PRODUCTION METHOD OF FLOUR CONFECTIONARY GOOD "SOLOMKA" Russian patent published in 2009 - IPC A21D13/08 

FIELD: food industry.

SUBSTANCE: proposed method provides for sequential mixing of following components: water, solutions of table salt and ammonium carbonate, invert syrup with reducing substances content 79-80% and previously dissolved till temperature 38-42°C fatty component. After that wheat flour is added the prepared mixture and the dough is kneaded. Prepared dough mass is pressed through extrusion head. Formed bands are put into alkaline solution (concentration makes 1.6-1.8%) at 58-62°C for 10-15 seconds. After that bands are cut into separate products and flavoured with taste components. It is baked firstly at 280-295°C with gradual temperature lowering for 20-25°C till moisturising of ready-made products 1.5-4%. After that products are cooled and packed.

EFFECT: proposed method allows to obtain diet product with stabile quality characteristics in what concerns crisping properties and goods dying.

3 cl, 2 ex