COMPOSITION FOR CAKE "OCHAROVANIYE" Russian patent published in 1997 - IPC

FIELD: food industry; in particular, confectionery industry. SUBSTANCE: preparation of biscuit semifinished product involves whipping potato starch, melange, granulated sugar, surface-active substances and whey protein concentrate up to increase of volume in 2.5-3 times. At the end, essence and high-grade wheat flour are added. Dough mass is baked. Simultaneously cream "souffle" is prepared by whipping cream "novyi" from granulated sugar, whole condensed milk, butter with vanilla powder, dessert wine, brandy, sugar powder, agar-sugar syrup containing swollen agar-agar, granulated sugar, starch syrup, egg albumen with fruit syrup. Citric acid, colorant and essence are added at the end of whipping. Additionally introduced in mixture are fat-protein-citric additive containing mixture of cream margarine, dry whey protein concentrate and paste from citric precooked product taken in ratio 1: 0.15: 0.07. Composition has ingredients in the following ratio, mas.%: potato starch, 1.4-1.51; granulated sugar, 14.3-14.4; melange, 12.2-12.3; essence, 0.17-0.2; fresh egg albumen, 8.9-8.94; citric acid, 0.29-0.3; fruit syrup, 0.97-0.98; colorant, 0.05-0.053; butter, 9.04-9.06; vanilla powder, 0.08-0.1; dessert wine, 0.017-0.02; brandy, 0.017-0.02; sugar powder, 1.37-1.38; starch syrup, 18.8-18.9; agar-agar, 0.6-0.61; whole condensed milk, 1.31-1.32; surface-active substances and whey protein concentrate, 2.51-2.6; mixture of cream margarine, dry whey protein concentrate and paste from citric precooked product, 1.3-1.43; high-grade wheat flour, the balance up to 100%. EFFECT: higher quality index and increased shelf life. 1 tbl