TORTE "ASSORTI-EXTRA" Russian patent published in 2005 - IPC

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

SUBSTANCE: torte has biscuit sheets placed onto one another, layered with "Charlotte" cream and impregnated with syrup. Outer surface of biscuit sheet is covered with jam and decorated with pieces of marmalade and canned fruit, with gel being preliminarily applied onto fruit surface. Side surfaces of biscuit sheets are spilled with biscuit crumb. Biscuit sheets are prepared by aerating of melange with sand sugar at rotational speed of 240-280 rev/min for 30-40 min for increasing volume of mixture by 2.5-3 times, adding in two-three procedures during aeration process of top-grade wheat flour and starch in an amount providing dough moisture content of 36-38%. Essence is added into biscuit component composition at the end of aeration procedure. Resultant dough is formed in pans layered with paper, baked at temperature of 195-200⁰C for 50-55 min and cooled for 25-30 min at temperature of 25-30⁰C. Cooled sheet blank is withdrawn from pan and proofed for 8-10 hours at temperature of 15-20⁰C. Simultaneously "Charlotte" cream is prepared by aerating at rotational speed of 280-310 rev/min for 20-30 min until volume of mixture is increased by 2-3 times of unsalted butter and "Charlotte" syrup, the latter being prepared by aerating of sand sugar, whole condensed milk and eggs, and adding at the end of aeration procedure of cognac and vanilla powder. Impregnation syrup is prepared by adding of cognac into sugar solution having moisture content of 18-20%. Biscuit crumb is prepared by providing biscuit sheet and frying it at temperature of 220-230⁰C to brown color, cooling and rubbing through sieve. Weight ratio of mixtures for preparing of biscuit sheets, "Charlotte" cream and impregnation syrup is (30-33):(30-31):(10-11). Biscuit crumb is used in an amount of 6-6.5% by weight of torte. Components for preparing of biscuit, "Charlotte" cream and impregnation syrup are used in predetermined ratio. Torte is prepared on the base of semi-finished products of composition providing uniform impregnation of cream and biscuit sheet and preventing mixing of biscuit and cream to provide increase of shelf life to 4 days.

EFFECT: improved quality of torte and increased shelf life.

9 cl, 2 ex