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Воздушный бисквит на «Нимио»

  • Bake Ingredients
  • Рецептура
  • Полуфабрикаты различных видов
  • Воздушный бисквит на «Нимио»

    • Полуфабрикат обладает мелкопористой структурой, ванильным ароматом, равномерным подъемом и возможностью впитывать до 30% сахарного сиропа.
    Дозировка смеси в рецептуре: 5,3% к массе теста

    Рецептура

    Мука в/с – 520 г
    Сахар-песок – 440 г
    Смесь «Нимио» – 100 г
    Вода* – 280 г
    Яйцо куриное/меланж – 560 г
    ИТОГО: 1900 г
    Технология приготовления
    замес теста
    Все ингредиенты по рецептуре вносят в емкость миксера и взбивают венчиком на высокой скорости 8-10 минут. На последней минуте скорость снижают до минимальной и перемешивают в течение 1 минуты (это необходимо для удаления из теста крупных пузырьков воздуха).
    ПРИМЕЧАНИЕ:
    *Применяется обычная вода комнатной температуры.
    формование
    Тесто разливают в формы для выпечки необходимой массы от 300 грамм до 2,5 килограмм.
    выпечка
    В ротационной печи:
    температура – 170-180˚С
    положение «шиберной заслонки» – закрытое.
    Продолжительность выпечки от 20 до 45 минут, в зависимости от загрузки печи и массы тестовых заготовок.
    В подовой печи:
    температура «низ» – 160˚С, температура «верх» – 170-180˚С. Продолжительность выпечки 20-40 минут.
    В конвекционной печи:
    температура – 170-185˚С, конвекция воздуха «минимум». Продолжительность выпечки 20-45 минут в зависимости от загрузки печи и массы тестовых заготовок.
    Срок реализации
    До 7 суток в качестве полуфабриката при температуре 4±2 ̊С и влажности 75%.
    В готовом изделии (тортах или пирожных) срок реализации 5 суток.

    Дополнительно

    Упек составляет ~16%.

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