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Manufacturing of oriental sweets

Myutaki Shemakhan

Myutaki Shemakhan
Myutaki Shemakhan - products from biscuit dough in the form of tubes filled with fruit.
In 1 kg contains at least 22 pieces.
Humidity - 20 ± 2%.
Technological scheme of production
Test Preparation.
Preparation of the filling.
Cutting and proofing dough pieces.
Baking and packaging products.
For the manufacture of products Myutaki Shemakhan use wheat flour premium, eggs, butter, whole milk, powdered sugar, granulated sugar, salt, vanilla, yeast, apricot puree.
Test Preparation. recommended gluten flour with good quality for the manufacture of products of this sort - supple and elastic.
The dough is prepared bezoparnym way with milk.
Raw provided formulation and yeast, previously diluted in a small amount of milk teїplogo, the dough is kneaded homogenous. Humidity test zameshennogo 25-28%. The dough is carefully punched and left to ferment at a temperature of 30-32 ° C in 1 -1,5 hour.
The finished dough should be elastic.
Preparation of the filling.
Apricot puree boiled with sugar to 35% moisture and cooled to 25- 30 ° C.
Cutting the dough and proofing the blanks. The finished dough is divided into portions according to 1,5-2 kg and rolled into a rectangular layer thickness of 4-5 mm. The layer is smeared with melted butter and cut into ribbons with a width of 100-120 mm. Each ribbon is cut into portions of 30-32 g in the form of triangles with a large base. For each triangle of the dough, at the base of the dough, a Apricot filling in the amount of 4-5 is set at the base of the dough with the help of a syringe bag with a tin cone tube inserted into it. The dough together with the filling is rolled into a tube, slightly stretching at both ends, and laid on dry, wiped sheets. The surface of the products is smeared with melted butter.
The laid on the baking sheets for the tube to stand for 10-12 minutes in the room shop.
Baking and packaging products. M th t ki Shemakhan and baked at a temperature of 190-200 ° C for 10-15 minutes.
After cooling sprinkle sugar product and sent for packaging.
Myutaki ShamakhyMyutaki Shemakhan
The product of pastry in the form of a tube filled with fruit filling. Available Loose. In 1 kg contains at least 23 pieces.
Humidity 20,0% ± 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

Wheat flour in the dough

85,5

530,8

453,8

Eggs in dough

27

105,9

28,6

Oil the dough slivochnooe

84

42,4

35,6

Butter to grease

84

53,1

44,6

Whole milk to the dough

12

159,2

19,1

Powdered sugar in the dough

99,85

106,2

106

Powdered sugar sprinkled on

99,85

21,2

21,2

Salt dough

96,5

4,2

4,1

Vanillin dough

0,1

Pressed yeast in dough

25

14,4

3,6

Puree apricot stuffing

10

160

16

Sugar in the filling

99,85

106,2

106

Total

1303,7

838,6

Log out

80

1000

800

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