Categories
Manufacturing of oriental sweets

Nazuk sweet

Nazuk sweet
Nazuk sweetThe sweet tooth is a square product made from yeast puff pastry filled with butter, sugar and flour. On the upper surface is trimmed with a pattern and smeared with yolk.
1 kg contains at least 10 scht.
Humidity - 13 ± 2,0%.
Technological scheme of production
Test Preparation.
Preparation of the filling.
Cutting and proofing dough pieces.
Baking and packaging products.
For the production of products Nazuq sweet apply the highest grade flour, ghee butter, yeast, salt, powdered sugar, saffron, egg yolk.
Cooking dough. In water (20 — 25% of flour) temperature 30 — 32 ° C dilute the yeast and salt, add ghee, pour the flour in even portions and mix until a homogeneous mass is obtained. Humidity of the dough is 27 — 30%. The kneaded dough is left to ferment at 25 — 30 ° C at 1 — 1,5 hour.
Preparation of the filling.
Cooled to 5-7 ° C, the oil is thoroughly triturated, mixed with saffron, prepared as an aqueous or alcoholic extract, powdered sugar is added and mixed again, and flour is gradually added with continuous stirring. The finished filling is a homogeneous crumbly mass of moisture 10 — 12%.
Cutting and proofing dough pieces.
The finished dough is divided into portions of 2 — 8 kg, kneaded well, rolled into rectangular sheets 3 — 5 mm thick, smeared with oil, and stuffed at the same distance from the edges. The weight of 2 kg is stuffed in kg 0,7. The edges of the dough layer are folded on both sides to the middle and the resulting layer is rolled out. The surface is oiled again, folded in half and re-rolled to a thickness of 10 — 12 mm, thus obtaining a puff pastry with filling (four layers of dough, two layers of filling). The surface of the dough is punctured with a fork to avoid swelling during baking, then cut into square pieces with a size of 85X85 mm and are placed on sheets oiled.
Placed on the sheets of the product is left to stand in the workshop room on 10 — 15 min. Before planting in the oven, the surface of the dough is smeared with egg yolk and strips are applied with a fork.
Baking and packaging products.
The groove to sweet is baked at a temperature of 200 — 220 ° C for 20 — 25 min. After cooling in the workshop room, the product is packaged.
Nazuk sweet
The product is in the form of a square-shaped puff cake with filling. Surface with a pattern, smeared with yolk. Produced by weight. 1 kg contains at least 10 pcs.
Humidity 13,0% ± 2,0%.

name of raw materials 

Mass fraction of solids,% 

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

actually

The dry substances 

Flour

85,5

687,1

587,5

Salt

96,5

1,3

1,3

Baked butter

99

88

87,1

Ghee in the filling

99

109,9

108,8

pressed yeast

25

1,2

0,3

Icing Sugar in the Filling

99,85

110

109,8

Saffron in the filling

100

0,03

0,03

Egg yolk on the finish

46

33

15,2

Total

1030,53

910,03

Log out

87

1000

870

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