| 摘要 |
FIELD: food industry. ^ SUBSTANCE: invention refers to food industry, particularly to confectionary. It can be used in the process of beating forms arranged on a flour bed. Pastry corresponds to a framework on a round waffle sheet; also the framework is made out of egg white mass whereon a layer of icing is applied. While preparing egg white mass of the frame work, first solution of dried egg white is beaten with sweetener and lemon acid at temperature 15-30C during 10-12 minutes till obtaining mass of 180-240 kg/m3 density. Further in an aerator produced mass is mixed with agar-treacly syrup at ratio (0.8-1.3) (2.9-3.5) and is saturated with air to density 360-420 kg/m3. Notably, ratio between components is chosen to facilitate moisture content within ranges 24-26 %. Mass is then cooled to temperature 58-63C and settled on the waffle sheet. Mutually crossing corrugated ribs are made on total area of both surfaces of the waffle sheet at uniform distance one from anorher. Distance between ribs of surface adjoining the frame work of the article is chosen 2.5-3.2 times bigger, than height of the rib and 2.7-2.9 times bigger, than distance between ribs of another surface of the sheet, ribs of which are located under recesses of surface adjoining the frame work. Each crown of ribs in cross section corresponds to a truncate isosceles triangle with angle at vertex within 70-75. Ratio between diametre of the waffle sheet and item height is chosen within 0.7-1.2 by weight. Sucrose and/or glucose, and/or treacle, and/or isomaltose and/or sugar powder are used as sweeteners for preparing egg white mass. Ratio between the waffle sheet, egg white mass and icing in the finished article is within (0.5-0.8) (9-13) (5-7) by weight. ^ EFFECT: production of article with stable quality indices facilitating form retaining capacity during whole storage period also increased shelf life up to 4 months. ^ 4 cl, 4 dwg, 2 ex |
