SHORTBREAD CINNAMON PIE Russian patent published in 2015 - IPC A21D13/08 

FIELD: food industry.

SUBSTANCE: shortbread cinnamon pie includes two layers of a shortbread cinnamon semi-product which contains prime grade wheat flour, sugar sand, melange, dry whole milk, milk margarine MT, baking soda, ground cinnamon and water, a filling represented by apple butter coating each layer of the shortbread cinnamon semi-product, cream fondant for the coating preparation (which contains Cremarin classic special purpose fat, sugar sand, water, starch molasses and whole milk condensed with sugar), sugar fondant for finishing of the pie upper surface (which contains sugar sand, water, starch molasses, "Vanilla 634" flavouring agent) and cooked semi-product crumb for finishing the side surface of the pie containing prime grade wheat flour, chicken eggs, butter, milk margarine MT, sodium pyrophosphate E450, food soda, food salt and water; additionally, the layers of the cinnamon shortbread semi-product are impregnated with impregnation syrup No 95-a; impregnation syrup No 95-a and a natural colouring agent are added into the cream fondant; impregnation syrup No 95-a is added into the sugar fondant; finishing is performed with roasted almonds; the cooked semi-product crumb is mixed with roasted ground nuts. All the components of the pie are taken at the specified ratio. The natural colouring agent added into the cream fondant is represented by Aromacolour DS7 E150d caramel colouring agent; the side surface finishing includes roasted ground nuts represented by roasted ground peanuts sized 3-5 mm; shortbread cinnamon semi-product crumb may be introduced into the shortbread cinnamon semi-product dough in an amount of 6% of the flour weight together with flour.

EFFECT: invention allows to enhance the pie quality indices and impart an original taste with simultaneous expansion of the range of products.

4 cl