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Technological map No. 006 Sponge cake for roll
Description of the technological process.
The technological process of production consists of the following stages:- Preparation of raw materials for production.
- Preparation - No. 006 Sponge cake for roll
- Packaging, labeling, storage and transportation.
- Preparation of raw materials for production.
- Preparation - No. 006 Sponge cake for roll
- 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'.
** 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 dough is poured onto prepared pastry sheets and spread with a layer of 2-3 mm.
** Baking. ** Baking duration 10-15 minutes at a temperature of 200-220 ℃. The baked sponge cake is kept at 15–20 ℃ until used. After that, the paper is removed, the biscuit is cleaned.
** Characteristics of a semi-finished product. ** Sponge cake in the form of a thin layer 6-9 mm thick. Smooth light brown top crust. Porous, elastic yellow crumb.
Packaging, labeling, storage and transportation should be carried out in accordance with requirements of TU.
Recipe on No. 006 Sponge cake for roll contained in handbooks:
calculations, forms, documents:
- Consolidated recipe No. 006 Sponge cake for roll
- Technological map No. 006 Sponge cake for roll
- Energy value No. 006 Sponge cake for roll
- Mass fraction of sugar and fat No. 006 Sponge cake for roll
- Nutritional value No. 006 Sponge cake for roll
- Constructor ganache No. 006 Sponge cake for roll
- The cost of raw materials for No. 006 Sponge cake for roll
- Homemade recipe No. 006 Sponge cake for roll
- Technology instruction No. 006 Sponge cake for roll
- Recipe No. 006 Sponge cake for roll
- Technical and technological map No. 006 Sponge cake for roll