Baba. (SK)

Baba - sweet products with a high content of fat, eggs, sugar, currants or raisins. Made of dough, are cone-shaped and most often in the center through hole.

Technological production mode Baba next. To the mixture was added water and flour diluted in water and yeast was allowed to stand for a brew 40-50 minutes.

The finished sponge is charged into a kneader to the pre-mixed oil, melange, sugar, salt, flour and water. At the end of kneading add currants or raisins.

The finished dough is allowed to stand, and then laid out in the shape and bake. Baked and cooled cake mix impregnated flavored syrup and coated with sugar glaze.

Baba placed in cardboard boxes.

Technological scheme of preparation BabaTechnological scheme of preparation Baba

Table. 184 process parameters are preparing cakes and rum baba.

184 Table. Technological parameters of the preparation of cakes and baba

production data Cupcakes
Metropolitan Almond Shafrannыy
1. Preparation of the dough
Total duration:
The minute fights - Melange with sugar 25-30 -
mixing in minutes 23—28 13—21 +10 (15)
Test Moisture% 25 27—29 30—31
Температура теста в ° +20 (25) +20 (25) +20 (25)
Characteristics of the equipment: -
name Universal kneader with two Z-shaped blades Shake up Venchikova horizontal machine
number of blade RPM

45 and 80

45 and 80

203

Capacity in kg 120 120 17
2. Shaping the dough

dough molding method

The dough is spread out in the form of
Weighing
3. Bakery products 100 250 500 1000
Температура печи в ° +160 (170) +190 (200) +190 (200) +190 (200) +190 (200) +190 (200)
Duration baking in minutes +90 (100) +30 (45) +20 (25) +35 (40) +60 (65) 90
4. Cooling and finishing products
The duration of cooling in minutes +240 (300) +240 (300) +240 (300)
The temperature after cooling products ° 20—25 +20 (25) +20 (25)
Finishing products The top and side surfaces sprinkle with powdered sugar The top and side surfaces of glazed praline at 30 ° The middle of the surface is sprinkled with chopped almonds The surface of the large size cakes covered tirage syrup and fine-hang sprinkle with powdered sugar and almonds trim

Prodozhenie

production data Cupcakes Romovыe grandmother
Московский Spring
1. Preparation of the dough
Total duration
The minute fights 11,0—14

mixing in minutes

11,5—14

опары 7—8

Test 22-28

sponge dough 7-8 30-35
Test Moisture%

20—21

опары 49—52

Test 30-32

опары 49—52 теста 31—33

Температура теста в °

+20 (25)

опары 28—30

Test 30-32

опары 28—30 теста 30—32
Characteristics of the equipment:
name Universally kneading machine with two 2-shaped blades Shake up Venchikova machine Universal kneader with two Z-shaped blades
number of blade RPM 45 and 80 203

45 and 80

45 and 80
Capacity in kg 120 17 120 120
2. Shaping the dough

dough molding method

The dough is spread out in the form of

Proofing 45-55 minutes at 30-32 ° and layout in the form

Weighing

Proofing 45-55 test minutes at 30- 32 ° and layout in the form
3. Bakery products 100 200 500 1000
The temperature in the furnace +180 (90) +190 (200) +190 (200) +190 (200) +190 (200) +210 (220)
Duration baking in minutes +110 (120) +18 (20) +25 (30) 50 +60 (65) +45 (50)
Characteristics of the equipment Channel furnace with a fixed hearth
4. Cooling and finishing products
The duration of cooling in minutes +240 (300) +240 (300) 120—150
The temperature after cooling products ° +20 (25) +20 (25) 25—30
Finishing products The surface is coated with lipstick, cooled 8-10 minutes and decorated with candied fruit The top and side surfaces sprinkle with powdered sugar Soak syrup, top and side surfaces covered with icing

Table. 185 is the chemical composition of flour confectionery products.

185 Table. The chemical composition of flour confectionery products

Name of product Humidity in% max Total% sugar, based on the dry matter, at least % Fat on dry matter, of at least

alkalis

of at bromothien

molblau in °, at most

alkalis

of phenol

a phthalein °, max

acids

of the indicator in ° fenolf

taleinom, max

Insoluble ash in 10% hydrochloric acid in% max

1. Biscuit, molded in the stamping and rotary machines

Sugar from flour

6 24 9,5 2 0,1
Sugar flour I grade 6,5 24 9,5 2 - 0,1
Sugar flour grade II 7,5 22,5 8 2 0,1
Sugar-lingering of flour б 20 8 2 - - 0,1
Sugar-lingering flour I grade 7 20 8 2 - __ 0,1
Protracted of flour 7 17 8 2 - - 0,1
Protracted flour I grade 8 17 8 2 - - 0,1
Protracted flour grade II 9 18 4 2 - __ 0,1

2. Biscuit, molded on testovyzhimnyh machines like "Fuck and manually *

Sugar from flour

9 27 9 2 0,1
Sugar flour I grade 10 30 6 2 - - 0,1
Sugar flour grade II 10 29 3,5 2 - - 0,1
3. Pryaniki1
Gingerbread Uncoated
without filling 14,5 36 - 2 - - 0,1
Spice-coated unfilled 14,5 37,5 2 - 0,1
Gingerbread cookies with raisins 14,5 40 - 2 - - 0,1
Gingerbread stuffed or candied 16 45 - 2 - - 0,1
4. biscuits
Simple Hike 11 - - 1 "5 3 - 0,1
improved Arctic 10 - 10,5 1 2 3 0,1
For obese Mode 10 И 4 1.5 3 - 0,1
For skinny Sports 9 21,5 17 1.5 3 - 0,1
5. Cracker
For breakfast 9,5 - 15 - - 2 0,1
Stolovoe 9,5 - 11,5 - - 2 0,1
Deli 9,5 - 10 1 2 2 0,1
With cumin and anise 9,5 - 10 1 2 2 0,1
6. butter Cookies
butter 7,5 19,5 26,5 2 - - 0,1
ducts 6 26,5 22,3 - - - 0,1
the removable 7,5 28,5 12,3 2 0,1
lemon 7,5 30 14 2 - - 0,1
Vanilla 7,5 25,5 16 2 - - 0,1
tiny 6,5 33,5 13 2 - - 0,1
Pansies 8,5 35,5 18 2 - - 0,1
The removable (sorehovoy dusting) 6,5 25 22,3 2 _ 0,1
The removable (glazed with chocolate) 5 31,5 23,5 2 _ 0,1
Shortbread (60 pcs. Kg) 7,5 23 27 - - - 0,1
Shortbread (160 pcs. Kg) 7,5 22,5 27 - - 0,1
leves 6,5 20,5 28 2 - - 0,1
Round 6,5 17,5 31 - - - 0.1
My favorite 6,5 25,5 25,3 - - - 0.1
Glagoliki 8,5 30 19 2 - 0.1
Glagoliki (glazed) 8,5 36 17 2 0,1
rosette 7,5 29,5 23 - - - 0,1
Orange 7,5 29,5 23 2 - - 0,1
candied 7,5 43,5 21,5 - - - 0,1
Mosaic 5,5 28 15,5 2 - - 0,1
Star 9,5 32 17,2 2 - - 0.1
Sand chocolate 7,5 14 32,5 __ - - 0,1
Camomile 7,5 28,5 21 2 - - 0,1
Rigoletto 7 32 26,5 - - - 0,1
oily 7 15 35 - - - 0,1
Suvorovskoe 6,5 41 23 - - 0,1
Ukrainian 9 28,5 13,5 2 - - 0,1
home 8,5 46,5 4 - - - 0,1
Oktyabrenok 8,5 33 6 2 - - 0,1
Leningrad 8,5 50 2,5 - - - 0,1
sugar 8 49 2,5 - - - 0,1
Lifesaver 8,5 40,5 4 2 - 0,1
Sugar with candied fruit 7,5 39,5 3 - - - 0,1
floret 7 29,5 22 - - 0,1
Union 45 19,5 2 - - 0,1
Chocolate 8 36 23 - - __ 0,1
Creamy 10,5 44 19,3 - - - 0,1
Almond (without filling) 6,5 59 11 - - - 0,1
Almond (with kroshkovoy finish) 7,5 44 13 0,1
Almond (with almond finish) 7,5 60 14,3 0,1
Gourmand 9,5 ^ 38 5 22,5 - - __ 0,1
Slavic 8,5 46 24 - - - 0,1
Moscow bread 7,5 37 21 2 - - 0,1
Cheesecake 7,5 31 19 2 - - 0,1
Rube 7,5 19 25 - - - 0,1
Almond bread 6,5 28 21 2 - - 0,1
7. Muffins
Shafrannыy 25 27,5 17 2 - - 0,1
(Without raisins)
Capital (by weight) 21 29 27,5 2 - - 0,1
(Without raisins)
Capital (piece) 14 29 27,5 2 - - 0.1
(Without raisins)
Московский 21 23.5 31,5 2 - - 0,1
(Without raisins)
Almond 14 35 29,5 - 0,1
(Without raisins)
8. Romovыe grandmother
Baba (weight and piece 0,5 kg) 25 40,5 11,7 - - 2, g 0.1
(Without raisins)
Baba (piece 100 g) 24,4 | 36 (without raisins) 12,9 - - 2,5 0,1
9. Waffles
Waffles rectangular with fondant filling 10,5 75 - - - - 0,1
Rectangular wafers with hazelnut filling 2 33,5 24,0 - - - 0,1
Waffles square unfilled 4 26 7,5 1 - - 0,1
Rectangular and round wafers with a fatty filling 2 41 28 0,1
Rectangular and triangular Waffles with fruit filling 16 60 _ 0,1
Triangular wafers with cream filling 1,5 43 25,5 - - - 0,1
Wafer Sticks (glazed with chocolate) 1,5 41 32,5 - - _ 0,1
Wafer sheets for industrial purposes 4,5 1,0 0,1

Water dosage Determination of test preparation for pastry

In the formulation of products other than feed water enters. The amount of water in the formulations stated. The absence of reference to the amount of water due to the fact that this value is variable depending on water absorption ability of flour and feed moisture.

The amount of water for kneading is calculated by the formularʙ1

where:

A - the desired dough moisture%;

B - raw weight (excluding water), charged to the kneader vessel, in kg

C - weight of dry matter of raw material in kg

x - the required amount of water in LA

The above calculation establishes an approximate amount of water. Final dosage of water set a trial batch.

Last modified on Thursday, December 15 2016 15: 44
Vladimir Zanizdra

Founder Baker-Group.net site. More than 25-years of experience in the confectionery industry. More than 20-five years of management experience. Experience in the organization and design of the production from scratch. Site: baker-group.net/contacts.html El. mail This e-mail address is protected from spam bots. You need JavaScript enabled to view.

1 comment

  • Comment ale ale July 15, 2017

    Thanks for the information !!!!!! It helped !!!!!!

    Complain

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