KURTOS KALACS EASY MIX

KURTOS KALACS EASY MIX REGULAR AND WHOLE GRAIN MIX
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The most ‘asked’ question about Kurtos Kalacs…..
Q: How can I make Kurtos Kalacs last longer and stay fresher?
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A: By using our NEW KURTOS KALACS EASY MIX as part of dough
recipe. Our Kurtos Kalacs EASY mix has been developed to increase
the shelf life of the Kurtos Kalacs. The range of mix is suitable for
sweet or savoury Kurtos Kalacs and it is packed in 15kg heavy bags.
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One bag of REGULAR MIX will produce approximately 600 Kurtos
Kalacs dough balls (180g-190g, whilst one bag of WHOLE GRAIN
MIX will produce approximately 450 Kurtos Kalacs dough balls
(180g-190g).
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Number of bags
1-15
16-30
31-60
Price per bag
€99,00
€89,00
€79,00
Mix cost per Kurtos
€0,17
€0,15
€0,13
REGULAR MIX price list
The costs of the additional ingredients, plus topping and DOBER Kurtos Kalacs micro
perforated plastic bag is 0,23 € (based on prices in Slovenia). This gives a total
Number of bags
1-15
16-30
31-60
Price per bag
€115,00
€105,00
€95,00
Mix cost per Kurtos
€0,26
€0,23
€0,21
ingredients costs of 0,35 – 0,40€ per Kurtos.
WHOLE GRAIN MIX price list
The costs of the additional ingredients, plus topping and DOBER Kurtos Kalacs micro
perforated plastic bag is 0,27 € (based on prices in Slovenia). This gives a total
ingredients costs of 0,50 – 0,55€ per Kurtos.
Q: What other ingredients do I need to add to the Kurtos Kalacs EASY mix?
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A: Flour, yeast, orange or lemon juice, oil and water.
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www.kurtos-kalacs.com :: [email protected]
Q: Why aren’t all the ingredients included in the Kurtos Kalacs EASY mix?
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A: The main ingredient to make Kurtos Kalacs is flour. By adding flour to the mix we
would increase the weight of the product by 100%, which would increase the shipment
(delivery costs). You can purchase flour in ‘bulk’ locally and store it for long periods. We
can advise on the type of flour.
REGULAR MIX
•450g of drinking water
•40g or fresh orange juice & zest
•110g of oil (sunflower)
•45g of fresh yeast (dry yeast, as instructions
for 1kg of flour)
• 250g of Kurtos Kalacs REGULAR MIX
• 1000g of white all-purpose flour (T400 or
T500)
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WHOLE GRAIN MIX
• 480g of drinking water
• 40g or fresh orange juice & zest
• 110g of oil (sunflower)
• 45g of fresh yeast (dry yeast, as instructions
for 1kg of flour)
• 340g of Kurtos Kalacs WHOLE GRAIN MIX
• 840g of whole grain flour
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Knead ingredients (spiral kneading tool inside mixer) for 10 minutes.
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Ideal temperature for dough to rise is 27–29°C.
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After kneading with machine, remove from mixing bowl and knead with hands. Shape
into one neat ball.
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Apply a small amount of oil to hands and wipe across top of dough ball to prevent
drying out.
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Insert dough ball into a clean plastic bag and leave to rest and rise for 1 hour.
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Split the large ball of dough into Kurtos Kalacs size pieces (170g-190g). Roll into balls
and then make a sausage shape.
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Cover dough and leave to rise for a further 10 minutes.
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Roll out a sausage piece of dough, paint cooking roll, roll onto cooking roll, paint
dough with oil and leave dough to rise on roll. (The most important stage of making
Kurtos Kalacs).
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Bake Kurtos Kalacs in purpose built oven, starting at the lower position and work up
to the top position where the sugar will melt. Apply topping to melted sugar.
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Insert cooked Kurtos Kalacs into micro perforated bag. (Request more details about
packaging).
www.kurtos-kalacs.com :: [email protected]

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