| 摘要 |
FIELD: food industry. ^ SUBSTANCE: invention relates to methods of manufacturing multilayered iced bakery product with souffl filling. Dough is kneaded, formed and baked. Obtained semi-product is cooled during 10Ç20 minutes. Half of the obtained semi-products are turned upside down. Souffl filling is put on every one of it in quantity 5.6Ç6.0 grams at T=35Ç40C. It is kept under 3Ç10 seconds, after that not turned semi-product is put on the top. After that product is glazed with further cooling. ^ EFFECT: manufacturing of product on one technological line, providing full cycle of product manufacturing with determined consumer characteristics; increase of taste characteristics; decease of cost. |
