Технологическая карта Cake From the bottom of my heart [Podolsk]

Описание технологического процесса.

1. Подготовка сырья к производству.
2. Приготовление - No. 104 Jelly
3. Приготовление - No. 098 Sugar-agar syrup
4. Приготовление - No. 063 Milk-sugar syrup
5. Приготовление - Butter-whipped semi-finished product
6. Приготовление - №105 Souffle
7. Приготовление - №061 Cream "New"
8. Приготовление - No. 053 Creamy fruit cream
9. Приготовление - Cake From the bottom of my heart [Podolsk]
10. 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. 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.

3. 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 ℃.

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 - Butter-whipped semi-finished product

6. 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.

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 - No. 053 Creamy fruit cream

9. Приготовление - Cake From the bottom of my heart [Podolsk]

10. Упаковка, маркировка, хранение и транспортирование.

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