METHOD FOR PRODUCTION OF FLOUR CONFECTIONARY PRODUCT BASED ON SPONGE SEMI-PRODUCT Russian patent published in 2014 - IPC A21D13/08 

FIELD: food industry.

SUBSTANCE: method envisages sponge semi-product manufacture in two stages by way of mixing (at the first stage) dry defatted milk, melange, sugar sand, invert syrup, drinking soda, culinary salt, an emulsifier, glycerine, water and by way of wheat flour addition (at the second stage). Then one performs the produced dough beating in the turbo emulsor, dough moulding in the form of a sheet, the latter baking and cooling, preparation of a greasing composition, the latter beating in the turbo emulsor, strips smearing with the greasing composition and the ready product moulding. During the sponge semi-product preparation, at the first stage one additionally introduces coconut oil, citric acid, potassium sorbate and an emulsifier represented by Ester M03 paste. The produced dough is beaten in the turbo emulsor in the presence of nitrogen. During the greasing composition production, at first, one prepares a mixture for pasteurisation by way of mixing molasses, dry fatted milk, culinary salt, sugar powder and water. The mixture pasteurisation is performed by way of heating up to 70-80°C and quick cooling to 20-25°C. The produced pasteurised mixture is mixed with "Creamelt 501" vegetal fat, P01 emulsifier, rectified ethyl alcohol, potassium sorbate, water and a flavouring agent. The greasing composition is beaten in the turbo emulsor in the presence of nitrogen at a temperature no higher than 27°C.

EFFECT: ready product storage life increase, the product quality improvement due to enhancement of organoleptic properties expressed in creation of aerated tender structure and a new taste of the ready product ensured by selection of parameters of manufacture of semi-products contained in the product and combination of components and their quantity ratio.

8 cl, 1 tbl, 4 ex