Technological map Pie "Nevsky"

Description of the technological process.

1. Preparation of raw materials for production.
2. Preparation - №059 Cream "Charlotte" (main)
3. Preparation - No. 095 Blotting syrup
4. Preparation - baked cake (after Buteykis 1976)
5. Preparation - Pie "Nevsky"
6. 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 - №059 Cream "Charlotte" (main)

For this cream, prepare an egg-milk syrup. The sugar and milk are brought to a boil. The eggs are beaten for 5-7 minutes, so that during the subsequent operation they do not curl (this deteriorates the quality of the cream). Hot milk with sugar is gradually poured into the cauldron with beaten eggs in a thin stream. If you add milk right away, the eggs will curl. The resulting mass is placed in a water bath and boiled at a temperature of 104–105 ° until it thickens (about 10 minutes). The milk and egg syrup is filtered and cooled to 20 °.
Peel the butter, cut into pieces and beat for 7-10 minutes on a quiet speed, then switch to high speed, gradually add milk-egg syrup, cognac, vanilla powder and beat for another 10-15 minutes.

** Quality requirement: ** homogeneous fluffy yellowish oily mass, retains its shape well, humidity 25%.

Preparation - No. 095 Blotting syrup

Products are impregnated with syrup in order to give them a more delicate taste and aroma.
Sugar is combined with water, brought to a boil, foam removed, boiled for 1–2 minutes and cooled to 20 °. Then add cognac or wine, rum essence. It is necessary to use the syrup at a temperature not higher than 20 °, since at a higher temperature the products may lose their shape. Before soaking, they must be kept for 6–8 hours to strengthen the structure of the dough.

** Quality requirements: ** The syrup should be viscous, transparent, with the smell of essence and wine, humidity 50%.

Preparation - baked cake (after Buteykis 1976)

The dough is prepared in a sponge way. The finished dough is divided into pieces of a certain weight, rolled into balls and placed on greased sheets, left to proof and then baked.

Preparation - Pie "Nevsky"

The cooled products are cut into two layers. Each of them is soaked with chilled syrup and smeared with cream. Connect both layers, sprinkle the top with powdered sugar. The pie is sold both by weight and piece. In the second case, the cake is cut into 80g pieces.

** Quality requirements: ** the product is soft, porous, well saturated with syrup, smeared with cream. The top is finished with powdered sugar, the smell of vanilla.

Packaging, labeling, storage and transportation.

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