PROCEDURE FOR PRODUCTION OF PASTRY "CHUCK-CHUCK" Russian patent published in 2010 - IPC A21D13/08 

FIELD: food industry.

SUBSTANCE: invention refers to food industry, particularly to confectionary. The procedure consists in preparing emulsion by means of beating swollen in water mixture out of carboxy-methyl-cellulose, sodium alginate, sodium caseinate, sugar, common salt and 40 % water alcoholic solution to 1.5-2 times expanded volume; further wheat flour is gradually introduced into emulsion and pastry of soft consistency is made. Prepared pastry is rolled into a layer of 2-3 mm thickness and conditioned during 10-15 min; pastry pieces in form of noodles of 0.3-0.5 cm width are formed and baked in preliminary heated to 150-170°C palm oil to gold yellow colour. Pastry is poured with sugar-honey syrup; mass is formed into a briquette shape and cooled.

EFFECT: facilitating production of pastry with more fragile and air-filled structure; also facilitating reduced production rejects and increased storage life while maintaining good condition and taste qualities.

4 cl, 2 ex