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Полуфабрикат шоколадного масляного бисквита на смеси «Альба Шоколад»

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  • 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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