Production of flour confectionery products

Knead the dough for biscuits and crackers.

Preparation of yeast dough is divided into two phases - the preparation of sponge and sponge dough from the rest of the raw material.
In the preparation of sourdough spent part of flour provided by the recipe. So, for ordinary biscuits is 1 / 4-1 / 8 part, and for the crackers (biscuits) 1 / 2-1 / 4 of the total amount of flour. Fluctuations in spending on flour brew depends on
grade it. So, to brew for biscuits made of flour I grade used 1 / 8 part of the whole meal flour to brew II litter-ta-1 / 5 part, and wheat wholemeal - about 1 / 4 of the flour.
The optimal amount of compressed yeast in the brew should be considered 2,5% in relation to the entire consumption of flour. If you use dry yeast their dosage reduced by 3 times, if the humidity is their 10-13%.
Compressed yeast pre-crushed and diluted in water at 32-35 ° C. To intensify the process of fermentation the sugar is added to 4% relative to the flour sponge. Further increase in the amount of sugar increases the sourdough fermentation.
Technology sponge preparation process is as follows. Flour, water, sugar and yeast carefully turn-Shiva during 7-8 minutes until smooth creamy consistency of the dough with a moisture content within 52- 60% and left at a temperature of about 32 ° C for 55- 70 minutes for ordinary biscuits and 8 -10 hours for crackers (biscuits).
During fermentation sponge and dough accumulates substantially advan-lactic acid, which affects the process of swelling and peptization proteinaceous test substances as well as the taste of products.
For the preparation of biscuits in the brew lactic acid is added in an amount 1 - 1,5% (40% strength). This is because when the short sponge and dough fermentation, and in the presence of sodium bicarbonate in the dough, which neutralizes the acid in the fermentation process the lactic acid accumulates little.
Ready sponge is determined by the increase in volume (in 2,5-3 times) and at the beginning of reduction of the maximum amount that is detected by the appearance of wrinkles on the surface of the sponge.
For the dough in the kneader was charged with first brew, then everything else is raw least flour. Kneading of the dough continues to 25 60 minutes depending on the flour properties and temperature conditions.
Optimal humidity test for simple biscuits made of flour Isorta is within 31-32%, flour grade II - 33-34%, and for the biscuits from wholemeal flour - 35-36%. Humidity test for biscuits improved 30-31%, for dietary -26-31%,
Humidity test for crackers ranges 26- 31%, depending on product type.
The temperature of dough at the end of the batch should be within 32-37 ° C, depending on the product group.
Kneading machines for dough used batch of the same design as for the long cookies.

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