CONFECTIONER'S FLOUR PRODUCT AND ITS PRODUCTION METHOD Russian patent published in 2009 - IPC A21D13/08 

FIELD: food products.

SUBSTANCE: confectioner's flour product contains dough sheet rolled as a bolt, cinnamon thin smearing layer put on the inner side of sheet and, glaze layer on one of bolt's ends. Sheet thickness is about 1.5-2.0 mm. Cinnamon smearing layer thickness is 0.1-0.5 mm. Dough preparation is performed by adding eggs, melted margarine and milk-based mixture to the sifted flour. Mixture is obtained by dissolving dry yeasts, sugar and salt in milk, previously warmed up to 45°C. After that elastic dough is kneaded, conditioned at 22-23°C, humidity 40%, two wrappings are done. Cinnamon smearing layer preparation is performed by dissolving sugar in water, adding of cinnamon and cream under constant whipping and warming up of obtained mixture during 3-4 minutes. After rolling out of dough into sheet, putting cinnamon smearing layer on sheet inner side, rolling as a bolt and cutting, rolls are put on the griddle, covered by silicone rug, proved at 22-23°C, humidity 40% during 10-15 minutes. After that it is baked at 170°C during 6-8 minutes. After following keeping during 10-15 minutes, glaze based on fudge is put on the upper end of every roll. The glaze is obtained by dissolving the fudge in water at middle temperature with constant mixing during 5-7 minutes.

EFFECT: product with improved taste properties.

2 cl, 1 dwg