Categories
Manufacturing of oriental sweets

Pahlava Tbilisskaya

Pahlava Tbilisskaya
Pahlava TbilisskayaTbilisi baklava - puff pastry with nut filling, soaked in butter and honey. Form - diamond-shaped.
In 1 kg contains at least 7 pieces.
Humidity - 11,5 ± 3,0%.
Technological scheme of production
Test Preparation.
Preparation of the filling.
Cutting test.
Baking and packaging products.
To prepare baklava Tbilisi using white flour, butter, egg products, honey, sugar, salt, citric acid, cinnamon, cardamom, nuts.
Test Preparation. Puff pastry baklava for Tbilisi is prepared in three steps: kneading the dough, prepare the oil and process the dough with oil.
The dough mixer pour water (about 18% to the amount of flour per batch runs), poured dissolved in water (in a ratio 1: 2) citric acid was charged melange, salt, flour and the dough is kneaded roughly 15- 20 min until homogeneous elastic consistency . dough temperature after kneading 20 ° C. Zameshennoe spread the dough on the table for further processing.
In parallel with the batch test, cut into small pieces of butter, load it into the dough mixer, add flour (10% to the amount of oil) and stir until smooth.
In the middle of the dough layer stack portion of chilled prepared oil, wrap the free edges of the dough to the middle, rolled, then placed in the refrigerator compartment temperature 3-5 ° C in 30-40 minutes. Rolling storage and cooling of the test is repeated 2-3 times.
Preparation of the filling.
To prepare the stuffing chopped nuts mixed with sugar, cinnamon and cardamom.
Cutting test. On the table, podpilennom flour, roll the dough into a thick layer 10-15 mm, carry it to the iron sheets, superimposed layer of filling and coated with a second test in the same formation. Before planting in the furnace billet smeared with egg yolk and cut to pieces in the form of rhombs.
Bakery products.
Tbilisi baklava baked at tem.peratu re 175-180 ° C in two steps.
A-10 15 minutes after the landing of products into the oven they are taken out and poured oil (50 1 g per kg of product) and then put in the oven. The total duration of baking - 17- 20 minutes.
The baked goods pour preheated honey (60-70 1 g per kg of product) at the cutting line and then fed to the cooling package.
Pahlava Tbilisskaya
Butter product, sandwiched nut filling and pro¬pitannoe butter and honey. It has a diamond shape. Available Loose. In 1 kg contains at least 7 pieces.
Humidity 10,5% ± 3,0%.

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

299,3

255,9

Butter

84

198,5

166,7

Butter to fill

84

18,3

15,4

Melange

27

16,3

4,4

Melange on lubricant

27

27

7,3

Honey filling

78

40,4

31.Tra

Honey to fill

78

35,4

27,6

Sugar

99,85

218,8

218,5 '

Salt

96,5

0,2

0,2

citric acid

91,2

0,1

0,1

Cinnamon in the filling

100

2,5

2,5

Cardamom in nachinku

100

2,5

2,5

nut kernel in the filling

94

218,7

205,6

Total

1078

938,2

Log out

89,5

1000

895

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