Bake Ingredients

Полуфабрикат сливочно-ванильного масляного бисквита на “Амираль”

Готовый полуфабрикат обладает насыщенным сливочно-ванильным вкусом и влажной структурой, позволяющей удерживать декоры и включения на поверхности и по всему объему полуфабриката.
На основе полуфабриката можно производить пластовые пироги.
Дозировка смеси в рецептуре: 10,7% к массе теста

ванильно-сливочный бисквит на Амираль

Рецептура

Мука в/с – 400 г
Сахар-песок – 400 г
Смесь “Амираль” – 200 г
Масло растительное* – 350 г
Яйцо куриное/меланж – 350 г
Вода** – 175 г
ИТОГО: 1875 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.

ванильно-сливочный бисквит на Амираль
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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