METHOD FOR PRODUCTION OF BAKED CONFECTIONARY PRODUCTS WITHOUT ADDITIVES, FROZEN OR COOLED, WITH FAST RECOVERY BEFORE EATING

摘要

FIELD: food industry.;SUBSTANCE: invention relates to production of baked confectionary products without additives, frozen or cooled, with fast recovery before eating. Disclosed is a method for production of baked croissants which do not contain additives and frozen or cooled, wherein temperature of said croissants prior to their consumption is restored to temperature of their heat treatment, including a step for complete heat treatment of croissants in an oven; immediate freezing or cooling of heat-treated croissants using liquid nitrogen, wherein step of immediate freezing or cooling using liquid nitrogen is performed by bringing croissants, baked at 200 °C, to temperature -60 °C for about 8 minutes and holding croissants at -60 °C for 4 minutes; step of packing frozen or cooled croissants; step of storage and transportation of packed croissants at -5 °C to -20 °C; a step for bringing frozen or cooled croissants to room temperature by holding at room temperature for about 1 hour and a step for complete recovery of croissants by heating at temperature of 170 °C to 240 °C during period of 3–7 minutes.;EFFECT: invention enables to obtain a product without additives, which can be quickly restored to produce end product with organoleptic characteristics as original, just baked product.;1 cl, 2 tbl