DRY COMPOSITION FOR CUSTARD CREAM PRODUCTION Russian patent published in 2019 - IPC A23G3/36 

FIELD: food industry.

SUBSTANCE: invention relates to the food industry, namely to the confectionery industry. Disclosed is a dry composition for preparation of custard cream, including prime grade wheat flour, sugar powder, vanillin, ascorbic acid and citric acid, egg powder, dry defatted milk, which additionally contains rice and corn flour, with the following ratio of initial components, wt %: prime grade wheat flour 7.65–9.35; rice flour 7.65–9.35; corn flour 7.65–9.35; sugar powder 45.45–55.45; vanillin 0.36–0.44; citric acid 0.045–0.055; ascorbic acid 0.045–0.055; egg powder 7.65–9.35; dry defatted milk 13.5–16.5.

EFFECT: invention allows to produce a cream-cooked semi-product for flour confectionary goods of reduced caloric content with functional properties and extended storage life and can be used for interlacing of baked semi-products and filling of tubes and baskets.

1 cl, 2 ex