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Technological map №072 Cream "Charlotte" creamy nut
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 - №072 Cream "Charlotte" creamy nut
- Packaging, labeling, storage and transportation.
- Preparation of raw materials for production.
- Preparation - No. 060 Charlotte syrup
- Preparation - №072 Cream "Charlotte" creamy nut
- 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.
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.
Packaging, labeling, storage and transportation should be carried out in accordance with requirements of TU.
Recipe on №072 Cream "Charlotte" creamy nut contained in handbooks:
- 1986 Collection of recipes for flour confectionery and bakery products for catering
- 1978 Recipes for cakes, pastries, muffins and rolls. Part 1. Sponge cakes
- 1978 Recipes for cakes, pastries, muffins and rolls. Part 2. Cakes shortbread, puff, custard, etc.
- 1978 Recipes for cakes, pastries, muffins and rolls. Part 3. Cakes, muffins, rolls, semi-finished products
calculations, forms, documents:
- Consolidated recipe №072 Cream "Charlotte" creamy nut
- Technological map №072 Cream "Charlotte" creamy nut
- Energy value №072 Cream "Charlotte" creamy nut
- Mass fraction of sugar and fat №072 Cream "Charlotte" creamy nut
- Nutritional value №072 Cream "Charlotte" creamy nut
- Constructor ganache №072 Cream "Charlotte" creamy nut
- The cost of raw materials for №072 Cream "Charlotte" creamy nut
- Homemade recipe №072 Cream "Charlotte" creamy nut
- Technology instruction №072 Cream "Charlotte" creamy nut
- Recipe №072 Cream "Charlotte" creamy nut
- Technical and technological map №072 Cream "Charlotte" creamy nut