Puff baklava is a diamond-shaped product made from yeast dough with nut filling, soaked in butter and honey. The surface is smeared with yolk.
In 1 kg contains at least 10 pieces.
Product humidity - 11,0 ± 3,0%.
Technological scheme of production
Kneading dough and fermentation.
Preparation of the filling.
Cutting and proofing dough pieces.
Baking and packaging products.
For the production of Baklava puff use flour of the highest grade, yeast, hazelnut kernel, granulated sugar, cardamom, honey, butter, yolks.
Kneading and fermentation of dough. In water (about 18% of the total flour consumption), the temperature 29 — 30 ° C is diluted with yeast, add flour and knead the dough. The humidity of the test is 25 — 27%, the temperature is 18 — 20 ° C.
The kneaded dough is left to ferment at 29 — 30 ° C at 30 min.
Preparation of the filling. Pre-crushed core hazelnut mixed with sugar and cardamom.
Humidity toppings - no more than 4%.
Cutting dough and proofing blanks. The finished dough is divided into portions of 0,1 kg and rolled into buns. Buns roll into layers of thickness 1,5 — 2 mm. The dough layers, oiled, are laid one on another (14 — 18 layers) on tin sheets with boards (board height approximately 40 mm). Every two layers of dough put a layer of filling except for the first and last three layers, which are sandwiched with butter only.
Before planting in the oven, the products are smeared with yolk and cut into diamond-shaped pieces according to 80 — 100.
Processed billets are left for proofing at 10 — 12 minutes in the workshop room.
Baking and packaging products. Baking products is carried out at a temperature 180 — 200 ° С for 35 — 37 min in two steps. After 10 — 13 minutes after planting in the oven, the sheets are removed and the products along the incision line are filled with melted butter (50 — 60 g per 1 kg of the product) and put into the oven again.
Baked products are poured (along the cut line) warmed to 50 — 60 ° C with honey (80 — 85 g per 1 kg of product).
After cooling in the workshop room, the product is packaged.
Puff product with nut filling, soaked in butter and honey. It has a diamond shape. The surface is smeared with yolk. Produced by weight. 1 kg contains at least 10 pcs.
Humidity 11,0% ± 3,0%.
|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|
|Hazelnut Kernel crushed into the filling||94||163||153,7|
|Sugar in the filling||99,85||163,4||163,2|
|Cardamom in nachinku||100||1,7||1,7|
|Honey to fill||78||84,4||65,8|
|Heating oil to fill||99||54,4||53,9|
|Ghee on interlayer||99||100,9||99,9|
|Egg yolk on the finish||46||21,8||10|