METHOD OF PASTRY PRODUCTION Russian patent published in 2009 - IPC A21D13/08 

Abstract RU 2342840 C1

FIELD: food products manufacturing technique.

SUBSTANCE: method of pastry production involves making pregelatinised flour from part of flour and sugar syrup, its cooling, kneading of dough by mixing cooled pregelatinised flour, margarine, egg mixture, water, anticrystallising agent, leavening agents, flavour and the remaining part of flour; its forming, baking of dough pieces, cooling, coating, drying and proving. Flavour is powder made from the mixture of cloves, orange peel, coriander, nutmegs and cinnamon by extracting the mixture with liquid edible carbon monoxide in the proportion mixture-liquid edible carbon monoxide equal to (1:1)-(1:3) under the temperature of 30-40°C and pressure of 8-10MPa for 2-4 hours resulting in fat-free material and an extract, separation of the fat-free material and its following grinding to produce powder. Proportion of cloves, orange peel, coriander, nutmegs and cinnamon in the mixture is equal to (1:1:1:1:2)-(1:2:5:2:5) respectively and the powder is taken in the amount of 0.5-1.5% to the flour weight.

EFFECT: improving consumer properties and increasing storage time.

1 tbl, 3 ex

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RU 2 342 840 C1

Authors

Krasina Irina Borisovna

Bezuglaja Irina Nikolaevna

Karachanskaja Tat'Jana Alekseevna

Zhestovskaja Inna Alekseevna

Dates

2009-01-10Published

2007-06-15Filed