METHOD FOR PRODUCING A FILLED BISCUIT BAKERY PRODUCT WITH LONG SHELF LIFE Russian patent published in 2018 - IPC A21D2/10 

FIELD: food industry.

SUBSTANCE: method for producing a packaged biscuit bakery product with long shelf life comprising a casing from a chemically-leavened cake and a filling inside the casing includes several steps. Preparation of a first mixture batter containing sugar, flour, animal and / or vegetable fats and / or oils, at least one leavening agent, starch, egg products and optionally water and at least one ingredient characterizing the taste and appearance of the finished bakery product. Emulsification and dosing of the first batter on a flat baking surface. Emulsification is carried out by feeding the batter to a turboemulsifier when introducing air pere volume of the mixture in an amount of 26 to 30 % by volume. Pre-steaming baking of the first batter is carried out with the formation of a layer of a semi-baked mixture. Dosing of the filling is carried out within the layer of the semi-baked mixture placed in a baking mold of semi-spherical shape, giving the layer of the semi-baked mixture a concave shape, and thus producing an open semi-finished product with a filling. Preparation of a second mixture batter containing sugar, flour, animal and / or vegetable fats and / or oils, at least one leavening agent, starch, egg products and optionally water and at least one ingredient characterizing the taste and appearance of the finished bakery product. Emulsification and dosing of the second batter is carried out into the open semi-finished product with a filling and thus a covered semi-finished product with a filling is obtained. Emulsification is carried out by feeding the batter to the turboemulsifier when introducing air per volume of the mixture in an amount of 35 to 40 % by volume. Steam baking of the covered semi-finished product is carried out with the formation of a baked bakery product with a filling, then it is cooled and packed.

EFFECT: group of inventions allows to increase the shelf life of the finished product, improve its organoleptic and physical and chemical quality indicators.

28 cl, 2 dwg, 6 tbl, 1 ex