TORTE "FRUITY" Russian patent published in 2005 - IPC

FIELD: food-processing industry, in particular, manufacture of farinaceous products.

SUBSTANCE: torte is made in the form of biscuit sheets laid onto one another, layered with souffle and soaked with biscuit soaking syrup. Outer surface of sheet is covered with strawberry jam and decorated with canned fruit of orange and banana. Side surfaces of sheets are covered with jelly. Biscuit sheets are produced by aerating of eggs with sand sugar at rotational speed of 240-280 rev/min for 30-40 min until volume of mass has increased by 2.5-3 times. In the course of aeration, margarine is added into mixture and top-grade wheat flour is introduced in two-three stages in an amount providing dough moisture content of 36-38%. Resultant dough is laid in pans covered with paper and baked at temperature of 195-200⁰C for 50-55 min, followed by cooling for 25-30 min at temperature of 25-30⁰C. Produced sheet is withdrawn from pan and held for 8-10 hours at temperature of 15-20⁰C. Souffle is prepared by preliminary aerating of crude egg albumen at rotational speed of 200-240 rev/min for 15-20 min, with following adding, at the end of aerating process, of whole condensed milk, unsalted softened butter, vanillin and citric acid, said aerating process being immediately stopped upon adding of said components. Soaking syrup is prepared by preliminary mixing of sugar and sugar-agar-agar syrup having temperature of 85-95⁰C and produced by mixing of sand sugar and agar-agar solution having moisture content of 80-85%, said solution components being used in the ratio of 0.003:1, respectively. Resultant mixture is boiled to provide dry substance content of 42-43%. Mixtures for preparing of biscuit sheets, souffle and soaking syrup are used in weight ratio of (21-22):(54-55):(31-32). Jelly is used in an amount of 8-8.2 wt%, strawberry jam -7-7.2 wt%, canned fruit -0.7-0.71 wt%. Components for preparing of biscuit are used in the following ratio, weight parts: egg 47-49; sand sugar 70-71; top-grade wheat flour 90-92; margarine 70-71. Souffle preparing components are used in the ratio, weight parts: unsalted butter 120-122; whole condensed milk 60-61; crude egg albumen 64-65; citric acid 0.13-0.14, vanillin 0.2-0.21. Agar-agar solution is prepared by mixing of sand sugar and water in the ratio of 4:1, heating said syrup to temperature of 120⁰C and adding of agar-agar soaked in running water in an amount of 0.00025-0.0003% by weight of solution. Semi-finished product composition allows souffle and biscuit sheets to be uniformly soaked with syrup without mixing thereof to provide for shelf time of up to 4 days.

EFFECT: improved quality and prolonged shelf life of product.

4 cl, 2 ex