Biscuit preparing composition

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

SUBSTANCE: composition contains farinaceous powdered semi-finished product and fatty product. Fatty product is margarine. Farinaceous powdered semi-finished product contains wheat flour, sugar powder, whole dried milk, chemical leavening agents, edible salt and fruit powder, said components being used in weight ratio of 1:0.4:0.05:0.005:0.004:0.08, respectively. Fruit powder is apricot-syrup, cranberry-syrup, melanocarpous mountain ash, or brier powder.

EFFECT: provision for producing of biscuit with crumby structure, increased organoleptical and nutritive properties due to used combination of components in farinaceous powdered semi-finished product.

8 ex

 

The invention relates to food industry, in particular confectionery, and can be used in the manufacture of confectionery, namely biscuits.

Actual problems of confectionery production are currently the intensification technologies, expanding the range of products with high consumer properties and low cost.

For the production of flour confectionery products with a high nutritional value, high quality indicators are used flour powder semi-finished products with the use of non-traditional raw materials, which are a source of vitamins, minerals, and dietary fiber.

Known mixture for the preparation of sweet biscuits, consisting of flour powdered cake mix, sugar, butter, egg and additives from the crushed seeds of milk Thistle (see A.S. No. 209950, MKI A 21 D 13/08).

The disadvantage of the mixture is the difficulty in the preparation of bakery semi-finished product, the duration of this process, as well as the low shelf life of the finished product for use in the formulation of butter and melange.

Closest to the proposed invention is a mixture for the preparation of sweet biscuits, replacing the flour in flour powder semi-finished product obtained by coating of flour on f is Aktovy or vegetable juice or puree in a stream of hot air (see A.S. No. 2021724, MCI And 21 D 13/08).

The disadvantage of the mixture is the complexity of the process of obtaining flour powdered cake mix - duration, high energy costs associated with a dusting of flour on the juice or puree; use of melange and butter, which are not only expensive products, but also reduce the shelf life of the finished product.

The objective of the invention is to simplify the process of obtaining flour powdered cake mix, improve the quality and increase the nutritional value of the cookie, increase shelf life, the expansion of the range.

This object is achieved in that the composition for the preparation of biscuits containing fatty product and flour powdered cake mix, according to the invention, as the fat of product includes margarine, flour and powdered cake mix includes flour, sugar, milk powder, chemical leavening agents, salt and fruit powder in a ratio of components in mass: 1:0,4:0,05:0,005:0,004:0,08 accordingly, as the fruit of the powder, the powder apricot syrup or cranberry syrup, or black chokeberry, or rose hips. With this ratio of components in flour powdered floor is the brand of the finished biscuits turns out crumbly structure, with high organoleptic characteristics, enhanced nutritional value. The ratio of the components of the claimed composition cookies choose from the following range, wt.%:

Flour powdered cake mix83,21-86,21
Margarine12,79-13,79
Water4,0-0,0

The positive effect of simplifying the process of obtaining flour powdered cake mix, improve the quality of biscuits on the organoleptic and physico-chemical parameters, the enrichment of vitamins, minerals, dietary fiber, increase the shelf life of the product.

Simplify the process of obtaining flour powdered cake mix is due to the fact that the semi-finished product obtained by mixing prescription components in the ratio 1:0,4:0,05:0,005:0,004:0,08 accordingly, flour, powdered sugar, dry whole milk, chemical leavening agents, salt, food and fruit powder in the mixer periodic action for 5-8 minutes in the prototype as flour powder semi-finished product obtained by coating of flour on fruit or vegetable juice or puree, followed by drying in a stream of hot air at a temperature of 160-170°With that associated with long-term is Tue operations and high energy consumption.

Improving the quality of biscuits on organoleptic properties is achieved by a color change from yellow to orange, red or cherry, the prototype from yellow to Golden-orange; the taste is achieved sweet, sour-sweet, sour, tart, prototype from sweet to sour-sweet. For physico-chemical indicators: increased namakemono - 165-180%, in the prototype 132-160%; improving the structure of the finished product, so the strength, which was not observed in the prototype, is 20-30 kPa.

Use flour powdered cake mix as one of the components of the fruit powder (apricot syrup, cranberry syrup, black chokeberry, rose hips) leads to the enrichment of cookies micronutrients, dietary fibre, vitamins, increases the nutritional value of the product. Typical fruit and berry powders is the high content of vitamins E & C, β-carotene, minerals: potassium, iron, phosphorus. These substances are known, are part of very important organic compounds - hemoglobin, cytochromes, myoglobin. Thanks to the presence in fruits and berries have ascorbic acid increases iron absorption. Powder from Aronia has a high iodine content (30-40 mg per 100 g of product) and pectic substances is STV. The results of the survey of the Russian population indicate the presence of iodine deficiency varying degrees, which leads to the violation of all types of metabolism in the body, the disturbance of cellular and tissue respiration. Of course, for the elimination of iodine deficiency first of all necessary sources of organic iodine, one of them are fruit and berry powders.

Comparative characteristics of food composition and physico-chemical characteristics of bread made from flour powder semi-finished product shown in the table.

Table
IndicatorsQuality characteristics of cookies received on
prototypeexamples
12345678
Mass fraction, % moisture4,8-5,05,05,05,05,05,05,05,05,0
fiber--0,13-0,14----
Mass fraction (mg/100g calcium -33,5329,434,1929,931,131,131,631,6
phosphorus-to 59.659,561,361,263,8258,664,4959,17
magnesium-to 11.5611,2211,7611,4211,7611,311,9611,5
potassium-80,086,4981,588,088,081,589,683,0
iron2,17-3,341,0-1,02-1,020,221,040,23
iodine-----1,19-1,21-
ascorbic acid3,76-22,120,5-0,5--8,5-8,6
vitamin E------076 -0,78
β-carotene--0,05-0,050,080,090,080,09
Namakemono, %132,0-160,0165,0167,0171,0170,0172,0171,0177,0180,0
Strength, kPa-20.022,024,025,026,024,029,030,0

The table shows that nutritional biscuits, obtained by the proposed structure exceeds the prototype, so the mass fraction of cellulose 0,13-0,14%, in the prototype is missing; the mineral content, mg/100 g: calcium 29,4-34,19; phosphorus 58,6-64,49; magnesium 11,22-11,96; potassium 80,0-89,6, in the prototype, all of these items are missing, iron 0,22-1,04, in the prototype 2,17; it is important for the human body trace element iodine - 1,19-1,21; vitamins (mg/100 g: ascorbic acid 0.5 to 8,6; in the prototype 3,76-22,12; vitamin E - from 0.76 to 0.78; β-carotene - 0,05-0,09, in the prototype is missing.

In the proposed composition for the preparation of cookies no egg, and butter replaced with margarine, because the shelf life of butter 10 days, and margarine 2 IU is Aza, in addition, due to the presence in the chemical composition of the finished product vitamin E, a natural antioxidant, increases the shelf life of the finished product.

Thus, in this invention in comparison with the prototype there is a simplification of the technological process of production of flour powdered cake mix, improve the quality of biscuits on the organoleptic and physico-chemical parameters, increasing the nutritional value of products by enriching it with vitamins, minerals, dietary fiber, increase shelf life.

Examples of specific performance

Example No. 1. Biscuits prepared in the following ratio of components, %:

Flour powdered cake mix
with apricot syrup powder83,21
Margarine12,79
Water4,0

In a mixing bowl machine periodic actions make 12,79 g of softened margarine, then add 83,21 g flour powdered material is obtained by mixing the flour of the highest grade, powdered sugar, dry whole milk, chemical leavening agents, salt, food, apricot syrup powder in a ratio of components in Usovich shares: 1:0,4:0,05:0,005:0,004:0,08 accordingly, 4 g of water. The kneading is 2-3 minutes Forming dough pieces, baking, cooling of the products is done through the normal process flow.

Namakemono 165%, moisture 5%.

Example No. 2. Biscuits prepared in the following ratio of components, %:

Flour powdered cake mix
with cranberry syrup powder83,21
Margarine12,79
Water4,0

In a mixing bowl machine periodic actions make 12,79 g of softened margarine, then add 83,21 g flour powdered material is obtained by mixing the flour of the highest grade, powdered sugar, dry whole milk, chemical leavening agents, salt, food, cranberry syrup powder in a ratio of components in mass: 1:0,4:0,05:0,005:0,004:0,08 accordingly, 4 g of water. The kneading is 2-3 minutes Forming dough pieces, baking, cooling of the products is done through the normal process flow.

Namakemono 167%, moisture 5%.

Example No. 3. Biscuits prepared in the following ratio of components, %:

Flour powdered cake mix
84,71
Margarineto 13.29
Water2,0

In a mixing bowl machine periodic actions contribute to 13.29 g of softened margarine, then add 84,71 g flour powdered material is obtained by mixing the flour of the highest grade, powdered sugar, dry whole milk, chemical leavening agents, salt, food, apricot syrup powder in a ratio of components in mass: 1:0,4:0,05:0,005:0,004:0,08 accordingly, 2 g of water. The kneading is 2-3 minutes Forming dough pieces, baking, cooling of the products is done through the normal process flow.

Namakemono 171%, moisture 5%.

Example No. 4. Biscuits prepared in the following ratio of components, %:

Flour powdered cake mix
with cranberry syrup powder84,71
Margarineto 13.29
Water2,0

In a mixing bowl machine periodic actions contribute to 13.29 g of softened margarine, then add 84,71 g flour powdered material is obtained by mixing the flour of the highest grade, powdered sugar, dry whole milk, chemical leavening agents,salt, food, cranberry syrup powder in a ratio of components in mass: 1:0,4:0,05:0,005:0,004:0,08 accordingly, 2 g of water. The kneading is 2-3 minutes Forming dough pieces, baking, cooling of the products is done through the normal process flow.

Namakemono 170%, moisture 5%.

Example No. 5. Biscuits prepared in the following ratio of components, %:

Flour powdered cake mix
with black rabinove powder84,71
Margarineto 13.29
Water2,0

In a mixing bowl machine periodic actions contribute to 13.29 g of softened margarine, then add 84,71 g flour powdered material is obtained by mixing the flour of the highest grade, powdered sugar, dry whole milk, chemical leavening agents, food grade salt, black chokeberry powder in a ratio of components in mass: 1:0,4:0,05:0,005:0,004:0,08 accordingly, 2 g of water. The kneading is 2-3 minutes Forming dough pieces, baking, cooling of the products is done through the normal process flow.

Namakemono 172%, moisture 5%.

Example No. 6. Biscuits prepared in the following ratio of components, %:

Flour powdered cake mix
with rosehip powder84,71
Margarineto 13.29
Water2,0

In a mixing bowl machine periodic actions contribute to 13.29 g of softened margarine, then add 84,71 g flour powdered material is obtained by mixing the flour of the highest grade, powdered sugar, dry whole milk, chemical leavening agents, salt, food, rosehip powder in a ratio of components in mass: 1:0,4:0,05:0,005:0,004:0,08 accordingly, 2 g of water. The kneading is 2-3 minutes Forming dough pieces, baking, cooling of the products is done through the normal process flow.

Namakemono 171%, moisture 5%.

Example No. 7. Biscuits prepared in the following ratio of components, %:

Flour powdered cake mix
with black rabinove powder86,21
Margarine13,79
Water0,0

In a mixing bowl machine periodic actions make 13,79 g of softened margarine, then add 86,21 g flour powder semi-finished product obtained Pach is the use of wheat flour of the highest grade, powdered sugar, dry whole milk, chemical leavening agents, food grade salt, black chokeberry powder in a ratio of components in mass: 1:0,4:0,05:0,005:0,004:0,08 respectively. The kneading is 2-3 minutes Forming dough pieces, baking, cooling of the products is done through the normal process flow.

Namakemono 177%, moisture 5%.

Example No. 8. Biscuits prepared in the following ratio of components, %:

Flour powdered cake mix
with rosehip powder86,21
Margarine13,79
Water0,0

In a mixing bowl machine periodic actions make 13,79 g of softened margarine, then add 86,21 g flour powdered material is obtained by mixing the flour of the highest grade, powdered sugar, dry whole milk, chemical leavening agents, salt, food, rosehip powder in a ratio of components in mass: 1:0,4:0,05:0,005:0,004:0,08 respectively. The kneading is 2-3 minutes Forming dough pieces, baking, cooling of the products is done through the normal process flow.

Namakemono 179%, moisture 5%.

Thus, the use of the suggested ones the technical solution allows you to:

to simplify the technological process of production of flour powder semi-finished product, which is obtained by mixing, in comparison with the prototype, where flour powder semi-finished product is produced by spraying, followed by drying with high energy consumption and duration of operations;

to expand the range of flour products, improve the quality of biscuits on organoleptic properties due to the wide taste and color; to improve the physical and chemical characteristics by increasing namakemono and improve the structure of products;

to improve the nutritional value of cookies by enrichment with vitamins, minerals, dietary fiber contained in the fruit and berry powders;

to increase the shelf life of the product by replacing butter with margarine, with a longer shelf life, and exceptions to the formulation of the melange.

The composition for the preparation of biscuits containing fatty product and flour powdered cake mix, characterized in that, as the fat of product it contains the margarine, flour and powdered cake mix includes flour, sugar, milk powder, chemical leavening agents, salt and fruit powder, with a ratio of components 1:0,4:0,05:0,005:0,004:0,08 accordingly, the quality of the e fruit powder using the powder apricot syrup, or cranberry syrup, or black chokeberry, or hips, and the ratio of the components of the claimed composition biscuits, wt.%:

Flour powdered cake mix83,21-86,21
Margarine12,79-13,79
WaterRest



 

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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.

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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.

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3 cl, 2 ex

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

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

2 cl, 2 ex

FIELD: production of farinaceous confectioneries.

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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, preparing of farinaceous confectioneries.

SUBSTANCE: 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.

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

2 cl, 2 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, manufacture of farinaceous products.

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

EFFECT: improved quality and prolonged shelf life of product.

3 cl, 2 ex

Torte "slav" // 2245047

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

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

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

3 cl, 2 ex

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

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

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

2 ex

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

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

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

2 ex

Torte "halva roll" // 2245050

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

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

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

3 cl, 2 ex

Torte "delight" // 2245051

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

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

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

3 cl, 2 ex

Torte "prince" // 2245052

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

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

EFFECT: improved quality and prolonged shelf life of product.

3 cl, 2 ex

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