METHOD FOR PREPARATION OF PUFF PASTRY AND BAKERY PRODUCT, IN PARTICULAR A CROISSANT Russian patent published in 2022 - IPC A21D13/16 A21D2/36 A21D6/00 A21D13/40 

FIELD: food industry.

SUBSTANCE: invention relates to the field of food industry, in particular to bakery production, and can be used in the preparation of puff pastry products. The method for the preparation of puff pastry includes kneading dough from wheat flour of the highest grade, wheat bran, pressed baking yeast, salt, whole milk powder 26%, sugar, improver “Magimix with blue label”, solid table margarine (82%), 70% water and 30% ice, sesame seeds, flax seeds, sunflower kernels. Next, batching, lamination using 82% solid margarine for puff products, rolling, molding and freezing of semi-finished products are carried out. At the same time, defrosting and proofing of semi-finished products is carried out immediately before baking. The dough is prepared with the following content of prescription components, kg: premium wheat flour 0.030-0.425, wheat bran - 0.0026-0.0037, pressed baking yeast - 0.002-0.0029, table salt - 0.0006-0.008, whole milk powder (26%) 0.0005-0.007, sugar 0.0008-0.011, improver “Magimix with a blue label” 0.0004-0.006, solid table margarine (82%) 0.002-0.026, sesame seeds 0.0016-0.023, flax seeds 0.0005-0.007, sunflower kernels 0.001-0.01, solid margarine for puff pastry (82%) 0.014-0.200, 70% water and 30% ice taking into account the humidity of the finished product of 19-48%. Puff pastry is used to produce a bakery product, in particular a croissant.

EFFECT: invention makes it possible to prepare puff pastry, as well as bakery products based on it, with high nutritional value, high organoleptic characteristics, improved taste and aromatic advantages, and with a shelf life of up to 5 days.

2 cl, 1 dwg, 2 tbl