Bake Ingredients

Полуфабрикат раскатного медового теста на агенте “Винни” (рецепт №1)

Готовый полуфабрикат имеет характеристики популярного медового полуфабриката (в виде коржа) и привлекательную себестоимость.
Тесто специально разработано для загрузки промышленных линий формования («Rondo», «Fritsch», «Canol»).
Дозировка агента в рецептуре: 4,3% к массе теста

Раскатное медовое тесто с использованием агента “Винни”


Мука в/с – 2300 г

Сахарная пудра – 500 г

Агент «Винни» – 200 г

Маргарин столовый/молочный 82%* -900 г

Яйцо куриное/меланж – 250 г

Вода** – 550 г

ИТОГО: 4700 г

Технология приготовления
замес теста
Все ингредиенты по рецептуре внести в емкость миксера, замешивать лопаткой или крюком на медленной скорости в течение 1 минуты далее 6-8 минут на средней скорости.
Готовое тесто должно быть плотным и однородным.
* Температура маргарина должна составлять 10-15С.
**Применяется обычная вода комнатной температуры.
ВАЖНО: дать тесту «отдохнуть» /отлежка теста 10-15 минут.
Масса тестовой заготовки по желанию.

Для получения полуфабриката с бисквитной структурой тесто необходимо раскатать до толщины 4-5 мм.
Для получения полуфабриката с рассыпчатой структурой тесто необходимо раскатать до толщины 1,5-2 мм.
Формование возможно на:
☑ формующих линиях («Rondo», «Fritsch», «Canol»);
☑ тестораскаточном оборудовании (с дальнейшим формованием вручную).
ВАЖНО: перед выпечкой тестовые заготовки/коржи необходимо перфорировать (“наколоть”), для дальнейшего получения ровного полуфабриката..
В ротационной печи:
температура выпечки 200-210˚С
положение «шиберной заслонки»– закрытое.
Продолжительность выпечки 10-13 минут, в зависимости от загрузки печи и массы тестовых заготовок.
В подовой печи:
температура «низ» – 200˚С, температура «верх» – 210˚С. Продолжительность выпечки 10-15 минут.
В конвекционной печи:
температура выпечки 200-210˚С, конвекция воздуха «минимум». Продолжительность выпечки 10-12 минут в зависимости от загрузки печи и массы тестовых заготовок.

Срок реализации
30 суток в качестве отдельного/самостоятельного полуфабриката при хранении в герметичной упаковке.
При производстве изделий с начинкой (торты или пирожные) срок реализации будет зависеть от применяемой начинки (от 5 суток до 3 недель).


Упек составляет ~13%.

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