METHOD FOR PRODUCTION OF FLOUR CONFECTIONERY Russian patent published in 2021 - IPC A21D13/43 A21D13/66 A21D13/80 

FIELD: food industry.

SUBSTANCE: invention relates to the food industry, namely to the manufacture of flour confectionery products. A method for the production of a flour confectionery product in the form of a cake is proposed, which provides for kneading dough from melange, 72.5% butter, granulated sugar, salt, baking powder, vanillin and sugar-containing powder from potatoes with the addition of rice, or buckwheat, or oat flour , for this, the plasticized butter is whipped with 2/3 parts of granulated sugar at low speed for 7-9 minutes, the remaining 1/3 of the granulated sugar is added and whipped for another 5-7 minutes, gradually adding melange, then salt and vanillin are added, half of the sifted sugar-containing powder from potatoes with flour is gradually added to the finished mass, the remaining half of the sugar-containing powder from potatoes is added and mixed with flour and baking powder, mixed for 1-2 minutes, the dough is distributed into molds treated with non-stick coating, immediately after that, it is baked at a temperature of 170-175°С for 25-30 minutes and cooled naturally to room temperature, while sugar-containing powder from potatoes with the addition of rice, or buckwheat, or oat flour is prepared from sugar-containing paste from potatoes, which is previously mixed with rice, or buckwheat, or oat flour in a ratio of 60:40, respectively, dried at a temperature of 80°C for 2-3 hours to a final moisture content of 13-14% and crushed to a fineness of not more than 200 microns, and the initial components are taken in the following ratio, g: sugar-containing powder from potatoes with the addition of rice, or buckwheat, or oat flour 30; granulated sugar 30; butter 72.5% 30; melange 14; baking powder 0.5; vanillin 0.4; salt 0.1.

EFFECT: invention makes it possible to expand the raw material base of the confectionery industry and the range of flour confectionery products through the use of gluten-free sugar-containing powder from potatoes with the addition of rice, or buckwheat, or oat flour, to obtain products of increased nutritional value, with high quality indicators and to extend the shelf life of products.

1 cl, 2 tbl, 3 ex