METHOD FOR PRODUCTION OF SOUR CREAM PIE Russian patent published in 2020 - IPC A21D13/30 A21D13/38 

FIELD: food industry.

SUBSTANCE: invention relates to cooking and may be used for bakery and public catering complexes. Disclosed is a method for production of open-filled pies, which includes preparation of a yeast dough of 100 kg of prime grade bakery wheat flour, 7.5 kg of drinking milk, 6.0 kg of chicken food eggs, 5.0 kg of sunflower oil, 4.5 kg of white sugar, 1.0 kg of culinary food salt, 1.0 kg of pressed bakery yeast, 0.5 kg of baking soda and fillings of 100.9 kg of sour cream, 9.1 kg of carrot puree, 20.0 kg of sugar, 15.0 kg of chicken eggs, dough molding for workpieces, filling of dough pieces with filling, baking, cooling, labeling and packing of the ready product.

EFFECT: invention widens the range of this type of pie with open filling, while maintaining high taste and aroma, and while increasing shelf life to 32 hours, as a result of adding carrot puree as a preserving agent, and profitability of production.

1 cl, 5 tbl