SHORTCRUST YEAST-LEAVENED PRODUCT AND ITS SEMI-PRODUCT PRODUCTION METHOD Russian patent published in 2014 - IPC A21D13/08 

FIELD: food industry.

SUBSTANCE: semi-product production method involves dough rolling out so that to form a circle which is divided into individual triangular sectors; filling is applied onto the sectors that are then folded to the required semi-product shape. The said triangular sectors are produced of dough rolled out 1-2 mm thick; each sector is folded in three stages: at the first stage, the triangle base is bent towards the centre, at the second one two adjacent corners are tensioned and bent towards the centre, at the third one the triangle base is repeatedly twisted so that to tension the triangle top angle to ensure the maximum number of twists for production of a layered croissant of uniform thickness, closed on the sides. For preparation of dough pieces, one uses prime grade wheat flour, sugar sand, margarine, dry milk, instant bakery yeast, vanillin, salt and water with the filling represented by Creamfill vanilla confectionary filling.

EFFECT: shortcrust yeast-leavened product in the form of a croissant with uniformly distributed filling that fails to either leak from the product or deteriorate the product consumer properties in the process of storage.

2 cl, 5 dwg