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Recipes with Egg Products


„Мeringue”

The light protein dough is a foamed mass, made from egg white and sugar. The protein dough is prepared in a cold and warm way.

Raw materials and auxiliary materials
Dry egg white - 112g.
Sugar - 2000g.
Water - 888g.
Citric acid - 1g.

In the cold way, dry egg white is diluted with water in a ratio of 1 part dry egg white To 8 parts of lukewarm water. It stays for 30 minutes and crashes into an egg-eating machine. Once the protein foam has been formed, the speed is increased and sugar is added in small portions. Breaking continues for about 20-25 minutes. Further breakthrough is undesirable as it can be Received a drop in volume. The product can be formed with a confectionary or a syringe machine. Baking is at a relatively low temperature (120-150 degrees) for 30-60 minutes, depending Of the size.

In the warm way 2/3 of the sugar is boiled in syrup for 20-25 minutes with 2/3 of the water to dissolve the dry protein. Dry egg protein dissolves with the rest of the water. It lasts 30 minutes and crashes on an egg-whipped machine with 1/3 of the remaining sugar. Once the protein foam is obtained Increase the speed and a chilled sugar syrup is added in a thin stream. The mass thus obtained is more robust and healthier. The product can be formed with a confectionary or a syringe machine. Baking is at a relatively low temperature (120-150 degrees) for 30-60 minutes, depending of the size.

Roasted sponge cake (ordinary)

Roasted sponge bush, strongly soaked with sugar syrup. Recipe: for 100.00 kg, production losses - 4-7%

For the base For the syrup
Flour - 13,530
Sugar - 45,300 11,400 33,900
Eggs - 18,000 18,000
Water 17,000
Orange essence 0,090

Triguna

On the basis of curled bark, curved to form a triangular shape, a filling of walnuts and impregnated with sugar syrup. Recipe: for 100.00 kg, production losses - 3-5%

For the semifinished product For the stuffing For the syrup
Flour - 30,000 30,000
Sugar - 37,600 2,500 35,100
Glucose fluid - 10,300 10,300
Butter - 7,700 7,700
Walnuts - 7,700 7,700
Eggs - 3,800 3,800
Salt - 0,500 0,500
Cornstarch - 1,000 1,000
Water 15,000 18,000

Choux pastry

Based on steamed dough and cream filling (in the case of vanilla cream). Recipe: for 100.00 kg, production losses - 5.483%

For the semifinished product For the stuffing For the syrup
Flour - 22,149 12,472 9,407
Sugar - 27,542 12,346 15,196
Glucose fluid - 1,760 1,760
Powdered milk - 4,030 4,030
Cooking oil - 6,308 6,308
Eggs - 801 554 247
Salt - 0,075 0,075
Flavouring - 0,100 0,100
Water 15,000 18,000

"Garash" cake

The cake is made from four walnuts, glued to "Garash" cream.

The shape is a low cylinder. The whole surface is made with chocolate couverture. The top surface is sprinkled with almond kernels, colored green. The cake is removed covered with glaze and couverture.

Recipe: for 100.00 kg, production losses - 4-8%

Raw materials "Garash" Walnut Boards "Garash" cream Glaze Garnish
Flour - 1,861 1,861
Sugar - 13,889 13,889
Eggs - 10,000 10,000
Walnuts - 15,278 15,278
Eggs(whites) - 15,889 15,889
Sour cream - 27,778 27,778
Querceture chocolate - 41,056 34,723 6,333
Almond kernels - 1,389 1,389

Tolumbа

The product is prepared from a specially prepared dough formed on a press - dispenser or syringe, resulting in a cylindrical shape with a striated surface richly impregnated with sugar syrup.

Recipe: for 100.00 kg, production losses - 4-8%

Raw materials
Flour - 21,000
Sugar - 37,000
Glucose fluid - 9,900
Vegetable oil - 18,600
Butter - 2,500
Eggs - 14,400
Lemon essence - 0,130
Tartaric acid - 0,020

Cake with cocoa

To prepare the product, two-color dough resulting from the addition of cocoa and varied with the presence of fruit-figs that give the product pleasant tasting qualities.

Recipe: for 100.00 kg, production losses - 4-8%

Raw materials
Flour - 35,000
Sugar - 21,000
Castor sugar - 4,000
Eggs - 19,200
Butter - 19,500
Sweet of figs - 14,000
Cocoa powder - 1,000
Backpacker - 0,700
Essence of vanilla - 0,100