http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2704282-C1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_80dc203ce271c1ccd464524780732562 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-80 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-80 |
| filingDate | 2019-08-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2019-10-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2019-10-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2704282-C1 |
| titleOfInvention | Method for production of short pastry |
| abstract | FIELD: food industry.SUBSTANCE: invention relates to food industry, in particular to confectionary industry, and may be used in production of flour confectionary products. Disclosed method for production of shortbread cookie, including stages of raw materials preparation, preparation of shorty semi-finished product, preparation of confectionary mass, molding of confectionary mass of cake and its decoration, wherein at the stage of preparation of the sand semi-product into the dough kneading machine a fat-containing component is loaded, melange is added or recycled egg powder is poured and mixed, wheat flour is added, which is connected to a disintegrating agent, mixed with the remaining components to produce dough containing initial components in wt%: wheat flour – 30.0–60.0; fat-containing component – 12.0–30.0; sugar-containing component – 7.0–20.0; egg mélange or egg powder – 1.0–8.0; a disintegrating agent – 0.03–0.08; water – balance, with subsequent passing of produced dough through a meat grinder, by its laying on sheets with thickness of 10–15 mm and baking by heating at temperature 210–230 °C for 10–30 minutes and further cooling to temperature of not more than 25 °C and subsequent grinding to produce crumbs with fraction of 3–10 mm, at the stage of confectionary mass preparation, the milled sandy semi-product is connected with binder in amount of 20.0–45.0 wt%, at the stage of pastry cake molding from the confectionary mass a product of regular cone-shaped form is made in the form of a hill. Fat-containing component is selected from a group comprising margarine or special-purpose fat, or butter, or cream spread; sugar-containing component is selected from a group comprising sugar sand, sugar powder, fructose, sucralose; disintegrator is selected from a group comprising sodium carbonate, sodium bicarbonate, baking powder; binder for preparation of confectionary mass is selected from a group containing a condensed milk-containing product with sugar "Varenka", preserved food with a milk fat substitute, milk condensed with cooked sugar, a milk-containing product with sweetened sugar. At the stage of decoration, chocolate condensed milk condensed with sugar cooked or chocolate in amount of 3.0–7.0 wt% is applied to the top of the cake in the form of a grate by means of extrusion from the jigging bag with a narrow end edge of not more than 2 mm, wherein straight strips are drawn along the horizontal line from right to left and back at a distance from each other of 2–6 mm and at angle of 90° crossed strips are applied. Milk condensed with sugar boiled or chocolate glaze is applied from above by covering not more than 50 % of the surface of the cake. In addition, sprinkling is applied in amount of 0.5–3.0 wt%, wherein sprinkling is selected from a group comprising chocolate in form of flakes or drops, nuts, candied fruits, extruded rice balls.EFFECT: invention consists in achievement of high and stable quality of the ready product with increased storage life and improved organoleptic indices, and also includes obtaining an article which enables to obtain a sandy semi-finished product with a less porous structure, which enables to obtain optimum particle size of 3 to 10 mm, wherein the cookie form, made in the form of a hill, decorated with a grate of condensed milk condensed with sugar or chocolate glaze and sprinkling, from the top also influences its taste qualities and commodity attractiveness.8 cl, 2 tbl, 12 ex |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2748059-C1 |
| priorityDate | 2019-08-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 31.