Технологическая карта Cake Daisy [Mytischi]

Описание технологического процесса.

1. Подготовка сырья к производству.
2. Приготовление - №023а Semi-finished product crumb "Air" №23
3. Приготовление - No. 023 Air
4. Приготовление - No. 063 Milk-sugar syrup
5. Приготовление - №062 Cream "New" chocolate
6. Приготовление - №061 Cream "New"
7. Приготовление - No. 054 Creamy fruit cream
8. Приготовление - Cake Daisy [Mytischi]
9. 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 - №023а Semi-finished product crumb "Air" №23

   The finished semi-finished product air No. 23 is crushed and sieved.

3. Приготовление - 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.

4. Приготовление - 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.

5. Приготовление - №062 Cream "New" chocolate

   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.

6. Приготовление - №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.

7. Приготовление - No. 054 Creamy fruit cream

8. Приготовление - Cake Daisy [Mytischi]

9. Упаковка, маркировка, хранение и транспортирование.

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