Waffles. Cakes and cakes. Cupcakes (S.K.) - Information portal about the food and confectionery industry

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 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
technological data	fatty	walnut praline	fruit and fondant	Wafers without filling (such as Dinamo)	Note
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 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 cakes

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