Categories
Manufacturing of oriental sweets

Armenian homemade bread

Armenian home made bread - a product of the biscuit dough into a round cake with a pattern on the surface.
Surface oiled egg.
Produced by weight.
Humidity - 15,5 ± 2,0%.
Technological scheme of production
Preparation of sourdough.
Kneading dough and fermentation.
Cutting and proofing dough pieces.
Baking and packaging products.
For the preparation of the Armenian homemade bread using white flour, powdered sugar, butter, eggs, yeast, salt.
Test Preparation.
The dough is prepared sponge method.
For the preparation of sourdough charge around flour 17% of total amount thereof and yeast previously diluted in warm water (30-32 ° C).
Water sponge used in an amount 50% relative to the flour. Zameshennuyu brew is left to ferment for 2,5-1 hours at 29-30 ° C.
Kneading dough and fermentation.
Melted butter, powdered sugar and salt mixed with the brew, add the flour and knead the dough until smooth.
Humidity test after mixing 18-20%.
Zameshennoe dough left on 30 minutes to ferment at a temperature of 30-33 ° C.
Cutting and proofing dough pieces. After fermentation, the dough is punched and hung on portions of 400 g, rolled into rolls, which are then rolled into round cakes 15-17 mm thick. Lozenges zaschipyvayut edge of the teeth and onto their surfaces coated with a spoon drawing. Then the cake is placed on a dry, threadbare sheets and leave for proofing on 15-20 minutes in the room shop.
Before planting in the oven surface products smeared egg.
Baking and packaging products.
Armenian home made bread is baked at a temperature of 190-200 ° C for 20-23 minutes,
Cooled after baking products packaged.
Armenian homemade bread
The product of pastry round shape with a pattern on the surface. Surface oiled egg. Available Loose.
Humidity 15,5% ± 2,0%.
 

name of raw materials

Mass fraction of solids,%

Consumption of raw materials to finished products 1 t (without wrapping materials), kg

actually

in dry matter

Flour

85,5

503,7

430,7

Flour on the brew

85,5

100,8

86,2

Powdered sugar

99,85

141

140,8

Butter

84

258

216,7

Eggs On grease

27

24,1

6,5

Pressed yeast to brew

25

16

4

Salt

96,5

0,8

0,8

Total

 

1044,4

885,7

Log out

84,5

1000

845

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