Characteristics of raw materials and their preparation for production. Vanilla powdered sugar, vanilla flavored powder

Dietary fiber, Organic acids, mono- and disaccharides, starch, ash, vitamins (PP, Beta-carotene, A, B1, B2, B5, B6, B9, C, E, H).

Salad- leaf lettuce is the earliest ripening, forming a rosette of long (10-15 cm) pale green leaves with an oily surface and delicate taste. These vegetables are early ripening, juicy, tender, rich in nitrogenous substances (3%), minerals (2%), especially iron, phosphorus, iodine, calcium, vitamins C, P, K and group B, carotene. All types of salad are consumed fresh as an independent dish.

Granulated sugar consists of pure sucrose, is a valuable food product and raw material for the confectionery industry. Energy value 100 g. Sahara. 375 kcal, or 1569 kJ. A person needs 100 grams per day. Sahara. Sugar is easily absorbed by the body, restores strength, has a beneficial effect on the nervous system, but its excess is harmful. The sugar industry produces granulated sugar and refined sugar. It is obtained from sugar beets.

Chicken egg- contains all the nutrients necessary for human life. Chicken eggs contain 74% water, 12.6% protein, 11.5% fat, 0.6 - 0.7% carbohydrates, 1% minerals, vitamins A, E, B1, B2, B6, PP. Energy value 100 g. Chicken eggs are 157 kcal or 657 kJ.

Table salt- of natural origin almost always has admixtures of other mineral salts, which can give it shades of different colors (usually gray). It is produced in different forms: refined and unrefined (rock salt), coarse and finely ground, pure and iodized table salt, sea salt, and so on. Consists of sodium chloride and minor impurities of other mineral salts.

Butter- a food product made by separating or churning cream obtained from cow's milk (less commonly from the milk of sheep, goats, buffalos, yaks and zebu). It has a high milk fat content (50-82.5%). Contains fats, proteins, carbohydrates, ash, moisture.

Wheat flour- is a powdery product obtained by grinding cereals. It comes in wheat, rye and corn. Flour contains water 14 - 15%, proteins 10.3 - 12.9%, fats 0.9 - 1.9%, vitamins B1, B2, PP. Energy value 100 g. flour 323 - 329 kcal or 1352 - 1377 kJ. The higher the grade of flour or the more carbohydrates it contains, but the less proteins and fats.

Refined powder- powdered sugar - granulated sugar, ground to a dusty state. It is used mainly in the preparation of confectionery products. Powdered sugar is often sprinkled on baked goods.

Vegetable oil - products extracted from plant materials and consisting of triglycerides of fatty acids and accompanying substances (phospholipids, free fatty acids, waxes, sterols, coloring substances, etc.). contains fats, water, fat-soluble vitamins (provitamin A, vitamin E).

Ground black pepper The most versatile spice for many dishes. Contains essential oil and alkaloid piperine.

Vanilla powdered sugar made by placing vanilla beans and powdered sugar in one container. too fast. Vanilla fruits contain glucovanillin glycoside, essential oil (0.5-0.8%), mucous and tannins. During fermentation, glucovanillin is broken down into vanillin and glucose. The main aroma element of vanilla is vanillin-4-hydroxy-3-methoxybenzaldehyde. Its content is in the range of 0.75-2.9% (up to 12.5%).

Strawberry. Strawberries contain many biologically active substances. These are sugars, organic acids, vitamins. C and B, P-active substances, as well as a complex of microelements in an easily digestible form (calcium, phosphorus, iodine, potassium, iron, etc.), pectins. Calorie content of strawberries - 41 kcal. Nutritional value of strawberries: proteins - 0.8 g, fats - 0.4 g, carbohydrates - 7.5 g

Mascarpone(Italian Mascarpone) - Italian cream cheese. Comes from the Lombardy region. When producing mascarpone, cream with a fat content of 25% is heated in a water bath to 75-90 °C and, while stirring, tartaric acid (traditional method), lemon juice or white wine vinegar is added to begin the process of coagulation (clotting) of the milk protein. After a short heating to complete coagulation, the product is cooled and subjected to self-pressing in linen bags suspended in a cool place to remove whey. Due to the non-use of lactic acid cultures (starters) and enzymes for coagulation, the name “cheese” can be applied to it with a large degree of convention.

Lemon. All parts of the lemon fruit are used in cooking: pulp, juice and zest. The property of citric acid to soften collagen is widely used in meat dishes, and the strong fresh smell makes lemon a good addition to fish and seafood. Lemon juice can prevent browning of apples, avocados and bananas. Lemons can be added to salads, sauces, sandwiches, and rice for a flavor accent. Lemons are widely used in confectionery. The zest is added to baked goods, cakes, creams, soda is quenched with lemon juice, lemon slices are served with tea, coffee or used to decorate cakes. Cocktails, lemonades, ice cream and other refreshing desserts are prepared using lemon juice. Some types of cheese are curdled with lemon juice. Alcoholic drinks are flavored with lemon zest, and lemon slices are served with cognac and vodka.

Vanilla sugar is sugar mixed with vanillin, a synthetic flavoring substance. It is sold in a hermetically sealed paper bag. This is the most common and most commonly used flavoring additive in dough.

Mint- one of the most common spices in the cuisine of peoples all over the world. Dried or fresh mint leaves are used in a variety of areas of the food industry and home cooking. It is especially widely used in oriental cuisine, and not only as an excellent spice suitable for a wide variety of products. Fresh mint leaves are often used in cooking to decorate dishes, including sweet ones. In culinary arts, mint is also used as a food coloring. Since fresh mint wilts very quickly, it must be kept in a cool place, preferably in the refrigerator. As a result of heat treatment, mint loses its freshness, so it should be added to hot dishes immediately before serving.

Powdered sugar- granulated sugar, ground to a powdery state. It is used primarily in the preparation of confectionery products, such as icing sugar. Powdered sugar is often sprinkled on baked goods. Ready-made powdered sugar is available for sale; it is also easy to make it yourself from granulated sugar, grinding it in a coffee grinder or using your hands in a mortar.

Lady fingers cookies- this is not only a grape variety, but also a delicious biscuit cookie, which received an unusual name due to its oblong shape (like eclairs). The recipe for lady fingers is quite simple, and it doesn’t take much time to prepare it, just like it doesn’t take much time to buy expensive products. In addition to being a stand-alone dessert for tea, the lady fingers recipe can serve as the basis for Italian desserts such as tiramisu or ice cream cake.

Champignon contain proteins, carbohydrates (fiber and sugar), minerals (iron, potassium, zinc, phosphorus) and vitamins: E, D, B. Champignons have antibacterial and antitumor activity. Eating champignons reduces the risk of atherosclerosis and reduces cholesterol levels in the blood. Pantothenic acid contained in champignons helps relieve fatigue.

Dill- a spicy annual plant, cold-resistant, demanding of moisture and light. Dill contains essential oils, pectins, flavonoids, carotene, chlorophyll, a lot of vitamin C, B1, B2, B5, B9, PP, potassium salts, phosphorus, iron, chlorogenic acid. Dill seeds contain essential oil, fiber, flavonoids, fatty oil, sugars, carotene, and nitrogenous substances.

Parmesan cheese- Italian hard cheese with a scaly-grainy and rather brittle structure. Cheese contains many essential proteins and fatty acids, but at the same time this cheese contains virtually no cholesterol, which is why it is often used in various diets. Parmesan is rich in vitamin A, groups B and D and E, minerals (calcium, phosphorus, sodium, selenium), which makes it an indispensable product in the diet of children, the elderly and people with high physical activity. 100 g of Parmesan cheese contains on average about 392 kcal.

Olive oil- vegetable oil obtained from the fruits of the European olive (lat. Olea europaea). In terms of fatty acid composition, it is a mixture of triglycerides of fatty acids with a very high content of oleic acid esters. It has a color from brownish-yellow to greenish-yellow and a slight bitter taste. Melting point +7 +10 °C, depending on the origin of the oil. One of the national products of Greece, Italy and Spain. Since antiquity, this oil has been an integral part of the Mediterranean diet. Since ancient times it has been used to illuminate temples and mosques, as well as during the performance of Christian and Jewish rituals (see oil). In Russia, until the end of the 19th century, extra virgin olive oil was called Provencal, lower - wooden.

Balsamic vinegar. Traditional balsamic vinegar is very dark in color, has a sweet, fruity aroma, and has a thick consistency. There is also a simplified (and cheaper) version of balsamic vinegar made from red wine vinegar. This balsamic vinegar has a lighter color and differs in taste characteristics. Balsamic vinegar is used in the most famous restaurants in the world in the preparation of salads, marinades, desserts, and soups. A few drops of this seasoning highlight the taste of cheese, strawberry salad, an ordinary omelet and even ice cream.

Soy sauce is a product of fermentation (fermentation) of soybeans under the influence of fungi of the genus Aspergillus. It is a very dark-colored liquid with a characteristic pungent odor. Soy sauce contains many mineral elements, vitamins and amino acids. Due to the presence of glutamic acid derivatives, it has the property of brightly emphasizing the taste of dishes. Soy sauce calories - 50.66 kcal. Nutritional value of soy sauce: proteins - 6 g, fats - 0 g, carbohydrates - 6.66 g.

Cilantro- a spicy-aromatic annual plant of the Apiaceae family. In cooking, fresh and dried herbs are used (they are called cilantro) and dried seeds, whole or ground (they are called coriander). Young leaves have a bitter taste and a sharply spicy aroma. The dried seeds have a subtle aroma of anise and citrus.

Black pepper(lat. Piper nigrum) is a perennial climbing plant, a species of the genus Pepper ( Piper) family Pepperaceae ( Piperaceae). The plant is cultivated for its fruit, from which, through various processing, spices such as black pepper, white pepper, green pepper and pink pepper are obtained (the fruits of other plants not related to black pepper are also known under the names green pepper and pink pepper). These spices are used both in ground form and in peas. Pepper contains resin (1-2%), fatty oil (6-12%), and a lot of starch. The hot substance in pepper is the alkaloid piperine (5-9%), and the smell is due to the presence of essential oil (0.9-2.5%). The essential oil contains dipentene, phellandrene and the sesquiterpene caryophyllene.

Beef- an excellent supplier of complete protein and iron, which helps saturate the body’s cells with oxygen. Men who go to the gym or work physically should especially pay attention to this meat. There is even less fat in this meat than in chicken. Beef contains low-value proteins such as elastin and collagen. And as you know, collagen is the main building material of interarticular ligaments. Beef also contains a wide range of nutrients, including valuable minerals, including zinc, which our body needs to maintain immunity. Beef calories - 218.4 kcal. Nutritional value of beef: proteins - 18.6 g, fats - 16 g, carbohydrates - about g.

Wasabi- a seasoning used in Japanese cuisine. It is known as “Japanese horseradish”. Wasabi is the dried and crushed root of a plant of the same name in the cabbage family, which has a very strong odor. Wasabi calories - 10 kcal. Nutritional value of wasabi: proteins - 10 g, fats - 0 g, carbohydrates - 15 g.

Whole condensed milk with sugar is a product made from natural milk or milk with food fillers, the properties of which, as a result of processing (sterilization, condensation, drying, adding substances that increase the osmotic pressure of the medium, packaging) are preserved for a long time without significant changes. The quality and stability of whole condensed milk with sugar largely depend on the raw materials and heat treatment. The fewer bacteria there are in milk sent for condensation, the more effective the preservation methods are. Therefore, the main objectives of heat treatment are: destruction of the primary microflora of milk; destruction of enzymes (especially lipases of bacterial origin); giving milk certain technological properties to avoid thickening during storage; ensuring the least changes in the physical and chemical properties of milk. In cooking, this product is used to prepare cereals, drinks, creams, desserts, flour and confectionery products.

Sugar- an easily digestible and high-calorie product (375 kcal/100 g), which has a strengthening effect on the nervous system, increases the sensitivity of the senses (vision, hearing), and enhances attention. It consists of sucrose (C12H22O11), has a sweet taste and high calorie content. The raw materials for producing sugar are sugar-bearing plants (sugar beets, sugar cane, sweet sorghum, sweet corn, etc.).

In Russia, sugar is the main raw material in the confectionery industry. It is used in the production of caramel, sweets, chocolate, marmalade, marshmallows, dragees, cookies, gingerbread, cakes, pastries and other types of confectionery products. Confectionery products such as caramel, fondant candies, sugar dragees, and meringues consist of 80-95% sugar. In chocolate and many types of sweets, the share of sugar is about 50%, and in flour - 30-40%.

Sugar is an important ingredient in various culinary dishes, drinks, bakery and confectionery products. It is added to tea, coffee, cocoa; it is the main component of desserts, sweet sauces, soups, cereals and products made from them, glazes, creams, ice cream and other flour confectionery products. Granulated sugar is used in canning meat, tanning leather and in the tobacco industry. It serves as a preservative in jams, jellies and other fruit products.

Starch. It is a free-flowing powder of white or slightly yellowish color; it is obtained from potato tubers; when heated, it forms a viscous transparent paste. Energy value of 100 g of starch (in kcal/kJ): potato starch - 299/1251. Starch is well absorbed by the body. Depending on the organoleptic characteristics and its composition, starch is divided into grades: extra, highest, 1st and 2nd (for technical purposes). In cooking, it is used to prepare desserts, sauces, sweet dishes and soups, and pastries.

Flour is a powdered product, very soft, finely ground, white in color with a slight creamy tint, sweetish taste. The standard moisture content of flour is 14.5% and should not exceed 15%. We take flour with gluten - 28-36%. When sifting flour, foreign impurities are removed, it is enriched with oxygen, which helps the dough rise better. If confectionery products are prepared from flour with the addition of starch, then mix the flour at the same time as sifting it.

Egg white has binding properties, is a good foaming agent, and retains sugar. When whipping, the volume of protein increases 7 times; when adding sugar, the volume decreases 1.5 times. Store eggs in a clean and cool room at a relative humidity of 80% for no more than 6 days.

Vanilla powder. Vanillin is a synthetic white crystalline powder with a very strong aroma. The aroma is so strong that very little of it needs to be put into the product. Therefore, to ensure the correct dosage, vanilla powder should be used. To prepare vanilla powder (1000g), vanillin (40g) is mixed with ethyl alcohol (40g); the mixture is heated until the vanillin dissolves. After this, the solution is mixed with 1000 g of powdered sugar, dried and sifted. The amount of vanillin in confectionery products should not exceed 0.5%.

Whole milk is used mainly for making dough and creams. When stored, milk quickly sours, so it must be processed immediately or brought to a boil, cooled and stored at 1-5°.

Cream of 30% fat content is cooled to 8-10° and whipped in a cold room and refrigerated equipment. At first, whip the cream slowly, then speed up the whipping pace. Whipping is continued until the cream thickens to such an extent that it sticks to the broom. If the cream does not whip well, it should be poured onto a silk sieve; the whipped cream will remain on the sieve, and the moisture will drain; After this, transfer the cream into a bowl and continue whipping.

Technological part

Cake "Colosseum" recipe

Product (semi-finished product)	Quantity
2. Sugar (biscuit 180, panna cotta 120, caramel 110)
2. Vegetable oil (odorless)
4. Water (boiling water 2, dissolve coffee 1)
6. Baking powder
7. Cocoa powder
8. Instant coffee
9. Cream (35%)
10. Milk (3.5%)
11. Gelatin
12. White chocolate
12. Lemon zest
14. Vanilla

Preparation:

1. A set of products for the biscuit must be prepared and weighed in advance.

2. Mix flour, baking powder, cocoa and vanilla and sift.

2. Beat the eggs until volume increases at high mixer speed. Without ceasing to beat, add 180 g of sugar and beat for at least 10 minutes. Add 2 tbsp boiling water. l. and beat again until fluffy foam, pour in the oil in a thin stream, beat.

4. In two additions, add the flour mixture into the beaten egg mass and mix using the folding method with a spatula. Add coffee, which is diluted in 1 tbsp. l. water, mix.

5. The finished dough flows off the spatula like a ribbon.

6. Place the dough in a mold 26 cm in diameter. Twist clockwise a couple of times (the dome will not swell!) and hit the pan with the dough on the table 2-3 times to release air bubbles.

7. Bake in an oven preheated to 180°C for 35-40 minutes. Focus on your oven!

8. Cool the biscuit in the mold.

9. Trim the sides, release from the mold and leave to ripen for 24 hours.

10. Cut the biscuit horizontally into 3 layers.

Panna cotta cream:

b Soak the gelatin in cold water.

b Mix cream, milk and sugar, add zest and stirring constantly with a whisk, bring almost to a boil, but do not boil.

b Add squeezed gelatin, white chocolate broken into pieces, stir until completely dissolved and place in an ice bath to cool. Stir until the mixture begins to thicken well and resembles pudding.

11. Place the cake in a culinary ring with high sides or a mold ring; the sides can be increased with baking paper.

12. Pour half the cream on top and sprinkle with half the milk chocolate. Cover with the second cake layer, spread with the remaining cream and sprinkle with the remaining milk chocolate. Cover with the third cake layer and press down lightly.

12. Melt 125 g of chocolate and butter in a steam bath and apply to the top of the cake. Place in the refrigerator for at least 6 hours.

14. Carefully trim the cake around the circumference and release it from the mold. Place in the refrigerator.

15. On a ribbon of baking paper, the length of which corresponds to the volume of the cake, and the width to its height + 2 cm, we begin to draw with 125 g of black melted chocolate. Let the chocolate harden and wrap the ribbon around the cake and press tightly.

16. Place the cake in the refrigerator, let it set and carefully remove the tape.

17. Before serving, decorate with caramel, which symbolizes the autumn fire of fallen leaves.

Caramel:

Mix sugar 110 gr. with 75 ml of water and a little salt, cook until golden brown. Apply random designs onto oiled baking paper.

- this is, in other words, powder with a bright vanilla aroma, powder with vanilla flavor. It is made by placing vanilla beans and powdered sugar (usually in the proportion: 2 pods per 500 g of sugar) in one container. The substances are stored for a week in hermetically sealed containers, and then the pods are removed. Vanilla powdered sugar is used in the making of baked goods, as well as as a decoration for desserts and other sweets; it is used to prepare creams, creams, fruit compotes, and dairy dishes. Powdered sugar with vanilla is very suitable for baking, cocktails, and coffee. It must be added at the very end of cooking to prevent the flavor from dissipating too quickly. The vanilla pods themselves give off only part of the aroma; they are suitable for use for another six months.

Vanilla - Vanilla planifolia. Orchid family - Orchidaceae.
The taste of vanilla is bitter. That is why, before use, vanilla is thoroughly ground into powder along with powdered sugar. Only after this can vanilla powder be used. To prepare 0.5 kg of sugar, take 1 vanilla stick. Sometimes confectioners use sugar to sprinkle the products, which was stored in the same vessel along with an unground vanilla stick - its smell is so strong that the sugar will quickly smell. Vanilla is mainly used in confectionery. It is added to chocolate, biscuits, cookies, creams and ice cream, and many others. Mousses, compotes and jelly also acquire a more refined taste, containing notes of vanilla. Among alcoholic beverages, vanilla is most often present in liqueurs.

Nutrient content:
Vanilla fruits contain glucovanillin glycoside, essential oil (0.5-0.8%), mucous and tannins. During fermentation, glucovanillin is broken down into vanillin and glucose. The main aroma element of vanilla is vanillin-4-hydroxy-3-methoxybenzaldehyde. Its content is in the range of 0.75-2.9% (up to 12.5%).

For To prepare natural vanilla sugar, you need to split the pod into two halves, cover with sugar and store in a cool place in a tightly closed container.

What is vanilla sugar?
Vanilla sugar is nothing more than vanilla pods mixed with sugar or powdered sugar. The sugar takes on all the smell of vanilla, and then the vanilla is removed from it. It is more convenient for use in culinary production, as it contains virtually no additives. If vanilla sugar is stored for too long, the vanilla flavor may evaporate. What are the benefits of vanillin and vanilla sugar?

Vanillin Its smell has a calming effect on the body. The smell of vanilla will help in the treatment of some serious diseases. It will tame anger, eliminate feelings of anxiety and irritation. The smell of vanillin can relax, help with insomnia, relieve anxiety, have a stimulating effect on the body and lift your spirits. Vanilla, which is the main component of vanillin, vanilla sugar, and vanilla sugar, is an antioxidant, antidepressant and anti-carcinogen.
That is why vanillin can lower blood pressure and help with convulsions, fever, allergies, inflammation, arthritis and hysteria. It will be able to activate brain activity, and even creative abilities. Vanilla sugar helps normalize the digestion process. Vanillin is also an aphrodisiac.

Vanilla, which is the basis of vanillin and vanilla sugar, remains one of the most expensive spices. Vanillin and vanilla sugar are widely used in many fields, but most of all they are used in cooking. Vanilla gives dishes a mild taste. The aroma of vanilla in them has a calming effect on a person. They combine both health benefits and excellent abilities to add a unique taste and aroma to any dish.

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