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Полуфабрикат шоколадного масляного бисквита на “Амираль шоколад”

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  • Полуфабрикат шоколадного масляного бисквита на “Амираль шоколад”

    • Готовый полуфабрикат обладает насыщенным шоколадным цветом, выраженным вкусом премиального какао и нежной структурой, позволяющей удерживать декоры и включения на поверхности и по всему объему полуфабриката.
    Дозировка смеси в рецептуре: 10,3% к массе теста

    шоколадный бисквит на Амираль шоколад

    Рецептура

    Мука в/с – 375 г
    Сахар-песок – 450 г
    Смесь “Амираль шоколад” – 200 г
    Масло растительное* – 450 г
    Яйцо куриное/меланж – 375 г
    Вода** – 100 г
    ИТОГО: 1950 г
    Технология приготовления
    замес теста
    Все ингредиенты по рецептуре, вносят в емкость миксера и перемешивают лопаткой на средней скорости 3-5 минут.
    ПРИМЕЧАНИЕ:
    *Рекомендуется использовать рафинированное дезодорированное масло.
    **Применяется обычная вода комнатной температуры.
    Формование
    Масса тестовой заготовки от 300 грамм до 2,5 килограмм.
    Тесто рекомендуется разливать в формы, предварительно обернутые пергаментом.
    Выпечка
    в ротационной печи:
    температура 170-180˚С, положение шиберной заслонки «закрытое».
    Продолжительность выпечки от 20 до 50 минут, в зависимости от загрузки печи и массы тестовых заготовок;
    в подовой печи:
    температура «низ» – 160˚С, температура «верх» – 170-180˚С. Продолжительность выпечки 20-50 минут;
    в конвекционной печи:
    температура 170-180˚С, конвекция воздуха «средняя». Продолжительность выпечки 20-50 минут в зависимости от загрузки печи и массы тестовых заготовок.

    шоколадный бисквит на Амираль Шоколад
    Хранение/Срок реализации
    До 30 суток в качестве полуфабриката, при хранении в герметичной упаковке.
    В готовом изделии, будет зависеть от срока реализации и условий хранения изделия (торты/пирожные с кремом/суфле).
    Для продления сроков реализации возможно внесение консервантов по общепринятой схеме.

    Дополнительно

    Упек составляет ~13%.

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