Technological map №225 Cake "Festive"

Description of the technological process.

1. Preparation of raw materials for production.
2. Preparation - №047 Cream cream "New"
3. Preparation - No. 028 Almond for "Krakowski"
4. Preparation - No. 101 Chocolate lipstick
5. Preparation - No. 016 Sand (main)
6. Preparation - №225 Cake "Festive"
7. 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 - №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. 028 Almond for "Krakowski"

** Preparation of the dough. ** Beat the egg whites for 7-8 minutes, add finely chopped roasted almonds and granulated sugar. Stirring continuously, heat to a boil and boil for 8-10 minutes (test for thread formation), then cool slightly, add flour and stir until a homogeneous mass is obtained.
** Shaping. ** Almond mass is applied in an even layer 5–6 mm thick on semi-finished sandy semi-finished product baked until half-cooked (sample No. 16) and left at a temperature of 15–20 ℃ until an elastic crust is formed, then cut into cakes and laid on sheets ...
** Baking. ** Baking duration 20-25 minutes at a temperature of 150-160 ℃.

** Characteristics of a semi-finished product. ** Rectangular shape. The upper crust is glossy, thin. The crumb is porous.

Preparation - No. 101 Chocolate lipstick

Prepared as lipstick No. 99. Before use, the lipstick is heated to a temperature of 50–55 ℃, cocoa powder, vanilla powder are added and mixed until a homogeneous mass is obtained.

** Characteristics of a semi-finished product. ** Homogeneous, plastic, glossy brown mass.

Preparation - No. 016 Sand (main)

** Preparation of the dough. ** Put butter into the kneading machine, add granulated sugar, melange, sodium bicarbonate, ammonium carbonate, salt, essence and mix for 20-30 minutes until a homogeneous mass is obtained. Then add flour and continue kneading the dough for no more than 1–2 minutes. Shortcrust pastry should have a smooth surface without lumps and traces of impurities, color from light yellow to yellow, pleasant smell and light aroma of essence. The moisture content of the dough is 18.5–19.5%.
** Shaping. ** The dough is cut into 3-4 kg pieces and rolled into layers on a table dusty with flour. Then the layers are cut and transferred to the pastry sheets using a rolling pin. The excess dough at the edges of the sheet is cut off. Before baking, the surface of the dough is pricked in several places to prevent swelling. The shortcrust pastry sheets are not greased.
The dough for cakes and sliced pastries is rolled out to a thickness of 3-4 mm. For round cakes, the rolled dough is formed with a round metal recess, for square cakes, cut with a knife.
The ring dough is rolled out to a thickness of 6–7 mm. The rolled dough is formed with a metal recess.
The dough for cakes "Krakowski" is rolled out to a thickness of 5–6 mm, the dough for baskets is rolled out to a thickness of 7–8 mm, placed on corrugated molds and the bottom and walls are lined with dough; molds with dough are baked on sheets.
** Baking. ** Duration of baking layer at a temperature of 200-225 ℃ 10-15 minutes, baskets and rings - 10-13 minutes. Sand layers for the Sandy Biscuit with Apples cake and the Krakowski pastries are baked until half cooked.

** Characteristics of a semi-finished product. ** Shape rectangular, round, etc. Thickness no more than 8mm. The crumb is well-porous, crumbly, light brown, and light yellow for the Sandy Biscuit with Apples cake and Krakowski pastries.

Preparation - №225 Cake "Festive"

Layers of sand and almond semi-finished products are connected with butter cream and chocolate icing. The surface is covered with chocolate lipstick. Decorated with the inscription "Festive". The side surfaces are finished in walnut.

Packaging, labeling, storage and transportation.

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