Weight 1 kg.
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Technological map №146 Cake "Youth"
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 - Milk cream (in No. 132, 146)
- Preparation - Semi-finished product sand
- Preparation - №146 Cake "Youth"
- Packaging, labeling, storage and transportation.
- Preparation of raw materials for production.
- Preparation - №002 Fried biscuit crumb
- Preparation - No. 104 Jelly
- Preparation - Milk cream (in No. 132, 146)
- Preparation - Semi-finished product sand
- Preparation - №146 Cake "Youth"
- 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.
Two layers of sandy semi-finished product are connected with milk cream, jam. The surface is covered with jelly and decorated with milk cream and candied fruits. The sides are sprinkled with fried biscuit crumbs.
The shape is square or round.
Packaging, labeling, storage and transportation should be carried out in accordance with requirements of TU.
Recipe on №146 Cake "Youth" contained in handbooks:
calculations, forms, documents:
- Consolidated recipe №146 Cake "Youth"
- Technological map №146 Cake "Youth"
- Energy value №146 Cake "Youth"
- Mass fraction of sugar and fat №146 Cake "Youth"
- Nutritional value №146 Cake "Youth"
- Constructor ganache №146 Cake "Youth"
- The cost of raw materials for №146 Cake "Youth"
- Homemade recipe №146 Cake "Youth"
- Technology instruction №146 Cake "Youth"
- Recipe №146 Cake "Youth"
- Technical and technological map №146 Cake "Youth"