METHOD FOR PREPARING CONFECTIONERY PRODUCT USING BISCUIT HALF-FINISHED PRODUCT Russian patent published in 1998 - IPC

FIELD: confectionery industry. SUBSTANCE: flour dough is prepared by dough forming as a slab and baked. Preparation of cream-jelly for pouring includes whipping of milk product with granulated sugar, introducing gelatine in the resulting mass and its mixing. Preliminarily swelled in water, gelatine is dissolved in sugar syrup at 75-90 C at ratio of water, granulated sugar and gelatine 1:(0.4-0.6):(0.1-0.2). Prepared gelatine-sugar syrup is introduced in whipped milk product at temperature not lower the above-mentioned one. Used as a milk product is dairy cream or acidified cream of 30% fattiness. It is possible to introduce in cream-jelly additives such as natural honey in the amount of 11.5-12.5%, or chocolate and/or raisin, 6-20%, or fruits 3.5-4.0%, or coconut chips, 3-9%, or food color, 0.005-0.01% from total mass of cream. Mostly, additives are introduced in gelatine-sugar syrup at 90-100 C and/or in whipped milk product. Then forming of prepared product is carried out from some slabs of flour dough panned alternately in the form and pouring between them cream-jelly in the amount of 45-85% from mass of prepared product. One of slabs of flour dough may be made in the form of strips. Half-finished cake is aged at temperature 2-5 C for not less 2 h. Then decorating half-finished product is applied on the cake surface. It is based on vegetable oils "Ulala" or chocolate glaze. Cake is decorated with fruits, or coconut chips, or ground chocolate, or roasted nuts. EFFECT: increased simplicity of method without considerable additional expenditures. 12 cl