METHOD OF PRODUCTION OF THE MEAL CONFECTIONERY ARTICLE ON THE BASIS OF BISCUIT SEMIFINISHED PRODUCT Russian patent published in 1996 - IPC

FIELD: food, confectionery industry. SUBSTANCE: method involves the preparing meal stock. The following components were mixed, wt.-%: granulated sugar 18-23; egg product 14-18; invert syrup 0.7-1.1; salt 0.08-0.15; sodium hydrocarbonate 0.09-0.15; ammonium carbonate 0.1-0.3; essence 0.01-0.02; dry milk 0.1-0.3; margarine 1.5-3.4; surface-active substance 0.7-1.0; wheat flour 34-39, and water taken at amount providing the mixture humidity 30-32%. Also, vitamins and mineral substances can be added (0.005-0.02% and 0.5-2.0%, respectively). Wheat flour particle size is 35 mcm (not above) and wheat flour is taken at amount at least 70% of the total meal mass in the mixture. Amount and moisture of mixed components is that in order to obtain the mixture at density 1050-1115 kg/m³. Dough is whipped in emulsifier unit by compressed air feeding under pressure 6-7 atm for 3-10 min up to the dough preparing at density 1050-1115 kg/m³. Then dough is formed to the layer at thickness 2-4 mm. Baking is carried out for 5-8 min, moisture of ready stock is 16-18%. Then the prepared meal stock is impregnated by the roll on which syrup layer is applied preliminary for wetting by roll contact with the stock layer. Syrup of the following composition is used, wt.-%: alcohol 16-20; invert syrup 27-32; essence 0.5-1.0, and water the rest. Then ready product forming is carried out using several layers of the meal stock by applying one layer on the another one and by their smearing with the fruit filler or cream. For cream preparing the following components were used, wt.-%: fatty product 20-27; cacao-powder 5-7; dry milk 4-8; ground nut 3-7, and sugar powder the rest. Vitamins can be added to the cream composition also at concentration 0.005-0.01%. Anhydrous fat is used as a fatty product in cream composition. Syrup for the stock impregnation is taken at amount 1.5-5% and the smearing composition - at amount 6-20% of the meal stock mass. After forming off ready article the layers of the meal confectionery article were cut for the separate articles and packed immediately in cellophane or polypropylene layer hermetically. EFFECT: improved quality, prolonged storage. 5 cl