Information portal about food and confectionery productionThis section and many others used materials: Duncan Manley (Duncan Manley), BOO. Minifay (Bernard W. Minifie Ph.D.), L.A. Sarafanova, Dragilev A.I., Lurie I.S. and others. Some practices and experiences are described. Zanizdry L.A. and many other professionals.
Gingerbread raw dough. Preparation of gingerbread dough is to obtain a homogeneous mass from a uniformly distributed raw material, a viscous consistency. Depending on the technological mode, two main types of dough are prepared: raw and custard. Raw gingerbread dough contains up to 57% sugar (by weight of flour), which greatly limits gluten swelling. Raw gingerbread dough prepared according to the normal technological regime should [...]
1. Cookers for gummy and jelly masses 1.1. Known cooking systems Cooking systems are used with: - direct heating - indirect heating. In the performance of cooking appliances, the more or less pronounced tendency of gelling agents and thickeners to stick and precipitate is taken into account. Indirect cookers Here we are talking about coil cookers with [...]
Nuts, poppy. Nuts. Hazelnuts and hazelnuts enter the catering without shells. In order to remove the shell and lightly fry the kernels, they are poured onto baking sheets and placed in a frying cabinet for several minutes. After that, the shell is easily separated from the kernel, and the nuts acquire a pleasant aroma. The shell is removed as follows: the nuts are placed in a small [...]
Syrups and Caramel A mixture of water and sugar is called sugar syrup. The more sugar dissolved in water, the greater the concentration of syrup.
Creams are prepared without butter and with butter. Without butter, whipped custard and raw cream is prepared, as well as marshmallow cream. Three types of cream are prepared in butter: butter cream, Charlotte cream and Glasse cream. Many derivatives can be prepared from these basic creams, for example, Charlotte creamy fruit cream, Charlotte creamy chocolate cream, etc. [...]
Natural fruit juices Ripe, but not overripe fruits, without any signs of spoilage, wash, sort and remove the seeds, seed nests, stalks and fruit tree (after squeezing the juice from the pulp, you can make jam or jam). Squeeze the juice on the extractor 724-3, included in the set of universal drive; you can use another device. The juice turns sour quickly, so it should be used immediately. [...]
Classification of the dough Four types of yeast-free dough are distinguished: a) non-loosened (dough for pancakes);
Shortbread dough is prepared with a large amount of oil (26%) and sugar (18%); the dough is very thick and its humidity does not exceed 20%. Under such conditions, yeast cannot develop and you cannot use them as a baking powder for this type of dough. The main baking powder in shortcrust pastry is butter. It gives the test friability: it envelops the particles of flour and prevents them from connecting. [...]
Gingerbread cookies have been very popular in our country for a long time. They were prepared in various varieties, types and sizes, from small gingerbreads weighing only a few grams to huge gingerbreads and mats weighing 1-1,5 kg. Products were pressed from dough using special dies - gingerbread boards (“printed gingerbread”). One of the features of gingerbread dough is that [...]
Crackers (dry biscuits) are flour confectionery products with a high fat content, with a layered and fragile structure. Depending on the preparation method and recipe composition, the cracker is divided into the following groups: on yeast, on yeast and chemical leavening agents, on chemical leavening agents without yeast. Crackers are produced in accordance with GOST 14033-96 “Cracker (dry biscuits).