Description
Ready Mix for Preparing Hungarian Cake 30 kg
Hungarian Cake is a ready-made pastry mix that allows you to prepare the traditional Hungarian cake called kurtosz or trdelnik. The mix contains carefully selected ingredients that ensure an authentic taste and texture characteristic of the classic pastry. The product is intended for the foodservice industry, bakeries, and pastry shops wishing to offer their customers high-quality traditional baked goods. The 30 kg package consists of six 5 kg bags, providing convenience in storage and portioning in professional kitchens.
The mix is made from wheat flour, sugar, powdered eggs, and milk whey powder, enriched with wheat gluten and flavoring. Thanks to the inclusion of emulsifier E471, the dough gains proper elasticity and structure. When mixed with water, yeast, and fat, it produces a yeast dough with a delicate consistency. The finished product features a crispy crust on the outside and a soft interior, typical of traditional Hungarian kurtosz.
Features and Benefits
The mix is characterized by versatility and ease of preparation. It eliminates the need to weigh multiple ingredients, significantly speeding up the production process in professional kitchens.
- Complete composition eliminating the need to purchase separate ingredients
- Consistent quality and repeatable results in every production batch
- Simple recipe requiring only the addition of water, yeast, and fat
- Versatility allowing for the creation of various forms of yeast dough
- Cost-effective production while maintaining high quality
- Long shelf life when stored properly
- The ability to customize flavor with different toppings and additions
- Dough structure ideal for wrapping around cylindrical molds
- Characteristic aroma and taste of traditional Hungarian pastry
- Adapted for machine processing in professional settings
The ready mix ensures consistent product quality regardless of operator skill level. The product guarantees cost-effective production while preserving the authentic taste of traditional kurtosz. The mix is also excellent for producing other types of yeast doughs, increasing its versatility in commercial applications.
Benefits for the Foodservice Industry
Professional use of the mix ensures consistent quality and cost optimization in foodservice establishments. The product enables easy introduction of traditional Hungarian pastries into the menu without the need to develop proprietary recipes.
- Time savings by eliminating the weighing process of multiple ingredients
- Production standardization ensuring identical results in every batch
- Waste reduction thanks to precisely defined ingredient proportions
- Increased profitability through raw material cost optimization
- Ease of use allowing less experienced staff to operate
- Versatility of applications for various types of yeast products
- Storage stability ensuring long-term preservation
- Taste consistency building customer loyalty to the product
The mix works perfectly in food trucks, markets, bakeries, and restaurants offering traditional baked goods. The product enables professional preparation of kurtos without investing in specialized equipment or staff training. It guarantees the authentic taste and appearance of traditional Hungarian pastry with minimal labor input.
Specifications and technical data
The confectionery mix was developed according to the traditional Hungarian kurtos recipe. The product’s composition ensures optimal technological properties of the dough as well as its characteristic taste and aroma.
| Parameter | Value |
|---|---|
| Net weight | 30 kg (6 × 5 kg) |
| Energy value | 1581 kJ/374 kcal per 100 g |
| Fat | 4.5 g per 100 g |
| Saturated fatty acids | 2.2 g per 100 g |
| Carbohydrates | 70 g per 100 g |
| Sugars | 12 g per 100 g |
| Fiber | 1.8 g per 100 g |
| Protein | 13 g per 100 g |
| Salt | 0.68 g per 100 g |
| Baking temperature | 175°C |
| Baking time | 15 minutes |
| Manufacturer | Gofrex |
The basic recipe requires adding to 1 kg of the mix: 0.5 liters of water, 50 g of fresh yeast or 16 g of instant yeast, and 80 g of margarine or oil. The kneading process lasts about 5 minutes at low speed and 8 minutes at medium speed using a hook-type mixer. The dough requires 50-60 minutes of rising before further processing and shaping.
The mix ingredients include wheat flour, sugar, egg powder, whey powder from milk, wheat gluten, emulsifier E471, salt, flour treatment agent, ascorbic acid, and flavoring. The product may contain trace amounts of eggs and soy. Storage should be in a dry and cool place, away from direct sunlight.
Preparation and Shaping Method
The process of preparing kurtos from the ready mix is simple and does not require specialized baking skills. The first step is to knead the dough from the mix, water, yeast, and fat according to the given proportions. Mixing should last about 13 minutes in total, with the first 5 minutes at low speed and the next 8 minutes at medium speed. The resulting dough has a slightly sticky consistency, which is typical for this type of product.
After kneading, the dough should be left to rise for 50-60 minutes at room temperature. The risen dough is divided into portions and rolled into thin strips about 5 cm wide. The dough strips are wrapped spirally around cylindrical forms, which can be special metal rollers, glass bottles, or wooden sticks wrapped in aluminum foil. The dough is overlapped to ensure even coverage of the form.
Finishing and Baking
Before baking, the shaped pastries should be brushed with melted butter and rolled in a mixture of sugar and cinnamon. The topping can include various additions such as finely chopped nuts, vanilla sugar, or other flavorings according to preference. Even coverage with the topping ensures the characteristic appearance and taste of traditional kurtos.
Baking takes place at 175°C for about 15 minutes. During baking, it is recommended to turn the pastries halfway through to ensure even browning. Finished pastries are characterized by a golden color and a crispy crust on the outside while maintaining a soft interior. They taste best served warm, immediately after baking and sliding off the forms.
