Waffles. Cakes and pies. Cupcakes. (SK)

Waffles - pastries, which are finely porous sheets sandwiched filling or without filling.

Technology wafer preparation process is as follows. All raw materials are sieved or filtered, and then loaded in sequence in shake up machine, wherein the dough is prepared.

The finished dough is poured into waffle iron and bake wafer sheets. After baking wafer sheets to stand, and then enter the machine, where sandwiched filling. Wafer layers, sandwiched filling, to stand, and then cut them to share and wrapped in bundles.

Some varieties of wafers glazed with chocolate. The shaped waffles filled and after filling vystoyki separated from each other, and then placed in boxes.

Dynamo type wafers not stuffed sandwiches and after baking and cooling are placed in the box.

Technological scheme of preparation of wafersTechnological scheme of preparation of wafers

Table. 181 given technological parameters of waffle.

Table 181. Process parameters waffle

technological

data

Waffles with filling Wafers without filling (such as Dinamo) Note
fatty walnut praline fruit and fondant

1. Kneading dough

The duration of the batch in minutes

15-18 15—18 15-18 17-23
Test Moisture% 64-65

64-65

64-65

42—44

Температура теста в °

15-20

15-20

15-20

20—22

Characteristics of the equipment:

name

Shake up machine with a Tбdifferent blades

Venchikova shake up the machine can be used
number of blade RPM

150-180

150-180

150-180

150-180

Capacity in kg

250-300

250—300 250—300 250-300
2. Bakery products wafer sheets

Температура печи в °

170

170

170

150-170

Duration baking in minutes 2,0-2,5 2,0-2,5 2,0-2,5

3—4

Characteristics of the equipment Semi-automatic conveyor oven

Drum

vafelnaya

bake

3. Выстойка вафельных листов
Vыstoyki conditions:
stop or single sheet Foot

solitary

ny

sheet

Foot

Одиноч

ny

sheet

Foot

Одиноч

ny

sheet

-
the relative air humidity in% 25—30 40-55 25-30 40-55 25-30 40-55
температура помещения в ° 50-52 30-32 50—52 30-32 50-52 30-32

vystoyki time in minutes

510-560

2,5—3

510-560

2,5-3

510-560

2,5-3

-
The temperature in the sheets after vystoyki ° 50-52 30-32 50-52 30-32 50-52 30-32
4. Preparation of the filling
The duration of the batch in minutes 15-18 - - - - -
Температура начинки в ° 33 35 33-34 45
Humidity filling in% 1,5 0,8-0,9 11 -
name of equipment

Месиль­

tion machine with two Z-image-governmental blades

Tempe

ратурная машина МТ-250

three-roll

machine

Pomadosbival

tion machine

-
5. Spreads plate of waffles stuffed
Температура начинки перед намазкой в ​​° 30-34 36-37 40-45 -
The thickness of the filling layer in mm 1,5 -2,5 1,5—2,5 1,5-2,5 -
name of equipment Namazochnaя machine
6. Vystojka vafelʹnyh Plastová
Vыstoyki conditions:
stop or single layer Foot

Одиноч

ny

seam

Foot Foot -
the relative air humidity in% 50-65 80-90 80-90 50-65
температура помещения в ° 25-30 8-10 8-10 25-30 _
vystoyki time in minutes 240-300 10-12 20 _
Temperature seams after vystoyki in ° 25-30 23-25 18-20 25-30 -
7. Cutting wafer layers

The size of the finished plate of waffles:

mm in length, no more than

140 140 140 140
width in mm, not more than 70 70 70 70
The thickness of the finished plate wafer:
unfilled mm, not more than - - - 6
one stuffing layer in mm, not more than 7 7 7
Two more layers of filling are not in the MTN 10 10 10
Multilayer mm, not more than 20 20 20 -
Characteristics of the equipment Cutting machine with circular saws or string trimmer

Cakes and pies

Cakes - high-calorie confectionery products with a high content of fat, egg and sugar, or sugar and eggs only.

Cakes and pies are baked combination of semi-finished and finishing.

In view of the main semi-finished products (baked) pastries are divided into the following groups: biscuit, puff, sand, custard, air, kroshkovye, almond,

Technological scheme of production of pastries and cakes consists of three phases: a) preparation of basic (baked) semi-finished products; b) preparation of finishing semis; c) interlayer and finish of the main semi-finished product.

The technological process of preparation of baked semi-finished products is reduced mainly to knead dough or knocking down, forming the dough, baking and cooling of the semi-finished products.

Technological scheme of preparation of pastries and cakesTechnological scheme of preparation of pastries and cakes

Table. 182 process parameters are preparing for the semi-finished baked pastries and cakes.

Table. 183 given technological parameters of preparation for finishing semi-finished cakes and pies.

182 Table. The process parameters for the preparation of semi-finished baked pastries and cakes

technological

data

Бисквит

ny

Бисквит

ny

round

(Boucher)

flacky

Air

(Merengue)

Kroshkovy Sand

1, Test Preparation

Total duration:

The minute fights 25-30 20-25 - 12—23 - -
dough in minutes - 5-8 sec. 15-20 - 20-27 15-21
Test Moisture% 36-38 44-46 37-40 22-24 30-32 18,5-19,5
Температура теста в ° 25-28 18—22 10-12 15-18 19-22 19-22
Characteristics of the equipment:
name

Shake up horizontal Venchikova machine

Universal kneader with two Z-ob- different blades Kremosbivalnaya machine with a variable number of revolutions Universal kneader with two Z-shaped blades -
number of blade RPM 230 230 45 and 80 150, 210, 300, 400 45 and 80 45 and 80
Capacity in kg 17 17 120 12 120 120
2. Shaping the dough
dough molding method The layout of the test in the form of

Otsadka

test

shpritse-

rampart

bag

The dough is rolled by rolling a rolling pin or 20-25 mm thick and wrapped in his pre-cooled oil. Roll out with a rolling pin or by rolling, folded four times and cooled, and then re-rolled Depositing test syringe tsevalnym bag The layout of the test in the form of The dough for tortillas rolled with a rolling pin to a thickness of 3-4 mm. The dough is rolled out for the baskets to 7-8 mm thickness and placed in molds. Dough rolled rings and crescent to 6-7 mm thickness and
Finishing of the molded surface of the dough - -

folded in four, and the second was cooled and then rolled up to 4,5-5 mm thickness and prick the surface with a knife

The surface of the dough puffs with apple filling, as well as tubes smeared yolk

- -

štampuût vyemkoj

The surface of the dough rings smeared with egg and sprinkle with chopped roasted nuts. Baskets filled with fruit filling or weight keksovoy

3. Bakery products

Temperature

oven оС

200—220 190-200 230-250 110-120 190—200 240-260

Duration baking

minutes

55-60 15-20 25-30 25-30 40—45 10-14
Characteristics of the equipment Channel furnace with a fixed hearth
4. Cooling semifinished

duration

Cooling in minutes

100—120 100-120 50-60 30-35 100-120 80
semi temperature after cooling ° 30-33 30-33 25-27 25-27 25-27 20-23
Duration vystoyki semifinished product, after cooling, in hours 8 1 - - 5 -

technological

data

Almond

boiled

(Ekler)

Sugar

tubule

Almond cake and pastry Ideal Almond cake for Krakow Note
1. Preparation of the dough Download and mixing conditions or churning raw materials according to the technological instructions approved by the WFP USSR
Total duration:
whisk in minutes

20-25

dough in minutes 20-30 15-20 15-20 30—40
Test Moisture% 19-20

38-39

welding

52-53

dough

36-38 35-37 19-20

test temperature

в °

19-22

80-85

welding

35-38

dough

19-22 16-18 35-40
Characteristics of the equipment:
name Three-roll machine with marble shafts Universal kneader with two Z-shaped blades Gonçurka Kremosbivalnaya machine with a variable number of revolutions The digester with steam heating and a turning mechanism
'Number of blade RPM - 45 and 80 - 150, 210, 300, 400 -
Capacity in kg 120 12 300
2. Shaping the dough
dough molding method Depositing test sheets Smearing test through a stencil with a thin layer 1-2 mm Smearing a thin layer of dough 2-3 mm Smearing test 5-6 mm thick sand already baked cake mix 5-6 mm thick
Finishing of the molded surface of the dough The surface of the dough is moistened with water - - - - Baskets made of dough filled with fruit filling mechanized
3. Bakery products

Temperature

печи в °

150—160

180—200

200—210

150—160

150—160

Duration baking

minutes

25—35 30—36 4-5 5—6 20-25
Characteristics of the equipment Channel furnace with a fixed hearth
4. Cooling semifinished

continue

tions the cooling in minutes

30—35 30 30 60 60
semi temperature after cooling ° 25-27 30—32 20—23 25—27 25—27

duration

vystoyki semifinished product, after cooling in hours

183 Table. The process parameters for the preparation of semi-finished decorating pastries and cakes.

technological

Parameters

Whipped cream custard (Meringue) Cream whipped crude (Meringue)

Cream

boiled

Cream the oil (creamy)

Cream

Charlotte

1. Preparation of a syrup or mass
The duration of heating up or boiling in minutes

60

- 5 4-5 -
Specific weight 1,43-1,45 - - - 1,28—1,32
The temperature of the cooked syrup or weight per ° 118-120 - 95 102-104
syrup temperature or in mass after cooling °

80-90

-

20—30

_ 20—22
Moisture% 10-11 40-42 30-36
2. Sbivanie preform
The total duration of the churning in minutes 16-22 20-25 - 7—10 15-20
Humidity in the semi-finished product% 30—32 27—29 - 14 2 ± 25 2 ±
Температура полуфабриката в ° 18—20 18-20 - 18-20 16-18
Characteristics of the equipment Kremosbivalnaya machine with variable speed corolla: 150, 210, 300 and 400 per minute Kneading machine with two X-shaped blades and a variable number of 24 / 113 speed and 42 / 200


Extension

technological

Parameters

Zefir Pomade They want The syrup for soaking baked semi-finished product (lobe)

Filling

for

cake

Dream

Coffee

syrup

Note
1. Preparation of a syrup or mass
The duration of heating up or boiling in minutes Before 2 hours 20 5 30-33 10-12
Specific weight - 1,4—1,45 1,18-1,24 1,22-1,25 - 1,3-1,25
The temperature of the cooked syrup or weight per ° 116—120 102 101—102 35—40 106—107
syrup temperature or in mass after cooling ° 40-50 40-50 34-35 25-27
Moisture% 11—12 50-52 48-54 14 31-36 Humidity syrup for impregnating the semifinished product (lobe) in the summer of 48%, 54 winter and
2. Sbivanie preform
The total duration of the churning in minutes 17-23 1-2
Humidity in the semi-finished product% 36-38 11-13

Порядок за

kata and churning with conditions

гласно технологическим инст

struction approved by WFP USSR

Температура полуфабриката в ° 18-20 50-55
Characteristics of the equipment

Kneading

machine with two Z-shaped blades and a variable number of revolutions

pomade

shake up

machine


Finishing semi-finished products are a variety of creams, lipsticks, jelly, syrup for soaking baked semi-finished products, fruit and berry harvesting, walnuts, almonds.

Among the most widely used finishing semis has cream - plenty of lush, received vigorous churning of raw materials.

In view of the main semi-finished cakes are divided into sand, biscuit, puff, almond and hazelnut praline vafelno-.

Cupcakes

Cakes - sweet products with a high content of oil, melange, sugar and finished outer surface.

Technology cupcakes cooking mode consists of mixing and whipping dough, shaping it into the specially prepared forms, baking and cooling products, and then the surface of products sprinkle with powdered sugar, almond, praline glaze, lipstick, or cover tirage syrup.

Cupcakes are placed in cardboard boxes, in wood or aluminum pans with lids.

Technological scheme of preparation of cakesTechnological scheme of preparation of cakes

Table 182.

Last modified on Monday, December 19 2016 19: 54
Vladimir Zanizdra

Founder Baker-Group.net site. More than 25-years of experience in the confectionery industry. More than 20-five years of management experience. Experience in the organization and design of the production from scratch. Site: baker-group.net/contacts.html El. mail This e-mail address is protected from spam bots. You need JavaScript enabled to view.
More in this category: "Baba. (SK)

1 comment

  • Comment Achilov Rustam Achilov Rustam July 10, 2017

    Hello, I need the entire technological process for the production of waffles. I would be grateful and ready to cooperate.

    Complain

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