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All groups → All products → Yeast dough products → Homemade pie with poppy seeds → dough → Technological map

Technological map dough

Weight

Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption for0.7052 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	in kind	in solids
Sign up	85.5	298.4	255.1
Margarine	84.0	117.8	98.9
Melange	27.0	109.9	29.7
Granulated sugar	99.85	85.6	85.5
Water	—	47.1	—
Sign up	25.0	19.6	4.9
Flour, premium (on the dust)	85.5	15.7	13.4
Melange (for lubrication)	27.0	7.9	2.1
Salt	96.5	3.1	3.0
Total Raw		705.1	492.6
Output finished product	69.9		492.7
Humidity	30.1%	—	—

gramskilograms

List of recipes

Description of the technological process.

The technological process of production consists of the following stages:

Preparation of raw materials for production.
Preparation - dough
Packaging, labeling, storage and transportation.

Preparation of raw materials for production.

The preparation of raw materials for production should be carried out in accordance with the relevant section of the collection 'Technological instructions for the production of flour confectionery' (AgroNIITEIPP, M., 1992), SP 2.3.6.1079-01 'Sanitary and epidemiological requirements for catering organizations, manufacturing and the turnover capacity of food products and food raw materials in them 'and the current' Instructions for preventing the ingress of foreign objects into products at enterprises of the confectionery industry and in cooperatives'.

Preparation - dough

Sponge dough is prepared for products with a high baking content. Water heated to 35 - 40 ℃ (60 - 70% of the total amount of liquid) is poured into the bowl of the dough mixing machine, prepared yeast is added, flour is added (35 - 60% of the total amount of flour provided by the recipe) and mixed until a homogeneous mass is obtained. The surface of the dough is sprinkled with flour and placed in a room with a temperature of 35 -40 ℃ for 2.5 - 3 hours for fermentation. When the dough increases in volume by 2 - 2.5 times and begins to settle, add the rest of the liquid with salt and sugar dissolved in it, melange or eggs, then mix, add the rest of the flour and knead the dough. Before the end of the batch, melted margarine and the rest of the raw materials are added according to the recipe. The dough is left to ferment for 2 - 2.5 hours. During fermentation, the dough is kneaded once or twice.

The acidity of yeast dough products is not more than 4.0 degrees.