TORTE "BLACK FOREST" 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 and layered with aerated cream of 20-30%-fatness and soaked with syrup. Side surfaces of sheets are spilled with coconut chips. One portion of outer surface of top sheet is decorated with marmalade, canned fruit and other portion is covered with chocolate glaze. Torte 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, cocoa powder 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 Produced sheet is withdrawn from pan and held for 8-10 hours at temperature of 15-20⁰C. Soaking syrup is prepared by adding cognac into sugar solution with moisture content of 18-20%. Cream is mixture of fat-free milk, animal and vegetable fats used in the ratio of (5-6):(26-27):(7-8). Any animal fat suitable for preparing of farinaceous product may be used. Any vegetable fat may be used provided that it is deodorized. Mixtures for preparing of biscuit and soaking syrup are used in weight ratio of (4-5):(0.5-0.55). Cream is used in an amount of 29-30%, chocolate glaze-5-5.2%, coconut chips-5-5.2t%, canned fruit-1.5-1.8% and marmalade-3-3.4% by weight of torte. Components for preparing of biscuit are used in the following ratio, weight parts: sand sugar 1.15-1.2; egg 2.4-2.5; top-grade wheat flour 9.5-10.5. Soaking syrup is prepared on the base of components used in the following ratio, weight parts: sand sugar 0.5-0.51; cognac 0.005-0.0051. Components are used in the ratio providing preparing of composition allowing sheets to be uniformly soaked with syrup without mixing of biscuit mass and cream. Shelf life of torte is up to 4 days.

EFFECT: improved quality and prolonged shelf life of product.

3 cl, 2 ex