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Раскатное несладкое песочное тесто на агенте «Акробат»

  • Bake Ingredients
  • Рецептура
  • Изделия из раскатного песочного теста
  • Раскатное несладкое песочное тесто на агенте «Акробат»

    • Готовый корж раскатывается до 1,5 – 3 мм и обладает традиционными характеристиками песочного теста. Тесто специально разработано для загрузки промышленных линий формования («Rondo», «Fritsch», «Canol»)
    С последующей формовкой под сложные металлические формы с бортами для классических пирогов типа КИШ-ЛОРЕН и ПАЙ.
    Дозировка агента в рецептуре: 3% к массе теста

    Рецептура

    Мука в/с – 780
    Сахарная пудра – 40 г
    Агент «Акробат» – 42 г
    Маргарин столовый/молочный 82%* – 360 г
    Яйцо куриное/меланж – 120 г
    Вода** – 110 г
    ИТОГО: 1452 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 5-6 минут на средней скорости.
    Готовое тесто должно быть плотным и однородным.
    ПРИМЕЧАНИЕ:
    * Температура маргарина должна составлять 10-15˚С.
    **Применяется обычная вода комнатной температуры.
    ВАЖНО: дать тесту «отдохнуть» /отлежка теста 10-15 минут.
    формование
    Формование возможно на:
    ☑ формующих линиях («Rondo», «Fritsch», «Canol»);
    ☑ тестораскаточном оборудовании (с дальнейшим формованием вручную).
    ВАЖНО: для получения глянцевой поверхности изделия перед выпечкой смазать яичной смазкой.
    выпечка
    в ротационной печи:
    температура – 180-190˚С
    положение «шиберной заслонки»– закрытое.
    Продолжительность выпечки от 6 до 8 минут, в зависимости от загрузки печи и массы тестовых заготовок.
    в подовой печи:
    температура «низ» – 170˚С, температура «верх» – 180˚С. Продолжительность выпечки 8-9 минут.
    в конвекционной печи:
    температура – 180-190˚С, конвекция воздуха «минимум». Продолжительность выпечки 8-10 минут в зависимости от загрузки печи и массы тестовых заготовок.

    Срок реализации
    30 суток при хранении в герметичной упаковке.
    Для продления сроков реализации возможно внесение консервантов по общепринятой схеме.

    Дополнительно

    При производстве изделий с начинкой рекомендуется использовать
    начинку с содержанием сухих веществ не менее 60%.
    Упек составляет ~9%.

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