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Manufacturing of oriental sweets

Baku kurabye

Baku kurabye
Baku kurabye -.. The product of pastry in the form of chamomile, sticks, their brush, etc. The surface is decorated with daisies apricot or apple jelly.
In 1 kg contains at least 40 pieces.
Humidity - 5,0 ± 2,0%.
Technological scheme of production
Test Preparation.
Preparation podvarki.
Shaping the dough and finishing semis.
Baking and packaging products.
For the production of products
Baku kurabye use wheat flour premium, butter, powdered sugar, egg white, apricot or apple puree, sugar.
Test Preparation.
Butter was stirred with powdered sugar until smooth and then egg whites added, stirred, poured over flour and stirred to form a dough spreadable.
Temperature zameshennogo test 20-25 ° C, humidity - 15-16%.
Preparation podvarki.
Apricot puree or apple was mixed with an equal amount of sugar and boiled about 30 minutes at 105 ° C to 25-30% humidity.
Shaping the dough and semi-finishing. The finished dough is deposited in the form of the daisies, sticks, brushes, and so on. D. On 24-28 g dry, threadbare sheets.
For the dough depositor use a special device consisting of a cone-shaped linen bag odds we inserted into the narrow end of his tin drum gear rub with a diameter outlet 15-20 mm.
The dough, the deposited in the form of daisies in the center decorated with apricot or apple jelly. Number podvarki per cookie - 2,5-3,5 of
Baking and packaging products.
Baku kurabye vshekayut at 200-250 ° C for 12-16 minutes,
The cooled product is sent to packaging.
Baku kurabye
The product type of shortbread in the shape of daisies, sticks, their brush, and so on. D. The surface is decorated with daisies apricot or apple jelly. Available Loose and packed. In 1 kg contains at least 35 pieces.
Humidity 5% ± 2%.

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

578,1

494,3

Butter

84

346,9

291,4

Powdered sugar

99,85

150,2

150

Chicken egg

27

40,4

10,9

Apricot puree or apple on the finish

10

29

2,9

Sugar

99,85

28,9

28,9

Total

1173,5

978,4

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95

1000

950

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