METHOD OF SUGAR PASTRY PRODUCTION

摘要

FIELD: food industry.;SUBSTANCE: invention relates to confectionary industry. Flour with 27-32% content of gluten and flour with 22-24% content of gluten are mixed with simultaneous aeration with ratio ensuring 26% content of gluten in flour. Starch is introduced into mixture in amount 8-10 wt % of total flour weight and pastry crumbs in amount to 10 wt % of total mixture weight. Inver syrup is prepared from 40-60% granulated sugar, included in recipe, by mixing it with water and citric acid with ratio in weight (50:30:0.175) at temperature 105-109°C, with further preliminary cooling of syrup to temperature 58-62°C and later to 15-20°C. Prepared invert syrup and preliminarily rubbed through a sieve with cell size 1.5-2.5 melange are mixed. It is allowed to substitute melange with preliminarily prepared egg powder, which is mixed with water in ratio by weight powder to water 1:(1.5-2.5). Malt extract, preliminarily diluted in water, is introduced into said mixture with weight ratio 1:1, and mixed for 2-3 min. Sugar powder from remaining amount of preliminarily grinded granulated sugar and dairy products are introduced. Fat product, plasticised to density 750-800 kg/cm³, coal-ammonium salt, flavour and vitamin-mineral premix are introduced after 4-5 minute mixing. Single supply of mixture of free-flowing components, taken in weight ratio to liquid phase (7-7.5):(3-3.5), is performed for 1.5-3.5 minutes. Kneading of dough is performed for 8-12 minutes at temperature 26-28°C. Half-finished products are formed, baked, cooled and packed.;EFFECT: invention allows to obtain pastry, enriched with vitamin-mineral complex, with improved qualitative parametres.;5 cl, 2 ex