METHOD FOR MANUFACTURING PREPARED FOOD FOR CONFECTIONERY Russian patent published in 2002 - IPC

FIELD: food industry. SUBSTANCE: method deals with cooling such components as fatty product, egg product, salt and water up to 4-10 C before dough mixing. Prepared food should be baked at 260-280 C for 15-35 min. Components are taken at the following ratio, wt.%: fatty product, 41.1- 45.2; egg product, 13.0-15.2; wheat flour, 36.0-42.1; table salt, 0.28-0.43; water, the balance. The method enables to obtain improved quality of short dough at its lower calorific value and decreased cost price. EFFECT: broadened range of prepared food for CONFECTIONERY. 3 cl, 6 ex, 1 tbl