Categories
Manufacturing of oriental sweets

Kyata Yerevan

Kyata Yerevan
Kyata YerevanKyata Yerevan is a product in the form of a round cake made from yeast fancy puff pastry, filled with butter, powdered sugar and flour. The surface is smeared with yolk.
1 kg contains 2 pcs.
Humidity - 11,0 ± 2,0%.
Technological scheme of production
Kneading dough and fermentation.
Preparation of the filling.
Cutting test.
Proofing the blanks.
Baking and packaging products.
For the production of Kyaty Yerevan, they use top-grade flour, powdered sugar, melted butter, yeast, yolks, and salt.
Kneading and fermentation of dough. The dough is prepared straight way. Yeast is diluted with a small amount of water at a temperature of 29 — 30 ° C, then mixed with salt, melted butter and flour to a uniform consistency. At the end of the kneading, the temperature of the dough is 18 — 20 ° С, the humidity is 30 — 35%. The kneaded dough is left to ferment on 40 — 60 min at 29 — 30 ° C.
Cooking stuffing. Cooled to 10 ° С, melted white melted butter is ground with powdered sugar, after which the flour is gradually injected and everything is thoroughly mixed until a homogeneous crumbly mass is obtained with the humidity 8-10%.
Cutting test.
The finished dough is divided into portions of 500 — 600 g. Each portion is sprinkled with flour and rolled to a thickness of 4 — 5 mm. Rolled dough 2 — 3 fold fold after preliminary in each case, lubricated with oil. Thus, a puff pastry is obtained, which is then rolled up in the form of a roll and divided into portions by 200 g. Each portion is rolled up in the form of a screw, flattened from top to bottom and rolled into a round cake. 175 g of filling is put on the cake, then the edges are joined and the billet is again rolled out into a round cake with a thickness of 15 — 20 mm. Flapjack placed on sheets, oiled.
Proofing the blanks.
The Yat Yeryanuka laid out on sheets is left for proofing in the workshop room on 10 — 15 min. Before planting in the oven, the products are smeared with egg yolk and stuffed with a fork.
Baking products.
Kyatu is baked at a temperature of 200 — 220 ° С for 30 — 35 min.
Cooled products are sent for packaging.
Kyata Yerevan
The product is in the form of a sweet puff pastry with filling. It has a round shape. The surface is smeared with yolk. Produced by weight. 1 kg contains at least 2 pcs.
Humidity 11,0% ± 2,0.

name of raw materials

Mass fraction of solids,%

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

actually

in dry matter

Flour

85,5

406,1

347,2

Premium wheat flour in the filling

85,5

240,6

205,7

Icing Sugar in the Filling

99,85

123,4

123,2

heating oil

99

120,3

119,1

Ghee in the filling

99

90,3

89,4

Ghee on interlayer

99

30

29,7

pressed yeast

25

1,6

0,4

egg yolk

46

15

6,9 -

Egg yolk for lubrication

46

15

6,9

Salt

96,5

1,6

1,5

Total

 

1043,9

930

Log out

89

1000

890

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