Recipe - Butter Cookies

Recipe - Butter Cookies "cheesecake"

butter cookies "CHEESECAKE"

Biscuits buns crackers type of flour.

It has a circular shape. Part of the test for the rim cheesecake tinted zhzhenkoy

Included в The kit "Crimean mixture". In 1 kg It contains at least 180 pieces.Humidity 5,5 1,5% ±.

Recipe - Butter Cookies "cheesecake"

name of raw materials

Solids,%

Feed consumption, kg

downloading

to I t of finished products

actually

in dry matter

actually

in dry matter

Flour……..

85,5

10,0

8,550

529,77

452,95

Granulated sugar ….

99,85

6,0

5,991

317,86

317,38

Butter ….

84,0

4,4

3,096

233,10

195,80

Whole milk ...

12,0

0,8

0,096

42,38

5,09

Melange……..

27,0

0,5

0,135

26,49

7,15

Vanilla powder ...

99,85

0,05

0,05

2,65

2,65

Soda………

50,0

0,05

0,025

2,65

1,33

Zhenka …… ..

78,00

0,3

0,234

15,89

12,39

Total ...

-

22,10

18,777

1170,79

994,74

Output ….

94,5

18,87

17,838

1000,00

945,00

Recipe - Sand-rich butter cookies "KRIMULDA"

Recipe - Sand the removable butter biscuits "Krimulda"

Recipe - Sand the removable butter biscuits "Krimulda"Recipe - Sand the removable butter biscuits "Krimulda"

Cookies "Krimulda"

Sand the removable butter biscuits made of flour I grade.

He has curly shape with a hollow core and serrated edges.

The surface is rough. Available weight and packaging. In 1 kg

In 1 kg contains at least 120 pieces. Humidity 4,5 ± 1,5%.

name of raw materials

The dry zeschestv%

Feed consumption, kg

downloading

on 1 tonnes of finished products

actually

in dry matter

actually

in dry matter

Flour 1 varieties ... ..

85.5

100

85,5

649,66

555,46

Sugar powder ...

99,85

33

32,95

214,38

214,06

Butter ….

84

42,5

35,7

276,1

231,92

Salt…..

96,5

0,37

0,36

2,4

2,32

Soda…….

50

0,46

0,23

2,99

1,5

Ammonium……..

-

0,21

-

1,36

-

Essence of lemon. . .

-

0,23

-

1,49

-

Total ...

-

176,77

154,74

1148,38

1005,26

Output ….

95,5

153,93

147,003

1000,0

955,0 197

Recipe - Sand the removable butter biscuits "Krimulda"

Recipe - Butter biscuit-sbivnoe cookies "SUGAR"

Recipe - Butter biscuit, whipped pastry "Sugar"

Recipe - Butter biscuit, whipped pastry "Sugar"

Cookies "Sugar"

Butter biscuit, whipped pastry from flour. It has

circular or oval shape. Included in the "red blends

Moscow "and" Butter ". The surface sprinkled with granulated sugar.

In 1 kg contains at least 225 pieces. Humidity 6,5 ± 1,5%.

name of raw materials

The dry zeschestv%

Consumption of raw materials, kg

downloading

on 1 т finished product

actually

in dry matter

actually

in dry matter

Flour. .

85,5

15.0

12,825

449,13

384,01

Sugar powder ...

99,85

13.0

12,98

389,23

388,65

Sugar sprinkled on.

99,85

4,2

4,194

125,75

125,56

Melange……..

27

10

2,7

299,41

80,84

Essence …… ..

-

0,08

-

2,4

-

Total ...

-

42,28

32,699

1265,92

979,06

Output …

93,5

33,399

31,228

1000,0

935,0

Maltasie Activity compressed yeast.

ris2
Maltasie Activity compressed yeast Pressed baker's yeast produced from beet molasses containing sucrose unequally rapidly fermented flour medium in different sugar. Primarily they ferment glucose and fructose, sucrose, and then, is rapidly hydrolyzed to monosaccharides enzyme invertase contained in large amounts in the pressed yeast. It is therefore believed that only monosaccharides can diffuse into yeast cells. While in the above environment are sugar, maltose is almost fermented and begins to assimilate yeast cells only when there are n environment monosaccharides and sucrose have fermented. latest content in flour is small, so the brew they fermented dough or for 60-90 minutes. During the long period of preparation of the dough yeast must ferment maltose, formed by the hydrolysis of starch amylase, however, for its assimilation, they must first break down it into monosaccharides. In the yeast factory, where yeast is grown in a sucrose solution under vigorous air blowing, in the resulting yeast accumulates zimazny active enzyme complex, but there are no conditions for the accumulation and retention in their maltase enzyme. Therefore, frequent compressed yeast, have a greater ability to ferment monosaccharides and sucrose, but bad ferment maltose. Such yeasts have good buoyancy by standard, as the latter is caused by a rise in the dough during 50-85 minutes, and for such period of fermentation of sugars sufficient own flour. In the production of the first dough ferments well, and then spent monosaccharides and sucrose, flour, fermentation slows down. Especially bad roam in proofing the dough pieces. Therefore, for bakery production is not enough to compressed yeast had a good standard lift. To characterize their baking qualities necessary to control maltasie yeast activity. It is expressed in minutes, during which 1 g compressed yeast in 4-5% strength solution of maltose formed during 30 20 ° C ml of carbon dioxide. Quality assessment of compressed yeast in their maltasie activity is shown in Table. 1. Table 1. The recommended dosage of compressed yeast bread made from wheat flour grade II according to their activity maltasie
Maltasie activity of the yeast, min

The quality of yeast in terms of the activity of maltase activity

Consumption when yeast dough sponge method,% to the weight of flour

85- 95

Excellent

0,5

96-100

Excellent

0,6

101 - 110

a good

0,7

111 - 130

satisfactory

0,8

131 - 160

Also

0,9

over 160

bad

1

About maltasie yeast activity can also be judged by a three-fold rise test. For this, after the first rise, in which, according to a standard for judging the lifting force obmilayut dough and again put in a thermostat perekladinki for lifting up and then climb repeated a third time. Yeast maltasie with poor activity required for the second and third boom, and particularly for future upgrades, longer than maltasie yeast with good activity.Maltasie compressed yeast activity depends on the properties of the applied strain and the culturing conditions. It is the higher, the more concentrated nutrient media and better aeration. The addition of starch to the molasses losodsrzhaschtsh substances such as corn steep liquor, significantly increases the activity of maltasie compressed yeast.When using compressed yeast with high activity maltaznon shortened fermentation sponge on 1-1,5 hours, the duration of the test fermentation ps varies, but the bread quality is improved. Therefore, the high activity of yeast maltasie possible, while maintaining the normal duration of sourdough fermentation, to reduce their consumption. The recommended dosage of compressed yeast to produce bread from wheat flour grade II is shown in Table. 1. said dosage to produce bakery products from wheat flour 1 varieties decreased by 30-50%.When dough bezoparnym method should be used with yeast maltasie activity not higher110min as there are no conditions for the activation of the yeast cells during dough preparation. Consumption of yeast in this case is 1,2-1,4% instead of the usual 2%. 1Prodolzhitelnost straight dough fermentation and proofing are not increased.
ОSobienie pressed yeast produced alcohol plants
Bakery industry gets a lot of compressed yeast by distilleries, processing sugar beet molasses. These yeast meet standard requirements, generally have good buoyancy and intensively roam in the initial stage of preparation of dough, but stop fermentation and proofing are not raised dough.
The practice of bakeries showed that activated nanie their preliminary storage in liquid nutrient medium flour, products rich in starch hydrolysis, does not give the desired result. Even with an increase in the duration of proofing bread turns out insufficient, poor quality. Improves the fermentation process in a proofing by adding at least a small amount of liquid yeast, which, thanks to their high activity maltasie significantly enhance the fermentation process in proofing.
Index

Unit

Yeast plants

yeast

alcohol I

спиртового II

maltasie Activity

min

155

297

1000

Zimaznaya Activity

»

65

23

31

The proteolytic activity of amino nitrogen on 1 billion. Cells

mg

1,25

4,21

2,78

The content of reduced glutathione

mg %

15,3

30,7

18,4

Our studies the biological characteristics of yeast have shown that this is due to low activity of yeast maltasie producedalcohol plants (Table. 2), wherein at zimaznoy activity (determined in the same manner as maltasie, but with the use of glucose), they are not inferior to the yeast, produced by yeast factories.The intensity of the test recovery in three yeast samples had the same lift as standard. The intensity of the recovery test within the first two hours in yeast, developed yeast and alcohol plants, is almost the same, but further fermentation yeasts distilleries slows. Thus, a legitimate relationship between the lift of yeast standard and maltasie no activity.Maltasie yeast activity due to the properties of pure cultures used in alcohol production, maltasie their activity and the ability to adapt to maltose. However, the selection of them, unfortunately uchitytyvayutsya no requirements for compressed yeast baking industry. Significant influence their way of storing and technological production mode.It was also established that the activity of proteolytic enzymes and the content of the reduced form of glutathione in yeast alcohol plants are increased (Table 2). Therefore, they are worse preserved and lower the gas-holding capacity of the test. To increase the maltase activity of the pressed yeast produced by distilleries, a method has been developed that a maltose-containing product is introduced into the yeast suspension and aerated for a certain time. The yeast cells are adapted to ferment maltose. The compressed yeast thus processed has a maltase activity of 120-140 min,which corresponds, according to the classification given in tab.1, yeast maltoznoynoy satisfactory for activity.
Оsmochuvstvitelnost compressed yeast
When evaluating the properties of compressed yeast, their osmosis sensitivity should be taken into account, since when the content of sugar or salt increases in the medium, which increases the osmotic pressure of the solution, the life activity of osmotic-sensitive yeasts is suppressed, the yeast reproduces more slowly, their fermentation energy decreases.
The sensitivity of yeast in bakery production is very important, as in the production of a number of products, a large amount of sugar is added to the dough, increasing the osmotic pressure in the liquid phase of the dough, and also salt, which at the same dosage increases the osmotic pressure 6 times the sugar. Interest in this matter is growing in connection with the currently used in some plants method of phasic dosing of salt in yeast, spoons and dough.
It is believed that the osmotic sensitivity of yeast depends on the degree of suppression of the functions of cell enzymes with increasing osmotic pressure. This is evidenced by the fact that the higher the osmotic sensitivity of yeast, the faster they decompose during storage. However, not all enzymes react in this case to the same extent. D. White points out that the influence of table salt on yeast malt is greater than on the winter complex, that the yeast of the wandering type is more osmotic sensitive than the yeast of the respiratory type.
Comparing the data on the lifting force and the osmotic sensitivity of commercial compressed yeast,ris2Fig. 2. Change in lifting force (1 - saltless dough, 2 - dough with salt) and osmosensitivity (5) of pressed yeast during storage at 25 ° C () and 8 ° C ().
to the conclusion that yeasts with a poor lifting force, as a rule, have greater osmotic sensitivity.
The author, together with NI Berzina, experimentally tested the dependence of the osmotic sensitivity of the pressed yeast on their lifting force [158]. Lifting power was expressed in the time (in minutes) during which 50 g salt-free test containing 0,6 g yeast, 20 ml C02 was isolated, and osmosis-sensitivity as the difference between this determination and the lifting force of the same test containing 3,35% salt.
The results obtained in Fig. 2, showed that when stored, the yeast was all the more sensitive to an increase in the osmotic pressure of the medium, the weaker the lift was.
A parallel determination on the rise of the dough in the mold also showed that as the yeast lift increased, their osmotic sensitivity increased.
Therefore, in order for baker's yeast to have low osmosis sensitivity, yeast plants should, along with selecting the appropriate yeast races and applying the optimal process production and storage regime, produce them with the best possible lifting power, not limited to the limits of the standard.
The question of the effect of table salt on compressed yeast is of interest in regard to the behavior of yeast in production and the possibility of storing them in a salt solution in the absence of cold.
The available data on the effect of salt on the vital activity of yeast cells are contradictory. LI Rubenchik and MV Galperin indicate that at a concentration of 0,5% of the salt in malt wort, the stimulating effect of the salt can not be established exactly, and at 1 and 2% the salt definitely inhibits the reproduction of yeast cells. Adding 0,5% salt to the damp with 60% moisture favor the reproduction of yeast during the first 2 fermentation, and later the salt has a depressing effect.
KA Kirova observed that the concentration of the salt from 0,5 to 1% favorably favored the growth of yeast cells in the flour mash, and at 2% and higher oppressed them. According to GL Seliber, the salt in certain concentrations increases the yeast ferment ability. Schultz, while adding table salt to the dough with 3% of pressed yeast in an amount of 0,1 to 3% to the weight of flour, found that this reduces the amount of carbon dioxide released and the number of yeast cells, regardless of whether salt was added to the yeast or it is set directly into the dough. Only at the expense of 5-6% yeast by flour weight fermentation intensity decreases only at the beginning, and the results of 3-4-hour fermentation are the same as usual [252]. D. White also indicates that even osmophilic yeast is inhibited by salt.
On the effect of table salt on pressed baker's yeast, we were judged by the fermenting activity of yeast (Figure 3), determined by the weight loss of the roaming mass as a result of the release of carbon dioxide during fermentation [18]. The content of solids in the nutrient medium was about 7%, and the amount of compressed yeast in grams was 1% of the volume of the culture medium in milliliters.
When fermenting malt wort with an increase in the salt concentration in the medium, yeast fermentation energy decreased. With increasing salt concentration in the medium from flour sugared tea leaves, yeast fermentation energy decreased to a greater extent than in malt wort. Under the same conditions, it was lower in brewing than in malt wort.
The method of storage of compressed yeast in a solution of salt in the form of plazmolizirovannom was proposed GL Seliber and RS Katznelson, who believed that the storageris3 Fig. 3. Fermenting power of yeast in malt wort () and flour welding () when the content of salt: 1 ~ 0%; 2 - 1%; 3 - 2%; 4 - 3%; 5 - 4%. yeast 25% -s' solution of a salt of the lift for one to two weeks is reduced slightly.
Checking this method, M. Ya. Kalyuzhny established that when stored in a solution of salt, yeast lose part of the cell water and nitrogenous substances. After storage, even in 6 and 12% salt solutions, they multiply and wander more slowly.
VD Roshchina found that with water lost by yeast cells during plasmolysis with salt, amine nitrogen, nucleic acids and phosphorus compounds are extracted. The liquid to be lost stimulates the growth of yeast, but does not cause fermentation and does not activate it. Salt inhibits the process of autolysis, but does not reduce it at all, so the fermentation energy decreases with time, but yeast retains the ability to ferment for 6 months. She recommended the method of preserving yeast with dry salt in the ratio of salt and yeast 1: 5 to store them for a month at room temperature.
According to EA Gladkova, compressed yeast can be stored only up to 7 days in an 5% salt solution. After their activation in flour floury for 2-3 h on such yeast, bread of normal quality is obtained.
Change in yeast fermentation energy when they are pre-conditioned in salt solution with salt concentration 0; 1,7; 3,4; 5,1 and 6,8% we tested by adding malt wort or a solution of flour brew to them to the salt concentration specified in Table. 3. Comparison of the data obtained with the data in Fig. 3 shows that pre-aging of the yeast in saline solution leads to a decrease in their fermentation activity. The increase in the concentration of salt during fermentation affects negatively and, to a greater extent, in nutrient medium from flour brewing.
3 Table. Losses during the fermentation of saline environments, г

= {2 = .

Recipe - Cookies "LEMON"

Pastry "Lemon"

Pastry "Lemon"

Pastry "Lemon"

Sand the removable butter biscuits from flour. It has a circular shape.

Included in the "Red Moscow" mixtures "Butter".

In 1 kg contains at least 125 pieces. Humidity 6,0 ± '1,5%.

name of raw materials

Solids,%

Consumption of raw materials, to

downloading

on 1 т finished product

actually

in dry matter

actually

in dry matter

Flour. .

85,5

50,0

42,75

577,90

494,10

Sugar powder ...

99,85

26,0

25,961

300,51

300,06

Butter ….

84,0

14,0

11,76

161,81

135,92

Condensed milk . . .

74,0

2,0

1,48

23,12

17,11

Melange……..

27,0

7,0

1,89

80,91

21,85

Soda………

50,0

0,3

0,15

3,47

1,73

Ammonium……..

-

0,15

-

1,73

-

Essence of lemon. . .

-

0,075

-

0,87

-

Natural honey ....

78,0

1,5

1,17

17,34

13,52

Total ...

-

101,025

85,161

1167,66

984,29

Output ….

94,0

86,52

81,329

1000,00

940,00