Tools and materials for the preparation of flour products. Tools, fixtures and products for the preparation of flour products. technology for preparing dishes from unleavened dough. Yeast dough products

Confectionery and bakery products are food products with a characteristic sweet, pleasant taste and aroma. They have an attractive appearance, are high in calories and easy to digest. is an essential part of the diet of many people.

Compound

The production of confectionery products is carried out using various raw materials. They, in particular, are sugar or sugar substitute, honey, butter, milk, molasses, various berries and fruits. The preparation of complex flour confectionery products is also carried out using starch, flour, cocoa products. Nuts, edible oils, fats (margarine and others) are also used. In addition, in the production of confectionery products are used:

1. Various These include tartrazine, turmeric, carmine.
2. Foaming agents. Among them, blood albumin, egg whites are popular.
3. preservatives. These include sulfurous, benzoic, sorbic acids.
4. Flavors: vanillin, various essences, essential oils.
5. Food apple, lemon.

Classification

A confectionery product can belong to one of two existing groups. In particular, they produce sugary products. This group includes chocolate, caramel, fruit and berry products, dragees, toffee, halva, sweets. They also produce flour confectionery products. These include cookies, waffles, gingerbread, pastries and cakes, rum women, muffins, rolls and more.

Description

Confectionery is a food product with a high content of carbohydrates. They, in particular, are sugar and starch. A confectionery product can be used for dessert both on its own and with various drinks. For example, they are taken as food with coffee, tea, juice, and some wines. A distinctive feature of all confectionery products is a pleasant, usually sweet taste. The degree of sweetness may vary depending on the type of product and the manufacturer's recipe. The confectionery product has a beautiful appearance and appetizing aroma.

Characteristics in appearance

One of the main indicators of the quality of confectionery products is their appearance. It is this feature that is evaluated first of all for all products of this category. However, as practice shows, it is not the most reliable, since the shell of a counterfeit product often resembles its genuine counterpart. Confectionery products differ from each other in color. This is due to the variety of colorants of the raw materials used in the manufacturing process of the goods. Some of them may change their color during heat treatment. Also, quite often, the technology of confectionery products involves the addition of dyes of natural or artificial origin. These, for example, include caramelins or melanoidins. Most often, natural coloring due to the pigment of the raw material is manifested in the manufacture of flour confectionery, toffee, halva, and some types of sweets (for example, from milk). Some flour products can be additionally colored using auxiliary raw materials - saffron, eggs, etc. They are characterized by a golden, yellow and brown hue. Glazed confectionery may also vary in color. Their color depends on the color of the glaze used. The production of confectionery products with a brown coating is carried out using chocolate syrup, with light (white, pink, etc.) - using a special glaze. In case of assortment identification, the color of the coating must be determined separately from the color of the main product.

Form characteristic

The most important indicator used in carrying out the species identification of the assortment is the form. Even within the same group of confectionery products, this parameter can vary significantly. As a rule, this indicator is determined at the manufacturing stage. In this case, all subsequent phases, which include the technology for preparing confectionery products, and the stages of product promotion cannot affect the finished product form. Among the wide variety of types and subgroups of the products under consideration, 5 main forms can be distinguished:

1. rounded. It is typical for some types of cakes, gingerbread, pastries, biscuits. This form includes cookies, dragees, sweets, muffins and marshmallows.
2. Oval. It is used to make cakes, marmalade, gingerbread and cookies.
3. Rectangular. This form is typical mainly for marshmallows, chocolate, jelly sliced ​​and layered marmalade, cookies, waffles, rolls and muffins, cakes and pastries.
4. Square. This form is used for cookies, toffee, marmalade, biscuits, cakes.
5. Curly. It can be used to make marmalade, chocolate, sweets, caramel, gingerbread, etc.

When carrying out brand and assortment identification, the quality of the outer coating of the product is also taken into account.

Smell characteristic

The main indicators of qualimetric product identification are its smell and taste. If any kind of discrepancy is found according to these characteristics or the presence of unusual aromas and flavors in the product, the product quality gradation is reduced. However, despite the fact that the preparation of confectionery products is often carried out using raw materials with different aromatic and taste properties, some products of the same type may lack their characteristic flavor and, moreover, smell. But, as a rule, products have a sweet taste. It is thanks to him that goods of this type are especially popular among children and women. Flour confectionery products are distinguished by a moderate and mild sweet taste (crackers, biscuits). In contrast, sugary foods have a brighter, richer flavor.

Qualimetric identification also involves the determination of odor. However, a single flavor for all products combined into a common subgroup has not been established. In sugary confectionery products, honey and fruit and berry aromas are predominantly found, less often mint flavors. This factor depends on the smell of the raw material (or its imitation) used to make the product. Often the choice of aroma is determined by the name of the product, for example, "Cherry" or "Apple in cream" candy. As a rule, food-grade synthetic flavors are used to give the product the desired smell. This is due to the fact that natural substances tend to volatilize during heat treatment. In order to make up for their loss, odors of artificial origin, identical to natural ones, are introduced into the product. The aroma of flour confectionery products is formed at the time of baking. In this case, not fermented, but unleavened dough, chemically loosened, is used. In this regard, the characteristic "bread smell" inherent in bakery products is absent. Baking products and spices are used to give baked goods their characteristic sweet, spicy flavor. Moreover, each type of product has its own specific smell. For example, the juicy aroma of gingerbread (obtained as a result of the use of spices), cake or cookies cannot be confused with anything. However, the preparation of flour confectionery products is often carried out using flavorings. This allows you to imitate any smell.

Yeast dough products

Depending on the amount of muffin in the recipe of the product, there are a paired and non-paired method of preparing dough in confectionery production. If the amount of sugar and oil in the composition is small, then all products are kneaded at the same time. This method of cooking is called safe cooking. A high concentration of muffin inhibits the activity of yeast cells, that is, the conditions for fermentation become unfavorable. It proceeds very slowly, low-quality gluten is formed. In order for the fermentation process to proceed normally, it is first necessary to knead the dough of a liquid consistency. To do this, mix water, flour, yeast and a small amount of sugar. The resulting mixture is called sponge, and the method of preparation is sponge. Then you need to wait until the dough ferments, and then add the muffin to it. Then add the rest of the flour. The less muffin is present in the dough, the more water and less yeast should be in it.

Homemade bun recipe

Would need:

1. Flour - 6755
2. Sugar sand - 1420
3. Margarine - 1485
4. Melange - 190 g.
5. Salt - 60 g.
6. Yeast - 170 g.
7. Water - 2850

The output will be 100 buns of 100 g each.

Cooking process:

1. From the dough made by the sponge method, you need to roll up small balls of 107 g each.
2. Then lay them on a baking sheet in a special way. It is necessary that the distance between them be at least 8-10 cm.
3. After that, the baking sheet must be placed in a warm, damp place for proofing.
4. Approximately 5-10 minutes before baking, the dough balls should be greased with an egg using a special brush and sprinkled with sugar.
5. After that, the baking sheet can be placed in an oven preheated to 230 ° C and baked for 10 minutes.

Result:

The buns are round in shape, their color can vary from a pleasant golden to light brown hue. The surface of the products is shiny, the dough is well baked.

cheesecake recipe

Would need:

1. Flour - 3800 g.
2. Margarine - 200 g.
3. Melange - 200 g.
4. Salt - 40 g.
5. Yeast - 100 g
6. Water - 1500
7. Filling (jam or cottage cheese) - 3000 g.
8. Butter (grease a baking sheet) - 25 g.
9. Melange (grease the cheesecake) -150 g.

The output will be 100 cheesecakes of 75 g each.

Cooking process:

May cake recipe

Would need:

1. Flour of the highest grade - 5070 g.
2. Sugar - 1445
3. Margarine - 1000 g.
4. Melange - 900
5. Raisins - 830 g.
6. Salt - 15 g.
7. Yeast - 205 g.
8. Vanillin - 35 g.
9. Water - 1460
10. Margarine (for greasing forms) - 115 g.
11. Melange - 115 g.
12. Powdered sugar (for sprinkling) - 100 g.

The total mass of cupcakes at the exit will be 10 kg.

Cooking process:

1. Knead the yeast dough using the sponge method.
2. Lubricate cylindrical molds for muffins with melted margarine and spread the prepared mass in them.
3. Then the forms with the dough should be left for 20-25 minutes for proofing at a temperature of 30 ° C.
4. After that, the surface of the cupcakes must be greased with an egg.
5. So that voids do not form under the crust, the dough in several places must be pierced with a hairpin to a depth of 2-3 cm. The products are ready for baking.
6. After cooling, the sides and top of the cupcakes should be sprinkled with powdered sugar.

Baking of this type can be both piece and weight.

Special Menu

To comply with dietary and rational nutrition, low-calorie foods are most suitable for consumption. In this case, in the manufacture of confectionery, sugar, flour and fat are recommended to be replaced with less energy-intensive and easily digestible ingredients. For example, the filling for baking can be low-fat cottage cheese, pureed mass of boiled vegetables, fruit puree or paste.

Topic: Tools, fixtures and products for the preparation of flour products. Technology for preparing dishes from unleavened dough.

Goals : to introduce students to the tools, fixtures and products used in the preparation of flour products; teach how to check the quality of products; technologies for preparing dishes from unleavened dough.

Equipment : sieve, measuring cup, bowls, pans, mixer or beaters, wooden spoon, cutting board, rolling pin, cookie cutters, baking sheet, sheets, baking dishes, confectionery syringe, frying pan, products for making unleavened dough, workbook.

Dictionary : baking powder, gluten, unleavened dough, biscuit, puff, custard, shortbread.

During the classes

1. Organization of the lesson.

• Checking students' readiness for the lesson.
• Presentation of the topic and objectives of the lesson.

1. Repetition of the material covered.

Interview students on:

How does meat differ in thermal state?

What semi-finished products are obtained from meat, how best to use them?

Name the methods of heat treatment of meat.

Why is meat first fried over high heat, and brought to readiness - over low?

1. Learning new material.

1. Verbal-illustrative story.

Teacher . Dough productsis the most important human food. Bread, bakery and other flour products contain proteins, carbohydrates, amino acids, vitamins, minerals.

Getting started with food, first prepare the necessary utensils and tools.

For kneading dough use sieve, measuring cup, bowls enameled orplastic, pots, wooden spoons, mixer, beaters of various shapes.

For cutting dough necessary kitchen knives, rolling pin, cookie cutters, disc knife.

For baking dough need to have baking sheet, sheets, molds.

For product finishing from the test use confectionery syringes or jigging bags.

All tools and fixtures must be kept clean. After use, they are washed with warm water and a brush, rinsed, wooden tools and fixtures are dried well.

Flour is a powdered product that is obtained by grinding grains of wheat, rye, corn, etc.

When preparing doughmost often usedfresh milk, as well as yogurt,kefir, water, and for some types of dough - cream and sour cream.

Eggs must be fresh. Before use, they are well washed with running water, because. on the shell of eggs there may be pathogenic microbes - salmonella, which cause intestinal disorders.

Sugar . Sugar is added to the dough during kneading. Powdered sugar is sprinkled on the finished cake.

Salt - the most important flavor additive, even in sweet dough.

citrus peel, or zest, serves as a flavoring for sweet dough and creams. Before use, the fruits are washed with warm water and dried. Then the zest is rubbed on a fine grater and used immediately.

ground cinnamon added to dough and fillings.

cumin (ground or seeds) sprinkled on bread, rolls and biscuits or added to some types of dough.

Cocoa used to make glazes, creams, fillings, and also added to the dough.

Saffron used mainly in the manufacture of sweet rolls and pies in molds.

Vanillin - a very strong flavor, so it should be added carefully to dough or creams.

Loosening methods can be different.: biochemical (yeast), chemical (whipped proteins or layering with fat).

If you will use as a baking powder baking soda , then it is recommended to “quench” (dissolve) it with acid (acetic, citric) before introducing it into the dough. The carbon dioxide released by baking soda when heated loosens the dough.

Today in the lesson you will get acquainted with the technology of making products from unleavened, or yeast-free dough. This dough, as can be seen from its second name, is prepared without the use of yeast and can be biscuit, puff, custard, sand, etc. Cookies, pies, cakes, pancakes, dumplings, gingerbread and other products can be made from unleavened dough.

Brief description of some types of unleavened dough.

Biscuit dough. In this test, whipped egg whites are used as a baking powder. The composition of the biscuit dough includes flour, sugar and eggs.Biscuits are used formaking cakes and pastries.

Puff pastry. The loosening of this type of dough is achieved by rolling it into very thin layers, separated from each other by layers of fat. The technology for making this dough is quite complicated, it requires patience and accuracy. This dough contains water, flour and butter.The dough is used to make cakes, pastries and pies.

Choux pastry. This type of dough is made from eggs, butter and flour boiled in water andused for the manufacture of cakes, profiteroles.

Sand dough. Shortbread dough is prepared using a large amount of sugar, butter, eggs. Products from this test are crumbly. The technology for preparing the dough is quite simple. Butter, sugar and salt are ground to a magnificent state, flour is introduced and soda is used as a baking powder. The dough is quickly kneaded, rolled out and baked either in a layer or in separate figures. From the sanddough bake cookies, cakes, pastries.

1. Studying the technology of making homemade cookies.

Practical work No. 3, p. 25. Students learn the technology of making dough for homemade cookies and answer the teacher's questions.

• Name the main products used to make dough.
• What baking powder is used in this type of dough?
• What type of dough is this?
• Why is it necessary to sift flour?
• Tell me how to prepare the test.
• Do you turn on the oven before or after preparing the dough, and why?
• Is it possible to make cookies from this dough not in the form of flagella, but in separate figures?

4. Practical work.

Students work in teams, practical work No. 3, p. 25.

1. Summary of the lesson.

1. Self-analysis of students' activities.

Questions :

• What did you learn in class today?
• Can you apply your knowledge at home?
• How tasty did your flour products turn out?
• What difficulties did you have in preparing these dishes and how did you overcome them?
• Were there any injuries during work?

1. Evaluation, their reasoning.

6. Homework:p. 5-7, p.19-26 to answer questions.

Wheat flour is a powdered product that is obtained by grinding wheat grains.

In confectionery products use the highest, first and second grade. Flour is included in all types of dough, which are prepared at catering establishments.

Wheat flour of the highest grade - very soft, fine grinding, white color with a slight creamy tint, sweet taste.

Cakes, cakes, waffles, as well as the best biscuits and various products from yeast dough are prepared from this flour.

Grade I wheat flour is soft, but less finely ground than premium flour, the color is white, but with a slightly yellowish tint, gingerbread, cookies and other yeast dough products are prepared from this flour.

Wheat flour II grade - coarser grinding than premium flour, its color is white, with a noticeably yellowish or grayish tint. Used in small quantities in the manufacture of inexpensive varieties of gingerbread and cookies.

The quality of flour is determined by color, humidity, grinding size, smell, taste, acidity, content and amount of proteins, carbohydrates, fats, enzymes, minerals, harmful and metallic impurities.

The chemical composition of flour depends on the composition of wheat, the type of flour and the grinding mode.

The color of the lower grades of flour is darker and more heterogeneous. It depends on the color and amount of bran. Flour of the highest and first grades is white with a creamy tinge. By color, in many cases it is possible to roughly determine the grade of flour.

The moisture content of flour is of great importance both during storage and in the preparation of products from yeast and other types of dough. According to the standard, flour consists of 14.5% and should not exceed 15%. All recipes are designed for this humidity. In flour with high humidity, favorable conditions are created for the development of mold and infection with flour pests. When baking from such flour, the output of the product is reduced, in addition, when using flour with high humidity, the flour consumption rate increases. Tentatively, humidity can be determined by strongly squeezing a handful of flour into a fist. If a lump forms, then the flour has a high moisture content, if the flour crumbles in the palm of your hand, then its moisture content is normal.

Flour that has even a slight foreign smell can be used (in the absence of other signs of poor quality) only after laboratory analysis for the preparation of products with spices or fruit fillings, however, such flour cannot be used for biscuit, shortbread, puff pastry products that have a delicate aroma. Flour with a slightly bitter taste can be used with the permission of laboratory analysis for the preparation of gingerbread, because. in the preparation of the dough, burnt sugar and spices are added to mask this aftertaste.

Flour with a small amount of gluten is used to make biscuit and shortbread dough, and with a large amount - to make yeast, puff pastry. The quality of flour depends not only on the gluten content, but also on its quality. Good quality gluten cream color, elastic, does not stick to hands, resilient, able to absorb a lot of water. If such gluten is included in the composition of the flour, then the flour is called “strong”. Dough made from such flour of normal consistency, elastic, holds gases well. Products made from such a dough retain their shape during proofing and baking. Gluten of this quality, after washing, forms a sticky, gray, crumbly, low-elastic mass. Such gluten gives "weak" flour.

"Weak flour" - obtained from frost-damaged or pest-damaged grain. Dough made from such flour does not retain moisture well, liquefies, and has a weak gas-retaining ability. This indicator is especially important for flour, from which yeast dough is prepared.

The gas-forming ability of flour is called the measured amount of carbon dioxide that is formed in a certain time, when kneading flour with yeast and water, at 30 ° C. The higher the gaseous method of flour, the better the quality of the products obtained from it.

Carbon dioxide is formed in dough from sugar glucose by the action of enzymes found in yeast and flour. The more glucose in the test, the more carbon dioxide it contains.

From flour with low gaseousness, products are obtained with insufficient volume, fine porous, and their crusts are poorly stained. Flour of the second grade has good gas formation, the method for determining gasity is the ability to produce in laboratory conditions by experimental kneading and fermentation with a small amount of dough.

When storing flour in bags, they are first opened, cleaned from the outside of dust and opened along the seam with a special knife.

The flour is shaken out of the bags under the sifters. The remains of flour in bags cannot be used for the manufacture of flour products, because. they contain dust and fibers, grass seeds, metal impurities.

When sifting flour, foreign impurities are removed: it is enriched with oxygen, air, which contributes to the deepening of the rise of the dough. In winter, flour is brought into a warm room in advance so that it warms up to t 12 ° C.

Sugar is a white crystalline powder produced from sugar cane and sugar beets.

Sugar - sand contains 99.7% sucrose and 0.14% moisture, dissolves completely in water, tastes sweet. Sugar is stored in a dry, ventilated area, otherwise it becomes sticky. Adds taste to flour and confectionery products, increases calorie content and changes the structure of the dough. Sugar limits the swelling of the gluten, thereby reducing the water absorption capacity of the flour and reducing the elasticity of the dough. An increased amount of sugar inflames the dough: the products are glassy.

Before use, sugar is sifted through a sieve (to eliminate) with cells of no more than 3 minutes, you can use a flour sifter, dissolve.

Powdered sugar is used in the manufacture of creams, waffles, cookies, etc. It should be finely ground and sifted through a sieve before use to eliminate larger particles. In the absence of powdered sugar, it is prepared from granulated sugar by grinding.

At public catering establishments, refined powder made from refined sugar is used.

Butter - produced from cream, it contains up to 82.5% fat, vitamins A, D, E. Butter can be salted and melted, without foreign odors and flavors, with a uniform color (from white to cream). If the surface of the oil is cleaned or covered with mold, then pure oil goes for creams to prepare the cookie mass. Before use, the butter is sometimes melted, filtered through a sieve and added to the dough, lubricated with cake molds, for a golden biscuit. Butter increases the calorie content of products, improves taste, enhances their aroma.

Butter is not salty, you can replace it with salty, but taking into account the salt it contains. In the manufacture of cream, salted butter cannot be used. In the manufacture of all confectionery products, except for puffs, butter biscuits and cream, butter can be replaced with melted butter (1 kg of butter corresponds to 840 grams of melted butter), it is recommended to store the butter at t 2-4 ° C.

Milk is a valuable nutritious product, has a pleasant taste and contains almost all nutrients necessary for the body. For the preparation of confectionery products, fresh milk and canned products are used. They improve the taste of the product and increase their nutritional value.

Whole milk contains fats, proteins, milk sugar and vitamins. It should be white with a yellowish tint, without foreign tastes and odors.

Milk is used mainly for the preparation of yeast dough and creams. It quickly deteriorates (turns sour), so it should be immediately sold, and if necessary, stored, heated to a boil. Before use, the milk is filtered through a sieve with meshes of 0.5 mm. Store milk in the refrigerator at t not higher than 8 ° C and not lower than 0 ° C for no more than 20 hours. All types of milk must be pasteurized.

Dairy cream products are available in 10, 20 and 35% fat. Their taste is pleasant, slightly sweet, white color with a yellowish tint. In the confectionery industry, cream is used to make cream, and as milk substitutes.

For whipping, 35% fat is most suitable. Before whipping, they are pre-cooled. Condensed cream is obtained in the same way as condensed milk, and packaged in cans or barrels. Dry cream contains no more than 7% moisture. Use and store them in the same way as powdered milk.

Sweetened condensed milk obtained by evaporating up to 1/3 of the volume of whole or skimmed milk with the addition of syrup sugar. Store it in a hermetically sealed container in a warehouse with unregulated temperature. Condensed milk used for the preparation of confectionery products is preheated to 40°C and then filtered through a 0.5mm sieve.

Eggs are a high-calorie product widely used in the manufacture of confectionery products, containing proteins, fats, minerals and other substances. Eggs, due to their properties, improve the taste of products, give them porosity.

Egg white has binding properties, is a good foaming agent, retains sugar, which explains its use in the production of creams, marshmallows, airy and some other types of dough. The volume of protein, when whipped, increases seven times, the addition of sugar reduces the volume by 1.5 times.

The yolk of an egg is rich in proteins, fats and vitamins (A, D, B1, B2 and PP). Thanks to lecithin, the yolk is a good emulsifier. A large number of yolks makes it possible to obtain a stable emulsion of water and fat in the batter, which is used in the manufacture of waffles and cookies. Yolks improve the structure of the dough, give a delicate taste to products.

Public catering establishments use only chicken eggs, waterfowl eggs are not used, because. they are contaminated with salmonella microbes.

If the eggs are contaminated, then they are placed in a bucket with holes and released into the water for 5-10 minutes, disinfected with a two percent solution of bleach.

The freshness and good quality of eggs can be determined using an ovoscope or immersed in a ten percent solution of table salt: fresh eggs will sink to the bottom, spoiled eggs will float.

Eggs are broken into a separate bowl (no more than 3-5 pieces) and, after checking their good quality, they are poured into a common cauldron. Prepared eggs are filtered through a sieve with cells no larger than 3 mm. The mass of one egg is 40 grams. Eggs can be replaced with various egg products, however, in the manufacture of creams, substitution cannot be made.

Melange is a mixture of proteins and yolks (either proteins or yolks alone), frozen in cans at t from 18 to 25 ° C.

Melange is thawed immediately before use, before opening the jar is disinfected, rinsed.

Rectangular jars are opened with a special “triangle” knife, round ones with an oval knife. Banks with melange are thawed for 2.5-3 hours, on a food warmer at t40-50°C. The prepared melange is filtered through a sieve and used immediately, because. the shelf life of thawed melange is 3-4 hours.

The most important thing about dough and baking (R.P. Koenigs "Home cooking")

Products for making dough products

Library / The most important thing about dough and baking (R.P. Koenigs "Home cooking")

For the preparation of flour confectionery products, a variety of products are needed. Below is a summary of these products, as well as instructions for their initial processing and storage at home.

Flour
Flour is the main product for the manufacture of all flour confectionery products, except meringue. At home, mainly wheat flour is used, to a lesser extent corn and rye in the manufacture of some products.
Depending on the quality indicators, wheat flour is divided into several varieties. Without analysis, the grade of flour can be determined by color and partly by the size of its particles. After grinding the grain, some part of the shells remains in the flour, giving it a dark color. The higher the grade of flour, the fewer such shells and, therefore, it is lighter and more uniform in color.
Flour should be without musty, foreign smell and bitterness. When chewing flour, there should not be a crunch on the teeth. If pests in the form of larvae of butterflies or beetles are found in flour, it is better not to use it, in extreme cases it can be used only after careful sifting through a sieve and removing pests.
Flour with high humidity deteriorates easily, it should be dried in an oven at a low temperature (30-50 °), poured in a thin layer on a sheet or baking sheet. At a higher drying temperature, the quality of the flour may deteriorate.
Roughly, the moisture content of flour is determined as follows. Pour into the palm of 1 tbsp. a spoonful of flour, lightly squeeze it into a lump. If, after unclenching the fingers, the lump crumbles, then the flour is very dry; if it crumbles from a push along the edge of the palm, the flour has normal moisture content; if the flour remains in the form of a lump even after a push, its moisture content is increased.
Flour with certain defects should be used first (for gingerbread) and mixed with good flour.
Flour is hygroscopic and susceptible to odors, so it must be stored in a dry place, away from strong smelling substances.
Krupchatka is the best grade of wheat flour. The color of the grain is light cream. It has the largest particles. Grains are usually used in a mixture with other types of flour - the highest and the first.
Flour of the highest grade has a white color with a slightly creamy tint. To the touch it is softer and smaller than grains. This flour is used to make cakes, pastries, biscuits, pies and buns.
Flour of the first grade has a white color, sometimes with a yellowish tinge. A wide variety of products are prepared from it.
Flour of the second grade is distinguished by a darker color.
It is used for baking gingerbread and pies, for making fillings, and can also be used for cookies.

Seeded rye flour It is white and has small particles. In appearance, it is similar to wheat flour of the first grade.

Corn flour 72-75% grinding consists of fine cream-colored particles. This flour does not contain gluten, so products made from it, cooked with yeast, are not loose with pores, but dense, difficult to bake. In order for the dough to become more elastic and loose during fermentation, you need to add more yeast, wheat flour, and even better, if you brew part of the corn flour (put flour in salted boiling water in a ratio of 1: 1) or soak for 2-3 hours .
Cornmeal (10-20% pyu) can be added to the dough in the manufacture of biscuit products to make them more crumbly.
All types of flour must be sifted through a sieve before use. This will prevent accidental ingress of foreign objects into the product, in addition, it will improve the baking properties of flour due to the contact of all its particles with atmospheric oxygen.

Starch
Starch is a white powdery, tasteless and odorless product produced from potatoes, wheat, rice and corn.
Starch does not dissolve in cold water, but in hot water it turns into a transparent gelatinous mass - a paste. Starch is used in the manufacture of cakes, pastries, cookies. Like flour, it should be stored in a dry place, away from strong smelling substances.

sugary foods
Sugar sand is produced from sugar beets in factories.
Refined sugar is obtained by further purification and processing of granulated sugar.
Powdered sugar used for confectionery products is obtained by grinding granulated sugar, as well as refined sugar or sugar crumbs, that is, the little things formed when sawing refined sugar.
To prepare powdered sugar at home, you need to crush sawn sugar in a mortar, sift through a fine sieve. Instead of a sieve, you can use gauze. Powdered granulated sugar is slightly darker than lump sugar.
Store sugar and powder in a dry place.
Every housewife should know that an excessive amount of sugar in the dough slows down the fermentation of yeast. With a lack of sugar in jam and all kinds of fruit supplies, fermentation may occur, and with an excess, the taste and aroma of the manufactured products will deteriorate.

Honey differs in high nutritious qualities, pleasant taste and aroma. Each type of honey has its own texture, color and aroma. Linden and clover honey has a light color, and buckwheat, flower honey is dark.
If the honey becomes dense and sugary, it must be heated. If honey begins to ferment, you need to heat it almost to a boil.
Honey is hygroscopic, so it must be stored in a dry place.

Fats
Beef fat is available in two varieties. Beef fat of the highest grade has a light yellow color, is transparent in molten form, solid at ordinary temperatures, has a pleasant taste and smell. In the first grade, a slightly fried taste, a pale greenish tint, is allowed.
Pork fat is produced in two grades - the highest and the first. The color of fat is white.
Margarine is a valuable fat, similar in taste and smell to cow's butter.
For the preparation of margarine, vegetable and animal fats, milk, food colors, granulated sugar and salt are used.
Margarine is produced in two types: creamy, obtained by mixing fats with cream or milk with the addition of cow butter and vitamins, and dairy, obtained by mixing fats with milk.
Margarine can be used as a substitute for cow butter and other fats in the manufacture of flour confectionery and pies. For the preparation of creams, unsalted butter is required.
Vegetable oil is produced from oilseeds. In accordance with the name of the seeds, the oil is referred to as: peanut, mustard, hemp, cedar, sesame, linseed, poppy, almond, olive, nut, sunflower, soybean, cottonseed.
Vegetable oil is called refined if it is freed from the specific smell and taste of seeds. For example, refined sunflower oil has almost no taste and aroma of roasted sunflower seeds.
Fats of all kinds decompose and deteriorate in sunlight and access to air, so fats should be stored in a cool place in a closed and light-tight container.
Dairy
Milk contains many of the nutrients and vitamins needed by the human body.
Good milk has a white color with a yellow tint and a sweetish taste. A blue tint indicates that the milk has been skimmed or diluted with water.

Whole milk must contain at least 3.2% fat. To determine the fat content, milk can be poured into a glass tube (see figure above) or a narrow jar to a height of 10 cm, measuring it with a millimeter ruler. After 5-6 hours, this ruler or piece of paper with millimeter divisions should be attached to the tube and the height of the accumulated layer of cream should be determined. Each millimeter of cream corresponds to one percent of milk fat.
A drop of good milk, dipped into a glass of cold water, does not spread, but settles to the bottom. If you take a teaspoon out of good milk, then drops of it will not drain quickly.
Milk is a perishable product. You need to store it in a cool place, especially in the summer. If there is no refrigerator, then milk can be poured into a glass jar and immersed to the top in cold water, covered with a clean napkin on top so that the corners of the napkin are in the water: a wet napkin lowers the temperature of the milk.
If the milk is sour, it is not recommended to use it until it curdles into a thick curdled milk.
Sweetened condensed milk goes on sale in jars weighing 410 g, which corresponds to 1 liter of whole fresh milk and 178 g of sugar. Condensed milk is used to make coffee, cocoa and creams.
Condensed sterilized milk is produced without adding sugar, 400 g of it is equivalent to 1 liter of fresh milk.
Natural coffee and cocoa with condensed milk and sugar can be used to make cream.
Powdered milk is produced from whole and skimmed natural milk. To get 1 liter of liquid (reconstituted) milk, you need to pour 100 g of powdered milk (1 faceted glass) into a saucepan, pour 1 glass of water at room temperature into it and carefully stir the contents until a homogeneous mass without lumps, then, with continuous stirring, you need to add gradually 2 glass of water.
It is advisable to leave the milk alone for 20-30 minutes to swell, after which it is suitable for the preparation of preparations subjected to heat treatment. When using milk in blanks without heat treatment, it must be pasteurized or boiled.
Cream is obtained by separation of milk. On the separator, whole milk is separated into cream and skim milk. By fat content, cream is produced from 10; 20 and 35% fat.
For the preparation of creams from whipped cream, only cream with a fat content of 35% is suitable. Less fatty cream is used for cooking creams and for dough. The taste of the cream should be pleasant, slightly sweet, color - white with a yellowish tinge.
Cream spoils very quickly in heat, so it must be stored in the cold.
Cream can also be made at home from whole milk. To do this, leave it in a cold room for 12-24 hours, after which a layer of cream is released on the surface of the milk.
There are also condensed cream with sugar in cans containing 40% sugar and 19% fat, and dry cream containing 42% fat.
Sour cream is prepared by fermenting natural pasteurized cream with special ferments. Good sour cream has a clean, delicate and sour taste without harsh acidity. Keep sour cream in a cold place.
Sour cream is used to prepare sweet unleavened dough. Chilled sour cream with a fat content of 30% can be whipped like cream for a cream.
Cottage cheese is prepared as follows: milk is fermented, heated and whey is removed from it.
Whole milk produces full-fat cottage cheese with a fat content of 18%, and skimmed milk produces fat-free cottage cheese.
The taste and smell of cottage cheese should be clean, tender, without excessive acidity; structure - non-viscous; color - from white to cream.
To increase the dryness of the cottage cheese, it is wrapped in gauze or a clean napkin and placed for 2-3 hours under a load placed on a clean board. If you need to make the cottage cheese soft, it is turned through a meat grinder or rubbed through a sieve.
At home, cottage cheese is made from sour curdled milk. Glass or enameled dishes with curdled milk are immersed in a bowl of hot water (temperature 80 °) and kept until the whey separates. Then the cottage cheese is thrown back on a clean napkin or gauze folded in half and hung up to drain the whey. From 1 liter of milk comes out 60-100 g of cottage cheese.
Dry cottage cheese should be soaked for 3-4 hours in cold water (at the rate of 400 g of water per 100 g of dry cottage cheese), and then passed through a meat grinder. Cottage cheese is stored in the cold, but you should not freeze it, otherwise it will become hard.
Creative products. The dairy industry produces a wide range of cottage cheese mass and various cheese curds: sweet and salty, fatty and fat-free, flavored, stuffed and without stuffing. They are made from mashed cottage cheese with the addition of salt or sugar, candied fruits, raisins, cumin, coffee, cocoa, coriander, pepper, dill, etc. Curd curds can be used in the manufacture of flour products.

Cow butter due to its high nutritional value, good digestibility, vitamin content and excellent taste, it is one of the most valuable dairy products.
The main types of cow butter are butter and ghee. Butter is made by churning pasteurized cream. It is produced in the following types: sweet cream from sweet unfermented pasteurized cream, salted and unsalted; Vologda unsalted from fresh cream, pasteurized at a high temperature (90 °); sour cream from pasteurized fermented cream, salted and unsalted; amateur, made from sweet pasteurized cream in continuous butter makers.
Each type of oil has a unique taste and aroma. Ghee is obtained by melting the combined raw butter, it contains 98% pure milk fat. The melted butter should be clear with no sediment.
Oil of all kinds is divided into grades: the highest, the first and the second. Butter can be used to prepare any flour confectionery, and only unsalted butter goes into the cream. Melted butter is used for sour dough products, and for confectionery products - taking into account the taste of the consumer.
Under the influence of air and sunlight, the oil quickly turns white and acquires an unpleasant greasy bitter taste. During long-term storage, the oil often changes its color and taste and becomes moldy. Such oil must be freed from the upper layer. The spoiled oil is heated until the hissing stops and filtered through cheesecloth, after which it becomes suitable for frying.
Keep the oil in the cold in a sealed and light-tight oiler or jar.
If long-term storage is required, it is recommended to fill the oil with cold boiled salted water.
Do not store oil near pungent-smelling foods.

egg products
Chicken eggs are highly nutritious, easy to digest and contain vitamins.
Eggs are divided into dietary eggs, which are delivered to the consumer no later than 5 days after laying, and table eggs.
On average, the weight of an egg without a shell is 43 g, of which about 23 g is the protein, and 20 g is the yolk.
To determine the freshness of an egg, you need to look at it in the light. A stale egg has a dark color, when shaken, its contents are shaken, the egg floats in a 10% salt solution.
At home, eggs should be stored in the refrigerator, and if not, in dry sand or ash.
To distinguish a raw egg from a boiled one, you need to turn them on the table: the boiled one will spin, the raw one will make one or two turns and stop.
Break the egg by lightly hitting the middle part on a hard object or on the edge of the dish in which the whole eggs are located. Then, with the thumbnail of the right hand, they press on the cracked place in the shell, tear the film and check the freshness of the egg by smell.
A small part of an egg with a pungent odor can spoil the contents of the entire plate. The tested egg is poured into a glass and then the remaining protein is separated from the shell with the thumb of the right hand. Poor quality eggs must be destroyed. After that, you need to wash your hands so that the bad smell does not interfere with determining the quality of the next broken eggs.
If you need to separate the protein from the yolk, proceed as follows: open the shell, leave the yolk in one half of the shell, and pour the protein from the second half into a glass and pour the yolk into it. The transfer of the yolk from one half of the shell to the other is repeated 3-4 times until the yolk is freed from the protein.
Dried and crushed eggshells can be used to wash decanters and bottles.
Egg whites have a foaming ability. They are well whipped, while the initial volume of the mass increases by 5 times or more, and therefore proteins are used to loosen various doughs and creams.
To obtain a stable foam from proteins, you need to pre-cool the proteins, dishes and whisks to 15-18 °, and then beat the proteins at low air temperature, first slowly, and then faster. At the end of whipping, the proteins become pockmarked, curdled; at this point, you need to add a little powdered sugar (1 tablespoon for 10 proteins). Do not add sugar at the beginning of whipping, as the proteins will turn out to be smearing. Proteins must be carefully separated from the yolks and whipped without fat. During whipping, you should try not to often touch the dishes with a whisk; in aluminum dishes, the proteins darken from this, and the inventory deteriorates.
Well-whipped squirrels hold firmly on the broom and do not hang down with a scallop of foam.
Whipped proteins should be used immediately, as they lose their density during storage or when over-whipped.
Yolks are used in the manufacture of dough, as well as to lubricate the surface of baked products.
Egg powder is obtained by drying peeled whole eggs, egg whites or yolks. In order for the powder to dissolve well, be more evenly distributed in the dough and not form yellow spots on the surface of the products, you must first stir it in warm water and let it stand for an hour.
13 g of egg powder (1% of a tablespoon), diluted in 30 g of water (2 tablespoons), is equivalent to one egg.
Egg powder should be stored in a cool, dry and dark place.
The egg shells of waterfowl (ducks, geese, etc.) are often covered with harmful bacteria that can cause dangerous diseases. These eggs can only be used in dough that is subjected to heat treatment, i.e. baking at a relatively high temperature. Before breaking the egg, after washing, it is disinfected in a 5% bleach solution for 5 minutes, followed by rinsing with a 5% soda solution. Egg shells are burned.

nuts
Nuts are a tasty and nutritionally valuable product that contain from 40 to 70% fat and a lot of proteins, give a variety of taste and aroma to confectionery products and improve their appearance.
The hazelnut goes on sale with or without a hard smooth shell - in the form of a peeled round kernel with a thin brown shell. Before use, the nuts should be put in the oven or oven for several minutes so that the shell exfoliates, then rub them between the palms, as a result of which the shell will completely separate. Roasted nuts are tastier than raw.
Hazelnut is a cultivated garden plant. Approximately the same nut grows in forests, it is called hazelnut or hazelnut. The hazelnut is slightly smaller than the hazelnut.
Walnut, also known as Voloshsky, is much larger than hazelnuts, it also differs from it in its wrinkled shell and curly kernel.
The kernel is covered with a thin shell of light or dark color, and the kernel with a light shell belongs to the highest grade, and with a dark one - to the lowest. If the core is immersed for 12 hours in salted water, then the shell is easily
will be removed; after that, the core must be washed in running water and dried. So that the kernel does not go rancid, you need to store nuts in cool dark places.
Roasted walnuts acquire an unpleasant aftertaste, so they are not suitable for sprinkling products.
Cash go nuts are imported, come without a poisonous shell, have a curved bean shape, reminiscent of the taste of almonds. It is a good product for sprinkling products and for making marzipan and other products. Peanuts, also called peanuts or Chinese nuts, contain 1-2, rarely 3 kernels, easily freed from a fragile shell. The kernel is covered with a light brown shell, which separates after roasting.
Almonds are sold with shells or peeled. Its core is covered with a thin brown shell. To remove the shell, you need to lower the almond for 1 minute in boiling water, then remove it from the water and press the core with your fingers (Fig. 18), the shell will easily separate. To avoid darkening of the kernel, immediately rinse it with water and dry it on a baking sheet in the oven at 50-70 °.
Bitter almonds should not be added to confectionery products, as they contain toxic substances.
Pistachio nuts have a light green color of the core, so they are used in finely chopped form to decorate cakes and pastries. The hard light gray shell is removed with a penknife.
The shell of the pistachio kernel is removed in the same way as for almonds, and the heating time should be shorter in order to avoid color deterioration. After cleaning, it is necessary to dry the pistachio immediately, otherwise it will turn sour and lose its glossiness and green color.
The apricot kernel is used instead of almonds, although it is inferior to it in taste; processed in the same way as almonds.

Flavors and aromas
Food acids are added to some blanks to give them a pleasant sweet and sour taste or to prevent sugaring. Acid is an excellent preservative. It should be remembered that acid cannot be stored in metal (especially copper and zinc) dishes.
For flavoring confectionery products, spices are used - flavoring products of plant origin, which include essential oils or other extractive substances that cause a sharp taste and aroma.
Spices and other flavoring substances indicated in the recipes must be dosed carefully, but it is better, as they say, not to report than to shift, since the sharp taste and strong aroma spoil the product and irritate the digestive organs.
From heat and moisture, essential oils quickly decompose, so spices should be stored in dry, cool places, in tightly closed jars. In addition, ethereal essences must be protected from light.
Tartaric acid is a crystalline acid; used in the form of a solution - 1 tbsp. a spoonful of acid for 3 tbsp. spoons of warm boiled water.
Citric acid is found in lemons and some other fruits and berries, but it is obtained mainly by fermenting sugars. Citric acid goes on sale in crystals. 1 spoon of crystalline citric acid is dissolved in 2 tablespoons of hot water and the resulting solution is used in the manufacture of blanks, dosing it in drops or teaspoons (50-55 drops in 1 teaspoon of acid solution). The juice from one lemon corresponds to about 5 g of crystalline acid, or 2 teaspoons of its solution.
Anise is a spicy plant. Its seeds are put into the dough and used for sprinkling. Dried star anise - star anise - is added crushed to gingerbread.
Vanilla - pods of a tropical plant, having a length of 12-25 cm, with a gelatinous content in which the seeds are located. Vanilla contains vanillin, which has a specific aroma. When cooking the cream, the pod is laid uncut so that its small black seeds do not spoil the appearance of the product; in the manufacture of dark-colored products, vanilla pods are cut lengthwise into two parts. After cooking

Vanilla pods.

Carnation.

used vanilla pods can be dried, ground and added to gingerbread. For better extraction of the aroma, vanilla is placed in a jar, covered with sugar, and then sugar saturated with aroma is added to the products. You can also cut the vanilla, pour it with alcohol (for 1 weight part of vanilla, 9 weight parts of alcohol) and leave for at least two days. The solution must be filtered before use.
Vanillin is a white crystalline powder obtained by a chemical method. It dissolves in hot water (at 80°, in ratios of 1:20) or alcohol (vodka). To obtain vanilla sugar, vanillin is pre-dissolved in heated alcohol in a ratio of 1: 1 and the alcohol solution is mixed with powdered sugar in a ratio of 1: 12.5.
Vanilla sugar can also be purchased at the store.
Carnation is the dried flower bud of the clove tree. Used in the manufacture of jam, gingerbread.

Ginger is a tropical plant. Its rhizome in pounded form is used to flavor gingerbread.

Cardamom.

Cardamom is a dried light yellow pod of a plant with brown seeds. In crushed form, cardamom is used to flavor sweet yeast and other products.

Coriander.

Coriander is an aromatic plant. Its dried light brown fruits are used in the manufacture of gingerbread.
Cinnamon is the dried bark of the cinnamon tree. In the form of crusts tied in gauze, cinnamon is used in jams and various concoctions, and in the form of a powder - in dough, for sprinkling and stuffing.
Cumin is a plant whose seeds have a sharp bitter taste and are used for sprinkling.
Nutmeg is similar in appearance to a small walnut, but has a strong aroma. Nutmeg is ground on a grater and added to sweet yeast dough and gingerbread.

Nutmeg.

Poppy is used for filling and sprinkling confectionery.
Saffron is the dried stigma of the flowers of the perennial, highly aromatic saffron plant. The color of saffron is yellow. Before use, it is dried at a low temperature, crushed, poured with boiled chilled water and filtered through cheesecloth after 24 hours. Saffron is used in the manufacture of sweet yeast dough, muffins, cookies, cake.
0.1-0.2 g of saffron is added to 1 kg of flour.

Essential oils are extracted by distillation with water or by pressing from the roots, bark, flowers and leaves of essential oil plants.
Essences are natural and artificial. They are used to flavor preparations and products.
Essential oils and essences on the market are highly concentrated, so they need to be added in very small amounts, sometimes a few drops. Essences from strong heat evaporate and can give the product an unpleasant taste and aroma.

tea infusion well flavored confectionery. Pour 2 teaspoons of tea into 1/4 cup of boiling water, after 5-6 minutes strain the tea through a strainer or squeeze through gauze.

Coffee natural is prepared from the seeds of the fruit of the coffee tree. Raw coffee beans should be roasted until completely dark, but not charred, and then ground in a coffee grinder. To flavor confectionery products, you need to prepare a coffee tincture from natural ground coffee, and in its absence, from a type of coffee with chicory, which contains an increased amount of natural coffee. For coffee infusion, take 1 teaspoon of coffee, brew in 1/2 cup of boiling water, cover with st-akan and put on the edge of the stove. After 20-30 minutes, the coffee is squeezed through a napkin or gauze folded in half, then allowed to stand for 30 minutes. After that, a transparent infusion is drained and the products are flavored with it.

Alcoholic drinks- cognacs, liqueurs, vodka tinctures, liqueurs and various grape wines - are used to prepare syrup for soaking, flavoring and flavoring. Dark-colored wine cannot be flavored with a light cream.

Baking Powder
To obtain a porous structure in products and increase the volume, the dough is loosened with yeast and chemical leavening agents. Heat does not penetrate well into unleavened dough during baking; the crust of the product turns black, and the middle remains unbaked.
Yeast is produced pressed (moisture content 75%) and dry (moisture content 12%). As a result of the vital activity of yeast in the dough, alcohol and carbon dioxide are formed. In an effort to get out of the dough, the gas loosens it, creating pores and increasing the volume of the dough.
With excessive accumulation of gas in the dough, the yeast stops working and the dough falls off. After kneading the dough with a hand or a spatula, a significant part of the gas is removed, the dough is saturated with atmospheric oxygen and fermentation resumes again.
Yeast is diluted in warm water or milk before use. The best temperature for the vital activity of yeast in the dough is 26-30°, at 55° the yeast dies. If you cool the yeast to a temperature below 10 °, their vital activity will almost cease, and with a subsequent increase in temperature, it will resume.
Pressed yeast is a perishable product, they must be stored in a cool place; boxed dry yeast can be stored in a dry place for up to 5 months.
Pressed yeast should have a pleasant, non-moldy smell; grayish color with a yellowish tint; be dense, non-smearing, crumbly.
Yeast is used to make products from yeast (sour) dough. In most varieties of cookies, in gingerbread and in other products that are characterized by a high content of muffin (sugar, fat, eggs), chemical baking powder is used, because with a large amount of muffin, the yeast is inhibited, and the dough is poorly loosened.
The main chemical leavening agents are drinking bicarbonate of soda and ammonium carbonate. There are also other baking powders in the form of powders, which are a mixture of different substances, including soda with ammonium.
Baking soda is a white powder, alkaline, slightly salty in taste, easily soluble in water. When acid is added to a soda solution or when heated, carbon dioxide is released from soda. Carbon dioxide released during baking dough under the influence of heating loosens the dough.
However, soda does not completely decompose in the dough, leaving a specific aftertaste in the product. Adding citric or tartaric acid to the dough will lead to a more complete decomposition of soda and improve the taste of the product.
Soda is mixed with flour. Acid is added to a liquid or muffin. When kneading flour with liquid, due to the interaction of soda with acid, carbon dioxide will begin to be released. Such a dough cannot be kneaded for a long time, especially in warm conditions, as the gas will evaporate and the dough will become dense again. Therefore, it is prepared in a cool place and after kneading it is immediately molded and baked.
For 1 kg of flour, take 1/2 teaspoon of soda and 1/4 teaspoon of a solution of citric (or tartaric) acid. Acid can be replaced with sour milk, kefir, acidophilus, whey, sourdough or sour fruit juices.
Flour products cooked on soda have a beautiful color. However, excess soda gives them a dark hue and an unpleasant taste.
Ammonium carbonate is a large white lumps of crystals or a fine crystalline powder with a pungent odor of ammonia. Before use, ammonium carbonate must be crushed by grinding in a mortar or on a grater, and sifted through a fine sieve or gauze. You can also dissolve it in cold water (3 tablespoons of water per teaspoon of ammonium) and add to the liquid when kneading the dough.
When heated during dough baking, ammonium carbonate releases ammonia and carbon dioxide, which loosen the dough.
Store ammonium carbonate in tightly closed glass jars.
Biscuits made with ammonium carbonate are more porous, without a specific aftertaste. However, in appearance (color), it is inferior to a liver cooked on soda. Therefore, it is recommended to use a mixture of ammonium (40% of the total weight of the mixture) and soda (60%).

gelling agents
For the preparation of jelly, fillings and marmalade used to decorate cakes, pastries and other products, as well as for the preparation of some creams, gelling (jelly-forming) substances are used - agar and gelatin.
Agar is a vegetable glue produced from certain types of seaweed. Agar goes on sale in the form of grains, powder or porous translucent plates.
Gelatin - food glue of animal origin, goes on sale in the form of grains, powder or transparent yellow plates.
Before use, the gelatin and agar plates should be washed in cold water and put in a colander or strainer to drain the water.
The gelling properties of agar are 5-8 times stronger than those of gelatin. Store agar and gelatin in a cool, dry place.

food coloring
Creams, glazes and other preparations can be tinted with harmless natural and artificial colorants. Dyes quickly deteriorate from the action of light, air and moisture, so they must be diluted in small portions and stored in dark glass bottles. When coloring blanks and products, it should be borne in mind that too bright and unnatural coloring of food causes an unpleasant feeling. Paints are dissolved in warm boiled water, the dosage is set as desired.
Powdered sugar, lipstick, milk, cream, sour cream, white creams give white color.
Yellow paint is obtained: from saffron diluted in warm water, vodka or alcohol; from lemon peel; from carrot mass, prepared from equal parts of oil and mashed carrots, fried for 3-5 minutes until softened and filtered through cheesecloth or strainer; from powders or pastes of tartrazine and safflower, readily soluble in water.
Green dye is obtained by mixing yellow dye with blue or by squeezing green juice from spinach.
A brown color is given by a strong coffee infusion or burnt sugar, which is burnt sugar. Zhzhenka is prepared as follows. Pour into the pan 1 tbsp. a spoonful of granulated sugar and, stirring, heat over low heat until the sugar turns dark brown and smoke begins to stand out. Continuing to stir, gradually add 1/2 cup hot water and stir until the lumps dissolve.
The resulting sticky dark brown solution is filtered through cheesecloth or strainer and stored in a bottle.
Stir gently with a long spatula or stick to avoid splashing hot burnt sugar. With insufficient burning of sugar, the color will be weak, and the burnt sugar will curl up into a hard lump and there will be little burnt.
Red and pink paints are obtained by adding: raspberry, strawberry, cranberry, dogwood, lingonberry, currant, cherry juices; red syrups, jams, wines; red cabbage or beets, which are finely chopped, pour the same amount of acidified water, bring almost to a boil and strain; carmine, which is dissolved with ammonia and, after adding water, is boiled until the smell of alcohol disappears.
An orange color is given by a mixture of red and yellow paint, as well as orange or tangerine zest juice.
The blue dye is obtained from the dye indigo carmine, which is a bluish-black paste, which, when dissolved in water, forms a pure blue solution.
Pistachio paint is formed by mixing yellow paint with a small amount of blue.
Chocolate coloring can be obtained by adding chocolate or cocoa powder, as well as by mixing burnt sugar with red paint.

Flour. Flour is the main product for the manufacture of all flour confectionery products, except meringue. At home, mainly wheat flour is used, to a lesser extent corn and rye in the manufacture of some products.

Depending on the quality indicators, wheat flour is divided into several varieties. Without analysis, the grade of flour can be determined by color and partly by the size of its particles. After grinding the grain, some part of the shells remains in the flour, giving it a dark color. The higher the grade of flour, the fewer such shells and, therefore, it is lighter and more uniform in color.

Flour should be without musty, foreign smell and bitterness. When chewing it should not feel a crunch on the teeth. If pests in the form of larvae of butterflies or beetles are found in the flour, it should not be consumed.

Flour of high humidity spoils easily, it should be dried in the oven at a low temperature (30-50 ° C), poured in a thin layer on a sheet or baking sheet. At a higher drying temperature, the quality of the flour may deteriorate.

Roughly, the moisture content of flour is determined as follows. Pour into the palm of 1 tbsp. a spoonful of flour, lightly squeeze it into a lump. If, after unclenching the fingers, the lump crumbles, then the flour is very dry; if it crumbles from a push along the edge of the palm, the flour is of normal moisture; if the flour remains in the form of a lump even after a push, its moisture content is increased.

Flour with certain defects should be used first (for gingerbread) and mixed with good flour.

Flour is hygroscopic and susceptible to odors, so it must be stored in a dry place, away from strong smelling substances.

Krupchatka is the best grade of wheat flour with the largest particles. The color of the grain is light cream. It is usually used in a mixture with flour of other varieties - the highest and the first.

Flour of the highest grade of white color with a slightly creamy tint. To the touch it is softer and smaller than grains. This flour is used to make cakes, pastries, biscuits, pies and buns.

Flour of the first grade is white, sometimes with a yellowish tinge. A wide variety of products are prepared from it.

Flour of the second grade is distinguished by a darker color. It is used for baking gingerbread and pies, for making fillings, and can also be used for cookies.

Rye seeded white flour has small particles. In appearance, it is similar to wheat flour of the first grade.

Cornmeal 72-75% grinding consists of fine cream-colored particles. This flour does not contain gluten, so products made from it, cooked with yeast, are not loose, with pores, but dense, difficult to bake. In order for the dough to become more elastic and loose during fermentation, you need to add more yeast and wheat flour to it, and even better, if you brew part of the corn flour (put flour in salted boiling water in the ratio I: I) or soak for 2-3 hours .

Cornmeal (10-20%) can be added to the dough when making biscuits to make them more crumbly.

Flour of all varieties must be sifted through a sieve before use. This will prevent accidental ingress of foreign objects into the products and improve its baking properties due to the contact of all its particles with atmospheric oxygen.

Starch. Starch is a white powdery, tasteless and odorless product produced from potatoes, wheat, rice and corn.

Starch does not dissolve in cold water, but in hot water it turns into a transparent gelatinous mass - a paste. Starch is used in the manufacture of cakes, pastries, cookies. Like flour, it should be stored in a dry place, away from strong smelling substances.

Sugar products. For the preparation of confectionery products, granulated sugar, refined sugar and powdered sugar are used.

To prepare powdered sugar at home, you need to crush sawn sugar in a mortar, sift through a fine sieve. Instead of a sieve, you can use gauze. Powdered granulated sugar is slightly darker than lump sugar.

Store sugar and powder in a dry place.

Every housewife should know that an excessive amount of sugar in the dough slows down fermentation. With a lack of sugar in jam and all kinds of fruit supplies, they can turn sour, and with an excess, the taste and aroma of the manufactured products will deteriorate.

Honey has high nutritional properties, pleasant taste and aroma.

Each type of honey has its own texture, color and aroma. The color of linden and clover honey is light, and buckwheat, flower honey is dark.

If the honey becomes dense and sugary, it must be heated. If honey begins to ferment, you need to heat it almost to a boil.

Honey is hygroscopic, so it must be stored in a dry place.

Fats. Butter due to its high nutritional value, good digestibility, vitamin content and excellent taste is one of the most valuable fats.

The industry produces the following types of butter: sweet cream from pasteurized cream (salted and unsalted); Vologda unsalted cream, pasteurized at high temperature (90 ° C); amateur and peasant, made from pasteurized cream; sour cream from pasteurized fermented cream (salted and unsalted).

Each type of oil has a unique taste and aroma.

Butter can be used to prepare any flour confectionery, and only unsalted butter goes into the cream.

Ghee is obtained by melting the combined raw butter, it contains 98% pure milk fat. The melted butter should be clear with no sediment. Ghee is used for products made from sour dough, and for confectionery - taking into account the taste of the consumer.

Margarine is a solid plastic edible fat, which is similar in composition, structure, calorie content, appearance, taste and smell to butter. Margarine is a stable, low-melting fat-water emulsion containing 82% fat, 16-17% water phase, mainly in the form of fermented milk, which gives margarine a characteristic lactic acid flavor. As flavoring additives, 0.2-1.2% salt and 0.3-0.7% sugar are added to margarine.

Margarine can be used as a substitute for butter and other fats in the manufacture of flour confectionery and pies.

Beef fat of the highest grade is light yellow in color, transparent in molten form, solid at ordinary temperatures, has a pleasant taste and smell. In the fat of the first grade, a slightly fried taste, a pale greenish tint, is allowed.

Pork fat is produced in two grades - the highest and the first. The color of fat is white.

Vegetable oil is produced from oilseeds. In accordance with the name of the seeds, the oil is given the name: peanut, mustard, hemp, cedar, sesame, linseed, poppy, almond, olive, nut, sunflower, soybean, cottonseed.

Vegetable oil is called refined if it is freed from the specific smell and taste of seeds. For example, refined sunflower oil has almost no taste and aroma of roasted sunflower seeds.

Fats of all kinds decompose and deteriorate in sunlight and air access, therefore, fats should be stored in a cool place in a closed and light-tight container, away from pungent-smelling foods.

Dairy. Milk contains many of the nutrients and vitamins needed by the human body. Good milk has a white color with a yellow tint and a sweetish taste.

Milk is a perishable product. You need to store it in a cool place, especially in the summer. If there is no refrigerator, then milk can be poured into a glass jar and immersed to the top in cold water, covered with a clean napkin on top so that the corners of the napkin are in the water: a wet napkin lowers the temperature of the milk.

Sweetened condensed milk goes on sale in 410 g cans, which corresponds to 1 liter of whole fresh milk and 178 g of sugar. Condensed milk is used to make creams.

Condensed sterilized milk is produced without adding sugar, 400 g of it is equivalent to 1 liter of fresh milk.

Natural coffee and cocoa with condensed milk and sugar can be used to make cream.

Powdered milk is produced from whole and skimmed natural milk. To get 1 liter of liquid (reconstituted) milk, you need to pour 100 g of powdered milk (1 faceted glass) into a saucepan, pour 1 glass of water at room temperature into it and carefully stir the contents until a homogeneous mass without lumps, then, stirring continuously, you need to add gradually 2 glasses of water. It is advisable to leave the milk for 20-30 minutes alone to swell, after which it is suitable for the preparation of preparations subjected to heat treatment.

When using milk in blanks without heat treatment, it must be boiled.

Cream is produced with a fat content of 10, 20 and 35%.

For the preparation of creams by whipping, only cream with a fat content of 35% is suitable. Less fatty cream is used for cooking creams and for dough. The taste of cream should be pleasant, slightly sweet, color - white with a yellowish tint.

Cream spoils very quickly in heat, so it must be stored in the cold.

Cream can also be made at home from whole milk. To do this, leave it in a cold room for 12-24 hours, after which a layer of cream is released on the surface of the milk.

Canned condensed cream with sugar, containing 40% sugar and 19% fat, and powdered cream containing 42% fat, are also on sale.

Sour cream is prepared by fermenting natural pasteurized cream with special ferments. Good sour cream has a clean, delicate and sour taste without harsh acidity. Keep sour cream in a cold place.

Sour cream is used to prepare sweet unleavened dough. Chilled sour cream with a fat content of at least 30% can be whipped like cream for cream.

Cottage cheese is prepared as follows: milk is fermented, heated and whey is removed from it.

Whole milk produces full-fat cottage cheese with a fat content of 18%, and skimmed milk produces fat-free cottage cheese.

The taste and smell of cottage cheese should be clean, tender, without excessive acidity; the structure is not viscous; color from white to cream.

To increase the dryness of the cottage cheese, it is wrapped in gauze or a clean napkin and placed for 2-3 hours under a load placed on a clean board. If you need to make the cottage cheese soft, it is turned through a meat grinder or rubbed through a sieve.

At home, cottage cheese is made from sour milk curdled into curdled milk. Glass or enameled dishes with curdled milk are immersed in a bowl of hot water (temperature 80 ° C) and kept until the whey separates. Then the cottage cheese is thrown back on a clean napkin or gauze folded in half and hung up to drain the whey. From 1 liter of milk comes out 60-100 g of cottage cheese.

Cottage cheese is stored in the cold, but it should not be frozen, otherwise it will become hard.

Curd products - a wide range of curd mass and cheese curds: sweet and salty, fatty and fat-free, flavored, stuffed and without stuffing. They are prepared from mashed cottage cheese. Cottage cheese curds can be used in the manufacture of flour products.

Egg products. Chicken eggs are divided into dietary eggs, which are delivered to the consumer no later than 5 days after laying, and table eggs.

On average, the mass of an egg without a shell is 43 g, of which about 23 g is for the protein, and 20 g for the yolk.

To determine the freshness of an egg, you need to look at it in the light. A stale egg has a dark color, when shaken, its contents are shaken.

At home, eggs should be stored in the refrigerator, and if not, in dry sand or ash.

To distinguish a raw egg from a boiled one, you need to turn it on the table: the boiled one will spin, the raw one will make one or two turns and stop.

They break the egg by lightly hitting the middle chart on a hard object or on the edge of the dish. Then, with the thumbnail of the right hand, they press on the cracked place in the shell, tear the film and check the freshness of the egg by smell.

A small part of an egg with a pungent odor can spoil the contents of the entire plate. The tested egg is poured into a glass and then the remaining protein is separated from the shell with the thumb of the right hand. Poor quality eggs must be destroyed. After that, you need to wash your hands so that the bad smell does not interfere with determining the quality of the next broken eggs.

If you need to separate the protein from the yolk, proceed as follows: open the shell, leave the yolk in one half of the shell, and pour the protein from the second half into a glass and pour the yolk into it. The transfer of the yolk from one half of the shell to the other is repeated 3-4 times until the yolk is freed from the protein.

Egg whites have a foaming ability. They are well whipped, while their initial volume increases by 5 times or more, in connection with which proteins are used to loosen dough and creams.

To obtain a stable foam, you need to pre-cool the proteins, dishes and whisks to 15-18 ° C, and then beat the proteins at a low air temperature, first slowly, and then faster. At the end of whipping, the proteins become pockmarked, curdled; at this point, you need to add a little powdered sugar (1 tablespoon for 10 proteins). Do not add sugar at the beginning of whipping, as the proteins will turn out to be smeared. Proteins must be carefully separated from the yolks and whipped without fat. During whipping, you should try not to often touch the dishes with a whisk; in aluminum dishes, the proteins darken from this, and the inventory deteriorates.

Well-whipped squirrels stay firmly on the broom and do not hang down.

Whipped proteins should be used immediately, as they lose their density during storage or when over-whipped.

Yolks are used in the manufacture of dough, as well as to lubricate the surface of baked products.

Egg powder is obtained by drying peeled whole eggs, egg whites or yolks. In order for the powder to dissolve well, be more evenly distributed in the dough and not form yellow spots on the surface of the products, you must first stir it in warm water and let it stand for an hour.

13 g of egg powder (1! 4 tablespoons), diluted in 30 g of water (2 tablespoons), are equivalent to one egg.

Egg powder should be stored in a cool, dry and dark place.

The egg shells of waterfowl (ducks, geese, etc.) are often covered with harmful bacteria that can cause dangerous diseases. These eggs can only be used in dough that is subjected to heat treatment, i.e. baking at a relatively high temperature.

Before breaking the egg, after washing, it is disinfected in a 5% bleach solution for 5 minutes, followed by rinsing with a 5% soda solution. Egg shells are burned.

Nuts. Nuts - a tasty and nutritionally valuable product - contain from 40 to 70% fat and a lot of proteins, give a varied taste and aroma to confectionery and improve their appearance.

Hazelnut goes on sale in a hard smooth shell or without it - in the form of a peeled kernel with a thin brown shell. Before use, hazelnuts should be placed in the oven or oven for several minutes so that the shell exfoliates, then rub them between the palms, as a result of which the shell will completely separate. Roasted nuts are tastier than raw.

Hazelnut is a cultivated garden plant. Approximately the same nut grows in forests, it is called hazelnut or hazelnut. Hazelnut is slightly smaller than hazelnut.

Walnut, also known as Voloshsky, is much larger than hazelnuts, it also differs from it in its wrinkled shell and curly kernel.

The kernel is covered with a thin shell of light or dark color, and the kernel with a light shell belongs to the highest grade, and with a dark one - to the lowest. If the core is immersed for 12 hours in salted water, the shell can be easily removed; after that, the core must be washed in running water and dried. So that the kernel does not go rancid, you need to store nuts in cool dark places.

Roasted walnuts acquire an unpleasant aftertaste, so they are not suitable for sprinkling products.

Cashew nuts - imported, come without a shell, have a curved bean shape, reminiscent of almonds in taste. It is a good product for sprinkling, making marzipan and other products.

Peanuts, also called peanuts or Chinese nuts, contain 1-2, rarely 3 kernels, easily freed from a fragile shell. The kernel is covered with a light brown shell, which separates after roasting.

Almonds are sold with shells or peeled. Its core is covered with a thin brown shell. To remove the shell, it is necessary to lower the almond for 1 minute in boiling water, then remove it from the water and, pressing the kernel (17) with your fingers, separate the shell. To avoid darkening, the kernel must be immediately washed with water and dried on a baking sheet in the oven at 50-70 ° C.

Bitter almonds should not be added to confectionery products, as they contain toxic substances.

Pistachio nuts are light green in color, so finely chopped, they are used to decorate cakes and pastries. The hard light gray shell is removed with a penknife. The shell of the pistachio kernel is removed in the same way as for almonds, and the heating time should be shorter in order to avoid color deterioration. After cleaning, it is necessary to dry the pistachio immediately, otherwise it will turn sour and lose its glossiness and green color.

Apricot kernel is used instead of almonds, but inferior to it in taste; processed in the same way as almonds.

Taste and aromatic substances. Food acids are added to some blanks to give them a pleasant sweet and sour taste or to prevent sugaring. Acid is an excellent preservative. It should be remembered that acid cannot be stored in metal (especially copper and zinc) dishes.

For flavoring confectionery products, spices are used - flavoring products of plant origin, which include essential oils or other extractive substances that cause a sharp taste and aroma.

Spices and other flavoring substances indicated in the recipes must be dosed carefully, but it is better, as they say, to underdo it than to shift it, since the sharp taste and strong aroma spoil the products and irritate the digestive organs.

From heat and moisture, essential oils quickly decompose, so spices should be stored in dry, cool places, in tightly closed jars. In addition, ethereal essences must be protected from light.

Tartaric acid - crystalline acid; used in the form of a solution: 1 tbsp. a spoonful of acid for 3 tbsp. spoons of warm boiled water.

Citric acid is found in lemons and some other fruits and berries, but it is obtained mainly by fermenting sugars. Citric acid goes on sale in crystals. 1 spoon of crystalline citric acid is dissolved in 2 tablespoons of hot water and the resulting solution is used in the manufacture of blanks, dosing it in drops or teaspoons (50-55 drops in 1 teaspoon of acid solution). The juice from one lemon corresponds to about 5 g of crystalline acid, or 2 teaspoons of its solution.

Anise is a spicy plant. Its seeds are put into the dough and used for sprinkling. Dried star anise - star anise - is added crushed to gingerbread.

Vanillin is a white crystalline powder with a specific smell of vanilla1, obtained by a chemical method. It dissolves in hot water (at 80 ° C in a ratio of 1:20) or alcohol (vodka). To obtain vanilla sugar, vanillin is preliminarily dissolved in heated alcohol in a ratio of 1:1 and the alcohol solution is mixed with powdered sugar in a ratio of 1:12.5.

Vanilla sugar can also be purchased at the store.

Carnation is the dried flower bud of the clove tree. Used in the manufacture of jam, gingerbread.

Ginger is a tropical plant. Its rhizome in pounded form is used to flavor gingerbread.

Cardamom is a dried light yellow pod plant with brown seeds. In crushed form, cardamom is used to flavor sweet yeast and other products.

Coriander is an aromatic plant.

Its dried light brown fruits are used in the manufacture of gingerbread.

Cinnamon is the dried bark of the cinnamon tree. In the form of crusts tied in gauze, cinnamon is used in jam and various concoctions, and in the form of a powder - in dough, for sprinkling and stuffing.

Vanilla - pods of a tropical plant with a specific aroma. We are not on sale. Its artificial substitute is vanillin.

Cumin is a plant whose seeds have a sharp bitter taste and are used for sprinkling.

Nutmeg is similar in appearance to a small walnut, but has a strong aroma. Nutmeg is ground on a grater and added to sweet yeast dough and gingerbread.

Poppy is used for filling and sprinkling confectionery.

Saffron is the dried stigma of the flowers of the perennial, highly aromatic saffron plant. The color of saffron is yellow. Before use, it is dried at a low temperature, crushed, poured with boiled chilled water and filtered through cheesecloth after 24 hours. Saffron is used in the manufacture of sweet yeast dough, muffins, cookies, cake. OD-0.2 g of saffron is added to 1 kg of flour.

Essential oils are extracted by distillation with water or pressing from the roots, bark, flowers and leaves of essential oil plants.

Essences are natural and artificial. They are used to flavor preparations and products.

Essential oils and essences on the market are highly concentrated, so they need to be added in very small quantities, sometimes a few drops.

Tea infusion is good for flavoring confectionery. Pour 2 teaspoons of tea into U4 cups of boiling water, after 5-6 minutes strain the tea through a strainer or squeeze through gauze.

Natural coffee is prepared from the seeds of the fruit of the coffee tree. Raw coffee beans should be roasted until completely dark, but not charred, and then ground in a coffee grinder. To flavor confectionery products, you need to prepare a coffee tincture from natural ground coffee, and in its absence, from such a variety of coffee with chicory, which contains an increased amount of natural coffee. For coffee infusion, take 1 teaspoon, brew J4 cups of boiling water, cover the glass and put it on the edge of the stove. After 20-30 minutes, coffee is squeezed through a napkin or gauze folded in half, then allowed to stand for 30 minutes. After that, a transparent infusion is drained and the products are flavored with it.

Alcoholic drinks - cognacs, liqueurs, vodka tinctures, liqueurs and various grape wines - are used in the manufacture of syrup for soaking, for flavoring and flavoring. Dark-colored wine cannot be flavored with a light cream.

Dough leaveners. To obtain products with a porous structure and increase the volume, the dough is loosened with yeast and chemical leavening agents.

The main chemical leavening agents are drinking bicarbonate of soda and ammonium carbonate. There are also other baking powders in the form of powders, which are a mixture of different substances, including soda with ammonium. Heat does not penetrate well into unleavened dough during baking; the crust of the product turns black, and the middle remains unbaked.

Yeast is produced pressed (moisture content 75%) and dry (moisture content 12%). As a result of the vital activity of yeast in the dough, alcohol and carbon dioxide are formed. In an effort to get out of the dough, the gas loosens it, creating pores and increasing the volume of the dough.

With excessive accumulation of gas in the dough, the yeast stops working and the dough falls off. After kneading the dough with a hand or a spatula, a significant part of the gas is removed, the dough is saturated with atmospheric oxygen and fermentation resumes again.

Yeast is diluted in warm water or milk before use. The best temperature for the vital activity of yeast in the dough is 26-30 ° C, at 55 ° C the yeast dies. If you cool the yeast to a temperature below 10 ° C, their vital activity will almost cease, and when the temperature rises, it will resume.

Pressed yeast is a perishable product, they must be stored in a cool place; boxed dry yeast can be stored in a dry place for up to 5 months.

Pressed yeast should have a pleasant, non-mouldy smell, a grayish color with a yellowish tint, be dense, non-smearing, crumbly.

Yeast is used to make products from yeast (sour) dough. In most varieties of cookies, in gingerbread and other products that are characterized by a high content of muffin (sugar, fat, eggs), chemical baking powder is used, because with a large amount of muffin, the yeast is inhibited, and the dough is poorly loosened.

Baking soda is a white powder, alkaline, slightly salty in taste, easily soluble in water. When acid is added to a soda solution or when heated, carbon dioxide is released from soda. Carbon dioxide released during baking dough under the influence of heating loosens the dough.

However, soda does not completely decompose in the dough, leaving a specific aftertaste in the product. Adding citric or tartaric acid to the dough will lead to a more complete decomposition of soda and improve the taste of the product.

Soda is mixed with flour. Acid is added to a liquid or muffin. When kneading flour with liquid, due to the interaction of soda with acid, carbon dioxide will begin to be released. Such a dough cannot be kneaded for a long time, especially in warm conditions, as the gas will evaporate and the dough will become dense again. Therefore, it is prepared in a cool place and after kneading it is immediately molded and baked.

For 1 kg of flour, take V2 teaspoons of soda and V4 teaspoons of a solution of citric (or tartaric) acid (see page 18). Acid can be replaced with sour milk, kefir, acidophilus, whey, sourdough or sour fruit juices.

Flour products cooked on soda have a beautiful color. However, excess soda gives them a dark hue and an unpleasant taste.

Ammonium carbonate is a large white lumps of crystals or a fine crystalline powder with a pungent odor of ammonia. Before use, ammonium carbonate must be crushed by grinding in a mortar or on a grater, and sifted through a fine sieve or gauze. You can also dissolve it in cold water (3 tablespoons of water per teaspoon of ammonium) and add to the liquid when kneading the dough.

When heated during dough baking, ammonium carbonate releases ammonia and carbon dioxide, which loosen the dough.

Store ammonium carbonate in tightly closed glass jars.

Biscuits made with ammonium carbonate are more porous, without a specific aftertaste. However, in appearance (color), it is inferior to a liver cooked on soda. Therefore, it is recommended to use a mixture of ammonium (40% of the total mass of the mixture) and soda (60%).

gelling agents. For the preparation of jelly, fillings and marmalade used in the decoration of cakes, pastries and other products, as well as for the preparation of some creams, gelling (jelly-forming) substances are used - agar and gelatin.

Agar is a vegetable glue produced from certain types of seaweed. It goes on sale in the form of grains, powder or porous translucent plates.

Gelatin - food glue of animal origin, goes on sale in the form of grains, powder or transparent yellow plates.

Before use, the gelatin and agar plates should be washed in cold water and put in a colander or strainer to drain the water.

The gelling properties of agar are 5-8 times stronger than those of gelatin. Store agar and gelatin in a cool, dry place.

Food colorings. Creams, glazes and other preparations can be tinted with harmless natural dyes. Dyes quickly deteriorate from the action of light, air and moisture, so they should be stored in dark glass bottles. When coloring blanks and products, it should be borne in mind that too bright and unnatural coloring of food causes an unpleasant feeling. Paints are dissolved in warm boiled water, the dosage is set as desired.

Powdered sugar, lipstick, milk, cream, sour cream, white creams give white color.

Yellow dye is obtained from saffron diluted in warm water, vodka or alcohol (see p. 18); from lemon zest (see page 55); from the carrot mass, prepared from equal parts of oil and mashed carrots, fried for 3-5 minutes until softened and filtered through gauze or a strainer.

Green dye is obtained by squeezing green juice from spinach.

A brown color is given by a strong coffee infusion or burnt sugar, which is burnt sugar. Zhzhenka is prepared as follows. poured

18. Glasses and spoons filled with flour.

per pan 1 tbsp. a spoonful of granulated sugar and, stirring, heat over low heat until the sugar turns dark brown and smoke begins to stand out. Continuing to stir, gradually add) 4 cups of hot water and stir until the lumps dissolve.

The resulting sticky dark brown solution is filtered through cheesecloth or strainer and stored in a bottle.

Stir gently with a long spatula or stick to avoid splashing hot burnt sugar. With insufficient burning of sugar, the color will be weak, and the burnt sugar will curl up into a hard lump and there will be little burnt.

Red and pink paints are obtained by adding the juices of raspberries, strawberries, cranberries, dogwoods, lingonberries, currants, cherries, red syrups, jam, wine, red cabbage or beets, which are finely chopped, poured with the same amount of acidified water, brought almost to a boil and strain.

An orange color is given by a mixture of red and yellow paint, as well as orange or tangerine zest juice.

Chocolate coloring can be obtained by adding chocolate or cocoa powder, as well as by mixing burnt sugar with red paint.

The mass of certain products in certain volumes. Since scales are not always available at home, the dosage of products is given in tea and faceted glasses, a tablespoon and a teaspoon. Below is the approximate weight of some products in these volumes.

It is advisable, using scales or a beaker, to measure out the capacity of glasses and spoons with water. As can be seen from the table, in a tea glass there should be 250 g (ml), in a faceted glass - 200 g, in a tablespoon - 18 g, in a teaspoon - 5 g of water.

It is necessary to choose dishes of such a capacity that will serve as a constant measure for all products.

Liquid products (milk, vegetable oil) glasses and spoons must be filled completely.

Viscous products (sour cream, condensed milk, etc.) should be put into glasses and scooped up with a spoon so that a “slide” is formed.

The same applies to bulk products. Flour must be poured into glasses, since when scooping it up with a glass, voids will form along the walls due to the air remaining in it.

It is necessary to fill the dishes with bulk products, without tamping or shaking (Fig. 18), and without loosening beforehand. This is especially true for flour. So, flour in a tea glass normally filled with a "hill" weighs 160 g, and tamped - up to 210 g, pre-sifted - only 125 g. As a result, bulk products must be measured for the preparation of products in / unsifted form, and then sieved.

In recipes, to shorten the presentation, it is written not “tea glass”, but “with a glass”; if faceted is meant, then “faceted glass” is written.

When the humidity and the state of the product deviate from the norm, its mass in the same volume changes. So, fermenting sour cream is lighter than fresh, non-fermenting; sugar and salt of high humidity are heavier than normal.

The outputs of blanks and finished products from raw materials shown in the recipes of the book should be considered indicative. Fluctuations in yields will depend on moisture and other quality factors of products and products, on losses in the manufacturing process, and on the accuracy of the amount of products used.