Method for preparing of poppy hardtack and poppy hardtack produced by method

FIELD: food-processing industry, in particular, preparing of hardtack type products.

SUBSTANCE: method involves preparing sponge with the use of top-grade baker's wheat flour and compressed baker's yeast; preparing dough with the use of sponge, sand sugar, compressed baker's yeast, edible salt, table margarine, raisin, eggs or melange and top-grade baker's wheat flour; cutting and forming fermented dough into hardtack sheets-doughs; proofing; washing with eggs; baking; holding for cooling; cutting into pieces; finishing surface of each piece by washing with egg and spilling of poppy, followed by drying, cooling and packaging. Baking and drying procedures are provided at moisture delivery rate ratio of 1:(3.8-4.29) during each of said procedures, with maximal temperature at drying procedure making at least 65% of maximal baking temperature. Sponge is prepared with the use of 55.0-65.0 kg of top-grade wheat flour, 0.8-1.2 kg of compressed baker's yeast and 24.0-26.0 kg of potable water per 100 kg of flour. Dough is prepared with the use of 45.0-35.0 kg of top-grade wheat flour, 1.8-2.2 kg of compressed baker's yeast, 1.0 kg of edible salt, 23.0-27.0 kg of sand sugar, 14.0-16.0 kg of table margarine and water the balance per 100 kg of flour. Finishing of hardtack surfaces is provided with the use of 14.0-16.0 kg of poppy and 3.8-4.2 kg of eggs or melange.

EFFECT: improved gustatory and aroma properties, improved appearance of hardtacks owing to optimal ratio of basic materials used, and optimal baking and drying modes providing for improved physicochemical and organoleptical properties of hardtack products with uniform porosity structure, improved friability and swelling properties.

13 cl, 2 ex

 

The invention relates to the field of food industry, in particular to the technology of production of rusks and bread products.

A known method of preparation of rusks, providing for the preparation of the dough, cutting the resulting dough on rusks layers. After cutting the slices are placed on 2÷3 min in a rotating drum, in which they were placed flavoring additive in an amount of not more than 5 wt.% and vegetable oil in an amount of not more than 1 wt.% from the volume of downloadable products, and drying is carried out at a temperature of 120÷140°C for 30÷35 min, while having crackers with different calorie levels and different organoleptic characteristics (EN 2193316 C1, 27.11.2002). The main components used in the following mass ratio of 100 kg of flour, kg:

flour, rye flour 30,0÷40,0

wheat flour 10,0÷20,0

the rye malt powder, 2,0÷3,0

yeast baking dry 0,4÷0,6

sugar 2,0÷3,0

salt 0,5÷1,5

margarine 1,0÷2,0

coriander powder of 0.4÷0,6

water the rest

A known method for the production of crackers, including kneading, molding bread plates, baking, cooling and cutting, and rusks before cutting slabs of dried processed by high-frequency currents (TWh) followed and the cooling (SU 491367 And, 15.11.1975).

The disadvantage of this method should recognize the use of expensive equipment HDTV, adversely affecting the health of staff, as well as the uniformity of the obtained product range.

A method of producing butter crackers (Ilyinsky N.A., Elijah CALLED. Manufacture of rusks. M., ed. “Light and food industry”, 1982, p.48). According to a known method carry out the kneading wheat flour baking with components provided by the formulation, fermentation resulting dough, cutting the dough, pastries, rusks plates, vistaico and cutting, followed by drying and roasting of the obtained products.

Closest to the invention in the part of the second object of the invention is dried buns with poppy seeds (Pserson, a Collection of recipes for bread and bakery products. SPb., ed. “ProFix”, 2002, p.105). The main components used in the following mass ratio of 100 kg of flour, kg:

wheat flour of the highest grade 100,0

yeast cake 3

salt 1

sugar 25

butter 15

eggs (melange), PCs/kg 100/4,0

Mak 15

vegetable oil for greasing the sheets 0,5

The invention in part both objects of the invention is the improvement of consumer properties of the produced rusks - crackers with poppy, the quality is tion of their outer surface.

The task of the first object of the invention is solved by a method for production of crackers with poppy seeds, comprising preparing a dough using baking wheat flour of the highest grade and yeast baking pressed, the preparation of the dough using a dough, sugar, yeast baking pressed, sodium salt food, table margarine, raisins, eggs or egg and baking wheat flour of the highest grade, cutting and shaping fermented dough in the bread plate - dough pieces, the dough, grease egg grease, baking, exposure to cool, cut in slices, surface finishing of each piece by greasing egg grease and sprinkled with poppy seeds, followed by drying, cooling, and packaging according to the invention the baking and drying is carried out at a speed ratio of the water-yielding capacity within each of these operations, component 1:(3,8÷4,29), with the highest temperature during drying install component is not less than 65% of the maximum temperature during baking, and 100 kg of wheat flour bakery highest grades in the test for making sourdough use 55,0÷65,0 kg baking wheat flour of the highest grade, 0,8÷1.2 kg of yeast baking pressed, and 24,0÷26,0 kg of water for drinking and for cooking test use 45,0÷35,0 khaki baking wheat of the highest quality, 1,8÷2.2 kg of yeast baking pressed, 1.0 kg of salt sodium food, 23,0÷27,0 kg of sugar, 14,0÷16,0 kg of table margarine and water on account, and to finish the surface of the slices used 14,0÷16,0 kg poppy and 3.8÷4,2 kg eggs or melange.

When making sourdough in addition, you can use the crumbs from crackers plates and/or crackers, and the dough can be prepared with a humidity of 40%÷43% and an initial temperature 26,0°÷30,0°C, the duration of fermentation can set 180,0÷300,0 min, and produce sourdough fermentation to a final pH of 2.5÷3.5 degrees.

The dough can be prepared by sequentially depositing the finished dough according to the recipe of sugar, salt solution density 1,10÷1.19 g/l, table margarine, raisins, water and yeast baking pressed, mixing and making baking wheat flour of the highest grade, followed by mixing until a homogeneous mass with a humidity of 30%÷35% and an initial temperature of 27.0°÷31,0°that can brivati during the 60÷120 minutes before the final pH of 2.0÷3.0 degrees.

Rest dough pieces can spend over 50÷75 min at a temperature of 35°÷40°C, while the humidity of the dough pieces at the end of the proofing is 32,3÷32,5%, p is edocfile 32,4%.

Pastry dough pieces can be produced in a furnace at a temperature of 180°÷260°C for 15÷20 min, and the humidity baked dough pieces are 29.9%÷31,1%, preferably 31,0%.

The shutter speed for cooling can produce over 5÷24 hour.

For drying the slices can be laid on the leaves sprinkled surface up and drying can be carried out at a temperature of 160°÷200°C for 15÷20 min from initial humidity, component 29,9÷30,1%, preferably 30,0% to a final moisture component of 24.5÷24,9, preferably of 24.7%.

Crackers can produce weight with packaging in plastic bags.

Crackers can pack in packs or cartons, or boxes.

In the manufacture of biscuits from baking wheat flour of the highest grade with a moisture content of 14.5% of the minimum output can be 147,5% content in 100 g protein - 10.7 g fat, 16.3 g of digestible carbohydrates was 72.8 g, and the energy value of the product can be 554,9 kcal.

Crackers can make the length of each biscuit to 90÷105 mm, height - 35÷45 mm and thickness of 12÷16 mm 50÷60 PCs per kg.

Crackers can produce semi-oval shape, with well-developed porosity, no through cracks and voids, with the top crust and glossy, is a Lada or reliefs, color from light brown to brown, taste sweet, peculiar taste of this type of products, without foreign taste, smell, peculiar smell of this product, no foreign smell, fragile, moisture not more than 12%, the acidity of not more than 4 degrees.

The task of the second object of the invention is solved due to the fact that the crackers with poppy seeds obtained in the above way.

The technical result provided both objects of the invention is to improve the flavor and aromatic properties, improving the quality and condition of the outer surface of the manufactured sugar products by establishing the optimal proportions of the main raw materials, the best modes of carrying out the baking and drying, and improved physico-chemical and organoleptic parameters to obtain products with a uniform structure, porosity, improved fragility and swelling properties.

When the speed ratio of the water-yielding capacity for baking and drying < 1:3.8 crackers are not quite fragile, with less porosity and swelling properties, which affects their quality and reduces consumer appeal rusks.

When the speed ratio of the water-yielding capacity for baking and drying of greater than 1:4,29, dried out too fragile, brittle and crash is beneficial, that also adversely affects their quality and reduces consumer appeal rusks.

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

Method for the production of crackers with poppy seeds, comprising preparing a dough using baking wheat flour of the highest grade and yeast baking pressed, the preparation of the dough using a dough, sugar, yeast baking pressed, sodium salt the food as salt solution density of 1.10 g/l, table margarine, raisins, eggs or egg and baking wheat flour of the highest grade, cutting and shaping fermented dough in the bread plate - dough pieces, the dough, grease egg grease, baking, exposure to cool, cut in slices, surface finishing of each piece by lubricating egg grease and sprinkled poppy followed by drying, cooling and packaging.

100 kg of wheat flour bakery highest grades in the test for making sourdough use 55,0 kg baking wheat flour of the highest grade, 0.8 kg of yeast baking pressed and 24.0 kg drinking water.

When making sourdough optionally use the crumbs from crackers plates and crumbs, and the dough prigotovlyu the t with a humidity of 40% and an initial temperature 26,0° With the duration of the fermentation set 180,0 min, and produce sourdough fermentation to a final pH of 2.5 degrees.

The dough is prepared by successively introducing into a finished dough according to the recipe of sugar, salt solution, table margarine, raisins, water and yeast baking pressed, mixing and making baking wheat flour of the highest grade, followed by mixing until a homogeneous mass with a humidity of 30% and an initial temperature of 27.0°that is fermented for 60 min to a final pH of 2.0 degrees.

For the dough used 45,0 kg baking wheat flour of the highest grade, 2.2 kg of yeast baking pressed, 1.0 kg of salt sodium food, 27,0 kg of sugar, 16,0 kg of table margarine and water on account, and to finish the surface of the slices used 16,0 kg poppy and 4.2 kg of eggs or egg.

Rest dough pieces carried out for 50 min at a temperature of 35°C, while the humidity of the dough pieces at the end of the proofing is 32,4%.

Pastry dough pieces produced in a furnace at a temperature of 180°for 17,5 min, with humidity baked dough pieces is 31%.

Baking and drying is carried out at a speed ratio of the water-yielding capacity within each of these operations, the status is engaged in 1:3,8.

The shutter speed to produce cooling for 15 hours.

For drying the slices are laid on the leaves sprinkled surface up and drying is carried out at a temperature of 160°for 17,5 min from initial moisture content, making 30% to a final moisture component of 24.7%.

Thus, the temperature during drying is 88% of the maximum temperature during baking.

Crackers produce a semi-oval shape, with well-developed porosity, no through cracks and voids, with the upper crust glossy, smooth or with reliefs, color from light brown to brown, taste sweet, the nature of this type of products, without foreign taste and smell typical of this type of products, without foreign smell, fragile, moisture not more than 12%, the acidity of not more than 4 degrees.

In the manufacture of biscuits from baking wheat flour of the highest grade with a moisture content of 14.5% of the minimum output is 147,5% content in 100 g protein - 10.7 g fat, 16.3 g, carbohydrates digestible - 72, 8 g, and the energy value of the product is 554,9 kcal.

Crackers make the length of each biscuit to 90 mm, height 35 mm and 16 mm thick, 55 PCs per kg.

Crackers produce weight with packaging in plastic bags.

Example 2

Method for the production of crackers with poppy seeds, including when the otoplenie dough using baking wheat flour of the highest grade and yeast baking pressed, the preparation of the dough using a dough, sugar, yeast baking pressed, sodium salt the food as salt solution density of 1.10 g/l, table margarine, raisins, eggs or egg and baking wheat flour of the highest grade, cutting and shaping fermented dough in the bread plate - dough pieces, the dough, grease egg grease, baking, exposure to cool, cut in slices, surface finishing of each piece by lubricating egg grease and sprinkled with poppy seeds, followed by drying, cooling and packaging.

100 kg of wheat flour bakery highest grades in the test for making sourdough use 65,0 kg baking wheat flour of the highest grade, 1.2 kg of yeast baking pressed and 26,0 kg drinking water.

When making sourdough optionally use the crumbs from crackers plates and crumbs, and prepare the dough with a moisture content of 43% and an initial temperature 30,0°C, the duration of fermentation set 300,0 min, and produce sourdough fermentation to a final pH of 3.5 degrees.

The dough is prepared by successively introducing into a finished dough according to the recipe of sugar, salt solution, table margarine, raisins, water and yeast baking pressed, mixing and making flour Baker is Noah highest grade, followed by mixing until a homogeneous mass with a humidity of 35% and an initial temperature 31,0° That is fermented for 120 min to a final pH of 3.0 degrees.

For the dough used 35,0 kg baking wheat flour of the highest grade, 1.8 kg of yeast baking pressed, 1.0 kg of salt sodium food, 23,0 kg of sugar, 14,0 kg of table margarine and water on account, and to finish the surface of the slices used 14,0 kg poppy and 3.8 kg of eggs or egg.

Rest dough pieces carried out for 60 min at a temperature of 40°C, while the humidity of the dough pieces at the end of the proofing is 32,4%.

Pastry dough pieces produced in a furnace at a temperature of 260°for 17,5 min, with humidity baked dough pieces is 31%.

Baking and drying is carried out at a speed ratio of the water-yielding capacity within each of these transactions, amounting to 1:3,8.

The shutter speed for cooling produce over 20 hours.

For drying the slices are laid on the leaves sprinkled surface up and drying is carried out at a temperature of 170°for 17,5 min from initial moisture content, making 30% to a final moisture component of 24.7%.

Thus, the temperature during drying is 65% of the maximum temperature during baking.

Crackers produce a semi-oval shape, with well-developed porosity, no through cracks and voids, with the upper crust glossy,smooth or with reliefs, color from light brown to brown, taste sweet, the nature of this type of products, without foreign taste and smell typical of this type of products, without foreign smell, fragile, moisture not more than 12%, the acidity of not more than 4 degrees.

In the manufacture of biscuits from baking wheat flour of the highest grade with a moisture content of 14.5% of the minimum output is 147,5% content in 100 g protein - 10.7 g fat, 16.3 g of digestible carbohydrates was 72.8 g, and the energy value of the product is 554,9 kcal.

Crackers make the length of each biscuit to 105 mm, height 45 mm and thickness of 12 mm quantity 50 pieces in one kilogram.

Crackers are packaged in packs or cartons, or boxes.

1. Method for the production of crackers with poppy seeds, comprising preparing a dough using baking wheat flour of the highest grade and yeast baking pressed, the preparation of the dough using a dough, sugar, yeast baking pressed, sodium salt food, table margarine, raisins, eggs or egg and baking wheat flour of the highest grade, cutting and shaping fermented dough in the bread plate - dough pieces, the dough, grease egg grease, baking, exposure to cool, cut in slices, surface finishing of each piece p is the lubrication egg grease and sprinkled with poppy seeds, followed by drying, cooling and packaging, characterized in that the baking and drying is carried out at a speed ratio of the water-yielding capacity within each of these operations, component 1:(3,8÷4,29), with the highest temperature during drying install component is not less than 65% of the maximum temperature during baking, and 100 kg of wheat flour bakery highest grades in the test for making sourdough use 55,0÷65,0 kg baking wheat flour of the highest grade, 0,8÷1.2 kg of yeast baking pressed and 24.0÷26,0 kg water for drinking and for cooking test use 45,0÷35,0 kg baking wheat flour of the highest grade, 1,8÷2.2 kg of yeast baking pressed, 1.0 kg of salt sodium food, 23,0÷27,0 kg of sugar, 14,0÷16,0 kg of table margarine and water on account, and to finish the surface of the slices used 14,0÷6.0 kg poppy and 3.8÷4,2 kg eggs or melange.

2. The method according to claim 1, characterized in that in the manufacture of sourdough addition use crumbs from crackers plates and/or crackers, and the dough is prepared with a humidity of 40÷43% and an initial temperature 26,0÷30,0°C, the duration of fermentation set 180,0÷300,0 min and produce sourdough fermentation to a final pH of 2.5÷3.5 degrees.

3. The method according to claim 1, characterized in that the mixture prepared by serial is high making ready the dough according to the recipe of sugar, saline density 1,10÷1.19 g/l, table margarine, raisins, water and yeast baking pressed, mixing and making baking wheat flour of the highest grade, followed by mixing until a homogeneous mass with a humidity of 30÷35% and an initial temperature of 27.0÷31,0°that is fermented for 60÷120 min to a final pH of 2.0÷3.0 degrees.

4. The method according to claim 1, characterized in that the dough dough pieces carried out for 50÷75 min at a temperature of 35÷40°C, while the humidity of the dough pieces at the end of the proofing is 32,3÷32,5%, preferably 32,4%.

5. The method according to claim 1, wherein the baked dough pieces produced in a furnace at a temperature of 180÷260°C for 15÷20 min, and the humidity baked dough pieces are 29.9÷31,1%, preferably 31,0%.

6. The method according to claim 1, characterized in that the shutter speed to produce cooling for 5÷24 hours

7. The method according to claim 1, characterized in that for carrying out drying the slices are laid on the leaves sprinkled surface up and drying is carried out at a temperature of 160÷200°C for 15÷20 min from initial humidity, component 29,9÷30,1%, preferably 30,0%to a final moisture content, part of 24.5÷24,9, preferably of 24.7%.

8. The method according to claim 1, great for the present, however, what crackers produce weight with packaging in plastic bags.

9. The method according to claim 1, characterized in that the crackers are packaged in packs or cartons, or boxes.

10. The method according to any one of claims 1 to 9, characterized in that in the manufacture of biscuits from baking wheat flour of the highest grade with a moisture content of 14.5% of the minimum output is 147,5% content in 100 g protein - 10.7 g fat, 16.3 g of digestible carbohydrates was 72.8 g, and the energy value of the product is 554,9 kcal.

11. The method according to claim 1, characterized in that the crackers make the length of each biscuit to 90÷105 mm, height 35÷45 mm and thickness of 12÷16 mm 50÷60 PCs per kg.

12. The method according to claim 1, characterized in that the crackers produce a semi-oval shape with well-developed porosity, no through cracks and voids, with the upper crust glossy, smooth or with reliefs, color from light brown to brown, taste - sweet, the nature of this type of products, without foreign taste and smell - the nature of this type of products, without foreign smell, fragile, moisture not more than 12%, the acidity of not more than 4 degrees.

13. Crackers with poppy seeds, characterized in that they are obtained by the method according to any one of claims 1 to 12.



 

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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

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

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, meat industry.

SUBSTANCE: 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.

EFFECT: low cooking property and increased yield of ready product owing to reduced amount of wastes, improved quality of product owing to balanced chemical composition of farce, and simplified production process.

5 cl, 1 tbl, 6 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

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