METHOD OF DECORATING FLOUR CONFECTIONERY AND BAKERY PRODUCTS Russian patent published in 2019 - IPC A21D13/47 A21D13/80 A23G3/54 

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular to confectionary industry, and may be used for decorating souvenir gingerbread, cookies and pies. Disclosed is a method for decorating flour confectionary and bakery products using confectionary finishing material, comprising steps of placing confectionary finishing material on an article to be decorated, softening the finishing material, wherein confectionary finishing material is made before baking flour confectionary and/or bakery product, when prepared, a recipe mixture is used, which enables to obtain a homogeneous, ductile material, easily molded during heating at temperature of 22 to 35 °C, capable of maintaining its shape at ambient temperature of up to 30 °C, having adhesion properties at its heating temperature from 35 °C and higher, having long storage life; obtained finishing material is rolled into formations, shaped parts of different shape are formed from formations with possibility of making images on them, which in form of blanks are sent to storage in conditions at temperature from 5 to 25 °C, decorating flour confectionary and bakery products is carried out as the product is baked, for which the shaped parts in amount of one and more are placed and fixed by means of adhesion to the surface of the newly baked product, which has not undergone cooling, wherein curly details, softening, squeezing the article and take any shape of surface, which may have a flour confectionary and/or bakery product, after cooling of the product, shape of shaped parts fixed on it is stored, and images applied to shaped parts are not deformed. Recipe mixture may contain 60–80 % of chocolate or another fat-containing confectionary substance, 27–40 % of syrup, 2–4 % of water. Syrup may be represented by honey syrup, glucose syrup or any other sugar syrup and sugar-invert syrups. To produce confectionary finishing material of different color, food coloring agents are added to the volume of the water component.

EFFECT: invention ensures increase in the production process efficiency of decorated flour confectionary and bakery products at process optimization and reduction of energy costs, improved organoleptic properties of ready decorated items, wider variety of shapes of shaped parts, versions of their location on the product and expansion of types of flour confectionary and bakery products for which the proposed decoration method may be applied.

6 cl, 2 dwg