PUFF SEMI-PRODUCT MANUFACTURE METHOD Russian patent published in 2014 - IPC A21D13/08 

FIELD: food industry.

SUBSTANCE: method envisages mixing of flour, water, citric acid, yolk and a protein-polysaccharide mixture. The protein-polysaccharide mixture consists of sodium caseinate, sodium alginate, pectin and sodium carboxymethylcellulose. Then one proceeds with kneading during 15-20 minutes till the dough moisture content W=41-44%. The dough is rested. Then the dough is divided and rolled out into sheets. Parallel, one prepares a fat component by way of mixing with flour till homogeneous consistence. The fat-and-flour mixture is moulded in the form of rectangular flat pieces and cooled to 12-14°C. The cooled fat-and-flour mixture is put into a dough sheet with further layer-formation. Layer-formation envisages 4 dough rolling-out operations and cooling after every rolling-out. At the end one performs dough handling, goods moulding, baking and cooling. The fat component is chosen from butter, margarine or a shortening agent.

EFFECT: invention allows to manufacture a puff semi-product with extended storage life, low density and taste characteristics of a traditional product.

1 dwg, 3 tbl, 3 ex