COMPONENTS, METHOD AND DEVICE FOR PRODUCTION OF EMBOSSED CAKES Russian patent published in 1999 - IPC

FIELD: baking industry. SUBSTANCE: for production of embossed honey-cakes with filling, used are following components: wheat flour of high quality, granulated sugar, natural honey, creamery butter, melange, fruit filling, baker's salt, baking soda, and essence in required amount. Method for production of embossed cakes implies following operations: preparation of primary components for production process, kneading of dough, embossing of dough blanks, baking of cakes, glazing of cakes, and cooling of cakes. Kneading of dough is carried out in three stages with ensuring introduction of certain components at corresponding stage of mixing dough components. Glazing of cakes is effected with use of sugar syrup at temperature of 70-80 C. In realization of cake production method, dough blanks are being flattened and centrifuged from center to periphery of forms for complete filling of pattern relief and form. Prior to that, cut off is dose of dough and it is spread on template sprinkled with flour into plate with surface area exceeding total area of forms by 2.1-2.15 times. Thickness of spread dough plate is 1.04-1.06 times larger than height of embossing and baking form. Correspondingly is performed distribution of fruit filling with removal of surpluf dough from side surfaces of forms. Device for caking and embossing cakes has board which is rigidly secured on base provided with additional stop. This stop can interact with handle mounted on second free axle when forming boards are turned through angle of 170-175 deg. Application of aforesaid method and device allows for simultaneous production of several dough blanks possessing required geometrical dimensions with clearly embossed pattern on face surface of product and retention of preset configuration. EFFECT: higher efficiency. 5 cl, 6 dwg