Semi-finished goods

Apple and fruit and berry puree, sulphated apple or fruit and berry puree, if it is not further cooked (in the production of pastille, marshmallow, certain types of jelly marmalade) or if the cooking mode does not provide complete removal of sulfuric acid, previously desulfite.

Waffle batter (semi-finished)

Thursday, December 01 2016 14: 36
Waffle batter is prepared similarly to test for pancakes, but for greater porosity in the injected formulation disintegrating and more intense dough whisk. How long to keep the dough is impossible, as formed during the whipping foam fragile. Prior to baking the dough is stored at a low temperature. Prepare the dough in small batches. Application in certain formulations for sugar waffles, ...

Preparation of chocolate (semi-finished)

Thursday, March 17 2016 07: 17
Lipstick and cream. Fondant cream and weight are pasty, easily melt in your mouth sugar mass. They consist of a strongly brewed and chilled solution of sugar, which often are added molasses, slightly acid and other inverting means. Thanks to a special processing mass acquires the structure in which the sugar crystals do not ...

Finishing semi-finished products

Monday, November 09 2015 12: 56
Finishing semi-finished products intended for artistic decoration of cakes and pastries, giving fragrance products, certain taste, characteristic only for this kind of cakes and pastries. One of the main semi-finished products used for surface finishing and cakes, is a cream.

Preparation of the main semi-finished baked

Monday, November 09 2015 11: 24
Baked cake mix determines the group and cakes, and is the basis of their classification and one of the main semi-finished products. Baked semi-finished products are divided into: sponge, sand, puff, almond nuts, custard and wafer.

Jam, jelly, jams

Wednesday, March 21 2012 07: 27
Jam is cooked with various fresh fruits and berries, using fresh, neperestyhli, carefully selected ekzemplyary.Spivvidnoshennya sugar by weight of fruit and berries can vary from 1: 1 to 2: 1, depending on their acidity. The correct ratio of these components makes it possible to cook good jam on the palate, with plenty of syrup and steady during ...

Types of fillings for candy

Friday, November 04 2011 10: 05
Types of fillings for candy. General requirements for nachinkamVyrabatyvaemaya in our factories caramel differ not only in shape, size, color and taste properties caramel shell, but also diverse in structure and taste properties nachinkami.Mnogoobrazie fillings achieved by using different types of materials, methods of processing, methods for the preparation of fillings , the use of taste-tion and ...

Storage of fruit semi-finished products

Friday, September 30 2011 06: 42
Preparation podvarok and supplies one of the ways of preservation of fruit puree or jelly is a mix of sugar, which in high concentrations in the semi-finished product is a preservative, jelly manufactured boiling fruit or berry puree with sugar to a solids content of not less than 69%. Before boiling puree second wipe to a cleaning machine in ...

Preparation podvarok and supplies

Thursday, September 29 2011 13: 22
Preparation podvarok and supplies one of the ways of preservation of fruit puree or jelly is a mix of sugar, which in high concentrations in the semi-finished product is a preservative, jelly manufactured boiling fruit or berry puree with sugar to a solids content of not less than 69%. Before boiling puree second wipe to a cleaning machine in ...

Canned fruit and berry puree

Thursday, September 29 2011 13: 19
Canned fruit and berry pyureFruktovo and berry puree and pulp products are primarily carbohydrate composition favorable for the development of yeasts, molds and certain acid-forming bacteria. When scalding fruits whole microflora on the surface died, but in the future,

Production of fruit semi-finished products.

Thursday, September 29 2011 13: 10
Production of fruit polufabrikatov.Osnovnym raw material for the production of marmalade-Pastila products (except sugar) are semi-finished products, fruit and berry derived from fresh fruits and berries. These include: pulp, fruit and berry puree, podvarki and supplies. Their use is due to the special structure of the jelly marmalade-Pastila products. It arises due to the ability of pectin, a part of the fruit and berry raw materials, under certain conditions ...

Nut mass.

Thursday, September 29 2011 12: 14
Walnut massy.Konfetnye masses containing nuts, refers to the weight of the highest quality. They have a high taste and nutritional value in a considerable due to the high content of fat, protein, carbohydrates, and small mass vlazhnostyu.Konfetnye prepared on the basis of nut kernels are divided into two groups: the praline, wherein the nut is used in the form of roasted and marzipan, ...

Custard cake mix.

Saturday, December 25 2010 09: 43
Custard cake mix. A distinctive feature of this semi-finished product is that during the baking cavity formed therein, which is then filled with the cream. This semi-finished product is used primarily for the production of cakes. The dough is prepared without disintegrating agents and sugar. The formulations provided a very large number of eggs or mélange (more than 700 1 kg per ton semi-finished product). Flour ...

Protein-whipped (air) semi-finished product.

Saturday, December 25 2010 09: 40
Protein-whipped (air) semi-finished product. This semi-finished product obtained by striking the egg whites with the sugar and subsequent baking. It differs from other semi-finished products in that its composition does not include flour. The exception is a semi-finished product for Cake "Kiev", which gives the flour additive increased strength. Semi-finished product is a coarse white, light and delicate foam-like substance. ...

Almond and walnut cake mix

Saturday, December 25 2010 09: 37
Almond-nut semi-finished product. This semi-finished product is characterized by a rough, developed surface with cracks. It has a brown color. The recipe provides for the consumption of a large amount of almonds or walnuts (300-450 kg per 1 t). For various types of products semi-finished products are manufactured in various ways. The "Almond" cake and almond-fruit cakes are prepared as follows. Prescribed amount of almonds, sugars and 75% ...

Puff pastry - Puff cake mix.

Saturday, December 25 2010 09: 31
Layer polufabrikat.Etot semi-finished product is easily separable from, but related-baked thin layers of dough, between which is the fatty layer. The outer layers - solid, inner - soft. A distinctive feature is the lack of semi-puff in the formulation of sugar and a very large amount of butter (about 500 1 kg per ton semi-finished product). For…

MKI production - Sand cake mix.

Saturday, December 25 2010 09: 25
Sand cake mix. This semi-finished product is characterized by good friability. This quality is achieved by the fact that the formulation for semi-sand provides for the introduction of large amounts of sugar, fat and eggs (melange). The formulation and kneading contribute to short to get the dough. Flour should be used with a small amount of gluten (28-34%) poor quality. The formulation and kneading conditions ...

Production MKI - Biskvitnыy semi.

Saturday, December 25 2010 09: 18
Sponge cake mix. This preform is characterized by lush, light, fine-pored, elastic structure.

Caramel 1

Sunday, November 28 2010 08: 54
Caramel is prepared by boiling sugar syrup to 150-163 ° C temperature. For plasticity and antikristallizatsii in caramel mass added molasses. Depending on the amount of molasses and the boiling temperature of the following types of caramel mass: Livni, satin, plastic. Below are recipes for the preparation of caramel mass (Table. 8).
Finishing semi-finished products to pastries and cakes and finishing methods Appearance confectionery products is of great importance. Beautiful products cause aesthetic pleasure, appetite and decorate any holiday table. This particularly applies to cakes and pies. From finishing semifinished make various decorative ornaments, using for this special techniques and various devices. To ...

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