Method for producing of confectionery filler used for preparing of wafer filler (versions), and method for producing of wafer with filler

FIELD: production of farinaceous confectioneries.

SUBSTANCE: according to first version, method involves preparing receipt mixture of confectionery filler from melted fat having temperature of 38-42°C and used in an amount of 23-28 wt% and sand sugar or powdered sand mixed in kneading machine with two Z-shaped blades operating at rotational velocity of 45-50 rev/min and water jacket for keeping temperature in chamber within the range of 32-38°C; mixing for 25-30 min until viscosity of mass reaches 300-400 Pa·s; grinding mixture in five-roll mill, with rotational velocity of rolls being selected so that mass is directed between rolls in an amount of 380-400 kg/hour; according to other version, method involves preparing receipt mixture by mixing melted fat with temperature of 58-60°C and used in an amount of 26-28% by weight of mixture and sand sugar or powdered sugar in kneading machine equipped with water jacket providing temperature in chamber within the range of 50-60°C; mixing for 18-24 hours in turbo-conching machine and simultaneously adding surfactant in an amount of 1.5-2% by weight of fat until homogeneous consistency is reached, with particles sized up to 25 micron and making 94-96% by total weight of filler being present in mixture, or grinding mixture in turbo-conching machine for 3-5 hours until size of particles reaches 120-150 micron; grinding in ball mill for 3-4 hours for providing homogeneous consistency with particle size of 25 micron, said particles making 94-96% by weight of filler; dosing ground mass into vessel and cooling for producing of integral block, or forming to produce 1-4 mm sized granules and cooling; preparing wafer sheet and simultaneously preparing filler mass by whipping confectionery filler produced by one of above methods, with the use of fatty component with temperature of 20-25°C, milk product, ground cocoa until homogeneous whipped mass with temperature of 22-26°C is produced; spreading filler on wafer sheet and cutting into individual products. Components are used in the following amounts, wt%: fatty component 10-23; milk product 2.7-14.1; ground cocoa 3.4-11.8; aromatizers 0.1-0.8; confectionery filler 42-71. Method allows filler hygroscopicity and wettability of wafer to be reduced and sugar content to be decreased.

EFFECT: soft structure of base product, retention of initial crunchy properties of wafer throughout the entire storage time.

8 cl, 6 ex

 

The invention relates to the field of food industry, in particular confectionery, its branches, and can be used in the production of flour confectionery products. Famous pastry filler used in the production of toppings for waffles, particularly fat fillings, the preparation of which involves continuous dosing of sugar in a hammer mill and blending it with a pre-molten fat vibrometer with subsequent dosing of the mixture in the cylinders, the cooling water temperature 10-15°C. followed by removing the cooled fat in the form of a film with the surface of the cylinder with a knife. Followed by immediate cooking fat toppings for waffles. What mixes prepared pastry filler with scraps of wafer layers, acid, essence and some other raw materials, namely cocoa powder, coffee, butter, dry milk. In addition, the mixture is injected up to 30% fat of the total number in the mixture. Cook the mixture in paste form, which is dosed by a screw in vibromaster. (Tokarev LI Manufacture of confectionery, M., Food industry, 1977, pp. 229-231 ). A disadvantage of the known pastry filler and method of making waffles with it is that the confectionery filling no Yes is t possible to get stuffed with lush, well captured consistency. When storing waffles with this stuffing they soak and lose their crispiness, which dramatically reduces their consumer and qualitative indicators.

The problem posed by the applicant in the development of the proposed confectionery composition of filler used in the production of toppings for waffles, and method for the production of wafers with filling consists in reducing charoenrat filling, receiving them with a delicate structure, with stable quality by reducing namakemono waffles with preserving the original crispy their properties throughout the retention period.

In order to achieve the applicant's objectives in one embodiment, the method for the production of confectionery filler used in the manufacture of wafers, characterized by the fact that initially serves prescription mixture by mixing pre-translated in liquid state oil 38-42°taken in quantity 23-28 wt.% from the total mass of the mixture, and sugar or powdered sugar in a kneading machine with two Z-shaped blades with a rotational speed of the blades 45-50 rpm, equipped with a water jacket to maintain desired temperature in the chamber within 32-38°C for 25-30 minutes until reaching the viscosity of the mass 300-400 PA·and then crushed it on the ativacao mills, the speed of rotation of the rolls which are chosen so that the mass passes between the rollers in the number of 380-400 kg/hour.

In order to achieve the applicant's objectives in another embodiment, a method for the production of confectionery filler used in the manufacture of wafers, characterized by the fact that initially serves prescription mixture by mixing pre-translated in liquid state oil temperature 58-60°taken in the amount of 26-28% of the total mass of the mixture, and sugar or powdered sugar in a kneading machine equipped with a water jacket to maintain desired temperature in the chamber 50-60°C for 8-10 minutes, grind the mixture in a period of 18-24 hours in turbans machine with the addition of surfactants in the amount of 1.5-2 wt.% from total fat mass until it reaches a uniform consistency with a particle size of up to 25 μm in the amount of 94-96% of the total mass of filler or pulverized mixture in turbans machine for 3-5 hours until reaching the size of the particle mass in the range of 120-150 microns with their subsequent grinding in a ball mill for 3-4 hours until it reaches a uniform consistency with a particle size of up to 25 μm in the amount of 94-96% of the total weight of filler, and then dispense the crushed mass in a container and cooled to obtain a solid block or molded mass is in the form of granules with a size of 1-4 mm and their subsequent the cooling.

In order to achieve the applicant's objectives in terms of method of production of wafers with filling provided by the preparation of the wafer sheet and fillings for churning pastry filler from one of the above options with fat temperature 20-25°, dairy product, cocoa powder until a homogeneous whipped egg masses temperature 22-26°and razmetkoy wafer sheet with further cuts in the form of individual products.

Components to make the filling, it is possible to take the following amount (wt.%):

the fat component10-38
dairy product2,7-14,1
cocoa powder3,4 and 11.8
flavors0,1-0,8
pastry filler42-71

As a dairy product it is possible to use dry milk or dry cream.

Such selection conditions mixing in the preparation of confectionery filling granulated sugar or powdered sugar with fat provides enveloping the particles of sugar, fat, carrying out mixing in a kneading machine at a temperature mixing and during this time has a more uniform weight.

SP is the way it is explained in the following description of the preparation of confectionery filling.

First by the production of confectionery filling. It is possible to prepare a pastry filler in two ways. In the first embodiment is prepared prescription mixture by mixing pre-translated in liquid state oil 38-42°taken in quantity 23-28 wt.% from the total mass of the mixture, and sugar or powdered sugar in a kneading machine with two Z-shaped blades with frequency of rotation of the blades about 45-50/min Kneading machine equipped with a water jacket, which maintains the temperature in the chamber within 32-38°C. Mixing is carried out in a period of 25-30 minutes to reach the viscosity of the mass 300-400 PA·C. Then the obtained prescription mixture is crushed into patially mill. The speed of rotation of the rolls patially mills are chosen so that the mass passes between the rollers in the number of 380-400 kg/hour.

When cooking pastry filler alternatively manufacture of confectionery filler begins with prescription preparation of the mixture. Why mix a pre-translated in the liquid state in the fat with a temperature of 58-60°taken in the amount of 26-28% of the total mass of the mixture, and sugar or powdered sugar in a kneading machine equipped with a water jacket. A water jacket maintains the temperature at which the Amer 50-60° C. Mixing is carried out in a period of 8-10 minutes. Then the prescription the mixture is milled for a period of 18-24 hours in turbans machine with the addition of a surfactant in the amount of 1.5-2 wt.% from total fat mass until it reaches a uniform consistency with a particle size of up to 25 μm in the amount of 94-96% of the total mass of filler or pulverized mixture in turbans machine for 3-5 hours until reaching the size of the particle mass in the range of 120-150 microns with their subsequent grinding in a ball mill for 3-4 hours until it reaches a uniform consistency with a particle size of up to 25 μm in the amount of 94-96% of the total weight of filler, and then dispense the crushed mass in a container and cooled to obtain a solid block or molded mass in the form of granules with a size of 1-4 mm with subsequent cooling.

This is followed by immediate cooking waffles. Cooking waffles begins with the preparation of the wafer sheet. Concurrently, the preparation of the masses for the filling whisk pastry filler obtained in one of the variants of the above method, with the fat temperature 20-25° (dairy product, cocoa powder until a homogeneous whipped egg masses temperature 22-26° (C) and its razmetkoy wafer sheet with further cuts in the form of individual products.

Components for Prigat the effect of toppings take the following amount (wt.%):

the fat component10-38
dairy product2,7-14,1
cocoa powder3,4 and 11.8
flavors0,1-0,8
pastry filler42-71

As a dairy product take milk or cream powder.

Specific examples of the method.

Example 1.

First by the production of confectionery filling. First, prepare prescription mixture by mixing pre-translated in liquid state oil temperature 42°taken in the amount of 28 wt.% from the total mass of the mixture, and sugar or powdered sugar in a kneading machine with two Z-shaped blades with frequency of rotation of the blades 50 rpm Kneading machine equipped with a water jacket, which maintains the temperature in the chamber within 38°C. Mixing is conducted for 30 minutes to achieve a viscosity mass 400 PA·C. Then the obtained prescription mixture is crushed into patially mill. The speed of rotation of the rolls patially mills are chosen so that the mass passes between the rollers in the amount of 400 kg/hour.

This is followed by immediate cooking waffles. Cooking waffles begins with the preparation of the wafer sheet. Concurrently, the preparation of the masses for the filling whisk pastry filler obtained in one of the variants of the above method, with a fat temperature of 25° (dairy product, cocoa powder until a homogeneous whipped egg masses temperatures of 22° (C) and its razmetkoy wafer sheet with further cuts in the form of individual products.

Components to make the filling, take the following amount (wt.%):

the fat component38,1
dairy product14,0
cocoa powderthe 4.7
flavors0,8
pastry filler42,4

As a dairy product, take the milk powder.

Example 2

First by the production of confectionery filling. It is possible to prepare a pastry filler in two ways. In the first embodiment is prepared prescription mixture by mixing pre-translated in the liquid state in the fat with a temperature of 38°taken in an amount of 23 wt.% from the total mass of the mixture, and sugar or powdered sugar in a kneading machine with two Z-shaped blades with a rotational speed of the blades 45 rpm Kneading machine SN is beena the water jacket, which maintains the temperature in the chamber within 32°C. Mixing is carried out in the course of 25 minutes to achieve a viscosity mass of 300 PA·C. Then the obtained prescription mixture is crushed into patially mill. The speed of rotation of the rolls patially mills are chosen so that the mass passes between the rollers in the amount of 380 kg/hour.

This is followed by immediate cooking waffles. Cooking waffles begins with the preparation of the wafer sheet. Concurrently, the preparation of the masses for the filling whisk pastry filler obtained in one of the variants of the above method, with a fat temperature of 20°, dairy product, cocoa powder until a homogeneous whipped egg masses temperature 26°it razmetkoy wafer sheet with further cuts in the form of individual products.

Components to make the filling, take the following amount (wt.%):

the fat component10,2
dairy product14,0
cocoa powder4,4
flavors0,1
pastry filler71,3

As a dairy product take dry cream.

Example 3.

First Ave is leading manufacture of confectionery filler, which begins with the preparation of the mixture of prescription. Why mix a pre-translated in the liquid state in the fat with a temperature of 60°taken in the amount of 28% by weight of the total mixture, and sugar or powdered sugar in a kneading machine equipped with a water jacket. A water jacket maintains the temperature in the chamber 60°C. Mixing is conducted for 10 minutes. Then the prescription the mixture is ground for 24 hours in turbans machine with the addition of a surfactant in the amount of 2 wt.% from total fat mass until it reaches a uniform consistency with a particle size of up to 25 μm in the amount of 96% by weight of the total filler. Then dispense the crushed mass in a container and cooled to obtain a solid block.

This is followed by immediate cooking waffles. Cooking waffles begins with the preparation of the wafer sheet. Concurrently, the preparation of the masses for the filling whisk pastry filler obtained in one of the variants of the above method, with a fat temperature of 25°, dairy product, cocoa powder until a homogeneous whipped egg masses temperatures of 22°and razmetkoy wafer sheet with further cuts in the form of individual products.

Components to make the filling, take in SL is blowing amount (wt.%):

the fat component32,8
dairy product2,7
cocoa powder3,4
flavors0,6
pastry fillerof 60.5

As a dairy product take whole milk powder.

Example 4

First by the production of confectionery filler, which begins with the preparation of the mixture of prescription. Why mix a pre-translated in the liquid state in the fat with a temperature of 58°taken in 26% of the total mass of the mixture, and sugar or powdered sugar in a kneading machine equipped with a water jacket. A water jacket maintains the temperature in the chamber 50°C. Mixing is conducted for 10 minutes. Then the obtained prescription mixture milled for 18 hours in turbans machine with the addition of a surfactant in the amount of 1.5 wt.% from total fat mass until it reaches a uniform consistency with a particle size of up to 25 microns in 94% of the total weight of the filler. Then form the mixture into granules with a size of 4 mm with subsequent cooling.

This is followed by immediate cooking waffles. Cooking waffles begins with th the manufacture of wafer sheet. Concurrently, the preparation of the masses for the filling whisk pastry filler obtained in one of the variants of the above method, with a fat temperature of 20°, dairy product, cocoa powder until a homogeneous whipped egg masses temperature 26°and razmetkoy wafer sheet with further cuts in the form of individual products.

Components to make the filling, take the following amount (wt.%):

the fat component32,0
dairy product8,3
cocoa powder4,2
flavors0,5
pastry filler55,0

As a dairy product take skimmed milk.

Example 5.

First by the production of confectionery filler, which begins with the preparation of the mixture of prescription. Why mix a pre-translated in the liquid state in the fat with a temperature of 60°taken in the amount of 28% by weight of the total mixture, and sugar or powdered sugar in a kneading machine equipped with a water jacket. A water jacket maintains the temperature in the chamber 60°C. Mixing is conducted for 10 minutes. Then receive the s prescription the mixture is milled in turbans machine for 5 hours before reaching the size of particles of mass within 150 μm their subsequent grinding in a ball mill for 4 hours until it reaches a homogeneous consistency with the size of particles up to 25 microns in 96% of the total weight of filler, and then dispense the crushed mass in a container and cooled to obtain a solid block.

This is followed by immediate cooking waffles. Cooking waffles begins with the preparation of the wafer sheet. Concurrently, the preparation of the masses for the filling whisk pastry filler obtained in one of the variants of the above method, with a fat temperature of 25° (dairy product, cocoa powder until a homogeneous whipped egg masses temperature 22-26° (C) and its razmetkoy wafer sheet with further cuts in the form of individual products.

Components to make the filling, take the following amount (wt.%):

the fat component15,0
dairy product4,8
cocoa powder11,8
flavors0,4
pastry filler68,0

As a dairy product take whole milk powder.

Example 6.

First by the production of confectionery filler, which begins with the preparation of the mixture of prescription. Why mix a pre-translated in fluid is shaped state grease with a temperature of 58° With that taken in the amount of 26% of the total mass of the mixture, and sugar or powdered sugar in a kneading machine equipped with a water jacket. A water jacket maintains the temperature in the chamber 50°C. Mixing is carried out in a period of 8-10 minutes. Then the prescription the mixture is milled in turbans machine for 3 hours until reaching the size of particles of mass within 120 μm their subsequent grinding in a ball mill for 3 hours until it reaches a uniform consistency with a particle size of up to 25 microns in 94% of the total weight of filler, and then dispense the crushed mass in a container and cooled to obtain a solid block.

This is followed by immediate cooking waffles.

Cooking waffles begins with the preparation of the wafer sheet. Concurrently, the preparation of the masses for the filling whisk pastry filler obtained in one of the variants of the above method, with a fat temperature of 20° (dairy product, cocoa powder until a homogeneous whipped egg masses temperature 22-26° (C) and its razmetkoy wafer sheet with further cuts in the form of individual products.

Components to make the filling, take the following amount (wt.%):

the fat component 33,0
dairy product10,0
cocoa powder8,5
flavors0,3
pastry filler43,2

The resulting wafers have a pleasant, delicate texture with a fluffy whipped egg filling. Crispy properties are maintained throughout the storage process wafers. Shelf life up to 2 months. After this period of storage of the wafers is not observed traces of otoconia and softening of the structure.

1. Method for the production of confectionery filler used in the production of toppings for waffles, characterized by the fact that initially serves prescription mixture by mixing pre-translated in liquid state oil 38-42°taken in quantity 23-28 wt.% from the total mass of the mixture, and sugar or powdered sugar in a kneading machine with two Z-shaped blades with a rotational speed of the blades 45-50 rpm, equipped with a water jacket to maintain desired temperature in the chamber within 32-38°C for 25-30 minutes until a viscosity mass 300-400 PA·and then crushed it on patially mill, the speed of rotation of the rolls which are chosen so that the mass passes between the rollers in the number of 380-400 kg/h

2. The method produced the production of confectionery filler, used in the production of toppings for waffles, characterized by the fact that pre-cooked prescription mixture by mixing translated in liquid state oil temperature 58-60°taken in the amount of 26-28% of the total weight of filler, and sugar or powdered sugar in a kneading machine equipped with a water jacket to maintain desired temperature in the chamber within 50-60°C for 8-10 min, grind the mixture in a period of 18-24 hours in turbans machine with the addition of a surfactant in the amount of 1.5-2 wt.% from total fat mass until it reaches a uniform consistency with a particle size of up to 25 μm in the amount of 94-96% of the total mass of filler or pre-milled mixture in turbans machine for 3-5 h until the size of the particle mass in the range of 120-150 microns and finally crushed, and then dispense the crushed mass in a container and cooled to obtain a solid block or molded mass in the form of granules with a size of 1-4 mm with subsequent cooling.

3. The method according to claim 2, characterized in that in the production of confectionery filler in the form of a monolithic block as a container for dispensing use a corrugated box or plastic barrel, pre-lined with plastic film.

4. The method according to claim 2, characterized in that the production to Piterskaja filler in the form of granules after cooling dosed in craftmark.

5. Method for the production of wafers with filling, providing for the preparation of the wafer sheet and fillings for churning pastry filler, obtained according to claim 1 or 2 with the fat component temperature 20-25°, dairy product and cocoa powder until a homogeneous whipped egg masses with temperatures of 22-26°and razmetkoy wafer sheet with further cuts in the form of individual products.

6. The method according to claim 5, characterized in that the components to make the filling, take the following amount, wt.%:

the fat component10-23
dairy product2,7-14,1
cocoa powder3,4 and 11.8
flavors0,1-0,8
pastry filler42-71

7. The method according to claim 5, characterized in that the quality of dairy product use dry milk or dry cream.



 

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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

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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