FREQUENTLY ASKED QUESTIONS

BAKING / PRODUCTION

Flour is the main ingredient in the recipe of Kurtoskalacs. For example, for every 250g of KURTOSKALACS EASY MIX, you use 1kg of flour. The type of flour you need to use is fine, white, wheat flour with a medium to high gluten content. This type of flour is generally used to make products such as soft buns, croissants, pizza & American sandwich bread. So, look for a cake flour & not a pasty or bread flour.We suggest a flour with an ash content of 0.6 – 0.8% & a protein content of 13.0 – 14% It can take a little time with several baking/tasting sessions to find the correct flour. When we travel to a country for the first time, we often spend the first day testing different local flours, especially if we have not had any experience working or dealing with customers in that country before.

The KURTOSKALACS EASY MIX is suitable for a Halal & vegetarian diet. None of the ingredients in the mix are derived from animal meat products. The Kurtoskalacs EASY mix does contain milk powder; however, the milk powder is sourced from Europe, which means that it is not coming from milk cows which have been injected with growth hormones as this practice is illegal in Europe. We do not have a specific Halal certificate for this product as it contains nothing derived from a dead animal. We have already shipped Kurtoskalacs EASY mix to many Muslim countries such as Saudi Arabia, Bahrain, Jordan, Kuwait Oman&UAE. As the Kurtoskalacs EASY mix is a food product, we recommend that you double check what the most up to date import regulations are with your local customs or an import broker& ask what documentation is required BEFORE we dispatch an order that includes the Kurtoskalacs EASY mix.

There are no eggs in the KURTOSKALACS EASY MIX or included in the complete Chimney cake recipe. Inside the Kurtoskalacs EASY mix are natural enzymes which replicate the job that an egg does. The reason why we do not include eggs in our recipe is that if you use eggs, your food inspector may apply more strict rules regarding where the dough is prepared & how long it is kept for. Also, some people have an allergy to eggs.

Our Chimney cake recipe contains 5 ingredients other than the KURTOSKALACS EASY MIX.
Water – is available in your country.
Sunflower oil – is available in most countries – If we were to add oil powder, the shelf life of the mix would be reduced.
Orange zest & orange juice–is available in most countries – If we were to add orange flavor, it would be artificial & not all customers add this so not adding it gives our customers a choice.
Yeast – is available in most countries – If we added the yeast (dry) due to the granular size, it could easily fall to the bottom of the bag, which would mean that you might not get the right quantity in one scoop from the bag. Adding yeast would reduce the shelf life of the product. A lot of our customers also like to use FRESH yeast as they feel it gives a better result.
Flour – is available in most countries – If we were to add flour, it would make the mixed bag very heavy which would mean that the shipping/delivery costs per bag would increase a lot. The recipe states that for every 1kg of flour, you need just 250g of Kurtoskalacs EASY mix. Adding the flour would turn a 15kg bag into a 75kg bag of Kurtos mix.

To knead the dough correctly, you need a commercial kneading machine which has a ‘bread kneading’ tool.
The length of time to knead can depend on the size of the kneading bowl, the amount of dough you are kneading & the speed of the machine.
The kneading time is roughly 6-10 minutes. We suggest that you start at the slowest speed so that you don’t get covered in powder & move to a faster speed to complete the process.
During the kneading process, the dough becomes warm, which is good as it will activate the yeast, however, do not let the dough get too warm as yeast can be killed if it gets too hot.
You can always check the dough during the kneading process by stopping the machine & checking it with your fingers to feel the texture/consistency of the dough.
When you remove the dough from the kneading bowl, it should not feel dry or it should not stick all over your hands once you have shaped it into a ball. You can adjust the water content to fix any consistency issues.

There are THREE stages of rising the dough.
1) Stage 1 is after you have kneaded all the ingredients in the kneading machine. After removing the dough from the kneading machine, use your hands to make a neat ball. Place in a plastic container&paint the dough with sunflower oil. Next, you should cover the ball of dough with plastic cling film wrap, allowing space for the dough to rise and then put it in a warm place to rise. Around 25oc – 27oc. The dough should rise for 1 hour or until it has doubled in size.
2) Stage 2. Remove the big ball of dough from the plastic container & split the dough into Kurtos size portions. The size/weight of the portions will depend on the type of Kurtos you will make & which cooking roll (size) you will use. We have created a table which lists how many grams of dough we suggest using on all the cooking rolls we produce, which is included on the ‘Step by Step’ guide which we provide for free with every oven or grill purchase.
3) Stage 3 of rising is the most IMPORTANT. It’s when the dough has risen on the cooking roll. Once the dough is wrapped onto the cooking roll, paint the dough with oil, apply the sugar & place the roll onto a rolling rack to allow the dough to rise BEFORE baking. As the dough is rising, small holes will form inside the dough. It’s these small holes that the heat travels through during baking which cook the inside of the dough. The baked dough should be light & fluffy on the inside. One of the biggest issues reported to us is that the dough has not cooked on the inside which is usually down to the fact that the dough has not been left to rise long enough on the cooking roll.

Yes, the dough our recipe produces is not too sweet or too salty which means that it can be used to make BOTH the sweet & savory version.
The difference in the dough when making a sweet or savory version is the quantity of dough used. For example, when we make a sweet Kurtos on a standard wooden roll, we suggest 170g of dough. However, when we make a savory version on the same size roll, we suggest 150g of dough. The reason for this is we add other ingredients to the savory dough, such as cheese, olives & herbs. This makes the dough thicker which results in the dough not baking correctly on the inside if the dough is too thick. Also, if the dough is too thick due to the additional ingredients, it will collapse due to the weight because it won’t cook correctly on the inside. Reducing the dough when making a savory version ensures that the dough cooks all the way to the inside & that it stands up once baked without falling over.

No. Even if you refrigerate the dough, it will still rise. For example, when making pizza dough, you can make the dough the day before and refrigerate to use the dough the following day because there is very little yeast in pizza dough compared to Chimney cake dough. To get the best results, you should make several batches of dough throughout the working day. You should use a batch of dough within 3-4 hours after it has been kneaded. You can refrigerate the dough to SLOW the rise, but it will still rise & potentially can over rise. If the dough over rises, it will be difficult to roll as the gluten will break down which will result in the dough breaking during rolling. The dough will also start to smell very strongly of yeast as it will start to ferment.

We have worked with several franchises who make the dough in one location, shock freeze (blast freeze) the dough & then distribute it to multiple selling locations. The advantage of this method is each selling point does not require a kneading machine or storage for the ingredients of the dough. It also means that the owner of the franchise knows exactly how much the dough has been supplied to that selling point so that sales can be accounted for. Dough which is left at the end of the day cannot be frozen for the next day. Dough should be frozen as soon as its made. Some customers have had a little success freezing the dough with a domestic freezer, but best results are achieved by making fresh batches of dough throughout the days production.

This is a very difficult question to answer as it all depends on how many Kurtos you are likely to sell. We work with lots of vendors, from sole traders to companies with multiple stores. It is quite possible for just one person to produce & sell Kurtos. We estimate one person could make & serve on average 20-25 pieces per hour. However, it is more common to have two workers. The first worker deals with the dough. Makes the dough, rolls the dough & prepares it onto the cooking rolls. The second person bakes applies toppings & serves the customer. At bigger events, a third person can come in to relive one of the other two workers, makeup batches of dough, clean down work surfaces & rolls. At major events, when you will be baking & selling nonstop, then 5 or even 6 workers are needed. Two or three workers dealing with the dough side, one baking & toppings & one taking orders, receiving money & serving.

Some vendors will put Nutella inside the Chimney cake, some will spread it onto the outside. In both cases, it is much quicker &easier to apply if you warm the spread first. If the Nutella is not warm, it can be difficult to apply & you might put too much pressure on the spatula which can damage the baked Kurtos during the application.
The best way to warm the Nutella is to put it inside one of our MELTERS. The model of melter which we sell does not need water which is an advantage as you don’t have to worry about the water drying out & burning the Nutella / chocolate.
You can also put other spreads inside the melter too to ease the application such as honey, chocolate or Lotus spread.
Another way of serving Nutella is as a dip. Simply place warm, melted Nutella into a small condiment pot with a lid so that the customer can take it away with them & dip in their baked Kurtos at their own leisure!

We think that the best type of cheese is ‘Cheddar’. Cheddar has a nice flavour (the aged Cheddar even better) & it melts easily. But you can experiment. For example, some customers have told us that they a mix of Cheddar & Mozzarella. A customer in Cyprus said she had used Halloumi cheese.
The trick is not to use too much cheese as it will fall off during the baking process& make a mess of the oven or grill or will weigh the Kurtos down too much which will result in the baked Kurtos from collapsing or not standing on its end once its removed from the cooking roll.

The Kurtos should be served as a freshly baked product. There are no artificial additives or preservatives in our recipe & so it should be eaten the same day as its made. Putting it inside suitable packaging such as the micro-perforated SERVING BAGS will keep the product fresher for longer.

In the case of the sweet Kurtos, you can use anything that sticks to the melted sugar. The most common toppings are coconut, cinnamon sugar, chocolate powder & nuts. When we use nuts, we put them first into a food processor & make small pieces so that the nuts stick to the caramelised sugar. I also like to toast the nuts on a tray under the grill which really brings out the nutty flavor, especially with almonds.
A recent trend has been to use ‘freeze-dried raspberries’ which results in a wonderful red/pink topping. To make this topping, you simply whizz up the freeze-dried raspberry’s in a food processor & add some sugar (to make the powder go further as freeze-dried raspberries are quite expensive).
Other ideas for toppings are puffed rice, rainbow sprinkles, Oreo biscuits, lotus biscuit or crushed sweets such as M & M’S. One customer even included a crushed candy cane topping in their Christmas menu.

We normally apply the sugar to the dough as soon as we have rolled it onto the cooking roll & painted with cooking oil. In other words, before we leave the dough to rise on the cooking roll. The sugar then encourages the dough to rise on the cooking roll before baking.
HOWEVER, this method might not work for everyone. We have found that in some countries with high humidity, the sugar can start to melt & drip off the dough before it’s been anywhere near the grill / oven. Therefore, if this is the case, we advise to roll the dough onto the cooking roll, paint with sunflower oil & leave to rise. Then JUST BEFORE baking, apply the sugar & bake immediately.
Its important that you knock / shake the cooking roll to remove any excess sugar before baking so that the sugar granules don’t fall down easily & mess up the grill / oven. Its also very important that sugar does not cover the pin of the cooking roll as this pin is inserted into the motor. Melted sugar inside the motor will prevent the motor from turning, which will eventually break the motor.