BG3026U1 - Pastry confectionery product - Google Patents

Abstract

The utility model relates to a pastry confectionery and finds application in the food industry. The pastry confectionery product includes a flan case with filling therein. The flan case is made of puff pastry, and the filling is a confectionery made of roses, in the form of jam, marmalade, preserve or jelly. The percentage of the confectionery product from roses to puff pastry by weight % is from 5% to 45% as of 95% to 55%. The rose confectionery may also contain rose leaves, cut up rose leaves. The puff pastry of the confectionery has the following content by weight % : wheat flour 40-60; sugar 1-10; vegetable or animal oil 10-35; enhancer 0.5-3; mono- and diglycerides of fatty acids 0,1-1; yeast 1-4; water 20-30. In another embodiment of the utility model, the puff pastry of the confectionery has the following content by weight %: wheat flour 40-60; vegetable or animal oil 10-35; salt 0.1-2; water 20-30.

Description

Field of technology

The utility model refers to a pastry and is used in the food industry.

BACKGROUND OF THE INVENTION

From the prior art, a utility model BG 2446 is known, which discloses a confectionery product consisting of a filling of ground dried fruit or fruit extract, the filling being wrapped in a loaf of dough.

From a known utility model BG 2224 is a known dough product (sandwich), consisting of a tray in which there is a filling. The loaf is obtained by baking a dough containing a mixture of different flours, fennel seeds, sage, thyme, milk, butter, sugar, heat-treated snail meat, dry yeast and salt. The filling is based on pre-marinated and heat-treated meat product.

The marshmallows of a well-known dough product contain a mixture of different types of flour, some of which are not acceptable to consumers.

Technical essence of the utility model

The task of the utility model is to create a pastry that is healthy, has a pleasant taste and aroma.

The problem is solved by means of a pastry, including a loaf in which a filling is placed.

According to the utility model, the loaf is made of puff pastry, and the filling is a confectionery product of roses, in the form of jam, marmalade, jam or jelly, as the percentage of the confectionery product of roses to the puff pastry in weight. % is from 5% to 45% to 95% to 55%.

It is possible that the rose confectionery product also contains rose leaves.

In one embodiment of the utility model, the puff pastry of a confectionery product has the following content in wt. %:

wheat flour 40-50;

sugar 1-10;

vegetable or animal oil 10-35;

improver 0.5-3;

mono and diglycerides of fatty acids 0.1-1;

May 1-4;

water 20-30.

In another variant embodiment of the utility model, the puff pastry of a confectionery product has the following content in wt. %:

wheat flour 45-50;

vegetable or animal oil 10-35;

salt 0.1-2;

water 20-30.

The resulting finished confectionery product is characterized by characteristic taste and aromatic qualities of a confectionery product made of roses, which can satisfy the taste requirements of a wide range of consumers, with a wide age range. The loaf has good porosity and has a pronounced structure of laminated dough.

Examples of implementation of the utility model

The pastry includes a loaf in which a filling is placed. The loaf is made of puff pastry, which is obtained by kneading starter dough, which is gradually and in portions added to the main dough. The puff pastry of the confectionery product has the following content in wt. %: wheat flour 40-60; sugar 1-10; vegetable or animal oil 10-35; improver 0.5-3; mono and diglycerides of fatty acids 0.1-1; May 1-4; water 20-30.

2261 Descriptions to certificates for registration of utility models № 12.1 / 17.12.2018

In another embodiment of the utility model, the puff pastry of a confectionery product has the following content in wt. %: wheat flour 40-60; vegetable or animal oil 10-35; salt 0.1-2; water 20-30.

The filling is a confectionery product of roses, in the form of jam, marmalade, jam or jelly. The percentage of the confectionery product from roses to the puff pastry in wt. % is from 5% to 45% to 95% to 55%.

It is possible that the rose confectionery product may also contain rose leaves or cut rose leaves.

Application of the utility model

The pastry is produced as follows.

- Knead the dough with a certain sequence of ingredients and kneading temperature.

- Knead the starting dough (mother) and gradually add portions to the main dough; (for dough using yeast).

- Maturation (primary fermentation) of kneaded dough in a specialized room with controlled temperature and humidity.

- Several times a gradual lamination of the dough is performed, with a series of folds and breaks associated with the reduction of the elastic properties of the dough.

- The dough confectionery product is formed in the form of rolls or small loaves, by cutting and wrapping, then arranged in dishes or baking tape or rolls or loaves with thermostable filling are formed in the production of frozen products.

- Aging of the raw rolls in a specialized room with controlled temperature (34-38 ° C), time (60-360 min) and humidity (75-86%) or freezing.

- Baking of fermented products by radiation, conduction and convection. In the firing process there is also a stage of steam dew, whose pressure depends on the equipment used.

- Cooling of baked goods in rooms with low ambient temperature (about 15 ° C).

- Filling, by injection molding or spreading, by cutting chilled products.

- Packing.

Claims (4)

Claims 1. Pastry confectionery comprising a loaf in which a filling is placed, characterized in that the loaf is made of puff pastry and the filling is a confectionery product of roses, in the form of jam, marmalade, jam or jelly, as a percentage of the confectionery product from roses to the puff pastry in weight. % is from 5% to 45% to 95% to 55%. Pastry according to claim 1, characterized in that the rose confectionery product contains rose leaves. Pastry confectionery according to claims 1 and 2, characterized in that the puff pastry has the following content in wt. %: wheat flour 40-60; sugar 1-10; vegetable or animal oil 10-35; improver 0.5-3; mono and diglycerides of fatty acids 0.1-1; May 1-4; water 20-30. Pastry confectionery according to claims 1 and 2, characterized in that the puff pastry has the following content in wt. %: wheat flour 40-60; vegetable or animal oil 10-35; salt 0.1-2; water 20-30.