METHOD FOR PRODUCING CHOUX SEMI-PRODUCT Russian patent published in 2021 - IPC A21D13/04 A21D13/80 

FIELD: food industry.

SUBSTANCE: invention relates to the food industry, in particular to confectionery and catering, and can be used in the production of custard semi-finished product. A method for the production of a custard semi-finished product is proposed, which includes the preparation of choux dough from oatmeal flour, chicory powder, butter, water and salt, for which a mixture of oat flour and chicory powder is gradually added to the digester while boiling water, oil and salt, stirring for 3-5 minutes until a homogeneous mass is formed, then the choux dough is cooled to 65-70°C, then egg melange is gradually added and mixed for 15-20 minutes until a homogeneous structure is formed, the dough at a temperature of 40°C is molded by a deposit method, then the molded blanks are baked at a temperature of 190-210°C within 35-40 minutes, the dough with a moisture content of 54-56% is prepared with the following selection of the ratio of recipe components, kg per 1000 kg of finished products: oat flour 495-535; chicory powder 70-90; butter 240-275; egg melange 550-650; table salt 5-6; water rest.

EFFECT: invention makes it possible to obtain a product characterized by improved organoleptic characteristics, increased nutritional value and increased dietary fiber content, and therefore it can be recommended for expanding the range of flour confectionery products and preventive nutrition.

1 cl, 1 tbl, 2 ex