TORTE "BIRD'S MILK WITH HALVA" Russian patent published in 2005 - IPC

FIELD: food-processing industry, in particular, preparing of farinaceous confectionery products.

SUBSTANCE: torte has layers of products placed onto one another, with lower layer being of pastry-aerated mass, middle layer being of souffle mass, and top layer being of halva mass. Pastry-aerated layer is prepared by preliminarily mixing at rotational speed of 240-280 rev/min for 20-30 min of margarine, sand sugar and egg for producing of homogeneous mass, with following adding of top-grade wheat flour and providing further mixing of mass at the same rotational speed for 1-2 min. Resultant mass is distributed on confectionery sheets in even 5-6 mm thick layers, said sheets are baked at temperature of 200-225°C for 10-15 min and cooled. Souffle is prepared by aerating crude egg albumen at rotational speed of 200-240 rev/min for 15-20 min; introducing thin stream of sugar-agar syrup having temperature of 85-95°C, introducing at the end of aeration process homogeneous mixture of whole condensed milk, unsalted softened butter, vanillin and citric acid, and immediately stopping aeration process. Pastry-aerated layer is cut into individual products, souffle is distributed on the surface of said products and products are subjected to slight drying process. Top and side surfaces of ready product are decorated with halva. Weight ratio of torte lower, middle and top layers is (20-22):(46-48):(11-13). Pastry-aerated layer components are used in the ratio, weight parts: margarine 71-72; sand sugar 71-72; egg 48-49; top-grade wheat flour 90-92. Souffle components are used in the ratio, weight parts: sugar-agar syrup 310-315; unsalted butter 120-125; whole condensed milk 60-62; crude egg albumen 30-35; citric acid 1.3-1.35; vanillin 0.2-0.25. Sand-agar syrup components are used in the ratio, weight parts: sand sugar 180-185; syrup, preferably starch syrup, 90-93; agar 2.2-2.5. Sand-agar syrup is prepared by mixing of sand sugar and water in the ratio of 4:1; heating syrup to temperature of 120°C and adding agar wetted in running water; heating in slight flame to provide for complete solving of agar; adding syrup and boiling to temperature of 117°C. Torte has clearly defined layers, which are not mixed with one another, unique taste and increased shelf life due to creation of film preventing moisture from penetration into layers.

EFFECT: intensified production process and prolonged shelf life of product.

5 cl, 2 ex