Weight 60 g.
1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Sign in.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time
Technological map №407 Pety-fur cake (sliced)
Description of the technological process.
The technological process of production consists of the following stages:- Preparation of raw materials for production.
- Preparation - No. 046 Creamy cream (basic)
- Preparation - Semi-finished protein-almond product (in No. 193, 407)
- Preparation - №407 Pety-fur cake (sliced)
- Packaging, labeling, storage and transportation.
- Preparation of raw materials for production.
- Preparation - No. 046 Creamy cream (basic)
- Preparation - Semi-finished protein-almond product (in No. 193, 407)
- Preparation - №407 Pety-fur cake (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'.
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.
Two layers of semi-finished almond are connected with butter cream and trimmed with the same cream. Produced for sale as part of the "Baku set" mixture.
Packaging, labeling, storage and transportation should be carried out in accordance with requirements of TU.
№407 Pety-fur cake (sliced) (recipe number 1) included in recipes:
№405 Pastries "Baku set" | recipe number 1 |
Recipe on №407 Pety-fur cake (sliced) contained in handbooks:
calculations, forms, documents:
- Consolidated recipe №407 Pety-fur cake (sliced)
- Technological map №407 Pety-fur cake (sliced)
- Energy value №407 Pety-fur cake (sliced)
- Mass fraction of sugar and fat №407 Pety-fur cake (sliced)
- Nutritional value №407 Pety-fur cake (sliced)
- Constructor ganache №407 Pety-fur cake (sliced)
- The cost of raw materials for №407 Pety-fur cake (sliced)
- Homemade recipe №407 Pety-fur cake (sliced)
- Technology instruction №407 Pety-fur cake (sliced)
- Recipe №407 Pety-fur cake (sliced)
- Technical and technological map №407 Pety-fur cake (sliced)