Technological map Magdalene cake [Zvenigorod]

Description of the technological process.

1. Preparation of raw materials for production.
2. Preparation - Sponge cake crumb Prague (21)
3. Preparation - No. 023 Air
4. Preparation - No. 063 Milk-sugar syrup
5. Preparation - Prague cream
6. Preparation - Sponge cake with butter and cocoa
7. Preparation - №061 Cream "New"
8. Preparation - Magdalene cake [Zvenigorod]
9. 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 - Sponge cake crumb Prague (21)

Preparation - No. 023 Air

** 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.

Preparation - No. 063 Milk-sugar syrup

Milk is poured into the boiler, granulated sugar is added. The mixture is thoroughly mixed and boiled for 3-5 minutes to a temperature of 104-105 ℃ (test per thin thread). Milk-sugar syrup is filtered through a sieve with a mesh size of 1.5 mm and cooled.

Preparation - Prague cream

A mixture of egg yolks mixed with water in a 1: 1 ratio and condensed milk is persuaded in a water bath until a creamy consistency. Then it is cooled and introduced gradually, in several steps, into the butter previously softened in a whipping machine. At the end of the beating, add cocoa powder and vanillin. Duration of whipping is 20 min.

A homogeneous fluffy mass of brown color, with a glossy surface, well retaining its shape.

Preparation - Sponge cake with butter and cocoa

Preparation - №061 Cream "New"

Whipped butter, peeled and cut into pieces. Then, gradually, in several steps, add chilled milk-sugar syrup. At the end of whipping, add vanilla powder, cognac, wine. Duration of whipping is 20-30 min.

** Characteristics of a semi-finished product. ** Homogeneous fluffy mass with a smooth glossy surface, well retaining its shape.

Preparation - Magdalene cake [Zvenigorod]

Packaging, labeling, storage and transportation.

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