Weight 0.5 and 1 kg.
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Technological map №179 Cake "Tbilisi"
Description of the technological process.
The technological process of production consists of the following stages:- Preparation of raw materials for production.
- Preparation - №025а Semi-finished product crumb "Air-nut" №25
- Preparation - No. 023 Air
- Preparation - No. 060 Charlotte syrup
- Preparation - No. 025 Airy nut
- Preparation - №067 Cream "Charlotte" chocolate
- Preparation - №072 Cream "Charlotte" creamy nut
- Preparation - №179 Cake "Tbilisi"
- Packaging, labeling, storage and transportation.
- Preparation of raw materials for production.
- Preparation - №025а Semi-finished product crumb "Air-nut" №25
- Preparation - No. 023 Air
- Preparation - No. 060 Charlotte syrup
- Preparation - No. 025 Airy nut
- Preparation - №067 Cream "Charlotte" chocolate
- Preparation - №072 Cream "Charlotte" creamy nut
- Preparation - №179 Cake "Tbilisi"
- 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 finished air-nut semi-finished product No. 25 is crushed and sieved.
** 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.
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.
A semi-finished product is prepared in the same way as air No. 23, at the end of whipping, chopped roasted nuts are added. Duration of knocking down the mass for the "Flight" cake is 40-50 min.
Prepare a cream like "Charlotte" No. 59, add cocoa powder at the end of whipping.
** Characteristics of a semi-finished product. ** Homogeneous fluffy mass of brown color, well retaining its shape.
Prepared like Charlotte cream No. 59, but with the addition of crushed nuts.
** Characteristics of a semi-finished product. ** Homogeneous fluffy mass of yellow color, with a uniform distribution of nuts, well retaining its shape.
Layers of air-nut semi-finished product are connected with nut-butter cream. The surface is decorated with an airy semi-finished product and crumbs of an air-nut semi-finished product.
Note. This recipe uses walnuts.
Packaging, labeling, storage and transportation should be carried out in accordance with requirements of TU.
Recipe on №179 Cake "Tbilisi" contained in handbooks:
calculations, forms, documents:
- Consolidated recipe №179 Cake "Tbilisi"
- Technological map №179 Cake "Tbilisi"
- Energy value №179 Cake "Tbilisi"
- Mass fraction of sugar and fat №179 Cake "Tbilisi"
- Nutritional value №179 Cake "Tbilisi"
- Constructor ganache №179 Cake "Tbilisi"
- The cost of raw materials for №179 Cake "Tbilisi"
- Homemade recipe №179 Cake "Tbilisi"
- Technology instruction №179 Cake "Tbilisi"
- Recipe №179 Cake "Tbilisi"
- Technical and technological map №179 Cake "Tbilisi"