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
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.
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|
|Powdered sugar sprinkled on||99,85||28,3||28,3|