Technological Card: Patties with cabbage

Type of processing: Concentration

Product (semi-finished)	Gross, G.
Wheat flour



Vegetable oil
Butter
Bakery yeast
Salt food iodic
White cabbage
~ Mass of the sweetened cabbage




Carbohydrates, G.
Calorie, kcal

Technological Card: Homemade Bun

Type of processing: Concentration

Reception (product layout) per 100 grams of net dish:

Product (semi-finished)	Gross, G.
Wheat flour of top grade

Margarine


Juveniles pressed

Drinking water

Nutritional value, calorie and chemical composition of dishes (vitamins, trace elements):

The name of the indicator calculated in accordance with the new Sanamp


Carbohydrates, G.
Calorie, kcal

Cooking technology

The balls are formulated from the yeast dough, they put them down on the lubricated sheets with fat and put it in a warm place for proofing for 30-40 minutes. The surface is sprinkled with sugar before baking. Lubricate with merant and bake 12-15 minutes at 230-240 ° C.

Quality requirements

Appearance: Shape - Round, SurfacePassed Sugar

Color: from golden to light brown

Technological map: ordinary

Type of processing: Concentration

Reception (product layout) per 100 grams of net dish:

Product (semi-finished)	Gross, G.
Wheat flour

Butter


Juveniles pressed

Drinking water

Nutritional value, calorie and chemical composition of dishes (vitamins, trace elements):

The name of the indicator calculated in accordance with the new Sanamp


Carbohydrates, G.
Calorie, kcal





Cooking technology
The most common type of breeds are buns (single; double and round). The yeast dough shall be divided into pieces, ride them in the harness, and then cut into pieces and rolled into the longitudinal cake. This cake is lubricated with fat, rolled in the form of a roll, align with stretching so that its thickness is the same along the entire length, bend in half, while the ends are superimposed on the other and fastened. After that, the roll is cut along the length with a knife into two parts for a single bun and for three parts for a double bun, leaving the fastened ends uncut. When laying on a leaf, the plug is unfolding on the side of the cut line. For a round bun, the ends of the roll are not fastened, and after the end, it is turned off, giving products a round shape. The broken buns are placed on sheets, lubricated with fat, put in a warm place for proofing by 50-80 minutes. 15-20 minutes to the end of the proofing, the surface is lubricated with melange. Baked products for 12-16 min at a temperature of 200-220 ° C. Buns can be made in the form of oblong, spiral, curly oysters and twisted products (braid, cracker, monogram, etc.). Quality requirements Appearance: shape - diverse, with a clearly pronounced pattern, glossy surface Consistency: Ballish is well paste, porous Color: From light brown to dark brown, in the places of cuts and folds - more light Taste: peculiar to fresh-screen yeast dough Smell: nice, peculiar to fresh-shrinkable

Technological Card: Plumbing

Type of processing: Concentration

Reception (product layout) per 100 grams of net dish:

Product (semi-finished)	Gross, G.
Wheat flour of top grade
~ Including flour on the hoop
Granulated sugar
Margarine

Yeast (pressed)

~ Test weight (shell)
Minced meat with bow
Culinary fat

Nutritional value, calorie and chemical composition of dishes (vitamins, trace elements):

Name of the indicator		The loss of nutrients of products during processing,%


Carbohydrates, G.
Calorie, kcal

Test shortcomings

irregular fermentation process

disadvantages	Causes of occurrence	Methods Fix
The dough is not suitable or the fermentation process is not intense enough.	The dough cooled below 10 o. The dough has been overheated and has T above 50 o C. Non-free yeast.	Heat the dough gradually up to 30 ° C. Dough cool up to 30 o C and add fresh yeast. Add good quality yeast to the dough.
The dough is too sweet or salty.	Sugar or salt are laid over the norm, as a result of which the development of yeast was delayed.	To knead the dough without sugar or salt and connect with a veneer or speakers.
Dough sour.	The dough threw.	To knead the dough without yeast using a scan of dough like a starter.
Redued test volume.	Insufficient winding.	Perform the test of the test depending on the "strength" of flour.
The formation of a dried layer.	The dough wade indoors with low relative humidity.	During fermentation to cover the dough with a lid or a napkin.

Disadvantages of finished products

disadvantages	Causes of occurrence
The surface of the product is covered with cracks.	Insufficient proofing. Low T oven. Products are baked from peroxide dough.
Split products without pattern.	In the dough there is a little salt or a lot of oil, long-term proofing.
Products elastic with cracks, peeling peel, salty taste.	In the dough there is a lot of salt.
Products are pale, without a flap.	The dough is not enough salt.
Products are dark brown, mealky lipnet.	In the dough there is a lot of sugar.
Pale products with cracks, sour smell.	Dough diskska.
Soft products with uneven porosity.	Insufficient test of the test.
Products with "challenge".	The dough is mixed too liquid. The oven was not sufficiently heated.
Products from the tanks have sections without a crust - "registry".	Too close seating products.

Induction training

Current instruction

№ p / P.

Score for:

Homework

Presentation

SanGigien,

appearance

Safety technique

New Material (Supplement)

Fixing

Organization

workplace

control work

Compliance with and sanitary rules

Independence

Quality of performance

Compliance with thermal regime

Appearance of the product, quality

Total assessment

Faceproofing: Honey Rusper without filling.

Table No. 1.

		The yield of raw materials on semi-finished products, gr.	Raw material consumption for 1000 gr finished products
Rusper	Syrup for glazing		In dry substances
Wheat flour
Wheat flour on pop
Sugar sand
Honey natural
Margarine
Sodium bicarbonate
Dry perfume №72.
Ammonium carbonist
Total raw materials for semi-finished products:
Output p / f:
Total raw materials:
Output P / f in finished products:
The output of finished products:
Humidity

Table number 2.

Cooking technology:

Mechanical processing of raw materials

Cooking technology

Cooking the "Honey" routing without filling:

Prepare rugs from custard gingerbread dough. Sugar sand is dissolved in water with a temperature of 75 ° C, margarine is added and stirred. The resulting mixture is poured into a dough mixing machine, gradually spick flour (40-45% of total) and stirred for 10-15 minutes. The brewed mass is cooled to 25 ° C. In water room temperature, the honey is dissolved, the bars are poured into the cooled mass, stirred, the remaining flour and spices are peeling and kneaded the dough for 10-15 minutes. Humidity ready test 20-22%.

The dough is rolled into the layer with a thickness of 11-13 mm, shut up onto a sheet, pre-lubricated with fat and puffed flour. Before baking, the surface of the rugs is wetted with cold water and in several places pierced with a wooden wand to prevent the upper crust.

Baked at a temperature of 180-200 ° C for 25-40 minutes. After baking, the knur is cooled and glazed by hot sugar syrup, dried, cut through the line with a sharp knife into pieces of arbitrary sizes.

To prepare a syrup for glazing:

The sugar is mixed with water in a ratio of 3: 1, it is boosted to a temperature of 108-110 ° C (the sample on the middle thread), remove the foam and cooled to the temperature of 80 ° C.

Quality requirements:

Appearance: whole smooth pieces of rectangular shape, with a shiny glazed surface;

Consistency: dense, with small pores at a break;

Color: Brown Ballache;

Smell: fresh-eyed gingerbread dough, pronounced pleasant.

The bridge is glazed by sugar syrup.

Physical and chemical:

Mass fraction of fat,%: -1.5;

Mass fraction of salt,%: 0.1;

Microbiological:

Bacteria r. Proteus is not allowed in the mass of the product, r;

Energy value:

Table number 3.

Technical and technological card number 2.

Faceproofing: Gingerbread with nuts.

Scope: Confectionery shop.

Requirement for the quality of raw materials: complies with the requirement of the GOST, the regulation of products.

Table number 4.

name of raw materials	Regulatory document
Wheat flour	GOST R 52189-2003
Chicken eggs	GOST 31654-2012
Sugar sand
Dry spirits	GOST 17481-72
Ammonium carbonist	GOST 3770-75
Name of raw materials and semi-finished	Mass fraction of dry substances,%	Raw material consumption for 1000 gr finished products
	In dry substances
Wheat flour
Wheat flour on pop
Eggs in dough
Eggs for lubrication

Sugar sand
Dry spirits
Ammonium carbonist



Humidity:

Table number 5.

Cooking technology:

Mechanical processing of raw materials

Eggs are soaked in warm water for 5 minutes, treated with a 0.5% solution of calcined soda with a temperature of 35-40єc for 5-10 minutes, disinfected in a 2% solution with chlorine lime or 0.5% solution of chlorine in 5 minutes, then rinsed in running water.

Flour is sieved through a sieve for removing foreign impurities.

Creamy butter cleaned from yellowed.

Cooking technology

Cooking gingerbread with nut:

Prepared gingerbread from raw gingerbread dough. Sugar is dissolved in water with a temperature of 75 ° C, the syrup is filled with and cooled to a temperature of 35--40 ° C, stirred for 2-3 minutes with eggs, dry spirits, add soda, flour, crushed nuts and knead the dough for 10- 15 minutes. Ready dough It has humidity 23-25.5%.

The dough is rolled into the reservoir with a thickness of 8-10 mm and cut with two incisors. The distance between the discs of a single cutter is 65 mm, in another - 120 mm. When rolling with one cutter along the reservoir along, and the exact size of the same size and a certain mass are obtained by another across.

The formed gingerbreads are laid on the sheets, lubricate eggs, apply a drawing and baked at a temperature of 200-240 ° C for 7-12 minutes.

Quality requirements:

Appearance: Rectangular Gingerbreadd

the surface is shiny, with a pattern on the surface;

Consistency: dense, small pores are visible on the break;

Color: Dark Brown;

Taste: Fresh-selected gingerbread dough;

Smell: freshly plated gingerbread dough, pleasant.

Requirement for design, implementation, storage:

Shelf life: 30 days in hermetically packaged container at 180c.

Quality and safety indicators:

Physico - chemical and microbiological indicators affecting the safety of the product correspond to the categories specified in SanPIN 2.3.2.360-96 "Hygienic requirements for quality and safety of food raw materials and food products" and SanPine 222.3.6.95-02 "Sanitary epidemiological requirements for the organization catering, manufacture and processability of food raw materials and food products "

Physical and chemical:

Mass fraction of moisture,%: In accordance with the recipe, taking into account allowable deviations;

Mass fraction of dry substances,%: 79.1;

Mass fraction of fat,%: -1.5;

Mass fraction of salt,%: 0.1;

Mass fraction of general sulfuric acid,%: 0.01;

Mass fraction sorbic acid,%: 0,18 +/- 2;

Mass fraction of sucrose in the aqueous phase of cream,%: 60.0;

Microbiological:

The number of mesophilic aerobic and optional anaerobic microorganisms, in 1 g of the product, not more than 1 * 10;

Bacteria of the group of intestinal sticks, not allowed in the mass of the product 1.0 g;

Cuagulazoosal staphylococcis are not allowed in the mass of product 0.1 g;

Pathogenic microorganisms, including salmonella, are not allowed in the mass of 25g product.

Energy value:

Food I. energy value per 100 grams:

Table # 6.

Technical and technological card number 3.

Faceproofing: Dairy Corgers.

Scope: Confectionery shop.

Requirement for the quality of raw materials: complies with the requirement of the GOST, the regulation of products.

Table number 7.

Table number 8.

Name of raw materials and semi-finished	Mass fraction of dry substances,%	Consumption of raw materials on 10 pcs. Ready products
	In dry substances
Wheat flour of top grade
Wheat flour of top grade (on the populated)
Sugar sand
Margarine

Melange (for lubrication)

Sodium bicarbonate
Ammonium carbonist


Semi-finished mass:

Humidity:

Cooking technology:

Mechanical processing of raw materials

Flour is sieved through a sieve for removing foreign impurities.

Creamy butter cleaned from yellowed.

Cooking technology

Preparation of dairy cakes:

The softened margarine is whipped with sugar-sand until complete dissolution, the melange and milk, dissolved baking powers and vanillin, are added, and then sprinkle the flour and knead the dough for 1-4 minutes.

Humidity of the finished dough 20%

The prepared dough is rolled in the form of a layer with a thickness of 6-7 mm, they apply a drawing with a corrugated rolling pin, cut the products of a circular shape with a diameter of 95 mm, laid onto sheets, lubricated with merant and baked at a temperature of 200-220 ° C for 10-12 minutes.

Requirement for design, implementation, storage:

Shelf life: 3 days in hermetically packaged container at 180c.

Round form with a corrugated shiny surface.

The structure crumbly.

The color is light yellow.

Quality and safety indicators:

Physico - chemical and microbiological indicators affecting the safety of the product correspond to the categories specified in SanPiN 2.3.2.360-96 "Hygienic requirements for quality and safety of food raw materials and food products" and SanPine 222.3.6.95-02 "Sanitary epidemiological requirements for the organization of catering , manufacture and processability of food raw materials and food products "

Physical and chemical:

Mass fraction of moisture,%: In accordance with the recipe, taking into account allowable deviations;

Mass fraction of dry substances,%: 79.1;

Mass fraction of fat,%: -1.5;

Mass fraction of salt,%: 0.1;

Mass fraction of general sulfuric acid,%: 0.01;

Mass fraction of sorbic acid,%: 0.18 +/- 2;

Mass fraction of sucrose in the aqueous phase of cream,%: 60.0;

Microbiological:

The number of mesophilic aerobic and optional anaerobic microorganisms, in 1 g of the product, not more than 1 * 10;

Bacteria of the group of intestinal sticks, not allowed in the mass of the product 1.0 g;

Cuagulazoosal staphylococcis are not allowed in the mass of product 0.1 g;

Bacteria r. Proteus is not allowed in the mass of the product, G -;

Pathogenic microorganisms, including salmonella, are not allowed in the mass of 25g product.

Energy value:

Food and energy value per 100 grams.

3.2 Technical and Technology Card on branded products

Technical and Technology Card № 291

Name of dishes (products): Rogalik with jam

1. Basin of raw materials

For the preparation of Roglial with jam, the following raw materials are used:

Table 7.

or products of foreign firms with certificates and certificates of quality of the quality of the Russian Federation.

2. Requirements for the quality of raw materials.

The raw material used for the preparation of roglik with jam must comply with the requirements of the regulatory documentation, have certificates and quality certificates.

3.Reppeccharge

3.1 Dishes Recipe

Table 8.

Product name	Bookmark value for 1 pores.	The layout of 10 pores.
	Gross mass (d)	Net weight (g)	Gross mass (d)	Net weight (g)

Sugar sand

Butter


Vegetable oil

4. Cooking technology: Cooking sour dough, roll it on 1-1.5 cm thick and cut by shoals: put the jam on a wide side, we roll the dough with a rogaty with jam in the middle, let him rise and bake. Bake at 190 degrees 20 minutes. Ready product with sugar.

5. Requirements for registration, submission and implementation

5.1. The dish Rogalik with jam must be served on a piring plate

5.2. The meal supply temperature must be at least 25 0 C.

5.3. Shelf life during storage ________ not more than 48 hours from the end of the technological process.

6. Organoleptic indicators of dishes:

Appearance:

tubes in the form of hilt, gradually narrowed to the ends, with the presence of reliefs from sealing turns, not blurry; Surface with sugar finish;

Color from light yellow to light brown, without matureness, excess pallor and contamination of crusts, white color Sahara;

Taste flour product With sugar and jam, without an extraneous lift and crunch from mineral impurities.

The smell of a baked flour product with the aroma of jumped, without outsiders;

Microbiological indicators of roglik with poppies must comply with SanPiN 2.3.2 requirements. 1078-01, index 1.9.15.13

7.2. Microbiological indicators:

8. Food and Energy Value

Table 9.

Assortment and preparation of complex stuffed dishes

Sea Wolf stuffed vegetables With mussels and saffron oil 1. Scope This technical and technological map applies to the sea wolf, stuffed with vegetables with mussels and saffron oil ...

Different water raw materials

"Spaghetti with seafood" 1. Requirements for raw materials Food raw materials, food products and semi-finished products used for cooking "Spaghetti with seafood" ...

Fish dishes for banquet order

Reception, Regulatory Document Raw materials Logging raw materials on a collection of recipes Logging raw materials for 20 servings No. 537 Fish baked with red sauce ...

Old Russian cuisine

Name: Vegetable Vinaigrette 1 Portion 100 Portions Raw Most Glea Mass Gross, Net Mass, Gross Mass, Net, G.

Cold snack from chicken with avocado with jelly 1. Scope This technological map applies to cold snack From chicken with avocado with jelly, produced by the cafe "White" 2. List of raw materials 2.1 ...

Exquisite saladsimplemented in Omsk restaurants: assortment, cooking and design technologies

Crab Salad with Jelly 1. Applications Real Technical - Technological Card Applies to Cold Snack crab salad With jelly, produced by a cafe "Squirrel" 2Pener of raw materials 2.1 ...

1. Scope: TTK extends to "refueling for salads". 2. List of raw materials: all raw materials included in the formulation complies with the national standard - according to GOST for raw materials. 3 ...

Study of spicy greenery properties for the purpose of using cooking

1. Scope: TTK applies to "Tomatoes stuffed with sorvela". 2. List of raw materials: all raw materials included in the formulation complies with the national standard - according to GOST for raw materials. 3 ...

Maslenitsa: traditions, customs and modern tendencies

"I approve" the director of the restaurant _________________ «____" _______ 200_g. Technical and Technological Card on "Pancakes Carrot" 1. Application Scope 1.1 This technical and technological map applies to the dish "Cobblers" ...

National Regional Cuisine Saamov

Technical and technological map No. _ 1. Applications 1.1. This technical and technological map applies to the dish of "Porridge Oatmeal with a brystone", produced at the cafe "Fairy Tale" enterprise 2. List of raw materials 2.1 ...

Development of an assortment of dishes and regulatory documentation of the house kitchen

Technical and Technological Map (TTK) is a technical document developed by branded and new dishes, culinary, bakery and flour confectionery produced and implemented at a particular catering company ...

Reception " Strawberry cocktail"

I argue _______________ director _______________ technical Routing №1 1. Scope. This technical and technological map applies to the dish (product) "Strawberry Cocktail" produced by the Educational and Production Plant. 2 ...

Technology preparation of dishes

"I argue" (organization, enterprise) _____________________________ (head of the enterprise, Fm.O.) "__" _________ 200_ Technical and technological map No. 2 Name of dishes (products) Azu. Reception No. 312 Recipe Collection, 1965 ...

The technology of cooking hot dishes - "Ear fishing"

Technical and technological maps (TTK) are developing on new and branded dishes and culinary products - those that produce and implement only in this enterprise. The TTK validity period is determined by the enterprise itself. TTK includes sections: 1 ...

Filling Soup Cooking Technology: Borsola

Table 1 Product Name: Borsch "Ukrainian" ...

registration on the website

Before working with FoodCost, users must register. Reference to the registration form

In the window that opens, select the tab check in and fill in all fields of form:

Specify Name and Familia.
Come up and enter Loginwhich should contain only Latin letters.

Attention!!!

Do not use email address as a login!
Use in the login of Cyrillic and special characters NOT ALLOWED!

Specify the real email address by which you can contact you.
Password May contain the letters of the Latin alphabet and the numbers.

Attention!!!

Use in Password Cyrillic Symbols NOT ALLOWED!

Reenter password.
Select your main profile for optimal interface settings and click check in

After the registration procedure is completed, the email address you specified will receive a message with reference to the activation of the account. Without activation of the account, your account will remain inactive!

Authorization on the site

To start using FoodCost services, users must log in. Reference to the authorization form Located on the top of the site. Click on this link will open the authentication window.

Search for recipes

To open the form of searching formulations, you must click the button Find a recipe located on the top of the site.

In the window that opens, you must specify the recipe parameters to which it must match.

Name of dish - Word or phrase, included in the name of the dish
Menu Group - Select the menu group from the list, which includes a dish.

By the way ...

When this parameter is selected, the selection will be made only from the specified section of the section. Portion dishes Our collection of recipes.

If you need to enable in the search for all sections of the recipe collection, set the flag Search in billets and semi-finished products. You do not need to specify the menu group in this case!

Select additional recipe properties:

Only for authorized users !!!

kindergarten

Composition of dishes - If necessary, select the main products from the list, of which the dish is cooked.
National cuisine - From the list you can choose the kitchen to which the dish belongs.

After specifying all the necessary parameters, click Find a recipe.

To quickly clean all filter parameters, click Reset

If you specified when forming a query Menu Sectionwill open the group you selected from the section Portion dishes and a list of dishes that match the previously specified properties.

If you used the search for all sections (I noted the property search in blanks and semi-finished products), you will open common list Recipers of dishes and culinary products that correspond to the previously specified properties.

Site search

Site search is made in all sections, including recipes, news, regulatory documents, product references and company catalog.

To call the search string you need to click the button located on the top panel of the site.

In the opened line, enter the search query and press ENTER

Justification for use

A collection of recipes is based on control strokes and is distinguished from other analogues in that it contains the most frequently sought-after recipe practices.

The formulations published in the collection can be successfully and completely legally reasonable to be used at catering establishments, for comply with all current laws and regulatory acts.

To regulatory documents on certification and standardization in effect on the territory Russian Federationincludes industry standards (a set of business entities regardless of their departmental affiliation and forms of ownership, developing or producing products of certain species that have a homogeneous consumer purpose); enterprise standards; Scientific and technical and a number of other standards.

Standards are developed and approved by enterprises by enterprises by independently, based on the need for their use in order to ensure the safety of life, human health and ambient. In the production of products described in the collection, the manufacturer has the right to make some changes in dish formulations, expand the list of components, without allowing violations of sanitary rules, technological regime of production, deterioration of its consumer properties and qualities.

Not everything is clear? ...

Learning to work with FoodCost services is not difficult, but attention will also need a certain permeability. And will help in this various kind reference information, links to which are located in the user support center.

Reference information includes.

. Dough and dough yeast joj

Product name and products	Consumption of raw materials per 1 kg in g
	for fried pies		for baked pies		for cheesecakes, pies, Culebak, etc.
		feed		feed	for cheesecakes, pies, Culebak, etc.
	605	576	633	640	641


Melange
Salt

Melange
Salt

Water
Output	1000
Humidity,%

In the dough mixing machine pour cold water, citric acid solution, add melange, salt, flour and knead the dough for 15-20 minutes to obtain a homogeneous mass.

The mixed dough lay on the table, sprinkled with flour, and leave for 20-30 min for the swelling of proteins.

Preparation of margarine. In parallel with the kneading test, margarine is prepared. For this, margarine is cut into small pieces, put into the dough mixer, flour (10% of the mass of margarine) and stirred. Then lay the mass on the table, give the shape of rectangular flat pieces (150 x 300 mm) with a thickness of 20 mm and cooled in a cold chamber to a temperature of 12-14 ° S.

Puff dough. The dough is rolled into rectangular layers (300 x 600 mm) thickness in its middle part of 20-25 mm, and at the edges there are somewhat thinner - 17-20 mm. On the middle of these layers, the prepared pellets of margarine weighing 2.2 kg, the ends of the dough are connected to the side and take them. The prepared dough with margarine is rolled out on the tester-based machines having one pair of rollers, the distance between which can be changed in the range of 1-50 mm. Initially, a large gap is set between the rollers, about 20 mm. The dough layers are rolled through the rollers, then the distance between the rollers is reduced. The dough is folded into four layers, rolled again, fold in four layers again and placed in the refrigeration chamber for 30-40 minutes. After cooling, the dough is rolled, folded into four layers and cooled again. Operation on a splitting, folding of the test in four layers and cooling repeat one more time. Then the dough is rolled twice at a distance between the rollers 10 and 6 mm. The finished dough has 256 layers.

The procedure for rolling of the test of the test and installation of rollers
Tester-based machine

Order of rolling	Distance between rollers, mm
Rolling after wrapping margarine in dough
first
second
Rolling after folding dough in four layers
first
second
Roll after the first cooling
first
second
Roll after second cooling
first
second
Rolling after the third cooling
first
second

Roller dough manually. The prepared dough formulates in the form of a bowl, make a cross-shaped incision on it and leave for 20-30 min for the swelling of proteins. Then the dough is rolled out on the puffed flour to the thickness of 20-25 mm in the middle part of it, and to the edges there are somewhat thinner (up to 17-20 mm), while obtaining a cruciform formation form, with four oval ends. From the reservoir of the test, the flour is sweeping up and prepared margarine is put on the middle (see above), which are covered with four free ends of the dough. The edges of the formation are combined with each other. Thus, the envelope is obtained from the test, inside of which the layer of margarine is located. Then, this dough with margarine is poured with flour and starting from the middle rolled the rolling pin into a rectangular reservoir with a thickness of 10 mm. From the reservoir, it is thoroughly mixed with flour, it is twice as possible so that the opposite edges converge in the middle, and then fold it again and placed to cool in the refrigeration chamber with a temperature of 2-4 ° C for 30-40 minutes. Dough roll, coagulation in four layers and cooling repeat three more times.

Unopened way (recipe collection)

In the dough mixing machine, it is poured to a temperature of 35-40 ° C, pre-diluted in water with a temperature not higher than 40 ° C and the lesioned yeast, sugar, salt, add melange or eggs, flour and everyone is stirred for 7-8 min. . After that, melted margarine is introduced and the dough is mixed until it acquires a homogeneous consistency and will be easily separated from the depth walls.

We are closed with a lid and put for 3-4 hours to fermentation into the room with a temperature of 35-40 ° C. When the dough increases in the amount of 1.5 times, the firmware produces for 1-2 minutes and again leave for fermentation, in the process of which the dough is over-1-2 times. The dough made from flour with weak gluten, sharing 1 time.