METHOD OF PRODUCTION OF FLOUR CONFECTIONERY PRODUCTS ENRICHED WITH BIOLOGICALLY ACTIVE COMPONENTS Russian patent published in 2018 - IPC A21D13/60 A21D13/80 

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular to confectionary industry. Method for the production of flour confectionery products enriched with biologically active components is proposed, which involves beating eggs with a mixer for 5 minutes, followed by the addition of flour, sugar and salt, kneading the knotted dough, dividing it into parts, rolling to a thickness of 0.5 cm, cutting into pieces up to 0.5 cm wide, deep frying, cooling, pouring syrup and giving the product the desired shape, in the formulation of the dough, add the cereal product from the germinated oat grain – talcan, and in the syrup – the pollen-refreshment in the amount specified in the recipe, while the consumption of raw materials per 10 kg of finished products is, g: dough – wheat flour extra 4,173.6; oat talcum 266.4; egg 440; granulated sugar 106.6; salt 220; milk 773.3; syrup – honey 4,106.6; sugar 750; pollen-update 250; frying – baked butter 2,333.3; the output is 10,000.

EFFECT: invention makes it possible to substantially increase the phytochemical potential, functional properties, biological and nutritional value, the taste qualities of the product, and thus allows to expand the assortment of flour confectionery products for functional purposes.

1 cl, 2 tbl