Description
Ready Mix for Preparing Hungarian Kolac 50 kg
Hungarian Kolac is a traditional dessert with a centuries-old culinary history. The Gofrex ready mix is designed for professional kitchens and food service points. The product enables the preparation of authentic kürtőskalács, also known as trdelník. The mix contains wheat flour, sugar, egg powder, and whey powder. The composition is enriched with wheat gluten and emulsifier E471. These additives improve the dough’s texture and stabilize its structure.
The professional recipe eliminates time-consuming ingredient preparation. The Gofrex formula guarantees consistent results with every bake. The dough features a crispy outer layer and a soft interior. Traditionally, the baked product is coated with cinnamon sugar or nuts. The dough rises for about 50-60 minutes at the appropriate temperature. The finished kołacz has a cylindrical shape and a golden color.
Features and Benefits
The mix ensures standard quality for every bake. Preparation involves only adding water, yeast, and fat. No additional ingredients or improvers are required. The product has a long shelf life when stored in dry conditions. The recipe was specially developed for commercial use.
Main product features:
- Ready formula eliminating recipe errors
- Stable composition ensuring repeatable results
- Short preparation time for yeast dough
- Mix resistant to temperature fluctuations
- Versatile use in various baking techniques
- Long shelf life suitable for commercial applications
- Simple ingredient dosing method
The product is suitable for baking traditional Hungarian kołacz. The dough can be shaped on glass bottles or wooden rollers. The dough surface is brushed with butter and rolled in cinnamon sugar. Various flavor variants with nuts or coconut flakes are possible. Baking takes place at 175°C (347°F) for about 15 minutes.
Benefits for the Food Service Industry
The mix has been adapted to the needs of professional kitchens and food sales points. It allows quick preparation of a popular dessert without the need to store many ingredients.
Industry benefits:
- Reduces dough preparation time by 70% compared to traditional recipes
- Eliminates risk of baking failure thanks to a stable formula
- Lowers storage costs for individual ingredients
- Ensures consistent final product quality
- Enables rapid production increase during peak hours
- Minimizes losses related to ingredient dosing errors
- Makes staff training on dessert preparation easy
The large 50 kg package allows continuous production without frequent ingredient orders. Division into 5 kg bags facilitates portioning and storage. The mix is suitable for use in bakeries, food trucks, and festival stands. The recipe performs well under various weather conditions.
Specification and Technical Data
The blend is intended for professional use in the food service industry. The product composition has been developed in accordance with food safety standards. All ingredients meet the requirements for products intended for consumption.
| Parameter | Value |
|---|---|
| Net weight | 50 kg (10 bags of 5 kg each) |
| Energy value | 1581 kJ/374 kcal per 100 g |
| Fat | 4.5 g (of which saturated 2.2 g) |
| Carbohydrates | 70 g (of which sugars 12 g) |
| Protein | 13 g |
| Fiber | 1.8 g |
| Salt | 0.68 g |
| Preparation ratio | 1 kg mix + 0.5 l water + 50 g yeast + 80 g fat |
| Proofing time | 50-60 minutes |
| Baking temperature | 175°C |
| Baking time | about 15 minutes |
| Manufacturer | Gofrex |
The ingredients contain allergens in the form of wheat, eggs, and milk. The product may contain trace amounts of soy. Storage should be in a dry and cool place. The mix retains its properties throughout the entire shelf life.
The mixing process takes about 5 minutes on low speed and 8 minutes on medium speed. A hook-type mixer is used to achieve a uniform consistency. The dough, after rising, is suitable for further processing and shaping.
Technological properties of the mix
The mix contains wheat gluten, which strengthens the dough structure. Emulsifier E471 improves ingredient binding and extends product freshness. Ascorbic acid acts as an agent enhancing flour properties. These ingredients affect the dough’s elasticity and its ability to rise.
Whey powder provides a distinctive flavor and improves nutritional value. Powdered eggs replace fresh eggs, simplifying the preparation process. This composition eliminates the risk of spoilage of easily perishable ingredients. The mix has a neutral pH, which supports proper yeast fermentation.
The microbiological stability of the product is at least 12 months with proper storage. Low moisture content prevents microbial growth. Hermetic packaging protects against oxidation of fat components. The product does not require preservatives or artificial colorings.
Shaping and baking techniques
Kołacz is shaped by wrapping the dough around cylindrical molds. Glass bottles wrapped in aluminum foil can be used. Alternatively, wooden rods with a diameter of 3-4 cm are used. The dough is rolled out to a thickness of about 3-4 mm.
Dough strips are arranged “overlapping” around the mold. The strip width should be about 2-3 cm. The ends of the dough must be pressed firmly against the mold. The shaped kołacz is brushed with melted butter, then rolled in a sugar and cinnamon mixture.
Baking can be done in a convection oven or a traditional oven. A temperature of 175°C ensures even browning. Kołacz should be rotated every few minutes for uniform coloring. The finished dough has a golden color and a crispy surface. Baking time may vary depending on dough thickness.
Flavor variants and additions
The traditional kołacz is rolled in sugar with cinnamon after baking. Versions with chopped walnuts or almonds are also popular. Coconut flakes add a delicate flavor and attractive appearance. Some recipes include cocoa or powdered chocolate.
Modern variants include ice cream or cream fillings served inside the kołacz. Versions with seasonal fruits or jams are also possible. Sugar can be replaced with natural honey or maple syrup. Cinnamon can be enhanced with cardamom or vanilla.
Serving usually takes place warm immediately after baking. Kołacz can be served with whipped cream or chocolate sauce. Fresh fruits or compotes are popular accompaniments. Vanilla or caramel ice cream works well for dessert versions.
