Wicker

As the culinary story goes, the first braided bread products could hardly be called unsuitable for a modern person. However, over time, bakers began to use high-quality wheat flour, as well as add butter, chicken eggs, granulated sugar and even raisins to the dough.

Today, in addition to the so-called wickers, many similar bakery products are known, including a hala bun. True, their main difference is that the wicker consists of only three harnesses. Before putting the wicker in the oven, it is often sprinkled with poppy.

Ready-made wickers are characterized by excellent taste, delicate and airy white flesh, ruddy crunch crust. Wickers are eaten, like other sweet bakery products - accompanied by butter, jam, jams, saw or as a self-sufficient dish. Good fresh wickers with a glass of milk, compote or a cup of hot aromatic tea or coffee.

Composition of the wicker

Composition of wicker made by industrial method envisages usage of the following ingredients: prime grade bakery wheat flour, drinking water, sugar sand, yeast, margarine, food salt, as well as bakery improvers. By the way, wickers can also be made from lower grade flour (the first and even the second), but in this case, the crumb of finished products is obtained in a darker color.

On average, the weight of ready-made wickers that go on retail can be 200 or 400 grams. The taste and calorie content of the wicker depends primarily on the composition of the components used in the manufacture of the product. Often, in different recipes for making homemade wicker, it is supposed to add from five to fifty grams of sugar to the dough, which fall on one kilogram of wheat flour. This is a fairly large run-up, which also determines the calorie content of the wicker and its appearance. So, the average calorie content of the wicker is about 267 kcal per 100 grams.

All types of braids have one common quality - they are a product that looks like a hair braid (hence the name). This form of wicker makes this bakery product easy to remember and unique. Wickers, which are produced by the food industry, are often lubricated with a special solution before baking, which gives shine to the crust of the baked bun.

The quality of industrial wickers is assessed by such parameters as the shape of the product (deformations are not allowed), surface color and crumb of the flour product. In laboratory conditions, wickers are tested as a food product for moisture, acidity, porosity, as well as the detection of the content of food additives in the chemical composition of the wicker: preservatives and taste enhancers.