LV11260B - Method for preparation of eggwhite - nuts semiproduct for cakes - Google Patents

Abstract

Egg-white pre-baked pastry is made by whisking egg whites with sugar, till the amount of the mass increases approximately twice. Further roasted nuts and flour, as well as other spices, are added to the mixture. The resulting dough is formed, observing a definite thickness of the pre-baked pastry, baked and after baking held for 8 hours.

Description

The invention relates to the food industry and can be used in confectionery factories as well as in other enterprises for the production of protein-nut semi-finished products, for use in cake making and as one of their main ingredients.

There is a known method of making a protein-nut semi-finished product, e.g. No.466014, ISK ^

A2ID 13/08, I975 »includes the removal of the egg white of the chicken, its 24-hour aging, whipping, mixing with flour, sugar and nuts and baking and pre-whisking the egg whites before whipping.

The disadvantage of the known technique is that it complicates the process without providing a sufficiently wide variety of flavors for the manufactured products and limits their assortment.

There is also a known method of making a protein-nut semi-finished product, e.g. No. I03I426,

ISK ⁵ A2ID 13/08, 1983. (prototype), which involves mixing edible egg white and acidified egg white with flour and baking blanks.

The known technique has the disadvantages mentioned above, complicating the process by adding the egg white to the mass. Nor does it provide a sufficiently wide range of products and variety of flavors.

The object of the invention is to improve the quality of the semi-finished product by expanding its range.

The object of the invention is that according to the method of making a protein-nut semi-finished product, comprising the separation of the egg white of the chicken, its whipping, mixing with flour, sugar and nuts, dough forming and baking according to the invention. , 47% by weight of the semi-finished product is mixed with sugar between 41.82-43.53% and whipped until the volume increases by 2 times and then added to the mass

- 2 roasted roasted ground nuts mixed with flour in a total amount of 34-37% by weight of the semi-finished product and blended until a homogeneous mass is obtained, which is baked for one hour at a temperature of I40-I60 ° G.

The protein-nut semi-finished product consists of the following operations - raw material preparation, egg white separation, dough making and shaping, baking operations.

Protein-nut semi-finished product is prepared in the following order. 10 First, the egg whites and other raw materials are separated and prepared. After the raw materials have been prepared and weighed, the appropriate quantities in the recipe place the egg whites in the frothy machine at 21.59-22.47% of the total weight of the semi-finished product, add icing sugar 41.82-43.53% and froth until the dough is doubled. The pre-blended roasted ground nuts are gradually added to the whipped mass in a total amount of 34-37% by weight of the semi-finished product, in particular flour of 7 »19-7.49% and nuts of 27.27-28.38%. 0.129.20 0.135% vanillin is added to the mass and stirred until a homogeneous composition is obtained.

The finished dough is formed by placing it on paper, following the prescribed thickness of 4 cm, smoothing the surface and smoothing the edges.

Protein-nut preparations are placed in pans and baked for about one hour at a temperature of I40-I60 ° G. Bake semi-finished products last at least 8 hours.

The following description gives a specific example of a method of making a protein-nut semi-finished product.

Example.

Put in the frothering machine 276.00 kg of fresh egg white with a dry matter content of 15%, add 534.70 kg of icing sugar and froth until doubled in weight. Pre-mix 348.60 kg of roasted chilled ground nut with 92.00 kg of high quality wheat flour to which 1.65 kg of vanillin is added. This mixture is gradually added to the whipped mass until it becomes homogeneous in consistency.

- 5 The finished dough is shaped to a specified thickness of 4 cm, smoothing the surface and flattening the edges.

Place the blanks on the pans and bake for about one hour at I40-I60 ° C. Baked semi-finished products last 8 hours.

The amount of raw materials indicated above is intended for the production of I tonne protein-nut semi-finished product with an average dry matter content of 97,5% ·

The proposed process is intended for industrial use in the manufacture of the above-mentioned IO in semi-finished confectionery, improving their quality characteristics.

Claims (1)

INVENTION FORMULA The process of making a protein-nut semi-finished product, which involves removing the egg white of the chicken, whipping it, mixing it with flour, sugar and nuts, forming a dough and baking, is different 5 whites 21.59-22.47% by weight of the semi-finished product mixed with sugar 41.82-43.53% and whipped until doubled in weight, then added to the mass pre-mixed roasted ground nuts 3437 % by weight of the semi - finished product and mixed until IO obtains a mass of homogeneous consistency, which is baked for one hour at a temperature of I40-I60 ° 0.