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All groups → All products → Cakes → Sets of cakes → №403 Pastry "Air" with cream and jam → recipe number 1 → Technological map

Technological map №403 Pastry "Air" with cream and jam

Name of raw materials and semi-finished products	Mass fraction of solids,%	Consumption of raw materials for semi-finished products, g		Raw material consumption for0.6667 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	№065 Cream "Charlotte" on agar	No. 023 Air	in kind	in solids
Sign up	99.85	81.7	146.9	228.6	228.3
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	101.7	—	101.7	85.4
Raw egg white	12.0	—	55.1	55.1	6.6
Fresh whole milk the weight ratio of fat 3.2%	12.0	49.0	—	49.0	5.9
Chicken eggs [chicken egg] [2]	27.0	7.3	—	7.3	2.0
Sign up	99.85	0.91	1.1	2.01	2.01
Cognac	—	0.36	—	0.36	—
Agar (E406)	85.0	0.11	—	0.11	0.09
Total raw materials for semi-finished products		241.08	203.1	—	—
Output of convenience foods		229.5	152.8	—	—
Sign up	72.0	—	—	305.9	220.3
Total Raw		—	—	750.08	550.6
The output of semi-finished products in the finished product		222.3	148.0	—	—
Output finished product	78.4				523.0
Humidity	21.6%	25.0 ±2.0%	3.5 ±1.5%	—	—

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. 023 Air
Preparation - №065 Cream "Charlotte" on agar
Preparation - №403 Pastry "Air" with cream and jam
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. 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 - №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.