FLOUR CONFECTIONERY PRODUCT MANUFACTURE METHOD Russian patent published in 2015 - IPC A21D13/00 A21D13/08 

FIELD: food industry.

SUBSTANCE: invention relates to the confectionary product field. The flour confectionary product manufacture method envisages preparation of dough containing prime grade wheat flour, margarine, eggs, sugar, salt, soda and milk, dough kneading, rolling and baking. Dough is prepared according to a specific technology: at first one prepares pre-dough; milk is heated to 40-50°C; sieved flour, pressed bakery yeast and sugar are added, with the mixture placed into a warm place; when the pre-dough has increased 2 times, cooled margarine mixed with yolk is added; the remaining components are combined and stirred. Kneaded dough is placed into the refrigerator at a temperature of 4-6°C for 40 minutes; then the dough is rolled out into a sheet 0.5 cm thick, greased with albumen preliminarily whipped with sugar; the roll is twisted and cut crosswise into pieces sized 1 cm; the goods are baked during 30-35 minutes at a temperature of 180-200°C. Dough is prepared at a specified ratio of initial components.

EFFECT: invention allows to obtain a product with improved organoleptic properties, more porous and having obtained a fancy bread aroma, with a long-term storage life without a preserving agent addition but due to a specific technology and special mechanical treatment of dough, and ensures energy costs reduction.

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