Technological map №169 Cake "Gossamer"

Description of the technological process.

1. Preparation of raw materials for production.
2. Preparation - №058 Creamy chocolate cream
3. Preparation - №023а Semi-finished product crumb "Air" №23
4. Preparation - №047 Cream cream "New"
5. Preparation - No. 023 Air
6. Preparation - №056 Creamy fruit cream
7. Preparation - №169 Cake "Gossamer"
8. 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 - №058 Creamy chocolate cream

Prepare a cream like “New” # 47, add cocoa powder at the end of whipping.

** Characteristics of a semi-finished product. ** Lush homogeneous mass of brown color, well retaining its shape.

Preparation - №023а Semi-finished product crumb "Air" №23

The finished semi-finished product air No. 23 is crushed and sieved.

Preparation - №047 Cream cream "New"

Peeled and cut butter, whip in a beater at low speed for 5-7 minutes. Add cooled milk-sugar syrup, vanilla powder, cognac or dessert wine to the whipped mass and beat until smooth.
** Preparation of milk sugar syrup. ** Granulated sugar and water in a ratio of 3: 1 are brought to a boil in an open cauldron, then the cauldron is closed with a lid and the syrup is boiled down to a temperature of 107–108 ℃ (sample for an average thread). The resulting syrup is filtered through a sieve with a mesh size of 1.5 mm, cooled to a temperature of 20 ℃ and combined with condensed milk.

** Characteristics of a semi-finished product. ** Homogeneous fluffy mass with a glossy surface that retains its shape well.

Preparation - No. 023 Air

** Preparation of the whipped mass. ** Egg whites are cooled to 2 ℃ and whipped in a whisk machine, first at low, and then at high speed until the initial volume is increased by 7 times. Gradually add granulated sugar, vanilla powder to the resulting mass and beat for another 1-2 minutes. Duration of whipping is 30-40 min.
The finished whipped mass should be fluffy, homogeneous, foamy, dry in appearance, white. The moisture content of the whipped mass is 22-24%.
** Shaping. ** The whipped mass is deposited on sheets, greased or covered with paper.
For cake cakes (layers) of rectangular, square and round shapes, a stencil (frame) is laid on the sheet. The whipped mass is poured to a layer thickness of no more than 8-10 mm.
For airy cakes, the mass is deposited in the form of round or oval cakes from a pastry bag through a round tube.
** Baking. ** at a temperature of 100 ℃ the duration of baking cake cakes and large cakes is 60–70 min, small cakes and balls - 20–30 min. The baked semi-finished product is cooled for 30–35 minutes, then removed from the sheets of paper.

** Characteristics of a semi-finished product. ** Shape rectangular, square, round, etc. The structure is fragile, large-porous, airy, white.

Preparation - №056 Creamy fruit cream

Add jam to the creamy "New" No. 47 at the end of the whipping.

Preparation - №169 Cake "Gossamer"

Three layers of airy semi-finished product are connected with a creamy fruit cream. The surface is covered with the same cream and finished with walnut and a pattern of white and chocolate cream in the form of fine intertwined lines. The side surfaces are finished with creamy fruit cream, nuts and crumbs of an airy semi-finished product.

Packaging, labeling, storage and transportation.

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