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Manufacturing of oriental sweets

Kyata Karabakh

Technological instructions for the production of flour oriental products
Kyata KarabakhKyata Karabakh
Karabagh kyata is a product made from sweet yeast dough in the form of a round cake with a filling of a mixture of powdered sugar, ghee and flour. The surface is smeared with egg,
1 kg contains 2 pcs.
Humidity - 12 ± 3,0%.
Technological scheme of production
Preparation of sourdough.
Kneading dough and fermentation.
Preparation of the filling.
Cutting test.
Proofing the blanks.
Baking products.
Packaging products.
For the preparation of Karabakh Kyaty use the highest grade flour, powdered sugar, granulated sugar, ghee, eggs, vanillin, salt, yeast.
Cooking sponge. Yeast is diluted in a small amount of water (temperature 30 — 32 ° C), then 20 — 25% flour of the prescribed amount is poured and the same amount of water is added. All is thoroughly mixed and left to ferment on about 1,5—
2,5 hour at temperature 29 — 30 ° С. Damp moisture - 47— 48%.
Kneading dough and fermentation.
Ghee, granulated sugar, eggs, vanillin and salt are mixed until a homogeneous mass is obtained, then the dough is added, mixed, the rest of the flour is poured and the mixture is continued until a homogeneous mass is obtained. The dough temperature at the end of the kneading 23 — 25 ° С, humidity — 25 — 27% - The kneaded dough is left to ferment for about 1 —1,5 hour at 29 — 30 ° С.
Preparation of the filling.
The filling is prepared from pre-cooled to 10 ° C and pounded white ghee, in which powdered sugar and vanillin is added, and after thoroughly mixing, gradually add flour in small portions. The filling is stirred until a homogeneous friable mass is formed by the humidity 11 - 13%.
Cutting test.
The finished dough is divided into portions of 250 g and rolled into a round cake with a thickness of 5 — 6 mm. On the surface of the cake put about 200 g of filling, then its edges are joined in the middle and again rolled into a round cake with a thickness of 15 — 20 mm.
Proofing the blanks. Cooked products are laid on oiled sheets and left to stand for 30 — 35 minutes. Before planting in the oven, the surface of the cyat is smeared with an egg and a pattern is applied with a fork in the form of straight strips arranged to each other at different angles.
Baking products.
Kyatu Karabakh is baked at a temperature of 200 — 220 ° С for 30 — 35 minutes.
Product packaging. The Kyatu Karabakh, as well as all subsequent oriental flour products, is packed in accordance with the requirements of MRTU 18 / 279 — 69. "Eastern sweets flour".
Kyata Karabakh
The product is in the form of a round round cake with filling. The surface is patterned, smeared with egg. Produced by weight. 1 kg contains at least 2 pcs.
Humidity 12,0% + 3,0%.

name of raw materials

Mass fraction of solids,%

Consumption of raw materials to finished products 1 t (without wrapping materials), kg

actually

in dry matter

Flour

85,5

347,1

296,8

Premium wheat flour in the filling

85,5

277,7

237,4

Icing Sugar in the Filling

99,85

104,2

104

Sugar

99,85

69,4

69,3

heating oil

99

67,7

67

Ghee in the filling

99

119,8

118,6

Chicken egg

27

55,6

15

Eggs on grease

27

14,1

3,8

Vanillin

 

0,1

3,8

Vanilla in the filling

 

0,1

 

Salt

96,5

5,2

5

pressed yeast

25

10,4

2,6

Total

1071,4

919,5

Log out

88

1000

880

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