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Technological map Cream Charlotte Praline Cake Special
Description of the technological process.
The technological process of production consists of the following stages:- Preparation of raw materials for production.
- Preparation - No. 060 Charlotte syrup
- Preparation - №064 Cream "Charlotte"
- Preparation - Cream Charlotte Praline Cake Special
- Packaging, labeling, storage and transportation.
- Preparation of raw materials for production.
- Preparation - No. 060 Charlotte syrup
- Preparation - №064 Cream "Charlotte"
- Preparation - Cream Charlotte Praline Cake Special
- Packaging, labeling, storage and transportation.
The preparation of raw materials for production should be carried out in accordance with the relevant section of the collection 'Technological instructions for the production of flour confectionery' (AgroNIITEIPP, M., 1992), SP 2.3.6.1079-01 'Sanitary and epidemiological requirements for catering organizations, manufacturing and the turnover capacity of food products and food raw materials in them 'and the current' Instructions for preventing the ingress of foreign objects into products at enterprises of the confectionery industry and in cooperatives'.
Charlotte syrup is prepared in two ways.
** First method. ** Granulated sugar, eggs and milk are thoroughly mixed and brought to a boil with constant stirring. The syrup is boiled for 4-5 minutes to a temperature of 104-105 ℃. The prepared syrup is filtered and cooled in the summer to a temperature of 20-22 ℃, in the winter - up to 28-30 ℃.
** Second way. **
a) Preparation of milk sugar syrup. Granulated sugar and milk, provided by the recipe, are mixed and boiled for 60–90 minutes to a temperature of 104–105 ℃ (test per thin thread). The moisture content of the milk sugar syrup is 27%.
b) Preparation of Charlotte syrup. Beat the eggs in a whisk machine for 5-7 minutes and gradually pour in hot milk-sugar syrup in a 1: 1 ratio. The brewed mass is mixed with the rest of the milk-sugar syrup and kept for 5 minutes at a temperature of 95 ℃. The finished syrup is filtered and cooled.
Packaging, labeling, storage and transportation should be carried out in accordance with requirements of TU.
Recipe on Cream Charlotte Praline Cake Special contained in handbooks:
calculations, forms, documents:
- Consolidated recipe Cream Charlotte Praline Cake Special
- Technological map Cream Charlotte Praline Cake Special
- Energy value Cream Charlotte Praline Cake Special
- Mass fraction of sugar and fat Cream Charlotte Praline Cake Special
- Nutritional value Cream Charlotte Praline Cake Special
- Constructor ganache Cream Charlotte Praline Cake Special
- The cost of raw materials for Cream Charlotte Praline Cake Special
- Homemade recipe Cream Charlotte Praline Cake Special
- Technology instruction Cream Charlotte Praline Cake Special
- Recipe Cream Charlotte Praline Cake Special
- Technical and technological map Cream Charlotte Praline Cake Special