COMPOSITION AND PRODUCTION METHOD OF LAYERED BUTTER DESSERT

Abstract

The invention relates to the composition and production method of a bagel. The invention specifically relates to the layered bagel composition with butter and a combination of these compositions. It is related to the method of obtaining it.

Claims

1. The invention is a composition for obtaining a layered dessert with butter, the characteristic of which is: Flour, sugar, glucose, vegetable oil, turmeric, water, salt, additives, yeast, and filling. It includes.

2. A composition conforming to Claim 1, characterized by a ratio of ±10% per 1 kg of flour. In the following proportions: 100 g sugar, 50 g glucose, 150 g vegetable oil, 3 g turmeric, 460 g water (1 / 3 of which is used in the recipe). (in frozen form), it contains 10 g salt, 1 g additive, and 30 g additive.

3. The composition conforms to Claim 2, characterized by the fact that 1 / 3 of the water is in the form of ice.

4. It is a composition conforming to Claim 1, characterized by its inner ingredients being: kashar cheese, sausage, Pastrami, pizza toppings, mozzarella, labneh, Circassian / Gaziantep cheese-like cheeses The types include chicken as a garnish.

5. The composition conforms to Claim 1, and its characteristic feature is that the gluten content of the flour is 12%.

6. A composition conforming to Claim 1, characterized by the use of buttermilk instead of croissant butter. It contains oil.

7. The invention relates to butter-based coatings with a composition of ±10% as mentioned in claims 1-6. The method of producing layered dessert, its characteristic feature, - Divide the kneaded dough into two parts, one weighing 1200 g and the other 1 kg. - Adding 700 g of oil to the 1200 g portion, - Rolling out and folding the dough after adding oil (folding), - The entire portion, separated into 1 kg portions, is opened up wide. - cutting and adding the filling, - After being folded and sealed, it is coated with sesame seeds. - The dough placed in the pans is left to rise in a moist fermenter. - baked in the oven, 8. This is a method that conforms to claim 7, and its characteristic feature is that the dough, to which oil is added, is rolled out twice. It is folding (or touring).

9. A method that conforms to claim 7, and whose characteristic is that it is rectangular or square in shape. It is the cutting.

10. This is a method that complies with Claim 7, and its characteristic feature is that its filling consists of: kashar cheese, sucuk (Turkish sausage), pastırma (Turkish cured meat), Pizza toppings include mozzarella, labneh, Circassian / Antep cheese, and other types of cheese, as well as chicken. It includes garnish. 6 11. A method conforming to Claim 7, characterized by an inner sesame coating of ±10%. The ratio is 1 kg of sesame seeds for spices, 100 g of caramel jelly, and 50 g of water. he 12. This is a method that conforms to step 7, and its characteristic feature is that it ferments at 35°C for 15 minutes. he 13. This is a method that complies with claim 7, and its characteristic feature is baking at 200°C for 8-12 minutes. It is cooking. 1 Specifications COMPOSITION AND PRODUCTION METHOD OF LAYERED BUTTER DESSERT Technical Area The invention relates to a dessert composition and production method. The invention specifically involves the composition of a layered butter dessert and the use of this composition in a hand. It is related to the method of doing. State of the Art Today, layered butter desserts (for example, mille-feuille, kouign-amann or (a similar laminated dough product) typically contains multiple layers of dough and an oil phase. The basic steps in making this type of product are: flour, water, and, if possible, a small amount of sugar, and A base dough is prepared containing salt; cold butter or a block of fat is added to the dough. The dough is placed in position. It is rolled out repeatedly, coated with oil, folded, and rolled out again. (lamination) is a process in which numerous thin layers of fat and oil are applied between the dough and the dough. It provides a layer. During cooking, the fat melts and evaporates, creating a layer between the fat and oil. It creates gaps, so the product acquires a light, fluffy and crispy texture. Some sweet The versions include sweet components such as cream, sugary fillings, fruit, or chocolate in between. The product is enriched by adding more. According to the known state of the art, designation US20010018083A1, “Multilayer dessert, Patent titled "and process and apparatus for its production"; multi-layered dessert products, especially multi-component desserts where different flavor components are layered on top of each other, and This relates to their production methods. This invention involves at least one heat-treated layer. a multi-layered dessert containing (for example, mousse, cream, jelly, etc.) and these layers are filled with fat A production process that allows it to be separated into layers containing fat, such as coatings or chocolate. It includes the method. The aim is to provide the consumer eating the dessert with thin layers that can be broken apart. The goal is to offer a new mouthfeel with a layer of fat / chocolate. Patent number WO2018041689A1 titled “Method for forming a laminated pastry”; This relates to laminated pulp production and layered pulp product manufacturing methods. These two... The invention involves inserting a lipid (fat / butter) foam or similar fat phase between the dough layers. By adding these, it enables the formation of laminated dough. Especially at lower prices. It focuses on methods for achieving high-quality lamination with a low saturated fat content. The position and structure of the fat between the layers create differences in texture and flavor in the product. No. US20130230622A1, “Laminated flavored pastry and method of manufacturing The patent titled "thereof" describes flavored or sweetened layers of oil with delicious ingredients. This is related to laminated dough products and their production methods. Dough In addition to its composition, it may contain flavoring or filling ingredients along with fat (for example (chocolate, cream cheese, fruit flavors, etc.) applied with a special oil layer It contains this layer of fat, surrounded by layers of dough, which are then unfolded and folded again. It is processed in this way. Consequently, there is a need for a composition aimed at this outcome, and the existing one... The inadequacy of the solutions has made it necessary to make improvements in the relevant technical field. Purpose of the Invention In order to eliminate the disadvantages of the prior art, the invention must have a Its purpose is to act as a sweetener; it traps the taste of the oil added to it. It involves the use of turmeric. Another aim of the invention is to obtain a firm and strong dough by maintaining the quality of the flour. It is done. Another objective of the invention is to examine the processing method and the oil used during production. This is because the product has multiple layers. Another aim of the invention is to use buttermilk oil instead of butter in croissants. Another aim of the invention is to enhance the flavor by adding clarified butter. Another objective of the invention is to have a gluten content of 12% in the flour. 3 Another aim of the invention is to add softness and preservatives to the dough through the addition of glucose. The goal is to extend the shelf life of the product by adding these ingredients. Detailed Description of the Invention The invention is a butter-based layered dessert composition and a production method using this composition. It is the method. The composition that constitutes the invention includes: flour, sugar, glucose, vegetable oil, turmeric, water, salt, additives, and yeast. It contains. The ingredient in this recipe has a gluten content of 12%. The ingredient in this recipe uses turmeric as a flavoring agent. Turmeric is added to the oil... It keeps its taste trapped within itself. Another innovative ingredient is buttermilk, used instead of croissant oil, as the fat content. Ghee is also used to add flavor. Another innovative ingredient is glucose, which adds softness and preserveability to the dough. This extends the product's shelf life. The following ratios are used as 10% ±10% per kg of flour by weight: 1 kg of flour, 100 g of sugar, 50 g glucose, 150 g of cooking oil, 3 g turmeric, 460 g water (1 / 3 of which is ice), 10 g of salt, 1 g additive, g contribution, As for the interior materials, again by weight and in ±10% proportions; 4 700 g croissant butter, The product range can also be diversified with items such as Kashar cheese. Adding glucose to the composition provides softness and preservatives to the dough, extending the product's shelf life. It is extended. We set the gluten content of the flour to 12. -There is no alternative to the raw materials we use. The subject of the invention is the production method of the layered butter dessert; - Divide the kneaded dough into two parts, one weighing 1200 g and the other 1 kg. - Adding 700 g of oil to the 1200 g portion, - The dough, after adding oil, is rolled out and folded twice (folding). - The entire portion, separated into 1 kg portions, is opened up wide. - Cut into rectangular or square shapes and filled with (cheddar cheese, sausage, pastrami, Pizza toppings include mozzarella, labneh, Circassian / Antep cheese, and other types of cheese, as well as chicken. (garnish) is added, - After being folded and sealed, it is coated with sesame seeds. Sesame coating recipe: 1 kg sesame seeds (±10%), 100 g caramel Jelly, 50 g water. he - The dough placed in the pans is left to rise in a moist fermenter (at 35°C, 15 minutes). (min.) he - Bake in the oven at 200°C for 8-12 minutes. It is then ready to be served.