FIELD: food industry.
SUBSTANCE: invention relates to food industry, in particular, to its confectionary branch and may be used for usage in the process of cake production. The dough composition for cake production includes wheat flour, sugar sand, butter, melange, ammonium carbonate, culinary edible salt, raisins, refinery powder, essence and Raftilose®L85. Raftilose®L85 is introduced at the stage of the emulsion preparation; the initial components are used at the following ratio, kg per 1000 kg of the ready product: wheat flour - 433.00, sugar sand - 259.00, Raftilose®L85 - 64.80, butter - 324.50, melange - 259.50, culinary edible salt - 1.00, ammonium carbonate - 5.20, raisins - 116.90, refinery powder - 5.40, essence - 0.45.
EFFECT: invention allows to improve the cake quality, reduce its energy value, enrich it with food fibres, impart functional properties as well as prolong storage duration from 7 to 8 days.
1 dwg, 4 tbl, 5 ex
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR PREPARATION OF CAKES OF INCREASED NUTRITIVE VALUE | 2018 |
|
RU2686978C1 |
| FOOD COMPOSITION FOR CAKE PRODUCTION | 2016 |
|
RU2632337C1 |
| FOOD COMPOSITION FOR PRODUCING CAKE OF PREVENTIVE PURPOSE | 2016 |
|
RU2623112C1 |
| FUNCTIONAL DRY MIXTURE FOR PRODUCTION OF CUPCAKES | 2016 |
|
RU2623110C1 |
| CAKE WITH LOW CONTENT OF GLUTEN | 2019 |
|
RU2717005C1 |
| FUNCTIONAL DRY MIXTURE FOR PRODUCTION OF CAKES | 2015 |
|
RU2595171C1 |
| METHOD FOR PRODUCTION OF CAKES WITH FRUIT AND VEGETABLE DIRECTLY SQUEEZED JUICE REFUSE POWDERS | 2009 |
|
RU2411731C1 |
| DRY MIX FOR PREPARATION OF CAKES FOR DIETARY MEALS | 2015 |
|
RU2583077C1 |
| FUNCTIONAL DRY MIXTURE FOR PRODUCING CAKES | 2015 |
|
RU2602439C1 |
| DRY COMPOSITE MIXTURE FOR PRODUCTION OF CUPCAKES | 2015 |
|
RU2624205C1 |
