METHOD FOR PREPARING OF FARINACEOUS CONFECTIONERY PRODUCT Russian patent published in 2006 - IPC A21D13/08 

FIELD: food-processing industry, in particular, confectionery industry, more particular, production of farinaceous confectioneries.

SUBSTANCE: method involves preparing raw material; whipping emulsion from fatty product, sweetener, edible salt, water and vanillin; kneading emulsion-based dough by adding wheat flour and aerating agent, said aerating agent being produced by mixing sodium carbonate and disodium pyrophosphate with starch or wheat flour for 3-5 min to produce homogeneous mixture, with sodium carbonate, disodium pyrophosphate and starch or wheat flour being used in the ratio of (1-1.3):(1-1.3):(7-7.5); dressing dough into dough pieces and baking at temperature of 180-220 C for about 35 min, with components being used in respective ratio. Saccharose or sorbite or maltite may be alternatively used as sweetener. Margarine or vegetable oil may be used as fatty product. In obtaining of product prepared from scalded dough, water is introduced into emulsion having temperature of 80-90 C, and flour is added into emulsion having temperature of 75-80 C. Egg product is additionally introduced into dough having temperature of 35-40 C. Dry grape may be additionally introduced into emulsion and dough at the end of preparing procedure for preparing of such product as cake in an amount of 9.7-17.55% by weight of dough, with dry grape being introduced into emulsion in an amount of 60-70% by weight of dough.

EFFECT: intensified dough production, provision for obtaining of products with stable structure, uniform porosity, soft crumb, said ready products being free from foreign taste.

11 cl, 14 ex