METHOD OF SUGAR PASTRY PRODUCTION Russian patent published in 1998 - IPC

FIELD: food industry, meal candy articles making. SUBSTANCE: method involves emulsion preparing by granulated sugar, salt and raising agent dissolving in water. Raising agent is ammonium carbonate of density 1.065-1.1 g/cm³ taken in the amount 0.2-0.6%/1 t ready product. In parallel friable components are prepared by mixing starch, egg powder, sugar powder and dry milk taken at amount, %: 4-9; 0.2-1.6; 10-18 and 0.2-1.7/1 t for ready product, respectively. Plasticized fat component is added to prepared mixture which is churned continuously for 4-6 min up to homogeneous mass preparing. Then a mixture of friable components and emulsion are mixed and additional raising agent (food soda) and wheat flour are added to this mixture. Obtained dough is subjected for finishing, stocks are baked and ready pastry is packaged. EFFECT: improved quality, prolonged storage period. 3 cl