Bread product - long loafs

FIELD: food-processing industry, in particular, baking industry.

SUBSTANCE: long loafs include top-grade wheat flour, compressed baker's yeast, edible salt, sand sugar, and fatty component, and are prepared on the base of dense sponge. Long loafs are produced in single continuous process of preparing sponge; preparing dough and baking with performing sponge fermenting in intermittent or continuous layer thereof transported on conveyor belts arranged at three levels and movable at a velocity of 0.085-0.095 m/min, with double gravitational ejecting of parts of each overlying sponge layer having acidity value of 2.1-2.3° and 3.6-3.7°, while overturning during ejection procedure to an angle equal to or less than 180°; and double-staged kneading and fermentation of dough, with component consumption rate being expressed in kg/hour for some process stages. Long loaf produced with the use of said components and procedure has improved physicochemical and organoleptical properties.

EFFECT: wider range of bakery products, improved quality, taste and aroma, improved porosity of crumb, reduced production costs owing to optimized amounts of components consumed per unit for producing of long loafs in a single process, and also owing to improved qualities of sponge produced through the use of effective sponge fermentation procedure.

3 cl, 2 ex

 

The invention relates to the field of food industry, in particular for baking, its branches, and can be used to extend the range of bakery products - bread rifled with improved physico-chemical and organoleptic characteristics.

Known baton rifled, which is baked from the flour of the highest grade.

The flow of components in the production of baton rifled per 100 kg of flour is in kg:

the wheat flour 100,0

yeast baking 1,0

salt 1,5

sugar 1,5

margarine 3,5

succinic acid 0,05

drinking water for the calculation.

To prepare dough in the bowl, pour the water, making the activated yeast, succinic acid number of 0.05% and under stirring in a mixing bowl machine “Standard” gradually flour. The mixing is carried out before well promachonas homogeneous mass within 5-7 minutes Then put the dough fermentation for 235 minutes Humidity sourdough is 44%, the acidity of 3.0 deg. After that, in the finished dough make table salt, sugar, margarine, water according to the recipe and when mixing the flour. The mixing is carried out before well promachonas homogeneous mass within 10÷15 minutes put the Cooked dough fermentation. The humidity test is 40%, acidity - 2.4 deg. Then the th cut, be proved within 45 minutes and bake in the usual way for 22 minutes at a baking temperature of 190±5°C.

The finished loaves rifled have a mass of 0.5 kg, the moisture content of the crumb is 39,0%, the acidity of the pulp is 2.3 degrees, the porosity of the crumb 76,2% (EN 2104646 C1, 20.02.1998, And 21 D 8/02, And 21 D 2/08).

The disadvantage of baton rifle is the lack of adequacy of quality, taste and aroma, the relatively low porosity of the crumb, which reduces consumer appeal of the product.

Closest to the invention in its essence and the achieved result is baton rifled prepared from the composition comprising the following components: flour baking the highest quality, pressed Baker's yeast, salt cookbook : food, sugar and fat-containing component, which is used margarine with fat content of 82%.

The flow of components in the production of baton rifled per 100 kg of flour is in kg:

wheat flour of the highest grade 100,0

yeast baking pressed 1,0

salt 1,5

sugar 4,0

margarine with fat content of 82% 3,5

The dough is prepared on the large dense dough. For making sourdough use 60÷70 kg baking wheat flour of the highest grade, 1 kg of yeast bread is baking pressed, 33÷29 kg of water. The duration of fermentation big thick sourdough is 240÷270 minutes, her final acidity of 3.0÷4,0 hail.

For the dough big thick the dough is mixed with 40-30 kg baking wheat flour of the highest grade, 1.5 kg of sodium salt food, water, necessary for the test, 4.0 kg of sugar and 3.5 kg of margarine table with a fat content of 82%. The duration of the fermentation test is 20÷40 minutes, the final acidity of the test is 3.5 degrees. Then spend the cutting dough and proofing dough pieces. Before planting in the oven at the test blanks make incisions with the help of a special device or manually, and then bake 22÷24 min on the hearth or sheets at a temperature in the primary zone of the baking chamber 110°÷120°and in other areas of the baking chamber 220°÷250°C.

Finished bakery products - bread rifled have a mass of 0.5 kg, oblong shape with rounded, blunt or pointed ends, on their surface there are several oblique cuts (Compilation technological instructions for the production of bread and bakery products. Moscow, Preyskurantizdat, 1989, str-232).

The disadvantage of baton rifle is the lack of adequacy of quality, taste and aroma, the relatively low porosity of the crumb that is nijaat consumer appeal of the product.

The present invention is to improve the quality, taste and aroma of a loaf, increasing the porosity of the crumb and the efficiency of the baton.

The problem is solved due to the fact that the baton rifled prepared from a composition comprising the following components: flour baking the highest quality, pressed Baker's yeast, salt cookbook : food, sugar, fat-containing component, and baked from dough cooked on a big thick sourdough, according to the invention, obtained in a single continuous process for the preparation of dough, dough making and baking with sourdough fermentation in intermittent or continual layer, floating on the tapes that are installed in three levels and moving with the speed of 0.085÷0,095 m/min, conveyors with double gravity by dropping parts of each overlying layer sourdough with its acidity, component, respectively, 2,1÷2,3 hail and 3.6÷3.7 degrees, with the coup dropping by an angle equal to or less 180 degrees, and the two-stage kneading and fermentation, when the components flow in kg/h for the production of sourdough - baking wheat flour of the highest grade - (531÷540)solution, yeast baking pressed - (60,6÷61,8), water - (210÷260) depending on the moisture content of the flour and the required owner is gnosti Opara, for production test, respectively baking wheat flour of the highest grade - (227÷231), sodium salt solution of food - (41,6÷44,5), solution of sugar - (65,9÷67,1), as a fat-containing component is a vegetable oil (22,0÷23,2), sourdough (847÷854), water - (40÷90) depending on the humidity test and advanced improver to 0.3% solution of food additives “MULTISIM” (described in the technical specifications 9299-001-10126558) - 35÷38 g/min

The flow of components in the production of baton rifled per 100 kg of flour may be in kg:

wheat flour of the highest grade 100,0

salt 1,5

sugar 4,0

yeast baking pressed 2,0

vegetable oil 2,9

enhancer - dietary Supplement “MULTISIM” 0,3

Baton rifled may have a mass of 0.4 kg, oblong-oval noreplicate form, without pritiskom, with oblique incisions on the upper surface color from light yellow to brown, crumb - baked, not moist to the touch, receiving original shape after a soft pressing with a finger, without lumps and traces of nephromas, porosity is developed without voids and seals, taste, peculiar taste of this type of product, without foreign taste, smell, peculiar smell of this product, no foreign smell, the moisture content of the crumb is not the m ore than 42%, the acidity of the pulp is not more than 2.5 degrees, the porosity of the pulp is at least 73%, and the mass fraction of sugar in terms of dry substance is 4.2%±1%and the mass fraction of fat in dry matter equivalent to 2.9%±0,5%.

The technical result provided by the present set of features, is to improve the quality, taste and aroma of a loaf, increasing the porosity of the crumb and efficiency of production through optimization of the quantities consumed per unit of time, used to receive the baton components in a single technological process, as well as by providing opportunities sourdough with improved properties due to the developed invention technology fermentation of sourdough in roaming with the coup intermittent or continuous layer of sourdough and developed in the invention conditions the operations of this technology, namely the speed of movement of the conveyors, optimized angle of revolution and indicators of acidity of sourdough, regulating the time of the coup layer.

Improver baking MULTISIM” is intended for use in the baking industry to improve the quality of bakery products of wheat flour with various problems, including low (weak, strong tensile briefly rushing cleaving and other) properties, with the distinctions of the different ways of testprocedure, including accelerated, continuous, the range of manufactured products, including long-term storage.

Improver “MULTISIM” produces the following types:

1. FAS - enzyme-active soy flour.

2. IEC-1 - multienzyme composition: enzyme preparations, enzyme-active soy flour, ascorbic acid, stabilizers.

3. IEC-2 - multienzyme composition - 2: enzymes, ascorbic acid, stabilizers, fillers.

“MULTISIM” is a homogeneous powdery granular mixture of white with grey or cream shade, no musty and moldy smell, with a mass fraction of metalloproteases and particle size of not more than 0.3 mm in greatest linear dimension of mg in 1 kg, not more than 3. No Pets infestation and contamination of grain pests, as well as the content of inclusions and mineral admixtures.

Mass fraction of moisture in MULTIENZYME” type FAS and MEK-1 is not more than 12%, and type IEC-2 - not more than 14%.

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

Example 1.

For the production of baton rifled (bakery products) use the following components: flour baking the highest quality, yeast baking pressovanny is, salt cookbook : food, sugar, vegetable oil and enhancer - dietary Supplement “MULTISIM”.

The flow of components in the production of baton rifled per 100 kg of flour is in kg:

wheat flour of the highest grade 100,0

salt 1,5

sugar 4,0

yeast baking pressed 2,0

vegetable oil 2,9

enhancer - dietary Supplement “MULTISIM” 0,3.

Baton rifled obtained in a single continuous process for the preparation of dough, dough making and baking with sourdough fermentation in its intermittent layer.

Baton rifled obtained using a large thick sourdough. The components flow in kg/h for the production of sourdough next - baking wheat flour of the highest grade - 531, solution of yeast baking pressed - 61,8, water - 210.

Layer sourdough moves on tapes that are installed in three levels and moving with the speed of 0.085 m/min conveyor with double gravity by dropping parts of each overlying layer sourdough with its acidity, component, respectively, 2.1 hail and 3.7 degrees. While dropping sourdough produce upward angle, equal to 180.

The kneading is carried out in dough mixing machine with the subsequent two-stage fermentation and receiving test. For the production of the Gosta components consumption in kg/h, respectively, the following - flour bakery premium grade - 231, sodium salt solution of food - 44,5 solution, sugar - 67,1, as a fat-containing component is a vegetable oil 22,0, sourdough 847, water - 90 and advanced improver to 0.3% solution of food additives “MULTISIM” - 35 g/min

Finish fermented dough is divided into dough machines. The weight of the dough pieces is determined by the installed weight of the product considering the magnitude of upeka and shrinkage. After dividing the pieces of dough round on testookrugliteli machines, conduct preliminary proofing dough pieces on the conveyor belts, molded dough pieces in testoserone machines and sent for final proofing. The duration of the final proofing 35 minutes.

After that, test blanks make the cut and bake products on the hearth within 21 min mode which provides moisture environment in the first area of the baking chamber. The temperature of the baking chamber in the first zone 110°in other areas of the baking chamber 220-250°C.

For the preparation of baton rifled use standard equipment. The finished bakery product - baton rifle has a mass of 0.4 kg, oblong-oval noreplicate form, without pritiskom, with diagonal cuts on the top surface, the color is light yellow. Crumb - baked,not moist to the touch, receiving original shape after a soft pressing with a finger, without lumps and traces of nephromas, porosity is developed without voids and seals, taste, peculiar taste of this type of product, without foreign taste, smell, peculiar smell of this product, no foreign smell, the moisture content of the crumb of 39.0%, acidity crumb of 2.2 degrees, the porosity of the crumb of 77.5%, and the mass fraction of sugar in terms of dry substance is 5.2%and the mass fraction of fat in dry matter equivalent to 2.4%.

The cooling and storage of baton rifled carried out on trays in wagons and containers in the expedition.

Example 2.

For the production of baton rifled (bakery products) use the following components: flour baking the highest quality, pressed Baker's yeast, salt cookbook : food, sugar, vegetable oil and enhancer - dietary Supplement “MULTISIM”.

The flow of components in the production of baton rifled per 100 kg of flour is in kg:

wheat flour of the highest grade 100,0

salt 1,5

sugar 4,0

yeast baking pressed 2,0

vegetable oil 2,9

enhancer - dietary Supplement “MULTISIM” 0,3.

Baton rifled obtained in a single continuous process of making sourdough, prepara who placed the dough and baking with sourdough fermentation in its continuous layer.

Baton rifled obtained using a large thick sourdough. The components flow in kg/h for the production of sourdough next - baking wheat flour of the highest grade - 540 solution, yeast baking pressed - 60,6, water - 260.

Layer sourdough moves on tapes that are installed in three levels and moving with the speed 0,095 m/min conveyor with double gravity by dropping parts of each overlying layer sourdough with its acidity, component, respectively, of 2.3 degrees and 3.6 deg. While dropping sourdough produce a revolution angle of 150.

The kneading is carried out in dough mixing machine with the subsequent two-stage fermentation and receiving test. For the production test, the components flow in kg/h, respectively, following - baking wheat flour of the highest grade - 227, sodium salt solution of food - 41,6, solution of sugar is 65.9, as a fat-containing component is a vegetable oil 23,2, sourdough 854, water - 40 and advanced improver to 0.3% solution of food additives “MULTISIM” - 38 g/min

Finish fermented dough is divided into dough machines. The weight of the dough pieces is determined by the installed weight of the product considering the magnitude of upeka and shrinkage. After dividing the pieces of dough round on testookrugliteli machines, will spend prefix is inuu rest dough pieces on the conveyor belts, shape the dough pieces into testoserone machines and sent for final proofing. The duration of the final proofing 48 minutes.

After that, test blanks make the cut and bake products on the hearth for 22 min mode which provides moisture environment in the first area of the baking chamber. The temperature of the baking chamber in the first zone 120°in other areas of the baking chamber 220÷250°C.

For the preparation of baton rifled use standard equipment. The finished bakery product - baton rifle has a mass of 0.4 kg, oblong-oval noreplicate form, without pritiskom, with diagonal cuts on the top surface, the color brown. Crumb - baked, not moist to the touch, receiving original shape after a soft pressing with a finger, without lumps and traces of nephromas, porosity is developed without voids and seals, taste, peculiar taste of this type of product, without foreign taste, smell, peculiar smell of this product, no foreign smell, humidity crumb 38,9%, acidity crumb 2,3 hail, crumb porosity of 77%, and the mass fraction of sugar in terms of dry substance is 3.2%and the mass fraction of fat in dry matter equivalent to 3.4%.

The cooling and storage of baton rifled carried out on trays in trolleys and the container is erah in the expedition.

1. Bakery products - bread, including the basic components of the prescription: the flour baking the highest quality, pressed Baker's yeast, salt cookbook : food, sugar, fat-containing component and baked from dough cooked on a big thick sourdough, wherein the baked product is a bread rifled obtained in a single continuous process for the preparation of dough, dough making and baking with sourdough fermentation in intermittent or continual layer, floating on the tapes that are installed in three levels and moving with the speed of 0.085÷0,095 m/min conveyor with double gravity dropping parts of each overlying layer sourdough with its acidity, component, respectively, 2,1÷2,3 3,6÷3.7 degrees, with the coup dropping by an angle equal to or less than 180°and the two-stage kneading and fermentation, when the components flow in kg/h for the production of sourdough - baking wheat flour of the highest grade - (531÷540)solution, yeast baking pressed -(60,6÷61,8), water - (210÷260) depending on the moisture content of the flour and the required humidity sourdough, and production test, respectively baking wheat flour of the highest grade - (227÷231), sodium salt solution of food - (41,6÷44,), solution of sugar - (65,9÷67,1), as a fat-containing component is a vegetable oil (22,0÷23,2), sourdough (847÷854), water - (40÷90) depending on the humidity test and advanced improver - a 0.3%aqueous solution of food additives “MULTISIM” - 35÷38 g/min

2. Bakery products - bread according to claim 1, characterized in that the consumption of raw materials in the manufacture of loaves per 100 kg of flour is in kg:

Wheat flour of the highest grade 100,0

Salt 1,5

Sugar 4,0

Yeast baking pressed 2,0

Vegetable oil 2,9

Enhancer - dietary Supplement “MULTISIM” 0,3

3. Bakery products - bread according to any one of claims 1 and 2, characterized in that the long rifle has a mass of 0.4 kg, oblong-oval noreplicate form, without pritiskom, with oblique incisions on the upper surface color from light yellow to brown, crumb - baked, not moist to the touch, receiving original shape after a soft pressing with a finger, without lumps and traces of nephromas, porosity is developed without voids and seals, taste, peculiar taste of this type of product without foreign taste, smell, peculiar smell of this product without foreign smell, humidity crumb is not more than 42%, the acidity of the pulp is not more than 2.5 degrees, then stost crumb at least 73%, moreover, the mass fraction of sugar in terms of dry substance is 4.2%±1%and the mass fraction of fat in dry matter equivalent to 2.9%±0,5%.



 

Same patents:

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1 ex

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2 cl, 1 tbl, 1 ex

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5 tbl, 1 ex

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9 cl, 3 ex

Tort "cherry" // 2254738

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

SUBSTANCE: 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.

EFFECT: improved quality of torte, increased storage time and provision for retention of stable quality and taste throughout the entire product storage time.

3 cl, 2 ex

Tort "fire-fly" // 2254737

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

SUBSTANCE: 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.

EFFECT: provision for elimination of mixing biscuit and cream with one another and formation of protecting film preventing moisture from penetration inside torte.

3 cl, 2 ex

Tort "teddy bear" // 2254736

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

SUBSTANCE: 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.

EFFECT: improved quality and increased storage time of product.

3 cl, 2 ex

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

SUBSTANCE: 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.

EFFECT: improved quality, soft consistency and prolonged shelf life.

2 cl, 2 ex

FIELD: production of farinaceous confectioneries.

SUBSTANCE: 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.

EFFECT: soft structure of base product, retention of initial crunchy properties of wafer throughout the entire storage time.

8 cl, 6 ex

Torte "radiant" // 2253997

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

SUBSTANCE: 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.

EFFECT: improved quality of torte and provision for keeping of stable quality throughout the entire storage time.

6 cl, 2 ex

Torte "for you" // 2253996

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

SUBSTANCE: 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.

EFFECT: improved quality of torte and provision for keeping of stable quality throughout the entire storage time.

2 cl, 2 ex

FIELD: food-processing industry, in particular, baking industry.

SUBSTANCE: 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.

EFFECT: improved organoleptical and physicochemical properties of bread, wider range of prophylactic bakery products, increased nutritive and biological value and increased biological effectiveness of products.

2 tbl, 3 ex

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