Технологическая карта Rhythm Cake [Shatura]

Описание технологического процесса.

1. Подготовка сырья к производству.
2. Приготовление - No. 024a Semi-finished product crumb "Air" No. 24
3. Приготовление - №085 Protein cream on agar
4. Приготовление - No. 001 Biscuit (main)
5. Приготовление - No. 098 Sugar-agar syrup
6. Приготовление - №105 Souffle
7. Приготовление - Rhythm Cake [Shatura]
8. Упаковка, маркировка, хранение и транспортирование.

1. Подготовка сырья к производству.

   Подготовка сырья к производству должна осуществляться согласно соответствующему разделу сборника "Технологические инструкции по производству мучных кондитерских изделий" (АгроНИИТЭИПП, М., 1992 г.), СП 2.3.6.1079-01 "Санитарно-эпидемиологические требования к организациям общественного питания, изготовлению и оборотоспособности в них пищевых продуктов и продовольственного сырья" и действующей "Инструкции по предупреждению попадания посторонних предметов в продукцию на предприятиях кондитерской отрасли и в кооперативах".

2. Приготовление - No. 024a Semi-finished product crumb "Air" No. 24

   The finished air semi-finished product No. 24 is crushed and sieved.

3. Приготовление - №085 Protein cream on agar

   Prepare a cream like protein on agar No. 83. At the end of whipping, add vanillin and citric acid.

4. Приготовление - No. 001 Biscuit (main)

   ** 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.

5. Приготовление - No. 098 Sugar-agar syrup

   Granulated sugar and water in a ratio of 4: 1 are boiled to a temperature of 120 ℃, agar is added, previously soaked in running water for 3-4 hours, heated over low heat with stirring until the agar is completely dissolved and molasses is added, after which the syrup is heated to 118 ℃.

6. Приготовление - №105 Souffle

   Hot sugar-agar syrup is introduced in a thin stream into the egg whites, beaten for 15–20 minutes, and beating is continued until a fluffy mass is obtained.
   At the end of whipping, add a prepared homogeneous mixture of softened butter, condensed milk, citrus essence and stop whipping immediately.

   ** Characteristics of a semi-finished product. ** A thick, fluffy mass of white color, well retaining its shape.

7. Приготовление - Rhythm Cake [Shatura]

8. Упаковка, маркировка, хранение и транспортирование.

   Упаковка, маркировка, хранение и транспортирование должны осуществляться в соответствии с требованиями ТУ.