FIELD: food industry.
SUBSTANCE: one proposes a method for production of crumb fancy cakes with antioxidant properties by way of saturation or mixing of milled biscuit crumb with cream and essence, the obtained dough rolling out and cutting into separate pieces that are rolled off till the desired fancy cake shape is obtained; such fancy cakes are coated with a mixture of cocoa powder and sugar powder, decorated and glazed. At the stage of pliant mass preparation, 20-30 minutes prior to termination of the components kneading, one introduces NovaSol COF food additive (containing 10% of ascorbic acid (vitamin C) and 0.5% of α-tocopherol (vitamin E), preliminarily dissolved in heated butter, in an amount of 0.04% of the ready product weight.
EFFECT: reduction of oxidative spoilage of the fat phase of confectionary flour goods.
3 dwg, 1 tbl
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