UA14839U - Biscuit confectionery product - Google Patents

Abstract

A biscuit confectionery product contains cakes, cream and fruit jelly and fruit one, shredded coconut, cream, butter cream, fruit and berries, in particular fresh and preserved ones.

Description

Description of the invention

The utility model relates to the food industry, in particular to confectionery and can be used for the production of confectionery products, such as cakes and pastries.

It is a well-known confectionery that contains three sponge cakes, layered with butter cream and fruit filling, on the surface of which fresh strawberries are placed and filled with jelly. The sides are decorated with filling and biscuit crumbs | see Recipe Mo298, Cake "Biscuit and cream with strawberries". Production of cakes and pastries.

Moscow. Food Industry. 1973 |

Product recipe:

Biscuit Mo1 - 260g

Moz0O sugar syrup - 90g

Fruit filling Mo85 - 190g

Mo49 butter cream - 110g 12 Strawberry stock - 20g

Fresh strawberries - 220g

Jelly according to the recipe Mo33 - 100g

Fried biscuit crumb Mo90 - 10g

Output - 1000g

The closest thing to the claimed useful model is a confectionery product consisting of shortbread cakes, an airy cake placed between shortbread cakes, between which there is a layer of canned fruit or berry slices and a layer of cream, which can be used as any cream used in the confectionery industry in the production of cakes or pastries, for example, Tavriyskyi cream.

The outer surface of the upper shortbread is covered with a layer of cream, which can be used as any cream used in the confectionery industry in the production of cakes or pastries (see the declaratory patent Mo7898 for the utility model "Confectionery Product".

This product is chosen as a prototype.

The prototype and the claimed useful model have the following common features: - cakes; Me. - layers of cream; so - one layer of cream is located between the cakes; - the second layer of cream is located on the outer surface of the product. co

But the delivery time of the confectionery product according to the prototype is 2 days. In addition, it has a simple, unattractive appearance and taste. 3o The basis of a useful model is the task of developing a biscuit confectionery product, in which by providing it with layers of jelly and coconut shavings, as well as a different arrangement of the product elements, to ensure an increase in the sales period, an improvement in the taste and appearance of the product, and the possibility of its production throughout the year . "

The set task is solved in a biscuit and confectionery product containing cakes and layers of cream, one of which Z 740 is located between the cakes, and the second - on the outer surface of the product, as it is additionally equipped with a layer of cream-fruit and fruit jelly, as well as coconut chip, while between the first and second

There is a layer of cream-fruit jelly with the biscuit cakes, a layer of cream is placed between the second and third biscuit cakes, a layer of cream-fruit and a layer of fruit jelly are successively placed on the third biscuit cake, and on the side surfaces of the product there are layers of butter cream and coconut shavings, in addition, the layers of cream, cream-fruit and fruit jelly contain - fresh and canned fruits and berries. "ride" The originality of the taste is provided by successively arranged cakes and layers of cream-fruit jelly, cream, fruit jelly and coconut shavings, which decorate the side surface of the product. because the claimed confectionery product is depicted in the drawing. со 20 The biscuit-confectionery product contains biscuit cakes 1, between which are a layer of cream 2 and a layer of cream-fruit jelly 3. On the top layer of cream-fruit jelly 3 is a layer of fruit jelly 4. The side surface of the product is decorated with butter cream 5 with coconut shavings 6. Layers of cream 2, cream-fruit jelly Z and fruit jelly 4 contain fresh and canned fruits and berries 7. 29 Technology of preparation of semi-finished biscuit. Place the melange in the container of the mixer and beat for 15 minutes, gradually add sugar and water, beat for another 15 minutes. Wheat flour is poured in and sponge dough is kneaded. It is poured into round molds, baked at a temperature of 2002C for 20 minutes.

Fruit jelly preparation technology. 60 Gelatin is poured with cold water, left to swell for 30 minutes, melted in a water bath.

It is introduced into boiling fruit juice.

Cream-fruit jelly preparation technology.

Cream is whipped with sugar and mixed with cooled fruit jelly.

Butter cream preparation technology. because the vegetable butter is whipped for 30 minutes, gradually adding sugar syrup containing potassium sorbate to it.

Cream preparation technology.

Whip cream with sugar and add strawberry essence and potassium sorbate solution.

Cake making technology.

A sponge cake is placed in the form and filled with cream-fruit jelly, in which there are preserved berries and fruits, a second sponge cake is placed, and it is allowed to harden in the cold. The second cake is smeared with cream, which also contains canned berries and fruits. Place the third sponge cake, which is filled with creamy fruit jelly with fruits and berries. They are cooling. Place fresh fruits and berries in a mosaic, pour cold fruit jelly. They are cooling. Remove from the form. The side surface of the cake is decorated with butter cream and coconut shavings. On the edges of the cake, you can apply a thin pattern of butter cream.

Recipe for biscuit cakes:

Eggs, sugar and flour are mixed in a ratio of 1:1:1, water - 0.3. In the process of kneading, add water, 25g/5 for each egg.

Sugar syrup recipe:

Sugar 7.30

Water 3.30

Essence 0.01 y

Output, kg 10.00.

Cream recipe:

Cream 6.75

Sugar 3.35 pcs

Strawberry essence 0.01

Potassium sorbate 0.005

Output, kg 10.00. (at)

Butter cream recipe: so

Vegetable butter 6.63 (g)

Sugar syrup 3.53 "E

Potassium sorbate 0.005

C5 Output, kg 10.00. -

Cream-fruit and fruit jelly are prepared according to any known recipe.

Formula invented 20 rmu. du 2 ts Biscuit-confectionery product containing cakes and layers of cream, one of which is located between the cakes, and "» the other - on the outer surface of the product, which is distinguished by the fact that it is additionally provided with a layer of cream-fruit and fruit jelly, as well as coconut shavings, while between the first and second biscuit cakes there is a layer of cream-fruit jelly, between the second and third biscuit cakes there is a layer of cream, above the third biscuit cake there is a layer of cream-fruit and a layer of fruit jelly, and on the side a layer of butter cream and coconut flakes is placed on the surface of the product, in addition, the layers of butter cream, cream-fruit and fruit jelly contain fruits (o) and berries - fresh and canned. (95) 3e) 60 b5