Categories
Manufacturing of oriental sweets

Duct nut

Duct nut
Duct nutDuct nut - products from fancy unleavened testa with a nut filling. Surface oiled yolk,
In the I kg contains at least 15 pieces.
Humidity - 9,0 ± 2,0%.
Technological scheme of production
Test Preparation.
Cially prepared stuffing.
Cutting the dough and finishing products.
Baking and packaging products.
For the production of walnut Ducts used wheat flour premium, sour cream, butter, walnuts, sugar, honey, cinnamon, egg yolk.
Preparation of the dough and the filling is the same and the same parameters as for product Nut Roll.
Cutting the dough and finishing products. The finished dough is divided into portions of 40 Each portion is rolled into a strip, which has one end slightly wider than the other. On the wider end of the test put 30 g filling and roll up into a tube. The surface of the tube smeared with egg yolk.
Baking and packaging products. Pastries Ducts nut is carried out at a temperature of 180-200 ° C for 20-30 minutes on sheet, oiled.
The baked product after cooling is directed on the package.
Duct nut
The product of pastry in the form of rolls with nut filling. Surface oiled yolk. Available Loose. In 1 kg contains at least 15 pieces.
Humidity 9,0% (+ 3,0%; -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

429,7

367,4

Cream

37

195,4

72,3

Butter

84

123

103,3

walnut kernel

94

195,3

183,6

Sugar

99,85

156,2

156

Honey

78

39

30,4

Cinnamon

100

2,3

2,3

Egg yolk on grease

46

39,1

18

Total

1180

933,3

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91

1000

910

  

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