FLAT CAKE PRODUCTION METHOD Russian patent published in 2024 - IPC A21D13/43 A21D13/04 A21D2/36 

FIELD: food industry; bakery production.

SUBSTANCE: invention can be used for production of flat cakes. Flat cake production method involves preliminary mixing of pumpkin pulp flour with prime grade bakery wheat flour and dry sour cream. Further, dough is kneaded, while drinking water, a solution of edible salt, unsalted butter, mixture of pumpkin pulp flour, prime grade bakery flour and dry sour cream, pressed yeast suspension are added to dough kneading machine. Dough kneading is continued for 10–12 minutes. Dough is fermented for 15–20 minutes, followed by cutting and proofing for 40–45 minutes. Then baking is performed at temperature of 200–210 °C for 14–16 minutes. Dough is prepared at the following initial components content, g: prime grade bakery wheat flour—90.0, pumpkin pulp flour—10.0, pressed bakery yeast—3.0, edible salt—1.8, unsalted butter—18.0, dry sour cream—2.37, water—based on dough moisture content of 36.5%.

EFFECT: invention makes it possible to increase nutritive value of bakery products, to increase the products freshness preservation period, to expand the range of functional bakery products and intensify the technological process of flat cake preparation.

1 cl, 1 tbl, 2 ex