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Technological map No. 008 Sponge cake with cocoa powder
Description of the technological process.
The technological process of production consists of the following stages:- Preparation of raw materials for production.
- Preparation - No. 008 Sponge cake with cocoa powder
- Packaging, labeling, storage and transportation.
- Preparation of raw materials for production.
- Preparation - No. 008 Sponge cake with cocoa powder
- 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 and cocoa powder, 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 biscuit dough is immediately poured into baking trays or molds, which are pre-greased or covered with paper. Baking trays and molds are filled to 3/4 of the height so that the dough does not fall over the sides when lifting.
** Baking. ** Baking time 50–55 min at 195–200 ℃ or 40–45 min at 205–225 ℃. The baked sponge cake is cooled for 20-30 minutes, removed from baking trays or molds and left to stand for 8-10 hours at a temperature of 15-20 ℃. After that, the paper is removed, the biscuit is cleaned.
** Characteristics of the semi-finished product. ** Round shape. Smooth thin brown top crust. The crumb is porous, elastic, brown in color.
Packaging, labeling, storage and transportation should be carried out in accordance with requirements of TU.
Recipe on No. 008 Sponge cake with cocoa powder contained in handbooks:
calculations, forms, documents:
- Consolidated recipe No. 008 Sponge cake with cocoa powder
- Technological map No. 008 Sponge cake with cocoa powder
- Energy value No. 008 Sponge cake with cocoa powder
- Mass fraction of sugar and fat No. 008 Sponge cake with cocoa powder
- Nutritional value No. 008 Sponge cake with cocoa powder
- Constructor ganache No. 008 Sponge cake with cocoa powder
- The cost of raw materials for No. 008 Sponge cake with cocoa powder
- Homemade recipe No. 008 Sponge cake with cocoa powder
- Technology instruction No. 008 Sponge cake with cocoa powder
- Recipe No. 008 Sponge cake with cocoa powder
- Technical and technological map No. 008 Sponge cake with cocoa powder