Weight 0.8 and 1.2 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 №189 Cake "Rushnichok"
Description of the technological process.
The technological process of production consists of the following stages:- Preparation of raw materials for production.
- Preparation - No. 060 Charlotte syrup
- Preparation - Nut semi-finished product (in No. 189)
- Preparation - Charlotte chocolate cream (at # 189)
- Preparation - №189 Cake "Rushnichok"
- Packaging, labeling, storage and transportation.
- Preparation of raw materials for production.
- Preparation - No. 060 Charlotte syrup
- Preparation - Nut semi-finished product (in No. 189)
- Preparation - Charlotte chocolate cream (at # 189)
- Preparation - №189 Cake "Rushnichok"
- 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'.
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.
Three layers of semi-finished nut product are connected in series with Charlotte chocolate cream and jam. The surface is covered with cream and decorated with a pattern in the form of a towel with Ukrainian ornament and a bouquet of wild flowers.
Round or square shape.
Packaging, labeling, storage and transportation should be carried out in accordance with requirements of TU.
Recipe on №189 Cake "Rushnichok" contained in handbooks:
calculations, forms, documents:
- Consolidated recipe №189 Cake "Rushnichok"
- Technological map №189 Cake "Rushnichok"
- Energy value №189 Cake "Rushnichok"
- Mass fraction of sugar and fat №189 Cake "Rushnichok"
- Nutritional value №189 Cake "Rushnichok"
- Constructor ganache №189 Cake "Rushnichok"
- The cost of raw materials for №189 Cake "Rushnichok"
- Homemade recipe №189 Cake "Rushnichok"
- Technology instruction №189 Cake "Rushnichok"
- Recipe №189 Cake "Rushnichok"
- Technical and technological map №189 Cake "Rushnichok"