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

FIELD: food industry. SUBSTANCE: emulsion is prepared by mixing potato starch roasted at 160-170 C with granulated sugar at the ratio 1:2 up to preparing mass of brown color followed by milling mass up to the powder-like state. The prepared semifinished product is mixed with sugar powder, invert syrup, culinary fat, whole milk, blend, vanillin powder, salt, soda, ammonium hydrocarbonate salt, essence and wheat flour of high quality. Indicated components were taken at the following ratio, wt.-% potato starch with granulated sugar 4.2-4.25; sugar powder 21.16-21.18; invert syrup 2.05-2.07; culinary fat 10.95-10.97; whole milk 0.35-0.37; blend 1.32-1.34; vanillin powder 0.32-0.34; salt 0.46-0.48; soda 0.24-0.26; ammonium hydrocarbonate salt 0.084-0.086; essence 0.131-0.133, and wheat flour of high quality the rest. EFFECT: improved quality, nut taste, elimination of maize starch use.