METHOD FOR PRODUCING FORMED, PRESERVED, SUGARLESS OR POOR-IN-SUGAR BAKING-INDUSTRIAL PRODUCT

摘要

The production of shaped longlife, sugar-free or low-sugar baked goods from a liquid dough containing a flour and edible fat by shaping the dough to a shaped body, baking the shaped body and optionally filling the shaped body with a filling, the said baked good being able after baking to be shaped into a shaped body, is characterised by the following steps: - a liquid dough is prepared containing wholemeal flour, lecithin and peanut oil, - the dough is shaped into a sheet having an optionally structured surface and the shaped sheet is baked, - the baked sheet is impregnated on both sides with an edible protein solution, - the sheet made flexible by the impregnation is shaped into shaped bodies, in particular to shaped bodies with hollow cavities, and - the shaped bodies are dried to remove any moisture content exceeding 2 %. IMAGE