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 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 |
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 |
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 |
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 |
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 |
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 |