RU2049401C1 - Composition for rich pastry preparing - Google Patents

Composition for rich pastry preparing Download PDF

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Publication number
RU2049401C1
RU2049401C1 RU94034278A RU94034278A RU2049401C1 RU 2049401 C1 RU2049401 C1 RU 2049401C1 RU 94034278 A RU94034278 A RU 94034278A RU 94034278 A RU94034278 A RU 94034278A RU 2049401 C1 RU2049401 C1 RU 2049401C1
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RU
Russia
Prior art keywords
melange
sugar
dry
mixture
ratio
Prior art date
Application number
RU94034278A
Other languages
Russian (ru)
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RU94034278A (en
Original Assignee
Шиманов Олег Михайлович
Перегудова Тамара Федоровна
Виноградов Владимир Валентинович
Каплунова Галина Морисовна
Симонова Лидия Михайловна
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Шиманов Олег Михайлович, Перегудова Тамара Федоровна, Виноградов Владимир Валентинович, Каплунова Галина Морисовна, Симонова Лидия Михайловна filed Critical Шиманов Олег Михайлович
Priority to RU94034278A priority Critical patent/RU2049401C1/en
Application granted granted Critical
Publication of RU2049401C1 publication Critical patent/RU2049401C1/en
Publication of RU94034278A publication Critical patent/RU94034278A/en

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Abstract

FIELD: food industry. SUBSTANCE: at first, mixture consisting of milk margarine, roasted grape kernels and sugar taken at the ratio 2:0.8:0.2 is prepared. Mixture is brought about to the homogeneous state and mixed with dry milk whey, blend, fruit filler, dry perfume, soda, ammonium hydrocarbonate salt and sugar powder. Emulsion is churned and wheat flour of high quality is added by portions. Articles were formed, smeared with blend and baked. Components were taken at the definite ratio. EFFECT: decreased cost, stable qualitative indices, elimination of butter and roasted nuts from composition.

Description

 The present invention relates to the field of food industry, in particular to the confectionery industry, and can be used for the preparation of butter cookies "Autumn sketch".
Known composition for the preparation of butter biscuits "Autumn sketch" containing wheat flour of the highest grade, powdered sugar, butter, powdered whey, melange, fruit filling, honey, roasted nuts, dry perfume, soda, ammonium carbonate, melange for lubrication in the next the ratio of components, wt. Powdered Sugar 23.64-23.66 Butter 13.317-13.319
Dry whey 0.397-0.399 Melange 1.278-1.28
Fruit filling 2.19-2.21 Honey 0.923-0.925 Roasted nuts 5.771-5.773 Dry spirits 0.415-0.417 Soda 0.147-0.148
Coal ammonium salt 0.385-0.387 Melange for lubricant 0.48-0.49
Premium wheat flour
The disadvantage of the finished product obtained from the known composition is the use of expensive and scarce products of butter and fried nuts.
 The purpose of the invention is to exclude from the recipe the proposed composition of butter and fried nuts, and therefore, reduce the cost of products and obtain finished products with pre-stable quality indicators.
 To achieve the goal, the composition of the Autumn Etude cookies, including powdered sugar, butter, powdered whey, melange, fruit filling, honey, roasted nuts, dry perfume, baking soda, ammonium carbonate, premium flour and melange for grease, instead of cream butter and roasted nuts contains a mixture of milk margarine, roasted grape seed and sugar, taken in a ratio of 2: 0.8: 0.2. The mixture is brought to a homogeneous state, while these components are taken in the following ratio, wt.
Milk mix
margarine fried
grape seed and
sugar ratio 2: 0.8: 0.2 13.31-13.33 Powdered sugar 23.64-23.66
Dry whey 0.397-0.398 Melange 1.278-1.280 Fruit filling 2.19-2.21 Dry perfume 0.923-0.924 Soda 0.147-0.149
Coal ammonium salt 0.385-0.387 Melange for lubricant 0.48-0.5
Premium wheat flour
PRI me R. First, a mixture of milk margarine, fried grape seed and sugar is prepared in a ratio of 2: 0.8: 0.2. Bring it to a homogeneous state. Then, powdered whey, melange, fruit filling, honey, dry perfume, soda, carbon ammonium salt, powdered sugar are added, the emulsion is whipped, and then premium wheat flour is introduced in portions. The resulting mass is molded, greased with melange and baked.
 The following are specific examples of the composition used for the preparation of butter biscuits "Autumn Etude", wt.
I II III A mixture of milk margarine, fried grape seed and sugar in a ratio of 2: 0.8: 0.2 13.31 13.32 13.33 Powdered sugar 23.64 23.65 23.66 Dry whey 0.397 0.3975 0.398 Melange 1.278 1.279 1.280 Fruit filling 2.19 2.20 2.21 Dry perfume 0.923 0.9235 0.924 Soda 0.147 0.148 0.149 Coal ammonium salt 0.385 0.386 0.387 Melange for lubrication 0.48 0.49 0.50 Premium wheat flour Else to 100%
Using the proposed composition of butter cookies "Autumn Etude" can significantly reduce the cost of the finished product, as well as give the finished product advance stable quality indicators.

Claims (1)

  1.  COMPOSITION FOR PREPARATION OF AUTUMN COOKIES "AUTUMN ETUDE", containing powdered sugar, whey powder, melange, fruit filling, dry perfume, baking soda, carbon ammonium salt, nut component, fat, melange for grease and premium wheat flour, characterized in that as fat and nut component, it contains a mixture of milk margarine, fried grape seed and sugar, taken in a ratio of 2 0.8 0.2, adjusted to a homogeneous state, in the following ratio of components, wt.
    A mixture of milk margarine, fried grape seed and sugar 13.31 13.33
    Powdered sugar 23.64 23.66
    Dry whey 0.397 0.398
    Melange 1.278 1.28
    Fruit Stuffing 2.19 2.21
    Dry perfume 0.923 0.924
    Soda 0.147 0.149
    Coal ammonium salt 0.385 0.387
    Melange for lubricant 0.48 0.5
    Premium wheat flour
RU94034278A 1994-09-28 1994-09-28 Composition for rich pastry preparing RU2049401C1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU94034278A RU2049401C1 (en) 1994-09-28 1994-09-28 Composition for rich pastry preparing

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU94034278A RU2049401C1 (en) 1994-09-28 1994-09-28 Composition for rich pastry preparing

Publications (2)

Publication Number Publication Date
RU2049401C1 true RU2049401C1 (en) 1995-12-10
RU94034278A RU94034278A (en) 1997-03-10

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Family Applications (1)

Application Number Title Priority Date Filing Date
RU94034278A RU2049401C1 (en) 1994-09-28 1994-09-28 Composition for rich pastry preparing

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RU (1) RU2049401C1 (en)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103404574A (en) * 2013-08-27 2013-11-27 西北农林科技大学 Grape biscuit and manufacturing method thereof
CN103931691A (en) * 2014-03-12 2014-07-23 安徽金鹰农业科技有限公司 Grape seed biscuit powder and making method thereof
RU2625572C1 (en) * 2016-11-15 2017-07-17 Федеральное государственное бюджетное образовательное учреждение высшего образования "Кубанский государственный технологический университет" (ФГБОУ ВО "КубГТУ") Butter biscuits of preventive purpose
RU2751211C1 (en) * 2020-08-04 2021-07-12 Федеральное государственное бюджетное образовательное учреждение высшего образования "Московский государственный университет технологий и управления имени К.Г. Разумовского (ПКУ)" Method for producing butter biscuits

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
Рецептура РЦ-14-96-89 "Печенье "Осенний этюд", утвержденная Мосагропромом, 1989. *

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103404574A (en) * 2013-08-27 2013-11-27 西北农林科技大学 Grape biscuit and manufacturing method thereof
CN103404574B (en) * 2013-08-27 2015-12-09 西北农林科技大学 A kind of banbury biscuit and preparation method thereof
CN103931691A (en) * 2014-03-12 2014-07-23 安徽金鹰农业科技有限公司 Grape seed biscuit powder and making method thereof
RU2625572C1 (en) * 2016-11-15 2017-07-17 Федеральное государственное бюджетное образовательное учреждение высшего образования "Кубанский государственный технологический университет" (ФГБОУ ВО "КубГТУ") Butter biscuits of preventive purpose
RU2751211C1 (en) * 2020-08-04 2021-07-12 Федеральное государственное бюджетное образовательное учреждение высшего образования "Московский государственный университет технологий и управления имени К.Г. Разумовского (ПКУ)" Method for producing butter biscuits

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Publication number Publication date
RU94034278A (en) 1997-03-10

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