Categories
Manufacturing of oriental sweets

Shaker-cigar

Shaker-cigar
Shaker-puri - product in the form of a crescent-type pastry shortcrust pastry. The surface is sprinkled with powdered sugar.
In 1 kg contains at least 80 pieces.
Humidity - 8 ± 2%.
Technological scheme of production
Test Preparation.
Cutting test.
Baking, finishing and packaging products.
For the preparation of Shaker-puri use white flour, butter, icing sugar, whole milk, eggs, ammonium, vanillin,
Test Preparation. Butter, cream and knead fray with powdered sugar until the mass legkomazhuscheysya consistency. Then add milk, eggs, ammonium, vanilla, flour, all mixed thoroughly until smooth and punched.
Temperature zameshennogo test 19-20 ° C, humidity -18-20%.
Cutting test. The dough is divided into pieces of 2,5-3 kg, slightly podpylivayut flour, punched and rolled in layers 4-5 mm thick, including a special groove formed dough and placed it on a dry, mashed sheets.
Baking, finishing and packaging products. Baked goods at 200-250 ° C for 10-12 minutes.
Chilled products are packaged, sprinkling each row with powdered sugar.
Shaker-cigarShaker-cigar
Product type butter biscuit in the shape of a crescent. The surface is sprinkled with powdered sugar. Available Loose. In 1 kg contains at least 80 pieces. Humidity 8,0 ± 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

566,2

484,1

Butter

84

226,5

190,3

Powdered sugar

99,85

226,4

226,1

Powdered sugar sprinkled on

99,85

28,3

28,3

Milk sensible

12

113,3

13,6

Chicken egg

27

22,6

6,1

ammonium wglekïslıy

2,3

Vanillin

0,2

Total

1185,8

948,5

Log out

92

1000

920

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