MIXTURE AND METHOD FOR PRODUCING CONFECTIONERY FARINACEOUS PRODUCTS Russian patent published in 1999 - IPC

FIELD: food-processing industry, in particular, production of dietary confectionery product. SUBSTANCE: mixture for producing confectionery product contains brewing wort concentrate added in an amount of 14.0-14.5% by weight of receipt components. Mixture components are used in respective amounts. Method involves introducing fat additive and brewing wort concentrate into sugar-dextrose syrup having temperature of 40-45 C; adding flour and loosener; performing simultaneously dough brewing and kneading for 3-4 min. EFFECT: improved quality of confectionery product, prolonged time of storing product in fresh state and increased nutritive value. 3 cl, 2 ex