Categories
Manufacturing of oriental sweets

nut roll

nut roll
nut rollRoll nutty - product from unleavened pastry and a long loaf of uniform thickness with nut filling. Color roll - from light to dark yellow. The surface of the roll is lubricated yolk.
Humidity - 14,0 ± 3,0%.
Technological scheme of production
Test Preparation.
Preparation of the filling.
dough cutting and finishing roll.
Baking and packaging products.
For the production of walnut roulade use white flour, sour cream, butter, walnuts, sugar, honey, cinnamon, egg yolk.
Test Preparation.
To prepare the dough and butter cream is cooled to 8-10 ° C, then the oil is kneaded and mixed with cream for 2-3 min, avoiding churning. The cooked mass is added the flour and knead the dough. Its temperature at the end of kneading 12- 15 ° C, humidity - 26-28%.
Preparation of the filling.
Crushed walnut kernel is mixed with sugar, warmed honey and cinnamon until smooth.
Humidity finished filling - 5-8%.
dough cutting and finishing roll.
The finished dough is divided into portions of 250 g and rolled into a round cake 1-5 mm thick. On the surface of each cake is spread evenly in an amount of stuffing 200 g and rolled into a roll. Surface smeared yolk.
Baking and packaging products.
Pastries nut roll is performed on iron sheets at 180-200 ° C for 30-35 minutes.
Chilled products are packaged indoor plant.
nut roll
The product of the biscuit dough into a roll with nut filling. Surface oiled yolk. It has the shape of an oblong loaf. Available Loose.
Humidity 14,0% ± 3,0%.

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

413

353,1

Cream

37

165,1

61,1

Butter

84

105,7

88,8

walnut kernel

94

202,4

190,3

Sugar

99,85

165,1

164,9

Honey

78

33,1

25,8

Cinnamon

100

2,3

2,3

Egg yolk on grease

46

33

15,2

Total

1119,7

901,5

Log out

86

1000

860

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