Технологическая карта Cake Nut [Yakhroma]

Описание технологического процесса.

1. Подготовка сырья к производству.
2. Приготовление - №002 Fried biscuit crumb
3. Приготовление - No. 024 Air
4. Приготовление - No. 063 Milk-sugar syrup
5. Приготовление - №014 Sponge cake "Prague"
6. Приготовление - №062 Cream "New" chocolate
7. Приготовление - №061 Cream "New"
8. Приготовление - Cake Nut [Yakhroma]
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 - №002 Fried biscuit crumb

   A crumb of biscuit semi-finished product No. 1 is fried at a temperature of 220-230 ℃ until brown.

3. Приготовление - No. 024 Air

   Prepare a semi-finished product in the same way as air No. 23, add citric acid at the end of whipping.

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 - №014 Sponge cake "Prague"

   ** Preparation of dough. ** Egg yolks are ground with 50% granulated sugar, provided by the recipe, until the sugar crystals are completely dissolved. Beat the egg whites separately. At the end of the beating, add the remaining granulated sugar. The whipped whites and yolks are mixed. Whipped butter, preheated to 30 ℃, is added to the egg-sugar mass, mixed until a homogeneous mass is obtained, then flour mixed with cocoa powder is gradually added and the dough is kneaded.
   ** Shaping. ** The dough is poured into round molds, the bottom of which is preliminarily covered with paper.
   ** Baking. ** Baking duration 40–45 minutes at a temperature of 205–225 ℃. The baked sponge cake is cooled for 20-30 minutes, removed from the 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 the semi-finished product. ** Round shape. Smooth, thin top crust of golden brown color. The crumb is porous, elastic, brown in color.

6. 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.

7. 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.

8. Приготовление - Cake Nut [Yakhroma]

9. Упаковка, маркировка, хранение и транспортирование.

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