Plant of bagel products: classification, characteristics and assortment

2024 Author: Isabella Gilson | [email protected]. Last modified: 2024-01-18 00:50

Every person at least once in his life tried lamb products. It is generally accepted that they appeared in Russia during the time of Peter I. He even issued a decree that regulated the cost of these products in the country.

In our time, drying, bagels and bagels are mandatory attributes of any tea party. Both children and adults love them.

Of course, the process of making lamb products is not easy, but the energy costs are fully paid off due to the fact that this product is very popular among the population. Is it possible to make bagels at home?

Easy recipe

Many housewives prefer homemade cakes. On the Internet there are a variety of recipes for making lamb products. Below is one of them. For cooking you will need:

• flour (800 - 900 g);
• dry yeast (1 tsp);
• sugar (2 tablespoons);
• milk (250 ml);
• egg (1 pc.);
• s alt (1.5 tsp);
• margarine (25 g).

Cooking

First you need to put margarine in a saucepan, pour it with milk and heat until warm (25 - 35℃). If you do not have a special thermometer, then you can navigate by body temperature. It is important to remember that yeast dies when heated strongly, so if you overheat the prepared liquid, you need to cool it down a little.

In a separate bowl, combine sugar, s alt and yeast. Add the resulting mixture to preheated milk with margarine. Crack in the egg and add the flour. Thoroughly mix the indicated ingredients, knead the resulting dough intensively and leave it warm for 40 minutes.

After the waiting time, you need to form small rollers, 0.5 - 1 cm thick, and then make small rings out of them. And here's a little secret - these blanks must be boiled in boiling water (1 min.), Then homemade lamb products will be as similar as possible to factory products.

After removing from the water, the rings should be laid out on parchment paper, dried a little and sent to an oven preheated to 180 degrees. It is advised to bake bagels for 15 - 20 minutes.

Mass production

Of course, in the eyes of a bagel factory worker, the above recipe looks rather primitive. But a person who is not privy to the intricacies of making bagels at specially equipped enterprises can safelytake note of it. Most importantly, the above steps are easy to follow and the process itself takes little time and is also inexpensive.

The production of lamb products for a wide range of consumers requires constant modernization of equipment and the invention of new recipes, because what people liked yesterday no longer brings them so much pleasure and joy today. Therefore, every year there are more and more new varieties of this product. Usually in the technology of making bagels there are such operations:

• kneading dough;
• following rubbing;
• rest;
• shaping;
• proofing;
• welding;
• baking.

In some enterprises, the preparatory stage of production includes the preparation of sourdough or porch. Other factories add activated yeast (along with other ingredients) directly to the flour and immediately knead a stiff dough.

Cooking process

What is rubbing and why is it needed? The prepared dough is repeatedly passed through a folding machine, thanks to this process, the swelling of the gluten is improved. It is important to monitor the consistency of the total mass, because excessive mechanical stress can cause increased stickiness. In this case, the cooking technology will be violated, and as a result, the products will turn out to be of poor quality.

The grated dough is rolled up and covered with a damp cloth. The resting time depends on the quantity and quality of gluten. Usually wait 10 - 30 min. and startmolding. The resting stage is sometimes bypassed due to low levels of dietary fiber and lack of stickiness.

In order for the products to be of a standard size, a special dividing and molding machine is used. Next, the dough pieces need to go through the proofing process, during which they will become elastic on the outside and porous inside.

Final stage

Followed by scalding blanks in boiling water or steam treatment.

Many people wonder what is the purpose of scalding dough before baking. The fact is that it is this procedure that provides the bagels with a glossy look. Also, thanks to it, the shape of the products is fixed.

After drying, start baking, which takes 9 - 25 minutes, depending on the type of product and the desired result.

Tribute to traditions

In 1966, the Ostankino lamb products factory was founded. It was a specialized enterprise for the development and manufacture of new types of lamb-drying products. Currently, the plant is still functioning and expanding the range of pastries.

If you wish, you can see the entire cooking process yourself by signing up for a tour of the enterprise. Now the plant also produces related products (cookies, marshmallows, waffles, gingerbread).

It is interesting that only in the territory of the post-Soviet countries, a separate category among bakery products is allocated to lamb products. In other parts of the world, they are considered only related products.

Over time, bagel production technologies began to be used both in large and small bakeries. Of course, additional equipment and retraining of working personnel were needed. But the costs quickly paid off, thanks to the demand for these products from buyers.

Variety

The traditional assortment of lamb products is small and consists of three main types:

• bagels;
• drying;
• bagels.

There are other varieties of similar products, such as straws and bread sticks. They also undergo the procedure of scalding in boiling water or steam scalding. Sticks with the addition of tomatoes and herbs are in great demand among the male part of the population of many countries.

Children prefer straws with poppy seeds or sugar.

Differences

Let's look at the main characteristics of bagels to make it easier for you to navigate this product. First, let's find out how you can determine the type of baking by size.

Name	Mass (g)	Thickness (cm)	Diameter (cm)
Baubel	50 - 100	3, 3	10 - 12
Baranka	25 - 40	2	7 - 9
Drying	6, 5 -12	1-1, 7	4 - 6

For long-term storage bagels and drying are excellent. If you are going on a hike, be sure to take such products with you. Why do they last so long? Some people will consider this a sign of the presence of preservatives, but this view is fundamentally wrong. In fact, the trick is in the low moisture content. Remember how long bread is stored if it is cut into pieces and dried in the oven. The same principle applies to dry goods.

Bagels, on the other hand, have a lot of moisture and remain usable for a very short time (16 hours), almost like buns. Of course, this period can be extended up to 72 hours if special packaging is used. But is there any point in spending more? Consumers tend to prefer fresh baked goods, so manufacturers should calculate projected revenues and expenses before making an informed decision. Buyers, in turn, need to take into account that factories do not do charity work, therefore, when buying bagels in a package, a person covers the difference in the price of the goods at his own expense.

Drying, bagels and bagels, depending on the sugar content, are simple (2-3%) and rich (7 - 18%). Some are made from first grade flour, while others are made from first grade and premium flour.

Thanks to the production of lamb products, every Russian person has the opportunity to taste the traditional pastries of their ancestors and thereby touch the history.