Sheep factory: classification, characteristics and assortment

Each 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.

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

Of course, the manufacturing process of 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?

Simple recipe

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

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

Cooking

First you need to put margarine in a saucepan, pour it with milk and warm to a warm state (25 - 35 ℃). If you do not have a special thermometer, then you can focus on body temperature. It is important to remember that the yeast dies with strong heating, so if you overheated the prepared liquid, it needs to be slightly cooled.

In a separate bowl, combine sugar, salt and yeast. Add the resulting mixture to pre-warmed milk with margarine. Drive the egg in there and pour in the flour. Thoroughly mix these ingredients, vigorously knead the resulting dough and leave it warm for 40 minutes.

After the waiting time, you need to form small rollers with a thickness of 0.5 - 1 cm, and then make small rings from them. And here’s a little secret - these preparations must be boiled in boiling water (1 min.), Then home-made lamb products will be as similar as possible to factory products.

Having taken out of the water, the rings need to be laid out on parchment paper, dried slightly and sent to the oven preheated to 180 degrees. Bake bagels is recommended for 15 to 20 minutes.

Mass production

Of course, in the eyes of the employee of the factory of lamb products, the above recipe looks rather primitive. But a person who is not dedicated to the intricacies of making bagels at specially equipped enterprises can safely take note of it. It is very important that following the above steps is simple and the process itself takes little time, and also does not require large expenses.

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, today does not bring them so much pleasure and joy. Therefore, every year there are more and more new varieties of this product. Typically, in the technology of making bagels, there are such operations:

• kneading dough;
• subsequent rubbing;
• bunking;
• molding;
• proofing;
• welding;
• bakery products.

At some enterprises, the preparatory phase of production includes the preparation of a sponge or porch. Other plants add activated yeast (along with other components) directly to the flour and immediately knead the 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 gluten swelling 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 curing time depends on the quantity and quality of gluten. Usually they wait 10-30 minutes. and proceed to molding. Sometimes the stage at which the dough settles is passed because of the low levels of dietary fiber and insufficient stickiness.

To products were standard size, use a special dividing-molding machine. Next, the dough pieces need to go through the proofing process, during which they become elastic on the outside and porous inside.

Final stage

This is followed by welding the workpieces in boiling water or steaming.

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

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

Tribute to traditions

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

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

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

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

Diversity

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

• bagels;
• drying;
• bagels.

There are other varieties of such products, such as straws and bread sticks. They also go through the procedure of boiling in boiling water or scalding with steam. Sticks with the addition of tomatoes and greens 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 the sheepskin products, so that it is easier for you to navigate this product. First, find out how you can determine the type of baking by size.

Bagels and dryers are great for long-term storage. If you are going camping, be sure to bring along such products. Thanks to what they do not spoil for so long? Some people find this a sign of preservatives, but this view is fundamentally wrong. In fact, the trick is low moisture content. Remember how long the 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 high humidity and remain suitable for consumption only for a short time (16 hours), almost like buns. Of course, this period can be extended to 72 hours, if you use special packaging. But is there any point in spending extra? As a rule, buyers prefer fresh baked goods, so manufacturers should calculate the projected income and expenses and only then make an informed decision. Buyers, in turn, need to take into account that the factories do not do charity work, therefore, when buying bagels in packaging, a person at his own expense covers the difference in the price of the goods.

Dryings, bagels and bagels, depending on the sugar content, are simple (2-3%) and butter (7 - 18%). Some are prepared from flour of the first grade, for the production of others, flour of the first and higher grades is used.

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.