Baklava RICH - product in the form of diamond shapes from dough with nut filling, soaked with oil and honey. Surface oiled yolk.
In 1 kg contains at least 7 pieces.
Humidity - 12,0 ± 2,0%.
Technological scheme of production
Preparation of the filling.
Cutting and proofing dough pieces.
Baking and packaging products.
For the production of baklava dough-use white flour, melted butter, eggs, yeast, sugar, kernel of hazelnut, cardamom, honey, egg yolks.
Test Preparation. Flour, eggs and melted butter mixed with yeast, pre-diluted in a small amount of warm water (29-31 ° C). The total consumption of water for cooking the dough is 20-25% relative to the amount of flour per batch runs. the test temperature should be 18-20 ° C, humidity - 25-27%. Zameshen¬noe until smooth dough is left to ferment at a temperature of at 29 1 USG - 1,5 hours.
Preparation of the filling. Pre-crushed core hazelnut mixed with sugar and cardamom.
Humidity toppings - no more than 4%.
Cutting and proofing dough pieces. The finished dough is divided into portions of 0,8 kg, and rolled in layers 10-15 mm thick. In the pre-greased baking sheet stack test layer, which even layer 25-30 mm thick laid out the stuffing and cover with a layer of another test. The edges of the upper and lower layers are combined and zaschipyvayut.
Thereafter, the workpiece is left for proofing in the room shop on 10-12 minutes.
Before planting in the oven surface baklava dough-smeared with egg yolk, then the product is cut into pieces by 100-150 g in the form of rhombs.
Baking and packaging products. Pastries Baklava a dough is carried out at a temperature of 180-200 ° C for 35 - 40 minutes in two steps. A-10 12 minutes after landing at the stove plates with the products are removed and the incision lines pour melted butter (50-60 1 g per kg of product), and then again put in the oven. The baked product is poured along the lines of the cut-heated honey (80-85 1 g per kg of product).
After cooling to room baklava shop Butter directed on the package.
Butter product, sandwiched nut filling, soaked with oil and honey. It has a diamond or rectangular shape. Available Loose. In 1 kg contains at least 7 pieces.
Humidity 12,0% ± 2,0%.
|name of raw materials||Mass fraction of solids,%||Consumption of raw materials to finished products 1 t (without wrapping materials), kg|
|actually||The dry substances|
|Heating oil to fill||99||47,9||47,4|
|Sugar in the filling||99,85||217,8||217,5|
|hazelnut kernel in chopped stuffing||94||217,9||204,8|
|Cardamom in nachinku||100||3,3||3,3|
|Honey to fill||78||76,3||59,5|
|Egg yolk on the finish||46||21,7||10|