Technological map №142 Cake "Lada"

Description of the technological process.

1. Preparation of raw materials for production.
2. Preparation - No. 104 Jelly
3. Preparation - Fried semi-finished product crumb (in No. 142)
4. Preparation - No. 060 Charlotte syrup
5. Preparation - Butter semi-finished product (in No. 142)
6. Preparation - №068 Cream "Charlotte" finishing
7. Preparation - №059 Cream "Charlotte" (main)
8. Preparation - №077 Cream "Charlotte" with jam
9. Preparation - №142 Cake "Lada"
10. 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. 104 Jelly

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.

Preparation - Fried semi-finished product crumb (in No. 142)

Preparation - No. 060 Charlotte syrup

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.

Preparation - Butter semi-finished product (in No. 142)

Preparation - №068 Cream "Charlotte" finishing

Preparation - №059 Cream "Charlotte" (main)

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.

Preparation - №077 Cream "Charlotte" with jam

Preparation - №142 Cake "Lada"

Five layers of the semi-finished product "Butter" are sandwiched with "Charlotte" cream and apricot jam. The surface is covered with the same cream and trimmed with apricot halves with a red jelly-filled fruit core and sprigs of Charlotte chocolate cream. Side surfaces are finished with cream and crumbs of semi-finished "Butter".
The shape is rectangular.

Packaging, labeling, storage and transportation.

Packaging, labeling, storage and transportation should be carried out in accordance with requirements of TU.