Weight 90 g.
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Technological map # 365 Pastry "Potato" sprinkled
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. 001a Biscuit semi-finished product crumb No. 1
- Preparation - №059 Cream "Charlotte" (main)
- Preparation - # 365 Pastry "Potato" sprinkled
- Packaging, labeling, storage and transportation.
- Preparation of raw materials for production.
- Preparation - No. 060 Charlotte syrup
- Preparation - No. 001a Biscuit semi-finished product crumb No. 1
- Preparation - №059 Cream "Charlotte" (main)
- Preparation - # 365 Pastry "Potato" sprinkled
- 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.
The finished biscuit No. 1 is wiped and sieved through a sieve with a mesh size of 2–5 mm.
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.
The tiny mass with cream is shaped like a "potato". The surface is sprinkled with cocoa powder with powdered sugar and finished with "Charlotte" cream in the form of potato sprouts.
Packaging, labeling, storage and transportation should be carried out in accordance with requirements of TU.
Recipe on # 365 Pastry "Potato" sprinkled contained in handbooks:
calculations, forms, documents:
- Consolidated recipe # 365 Pastry "Potato" sprinkled
- Technological map # 365 Pastry "Potato" sprinkled
- Energy value # 365 Pastry "Potato" sprinkled
- Mass fraction of sugar and fat # 365 Pastry "Potato" sprinkled
- Nutritional value # 365 Pastry "Potato" sprinkled
- Constructor ganache # 365 Pastry "Potato" sprinkled
- The cost of raw materials for # 365 Pastry "Potato" sprinkled
- Homemade recipe # 365 Pastry "Potato" sprinkled
- Technology instruction # 365 Pastry "Potato" sprinkled
- Recipe # 365 Pastry "Potato" sprinkled
- Technical and technological map # 365 Pastry "Potato" sprinkled