| 摘要 |
FIELD: food industry; confectionery. SUBSTANCE: inversion liquor is mixed with margarine, melange, salt, baking soda, ammonium carbonate, raspberry flavor, and mixture composed of defatted milk, buttermilk, and skimmed milk at the ratio 2:2:2.5. To the obtained emulsion, granulated sugar is portionwise added to yield uniformly chummed emulsion, and to the latter, highest-quality wheat flour is portionwise added. Obtained mass is rotor-shaped and baked on conveyer belt. All indicated components are used in a specified proportion. EFFECT: high-quality product obtained. |
