RU2073445C1 - Composition for cake "variatsiya" - Google Patents

Abstract

FIELD: food industry; particularly, for preparation flour confectionery products. SUBSTANCE: mixture for dry biscuit contained high-grade flour, potato starch, granulated sugar, melange, yelk, egg albumin and essence, has additionally carrot-protein additive received by mixing carrot puree with soya protein concentrate in ratio 1:0.01. Mixture for cream contained granulated sugar, full-cream milk, butter, vanilla powder, dessert wine, brandy and cocoa-powder has additionally surface-active substances mixed with dried fat-free milk at ratio 1:2. Ratio of components is the following, mass%: potato starch, 2.25-2.3; granulated sugar, 41.6-41.7; melange, 19.2-19.3; essence, 0.11-0.12; rum essence, 0.047-0.048; brandy and/or dessert wine, 1.1-2.46; butter, 13.6-13.7; full-cream milk, 7.6-7.7; vanilla powder, 0.17-0.171; cocoa-powder, 0.23-0.24; carrot-protein additive, 4.0-4.1; egg albumin, 0.9-0.91; yelk, 0.1-0.104; citric acid, 0.001-0.0011; soda, 0.002-0.0021; ammonium carbonate salt, 0.006-0.0061; surface-active substances with dried fat-free milk, 0.1-0.15; color, 0.004-0.0041; candied peels, 2.6-2.62; fruit filling, 0.51-0.52; offcuts of dry products, 0.54-0.55; offcuts of pastries, 0.26-027; high-grade flour, the balance. EFFECT: reduced price cost because of introduction of additives. 1 tbl

Description

 The alleged invention relates to the field of food industry, in particular to the confectionery and can be used for the preparation of flour confectionery.

 Known composition for the preparation of the cake "Variation", containing a mixture for the preparation of biscuit, containing wheat flour of the highest grade, potato starch, granulated sugar, melange, egg yolk, egg white and essence, a mixture for preparing syrup for washing, containing granulated sugar, rum essence, cognac or dessert wine, a mixture for the preparation of cream containing granulated sugar, milk, butter, vanilla powder, dessert wine, cognac and cocoa powder, a mixture for the preparation of semi-finished "air" containing sugar p-sand, egg white and vanilla powder, a mixture for the preparation of "amateur" fried crumbs containing premium wheat flour, cocoa powder, mélange, essence, baking soda, carbon ammonium salt, granulated sugar from the sand, pruning from semi-finished products and pruning from cakes and pastries, dye, candied fruit and fruit filling.

The components of the composition are taken in the following ratio (wt.):
Potato starch 2.25-2.3
Sugar 41.6-41.7
Melange 19.2-19.3
Essence 0.11-0.12
Rum essence 0,047-0,048
Cognac or dessert wine 1.1-1.2
Cognac 1.4-1.43
Butter 17.6-17.7
Whole natural milk 7.6-7.7
Vanilla powder 0.17 0.171
Cocoa Powder 0.23 0.24
Egg white 0.9 0.91
Egg yolk 0.1 0.104
Citric acid 0.001 0.0011
Drinking soda 0.002 0.0021
Coal ammonium salt 0.006 0.0061
Dye 0.004 0.0041
Candied fruits 2.6 2.62
Fruit filling 0.51 0.52
Semi-finished products 0.54 0.55
Cuts from cakes and pastries 0.26 0.27
Dessert wine 0.029 0.03
Premium wheat flour
The disadvantages of the known composition is that the quality of the finished cake depends on the quality indicators of the raw materials used for its production, in particular on egg and melted raw materials for the production of biscuit cake mix, as well as on the quality of the butter used to produce cream for finishing the biscuit cake mix. So, if you do not add the required amount of egg raw material to the biscuit cake mix, then the cake mix can settle after baking, and its volume will be insufficient to obtain products of the required quality. Moreover, very often the butter used for the production of cream has a high moisture content, which also affects the quality of the finished product, because the finished cream has insufficient fluffiness and poorly retains its structure after a short storage.

 The technical result of the proposed technical solution is to reduce the cost of the finished product, as well as to obtain products of a higher quality by introducing additives that provide a cake with a more porous, structure, good volume and with a more stable, lush structure of the semi-finished cream.

To achieve this technical result, the composition for the preparation of the cake "Variation", including a mixture for making biscuit, containing wheat flour of the highest grade, potato starch, granulated sugar, melange, egg yolk, egg white and essence, a mixture for making syrup for washing, containing granulated sugar, rum essence, cognac or dessert wine, a mixture for preparing a cream containing granulated sugar, whole milk, butter, vanilla powder, dessert wine, cognac and cocoa powder, the mixture for “air” product containing granulated sugar, egg white and vanilla powder, a mixture for the preparation of fried “amateur” crumbs containing premium wheat flour, cocoa powder, melange, essence, drinking soda, ammonium carbonate, granulated sugar , cuts from semi-finished products and cuts from cakes and pastries, dye, candied fruit and fruit filling, the mixture for making biscuit additionally contains a carrot-protein supplement obtained by mixing carrot puree with protein soybean concentrate in a ratio of 1: 0.001, and the mixture for the preparation of the cream additionally contains surfactants mixed with skim milk in the form of a powder at a ratio of 1: 2 and the following ratio of components of the composition (wt.):
Potato starch 2.25 2.3
Sugar 41.6 41.7
Melange 19.2 19.3
Essence 0.11 0.12
Essence rum 0.047 0.048
Cognac and / or dessert wine 1.1 2.46
Butter 13.6 13.7
Whole natural milk 7.6 7.7
Vanilla powder 0.17 0.171
Cocoa Powder 0.23 0.24
Carrot Protein Supplement 4.0 4.1
Egg white 0.9 0.91
Egg yolk 0.1 0.104
Citric acid 0.001-0.0011
Drinking soda 0.002 0.0021
Coal ammonium salt 0.006 0.0061
Surfactants mixed with skim milk in powder form 0.1 0.15
Dye 0.004 0.0041
Candied fruits 2.6 2.62
Fruit filling 0.51 0.52
Semi-finished products 0.54 0.55
Cuts from cakes and pastries 0.26 0.27
Premium wheat flour
Introduction to the mixture for the preparation of biscuit cake mix carrot-protein supplements obtained by mixing carrot puree with protein soybean concentrate in a ratio of 1: 0.001 provides a cake mix with a persistent lush, uniformly porous structure. And the introduction into the mixture for the preparation of a cream of a surfactant mixed with skim milk in the form of a powder makes it possible to obtain a cream with a storage-stable structure, saves butter, while the quality of the finished cream does not depend on the quality of the butter used for cooking , because the introduction in the preparation of a cream of skim milk powder, which is a substance that absorbs excess moisture, has a form-holding ability of the structure into which it enters Xia. The invention is illustrated by the following example of the preparation of this composition and the use of this composition for the preparation of a cake.

 First, the preparation of a biscuit cake mix is being carried out.

 An emulsion is prepared from the calculated amount of water, potato starch, granulated sugar, melange, carrot-protein supplement, egg yolk and egg white by mixing these components, followed by knocking this mixture down to increase the emulsion volume by 3.5 to 4 times. At the end of beating, premium grade wheat flour is portioned into the emulsion.

 A mixture is prepared for preparing syrup for washing, for which purpose sugar is dissolved in the calculated amount of water, rum, cognac or dessert wine is added to the resulting syrup.

 A mixture is prepared for the preparation of cream, at the beginning of the process, sugar is dissolved in whole milk, butter is added to the mass, surfactants mixed with skim milk in the form of a powder taken in a ratio of 1: 2, vanilla powder, dessert wine, brandy and cocoa powder. Beat the mixture until an increase in volume of 2.5 3 times.

 A mixture is being prepared for the preparation of the semi-finished product “air”, for which egg white with sugar is beaten, followed by the addition of vanilla powder, the readiness of the mass is determined by a 3.2-fold increase in volume.

 A mixture is prepared for the preparation of fried "amateur" crumbs, for which the calculated amount of water is mixed with melange, essence, drinking soda, carbon ammonium salt until a homogeneous mass is obtained, gradually added premium wheat flour, the resulting mass is baked. After baking, the semi-finished product is crushed, mixed with baked goods, scraps from semi-finished products and scraps from cakes and pastries, and then crushed again until a homogeneous loose consistency is obtained.

 Then, the finished cake is cooked.

 First, the layers of the biscuit cake mix are soaked in syrup, and a layer of cream is spread between them. The surface of the three-layer semi-finished product on top is also lubricated with cream and finished with an air semi-finished product, candied fruit, fruit filling and cream flowers. The side surface of the cake is covered with cream and sprinkled with crumbs of the semi-finished amateur product.

The components of the semi-finished product are taken in the following ratio (wt.):
Potato starch 2.25 2.3
Sugar 41.6 41.7
Melange 19.2 19.3
Essence 0.11 0.12
Essence rum 0.047 0.048
Cognac and / or dessert wine 1.1 2.46
Butter 13.6 13.7
Whole natural milk 7.6 7.7
Vanilla powder 0.17 0.171
Cocoa powder 0.23 0.24
Carrot Protein Supplement 4.0 4.1
Egg white 0.9 0.91
Egg yolk 0.1 0.104
Citric acid 0.001 0.0011
Drinking soda 0.002 0.0021
Coal ammonium salt 0.006 0.0061
Surfactants mixed with skim milk in powder form 0.1 0.15
Dye 0.004 0.0041
Candied fruits 2.6 2.62
Fruit filling 0.51 0.52
Semi-finished products 0.54 0.55
Cuts from cakes and pastries 0.26 0.27
Premium wheat flour
Specific examples of the composition for the preparation of the cake "Variation" (wt.) Are shown in the table.

 The sequence of preparation of semi-finished products and the finished cake is given in the general description of an example of the preparation of this composition.

 Qualitative indicators.

 The finished product has the correct shape, a well-baked semi-finished flour product with uniform porosity, without dents or kinks. The upper and side surfaces are evenly coated and finished with cream, the cream pattern is clear, embossed. Pleasant smell and taste, without extraneous greasy smack and smell. There are no signs of settled cream, the cream is lush, holds its shape well.

Claims (1)

 Composition for making a cake, including a mixture for making biscuit, containing wheat flour of the highest grade, potato starch, granulated sugar, melange, egg yolk, egg white and essence, a mixture for preparing syrup for rinsing, containing granulated sugar, rum essence, cognac or dessert wine, a mixture for the preparation of cream containing granulated sugar, whole milk, butter, vanilla powder, dessert wine, cognac and cocoa powder, a mixture for the preparation of semi-finished "air" containing sugar peso , egg white and vanilla powder, a mixture for the preparation of fried “amateur” crumbs containing premium wheat flour, cocoa powder, melange, essence, drinking soda, carbon ammonium salt, granulated sugar from sand, cuts from semi-finished products and cuts from cakes and cakes, dye, candied fruit and fruit filling, characterized in that the mixture for making biscuit additionally contains a carrot-protein supplement obtained by mixing carrot puree with protein soybean concentrate in a ratio of 1 0.001, and the mixture for cooking I cream additionally contains surfactants mixed with skim milk in the form of a powder in a ratio of 1 to 2 and the following ratio of components, wt. Potato starch 2.25 2.3
Sugar 41.6 41.7
Melange 19.2 19.3
Essence 0.11 0.12
Essence rum 0.047 0.046
Cognac and / or dessert wine 1.1 2.46
Butter 13.6 13.7
Whole natural milk 7.6 7.7
Vanilla powder 0.17 0.171
Cocoa Powder 0.23 0.24
Carrot Protein Supplement 4.0 4.1
Egg white 0.9 0.91
Egg yolk 0.1 0.104
Citric acid 0.001 0.0011
Drinking soda 0.002 0.0021
Coal ammonium salt 0.006 0.0061
Surfactants mixed with skim milk in powder form 0.1 0.16
Dye 0.004 0.0041
Candied fruits 2.6 2.62
Fruit filling 0.51 0.52
Semi-finished products 0.54 0.55
Cuts from cakes and pastries 0.26 0.27
Wheat flour of the highest grade

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