COMPOSITION FOR PREPARING SUGAR PASTRY Russian patent published in 1995 - IPC

FIELD: food industry. SUBSTANCE: emulsion is prepared by mixing blend with dry whole milk, addition of margarine, salt, sodium hydrocarbonate, ammonium hydrocarbonate salt, orange aromatic principle and mixture consisting of glucose-fruit syrup, dry defatted milk and skimmed milk taken at the ratio 1: 0.8: 0.7. Granulated sugar is added to the prepared emulsion by portions. After preparing uniformly churned emulsion wheat flour of high quality is added to it by small portions. Then prepared mass is formed by rotor method and baked on transporter tape. Indicated components were taken at the following ratio, wt.-% mixture of glucose-fruit syrup, dry defatted milk and skimmed milk 2.021-2.023; granulated sugar 20.18-20.2; margarine 18.594-18.596; blend 1.298-1.30; whole dry milk 1.478-1.48; salt 0.408-0.410; sodium hydrocarbonate 0.212-0.214; ammonium hydrocarbonate salt 0.173-0.175; orange aromatic principle 0.308-0.310, and wheat flour of high quality the rest. EFFECT: enhanced quality of pastry, prolonged storage, broadened assortment.