METHOD OF FOLIATED BAKED GOODS PRODUCTION Russian patent published in 2000 - IPC

FIELD: food industry. SUBSTANCE: dough is prepared from the following components, wt.-%: flour, 35-50; protein binding agent, 4-20; fatty product, 10-40; sugar, the balance. Feeds are formed from dough and baked. For finishing semifinished product syrup is prepared by mixing sugar with water in the ratio from 3.5:1 to 4.5:1. Prepared syrup is boiled to 115-125 C. Then preliminary wetted gelatin, citric acid, vanilla powder or aromatic principle are added to syrup and mixture is churned up to preparing luxurious homogeneous mass. The latter is applied between press cakes at 30-50 C. Components of finishing semifinished product are taken in the following ratio, wt. -%: gelatin, 2.7-3.5; citric acid, 0.03-0.15; vanilla powder or aromatic principle, 0.023-0.5 and sugar, the balance. Proposed product can be used in sparing feeding and method of its preparing provides press cakes shifting and decrease of baked goods crumbling at increased thickness of layer made of finishing semifinished product and increased environment temperature. EFFECT: broadened assortment, improved quality, increased storage, retained taste quality of baked goods. 4 cl, 2 ex