FIELD: food processing industry, in particular production of spongecake semi-finished products for cakes.
SUBSTANCE: claimed method includes beating of egg-and-sugar mass; introducing of highest-grade wheat flour blended with potato starch and essence thereto; dough kneading; shaping thereof and baking. Before beating of egg-and-sugar mass sugar is blended with dry albumen semi-finished product. Then water and melange are added into obtained mixture. All components are used in the next ratio (mass %): highest-grade wheat flour 21.976; starch 5.424; sand sugar 27.124; melange 37.166-36.166; essence 0.271; dry albumen semi-finished product 2.300-2.600; water 5.041-6.441. Obtained spongecake semi-finished product has reduced cholesterol content by 17.8-20.2 %.
EFFECT: spongecake semi-finished product of increased quality due to improved organoleptic and physical and chemical characteristics.
3 tbl, 4 ex
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR PRODUCTION OF BISCUIT INTERMEDIATE | 2005 |
|
RU2289252C2 |
| METHOD FOR PRODUCING SPONGE CAKE "BUSINKA" | 2008 |
|
RU2366187C1 |
| METHOD FOR PRODUCING SPONGE CAKE "NEZHNY" | 2009 |
|
RU2406338C2 |
| METHOD FOR PREPARING OF BISCUIT "QUAIL" | 2005 |
|
RU2306706C1 |
| METHOD FOR PRODUCING "SOFYUSHKA" SPONGE CAKE | 2009 |
|
RU2409956C1 |
| METHOD FOR PREPARING OF BISCUIT "SONNET" | 2005 |
|
RU2300199C1 |
| METHOD FOR PRODUCING BISCUIT CAKE "MILASHKA" | 2007 |
|
RU2328855C1 |
| "YEGOZA" SPONGE PREPARATION METHOD | 2010 |
|
RU2453119C1 |
| BAKED BISCUIT SEMI-PRODUCT MANUFACTURING METHOD | 2009 |
|
RU2419305C2 |
| SPONGE-CAKE SEMI-PRODUCT WITH SEA BUCKTHORN EXTRACTION CAKE | 2013 |
|
RU2532034C1 |
