RU2093032C1 - Method for producing pastry, such as treacle and honey cakes, ship's and sweet biscuits, wafers and wafer-base products, torte and french pastry - Google Patents

Abstract

FIELD: confectionery industry. SUBSTANCE: method involves providing filtering surface of aspiration system for feeding and/or delivery, and/or unloading, and/or pneumatic conveyance of raw material; connecting filtering surface of at least one vessel with aspiration unit and/or filtering surface of other vessels for combined and/or selective switching through at least one auxiliary airduct to define filtering surface with area exceeding that of related air-permeable portion of vessel surface having area making 1.002-230 of diameters of air-permeable portions recited in Specifications. Filtering surface is made in the form of three-dimensional enclosure having constant and/or variable curvature or combined configuration, with maximum distance between apex and surface coincided with at least one nonlinear length of contour of air-permeable portion being 0.02-78 of diameters of air-permeable portion. Method further involves preparing dough; forming and baking doughs; cooling, finishing and packaging ready products. EFFECT: increased efficiency, improved quality of products and reduced loss of raw material. 160 cl, 37 dwg

Description

 The invention relates to the food industry, in particular to a confectionery, and can be used for the preparation of flour products such as gingerbread and buns, lamb products, cookies, waffles and wafer-based products, cakes and pastries.

 Known for the closest analogue is the method for the production of flour confectionery products such as gingerbread and buns, lamb products, cookies, waffles and wafer-based products, cakes and pastries, which include preparing raw materials for production, preparing dough, molding, baking, packaging and / or packaging , transportation and storage (see, for example, Technological instructions for the production of flour confectionery products. Committee for the bakery products of the Russian Federation, All-Union Research Institute of Confection Yersky industry. M.1992, S. 47-57, 70-167).

 The disadvantages of this method are the loss of flour and other raw materials in the production process due to insufficient use in the delivery and / or unloading, and / or supply of raw materials to the air aspiration process using pneumatic conveying.

 The objective of the present invention is to reduce the loss of feedstock at the stage of its supply, and / or delivery, and / or unloading, and / or pneumatic transportation through the use of a highly reliable filter surface of the air aspiration system.

 The problem is solved due to the fact that in the method for the production of flour products such as gingerbread and buns, lamb products, cookies, waffles and wafer-based products, cakes and pastries, providing for the preparation of raw materials for production, preparation of dough, molding, baking, cooling, decoration , packaging and / or packaging, transportation and storage, when preparing raw materials for production, the flour is delivered and / or unloaded, and / or fed, at least partially, by pneumatic transport to the main and / or reserve storage tanks with lids with simultaneous aspiration of air by passing it through the filter surface of at least one container connected to the aspiration unit and / or with each other with the possibility of combining and / or selective switching with at least one additional air duct and forming the filter surface area of at least one containers with an excess of the area of the corresponding air-transparent surface area of this capacity in the range from 1.002 to 230 reduced diameters of the air-transparent area , and the shape of the filtering surface in the form of a spatial shell of constant and / or variable curvature or a combined configuration with the maximum distance of its vertex from the plane combined with at least one non-linear segment of the contour of the air-transparent section, or from the horizontal plane of the projection of the corresponding air-transparent section at a distance from 0 , 02 to 78 reduced diameters of the area of the transparent section.

 At the same time, when carrying out the aspiration process, at least one air filter insert can be used as a filter surface, which is installed in the lid cavity of the main and / or reserve storage tanks, or at least one air filter membrane serving simultaneously as the main and / or reserve storage tank, or at least one insert for filtering the supplied air, which installed in the upper part of the wall of at least one main and / or backup storage tank, in which case the insert for filtering the supplied air is made in the form of a fragment of a cylindrical surface or double curvature, or in the form of a polyhedron concave or convex relative to the surface of the walls of the tank, or in a combined form from a combination of straight and / or curved sections, or in the form of an annular continuous or discrete shell.

 When carrying out the aspiration process, at least one air filter element can be used as a filter surface, which is made in the form of a removable shell, while in the upper part of at least one main and / or backup storage tank a cut is made in which a casing with an air filter element is installed moreover, the area of the cut out area is at least 1% of the cross-sectional area of the corresponding container with a multifaceted configuration, or at least 2.3% of the cross-sectional area the corresponding capacity of circular cylindrical or variable curvature or combined configuration.

When carrying out the aspiration process, at least two air filter inserts, air filter membranes, inserts for filtering the supplied air and air filter elements can be used as a filter surface, while the area ratio of any two filter elements is 1: 1 ^o C15.

 To seal the main and backup storage tanks, any filtering elements that make up the milling surface can be connected to the containers by means of clamps with sealant, and at least some of the connections are detachable.

 For carrying out preventive or repair work during the aspiration process, the main and / or reserve storage tanks can additionally be equipped with airtight membranes, which are installed to ensure complete cessation of air supply to the replaceable filter element.

 An air-filtering insert or an air-filtering membrane, or an insert for filtering the supplied air, or an air-filtering element can be made in the form of a shell containing at least one double curvature section or at least one single curvature section, or combinations thereof, or from combinations of curvilinear and / or rectilinear sections .

 In the process of aspiration, air can be injected to form a shell shape containing at least one cylindrical or poly-cylindrical section formed by at least two jointed fragments of cylinders of constant and variable curvature, interconnected directly or by means of internal diaphragms, or with the formation of a shell shape containing no less than one conical or polyconic section formed from fragments of conical and / or polyconic curvature, interconnected directly either by means of internal diaphragms, or with the formation of a shell shape containing at least one cylindrical or poly-cylindrical section formed from fragments of cylindrical and / or poly-cylindrical curvature, interconnected directly or by means of internal diaphragms, or with the formation of a shell shape containing at least one cylindrical and / or conical and / or spherical and / or spheroidal and / or ellipsoidal and / or parabolic and / or hypovaroid and / or toroidal plot.

 The shell may be provided with an inner frame.

 The filter surface can be made of high-strength woven or fibrous non-woven material, moreover, for example, overcoat cloth is used as high-strength woven material, and for example, as a fibrous non-woven cloth.

The design with a filter surface can be made of at least two filter layers with different strength and transmittance, which are arranged in order of increasing their strength and transmittance or fastened together to form cavities into which a powdery and / or granular filler is introduced, while differentiated bandwidth in at least one layer is formed providing a pressure differential between its internal and external surfaces in the range from 0.1 to 0.2 MPa at operating speeds of pneumatic transmission of dispersed particles suspended in the air stream, and the minimum cross-sectional area of the holes in the filtering surface is at least 60 μm ² . The filtering surface can be subjected to vibrational influences, ensuring the restoration of its transmittance, while the vibrational effects can create by differential pressure in the tank. To carry out the aspiration process, additional containers can be installed that are equipped with filters and connected to the general aspiration system with additional air ducts.

 At the same time, gingerbread products can be made of various shapes without filling and / or various shapes with filling, and / or gingerbreads of the type of custard cuttings of various shapes with filling, and cuttings are made in the form of rectangular layers with filling and / or without filling, whole and / or chopped in pieces. The thickness of gingerbread without filling can be taken at least 18 mm, gingerbreads of the type "Baby", "Vyazemsky", "Tula", curly and cooked on artificial honey using rye flour at least 14 mm, gingerbreads such as custard mowing at least 20 mm, carriages in each layer not less than 30 mm. In the production of gingerbreads of the Tula type and in manual molding, the dough humidity can be equal to 18 20%. When preparing the dough, flour can be used with wheat and / or a mixture of wheat and rye flour, taken in a mass ratio of 1: 1. Invert syrup can be used as sugar and / or artificial honey.

Gingerbread cookies can be produced on a production line, which includes a flour container, noria, a flour sifter, a digester for cooking syrup, having a steam jacket, a dough mixer and a molding machine, which are connected by a dough conveyor, a gingerbread oven with sprockets, a chain and pallets having rollers and sides, cooling and feeding gingerbread conveyors for circulation, a gingerbread machine, multi-tier conveyors for drying gingerbread, a storage bin guiding under he table with weights for packing cakes in boxes and baskets feed conveyor to the warehouse. In this case, flour is used with an acidity not exceeding 3 ^o , humidity not exceeding 15% and a protein content of 12.5 to 14.5%. Before use, the flour is subjected to aspiration and curing for at least a week, while for brewing gingerbreads Flour, its cooling and kneading is carried out simultaneously in a kneading machine by adding liquid fat, essence, dry perfume, soda to the strained syrup with a temperature of not more than 50 ^o C, and then passing the flour through aspiration and baking followed by stirring for 2 3 minutes before warming up and achieving a uniform distribution of components, after which melange and a solution of carbon ammonium salt are introduced, then re-mixed for 3 4 minutes until a finished dough is obtained with a temperature of 28 36 ^o C and a humidity of 18 23% which is sent to the molding in the funnel of the molding machine which is performed with two corrugated shafts rotating towards each other, and patterns having cutouts of various configurations corresponding to the shape of the made gingerbread, through which the squeezed dough is cut off with a steel string with the image baking gingerbread blanks and stacking them on pallets pre-lubricated with vegetable oil in rows, followed by moving the pallets in a direct course of the chain into the oven for baking, which is carried out for 10 12 minutes at a temperature of 210 220 ^o C depending on the type of gingerbread, and moving the pallets in a reverse chain from the upper part of the baking zone to the lower part of the baking zone, and after exiting the oven, the pallets successively hit the chipper with the simultaneous pouring of gingerbread onto the mesh conveyor, and then cooling the gingerbread ov up to 45 50 ^o C on at least two-tier conveyor for 5 to 10 minutes before hardening, after which the gingerbread cookies are subjected to replication in the continuous drum of the machine for replication by processing with sugar syrup with a solids content of 77 78% and a temperature of 85 95 ^o C for 30 to 50 s, and then the gingerbreads are cooled by passing them through multi-tier conveyors, moving to a storage hopper, weighing finished products, dosed packing in a corrugated box, packing them into wagons and rolling them out to a warehouse for storage Nia or send implementation.

Preparation of syrup for dough gingerbread dough can be done by loading granulated sugar and molasses and other raw materials and water into a tempering machine, according to the recipe for the corresponding gingerbread variety, bringing water to a density of 1.32 1.33 g / cm ³ and a temperature of 40 50 ^o C by heating while stirring and then filtering the resulting syrup.

Kneading raw dough can be done either by pouring in a dough mixing machine a pre-prepared strained syrup with a temperature of 30-40 ^o C and mixing with all raw materials without flour and chemical baking powder for 1-2 minutes and then adding baking powder and flour and mixing for 5-12 min, or by loading the raw materials into the kneading machine in the following sequence: sugar, water, burning, honey, molasses, invert syrup, melange, essence, dry perfume, sodium bicarbonate, ammonium carbonate, flour. At the same time, at first all raw materials without flour and chemical baking powder are mixed for 2-10 minutes in a kneading machine with a rotational speed of the blades 12-14 per minute, and then baking powder dissolved in water and, lastly, the flour which has been aspirated, are added, and kneading the dough lasts 4-12 minutes, depending on the temperature conditions of the room and the capacity of the kneading machine, until a dough of uniform consistency is obtained and the humidity is in the range of 23.5-25.5%, and for gingerbreads of the Tula type with manual cutting of 18-20%, the temperature test after kneading on mean not exceeding 22 ^o C.

When preparing a custard dough, strained syrup with a temperature of 45-65 ^o C can be served in a dough mixing machine, in the course of which flour is gradually added and the resulting tea is mixed in a dough mixer with 12 revolutions of the blades per minute for 10-15 minutes until a brewed dough with humidity of 19 20%, after which the brewed dough is discharged from the kneading machine into chests or baking sheets, put it in layers, sprinkle layers with crumbs or grease with vegetable oil and cool (stand) in a specially designated room to a temperature of 25-27 ^o C, and on mechanized and semi-mechanized lines, the welding of flour, cooling of the welding and kneading of dough is carried out in the same dough mixer with a jacket, which serves both hot and cold water, and the welding is cooled in a dough mixer to temperature 28-36 ^o C, or kneading the dough is carried out by loading in a dough mixing machine with two blades of chilled brewed dough and all other raw materials provided for in the recipe, with the last chemical feed spruce dissolved in water, and the duration of the batch from the moment of loading all the raw materials when using the infuser after aging is 30 minutes at a rotor blade speed of 18-20 rpm and 60 minutes at a rotor speed of 12-14 rpm, and when using brewing without aging 10 min, or on flow-mechanized lines where the welding of flour, its cooling and kneading are carried out in one mixing machine, the dough is prepared by adding fat in liquid state, essence, vanillin to strained syrup with a temperature of not more than 50 ^o C , uhih spirits, soda and flour under stirring, and after mixing the mass during 2-3 minutes make blends, ugleammoniynoy salt solution and kneading was continued for 3-4 min to obtain a well-mixed dough from the dough in the temperature range of 36 28 ^o C and humidity 18 20% depending on the variety.

 The stamp of the forming machine can be performed with several matrices, the shapes and sizes of which correspond to the shapes and sizes of the manufactured gingerbread.

 Matrices may be in the form of a circle and / or ring, and / or crescent, and / or ellipse, and / or oval, and / or star, and / or rectangle, and / or square, and / or triangle, and / or polygon , and / or combinations thereof.

 Gingerbread dough without filling can be formed either by feeding the dough after kneading into the funnel of a molding machine having two corrugated shafts rotating towards each other, and injecting dough with these shafts through templates with cutouts of various configurations corresponding to the configuration of the made gingerbread, extruding the dough through cutouts and cutting off with steel wire laying in rows on substitute sheets and / or pallets, or turning the dough into a test tape by rolling it through at least two pairs of rollers to obtain a test tape with a thickness of 8-11 mm, and then stamping the product with stamps of various configurations corresponding to the configuration of the made gingerbread, returning the scraps formed when stamping to the mass of dough prepared for passing through the rollers, or by manually rolling the dough to a thickness of 8 11 mm and extruding products with metal and / or plastic molds, or by additionally pressing the molded dough into wooden figured molds, followed by extraction from the mold formed articles. Gingerbread products with filling are molded either by rolling dough with a layer of 8-11 mm thick, laying the fillings on the half of the layer with slides at a distance from each other, covering the second half of the layer and forming the products with dies with the slides in the center of the dies, or by mechanically forming the gingerbread dough a method followed by baking, cooling, notching the finished gingerbread on the side and making the filling with a knife or a syringe tool, or by mechanically forming t the feeding tube and filling the cavity of this tube with, for example, a filling screw, followed by feeding the formed test rope under the stamping drum and cutting the gingerbread blanks.

 The pallets are lubricated with the aid of a device consisting of a shaft that is mounted above the moving pallets and rotatable with an absorbent tissue that interacts with the surface of the pallets and is located above the shaft of a perforated pipe or perforated groove with guide rods rigidly fixed at the bottom of the holes, moreover, oil for lubrication constantly and / or with the possibility of periodic shutdown served inside the pipe or in the chute with the receipt of his if necessary, through the holes of the pipe or trough along the rods on the fabric and lubricating the surfaces of the pallets with an oiled fabric as they pass under the shaft.

 The movement of pallets from the upper part of the baking zone to the lower part of this zone is carried out with a sequential smooth transfer of each pallet to the underlying level using a shaft with a sleeve located on it with the possibility of rotation, to which curvilinear petals are rigidly attached, forming a cross located with the possibility of alternating interaction with the lower surface of the front section of the corresponding pallet, while an additional roller with a pressure roller is mounted above the shaft axis, which is installed with the possibility the ability to support the right side of the pallet and support the pallet from falling until it is supported on the corresponding lobe of the sleeve.

 After lowering the corresponding pallet, it is transferred from the lower position upwards under the forming machine using a frame made, for example, from a bent pipe section with a diameter of, for example, 25 mm to form a frame measuring 550 mm in length and 250 mm in width, and the frame is installed with the possibility of engaging for it the front of the corresponding pallet, which is mounted on transverse mounted with an offset, for example, 320 mm axis, while the pallet is installed with the possibility of sliding along the frame and rotation on its axis behind part of it with rollers, without turning lifting up and lowering of the upper guide rollers which operate curved towards the pallet down.

 The loading of at least a portion of the gingerbread from the conveyor belt to the cradle of the conveyor, the gingerbread stand can be carried out using a mechanism including a drive drum with a drive sprocket, a tension drum, a conveyor belt, gears, a tension and deflecting rollers, a mechanism transmitting rotational-translational interaction with a spring-loaded tray mounted on an axis perpendicular to the direction of movement of the transport belt, with the possibility of tipping over, a curtain that opens when the tray is tilted, trans tray loading dispenser and electrical limit switch.

In the production of custard cakes of the "Curly" variety, syrup is prepared by loading sugar, molasses, and other raw materials into the tempering machine, according to the syrup, water preparation recipe, bringing to a density of 1.32-1.33 g / cm ³ and a temperature of 40-50 ^o C by heating and stirring, after which the strained syrup is poured into a “mix” dough mixer, into which soda, ammonium carbonate, vanillin are added while stirring and, with stirring, the flour, which has been aspirated and laid, is poured, after the mass is mixed in for 2-3 minutes, add melange, essence and kneading for 3-4 minutes until a well-mixed dough with a moisture content of 18-22% is obtained, then the dough is fed into the funnel of the forming machine and the molded gingerbread blanks are sent to the oven for baking, which is carried out for 12- 15 minutes at a temperature of 230,250 ^o C, after which the gingerbread is cooled to a temperature of 45 to 50 ^o C, and then the gingerbread is transferred to a continuously rotating drum, where they are replicated with sugar syrup with a solids content of 77-78% and a temperature of 90-95 ^o C for 50 s, after which the gingerbread the drums are moved to the conveyor, stacking them in one row, after which they are packaged, labeled and transported for storage and / or sent to the consumer.

 Custard gingerbread "Curly" can be prepared in a variety of shapes, with a glazed surface, weight and / or packaged, with a content of 1 kg of at least 30 pieces and a moisture content of 13 ± 1.5% from dough containing the following components in the following ratio, wt.

Wheat flour 1 grade 47.41
Molasses 5.64
Margarine 3.20
Melange 1.87
Pasteurized cow's milk 11.69
Drinking soda 0.07
Coal ammonium salt 0.43
Vegetable oil 0.88
Vanillin 0.02
Granulated sugar.

The baking temperature, respectively, in I, II and III zones can take:
for gingerbread "Irek" 200-210 ^o C, 230-250 ^o C and 210-220 ^o C;
for gingerbread "Fruit" 200-220 ^o C, 240-250 ^o C, 220-230 ^o C;
for gingerbread "Komsomolsky" 220 ^o C, 220-240 ^o C, 230-220 ^o C;
for gingerbread cookies 220-210 ^o C, 240-230 ^o C, 220-210 ^o C;
for gingerbread "Northern" 210-220 ^o C, 240 260 ^o C, 220-230 ^o C;
for gingerbread cookies "210-230 ^o C, 240-260 ^o C, 210-220 ^o C;
Mint gingerbread cookies can bake for 7-11 minutes at a temperature of 190–210 ^o C, Autumn gingerbread cookies for 15 min at a temperature of 250 ^o C, Tula gingerbread cookies for 5-6 min at a temperature of 265-270 ^o C, the rest 7-12 min at a temperature of 200-240 ^o C.

The drying of the gingerbread cookies after the replication can be carried out either in a drying chamber at a temperature of 60 ^o C and an air velocity of 4 m / s for 5 minutes, followed by drying at a temperature of 20-22 ^o C for 3 minutes, or for 90 s at a temperature of 130- 150 ^o C, and after drying, the gingerbread cookies are sent to the rack, which is carried out on cassettes or in special rooms, or in conveyor cabinets for at least 2 hours

 Weighted gingerbread products can be stacked in rows on the edge or in bulk with the number of products in 1 kg from 25 pcs. and more into returnable and / or non-returnable boxes from corrugated cardboard net weight not more than 12 kg, into plywood and / or plank and multi-turn plywood boxes with net weight up to 20 kg, and / or into boxes from wicker veneer net weight up to 9 kg, gingerbread cookies with filling and gingerbreads of the "Baby" type are laid on the edge, whole and cut mats are flat, and / or when laying gingerbread products on the edge, the upper two or three rows are laid flat, and the free spaces in the boxes remaining after laying the gingerbread products are filled with paper shavings and / or boom pads gi and / or gingerbread products are packed in bulk in aluminum and / or metal with an anti-corrosion coating, and / or wooden coated with food varnish and / or from other health-friendly material trays that are lined with brown paper and / or parchment from the inside, and / or parchment, and / or glass, and / or waxed paper, and / or cellophane, with the edges of the coating leading to the upper surface of the stacked products with overlap.

 Gingerbread products intended for intracity consumption can be packed in bags and packs with a net weight of not more than 500 g, and gingerbread products with a number of pieces of 1 kg no more than 20, packed in packs with a net weight of no more than 400 g.

 Gingerbread products packed in boxes, bags or packs can be stacked in returnable and / or irrevocable boxes, plank or plywood with a net weight of not more than 20 kg, corrugated cardboard boxes with a net weight of not more than 15 kg and wicker veneer boxes with a net weight of not more than 9 kg, and the free gaps in the box remaining after packing boxes, bags and packs are filled with paper chips or a paper pad.

 Boxes with gingerbread products can be stored in a warehouse on racks with stacks no more than 2 m high, and stacks of corrugated cardboard boxes no more than 1.5 m high, and at least 0.7 m passages between stacks and a wall, and when storing products on pallets, the stack height is taken not exceeding 2 m for corrugated cardboard boxes, 4 m for board and plywood boxes, while the distance from the heat source, water and sewer pipes is not less than 1 m.

 Gingerbread can be transported in clean, dry wagons and / or ship holds and / or vehicles that do not have any specific or / or sharp odors.

 At least parts of the gingerbread packaging can be packaged in corrugated cardboard boxes, with the gingerbread cookies stacked in bulk no more than 12 kg in a box, each box packed with adhesive tape, marked by sticking a label that indicates the net weight, product name, production date, shelf life , information on nutritional energy value, numbers of the manufacturer’s team.

Gingerbread cookies can be stored in dry clean, well-ventilated warehouses not infected with barn pests, at a temperature not exceeding 18 ^o C and a relative humidity of 65-75%, and the storage time in summer is not more than 20 days, and in winter not more than 30 days.

 As lamb products, bagels, drying and bagels can be made in the form of a ring or oval formed by a round bundle.

 Bagels can be prepared with vanilla and / or mustard, and / or children's, and / or lemon, and / or dairy, and / or simple, and / or for the Far North, and / or Slavic, and / or butter, and / or sugar , and / or sugar with poppy seeds, and / or Cherkiz, and / or egg.

 Dryers can be prepared with vanilla and / or mustard, and / or with cinnamon, and / or lemon, and / or "Amateur", and / or "Baby", and / or dairy, and / or with poppy seeds, and / or "New ", and / or simple wheat flour of the highest grade, and / or simple wheat flour of the first grade, and / or rich for children, and / or rich with salt, and / or rich with caraway seeds, and / or salted, and / or teahouses, and / or “Shuttle”, and / or Minsk, and / or beer.

 Bagels can be prepared with vanilla and / or mustard, and / or Don, and / or lemon, and / or dairy, and / or simple, and / or with poppy seeds, and / or with caraway seeds, and / or butter, and / or Ukrainian .

 For sheepskin products, the dough can be prepared on a narthex or on liquid dough, or on whey, or on concentrated milk sourdough, or on a liquid dispersed phase.

In the preparation of lamb products, the dough can be passed through the corrugated rollers of the grating machine before molding and left to set, and scalded with steam or welded with water at a temperature of 92-95 ^o C. before baking.

Oatmeal cookies can be produced from aspirated wheat and oat flour by loading butter and / or margarine, granulated sugar, cinnamon, vanillin, raisins, previously passed through magnets, washed and chopped on a machine such as a meat grinder, jam and / or grape musts vacuum with stirring and / or grinding the resulting mixture for 10-30 minutes, after which the resulting mass is added with continuous stirring oat flour, hot water with a temperature of 70 to 90 ^o C in an amount about 80% of the total flow of water with the salt dissolved in it and stirring for 15-30 minutes, then add the rest of the water, wheat flour with the exception of flour, soda and other raw materials included in the recipe, and knead the dough for not more than 6 minutes until a homogeneous mass with a temperature of 24-27 ^o C and a moisture content of 16-19% is obtained, then cookies are formed on molding machines and / or manually, the obtained blanks are placed on baking sheets, which are carried out for 8-13 minutes at temperature 180-240 ^o C, after which the cookies are cooled on conveyors and / or directly on the sheets and sent for packaging and packaging.

 When preparing the dough, cookie crumbs can be used in an amount of not more than 5% by weight of flour.

 The total amount of water per batch of dough can be 15-24% by weight of flour, depending on the water absorption capacity of the flour and the moisture content of the dough produced.

 With manual molding, the dough can be rolled into a layer with a thickness of 9-11 mm and stamped manually with a circular recess with a diameter of 38 mm.

 Wafers with fat filling can be packaged in packs and by weight, and / or waffles with fruit filling packaged in packs and by weight, and / or wafer cakes with fat filling and waffle-praline with praline filling and / or nuts, and / or waffle sheet.

 Wafers and wafer-based products can be produced on flow-mechanized lines by preparing raw materials and semi-finished products for making dough and for preparing the filling, making dough, making wafer sheets from it, forming a layer of dough and filling, baking, cooling, cutting and packaging.

For the production of wafers and / or products on a wafer basis, premium-grade wheat flour with a moisture content of not more than 15% acidity 3 ^o , the amount of gluten 25-32% which is screened, magnetically cleaned, aspirated and aged, can be used, and then the flour is nori for a dosed feed to knead the dough, sugar is at least partially processed into powdered sugar by feeding into a micro mill, and then into the sifter hopper, from where the powdered sugar is sifted and purified by magnets from metal inclusions with a linen auger, it is fed onto a horizontal auger into the dispenser of bulk components for preparing the filling, the deep-frying and / or confectionery fats are sent to the grease oven in the form of a container with a coil of at least 4 turns from water-heated pipes, after which the melted fat is pumped into the intermediate capacitance, strain and temperature 40- 45 ^o C is pumped into the cylindrical dispenser and before feeding the egg mass per batch churning until smooth in a cylindrical shake up machine with horizontal shake up op ana. The rest of the raw materials: milk powder, flavors, crystalline acids, respectively sieved, filtered through appropriate sieves and dosed by weight, while perishable components are stored in refrigerated chambers.

The preparation of the dough for waffles and wafer-based products can be carried out in a dough mixer with staggered twelve blades, and the components of the dough are loaded into the machine in the following order: bicarbonate of soda, salt, 5-10% of the total amount kneaded test, water with a temperature of 8-14 ^o C, egg products, phosphatides, whereupon stirring the mixture is not more than 30 seconds, then the remaining amount of water is added at a temperature not higher than 15 ^o C, is fed through about half the amount of truck scales edshey aspiration and binning flour vsyp slowly portionwise and was stirred for about 3 minutes, then poured the remaining flour and the dough is kneaded for about 15 minutes until fully cooked, the dough is then finished with the temperature to 20 ^o C and a humidity of 50-65% is passed through a sieve with cells up to 2 mm in a container, from where it is fed with a gear pump to the receiving tanks of ovens for baking wafer sheets, of which the dough is automatically dosed through a filling tube to the surface of the molds and pressed automatically by a second plate in each Orme, baking is performed for 2-4 minutes to obtain a wafer sheet after baking with a moisture content of 1.5 to 3.0%, and after baking, the wafer sheets are stacked one at a time on mesh tables to which air is supplied from below to accelerate the cooling of single sheets, and then the sheets are folded into stacks and fed to a spreading double-wing roll machine whose funnels are electrically heated to maintain a constant temperature of 32 ^° C and form at least five-layer sheets of three wafer sheets and two layers of filling, which conveyors are fed into a cooling cabinet, which is carried out with batteries filled with refrigerant (brine batteries) for use in the summer or with air coolers for use in the winter, and the wafers are kept in a cooling cabinet at a temperature of up to 10 ^o C and air velocity 6 m / s for 4-6 minutes until the set of stiffness due to crystallization of fat, after which the wafer layers are cut on a cutting machine to the size of the wafer assortment and sent for packaging in packs of 200 g and / or 100 g , and / or 50 g, which is carried out on filling machines, and / or packed in boxes for the implementation of the weight range, and all packages are labeled.

 Excess dough formed during baking of wafer sheets in the form of edemas can be processed manually on a cylindrical crushing machine, and then crushed crumbs are processed in a micro mill to flour, which is used when mixing wafer dough in an amount of not more than 3.5% (on dry matter) from the mass of flour and / or added to the filling, and / or sold in the food industry.

 Flour, which is obtained during the processing of edemas, can be used to prepare the filling for Hi wafers.

Fat stuffing for waffles can be prepared by loading into a whipping machine with T-shaped blades having holes for giving the filling airiness, splendor and plasticity and a speed of at least 100 rpm, components in the following sequence: crushed crushed, 85% fat of the total mass of fat according to the recipe, powdered sugar, cocoa, citric acid solution based on 10 parts by weight of citric acid 6 parts by weight of hot water, essence and, last but not least, the remaining amount of fat in the molten wine e and / or cold to obtain the desired viscosity and filling is carried out knocking down the mixture for 18 minutes, after which the finished stuffing screw fed in tempering capacity, wherein the temperature is maintained constant filling 32-34 ^o C for subsequent feeding into the machine spreadable.

Wafers, waffle and waffle-praline cakes can be stored in a dry ventilated warehouse at a temperature not exceeding 18 ^o C and relative humidity 65 70%
Wafer products may be provided with markings warning of the fragility of the product and the need to protect it from atmospheric precipitation.

Fruit filling can be prepared by manufacturing an invert syrup in a digester, after which 50% of the cooking is loaded into a whipping machine with a steam jacket, heated to 90-100 ^o C, the remaining quantity of cooking is loaded, invert syrup, citric acid and other raw materials according to the recipe, mixed the resulting mixture to obtain a homogeneous mass with constant heating of the whipping machine through the shirt by means of steam with a pressure of 1-2 atm, then sugar is added in 3-4 doses with constant stirring and the mass is adjusted to t mperatury 90 ^o C and humidity of 14-17% and readiness weight determined by the thermometer readings and determining the content of dry substances refractometer, and then fed through the jacket flow cooling water filling to a temperature of 50 ^o C, is added ground waste wafers and stirred until a homogeneous mass and humidity of the filling 11 ± 2% and then the finished filling is fed with a gear pump to the funnel of the screw discharge pipe, and from there to the receiving funnel of the spreading machine.

 In the manufacture of wafer cakes with fatty filling and / or waffle-praline wafer sheets can be made of at least 5 layers and after spreading with filling, they are cooled in a cooling cabinet, and then they are cut on cutting machines with strings for cutting workpieces of the appropriate size and / or weight, after which the cake blanks are finished manually using stencils, then re-cooled and packaged in boxes with the corresponding marking.

 In the manufacture of wafer sheets-semi-finished products after baking, the wafer sheets are cooled, cut into 2 4 parts, packaged in a corrugated box, marked and sent to the consumer.

 Recycled waste products of wafers in the form of scrap and scraps of wafer sheets, crumbs, broken and deformed wafers and wafer sheets formed during plastering, cooling, cutting, cutting and packaging can be collected and transferred with a horizontal screw, which is laid along all the cutting machines that communicate with the screw by the combined gutters for scraps, and fed the collected scraps to a three-roll mill, in which the scraps are crushed to the smallest fraction, after which the resulting flour is fed to the conveyor belt, and then knocked to a new machine for the preparation of filling with a dosage of not more than 12% by weight of the filling.

Semi-finished biscuit can be prepared by preparing the dough, molding, baking and standing, and to prepare the dough in a whipping machine, the melange with sugar is knocked down for 25-45 minutes until the finished mass is increased by 2.5 3.0 times and light yellow and lush consistency, after which flour and essence are added to the finished mass and mixed for no more than 15 s to produce a regular biscuit dough with a temperature of 25-28 ^o C, and molding is carried out immediately after preparation of the dough by pouring it o pre-greased or paper-covered forms that fill the dough no more than 3/4 of the height.

When preparing a biscuit cake mix the mixture of melange with sugar before knocking can be heated to 40 ^o C.

When preparing an oil biscuit cake mix to a whipped mass of melange with sugar before adding flour and essence, butter can be added, heated to 30 ^o C and stirred for 1 min.

 To prepare a biscuit with cocoa or nuts, the latter, if fried, can be preliminarily grinded or crushed into grains and added together with flour.

 To prepare a biscuit with water, mix melange, sugar, vanilla powder, ammonium and water and mix the mixture for 20 minutes, and when adding flour, starch is added.

The dough for a semi-finished biscuit can be prepared under pressure, for which a mixture of melange with sugar is knocked down in a hermetically seized whipping machine under a constant pressure of 0.5-1.5 atm from 14 to 8 minutes, after which the pressure is removed to obtain a ready-made mass of light yellow color, increased in volume by 2.5-3.0 times and lush consistency, and then add flour and essence to the finished mass and knock off without pressure for up to 15 s until a ready-made dough for biscuit cake mix with a moisture content of 36-38% at a temperature of 20- 25 ^o C and a density of 0.45-0.50 g / cm ³ .

 The dough for milk biscuit can be prepared by adding surfactants and skimmed milk powder, and first, the egg-sugar mixture is diluted with the surfactant diluted in water, and then mixing with flour and dairy products or knocking all components out simultaneously.

When preparing a dough for milk biscuit in two stages, melange, sugar and a solution of a surfactant can be introduced into the whipping machine and knocked down at a whisk speed of 240-300 rpm for 6 ± 1 min, and at the end of knocking add the essence, and readiness knocked mass determined by an increase in the original volume in 2,5 ^o C3,0 times, until complete dissolution of sugar crystals disappear, and then to the whipped mass at a reduced speed corolla flour is added and stirred for 15 ± 5 seconds, after which make dry degrease Noe milk and additionally stirred for 1 minute, or flour and skim milk powder were premixed, added to the whipped mass and carried jointly by stirring for 1 minute.

 When preparing a dough for a milk biscuit, simultaneously knocking down all the components, melange, sugar and a surfactant diluted in water can be added to the capacity of the whipping machine, mixed, then flour and dry dairy products are added and whipped at a speed of rotation of the working body of the whisk 250 300 r / min for 6-1 min or for 8 ± 2 min, depending on the type of whipping machine.

The dough for milk biscuit can be prepared at an overpressure in two stages, at the first of which melange, granulated sugar and surface-active substances dissolved in water are loaded into the machine and under a pressure of 1.0 ± 0.2 atm (2.5 • 10 ⁵ Pa) the mass is knocked down 3 ± 1 min until a fluffy, foamy mass without inclusions of undissolved sugar is obtained, and in the second stage, with the air pressure removed, the essence, flour, dry milk products are introduced into the machine and the dough is kneaded for 1 min.

A dough for milk biscuit can be prepared at one stage of overpressure, for which melange, granulated sugar, a solution of a surfactant and essence are added to the capacity of a whipping machine, mixed and flour and dried milk products are added, the machine's capacity is closed, it is created in it overpressure 1.0 ± 0.2 atm, turn on the machine and knock down the mixture of all raw materials for 5 ± 1 min until a finished dough is obtained with a volume increased by 2.5-3.0 times, disappeared sugar crystals uniformly mixed with humidity 40 ± 3%, density 0.45-0 , 50 g / cm ³ and a temperature of 20-25 ^o C>.

Sponge cake with margarine can be prepared at the stage of continuous preparation of confectionery masses, for which melange, granulated sugar, surfactants in the form of a paste pre-mixed with water at a ratio of 1.4: 1.0 are continuously fed into the homogenizer tank the lower part of the whipping machine in a continuous stream beat down the egg-sugar mixture, after which the whipped mass is fed into the mixer for kneading with flour, margarine and essence and obtain the finished dough with a moisture content of 37 ± 2% and a density of 0.40-0.45 g / cm ³ and pace teratura 20-25 ^o C.

Sponge cake dough can be prepared using the surfactant KoPAV-10, for which melange, water in the amount of 8-10% by weight of flour, surfactants, essence, ammonia, granulated sugar and flour are added to the pneumatic whipping and mixing machine, moreover, surfactants are added in the form of a 10% paste (KoPAV-10), pre-mixed with water, then compressed air is fed into the machine under a pressure of up to 2 atm and the mass is knocked down for 3-4 minutes to obtain a finished dough with a volume increased 2.5-3.0 times, light yellow lush texture without lumps with a moisture content of 34 36% density of 0.40-0.45 g / cm ³ and a temperature of 20-25 ^o C>.

 The Boucher biscuit dough can be prepared by churning pre-chilled proteins in a whipping machine for 20-30 minutes, churning the yolks with sugar for 30-40 minutes and then mixing for 5-8 seconds with flour, the whipped proteins being added to the mass of yolks, sugar, flour and quickly mix to obtain the finished dough with a moisture content of 44-46% mix well, without lumps.

 Sponge dough with surfactants and skimmed milk powder immediately after preparation can be poured into pre-greased or paper-covered forms that fill the dough with no more than 3/4 of the height of the sides.

 Sponge cake dough for roll can be poured onto a sheet of parchment and parchment with an even layer of thickness 2 4 mm, transferred to a metal sheet and baked.

 The dough for the "Boucher" immediately after preparation can be manually planted from bags or on a jigging machine on sheets covered with paper.

 Dough with margarine can be formed in the form of a tape with a thickness of 14 ± 2 mm on a moving under the oven, pre-greased.

Conventional biscuit dough baking can be carried out at a prefabricated thickness of 30 mm 40-65 min at a temperature of 190,200 ^o C or 65-75 min at a temperature of 170,175 ^o C, and at a thickness of 10 mm 10-15 min at a temperature of 220-240 ^o C .

The biscuit dough "Boucher" can be baked for 15-0 minutes at a temperature of 190-210 ^o C.

The dough with margarine with a thickness of 16 ± 2 mm can bake for 15-20 minutes at a temperature of 160-230 ^o C.

The dough with KoPAV-10 can bake for 23-25 minutes at a temperature of 180 - 220 ^o C.

 A biscuit baked with a thickness of more than 25 mm can be aged for at least 8 hours.

 Sand semi-finished product can be prepared by preparing dough, molding and baking, and the dough is prepared by semi-mechanized or mechanized methods, and molding by hand, or semi-mechanized, or mechanized methods.

The dough can be prepared using semi-mechanized or mechanized methods by loading butter or margarine, sugar or syrup from sorbitol for diabetic varieties on sorbitol into a kneading machine, mixing for 15-30 minutes and gradually adding flour, followed by stirring to a homogeneous mass and adding to the end of the flour kneading, after which the final mixing is carried out for 1-2 minutes with a total duration of kneading from 20 to 40 minutes and a dough with a moisture content of 18.5-19.5% and temperatures first 19-24 ^o C.

 With manual and semi-mechanized molding methods, the finished dough for cakes and sliced cakes is cut into pieces, rolled out on a table or on a rolling machine and transferred to a sheet using a rolling pin, dough for cakes is cut into separate pieces, the dough for baskets is rolled up to a thickness of 8-9 mm , the rolled dough layer is laid on the mold and hand lined with dough the bottom and the walls of the mold or lined with slices of unsold dough, the dough for rings and crescents is rolled out to a thickness of 6 -7 mm, after which the corresponding recess is stamped minutes, and wherein the table or the conveyor with the dough rolling out podpylivayut flour, and the dough is rolled to a crescent smooth pin, after which the surface pattern is applied ribbed rolling pin.

 For rings with nuts and for the Hercules variety, the surface of the dough can be greased with an egg and then sprinkled with crushed nut.

 With a mechanized molding method, the dough can be unloaded into trolleys and fed with a hoist to the dough divider funnel, after which the dough is laid out in portions on the oven conveyor belt and rolled into a layer using smooth rolls.

With manual and semi-mechanized methods, baking of sand semi-finished products can be carried out in furnaces of various types: tunnel, dead-end, electrical cabinets, etc. at a temperature of 200 - 225 ^o C for 10-12 minutes depending on the shape and thickness to obtain the finished semi-finished product with a moisture content of 5.5 ± 1.5%
With the mechanized method, baking can be carried out directly on the belt of the furnace conveyor at a temperature of 130-160 ^o C for 15-19 minutes

The baked sand semi-finished product is cut in the longitudinal and transverse directions by circular knives and cooled to a temperature of no higher than 25 ^o C in the workshop or with forced cooling.

 A layered semi-finished product can be prepared by preparing the dough, preparing the butter, laminating and molding the dough and baking, moreover, the dough is prepared by loading melange, salt, acid, flour and stirring for 15-20 minutes into a kneading machine until the dough is uniformly mixed without lumps humidity 41-44% which is cut into pieces.

The oil is prepared by freeing the oil monolith from the container, cutting into pieces in a kneading machine, mixing with flour in a ratio of 10: 1 and acid until a homogeneous mass is obtained, which is divided into as many parts as the pieces of dough are obtained, after which the obtained pieces of prepared oil are the board in the form of flat cakes is placed in a refrigerator for cooling at a temperature of 5-10 ^o C for 30-40 minutes

Lamination of the dough can be done by cutting the finished dough into pieces weighing 10-12 kg, each of which is manually slightly rolled into a layer, in the middle of which a piece of prepared butter weighing 4 is applied
5 kg, after which the free ends of the dough are wrapped in an envelope, placed on a sheet and placed in a refrigerator at a temperature of 5-10 ^o C for cooling for 30 -40 minutes, and after cooling, the envelope is rolled out by machine or manually with a rolling pin, and when rolling on the machine, the envelope is placed on the upper conveyor and passed through the rollers with the largest gap between them, after which, gradually reducing the gap, the dough is rolled in two directions to a layer thickness of 20-25 mm, and after the last rolling, the dough is moved to the lower conveyor, onto with a torus it is folded with longitudinal edges to the middle, and then rotated 90 ^° , rolled for a second time, folded in the same way and placed in a refrigerator for cooling, then the chilled piece of dough is rolled out again in the same way, folded and cooled, and lamination is done manually but the rolling is carried out with extension in one direction, while after secondary rolling by machine or manually and cooling, the dough is cut into pieces weighing 2-5 kg and rolled with a rolling pin to a thickness of 4.5-5.0 mm, then the rolled dough is transferred to a sheet dl I’m baking, moreover, the edges of the sheet are moistened with water and the dough is pressed against them, and the upper surface of the semi-finished product is smeared with yolk and pricked with a knife, and for a piece of puff, rolled dough is cut into square or rectangular pieces weighing 90-95 g, from which various shapes are obtained by gluing corners .

Puff pastry semi-finished products can be baked for 25-30 minutes at a temperature of 215-250 ^o C to obtain the finished semi-finished product with a moisture content of 7.5 ± 3.0%, and the couplings and tubes are baked on sheets, and the top of the couplings is not lubricated.

When preparing a puff semi-finished product on an Orlandi flow-mechanized line, dough can be prepared by pouring chilled water or ice water into the bowl with automatic equipment, adding salt, melange, scraps of dough, if any, and part of the flour in the upper layer of which improvers are distributed sodium or potassium metabisulfite and ascorbic acid in an amount of not more than 0.013% by weight of flour, after which the dough is kneaded for 6 ± 2 min at two speeds of the kneading organ, and during the kneading process 8-9% butter is added from the mass of flour, and at the end of the batch, the dough is sprinkled with flour, then subjected to baking for 30-40 minutes, after which the dough with a moisture content of 37 ± 2% is sent to rolling, and the temperature is maintained at 15-17 in the room ^o C, and the remaining amount of oil, cut into chips, is loaded into a bowl, in which the remaining flour is poured in an amount of 20% by weight of the butter and the mass is mixed to a temperature of 5-7 ^o C, then the finished dough is served for rolling, for which the lower prepared butter mixed with flour, then coated with dough they are knitted with a second layer of dough and subjected to repeated rolling and application of the layers of dough until the layers of dough are prepared in the finished product in an amount of 200-250, and then the finished dough layer with a thickness of 5-7 mm is cut into 4 pieces in the form of a longitudinal tape, and with further passage through the dough lines are cut into individual blanks with a width of 21.5 cm, a length of 24.0 ± 0.5 cm, greased with egg and served for baking, and the resulting scraps of dough are used for subsequent dough batches, moreover, baking is performed in the Turbotermo automatic oven for 23 ± 2 min at two modes, the first at a temperature of 210 ± 10 ^o C, and the second at a temperature of 190 ± 15 ^o C to obtain the finished cake mix with humidity after leaving the furnace 10 (+4.5; -3.5%), after which the semi-finished product is dried to a moisture content of 6 (+4.5; -3.5%) and cooled to a temperature not exceeding 27 ^o C.

The scalded semi-finished product can be prepared manually or semi-mechanized, or mechanized by means of which the tea leaves are cooked, the dough is prepared, it is molded and baked, and the tea leaves are prepared from a mixture of flour, oil, water and salt by heating in an open cooking boiler until oil, salt and water with a gradual addition of flour to the resulting mass, after which the mixture is stirred for 3-5 minutes until a homogeneous, elastic mass with a temperature of 75-80 ^o C and a humidity of 38-39% is easily behind the walls and bottom, last what it is unloaded into a kneading machine for further kneading with melange, which is added gradually with stirring, the duration of which is 15-20 minutes until you get a ready evenly mixed dough without lumps with a moisture content of 54 57%
With manual and semi-mechanized methods, the dough can be cut manually from the bags or using a jigging machine in the form of tubes or rings on sheets and baked in various ovens for 35 40 minutes at a temperature of 190 200 ^o C.

With the mechanized method, the dough can be deposited using a jigging machine on the belt of the furnace conveyor, slightly greased with the formation of dough pieces 115 ± 5 mm long weighing 31 ± 2 g, after which they are baked in tunnel-type ovens for 35-40 minutes at a temperature of 190-200-200 ^o C.

 A sugar tube can be prepared in semi-mechanized and mechanized ways by preparing dough, molding and baking.

The dough is prepared in a semi-mechanized way by mixing milk, sugar and melange in a kneading machine until sugar is completely dissolved and gradually adding flour and vanilla powder to this mass with stirring, and kneading is carried out for 1-2 minutes, until a finished, uniformly mixed dough is obtained without lumps with a moisture content of 36-38%
The dough is prepared mechanically by mixing in a pneumatic beating machine for 3-4 minutes sugar, whole milk, vanilla powder until sugar is completely dissolved, followed by adding melange to the resulting mass and continuing kneading, at the end of the kneading, gradually add flour and continue kneading for 1-2 minutes to obtain a finished dough, evenly mixed and without lumps.

 In freshly prepared dough, you can add 20-30% of the dough prepared in advance and aged in the refrigerator for no more than 16 hours.

With the semi-mechanized method of preparing the dough, it can be formed by smearing it with a thin layer of 1–2 mm using a stencil onto a sheet pre-greased in the form of round or oval blanks, followed by baking for 4-5 minutes at a temperature of 200–210 ^o C, after whereupon the hot baked semi-finished product is rolled up into a cone-shaped tube or placed into metal tubes, cooled for 10 15 minutes, removed from the blanks, inserted into the nests of the metal rack and left to cool.

With a mechanized method of preparation, the dough can be fed into the working capacity of the molding and baking unit, in which a constant level of dough is maintained, after which the heated cone-shaped plates mounted on conveyors are immersed in the container with dough and kept there for 15 s, after which the working capacity the dough is lowered and the cone-forms with the test are fed to baking, which is carried out for 8 minutes at a temperature of 170-190 ^o C to obtain a semi-finished product with a moisture content of 3.0 ± 1.0%
In the preparation of the air and air-nut semi-finished product, a whipped mass is prepared, molding and baking are carried out, and the whipped mass is prepared by whipping in a whipping machine, first at a low, and then at a high speed whisk, with sugar for 30-40 minutes and adding at the end churning vanilla powder to obtain a final pulp fluffy, having the structure resistant nondeliquescent foam and the density of 0.35 0.37 g / cm ^3, wherein the molding is carried out by otsazhivaniya weight of the bag or a machine for sheets, cm associated with oil or made up with paper, and baked meringues carried out at a temperature of 110-140 ^o C for 60 95 minutes and 80 minutes 75 fungi.

 In the manufacture of the “Polet” cake, the mass is knocked down for 40-50 minutes, then unloaded into a container and mixed with roasted crushed nuts, and during molding, the mass for the “Polet” cakes is smeared on a machine or using a stencil on sheets covered with paper, and baked 80- 90 min

When preparing a protein-nut or protein-almond semi-finished product for cakes, "Nut" and "Almond" dough are prepared by thoroughly mixing nuts or almonds, granulated sugar and 75% of the proteins that are based on the recipe in a container, then grind the resulting mixture on a rolling or type machine meat grinders, after which the mass is kneaded in a whipping machine with the rest of the protein, add flour and mix until a homogeneous mass of dough with a moisture content of 18-20% is obtained and then the resulting dough is precipitated manually or for the “Almond” cake machine for sheets greased with oil and dusted with flour or covered with paper in the form of round billets, and for “Orekhovoe” cakes for dough sheets, after which baked semi-finished products for cakes for 18-23 minutes at a temperature of 180 205 ^o C to obtain semi-finished "Almond" with a moisture content of 8.0 ± 1.5% semi-finished product "Nut" with a moisture content of 5.5 ± 1.5%, and round or oval baked blanks without finishing are used as ready-made cakes.

The almond cake mix for the Ideal cake can be prepared by preparing and kneading the dough, molding and baking, and the dough is prepared by knocking down the cooled protein in a whipping machine at a low and then high speed whisk for 20-30 minutes, after which sugar is added, mixed with flour and vanilla powder, and mixed at a high speed of 13-15 seconds, and then the resulting mass is mixed with softened butter and almonds, previously ground with powdered sugar, in a ratio of 5: 1 on a roll or m a type of meat grinder with obtaining a finished dough, evenly mixed, with a moisture content of 35-37% and then forming, for which the cake dough is smeared with a thin layer of 2-4 mm on a sheet greased with oil and dusted with flour, and pricked with a knife or smeared through a stencil with the formation of a dough piece weighing 133-140 g, which is baked for 12-15 minutes at a temperature of 210,230 ^o C, and after baking, the layers after cooling are cut into pieces of the required size with circular knives, removed from the sheets with a knife and left to stand in the workshop for 5 -8 h to teachings semifinished product with a moisture content 4.0 ± 2.0%
The Krakowskoe cake almond cake mix is prepared by kneading dough, molding and baking, and kneading the dough is done by loading sugar, protein and crushed almonds into a kettle with continuous stirring, bringing it to a boil with a floss sample and then stirring with flour, after which is carried out by smearing the required amount of boiled mass with an even layer of 5-6 mm thickness on a sand sheet 5-6 mm thick baked to a pale color, and after the appearance on the surface of the elastic crusts are cut, and the cakes are cut 9-10 cm long, 5-5.5 cm wide, laid on sheets and baked at a temperature of 150-160 ^o C for 20-25 minutes until a pink color appears in the semi-finished product, the moisture content of which the finished form is 5.5 ± 1.5%
A tiny prefabricated product can be made by preparing dough, molding and baking, and the dough is prepared by kneading granulated sugar in a beating machine for 20-25 minutes, then adding crushed, minced, crushed, dairy, butter, soda, well-crushed meat or grinder , ammonium, cocoa and churning for 40-60 minutes, after which add flour and knead for 1 minute to obtain a finished uniformly mixed dough without lumps with a moisture content of 30-32% and molding is carried out by folding finished dough in greased molds, the crumb included in the semi-finished product is obtained from scraps of pastries, biscuit cream, sand-glazed, sand-cream, puff with cream and fruit filling, cakes without finishing candied fruit, nuts and jelly, semi-finished products and muffins, and the baking of the molded dough is carried out at a temperature of 170-200 ^o C for 75-80 minutes, after which the finished cake mix is exposed for at least 8 hours, and then the finished cake mix with a moisture content of 24.0 ± 4.0% is served for decoration .

Butter-whipped semi-finished product can be prepared by kneading margarine with sugar for a uniform consistency for 10-15 minutes, then gradually add small amounts of melange and continue kneading until crystals disappear, after which the whipped mass is quickly mixed with flour and, if necessary, with cocoa powder, and then the finished dough of uniform consistency is spread on sheets with a layer of a thickness of 5-6 mm and baked at a temperature of 170-180 ^o C for 10-15 minutes

A semifinished product puff with beer is made by preparing dough, molding and baking, and the dough is prepared by loading chopped margarine in a whipping machine, briefly whipping and then adding flour and kneading until a homogeneous mass is obtained, after which beer is poured and the mass is uniformly mixed for a total duration of kneading 20 -25 min until a dough with a moisture content of 30-32% is obtained, which is divided into pieces of the required weight and rolled to a thickness of 2-3 mm, and then the molded workpieces are baked while a temperature of 250-270 ^o C for 7-10 minutes in furnaces of various types to obtain the finished semi-finished product with a moisture content of 6 ± 2%
Butter cream on milk sugar syrup can be prepared by loading into a whipping machine according to the recipe of peeled and cut into pieces butter at a temperature of 8-10 ^o C and softening it, after which milk sugar syrup or powdered sugar is gradually added in several stages to softened butter and boiled condensed milk, vanilla powder, cognac and dessert wine and churn the cream for 20-30 minutes to obtain the finished cream with a smooth glossy surface, density 750 - 920 kg / m ³ and humidity 22.0 ± 2.0%
Cocoa powder or nuts, or coffee syrup, or fruit supplies can be added to the cream at the end of knocking, after which they knock the cream until a uniformly mixed mass is obtained.

A cream using concentrated grape juice can be prepared by loading pieces of butter in a whipping machine, softening for 0.5-1.5 minutes, then adding milk powder and churning for 7-15 minutes, after which chilled is gradually added in several stages milk-sugar syrup, then grape-starch semi-finished product, and at the end of churning, vanilla powder is introduced, churning is carried out for 15-20 minutes to obtain a cream with a density of 800-900 kg / m ³ .

Creamy cream with dry milk product can be used to smear cakes and pastries and prepare it by loading the peeled and chopped butter into a whipping machine, softening for 0.5-1.5 minutes, after which the dry milk product is introduced and the churning continues for 7-15 minutes, after which chilled milk-sugar syrup or powdered sugar and boiled condensed milk are gradually added in several stages, and at the end of knocking aromatic and flavoring additives, the total duration of beating is 15-30 minutes and knocking is carried out until a finished cream is obtained with a volume that is increased 1.5-2.0 times, a density of 800-900 kg / m ³ and a moisture content of 23 ± 2.0%
When preparing the cream "New Milk" for 5-7 minutes before the end of whipping cream, coffee syrup can be gradually introduced.

 Cocoa powder or fruit can be added to the cream.

When preparing a cream with skimmed milk powder and apple juice, apple juice is added simultaneously with skimmed milk powder and milk-sugar syrup, and the cream is obtained with a density of 820-880 kg / m ³ .

Cream cream with powdered sugar can be prepared by softening sliced cream in a whipping machine for 5-7 minutes with the gradual addition of powdered sugar and boiled condensed milk, add vanilla powder and cognac at the end of whipping to obtain the finished cream in the form of a lush foam with a glossy surface and humidity 14 ± 2%
Cocoa powder or roasted nut or coffee syrup can be added to the cream, and the additives are added gradually 5-7 minutes before the end of the whipping.

When preparing a cream of protein whipping (raw) in a whipping machine, chilled proteins are knocked down for 8-10 minutes, first at a low whisk speed, then at a high speed, about 15% of the prescription amount of sugar is added and knocked down for 7-10 minutes, after which the remaining amount of sugar is introduced and they continue to knock down for 10-15 minutes, and at the end of knocking add vanilla powder to obtain a finished mass, lush with a structure of resistant non-splitting foam, humidity 27 ± 2% and a density of 0.35-0.40 g / cm ³ , and the cream is used immediately.

 When preparing a cream of a whipped whipped custard cream in a whipping machine, chilled proteins are churned for 10-15 minutes, first at a low whisk speed, then at a high speed until a lush mass is obtained, and at the end of churning, citric acid is introduced and, without stopping churning, pour hot boiled sugar syrup into obtaining a stable mass, continuing knocking for 3-7 minutes, or add to the knocked down proteins 15-20% of the prescription amount of sugar, and the rest of the sugar, without stopping knocking, pour in a stream and continue knocking for 20-30 minutes until obtained Oia persistent mass. Get the finished cream with a moisture content of 30.0 ± 2.0% which is used immediately.

 When preparing a custard protein cream on gelatin, it is pre-soaked in water 1: 3 for 1-1.5 hours, then the swollen gelatin is boiled for 1-2 minutes, the chilled proteins are knocked down in a cream-baking machine for 15-20 minutes with sugar, which is taken in the amount of 20% of the prescription, and citric acid to increase in volume by 4-5 times, then add, without stopping the churning, a hot boiled sugar syrup and boiled gelatin with a stream and knock down the mass for another 5-7 minutes to obtain a cream with a moisture content of 28% which is used immediately.

When making soufflé in a whipping machine, egg white with hot sugar-agar syrup can be knocked down for 20 ± 5 min until the volume is increased 5-6 times and a stable foam is obtained, and by the end of knocking, pre-knocked butter with condensed milk, citric acid, essence and mixed for 1-3 minutes until a homogeneous consistency to obtain a semi-finished product with a moisture content of 24.0 ± 2.0%
When preparing marshmallows in a whipping machine, chilled proteins can be knocked down for 7-10 minutes, first at a low whisk speed, then add 15% of the granulated sugar to the knocked down mass, the duration of knocking is 15-20 minutes, and without stopping churning, add hot boiled stuffing and jelly to the whipped cream with a stream, after which churning is continued for another 3-4 minutes and at the end of churning add food coloring to obtain a semi-finished product with a moisture content of 36 ± 2%
To decorate the surface of cakes and pastries, you can use fruit glaze or lipstick, or jelly, or chocolate glaze.

 As a filling, you can use fruit or pralines, or sprinkles with biscuit crumbs, or puff and sand crumbs, or nonparelos, or grains of truffles.

 To decorate cakes and pastries, you can use sugar mastic or caramel mastic, or pouring caramel mass, or satin caramel mass, or plate caramel mass, or raw or custard marzipan, or marzipan figures, or dyes, or cream butter cream in the shape of a snake and / or fungus, and / or rope, and / or branches with buds, and / or pyramids, and / or asterisks, and / or rosacea, and / or scalloped sticks, and / or leaf, and / or daisies, and / or roses and / or chocolate decorations in the form of flat and / or three-dimensional figures, and / Do shavings.

 Sponge cakes can be made from two or three layers of cake mix soaked in a wash and layered with various creams or fruit filling, and the sides of the cakes and the top surface are covered with cream and / or fruit filling and / or sprinkled with crumbs.

 Cakes can perform various shapes: square or round, or oblong in the form of a log, or ring, or kalach.

 Sand cakes can be made from two or three layers, which are cut to the size of the cake, layered with cream or fruit filling, or jam.

 The surface of the sand cakes is decorated with cream and / or fruit, and / or candied fruits, and / or nuts, and / or jam, and / or jelly, and / or glazed with lipstick with or without a cream, or lipstick, or other product, and the side surfaces are coated with cream or fruit filling and sprinkled with biscuit crumbs.

 Combined cakes can be made from layers of various baked semi-finished products, which are coated with cream or fruit filling and artistically decorated with various semi-finished products.

 Ideal almond cakes are made of several layers of semi-finished almonds, which are layered with fruit filling or cream, or pralines, sprinkled with powdered sugar on the upper surface, and covered with cream and sprinkled with fried crumbs.

 Tiny cakes can be prepared by soaking with a groove, or layering with confiture or cream, or jam several layers of crushed semi-finished products with the upper and side surfaces decorated with cream or semi-finished product "Air", or candied fruit and sprinkled with fried crumbs.

 Waffle cakes such as Surprise, Peanut, Rhythm, Sport, Polyarny, as well as chocolate-waffle and chocolate-praline are made of several wafer sheets, which are layered with fat or praline filling with the top surface of the same the filling and / or glaze with chocolate and / or chocolate figures, and the side surfaces are covered with the same filling and / or a thin layer of chocolate glaze and sprinkled with crushed peanuts or nuts and / or re-coated with chocolate glaze.

 Biscuit cakes are made from a semi-finished biscuit cake, which is cut into a rectangular, square, oval, triangular cake, in the form of a log, or a sandwich, or baked as separate pieces as "Bush", meringues, almond, sand, ring, or they are made one two- and three-layer with layering layers of biscuit with a wash and / or cream, and / or fruit filling and finishing the upper surface with glaze, and / or cream, and / or jelly, and / or jewelry made of cream, and / or fruit, and / or candied fruit, and / or jelly, and / or nuts.

 Sponge cakes can be glazed with lipstick, coated with protein cream or lipstick with protein cream, or fruit and jelly, or made of the type Rigoletto and Sandwiches or of the Rolls type, or round Bush, which is prepared with glazed milk lipstick and glazed cream or with nuts, or with fruits, or with protein cream.

 Shortcakes can be made from shortcrust pastry, layered or filled with cream or fruit filling, sliced and / or made from baked semi-finished products in the form of crescents, rings, baskets, tubes decorated with fruit filling and / or marmalade, and / or fruit, and / or or candied fruit and / or glazed marmalade, or jelly, and / or lipstick, and / or protein cream, and / or nuts, and / or marshmallows, and / or cream, and / or fruit filling, and / or with air and with milk filling and / or with milk filling and / or with cream and cream, or to finish baking.

 Puff pastries can be made in the form of puffs with cream and / or puff pastries with apple filling, and / or puff pastries and couplings filled with cream, and / or piece-baked pastries, bows, and / or feces and / or triangles, and / or squares and / or legs.

 Custard cakes are prepared from custard semi-finished products, the cavity of which is filled with cream, in the form of tubes and / or rings with a glazed top surface, and / or with cream cream.

 Tiny cakes of the Amateur and Potato type are made by washing or mixing crushed biscuit crumbs with cream and essence, rolling out the resulting dough and cutting into separate pieces, which are rolled into cakes of the desired shape, finished with cocoa powder and icing sugar, decorated and glaze.

 Sugar cakes such as "Krakowski", "Warsaw", "Leningradsky" can be prepared from two airy round or oval semi-finished products, which are layered with cream or fruit filling and decorated with cream or lipstick and fruit, or candied fruit.

 Cupcakes can be prepared with yeast or chemical baking powder, or without chemical baking powder and yeast.

Muffins based on Spring yeast are made by preparing dough, preparing dough, forming dough, proofing, baking and finishing, and dough is prepared by stirring in warm water at a temperature of 40 ^o C 50% of the recipe for crushed yeast, parts of mélange, 50-60 % of the flour formulation and leaving the dough for 4-4.5 hours for fermentation, after which sugar is loaded into the finished dough, the oil mixture with the rest of the melange, heated to 35-40 ^o C, is mixed and then salt, raisins, candied fruit are added , vanilla powder, gradually, in small portions, flour, 50% yeast diluted in a small amount of water, and stirred in a kneading machine for 10-30 minutes, after which well-kneaded dough is sprinkled with flour on the surface and left for fermentation for 1.5-2 hours, periodically kneading, and molding is carried out by dividing the dough into pieces, giving the pieces a rounded shape, laying these pieces into molds previously greased with oil or fat, standing in the molds for 1 hour 30 minutes 1 hour 50 minutes until the volume increases by 2.0-2.5 times, and before baking grease with egg or melange and sprinkle with crushed nut.

 A cupcake on chemical baking powder types “Stolichniy” and “Moskovsky” can be made by preparing dough by churning butter with sugar or melange with sugar, depending on the variety, and mixing the beaten mass with the rest of the raw material, except for flour, kneading with flour, molding, baking and finishes.

 When preparing the "Saffron" cake, saffron tincture, raisins, milk, ammonium, soda and salt can be added to the crushed mass. The mixture is stirred until a uniform mass is obtained, then flour is added and quickly mixed until the nemesis disappears.

In the manufacture of the “Almond” cake, starch and grated almonds are added to the crushed mass, then the batch is continued, and then the crushed melange with sugar is mixed with the crushed mass, and then the flour is added,
The Stolichniy cake is made in a rectangular shape, the Almond cake in a log shape, the Moscow cake in a square, the Saffron cake in a square or rectangular shape.

 The "Special" cake is prepared with the addition of surfactants, pre-prepared for introduction into the kneading machine by mixing this substance for one batch with melange in a ratio of 1: 3, and surfactants are introduced in an amount of 1.0% of the total weight of the recipe components of the test.

For muffins without chemical baking powder and yeast such as the “Silver Label” cake, the dough is prepared, molded, baked and finished, and the dough is prepared by loading butter in a kneading machine, softening it for 5-8 minutes, then adding sugar and kneading 10-12 min, after which the yolk is added in portions, and the protein is whipped separately, then the mass is whipped for 15-20 minutes, then flour and starch are added to the knocked mass, the mixture is stirred for 20-30 s, and then mixed with the knocked down for 13 -7 min protein and baking produce 70-80 minutes at a temperature of 180-200 ^o C.

 Sponge rolls are made by baking thin layers of biscuit cake mix, cutting into pieces, each of which is coated with an even layer of filling or cream and wrapped in the form of a roll, which is sprinkled with powdered sugar from the ends.

The rum woman is made from yeast dough in the form of a truncated cone with a ribbed or smooth lateral surface, impregnated with a syrup and a glaze with lipstick, and the dough is prepared on pressed yeast in a single or double method, and after making the dough and molding it, the molded dough pieces are placed on the proofing on 80-90 minutes, after which they bake for 23-24 minutes at a temperature of 175-185 ^o C.

 The technical result provided by the specified set of features is that in the production of flour confectionery products such as gingerbread and buns, lamb products, cookies, waffles and wafer-based products, cakes and pastries, the loss of at least part of the feedstock at the stage is reduced its supply and / or delivery, and / or unloading, and / or pneumatic transportation through the use of the filter surface of the air aspiration system.

 The invention is illustrated by drawings.

 In FIG. 1 shows a fragment of a container with a filter surface exceeding the area of the corresponding air-transparent surface portion of this container; figure 2 filter surface in the form of a spatial shell of constant curvature; figure 3 the same, in the form of a spatial shell of variable curvature; in FIG. 4 the same, combined configuration; in FIG. 5 a container with a lid having one air filter insert; in FIG. 6 the same, with an insert located at the top of the tank wall; in FIG. 7 - insert in the form of a convex concave polyhedron in a perspective view, an embodiment; in FIG. 8 insert in the form of an annular shell in a perspective view, an embodiment; in FIG. 9 a container with a cutout in which a shell with an air-filtering element is installed; in FIG. 10 filter surface in the form of several air-filtering membranes; in FIG. 11 shell with an inner frame; in FIG. 12 main and additional tanks with filters and additional air ducts; in FIG. 13 line for the production of gingerbread; in FIG. 14 pallet, cross section; in FIG. 15 the same in plan; in FIG. 16 is a section along AA in FIG. 15; in FIG. 17 section BB in FIG. 15; in FIG. 18 crosspiece interacting with the pallet; in FIG. 19 same side view; in FIG. 20 kinematic diagram of the drive of the cross; in FIG. 21 - frame for turning the pallet; in FIG. 22 pallet unloading unit; in FIG. 23 is a view along arrow B in FIG. 22; in FIG. 24 pallet lubrication unit; in FIG. 25 the same front view; in FIG. 26 tray rotary; in FIG. 27 is a view along arrow D in FIG. 26; in FIG. 28 forming machine; in FIG. 29 stamp with matrices; in FIG. 30 gingerbread matrix, ⌀ 34 mm; in FIG. 31 the same, o 39 mm; in FIG. 32 is a fragment of a stamp with a matrix, a longitudinal section; in FIG. 33-35 matrices of various configurations in plan; in FIG. 36 fragment of a stamp with a matrix, embodiment, longitudinal section; in FIG. 37 is a diagram of a mechanism for loading gingerbread from a conveyor belt into a cradle of a gingerbread stand conveyor.

 The method is as follows.

 The production of flour confectionery products such as gingerbread and cakes, lamb products, cookies, wafers and wafer-based products, cakes and pastries is carried out by preparing raw materials for production, preparing dough, molding, baking, cooling, finishing, packaging and / or packaging, transportation and storage.

 When preparing raw materials, flour is delivered to production and / or unloaded, and / or fed at least partially by pneumatic transport to the main and / or reserve storage tanks 1 with lids 2 with simultaneous aspiration of air by passing it through at least one filter surface 3 containers connected to an aspiration unit (not shown in the drawings) and / or with each other with the possibility of combined and / or selective switching by at least one additional duct 4 and the formation of a given area fi the surface of the container of at least one container, with the excess of the area of the corresponding air-transparent portion 5 of the surface of this container in the range from 1.002 to 230 reduced diameters of the area of the air-transparent portion, and the shape of the filter surface in the form of a spatial shell of constant 6 and / or variable 7 of curvature or combined configuration 8 with the maximum distance of its apex from the plane, combined with at least one non-linear segment of the contour of the aero-transparent section, or from the horizon plane cial projection aeroprozrachnogo portion corresponding to a distance of from 0.02 to 78 aeroprozrachnogo reduced diameter portion area.

 When carrying out the aspiration process, at least one air filter insert 9 can be used as a filter surface, which is installed in the lid cavity of the main and / or reserve storage containers, or at least one air filter membrane serving simultaneously as the main and / lid is used as a filter surface or a reserve storage tank, or at least one insert 10 is used as a filter surface for filtering the supplied air, which at least one main and / or reserve storage tank is poured in the upper part of the wall 11, in which case the insert for filtering the supplied air is made in the form of a fragment of a cylindrical surface (not shown in the drawings), or double curvature (not shown in the drawings), either in the form of a polyhedron concave (not shown in the drawings) or convex 12, or convex relative to the surface of the walls of the container, or in a combined form from a combination of straight and / or curved sections (not shown in the drawings), or an annular continuous or discrete shell 13 (not shown).

 When carrying out the aspiration process, at least one air-filtering element can be used as a filter surface, which is made in the form of a removable shell, while in the upper part of at least one main and / or reserve storage tank, a cut-out 14 is made, into which a shell 15 s is installed air-filtering element 16, and the cut-out area is not less than 1% of the cross-sectional area of the corresponding container with a multifaceted configuration or not less than 2.3% of the cross-sectional area about the cross section of the corresponding capacity of circular cylindrical or variable curvature or combined configuration.

When carrying out the aspiration process, at least two air filter inserts, air filter membranes 17, inserts for filtering the supplied air and air filter elements can be used as a filter surface, while the area ratio of any two filter elements is 1: 1 ^o C15.

 To seal the main and backup storage tanks, any filtering elements that make up the filter surface can be connected to the tanks by means of clamps with sealant, and at least some of the connections are detachable.

 For carrying out preventive or repair work during the aspiration process, the main and / or reserve storage tanks can additionally be equipped with airtight membranes, which are installed to ensure complete cessation of air supply to the replaceable filter element.

 An air filter insert or an air filter membrane, or an insert for filtering the supplied air, or an air filter element can be made in the form of a shell containing at least one double curvature section, or at least one single curvature section, or combinations thereof, or from combinations of curvilinear and / or rectilinear plots.

In the process of aspiration, air is injected with the formation of a shell shape containing at least one cylindrical or multicylindrical section formed by at least two jointed fragments of cylinders of constant and variable curvature, interconnected directly or by means of internal diaphragms, or with the formation of a shell shape containing at least one conical or polyconic section formed from fragments of conical and / or polyconic curvature directly connected to each other or by means of internal diaphragms, or with the formation of a shell shape containing at least one cylindrical or poly-cylindrical section formed from fragments of cylindrical and / or poly-cylindrical curvature, interconnected directly or by means of internal diaphragms, or with the formation of a shell shape containing at least one cylindrical and / or conical and / or spherical and / or spheroidal and / or ellipsoidal and / or parabolic and / or hypovaroid and / or toroidal region. The shell may be provided with an inner frame 18. The filter surface may be made of high-strength woven or fibrous non-woven material, moreover, for example, overcoat cloth is used as high-strength woven material, and for example, fibrous non-woven cloth. The design for aspiration with a filter surface can be made of at least two filter layers with different strength and transmittance, which are arranged in order to increase their strength and transmittance or fastened together to form cavities into which a powdery and / or granular filler is introduced, with this differentiated throughput in at least one layer is formed providing a differential pressure between its internal and external surfaces in the interval from 0.1 to 0.2 MPa at operating speeds of pneumatic delivery of dispersed particles suspended in the air flow, and the minimum cross-sectional area of the holes in the filter surface is taken to be at least 60 μm ² .

 The filtering surface can be subjected to vibrational influences, ensuring the restoration of its transmittance, which can create by differential pressure in the tank.

 To carry out the aspiration process, additional containers 19 can be installed, which are equipped with filters and connected to the general aspiration system with additional air ducts 20.

 Gingerbread products are made of various shapes without filling and / or various shapes with filling, and / or gingerbreads of the type of custard cuttings of various shapes with filling, and gingerbreads are made in the form of rectangular sheets with filling and / or without filling, whole and / or cut into pieces.

 The thickness of the gingerbread without filling is taken at least 18 mm, gingerbreads of the type "Baby", "Vyazemsky", "Tula", curly and cooked on artificial honey using rye flour at least 14 mm, gingerbreads such as custard mowing at least 20 mm, carriages in each layer is not less than 30 mm.

In the production of gingerbreads of the Tula type and in manual molding, the moisture content of the dough is taken to be 18-20%
When preparing the dough, use wheat flour or a mixture of wheat and rye flour, taken in a mass ratio of 1: 1.

 Invert syrup and / or artificial honey are used as sugar.

Gingerbread cookies are made on a production line, which includes a flour container 21, noria 22, a flour sifter 23, intermediate containers 24 and 25, a digester for making syrup (not shown in the drawings), having a steam jacket, a dough mixer 26 and a molding machine 27 that connect the conveyor 28 to feed the dough, the oven 29 for baking gingerbread with shafts (not shown) with sprockets (not shown), chain 30 and having rollers 31 and sides 32 of pallets 33, conveyors 34 for cooling and supplying gingerbreads for a run, machine 35 for gingerbread circulation c, multi-tier conveyors 36 for drying gingerbread, hopper storage 37, guide pallet 38, table 39 with scales for packing gingerbread in boxes, automatic filling machine 40 and a conveyor for feeding boxes to a warehouse (not shown), using flour with an acidity not exceeding 3 ^o , with a moisture content not exceeding 15% and a protein content of 12.5 to 14.5%. Before use, the flour is subjected to the process of aspiration and curing for at least a week. Moreover, for custard gingerbreads, the welding of flour, its cooling and kneading of dough is carried out simultaneously in a dough mixing machine by adding fat in a strained syrup with a temperature of not more than 50 ^o C in the liquid state of essences, dry perfumes, soda, and then passed the aspiration and baking flour, followed by stirring for 2-3 minutes until warming up and achieving a uniform distribution of components. After that, melange and a solution of carbon ammonium salt are introduced, then re-mixed for 3-4 minutes to obtain a finished dough with a temperature of 28- 36 ^o C and a moisture content of 18-23%, which are sent to molding in the funnel of the molding machine 27. Machine 27 is performed with two corrugated shafts (not shown), rotating towards each other, and patterns 41 having cutouts 42 of various configurations corresponding to the shape of the made gingerbread, through which the squeezed dough is cut off with a steel string (not shown) with the formation of gingerbread blanks and stackings nd them prelubricated with vegetable oil trays 33 rows and then moving the pallet 33 direct path circuit 30 into the furnace 29 for baking. Baking is carried out for 10-12 minutes at a temperature of 210-220 ^o C depending on the type of gingerbread, and moving the pallets 33 backward chain 30 from the upper part of the baking zone to the lower part of the baking zone, and after leaving the oven, pallets 33 successively hit chipper 43 of the unloading unit 44 of the pallets 33 with the simultaneous pouring of gingerbread cookies onto the mesh conveyor 45. Subsequently, the gingerbread cookies are cooled to 45 ^° -50 ^° C on at least two-tier conveyor 34 for 5-10 minutes before solidification, after which the gingerbread cookies are subjected to replication the direct action of the machine 35 for replication by processing with sugar syrup with a solids content of 77-78% and a temperature of 85-95 ^o C for 30-50 s. Then, the gingerbreads are cooled by passing them through multi-tier conveyors 36, moving to the storage hopper 37, weighing the finished products, dosed packing in the corrugated box, packing them into wagons and rolling them out to the warehouse for storage or sending them for sale.

Kneading raw dough can be carried out either by pouring into a kneading machine a pre-prepared strained syrup with a temperature of 30-40 ^o C and mixing with all raw materials without flour and chemical baking powder for 1-2 minutes and then adding baking powder and flour and mixing for 5- 12 min, or by loading the raw materials into the kneading machine in the following sequence: sugar, water, burning, honey, molasses, invert syrup, melange, essence, dry perfume, sodium bicarbonate, ammonium carbonate, flour, and first everything with Rye without flour and chemical baking powder is mixed for 2-10 minutes in a kneading machine with a rotational speed of the blades 12-14 per minute, and then baking powder dissolved in water and, lastly, the flour that has been aspirated, are added, and kneading the dough continues 4- 12 min, depending on the temperature conditions of the room and the capacity of the kneading machine, until a homogeneous consistency test is obtained and the humidity is in the range of 23.5-25.5%, and for gingerbreads of the Tula type with manual cutting of 18-20%, the temperature of the test after kneading is prescribed not exceeding th 22 ^o C.

When preparing the custard dough, strained syrup with a temperature of 45 -65 ^o C can be served with a dough mixing machine, in the course of which flour is gradually added and the resulting tea is mixed in a dough mixing machine with 12 revolutions of the blades per minute for 10-15 minutes until a brewed dough with humidity of 19-20% After that, the brewed dough is unloaded from the kneading machine in a chest or baking sheet, put it in layers, sprinkle the layers with crumbs or grease with vegetable oil and cool (stand) in a special way room to a temperature of 25-27 ^o C, and on mechanized and semi-mechanized lines, the welding of flour, cooling of the welding and kneading of dough is carried out in one dough mixing machine with a jacket, which serves both hot and cold water, and the welding is cooled in a dough mixing machine to temperature 28-36 ^o C, or kneading the dough is carried out by loading in a kneading machine with two blades of chilled custard dough and all other raw materials provided for in the recipe, with the last chemical feed castors dissolved in water, and the duration of the kneading from the moment of loading all the raw materials when using the infuser after aging is 30 minutes with the number of revolutions of the kneading blades 18-20 rpm and 60 minutes with the number of revolutions of the blades 12-14 per minute, and when using welding without curing for 10 minutes, or on flow-mechanized lines where the welding of flour, its cooling and kneading are carried out in one mixing machine, the dough is prepared by adding liquid fat, essence, vanilla to strained syrup with a temperature of not more than 50 ^o C ina, dry perfumes, soda and with flour stirring, and after stirring the mass for 2-3 minutes, add melange, a solution of carbon ammonium salt and kneading continue for another 3-4 minutes until a well-mixed dough with a temperature of the finished dough in the range 28-36 ^o C and humidity 18-20% depending on the variety.

Preparation of syrup for dough gingerbread dough can be done by loading sugar, molasses and other raw materials and water into a temperature machine (not shown), according to the recipe for the corresponding gingerbread, bringing water to a density of 1.32-1.33 g / cm ³ and temperature 40-50 ^o C by heating while stirring and then filtering the resulting syrup.

 The stamp (template) of the forming machine 27 is performed with several matrices, the shapes and sizes of which correspond to the shapes and sizes of the manufactured gingerbread.

 The matrices are in the form of a circle 46, 47 and / or a ring (not shown), and / or a crescent 48, and / or an ellipse (not shown), and / or an oval (not shown), and / or a star 49, and / or a rectangle , and / or a square (not shown), and / or a triangle, and / or a polygon (not shown), and / or combinations thereof.

 The formation of gingerbread dough without filling is carried out either by feeding the dough after kneading into the funnel of the forming machine 27, which has two corrugated shafts rotating towards each other, and forcing the dough through these shafts through templates (matrices) with cutouts of various configurations corresponding to the configuration of the made gingerbread, extruding the dough through cutouts and cut-offs with steel wire stacked in rows on substitute sheets and / or pallets, or by turning the dough into a dough tape by rolling it through at least two pairs of wa ikov with obtaining a test tape with a thickness of 8-11 mm, and then stamping in the product tape with stamps 51 of various configurations corresponding to the configuration of the made gingerbread, with the return of the scraps formed during stamping to the mass of dough prepared for passing through the rollers, or by manually rolling the dough to a thickness 8-11 mm and extruding products with metal and / or plastic molds, or by additionally pressing the molded dough into wooden figured shapes (not shown) followed by extraction from the forms of the formed products, and the formation of gingerbread products with the filling is carried out either by rolling the dough with a layer of thickness 8-11 mm, laying the fillings on the half of the layer with slides at a distance from each other, covering the second half of the layer and forming the products (not shown) with dies with the location slides in the center of the dies, or by molding the gingerbread dough mechanically, followed by baking, cooling, notching the finished gingerbread on the side and making the filling with a knife or a syringe ententa (not shown), or by mechanically forming a test tube and filling the cavity of this tube with, for example, a screw (not shown) with a filling, followed by feeding the formed test rope under the stamping drum and cutting the gingerbread blanks.

 Lubrication of the pallets 63 is carried out using the device 52, consisting of a shaft 53 mounted above the moving pallets 33 on an axis with the possibility of rotation of the shaft 53 with absorbent tissue 54 interacting with the surface of the pallets 33 and located above the shaft of the perforated pipe or perforated groove 55 with rigidly fixed bottom near the holes with guide rods 56, wherein the lubricating oil 57 is constantly and / or periodically shut off by means of, for example, a valve 58 or to the chute ensuring its receipt as required through the tubes or rods trough holes in the fabric and lubrication oiled cloth surfaces pallets as they pass under the shaft.

 The length of the absorbent tissue exceeds the circumference of the shaft on which it is wound by about 150 mm. The shaft rotation speed is approximately 30 rpm.

 The movement of the pallets 33 from the upper part of the baking zone to the lower part of this zone is carried out with a sequential smooth transfer of each pallet 33 to the underlying level using the shaft 59 with a sleeve 60 located on it with rotation, to which the curved petals 61 are rigidly attached, forming a cross located with the possibility of alternating interaction with the lower surface of the front section of the corresponding pallet 33, while over the shaft axis an additional roller 62 is attached with a pressure roller 63, which is installed They can be supported on the right end side of the pallet 33 and support the pallet 38 from falling until it is supported on the corresponding lobe 61 of the sleeve 60.

 After lowering the corresponding pan 33 and releasing it from the gingerbread, it is transferred from the lower position upwards under the forming machine using a frame 64 made, for example, from a bent pipe section with a diameter of, for example, 25 mm to form a frame measuring 550 mm in length and 250 mm in width, and the frame 64 is installed with the possibility of engaging for it the front of the corresponding pallet 33, which is mounted on mounted across the pallet 33 with an offset, for example, of 320 mm axis 65, while the pallet 33 is installed with possibly Tew slide on the frame 64 and the rotation on its axis, the rear part with the rollers without turning lifting up and lowering of the upper guide rollers which operate bent down towards the pallet (not shown).

 At least part of the gingerbread from the conveyor belt is loaded into the cradle of the gingerbread chain conveyor by means of a mechanism including a drive drum 66 with a drive sprocket 67, a tension drum 68, a conveyor belt 69, gears 70 and 71, a tension 72 and a deflector 73 rollers, mechanism 74, transmitting rotational-translational movement, interacting with a spring-loaded spring 75 tray 76 mounted on an axis perpendicular to the direction of movement of the transport tape 77, with the possibility of tipping over, the curtain 78, which opens in m cop tilt tray conveyor 79, which produces the tray and electric limit switch 80.

In the production of custard cakes of the "Curly" variety, syrup is prepared by loading sugar, molasses, and other raw materials into the tempering machine (not shown), according to the syrup, water recipe, bringing to a density of 1.32-1.33 g / cm ³ and the temperature 40 to 50 ^o C by heating and stirring, and then filtered syrup is poured into the dough mixer type "mix", to which with stirring make soda ugleammoniynuyu salt, vanillin and with stirring poured flour last aspiration and binning by After stirring for 2-3 minutes, melange is added, the essence and kneading is continued for 3-4 minutes until a well-mixed dough with a moisture content of 18-22% is obtained, then the dough is fed into the funnel of the molding machine and the molded gingerbread blanks are sent to the oven for baking, which is made in for 12-15 minutes at a temperature of 230-250 ^o C, after which the gingerbread cookies are cooled to a temperature of 45-50 ^o C, and then the gingerbread cookies are transferred to a continuously rotating drum, where they are replicated with sugar syrup with a solids content of 77-78% and a temperature of 90 -95 ^o C for 50 s, by le cakes which the drum is moved onto a conveyor, arranging them in a row, after which they were packaged, labeled, and transported to the storage and / or sent to consumers.

 Custard gingerbread "Curly" can be prepared in a variety of shapes, with a glazed surface, weight and / or packaged, with a content of 1 kg of at least 30 pieces and a moisture content of 13 ± 1.5% from dough containing the following components in the following ratio, wt.

Wheat flour 1 grade 47.41
Molasses 5.64
Margarine 3.20
Melange 1.87
Pasteurized cow's milk 11.69
Drinking soda 0.07
Coal ammonium salt 0.43
Vegetable oil 0.88
Vanillin 0.02
Granulated sugar
The baking temperature, respectively, in I, II and III zones can take:
for gingerbread "Irek" 200-210 ^o C, 230-250 ^o C and 210-220 ^o C;
for gingerbread "Fruit" 200-220 ^o C, 240-250 ^o C, 220-230 ^o C;
for gingerbread "Komsomolsky" 220 ^o C, 220-240 ^o C, 230-220 ^o C;
for gingerbread cookies 220-210 ^o C, 240-230 ^o C, 220-210 ^o C;
for gingerbread "Northern" 210-220 ^o C, 240-260 ^o C, 220-230 ^o C;
for gingerbread "Amateur" 210-230 ^o C, 240-260 ^o C, 210-220 ^o C.

Mint gingerbread cookies bake for 7-11 minutes at a temperature of 190-210 ^o C, Autumn gingerbread cookies for 15 minutes at a temperature of 250 ^o C, Tula gingerbread cookies for 5-6 minutes at a temperature of 265-270 ^o C, the remaining 7-12 minutes at a temperature of 200-240 ^o C.

The drying of the gingerbread cookies after the circulation is carried out either in a drying chamber at a temperature of 60 ^o C and an air speed of 4 m / s for 5 min, followed by drying at a temperature of 20-22 ^o C for 3 min, or for 90 s at a temperature of 130-150 ^o C, and after drying, the gingerbread cookies are sent to the rack, which is carried out on cassettes or in special rooms, or in conveyor cabinets for at least 2 hours

 Weighted gingerbread products are stacked in rows on a rib or in bulk when the number of products is 1 kg from 25 pcs. and more into returnable and / or non-returnable boxes from corrugated cardboard net weight not more than 12 kg, into plywood and / or plank and multi-turn plywood boxes with net weight up to 20 kg, and / or into boxes from wicker veneer net weight up to 9 kg, gingerbread cookies filled and gingerbread cookies of the "Baby" type are laid on the edge, whole and cut flat, and / or when laying gingerbread products on the edge, the upper two or three rows are laid flat, and the free spaces in the boxes remaining after laying the gingerbread products are filled with paper chips and / or a pad of paper and, and / or gingerbread products are packed in bulk in aluminum and / or metal with a corrosion-resistant coating, and / or wooden coating with food varnish, and / or from other material that is harmless to health, trays that are lined with brown paper and / or parchment from the inside, and / or parchment, and / or glass, and / or waxed paper, and / or cellophane, with the edges of the coating leading to the upper surface of the stacked products with overlap.

 Gingerbread products intended for urban consumption are packed in bags and packs with a net weight of not more than 500 g, and gingerbread products with a number of pieces of 1 kg are not more than 20, packed in packs with a net weight of not more than 400 g.

 Gingerbread products packed in boxes, bags or packs are placed in returnable and / or non-returnable boxes, plank or plywood, net weight not more than 20 kg, corrugated cardboard boxes net weight not more than 15 kg and wicker veneer boxes net weight not more than 9 kg and the free gaps in the box remaining after packing boxes, bags and packs are filled with paper chips or a paper pad.

 Boxes with gingerbread products should be stored in a warehouse on shelves with stacks no more than 2 m high, and stacks of boxes made of corrugated cardboard not more than 1.5 m high, with at least 0.7 m passages between stacks and the wall, and when storing products on pallets the stack height is taken not exceeding 2 m for corrugated cardboard boxes, 4 m for board and plywood boxes, while the distance from the heat source, water and sewer pipes is not less than 1 m.

 The transportation of gingerbread is carried out in clean, dry wagons and / or holds of ships, and / or cars that do not have any specific and / or pungent odors.

 At least part of the gingerbread is packaged in corrugated cardboard boxes, and the gingerbread cookies are packed in bulk no more than 12 kg in a box, each box is packed with adhesive tape, marked by sticking a label that indicates the net weight, product name, production date, shelf life, information on nutritional energy value, numbers of the manufacturer’s team.

Gingerbread cookies are stored in dry, clean, well-ventilated warehouses not infected with barn pests, at a temperature not exceeding 18 ^o C and relative humidity of 65 75%, and the storage time in summer is not more than 20 days, and in winter not more than 30 days .

 As lamb products, bagels, drying and bagels can be made in the form of a ring or oval formed by a round bundle.

 Bagels are prepared vanilla and / or mustard, and / or for children, and / or lemon, and / or dairy, and / or simple, and / or for the Far North, and / or Slavic, and / or butter, and / or sugar, and / or sugar with poppy seeds, and / or Cherkiz, and / or egg.

 Dryers are prepared with vanilla and / or mustard, and / or with cinnamon, and / or lemon, and / or amateur, and / or “Baby”, and / or dairy, and / or with poppy seeds, and / or new, and / or simple wheat flour of the highest grade, and / or simple wheat flour of the first grade, and / or rich for children, and / or rich with salt, and / or rich with caraway seeds, and / or salty, and / or tea, and / or shuttle, and / or Minsk, and / or beer.

 Bagels are prepared with vanilla and / or mustard, and / or Don, and / or lemon, and / or dairy, and / or simple, and / or with poppy seeds, and / or with caraway seeds, and / or butter, and / or Ukrainian.

 For sheepskin products, the dough is prepared on a narthex or on liquid dough, or on whey, or on concentrated milk sourdough, or on a liquid dispersed phase.

In the preparation of lamb products, the dough is passed through the grooved rollers of the grating machine before molding and left to set, and before scalding, it is scalded with steam or welded with water at a temperature of 92-95 ^o C.

Oatmeal cookies can be produced from aspirated wheat and oat flour by loading fat of butter and / or margarine, granulated sugar, cinnamon, vanillin, raisins, previously passed through magnets, washed and chopped onto a machine in a dough mixing machine (not shown). meat grinder, jam and / or grape vacuum wort with stirring and / or grinding the resulting mixture for 10-30 minutes, after which oatmeal, hot water with temperament are added to the resulting mass with continuous stirring uroy 70-90 ^o C in an amount up to 80% of the total water consumption with the salt dissolved therein and mixing is performed for 15-30 minutes, then the remaining quantity of water, flour, wheat flour except for butchering, soda and other raw materials, incoming in the recipe, and the dough is kneaded for no more than 6 minutes until a homogeneous mass with a temperature of 24-27 ^o C and a moisture content of 16-19% is obtained, then cookies are formed on molding machines and / or manually, the resulting blanks are placed on baking sheets, which is carried out for 8-13 mi n at a temperature of 180-240 ^o C, after which the cookies are cooled on conveyors and / or directly on the sheets and sent for packaging and packaging.

 When preparing the dough, the edge of the cookie can be used in an amount of not more than 5% by weight of flour.

 The total amount of water per batch of dough can be 15-24% by weight of flour, depending on the water absorption capacity of the flour and the moisture content of the dough produced.

 With manual molding, the dough is rolled into a layer 9–11 mm thick and stamped manually with a circular recess 38 mm in diameter.

 Wafers with fat filling can be packaged in packs and by weight, and / or waffles with fruit filling packaged in packs and by weight, and / or wafer cakes with fat filling and waffle-praline with praline filling and / or nuts, and / or waffle sheet.

 Wafers and wafer-based products are produced on flow-mechanized lines by preparing raw materials and semi-finished products for making dough and for filling, making dough, making wafer sheets from it, forming a layer of dough and filling, baking, cooling, cutting and packaging.

For the production of wafers and / or products on a wafer basis, premium-grade wheat flour with a moisture content of not more than 15% acidity 3 ^o , the amount of gluten 25-32% which is screened, magnetically cleaned, aspirated and aged, can be used, and then the flour is nori for dosed feeding to the kneading dough, sugar, at least partially, is processed into powdered sugar by feeding into a micro mill, and then into the sifter hopper, from where vertically sifted and purified by magnets of metal inclusions, powdered sugar with a screw auger is fed onto a horizontal screw into the dispenser of bulk components for the preparation of the filling, frying and / or confectionery fats are sent to the grease oven in the form of a container with a coil of at least 4 turns from water-heated pipes, after which the melted fat is pumped into the intermediate capacitance, strain and temperature 40- 45 ^o C is pumped into the cylindrical dispenser and before feeding the egg mass per batch churning until smooth in a cylindrical shake up machine with a horizontal arrangement of shake up Gana, other raw materials: milk powder, flavorings, crystalline acid respectively sieved, filter through appropriate sieves and metered by weight, wherein the perishable components stored in refrigerated chambers.

The preparation of dough for wafers and wafer-based products is carried out in a dough mixing machine (not shown in the drawings) with twelve kneading blades staggered, and the components of the dough are loaded into the machine in the following order: bicarbonate of soda, salt, 5-10% of the total water the amount of kneading dough, with a water temperature of 8-14 ^o C, melange, phosphatides, after which the mixture is mixed for no more than 30 s, then the remaining amount of water with a temperature of no higher than 15 ^o C is added, half is loaded through a self-balance the whole amount of flour that has been aspirated and set, pouring gradually, in separate portions and mix for about 3 minutes, then pour the remaining flour and knead the dough for about 15 minutes until complete, then the finished dough with a temperature of up to 20 ^o C and a humidity of 50-65% is passed through a sieve with cells up to 2 mm into a container, from where it is fed with a gear pump to the receiving tanks of ovens for baking wafer sheets, from which the dough is automatically dispensed through the filling tube to the surface of the molds and automatically pressed with a baking plate in each form, baking is performed for 2-4 minutes to obtain a wafer sheet after baking with a moisture content of 1.5-3.0%, and after baking, the wafer sheets are stacked one at a time on mesh tables, to which air is supplied from below to accelerate cooling single sheets and then sheets are stacked in the stack and fed to namazochnoy dvuhvoronochnoy roll machine, funnels which are made electrically heated to maintain a constant temperature of 32 ^o C, and formed by at least five-layer wafer of the three layers of wafer sheet layer and two a filling which, through conveyor is fed into the cooling cupboard, which is configured with batteries filled with coolant (brine batteries) for use in the summer or air coolers for use in winter, and held wafer layers in a cooling cabinet at a temperature of up to 10 ^o C and air velocity of 6 m / s for 4-6 minutes until the stiffness sets in due to crystallization of fat, after which the wafer layers are cut on a cutting machine to the size of the wafer assortment and sent to the packaging packs in packs weighing 200 g and / or 100 g, and / or 50 g, which is carried out on filling machines, and / or packaged in boxes for the implementation of the weight range, and all packages are labeled.

 The excess dough formed during baking of wafer sheets in the form of edemas can be processed manually on a cylindrical crushing machine, and then crushed crumbs are processed in a micromill into flour, which is used when mixing wafer dough in an amount of not more than 3.5% (on dry matter) by weight flour and / or added to the filling, and / or sold in the food industry.

 Flour, which is obtained during the processing of edemas, can be used to prepare the filling for Hi wafers.

Fat filling for wafers is prepared by loading into a whipping machine with T-shaped blades having holes for giving the filling airiness, splendor and plasticity and a speed of at least 100 rpm, the components in the following sequence: crushed crumbs, fat in the amount of 85% of total fat mass according to the recipe, powdered sugar, cocoa, citric acid solution based on 10 parts by weight of citric acid 6 parts by weight of hot water, essence and, last but not least, the remaining amount of fat in molten form and / and whether cold to obtain the desired viscosity of the filling and knocking down the mixture for 18 minutes, after which the finished filling is fed with a screw into a tempering tank, where the filling is kept at a constant temperature of 32-34 ^o C for subsequent feeding into the spreading machine.

Wafers, waffle and waffle-praline cakes are stored in a dry, ventilated warehouse at a temperature not exceeding 18 ^o C and relative humidity 65 70%
Wafer products are provided with a label warning of the fragility of the product and the need to protect it from atmospheric precipitation.

Fruit filling can be prepared by manufacturing an invert syrup in a digester, after which 50% of the cooking is loaded into a whipping machine with a steam jacket, heated to 90-100 ^o C, the remaining quantity of cooking is loaded, invert syrup, citric acid and other raw materials according to the recipe, mixed the resulting mixture to obtain a homogeneous mass with constant heating of the whipping machine through the shirt with steam pressure of 1 2 atm, then sugar is added in 3-4 doses with constant stirring and the mass is adjusted to t mperatury 90 ^o C and humidity of 14-17% and readiness weight determined by the thermometer and a solids content of refractometer, and then fed through the jacket flow cooling water filling to a temperature of 50 ^o C, after which the crushed waste wafers and stirred to give homogeneous mass and moisture content of the filling 11 ± 2% The finished filling is fed with a gear pump to the funnel of the screw discharge pipe, and from there to the receiving funnel of the spreading machine.

 In the manufacture of wafer cakes with fatty filling and / or wafer-praline wafer sheets are made of at least 5 layers and after spreading with filling, they are cooled in a cooling cabinet, and then they are cut on cutting machines with strings for cutting workpieces of the appropriate size and / or weight then the cake blanks are finished manually using stencils, then re-cooled and packaged in boxes with the corresponding marking.

 In the manufacture of wafer sheets of semi-finished products after baking, the wafer sheets are cooled, cut into two four parts, packed in a corrugated box, marked and sent to the consumer.

 Recycled waste products of wafers in the form of scrap and scraps of wafer sheets, crumbs, broken and deformed wafers and wafer sheets formed during plastering, curing, cooling, cutting and packaging are collected and transferred with a horizontal screw, which is laid along all cutting machines communicating with the screw with prefabricated gutters scraps, and fed the collected scraps to a three-roll mill, in which the scraps are crushed to the smallest fraction, after which the resulting flour is fed to the conveyor belt, and then to the whipping machine and not for the preparation of the filling with a dosage of not more than 12% by weight of the filling.

For the biscuit cake mix, the dough is prepared, then it is molded, baked and allowed to stand, moreover, to prepare the dough in a whipping machine, knead the melange with sugar for 25-45 minutes until the finished mass is increased in volume by 2.5-3.0 times and light -yellow color and lush consistency, after which flour and essence are added to the finished mass and mixed for no more than 15 s to produce a regular biscuit dough with a temperature of 25-28 ^o C, and molding is carried out immediately after preparation of the dough by pouring it in advance forms that are thoroughly greased or covered with paper, which fill the dough with no more than 3/4 of the height of the sides of the forms.

When preparing a biscuit cake mix the mixture of melange with sugar before knocking can be heated to 40 ^o C.

In the preparation of an oil biscuit cake mix, butter, heated to 30 ^° C, is added to the whipped mass of melange with sugar before adding flour and essence and stirred for 1 min.

 To prepare a biscuit with cocoa or nuts, the latter, fried, are preliminarily crushed on a roll or crushed into grains and added together with flour.

 To prepare a biscuit with water, mix melange, sugar, vanilla powder, ammonium and water and knock down the mixture for 20 minutes, and when flour is added, starch is added.

 The dough for the semi-finished biscuit is prepared under pressure, for which a mixture of melange with sugar is knocked down in a hermetically sealed whipping machine under a constant pressure of 0.5-1.5 atm from 14 to 8 minutes, respectively, after which the pressure is removed to obtain a ready-made light yellow color , increased in volume by 2.5-3.0 times and a lush consistency, and then add flour and essence to the finished mass and knock off without pressure for up to 15 s.

The finished dough for semi-finished biscuit has a moisture content of 36-38%, a temperature of 20-25 ^o C and a density of 0.45-0.50 g / cm ³ .

 The dough for milk biscuit can be prepared by adding surfactants and skimmed milk powder, and first, the egg-sugar mixture is diluted with the surfactant diluted in water, and then mixing with flour and dairy products or knocking all components out simultaneously.

When preparing a dough for milk biscuit in two stages, melange, sugar and a solution of a surfactant are introduced into the whipping machine and knocked at a whisk speed of 240-300 rpm for 6 ± 1 min, and at the end of knocking add the essence, and readiness knocked mass determined by an increase in the original volume in 2,5 ^o C3,0 times, until complete dissolution of sugar crystals disappear, and then to the whipped mass with reduced corolla speed flour is added and stirred for 15 ± 5 seconds, after which make skimmed mo eye, and further stirred for 1 minute, or flour and skim milk powder were premixed, added to the whipped mass and carried jointly by stirring for 1 minute.

 When preparing a dough for a milk biscuit, at the same time knocking down all the components, melange, sugar and a surfactant diluted in water are added to the capacity of the whipping machine, mixed, then flour and dry dairy products are added, and 250-300 rpm of whisk / min for 5-1 min or for 8 ± 2 min, depending on the type of whipping machine.

The dough for milk biscuit can be prepared at an overpressure in two stages, at the first of which melange, granulated sugar and surface-active substances dissolved in water are loaded into the machine and under a pressure of 1.0 ± 0.2 atm (2.5 • 10 ⁶ Pa) the mass is knocked down 3 ± 1 min until a fluffy, foamy mass is obtained without inclusions of undissolved sugar, and in the second stage, with the air pressure removed, the essence, flour, dry milk products are introduced into the machine and the dough is kneaded for 1 min.

A dough for milk biscuit can be prepared at one stage of overpressure, for which melange, granulated sugar, a solution of a surfactant and essence are added to the capacity of a whipping machine, mixed and flour and dried milk products are added, the machine's capacity is closed, it is created in it overpressure 1.0 ± 0.2 atm, turn on the machine and knock down the mixture of all raw materials for 5 ± 1 min, until a finished dough is obtained with a volume increased by 2.5-3.0 times, disappeared sugar crystals uniformly mixed, with humidity 40 ± 3%, density 0.45 -0.50 g / cm ³ and a temperature of 20-25 ^o C>.

Sponge cake with margarine is prepared at a station for continuous preparation of confectionery masses, for which melange, granulated sugar, surfactants in the form of a paste pre-mixed with water at a ratio of 1.4: 1.0 are continuously fed into the homogenizer tank parts of the whipping machine in a continuous stream knock down the egg-sugar mixture, after which the whipped mass is fed into the mixer for kneading with flour, margarine and essence and obtain the finished dough with a moisture content of 37 ± 2%, density 0.40-0.45 g / cm ³ and temperament swarm of 20-25 ^o C.

Sponge cake dough can be prepared using the surfactant KoPAV-10, for which melange, water in the amount of 8-10% by weight of flour, surfactants, essence, ammonia, granulated sugar and flour are added to the pneumatic whipping and mixing machine, moreover, surfactants are added in the form of a 10% paste (KoPAV-10), pre-mixed with water, then compressed air is fed into the machine under a pressure of up to 2 atm and the mass is knocked down for 3-4 minutes to obtain a finished dough with a volume increased 2.5-3.0 times, light yellow lush consistency without lumps with a moisture content of 34-36%, a density of 0.40-0.45 g / cm ³ and a temperature of 20-25 ^o C>
The Boucher biscuit dough is prepared by churning pre-chilled proteins in a churning machine for 20-30 minutes, churning the yolks with sugar for 30-40 minutes and then mixing for 5-8 seconds with flour, and the whipped proteins are added to the mass from yolks, sugar, flour and mix quickly to obtain a finished dough with a moisture content of 44-46% mix well, without lumps.

 The biscuit dough with surfactants and skimmed milk powder immediately after preparation is poured into pre-greased or paper-covered forms that fill the dough with no more than 3/4 of the height of the sides.

 The biscuit dough for roll is poured onto a sheet of parchment and parchment with an even layer of 2-4 mm thick, transferred to a metal sheet and baked.

 The dough for the "Boucher" immediately after preparation is deposited manually from bags or on a jigging machine on sheets covered with paper.

 The dough with margarine is formed in the form of a tape with a thickness of 14 ± 2 mm on a moving under the oven, pre-greased.

Baking the usual biscuit dough is carried out: at a thickness of the semi-finished product of 30 mm for 40-65 min at a temperature of 190-200 ^o C or 65-75 min at a temperature of 170-175 ^o C, and at a thickness of 10 mm 10-15 min at a temperature of 220- 240 ^o C.

The biscuit dough "Boucher" is baked for 15-30 minutes at a temperature of 190 - 210 ^o C.

The dough with margarine with a thickness of 16 ± 2 mm can bake for 17 20 minutes at a temperature of 160-230 ^o C.

The dough with CoPAV-10 can bake for 23-25 minutes at a temperature of 180-220 ^o C.

 A biscuit baked with a thickness of more than 25 mm is left to stand for at least 8 hours.

 Sand semi-finished product is prepared by preparing dough, molding and baking, and the dough is prepared by semi-mechanized or mechanized methods, and molding by hand or semi-mechanized, or mechanized methods.

Preparation of the dough with semi-mechanized or mechanized methods is carried out by loading butter or margarine, sugar or syrup from sorbitol for diabetic varieties on sorbitol into a kneading machine, mixing for 15-30 minutes and gradually adding flour, followed by stirring to a homogeneous mass and adding at the end kneading of flour, after which final mixing is carried out for 1-2 minutes with a total duration of kneading from 20 to 40 minutes and a dough with a moisture content of 18.5-19.5% and a temperature of 19-24 ^o C.

 With manual and semi-mechanized molding methods, the finished dough for cakes and sliced cakes is cut into pieces, rolled out on a table or on a rolling machine and transferred to a sheet using a rolling pin, dough for cakes is cut into separate pieces, the dough for baskets is rolled up to a thickness of 7-8 mm , the rolled dough layer is laid on the mold and hand lined with dough the bottom and the walls of the mold or lined with slices of unsold dough, the dough for rings and crescents is rolled out to a thickness of 6 mm, and then stamped with the corresponding recess oh, at the same time, the table and the dough or conveyor are sprinkled with flour during rolling, and the dough for the crescent is rolled with a smooth rolling pin, after which a ribbed rolling pin is applied to the surface.

 For rings with nuts and for the Hercules variety, the surface of the dough is greased with an egg and then sprinkled with crushed nut.

 In the mechanized molding method, the dough is unloaded into trolleys and fed to the dough divider funnel by means of an elevator, after which the dough is laid out in portions on the belt of the furnace conveyor and rolled into a layer using smooth rolls.

With manual and semi-mechanized methods, the baking of semi-finished sand is carried out in various types of furnaces: tunnel, dead-end, electrical cabinets, etc. at a temperature of 200 225 ^o C for 10 12 minutes depending on the shape and thickness to obtain the finished semi-finished product with a moisture content of 5.5 ± 1.5%
With the mechanized method, baking is carried out directly on the belt of the furnace conveyor at a temperature of 130-160 ^o C for 15-19 minutes

The baked sand semi-finished product is cut in the longitudinal and transverse directions by circular knives and cooled to a temperature of no higher than 25 ^o C in the workshop or with forced cooling.

 The layered semi-finished product is prepared by preparing the dough, preparing the butter, laminating and molding the dough and baking, and the dough is prepared by loading melange, salt, acid, flour and stirring for 15-20 minutes until the dough is uniformly mixed without lumps of moisture 41-44% which is cut into pieces.

The oil is prepared by freeing the oil monolith from the container, cutting into pieces in a kneading machine, mixing with flour in a ratio of 10: 1 and acid until a homogeneous mass is obtained, which is divided into as many parts as the pieces of dough are obtained, after which the obtained pieces of prepared oil are the board in the form of flat cakes is placed in a refrigerator for cooling at a temperature of 5-10 ^o C for 30-40 minutes

Lamination of the dough is carried out by cutting the finished dough into pieces weighing 10-12 kg, each of which is manually rolled into a layer, on the middle of which a piece of prepared butter weighing 4-5 kg is applied, then the free ends of the dough are wrapped in an envelope, laid on the sheet and placed in a refrigerator at a temperature of 5-10 ^o C for cooling for 30-40 minutes, and after cooling, the envelope is rolled out on a machine or manually with a rolling pin, and when rolled out on a machine, the envelope is placed on the top conveyor and passed through cutter rolls with the largest gap between them, after which, gradually reducing the gap, the dough is rolled in two directions to a layer thickness of 20-25 mm, and after the last rolling, the dough is moved to the lower conveyor, on which it is folded with longitudinal edges to the middle, then turned 90 ^o, secondarily rolled, folded as well and placed into a cooling chamber for cooling, then the cooled dough piece is rolled in the same way again, folded and cooled, and lamination manually produce the same, but with rollers of lead elongation of direction, in this case, after secondary rolling by machine or manually and cooling, the dough is cut into pieces weighing 2-5 kg and rolled with a rolling pin to a thickness of 4.5-5.0 mm, then the rolled dough is transferred to a baking sheet, and the edges of the sheet they are moistened with water and pressed to the dough, and the top surface of the cake mix is greased with yolk and stabbed, and for a piece of puff, rolled dough is cut into square or rectangular pieces weighing 90-95 g, from which various shapes are obtained by gluing corners.

Baking puff semi-finished products is carried out for 25-30 minutes at a temperature of 215-250 ^o C to obtain the finished semi-finished product with a moisture content of 7.5 ± 3.0%, and the couplings and tubes are baked on sheets, and the top of the couplings are not lubricated.

When preparing a puff semi-finished product on an Orlandi flow-mechanized line, the dough is prepared by pouring chilled water or ice water into a bowl with automatic devices, adding salt, melange, scraps of dough, if any, and part of the flour, in the upper layer of which metabisulfite improvers are distributed sodium or potassium and ascorbic acid in an amount of not more than 0.013% by weight of flour, after which the dough is kneaded for 6 ± 2 min at two speeds of the kneading organ, and during the kneading process add t of butter 8-9% by weight of the flour, and at the end of kneading the dough with flour podpylivayut then subjected binning for 30-40 min, after which the dough with a moisture content of 37 ± 2% sent on rollers of, the indoor temperature is maintained at 15-17 ^o C, and the remaining amount of oil, cut into chips, is loaded into a bowl, in which the remaining flour is added in an amount of 20% to the mass of oil and the mass is mixed to a temperature of 5 -7 ^o C, then the finished dough is served for rolling, for which purpose the lower layer of dough is applied prepared butter mixed with flour, then cover torym dough layer and the layer is subjected to multiple rolling and overlay layers. In the finished semi-finished product, the number of layers reaches 200,250. Then the finished dough layer with a thickness of 5-7 mm is cut into pieces in the form of a longitudinal tape, and upon further passage along the line the dough is cut into individual blanks with a width of 21.5 cm, length 24.0 ± 0, 5 cm, greased with egg and served for baking, and the resulting scraps of dough are used for subsequent dough kneading, and baking is performed in the Turbotermo automatic oven for 23 ± 2 min at two modes: the first at a temperature of 210 ± 10 ^o C and the second at a temperature of 190 ± 15 ^o C to obtain the finished floor the product with humidity after leaving the oven 10 (+4.5; -3.5%), after which the semi-finished product is dried to a moisture content of 6 (+4.5; -3.5%) and cooled to a temperature not exceeding 27 ^o C.

The scalded semi-finished product is prepared manually or semi-mechanized or mechanized by means of which the tea leaves are prepared, the dough is prepared, it is molded and baked, and the tea leaves are prepared from a mixture of flour, oil, water and salt by heating in an open cooking boiler to boil oil, salt and water with the gradual addition of flour to the resulting mass, after which the mixture is stirred for 3 5 minutes until a uniform elastic mass is formed with a temperature of 75-80 ^o C and a humidity of 38-39%, which is easily behind the walls and bottom, after which e is unloaded into a kneading machine for further kneading with melange, which is added gradually with stirring, the duration of which is 15-20 minutes to obtain a ready uniformly mixed dough without lumps with a moisture content of 54-57%
With manual and semi-mechanized methods, the dough is manually sifted from bags or using a jigging machine in the form of tubes or rings on sheets and baked in various ovens for 35-40 minutes at a temperature of 190-200 ^o C.

In the mechanized method, the dough is deposited using a jigging machine onto the belt of the furnace conveyor, slightly greased, with the formation of dough pieces 115 ± 5 mm long weighing 31 ± 2 g, after which they are baked in tunnel-type ovens for 35-40 minutes at a temperature of 190-200-200 ^o C>.

 A sugar tube can be prepared in semi-mechanized and mechanized ways by preparing dough, molding and baking.

The dough can be prepared in a semi-mechanized way by mixing milk, sugar and melange in a kneading machine until sugar is completely dissolved, and gradually adding flour and vanilla powder to this mass while mixing, and kneading is carried out for 1-2 minutes until a finished uniformly mixed dough is obtained without lumps, with a moisture content of 36-38%
The dough is prepared mechanically by mixing in a pneumatic beater for 3-4 minutes sugar, whole milk, vanilla powder until sugar is completely dissolved, followed by adding melange to the resulting mass and continuing kneading, at the end of the kneading, gradually add flour and continue kneading for 1-2 minutes to obtain a finished dough, evenly mixed, without lumps.

 In a freshly prepared dough add 20-30% of the dough prepared in advance and aged in the refrigerator for no more than 16 hours

In the semi-mechanized method of preparing the dough, it is formed by spreading it with a thin layer of 1-2 mm using a stencil onto a sheet pre-greased in the form of round or oval blanks, followed by baking for 4-5 minutes at a temperature of 200-210 ^o C, after which hot baked semi-finished product is rolled up in a cone-shaped tube or placed in metal tubes, cooled for 10-15 minutes, removed from the blanks, inserted into the nests of the metal rack and left to cool.

With a mechanized method of preparation, the dough is fed into the working capacity of the molding and baking unit, in which a constant level of dough is maintained, after which the heated cone-shaped, mounted on conveyors, is immersed in the container with dough and kept there for 15 s, after which the working capacity with dough lowered and the cone-shaped dough is fed to baking, which is produced for 8 min at a temperature of 170-190 ^o C to obtain a semi-finished product with a moisture content of 3.0 ± 1.0%
In the preparation of the air and air-nut semi-finished product, a whipped mass is prepared, molding and baking are carried out, and the whipped mass is prepared by whipping in a whipping machine, first at a low, and then at a high speed whisk, with sugar for 30-40 minutes and adding at the end churning vanilla powder to obtain a final pulp fluffy, having the structure resistant nondeliquescent foam and the density of 0.35 0.37 g / cm ^3, wherein the molding is carried out by otsazhivaniya weight of the bag or a machine for sheets, cm associated with oil or made up with paper, and baking is carried out at a temperature of 110-140 ^o C meringues 60-95 min, 75-80 min fungi.

 In the manufacture of the “Polet” cake, the mass is knocked down for 40-50 minutes, then unloaded into a container and mixed with roasted crushed nuts, and during molding, the mass for the “Polet” cakes is smeared on a machine or using a stencil on sheets covered with paper, and baked 80- 90 min

When preparing a protein-nut or protein-almond semi-finished product for cakes, "Nut" and "Almond" dough are prepared by thoroughly mixing nuts or almonds, granulated sugar and 75% of the proteins that are based on the recipe in a container, then grind the resulting mixture on a rolling or type machine meat grinders, after which the mass is kneaded in a whipping machine with the rest of the protein, add flour and mix until a homogeneous mass of dough with a moisture content of 18-20% is obtained and then the resulting dough is precipitated manually or for the “Almond” cake machine, on sheets greased with oil and dusted with flour or covered with paper in the form of round billets, and for “Orekhovoe” cakes on dough sheets, after which baked semi-finished products for cakes for 18-23 minutes at a temperature of 180- 205 ^o C to obtain a semi-finished "Almond" with a moisture content of 8.0 ± 1.5% semi-finished product "Nut" with a moisture content of 5.5 ± 1.5%, and round or oval baked blanks without finishing are used as ready-made cakes.

The almond cake mix for the Ideal cake is prepared by kneading the dough, molding and baking, and the dough is prepared by kneading the chilled protein in a whipping machine at a low and then high speed whisk for 20-30 minutes, after which sugar mixed with flour is added and vanilla powder, and mixed at high speed for 13-15 seconds. and then the resulting mass is mixed with softened butter and almonds, previously ground with powdered sugar, in a ratio of 5: 1 on a roll or a machine such as a meat grinder to obtain a finished dough, evenly mixed, with a moisture content of 35-37%, after which molding is carried out, for which purpose molding the dough for cakes is smeared with a thin layer of 2-4 mm on a sheet greased with oil and dusted with flour, and pricked with a knife or the dough is smeared through a stencil to form a dough piece weighing 133-140 g, which is baked for 12-15 minutes at a temperature of 210-230 ^o C , after baking layers after cooling is cut into pieces of the desired size of the circular knives, a knife is removed from the sheets and left to vystoyki indoor shop for 5-8 h to give a semifinished product with a humidity of 4.0 ± 2.0%
The Krakowskoe cake almond cake mix is prepared by kneading dough, molding and baking, and kneading the dough is carried out by loading sugar, protein and crushed almonds into a kettle with continuous stirring, bringing to a boil with a floss sample, and then mixing with flour, after which molding is carried out by smearing the required amount of boiled mass with an even layer of 5-6 mm thickness on a sand sheet 5-6 mm thick baked to a pale color, and after the appearance on the surface ugoy crust cutting produce, and cakes cut length of 9-10 cm, a width of 5-5,5 cm, are placed into sheets and baked at a temperature of 150-160 ^o C for 20-25 minutes until the pink color scheme in the semifinished product in which the moisture the finished form is 5.5 ± 1.5%
A tiny semi-finished product is made by preparing dough, molding and baking, and the dough is prepared by kneading granulated sugar in a beating machine for 20-25 minutes, then adding well-crushed crushing machine, grinder, butter, soda, ammonia, cocoa and churning for 40-60 minutes, after which add flour and knead for 1 minute to obtain a ready uniformly mixed dough without lumps with a moisture content of 30-32% and molding is done by folding of dough into greased molds, the crumb being part of the semi-finished products is obtained from scraps of pastries, biscuit cream, sand-glazed sand-cream, puff with cream and fruit filling, cakes without finishing candied fruits, nuts and jellies, semi-finished products and muffins, and the baking of the molded dough is carried out at a temperature of 170-200 ^° C for 75-80 minutes, after which the finished semi-finished product is exposed for at least 8 hours, and then the finished semi-finished product with a moisture content of 24.0 ± 4.0% is served for decoration.

Butter-whipped semi-finished product is prepared by kneading margarine with sugar for 10-15 minutes until a homogeneous consistency, then gradually add small amounts of melange and continue kneading until crystals disappear, after which the whipped mass is quickly mixed with flour and, if necessary, with cocoa powder and then the finished dough of uniform consistency is spread on sheets with a layer of a thickness of 5-6 mm and baked at a temperature of 170-180 ^o C for 10-15 minutes

A semifinished product puff with beer is prepared by preparing dough, molding and baking, and the dough is prepared by loading chopped margarine in a whipping machine, briefly whipping and then adding flour and kneading until a homogeneous mass is obtained, after which beer is poured and the mass is uniformly mixed for a total duration of kneading 20 -25 min until a dough with a moisture content of 30-32% is obtained, which is divided into pieces of the required weight and rolled to a thickness of 2-3 mm, and then the molded workpieces are baked at a temperature of 250-270 ^o C for 7-10 minutes in furnaces of various types with the receipt of the finished cake mix with a moisture content of 6 ± 2%
Cream on milk sugar syrup is prepared by loading into a whipping machine according to the recipe of peeled and cut into pieces butter at a temperature of 8-10 ^o C and softening it, after which milk sugar syrup or powdered sugar is gradually added in several stages to the softened butter and boiled condensed milk, vanilla powder, cognac and dessert wine and churn the cream for 20-30 minutes to obtain a finished cream with a smooth glossy surface, density 750-920 kg / m ³ and humidity 22.0 ± 2.0%
Cocoa powder or nuts, or coffee syrup, or fruit supplies are added to the cream at the end of the whipping, after which the cream is knocked down until a uniformly mixed mass is obtained.

A cream using concentrated grape juice is prepared by loading slices of butter in a whipping machine, softening for 0.5-1.5 minutes, then adding powdered milk and churning for 7-15 minutes, after which chilled milk is gradually added in several stages. -sugar syrup, then grape-starch semi-finished product, and at the end of churning, vanilla powder is introduced, churning is carried out for 15-20 minutes to obtain a cream with a density of 800-900 kg / m ³ .

Cream with dry milk product is used to smear cakes and pastries and is prepared by loading peeled and chopped butter into a whipping machine, softening for 0.5-1.5 minutes, after which a dry milk product is introduced and churning is continued for 7 -15 min, after which gradually add chilled milk-sugar syrup or powdered sugar and boiled condensed milk in several stages, and at the end of knocking aromatic and flavoring additives, the total duration of knocking ulation 15-30 min and churning is carried out to obtain the finished cream with increased by 1.5-2.0 times the volume, density 800-900 kg / m ³ and a humidity of 23 ± 2,0%
When preparing the cream "New milk" for 5-7 minutes before the end of whipping cream, coffee syrup is gradually introduced.

 Cocoa powder or fruit can be added to the cream.

When preparing a cream with skimmed milk powder and apple juice, the latter is added simultaneously with skimmed milk powder and milk-sugar syrup, and the cream is obtained with a density of 820-880 kg / m ³ .

A cream cream with icing sugar is prepared by softening chopped butter in a whipping machine for 5-7 minutes with the gradual addition of powdered sugar and boiled condensed milk, at the end of the whipping add vanilla powder and cognac to obtain the finished cream in the form of a lush foam with a glossy surface and humidity 14 ± 2%
You can add cocoa powder or roasted nuts or coffee syrup to the cream, and the additives are added gradually 5-7 minutes before the end of the whipping.

When preparing a cream of protein whipping (raw) in a whipping machine, chilled proteins are knocked down for 7-10 minutes, first at a low whisk speed, then at a high speed, add about 15% of the prescription amount of sugar and knock down for 7-10 minutes, after which the remaining amount of sugar is introduced and they continue to knock down for 10-15 minutes, and at the end of knocking add vanilla powder to obtain a ready-made mass, lush, with a structure of resistant non-splitting foam, with a moisture content of 27 ± 2% and a density of 0.35-0.40 g / cm ³ , and the cream is used immediately.

 When preparing a cream of a whipped whipped custard cream in a whipping machine, chilled proteins are churned for 10-15 minutes, first at a low whisk speed, then at a high speed until a lush mass is obtained, and at the end of churning, citric acid is introduced and, without stopping churning, pour hot boiled sugar syrup into obtaining a stable mass, continuing knocking for 3-7 minutes, or add to the knocked down proteins 15-20% of the prescribed amount of sugar, and the rest of the sugar, without stopping knocking, pour in a stream and continue knocking until a mass of 20-30 minutes to obtain the finished cream with a moisture content of 30.0 ± 2.0%, which is used immediately.

 When preparing a custard protein cream on gelatin, it is pre-soaked in water 1: 3 for 1-1.5 hours, then the swollen gelatin is boiled for 1-2 minutes, the chilled proteins are knocked down in a cream-baking machine for 15-20 minutes with sugar, which is taken in the amount of 20% of the prescription, and citric acid to increase in volume by 4-5 times, then add, without stopping the churning, a hot boiled sugar syrup and boiled gelatin with a stream and knock down the mass for another 5-7 minutes to obtain a cream with a moisture content of 28% which is used immediately.

When cooking soufflé in a whipping machine, egg white with hot sugar-agar syrup is knocked down for 20 ± 5 min until the volume is increased 5-6 times and a stable foam is obtained, and at the end of knocking, pre-knocked butter with condensed milk, citric acid, essence and mix for 1-3 minutes until a homogeneous consistency is obtained until a semi-finished product with a moisture content of 24.0 ± 2.0% is obtained
When preparing marshmallows in a whipping machine, chilled proteins are knocked down for 7-10 minutes, first at a low whisk speed, then add 15% of the granulated sugar to the knocked down mass, the duration of knocking is 15-20 minutes, and without stopping knocking , add hot boiled stuffing and jelly to the whipped cream with a stream, after which the churning continues for another 3-4 minutes and at the end of the churning add food coloring to obtain a semi-finished product with a moisture content of 36 ± 2%
To decorate the surface of cakes and pastries, you can use fruit glaze or lipstick, or jelly, or chocolate glaze.

 As the filling, fruit or praline filling is used, or sprinkled with biscuit crumbs, or puff and sand crumbs, or nonparelos, or grains of truffles.

 For decorating cakes and pastries, they use sugar mastic or caramel mastic, or pouring caramel mass, or satin caramel mass, or plate caramel mass, or raw or custard marzipan, or marzipan figures, or dyes, or cream butter decorations in the form of a snake and / or a fungus, and / or rope, and / or a branch with buds, and / or a pyramid, and / or an asterisk, and / or a rose, and / or a scallop, and / or a leaf, and / or a daisy, and / or roses and / or chocolate decorations in the form of flat and / or three-dimensional figures, and / or string ki.

 Biscuit cakes are made of two or three layers of semi-finished biscuit cake soaked in a wash and layered with various creams or fruit filling, and the sides of the cakes and the upper surface are covered with cream and / or fruit filling and / or sprinkled with crumbs.

 Cakes can be made of various shapes, square, or round, or oblong in the form of logs, or rings, or kalacha.

 Sand cakes are made of two or three layers, which are cut to the size of the cake, layered with cream or fruit filling, or jam.

 The surface of the sand cakes is covered with cream and / or fruits, and / or candied fruits, and / or nuts, and / or jam and / or jelly, and / or glazed with lipstick with or without a cream, or lipstick, or other product , and the side surfaces are coated with cream or fruit filling and sprinkled with biscuit crumbs.

 Combined cakes are made from layers of various baked semi-finished products, which are coated with cream or fruit filling and artistically decorated with various semi-finished products.

 Ideal almond cakes are made of several layers of semi-finished almonds, which are layered with fruit filling or cream, or pralines, sprinkled with powdered sugar on the upper surface, and covered with cream and sprinkled with fried crumbs.

 Tiny cakes are prepared by impregnating with a hole or layering with confiture or cream, or jam several layers of crushed semi-finished product with the upper and side surfaces trimmed with cream or semi-finished product "Air", or candied fruit and sprinkled with fried crumbs.

 Waffle cakes such as Surprise, Peanut, Rhythm, Sport, Polyarny, as well as chocolate-waffle and chocolate-praline are made of several wafer sheets, which are layered with fat or praline filling with the top surface of the same the filling and / or glaze with chocolate and / or chocolate figures, and the side surfaces are covered with the same filling and / or a thin layer of chocolate glaze and sprinkled with crushed peanuts or nuts and / or re-coated with chocolate glaze.

 Biscuit cakes are made from a semi-finished biscuit cake, which is cut into a rectangular, square, oval, triangular cake, in the form of a log, or a sandwich, or baked as separate pieces as "Bush", meringues, almonds, a sand ring, or they are made one or two - and three-layer with layering layers of biscuit with a wash and / or cream, and / or fruit filling and finishing the upper surface with glaze and / or cream, and / or jelly, and / or jewelry made of cream, and / or fruit, and / or candied fruit, and / or jelly and / or nuts.

 Sponge cakes are made with glazed lipstick or with protein cream, or glazed lipstick with protein cream, or fruit and jelly, or of the type Rigoletto and Sandwiches, or of the type of Rolls, or round Bush, which are prepared with glazed milk lipstick and glazed cream or with nuts, or with fruits, or with protein cream.

 Shortcakes are made from shortcrust pastry, layered or filled with cream or fruit filling, sliced and / or made from piece baked semi-finished products in the form of crescents, rings, baskets, tubes decorated with fruit filling and / or marmalade and / or fruit and / or candied fruit, and / or glazed with marmalade or jelly, and / or lipstick, and / or protein cream, and / or nuts, and / or marshmallows, and / or cream, and / or fruit filling, and / or with air and milk filling , and / or with milk filling, and / or with cream of plums ok, or with a finish before baking.

 Puff pastries are made in the form of puffs with cream and / or puffs with apple filling, and / or puff pastries and couplings filled with cream, and / or piece-baked pastries, bows, and / or fists, and / or triangles, and / or squares , and / or legs.

 Custard cakes are made from custard semi-finished products, the cavity of which is filled with cream, in the form of tubes and / or rings with a glazed upper surface, and / or with cream cream.

 Tiny cakes of the Amateur and Potato type are made by washing or mixing crushed biscuit crumbs with cream and essence, rolling out the resulting dough and cutting into separate pieces, which are rolled into cakes of the desired shape, which are finished with cocoa powder and icing sugar mixture, decorate and glaze.

 Sugar cakes of the type “Krakowski”, “Warsaw”, “Leningradsky” are made of two airy round or oval semi-finished products, which are layered with cream or fruit filling and decorated with cream or lipstick and fruit, or candied fruit.

 Cupcakes can be prepared with yeast or chemical baking powder, or without chemical baking powder and yeast.

For dumplings on Spring yeast type, a dough is prepared, then the dough is prepared, the dough is formed, proofed, baked and finished, and the dough is prepared by stirring in warm water at a temperature of 40 ^o C 50% of the recipe for crushed yeast, parts of melange, 50 -60% of the flour recipe and leaving the dough for 4-4.5 hours for fermentation, after which granulated sugar is loaded into the finished dough, the mixture of oil with the rest of the melange, heated to 35-40 ^o C, mixed and then salt, raisins are added , candied fruit, vanilla powder, gradually small and portions of flour, 50% yeast diluted in a small amount of water and stirred in a kneading machine for 10-30 minutes, after which well-kneaded dough is sprinkled with flour on the surface and left for fermentation for 1.5-2 hours with periodic dipping, and molding produced by dividing the dough into pieces, giving the pieces a rounded shape, putting these pieces into molds previously greased with oil or fat, standing in the molds for 1 hour 30 minutes 1 hour 50 minutes until the volume increases by 2.0-2.5 times, and before baked with butter or egg and sprinkle with crushed walnut.

 Cupcakes on chemical baking powder such as "Stolichniy" and "Moskovsky" are prepared by churning butter with sugar or melange with sugar, depending on the variety and mixing the whipped mass with the rest of the raw materials, except for flour, kneading with flour, molding, baking and finishing.

 In the preparation of the "Saffron" cake, saffron tincture, raisins, milk, ammonium, soda and salt are added to the crushed mass, the mixture is stirred until a uniform mass is obtained, then the flour is added and quickly mixed until the disappearance.

 In the manufacture of the “Almond” cake, starch and grated almonds are added to the crushed mass, then the batch is continued, and then the crushed melange with sugar is mixed with the crushed mass, and then the flour is added.

 The Stolichniy cake is made in a rectangular shape, the Almond cake in a log shape, the Moscow cake in a square, the Saffron cake in a square or rectangular shape.

 The "Special" cake is prepared with the addition of surfactants, pre-prepared for introduction into the kneading machine by mixing this substance for one batch with melange in a ratio of 1: 3, and surfactants are introduced in an amount of 1.0% of the total weight of the recipe components of the test.

Muffins without chemical baking powder and yeast such as the Silver Label cake are prepared by kneading dough, molding, baking and finishing, and the dough is prepared by loading butter in a kneading machine, softening it for 5-8 minutes, then adding sugar and kneading for 10-12 minutes, after which the yolk is added in portions, and the protein is whipped separately, then the mass is knocked down for 15-20 minutes, then flour and starch are added to the knocked mass, the mixture is mixed for 20-30 s, and then mixed with the knocked down in the course 13-7 minutes protein, and baking produce 70-80 minutes at a temperature of 180-200 ^o C.

 Sponge rolls are made by baking thin layers of biscuit cake mix, cutting into pieces, each of which is coated with an even layer of filling or cream and wrapped in the form of a roll, which is sprinkled with powdered sugar from the ends.

The rum woman is made from yeast dough in the form of a truncated cone with a ribbed or smooth side surface soaked in rinse syrup and glazed with lipstick, while the dough is prepared on pressed yeast in a single or double method, and after making the dough and molding it, the formed dough pieces are placed on the proofing for 80-90 minutes then bake for 23-24 minutes at a temperature of 175-185 ^o C.

Claims (144)

 1. A method for the production of flour confectionery products such as gingerbread and gingerbread products, lamb products, cookies, wafers and wafer-based products, cakes and pastries, which include preparing raw materials for production, preparing dough, molding, baking, cooling, finishing, packaging and / or packaging , transportation and storage, characterized in that when preparing the raw materials for production, the flour is delivered and / or unloaded and / or fed at least partially by pneumatic transport to the main and / or reserve storage tanks with lids with one temporary aspiration of the air by passing it through the filter surface of at least one container connected to the aspiration unit and / or with each other with the possibility of combining and / or selective switching with at least one additional air duct and forming a filter surface area of at least one container with an excess the area of the corresponding air-transparent portion of the surface of this container within 1,002,230.0 of the given diameters of the area of the air-transparent portion and the shape of the filter th surface in the form of a spatial shell of constant and / or variable curvature or a combined configuration with the maximum distance of its vertex from the plane, combined with at least one non-linear segment of the contour of the air-transparent section or from the horizontal plane of the projection of the corresponding air-transparent section at a distance of 0.02 78.0 reduced diameters of the area of the translucent section.  2. The method according to claim 1, characterized in that when carrying out the aspiration process, at least one air-filter insert is used as a filter surface, which is installed in the lid cavity of the main and / or reserve storage containers, or at least at least one filter surface is used. one air-filtering membrane, which serves simultaneously as the cover of the main and / or reserve storage tank, or at least one filtering insert is used as a filter surface air, which is installed in the upper part of the wall of at least one main and / or reserve storage tank, and in this case, the insert for filtering the supplied air is made in the form of a fragment of a cylindrical surface or double curvature, or in the form of a concave or convex or convex polyhedron with respect to the surface of the walls of the tank, or in a combined form from a combination of straight and / or curved sections, or in the form of a continuous ring or discrete shell.  3. The method according to claim 1, characterized in that when carrying out the aspiration process, at least one air-filtering element is used as a filter surface, which is made in the form of a removable shell, while in the upper part of at least one main and / or backup storage containers make a cut, in which a shell with an air-filtering element is installed, the cut-out area being at least 1% of the cross-sectional area of the corresponding container with a multifaceted configuration or at least 2, 3% of the cross-sectional area of the corresponding capacity of circular cylindrical or variable curvature or combined configuration.  4. The method according to claim 1, characterized in that when carrying out the aspiration process, at least two air filter inserts, air filter membranes, inserts for filtering the supplied air and air filter elements are used as a filter surface, while the area ratio of any two filter elements is 1 1 15.  5. The method according to any one of claims 1 to 4, characterized in that for sealing the main and backup storage tanks, any filter elements included in the filter surface are connected to the containers by means of clamps with sealant, and at least some of the connections are detachable .  6. The method according to any one of claims 1 to 5, characterized in that for maintenance or repair work during the suction process, the main and / or backup storage tanks are additionally equipped with airtight membranes, which are installed to ensure complete cessation of air supply to the filtering element to be replaced.  7. The method according to any one of paragraphs.2 to 6, characterized in that the air filter insert, or air filter membrane, or insert for filtering the supplied air, or air filter element is made in the form of a shell containing at least one double curvature section, or at least one section single curvature, or combinations thereof, or from combinations of curved and / or straight sections.  8. The method according to claim 7, characterized in that during the suction process the air is injected with the formation of a shell shape containing at least one cylindrical or poly-cylindrical section formed by at least two articulated fragments of cylinders of constant and variable curvature, interconnected directly or by internal diaphragms or with the formation of a shell shape containing at least one conical or polyconic section formed from fragments of conical and / or polyconic curvature, with dyed directly between each other or by means of internal diaphragms or with the formation of a shell shape containing at least one cylindrical or multicylindrical section formed from fragments of cylindrical and / or polycylinder curvature connected to each other directly or by means of internal diaphragms or with the formation of a shell shape containing at least one cylindrical and / or conical and / or spherical and / or spheroidal and / or ellipsoidal and / or parabolic and / or hypar prominent and / or toroidal portion.  9. The method according to claim 7, characterized in that the shell is provided with an internal frame.  10. The method according to claim 1, characterized in that the filtering surface is made of high-strength woven or fibrous non-woven material, moreover, for example, overcoat cloth is used as a high-strength woven material, and for example, a fibrous non-woven cloth. 11. The method according to any one of claims 1 to 10, characterized in that the design for aspiration with a filter surface is made of at least two filter layers with different strength and transmittance, which are arranged in order to increase their strength and transmittance or fastened together the formation of cavities into which a powdered and / or granular filler is introduced, while the differentiated throughput in at least one layer is formed to provide a pressure differential between the internal it and its external surfaces in the range of 0.1 to 0.2 MPa at operating speeds of pneumatic delivery of dispersed particles suspended in the air flow, and the minimum cross-sectional area of the holes in the filtering surface is at least 60 μm ² .  12. The method according to any one of claims 1 to 11, characterized in that the filtering surface is subjected to vibrational influences, ensuring the restoration of its transmittance.  13. The method according to p. 12, characterized in that the vibrational effects create by differential pressure in the tank.  14. The method according to any one of claims 1 to 13, characterized in that for carrying out the aspiration process, additional containers are installed, which are equipped with filters and connected to a common aspiration system with additional air ducts.  15. The method according to any one of claims 1 to 14, characterized in that gingerbread products of various shapes without filling and / or various shapes with filling are made and / or gingerbread cookies of various shapes with filling and filling, wherein the gingerbreads are made in the form of rectangular layers with filling and / or without the filling, whole and / or chopped into pieces.  16. The method according to any one of claims 1 to 15, characterized in that the thickness of the gingerbread without filling is at least 18 mm, gingerbreads of the type "Baby", "Vyazemsky", "Tula", curly and cooked on artificial honey with the use of rye flour less than 14 mm, gingerbread type custard mash at least 20 mm, mats in each layer at least 30 mm. 17. The method according to p. 15, characterized in that in the production of gingerbreads of the type "Tula" and manual molding, the humidity of the dough is taken equal to 18 20%
18. The method according to any one of paragraphs.15 to 17, characterized in that in the preparation of the dough use wheat flour or a mixture of wheat and rye flour in a mass ratio of 1 to 1.  19. The method according to any one of paragraphs.15 to 18, characterized in that invert syrup and / or artificial honey are used as sugar. 20. The method according to any one of claims 1 to 19, characterized in that the gingerbread is made on a technological line, which includes a container for flour, noria, a sifter of flour, a digester for making syrup, having a steam jacket, a kneading machine and a molding machine, which connected by a dough feed conveyor, a gingerbread oven with shafts with sprockets, a chain and pallets having rollers and sides, cooling and feeding gingerbread conveyors, a gingerbread machine, multi-tier conveyors for drying ryanikov, storage hopper, the guide tray table with weights for packing cakes in boxes and feeding conveyor to the storage boxes, the flour is used with acidity not exceeding 3 ^o, humidity not exceeding 15% and a protein content 12.5 14.5 % and before use, the flour is subjected to the process of aspiration and sedimentation for at least a week, while for the custard gingerbread, the welding of the flour, its cooling and kneading is carried out simultaneously in a dough mixing machine by adding fat to the strained syrup with a temperature of not more than 50 ^o С liquid state, essence, dry perfume, soda, and then the flour is aspirated and aged, followed by stirring for 2 to 3 minutes until it is warm and the components are evenly distributed, after which melange and carbon-ammonium salt solution are added, then mixed again for 3 to 4 minutes to obtain the finished test with a temperature of 28 36 ^o C and a moisture content of 18 - 23%, which is sent to molding in the funnel of the forming machine, which is performed with two corrugated shafts rotating towards each other, and patterns having cutouts of different configurations corresponding to the shape of the made gingerbread, through which the squeezed out dough is cut off with a steel string with the formation of gingerbread blanks and stacking them on pallets pre-greased with vegetable oil in rows with the subsequent movement of the pallets by direct passage of the chain into the oven for baking, which is carried out for 10 12 minutes at 210 220 ^o C depending on the grade of gingerbread, and moving the pallet return stroke of the chain from the top of the baking zone in the lower part of the baking zone, wherein after leaving the oven trays, the serial but hits the bump while ssypaniem cakes on a mesh conveyor and then cooling the cakes to 45 to 50 ^o C for not less than two-tier conveyor for 5 10 minutes until it solidifies, then the cakes are subjected tirage drum continuous machines tirage by sugar syrup treatment with a solids content of 77 78% and a temperature of 85 95 ^o C for 30 50 s, and then carry out the cooling of the gingerbread by passing them through multi-tier conveyors, moving to the storage hopper, weigh filling finished products, dosing into corrugated boxes, packing them into lining and rolling them into a warehouse for storage or sending them for sale. 21. The method according to claim 20, characterized in that the preparation of the syrup for the test of custard gingerbread is produced by loading sugar, molasses and other raw materials and water into the tempering machine according to the recipe for the corresponding gingerbread variety, bringing the water to a density of 1.32 1.33 g / cm ³ and a temperature of 40 to 50 ^o With by heating with simultaneous stirring and subsequent straining of the resulting syrup. 22. The method according to any one of claims 1 to 20, characterized in that the raw dough is kneaded either by pouring into the dough mixing machine a pre-prepared strained syrup with a temperature of 30 40 ^o C and mixing with all raw materials without flour and chemical baking powder for 1 - 2 minutes and then adding baking powder and flour and mixing for 5 12 minutes, or by loading raw materials into the kneading machine in the following sequence: sugar, water, roasting, honey, molasses, invert syrup, melange, essence, dry perfume, sodium bicarbonate oia, ammonium carbonate, flour, and at first all raw materials without flour and chemical baking powder are mixed for 2 10 minutes in a kneading machine with a rotational speed of the blades 12 14 in 1 min, and then baking powder dissolved in water, and lastly aspirated flour, moreover, kneading the dough lasts 4-12 minutes depending on the temperature conditions of the room and the capacity of the kneading machine until a dough of uniform consistency with a moisture content of 23.5 25.5% is obtained, and for gingerbreads of the Tula type with manual cutting 18 20%, the temperature of the test after batch is prescribed not exceeding 22 ^o C. 23. The method according to any one of claims 1 to 20, characterized in that when preparing the custard dough, strained syrup with a temperature of 45 65 ^o C is served in a dough mixing machine, in the course of which flour is gradually added and the resulting tea is mixed in a dough mixing machine with 12 turns of blades in 1 min for 10 15 min until a brewed dough with a moisture content of 19 20% is obtained, after which the brewed dough is unloaded from the kneading machine in a chest or trays, put it in layers, pour over the layers with crumbs or greased with vegetable oil and cool (after standing ayut) in a specially allocated room up to 25 27 ^o С, and on mechanized and semi-mechanized lines, the flour is welded, the teapot is cooled and the dough is kneaded in the same dough mixer with a jacket, which serves both hot and cold water, and the tea leaves are cooled in a dough mixer machine up to 28 36 ^o C, or kneading the dough is carried out by loading in a dough mixing machine with two blades of chilled brewed dough and all the rest of the raw materials provided for in the recipe, with the last chemical baking powder d, dissolved in water, and the duration of the kneading from the moment of loading all the raw materials when using the infuser after aging is 30 minutes with the number of revolutions of the kneading blades 18 20 in 1 min and 60 minutes with the number of revolutions of the blades 12 14 in 1 min, and when using welding maturing 10 minutes, or on automatic production lines where welding flour, its cooling and kneading is performed in a dough mixer, the dough is prepared by making a strained syrup with a temperature of not more than 50 ^o C the fat in the liquid state, essential oils, vanillin, with xux spirits soda with stirring flour, and after stirring the mass for 2 3 minutes make blends, ugleammoniynoy salt solution and kneading continued for another 3 for 4 minutes to obtain a well-mixed dough from the dough temperature in the range 28 36 ^o C and humidity 18 20 % depending on the variety.  24. The method according to any one of claims 1 to 23, characterized in that the molding of gingerbread dough without filling is carried out either by feeding the dough after kneading into the funnel of a molding machine having two grooved shafts rotating towards each other, and forcing the dough through these shafts through templates with cutouts of various configurations, the corresponding configuration of the manufactured gingerbread, squeezing the dough through cutouts and cutting off with steel wire laying in rows on substitute sheets and / or pallets, or turning the dough into a test tape by rolling it through at least two pairs of rollers to obtain a test tape with a thickness of 8 11 mm and then stamping in the product ribbon with stamps of various configurations corresponding to the configuration of the manufactured gingerbread, with the return of the scraps formed during stamping to the dough mass prepared for passing through the rollers, or by manual rolling the dough to a thickness of 8 11 mm and extruding the products with metal and / or plastic molds, or by additionally pressing the molded dough into wooden figures e forms with subsequent extraction of the formed products from the forms, and the formation of gingerbread products with the filling is carried out either by rolling the dough with a layer of thickness 8 11 mm, laying the filling in half with the slides at a distance from each other, covering with the second half of the layer and forming the dies with the slides in the center of the dies, or by molding the gingerbread dough mechanically, followed by baking, cooling, notching the finished gingerbread on the side and making the filling with a knife or syringe about the tool, or by mechanically forming a test tube and filling the cavities of this tube with, for example, a filling auger, followed by feeding the formed test harness under the stamping drum and cutting the gingerbread blanks.  25. The method according to paragraph 24, wherein the stamp of the forming machine is performed with several matrices, the shapes and sizes of which correspond to the shapes and sizes of the manufactured gingerbread.  26. The method according A.25, characterized in that the matrix is in the form of a circle, and / or ring, and / or crescent, and / or ellipse, and / or oval, and / or star, and / or rectangle, and / or a square, and / or a triangle, and / or a polygon, and / or combinations thereof.  27. The method according to claim 20, characterized in that the lubrication of the pallets is carried out using a device consisting of a shaft mounted with a hygroscopic cloth wound around it and interacting with the surface of the pallets shaft and located above the shaft of the perforated pipe or perforated troughs with guide rods rigidly fixed at the bottom near the holes, moreover, the lubricating oil is constantly and / or periodically disconnected into the pipe or into the gutter, ensuring it is supplied, as necessary, through the holes of the pipe or gutter through the rods to the fabric and lubricated with oiled fabric on the surfaces of the pallets as they pass under the shaft.  28. The method according to any one of paragraphs.20 and 27, characterized in that the movement of pallets from the upper part of the baking zone to the lower part of this zone is carried out with a sequential smooth transfer of each pallet to the underlying level using a shaft with a sleeve located on it with rotation, to which curvilinear petals are rigidly attached, forming a cross, arranged to alternately interact with the lower surface of the front section of the corresponding pallet, with an additional shaft attached above the shaft axis a pressure roller which is mounted with the possibility of supporting the board on the right end of the pallet support and the pallet fall until its bearing on the corresponding petal of the sleeve.  29. The method according to any one of claims 20, 27 and 28, characterized in that after lowering the corresponding pallet, it is transferred from the lower position upwards under the forming machine using a frame made, for example, from a bent pipe section with a diameter of, for example, 25 mm with the formation of a frame with dimensions of 550 • 250 mm, and the frame is installed with the possibility of engaging for it the front of the corresponding pallet, which is mounted on the transverse installed with the pallet offset, for example, by 320 mm axis, while the pallet is installed with lzheniya rotation on the frame and at its rear part axis with rollers turning without lifting up and lowering of the upper guide rollers which operate curved towards the pallet down.  30. The method according to any one of claims 20, 27 to 29, characterized in that at least a portion of the gingerbread from the conveyor belt is loaded into the cradle of the gingerbread conveyor conveyor by means of a mechanism including a drive drum with a drive sprocket, a tension drum, a conveyor belt, gears , tensioning and deflecting rollers, a mechanism transmitting rotational-translational movement interacting with a spring-loaded tray mounted on an axis perpendicular to the direction of movement of the conveyor belt, with the possibility of tipping over, torus, which opens when the tray tilt conveyor, which produces the tray and electric limit switch. 31. The method according to any one of claims 1 to 19, characterized in that in the production of custard gingerbread varieties "Curly" the preparation of the syrup is carried out by loading sugar, molasses, other raw materials into the tempering machine according to the recipe for preparing syrup, water, bringing to a density of 1, 32 - 1.33 g / cm ³ and a temperature of 40 to 50 ^o C by heating and stirring, after which the strained syrup is poured into a Mix mixer, into which soda, ammonium carbonate, vanillin are added while stirring, and flour is added to the mixture, past spiraling and baking, after mixing the mass for 2 3 minutes, melange is added, the essence and kneading is continued for 3 4 minutes until a well-mixed dough with a moisture content of 18 - 22% is obtained, then the dough is fed into the funnel of the molding machine and the molded gingerbread blanks are sent to the oven for baking, which is produced for 12 15 minutes at 230 250 ^o С, after which the gingerbread cookies are cooled to 45 50 ^o С, and then the gingerbread cookies are transferred to a continuously rotating drum, where they circulate sugar syrup with a solids content of 77 78% and a temperature of 90 95 ^o С within 50 s, p After which, the gingerbread from the drum is transferred to the conveyor, stacking them in one row, after which they are packed, labeled and transported for storage and / or sent to the consumer.  32. The method according to claim 20, characterized in that the "Curly" custard gingerbreads are prepared in various shapes, with a glazed surface, weight and / or packaged, with a content of 1 kg of at least 30 pieces and humidity (13.0 ± 1.5 )% of dough containing components in the following ratio, wt. Wheat flour 47.41
Molasses 5.64
Margarine 3.20
Melange 1.87
Pasteurized cow's milk 11.69
Drinking soda 0.07
Coal ammonium salt 0.43
Vegetable oil 0.88
Vanillin 0.02
Granulated sugar rest
33. The method according to any one of paragraphs.20 to 32, characterized in that the baking temperature in the I, II and III zones, respectively, is taken, ^o C:
For gingerbread
Irek 200 210, 230 250 and 210 220
Fruit 200 220, 240 250 and 220 230
Komsomolsky 220, 220 240 and 230 220
"Gentle" 220 210, 240 230, 220 210
"Northern" 210 220, 240 260 and 220 230
"Amateur" 210 230, 240 260 and 210 220
34. The method according to any one of claims 20 to 32, characterized in that the "Mint" gingerbread cookies are baked for 7 11 minutes at 190 210 ^° C, the Autumn gingerbread cookies are 15 minutes at 250 ^° C, the Tula gingerbread cookies are 5 6 minutes at 265,270 ^o C, the rest - 7 12 min at 200 240 ^o C. 35. The method according to claim 20, characterized in that the drying of the gingerbread after circulation is carried out either in a drying chamber at 60 ^o C and an air velocity of 4 m / s for 5 min, followed by drying at 20 22 ^o C for 3 min or for 90 s at 130 150 ^o C, and after drying, the gingerbread cookies are sent to a rack, which is carried out on cassettes, or in special rooms, or in conveyor cabinets for at least 2 hours  36. The method according to any one of paragraphs.19 to 35, characterized in that the weight gingerbread products are stacked in rows on a rib or in bulk with the number of products in 1 kg from 25 pcs. and more into returnable and / or non-returnable boxes from corrugated cardboard net weight not more than 12 kg, into plywood and / or plank and multi-turn plywood boxes with net weight up to 20 kg, and / or into boxes from wicker veneer net weight up to 9 kg, gingerbread cookies filled and gingerbread cookies of the type “Baby” are laid on the edge, whole and cut flat, and / or when laying gingerbread products on the edge, the upper two three rows are laid flat, and the free spaces in the boxes remaining after laying the gingerbread products are filled with paper chips and / or paper pad and, and / or gingerbread products are packed in bulk in aluminum and / or metal with a corrosion-resistant coating, and / or wooden, coated with food varnish, and / or from other health-friendly material trays that are lined with brown paper and / or parchment from the inside and / or parchment and / or glass and / or waxed paper and / or cellophane, the edges of the coating leading to the upper surface of the stacked products with overlap.  37. The method according to clause 36, wherein the gingerbread products intended for intracity consumption are packed in bags and packs of net weight not more than 500 g, and gingerbread products with a number of pieces of 1 kg not more than 20 are Packed in net packs of not over 400 g  38. The method according to p. 36 or 37, characterized in that the gingerbread products packed in boxes, bags or packs are stacked in returnable and / or non-returnable boxes, plank or plywood, net weight not more than 20 kg, corrugated cardboard boxes weighing net not more than 15 kg and woven veneer crates with a net weight of not more than 9 kg, and the free gaps in the box remaining after packing boxes, bags and packs are filled with paper shavings or a paper pad.  39. The method according to any one of claims 36 to 38, characterized in that the boxes with gingerbread products are stored in a warehouse on racks with stacks of no more than 2 m high, and stacks of boxes of corrugated cardboard with a height of no more than 1.5 m, between the stack and the wall leave passages of at least 0.7 m, and when storing products on pallets, the stack height for corrugated cardboard boxes does not exceed 2 m, for plank and plywood boxes 4 m, while the distance from the heat source, water and sewer pipes is at least 1 m .  40. The method according to any one of claims 36 to 39, characterized in that the transportation of the gingerbread is carried out in clean, dry wagons and / or holds of ships and / or vehicles that do not have any specific and / or sharp odors.  41. The method according to any one of paragraphs.19 to 35, characterized in that the packaging of at least part of the gingerbread is made in a box of corrugated cardboard, and the gingerbread cookies are packed in bulk no more than 12 kg in a box, each box is Packed with adhesive tape, marked by sticking labels, which indicate the net weight, product name, production date, shelf life, information on nutritional energy value, manufacturer's team number. 42. The method according to any one of paragraphs 19 to 41, characterized in that the gingerbread is stored in a dry, clean, well-ventilated warehouse, not infected with barn pests, at a temperature not exceeding 18 ^o C and a relative humidity of 65 75%, and the shelf life is summer time no more than 20 days, and in winter no more than 30 days.  43. The method according to any one of claims 1 to 14, characterized in that bagels, dryers and bagels having the shape of a ring or oval formed by a round bundle are made as lamb products.  44. The method according to p. 43, wherein the bagels are prepared vanilla, and / or mustard, and / or for children, and / or lemon, and / or dairy, and / or simple, and / or for the Far North, and / or Slavic, and / or rich, and / or sugar, and / or sugar with poppy seeds, and / or Cherkiz, and / or egg.  45. The method according to item 43, wherein the drying is prepared by vanilla, and / or mustard, and / or with cinnamon, and / or lemon, and / or amateur, and / or baby, and / or dairy, and / or with poppy seeds, and / or new and / or simple, made from wheat flour of the highest grade, and / or simple, made from wheat flour, first grade, and / or rich for children, and / or rich with salt, and / or rich with caraway seeds, and / or salted, and / or tea, and / or shuttle, and / or Minsk, and / or beer.  46. The method according to p. 43, characterized in that the bagels are prepared with vanilla and / or mustard, and / or Don, and / or lemon, and / or dairy, and / or simple, and / or with poppy seeds, and / or with caraway seeds, and / or butter, and / or Ukrainian.  47. The method according to any one of paragraphs 43 to 46, characterized in that for the lamb products the dough is prepared on a narthex, or on a liquid dough, or on whey, or on concentrated milk sourdough, or on a liquid dispersed phase. 48. The method according to any one of paragraphs 43 to 47, characterized in that during the preparation of the lamb products, the dough is passed through the corrugated rollers of the grating machine before molding and left to bind, and before baking, it is scalded with water vapor, or welded with water vapor, or welded with water a temperature of 92 95 ^o C. 49. The method according to any one of claims 1 to 14, characterized in that the oatmeal cookies are produced from the aspirated wheat and oatmeal by loading butter and / or margarine, granulated sugar, cinnamon, vanilla, raisins previously passed through magnets washed and crushed by a machine such as a meat grinder, jam and / or grape vacuum wort with stirring and / or grinding the resulting mixture for 10 30 minutes, after which oatmeal is added to the resulting mass with continuous stirring, burning scented water with a temperature of 70 90 ^o C in an amount up to 80% of the total flow rate of water with salt dissolved in it and stirring for 15 30 minutes, then add the rest of the water, wheat flour, with the exception of flour for cutting, soda and other raw materials included in the recipe, and dough is kneaded for no more than 6 minutes until a homogeneous mass with a temperature of 24 27 ^o C and a moisture content of 16 19% is obtained, then cookies are formed on molding machines and / or manually, the resulting blanks are placed on baking sheets, which is carried out lyayut for August 13 minutes at 180 240 ^o C, then cooled cookies on the conveyors and / or directly on the sheets and directed to packaging and packing.  50. The method according to 49, characterized in that when preparing the dough use crumbs of cookies in an amount of not more than 5% by weight of flour.  51. The method according to 49 or 50, characterized in that the total amount of water per batch of dough is 15 24% by weight of flour, depending on the water absorption capacity of the flour and the moisture content of the dough produced.  52. The method according to any one of paragraphs 49 to 51, characterized in that when manually molding the dough is rolled into a layer with a thickness of 9 to 11 mm and stamped manually with a circular recess with a diameter of 38 mm.  53. The method according to any one of claims 1 to 14, characterized in that they produce wafers with fat filling, packaged in packs and by weight, and / or waffles with fruit filling, packaged in packs and by weight, and / or wafer cakes with fat filling and wafer-pralines with praline filling and / or nuts, and / or wafer sheet.  54. The method according to item 53, wherein the wafers and wafer-based products are produced on flow-mechanized lines by preparing raw materials and semi-finished products for making dough and for preparing the filling, making dough, making wafer sheets from it, forming a dough sheet and toppings, baking, cooling, cutting and packaging. 55. The method according to any of paragraphs 53, 54, characterized in that the production of wafers and / or wafer-based products using premium wheat flour with a moisture content of not more than 15% acidity 3 ^o , the amount of gluten 25-32% which is sifted, magnetic cleaning, aspiration and bedding, after which the noriya flour is fed into a weighing machine for dosed feeding for dough kneading, sugar is at least partially processed into powdered sugar by feeding into a micromill, and then into the sifter hopper, from where the sifted and cleaned metal incl with magnets, powdered sugar is fed with a vertical screw to a horizontal auger into a dispenser of bulk components for preparing the filling, deep-frying and / or confectionery fats are sent to the grease oven in the form of a container with a coil, at least from 4 turns from water-heated pipes, after which melted fat is pumped into an intermediate vessel, filter and having a temperature 40-45 ^o C is pumped into the cylindrical dispenser and before feeding the egg mass per batch churning until smooth in a cylindrical machine with shake up burn ontalnym location shake up body, other raw materials: milk powder, flavorings, crystalline acid respectively sieved through a baked through appropriate sieves and metered by weight, wherein the perishable components stored in refrigerated chambers. 56. The method according to any of paragraphs 53, 54, characterized in that the preparation of the dough for wafers and wafer-based products is carried out in a dough mixer with staggered twelve blades, the components of the dough being loaded into the machine in the following order: bicarbonate of soda , salt, 5-10% of the total amount kneading the dough, with a water temperature of 8-14 ^o C, melange, phosphatides, after which the mixture is stirred for no more than 30 seconds, then the rest of the water with a temperature of no higher than 15 is added ^o C they shake half the amount of flour that has been aspirated and cured through automatic scales, gradually pouring in separate portions and mix for about 3 minutes, then fill in the remaining flour and knead the dough for about 15 minutes until fully cooked, then the finished dough with a temperature of up to 20 ^o C and a humidity of 58- 65% is passed through a sieve with cells up to 2 mm into a container, from where it is fed with a gear pump to the receiving tanks of ovens for baking wafer sheets, from which the dough is automatically pumped through the filling tube to the surface of the molds and automatically pressed by the second plate in each form, baking is performed for 2-4 minutes to obtain a wafer sheet after baking with a moisture content of 1.5-3.0%, and after baking, the wafer sheets are stacked one at a time on mesh tables, to which air is supplied from below accelerating the cooling of single sheets, and then the sheets are folded into stacks and fed to a spreading double-wing roll machine, the funnels of which are electrically heated to maintain a constant temperature of 32 ^° C and form at least five-layer wafer sheets of three x wafer sheets and two layers of filling, which are conveyed by conveyors into a cooling cabinet, which is made with batteries filled with refrigerant (brine batteries) for use in the summer or with air coolers for use in the winter, and the wafers are kept in a cooling cabinet when temperature to 10 ^o C and air velocity 6 m / sec for 4-6 minutes to set the rigidity due to crystallization of fat, whereafter the wafer layers are cut in a cutting machine to the size of the wafer and sortimenta and sent to packaging into stacks weighing 200 g and / or 100 g, and / or 50g, which is performed in automatic filling machines, and / or packaged in boxes for implementing the weight range, where all packaging label.  57. The method according to any of paragraphs 56 to 56, characterized in that the excess of dough formed in the process of baking wafer sheets in the form of edemas is processed manually on a cylindrical crushing machine, and then crushed crumbs are processed in a micromill into flour, which is used when mixing wafer dough in the amount of not more than 3.5% (on dry matter) of the mass of flour, and / or added to the filling, and / or sold to food industry enterprises.  58. The method according to any of paragraphs 57 to 57, characterized in that the flour that is obtained during the processing of the edema is used in the preparation of the Hello wafer filling. 59. The method according to any of paragraphs 53 to 58, characterized in that the fat filling for wafers is prepared by loading into a whipping machine with T-shaped blades having openings to give the filling airiness, splendor and plasticity and a speed of at least 100 rpm , components in the following sequence: crushed crumbs, fat in the amount of 85% of the total fat mass according to the recipe, powdered sugar, cocoa, citric acid solution per 10 parts by weight of citric acid 6 parts by weight of hot water, essence and, last but not least tavsheesya amount of fat in molten form and / or in the cold state to obtain the desired viscosity and filling is carried out knocking down the mixture for 18 minutes, after which the finished stuffing screw fed in tempering capacity, wherein the temperature is maintained constant filling 32-34 ^o C for subsequent feeding into spreading machine. 60. The method according to any of paragraphs 53 to 59, characterized in that the wafers, waffle and waffle-praline cakes are stored in a dry, ventilated warehouse at a temperature not exceeding 18 ^o C and a relative humidity of 65-70%
61. The method according to any one of paragraphs 53 to 60, characterized in that the wafer products are provided with a label warning of the fragility of the product and the need for protection from atmospheric precipitation. 62. The method according to any one of paragraphs 53 to 61, characterized in that the fruit filling is prepared by manufacturing an invert syrup in a digester, after which 50% of the cooking mixture is loaded into a whipping machine, heated to 90-100 ^° C, the remaining amount is loaded recipes, invert syrup, citric acid and other raw materials according to the recipe, mix the resulting mixture until a homogeneous mass is obtained by constantly heating the whipping machine through the shirt with steam pressure of 1-2 atm, then icing sugar is added in 3-4 doses at stand stirring and adjusted to a mass temperature of 90 ^o C and a humidity of 14-17% and readiness weight determined by the thermometer and a solids content of refractometer, and then fed through the jacket flow cooling water filling to a temperature of 50 ^o C and then added crushed waste wafers and mix until a homogeneous mass and moisture content of the filling is 11 ± 2% and then the finished filling is fed with a gear pump to the funnel of the screw discharge pipe, and from there to the receiving funnel of the spreading machine.  63. The method according to any one of paragraphs 53 to 61, characterized in that in the manufacture of wafer cakes with fat filling and / or waffle-praline wafer sheets are made of at least 5 layers and after spreading with the filling, they are cooled in a cooling cabinet, and then carried out cutting on cutting machines with the installation of strings for cutting workpieces of the appropriate size and / or weight, after which the cake blanks are finished manually using stencils, then re-cooled and packaged in boxes with the corresponding marking.  64. The method according to any of paragraphs 53 to 61, characterized in that in the manufacture of semi-finished wafer sheets, after baking, the wafer sheets are cooled, cut into 2-4 parts, packaged in a corrugated box, marked and sent to the consumer.  65. The method according to any one of paragraphs 53 to 64, characterized in that the returnable waste of wafers in the form of scrap and scraps of wafer sheets, chips, broken and deformed wafers and wafer sheets generated during spreading, cooling, cutting, and packaging are collected and transferred horizontally a screw, which is laid along all the cutting machines that communicate with the screw by the prefabricated chutes for scraps, and fed the collected scraps to a three-roll mill, in which the scraps are crushed to the smallest fraction, after which the obtained flour is give to the conveyor belt, and then to the whipping machine for preparing the filling with a dosage of not more than 12% by weight of the filling. 66. The method according to any one of claims 1 to 14, characterized in that the biscuit cake mix is prepared by preparing the dough, molding, baking and standing, and to prepare the dough in a whipping machine, knead the melange with sugar for 25-45 minutes to increase the finished mass in a volume of 2.5-3.0 times and acquiring a light yellow color and a lush consistency, after which flour and essence are added to the finished mass and mixed for no more than 15 seconds to obtain the usual biscuit dough with a temperature of 25-28 ^o С, and forming directly but after cooking the dough by filling it in a pre-greased or made up with paper forms that fill test not more than 3/4 the height of the bead forms. 67. The method according to p, characterized in that when preparing the biscuit cake mix, the mixture of melange with sugar is heated to 40 ^o C. before knocking down. 68. The method according to p. 66, characterized in that when preparing an oil biscuit cake mix to the whipped mass of melange with sugar before adding flour and essence add butter, heated to 30 ^o C, and mix for 1 min.  69. The method according to p. 66, characterized in that for the preparation of a biscuit with cocoa or nuts, the latter in fried form is preliminarily crushed on a roll or crushed into grains and added together with flour.  70. The method according to p. 66, characterized in that for the preparation of a biscuit with water mixed melange, sugar, vanilla powder, ammonium and water and knock down the mixture for 20 minutes, and when adding flour add starch. 71. The method according to p. 66, characterized in that the dough for the biscuit cake mix is prepared under pressure, for which a mixture of melange with sugar is knocked down in a hermetically seized whipping machine under a constant pressure of 0.5 1.5 atm from 14 to 8 minutes, respectively, after whereupon the pressure is removed to obtain a ready-made mass of light yellow color, increased in volume by 2.5 - 3.0 times and a lush consistency, and then flour and essence are added to the finished mass and knocked off without pressure for 15 seconds, until a ready-made dough with moisture is obtained 36 38% at 20 25 ^o C and a density of 0.45 0.50 g / s ^3.  72. The method according to p. 66, characterized in that the dough for milk biscuit is prepared by adding surfactants and skimmed milk powder, and first, the egg-sugar mixture is diluted with the surfactant diluted in water, and then mixed with flour and dairy products or churning of all components at the same time. 73. The method according to p. 66, characterized in that when preparing the dough for milk biscuit in two stages, melange, sugar and a solution of a surfactant are introduced into the whipping machine and knocked down at a whisk speed of 240,300 rpm for 6 ± 1 min, and at the end of the whipping add essence, and the readiness of the whipped mass is determined by increasing the initial volume by 2.5 ^° C 3.0 times, by complete dissolution of sugar until crystals disappear, and then adding flour to the whipped mass with a reduced whisk, mix 15 ± 5 s to then make skimmed milk and further stirred for 1 minute, or flour and skim milk powder were premixed, added to the whipped mass and carried jointly by stirring for 1 minute.  74. The method according to p. 66, characterized in that when preparing a dough for milk biscuit while knocking down all the components, melange, sugar and a surfactant diluted in water are added to the capacity of the whipping machine, mixed, and then flour and dry milk products are added and knock down at a speed of rotation of the working body of the rim 250 300 rpm for 6 ± 1 min, or for 8 ± 2 min, depending on the type of whipping machine. 75. The method according to p. 66, characterized in that the dough for milk biscuit is prepared at an overpressure in two stages, in the first of which melange, granulated sugar and surface-active substances dissolved in water are loaded into the machine and under pressure 1 , 0 ± 0.2 atm (2.5 • 10 ⁵ Pa), the mass is knocked down 3 ± 1 min until insoluble sugar is obtained, and in the second stage, with the air pressure removed, the essence, flour, dry milk products are introduced into the machine and the dough is kneaded for 1 min. 76. The method according to p. 66, characterized in that the dough for milk biscuit is prepared at an excess pressure in one stage, for which melange, granulated sugar, a solution of a surfactant and essence are added to the capacity of the whipping machine, mixed and flour is added and dry milk products, close the capacity of the machine, create an excess pressure of 1.0 ± 0.2 atm in it, turn on the machine and knock down the mixture of all raw materials for 5 ± 1 min to obtain a finished dough with a volume increased by 2.5 3.0 times fading sugar crystals evenly mixed go, with a humidity of 40 ± 3%, a density of 0.45 0.50 g / cm ³ and a temperature of 20 25 ^o C. 77. The method according to p. 66, characterized in that the biscuit dough with margarine is prepared at a station for continuous preparation of confectionery masses, for which melange, granulated sugar, a surfactant in the form of a paste previously mixed with water are continuously fed into the homogenizer tank a ratio of 1.4 to 1.0, and in the lower part of the whipping machine in a continuous stream, the egg-sugar mixture is churned, after which the churned mass is fed into a mixer for kneading with flour, margarine and essence and obtaining a finished dough with moisture w 37 ± 2% density 0.40 0.45 g / cm ³ and a temperature of 20 25 ^o C. 78. The method according to p. 66, characterized in that the biscuit dough is prepared using a surfactant Ko Surfactant 10, for which melange, water in the amount of 8 10% by weight of flour, surfactants are added to the pneumatic whipping and mixing machine , essence, ammonium, granulated sugar and flour, and surfactants are added in the form of a 10% paste (Ko surfactant 10), pre-mixed with water, then compressed air is fed into the machine under pressure up to 2 atm and the mass is knocked over for 3 4 min until a finished dough with a volume increased 2.5 3.0 times, light yellow, fluffy consistency, without lumps, humidity 34 - 36% density 0.40 0.45 g / cm ³ and a temperature of 20 25 ^o C.  79. The method according to p. 66, wherein the boucher biscuit dough is prepared by churning pre-chilled proteins in a churning machine for 20 30 minutes, churning the yolks with sugar for 30 40 minutes and then mixing for 5 8 sec with flour, moreover, whipped proteins are added to the mass of yolks, sugar, flour and quickly mixed to obtain the finished dough with a moisture content of 44 46% well mixed, without lumps.  80. The method according to p. 66, characterized in that the biscuit dough with surfactants and skimmed milk powder immediately after preparation is poured into pre-greased or paper-covered forms that fill the dough with no more than 3/4 of the height of the sides.  81. The method according to any one of paragraphs. 66 80, characterized in that the biscuit dough for roll is poured onto a sheet of parchment and parchment with an even layer of thickness 2 4 mm, transferred to a metal sheet and baked.  82. The method according to p. 79, characterized in that the dough for "Boucher" immediately after preparation is deposited manually from bags or on a jigging machine on sheets covered with paper.  83. The method according to p. 77, characterized in that the dough with margarine is formed in the form of a tape with a thickness of 14 ± 2 mm per moving under the oven, pre-greased. 84. The method according to any one of paragraphs. 66 77, characterized in that the baking of the usual biscuit dough is carried out: at a thickness of the semi-finished product of 30 mm 40 - 65 min at a temperature of 190 200 ^o C or 65 75 min at a temperature of 170 - 175 ^o C, and at a thickness of 10 mm 10 15 min at a temperature 220 240 ^o C. 85. The method according to any one of paragraphs. 79, 82, characterized in that the dough for biscuit "Boucher" bake 15 30 minutes at a temperature of 190 210 ^o C. 86. The method according to any one of paragraphs. 77, 83, characterized in that the dough with margarine with a thickness of 16 ± 2 mm is baked for 15 20 minutes at a temperature of 160 230 ^o C. 87. The method according to p. 78, characterized in that the dough with KoPAV 10 is baked for 23 25 minutes at a temperature of 180 220 ^o C.  88. The method according to any one of paragraphs. 66 87, characterized in that the biscuit baked with a thickness of more than 25 mm is subjected to aging for at least 8 hours.  89. The method according to any one of paragraphs. 1 to 14, characterized in that the sand semi-finished product is prepared by preparing the dough, molding and baking, and the dough is prepared by semi-mechanized or mechanized methods, and molding manually, or semi-mechanized, or mechanized methods. 90. The method according to p. 89, characterized in that the preparation of the dough with semi-mechanized or mechanized methods is carried out by loading butter or margarine, sugar or syrup from sorbitol for diabetic varieties on sorbitol into a kneading machine, stirring for 15-30 minutes and gradually adding flour, followed by stirring to a homogeneous mass and adding flour at the end of the kneading, after which final mixing is carried out for 1 2 minutes with a total duration of kneading from 20 to 40 minutes and obtaining a dough with a humidity of 18.5 to 19.5% and a temperature of 19 - 24 ^o C.  91. The method according to p. 89, characterized in that, with manual and semi-mechanized molding methods, the finished dough for cakes and sliced cakes is cut into pieces, rolled out on a table or on a rolling machine and, using a rolling pin, transferred to a sheet, the dough for cakes is cut into separate parts, the dough for baskets is rolled out to a thickness of 7 8 mm, the rolled dough layer is laid on the mold and hand lined with the dough and the walls of the mold or lined with slices of unsoldered dough, the dough for rings and crescents is rolled out to a thickness of 6 7 mm, then stamped with the appropriate recess, while the table and the dough, or the conveyor, are rolled up with flour during rolling, and the dough for the crescents is rolled with a smooth rolling pin, after which a drawing with a ribbed rolling pin is applied to the surface.  92. The method according to p. 89, characterized in that for rings with nuts and for the Hercules variety, the surface of the dough is greased with an egg and then sprinkled with crushed nut.  93. The method according to p. 91, characterized in that, with a mechanized molding method, the dough is unloaded into trolleys and fed into the funnel of the dough divider using an elevator, after which the dough is laid out in portions on the belt of the oven conveyor and rolled into a layer using smooth rolls. 94. The method according to p. 91, characterized in that with manual and semi-mechanized methods of baking sand semi-finished products carried out in furnaces of various types: tunnel, dead end, electrical cabinets, etc. at a temperature of 200 225 ^o C for 10 12 minutes depending on shape and thickness to obtain a finished semi-finished product with a moisture content of 5.5 ± 1.5%
95. The method according to p. 93, characterized in that in the mechanized method, baking is carried out directly on the belt of the furnace conveyor at a temperature of 130 160 ^o C for 15 19 minutes 96. The method according to any one of paragraphs. 89 95, characterized in that the baked sand semi-finished product is cut in the longitudinal and transverse directions by circular knives and cooled to a temperature not exceeding 25 ^o C in the workshop or with forced cooling.  97. The method according to any one of paragraphs. 1 to 14, characterized in that the puff semi-finished product is prepared by preparing the dough, preparing butter, laminating and molding the dough and baking, and the preparation of the dough is carried out by loading in a kneading machine melange, salt, acid, flour and stirring for 15 to 20 minutes to obtain evenly mixed without lumps of dough with a moisture content of 41 to 44% which is cut into pieces. 98. The method according to p. 97, characterized in that the preparation of the oil is carried out by releasing the oil monolith from the container, cutting into pieces in a kneading machine, mixing with flour in a ratio of 10 1 and acid to obtain a homogeneous mass, which is divided into as many parts as obtained pieces of cake, after which the obtained pieces of prepared butter on a board in the form of flat cakes are placed in a refrigerator for cooling at a temperature of 5 10 ^o C for 30 40 minutes 99. The method according to any one of paragraphs. 97, 98, characterized in that the lamination of the dough is carried out by cutting the finished dough into pieces weighing 10 12 kg, each of which is manually rolled into a layer, on the middle of which a piece of prepared butter weighing 4 5 kg is applied, after which the dough is wrapped with free ends in the form of an envelope is laid on the sheet and placed into a cooling cabinet at a temperature of 10 May ^o C cooling at 30 to 40 minutes and, after cooling, the envelope is rolled around a rolling pin by hand or machine, the rolling out when the machine is placed on the upper envelope t and pass through the rollers with the largest gap between them, after which, gradually reducing the gap, the dough is rolled in two directions to a layer thickness of 20 25 mm, and after the last rolling, the dough is moved to the lower conveyor, on which it is folded with longitudinal edges to the middle, then turn by 90 ^o C, rolled for a second time, folded also and placed in a refrigerator for cooling, then the chilled piece of dough is rolled out again in the same way, folded and cooled, and lamination is done manually as well, but painting the weaving is carried out in one direction with an extension, while after secondary rolling on a machine or manually and cooling, the dough is cut into pieces weighing 2.5 kg and rolled with a rolling pin to a thickness of 4.5 mm 5.0 mm, then the rolled dough is transferred to a baking sheet, moreover, the edges of the sheet are moistened with water and the dough is pressed against them, and the upper surface of the semi-finished product is smeared with yolk and pricked with a knife, and for a piece of puff, rolled dough is cut into square or rectangular pieces weighing 90 to 95 g, from which various glues are obtained by gluing corners forms. 100. The method according to any one of paragraphs. 97 99, characterized in that the baking of puff semi-finished products is carried out for 25 30 minutes at a temperature of 215 - 250 ^o With obtaining a finished semi-finished product with a moisture content of 7.5 ± 3.0%, and the couplings and tubes are baked on sheets, and the top of the couplings are not lubricated . 101. The method according to any one of paragraphs. 97 99, characterized in that when preparing a puff semi-finished product on a flow-mechanized line of the Orlandi company, the dough is prepared by pouring chilled water or ice water into the bowl with automatic use, laying salt, melange, scraps of dough, if any, and part of the flour, in the upper layer of which the improvers are distributed, sodium or potassium metabisulfite and ascorbic acid in an amount of not more than 0.013% by weight of the flour, after which the dough is kneaded for 6 ± 2 min at two speeds of the kneading organ, and in the process of kneading add 8-9% butter from the mass of flour, and at the end of the kneading the dough is sprinkled with flour, then subjected to baking for 30 40 minutes, after which the dough with a moisture content of 37 ± 2% is sent to rolling, and the temperature is maintained in the room 15 17 ^o C, and the remaining amount of oil, cut into chips, is loaded into a bowl, in which the remaining flour is poured in an amount of 20% to the mass of oil and the mass is mixed to a temperature of 5 - 7 ^o C, then the finished dough is served for rolling, for which the prepared oil is mixed with the bottom layer of the dough. mixed with flour, then cover with a second layer of dough and subjected to repeated rolling and applying layers of dough to obtain layers of dough in the finished cake mix in the amount of 200 250, and then the finished dough layer with a thickness of 5 7 mm is cut in the form of a longitudinal tape into 4 parts, and when Further passing along the line, the dough is cut into individual blanks with a width of 21.5 and a length of 24.0 ^o C 0.5 cm, greased with an egg and served for baking, and the resulting scraps of dough are used for subsequent batch dough, and baking is carried out in an automatic oven " Turbote mo "for 23 ± 2 minutes at the first two modes at a temperature of 210 ± 10 ^o C and the second at a temperature of 190 ± 15 ^o C to obtain a semi-finished with moisture after leaving the furnace, 10.0 (4.5; -3.5%), after which the semi-finished product is dried to a moisture content of 6.0 (+4.5; -3.5%) and cooled to a temperature not exceeding 27 ^o C. 102. The method according to any one of paragraphs. 1 to 14, characterized in that the brewed semi-finished product is prepared manually, or semi-mechanized, or mechanized in which the tea leaves are prepared, dough is prepared, it is molded and baked, and the tea leaves are prepared from a mixture of flour, oil, water and salt by heating in an open cooking an oil boiler to boil, salt and water with gradual addition of the flour to the resulting mass, after which the mixture was stirred for 3 5 minutes to form a uniform, elastic mass with a temperature of 75 80 ^o C and a humidity of 38 39% of the trailing easily from the walls and the bottom, whereupon it is discharged into a kneader for further kneading with melange, which is added gradually with stirring, the duration of which amounts to 15 for 20 minutes to obtain the finished uniformly mixed dough without lumps with moisture 54 57%
103. The method according to p. 102, characterized in that with manual and semi-mechanized methods, the dough is manually sacked from bags or using a jigging machine in the form of tubes or rings on sheets and baked in various ovens for 35-40 minutes at a temperature of 190,200 ^° C . 104. The method according to p. 102, characterized in that with the mechanized method, the dough is deposited using a jigging machine onto the belt of the furnace conveyor, slightly greased with the formation of dough pieces 115 ± 5 mm long weighing 31 ± 2 g, after which they are baked in ovens tunnel type 35 - 40 min at a temperature of 190 200 ^o C.  105. The method according to any one of paragraphs. 1 to 14, characterized in that the sugar tube is prepared by semi-mechanized and mechanized methods by preparing the dough, molding and baking. 106. The method according to p. 105, characterized in that the dough is prepared in a semi-mechanized way by mixing milk, sugar and melange in a kneading machine until sugar is completely dissolved, and gradually adding flour and vanilla powder to this mass with stirring, and kneading is carried out for 1 2 min until you get ready evenly mixed dough without lumps with humidity 36 38%
107. The method according to p. 105, characterized in that the preparation of the test by a mechanized method is carried out by mixing in a pneumatic beater for 3 4 minutes sugar, whole milk, vanilla powder until sugar is completely dissolved, followed by adding to the resulting mass of melange and continue kneading, and at the end of the kneading, flour is gradually added and kneading is continued for 1 2 minutes until the finished dough is uniformly mixed, without lumps.  108. The method according to any one of paragraphs. 105 107, characterized in that in the freshly prepared dough add 20 30% of the dough prepared in advance and aged in the refrigerator for no more than 16 hours. 109. The method according to p. 105, characterized in that in the semi-mechanized method of preparing the dough, it is formed by smearing it with a thin layer of 1 2 mm using a stencil onto a sheet pre-greased in the form of round or oval blanks, followed by baking for 4 5 minutes at a temperature of 200 210 ^o C, after which the baked semi-finished product is hot rolled up in a cone-shaped tube or placed in metal tubes, cooled for 10 15 minutes, removed from the blanks, inserted into the nests of the metal rack and left for cooling. 110. The method according to p. 105, characterized in that with the mechanized method of preparing the dough is served in the working capacity of the molding and baking unit, in which a constant level of dough is maintained, after which the heated mold cones, mounted on conveyors, are immersed in a container with dough and kept it is 15 seconds, after which the working capacity with the dough is lowered and the cone-forms with the dough are fed to baking, which is done for 8 minutes at a temperature of 170 190 ^o With obtaining a semi-finished product with a moisture content of 3.0 1.0%
111. The method according to any one of paragraphs. 11, characterized in that in the preparation of the air and air-nut semi-finished product, a whipped mass is prepared, molding and baking are carried out, and the whipped mass is prepared by whipping in a whipping machine, first at a low, and then at a high speed whisk, sugar and whisk for 30 40 min and added to the end of the churning vanilla powder to obtain a final pulp fluffy, having the structure resistant nondeliquescent foam and the density of 0.35 0.38 g / cm ^3, wherein the molding is carried out by mass of the bag otsazhivaniya or by machine into sheets, or made up with oiled paper, and baking is performed at a temperature of 110 140 ^o C meringues 60 95 min 75 80 min fungi.  112. The method according to p. 111, characterized in that in the manufacture of the Cake "Flight" the mass is knocked down for 40 to 50 minutes, then unloaded into a container and mixed with roasted crushed nuts, and when molding, the mass for the Cake "Flight" is spread on the machine or using stencil on sheets covered with paper, and bake 80 90 min. 113. The method according to any one of paragraphs. 1 14, characterized in that when preparing a protein-nut or protein-almond semi-finished product for cakes "Nut" and "Almond" dough is prepared by thoroughly mixing nuts or almonds, granulated sugar and 75% of the proteins, which are based on the recipe, then rubbed the resulting mixture on a rolling machine or a meat grinder, after which the mass is kneaded in a whipping machine with the rest of the protein, add flour and mix until a homogeneous mass of dough with a moisture content of 18 20% is obtained, and then the resulting dough is os live manually or on a jigging machine for cakes "Almond" on sheets greased with oil and dusted with flour or covered with paper in the form of round blanks, and for cakes "Nut" on dough blanks, after which they bake semi-finished products for cakes for 18 23 min at a temperature of 180 205 ^o With obtaining semi-finished "Almond" with a moisture content of 8.0 ± 1.5% semi-finished product "Nut" with a moisture content of 5.5 ± 1.5%, and round or oval baked blanks without finishing are used as ready-made cakes. 114. The method according to any one of paragraphs. 1 to 14, characterized in that the almond cake mix for the cake "Ideal" is prepared by preparing and kneading dough, molding and baking, and the dough is prepared by knocking down the cooled protein in a whipping machine at a low and then high speed whisk for 20 30 minutes, then add sugar mixed with flour and vanilla powder, and mix at high speed 13-15 sec, and then the resulting mass is mixed with softened butter and almonds, previously ground with powdered sugar in a ratio of 5 1 on a roll or a machine such as a meat grinder to obtain a finished dough uniformly mixed with a moisture content of 35 57%, after which molding is performed, for which the cake dough is smeared with a thin layer of 2 4 mm on a sheet greased with oil and dusted with flour, and pricked with a knife or smeared through a stencil to form dough pieces weighing 133140 g, which is baked on December 15 minutes at a temperature of 210 230 ^o C, and after baking the layers after cooling is cut into pieces of the desired size of the circular knives, a knife is removed from the sheets and left to vystoyki in management omeschenii 5 8:00 to obtain a semifinished product with a humidity of 4.0 ± 2.0%
115. The method according to p. 114, characterized in that the almond cake mix “Krakowskoe” is prepared by kneading dough, molding and baking, and kneading the dough is carried out by loading sugar, protein and crushed almonds into a kettle with continuous stirring, bringing to a boil with performing a test for the formation of the yarn, and then mixing with flour, after which molding is carried out by smearing the required amount of boiled mass with an even layer of 5 6 mm thick onto a sand sheet baked to a pale color 5 6 m thick m, and after the appearance of an elastic crust on the surface, they are cut, and the cakes are cut 9 10 cm long, 5 5.5 cm wide, laid on sheets and baked at a temperature of 150 - 160 ^o C for 20 25 minutes until a pink color appears on the cake mix whose finished humidity is 5.5 ± 1.5%
116. The method according to any one of paragraphs. 1 14, characterized in that the crushed semi-finished product is made by preparing the dough, molding and baking, and the dough is prepared by kneading sugar in a beating machine with melange for 20 25 minutes, then adding well crushed crumbling machine or machine such as meat grinder crumbs, roasted , butter, soda, ammonium, cocoa and churning for 40 to 60 minutes, after which add flour and knead for 1 minute to obtain a ready uniformly mixed dough without lumps with a moisture content of 30 32% and molding by unfolding the finished dough into greased molds, the crumb being part of the semi-finished products is obtained from scraps of biscuit-cream, sand-glazed, sand-cream, puff pastries with cream and fruit filling, cakes without finishing candied fruit, nuts and jelly, semi-finished products and cupcakes, and the baking of the molded dough is carried out at a temperature of 170,200 ^o C for 75 to 80 minutes, after which the finished semi-finished product is exposed for at least 8 hours, and then the finished semi-finished product with a moisture content of 24.0 ± 4.0% is served for decoration. 117. The method according to any one of paragraphs. 1 14, characterized in that the butter-whipped semi-finished product is prepared by kneading margarine with sugar for 10 15 minutes until a homogeneous consistency, then gradually add small amounts of melange and continue kneading until the crystals disappear, after which the whipped mass is quickly mixed with flour and, if necessary, with cocoa powder, and then the finished dough of uniform consistency is spread on sheets with a layer of a thickness of 5 6 mm and baked at a temperature of 170 180 ^o C for 10 15 minutes 118. The method according to any one of paragraphs. 1 14, characterized in that the semi-finished product with beer is prepared by preparing dough, molding and baking, and the dough is prepared by loading chopped margarine in a whipping machine, briefly whipping and then adding flour and whipping until a homogeneous mass is obtained, after which beer and mass are poured evenly mixed with a total duration of kneading 20 25 min until a dough with a moisture content of 30 32% is obtained, which is divided into pieces of the required weight and rolled to a thickness of 2 3 mm, and then molded agotovki baked at a temperature of 250 270 ^o C for 7 10 minutes in furnaces of various types to obtain a semifinished product with a finished moisture content 6% ± 2
119. The method according to any one of paragraphs. 1 14, 66 118, characterized in that the cream on milk sugar syrup is prepared by loading into a whipping machine according to the recipe of peeled and cut into pieces butter at a temperature of 8 10 ^o C and softening it, then gradually into softened butter in several stages add milk-sugar syrup, or powdered sugar and boiled condensed milk, vanilla powder, cognac and dessert wine, and whip the cream for 20 to 30 minutes to obtain a cream with a smooth glossy surface, density new 750 - 920 kg / m ³ and humidity 22.0 ± 2.0%
120. The method according to p. 119, characterized in that cocoa powder, or nuts, or coffee syrup, or fruit supplies are added to the cream at the end of the churning, after which the cream is churned until a uniformly mixed mass is obtained. 121. The method according to any one of claims 1 to 14, 66 118, characterized in that the cream using concentrated grape juice is prepared by loading pieces of butter in a whipping machine, softening for 0.5 to 1.5 minutes, then making milk powder and churning for 7-15 minutes, then gradually add chilled milk-sugar syrup in several stages, then grape-starch semi-finished product, and vanilla powder is introduced at the end of churning, churning is carried out for 15-20 minutes to obtain a cream with a density of 800 900 kg / m ³ . 122. The method according to any one of claims 1 to 14, 66 118, characterized in that the cream with dry milk product is used to smear cakes and pastries and is prepared by loading in a whipping machine the peeled and sliced butter, softening for 0.5 1.5 minutes, after which dry milk product is introduced and churning is continued for 7-15 minutes, after which chilled milk-sugar syrup or powdered sugar and boiled condensed milk are gradually added in several stages, and at the end of churning aromatic flavoring additives, and the total duration of churning is 15-30 minutes and churning is carried out to obtain a finished cream with a volume increased by 1.5 2.0 times, with a density of 800 900 kg / m ³ and humidity 23 ± 2.0%
123. The method according to p. 122, characterized in that when preparing the cream "New Milk" 5 to 7 minutes before the end of the whipping cream, coffee syrup is gradually introduced.  124. The method according to p, characterized in that cocoa powder or fruit supplies are added to the cream. 125. The method according to any one of claims 1 to 14, 66 118, characterized in that when preparing a cream with skimmed milk powder and apple juice, apple juice is added simultaneously with skimmed milk powder and milk-sugar syrup, the cream being obtained with a density of 820,880 kg / m ³ . 126. The method according to any one of claims 1 to 14, 66 118, characterized in that a creamy cream with powdered sugar is prepared by softening sliced cream in a whipping machine for 6 to 7 minutes with the gradual addition of powdered sugar and boiled condensed milk at the end whipping add vanilla powder and cognac to obtain the finished cream in the form of a lush foam with a glossy surface and a moisture content of 14 ± 2%
127. The method according to p, characterized in that cocoa powder, or roasted nut, or coffee syrup is added to the cream, the additives being added gradually 5-7 minutes before the end of the whipping. 128. The method according to any one of claims 1 to 14, 66 118, characterized in that when preparing a cream of protein whipping (raw) in a whipping machine, chilled proteins are knocked down 7 10 minutes, first at a low whisk speed, then at a high speed, add about 15% of the prescribed amount of sugar and beat for 7-10 minutes, after which the remaining amount of sugar is introduced and the churning continues for 10 15 minutes, and at the end of the churning add vanilla powder to obtain a ready-made mass, lush with a structure of resistant non-fuzzy foam with a moisture content of 27 ± 2% and a density of 0 35 0.40 g / cm ^3, wherein the cream isp lzuyut immediately.  129. The method according to any one of claims 1 to 14, 66 118, characterized in that when preparing a cream of a protein whipped custard in a whipping machine, chilled proteins are knocked down for 10 15 minutes, first at a low whisk speed, then at a high speed until a fluffy mass is obtained, and finally churning, citric acid is introduced, and without stopping churning, pour hot boiled sugar syrup in a stream until a stable mass is obtained, continuing churning for 3 to 7 minutes, or 15 20% of the recipe sugar is added to whipped whites, and the rest of the sugar, without stopping churning , sun Payuta stream and continue beating down until the counter weight 20 for 30 minutes to form the final cream with humidity 30.0 ± 2.0% which was used immediately.  130. The method according to any one of claims 1 to 14, 66 118, characterized in that when preparing a custard protein cream on gelatin, it is pre-soaked in water 1 3 for 1 1.5 hours, then the swollen gelatin is boiled for 1 2 min, in a creamer chill down the chilled proteins for 15 20 min with sugar, which is taken in an amount of 20% of the prescription, and citric acid to increase in volume by 4 to 5 times, then add, without stopping churning, hot boiled sugar syrup and boiled gelatin with a stream and bring down the mass another 5 7 min to obtain the finished cream with moist Tew 28% that was used immediately. 131. The method according to any one of claims 1 to 14, characterized in that during the preparation of the soufflé in a whipping machine, egg white with hot sugar-agar syrup is knocked down for 20 ± 5 min until the volume is increased 5-6 times and a stable foam is obtained, and by the end of knocking add pre-whipped butter with condensed milk, citric acid, essence and mix for 1 to 3 minutes until a homogeneous consistency is obtained until a semi-finished product with a moisture content of 24.0 ± 2.0% is obtained
132. The method according to any one of claims 1 to 14, characterized in that when preparing marshmallows in a whipping machine, chilled proteins are knocked down for 7 10 minutes, first at a low whisk speed, then add 15% sugar from the recipe to the beaten mass , the duration of churning is 15–20 min, and without stopping churning, hot boiled stuffing and jelly are added to the knocked down proteins with a stream, then churning is continued for another 3–4 min and food coloring is added at the end of churning to obtain a semi-finished product with a moisture content of 36 ± 2%
133. The method according to any one of p.66 132, characterized in that for the surface finish of the cakes and pastries using fruit icing, or lipstick, or jelly, or chocolate icing.  134. The method according to any one of claims 66 133, characterized in that the filling is fruit or praline filling, or sprinkled with sponge crumbs, or puff and sand crumbs, or monparelos, or whole truffles.  135. The method according to any one of p. 134, characterized in that for decorating cakes and pastries using sugar mastic, or caramel mastic, or pouring caramel mass, or satin caramel mass, or plate caramel mass, or raw marzipan, or custard, or figures of marzipan, or dyes, or jewelry made of cream in the form of a snake, and / or fungus, and / or rope, and / or branch with kidneys, and / or a pyramid, and / or an asterisk, and / or rose flower, and / or toothed stick, and / or leaf, and / or daisy, and / or rose, and / or jewelry made of sho pancakes as flat and / or three-dimensional shapes and / or chips.  136. The method according to any one of claims 1 to 14, 66 88, characterized in that the biscuit cakes are made of two or three layers of biscuit cake mix soaked in a wash and layered with various creams or fruit filling, and the sides of the cakes and the upper surface are covered with cream and / or fruit filling, and / or sprinkled with crumbs.  137. The method according to p, characterized in that the cakes are of various shapes: square, or round, or oblong in the form of a log, or ring, or kalach.  138. The method according to any one of paragraphs. 89 96, characterized in that the sand cakes are made of two or three layers, which are cut to the size of the cake, layered with cream, or fruit filling, or jam.  139. The method according to p, characterized in that the surface of the sand cakes is decorated with cream, and / or fruits, and / or candied fruits, and / or nuts, and / or jam, and / or filled with jelly, and / or glazed with lipstick with with or without a cream, lipstick, or other product, and the side surfaces are coated with cream or fruit filling and sprinkled with biscuit crumbs.  140. The method according to any one of claims 66 to 135, wherein the combined cakes are made from layers of various baked semi-finished products, which are coated with cream or fruit filling and artistically decorated with various semi-finished products.  141. The method according to any of paragraphs 113 to 115, characterized in that the ideal almond cakes are made of several layers of semi-finished almond, which are layered with fruit filling, or cream, or praline, the upper surface is sprinkled with icing sugar, and the side surfaces are covered with cream and sprinkle with fried crumbs.  142. The method according to p. 116, characterized in that the crumb cakes are prepared by soaking it with a hole, or layering with confiture, or cream, or jam several layers of crushed semi-finished product with the upper and side surfaces of the edges trimmed, or semi-finished product “air”, or candied fruit and sprinkled fried crumbs.  143. The method according to any of paragraphs 53 to 65, characterized in that the wafer cakes of the type "Surprise", "Peanuts", "Rhythm", "Sport", "Polar", as well as chocolate-waffle and chocolate-praline are made of several wafer sheets, which are layered with a fat or praline filling with the top surface decorated with the same filling and / or glazed with chocolate and / or chocolate figures, and the side surfaces are covered with the same filling and / or a thin layer of chocolate glaze and sprinkled with crushed peanuts or nuts and / or re-coated with chocolate.  144. The method according to any one of claims 1 to 14, 66 88, characterized in that the biscuit cakes are made from semi-finished biscuit, which is cut into rectangular, square, oval, triangular in the form of a cake, in the form of a log, or a sandwich or baked in separate pieces. like “Boucher”, meringues, almonds, sand rings, or they are single-, double-, and three-layer with sandwiching layers of biscuit with a wash, and / or cream, and / or fruit filling and finishing the upper surface with glaze, and / or cream, and / or jelly and / or cream decorations and / or fru comrade, and / or candied fruits and / or gel and / or nuts.  145. The method according to p. 144, characterized in that the biscuit cakes are made with glazed lipstick, or with a protein cream, or glazed lipstick with a protein cream, or fruit and jelly, or of the type "Rigoletto" and "Sandwiches", or of the type "Roulettes" , or round "Boucher", which is prepared with glazed cream, or with nuts, or fruit, or with protein cream.  146. A method according to any one of claims 89 to 96, characterized in that the sandwiches are made from shortcrust pastry, sliced or filled with cream or fruit filling, and / or made from baked semi-finished products in the form of crescents, rings, baskets, decorated tubes fruit filling and / or marmalade and / or fruits and / or candied fruits and / or glazed with marmalade or jelly and / or lipstick and / or protein cream and / or nuts and / or marshmallows and / or cream, and / or fruit filling, and / or with air and milk Coy, and / or with milk filling, and / or with cream cream, or with a finish before baking.  147. A method according to any one of claims 97 to 101, characterized in that the puff pastries are made in the form of puffs with cream, and / or puffs with apple filling, and / or puff tubes and sleeves filled with cream, and / or piece-baked cakes bows, and / or hands, and / or triangles, and / or squares, and / or legs.  148. The method according to any of paragraphs 102 104, characterized in that the custard cakes are made from custard semi-finished products, the cavity of which is filled with cream, in the form of tubes and / or rings with a glazed top surface, and / or with cream cream.  149. The method according to p. 116, characterized in that the crumbly type "Amateur" and "Potato" cakes are made by rinsing or mixing crushed biscuit crumbs with cream and essence, rolling the resulting dough and cutting into individual pieces, which are rolled into the desired cakes forms that are decorated with a mixture of cocoa powder with icing sugar, decorate and glaze.  150. The method according to p. 111, characterized in that the sugar cakes of the type "Krakow", "Warsaw", "Leningrad" are made from two airy round or oval semi-finished products, which are layered with cream or fruit filling and decorated with cream, or lipstick and fruit, or candied fruit.  151. The method according to any one of claims 1 to 14, characterized in that the cupcakes are prepared with yeast, or with chemical baking powder, or without chemical baking powder and yeast. 152. The method according to p. 151, characterized in that the spring-type yeast muffins are prepared by preparing the dough, preparing the dough, molding the dough, proofing, baking and finishing, the dough being prepared by stirring in warm water with a temperature of 40 ^{° C.} 50 % of the recipe for crushed yeast, part of mélange, 50 60% of the recipe of flour and leaving the dough for 4 4.5 hours for fermentation, after which granulated sugar is loaded into the finished dough, a mixture of oil with the rest of the mélange, heated to 35 40 ^o С, mix and then add salt, raisins, candied fruit, vanilla powder, gradually in small portions of flour, 50% yeast diluted in a small amount of water, and stirred in a kneading machine for 10 30 minutes, after which well-kneaded dough is sprinkled with flour from the surface and left to ferment for 1.5 2 hours with periodic dipping and molding is done by dividing the dough into pieces, giving the pieces a rounded shape, putting these pieces into molds previously greased with oil or fat, standing in the molds for 1 hour 30 minutes 1 hour 50 minutes to increase the volume by 2.0 2.5 times, and before baking, grease with an egg or m sponge and sprinkle with chopped nuts.  153. The method according to p. 151, characterized in that the preparation of the cake on chemical leavening agents of the type "Stolichny" and "Moscow" is carried out by preparing a test by churning butter with sugar or melange with sugar, depending on the variety and mixing the churned mass with the rest of the raw material, except flour, kneading dough with flour, molding, baking and finishing.  154. The method according to p. 151, characterized in that when preparing the "Saffron" cake, saffron tincture, raisins, milk, ammonium, soda and salt are added to the crushed mass, the mixture is mixed until a uniform mass is obtained, then flour is added and quickly mixed until it disappears non-mix.  155. The method according to p. 151, characterized in that in the manufacture of the Almond cake, starch and grated almonds are added to the crushed mass, after which the batch is continued, and then the crushed melange with sugar is mixed with the crushed mass, and then flour is added.  156. The method according to any one of paragraphs. 153 155, characterized in that the Stolichniy cupcake is made of rectangular shape, the Almond cupcake is in the shape of a log, the Moscow cupcake is square, the Saffron cupcake is square or rectangular.  157. The method according to p, characterized in that the cake "Special" is prepared with the addition of surfactants, which are pre-prepared for introduction into the kneading machine by mixing this substance for one batch with melange in a ratio of 1 to 3, and surface-active substances are introduced in an amount of 1.0% to the total weight of the recipe components of the test. 158. The method according to p. 153, characterized in that the preparation of muffins without chemical baking powder and yeast type cake "Silver Label" is carried out by preparing the dough, molding, baking and finishing, and the dough is prepared by loading butter in a kneading machine, softening it in for 5–8 min, followed by pouring sugar and churning for 10–12 min, after which the yolk and protein are knocked separately, then the mass is churned for 15–20 min, then flour and starch are added to the churned mass, the mixture is stirred for 20–30 s, after which it is mixed with the protein knocked down for 13 17 minutes, and baking is performed for 70 80 minutes at 180 200 ^o C.  159. A method according to any one of claims 66 to 88, characterized in that the biscuit rolls are made by baking thin layers of biscuit cake mix, cutting into pieces, each of which is coated with a uniform layer of filling or cream and wrapped in the form of a roll, which is sprinkled with icing sugar from the ends . 160. The method according to any one of claims 1 to 14, characterized in that the rum woman is made from yeast dough in the form of a truncated cone with a ribbed or smooth side surface, rolled with a syrup for washing and glazing with lipstick, and the dough is prepared on pressed yeast in an unpaired or unpaired way and, after making the dough and its molding, the formed dough pieces are placed on the proofing for 80 90 minutes, after which they bake for 23 24 minutes at 175 185 ^o C.

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