FIELD: confectionery industry, in particular, preparing of coniferous confectionery products.
SUBSTANCE: torte is produced from mixture for preparing of biscuit semi-finished product, filler and coating. Biscuit preparing mixture includes top-grade wheat flour, sand sugar, eggs, aromatizer, baking powder "Hercules", emulsifier "Ovalet super" and salt. Filler mixture includes sand sugar, agar-agar, egg albumen, citric acid, rectified ethyl alcohol, syrup, vanillin, milk, margarine, and water. Chocolate glaze is used as coating mixture. Mentioned components are used in predetermined ratio. Shelf life of product is extended to 75 days.
EFFECT: improved quality, increased storage life and reduced production costs of product.
2 ex
| Title | Year | Author | Number |
|---|---|---|---|
| MULTILAYER CAKE "NEVSKY" | 2001 |
|
RU2216176C2 |
| MULTILAYER TORTE "CUP OF TEA" | 2002 |
|
RU2236137C2 |
| TORTE "RUINS OF COUNT'S CASTLE" | 2002 |
|
RU2237410C2 |
| "COUNT RUINS" CAKE | 2014 |
|
RU2582815C1 |
| METHOD FOR PRODUCTION OF FLOUR CONFECTIONARY PRODUCT BASED ON SPONGE SEMI-PRODUCT | 2013 |
|
RU2528679C2 |
| SOFT BISCUIT DOUGH PRODUCT | 2013 |
|
RU2528021C1 |
| METHOD FOR PRODUCING PASTRY, SUCH AS SWEET BISCUIT, WAFERS, WAFER-BASE PRODUCTS, TORTES AND FRENCH PASTRY, CAKES, ROLLED BISCUITS AND RUM CAKES | 1997 |
|
RU2093033C1 |
| TORTE "FRUIT AROMA" | 2003 |
|
RU2249961C2 |
| MULTILAYERED PIE (VERSIONS) | 2011 |
|
RU2439999C1 |
| "LOMTISHKA" CONFECTIONARY PRODUCT | 2014 |
|
RU2564838C2 |
