Weight 500 g.
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Technological map # 419 Cakes "Zig-zag set"
Description of the technological process.
The technological process of production consists of the following stages:- Preparation of raw materials for production.
- Preparation - No. 095 Blotting syrup
- Preparation - No. 060 Charlotte syrup
- Preparation - No. 101 Chocolate lipstick
- Preparation - Acidified jam (in No. 075, 419)
- Preparation - No. 005 Sponge cake round
- Preparation - №059 Cream "Charlotte" (main)
- Preparation - # 419 Cakes "Zig-zag set"
- Packaging, labeling, storage and transportation.
- Preparation of raw materials for production.
- Preparation - No. 095 Blotting syrup
- Preparation - No. 060 Charlotte syrup
- Preparation - No. 101 Chocolate lipstick
- Preparation - Acidified jam (in No. 075, 419)
- Preparation - No. 005 Sponge cake round
- Preparation - №059 Cream "Charlotte" (main)
- Preparation - # 419 Cakes "Zig-zag set"
- 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'.
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.
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.
Prepared as lipstick No. 99. Before use, the lipstick is heated to a temperature of 50–55 ℃, cocoa powder, vanilla powder are added and mixed until a homogeneous mass is obtained.
** Characteristics of a semi-finished product. ** Homogeneous, plastic, glossy brown mass.
** Preparation of the dough. ** Pre-cooled egg whites are beaten in a whisk machine for 20-30 minutes, first at low, then at a high number of revolutions until the volume of the mass increases by 6-7 times. At the end of the beat, add citric acid. Beat egg yolks with granulated sugar separately for 30-40 minutes, add essence, flour and beat the mass for another 5-8 seconds, then carefully add the whipped whites and mix until a homogeneous dough is obtained. The finished dough should be fluffy, well-saturated with air, evenly mixed, without lumps, creamy color and thick consistency. The moisture content of the dough is 44–46%.
** Shaping. ** The biscuit dough is immediately deposited on pastry sheets covered with paper. When depositing round cakes for "Boucher" pastries, tubes with round holes are used.
** Baking. ** Baking duration 15-30 minutes at a temperature of 190-200 10 ℃. The baked flat cakes are cooled and allowed to stand for 8 hours at a temperature of 15–20 ℃. After that, they are removed from the paper, the biscuit is cleaned.
** Characteristics of the semi-finished product. ** Round shape. Light brown thin crust. The crumb is porous, dense, yellow.
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.
Five layers of biscuit semi-finished product are connected alternately with fruit filling and Charlotte cream. The surface is covered with chocolate lipstick and finished with an abstract cream pattern. The shape is varied - a cube, a strip, a triangle. Available for sale packaged in a set of 10 pieces.
Packaging, labeling, storage and transportation should be carried out in accordance with requirements of TU.
Recipe on # 419 Cakes "Zig-zag set" contained in handbooks:
calculations, forms, documents:
- Consolidated recipe # 419 Cakes "Zig-zag set"
- Technological map # 419 Cakes "Zig-zag set"
- Energy value # 419 Cakes "Zig-zag set"
- Mass fraction of sugar and fat # 419 Cakes "Zig-zag set"
- Nutritional value # 419 Cakes "Zig-zag set"
- Constructor ganache # 419 Cakes "Zig-zag set"
- The cost of raw materials for # 419 Cakes "Zig-zag set"
- Homemade recipe # 419 Cakes "Zig-zag set"
- Technology instruction # 419 Cakes "Zig-zag set"
- Recipe # 419 Cakes "Zig-zag set"
- Technical and technological map # 419 Cakes "Zig-zag set"