SU618091A1 - Curds mass for making cakes - Google Patents
Curds mass for making cakesInfo
- Publication number
- SU618091A1 SU618091A1 SU762394996A SU2394996A SU618091A1 SU 618091 A1 SU618091 A1 SU 618091A1 SU 762394996 A SU762394996 A SU 762394996A SU 2394996 A SU2394996 A SU 2394996A SU 618091 A1 SU618091 A1 SU 618091A1
- Authority
- SU
- USSR - Soviet Union
- Prior art keywords
- mass
- curds
- making cakes
- cakes
- cake
- Prior art date
Links
Description
(54) ТВОРОЖНАЯ МАССА ДЛЯ ИЗГОТОВЛЕНИЯ ТОРТОВ(54) CUSTOM MASS FOR MAKING CAKES
вочное масло, сахар-песок и наполнитель аополнительно содержит сухое молоко пр следующем соотношении компонентов. вес. %:East butter, granulated sugar and filler supplemented with dry milk are as follows: weight. %:
Жирный творог52-57,2Bold cottage cheese52-57,2
Сахар-песок20,2-20,6Sugar 20,2-20,6
Сливочное масло8,1-11,0Butter8,1-11,0
Сухое молоко6,0-8,0Milk powder6.0-8.0
НапоЛительОстальное.WATER SUPPORT
Согласно технологической инструкции при приготовлении массы все HHrpeaHeH- ты смешивают и дл более равномерного распределени составных частей массу измельчают, пропуска через волчок ФМ300 , Перемешанную массу после введени в нее наполнител , например орехов, подвергают подмораживанию на охладителе дл творога ОХЖ до -1-2 С, затем формуют тортовь1й пласт на дозировочно-формовочной машине, нанос т отделку из крема и разрезаю пласт на порции весом 250 г. Крем дл отделки со ставл ет 1О% от массы торта. Торты, изготовленные из массы, направл ют вAccording to the technological instructions for the preparation of the mass, all HHrpeaHeH- components are mixed and, to more evenly distribute the component parts, the mass is crushed, passing through the top of FM300. , then a cake formation is formed on the dosing-molding machine, a cream finish is applied and the formation is cut into 250 g portions. The finishing cream is 1 O% of the cake weight. Cakes made from mass are sent to
скороморозильный аппарат, где их замораживают при (-25) - (-35) °С,quick-freezing apparatus, where they are frozen at (-25) - (-35) ° C,
Хранить торты в замороженном состонии в холодильнике рекомендуетс при температуре -18 С. Перед употребление их размораживают при KOMHaTSioft температуре (около 20 С).It is recommended to store cakes in frozen state in the refrigerator at a temperature of -18 ° C. Before use, they are thawed at KOMHaTSioft temperature (about 20 ° C).
Пример, Дл получени массы была подготовлена смесь ингредиентов, содержаща , вес. %;Example: To obtain the mass, a mixture of ingredients was prepared, containing, by weight. %;
Творог жирный52,3Fat cottage cheese52,3
Сливочное масло11,2Butter11.2
Сахар-песок20,4Sugar 20,4
Сукое молоко6,0Dry milk6.0
Наполнитель, (орехи дробленые) 10,1Filler, (crushed nuts) 10.1
Ингредиенты смешивают, измельчают, подмораживают на охладителе ол творога до 1 С, формуют тортовый пласт, нанос т отделку из крема и разрезают пласт на порции весом 250 г. Торт замраживают при -30 С,The ingredients are mixed, crushed, frozen on a cooler cooler cooler to 1 ° C, a cake layer is molded, a cream finish is applied and the layer is cut into 250 g portions. The cake is frozen at -30 ° C.
После замораживани и хранени продукт имел следующую характеристику.After freezing and storage, the product had the following characteristic.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| SU762394996A SU618091A1 (en) | 1976-08-10 | 1976-08-10 | Curds mass for making cakes |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| SU762394996A SU618091A1 (en) | 1976-08-10 | 1976-08-10 | Curds mass for making cakes |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| SU618091A1 true SU618091A1 (en) | 1978-08-05 |
Family
ID=20673647
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| SU762394996A SU618091A1 (en) | 1976-08-10 | 1976-08-10 | Curds mass for making cakes |
Country Status (1)
| Country | Link |
|---|---|
| SU (1) | SU618091A1 (en) |
-
1976
- 1976-08-10 SU SU762394996A patent/SU618091A1/en active
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