METHOD FOR PRODUCING FANCY FLOUR PRODUCTS Russian patent published in 1997 - IPC

FIELD: baking industry. SUBSTANCE: preparation of raw material and dough kneading are conducted in three stages. All solutions, melted fat, sodium bicarbonate, starch and the remaining quantity of raw material are loaded into dough mixer. Then dough is rolled and formed. Dough pieces are coated with 1.0-1.5-% solution of caustic sodium at temperature 90-95 C. Dough components are taken in the following quantity, mas.%: fat product, 0.29-4.9; sodium pyrosulfite, 0.013-0.015; ammonium carbonate, 0.38-1.28; common salt, 0.68-3.3; sweetener, 0.52-7.6; sodium bicarbonate, 0.0068-0.029; wheat baker's flour, the balance. EFFECT: reduced quantity of sweetener; higher quality index. 8 cl