METHOD FOR PRODUCTION OF CHOUX SEMI-FINISHED 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 production and public catering, and can be used in the production of choux semi-finished product for diabetic purposes. A method for preparing a custard semi-finished product for diabetic purposes is proposed, which includes the preparation of choux dough from barley flour, butter, water and salt. For this, barley flour is gradually added to the digester while boiling water, oil and salt. All the ingredients are stirred 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, the dough with a temperature of 40°C is formed by extruding, then the molded pieces are baked at a temperature of 190-210°C for 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: barley flour - 515-555; butter - 240-275; egg melange - 550-650; table salt - 5-6; water – the rest.

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

1 cl, 1 tbl, 2 ex