Weight 75 g.
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Technological map №359 Pastry "Ideal" (sliced)
Description of the technological process.
The technological process of production consists of the following stages:- Preparation of raw materials for production.
- Preparation - №031а Semi-finished almond crumb "Ideal" №31
- Preparation - No. 060 Charlotte syrup
- Preparation - №031 Almond "Ideal"
- Preparation - №067 Cream "Charlotte" chocolate
- Preparation - №359 Pastry "Ideal" (sliced)
- Packaging, labeling, storage and transportation.
- Preparation of raw materials for production.
- Preparation - №031а Semi-finished almond crumb "Ideal" №31
- Preparation - No. 060 Charlotte syrup
- Preparation - №031 Almond "Ideal"
- Preparation - №067 Cream "Charlotte" chocolate
- Preparation - №359 Pastry "Ideal" (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.
Prepare a cream like "Charlotte" No. 59, add cocoa powder at the end of whipping.
** Characteristics of a semi-finished product. ** Homogeneous fluffy mass of brown color, well retaining its shape.
Layers of almond semi-finished product "Ideal" are connected with chocolate cream "Charlotte" with praline filling. The surface is finished with cream.
Packaging, labeling, storage and transportation should be carried out in accordance with requirements of TU.
Recipe on №359 Pastry "Ideal" (sliced) contained in handbooks:
calculations, forms, documents:
- Consolidated recipe №359 Pastry "Ideal" (sliced)
- Technological map №359 Pastry "Ideal" (sliced)
- Energy value №359 Pastry "Ideal" (sliced)
- Mass fraction of sugar and fat №359 Pastry "Ideal" (sliced)
- Nutritional value №359 Pastry "Ideal" (sliced)
- Constructor ganache №359 Pastry "Ideal" (sliced)
- The cost of raw materials for №359 Pastry "Ideal" (sliced)
- Homemade recipe №359 Pastry "Ideal" (sliced)
- Technology instruction №359 Pastry "Ideal" (sliced)
- Recipe №359 Pastry "Ideal" (sliced)
- Technical and technological map №359 Pastry "Ideal" (sliced)