METHOD FOR PRODUCTION OF FLOUR CONFECTIONARY PRODUCTS Russian patent published in 2024 - IPC A21D8/02 A21D2/36 A21D13/80 

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to flour confectionary products. Method for production of flour confectionary products first includes production of sprouted flax seeds and betaine molasses. Washed flax seeds are soaked in magnetized water obtained by passing tap water through a magnetic track filter of the “ФМТО” type; the magnetized water is added to flax seeds at ratio of 1:2. Then the seeds are placed in thermostat for 2 hours at temperature of 25±2 °C. Sprouting of swollen flax seeds is carried out with periodic irrigation of the seeds surface with magnetised water for 10 hours in a thermostat at temperature of 25±2 °C until sprouts appear with length of not more than 1.5 mm. Betaine molasses is produced by way of molasses dilution, conditioning, softening, filtration and separation. Then one kneads dough of prime grade wheat flour, drinking water, white sugar, butter, melange, raisins, pressed bakery yeast, food salt, vanillin, sprouted flax seeds and betaine molasses. Kneading is carried out for 5 minutes, and then the obtained semi-product is sent for fermentation for 135 minutes at temperature of 30 °C. Fermented dough is processed, moulded and delivered for final proofing for 20 minutes at temperature of 40 °C and relative humidity of 75-85%. Then baked at temperature of 200 °C for 10 minutes. Obtained ready-made semi-product is cooled and delivered for impregnation with syrup prepared from white sugar, drinking water, rum essence and cognac. After that, the impregnated semi-product is directed for glazing with fondant made from white sugar and starch molasses. Semi-finished product is prepared at the following content of recipe components, g: bakery prime grade wheat flour – 200.0, sprouted flax seeds – 50.0, drinking water – 50.0, white sugar – 50.0, butter – 65.0, melange – 40.0, raisins – 25.0, pressed bakery yeast – 10.0, betaine molasses – 6.0, food salt – 2.5, vanillin – 0.5.

EFFECT: invention allows to produce a product of high quality, increased nutritive and biological value, enriched with betaine, as well as to expand the range of flour confectionary products.

1 cl, 4 tbl, 2 ex