Categories
Manufacturing of oriental sweets

Pahlava suhumskaâ

Pahlava suhumskaâPahlava suhumskaâ
Baklava Sukhumskaya is a triangular product made from sweet yeast dough with three layers of almond filling and one layer of apple filling. The product is soaked in sugar-honey syrup.
In 1 kg contains at least 23 pieces.
Humidity - 15,0 ± 2,0%.
- 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 Sukhumsky use the highest grade flour, granulated sugar, powdered sugar, butter, eggs, salt, almonds, fresh apples, honey, milk, cinnamon, yeast.
Kneading and fermentation of dough. In milk, with a temperature of 29-30 ° C, yeast is diluted, salt, eggs, flour are added and the dough is kneaded. Test moisture 26 — 29%.
The kneaded dough is left to ferment at 29 — 30 ° C at 1 — 1,5 hour.
Cooking stuffing. Dried almonds are crushed and mixed with sugar.
Fresh apples, peeled and cut into thin slices, are mixed with powdered sugar and cinnamon.
Cutting dough and proofing blanks. The finished dough is divided into portions of 0,1 and 0,2 kg. Each portion is rolled into a bun, which is then rolled into a layer of thickness 1: —3 mm. Layer dough weighing 0,2 kg is placed on a pre-oiled white tin sheet with sides. The surface of the layer is oiled and a layer of dough weighing 0,1 kg is put on it, the surface is also lubricated with oil and a new layer is put weighing 0,1 kg. Each new layer is oiled. After three layers of dough put a layer of almond filling 4 thickness — 5 mm. After 12 layers of dough and three layers of almond filling, apple stuffing 10 — 25 mm thick is put, which is coated with four layers of dough lubricated with butter. Thus, the product consists of 20 layers: 16 layers of dough, three layers of almond and one layer of apple filling.
Sukhumi baklava is cut into triangular parts and left for proofing for 10 — 12 minutes in the workshop room.
Baking and packaging products. Sukhumi baklava is baked at a temperature of 190 — 200 ° C for 20 — 23 min in two steps: through 15 — 18 min after planting in the oven, the sheets are removed, poured with sugar-honey syrup (beats in 1,36 — 1,38) and put again in the oven on 5 min. Cooled after baking the product is directed to the packaging.
Pahlava suhumskaâ
Rich product, layered with three layers of almond filling and one layer of apple filling. The product is soaked in sugar-honey syrup. It has a triangular shape. Produced by weight. 1 kg contains at least 23 pcs.
Humidity 15,0% ± 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

Flour

85,5

418

357,4

Sugar in the filling

99,85

250,8

250,4

Icing Sugar in the Filling

99,85

58,5

58,4

Butter

84

58,6

49,2

Chicken egg

27

24,8

6,7

Salt

96,5

4,7

4,5

Almond kernel dried crushed in a stuffing

96

83,5

80,2

Apples fresh toppings

10

83

8,3

Honey

78

62,7

48,9

whole milk

12

166,9

20

Cinnamon in the filling

100

5,9

5,9

pressed yeast

25

4,4

1,1

Total

1221,8

891

Log out

85

1000

850

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