Method for producing of mustard dry bread-rings and mustard dry bread-rings produced by method

IPC classes for russian patent Method for producing of mustard dry bread-rings and mustard dry bread-rings produced by method (RU 2257088):

A21D13 - Finished or partly finished bakery products

Another patents in same IPC classes:

Method for producing of biscuit semi-finished product / 2256329

Method involves mixing hulled rye flour with water in the ratio of 3:7; holding at temperature of 20°C for 1 hour and subjecting to swelling procedure for 3-5 min; separately whipping mélange with sand sugar until mass volume has increased by 2.5-3 times; mixing whipped water-flour mixture with egg-sugar mixture; adding starch and essence; forming dough and baking.

Food product comprising raw dough enclosure including filler (versions), meat product (versions) / 2255484

Food product has raw dough enclosure including filler. Dough contains flour, water and egg. Filler is meat product including animal meat, onion, salt, spices, and water. Ground germinated rye grains are additionally introduced into dough and/or filler composition. Filler composition may additionally include vitamin premix based on lactose, said premix being used in an amount of 0.05-0.3% by weight of product.

Tort "cherry" / 2254738

Tort comprises biscuit pancakes arranged one above another and layered with aerated layers of 20-30% fat cream produced from vegetable fats and containing natural cherries preliminarily held in alcohol. Side surfaces and outer surface of tort top pancake are decorated with the same cream. After spreading of cream, stewed cherries in jelly are put thereon and biscuit crumb is spilled onto side surface of torte. Biscuit pancakes are prepared by whipping of mélange with sand sugar at rotational velocity of 240-280 rev/min for 30-40 min until volume of mass increases by 2.5-3 times, with following adding during whipping process of potato starch and top-grade wheat flour, the latter being introduced in 2-3 procedures in an amount providing dough moisture content of 36-38%, and adding vanillin at the end of whipping process. Resulting dough is formed in pans covered with paper. Formed dough is baked at temperature of 195-200°C for 50-55 min and cooled for 25-30 min at temperature of 25-30°C, with following withdrawal of pancake from pan and proofing for 8-10 hours at temperature of 15-20°C. Biscuit crumb is prepared by producing of pancake similar to biscuit pancake and differing only in that cocoa powder is additionally introduced into mass at the end of whipping process. Ready pancake is fried at temperature of 220-230°C until it becomes brown, cooled and rubbed through sieve. Weight ratio of mixtures for preparing of biscuit, cream and biscuit crumb is (31-31.5):(43-43.8):(6-6.3). Stewed cherry in jelly is used in an amount of 12-13%, natural cherry preliminarily held in alcohol - 6.0-6.3% by weight of torte. Biscuit components are used in the following ratio, weight parts: sand sugar 34-35; mélange 57-58; top-grade wheat flour 28-28.2; potato starch 6.9-7.0, essence 0.3-0.35. Cocoa powder used for preparing of biscuit crumb is introduced in an amount of 5-5.3% by total weight. Such composition allows storage time to be increased to 4 days by preventing biscuit and cream from mixing with one another.

Tort "fire-fly" / 2254737

Tort comprises biscuit pancakes arranged one above another and layered with aerated cream layers. Side surfaces and outer surface of tort top pancake are covered with spread marmalade and aerated filler crumb, with dried pitted and halved apricot being put onto surface of top pancake. Biscuit pancakes are prepared by whipping of mélange with sand sugar at rotational velocity of 240-280 rev/min for 30-40 min until volume of mass increases by 2.5-3 times, with following adding during whipping process of potato starch and top-grade wheat flour, the latter being introduced in 2-3 procedures in an amount providing dough moisture content of 35-38%. Essence is added at the end of whipping process. Resulting dough is formed in pans covered with paper. Formed dough is baked at temperature of 195-200°C for 50-55 min and cooled for 25-30 min at temperature of 25-30°C, with following withdrawal of pancake from pan and proofing for 8-10 hours at temperature of 15-20°C. Cream is 20-30%-fat cream produced from vegetable fats. Aerated filler crumb is prepared by aerating crude egg albumen cooled to temperature of (+2)-(+2.5)°C until its volume increases by 7-7.5 times while sand sugar and vanillin are gradually added. Resulting mass is whipped for 1-2 min and settled onto sheets covered with fat, with following whipping at temperature of 95-105°C for 60-70 min and cooling for 30-35 min. Individual products with moisture content of 1.5-3.5% are ground into 1-2 mm sized particles, which are then sieved. Weight ratio of mixtures for preparing of biscuit and aerated filler is (19-21):(5.0-5.5). Cream is used in an amount of 33-35%, marmalade - 9.5-11%, dried pitted and halved apricot - 9.5-11 by weight of torte, respectively. Biscuit components are used in the following weight ratio, weight parts: sand sugar 34-35; mélange 57-58; wheat flour 28-28.2; potato starch 6.8-7.0, essence 0.3-0.35. Aerated filler components are used in the following ratio, weight parts: sand sugar 9.5-10.5; albumen 5.2-5.5. Such composition allows storage time to be increased to 4 days.

Tort "teddy bear" / 2254736

Tort comprises layers of product arranged one above another, with lower layer being made from whipped short pastry and upper layer being made from cream. Whipped short pastry layer is prepared by preliminarily mixing at rotational velocity of 240-280 rev/min for 20-30 min of margarine and sand sugar until homogeneous mass is produced. Top-grade wheat flour is then added into mixture and the latter is further mixed at the same rotational velocity for 1-2 min. At the end of mixing procedure, whipped mass is introduced, said mass being produced by mixing of honey heated to temperature of 70-75°C, crude dietary eggs introduced in thin flow, cocoa powder and mixture of baking soda and citric acid. Mixing of whipped mass is carried out until homogeneous consistency is provided. Resulting mass is distributed on confectionery sheets in even 5-6 cm thick layer. Sheet produced is baked at temperature of 200-225°C for 10-15 min and cooled. Cream layer is produced by whipping at rotational velocity of 280-310 rev/min for 10-15 min of unsalted butter and whole condensed milk until its volume increases by 2-3 times, with vanillin, rum essence, cognac and cocoa powder being added in said sequence at the end of whipping procedure. Whipped short pastry layer is cut to obtain individual products, on surface of which cream is spread. Products are slightly dried and top surface and side surfaces of ready products are decorated with ground fried Lambert nut nuclei. Weight ratio of whipped short pastry layer and cream layer is (1-1.2):(1-1.2), and ground fried Lambert nut nuclei are used in an amount of 9-9.8% by total weight of torte. Whipped short pastry layer components are used in the following ratio ( weight parts): margarine 5-5.5; sand sugar 14-14.2; crude dietary eggs 7.5-8.5; honey 4.0-4.2; baking soda 0.7-0.71; citric acid 0.03-0.032; cocoa powder 0.5-0.52; top-grade wheat flour 37-38.5. Cream components are used in the following ratio (weight parts): unsalted butter 13-13.2; whole condensed milk 26-26.5; vanillin 0.03-0.032; rum essence 0.01-0.012; cognac 0.007-0.0071; cocoa powder 0.05-0.052. Such composition prevents whipped short pastry layer from mixing with cream layer for allowing storage time to be increased up to 8 days.

Fancy cake "puff pastry with fresh fruits" / 2254735

Fancy cake is baked farinaceous semi-finished product made in the form of layers arranged one above another and layered with aerated cream and decorating layer formed from ground fruits including fresh kiwi and stewed peach preliminarily treated with jelly and applied onto top layer. For preparing dough for farinaceous semi-finished product, mixture of top-grade wheat flour, water and citric acid is provided. Said components are used in amounts providing moisture content of mixture ranging between 41-44%. Mixture is held for 28-35 min for swelling of gluten. Resultant dough is rolled, layered with softened margarine, mélange and edible salt, rolled and cooled in several stages. Each part is formed as sheet and baked at temperature of 230-240°C. Aerated cream is 20-30%-fat cream produced with the use of vegetable fats and strawberry jam added at the end of aeration procedure. Components for preparing of fancy cake are used in the ratio (weight parts): for farinaceous semi-finished product: top-grade wheat flour 65-66; margarine 42-44; mélange 3.3-3.4; edible salt 0.5-0.53; citric acid 0.038-0.04; for aerated layer: vegetable fats 65-70; strawberry jam 24-25; for decorating layer: fresh kiwi 24-25; stewed peach 24-25; jelly 24-25. Jelly is prepared by whipping egg albumen with water heated to temperature of 35-40°C, with egg albumen and water ratio making 3:1, with following portioned adding of powdered sugar used in an amount of 60-70% by weight of jelly. Fancy cake has regular stable shape with clearly defined layers, attractive appearance and may be stored for about 7 days.

Method for producing of confectionery filler used for preparing of wafer filler (versions), and method for producing of wafer with filler / 2253998

According to first version, method involves preparing receipt mixture of confectionery filler from melted fat having temperature of 38-42°C and used in an amount of 23-28 wt% and sand sugar or powdered sand mixed in kneading machine with two Z-shaped blades operating at rotational velocity of 45-50 rev/min and water jacket for keeping temperature in chamber within the range of 32-38°C; mixing for 25-30 min until viscosity of mass reaches 300-400 Pa·s; grinding mixture in five-roll mill, with rotational velocity of rolls being selected so that mass is directed between rolls in an amount of 380-400 kg/hour; according to other version, method involves preparing receipt mixture by mixing melted fat with temperature of 58-60°C and used in an amount of 26-28% by weight of mixture and sand sugar or powdered sugar in kneading machine equipped with water jacket providing temperature in chamber within the range of 50-60°C; mixing for 18-24 hours in turbo-conching machine and simultaneously adding surfactant in an amount of 1.5-2% by weight of fat until homogeneous consistency is reached, with particles sized up to 25 micron and making 94-96% by total weight of filler being present in mixture, or grinding mixture in turbo-conching machine for 3-5 hours until size of particles reaches 120-150 micron; grinding in ball mill for 3-4 hours for providing homogeneous consistency with particle size of 25 micron, said particles making 94-96% by weight of filler; dosing ground mass into vessel and cooling for producing of integral block, or forming to produce 1-4 mm sized granules and cooling; preparing wafer sheet and simultaneously preparing filler mass by whipping confectionery filler produced by one of above methods, with the use of fatty component with temperature of 20-25°C, milk product, ground cocoa until homogeneous whipped mass with temperature of 22-26°C is produced; spreading filler on wafer sheet and cutting into individual products. Components are used in the following amounts, wt%: fatty component 10-23; milk product 2.7-14.1; ground cocoa 3.4-11.8; aromatizers 0.1-0.8; confectionery filler 42-71. Method allows filler hygroscopicity and wettability of wafer to be reduced and sugar content to be decreased.

Torte "radiant" / 2253997

Torte has biscuit pancakes arranged one above another and layered with vegetable fat cream aerated in layer-by-layer manner and having 20-30%-fattiness and apricot liqueur. Pancakes are impregnated with soaking syrup, with apricot jam added therein. Side surfaces and outer surface of top pancake are oiled with the same cream, and side surfaces are further covered with krokant. Top pancake surface is covered with fruits such as kivi and apricots, onto which jelly is applied. Biscuit pancakes are prepared by aerating of melange with sand sugar at rotational velocity of 240-280 rev/min for 30-40 min for increasing volume by 2.5-3 times. During aeration process, potato starch is added and top-grade wheat flour is introduced in three procedures in an amount providing dough moisture content of 36-38%, and essence is added at the end of aeration process. Dough is then formed in pans covered with paper, baked at temperature of 195-200°C for 50-55 min and cooled for 25-30 min at temperature of 25-30°C. Pancake is withdrawn from pan and proofed for 8-10 hours at temperature of 15-20°C. Soaking syrup is prepared by adding into sugar solution with moisture content of 18-20% of cognac or dessert wine and rum essence. Mixtures for preparing of biscuit and soaking syrup are used in weight ratio of (25-26):(8.0-8.5). Cream is used in an amount of 33-34 wt%, krokant in an amount of 8.0-8.4 wt%, kivi in an amount of 10-10.5, apricots in an amount of 10.0-10.5 wt%, and apricot gel in an amount of 4.1-4.2 wt%, respectively, by weight of torte. Components for preparing of biscuit are used in the following ratio, weight parts: sand sugar 34-35; melange 57-58; top-grade wheat flour 28-28.2, potato starch 6.8-7.0, essence 0.3-0.35. Components for preparing of soaking syrup are used in the following ratio, weight parts: sand sugar 51-52; cognac or dessert wine 4.6-4.8; rum essence 0.19-0.192. Krokant is prepared by heating 7.6-7.7 wt% of sand sugar with 2.4-2.43 wt% of crude nut nucleus. Apricot liqueur is used in an amount of 0.05-0.1% by weight of torte. Apricot gel is prepared by whipping of egg albumen with apricot juice heated to temperature of 35-40°C at albumen to apricot juice ratio of 3:1, with following portion adding of sand powder in an amount of 60-70 % by total weight of gel. Composition of semi-finished product is selected so as to provide, on the one hand, for soaking of pancakes with soaking syrup and, on the other hand, for preventing biscuit from mixing with cream and to provide storage time of up to 4 days.

Torte "for you" / 2253996

Torte has biscuit pancakes arranged one above another and layered with vegetable cream aerated in layer-by-layer manner and having 20-30%-fattiness and precooked black currant liquid. Pancakes are impregnated with soaking syrup. Coconut chips are spilled onto side surfaces of pancakes. Outer surface of top pancake is decorated with the same cream and articles produced from white chocolate. Biscuit pancakes are prepared by aerating of melange with sand sugar at rotational velocity of 240-280 rev/min for 30-40 min for increasing volume by 2.5-3 times. During aeration process, top-grade wheat flour is added in three procedures in an amount providing dough moisture content of 36-38% and essence is added at the end of aeration process. Dough is then formed in pans covered with paper, baked at temperature of 195-200°C for 50-55 min and cooled for 25-30 min at temperature of 25-30°C. Pancake is withdrawn from pan and proofed for 8-10 hours at temperature of 15-20°C. Soaking syrup is produced by adding into sugar solution with moisture content of 18-20% of cognac or dessert wine and rum essence. Mixtures for preparing of biscuit and soaking syrup are used in weight ratio of (36-37):(9.5-10). Cream is used in an amount of 34-36 wt%, coconut chips are used in an amount of 4.4-4.6 wt%, white chocolate for decorating of top pancake is used in an amount of 0.9-1.1 wt%, precooked black currant liquid is used in an amount of 12.0-13.0 wt%, respectively, by weight of torte. Components for preparing of biscuit are used in the following ratio, weight parts: sand sugar 33-35; melange 57-58; top-grade wheat flour 34-36; essence 0.3-0.35. Components for preparing of soaking syrup are used in the following ratio, weight parts: sand sugar 51-52; cognac or dessert wine 4.6-4.8; rum essence 0.19-0.192. Composition of semi-finished product is selected so as to provide, on the one hand, for soaking of pancakes with soaking syrup and, on the other hand, for preventing biscuit from mixing with cream and to provide storage time of up to 4 days.

Torte "flower meadow" / 2253995

Torte has biscuit pancakes arranged one above another and layered with aerated cream of 20-30%-fattiness, said cream being prepared from vegetable fats with the use of flavor additive in the form of pulped mass of kivi, orange or mandarin. Side surfaces of pancakes and outer surface of top pancake are finished with the same cream and marzipan spilled thereon. Torte outer surfaces are decorated with flowers formed from composition and chocolate cream "Charlotte". Biscuit pancakes are prepared by aerating of melange with sand sugar at rotational velocity of 240-280 rev/min for 30-40 min for increasing volume of mass by 2.5-3 times. During aeration process, potato starch and top-grade wheat flour are added, with wheat flour being added in three procedures in an amount providing dough moisture content of 36-38%. Vanillin is added at the end of aeration process. Dough is then formed in pans covered with paper, baked at temperature of 195-200ºC for 50-55 min and cooled for 25-30 min at temperature of 25-30ºC. Pancakes are withdrawn from pan and proofed for 8-10 hours at temperature of 15-20ºC. Chocolate cream "Charlotte" is produced by aerating at rotational velocity of 280-310 rev/min for 20-30 min of unsalted butter, "Charlotte" syrup produced by whipping of sand sugar, whole condensed milk and eggs, with mixture being aerated until volume thereof is increased by 2-3 times. Cognac and vanilla powder are added into cream mass at the end of aeration process. Mixtures for preparing of biscuit, cream and chocolate cream "Charlotte" are used in weight ratio of (5.2-5.8):(7-7.5):(7-7.55).Marzipan is used in an amount of 9-9.2% by weight of torte. Biscuit components are used in the ratio of, weight parts: sand sugar 34-35; melange 57-58; top-grade wheat flour 28-28.2; potato starch 6.9-7.0; vanillin 0.34-0.35. Chocolate cream "Charlotte" is prepared with the use of components taken in the ratio of, weight parts: "Charlotte" syrup 58-59; unsalted butter 38-40' ground cocoa 4.8-4.82; powdered vanilla 0.14-0.142; cognac 0.15-0.16. Components for preparing of "Charlotte" syrup are used in the following ratio, weight parts: sand sugar 63-65; whole condensed milk 42-43; eggs 11-11.5. Composition of semi-finished product is selected so as to prevent biscuit semi-finished product from mixing with cream and to provide storage time of up to 4 days.

Bread preparing method / 2243664

Method involves kneading dough from top-grade or fist-grade wheat flour, compressed yeast, edible salt and water; fermenting and cutting dough; proofing and baking doughs; during dough kneading procedure, additionally introducing flax-seed flour in an amount of 25% by weight of top-grade or first-grade wheat flour, dry gluten in an amount of 6.7-10.0% by weight of top-grade or first-grade wheat flour, and ascorbic acid in an amount of 0.005-0.009% by weight of top-grade or first grade wheat flour. Flax-seed flour and dry gluten are preliminarily mixed with top-grade or first-grade wheat flour. Ascorbic acid is introduced in the form of solution.

Torte "adagio" / 2243666

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.

Torte "sweets lover" / 2243667

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.

Torte "forest guest" / 2243668

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.

Method for preparing of meat pockets / 2243704

Method involves preparing dough from flour, eggs, salt and liquid; preparing farce including beef meat, pork meat, onion, salt and pepper; forming and freezing ready product. Lecithin is additionally introduced into dough in predetermined amount with respect to other components. While preparing farce, dry protein, carrot, garlic, pectin, lecithin, beta-carotene, lycopine and black pepper in the form of CO₂-extract are introduced into farce mixture. Components are used in predetermined ratio. Method further involves preparing ready product by forming of dense meat balls; providing repeated dipping of meat balls into liquid dough and freezing after each dipping procedure.

Torte "orange aroma" / 2245046

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.

Torte "slav" / 2245047

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.

Fancy cake "warsawsky" / 2245048

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.

Fancy cake "berlin puff-pastry" / 2245049

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.

Torte "halva roll" / 2245050

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.

FIELD: food-processing industry.

SUBSTANCE: method involves preparing sponge with the use of top-grade wheat flour and compressed baker's yeast; preparing dough with the use of top-grade wheat flour, sponge, solution of edible salt, sand sugar, and fatty component; providing resting of dough, rubbing, repeated resting; forming doughs; proofing; scalding; drying ready doughs; baking; feeding into packs and packaging. Scalding procedure is performed with the use of open steam having temperature of 102-105°C under pressure of from 10.1 kPa to 30.4 kPa for 1.0-5 min, with an increase in relative moisture content of doughs at the end of scalding procedure not in the excess of 2% as in comparison with moisture content of doughs at the end of proofing procedure. Doughs are dried during transportation from scalding zone to baking zone by blowing of air having temperature of 15-25°C and moisture content of 40-60%, with air flow being directed tangentially to dough upper surfaces. Time ratio of scalding, drying and baking procedures are (0.12-0.33):(0.04-0.11):1, respectively.

EFFECT: homogeneous structure of inner layer, improved gustatory properties, more uniform glossy crust and good swelling capacity of ready product.

12 cl, 2 ex

The invention relates to food industry, namely the production of dryers mustard.

A method of producing dryers mustard, comprising preparing a dough using the flour of the highest grade and yeast baking pressed, the preparation of the dough from the flour of the highest grade, sourdough, salt solution sodium food and sugar, polishing test binning it for 30÷60 min, forming dough pieces, the dough for 30÷90 min, Sparco for 0.5÷3,0 min at a pressure of 0.14÷0.15 MPa, obsesse dough pieces hot air, pastries in conveyor ovens different structures within 10÷20 min, packing and packaging (see, for example, Auerman L.Y. Technology bakeries. St. Petersburg: publishing house of Profession, 2003,; page 359-361).

The closest analogue is the way of drying mustard, comprising preparing a dough using the flour of the highest grade and yeast baking pressed, the preparation of the dough from the flour of the highest grade, sourdough, salt solution sodium food and sugar binning test within 10÷20 min, polishing it, re-binning for 10÷20 min, forming dough pieces, the dough for 15÷55 minutes At a temperature of 35÷40°and relative planetwatch 75÷ 85%, Sparco within 1÷3,5 min, obsesse dough pieces hot air, pastries in conveyor furnaces of various designs for 12÷18 min at a temperature of 165÷290°, packing and packaging (see, for example. A collection of technological instructions for the production of bakery products. M: PREYSKURANTIZDAT, 1989, str-295, 298, 306-309, and Tsyganova T.B. Technology bakeries. M: Prefabricat, 2002, str-359).

However, the known methods are not effective because they do not have a set of processing techniques and the best modes of carrying them out, and drying, obtained by the described methods, not of satisfactory quality.

The present invention regarding a method of manufacture of dryers mustard and the drying mustard is providing high quality doughnuts products - dryers mustard.

The problem is solved due to the fact that in the production method of drying mustard, comprising preparing a dough using the flour of the highest grade and yeast baking pressed, the preparation of the dough from the flour of the highest grade, sourdough, salt solution sodium food, sugar and fat-containing component binning test, polishing it, re-binning, forming dough pieces, the dough, Sparco, obsesse TES the new blanks, pastries, packing and packaging, according to the invention Sparco produce live steam with a temperature of 102÷105°and pressure from 10.1 to 30.4 kPa during 1,0÷5 min with increasing relative humidity of the test blanks at the end of the process Sparky not more than 2% in comparison with the relative humidity of the test blanks at the end of the process of proofing and obsesse dough pieces produced in the process of moving from zone Sparky in the area of baking by blowing air with a temperature of 15÷25°C and humidity is 40÷60% with respect to the airflow direction tangent to the upper surface of the dough pieces, Sparco, abasco and pastry dough pieces is carried out at a ratio of time of their conduct constituting, respectively (0,12÷0,33):(0,04÷0,11):1.

It is recommended that the wheat flour to use with gluten content, comprising 28÷32%.

It is also recommended as a fat-containing component to use oil of mustard.

Suitable for baking sourdough for some portions of the test with the consumption of sourdough for a period of not more than two hours for one batch of sourdough to use the flour of the highest grade 40,0÷44,0 kg, preferably 42,0 kg, yeast baking pressed - 4,1÷4.3 kg, preferably 4.2 kg and a drinking water - 16,0÷20,0 kg, predpochtitel what about 18,0 kg, and the mixing of one portion of the test is to use sourdough 9,0÷10,0 kg, preferably about 9.4 kg of wheat flour of the highest grade - 52,0÷56,0 kg, preferably 54 kg, water - 18,0÷19,0 kg, preferably 18.5 kg, sodium salt food - 0.6 kg, sugar - 4,6÷5,0 kg, preferably 4.8 kg and mustard oil 4,6÷5,0 kg, preferably 4.8 kg, and the final acidity of the sourdough should be at least 2.5÷3.5 deg, and the final acidity test - 2,0÷2.5 degrees.

It is also advisable polishing test to produce natioonal car with the distance between the rollers, one of which is smooth, the other grooved components 2,8÷3.2 cm, preferably 3 cm, portions of the test mass 6,0÷7,0 kg, and it is recommended that each portion of dough mechanical processing in natioonal car multiple times, preferably three times, and after the last processing portions of the test to minimize the roll teeth formed on the test corrugated roller inside.

It is also recommended binning test before and after polishing to produce within 10÷20 minutes

It is advisable rest dough pieces to produce within 30÷60 minutes, preferably 50 minutes at a temperature of 35÷40°C and a relative humidity of 75÷85%, and the humidity of the dough pieces at the end of the proofing process should be 31÷33%.

Feasible, what about Sparco dough pieces to produce for 1,3÷ 3,0 min, preferably 1.5 min, with a humidity test blanks at the end of the process Sparky should be 33,2÷34,0%, obsesse recommended for 0.5÷0.7 min, preferably of 0.6 min, and cakes - for 11÷16 min at a temperature of 260÷320°C.

Suitable baking dough pieces to produce in a furnace with three temperature zones, the first of which it is necessary to set the temperature to 260÷280°C, preferably 270°With second - 300÷320°C, preferably 310°and in the third - 290÷310°C, preferably 300°With bringing the temperature in the Central layers of the dryers by the end of the baking 110÷112°C.

It is recommended in the manufacture of dryers mustard on 100 kg of flour to use, kg:

the wheat flour 100,0

yeast baking pressed 1,0

salt 1,0

sugar 8,0

oil mustard 8,0

Suitable drying mustard to make a round shape with a moisture content of 9%, packing them to produce portions 7 kg, and packaging to make in corrugated packaging.

So, get drying of mustard seed, which are the second independent object of the invention.

The technical result provided both objects is to improve the quality and appearance of the dryers by establishing set technologist is ical techniques and optimal modes of their conduct with the stable increase of drying and ensuring moderate dehumidification from the surface of the blanks dryers, as well as providing fast and at the same time, uniform heating throughout the mass of the test workpiece and receiving the finished product with a homogeneous structure of the inner layer and improved taste properties, with a more uniform glossy crust and good swelling properties.

The invention is illustrated by the following examples, which, however, do not cover, and moreover does not restrict the entire amount of the claims of this invention.

Example 1

For the production of dryers mustard use the wheat flour with gluten content, constituting 30%.

In the manufacture of dryers mustard on 100 kg of flour used, kg:

the wheat flour 100,0

yeast baking pressed 1,0

salt 1,0

sugar 8,0

oil mustard 8,0

For making sourdough for some portions of the test with the consumption of sourdough for a period of not more than two hours for one batch of dough using the flour of the highest grade 42,0 kg, yeast baking pressed - 4.2 kg and a drinking water - 18,0 kg per batch one portion of the dough using the dough 9,4 kg of wheat flour of the highest grade - 54 kg, water - 18,5 kg, sodium salt food - 0.6 kg, sugar - 4.8 kg, mustard oil - 4,8 kg and the final acidity of the sourdough is 3.0 degrees, and the final acidity test - 2.3 deg. Need a kitchen is by the dough after reaction for 15 minutes sent for polishing. Polishing test produced in natioonal car with the distance between the rollers, one of which is smooth, the other grooved components 3 cm, portions of the test weight 6.5 kg Each portion of dough mechanically treated in natioonal car three times. After the last processing portion of the test is made by turning in a roll teeth formed on the test corrugated roller inside. Next produce binning test within 15 minutes. Then make the dough the dough pieces during 50 min at a temperature of 38°C and a relative humidity of 80%. When this humidity test blanks at the end of the proofing process is 32%. Then make Sparco dough pieces with live steam with a temperature of 103°C, pressure of 20.2 kPa during 3,0 min with increasing relative humidity of the test blanks at the end of the process Sparky to 33%. Then spend obsesse dough pieces during 0,52 min in the process of moving from zone Sparky in the area of baking by blowing air with a temperature of 20°and a humidity of 50% with respect to the airflow direction tangent to the upper surface of the dough pieces. Then send a test piece on pastries. Cakes produced in the furnace with three temperature zones, the first of which sets the temperature of 270°With second - 310°and the third 300°C, davedaniel temperature in the Central layers of the dryers by the end of baking to 111° C. the Duration of baking is 11 minutes At Sparco, abasco and pastry dough pieces is carried out at a ratio of time of their conduct, constituting respectively 0,27:to 0.05:1. In the above operations are provided drying mustard round shape with a moisture content of 9%, which is Packed in portions of 7 kg and Packed in corrugated packaging.

Drying mustard collected in this way are independent object of the invention.

Example 2

For the production of dryers mustard use the wheat flour with gluten content, amounting to 32%. 100 kg of flour used, kg:

the wheat flour 100,0

yeast baking pressed 1,0

salt 1,0

sugar 8,0

oil mustard 8,0

The dough and the dough is prepared analogously to example 1.

The cooked dough after reaction for 20 minutes to send polishing. Polishing test produced in natioonal car with the distance between the rollers, one of which is smooth, the other grooved components 3.2 cm, portions of the test weight 7,0 kg Each portion of dough mechanically treated in natioonal car three times. After the last processing portion of the test is made by turning in a roll teeth formed on the test corrugated roller inside. Next produce binning test within 20 m of the nut. Then make the dough the dough pieces during 50 min at a temperature of 40°C and a relative humidity of 82%. When this humidity test blanks at the end of the proofing process is 33%. Then make Sparco dough pieces, which is carried out for 1.5 min, with a humidity test blanks at the end of the process Sparky is 33.6%. Then spend obsesse within 0,6 min and send a test piece on pastries. Cakes produced in the furnace with three temperature zones, the first set temperature 280°With second - 320°and in the third - 310°With bringing the temperature in the Central layers of the dryers by the end of baking to 112°C. the Time for baking is 11 minutes So Sparco, abasco and pastry dough pieces is carried out at a ratio of time of their conduct, constituting respectively 0,136:to 0.05:1. In the above operations are provided drying mustard round shape with a moisture content of 9%.

Finished products have a homogeneous structure of the inner layer and superior taste, more uniform glossy crust and have good swelling properties.

Packed drying mustard portions 7 kg and Packed in corrugated packaging.

Drying mustard, obtained in the described manner, are the second independent object and is gaining.

1. The production method of drying mustard, comprising preparing a dough using the flour of the highest grade and yeast baking pressed, the preparation of the dough from the flour of the highest grade, sourdough, salt solution sodium food, sugar and fat-containing component binning test, polishing it, re-binning, forming dough pieces, the dough, Sparco, obsesse dough pieces, baking, packing and packaging, characterized in that Sparco produce live steam with a temperature of 102÷105°and pressure from 10.1 to 30.4 kPa during 1,0÷5 min with increasing relative humidity of the test blanks at the end of the process Sparky not more than 2% in comparison with the relative humidity of the test blanks at the end of the process of proofing and obsesse dough pieces produced in the process of moving from zone Sparky in the area of baking by blowing air with a temperature of 15÷25°C and humidity is 40÷60% with respect to the airflow direction tangent to the upper surface of the dough pieces, Sparco, abasco and pastry dough pieces is carried out at a ratio of time their conduct constituting, respectively (0,12÷0,33):(0,04÷0,11):1.

2. The method according to claim 1, wherein the wheat flour is used with gluten content, with the other commercial 28÷ 32%.

3. The method according to claim 1, characterized in that as a fat-containing component used oil of mustard.

4. The method according to claim 1, characterized in that in the preparation of sourdough for some portions of the test with the consumption of sourdough for a period of not more than two hours for one batch of dough using the flour of the highest grade 40,0÷44,0 kg, preferably 42,0 kg, yeast baking pressed - 4,1÷4.3 kg, preferably 4.2 kg, and drinking water -16,0÷20,0 kg, preferably 18,0 kg, and the mixing of one portion of the dough using the dough 9,0÷10,0 kg, preferably about 9.4 kg of wheat flour of the highest grade with 52.0÷56,0 kg, preferably 54 kg, water - 18,0÷19,0 kg, preferably 18.5 kg, sodium salt food - 0.6 kg, sugar - 4,6÷5,0 kg, preferably 4.8 kg, and mustard oil 4,6÷5,0 kg, preferably 4.8 kg, and the final acidity of the sourdough is 2.5÷3.5 deg, and the final acidity test - 2,0÷2.5 degrees.

5. The method according to claim 1, characterized in that the polishing test produced in natioonal car with the distance between the rollers one of which is smooth, the other grooved components 2,8÷3.2 cm, preferably 3 cm, portions of the test mass 6,0÷7,0 kg, and each portion of dough mechanically treated in natioonal car multiple times, preferably three times, and after the last processing portion of the test is voracious roll cloves, educated on the test corrugated roller inside.

6. The method according to claim 1, characterized in that the binning test before and after polishing produce over 10÷20 minutes

7. The method according to claim 1, characterized in that the dough dough pieces produced during the 30÷60 minutes, preferably 50 minutes at a temperature of 35÷40°C and relative humidity 75÷85%, and the humidity of the dough pieces at the end of the proofing process is 31÷33%.

8. The method according to claim 1, characterized in that Sparco dough pieces produced for 1,3÷3,0 min, preferably 1.5 min, with a humidity test blanks at the end of the process Sparky 33.2÷34,0%, obsesse carried out for 0.5÷0.7 min, preferably of 0.6 min, and cakes - for 11÷16 min at a temperature of 260÷320°C.

9. The method of claim 8, wherein the baked dough pieces produced in the furnace with three temperature zones, the first of which sets the temperature to 260÷280°C, preferably 270°With second - 300÷320°C, preferably 310°and in the third - 290÷310°C, preferably 300°With, with the addition of temperature in the Central layers of the dryers to the end of baking to 110÷112°C.

10. The method according to claim 1, characterized in that per 100 kg of flour used in kg:

The wheat flour 100,0

Drag and bakery fresh 1,0

Salt 1,0

Sugar 8,0

Oil mustard 8,0

11. The method according to any one of claims 1 to 10, characterized in that the drying mustard make a round shape with a moisture content of 9%, packing their produce portions 7 kg, and packaging is carried out in corrugated packaging.

12. Drying mustard, characterized in that they are obtained by the method according to any one of claims 1 to 11.