Bake Ingredients

Полуфабрикат шоколадного масляного бисквита на смеси «Альба Шоколад»

Оригинальный полуфабрикат масляного бисквита с нежной структурой, обладающей насыщенным шоколадным цветом и вкусом.
Дозировка смеси в рецептуре: 15,4% к массе теста

Альба

Рецептура

Мука в/с – 275 г
Сахар-песок – 450 г
Смесь «Альба шоколад» – 300 г
Масло растительное* – 425 г
Яйцо куриное/меланж – 350 г
Вода** – 150 г
ИТОГО: 1950 г
Технология приготовления
замес теста
Все ингредиенты по рецептуре вносят в емкость миксера одновременно и перемешивают лопаткой на средней скорости 3-5 минут.
ПРИМЕЧАНИЕ:
*Рекомендуется использовать рафинированное дезодорированное масло.
**Применяется обычная вода комнатной температуры.
формование
Тесто разливается в формы для выпечки необходимой массы от 100 грамм до 2,5 килограмм.
выпечка
в ротационной печи:
температура 170-180 ̊С,
положение шиберной заслонки-закрытое.
Продолжительность выпечки от 15 до 40 минут, в зависимости от массы тестовых заготовок и загрузки печи;
в подовой печи:
температура «низ» – 160 ̊С, температура «верх» – 170 ̊С.
Продолжительность выпечки 20-40 минут в зависимости от массы тестовых заготовок.
в конвекционной печи:
температура 170 – 180 ̊С, конвекция воздуха «минимум».
Продолжительность выпечки от 15 до 40 минут в зависимости от массы тестовых заготовок и загрузки печи.
Хранение и Срок реализации
21 суток при хранении в герметичной упаковке.

Дополнительно

При изготовлении печенья с начинкой рекомендуется использовать начинку с содержанием сухих веществ не менее 60%.
Упек составляет ~14%.

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