METHOD OF PRODUCTION OF FLOUR CONFECTIONERY Russian patent published in 2008 - IPC A21D13/08 

FIELD: food industry.

SUBSTANCE: method of production of the flour confectionery includes production of an emulsion. They mix oil phase, sugar, salt, dairy products, anticrystalliser, baking powder, flavoring agent, water and emulsifier. The tough is cooked by mixing the emulsion with wheat flour. They form the dough, bake the ready sponge dough, cool the ready items, seal and pack them. As emulsifier for emulsion preparation they use powder from the mix of watermelon seeds and watermelon pomace at the ratio (1:2)÷(1:4). It is obtained by preliminary drying and grinding in thin spirally rotating film 0.1-0.5 mm thick at the pressure 5-15 Mpa and at the temperature 20-30°C. The amount of powder is 3-5% of the mass of the ready flour confectionery.

EFFECT: has increased consumer properties and prolonged shelf life.

1 tbl, 3 ex