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

  • Bake Ingredients
  • Рецептура
  • Изделия из раскатного песочного теста
  • 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”

    Рецептура

    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.
    ПРИМЕЧАНИЕ:
    * Температура маргарина должна составлять 10-15С.
    **Применяется обычная вода комнатной температуры.
    ВАЖНО: дать тесту «отдохнуть» /отлежка теста 10-15 минут.
    формование
    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..
    выпечка
    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).

    Дополнительно

    Упек составляет ~13%.

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