Fancy cake "puff pastry with fresh fruits"

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

SUBSTANCE: fancy cake is baked farinaceous semi-finished product made in the form of layers arranged one above another and layered with aerated cream and decorating layer formed from ground fruits including fresh kiwi and stewed peach preliminarily treated with jelly and applied onto top layer. For preparing dough for farinaceous semi-finished product, mixture of top-grade wheat flour, water and citric acid is provided. Said components are used in amounts providing moisture content of mixture ranging between 41-44%. Mixture is held for 28-35 min for swelling of gluten. Resultant dough is rolled, layered with softened margarine, mélange and edible salt, rolled and cooled in several stages. Each part is formed as sheet and baked at temperature of 230-240°C. Aerated cream is 20-30%-fat cream produced with the use of vegetable fats and strawberry jam added at the end of aeration procedure. Components for preparing of fancy cake are used in the ratio (weight parts): for farinaceous semi-finished product: top-grade wheat flour 65-66; margarine 42-44; mélange 3.3-3.4; edible salt 0.5-0.53; citric acid 0.038-0.04; for aerated layer: vegetable fats 65-70; strawberry jam 24-25; for decorating layer: fresh kiwi 24-25; stewed peach 24-25; jelly 24-25. Jelly is prepared by whipping egg albumen with water heated to temperature of 35-40°C, with egg albumen and water ratio making 3:1, with following portioned adding of powdered sugar used in an amount of 60-70% by weight of jelly. Fancy cake has regular stable shape with clearly defined layers, attractive appearance and may be stored for about 7 days.

EFFECT: improved quality, soft consistency and prolonged shelf life.

2 cl, 2 ex

 

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

The closest analogue on the task being solved and achieved technical result is a layered cake, which is characterized by the fact that it is a pastry made from flour, cake mix, made in the form located one above the other layers, coated fruit jam coated on its outer top layer coating in the form of a lipstick (see BUTENIS N., CENGIZ R., "Preparation of farinaceous confectionery products), Publishing house of Trade literature, 1963, s-123, 65, 54-57).

The disadvantage of the cake is that it is not always stable quality indicators, it is possible if the storage allocation of free moisture and settling of the structure in violation of at least one of the methods of preparation of any of the semi-finished product in its manufacture. The quality of the finished cake depends on quality of raw materials for its production, which limits the production of this product.

The task of the invention is to obtain a cake with increased quality indicators with the specified volume, without cracks and breaks, beautiful appearance, with evenly distributed over its surface finishing the layer. In addition to this task of the invention is to increase the shelf life of the cake up to 7 days.

To achieve these objectives cake, characterized in that it is a baked goods semi-finished product manufactured in the form located one above the other layers, coated whipped cream, coated on its outer top layer finishing with a layer of crushed fruit in the form of fresh kiwi and canned peach, with preliminary processing of the gel, while during preparation of the dough flour cake mix first prepare a mixture of flour

premium grade, water and citric acid taken in the quantity, ensure the humidity of the mixture within 41-44%, incubated the mixture for 28-35 minutes for swelling of gluten, unroll the pastry and proslaivaet mixture of softened margarine, egg and salt food with rolling and cooling in several stages, after which the dough is divided into several parts, each part othermovies in the form of a layer and bake it at a temperature of 230-240°as whipped cream for coating layers use cream 20-30%fat made from vegetable oils, with then add them at the end of the whipping strawberry jam, and components for the preparation of cake to take to follow the eat ratio (miscast):

for bakery semi-finished product:

the wheat flour - 65-66

margarine - 42-44

melange - 3,3-3,4

salt is 0.5-0,53

citric acid - 0,038-0,04

for coating:

vegetable fats - 65-70

strawberry jam - 24-25

for the finishing layer:

fresh kiwi - 24-25

canned peach - 24-25

gel - 24-25

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

The technical result consists in the fact that this produces a cake with improved structural and mechanical properties, as in part of the flour precooked, so in part whipped cream used for coating layers bakery semi-finished product, without isolation of free moisture. 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 SUCHKOV E.M., "Pastries", M, OLMA-PRESS, 2001, 12.

Finish p is Rozhen layer of crushed fruit in the form of fresh kiwi and canned peaches with preliminary processing of the gel protects the cake from the influence of the environment, because the gel prepared according to this technology, is a protective layer, which increases the shelf life of the cake, at the same time, the composition of which includes flour cake mix and layer-coating, namely cream and strawberry jam, as well as their quantitative selection provides a stable preservation of the volume of the product, which ultimately also affects the increase in the shelf life of the cake. Cake turns out with a new flavor due to the fact that it consists of such fruit toppings, as previously prepared strawberries, fresh kiwi and canned peaches. The last two fruit in this form they enhance the taste of strawberry jam with approaching to the taste of fresh strawberries, softened whipped cream and remaining through the use of this combination in flour the cake mix long time by eating cake.

Cooking cake is as follows:

Cake is characterized by the fact that it is a baked goods semi-finished product manufactured in the form located one above the other layers, coated whipped cream, coated on its outer top layer finishing with a layer of crushed fruit in the form of fresh kiwi and canned peaches with preliminary processing of their gel. When prigotovleniya flour cake mix first preparing a mixture of the flour of the highest grade, water and citric acid taken in the quantity, ensure the humidity of the mixture within 41-44%. Then stand the mixture for 28-35 minutes for swelling of gluten. Unroll the pastry and proslaivaet mixture of softened margarine, egg and salt food, rolling and cooling in several stages. Then the dough is divided into several parts. Each part othermovies in the form of a layer and bake it at a temperature of 230-240°S. Then have layers of baked goods semi-finished one over the other. As of whipped cream for coating layers use cream 20-30%fat made from vegetable fat then adding them at the end of the whipping strawberry jam.

Components for the preparation of the cake taken in the following ratio (wt. parts: for flour cake mix: wheat flour - 65-66, margarine - 42-44, melange - 3,3-3,4, salt and 0.5-0,53, citric acid - 0,038-0,04; coating: vegetable fats - 65-70, strawberry jam 24-25; for finishing layer: fresh kiwi - 24-25, canned peach - 24-25, gel 24-25.

Gel fruit is prepared by beating egg whites with water heated to a temperature of 35-40°taken in the ratio of protein to water is 3:1 with subsequent portions of the addition of icing sugar in the amount of 60-70 wt.% from the total mass of the gel.

To ncrete examples prepare cake:

Example 1.

Cake is characterized by the fact that it is a baked goods semi-finished product manufactured in the form located one above the other layers, coated whipped cream, coated on its outer top layer finishing with a layer of crushed fruit in the form of fresh kiwi and canned peaches with preliminary processing of their gel. During preparation of the dough flour cake mix first preparing a mixture of the flour of the highest grade, water and citric acid taken in the quantity, ensure the humidity of the mixture in the range of 41%. Then maintain the mixture within 28 minutes for the swelling of gluten. Unroll the pastry and proslaivaet mixture of softened margarine, egg and salt food, rolling and cooling in several stages. Then the dough is divided into several parts. Each part othermovies in the form of a layer and bake it at a temperature of 230°S. Then have layers of baked goods semi-finished one over the other. As of whipped cream for coating layers use cream 20%fat made from vegetable fat then adding them at the end of the whipping strawberry jam.

Components for the preparation of the cake taken in the following ratio (wt. parts: for flour cake mix: wheat flour you the higher grades - 65, margarine - 42, melange - 3,3, salt and 0.5, citric acid - 0,038; coating: vegetable fats - 65, strawberry jam 24; for finishing layer: fresh kiwi - 24, canned peach - 24, gel - 24.

Gel fruit is prepared by beating egg whites with water heated to a temperature of 35°taken in the ratio of protein to water is 3:1, with a subsequent batch add powdered sugar in the amount of 60 wt.% from the total mass of the gel.

Example 2.

Cake is characterized by the fact that it is a baked goods semi-finished product manufactured in the form located one above the other layers, coated

whipped cream, coated on its outer top layer finishing with a layer of crushed fruit in the form of fresh kiwi and canned peaches with preliminary processing of their gel. During preparation of the dough flour cake mix first preparing a mixture of the flour of the highest grade, water and citric acid, taken in amounts providing humidity mixture in the range of 44%. Then stand the mixture for 35 minutes for the swelling of gluten. Unroll the pastry and proslaivaet mixture of softened margarine, egg and salt food, rolling and cooling in several stages. Then the dough is divided into several parts. Each part othermovies in the form of a layer and the issue is with him at a temperature of 240° C. and Then have layers of baked goods semi-finished one over the other. As of whipped cream for coating layers use cream 30%fat made from vegetable fat then adding them at the end of the whipping strawberry jam.

Components for the preparation of the cake taken in the following ratio (wt. parts: for flour cake mix: wheat flour - 66, margarine - 44, melange - 3,4, salt - of 0.53, citric acid - 0,04; coating: vegetable fats - 70, strawberry jam 25; for finishing layer: fresh kiwi - 25, canned peach - 25 gel - 25.

Gel fruit is prepared by beating egg whites with water heated to a temperature of 40°taken in the ratio of protein to water is 3:1, with a subsequent batch add powdered sugar in the amount of 70 wt.% from the total mass of the gel.

The obtained cake is characterized correct, stable shape, beautiful appearance, shelf life it is about 7 days, improved quality, and it has a delicate texture with distinct layers farinaceous material layer for coating and topcoat.

1. Cake, characterized in that it is a baked goods semi-finished product manufactured in the form located one above the other layers, missed zbatimi cream, coated on its outer top layer finishing with a layer of crushed fruit in the form of fresh kiwi and canned peach, with preliminary processing of the gel, while during preparation of the dough flour cake mix first preparing a mixture of the flour of the highest grade, water and citric acid taken in the quantity, ensure the humidity of the mixture within 41-44%, maintain the mixture within 28-35 min for swelling of gluten, unroll the pastry and proslaivaet mixture of softened margarine, egg and salt food with rolling and cooling in several stages, after which the dough is divided into several parts, each part othermovies in the form of a layer and bake it at a temperature of 230-240°as whipped cream for coating layers use cream 20-30%fat made from vegetable fat, then add them at the end of the whipping strawberry jam, and components for the preparation of the cake taken in the following ratio, parts by weight:

for bakery semi-finished product:

The wheat flour 65 - 66

Margarine 42 - 44

Melange 3,3 - 3,4

Salt 0,5 - 0,53

Citric acid 0,038 - 0,04

for coating:

Vegetable fats 65 - 70

Strawberry jam 24 - 25

for the finishing layer:

Fresh kiwi 24 - 25

Canned peach 24 - 25

Gel 24 - 25

2. Cake under item 1, characterized in that the gel is prepared by beating egg whites with water heated to a temperature of 35-40°taken in the ratio of protein and water is 3:1, with a subsequent batch add powdered sugar in the amount of 60-70% of the total weight of the gel.



 

Same patents:

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

Torte "radiant" // 2253997

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

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 "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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