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Production of flour confectionery products

Baba. (SK)

Baba - rich flour products with high content of fat, eggs, sugar, cinnamon and raisins. They are made from yeast dough, have a conical shape and most often a through hole in the center.

The technological mode of production of rum baba next. The yeast diluted in water is added to the mixture of flour and water and the dough is allowed to stand for 40 — 50 minutes.

The finished brew is loaded into the kneader to the pre-mixed butter, melange, sugar, salt, water and flour. At the end of the batch add brown bread 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

In tab. 184 provides the technological parameters for making cupcakes 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
Test temperature in ° 20-25 20-25 20-25
Equipment Feature:
name Universal kneader with two Z-shaped blades Whipping spindle horizontal machine
blade speed per minute

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
Kiln temperature in ° 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
Cooling duration in minutes 240-300 240-300 240-300
Temperature of products after cooling in ° 20-25 20-25 20-25
Finishing products Top and side surfaces are sprinkled with powdered sugar. Top and side surfaces glaze praline at temperature 30 °. Sprinkle crushed almonds on the middle of the surface. The surface of large-sized cakes is covered with a circulation syrup, and fine weight is sprinkled with powdered sugar and trimmed with almonds.

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 sparks 7 — 8

22 Test — 28

7-8 test fillers 30 test — 35
Test Moisture% 20-21 sparks 49 — 52

30 Test — 32

49 — 52 test 31 — 33
Test temperature in ° 20-25 sparks 28 — 30

30 Test — 32

28 — 30 test 30 — 32
Equipment Feature:
name Universally kneading machine with two 2-shaped blades Shake up Venchikova machine Universal kneader with two Z-shaped blades
blade speed per minute 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 Test dough 45 — 55 minutes at a temperature 30 — 32 ° and the layout into forms

Weighing

Test dough 45 — 55 minutes at a temperature 30- 32 ° and layout
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
Cooling duration in minutes 240-300 240-300 120-150
Temperature of products after cooling in ° 20-25 20-25 25-30
Finishing products The surface is glazed with lipstick, cooled 8 — 10 minutes and decorated with candied fruit Top and side surfaces are sprinkled with powdered sugar. Impregnated with syrup, top and side surfaces coated with icing

In tab. 185 provides the chemical composition of flour confectionery.

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 °, not more

alkalis

of phenol

phthalein in °, not more

acids

ness in ° with phenolph indicator

taleinom, max

Insoluble ash in 10% hydrochloric acid in% max
1. Cookies, molded on punching and rotating machines

Sugar made from flour of the highest grade

6 24 9,5 2 0,1
Sugar flour I grade 6,5 24 9,5 2 0,1
Sugar flour II grade 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
Long 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 For any inquiries, We're here to answer you. __ 0,1
2. Cookies molded on dough extractor machines of the “Fak *” type and manually

Sugar made from flour of the highest grade

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 For any inquiries, We're here to answer you. 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 For any inquiries, We're here to answer you. 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 For any inquiries, We're here to answer you. 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
Verbs (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 For any inquiries, We're here to answer you. 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 trim) 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 For any inquiries, We're here to answer you. 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 For any inquiries, We're here to answer you. 0,1
Rectangular wafers with hazelnut filling 2 33,5 24,0 For any inquiries, We're here to answer you. 0,1
Waffles square unfilled 4 26 7,5 1 0,1
Rectangular and round waffles with fatty filling 2 41 28 0,1
Wafers rectangular and triangular with fruit filling 16 60 _ 0,1
Triangular wafers with cream filling 1,5 43 25,5 0,1
Wafers 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

The formulation of products, in addition to raw materials, includes water. The amount of water in the formulations is not specified. The lack of indication of the amount of water is due to the fact that this value is variable depending on the water absorbing ability of the flour and the moisture content of the raw materials.

The amount of water for kneading is calculated by the formularʙ1

where:

And the desired moisture content of the dough in%;

B - weight of raw material (without water), loaded into the mixer, in kg

С - weight of dry substances of this raw material in kg

x - the required amount of water in L.

The above calculation sets the estimated amount of water. The final dosage of water is established by a test batch.

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