TORTE "FRUIT AROMA" Russian patent published in 2005 - IPC

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

SUBSTANCE: torte has biscuit pancakes placed onto one another and layered with souffle. Outer surface of top pancake is coated with chocolate glaze. Pancake side surfaces are covered with aerated cream of 20-30% fattiness. Pancakes are produced by aerating melange with sand sugar at rotational speed of 240-280 rev/min for 30-40 min until volume is increased by 2.5-3 times. During aeration, margarine and top-grade wheat flour are added into resultant aerated mass in two steps in an amount providing dough moisture content of 36-38%. Dough is formed by placing it into pan covered with paper, baked at temperature of 195-200°C for 50-55 min and cooled for 25-30 min at temperature of 25-30°C. Pancake is withdrawn from pan and held for 8-10 hours at temperature of 15-20°C. Souffle is prepared by aerating crude egg albumen at rotational speed of 200-240 rev/min for 15-20 min with following introducing of thin stream of sugar-agar syrup having temperature of 85-95°C. At the end of aeration process, homogeneous mixture of whole condensed milk, unsalted butter, vanillin and citric acid is introduced into resultant mass and aeration process is immediately stopped. Cream is produced from vegetable fats. Weight ratio of biscuit and souffle mixtures is (25-26):(58-60). Cream is added in an amount of 8-8.5% and chocolate glaze in an amount of 5-5.2%, respectively, by total weight of torte. Biscuit mixture components are used in the following ratio, weight parts: melange 22-23; sand sugar 31-32; top-grade wheat flour 40-42; margarine 31-32. Souffle mixture components are used in the following ratio, weight parts: sugar-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 syrup components are preferably used in the following ratio, weight parts: sand sugar 58-59; agar 0.8-0.82. Sugar-agar syrup is prepared by mixing of sand sugar and water in the ratio of 4:1; heating said syrup to temperature of 120°C; adding agar preliminarily soaked in running water; heating in soft flame until complete solving of agar and boiling out syrup to temperature of 117°C. Torte has storage life of up to 4 days owing to preparing of semi-finished products having composition providing, on the one hand, uniform impregnation with syrup for wetting of both souffle and biscuit pancake and, on the other hand, elimination of mixing of semi-finished products of both souffle and biscuit with one another.

EFFECT: improved quality and prolonged shelf life of torte.

5 cl, 2 ex