FLOUR CONFECTIONERY PRODUCT PREPARATION METHOD Russian patent published in 2013 - IPC A21D13/08 A21D2/00 

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The method involves preparation of a flour and syrup brew, the brew cooling, dough kneading by way of mixing cooled brew, margarine, caramelised sugar, baking powders, a flavouring agent, dough formation, dough pieces baking and cooling. At the stage of brew preparation one additionally introduces beet root fibres at a ratio of flour to beet root fibres being 1:1. The syrup is represented by a molasses-stevioside syrup with dry substances content equal to 60%. The flavouring agent is represented by a powdered mixture of cinnamon, cloves and nutmeg at a ratio of 2:1:0.5. Dough kneading is performed at the following components ratio, wt %: molasses-stevioside syrup - 11.2-18.3 mixture of flour and beet root fibres - 55.4-70.5, margarine - 4.2-6.5, caramelised sugar - 0.5-1.5, baking powders - 0.5-0.9, flavouring agent - 0.5-1.3, water - 10.1-12.6.

EFFECT: invention allows to improve the ready product quality, increase nutritive and biological value, reduce the energy value and prolong storage life.

4 cl, 1 tbl, 3 ex