Weight 1 kg.
1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Sign in.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time
Technological map №172 Cake "Pearl"
Description of the technological process.
The technological process of production consists of the following stages:- Preparation of raw materials for production.
- Preparation - No. 046 Creamy cream (basic)
- Preparation - Creamy protein semi-finished product (in No. 172)
- Preparation - №172 Cake "Pearl"
- Packaging, labeling, storage and transportation.
- Preparation of raw materials for production.
- Preparation - No. 046 Creamy cream (basic)
- Preparation - Creamy protein semi-finished product (in No. 172)
- Preparation - №172 Cake "Pearl"
- 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'.
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.
Two layers of creamy protein semi-finished product are connected with jam. The surface is covered with pink butter cream and decorated with a pattern of white seashells and flowers.
Packaging, labeling, storage and transportation should be carried out in accordance with requirements of TU.
Recipe on №172 Cake "Pearl" contained in handbooks:
calculations, forms, documents:
- Consolidated recipe №172 Cake "Pearl"
- Technological map №172 Cake "Pearl"
- Energy value №172 Cake "Pearl"
- Mass fraction of sugar and fat №172 Cake "Pearl"
- Nutritional value №172 Cake "Pearl"
- Constructor ganache №172 Cake "Pearl"
- The cost of raw materials for №172 Cake "Pearl"
- Homemade recipe №172 Cake "Pearl"
- Technology instruction №172 Cake "Pearl"
- Recipe №172 Cake "Pearl"
- Technical and technological map №172 Cake "Pearl"