CROISSANT WITH OPTIMIZED FATTY-ACID COMPOSITION Russian patent published in 2020 - IPC A21D13/80 

FIELD: food industry.

SUBSTANCE: invention relates to the food industry. Croissant with optimized fatty-acid composition is made of prime grade bakery wheat flour, "Kvartayg" mixture, sugar sand, food chicken eggs, margarine, 9 % fat curd, butter of sweet-creamy, sugar powder, water and sunflower seeds flour. Initial components are used at the following content per 1,000 kg of the ready products, kg: prime grade bakery wheat flour – 286.3, "Kvartayg" flour products mixture – 153.9, sugar sand – 144.3, food chicken eggs – 120.3, 9 % curd – 72.2, drinking water – 67.3, margarine with fat content of not less than 82 % – 50.1, sunflower seeds flour – 50.5, sugar sand for finish – 99.1, sweet-dairy butter – 67.3, powdered sugar – 21.3.

EFFECT: invention allows to produce a preventive-purpose flour confectionary product with optimized fatty-acid composition.

1 cl, 5 tbl