PISTACHIO ROLL Russian patent published in 2017 - IPC A21D13/80 

FIELD: food industry.

SUBSTANCE: pistachio roll is proposed, which is made of sponge-cake-pistachio crust interlaid with cream and fresh raspberries, and sprinkled outside with nonmelting powdered sugar. To produce the crust, pistachios are ground to a fraction of 2-6 mm, egg white is combined with granulated sugar and whipped to creamy consistency, the ground pistachios and top-grade wheat flour are added to the resulting mixture, stirred to uniform consistency, the resulting mass is spread on a baking sheet, levelled to the crust height of 1-1.5 cm, baked at a temperature of 165-175°C for 18-22 min and cooled at room temperature, the initial components being used at the following ratio, wt: egg white 0.155-0.165; granulated sugar 0.258-0.274; pistachios 0.0582-0.0618; top-grade wheat flour 0.0301-0.0319; to obtain cream, 19% cream is whipped with gelatin until gelatin lumps are completely dissolved, 38% cream is added and whipping is continued until obtaining lush, stable consistency; then the resulting whipped cream and powdered sugar are added to Mascarpone cheese. The initial components are used at the following ratio, wt: Mascarpone cheese 0.151-0.161; 19% cream with gelatin 0.0757-0.0803; 38% cream 0.0757-0.0803; powdered sugar 0.0252-0.0268; thereinafter, the preliminary produced cream is applied on the prepared cooled sponge-cake-pistachio crust, fresh raspberries are laid from above evenly in three rows. The raspberry berries in the row are laid tightly one to another, the distance between the rows is 5-6 cm, the crust is rolled into a roll and cooled at a temperature of 2-6°C; fresh raspberries and nonmelting powdered sugar are used in the resulting roll at the ratio by weight (0.184-0.196): (0.0048-0.0052). Wherein egg white is represented by pasteurized egg white.

EFFECT: improving the quality of finished products, expanding the range of baked desserts, improving structural and rheological properties.

2 cl, 2 ex