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Technological map №478 Roll "Saamo"
Description of the technological process.
The technological process of production consists of the following stages:- Preparation of raw materials for production.
- Preparation - №002 Fried biscuit crumb
- Preparation - No. 104 Jelly
- Preparation - No. 046 Creamy cream (basic)
- Preparation - No. 095 Blotting syrup
- Preparation - No. 001 Biscuit (main)
- Preparation - Creamy fruit cream with cocoa (in No. 478b)
- Preparation - №478 Roll "Saamo"
- Packaging, labeling, storage and transportation.
- Preparation of raw materials for production.
- Preparation - №002 Fried biscuit crumb
- Preparation - No. 104 Jelly
- Preparation - No. 046 Creamy cream (basic)
- Preparation - No. 095 Blotting syrup
- Preparation - No. 001 Biscuit (main)
- Preparation - Creamy fruit cream with cocoa (in No. 478b)
- Preparation - №478 Roll "Saamo"
- 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'.
A crumb of biscuit semi-finished product No. 1 is fried at a temperature of 220-230 ℃ until brown.
Agar, previously soaked in running water, is added to the water and heated over low heat with stirring until it is completely dissolved. Then add granulated sugar, molasses and boil for 5-7 minutes until sugar dissolves. The syrup is filtered through a sieve with a mesh size of 1–1.5 mm, cooled to a temperature of 40–50 ℃, and essence, acid and dye are added.
When preparing jelly for finishing, the hot mass is poured into baking sheets 10–30 mm high and cooled. The resulting jelly is cut into pieces of a certain shape.
** Characteristics of a semi-finished product. ** Shiny, translucent, gelatinous mass.
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.
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 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.
The biscuit semi-finished product is soaked in syrup, covered with a layer of cream and rolled in the form of a roll, in the center of which is laid jelly. The surface is sprinkled with biscuit crumbs and powdered sugar.
Packaging, labeling, storage and transportation should be carried out in accordance with requirements of TU.
Recipe on №478 Roll "Saamo" contained in handbooks:
calculations, forms, documents:
- Consolidated recipe №478 Roll "Saamo"
- Technological map №478 Roll "Saamo"
- Energy value №478 Roll "Saamo"
- Mass fraction of sugar and fat №478 Roll "Saamo"
- Nutritional value №478 Roll "Saamo"
- Constructor ganache №478 Roll "Saamo"
- The cost of raw materials for №478 Roll "Saamo"
- Homemade recipe №478 Roll "Saamo"
- Technology instruction №478 Roll "Saamo"
- Recipe №478 Roll "Saamo"
- Technical and technological map №478 Roll "Saamo"