Технологическая карта Olga cake [Lyubertsy]

Описание технологического процесса.

1. Подготовка сырья к производству.
2. Приготовление - # 099 Lipstick
3. Приготовление - No. 063 Milk-sugar syrup
4. Приготовление - No. 023 Air
5. Приготовление - No. 098 Sugar-agar syrup
6. Приготовление - No. 107 Chocolate grits
7. Приготовление - №062 Cream "New" chocolate
8. Приготовление - №061 Cream "New"
9. Приготовление - №105 Souffle
10. Приготовление - Olga cake [Lyubertsy]
11. 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 - # 099 Lipstick

   Granulated sugar and water in a ratio of 3: 1 are brought to a boil in an open kettle with stirring, removing the resulting foam. Then close the cauldron with a lid, boil the syrup to a temperature of 108 ℃ and add molasses heated to 50 ℃, then boil it down to a temperature of 115-117 ℃ (test for a weak ball). At the end of cooking, add the essence.
   Hot syrup is poured in a layer of 20–30 mm on a table with marble chips and cooled to 35–45 ℃ for 40–45 minutes. Chilled syrup is whipped on a beater for 15-20 minutes or manually on the table using a spatula.

   ** Characteristics of a semi-finished product. ** Homogeneous, plastic, glossy white mass.

3. 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.

4. 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.

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 - No. 107 Chocolate grits

   Heats the lipstick to 70-75 ℃, add butter with stirring, then cocoa powder, vanilla powder, mix thoroughly and cool, pouring a thin layer.
   After cooling, the mass is crushed and rubbed through a sieve with 3 mm cells. The resulting grits are scattered in a thin layer on sheets and dried in a dry and warm place.

7. 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.

8. 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.

9. 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.

10. Приготовление - Olga cake [Lyubertsy]

11. Упаковка, маркировка, хранение и транспортирование.

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