Categories
Production of flour confectionery products

Waffles. Cakes and pies. Cupcakes. (SK)

Wafers - flour confectionery products, which are finely porous sheets, sandwiched with filling or without filling.

The technological process of making waffles is as follows. All raw materials are sieved or filtered, and then in a certain sequence are loaded into a sbelling machine, where dough is prepared.

The finished dough is poured into waffle irons and waffle sheets are baked. After baking, the wafer sheets stand and then go to the machine, where they are sandwiched with filling. Wafer layers, sandwiched with filling, stand, and then they are cut into lobes 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 waffles are not sandwiched with filling and are placed in boxes after baking and cooling.

Technological scheme of preparation of wafersTechnological scheme of preparation of wafers

In tab. 181 provides the technological parameters for making waffles.

181 table. Technological parameters of cooking waffles

technological

data

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

Duration in minutes

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

64-65

64-65

42-44

Test temperature in °

15-20

15-20

15-20

20-22

Equipment Feature:
name Sbavalnaya machine with T-shaped blades Venchikova shake up the machine can be used
blade speed per minute 150-180 150-180 150-180 150-180
Capacity in kg 250-300 250-300 250-300 250-300
2. Baking wafer sheets
Kiln temperature in ° 170 170 170 150-170
Baking duration 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. Wafer Sheets
Vыstoyki conditions:
stop or single sheet Foot solitary

ny

sheet

Foot Single player

ny

sheet

Foot Single player

ny

sheet

relative air humidity in% 25-30 40-55 25-30 40-55 25-30 40-55
room temperature in ° 50-52 30-32 50-52 30-32 50-52 30-32
Dwell time in minutes         510-560 2,5-3 510-560 2,5-3 510-560 2,5-3
The temperature of the sheets after vystoyka in ° 50-52 30-32 50-52 30-32 50-52 30-32
4. Preparation of the filling
Duration in minutes 15-18
Filling temperature in °               33 35 33-34 45
Humidity filling in% 1,5 0,8-0,9 11
Equipment name Mesil

Naya machine with two Z-shaped blades

Tempe

Country car MT-250

three-roll

machine

Lipstick punch

tion machine

5. Spreads plate of waffles stuffed
Filling temperature before spreading in ° 30-34 36-37 40-45
Filling layer thickness in mm            1,5 -2,5 1,5-2,5 1,5-2,5
Equipment name Scrubber
6. Waffle cakes
Vыstoyki conditions:
stop or single layer Foot Single player

ny

seam

Foot Foot
relative air humidity in%      50-65 80-90 80-90 50-65
room temperature in °  25-30 8-10 8-10 25-30 _
Dwell time in minutes         240-300 10-12 20 _
The temperature of the layers after vystoyka in ° 25-30 23-25 18-20 25-30
7. Wafer Cutting
Size of finished wafer wafers:

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 wafer wafer:
unfilled mm, not more than         6
one stuffing layer in mm, not more than 7 7 7            
with two layers of filling in mm no more         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 and pies - high-calorie confectionery with a high content of fat, sugar and eggs, or just sugar and eggs.

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

By the form of the main semi-finished (baked) cakes are divided into the following groups: biscuit, puff, sand, custard, air, tiny, almond,

The technological scheme for the production of cakes and pies consists of three phases: a) preparation of the main (baked) semi-finished product; b) preparation of finishing semi-finished products; c) layer and finish the main semi-finished product.

The technological process of making baked semi-finished products comes down mainly to kneading or knocking dough, forming dough, baking and cooling semi-finished products.

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

In tab. 182 provides the technological parameters for the preparation of baked cake mixes and cakes.

In tab. 183 provides the technological parameters for the preparation of finishing cake mixes for cakes and pies.

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

technological

data

Biscuit

ny

Biscuit

ny

round

(Boucher)

flacky Air

(Merengue)

Kroshkovy Sand

1, Dough Preparation

Total duration:

The minute fights 25-30 20-25 12-23
dough kneading in minutes         5 — 8 seconds 15-20 20-27 15-21
Test Moisture%      36-38 44-46 37-40 22-24 30-32 18,5-19,5
Test temperature in ° 25-28 18-22 10-12 15-18 19-22 19-22
Characteristics of the equipment:
name Shake up horizontal Venchikova machine Universal kneading machine with two Z-shaped blades Variable Speed ​​Cream Machine Universal kneading machine with two Z-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 Layout dough into forms Otsadka

test

shpritse-

rampart

bag

The dough is rolled out by rolling or rolling with a thickness of 20 — 25 mm and wrapping pre-cooled butter in it. Rolled by rolling or rolling, folded four times and cooled, then re-rolled Depositing test syringe tsevalnym bag The layout of the test in the form of The dough for the pellets rolled out with a rolling pin to a thickness of 3 — 4 mm. The dough for baskets roll out to a thickness of 7 — 8 mm and placed in molds. The dough for rings and crescent roll out to a thickness of 6 — 7 mm and
Surface finish molded dough

folded four times and cooled again, then rolled to a thickness of 4,5-5 mm and the surface is punctured with a knife

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

štampuût vyemkoj

The surface of the dough for rings smeared with egg and sprinkled with chopped roasted nuts. Tartlets filled with fruit filling or cupcake mass

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 the semifinished product
Duration

Cooling in minutes        

100-120 100-120 50-60 30-35 100-120 80
The temperature of the semi-finished product after cooling in ° 30-33 30-33 25-27 25-27 25-27 20-23
The duration of the vystoyka semi-finished product after cooling in hours 8 1 5
technological

data

Almond boiled

(Ekler)

Sugar

tubule

Almond cake and pastry Ideal Almond cake Krakowski Note
1. Dough preparation Loading procedure and conditions of mixing or churning raw materials according to technological instructions approved by the WFP of the USSR
Total duration:
churning in minutes             20-25
dough kneading 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

at      

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 kneading machine with two Z-blades Gonçurka Variable Speed ​​Cream Machine Cooking boiler with steam heating and swivel mechanism
'the number of revolutions of the blades per minute             45 and 80 150, 210, 300, 400
Capacity in kg 120 12 300
2. Shaping the dough
Method of molding dough Depositing test sheets Spreading the dough through a stencil with a thin layer of 1 — mm 2 Dough spreading with a thin layer 2 — mm 3 Dough spreading with thickness 5 — 6 mm to the already baked sandy semi-finished product with thickness 5 — 6 mm
Surface finish molded dough The surface of the dough is moistened with water. Baskets of dough filled with fruit filling in a mechanized way.
3. Bakery products
Temperature

ovens in °

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 the semifinished product
continue

tions the cooling in minutes        

30-35 30 30 60 60
The temperature of the semi-finished product after cooling in ° 25-27 30-32 20-23 25-27 25-27
Duration

vystoyka semi-finished 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
Duration of heating or boiling in minutes 60 5  4-5
Specific weight 1,43-1,45 1,28-1,32
The temperature of the prepared syrup or mass in ° 118-120 95 102-104
The temperature of the syrup or mass after cooling in °

80-90

20-30

_ 20-22
Moisture% 10-11 40-42 30-36
2. Sbivanie preform
Total duration of churning in minutes             16-22 20-25 7-10 15-20
Humidity semi-finished product in% 30-32 27-29 14±2 25 2 ±
Prefabricated temperature in ° 18-20 18-20 18-20 16-18
Characteristics of the equipment Creamy machine with variable whisk revolutions: 150, 210, 300 and 400 per minute Kneader with two X-shaped blades and variable speed 24 / 113 and 42 / 200


Extension

technological

Parameters

Zefir Pomade They want Syrup for soaking the baked semi-finished product (mecha) Filling

for

cake

Dream

Coffee

syrup

Note
1. Preparation of a syrup or mass
Duration of heating 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 prepared syrup or mass in ° 116-120 102 101-102 35-40 106-107
The temperature of the syrup or mass after cooling in ° 40-50 40-50 34-35 25-27
Moisture% 11-12 50-52 48-54 14 31-36 Humidity syrup for impregnation of the semifinished product (earlobe) in the summer 48%, in the winter 54 AND
2. Sbivanie preform
Total duration of churning in minutes 17-23 1-2
Humidity semi-finished product in%  36-38 11-13 Order for

kata and conditions for churning

according to technology

Regulations approved by the USSR Ministry of Commerce

Prefabricated temperature in °  18-20 50-55
Characteristics of the equipment Kneading

machine with two Z-blades and variable speed

Lipstick

shake up

machine

 

Finishing semi-finished products are various creams, lipsticks, jellies, syrup for soaking baked semi-finished products, fruit and berry blanks, nuts, almonds.

Among the finishing semi-finished products, the most widespread is the cream - puffy mass, obtained by 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

Muffins are rich flour products with a high content of butter, mélange, sugar and with the finish of the outer surface.

The technological mode of cooking cakes consists of kneading and churning the dough, molding it into specially prepared molds, baking and cooling the products, after which the surface of the products is sprinkled with powdered sugar, almonds, glazed with praline, lipstick or coated with 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

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