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Technological map Forest Etude Cake [Shatura]
Description of the technological process.
The technological process of production consists of the following stages:- Preparation of raw materials for production.
- Preparation - No. 063 Milk-sugar syrup
- Preparation - №002 Fried biscuit crumb
- Preparation - No. 001a Biscuit semi-finished product crumb No. 1
- Preparation - Sugar syrup for blotting
- Preparation - No. 063 Milk-sugar syrup
- Preparation - No. 001 Biscuit (main)
- Preparation - №061 Cream "New"
- Preparation - №062 Cream "New" chocolate
- Preparation - No. 095а Blotting syrup
- Preparation - №061 Cream "New"
- Preparation - Semi-finished Strawberry
- Preparation - Forest Etude Cake [Shatura]
- Packaging, labeling, storage and transportation.
- Preparation of raw materials for production.
- Preparation - No. 063 Milk-sugar syrup
- Preparation - №002 Fried biscuit crumb
- Preparation - No. 001a Biscuit semi-finished product crumb No. 1
- Preparation - Sugar syrup for blotting
- Preparation - No. 063 Milk-sugar syrup
- Preparation - No. 001 Biscuit (main)
- Preparation - №061 Cream "New"
- Preparation - №062 Cream "New" chocolate
- Preparation - No. 095а Blotting syrup
- Preparation - №061 Cream "New"
- Preparation - Semi-finished Strawberry
- Preparation - Forest Etude Cake [Shatura]
- 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'.
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.
A crumb of biscuit semi-finished product No. 1 is fried at a temperature of 220-230 ℃ until brown.
The finished biscuit No. 1 is wiped and sieved through a sieve with a mesh size of 2–5 mm.
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 of the dough. ** Melange with granulated sugar without heating or (to speed up the whipping) with preheating to 30 ивают is whipped in a beating machine, first at low, then at a high speed for 30-40 minutes until the volume increases by 2 , 5–3 times. Before the end of whipping, add flour mixed with potato starch, essence and mix for no more than 15 seconds. Flour should be introduced in 2-3 doses.
The finished dough should be fluffy, well-saturated with air, evenly mixed, without lumps and have a creamy color. The moisture content of the dough is 36–38%.
** Shaping. ** The biscuit dough is immediately poured into baking trays or molds, which are pre-greased or covered with paper. Baking trays and molds are filled to 3/4 of the height so that the dough does not fall over the sides when lifting.
** Baking. ** Baking time 50–55 min at 195–200 ℃ or 40–45 min at 205–225 ℃. The baked sponge cake is cooled for 20-30 minutes, removed from baking trays or molds and left to stand for 8-10 hours at a temperature of 15-20 ℃. After that, the paper is removed, the biscuit is cleaned.
** Characteristics of a semi-finished product. ** Rectangular, round or oval shape. The thickness of the biscuit is 30–40mm. The upper crust is smooth, thin, light brown in color. The crumb is porous, elastic, yellow.
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.
Prepared as a cream New No. 61, at the end of whipping add cocoa powder.
** Characteristics of a semi-finished product. ** Homogeneous fluffy mass of brown color, with a glossy surface, well retaining its shape.
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.
Packaging, labeling, storage and transportation should be carried out in accordance with requirements of TU.
- Consolidated recipe Forest Etude Cake [Shatura]
- Technological map Forest Etude Cake [Shatura]
- Energy value Forest Etude Cake [Shatura]
- Mass fraction of sugar and fat Forest Etude Cake [Shatura]
- Nutritional value Forest Etude Cake [Shatura]
- Constructor ganache Forest Etude Cake [Shatura]
- The cost of raw materials for Forest Etude Cake [Shatura]
- Homemade recipe Forest Etude Cake [Shatura]
- Technology instruction Forest Etude Cake [Shatura]
- Recipe Forest Etude Cake [Shatura]
- Technical and technological map Forest Etude Cake [Shatura]