TORTE "TROYANDA" 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 of aerated short pastry semi-finished product, said sheets being layered with aerated cream of 20-30%-fatness. Outer surface of top sheet is decorated with souffle and side surfaces are covered with chocolate glaze. Semi-finished short pastry product is prepared by preliminary mixing, at rotational speed of 240-280 rev/min for 20-30 min, of margarine, sand sugar and melange until homogeneous mass is obtained. Then top-grade wheat flour is added into resultant mass and mixing process is continued at the same rotational speed for 1-2 min. Mass produced is distributed into 5-6 mm thick smooth confectionery sheets, which are baked at temperature of 200-225⁰C for 10-15 min and cooled. Souffle is prepared by preliminary aerating of crude egg albumen at rotational speed of 200-240 rev/min for 15-20 min, with following introducing of thin stream of sugar-agar-agar syrup having temperature of 85-95⁰C; upon completion of aerating process, homogeneous mixture of whole condensed milk, unsalted softened butter, vanillin and citric acid is added and aerating process is immediately stopped. Resultant semi-finished product is cut to form individual products. Aerated cream of 20-30% fatness is spread on surface of each individual product. Cream is produced from vegetable fats. Semi-finished product mixture and souffle mixture are used in weight ratio of (26-27):(59-61). Cream and chocolate glaze are used in the ratio of, wt%, 8-8.5 and 5-5.2, respectively. Components for preparing of semi-finished aerated pastry product are used in the following ratio, wt%: margarine 31-32.5; sand sugar 31-32.5; melange 22-22.5; wheat flour 42-42.6. Souffle components are used in the ratio, wt parts: sugar-agar-agar syrup 61-62.7; unsalted butter 22-22.7; whole condensed milk 11-11.2; crude egg albumen 6.4-6.5; citric acid 0.38-0.39; vanillin 0.25-0.26. Sugar-agar-agar syrup is prepared with the use of components, weight parts: sand sugar 58-59; syrup, preferably starch syrup, 29-30; agar-agar 0.8-0.82, by mixing of sand sugar and water used in the ratio of 4:1, heating said syrup to temperature of 120⁰C, adding agar-agar soaked in running water, heating at low fire until complete solvation of agar-agar and boiling syrup to temperature of 117⁰C. Shelf life of torte is up to 7.5 days.

EFFECT: regular, stable form and attractive appearance of torte, reduced preparing time and prolonged shelf life.

5 cl, 2 ex