Categories
Manufacturing of oriental sweets

Shaker-Churek

Shaker-Churek
Shaker-churek - the product of crisp pastry in the form of a round cake. The surface is sprinkled with powdered sugar.
In 1 kg contains at least 13 pieces.
Humidity - 5 ± 2%.
Technological scheme of production
Test Preparation.
Cutting test.
Baking, finishing and packaging products.
To prepare products Shaker-churek use white flour, melted butter, granulated sugar, powdered sugar, eggs, vanilla essence.
Test Preparation. Chilled to 4-5 ° C melted butter until white fray. Then add eggs and essence I stirred until smooth. Gradually poured sugar (for products of higher quality sugar better to replace sugar), and mix again. Without stopping the batch is added in equal portions of flour and continue kneading
dough temperature after kneading 11-12 ° C, humidity
9-10%.
Cutting test. The finished dough is divided into portions 75 g, rolled into rolls and laid on the sheets.
Baking, finishing and packaging products. Pastries products is carried out at a temperature of 180-220 ° C for 20- 30 minutes.
Baked and cooled product through a sieve sprinkle an even layer of powdered sugar (about 2 g per product).
Finished products sent to packaging.
Shaker - ChurekShaker-Churek
Product type butter biscuit. It has a circular shape. The surface is sprinkled with powdered sugar. Available Loose. In 1 kg contains at least 13 pieces. Humidity 5,0 ± 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

509,4

435,5

heating oil

99

254,7

252,2

Sugar

99,85

254,7

254,3

Chicken egg

27

25,6

6,9

vanilla essence

 

2,6

 

Powdered sugar

99,85

30,5

30,5

Total

1077,5

979,4

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95

1000

950

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