Technological map №393 Pastries "Moscow set"

Description of the technological process.

1. Preparation of raw materials for production.
2. Preparation - No. 060 Charlotte syrup
3. Preparation - №087 Protein cream (custard)
4. Preparation - No. 016 Sand (main)
5. Preparation - No. 022 Custard
6. Preparation - No. 023 Air
7. Preparation - No. 021 Puff
8. Preparation - # 099 Lipstick
9. Preparation - No. 095 Blotting syrup
10. Preparation - No. 001 Biscuit (main)
11. Preparation - №065 Cream "Charlotte" on agar
12. Preparation - Charlotte Chocolate Cream (at 166, 168, 177, 184, 231, 395)
13. Preparation - №400 Puff tube cake
14. Preparation - No. 402 Pastry "Air" with cream (double)
15. Preparation - №403 Pastry "Air" with cream and jam
16. Preparation - №401 Pastry "Basket" with cream and jam
17. Preparation - No. 397 Pastry "Biscuit" with whipped cream, glazed with lipstick
18. Preparation - №399 Pastry piece "Puff" ("Bows")
19. Preparation - №398 Pastry "Choux tube"
20. Preparation - No. 396 Pastry "Sponge cake" with cream, glazed with lipstick
21. Preparation - No. 395 Biscuit-cream cake (diamonds, cubes, stripes)
22. Preparation - №393 Pastries "Moscow set"
23. 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. 060 Charlotte syrup

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.

Preparation - №087 Protein cream (custard)

Pre-chilled egg whites are whipped in a beater, first at low, then at high speed for 7-10 minutes. Add 15–20% granulated sugar to the beaten mass, as provided by the recipe, and beat the mixture for another 10 minutes. Without stopping whipping, hot sugar syrup, vanilla powder are introduced in a thin stream and beat for 3–7 minutes.
To prepare sugar syrup, granulated sugar and water in a ratio of 4: 1 are boiled down to a temperature of 118–120 ℃ (test for a weak ball).

** Characteristics of a semi-finished product. ** White, homogeneous, fluffy, slightly viscous mass with a glossy surface, good shape retention.

Preparation - No. 016 Sand (main)

** 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.

Preparation - No. 022 Custard

** Preparation of the dough. ** Cut butter, salt and water into pieces, heat to a boil. In the boiling mass, stirring thoroughly with a spatula, gradually add flour and boil for 5 minutes until a homogeneous mass is obtained. The moisture content of the brewed mass is 38–39%. The resulting mass is cooled to 60–70 ℃, after which, with continuous stirring or whipping at low speed, gradually add melange and knead the dough for 15–20 minutes.
The finished dough should be evenly mixed, without lumps. The moisture content of the dough is 52–56%.
** Shaping. ** The dough is deposited on lightly greased sheets.
When making cakes, the dough is placed on a sheet with a pre-laid metal stencil frame, which is removed before baking.
To obtain cakes in the form of tubes, the dough is deposited from a pastry bag with a round tube with a diameter of 18 mm, for small cakes 5–6 mm. The dough is deposited in the form of sticks 5 to 12 cm long, depending on the weight of the cake, 15 mm wide at intervals of 3-4 cm. The length of sticks for small cakes is 3.5–4.0 cm.
For cakes in the form of "Shu" buns, the dough is deposited in the form of round cakes through a round tube 10 mm in diameter.
For the custard "grid" the dough is deposited in the form of one row of flagella, on top of which the second row is deposited. Flagella are placed parallel to the edges of the sheet for a straight "grid" and diagonally for an oblique one.
** Baking. ** Baking duration 35-40 minutes at 180-200 ℃.

** Characteristics of the semi-finished product. ** The shape is cylindrical, oval, etc. The crust is light brown. Small but not penetrating cracks on the surface. The inside of the semi-finished product is hollow.

Preparation - No. 023 Air

** Preparation of the whipped mass. ** Egg whites are cooled to 2 ℃ and whipped in a whisk machine, first at low, and then at high speed until the initial volume is increased by 7 times. Gradually add granulated sugar, vanilla powder to the resulting mass and beat for another 1-2 minutes. Duration of whipping is 30-40 min.
The finished whipped mass should be fluffy, homogeneous, foamy, dry in appearance, white. The moisture content of the whipped mass is 22-24%.
** Shaping. ** The whipped mass is deposited on sheets, greased or covered with paper.
For cake cakes (layers) of rectangular, square and round shapes, a stencil (frame) is laid on the sheet. The whipped mass is poured to a layer thickness of no more than 8-10 mm.
For airy cakes, the mass is deposited in the form of round or oval cakes from a pastry bag through a round tube.
** Baking. ** at a temperature of 100 ℃ the duration of baking cake cakes and large cakes is 60–70 min, small cakes and balls - 20–30 min. The baked semi-finished product is cooled for 30–35 minutes, then removed from the sheets of paper.

** Characteristics of a semi-finished product. ** Shape rectangular, square, round, etc. The structure is fragile, large-porous, airy, white.

Preparation - No. 021 Puff

** Kneading the dough. ** Pour citric acid solution into cold water, add melange, salt, add flour and stir for 15–20 minutes until a homogeneous mass is obtained. The dough is left for 30 minutes for the proteins to swell, then cut into pieces.
The finished dough should be evenly mixed, without lumps and traces of impurities. The moisture content of the dough is 41–44%.
** Preparation of butter. ** Cut the butter into pieces, then mix the moisture contained in it with flour in a ratio of 10: 1 until a homogeneous mass is obtained.
Prepared oil is divided into pieces, which are shaped into rectangular layers 20 mm thick, and placed on a board, dusty with flour, placed for 30-40 minutes in a refrigerator with a temperature of 5-10 – to cool the oil to a temperature of 12-14 ℃.
** Lamination of the dough on the machine. ** Pieces of dough are lightly rolled into rectangular layers 20-25 mm thick in the middle and 17-20 mm towards the edges. Prepared layers of oil are placed in the middle of the resulting layers of dough; the ends of the dough are wrapped in an envelope and pinched. The prepared dough envelope is rolled out on a dough sheeter. For this, the envelope is placed on the upper conveyor and rolled through the rollers. When rolling out the dough for the first time, the distance between the rollers is about 20mm. The dough is folded in four layers, rolled again, folded again in four layers and cooled for 30–40 minutes in a refrigerator. The dough is rolled out, folded into four layers and cooled again. After this test is rolled twice with a roll spacing of 10 and 6 mm. The finished dough has 256 layers.
** Dough layering by hand. ** Pieces of dough are formed in the form of a ball, a cross-shaped incision is made and rolled out with a rolling pin on a table dusted with flour to a thickness of 20–25 mm in the middle part and 17–20 mm to the edges, thus obtaining a cross-shaped layer with four oval ends. After rolling, flour is swept from the dough layer and a prepared butter layer is placed in the middle of it, the ends of the dough are wrapped in an envelope and pinched. Then the envelope is dusted with flour and, starting from the middle, rolled into a rectangular layer 10 mm thick. Sweep away excess flour from the layer and fold it in half so that both ends of the layer converge in the middle, then fold it in half again and place it for cooling in a refrigerator for 30–40 min, covering the surface with a damp cloth. The rolling, rolling into four layers and cooling of the dough are repeated three more times.
The finished dough should have distinct layers of dough and fat, white with a cream shade, elastic, soft consistency.
** Shaping. ** After cooling, the puff pastry is cut into pieces of 2–5 kg and rolled out with a rolling pin into layers for cakes and sliced pastries 4.5–5 mm thick. The prepared layer is placed on a pastry sheet moistened with water. After preparation, the dough layer is allowed to stand for 15-30 minutes. A hole is cut out in the center of the upper layer for the semi-finished puff Colosseum cake and greased with an egg. The top surface for the apple puff is smeared with yolk. Before baking, the surface of the dough layers is pricked with a knife in several places.
For the "Envelopes" piece puff, the rolled dough is cut into squares of a certain mass. Lubricate in the middle with melange, then fold all the corners of the square to the middle, pressing slightly. For the Book, the dough is cut into rectangles, half of their surface is smeared with melange and the dough is folded in the middle, placing the unlubricated half on the greased one. For "Triangles", the rolled dough is cut in the same way as for "Envelopes" into squares, one corner of the square is smeared with melange and the dough is folded diagonally, placing the unlubricated part on the greased one. For "Bows" the dough is cut into rectangles and twisted once in the middle. For tubes and couplings, the rolled dough is cut into strips 10 mm thick, 25 mm wide and 170 mm long, rolled helically onto metal tubes so that with each turn one edge of the strip is slightly on the other, and laid on the sheets with the seam down. The strip thickness after rolling is 4.5–5 mm. The surface of the tubes is lubricated with melange, and the surface of the couplings is not lubricated.
When shaping the dough, it is necessary that the blades of the knives and the edges of the grooves are sharp.
** Baking. ** Baking duration 25-30 minutes at a temperature of 220-250 ℃.
It is recommended to grease the surface of the top layer for a puff with apple filling immediately after baking with sugar syrup.

** Characteristics of a semi-finished product. ** Forms are rectangular, triangular, etc. Thin layers from white to light yellow are easily separated. The structure is airy.

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. 095 Blotting syrup

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.

Preparation - No. 001 Biscuit (main)

** Preparation of the dough. ** Melange with granulated sugar without heating or (to speed up the whipping) with preheating to 30 ивают is whipped in a beating machine, first at low, then at a high speed for 30-40 minutes until the volume increases by 2 , 5–3 times. Before the end of whipping, add flour mixed with potato starch, essence and mix for no more than 15 seconds. Flour should be introduced in 2-3 doses.
The finished dough should be fluffy, well-saturated with air, evenly mixed, without lumps and have a creamy color. The moisture content of the dough is 36–38%.
** Shaping. ** The biscuit dough is immediately poured into baking trays or molds, which are pre-greased or covered with paper. Baking trays and molds are filled to 3/4 of the height so that the dough does not fall over the sides when lifting.
** Baking. ** Baking time 50–55 min at 195–200 ℃ or 40–45 min at 205–225 ℃. The baked sponge cake is cooled for 20-30 minutes, removed from baking trays or molds and left to stand for 8-10 hours at a temperature of 15-20 ℃. After that, the paper is removed, the biscuit is cleaned.

** Characteristics of a semi-finished product. ** Rectangular, round or oval shape. The thickness of the biscuit is 30–40mm. The upper crust is smooth, thin, light brown in color. The crumb is porous, elastic, yellow.

Preparation - №065 Cream "Charlotte" on agar

Prepare a cream like "Charlotte" No. 59, but with the addition of milk-agar mass. Agar, previously washed with running water, is heated with a small amount of milk and boiled until it is completely dissolved. The hot milk-agar mass is poured into Charlotte syrup heated to 56–60 ℃ and brought to a boil with constant stirring.

Preparation - Charlotte Chocolate Cream (at 166, 168, 177, 184, 231, 395)

Preparation - №400 Puff tube cake

Preparation - No. 402 Pastry "Air" with cream (double)

Preparation - №403 Pastry "Air" with cream and jam

Preparation - №401 Pastry "Basket" with cream and jam

Preparation - No. 397 Pastry "Biscuit" with whipped cream, glazed with lipstick

Preparation - №399 Pastry piece "Puff" ("Bows")

Preparation - №398 Pastry "Choux tube"

Preparation - No. 396 Pastry "Sponge cake" with cream, glazed with lipstick

Preparation - No. 395 Biscuit-cream cake (diamonds, cubes, stripes)

Preparation - №393 Pastries "Moscow set"

A mixture of 9-10 types of cakes. The number of pieces in 1 kg - 30 - 35. Produced in boxes.

Packaging, labeling, storage and transportation.

Packaging, labeling, storage and transportation should be carried out in accordance with requirements of TU.