Torte "orange aroma". RU patent 2245046.

IPC classes for russian patent Torte "orange aroma". RU patent 2245046. (RU 2245046):

A21D13/08 - Pastry, e.g. cake, biscuit, puff-pastry (icing or frosting or mixes therefor A23G0003000000)

Another patents in same IPC classes:

Torte "forest guest" / 2243668
Torte has biscuit pancakes arranged one above another and layered with "Charlotte" cream. Outer surfaces of upper pancake and side surfaces of torte are decorated with "Charlotte" cream. Biscuit pancakes are produced by whipping of melange with sand sugar at whipping rate of 240-280 rev/min for 30-40 min until volume of mixture is increased by 2.5-3 times. Top-grade wheat flour is added in two or three stages during whipping procedure in an amount providing dough moisture content of 36-38%. At the end of whipping procedure, essence is added into resultant mixture. Dough obtained is formed in pan covered with paper, baked at temperature of 195-200⁰C for 50-55 min and cooled for 25-30 min at temperature of 25-30⁰C. Baked blank is withdrawn from form and held for 8-10 hours at temperature of 15-20⁰C. Simultaneously, "Charlotte" cream is prepared by whipping of unsalted butter and "Charlotte" syrup at whipping rate of 280-310 rev/min for 20-30 min until volume of mass is increased by 2-3 times, with "Charlotte" syrup being prepared by whipping of sand-sugar, whole condensed milk and eggs, with following adding of cognac and dry cocoa into resultant mixture. Weight ratio of biscuit pancakes and "Charlotte" cream is (24-26):17-18). Components for preparing of biscuit are used in the following ratio, weight parts: melange 11-11.5; sand sugar 7-7.2; top-grade wheat flour 7-7.2; essence 0.5-0.51. Components for preparing of "Charlotte" cream are used in the following ratio, weight parts: "Charlotte" syrup 5.8-6; unsalted butter 3.8-4; dry cocoa 0.48-0.49; cognac 0.0016-0.0017. Components for preparing of syrup are used in the following ratio, weight parts: sand sugar 5.6-5.7; whole condensed milk 1.5-1.9; eggs 1.1-1.15. Composition of semi-finished products is selected such that semi-finished biscuit is not mixed with cream to allow shelf life of product to be increased to 4 days.

Torte "sweets lover" / 2243667
Torte includes layers arranged one above another, with lower layer being made in the form of whipped short pastry product, mid layer being chocolate cream "Charlotte", and upper layer being chocolate souffle. Whipped short pastry layer is prepared by preliminary mixing at mixing rate of 240-280 rev/min for 20-30 min of margarine, sand sugar and melange until obtaining of homogeneous mass, followed by adding of top-grade wheat flour and further mixing at the same rate for 1-2 min. Resultant mass is distributed into smooth confectionery 5-6 mm thick layers. Said layers are baked at temperature of 200-225⁰C for 10-15 min and cooled. "Charlotte" chocolate cream is prepared by whipping of butter and syrup "Charlotte" at whipping rate of 280-310 rev/min for 20-30 min. Syrup "Charlotte" is prepared by whipping of sand sugar, whole condensed milk and eggs until mass volume has increased by 2.5-3 times and adding into "Charlotte" cream of powdered vanilla chocolate and dry cocoa at the end of whipping process. Souffle is prepared by preliminary whipping of raw egg albumen at whipping rate of 200-240 rev/min for 15-20 min, introducing thin layer of sugar-agar-agar-syrup having temperature of 85-95⁰C, introducing homogeneous mixture of condensed milk, sugar and softened butter, dry cocoa, citric acid and citric essence. Immediately after adding of citric essence, whipping process is stopped. Whipped short pastry layer is cut to obtain individual product. "Charlotte" cream is spread on whipped short pastry layer and souffle mass is spread on cream surface. Resultant product is slightly dried and chocolate glaze is applied thereon. Weight ratio of lower, middle and upper layers is (20-2):(7-9):(49-51). Components for preparing of whipped short pastry layer, "Charlotte" cream and souffle are used in predetermined ratio so that torte layers are not mixed with one another. It allows shelf life of torte to be increased to 7.5 days.

Torte "adagio" / 2243666
Torte includes layers arranged one above another, with lower layer being made in the form of whipped short pastry mass, middle layer in the form of protein cream with agar-agar, and upper layer in the form of souffle mass. Whipped short pastry layer is prepared by preliminarily mixing at mixing rate of 240-280 rev/min for 20-30 min of margarine, sand sugar and melange until obtaining of homogeneous mass, followed by adding of top-grade wheat flour and further mixing at the same rate for 1-2 min. Resultant mass is distributed into smooth 5-6 mm thick sheets. Whipped short pastry layers are baked at temperature of 200-225⁰C for 10-15 min and cooled. Protein cream with agar-agar is prepared by whipping at whipping rate of 280-310 rev/min for 7-10 min of cooled raw egg albumen and adding of sand sugar with following whipping for 9-11 min while adding thin flow of sugar-agar-agar syrup with roasted product. Souffle is prepared by preliminary whipping of raw egg albumen at whipping rate of 200-240 rev/min for 15-20 min, introducing thin flow of sugar-agar-agar syrup having temperature of 85-95⁰C and adding homogeneous mixture of condensed milk and softened unsalted butter, vanilla and citric acid. Immediately after citric acid is added, whipping process is stopped. Whipped short pastry layer is cut to obtain individual product. Cream is spread on surface of whipped short pastry product and souffle mass is spread on cream surface. Resultant product is slightly dried and its top and side surfaces are dusted with ground coconut chips. Weight ratio of whipped short pastry, protein cream and souffle layers is within (25-27):(10-12):(60-64). Components for preparing of said layers are used in predetermined ratios allowing torte layers not to be mixed with one another and, thus, shelf life of product to be increased.

Torte "orange aroma" / 2245046
Torte is made in the form of biscuit sheets laid onto one another and layered with protein cream based on agar-agar. Outer surface of top sheet is covered with layer of fruit jam, onto which layer of marmalade "Orange segments" is placed. Side surface of sheets is covered with cherry or strawberry jam and spilled with biscuit crumb. Biscuit sheets are produced by aerating of melange with sand sugar at rotational speed of 240-280 rev/min for 30-40 min until volume of mass has increased by 2.5-3 times. In the course of aeration, top-grade wheat flour is introduced in two-three stages in an amount providing dough moisture content of 36-38%, and at the end of aeration process rum essence is added. Resultant dough is laid in pans covered with paper and baked at temperature of 195-200⁰C for 50-55 min, followed by cooling for 25-30 min at temperature of 25-30⁰C. Produced sheet is withdrawn from pan and held for 8-10 hours at temperature of 15-20⁰C. Simultaneously, protein cream based on agar-agar is prepared by aerating at rotational speed of 280-310 rev/min for 7-10 min until volume of mixture has increased by 2.5-3 times of crude egg albumen, with following adding of sand sugar and continuing of aeration process for 9-11 min. Sugar agar-agar syrup with temperature of 85-950C is introduced in thin stream, said syrup being produced by mixing of sand sugar and agar-agar solution used in the ratio of 4:1, respectively. Vanillin and food colorant are introduced at the end of aeration process. Biscuit crumb is obtained by preparing dough in the manner similar to that for preparing of biscuit sheets, with following frying of dough at temperature of 220-230⁰C until brown tint is provided, cooling and rubbing through sieve. Mixtures for preparing of biscuit sheets and protein cream based on agar-agar are used in weight ratio of (33-34):(27-28). Biscuit crumb is used in an amount of 1-1.2%, cherry or strawberry jam 0.7-0.75%, marmalade 0.8-0.85%, respectively, by weight of torte. Biscuit components are used in weight parts: melange 15-15.5; sand sugar 8-8.3; top-grade wheat flour 10-10.5; essence 0.1-0.15. Components for protein cream based on agar-agar are used in the following ratio (weight parts): sand sugar 17-19; crude egg albumen 8.5-9.5; agar-agar 0.15-0.2; vanillin 0.05-0.051; food colorant 0.01-0.011. Composition for preparing of torte is produced so that biscuit and cream are not mixed with one another to increase shelf life to 4 days.

Torte "slav" / 2245047
Torte is made in the form of biscuit sheets laid onto one another and layered with cream "Prazhsky". Outer surface of top sheet is covered with layer of sunflower halva and side surfaces of sheets are spilled with fried biscuit crumb. Biscuit sheets are produced by aerating of melange with sand sugar at rotational speed of 240-280 rev/min for 30-40 min until volume of mass has increased by 2.5-3 times. In the course of aeration, top-grade wheat flour is introduced in two-three stages in an amount providing dough moisture content of 36-38%. Essence is added into mass at the end of aerating process. Resultant dough is laid in pans covered with paper and baked at temperature of 195-200⁰C for 50-55 min, followed by cooling for 25-30 min at temperature of 25-30⁰C. Produced sheets are withdrawn from pan and held for 8-10 hours at temperature of 15-20⁰C. Cream Prazhsky is produced by continuous aerating during the entire preparing process of mixture of egg yolks and water used in the ratio of 1:1 and whole condensed milk. Mixture is boiled out to pasty consistency, cooled, unsalted softened butter is introduced and, at the end of process, vanillin is added. Fried biscuit crumb is produced by preparing of dough in manner similar to that for preparing of biscuit sheet, with following frying thereof at temperature of 220-230⁰C until brown tint is obtained, cooling and rubbing through sieve. Mixtures for preparing of biscuit sheets and cream Prazhsky are used in weight ratio of (1-1.2):(1-1.2). Sunflower halva is used in an amount of 8.5-9.5% and biscuit crumb in an amount of 5.5-6.5, respectively by weight of torte. Components for preparing of biscuit are used in the following ratio, weight parts: melange 18.5-20.5; sand sugar 11-12; top-grade wheat flour 11.5-12.5; essence 0.065-0.075. Components for preparing of cream Prazhsky are used in the following ratio, weight parts: unsalted butter 17-18; whole condensed milk 10-11; egg yolk 4.3-4.7; vanillin 0.03-0.05. Torte of such composition has distinct layers of biscuit and cream. Shelf life of torte is about 4 days.

Fancy cake "warsawsky" / 2245048
Fancy cake is baked farinaceous semi-finished product obtained from scalded dough and filled with cream "Charlotte", onto which fondant coating is applied. Scalded dough is prepared by preliminary heating to boiling state of mixture. Mixture is prepared from water, butter and salt, with top-grade wheat flour being added in an amount providing dough moisture content in the range of 35-36%. Resultant mass is cooked through the entire volume thereof while being mixed for 30-60 s, cooled to temperature of 65-70⁰C for 15-20 min while being mixed. Portions of melange are added into mass and the latter is settled in the form of individual articles and baked. Cream "Charlotte" is prepared by aerating of unsalted butter and syrup "Charlotte" at rotational speed of 280-310 rev/min for 20-30 min until volume is increased by 2.5-3 times. Syrup "Charlotte" is produced by aerating of sand sugar, whole condensed milk, and eggs. At the end of aeration process, cognac or dessert wine and vanilla powder are added. Fondant is prepared by initially introducing sand sugar into boiling water for producing of sugar syrup of 45-50% concentration, then syrup heated to temperature of 50-60⁰C is introduced. Resultant mixture is cooked-through until mass acquires 25-30% concentration, with following cooling to temperature of 45-50⁰C, adding acetic essence of 10% concentration and immediately distributing said mass on surface of farinaceous semi-finished product filled with cream "Charlotte". Components for fancy cake are used in the following ratio, weight parts: for farinaceous semi-finished product: top-grade wheat flour 480-500, butter 240, melange 840-850, salt 6-6.2; for cream "Charlotte: butter 760-770, syrup "Charlotte" 1,400-1,415, vanilla powder 8-8.4, cognac or dessert wine 3-3.4; for syrup "Charlotte": sand sugar 760-770, egg 130-140, whole condensed milk 500-520; for fondant: sand sugar 900-910, starch syrup 130-135, acetic essence of 10% concentration 3-3.2. Fancy cake has distinct cream and biscuit layers. Shelf life is about 4 days.

Fancy cake "berlin puff-pastry" / 2245049
Fancy pie is composed of layers put onto one another and covered with fruit jam, onto which fondant coat is applied. To obtain dough for semi-finished farinaceous product, mixture of top-grade flour, water, and citric acid is preliminarily prepared, said components being used in amounts providing moisture content in mixture in the range of 41-44%. Resultant mixture is held for 28-35 min for swelling of gluten. Dough is rolled, layered with softened margarine, repeatedly rolled and cooled. Dough is then cut into several portions. Article in the form of sheet is formed from each dough portion and baked at temperature of 230-240⁰C. One rolled dough portion is put onto other portion and simultaneously fruit jam is spread thereon. Fruit jam is produced from fruit pomace by cooking thereof at temperature of 102-107⁰C with sand sugar for 15-20 min for obtaining of mass with moisture content of 30-35%, with lemon ground to pulp state being added into said mass. For preparing of fondant, sand sugar is initially introduced into boiling water for obtaining of sugar solution of 45-50% concentration, then syrup heated to temperature of 50-60⁰C. Said mixture is cooked-through to provide 25-30% concentration, cooled to temperature of 45-50⁰C and acetic essence of 10% concentration is added. Fondant is immediately spread on outer surface of upper layer of farinaceous semi-finished product. Fancy cake components are used in the following ratio, weight parts: for farinaceous semi-finished product: top-grade wheat flour 2,100-2,300, margarine 1,500-1,700, citric acid 0.038-0.04; for jam: pulped lemon 0.138-0.14; for fondant: sand sugar 1,100-1,200, starch syrup 150-155, acetic essence of 10% concentration 0.018-0.02. Shelf life of product is about 7 days.

Torte "halva roll" / 2245050
Torte is made in the form of rolled biscuit preliminarily layered with mixture of cream "Prazhsky" and sunflower halva. Outer surface of torte is covered with chocolate glaze. Biscuit is produced by aerating of melange with sand sugar at rotational speed of 240-280 rev/min for 30-40 min until volume of mass has increased by 2.5-3 times. In the course of aeration, top-grade wheat flour is introduced in two-three stages in an amount providing dough moisture content of 36-38%, and rum essence is added. Resultant dough is formed for obtaining of 4-5 mm thick dough sheet, which is placed onto paper-covered pan and baked at temperature of 195-200⁰C for 20-25 min. Cream "Prazhsky" is prepared by continuous aerating through the entire process of mixture of egg yolks and water used in the ratio of 1:1 and whole condensed milk. Said mixture is boiled out to pasty consistency, cooled, and softened unsalted butter is added, and at the end of process, vanillin is introduced. Cream "Prazhsky" is mixed with sunflower halva in the ratio of (8-8.5):(5.8-6.2). Immediately after baking, mixture of cream "Prazhsky" and sunflower halva is applied onto biscuit and the latter is rolled. Biscuit and mixture of cream "Prazhsky" and sunflower halva are used in weight ratio of (25-27):(15-17). Chocolate glaze is used in an amount of 9-10% by weight of torte. Biscuit components are used in the following ratio, weight parts: melange 15-16; sand sugar 10-11; top-grade wheat flour 10-11; rum essence 0.1-0.14. Components for preparing of cream "Prazhsky" are used in the following ratio (weight parts): unsalted butter 5-5.2; whole condensed milk 3-3.1; egg yolk 1.2-1.3; vanillin 0.4-0.41. Torte has distinct layers of biscuit and cream. Shelf life is about 4 days.

Torte "delight" / 2245051
Torte is made in the form of biscuit sheets laid onto one another and layered with aerated cream of 20-30%-fatness. Outer surface of torte is covered with chocolate glaze. Golden balls and stone-free prune are placed on outer surface of top sheet. Biscuit sheets are produced by aerating of melange with sand sugar at rotational speed of 240-280 rev/min for 30-40 min until volume of mass has increased by 2.5-3 times, with following adding, in the course of aeration, of margarine and top-grade wheat flour, the latter being introduced in two-three stages in an amount providing dough moisture content of 36-38%. Resultant dough is laid in pans covered with paper and baked at temperature of 195-200⁰C for 50-55 min, followed by cooling for 25-30 min at temperature of 25-30⁰C. Ready sheet is withdrawn from pan and held for 8-10 hours at temperature of 15-20⁰C. Aerated cream of 20-30% fatness is cream produced from vegetable fats. Golden balls are prepared from yeast dough, from which individual spherical pieces of walnut size are formed and laid in row. Upper surface of spherical pieces is decorated with cracked nut and baked until golden tint is obtained. Biscuit is used in an amount of 31-31.5%, cream 31-31.5%, stone-free prune 24-25%, chocolate glaze 12.4-13%, golden balls 1-1.2% by weight of torte. Components for preparing of biscuit are used in the following ratio, weight parts: melange 22-23; sand sugar 31-32; top-grade wheat flour 40-42; margarine 31-32. Shelf life of torte is about 7.5 days.

Torte "prince" / 2245052
Torte is made in the form of biscuit sheets laid onto one another, layered with aerated cream of 20-30%-fatness and soaked with syrup. Side surfaces of sheets are spilled with coconut chips. Outer surface of top sheet is decorated with black currant jam and white chocolate. Torte sheets are produced by aerating of eggs with sand sugar at rotational speed of 240-280 rev/min for 30-40 min until volume of mass has increased by 2.5-3 times. In the course of aeration, top-grade wheat flour is introduced in two-three stages in an amount providing dough moisture content of 36-38%. Resultant dough is laid in pans covered with paper and baked at temperature of 195-200⁰C for 50-55 min, followed by cooling for 25-30 min at temperature of 25-30⁰C. Produced sheet is withdrawn from pan and held for 8-10 hours at temperature of 15-20⁰C. Soaking syrup is prepared by adding cognac into sugar solution with moisture content of 18-20%. Cream is mixture of fat-free milk, animal and vegetable fats used in the ratio of (3-4):(10-12):(20-21). Mixtures for preparing of biscuit and soaking syrup are used in weight ratio of (9-9.5):(1-1.2). Cream is used in an amount of 7-8%, white chocolate 2.2-2.22%, coconut chips 3-3.2%, black currant jam 3-3.2% by weight of torte. Components for preparing of biscuit are used in the following ratio, weight parts: sand sugar 1.15-1.2; egg 2.4-2.5; top-grade wheat flour 9.5-10.5. Soaking syrup is prepared on the base of components used in the following ratio, weight parts: sand sugar 0.5-0.51; cognac 0.005-0.0051. Components are used in the ratio providing preparing of composition allowing sheets to be uniformly soaked with syrup without mixing of biscuit mass and cream to increase shelf life to about 4 days.

FIELD: food-processing industry, in particular, manufacture of farinaceous products.

SUBSTANCE: torte is made in the form of biscuit sheets laid onto one another and layered with protein cream based on agar-agar. Outer surface of top sheet is covered with layer of fruit jam, onto which layer of marmalade "Orange segments" is placed. Side surface of sheets is covered with cherry or strawberry jam and spilled with biscuit crumb. Biscuit sheets are produced by aerating of melange with sand sugar at rotational speed of 240-280 rev/min for 30-40 min until volume of mass has increased by 2.5-3 times. In the course of aeration, top-grade wheat flour is introduced in two-three stages in an amount providing dough moisture content of 36-38%, and at the end of aeration process rum essence is added. Resultant dough is laid in pans covered with paper and baked at temperature of 195-200⁰C for 50-55 min, followed by cooling for 25-30 min at temperature of 25-30⁰C. Produced sheet is withdrawn from pan and held for 8-10 hours at temperature of 15-20⁰C. Simultaneously, protein cream based on agar-agar is prepared by aerating at rotational speed of 280-310 rev/min for 7-10 min until volume of mixture has increased by 2.5-3 times of crude egg albumen, with following adding of sand sugar and continuing of aeration process for 9-11 min. Sugar agar-agar syrup with temperature of 85-950C is introduced in thin stream, said syrup being produced by mixing of sand sugar and agar-agar solution used in the ratio of 4:1, respectively. Vanillin and food colorant are introduced at the end of aeration process. Biscuit crumb is obtained by preparing dough in the manner similar to that for preparing of biscuit sheets, with following frying of dough at temperature of 220-230⁰C until brown tint is provided, cooling and rubbing through sieve. Mixtures for preparing of biscuit sheets and protein cream based on agar-agar are used in weight ratio of (33-34):(27-28). Biscuit crumb is used in an amount of 1-1.2%, cherry or strawberry jam 0.7-0.75%, marmalade 0.8-0.85%, respectively, by weight of torte. Biscuit components are used in weight parts: melange 15-15.5; sand sugar 8-8.3; top-grade wheat flour 10-10.5; essence 0.1-0.15. Components for protein cream based on agar-agar are used in the following ratio (weight parts): sand sugar 17-19; crude egg albumen 8.5-9.5; agar-agar 0.15-0.2; vanillin 0.05-0.051; food colorant 0.01-0.011. Composition for preparing of torte is produced so that biscuit and cream are not mixed with one another to increase shelf life to 4 days.

EFFECT: improved quality and prolonged shelf life of product.

3 cl, 2 ex

The invention relates to the field of food industry, in particular confectionery its industry and relates to a technology for production of bakery products.

Famous cake "she", including a mix for the preparation of biscuit semi-finished product containing butter, the baking soda, vinegar, nuts, wheat flour, mixture for preparation of a cream containing a mass of evaporated skim milk with sugar, unsalted butter and vanilla powder, jam in the form of mashed red currants for layer (Bogdanova O.V., Derbowka VI "traditional recipes honey cooking", Kaliningrad, 1994, s).

The disadvantage of this composition is high in fat and carbohydrates due to the high percentage of sugar, butter, limited its production due to the use for the manufacture of scarce raw materials, in particular the jam made from mashed red currant, thereby limiting production of this cake.

The closest analogue on the task being solved and achieved technical result is similar, which describes the cake made from the composition for the preparation of the cake, including a mix for the preparation of biscuit semi-finished product containing wheat flour, sugar, sour cream, honey, a mixture for the preparation of a cream containing a mass of butter unsalted, whole condensed milk with sugar, the mixture for the preparation of sponge cake mix contains melange and ammonium carbonate, the mixture for the preparation of the cream also contains cognac, as milk is whole milk with sugar, boiled for 2-2,5 hours at a temperature of 100-110°and to decorate the top of the cake - chocolate with a corresponding component content (EN 2143203, AND 21 D 13/08, 27.12.1999).

The disadvantages of this cake is a small shelf life of about 48 hours, low quality due included in the recipe of the cake components, because the cake has, on the one hand, a dry consistency, on the other hand, when storing mixing of biscuit and cream together with education mushy mass, which dramatically reduces the quality of the cake.

The objective of the invention is to improve the quality of the cake, to create it with this line of semi-finished products, to prevent mixing of the semi-finished biscuit and cream protein among themselves, thus increasing the shelf life of the product up to 4 days.

In order to achieve the applicant's objectives cake, characterized by the fact that he is a placed one above the other cakes sponge cake, sandwiched with cream protein on the plate, on the outer surface of the upper layer is coated with the layer of fruit jam, which is lined with a layer of tin of marmalade "slices of orange", and the side surface of the cakes coated jam cherry or strawberry and sprinkled with crumbs of biscuit, the biscuit biscuit manufactured by knocking down melange of sugar with a speed of 240-280 rpm for 30-40 minutes until the increase in 2,5-3 times followed by the addition during churning in two or three doses of wheat flour of the highest grade in an amount to provide humidity test within 36-38%, and at the end of the churning - rum essences, tformula the resulting dough into molds lined with parchment paper, baking at a temperature of 195-200°C for 50-55 minutes and cooling for 25-30 minutes at a temperature of 25-30°C, followed by removing the preform from the mold and aged for 8-10 hours at a temperature of 15-20°With cream protein on agar is prepared by beating with a speed of about 280-310/min for 7-10 minutes until the increase in 2-3 times chilled raw egg whites, followed by adding sugar, continue beating for 9-11 minutes, then add a thin stream of the sugar-agar syrup temperature of 85-95°

With, which is obtained by mixing sugar and agar solution, taken in the ratio of 4:1, and by adding at the end the churning of vanilla and food dye, and a crumb of biscuit is prepared by cooking the workpiece similar to the preparation of the cake batter and then roasting at a temperature of 220-230°brown, cooling and wipe through a sieve, with mixes cakes sponge cake and cream protein on agar correlated by weight as (33-34):(27-28), crumb biscuit take in the amount of 1-1,2 wt.%, jam cherry or strawberry in the amount of 0.7-0.75 wt.%, and marmalade - 0.8-0.85 wt.% respectively of the total mass of cake.;Possible components for the preparation of sponge cake to take in the following ratio (miscast):

melange - 15-15,5

sugar - 8-8,3

the wheat flour - 10-10,5

essence - 0,1-0,15

Preferably the components for preparation of cream protein on agar to take in the following ratio (miscast):

sugar - 17-19

egg white raw - 8,5-9,5

agar - 0,15-0,2

vanilla - 0,05-0,051

food dye is from 0.01 to 0.011

Preparation of agar solution are as follows: first, mix the agar soaked in running water, and the water taken in the ratio 4:1) heat the solution to a temperature of 120°over low heat to dissolve the agar and boiled at a temperature of 117°C.

This technique of baking biscuit, namely the settings on the stage knocking down the dough, baking and exposure after baking, provide a uniform stable porosity of the product, removal of products of excess moisture and uniform distribution of the components that make up the sponge inside the semi-finished product.

Cream protein on agar with such components as the sugar and agar, and also produced by this technology, acts as a preservative biscuit. The finished weight of the cream is stable lush texture without the possibility of a decline during storage.

Also jam cherry or strawberry, crushed biscuit and located on the outer surface of the upper crust fruit jam coated on its surface with a layer of tin of marmalade in the form of "slices of orange" are semi-finished products, which protect the outer surface from exposure to ambient air, acting as a protective film. The choice of the ratio of mixture for the preparation of cakes sponge cake, cream protein on agar, jam it cherry or strawberry, as well as covering the outer surface of the upper crust items namely fruit jam and a layer of tin of marmalade "slices of orange" in this number provides make the cake aroma of orange juicy consistency.

Cooking cake is as follows.

Cakes sponge cake is made by beating the egg with the sugar-sand speed 240-280 rpm for 30-40 minutes until the increase in 2,5-3 times followed by the addition during the churning in two or three doses of wheat flour of the highest grade in an amount to provide humidity test within 36-38%, and at the end of the churning - rum essences. Then spend tformula the resulting dough into molds lined with parchment paper, baking at a temperature of 195-200°C for 50-55 minutes and cooling for 25-30 minutes at a temperature of 25-30°C. then remove the workpiece from the mold and stand for 8-10 hours at a temperature of 15-20°C. Parallel conduct cooking cream protein on agar by churning speed 280-310 rpm for 7-10 minutes until the increase in 2-3 times chilled raw egg whites then add into it the sugar, continue beating for 9-11 minutes. Then add in a thin stream sugar-agar syrup at a temperature of 85-95°obtained by mixing the sugar and agar solution, taken in the ratio of 4:1. Add it at the end of the churning vanilla and food dye. Also prepare the crumb of the cake by cooking blanks similar to the preparation of the cake batter and then roasting at a temperature of 220-230°brown, cool it down and rubbed through a sieve. Mixes cakes sponge cake and cream protein on agar correlated by weight as (33-34):(27-28). Crumb biscuit take in the amount of 1-1,2 wt.%, jam cherry or strawberry in the amount of 0.7-0.75 wt.%, and marmalade - 0.8-0.85 wt.% respectively of the total mass of the cake..

Components for making biscuit taken in the following ratio (miscast): melange - 15-15,5, sugar - 8-8,3, wheat flour-10-10,5, essence - 0,1-0,15.

Components for preparation of cream protein on agar taken in the following ratio (miscast): sugar - 17-19, egg white raw - 8,5-9,5, agar - 0,15-0,2, vanilla - 0,05-0,051, colouring agent is from 0.01 to 0.011.

Specific examples of the preparation of the cake

Example 1

The cake is characterized by the fact that he is a placed one above the other cakes sponge cake, sandwiched with cream protein on the agar. On the outer surface of the upper layer is coated with the layer of fruit jam, which is lined with a layer of tin of marmalade "slices of orange". The side surface of the cakes coated cherry jam and sprinkled with crumbs of biscuit. Cakes sponge cake is made by beating the egg with the sugar-sand with a speed of 280 rpm for 40 minutes to increase 3 times followed by the addition during the churning in three steps flour wheat premium in an amount to provide a humidity test in the range of 38%, and at the end of the churning - rum essences. Then spend tformula the resulting dough into molds lined with parchment paper, baking at a temperature of 200°C for 55 minutes and cooled for 30 minutes at a temperature of 30°.

Then remove the workpiece from the mold and stand for 10 hours at a temperature of 20°C. Parallel conduct cooking cream protein on agar by beating with a speed of 310 rpm for 10 minutes to increase 3 times chilled raw egg whites, followed by adding sugar, continue beating for 11 minutes. Then add in the weight of a thin stream of the sugar-agar syrup at a temperature of 95°obtained by mixing the sugar and agar solution, taken in the ratio of 4:1. Add it at the end of the churning vanilla and food dye. Also prepare the crumb of the cake by cooking blanks similar to the preparation of the cake batter and then roasting at a temperature of 230°brown, cool it down and rubbed through a sieve. Mixes cakes sponge cake and cream protein on agar correlated weight as 34:28. Crumb biscuit take in the amount of 1.2 wt.%, the cherry jam - in the amount of 0.75 wt.%, and marmalade in the amount of 0.85 wt.%, respectively of the total mass of the cake..

Components for making biscuit taken in the following ratio (miscast): melange - 15,5, sugar - 8,3, wheat flour - 10,5,the essence is 0.15. Components for preparation of cream protein on agar taken in the following ratio (miscast): sugar - 19, egg white raw - 9,5, agar 0,2, vanilla - 0,051, food dye - 0,011. Preparation of agar solution are as follows: first, mix the agar soaked in running water, and the water taken in the ratio 4:1) heat the solution to a temperature of 120°C on a low heat to dissolve the agar and boiled until the temperature 117°C.

Example 2

Prepared analogously to example 1. Only the side surface of the cakes coated with strawberry jam. Cakes are made by churning melange of sugar with a speed of 240 rpm for 30 minutes to increase 2.5 times followed by the addition during the churning in two installments of wheat flour of the highest grade in an amount to provide humidity test within 36%, and at the end of the churning - rum essences. Then spend tformula the resulting dough into molds lined with parchment paper, baking at a temperature of 195°C for 50 minutes and cooled for 25 minutes at a temperature of 25°C. then remove the workpiece from the mold and stand for 8 hours at a temperature of 15°C. Parallel conduct cooking cream protein on agar by beating with a speed of 280 rpm for 7 minutes to increase 2 times chilled raw egg whites, followed by adding sugar, continue beating within 9 minutes.

Then add in the weight of a thin stream of the sugar-agar syrup temperature 85°obtained by mixing the sugar and agar solution, taken in the ratio of 4:1. Add it at the end of the churning vanilla and food dye. Also prepare the crumb of the cake by cooking blanks similar to the preparation of the cake batter and then roasting at a temperature of 220°brown, cool it down and wipe through a sieve. Mixes cakes sponge cake and cream protein on agar relate mass 33:27. Crumb biscuit take in the amount of 1 wt.%, the strawberry jam - in the amount of 0.7 wt.%, and marmalade - 0.8 wt.%, respectively of the total mass of cake.. Components for the preparation of biscuit taken in the following ratio (miscast): melange - 15, sugar - 8, wheat flour - 10,the essence of 0.1. Components for preparation of cream protein on agar taken in the following ratio (miscast): sugar - 17, egg white raw - 8,5, agar - 0,15, vanilla - 0.05, the food dye is 0.01. Preparation of agar solution are as follows: first, mix the agar soaked in running water, and the water taken in the ratio 4:1) heat the solution to a temperature of 120°over low heat to dissolve the agar and boiled until the temperature 117°C.

The resulting cake is characterized correct, stable shape, beautiful appearance, shelf life of this cake is about 4 days, and improved quality indicators, and it has a delicate texture with distinct layers of sponge cake and cream.

Cake, characterized by the fact that he is a placed one above the other cakes sponge cake, sandwiched with cream protein on the plate, on the outer surface of the upper layer is coated with the layer of fruit jam, which is lined with a layer of marmalade shaped “slices of orange, and the side surface of the cakes coated jam cherry or strawberry and sprinkled with crumbs of biscuit, the biscuit biscuit manufactured by knocking down melange of sugar with a speed of 240-280 rpm for 30-40 min to increase 2.5 to 3 times followed by the addition during the churning in two or three doses of wheat flour of the highest varieties in an amount to provide humidity test within 36-38%, and at the end of the churning - rum essences, tformula the resulting dough into molds lined with parchment paper, baking at a temperature of 195-200°C for 50-55 min and cooled for 25-30 minutes at a temperature of 25-30°

C, followed by removing the preform from the mold and aged for 8-10 hours at a temperature of 15-20°C, cream protein on agar is prepared by churning speed 280-310 rpm for 7-10 min to increase 2-3 times the volume of chilled raw egg whites, followed by adding sugar, continue beating for 9-11 minutes, then add a thin stream sharealarmpro syrup temperature of 85-95°C, which is obtained by mixing sugar and agar solution, taken in the ratio of 4:1, and by adding at the end the churning of vanilla and food dye, and the crumb of the cake is prepared by cooking the workpiece similar to the preparation of the cake batter and then roasting at a temperature of 220-230°C to brown, cooling and wipe through a sieve, with mixes cakes sponge cake and cream protein on agar correlated by weight as (33-34):(27-28), crumb biscuit take in the amount of 1-1,2%, jam cherry or strawberry - 0,7-0,75%and marmalade - 0,8-0,85% respectively of the total mass of cake.;2. Cake under item 1, characterized in that the components for the preparation of biscuit taken in the following ratio (wt. PM):

3. Cake under item 1, characterized in that the components for preparation of cream protein on agar taken in the following ratio (wt. PM):

4. The cake according to any one of paragraphs. 1 and 3, characterized in that the agar solution is made by mixing agar soaked in running water, and water collected in the ratio of 4:1, heating this solution to a temperature of 120°C on a low heat to dissolve the agar and boiling at a temperature 117S°.