FIELD: food industry.
SUBSTANCE: disclosed is a method for production of cakes, including softening and whipping of butter with white sugar, gradual introduction of melange into a mixture with pectin-containing powder from refuses of small-fruited apples, mixing the whipped mass with ammonium carbonate and culinary food salt, kneading dough with high-grade wheat flour to moisture content of 30±2% for 2–3 minutes, molding workpiece weighing 70 g and baking the products at temperature of 200–215 °C for 25–30 minutes.
EFFECT: invention allows to produce cakes with increased nutritive and biological value.
1 cl, 1 tbl, 3 ex
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR PRODUCTION OF SCALDED SEMI-FINISHED PRODUCT | 2023 |
|
RU2821784C1 |
| METHOD FOR PRODUCTION OF CAKES WITH FRUIT AND VEGETABLE DIRECTLY SQUEEZED JUICE REFUSE POWDERS | 2009 |
|
RU2411731C1 |
| METHOD FOR CAKES PRODUCTION | 2017 |
|
RU2679360C1 |
| COMPOSITION FOR PRODUCTION OF CUPCAKE WITH BIOLOGICALLY ACTIVE ADDITIVES | 2016 |
|
RU2621549C1 |
| CUPCAKE PRODUCTION METHOD | 2017 |
|
RU2660268C1 |
| CAKE PRODUCTION METHOD | 2013 |
|
RU2551577C2 |
| METHOD FOR PRODUCING CUPCAKES | 2016 |
|
RU2617358C1 |
| METHOD FOR PRODUCTION OF FUNCTIONAL PURPOSE CAKE WITH GINGER | 2014 |
|
RU2566022C1 |
| METHOD FOR PREPARATION OF CAKES OF INCREASED NUTRITIVE VALUE | 2018 |
|
RU2686978C1 |
| FUNCTIONAL DRY MIXTURE FOR PRODUCTION OF CAKES | 2015 |
|
RU2595171C1 |
