Технологическая карта Cake The Queen of Spades [Kolomna]

Описание технологического процесса.

1. Подготовка сырья к производству.
2. Приготовление - No. P05 Zhzhenka
3. Приготовление - No. 023 Air
4. Приготовление - No. 001 Biscuit (main)
5. Приготовление - Agar syrup
6. Приготовление - No. 095 Blotting syrup
7. Приготовление - No. 063 Milk-sugar syrup
8. Приготовление - No. 007 Sponge cake with cocoa powder
9. Приготовление - Sponge crumbs fried with cocoa
10. Приготовление - №062 Cream "New" chocolate
11. Приготовление - Creamy cream with burnt
12. Приготовление - Turkish delight
13. Приготовление - Cake The Queen of Spades [Kolomna]
14. 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. P05 Zhzhenka

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. 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 - Agar syrup

6. Приготовление - No. 095 Blotting syrup

   Granulated sugar and water in a ratio of 1: 1.1 are boiled with constant stirring, removing the foam that appears during boiling. The syrup is boiled down to a density of 1.22–1.25 (medium syrup), cooled to 20 ℃, filtered and rum essence and cognac or dessert wine are added.

   ** Characteristics of the semi-finished product. ** Transparent viscous syrup with the smell of essence, wine or cognac.

7. 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.

8. Приготовление - No. 007 Sponge cake with cocoa powder

9. Приготовление - Sponge crumbs fried with cocoa

10. 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.

11. Приготовление - Creamy cream with burnt

12. Приготовление - Turkish delight

13. Приготовление - Cake The Queen of Spades [Kolomna]

14. Упаковка, маркировка, хранение и транспортирование.

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