PRODUCTION METHOD OF FLOUR CONFECTIONARY GOOD "SOLOMKA" Russian patent published in 2009 - IPC A21D13/00 

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular to confectionary industry and can be used in technology of confectioner's good production technology. Production method of flour confectionary good "solomka" provides of sequential mixing of water, invert syrup, table salt, fatty component previously melt till temperature 38-42°C and ammonium carbonate taken in quantity 2-2.5 wt %. Wheat flour is added to the prepared mixture in quantity providing ready dough moisture content within the limits 32-35%. Dough is mixed at 28-34°C at 60-90 rpm during 12-18 minutes and pressed through extrusion head. Formed bands are put through alkaline solution 1.3-1.6% strong at 58-62°C during 10-15 seconds and floured with taste components. After that cutting into separate goods is performed, as well as baking with temperature in the beginning of baking within the limits 280-295°C with gradual temperature decrease for 20-25°C till moisture of ready-made products make 1.5-4%. Goods are cooled and packed.

EFFECT: obtaining of confectionary product with dietary purpose due to exclusion yeast, product with constant quality parametres in the sense of crunching and colouring.

3 cl, 2 ex