Weight 75 g.
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Technological map # 317 Pastry "Korzinochka" with cream and fruit filling
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. 046 Creamy cream (basic)
- Preparation - No. 016 Sand (main)
- Preparation - # 317 Pastry "Korzinochka" with cream and fruit filling
- Packaging, labeling, storage and transportation.
- Preparation of raw materials for production.
- Preparation - №002 Fried biscuit crumb
- Preparation - No. 046 Creamy cream (basic)
- Preparation - No. 016 Sand (main)
- Preparation - # 317 Pastry "Korzinochka" with cream and fruit filling
- 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.
The peeled and cut butter is whipped in a whisk machine at low speed for 5-7 minutes until a homogeneous mass is obtained. Then refined powder, condensed milk are gradually added to the prepared mass at a high number of revolutions and whipped for another 7-10 minutes. At the end of whipping, add vanilla powder, cognac or dessert wine.
A homogeneous fluffy mass with a glossy surface that retains its shape well.
** Preparation of the dough. ** Put butter into the kneading machine, add granulated sugar, melange, sodium bicarbonate, ammonium carbonate, salt, essence and mix for 20-30 minutes until a homogeneous mass is obtained. Then add flour and continue kneading the dough for no more than 1–2 minutes. Shortcrust pastry should have a smooth surface without lumps and traces of impurities, color from light yellow to yellow, pleasant smell and light aroma of essence. The moisture content of the dough is 18.5–19.5%.
** Shaping. ** The dough is cut into 3-4 kg pieces and rolled into layers on a table dusty with flour. Then the layers are cut and transferred to the pastry sheets using a rolling pin. The excess dough at the edges of the sheet is cut off. Before baking, the surface of the dough is pricked in several places to prevent swelling. The shortcrust pastry sheets are not greased.
The dough for cakes and sliced pastries is rolled out to a thickness of 3-4 mm. For round cakes, the rolled dough is formed with a round metal recess, for square cakes, cut with a knife.
The ring dough is rolled out to a thickness of 6–7 mm. The rolled dough is formed with a metal recess.
The dough for cakes "Krakowski" is rolled out to a thickness of 5–6 mm, the dough for baskets is rolled out to a thickness of 7–8 mm, placed on corrugated molds and the bottom and walls are lined with dough; molds with dough are baked on sheets.
** Baking. ** Duration of baking layer at a temperature of 200-225 ℃ 10-15 minutes, baskets and rings - 10-13 minutes. Sand layers for the Sandy Biscuit with Apples cake and the Krakowski pastries are baked until half cooked.
** Characteristics of a semi-finished product. ** Shape rectangular, round, etc. Thickness no more than 8mm. The crumb is well-porous, crumbly, light brown, and light yellow for the Sandy Biscuit with Apples cake and Krakowski pastries.
The sand basket is filled with fruit filling. The surface is finished with Charlotte cream and biscuit crumbs.
Packaging, labeling, storage and transportation should be carried out in accordance with requirements of TU.
Recipe on # 317 Pastry "Korzinochka" with cream and fruit filling contained in handbooks:
calculations, forms, documents:
- Consolidated recipe # 317 Pastry "Korzinochka" with cream and fruit filling
- Technological map # 317 Pastry "Korzinochka" with cream and fruit filling
- Energy value # 317 Pastry "Korzinochka" with cream and fruit filling
- Mass fraction of sugar and fat # 317 Pastry "Korzinochka" with cream and fruit filling
- Nutritional value # 317 Pastry "Korzinochka" with cream and fruit filling
- Constructor ganache # 317 Pastry "Korzinochka" with cream and fruit filling
- The cost of raw materials for # 317 Pastry "Korzinochka" with cream and fruit filling
- Homemade recipe # 317 Pastry "Korzinochka" with cream and fruit filling
- Technology instruction # 317 Pastry "Korzinochka" with cream and fruit filling
- Recipe # 317 Pastry "Korzinochka" with cream and fruit filling
- Technical and technological map # 317 Pastry "Korzinochka" with cream and fruit filling