At the end of the beat, add citric acid. Beat egg yolks with granulated sugar separately for 30-40 minutes, add essence, flour and beat the mass for another 5-8 seconds, then carefully add the whipped whites and mix until a homogeneous dough is obtained. The finished dough should be fluffy, well-saturated with air, evenly mixed, without lumps, creamy color and thick consistency. The moisture content of the dough is 44–46%.
** Shaping. ** The biscuit dough is immediately deposited on pastry sheets covered with paper. When depositing round cakes for "Boucher" pastries, tubes with round holes are used.
** Baking. ** Baking duration 15-30 minutes at a temperature of 190-200 10 ℃. The baked flat cakes are cooled and allowed to stand for 8 hours at a temperature of 15–20 ℃. After that, they are removed from the paper, the biscuit is cleaned.

** Characteristics of the semi-finished product. ** Round shape. Light brown thin crust. The crumb is porous, dense, yellow.

Preparation - Cream of cream (268, 285, 293, 294, 295 ...)

Pre-chilled cream and sour cream are whipped in a whipping machine for 20-25 minutes, first at low speed, and then for 1 minute at high speed until a persistent fluffy mass is obtained. Refined powder, previously mixed with vanilla, is added to the whipped mass, and the mixture is gently mixed.

** Characteristics of the semi-finished product. ** Homogeneous fluffy mass of white, foamy structure.

Preparation - №284 Pastry "Boucher" glazed with white lipstick

Two piece semi-finished products are connected with cream. The surface is covered with white lipstick and finished with a chocolate lipstick pattern in the form of a spiral. The shape is round.