Technological map Vanilla custard cream (No. 109, 340а, 350а)

Description of the technological process.

1. Preparation of raw materials for production.
2. Preparation - Vanilla custard cream (No. 109, 340а, 350а)
3. Packaging, labeling, storage and transportation.

Preparation of raw materials for production.

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'.

Preparation - Vanilla custard cream (No. 109, 340а, 350а)

Most of the milk and 33% granulated sugar in the recipe is heated to a boil. Beat eggs with granulated sugar (0.25 kg of granulated sugar per 1 kg of egg mass). The flour is heated at a temperature of 105–110 ℃ for 40–60 minutes, then cooled. The rest of the milk, preheated, chilled flour mixed with granulated sugar and vanillin are added to the beaten egg mass. The resulting mass is injected in a thin stream with stirring into boiling milk syrup and heated at a temperature of 95 ℃ for 4–5 minutes, then cooled to 40 ℃; the cooled mass is mixed with softened butter.

** Characteristics of the semi-finished product. ** Homogeneous gelatinous mass of white color.

Packaging, labeling, storage and transportation.

Packaging, labeling, storage and transportation should be carried out in accordance with requirements of TU.