Технологическая карта Jelly Cake [Noginsk]

Описание технологического процесса.

1. Подготовка сырья к производству.
2. Приготовление - №002 Fried biscuit crumb
3. Приготовление - №085 Protein cream on agar
4. Приготовление - No. 104 Jelly
5. Приготовление - No. 095 Blotting syrup
6. Приготовление - No. 001 Biscuit (main)
7. Приготовление - Jelly Cake [Noginsk]
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 - №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 - №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. 104 Jelly

   Agar, previously soaked in running water, is added to the water and heated over low heat with stirring until it is completely dissolved. Then add granulated sugar, molasses and boil for 5-7 minutes until sugar dissolves. The syrup is filtered through a sieve with a mesh size of 1–1.5 mm, cooled to a temperature of 40–50 ℃, and essence, acid and dye are added.
   When preparing jelly for finishing, the hot mass is poured into baking sheets 10–30 mm high and cooled. The resulting jelly is cut into pieces of a certain shape.

   ** Characteristics of a semi-finished product. ** Shiny, translucent, gelatinous mass.

5. 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.

6. 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.

7. Приготовление - Jelly Cake [Noginsk]

8. Упаковка, маркировка, хранение и транспортирование.

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