TORTE "STRAWBERRY" Russian patent published in 2005 - IPC

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

SUBSTANCE: torte is baked farinaceous semi-finished product made in the form of layers arranged one above another and oiled with aerated cream. Finishing layer is applied onto outer surface of top layer, said finishing layer being alcoholized strawberry preliminarily treated with gel. Aerated filler crumb is applied to side surfaces of torte. Preparing of dough for semi-finished farinaceous product involves preparing mixture of top-grade wheat flour, water, citric acid used in amounts providing moisture content of 41-44%; holding mixture for 28-35 min for swelling of gluten; rolling dough and laying with mixture of softened margarine, melange, and edible salt; rolling and cooling in several steps; dividing dough into several parts; forming each part to produce sheet; baking sheet at temperature of 230-240°C; arranging baked layers of farinaceous semi-finished product one above another, with cream of 20-30%-fattiness made from vegetable fats and including strawberry gel added at the end of aeration process being used as aerated cream for oiling of layers. Aerated filler crumb is produced by aerating of crude egg albumen cooled to temperature of +2C° to +2.5°C to increase its volume by 7-7.5 times, while sand sugar being initially gradually added, then top-grade wheat flour and vanilla powder at the end of aeration process, with aeration process after adding of all components being provided for 1-2 min; settling resultant mass onto sheets oiled with fat; baking at temperature of 95-105°C for 60-70 min and cooling for 30-35 min to obtain individual products with moisture content of 1.5-5.5%; grinding to 1-2 mm sized particles and sieving. Weight ratio of farinaceous semi-finished product, aerated cream and aerated filler crumb is (29-32):(39-42):(5-5.2). Alcoholized strawberry is used in an amount of 13-14 wt% and gel is used in an amount of 4.8-5.2% by total weight of torte. Components of dough for semi-finished product are used in weight ratio of: top-grade wheat flour 65-66; margarine 42-44; melange 3.3-3.4; edible salt 0.5-0.53; citric acid 0.038-0.04. Oiling components are used in weight ratio of: vegetable fats 65-70; strawberry gel 24-25. Components for preparing of aerated filler are used in weight ratio of: sand sugar 7.5-8.0; crude egg albumen 7.2-7.5; top-grade wheat flour 1.4-1.45; vanilla powder 0.07-0.073. Gel for alcoholized strawberry is prepared by aerating of egg albumen with water heated to temperature of 35-40°C with egg albumen to water ratio of 3:1, with following portion adding of sugar powder in an amount of 60-70% by total weight of gel. Composition of torte provides for uniform impregnation of biscuit with soaking syrup and eliminates mixing of biscuit with cream to increase storage life to 4 days.

EFFECT: improved quality and increased shelf life of product.

5 cl, 2 ex