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Technological map №482 Roll "Appetizing"
Description of the technological process.
The technological process of production consists of the following stages:- Preparation of raw materials for production.
- Preparation - №087 Protein cream (custard)
- Preparation - # 099 Lipstick
- Preparation - №065 Cream "Charlotte" on agar
- Preparation - No. 006 Sponge cake for roll
- Preparation - No. 107 Chocolate grits
- Preparation - №482 Roll "Appetizing"
- Packaging, labeling, storage and transportation.
- Preparation of raw materials for production.
- Preparation - №087 Protein cream (custard)
- Preparation - # 099 Lipstick
- Preparation - №065 Cream "Charlotte" on agar
- Preparation - No. 006 Sponge cake for roll
- Preparation - No. 107 Chocolate grits
- Preparation - №482 Roll "Appetizing"
- 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'.
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.
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.
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 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 dough is poured onto prepared pastry sheets and spread with a layer of 2-3 mm.
** Baking. ** Baking duration 10-15 minutes at a temperature of 200-220 ℃. The baked sponge cake is kept at 15–20 ℃ until used. After that, the paper is removed, the biscuit is cleaned.
** Characteristics of a semi-finished product. ** Sponge cake in the form of a thin layer 6-9 mm thick. Smooth light brown top crust. Porous, elastic yellow crumb.
Heats the lipstick to 70-75 ℃, add butter with stirring, then cocoa powder, vanilla powder, mix thoroughly and cool, pouring a thin layer.
After cooling, the mass is crushed and rubbed through a sieve with 3 mm cells. The resulting grits are scattered in a thin layer on sheets and dried in a dry and warm place.
Biscuit semi-finished product is covered with a layer of cream with chopped roasted nuts and rolled in the form of a roll. The surface is decorated with protein creams in the form of a wavy ribbon. The side surfaces are covered with cream and sprinkled with chocolate nibs.
Packaging, labeling, storage and transportation should be carried out in accordance with requirements of TU.
Recipe on №482 Roll "Appetizing" contained in handbooks:
calculations, forms, documents:
- Consolidated recipe №482 Roll "Appetizing"
- Technological map №482 Roll "Appetizing"
- Energy value №482 Roll "Appetizing"
- Mass fraction of sugar and fat №482 Roll "Appetizing"
- Nutritional value №482 Roll "Appetizing"
- Constructor ganache №482 Roll "Appetizing"
- The cost of raw materials for №482 Roll "Appetizing"
- Homemade recipe №482 Roll "Appetizing"
- Technology instruction №482 Roll "Appetizing"
- Recipe №482 Roll "Appetizing"
- Technical and technological map №482 Roll "Appetizing"