Not a single holiday, not a single celebration in our lives is acceptable without a cake. It serves not only as a delicious treat for guests, but also as an original gift. But to understand the sophistication of such a gift or treat, you should familiarize yourself with the production process of modern cakes and pastries.

Equipment for the production of cakes

Equipment for forming and baking cake layers and bases for cakes is widely used as production equipment. These are small, compact, very easy-to-use devices for making molds of different diameters from any dough.

An ultrasonic portion cutting machine is also used. In this case, you can vary the diameter of the products within the range of 100-250 mm with a maximum height of 120 mm. This device can cut 4-24 servings. At the same time, programs can be easily changed. As a rule, the productivity of cutting machines is high - up to 240 sliced ​​products per hour. The device includes a mobile stainless steel cabinet, a servo-driven cutting table, an ultrasonic knife, a pneumatic device for controlling the cutting process, an electronic control panel, etc.

An important place in the production of cakes is occupied by a machine for decorating products. They are used for sprinkling eggs, butter, fondant, syrups, chocolate glaze, and applying gelling mixtures to confectionery products. With their help, you can create the effect of snow, granules, dots, corduroy, orange peel, etc. The machines are distinguished by high dosing accuracy and are also used for filling cakes with filling. Specific equipment is also used for whipping creams. Cold air whipping machines are designed for this purpose.

The best option is a long conveyor belt with several multi-depositors and spraying machines, which allows you to create fully automated production of cakes of different shapes, composition and appearance.

Manufacturing technology + video on how to do it

Cake production consists of three main stages:

• preparing the base - baked semi-finished product;
• preparation of auxiliary elements - finishing semi-finished products;
• finishing of the external surface.

However, the process does not end at these three stages either, because all the individual elements will still need to be connected together, that is, the cake will be assembled and finished. In general, each stage can be divided into many more sub-stages.

Large confectionery factories use fully automated production lines for mass production of cakes. Production lines are designed for this. In the average confectionery shop, manual labor can be used for production. However, the manual manufacturing process requires large production areas and highly qualified employees.

At the stage of baking semi-finished products, the base of the future cake is made. This process can be modified in terms of technology and sequence of actions depending on the type of semi-finished product, the set of raw materials and the final product.

However, there are main stages: kneading the dough, laying it out or pouring it into molds, and baking. At the end, the semi-finished product is subjected to cooling or standing.

To improve the taste and aroma of the future cake, at this stage various finishing semi-finished products can be used, such as jam, cream, glaze, liqueur, syrup, fondant, candied fruits, jelly, nuts, fruit and berry filling, etc. This substage is called impregnation and lotion . The type and composition of lotions are chosen depending on the main ingredients and taste preferences of consumers.

By the way, such lotions are prepared on a hotel production line.

At the cake design stage, the finishing semi-finished product is most often cream. They are used to trim the sides and surface. Creams can be butter, protein, butter, custard, etc. Confectionery creams are distinguished by excellent taste, plasticity, pliability in decorative decoration, but also high calorie content. However, creams are perishable products. When manufacturing them, it is extremely important to carefully observe temperature and sanitary conditions.

At the stage of assembling the cakes, the finishing itself is carried out. There are a total of three substages included in this process. Initially, baked semi-finished products are prepared, then the cakes are sandwiched with finishing semi-finished products and the layers are glued together, and only at the end the sides and top surface of the cake are decorated.

During the preparation of baked cakes, they are cleaned of deformed and burnt areas, the edges are aligned and the correct shape is given. Often the cakes are cut horizontally into several layers. Next comes the well-known impregnation substage.

The decorative stage of cakes deserves special attention, since this procedure is the most complex technologically. The process requires certain skills and artistic taste. Experienced pastry chefs are hired for decoration.

Cream, jelly, whipped cream, whipped semi-finished products, white and black icing, sprinkles, chopped nuts, all kinds of fresh and canned fruit - all this is ideal for decorating cakes. Various volumetric and flat figures made of chocolate, caramel or marzipan mixture, made in the form of flowers, leaves, cobwebs, etc., are also often used.

The first stage of external decoration of cakes consists of coating, sprinkling and decorating the sides with a specific finishing semi-finished product. And only at the end are the artistic decorations of the surface of the cake made:

• cream or jelly mixtures are applied;
• volumetric borders are created;
• roses, domes, cones are planted;
• fruits or three-dimensional figures are placed.

The last stage of the production process is packaging the product in artistically designed cardboard boxes for further distribution.

Video of how cakes are made in industrial production:

The finished product should be stored in the refrigerator at a temperature of 0 – +6°C. The sales period for goods is 6-72 hours, depending on the type of individual semi-finished products and decorative design.

Cakes are piece products of various shapes and relatively small sizes. Cakes differ from pastries in their larger sizes and more complex surface finish.

Based on the type of main baked semi-finished product, cakes can be divided into the following main groups: sponge cakes, puff cakes, shortbread cakes, custard cakes, whipped white cakes, almond cakes, and crumb cakes.

Cakes are divided into sponge cakes, puff cakes, shortbread cakes, almond-fruit cakes and waffle cakes.

Cupcakes and rum baba are also made from butter dough, while rum baba is made from dough prepared with yeast with the addition of currants or raisins.

Rum baba have a cone shape and most often have a through hole in the center.

Technological schemes for the production of pastries, cakes, muffins and rum baba

The production of pastries and cakes consists of three main stages:

a) preparation of the main baked semi-finished product;

b) preparation of finishing semi-finished products;

c) interlayering, filling and finishing of the main semi-finished product.

The process of preparing baked semi-finished products consists of kneading or kneading the dough, shaping the dough, baking and cooling the semi-finished products.

In the manufacture of pastries and cakes, a variety of finishing semi-finished products are used. Creams have the largest share among them. The main process in preparing creams is churning butter, eggs and other products with sugar, due to which the mass is saturated with air bubbles and acquires a fluffy consistency.

The process of finishing the main semi-finished product mainly consists of layering the baked semi-finished product with creams, fillings and impregnating some of them with flavored syrups, followed by artistic decoration of the surface of the products with finishing semi-finished products.

The technological scheme for the production of cupcakes consists of kneading and kneading the dough, molding it, baking and cooling the products, followed by finishing the surface of the products with powdered sugar, praline, almonds, fondant or flavored syrup.

The technological scheme for the production of rum baba consists of preparing yeast dough, kneading dough from the dough and other raw materials, resting the dough, molding, baking and cooling the products, followed by impregnation with flavored syrup and coating the surface with sugar glaze.

Preparation of baked semi-finished products for pastries and cakes

The semi-finished biscuit product is prepared by vigorously beating eggs and sugar, mixing the beaten mass with flour and then baking and cooling the semi-finished product.

Approximate recipe for semi-finished biscuit product (in kg)

Premium flour 10.0

Granulated sugar 12.4

Melange 20.6

Starch 2.5

Melange and granulated sugar are beaten for 25-30 minutes in a whipping machine with a whisk speed of 170 to 230.

In this case, the volume of the churned mass increases by 2.5-3 times. Add flour with an average amount of weak gluten to the whipped mass and mix for no more than 15 seconds. A longer kneading with flour can lead to the dough tightening and instead of a porous, fluffy mass, you will get a semi-finished product with a compacted structure.

The dough temperature should be 25-28° C, humidity within 36-38%.

The resulting dough has a liquid consistency, and its shaping is done by pouring it into rectangular, square or round shapes, previously greased or greased. lined with paper.

A biscuit with a thickness of at least 30 mm is baked for 45-60 minutes at a temperature of 200-220 ° C or 60-75 minutes at a temperature of 175-180 ° C. The baked biscuit is removed from the molds and left for at least 8 hours. During the curing process, cooling and reduction occur humidity of the semi-finished product, due to which it acquires sufficient rigidity, allowing it to be cut in the horizontal direction. An insufficiently cooled biscuit with high humidity crumples when cutting, and when soaked in flavored sugar syrup, it becomes deformed. The humidity of the semi-finished product before finishing should be within 20-24%.

A thicker and at the same time fluffy dough is prepared if it is necessary to obtain round cakes of small diameter (boucher), usually used as a base for depositing rosettes of cream. The whites are pre-beaten for 15-20 minutes until they increase in volume by 4-5 times, and the egg yolks are beaten separately with sugar for 20-25 minutes. The whipped mass of yolks and sugar is mixed with flour, and then the whipped whites are quickly added. The dough has a moisture content in the range of 44-46%. The dough is formed by depositing onto sheets covered with paper, due to which the dough does not spread during the baking process. Baking is carried out at a temperature of 190-200 ° C for 15-30 minutes. The finished semi-finished product after cooling has a moisture content in the range of 15-19%.

Puff pastry It is prepared by kneading dough, then rolling butter into the kneaded dough and baking. A characteristic feature of this semi-finished product is its layering, which is achieved by repeatedly folding a layer of dough and the presence of a fatty layer between the layers of dough.

Approximate puff pastry recipe (in kg)

Premium flour 10.0

Salt 0.08

Melange 0.5

Tartarstone ki slot 0.01

Butter 6.6

Water in l 4-5

The dough is kneaded in a universal kneading machine with two 2-shaped blades. The machine is loaded with water, salt, acid and flour with a high content of strong gluten. Acid increases the swelling properties of flour proteins and makes the dough more elastic and easy to cut. For the same purpose, flour with strong gluten is used, otherwise the layering of the dough will be disrupted during the rolling process, which will affect the layering of the semi-finished product. The raw materials are mixed for 15-20 minutes. The finished dough has a moisture content of 41-44%.

The dough is rolled out on a two-roll machine into a layer 20-25 mm thick and in the middle of the layer butter is placed in an even layer, pre-mixed with 15% flour and cooled to 12-14 ° C, which is favorable for the rolling process.

The free ends of the dough are wrapped in a layer of butter on four sides and cooled in the refrigerator, after which they are rolled out with elongation in one direction. Then the dough layer with butter is folded into four, turned at an angle of 90° and rolled out again. After this, the dough layer is folded into four again and cooled for at least 35-40 minutes. The cooled layer of dough is again rolled out twice, folding it in four after each rolling. As a result of folding and rolling out a piece of dough with layers of butter four times, a sheet of dough with 256 layers is obtained.

Cooling the dough is necessary in order to ensure the safety of the layers of oil and dough, otherwise the oil will flow out of the layers, which will disrupt the layering of the dough and the finished semi-finished product.

The final rolling of the dough layer is carried out to a thickness of 4.5-5 mm. The surface of the dough is brushed with yolk or egg and pricked with the tip of a knife to eliminate swelling. For piece puff pastry, the dough layer is cut into square or rectangular pieces, from which products of various shapes are formed (envelopes, bows, triangles, etc.) - For tubes and muffs, the dough layer is cut into strips, which are placed in a helical shape on white tubes tin. For sliced ​​pastries and cakes, roll out a layer of dough to the size of the sheet on which the baking is made. In this case, the edges of the sheet are moistened with water and the dough is pressed against them, which prevents the dough from deforming during the baking process.

Baking is done at a temperature of 215-250° C for 25-30 minutes, after which the semi-finished product is cooled.

Sand semi-finished product prepared by kneading dough and then baking the shaped dough.

The high content of fat, eggs and sugar makes the dough plastic and the baked semi-finished product crumbly.

Approximate recipe for semi-finished sand product (in kg)

Premium flour 10.0

Butter 6.0

Granulated sugar 4.0

Melange 1.4

Flour for dusting 0.8

Salt 0.04

Bicarbonate of soda 0.1

Essence 0.04

Ammonium carbonate 0.1

The dough is kneaded in a universal kneading machine, into which all raw materials are loaded, with the exception of flour, and mixed for 13-18 minutes. Then add flour and mix for another 2 minutes. The humidity of the dough is 18-20%, and the temperature is 19-22 °C.

After kneading, the dough is rolled to a layer thickness of 3-4 mm, if it is intended for cakes and sliced ​​pastries. The sheet of dough is then transferred to the sheet. The dough for rings and crescents is rolled out to a thickness of 6-7 mm, and then shaped with a suitable metal notch. For basket nights, the dough is first rolled out into a thick layer.

8 mm, and then use a mold to separate a piece of the dough layer and line the bottom and walls of the mold with it. For the tubes, the rolled out layer of dough is cut into strips, placed on tin tubes and the edges of the strips are glued together. Before baking, the surface of some types of rings is brushed with egg and then sprinkled with chopped nuts.

Baking is carried out at a temperature of the baking chamber environment of 215-260 ° C for 10-14 minutes, depending on the type of product and the design of the oven.

Custard semi-finished product It is prepared by brewing flour and mixing the brewed mass with a large amount of melange and subsequent baking of dough pieces, as a result of which a cavity is formed, which is then filled with cream.

Approximate recipe for semi-finished custard product (in kg)

Premium flour 10.0

Melange 14.9

Butter 5.0

Salt 0.12

Water in l 8-10

The flour is brewed in a digester: oil and salt are added to boiling water. When the butter has melted, gradually add flour while stirring vigorously until smooth. In this case, the flour starch gelatinizes and binds a large amount of water. The brew is transferred to a mixing machine, where melange is gradually added during the working stroke, and thoroughly mixed for 15-20 minutes. The resulting dough with a humidity of 52-54% has a viscous consistency, and it is molded using a jigging bag into sheets. The formation of an internal cavity depends not only on the technology for preparing the semi-finished product, but also on the quality of the flour used. Flour with a medium strong gluten content is recommended.

Baking is done at a temperature of 180-200° C for 30-36 minutes.

Whipped protein semi-finished product (meringues) does not contain flour. Due to the presence of dough proteins, when kneading, it is saturated with air and acquires a fluffy consistency.

Approximate recipe for semi-finished protein product (in kg)

Egg whites 1.5

Sugar 4.0

Vanilla powder 0.03

Chilled egg whites are beaten for 10-20 minutes, sugar is gradually added to them and, lastly, vanilla powder. The kneaded dough is immediately placed on sheets greased or covered with rough paper.

Baking is done at a temperature of 110-140° C for 25-30 minutes. A higher temperature in the baking chamber environment leads to undesirable coloring of the surface of the semi-finished product.

Almond semi-finished product characterized by a high content of ground almonds with sugar. The prepared piece semi-finished product, as a rule, does not require additional finishing and is a completely finished finished product.

Approximate recipe for almond semi-finished product (in kg)

Premium flour 10.0

Granulated sugar 38.0

Almonds 20.7

Proteins 17.1

Shelled almonds are first removed from the skin by immersing them in a kettle of boiling water. After this, the almonds are mixed with granulated sugar and 3D of the entire amount of protein and passed through a three-roll mill twice. The pureed mass is mixed with flour and the rest of the protein. Dough with a moisture content of 19-20% is deposited onto sheets for round-shaped piece products. For cakes, the sheet shape is square.

The surface of the semi-finished product is moistened with water and the cakes are baked for 19-23 minutes at a temperature of 190-195°C, and the semi-finished cake for 25-35 minutes at an oven temperature of 150-160°C.

Crumb semi-finished product differs in that in

It contains crumbs obtained from scraps of biscuit, shortbread and puff pastries.

The process of preparing the semi-finished product consists of kneading dough from ground cake scraps, butter, sugar, melange, cocoa powder, soda, ammonium and essence, followed by baking the molded dough at a temperature of 190-200 ° C for 40-45 minutes.

Preparing baked semi-finished product for cupcakes

There are two known methods for preparing cake batter. The first method is as follows: sugar is added to the butter softened in a kneading machine and gradually melange (eggs) and the mixture is vigorously beaten, after which the beaten mass is mixed with chemical leavening agents, raisins, currants, essence and flour. This method is used to make cupcakes “Stolichny”, “Moskovsky”, “Saffron”, etc. The second method of preparing the dough is as follows: eggs or melange are beaten with sugar; Separately, soften the butter in a kneading machine and gradually add the rest of the raw materials and, last of all, the mixture of beaten eggs and sugar. This method is used for Almond type cake.

Along with these two main methods of preparing dough using chemical leavening agents, the method of preparing dough using yeast is also used. In this case, first a dough is prepared from flour, water and yeast, which is left for 4.5-5 hours at a temperature of 30-31 ° C. Then sugar and a preheated mixture of butter and melange, as well as salt, are added to the dough , raisins, candied fruits, vanilla powder and stir for 10 minutes. The dough is allowed to stand after kneading. This is how the dough for the “Spring” cake is prepared.

The finished dough is laid out in molds, previously greased with oil or lined with paper, and then baked at a temperature of 180-200 ° C.

Preparing baked semi-finished product for rum baba

Rum baba is made from rich yeast dough. First, a dough is prepared from flour, water and yeast, which is left for 40-50 minutes at a temperature of 29-30 ° C. Then butter, melange, sugar, salt, water and flour are mixed in a kneading machine, after which they are added the dough and currant and mix everything thoroughly. The finished dough is left to rest for 45-55 minutes, then laid out in pre-greased molds, again left to rest for 40-60 minutes and baked at a temperature of 210-220 °C for 45-50 minutes.

Preparation of finishing semi-finished products

Finishing semi-finished products include various creams, lipsticks, jellies, syrups for soaking semi-finished biscuits, fruit and berry fillings, candied fruits, nuts, almonds, etc.

Cream It is mostly a fluffy foam-like mass, due to the high saturation with air in the process of vigorously churning the raw materials.

Along with good taste and high nutritional value, creams have significant plasticity, which makes it possible to prepare various shaped decorations from them that serve as decorative external finishing for pastries and cakes.

There are the following main types of creams: butter, protein-whipped (meringue), custard, butter-custard (Charlotte) and cream cream.

Butter cream It is a fluffy mass of butter with powdered sugar and condensed milk.

The butter is mixed in a kneading machine at low speed for 5-7 minutes, and then churned with powdered sugar and boiled condensed milk for 7-10 minutes. At the end of churning, add vanilla powder and cognac. Roasted nuts, ground with sugar, are added to the creamy-nut cream, and coffee syrup is added to the creamy-coffee cream. The cream can also be flavored with juices of berries and fruits. It is used for layering, filling and finishing of the main semi-finished product.

Protein whipped cream (meringue) It is a well-knitted foamy mass of chilled proteins with powdered sugar (raw) or sugar syrup at a temperature of 80-90 ° C (custard). It is used primarily for finishing and filling the main baked semi-finished product.

Custard It is a gelatinous mass obtained due to the gelatinization of flour starch. Preparation of the cream consists of brewing flour, previously fried at a temperature of 105-110 ° C, in sugar and milk syrup at a temperature of 95 ° C for 5 minutes. The finished cream should be immediately cooled and used immediately.

If the technological regime and sanitary and hygienic working conditions are not observed, the cream can be a good breeding ground for the development of pathogenic microorganisms.

Butter custard (Charlotte) It is a fluffy mass of butter and syrup.

The syrup is prepared from granulated sugar, eggs and milk by heating in a digester at a temperature of 103-104 °C. The cooled syrup is gradually added to the pre-softened butter and at the end of churning, vanilla powder* and cognac are added. At the end of churning, crushed nuts fried with sugar or cocoa powder are added to the butter-nut-custard and butter-chocolate-custard cream. Coffee syrup is added to the butter-coffee-custard cream.

The duration of churning the cream is 20-30 minutes. The cream is used for layering, filling and finishing the main semi-finished product.

Cream of cream is whipped cream with powdered sugar. It is distinguished by an extremely lush foam-like structure. The pre-cooled cream is whipped first at a low number of whisk revolutions (5-7 minutes), and then at a high number of revolutions (15-18 minutes) until a foamy mass is obtained. The resulting mass is carefully mixed with sugar and vanilla powder. This cream is prepared from cream with a fat content of 35-40%. When using cream with a fat content of 20%, the cream is prepared using pre-chilled sour cream.

If necessary, it is allowed to add milk jelly as a thickener, which is prepared by brewing starch in milk.

During use, the cream should be stored in the refrigerator and prepared for no more than a 3-hour requirement.

Cream cream is used primarily for finishing and filling baked semi-finished products. In this case, the semi-finished biscuit product is not soaked in flavored syrup. For a layer, this cream is used only for biscuit semi-finished products, and a layer of jam or fruit filling must first be applied to the cake, which prevents the cream from being absorbed by the cake. It is not recommended to layer other semi-finished products with this cream, since under the weight of the top layer the cream loses its fluffy consistency and is very easily squeezed out.

Flavored syrup used for soaking baked biscuit semi-finished products in order to give them juiciness and keep them fresh for a longer time.

The syrup is prepared by boiling sugar and water in a ratio of 1: 1.1 and adding wine and essence to the cooled sugar syrup.

Jelly - a mass of gelatinous consistency - used for coating and finishing the surface of cakes and pastries.

The jelly is made by heating sugar, agar and molasses, adding essence, paint, acid and cognac after cooling.

To cover the surface of baked semi-finished products, jelly is used in liquid form at a temperature of 60-65 °C. To finish, the jelly is poured into baking trays and, after cooling, the dense jelly is cut into pieces of various shapes.

Fruit, berry and praline fillings, fondant and chocolate glaze used for finishing and lining products are made using the technology described in the relevant sections of this textbook.

Finishing of baked semi-finished products

The finishing of pastries and cakes consists of three sequential operations: preparing the baked semi-finished product, layering or filling it with finishing semi-finished products, and decorating the upper surface of the product with finishing semi-finished products.

Preparation Baked biscuit, shortbread and crumb semi-finished product consists of cleaning the surface from burnt parts, aligning the edges to give the semi-finished product the correct shape. In addition, biscuit and crumb semi-finished products are cut horizontally into two or three parts. This is how baked semi-finished products are prepared, from which, after layering, pastries and cakes of certain sizes are subsequently cut.

Piece semi-finished products for cakes are prepared by molding dough of the desired weight and configuration. As a rule, piece semi-finished products do not require surface cleaning or edge alignment and are usually delivered after cooling directly for finishing.

Interlayer baked semi-finished products are made with various fillings or creams. To do this, the surface of one flat cake is spread with a layer of 2-3 mm of filling or cream and covered with another flat cake. Sponge cakes are pre-soaked in flavored syrup. Piece semi-finished products that have a cavity (such as an eclair) or the shape of horns, baskets, tubes, are filled with various finishing semi-finished products.

Finishing surface painting is a rather complex operation that requires skill and artistic taste.

The surface of the cakes is first covered with an even layer of cream or fruit filling or glazed with fondant. The surface of the sponge cakes is pre-moistened with flavored syrup. Then the layered cakes are cut into pieces according to the size of the cakes and decorated with creams, fruit filling, candied fruits, jelly, powdered sugar, etc. To finish the surface with cream, syringe cone bags with metal nozzles of various configurations are used.

The surface of some types of puff pastries is sprinkled with crumbs and powdered sugar or coated with egg wash. The surface of custard cakes is most often glazed with fondant or sprinkled with powdered sugar, or covered with cream and sprinkled with crumbs. The baskets are decorated with cream, fruit, candied fruits and powdered sugar, fruit filling, and jelly. The surface of protein-whipped cakes is usually finished with cream or sprinkled with crumbs.

The cakes are larger in size and have more complex artistic decoration. The surface and sides of sponge and shortbread cakes are covered with cream, fruit filling or fondant. The side parts are also sprinkled with crumbs. The surface of almond cakes is decorated with cream, fruit, jelly, chocolate, nuts, crumbs, candied fruits, etc. The surface and sides of waffle cakes are covered with praline or chocolate filling and decorated with chopped nuts, chocolate or peanuts.

The surface of the cupcakes is covered with fondant, sugar syrup, chocolate icing or sprinkled with powdered sugar.

The top and side surfaces of the rum baba are coated with sugar glaze.

Packaging and storage.

Cakes, cupcakes and rum baba are placed in thick cardboard boxes. The cakes are placed in one row on metal sheets or trays with anti-corrosion coating. Trays must be equipped with tight-fitting lids. Metal sheets are pushed into special boxes. Piece-molded cakes (not sliced) are placed in paper capsules and then in trays.

Storage of pastries and cakes with cream and fruit finishing should be carried out on racks or shelves in refrigerators at a temperature not exceeding 6 ° C, but not below zero, and products without cream finishing - at a temperature not exceeding 18 ° C and relative humidity 70-75%.

In the presence of cold, the sales period for products with butter cream is set to no more than 36 hours; products with custard - no more than 6 hours; products with whipped cream - no more than 7 hours; products with fruit finishing - 3 days.

Products of standard quality are obtained with strict adherence to the technological regime. Violation of technological instructions and approved recipes leads to the formation of defects, i.e., to the production of products that do not meet the requirements of technical specifications.

During the production of flour confectionery products, waste is generated, which is used in production if it is of sanitary quality. Recycling of sanitary waste is accompanied by additional losses of raw materials.

Wastes can be generated at all phases of the technological process and are usually used internally by returning them to previous processing stages or into other product types. Thus, when forming dough for cookies and biscuits on a stamping machine, dough scraps are formed, which are returned by a conveyor to the rolling machine and added to the dough. Broken and deformed products, as well as crumbs of products, are crushed and added to the dough mixing machine when kneading dough in the quantity and grades specified in the recipes.

Crumbs, scraps and scraps of waffles are ground into a homogeneous mass with the addition of heated fat and used in the manufacture of waffle fillings. When baking wafer sheets, edema is formed, i.e., excess dough pressed outside the waffle mold. Edemas are used in production, for which they are pre-soaked in water, freed from charred particles, rubbed through a mesh and added in small portions to freshly prepared dough.

Sanitary waste in the form of scraps from the floor, waste from bags, contaminated crumbs obtained when cleaning stencils, etc. are not used in production.

The amount of unused waste in the form of waste generated when emptying bags can be significantly reduced by storing raw materials in bulk. A well-insulated flour system guarantees a reduction in waste in the form of flour spray during transportation. Washing and scalding of internal walls.

Technology for the production of cakes and pastries

Introduction. The entire range of domestic enterprises specializing in the production of cakes and pastries supplied through the shelves of supermarkets, department stores, grocery stores, small wholesale markets, etc. is produced at enterprises of three levels. The highest, elite, occupied by industry leaders. These include those enterprises that have been operating for many years and are equipped with high-performance imported equipment. These include the Bolshevik concern, the Kolomensky, Zvezdny plants, and a number of other well-known enterprises. The second level, which generally forms this segment of food production, is confectionery factories and bakeries, both small and larger, which exist in every region. And then - a huge number of small workshops and individual small enterprises, including mini-bakeries and mini-productions.

Air compressor

8 atm, 200 l/min., receiver 25 l, cons. Power 1.1 – 1.5 kW, 2800 rpm

Baking tray for MTK-50M

530x235 mm, for 24 dough pieces

Additional shelving trolley (cooling)

19 shelves, 650x605x1475 mm, 45 kg

Industrial wall table

1200x600x900 mm, stainless steel cover

Rotary convection confectionery oven (without proofer)

Installed power 39 kW, 2150x1350x2075 mm, 1400 kg. Includes: oven, rack trolleys for 19 baking sheets each, 74 baking sheets (size 650x530 mm). Trolley dimensions: 650x605x1475 mm, 45 kg.

Choux pastry. A distinctive feature of this dough is that during the baking process a cavity is formed inside it, which is then filled with cream, jam or other fillings. With continuous stirring, the flour is brewed with boiling water mixed with butter and salt. During welding, the starch gelatinizes, and the gluten is partially compacted even before baking (in raw dough). The dough turns out to be so dense and elastic that the water vapor inside the products forms voids that loosen the products. Choux pastry is used to prepare “Eclair” type dough and choux pastries. . The dough for them is prepared without baking powder and sugar. The recipe calls for a very large amount of eggs or melange (more than 700 kg per 1 ton of semi-finished product). The quality of flour (quantity and quality of gluten) has a great influence on the formation of cavities inside the dough for filling. Flour must contain at least 28-36% gluten.

Currently, there is a mechanized production line for the production of “Eclair” type cakes. Butter is loaded into a digester equipped with a mechanical stirrer. Salt and water. Continuously stirring the mixture, increase the temperature to 100 degrees. Then, without stopping stirring, add all the required amount of flour according to the recipe into the hot mixture. The choux pastry is prepared in a digester, which is then cooled to 50 degrees. and is sent by conveyor to a dough mixing machine, where it is mixed with melange. The ratio of melange to choux pastry is 0.7:1.

The choux pastry is loaded into a trolley, which is lifted by a conveyor above a depositor where the blanks are formed. The resulting blanks are placed on a moving metal oven belt, pre-greased. At the beginning of baking, the dough is raised to 180 degrees, which ensures a uniform rise of the workpieces, which contributes to the formation of a large internal cavity inside them and the formation of thin walls, as well as the formation of soft thin crusts through which moisture can freely escape from the workpieces. Then the baking temperature rises to 200 degrees.

To secure the structure of the workpieces at the end of baking during the last 6...8 minutes. the temperature is lowered again to 180 degrees. Baking duration 35...40 minutes, humidity 23%. The baked products are cooled for 20...25. The cooled workpieces are distributed among the conveyor slots and enter the finishing unit, where cream is introduced into the internal cavity of the workpiece, and glaze is applied to the upper surface of the workpiece by a mechanism. Productivity - up to 1000 pieces/hour.

Biscuit dough made from flour, eggs and sugar, with eggs weighing much more than flour. Biscuits come in many varieties, using either whole eggs, only whites, or only yolks. Different flours can also be used: wheat, oatmeal, rice, corn, and sometimes baked potatoes, rye crackers, ground into powder or nut powder are used instead of flour. At the same time, the color, taste, and consistency of this or that type of biscuit change, but its preparation technology and the structure of the dough remain unchanged. Most biscuits have a liquid, pourable dough, which necessitates the use of a mold when baking.

Biscuit dough is prepared without chemical leavening agents. To obtain a foam-like structure, beaten eggs or egg whites are introduced into it, which are mechanical leavening agents. The biscuit dough contains flour, sugar, eggs in a ratio of 1:1:2. Part of the flour (up to 25%) can be replaced with potato starch. The starch in the dough binds more moisture from the eggs than flour, so when baking, the moisture evaporates less and the products are obtained with even pores and do not crumble when cutting. The beaten egg mass is unstable, so when combining with flour and baking biscuit dough, you must be careful (do not make sudden movements with your hands, do not shake), otherwise the products may turn out dense, not loose. When baking, a strong increase in the volume of the biscuit occurs due to the expansion of air bubbles and water vapor in the dough.

For the production of biscuit dough and cakes, a mechanized production line (Russia) with a capacity of about 400 kg/h is used.

The line includes: stations for preparing sponge dough and cream, an oven, a cooling conveyor for the baked sponge semi-finished product, a cutting machine, folding conveyors, a unit for assembling the sponge cake and sandwiching it with cream, machines for shaped finishing of the top of the cake.

The line carries out mechanized processes of dosing, mixing and whipping sponge dough and cream, baking and cooling the semi-finished sponge product, cutting square sponge pieces, assembling multi-layer cake blanks and finishing its surface with cream.

Airy dough. This semi-finished product is obtained by whipping egg whites with sugar and then baking. It differs from other dough in that it does not contain flour. An exception is the semi-finished product for the Kievsky cake, to which the addition of flour gives increased strength. The finished dough is a white, large-porous, light and fragile foam-like mass. The mass is churned in churning machines with a variable speed of rotation of the whisk. The white, carefully separated from the yolk (the fat of the yolk prevents the production of a stable foam mass of good quality), is placed in the container of the machine and beaten first at a low whisk speed. To obtain a good quality mass, the proteins are cooled to a temperature of 2 degrees before beating. It is also advisable to cool the containers in which the beating will be carried out. The boiler must be clean and free of grease. Uncooled whites do not whip together well, and baked semi-finished products turn out dense and mushy. Adding a small amount of acid increases the stability of the protein foam, so before finishing whipping, you can pour a few drops of a 1% citric acid solution into it. After white foam appears on the surface of the mass, the rotation speed of the working body is increased. Kneading is continued until the volume of the mass increases approximately 7 times. The duration of churning depends on the foaming ability of the protein and is within 30 minutes. Then, at a low speed of rotation of the whisk, sugar, vanilla powder, and some varieties (Flight cake) crushed nuts are added to the churned mass. After this they shoot down for some time. The humidity of the mass is up to 22-24%, and the optimal density is 400-420 kg/cubic. m

The mass should be molded immediately after churning is completed, otherwise a rapid deterioration in quality occurs as a result of removing air from it and, accordingly, an increase in density and a decrease in dimensional stability. When dosing and molding, the churned mass must experience maximum pressure, so when it increases, the quality of the mass decreases due to air loss. The temperature of the mass during molding is 10...18 degrees. The cake dough is formed by spreading it into sheets onto sheets greased and sprinkled with flour or covered with wrapping paper, and the semi-finished cake product is deposited from the bag. Baking is carried out at a relatively low temperature (100...110 degrees) in an oven without humidification. This ensures normal baking and the characteristic white color of the finished dough. Baking time is about 1 hour, and for small pieces - 20...30 minutes. The baked semi-finished product is cooled in the workshop and only after cooling is removed from the sheets using a knife with a flexible blade. Before baking, you can sprinkle the products with powder, this will give them a beautiful shiny surface.

The set of equipment for the production of puffed dough products with a productivity of up to 36 kg/h includes: a whipping machine, a baking and refrigerating cabinet, a washing bath, and a rack trolley. The cost of the set is 102.9 thousand rubles*

Almond-nut semi-finished product characterized by a rough, developed surface with cracks. It has a brown color. The recipe provides for the consumption of a large amount of almonds or nuts (300-450 kg per 1 ton). For different types of products, semi-finished products are produced in different ways. The dough for cakes and almond-fruit cakes is prepared as follows: the amount of almonds specified in the recipe, granulated sugar and 75% proteins are mixed and the resulting mass is passed through a three-roller mill. Then the mass is mixed with flour and the rest of the protein in a whipping machine. The finished dough should be mixed evenly. Its humidity is 18-20%.

The dough for cakes is formed by spreading, and for cakes it is deposited in the form of round cakes on sheets greased with oil and dusted with flour, and immediately baked: cakes at a temperature of 150...160 degrees. for 25-30 minutes, and cakes at a temperature of 180..200 degrees. about 20 min. The baked semi-finished product is cooled in the workshop. Cooling duration 30-35 minutes. The temperature of the semi-finished product is 25-27 degrees, humidity 6.5-9.5%.

The cost of a kilogram of almond cookies produced using this technology is about 330 rubles/kg. Therefore, most often manufacturers replace almonds with peanuts or use the so-called. almond flour. These changes lead to a reduction in production costs to 30 rubles/kg. The use of almond extract instead of nuts also has a positive effect on the formation of the cost of almond semi-finished products.

Crumb dough. From this type of dough, “Potato” type cakes are made according to two recipes, which differ in the type of crumb - biscuit and nut. In addition to crumbs, the product includes butter cream. The mass of the product, which includes biscuit crumbs, is 110 g, nut crumbs - 90 g. For the production of “Potato” type cakes, the domestic industry produces a mechanized line on which all the main processes are mechanized: mixing the recipe mixture, molding products, calibrating, as well as applying lipstick and cream to the surface of the product.

The recipe mixture is mixed in a machine with Z-shaped blades for 10...15 minutes. The finished mass is sent by conveyor to the receiving funnel of the molding machine, in which one shapeless portion of the mass is deposited onto the conveyor belt with the help of injection rollers and a cutting string. Moving along with the conveyor belt, a portion of the mass falls under a freely lying metal mesh, which presses it against the belt, causing the mass to rotate and acquire a cylindrical shape. The calibrated workpiece rolls into the rotor pocket, which acts as a cutter-unloader. The products moving one after another enter under a hopper filled with lipstick at a temperature of 25...3 degrees. A gear dispenser pump is installed at the bottom of the hopper, which continuously dispenses a narrow layer of lipstick onto the surface of the products. The lipstick layer is cooled by air supplied by a fan. As a result of cooling the surface of the lipstick, a thin crust forms. The temperature of the lipstick after cooling should not exceed 20..22 degrees, so that the cream that is applied to the lipstick does not melt.

The final finishing of the cake ends with the application of a figured flagellum of butter cream onto the fondant, which is fed from the hopper by a screw dispenser. After finishing, the products are manually removed from the conveyor, placed in paper sockets and trays, which are then installed on the floor of the trolley. The line productivity is 715 pcs./h, the electric motor power is 7.5 kW.

Waffle dough. The consistency of the dough for wafer sheets differs significantly from the consistency of the dough for other types of flour confectionery products. This dough is a liquid with a relatively low viscosity. Its humidity is up to 65%. To obtain dough with such high humidity, the amount of water introduced according to the recipe is 10-12 times the weight of all raw materials without flour. The liquid consistency of the dough makes it possible to obtain thin wafer sheets - the main semi-finished product of waffle production. It easily and simply fills all the recesses of the waffle mold.

The quality of waffle dough is significantly influenced by the quality of flour used, in particular the quantity and quality of gluten. When using flour with a large amount of gluten, the viscosity of the dough increases, which adversely affects the quality of the resulting wafer sheets. Flour containing strong gluten also significantly reduces the quality of the resulting wafer sheets. The best results can be obtained by using flour with weak gluten, containing no more than 32%.

At large enterprises, the dough for waffle cakes is prepared in a continuous way on the basis of an emulsion on a special technological complex of domestic production or waffle ovens of the famous “HAAS”.

In small enterprises, waffle dough is prepared in batches in kneading machines. Phosphatides, which are pre-emulsified with a small amount of water, vegetable oil, yolks, sodium bicarbonate, salt and 10% of the calculated amount of water are sequentially loaded into the machine. Water and milk introduced into the dough have a temperature of 15...20 degrees. Add half the flour, mix for about 3 minutes, add the remaining flour and mix for another 10...15 minutes. The finished dough should have a liquid consistency. Humidity should be within 58...65%, relative density 1.02...1.1. The finished dough is filtered through a sieve with holes with a diameter of about 2.5 mm. The temperature of the waffle dough should be in the range of 15...20 degrees.

If the recipe for wafer sheets includes sugar, then it is added after all the components before adding flour. Sugar is added to the dough to increase shelf life.

TF “Dialogue Plus”, known on the Russian market of food processing equipment for more than 8 years, offers manufacturers equipment for the production of wafer sheets and cakes (Table 4).

Table 4.

A set of equipment for the production of waffle cakes.

	Name
Baking wafer sheets
	Flour sifter
	Cooking boiler
	Cream whipper
	Electronic trading scales
		A2-OVA/PKVA-30
Production of filling and waffle cakes
	Performance
	Tempering machine
	Gear pump
	Wafer Sheet Spreading Machine	150 sheets/h
	Wafer sheet cutting machine
	Dough mixing machine with steam jacket
	Cooking boiler
	Cooking boiler
Production of chocolate glazed cakes
	Enrobing machine (sheet width 4200 m)
	Cooling tunnel

It should be noted that the production of waffles requires special equipment. The cost of waffle cakes is significantly higher than that of conventional confectionery products, which is due to the labor-intensive process.

Conclusion. Currently, flour products occupy second place after sugar products in terms of production volume. They are produced by specialized and universal confectionery factories, confectionery shops of bakeries, restaurants, etc. Most often, such enterprises are based on imported equipment; they willingly invest their capital in high-quality, advanced, state-of-the-art equipment. Part of the investment is directed towards replacing worn-out equipment and renovation.

Along with large enterprises that use automated production lines with a productivity above 1000 kg/h, flour confectionery products are produced by small enterprises with a productivity of 100 kg/h.

For them, one of the main conditions for successful work is the use of high-quality technological equipment that corresponds to the planned range, productivity and cost. However, given the large supply on the market of equipment for the production of cakes and pastries, not only when organizing a new enterprise, but also in the event of its reorganization (expansion), the help of highly qualified specialists is needed.

Production of pastries and cakes

3. Technology for preparing “Air” cake with cream

The airy dough is a white foamy mass, light and porous. The dough is prepared without flour. In order for the airy semi-finished product to live up to its name, it is very important to strictly follow the technological regime for whipping the whites during preparation.

Beat the egg whites until the volume increases 5-6 times and until a stable foam forms. Without stopping whipping, gradually pour in granulated sugar in a thin stream, add vanilla powder and then beat for no more than 1-2 minutes. If you beat longer, the mass may decrease in volume and settle. It should be fluffy and dry in appearance. The finished dough is immediately baked in the form of flat cakes on round or rectangular cake sheets, using iron frames or rings of a certain size for this purpose. Confectionery sheets are greased with oil, dusted with flour, a frame or ring is placed on them, filled with a layer of 8-10 mm of dough, leveled with a knife and baked at a temperature of 100-110°C for about 1 hour.

To prepare the cakes, the air mass is placed in a pastry bag with a smooth tube and deposited onto pastry sheets lined with paper or greased and dusted with flour, in the form of round or oval blanks. (Bake at a temperature of 100-110°C for about 40 minutes. At higher temperatures, the products darken and the crumb becomes viscous).

Air

The baked semi-finished product is cooled, removed from the pastry sheet using a thin knife and used for making pastries and pies. It must be handled with care due to its increased fragility.

Sometimes products blur during depositing; this may be caused by the fact that the whites were not whipped correctly, there were traces of fat on the dishes, or a lot of sugar was added.

If the baking time is insufficient, the products may settle, so after baking they must be dried in a warm place until completely dry.

The puffed semi-finished product can be prepared with the addition of citric acid, which is added at the end of beating the whites to strengthen the structure.

Granulated sugar 945.8, egg whites 472.9, vanilla powder 4.7, citric acid 4.7. Yield 1000.

Below are the types of defects in air semi-finished products and the reasons for their occurrence.

Air p/f defects, causes, prevention measures.

		Preventive measures
Semi-finished product low, vague	insufficient or poor whipping of the protein; poor washing of the boiler and whisk from fat; poor protein quality; long stay on the sheet of deposited cakes before baking; no cooling of whites before beating
Darkening of the semi-finished product	Excessive baking temperature	Strictly follow the preparation technology and technological process
The airy semi-finished product settles after baking	Insufficient baking time	Strictly observe baking times

Quality requirements: the puffed semi-finished product must have a white color, a large-porous foam-like baked mass, brittle and crumbly. Humidity 3.5%.

An airy semi-finished product (meringue) is a baked, large-porous, foamy mass, whipped from egg whites with sugar. The semi-finished product is prepared without flour; it is light and fragile. The color of the meringue is white, the surface is rough, finely porous, the crust is very thin. To produce meringues, fresh and frozen egg whites of good quality are used; they must be carefully separated from the yolks, since the fat of the yolks prevents foaming.

The process of whipping proteins should be carried out in the complete absence of fat, preferably in conditions of low room temperature. Therefore, the broom and the pot must first be thoroughly washed with hot running water so that they do not have any traces of grease; then the broom and the pot must be cooled with cold running water or in the refrigerator. Before whipping, egg whites must be cooled to +2°C

Considering that when whipped under proper conditions, the volume of good, pre-chilled whites can increase almost 7 times, you should proportion the portion of whites to the capacity of the kettle.

The process of churning meringues must be done at a variable speed of rotation of the broom. A portion of the proteins is loaded into the pot and the machine is turned on at a low speed of rotation of the whisk. After white foam appears on the surface of the whites, the rotation is increased to approximately 180 rpm. When all the proteins turn into a foamy mass and their volume increases by 2-2.5 times, the machine is switched to 240-300 rpm. Beating continues until the original volume increases approximately 7 times.

The whites will be a lush, homogeneous foam-like, snow-white mass, on the surface of which folds are persistently preserved; when lifted on the shoulder blade, the mass will be held on it. The duration of whipping the whites is 20-25 minutes (a serving of whites is 6 kg). Without stopping whipping, gradually add granulated sugar, first in small portions, and at the end in large portions. After adding granulated sugar, the speed of rotation of the broom is reduced and kneading is carried out within 1-2 minutes. Vanilla powder is added along with granulated sugar. When loading sugar into the kettle, the whipped mass settles somewhat, however, the finished meringue dough should be fluffy and dry in appearance; its volume compared to the initial volume of proteins should be increased by 5-6 times. If you beat the egg whites with sugar for too long, the mixture may settle too much and become glossy and liquid. It is no longer possible to beat such a mass to the required volume. Citric or tartaric acid should be added to it at the rate of 2 g of acid per 1 kg of protein. With further beating with acid, the mass will thicken and the semi-finished product will be less fluffy than a normally prepared one. It should be noted that meringues made from dough prepared with the addition of acid are distinguished by whiteness, gloss and a smoother surface. Therefore, acid is also added when one wants to obtain a semi-finished product with the specified properties. However, the volume of products made from such dough will be smaller, and the baking time will increase significantly. The humidity of the meringue dough is 22--24%, the temperature is 15--18°C.

To avoid settling, the finished dough should be shaped immediately and immediately sent for baking.

Depending on the type of baked goods, the dough is spread onto a sheet in the form of a layer or deposited in the form of small cakes of different shapes and cone-shaped columns.

When baking meringue cakes (layers) for cakes, the sheet and sides are greased with butter and lightly dusted with flour. For round cake cakes, iron rings of the required diameter are placed on the sheet, greased from the inside with oil. The dough is placed on a sheet (in a ring) and leveled with a knife into a layer no more than 8-10 mm thick.

For Meringue cakes, the dough is formed from a depositing bag through a smooth round tube onto sheets covered with wrapping paper or greased with oil. The diameter of the tube, depending on the desired size of the cake, is from 5 to 18 mm.

Round cakes are deposited with the depositing bag perpendicular to the leaf. The depositing of the dough is completed by ceasing to press on the depositing bag. At this time, the dough stops coming out of the bag; with a slight movement of the bag tube, the end of it is torn off from the cake. In this case, a small tongue remains on the surface of the cake, which decreases during baking. Cone-shaped columns are also deposited with the bag in a perpendicular position, but after depositing the dough onto the sheet, the bag is lifted, gradually stopping the pressure on it.

Meringues are baked at low temperature (100--110°C). During the baking process, the proteins coagulate and form a framework of a large-porous mass. The specified temperature ensures the white color of the meringues, a normal surface and uniform baking. An increase in temperature leads to darkening of the surface, the formation of large cracks on the outside and poor baking (ductility) of the products. The duration of baking depends on the depositing method. When depositing the dough directly onto a greased sheet, meringue layers and large cakes are baked for 60-70 minutes, small shapes for 20-30 minutes. Due to contact with the sheet, the bottom crust of the semi-finished product is smooth, dense, and not brittle, which is convenient for storage and transportation. When depositing the dough on paper covering the sheets, the baking time increases, and the bottom crust has a delicate and fragile structure.

To improve the appearance of meringues, you can replace 1-1.5% of granulated sugar with powder, which is sprinkled on the deposited semi-finished product before baking.

The baked semi-finished product is cooled to room temperature and then removed from the sheets or paper. Transfer the meringues into aluminum (or wooden) trays and handle them during subsequent work very carefully due to their increased fragility.

Range:

“Airy two-layer” cake;

Cake "Air single layer";

Air Fungus Cake;

Air Dahlia Cake;

Cake "Air-nut";

Cake "Air "LADA".

Technological process for preparing LADA cakes.

Preparation of dough and baked pastry.

Proteins and about 6% of the sugar required in the recipe are loaded into the whipping machine and beaten for 25 minutes at medium speed. Then it is reduced and the rest of the sugar, previously mixed with flour, is gradually added to the whipped whites. The finished mass should be fluffy and have a stable foam structure.

The mixed mass is deposited on sheets greased with oil. The weight of one flat cake is 26 g. The surface of the flat cakes is sprinkled with crushed nuts at the rate of 4 g per flat cake.

The flatbreads are baked for 25-30 minutes at a temperature of 110-120 degrees C, and after baking they are cooled, removed from the sheets and trimmed.

Preparation of finishing semi-finished products.

Preparing buttercream

Basic butter cream with condensed milk.

Of the butter creams, this cream is the most shelf-stable, since it contains a large amount of sugar, which is a preservative, does not contain eggs and has low humidity.

The stripped butter is cut into small pieces or shavings and loaded into a vertical churning machine, where it is mixed at low speed for 5-7 minutes until it turns white and becomes fluffy. After the butter turns white and forms a fluffy mass, the machine is switched to high speed and powdered sugar and condensed milk boiled and cooled to 25 degrees at the same time are gradually added to the butter, and at the end of whipping - vanilla powder and cognac or strong dessert wine. The total duration of whipping the cream is 10-15 minutes, the temperature of the cream is 18-20 degrees.

Main protein custard cream.

Granulated sugar is dissolved in the required amount of hot water (about 25% by weight of sugar) and boiled to 118-120°C (test for a medium ball).

At the same time, beat the chilled whites in a kettle washed from fat. After increasing the volume of whipped whites by about 6-7 times, the boiled hot syrup is gradually poured into the whites in a thin stream, without stopping whipping, add citric acid and vanilla powder; Beating after adding sugar syrup continues for about 10 minutes. When the protein is brewed with strong, hot sugar syrup, the core of the fluffy mass is consolidated. The finished cream is a snow-white, homogeneous, glossy, fluffy and slightly viscous mass.

Custard is convenient for decorating cakes with lush flowers and shapes that firmly retain their shape without tinting. The quality of the cream and its shelf life, in addition to the quality of the protein, are affected by the density of the cooked syrup and the order of pouring it into the whipped whites. If the syrup is too strong, then lumps form in the cream and excessively dry porosity is observed. Jewelry made from this cream is not smooth, porous, and without gloss. The same defects can occur if the syrup is poured into the whites too quickly and the cream is poorly stirred when hot. If the syrup is undercooked, the cream will be weak and blurry.

Protein creams can be flavored and tinted using the dosage of syrups and other substances recommended for butter creams, and in some cases replacing the vanilla powder provided in the main recipe.

Flavors and colors are added to the raw cream after adding powdered sugar to the mass; After this, short churning is continued.

Flavors and colors are added to the custard immediately after the whites are brewed with hot syrup, simultaneously with acid and vanilla powder.

Preparing the fruit filling.

The fruit preserve is boiled with sugar to the moisture content specified in the recipe.

Preparation, processing, molding of semi-finished products for further finishing.

Mix butter and protein cream and jam. The chocolate is heated.

Finishing and decoration of products.

The flatbreads are glued together with a mixture of butter and protein creams with jam, in a ratio of 1:1:1. the surface is decorated with a small amount of cream, a chocolate pattern and fruit filling.

Routing

Cake "Lada"

Name of ingredients		Amount of raw materials in grams
Air p/f
Creamy cream
Protein cream
Fruit filling
	100 pcs, 70 g
Air semi-finished product
egg whites
vanilla powder
nuts for sprinkling
Creamy cream
butter
powdered sugar
condensed milk with sugar
cocoa powder
vanilla powder
Protein cream
egg whites
vanilla sugar

Summary recipe

Technological process: Egg whites are loaded into a whipping machine and beaten until a stable foam is achieved, then, gradually whipping at a low speed, sugar, previously mixed with flour, and vanilla powder are added.

The finished mass is placed in a pastry bag with a smooth tube and round or oval-shaped pieces are “deposited”. Before baking, sprinkle with chopped nuts (94 g per piece). Bake at a temperature of 110-120 degrees C for 25-30 minutes and cool. Cream, protein and jam are combined in equal quantities and mixed. This mixture is used to glue two pieces together at their bottoms. The surface of the cake is decorated with the remaining buttercream, chocolate and fruit filling.

Quality requirements:

The moisture content of the cake is 11.6%.

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The preparation of baked semi-finished products consists of preparing the dough, shaping it, baking it and resting it.

Biscuit semi-finished product is a fluffy, finely porous semi-finished product with a soft elastic crumb. It is obtained by churning egg melange with granulated sugar, then mixing the churned mass with flour and baking the resulting dough.

Depending on the components included in the biscuit dough and the production method, sponge cake (main), sponge cake with cocoa powder, sponge cake with nuts, sponge cake with raisins, sponge cake with nuts and raisins, sponge cake with butter, round sponge cake “Boucher” are produced.

The biscuit recipe calls for its preparation with or without potato starch. To prepare the biscuit, wheat flour containing 28-34% gluten of weak or medium quality should be used. Otherwise, the semi-finished biscuit product will turn out crumbly. Starch creates better dryness of the biscuit and reduces the amount of gluten in the dough, preventing it from tightening.

To improve the quality of flour and weaken its gluten properties, enzyme preparations with proteolytic action are used.

Biscuit dough is a highly concentrated dispersion of air in the middle of egg products, sugar, flour, so it is classified as foam.

Biscuit dough is prepared in a continuous and batch manner.

Production of basic biscuit.

In a continuous way, sponge dough is produced at a station for continuous preparation of confectionery masses. Granulated sugar, melange, surfactants, in the form of a churning paste, and baking powder enter the homogenizer container. The mixture of raw materials is churned in a continuous flow, then the mass enters the mixer for mixing with flour.

The batch method of producing sponge dough under pressure in a churning machine is the most common. In a hermetically sealed chamber, a mixture of egg melange and granulated sugar is churned under a constant pressure of 0.15 mPa for 10-15 minutes. Then the pressure is removed, and the finished mass increases in volume by 2.5-3 times. Flour is added to the finished mixture and the mixture is kneaded without pressure for 15 s.

Kneading biscuit dough in the traditional way is done in vertical churning machines. Mix the melange with granulated sugar for 25-45 minutes. The dough is knocked down first at a low speed of rotation of the whisk, then the frequency is increased. The readiness of the mass is determined by an increase in its metabolism by 2.5-3 times, the acquisition of a light cream color, and the complete dissolution of granulated sugar until the grains disappear. Flour is added to the finished mass and the mixture is quickly mixed for 15 seconds. Longer kneading of the dough can lead to its settling, since the air bubbles with which it is saturated during the churning process will evaporate, and the sponge cake will turn out dense. The humidity of the biscuit dough is 36-38%, temperature 20-25 C, density 450-500 kg/m3.

The finished biscuit dough is unloaded into a container and sent for molding. The molds are filled with dough to ¾ of their height, otherwise the dough will fall out during baking.

Baking of biscuit dough is carried out in ovens of various designs (electric cabinets, tunnel, dead-end, etc.). The baking temperature of a semi-finished biscuit product depends on a number of factors and averages 40-70 minutes at a temperature of 170 C.

The end of the baking process is determined by the color of the top crust (golden yellow with a brown tint). According to the elasticity of the sponge cake, when pressed with a finger, a depression remains on the surface of the sponge cake, therefore, the baking process is not completed.

Next, the semi-finished product is cooled for 20-30 minutes. and is left to stand for 8-10 hours in a workshop environment with access to air. When the biscuit is left to stand at a higher temperature (35-40C) and in an unventilated room, “potato disease” occurs - the appearance of a fruity smell, which subsequently turns into a putrefactive one. The crumb of the biscuit becomes deformed and becomes chewy. Such a biscuit should be burned, and the container should be treated with a 2% solution of hydrochloric acid.

During standing, cooling and a slight decrease in humidity occur. After standing, the semi-finished biscuit product can be easily cut for further processing. If you use a warm sponge cake without standing, it will crumble and wrinkle when cut, and when soaked in syrup, it will become soggy and fall apart.