Torte "radiant"

FIELD: food-processing industry, in particular, preparing of farinaceous confectioneries.

SUBSTANCE: torte has biscuit pancakes arranged one above another and layered with vegetable fat cream aerated in layer-by-layer manner and having 20-30%-fattiness and apricot liqueur. Pancakes are impregnated with soaking syrup, with apricot jam added therein. Side surfaces and outer surface of top pancake are oiled with the same cream, and side surfaces are further covered with krokant. Top pancake surface is covered with fruits such as kivi and apricots, onto which jelly is applied. Biscuit pancakes are prepared by aerating of melange with sand sugar at rotational velocity of 240-280 rev/min for 30-40 min for increasing volume by 2.5-3 times. During aeration process, potato starch is added and top-grade wheat flour is introduced in three procedures in an amount providing dough moisture content of 36-38%, and essence is added at the end of aeration process. Dough is then formed in pans covered with paper, baked at temperature of 195-200°C for 50-55 min and cooled for 25-30 min at temperature of 25-30°C. Pancake is withdrawn from pan and proofed for 8-10 hours at temperature of 15-20°C. Soaking syrup is prepared by adding into sugar solution with moisture content of 18-20% of cognac or dessert wine and rum essence. Mixtures for preparing of biscuit and soaking syrup are used in weight ratio of (25-26):(8.0-8.5). Cream is used in an amount of 33-34 wt%, krokant in an amount of 8.0-8.4 wt%, kivi in an amount of 10-10.5, apricots in an amount of 10.0-10.5 wt%, and apricot gel in an amount of 4.1-4.2 wt%, respectively, by weight of torte. Components for preparing of biscuit are used in the following ratio, weight parts: sand sugar 34-35; melange 57-58; top-grade wheat flour 28-28.2, potato starch 6.8-7.0, essence 0.3-0.35. Components for preparing of soaking syrup are used in the following ratio, weight parts: sand sugar 51-52; cognac or dessert wine 4.6-4.8; rum essence 0.19-0.192. Krokant is prepared by heating 7.6-7.7 wt% of sand sugar with 2.4-2.43 wt% of crude nut nucleus. Apricot liqueur is used in an amount of 0.05-0.1% by weight of torte. Apricot gel is prepared by whipping of egg albumen with apricot juice heated to temperature of 35-40°C at albumen to apricot juice ratio of 3:1, with following portion adding of sand powder in an amount of 60-70 % by total weight of gel. Composition of semi-finished product is selected so as to provide, on the one hand, for soaking of pancakes with soaking syrup and, on the other hand, for preventing biscuit from mixing with cream and to provide storage time of up to 4 days.

EFFECT: improved quality of torte and provision for keeping of stable quality throughout the entire storage time.

6 cl, 2 ex

 

The invention relates to the field of food industry, in particular confectionery industries, and applies the technology of cooking pastry.

Famous cake "Nastenka", 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 cookery", Kaliningrad, 1994, s).

The disadvantage of this composition is high in fat and carbohydrates due to the high percentage of sugars, 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 cream, sod is readuy a lot 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 biscuit is on the one hand dry consistency, and on the other, during storage of mixing of biscuit and cream together with education mushy mass, which dramatically reduces the quality of the cake.

The objective of the invention is that, on the one hand, to improve the quality of the cake, to create it with this line of semi-finished products, so that they are evenly soaked in syrup for Promocji biscuit, and on the other hand, to exclude mixing of biscuit and cream between them, thus increasing the shelf life of the product up to 4 days.

This object is achieved in that the cake is a placed one above the other cakes sponge cake, sandwiched layers of whipped cream 20-30%fat), manufacturing is undertaken from vegetable fats, and apricot liqueur and soaked in syrup for Promocji with added apricot jam, the side surface and the outer surface of the cake top cake coated the same cream with a further coating the side surfaces of the cake roasting and location on the surface of the top layer of fruit in the form of kiwi and canned apricots, which are coated with apricot gel, with 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 of the starch, and in two or three doses flour wheat premium in an amount to provide humidity test within 36-38%, and at the end of the churning - 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°C syrup for Promocji prepared by adding in the sugar solution humidity 18-20% of cognac or dessert wine and rum essences, this mixes biscuit and syrup for Promocji correlated by weight as (25-26):(8,0-8,5), cream take in quantity 33-34 wt.%, the roasting - in number is as of 8.0-8.4 wt.%, kiwi - 10-10,5 wt.%, canned apricots - number - 10-10,5 wt.%, and apricot gel in the amount of 4.1-4.2 wt.% respectively of the total mass of cake.

Possible components for the preparation of sponge cake to take in the following ratio (wt. parts):

sugar34-35
melange57-58
the wheat flour28-28,2
potato starch6,8-7,0
essence0,3-0,35

Components for syrup for Promocji preferably taken in the following ratio (wt. parts):

sugar51-52
brandy or dessert wine4,6-4,8
the essence of rum0,19-0,192

Cooking roasting is carried out by heating sugar with the nut kernel crude, and the components are taken in the following ratio (wt. parts):

sugarof 7.6 to 7.7
nut kernel raw2,4-2,43

Apricot liqueur mainly take in the amount of 0.05-0.1 wt.% from the total mass of cake.

Abrikosov the initial gel is prepared by beating egg whites with apricot juice, heated to a temperature of 35-40°taken in the ratio of protein to juice 3:1, with a subsequent batch add powdered sugar in the amount of 60-70 wt.% from the total mass of the gel.

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 the products of excessive moisture and uniform distribution of the components that make up the sponge inside the semi-finished product.

Syrup for Promocji with such components on the sugar content and moisture content acts as a preservative as biscuit and cream, the syrup for Promocji is not allocated in storage since it is made apricot jam, which has a thick consistency. The role of preservative also performs apricot liqueur, deposited on the surface of the cream with Oreo biscuit. The composition of the cream, it is made from vegetable fat of one kind or in a combination, provides the final pulp stable cream lush texture after beating without decline during storage. Also this cream have low calorie and give the finished cake diet properties. Description of cooking cream of vegetable fats is given in the book. POSKREBYSHEVA GI and USKOVA EM. "Pastries", M, OLMA-PRESS, 2001, p.12).

The combination of roasting, the choice for finishing fruit in the form of fresh kiwi and canned apricots is deposited on the surface of the cake apricot gel, used respectively for finishing the side surfaces and decoration of the upper crust of the cake and cream provide the appearance of the cake sweet taste of almonds, regardless of the choice of nuts, used for cooking roasting.

The roasting and apricot gel are the raw material, which protects the outer surface of the product from exposure to ambient air, acting as a protective film.

Cooking cake is as follows:

The cake is characterized by the fact that he is a placed one above the other cakes sponge cake, sandwiched layers of whipped cream 20-30%fat made from vegetable fats and apricot liqueur. Biscuit biscuit also soaked in syrup for Promocji with the addition of apricot jam. Side surface and the outer surface of the cake top cake coated the same cream with a further coating the side surfaces of the cake roasting and location on the surface of the top layer of fruit in the form of kiwi and canned apricots, which are coated with apricot gel. Cakes sponge cake is made by beating the egg with sa the arene-sand speed 240-280 rpm for 30-40 minutes until the increase in 2,5-3 times followed by the addition during the churning of potato starch, 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 - essences. Then spend tformula the resulting dough into molds lined with parchment paper. It is baked at a temperature of 195-200°C for 50-55 minutes and cool 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. the Syrup to Promocji prepared by adding in the sugar solution humidity 18-20% of cognac or dessert wine and rum essences. Mixes biscuit and syrup for Promocji correlated by weight as (25-26):(8,0-8,5). Cream take in quantity 33-34 wt.%, the roasting in the amount of 8.0-8.4 wt.%, kiwi - 10-10,5 wt.%, canned apricots - number - 10-10,5 wt.%, and apricot gel in the amount of 4.1-4.2 wt.% respectively of the total mass of cake.

Components for making biscuit taken in the following ratio (wt. parts): sugar - 34-35, melange - 57-58, wheat flour - 28-28,2, potato starch - 6,8-7,0, essence - 0,3-0,35.

Components for syrup for Promocji taken in the following ratio (wt. parts): sugar - 51-52, brandy or dessert wine - 4,6-4,8, rum essence - 0,19-0,192.

Cooking roasting is carried out by heating the sugar-sand core is Rech raw, the components are taken in the following ratio (wt. parts): sugar and 7.6 to 7.7 nut kernel, raw - 2,4-2,43. Apricot liqueur take in the amount of 0.05-0.1 wt.% from the total mass of the cake. Apricot gel is prepared by beating egg whites with apricot juice, heated to a temperature of 35-40°taken in the ratio of protein to juice 3:1, with a subsequent batch add powdered sugar in the amount of 60-70 wt.% from the total mass of the gel.

Example 1.

The cake is characterized by the fact that he is a placed one above the other cakes sponge cake, sandwiched layers of whipped cream 20-%fat made from vegetable fats and apricot liqueur. Biscuit biscuit also soaked in syrup for Promocji with added apricot jam. Side surface and the outer surface of the cake top cake coated the same cream with a further coating the side surfaces of the cake roasting and location on the surface of the top layer of fruit in the form of kiwi and canned apricots, which are coated with apricot gel. Cakes sponge cake is made by beating the egg with the sugar-sand with a speed of 240 rpm for 30 minutes to increase 2.5 times followed by the addition during the churning of potato starch, two servings of wheat flour of the highest grade in an amount to provide the holder of the ness test within 36%, and at the end of the churning - essences. Then spend tformula the resulting dough into molds lined with parchment paper. It is baked 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. the Syrup to Promocji prepared by adding in the sugar solution 18% humidity brandy and rum essences. Mixes biscuit and syrup for Promocji correlated weight as 25:8,0. Cream take in the amount of 33 wt.%, the roasting - 8.0 wt.%, kiwi - in the amount of 10 wt.%, canned apricots in the amount of 10 wt.%, and apricot gel in the amount of 4.1 wt.% respectively of the total mass of cake.

Components for making biscuit taken in the following ratio (wt. parts): sugar - 34, melange - 57, wheat flour - 28, potato starch - 6,8, the essence of 0.3. Components for syrup for Promocji taken in the following ratio (wt. parts): sugar - 51, cognac - 4,6, rum essence - 0,19.

Cooking roasting is carried out by heating sugar with the nut kernel crude, and the components are taken in the following ratio (wt. parts): sugar - 7,6 nut kernel, raw and 2.4. Apricot liqueur take in the amount of 0.05 wt.% from the total mass of the cake. Apricot gel is otomat by beating egg whites with apricot juice, heated to a temperature of 35°taken in the ratio of protein to juice 3:1, with a subsequent batch add powdered sugar in the amount of 60 wt.% from the total mass of the gel.

Example 2.

The cake is characterized by the fact that he is a placed one above the other cakes sponge cake, sandwiched layers of whipped cream 30%fat made from vegetable fats and apricot liqueur. Biscuit biscuit also soaked in syrup for Promocji with added apricot jam. Side surface and the outer surface of the cake top cake coated the same cream with a further coating the side surfaces of the cake roasting and location on the surface of the top layer of fruit in the form of kiwi and canned apricots, which are coated with apricot gel. 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 of potato starch, three reception of the flour of the highest grade in an amount to provide a humidity test in the range of 38%, and at the end of the churning - essences. Then spend tformula the resulting dough into molds lined with parchment paper. It is baked at a temperature of 200°C for 55 minutes and cooled for 30 minutes at a temperature of 30°C. After which WPI is ecay the workpiece from the mold and stand for 10 hours at a temperature of 20° C. the Syrup to Promocji prepared by adding in the sugar solution of 20% humidity dessert wine and rum essences. Mixes biscuit and syrup for Promocji correlated weight as 26: 8,5. Cream take in the amount of 34 wt.%, the roasting in the amount of 8.4 wt.%, kiwi - in the amount of 10.5 wt.%, canned apricots in number to 10.5 wt.%, and apricot gel in the amount of 4.2 wt.% respectively of the total mass of cake.

Components for making biscuit taken in the following ratio (wt. parts): sugar - 35, melange - 58, wheat flour - 28,2, potato starch - 7,0, essence - 0,35. Components for syrup for Promocji taken in the following ratio (wt. parts): sugar - 52, dessert wine - 4,8, rum essence - 0,192.

Cooking roasting is carried out by heating sugar with the nut kernel crude, and the components are taken in the following ratio (wt. parts): sugar - 7,7 nut kernel, raw is 2.43. Apricot liqueur take in an amount of 0.1 wt.% from the total mass of the cake. Apricot gel is prepared by beating egg whites with apricot juice, heated to a temperature of 40°taken in the ratio of protein to juice 3:1, with a subsequent batch add powdered sugar in the amount of 70 wt.% from the total mass of the gel.

The resulting cake is characterized correct, stable form of a beautiful view, the 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.

1. Cake, characterized by the fact that he is a placed one above the other cakes sponge cake, sandwiched layers of whipped cream 20-30%fat made from vegetable fats and apricot liqueur and soaked in syrup for Promocji with added apricot jam, the side surface and the outer surface of the cake top cake coated the same cream with a further coating the side surfaces of the cake roasting and location on the surface of the top layer of fruit in the form of kiwi and canned apricots, which are coated with apricot gel, with cakes sponge cake is made by beating the egg with the sugar-sand speed 240-280 rpm for 30-40 min to increase 2.5 to 3 times followed by the addition during the churning of the starch, and 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 - 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 °With p the following removing the workpiece from the mold and aged her for 8-10 hours at a temperature of 15-20° With syrup for Promocji prepared by adding in the sugar solution humidity 18-20% of cognac or dessert wine and rum essences, with mixes biscuit and syrup for Promocji correlated by weight as (25-26 ) : (8,0-8,5), cream take in quantity 33-34 wt.%, the roasting in the amount of 8.0-8.4 wt.%, kiwi in the amount of 10-10,5 wt.%, canned apricots in the amount of 10-10,5 wt.%, and apricot gel in the amount of 4.1-4.2 wt.% respectively of the total mass of cake.

2. The cake according to claim 1, characterized in that the components for the preparation of biscuit taken in the following ratio, parts by weight:

sugar34-35
melange57-58
the wheat flour28 is 28.2
potato starch6,8 - 7,0
essence0,3 - 0,35

3. The cake according to claim 1, characterized in that the components to make syrup for Promocji taken in the following ratio, parts by weight:

sugar51 - 52
brandy or dessert wine4,6 - 4,8
the essence of rum0,19 - 0,192

4. The cake according to claim 1, characterized in that the cooking roasting spend way is heating sugar with the nut kernel raw, the components are taken in the following ratio, wt. including:

sugarof 7.6 to 7.7
nut kernel raw2,4 - 2,43

5. The cake according to claim 1, characterized in that the apricot liqueur take in the amount of 0.05-0.1 wt.% from the total mass of cake.

6. The cake according to claim 1, characterized in that the apricot gel is prepared by beating egg whites with apricot juice, heated to a temperature of 35-40°taken in the ratio of protein to juice 3:1, with a subsequent batch add powdered sugar in the amount of 60-70 wt.% from the total mass of the gel.



 

Same patents:
Torte "for you" // 2253996

FIELD: food-processing industry, in particular, preparing of farinaceous confectioneries.

SUBSTANCE: torte has biscuit pancakes arranged one above another and layered with vegetable cream aerated in layer-by-layer manner and having 20-30%-fattiness and precooked black currant liquid. Pancakes are impregnated with soaking syrup. Coconut chips are spilled onto side surfaces of pancakes. Outer surface of top pancake is decorated with the same cream and articles produced from white chocolate. Biscuit pancakes are prepared by aerating of melange with sand sugar at rotational velocity of 240-280 rev/min for 30-40 min for increasing volume by 2.5-3 times. During aeration process, top-grade wheat flour is added in three procedures in an amount providing dough moisture content of 36-38% and essence is added at the end of aeration process. Dough is then formed in pans covered with paper, baked at temperature of 195-200°C for 50-55 min and cooled for 25-30 min at temperature of 25-30°C. Pancake is withdrawn from pan and proofed for 8-10 hours at temperature of 15-20°C. Soaking syrup is produced by adding into sugar solution with moisture content of 18-20% of cognac or dessert wine and rum essence. Mixtures for preparing of biscuit and soaking syrup are used in weight ratio of (36-37):(9.5-10). Cream is used in an amount of 34-36 wt%, coconut chips are used in an amount of 4.4-4.6 wt%, white chocolate for decorating of top pancake is used in an amount of 0.9-1.1 wt%, precooked black currant liquid is used in an amount of 12.0-13.0 wt%, respectively, by weight of torte. Components for preparing of biscuit are used in the following ratio, weight parts: sand sugar 33-35; melange 57-58; top-grade wheat flour 34-36; essence 0.3-0.35. Components for preparing of soaking syrup are used in the following ratio, weight parts: sand sugar 51-52; cognac or dessert wine 4.6-4.8; rum essence 0.19-0.192. Composition of semi-finished product is selected so as to provide, on the one hand, for soaking of pancakes with soaking syrup and, on the other hand, for preventing biscuit from mixing with cream and to provide storage time of up to 4 days.

EFFECT: improved quality of torte and provision for keeping of stable quality throughout the entire storage time.

2 cl, 2 ex

FIELD: food-processing industry, in particular, preparing of farinaceous confectioneries.

SUBSTANCE: torte has biscuit pancakes arranged one above another and layered with aerated cream of 20-30%-fattiness, said cream being prepared from vegetable fats with the use of flavor additive in the form of pulped mass of kivi, orange or mandarin. Side surfaces of pancakes and outer surface of top pancake are finished with the same cream and marzipan spilled thereon. Torte outer surfaces are decorated with flowers formed from composition and chocolate cream "Charlotte". Biscuit pancakes are prepared by aerating of melange with sand sugar at rotational velocity of 240-280 rev/min for 30-40 min for increasing volume of mass by 2.5-3 times. During aeration process, potato starch and top-grade wheat flour are added, with wheat flour being added in three procedures in an amount providing dough moisture content of 36-38%. Vanillin is added at the end of aeration process. Dough is then formed in pans covered with paper, baked at temperature of 195-200ºC for 50-55 min and cooled for 25-30 min at temperature of 25-30ºC. Pancakes are withdrawn from pan and proofed for 8-10 hours at temperature of 15-20ºC. Chocolate cream "Charlotte" is produced by aerating at rotational velocity of 280-310 rev/min for 20-30 min of unsalted butter, "Charlotte" syrup produced by whipping of sand sugar, whole condensed milk and eggs, with mixture being aerated until volume thereof is increased by 2-3 times. Cognac and vanilla powder are added into cream mass at the end of aeration process. Mixtures for preparing of biscuit, cream and chocolate cream "Charlotte" are used in weight ratio of (5.2-5.8):(7-7.5):(7-7.55).Marzipan is used in an amount of 9-9.2% by weight of torte. Biscuit components are used in the ratio of, weight parts: sand sugar 34-35; melange 57-58; top-grade wheat flour 28-28.2; potato starch 6.9-7.0; vanillin 0.34-0.35. Chocolate cream "Charlotte" is prepared with the use of components taken in the ratio of, weight parts: "Charlotte" syrup 58-59; unsalted butter 38-40' ground cocoa 4.8-4.82; powdered vanilla 0.14-0.142; cognac 0.15-0.16. Components for preparing of "Charlotte" syrup are used in the following ratio, weight parts: sand sugar 63-65; whole condensed milk 42-43; eggs 11-11.5. Composition of semi-finished product is selected so as to prevent biscuit semi-finished product from mixing with cream and to provide storage time of up to 4 days.

EFFECT: improved quality of torte and provision for keeping of stable quality throughout the entire storage time.

2 cl, 2 ex

Torte "victoria" // 2253994

FIELD: food-processing industry, in particular, preparing of farinaceous confectioneries.

SUBSTANCE: torte has biscuit pancakes arranged one above another and layered with aerated cream of 20-30%-fattiness. Side surfaces of pancakes and outer surface of top pancake are finished with the same cream and strawberries in jelly. Coconut chips are spilled onto side surface of torte. Biscuit pancakes are prepared by aerating of melange with sand sugar at rotational velocity of 240-280 rev/min for 30-40 min for increasing volume by 2.5-3 times. During aeration process, top-grade wheat flour is added in three procedures in an amount providing dough moisture content of 36-38% and essence is added at the end of aeration process. Dough produced is then formed in pans covered with paper, baked at temperature of 195-200°C for 50-55 min and cooled for 25-30 min at temperature of 25-30°C. Pancake is withdrawn from pan and proofed for 8-10 hours at temperature of 15-20°C. Cream is produced from vegetable fats, with strawberry jam being added therein. Biscuit preparing mixture, cream, strawberry in jelly and coconut chips are used in weight ratio of (33-34):(43-45):(13-13.4):(6-6.7). Components for preparing of biscuit are used in the following ratio, weight parts: sand sugar 35-36; melange 57-58; top-grade wheat flour 35-35.1; essence 0.34-0.35. Composition of semi-finished product is selected so as to prevent biscuit from mixing with cream and to provide storage time of up to 4 days.

EFFECT: improved quality of torte and provision for keeping of stable quality throughout the entire storage time.

2 cl, 2 ex

Torte "strawberry" // 2253993

FIELD: food-processing industry, in particular, preparing of farinaceous confectioneries.

SUBSTANCE: torte is baked farinaceous semi-finished product made in the form of layers arranged one above another and oiled with aerated cream. Finishing layer is applied onto outer surface of top layer, said finishing layer being alcoholized strawberry preliminarily treated with gel. Aerated filler crumb is applied to side surfaces of torte. Preparing of dough for semi-finished farinaceous product involves preparing mixture of top-grade wheat flour, water, citric acid used in amounts providing moisture content of 41-44%; holding mixture for 28-35 min for swelling of gluten; rolling dough and laying with mixture of softened margarine, melange, and edible salt; rolling and cooling in several steps; dividing dough into several parts; forming each part to produce sheet; baking sheet at temperature of 230-240°C; arranging baked layers of farinaceous semi-finished product one above another, with cream of 20-30%-fattiness made from vegetable fats and including strawberry gel added at the end of aeration process being used as aerated cream for oiling of layers. Aerated filler crumb is produced by aerating of crude egg albumen cooled to temperature of +2C° to +2.5°C to increase its volume by 7-7.5 times, while sand sugar being initially gradually added, then top-grade wheat flour and vanilla powder at the end of aeration process, with aeration process after adding of all components being provided for 1-2 min; settling resultant mass onto sheets oiled with fat; baking at temperature of 95-105°C for 60-70 min and cooling for 30-35 min to obtain individual products with moisture content of 1.5-5.5%; grinding to 1-2 mm sized particles and sieving. Weight ratio of farinaceous semi-finished product, aerated cream and aerated filler crumb is (29-32):(39-42):(5-5.2). Alcoholized strawberry is used in an amount of 13-14 wt% and gel is used in an amount of 4.8-5.2% by total weight of torte. Components of dough for semi-finished product are used in weight ratio of: top-grade wheat flour 65-66; margarine 42-44; melange 3.3-3.4; edible salt 0.5-0.53; citric acid 0.038-0.04. Oiling components are used in weight ratio of: vegetable fats 65-70; strawberry gel 24-25. Components for preparing of aerated filler are used in weight ratio of: sand sugar 7.5-8.0; crude egg albumen 7.2-7.5; top-grade wheat flour 1.4-1.45; vanilla powder 0.07-0.073. Gel for alcoholized strawberry is prepared by aerating of egg albumen with water heated to temperature of 35-40°C with egg albumen to water ratio of 3:1, with following portion adding of sugar powder in an amount of 60-70% by total weight of gel. Composition of torte provides for uniform impregnation of biscuit with soaking syrup and eliminates mixing of biscuit with cream to increase storage life to 4 days.

EFFECT: improved quality and increased shelf life of product.

5 cl, 2 ex

FIELD: food-concentrate industry, in particular, method used in baking industry for preparing of hardtack.

SUBSTANCE: method involves cooling baked product; holding for 10-36 hours to reduce relative moisture content of crumb to value at which cutting process is performed without pressing down surface layer of hardtack pieces, i.e., to 43-45%; placing held bread into saturated steam medium; providing processing with steam for 2-10 s at steam density of 0.97-1.09 kg/m3. Saturated steam exits into atmosphere during processing.

EFFECT: reduced amount of crumb during cutting process and increased durability of cutting tool.

2 cl, 1 dwg, 1 ex

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

SUBSTANCE: torte has layers of products placed onto one another, with lower layer being of pastry-aerated mass, middle layer being of souffle mass, and top layer being of halva mass. Pastry-aerated layer is prepared by preliminarily mixing at rotational speed of 240-280 rev/min for 20-30 min of margarine, sand sugar and egg for producing of homogeneous mass, with following adding of top-grade wheat flour and providing further mixing of mass at the same rotational speed for 1-2 min. Resultant mass is distributed on confectionery sheets in even 5-6 mm thick layers, said sheets are baked at temperature of 200-225°C for 10-15 min and cooled. Souffle is prepared by aerating crude egg albumen at rotational speed of 200-240 rev/min for 15-20 min; introducing thin stream of sugar-agar syrup having temperature of 85-95°C, introducing at the end of aeration process homogeneous mixture of whole condensed milk, unsalted softened butter, vanillin and citric acid, and immediately stopping aeration process. Pastry-aerated layer is cut into individual products, souffle is distributed on the surface of said products and products are subjected to slight drying process. Top and side surfaces of ready product are decorated with halva. Weight ratio of torte lower, middle and top layers is (20-22):(46-48):(11-13). Pastry-aerated layer components are used in the ratio, weight parts: margarine 71-72; sand sugar 71-72; egg 48-49; top-grade wheat flour 90-92. Souffle components are used in the ratio, weight parts: sugar-agar syrup 310-315; unsalted butter 120-125; whole condensed milk 60-62; crude egg albumen 30-35; citric acid 1.3-1.35; vanillin 0.2-0.25. Sand-agar syrup components are used in the ratio, weight parts: sand sugar 180-185; syrup, preferably starch syrup, 90-93; agar 2.2-2.5. Sand-agar syrup is prepared by mixing of sand sugar and water in the ratio of 4:1; heating syrup to temperature of 120°C and adding agar wetted in running water; heating in slight flame to provide for complete solving of agar; adding syrup and boiling to temperature of 117°C. Torte has clearly defined layers, which are not mixed with one another, unique taste and increased shelf life due to creation of film preventing moisture from penetration into layers.

EFFECT: intensified production process and prolonged shelf life of product.

5 cl, 2 ex

Torte "effect" // 2249963

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

SUBSTANCE: torte has layers of products placed onto one another, with lower layer being pastry-aerated mass, middle layer being aerated cream and top layer being souffle mass. Pastry-aerated layer is prepared by preliminarily mixing at rotational speed of 240-280 rev/min for 20-30 min of margarine, sand sugar, and melange for producing of homogeneous mass, with following adding of top-grade wheat flour and providing further mixing of mass at the same rotational speed for 1-2 min. Resultant mass is distributed on confectionery sheets in even 5-6 mm thick layers and said sheets are baked at temperature of 200-225°C for 10-15 min and cooled. Aerated cream with fatness of 20-30% is produced from vegetable fats. Souffle is prepared by aerating crude egg albumen at rotational speed of 200-240 rev/min for 15-20 min; introducing thin stream of sugar-agar syrup having temperature of 85-95°C, introducing at the end of aeration process homogeneous mixture of whole condensed milk, unsalted softened butter, vanillin and citric acid, and immediately stopping aeration process. Pastry-aerated layer is cut into individual products, aerated cream is spread on its surface and souffle mass is applied to aerated cream layer. Resultant product is subjected to slight drying and its top surface and side surfaces are decorated with chocolate glaze. Weight ratio of torte lower, middle and top layers is (19-20):(30-33):(39-41). Chocolate glaze is used in an amount of 3.5-4.5% by weight of torte. Pastry-aerated layer components are used in the ratio, weight parts: margarine 31-32.5; sand sugar 31-32.5; melange 22-22.5; top-grade wheat flour 42-44.6. Souffle components are used in the ratio, weight parts: sugar-agar syrup 61-62.7; unsalted butter 22-22.7; whole condensed milk 11-11.2; crude egg albumen 6.4-6.5; citric acid 0.38-0.39; vanillin 0.25-0.26. Sand-agar syrup components are used in the ratio, weight parts: sand sugar 58-59; syrup, preferably starch syrup, 29-30; agar 0.8-0.82. Sand-agar syrup is prepared by mixing of sand sugar and water in the ratio of 4:1; heating syrup to temperature of 120°C and adding agar wetted in running water; heating in slight flame to provide for complete solving of agar; adding syrup and boiling it to temperature of 117°C. Torte has clearly defined layers, which are not mixed with one another, unique taste and increased shelf life due to creation of film preventing moisture from penetration into layers.

EFFECT: intensified production process and prolonged shelf life of product.

5 cl, 2 ex

Torte "exotic" // 2249962

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

SUBSTANCE: torte has layers of products placed onto one another, with lower layer being made in the form of shortcake, middle layer being formed of "Charlotte" cream and top layer being formed of fruit marmalade. Outer surface of torte is decorated with stewed fruits preliminarily coated with gel. Torte side surfaces are covered with strawberry jam. Shortcake is produced by initially mixing at rotational speed of 210-220 rev/min of mixture including margarine, sand sugar, salt and melange, said mixture being preliminarily heated to boiling temperature. Mixture of sodium dioxide and ammonium carbonate is then introduced into resultant homogeneous mass and mixing is performed at the same rotational speed for 5-6 min. Rum essence and top-grade wheat flour are then introduced into resultant mass and mixing is provided at rotational speed of 70-80 rev/min for 1-1.5 min. Obtained mass is distributed on confectionery sheets in even 6-8 mm thick layer, baked at temperature of 200-225°C for 10-15 min, cooled and cut into individual pancakes. "Charlotte" cream is prepared by aeration of unsalted butter and "Charlotte" syrup at rotational speed of 280-310 rev/min for 20-30 min until volume is increased by 2-3 times. "Charlotte" syrup is prepared by aeration of mixture including sand sugar, whole condensed milk and eggs, with following adding of cognac and vanillin into cream mass. Weight ratio of torte lower, middle and top layers is (42-44):(19-20):(1.5-1.7). Strawberry jam is used in an amount of 0.7-0.8% by total weight of torte. Shortcake mixture components are used in the following ratio, weight parts: top-grade wheat flour 1,800-1,950; sand sugar 700-750; melange 230-260; margarine 1,000-1,100; sodium dioxide 18-18.5; ammonium carbonate 18-18.5; salt 70-71; rum essence 70-71. Cream components are used in the following ratio, weight parts: unsalted butter 1,000-1,015; sand sugar 615-625; eggs 130-150; whole condensed milk 190-210; cognac 9-11; vanillin 2.8-3. Stewed fruits are used in an amount of 0.17-0.18% by total weight of torte. Gel used as coat for fruits is prepared by aeration of egg albumen with water heated to temperature of 35-40°C, with egg albumen to water ratio making 3:1. Sand powder is introduced in an amount of 60-70% by weight of gel. Torte has regular stable shape, attractive appearance, soft consistency with clearly defined layers of shortcake and cream. Torte has shelf life of up to 6 days.

EFFECT: improved quality and prolonged shelf life of product.

5 cl, 2 ex

Torte "fruit aroma" // 2249961

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

SUBSTANCE: torte has biscuit pancakes placed onto one another and layered with souffle. Outer surface of top pancake is coated with chocolate glaze. Pancake side surfaces are covered with aerated cream of 20-30% fattiness. Pancakes are produced by aerating melange with sand sugar at rotational speed of 240-280 rev/min for 30-40 min until volume is increased by 2.5-3 times. During aeration, margarine and top-grade wheat flour are added into resultant aerated mass in two steps in an amount providing dough moisture content of 36-38%. Dough is formed by placing it into pan covered with paper, baked at temperature of 195-200°C for 50-55 min and cooled for 25-30 min at temperature of 25-30°C. Pancake is withdrawn from pan and held for 8-10 hours at temperature of 15-20°C. Souffle is prepared by aerating crude egg albumen at rotational speed of 200-240 rev/min for 15-20 min with following introducing of thin stream of sugar-agar syrup having temperature of 85-95°C. At the end of aeration process, homogeneous mixture of whole condensed milk, unsalted butter, vanillin and citric acid is introduced into resultant mass and aeration process is immediately stopped. Cream is produced from vegetable fats. Weight ratio of biscuit and souffle mixtures is (25-26):(58-60). Cream is added in an amount of 8-8.5% and chocolate glaze in an amount of 5-5.2%, respectively, by total weight of torte. Biscuit mixture components are used in the following ratio, weight parts: melange 22-23; sand sugar 31-32; top-grade wheat flour 40-42; margarine 31-32. Souffle mixture components are used in the following ratio, weight parts: sugar-agar syrup 61-62.7; unsalted butter 22-22.7; whole condensed milk 11-11.2; crude egg albumen 6.4-6.5; citric acid 0.38-0.39; vanillin 0.25-0.26. Sugar-agar syrup components are preferably used in the following ratio, weight parts: sand sugar 58-59; agar 0.8-0.82. Sugar-agar syrup is prepared by mixing of sand sugar and water in the ratio of 4:1; heating said syrup to temperature of 120°C; adding agar preliminarily soaked in running water; heating in soft flame until complete solving of agar and boiling out syrup to temperature of 117°C. Torte has storage life of up to 4 days owing to preparing of semi-finished products having composition providing, on the one hand, uniform impregnation with syrup for wetting of both souffle and biscuit pancake and, on the other hand, elimination of mixing of semi-finished products of both souffle and biscuit with one another.

EFFECT: improved quality and prolonged shelf life of torte.

5 cl, 2 ex

FIELD: food-processing industry.

SUBSTANCE: method involves mixing flour produced from amaranth seeds with flour produced from at least one of cereal crops; adding components envisaged by receipt; forming products and providing thermal processing. Amaranth seed flour used has moisture content exceeding that of cereal crops flour. One of components used is aqueous solution of salt of polyvalent metal of food acid. Amaranth seed flour used may have moisture content exceeding that of cereal crops flour by 1-5% and weight part of fat not in the excess of 10% on conversion to dry substance. One of components used may be 10-16%-aqueous solution of salt of polyvalent metal of food acid, which may be added in an amount not in the excess of 0.25% by weight of amaranth seed flour. Amaranth seed flour is mixed with cereal crops flour in an amount of at least 10% by total receipt weight of flour. Amaranth green mass flour may be added provided that said green mass is harvested at period not later than flowering phase in an amount of 2-5% by weight of amaranth seed flour. Aqueous solution of salt of polyvalent metal may be aqueous solution of metal selected from the group comprising microelements or from group comprising macroelements, which are part of human organism. Aqueous solution of salt of polyvalent metal may be aqueous solution of salt selected from the group comprising calcium chloride, magnesium asparginate, calcium malate, zinc tartrate, iron citrate, calcium citrate, magnesium carbonate, aluminum pyrophosphate, chromium pyrophosphate. Polyvalent metal salt solution is added in amounts selected on the basis of content of metal in ready product, which is not in the excess of 7 mg/kg.

EFFECT: increased efficiency and reduced cost for manufacture of farinaceous products with balanced content of natural elements possessing curative and prophylactic properties, and wider range of farinaceous products obtained with the use of said method.

8 cl, 3 ex

Torte "adagio" // 2243666

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

SUBSTANCE: 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.

EFFECT: reduced time for preparing of torte, prolonged shelf life owing to elimination of mixing of said layers and also due to formation of film preventing moisture from penetration into layers.

9 cl, 2 ex

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

SUBSTANCE: 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.

EFFECT: reduced preparing time, prolonged shelf life and improved quality of torte.

6 cl, 2 ex

FIELD: confectionery industry, in particular, preparing of farinaceous products.

SUBSTANCE: 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.

EFFECT: improved quality and prolonged shelf life of product.

4 cl, 2 ex

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

Torte "slav" // 2245047

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 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.

EFFECT: regular and stable shape, attractive appearance, soft consistency, improved quality and prolonged shelf life of product.

3 cl, 2 ex

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

SUBSTANCE: 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.

EFFECT: regular and stable shape, attractive shape, improved quality, soft consistency, and prolonged shelf life.

2 ex

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

SUBSTANCE: 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.

EFFECT: regular and stable shape, attractive appearance, improved quality, soft consistency and prolonged shelf life.

2 ex

Torte "halva roll" // 2245050

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

SUBSTANCE: 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.

EFFECT: regular and stable shape, attractive appearance, improved quality, soft consistency and prolonged shelf life.

3 cl, 2 ex

Torte "delight" // 2245051

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 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.

EFFECT: regular and stable shape, attractive appearance, prolonged shelf life and reduced production time.

3 cl, 2 ex

Torte "prince" // 2245052

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

SUBSTANCE: 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.

EFFECT: improved quality and prolonged shelf life of product.

3 cl, 2 ex

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