PRODUCTION METHOD FOR CONFECTIONARY PRODUCT USING BISCUIT SEMI-PRODUCT Russian patent published in 2009 - IPC A21D13/08 

FIELD: food industry.

SUBSTANCE: method includes manufacturing of biscuit semi-product. It is performed in two stages. Mixture of mélange and sand sugar is prepared, to which emulsifier is added. Ratio of mélange, sand sugar and emulsifier makes (3-5):(12-15):(0.9-1.5), the mixture is stirred during 80-100 seconds. After that flour, starch, mélange and flavouring are added to obtained mixture. Leaven is also added. The mixture is whipped, aerated and cooled till 18-20°C. Baking is performed in tunnel oven at temperature from 150 to 220°C. Biscuit semi-product and decorative semi-product are in ratio (1.4-1.6):(1.7-1.9). Decorated cake goes to shocking freeze chamber during 150-240 minutes. Temperature inside the chamber makes -30…-40°C. Besides, emulsifier-improver "Ovalet super" is used as emulsifier. Cocoa and vanillin are used as flavour additive. Besides, "Duo" leaven is used as leaven. Besides "Lezhi" whipped cream is used as decorative semi-product.

EFFECT: product takes in stride frosting and defrosting; quality of finished product increase, stability of finished product increase during storage; expiry date is increased.

1 tbl