METHOD FOR PRODUCTION OF FLOUR CONFECTIONERY Russian patent published in 2007 - IPC A23G3/48 

FIELD: food processing industry, in particular production of flour confectioneries for healthy feeding.

SUBSTANCE: claimed method includes emulsion preparation by blending of fatty phase, sugar powder, salt, mélange, dough preparing and handling, baking and cooling of finished products. Grit of false cereal sprouted grain in amount of 5.0-8.0 % is introduced together with wheat flour, wherein said grid is produced in two steps. In the first one grain is treated with water at temperature of 23-25°C for 40-48 h to produce 0.1-1 mm sprouts; in the second one sprouted grain is ground in dispersing machine to produce particle size of 0.1-2 mm. As fatty phase nut oil in amount up to 25.0 % is additionally used. As false cereals millet, buckwheat, rice are used.

EFFECT: confectionery of improved quality, biological effectiveness, physiological and nutrient value.

2 cl, 1 tbl, 3 ex