Composition for making biscuits with fruit filling

 

(57) Abstract:

The invention relates to food industry, in particular confectionery, and can be used for cooking stuffed cookies. The proposed composition for the preparation of biscuits with fruit filling contains as components for the dough flour, powdered sugar, protein-containing substance, the fat product. As components to make the filling - fructosidase substance starch. In the composition for the preparation of test inputs invert syrup, vanilla, soda, ammonium carbonate. As the fat of product use margarine. As a protein-containing substances - egg powder and milk powder. In part to make the filling, added sugar, citric acid. The components of ingredients taken in the following ratio, wt.%: Filling ingredients: fructosidase substance - 21,2-21,40; sugar - 12,0-12,02; starch - 1,64-1,70; citric acid - 0,018-0,022. Dough ingredients: sugar - 12,45-12,63; margarine - 10,48-at 10.64; invert syrup - 2,78-2,84; milk powder-0,69-0,71; egg powder - 0,93-0,95; vanilla - 0,009-0,011; soda - 0,24-0,255; ammonium carbonate - 0,1-0,12; flour - rest. In the composition for the 4-1,70; citric acid - 0,018-0,022. In the composition for the preparation of fillings can be given the following components: filling ingredients: dried apricots - 21,2-21,40; sugar - 12,0-12,02; starch - 1,64-1,70; citric acid - 0,018-0,022. Cookies filled with fruit, obtained by the present composition has an increased (up to two months) shelf life. 2 C.p. f-crystals, 1 table.

The invention relates to food industry, in particular confectionery, and can be used for making biscuits with fruit filling.

Known composition for making dough for cookies (biscuits buns “Removable”, recipe No. 184 and p. 175 a collection of “Recipes for biscuits” Institute Confectionery industry, Moscow, 1988). For the dough using flour, powdered sugar, butter, honey, pasteurized cow milk, vanilla powder, soda drinking. And composition to make the filling, Jelly, page 51, N.G.Butenis and others, “the Technology of preparation of pastry”. Professional education, 2001) To make the filling, use sugar, treacle, essence, citric acid, agar, paint, water. Composition for stuffed cookies has the following ratio of components, wt. kg:

Honey 23,62

Pasteurized cow milk 92,42

Vanilla powder 2,96

Soda drinking 3,94

Filling

Sugar 414,0

Syrup 103,0

The Essence Of 3.0

Citric acid 1,0

Agar 10,0

Paint 1,0

Water The Rest

Thorough mixing of the ingredients of the dough.

To make the filling, agar washed, pour water and leave to swell for 2-3 hours, then boil until dissolved. Add sugar and molasses and bring to the boil, skim, cooled to 60-65°C. the Obtained jelly filter through a sieve with cells 1-1,5 mm, add essence, acid and paint.

Biscuits with filling receive joint extrusion of the dough and filling. When the molding on the machine it is possible to introduce into the test harness toppings. The machine is provided for cutting the test harness on the tubes. Molded blanks cookies served on pastries. Received biscuits dry and cool.

The presence in the composition of butter and milk pasteurized cow allows you to bake cookies with the retention period not exceeding one month.

Known composition for making dough for cookies (the STI, , Moscow, 1988). For the dough using flour, powder sugar, invert syrup, butter, egg, milk, vanilla powder, soda, salt. And composition for the preparation of toppings (Fruit filling, p. 52, N.G.Butenis and other “Technology of preparation of pastry”. Professional education, 2001) To make the filling, use a jelly fruit, sugar. Composition for stuffed cookies has the following ratio of components, wt.kg:

Dough

The flour 647,70

Powder sugar 180,7

Butter 246,1

Invert syrup 48,6

Melange 59,6

Milk 59,6

Vanilla powder 3,95

Soda drinking 1,94

Salt Of 2.26

Filling

Jelly fruit 967,00

Sugar 97,0

Thorough mixing of the ingredients of the dough.

Fruit jelly rubbed through a sieve or put through a meat grinder, add sugar and boiled until tender, stirring occasionally until thick.

Biscuits with filling receive joint extrusion of the dough and filling. When the molding on the machine it is possible to introduce in testbyte on pastries. Received biscuits dry and cool.

The presence in the composition of butter, milk, natural, blend allows you to bake cookies with the retention period not exceeding one month.

Closest to the claimed composition, selected as a prototype, is a composition for making biscuits with fruit filling (USSR author's certificate No. 1634213, A 21 D 13/08, publ. 1991, example No. 5).

For the dough using flour, butter, powdered sugar, melange. To make the filling (the content of the filling to the weight of items 35%) use fruit puree, hydrophilic thermosetting supplements (corn starch or potato, or milk, or fried flour), hydrophilic thermounstable additives (crumbs baked cake mix, or modified starch, or extruded cereal, or fruit, or vegetable powders). Ingredients for the pastry with fruit filling has the following ratio of components, wt. kg:

Dough

Wheat flour 60

Butter 30

Powdered sugar 12

Melange 8

Total 110

Filling

Jam fruit 47,1

the e, obtained by composition contains butter up to 30 wt.%, and melange to 8 wt.%, what cannot store cookies for more than a month. In the saturation trading network a large assortment of flour confectionery products of various producers observed the best implementation of the product with a good shelf life.

The applicant has set itself the task to eliminate the above drawback and with a minimum set of products, is partly similar to the closest analogue (prototype), to develop a new confectionery product with extended shelf life (up to two months).

After numerous experimental mixes and baking, having tried numerous quantitative combinations and variants of components in the composition, the applicant received cookies with desired technical result achieved by the proposed composition for the preparation of biscuits with fruit filling.

The technical result is to increase (up to two months) shelf life cookies with a fruit filling.

This technical result is achieved by the fact that in the proposed structure for making biscuits with fruit filling, containing as components for test Inci - fructosidase substance, starch, according to the invention in the composition for the preparation of test inputs invert syrup, vanilla, soda, ammonium carbonate, as the fat of product shown margarine, as a protein-containing substances - egg powder and milk powder, in part to make the filling, added sugar, citric acid, in the following ratio of ingredients, wt.%:

Filling ingredients

Fructosidase substance 21,2-21,40

Sugar 12,0-12,02

Starch 1,64-1,70

Citric acid 0,018-0,022

The components of the test

Sugar 12,45-12,63

Margarine 10,48-At 10.64

Invert syrup 2,78-2,84

Milk powder 0,69-0,71

Egg powder 0,93-0,95

Vanilla 0,009-0,011

Soda 0,245-0,255

Ammonium carbonate 0,1-0,12

The flour and the Rest

In the composition for the preparation of fillings can be given the following components:

Raisins 21,2-21,40

Sugar 12,0-12,02

Starch 1,64-1,70

Citric acid 0,018-0,022

or to make the filling can be given following imona acid 0,018-0,022

Distinctive features of the proposed structure are of the above elements and their relation to already known. Such a composition in a ratio, we can obtain confectionery increased to two months shelf life (see attached documents).

Distinctive features of the proposed biscuits with fruit filling is used for manufacturing the above-mentioned composition in a percentage, in contrast to the prototype in the composition for the preparation of test inputs invert syrup, vanilla, soda, ammonium carbonate, as the fat of product shown margarine, as a binding protein - egg powder and milk powder, in part to make the filling, added sugar, citric acid.

All the recipes are thoroughly selected and strictly verified by the applicant (through numerous trial baking), so because of this the selection of ingredients in a strictly verified the ratio increases to two months shelf life confection, achieving the desired technical result.

Comparative analysis with about new features, as well as new quantitative composition of known components.

The set of essential features of the proposed technical solution composition should not be explicitly studied the prior art, i.e., meets the criteria of "novelty" and "inventive step".

The claimed composition for making biscuits with fruit filling will be widely used in the confectionery industry, i.e., the composition is industrially applicable.

The invention is illustrated by examples.

Example 1. Technological scheme of production of biscuits with fruit filling consists of the following stages:

- preparation of raw materials for production;

- cooking stuffing;

- preparation of the dough kneading;

- joint extrusion of the dough and filling.

The filling is prepared as follows.

In the digester with the water jacket is filled with powdered sugar to 12.0 wt.%, potato starch 1,64 wt.%, citric acid 0,018 wt.%, gradually stir, add fructosidase substance (freshly ground (passed through a meat grinder) dried apricots or raisins (chopped) of 21.2 wt.%, stir in the slow course of the mixer, I make sure the filling is not Eye screened and passed through sieves of certain diameters, raisins, dried apricots move manually in order to avoid falling into the mass of impurities and large particles.

The dough was prepared as follows.

In a mixing bowl the bowl margarine 10,48 wt.%, powdered sugar 12,45 wt.%, milk powder to 0.69 wt.%, stir at a slow pace, then whipped emulsion 2-3 minutes on high speed of mixer. Then a thin stream into the emulsion type raw material:

- egg powder of 0.93 wt.%, beat 1-2 min;

- invert syrup 2.78 wt.%, mix no more than 1 min;

- food soda 0,245 wt.%, ammonium carbonate 0.1 wt.%, vanilla 0,009 wt.% (as vanillin can be used “Vanilla MA/2 127”, see Sanitary-epidemiological conclusion No. 77.99.02.916.D. 002090.03.03 from, 25.03.03), shake it up no more than 2 min;

In the resulting mass add flour 37,458 wt.%, initially stirred at low speed no more than 4-6 minutes, Then on medium speed of mixer interfere within 4-6 minutes Ready weight serves on tsadka in sedimentary machine.

The molding is produced by joint extrusion of the dough and filling. When the molding machine is injected into the test harness 35% filling. The machine is cutting a test harness for tubes with closed ends of the support within 10-15 min in the cooling chamber and give to the packaging.

Example 2. For making biscuits using the following ratio of ingredients, wt.%:

Filling ingredients

Fructosidase substance 21,4

Sugar 12,02

Starch 1,7

Citric acid 0,022

The components of the test

Sugar 12,63

Margarine At 10.64

Invert syrup 2,84

Milk powder 0,71

Egg powder 0,95

Soda 0,255

Ammonium carbonate 0,12

Vanilla 0,011

The flour 36,702

In the rest of the process is carried out as in example 1.

Example 3. For making biscuits using the following ratio of ingredients, wt.%:

Filling ingredients

Fructosidase substance 21,3

Sugar 12,01

Starch 1,67

Citric acid 0,02

The components of the test

Sugar 12,54

Margarine 10,56

Invert syrup 2,81

Milk powder 0,7

Egg powder 0,94

Vanilla 0,01

Soda 0,25

Ammonium carbonate 0,11

The flour 37,08

In the rest of the process Khujand is the prototype has increased (up to two months) shelf life (see table).

1. Composition for making biscuits with fruit filling, containing as components to test the flour, powdered sugar, protein-containing substance, the fat product, as components to make the filling, fructosidase substance, starch, characterized in that the composition for the preparation of test inputs invert syrup, vanilla, soda, ammonium carbonate, as the fat of product use margarine as a protein-containing substances - egg powder and milk powder in the composition to make the filling, added sugar, citric acid, in the following ratio of ingredients, wt.%:

Filling ingredients

Fructosidase substance 21,2-21,40

Sugar 12,0-12,02

Starch 1,64-1,70

Citric acid 0,018-0,022

The components of the test

Sugar 12,45-12,63

Margarine 10,48-At 10.64

Invert syrup 2,78-2,84

Milk powder 0,69-0,71

Egg powder 0,93-0,95

Vanilla 0,009-0,011

Soda 0,245-0,255

Ammonium carbonate 0,1-0,12

The flour and the Rest

2. Composition for photolettering substance contains raisins.

3. Composition for making biscuits with fruit filling on p. 1, characterized in that the composition to prepare the stuffing as fructosidase substance contains apricots.



 

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Torte "adagio" // 2243666

FIELD: food-processing industry, in particular, preparing of confectionery farinaceous products.

SUBSTANCE: torte includes layers arranged one above another, with lower layer being made in the form of whipped short pastry mass, middle layer in the form of protein cream with agar-agar, and upper layer in the form of souffle mass. Whipped short pastry layer is prepared by preliminarily mixing at mixing rate of 240-280 rev/min for 20-30 min of margarine, sand sugar and melange until obtaining of homogeneous mass, followed by adding of top-grade wheat flour and further mixing at the same rate for 1-2 min. Resultant mass is distributed into smooth 5-6 mm thick sheets. Whipped short pastry layers are baked at temperature of 200-2250C for 10-15 min and cooled. Protein cream with agar-agar is prepared by whipping at whipping rate of 280-310 rev/min for 7-10 min of cooled raw egg albumen and adding of sand sugar with following whipping for 9-11 min while adding thin flow of sugar-agar-agar syrup with roasted product. Souffle is prepared by preliminary whipping of raw egg albumen at whipping rate of 200-240 rev/min for 15-20 min, introducing thin flow of sugar-agar-agar syrup having temperature of 85-950C and adding homogeneous mixture of condensed milk and softened unsalted butter, vanilla and citric acid. Immediately after citric acid is added, whipping process is stopped. Whipped short pastry layer is cut to obtain individual product. Cream is spread on surface of whipped short pastry product and souffle mass is spread on cream surface. Resultant product is slightly dried and its top and side surfaces are dusted with ground coconut chips. Weight ratio of whipped short pastry, protein cream and souffle layers is within (25-27):(10-12):(60-64). Components for preparing of said layers are used in predetermined ratios allowing torte layers not to be mixed with one another and, thus, shelf life of product to be increased.

EFFECT: reduced time for preparing of torte, prolonged shelf life owing to elimination of mixing of said layers and also due to formation of film preventing moisture from penetration into layers.

9 cl, 2 ex

FIELD: food-processing industry, in particular, production of confectionery farinaceous products.

SUBSTANCE: torte includes layers arranged one above another, with lower layer being made in the form of whipped short pastry product, mid layer being chocolate cream "Charlotte", and upper layer being chocolate souffle. Whipped short pastry layer is prepared by preliminary mixing at mixing rate of 240-280 rev/min for 20-30 min of margarine, sand sugar and melange until obtaining of homogeneous mass, followed by adding of top-grade wheat flour and further mixing at the same rate for 1-2 min. Resultant mass is distributed into smooth confectionery 5-6 mm thick layers. Said layers are baked at temperature of 200-2250C for 10-15 min and cooled. "Charlotte" chocolate cream is prepared by whipping of butter and syrup "Charlotte" at whipping rate of 280-310 rev/min for 20-30 min. Syrup "Charlotte" is prepared by whipping of sand sugar, whole condensed milk and eggs until mass volume has increased by 2.5-3 times and adding into "Charlotte" cream of powdered vanilla chocolate and dry cocoa at the end of whipping process. Souffle is prepared by preliminary whipping of raw egg albumen at whipping rate of 200-240 rev/min for 15-20 min, introducing thin layer of sugar-agar-agar-syrup having temperature of 85-950C, introducing homogeneous mixture of condensed milk, sugar and softened butter, dry cocoa, citric acid and citric essence. Immediately after adding of citric essence, whipping process is stopped. Whipped short pastry layer is cut to obtain individual product. "Charlotte" cream is spread on whipped short pastry layer and souffle mass is spread on cream surface. Resultant product is slightly dried and chocolate glaze is applied thereon. Weight ratio of lower, middle and upper layers is (20-2):(7-9):(49-51). Components for preparing of whipped short pastry layer, "Charlotte" cream and souffle are used in predetermined ratio so that torte layers are not mixed with one another. It allows shelf life of torte to be increased to 7.5 days.

EFFECT: reduced preparing time, prolonged shelf life and improved quality of torte.

6 cl, 2 ex

FIELD: confectionery industry, in particular, preparing of farinaceous products.

SUBSTANCE: torte has biscuit pancakes arranged one above another and layered with "Charlotte" cream. Outer surfaces of upper pancake and side surfaces of torte are decorated with "Charlotte" cream. Biscuit pancakes are produced by whipping of melange with sand sugar at whipping rate of 240-280 rev/min for 30-40 min until volume of mixture is increased by 2.5-3 times. Top-grade wheat flour is added in two or three stages during whipping procedure in an amount providing dough moisture content of 36-38%. At the end of whipping procedure, essence is added into resultant mixture. Dough obtained is formed in pan covered with paper, baked at temperature of 195-2000C for 50-55 min and cooled for 25-30 min at temperature of 25-300C. Baked blank is withdrawn from form and held for 8-10 hours at temperature of 15-200C. Simultaneously, "Charlotte" cream is prepared by whipping of unsalted butter and "Charlotte" syrup at whipping rate of 280-310 rev/min for 20-30 min until volume of mass is increased by 2-3 times, with "Charlotte" syrup being prepared by whipping of sand-sugar, whole condensed milk and eggs, with following adding of cognac and dry cocoa into resultant mixture. Weight ratio of biscuit pancakes and "Charlotte" cream is (24-26):17-18). Components for preparing of biscuit are used in the following ratio, weight parts: melange 11-11.5; sand sugar 7-7.2; top-grade wheat flour 7-7.2; essence 0.5-0.51. Components for preparing of "Charlotte" cream are used in the following ratio, weight parts: "Charlotte" syrup 5.8-6; unsalted butter 3.8-4; dry cocoa 0.48-0.49; cognac 0.0016-0.0017. Components for preparing of syrup are used in the following ratio, weight parts: sand sugar 5.6-5.7; whole condensed milk 1.5-1.9; eggs 1.1-1.15. Composition of semi-finished products is selected such that semi-finished biscuit is not mixed with cream to allow shelf life of product to be increased to 4 days.

EFFECT: improved quality and prolonged shelf life of product.

4 cl, 2 ex

FIELD: food-processing industry, in particular, manufacture of farinaceous products.

SUBSTANCE: torte is made in the form of biscuit sheets laid onto one another and layered with protein cream based on agar-agar. Outer surface of top sheet is covered with layer of fruit jam, onto which layer of marmalade "Orange segments" is placed. Side surface of sheets is covered with cherry or strawberry jam and spilled with biscuit crumb. Biscuit sheets are produced by aerating of melange with sand sugar at rotational speed of 240-280 rev/min for 30-40 min until volume of mass has increased by 2.5-3 times. In the course of aeration, top-grade wheat flour is introduced in two-three stages in an amount providing dough moisture content of 36-38%, and at the end of aeration process rum essence is added. Resultant dough is laid in pans covered with paper and baked at temperature of 195-2000C for 50-55 min, followed by cooling for 25-30 min at temperature of 25-300C. Produced sheet is withdrawn from pan and held for 8-10 hours at temperature of 15-200C. Simultaneously, protein cream based on agar-agar is prepared by aerating at rotational speed of 280-310 rev/min for 7-10 min until volume of mixture has increased by 2.5-3 times of crude egg albumen, with following adding of sand sugar and continuing of aeration process for 9-11 min. Sugar agar-agar syrup with temperature of 85-950C is introduced in thin stream, said syrup being produced by mixing of sand sugar and agar-agar solution used in the ratio of 4:1, respectively. Vanillin and food colorant are introduced at the end of aeration process. Biscuit crumb is obtained by preparing dough in the manner similar to that for preparing of biscuit sheets, with following frying of dough at temperature of 220-2300C until brown tint is provided, cooling and rubbing through sieve. Mixtures for preparing of biscuit sheets and protein cream based on agar-agar are used in weight ratio of (33-34):(27-28). Biscuit crumb is used in an amount of 1-1.2%, cherry or strawberry jam 0.7-0.75%, marmalade 0.8-0.85%, respectively, by weight of torte. Biscuit components are used in weight parts: melange 15-15.5; sand sugar 8-8.3; top-grade wheat flour 10-10.5; essence 0.1-0.15. Components for protein cream based on agar-agar are used in the following ratio (weight parts): sand sugar 17-19; crude egg albumen 8.5-9.5; agar-agar 0.15-0.2; vanillin 0.05-0.051; food colorant 0.01-0.011. Composition for preparing of torte is produced so that biscuit and cream are not mixed with one another to increase shelf life to 4 days.

EFFECT: improved quality and prolonged shelf life of product.

3 cl, 2 ex

Torte "slav" // 2245047

FIELD: food-processing industry, in particular, manufacture of farinaceous products.

SUBSTANCE: torte is made in the form of biscuit sheets laid onto one another and layered with cream "Prazhsky". Outer surface of top sheet is covered with layer of sunflower halva and side surfaces of sheets are spilled with fried biscuit crumb. Biscuit sheets are produced by aerating of melange with sand sugar at rotational speed of 240-280 rev/min for 30-40 min until volume of mass has increased by 2.5-3 times. In the course of aeration, top-grade wheat flour is introduced in two-three stages in an amount providing dough moisture content of 36-38%. Essence is added into mass at the end of aerating process. Resultant dough is laid in pans covered with paper and baked at temperature of 195-2000C for 50-55 min, followed by cooling for 25-30 min at temperature of 25-300C. Produced sheets are withdrawn from pan and held for 8-10 hours at temperature of 15-200C. Cream Prazhsky is produced by continuous aerating during the entire preparing process of mixture of egg yolks and water used in the ratio of 1:1 and whole condensed milk. Mixture is boiled out to pasty consistency, cooled, unsalted softened butter is introduced and, at the end of process, vanillin is added. Fried biscuit crumb is produced by preparing of dough in manner similar to that for preparing of biscuit sheet, with following frying thereof at temperature of 220-2300C until brown tint is obtained, cooling and rubbing through sieve. Mixtures for preparing of biscuit sheets and cream Prazhsky are used in weight ratio of (1-1.2):(1-1.2). Sunflower halva is used in an amount of 8.5-9.5% and biscuit crumb in an amount of 5.5-6.5, respectively by weight of torte. Components for preparing of biscuit are used in the following ratio, weight parts: melange 18.5-20.5; sand sugar 11-12; top-grade wheat flour 11.5-12.5; essence 0.065-0.075. Components for preparing of cream Prazhsky are used in the following ratio, weight parts: unsalted butter 17-18; whole condensed milk 10-11; egg yolk 4.3-4.7; vanillin 0.03-0.05. Torte of such composition has distinct layers of biscuit and cream. Shelf life of torte is about 4 days.

EFFECT: regular and stable shape, attractive appearance, soft consistency, improved quality and prolonged shelf life of product.

3 cl, 2 ex

FIELD: food-processing industry, in particular, manufacture of farinaceous products.

SUBSTANCE: fancy cake is baked farinaceous semi-finished product obtained from scalded dough and filled with cream "Charlotte", onto which fondant coating is applied. Scalded dough is prepared by preliminary heating to boiling state of mixture. Mixture is prepared from water, butter and salt, with top-grade wheat flour being added in an amount providing dough moisture content in the range of 35-36%. Resultant mass is cooked through the entire volume thereof while being mixed for 30-60 s, cooled to temperature of 65-700C for 15-20 min while being mixed. Portions of melange are added into mass and the latter is settled in the form of individual articles and baked. Cream "Charlotte" is prepared by aerating of unsalted butter and syrup "Charlotte" at rotational speed of 280-310 rev/min for 20-30 min until volume is increased by 2.5-3 times. Syrup "Charlotte" is produced by aerating of sand sugar, whole condensed milk, and eggs. At the end of aeration process, cognac or dessert wine and vanilla powder are added. Fondant is prepared by initially introducing sand sugar into boiling water for producing of sugar syrup of 45-50% concentration, then syrup heated to temperature of 50-600C is introduced. Resultant mixture is cooked-through until mass acquires 25-30% concentration, with following cooling to temperature of 45-500C, adding acetic essence of 10% concentration and immediately distributing said mass on surface of farinaceous semi-finished product filled with cream "Charlotte". Components for fancy cake are used in the following ratio, weight parts: for farinaceous semi-finished product: top-grade wheat flour 480-500, butter 240, melange 840-850, salt 6-6.2; for cream "Charlotte: butter 760-770, syrup "Charlotte" 1,400-1,415, vanilla powder 8-8.4, cognac or dessert wine 3-3.4; for syrup "Charlotte": sand sugar 760-770, egg 130-140, whole condensed milk 500-520; for fondant: sand sugar 900-910, starch syrup 130-135, acetic essence of 10% concentration 3-3.2. Fancy cake has distinct cream and biscuit layers. Shelf life is about 4 days.

EFFECT: regular and stable shape, attractive shape, improved quality, soft consistency, and prolonged shelf life.

2 ex

FIELD: food-processing industry, in particular, manufacture of farinaceous products.

SUBSTANCE: fancy pie is composed of layers put onto one another and covered with fruit jam, onto which fondant coat is applied. To obtain dough for semi-finished farinaceous product, mixture of top-grade flour, water, and citric acid is preliminarily prepared, said components being used in amounts providing moisture content in mixture in the range of 41-44%. Resultant mixture is held for 28-35 min for swelling of gluten. Dough is rolled, layered with softened margarine, repeatedly rolled and cooled. Dough is then cut into several portions. Article in the form of sheet is formed from each dough portion and baked at temperature of 230-2400C. One rolled dough portion is put onto other portion and simultaneously fruit jam is spread thereon. Fruit jam is produced from fruit pomace by cooking thereof at temperature of 102-1070C with sand sugar for 15-20 min for obtaining of mass with moisture content of 30-35%, with lemon ground to pulp state being added into said mass. For preparing of fondant, sand sugar is initially introduced into boiling water for obtaining of sugar solution of 45-50% concentration, then syrup heated to temperature of 50-600C. Said mixture is cooked-through to provide 25-30% concentration, cooled to temperature of 45-500C and acetic essence of 10% concentration is added. Fondant is immediately spread on outer surface of upper layer of farinaceous semi-finished product. Fancy cake components are used in the following ratio, weight parts: for farinaceous semi-finished product: top-grade wheat flour 2,100-2,300, margarine 1,500-1,700, citric acid 0.038-0.04; for jam: pulped lemon 0.138-0.14; for fondant: sand sugar 1,100-1,200, starch syrup 150-155, acetic essence of 10% concentration 0.018-0.02. Shelf life of product is about 7 days.

EFFECT: regular and stable shape, attractive appearance, improved quality, soft consistency and prolonged shelf life.

2 ex

Torte "halva roll" // 2245050

FIELD: food-processing industry, in particular, manufacture of farinaceous products.

SUBSTANCE: torte is made in the form of rolled biscuit preliminarily layered with mixture of cream "Prazhsky" and sunflower halva. Outer surface of torte is covered with chocolate glaze. Biscuit is produced by aerating of melange with sand sugar at rotational speed of 240-280 rev/min for 30-40 min until volume of mass has increased by 2.5-3 times. In the course of aeration, top-grade wheat flour is introduced in two-three stages in an amount providing dough moisture content of 36-38%, and rum essence is added. Resultant dough is formed for obtaining of 4-5 mm thick dough sheet, which is placed onto paper-covered pan and baked at temperature of 195-2000C for 20-25 min. Cream "Prazhsky" is prepared by continuous aerating through the entire process of mixture of egg yolks and water used in the ratio of 1:1 and whole condensed milk. Said mixture is boiled out to pasty consistency, cooled, and softened unsalted butter is added, and at the end of process, vanillin is introduced. Cream "Prazhsky" is mixed with sunflower halva in the ratio of (8-8.5):(5.8-6.2). Immediately after baking, mixture of cream "Prazhsky" and sunflower halva is applied onto biscuit and the latter is rolled. Biscuit and mixture of cream "Prazhsky" and sunflower halva are used in weight ratio of (25-27):(15-17). Chocolate glaze is used in an amount of 9-10% by weight of torte. Biscuit components are used in the following ratio, weight parts: melange 15-16; sand sugar 10-11; top-grade wheat flour 10-11; rum essence 0.1-0.14. Components for preparing of cream "Prazhsky" are used in the following ratio (weight parts): unsalted butter 5-5.2; whole condensed milk 3-3.1; egg yolk 1.2-1.3; vanillin 0.4-0.41. Torte has distinct layers of biscuit and cream. Shelf life is about 4 days.

EFFECT: regular and stable shape, attractive appearance, improved quality, soft consistency and prolonged shelf life.

3 cl, 2 ex

Torte "delight" // 2245051

FIELD: food-processing industry, in particular, manufacture of farinaceous products.

SUBSTANCE: torte is made in the form of biscuit sheets laid onto one another and layered with aerated cream of 20-30%-fatness. Outer surface of torte is covered with chocolate glaze. Golden balls and stone-free prune are placed on outer surface of top sheet. Biscuit sheets are produced by aerating of melange with sand sugar at rotational speed of 240-280 rev/min for 30-40 min until volume of mass has increased by 2.5-3 times, with following adding, in the course of aeration, of margarine and top-grade wheat flour, the latter being introduced in two-three stages in an amount providing dough moisture content of 36-38%. Resultant dough is laid in pans covered with paper and baked at temperature of 195-2000C for 50-55 min, followed by cooling for 25-30 min at temperature of 25-300C. Ready sheet is withdrawn from pan and held for 8-10 hours at temperature of 15-200C. Aerated cream of 20-30% fatness is cream produced from vegetable fats. Golden balls are prepared from yeast dough, from which individual spherical pieces of walnut size are formed and laid in row. Upper surface of spherical pieces is decorated with cracked nut and baked until golden tint is obtained. Biscuit is used in an amount of 31-31.5%, cream 31-31.5%, stone-free prune 24-25%, chocolate glaze 12.4-13%, golden balls 1-1.2% by weight of torte. Components for preparing of biscuit are used in the following ratio, weight parts: melange 22-23; sand sugar 31-32; top-grade wheat flour 40-42; margarine 31-32. Shelf life of torte is about 7.5 days.

EFFECT: regular and stable shape, attractive appearance, prolonged shelf life and reduced production time.

3 cl, 2 ex

Torte "prince" // 2245052

FIELD: food-processing industry, in particular, manufacture of farinaceous products.

SUBSTANCE: torte is made in the form of biscuit sheets laid onto one another, layered with aerated cream of 20-30%-fatness and soaked with syrup. Side surfaces of sheets are spilled with coconut chips. Outer surface of top sheet is decorated with black currant jam and white chocolate. Torte sheets are produced by aerating of eggs with sand sugar at rotational speed of 240-280 rev/min for 30-40 min until volume of mass has increased by 2.5-3 times. In the course of aeration, top-grade wheat flour is introduced in two-three stages in an amount providing dough moisture content of 36-38%. Resultant dough is laid in pans covered with paper and baked at temperature of 195-2000C for 50-55 min, followed by cooling for 25-30 min at temperature of 25-300C. Produced sheet is withdrawn from pan and held for 8-10 hours at temperature of 15-200C. Soaking syrup is prepared by adding cognac into sugar solution with moisture content of 18-20%. Cream is mixture of fat-free milk, animal and vegetable fats used in the ratio of (3-4):(10-12):(20-21). Mixtures for preparing of biscuit and soaking syrup are used in weight ratio of (9-9.5):(1-1.2). Cream is used in an amount of 7-8%, white chocolate 2.2-2.22%, coconut chips 3-3.2%, black currant jam 3-3.2% by weight of torte. Components for preparing of biscuit are used in the following ratio, weight parts: sand sugar 1.15-1.2; egg 2.4-2.5; top-grade wheat flour 9.5-10.5. Soaking syrup is prepared on the base of components used in the following ratio, weight parts: sand sugar 0.5-0.51; cognac 0.005-0.0051. Components are used in the ratio providing preparing of composition allowing sheets to be uniformly soaked with syrup without mixing of biscuit mass and cream to increase shelf life to about 4 days.

EFFECT: improved quality and prolonged shelf life of product.

3 cl, 2 ex

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