Chapter:
Oriental sweets
23rd page of the section
Flour sweets
Part 7
OTHER FLOUR SWEETS
Pads, balls, desserts, Ladu sweets, pancakes
and etc.
Home pastry school:
PADS IN CARAMEL
Ingredients
:
For the dough: 1.5 cups flour, 1 tbsp. spoon of sugar, 1/2 teaspoon of butter, 6 egg yolks, 1 tbsp. spoon of chopped almonds, 1/3 teaspoon of soda.
For caramel: 1.5 tbsp. spoons of sugar and 3 tbsp. spoons of honey.
Preparation
Grind egg yolks until white with sugar, add very softened butter, add flour sifted with soda and knead the dough. Roll out thin ropes with a diameter of 8 mm and cut them into small pieces 8-12 mm wide.
Place the pieces of dough in a sieve and shake it to remove excess flour. Place the pillows on a baking sheet and bake in a hot oven.
Cook honey and sugar over low heat until a caramel mass forms (a small amount of syrup, dipped in cold water, hardens and breaks into small pieces).
Dip the baked pillows into the caramel and cook until pink.
Place the finished mass on a table moistened with water, roll it out into a layer 3-4 cm thick, sprinkle with chopped almonds, cut into portions and serve.
BALLS IN HONEY
Ingredients
:
1 cup flour, 4 eggs, 1/2 cup honey, 1 tbsp. spoon of starch, 2 teaspoons of vodka, 1.5 tbsp. spoons of vegetable oil, 2 tbsp. spoons of peeled walnuts or hazelnuts or seedless raisins.
Preparation
Beat the eggs, add the flour sifted with starch and knead the dough to medium density. Divide it into small pieces, form a rope 5-8 mm thick from each and cut it into pieces 5-7 cm long. Wrap each piece into half walnut, or hazelnut, or 2-3 raisins.
Pour 2 tablespoons of water into a saucepan, add honey, vodka and vegetable oil, boil, drop the balls one by one and fry them in this mixture until browned.
NUT DESSERT
Ingredients
:
For the dough: 3 cups flour, 2 cups shelled hazelnuts, 4 cups water, 10 tbsp. spoons of sugar, halves of roasted walnuts for decoration.
For milk cream: 4 cups milk, 1 cup flour, 4 egg yolks, 10 tbsp. spoons of sugar.
Preparation
Pour the hazelnuts into a dry frying pan and fry, stirring. Then grind the cooled nuts in a mortar or coffee grinder, add water, stir, strain through cheesecloth and squeeze. Add sifted flour into the resulting liquid, stirring, in a thin stream, add sugar and, stirring constantly, cook over low heat until the mixture thickens, then put in a bowl and refrigerate for 20-30 minutes.
Prepare milk cream: Grind the egg yolks until white with sugar. Add sifted flour to cold milk and mix well. Pour this mixture over the mashed yolks and stir thoroughly again. Cook the resulting mass over low heat, stirring constantly, until a cream forms.
Pour milk cream over the cooled nut mixture and decorate roasted nuts and serve.
DELICATE INDIAN SWEETS “LADU”
Ingredients
:
180 g ghee or butter, 200 g pea flour (preferably from chickpeas), 2 tbsp. spoons of coconut flakes, 2 tbsp. tablespoons chopped hazelnuts, 1/2 cup sugar, 1/4 teaspoon ground nutmeg.
Preparation
Place melted butter or butter in a cast iron frying pan and heat slightly over low heat. Pour the sifted pea flour into the pan, coconut flakes, hazelnuts and nutmeg and fry, stirring constantly with a wooden spatula, for five minutes. Then add sugar and continue frying for another 10-15 minutes until the mixture thickens and turns golden brown.
Scrape the hot mixture onto a greased baking sheet or wooden board and smooth with a spatula.
When the mass has cooled enough to be held in your hands, roll it into small balls and place on a plate. Or cool completely and, when the mass hardens, cut into squares.
ARABIC DATE BREAD
Ingredients
:
4 eggs, 1 cup powdered sugar, 250 g chopped dates, 2 tbsp. tablespoons softened butter, 1 cup ground almonds, 2 tbsp. spoons potato starch, 1/3 sachet vanilla sugar, salt to taste.
Preparation
Separate the egg yolks from the whites, place in a bowl, add powdered sugar and vanilla sugar and beat with a broom or using a mixer for 5 minutes. Then add softened butter, dates, almonds, starch and mix well.
Beat the chilled egg whites into a strong foam and carefully fold into the dough.
Place it in a greased 20 cm diameter mold or small frying pan, place in a preheated oven and bake for half an hour.
When the date bread has cooled, cut it into pieces, place on a plate and serve as a dessert.
CORN FLOUR PUDDING WITH PUMPKIN
Ingredients
:
2 cups corn flour, 1 egg, 200 g pumpkin, 3 cups milk, 1 cup wheat flour, 2 tbsp. spoons of sugar, 1/2 tbsp. tablespoons vegetable oil, 1/2 cm. spoons of ground crackers, 1/2 teaspoon of vanillin, 1/4 teaspoon of soda, 1/2 teaspoon of salt.
Preparation
Pour hot milk over corn flour and leave in a warm place for 3-4 hours to swell.
At this time, peel the pumpkin from the peel, seeds and fibrous tissue, cut into small pieces, place in boiling water and cook until soft. Cool the boiled pumpkin slightly and rub through a sieve or colander.
Into the swollen cornmeal add egg, salt, sugar, vanillin and mix thoroughly. Add vegetable oil, pumpkin, wheat flour sifted with soda into the resulting mass and knead the dough.
After this, place the dough on a baking sheet sprinkled with ground breadcrumbs, place in a well-heated oven and bake for 45-60 minutes at 220°C.
Place the finished pudding on a plate and sprinkle powdered sugar and serve as dessert.
ARMENIAN SUGAR BREAD
Ingredients
:
1.5 cups of wheat flour, 120 g of melted butter, 1 egg, 2/3 cups of powdered sugar, 1/2 teaspoon of vanillin.
Preparation
Grind the cold melted butter until white, then add the egg and, while stirring, gradually add powdered sugar and vanillin. After this, add sifted flour in portions and knead the dough. Divide it into small pieces and form them into balls.
Place the resulting buns on a greased baking sheet, place in a preheated oven and bake for 25-30 minutes.
Sprinkle the cooled bread with powdered sugar and serve as a dessert.
ARMENIAN HOLIDAY STABLE
Ingredients
:
1 cup wheat flour, 4 tbsp. spoons of milk, 10 g of yeast, 2.5 cm. spoons of ghee, 3 tbsp. spoons of sugar, 1 egg, 1 teaspoon of peeled almonds, salt on the tip of a knife.
Preparation
Dissolve yeast and salt in warm milk. Grind the eggs until white with sugar, add the milk and yeast and mix thoroughly. Then, without ceasing to stir, add the sifted flour, pour in the melted butter and knead the dough for 20-25 minutes. Leave it for 2 hours to ferment in a warm place, kneading it twice.
Divide the finished dough into 5 parts, roll each into a round cake 2-3 cm thick, place on a greased baking sheet and let rise for 30 minutes.
Brush the surface of the bread with egg yolk, sprinkle with chopped almonds, place in hot oven and bake for 40 minutes.
PANCAKES CHINESE STYLE
Ingredients
:
3 cups wheat flour, 1.5 cups water, 1 teaspoon vegetable oil.
Preparation
Sift the flour into a bowl and carefully pour boiling water into it in a thin stream. Then add vegetable oil, knead a thin dough, cover it with a damp towel and let stand for half an hour.
Roll out the prepared dough on a lightly floured table for 5-8 minutes and, when it becomes soft and without lumps, divide it into three equal parts. Roll each piece of dough into a long sausage, cut it into 8-10 pieces and roll each of them into a ball. Flatten the balls with your palm and roll them out with a rolling pin. thin pancake up to 15 cm in diameter.
Place the pancakes one by one in a well-heated dry frying pan and bake over low heat until small brown spots appear on their surface.
Place the finished pancakes on a plate and cover with a damp towel. Serve warm.
PANCAKES WITH COCONUT FILLING
Ingredients
:
For the dough: 1.5 cups wheat flour, 2 eggs, 2 cups water, 3 tbsp. spoons of peanut oil, 2 drops of green food coloring, 2-3 drops of vanilla essence, vegetable oil for deep frying.
For the coconut filling: 1 cup sugar, 2 cups water, 200 g coconut flakes, 1/4 teaspoon salt.
Preparation
Prepare the filling: Pour sugar into a bowl of water and dissolve it, heating over low heat. Then increase the heat, bring the syrup to a boil and simmer it for three to four minutes, being careful not to crystallize. After this, pour the coconut flakes into the frying pan, add salt, pour in the sugar syrup, mix well, bring the mixture to a boil and, stirring occasionally, cook for 5-10 minutes over very low heat until almost all the liquid has evaporated. Cool the filling.
Prepare the dough: grind the sifted flour with the eggs, food coloring and vanilla essence, add water and peanut butter(can be replaced with olive or refined sunflower) and knead the liquid dough by hand or in a food processor.
Place it in portions in a small greased frying pan and bake 12-16 pancakes.
Place the finished pancakes in a stack on a plate and, while the rest are baking, place in a warm place.
Fill baked pancakes coconut filling(1 tablespoon per pancake), wrap and serve immediately.
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For Easter you can prepare not only Easter cakes and Easter cakes, but also other delicious pastries. Easter buns, bunnies, cookies - all this will also be a wonderful decoration Easter table. You can also make a very tasty Easter wreath.
I want to offer you a simple recipe for this original pastry. It will take about four hours to prepare. But believe me, it's worth your time.
So, for cooking we will need these ingredients:
To prepare the dough:
40 g butter,
150 ml fresh milk,
One egg,
50 g granulated sugar,
A pinch of salt,
One teaspoon of dry instant yeast,
0.3 kg of premium wheat flour.
To prepare the filling:
70 g granulated sugar,
250 g walnut kernels,
50 ml milk,
50 g butter,
One teaspoon of cocoa powder,
One egg,
Half a teaspoon of ground cinnamon.
The ingredients are ready. Now we begin to prepare delicious yeast baked goods.
1. Lightly heat the milk and dissolve dry yeast in it. Sift wheat flour into a bowl. Add salt and mix everything. Break the egg into a separate bowl and add it granulated sugar and whisk everything thoroughly until smooth. Make a well in the flour and pour the egg mixture and diluted yeast into it. Mix everything so that the mass is homogeneous. Add softened butter to the dough and knead.
2. Lightly sprinkle the table with flour and place the dough on it. Knead the dough, but do not add more flour. Grease a bowl well with oil and place the dough in it. Cover the bowl with the dough cling film and send it to a warm place for an hour and a half. When the dough has risen, knead it from the edges to the middle, cover it again with film and put it in a warm place for an hour.
3. In the meantime, let's prepare the nut filling. Place the walnut kernels in a blender and finely chop. Place the nut mass in a bowl and add ground cinnamon, cocoa and granulated sugar. Mix everything thoroughly until smooth. Pour milk into a bowl, add butter, stir and bring to a boil over medium heat, but do not boil. Pour the resulting milk mixture into a bowl with chopped nuts and mix.
4. Break the egg into a bowl and beat with a whisk. Half egg mixture add to the bowl with the nut mixture. Mix. The filling is ready.
5. Lightly sprinkle the table with flour and place it on it yeast dough. Roll out with a rolling pin into a layer 2 mm thick. The layer should be rectangular in size, 50x40 cm in size. Place the filling on it and distribute it over the entire layer in an even layer. Carefully roll it up, folding the seam down.
6. Grease the baking dish generously with oil and place the prepared roll with filling into it. Let it sit for about twenty minutes until the dough rises.
7. Preheat the oven to one hundred and ninety degrees. Place the pan and bake the roll in the oven for about an hour. Ready pie Remove from the pan, cover with a towel and cool completely.
8. Chilled Easter wreath from yeast dough pour glaze or fondant over it, as you like.
9. Decorate pastries as you wish. Delicious Easter baking ready. Cut into portions and serve. I wish everyone a bon appetit!
it indicates the purity and sincerity of faith, as well as the release of a prisoner, the arrival of someone who has gone on a long journey, the recovery of a sick person, the marriage of a single person, knowledge, the Koran and livelihood earned in the manner permitted in Islam. Eating sweets in a dream is a harbinger of improved life, deliverance from dangers and peace of mind.
Interpretation of dreams from the Islamic dream bookDream Interpretation - Set of sweets
You may begin to have problems with blood sugar (honey, sweets). Your subconscious woke you up and you woke up cheerful and paid attention to the clock so that your dreams would be better remembered. Additional Information in the clock readings (4.48, I see it that way). Due to the lack of stability (4), you have no stamina and are in a hurry to put forward your demands (4+8=12), but you can extract Strength and benefit from the current situation if you correctly assess the situation and perceive it as a gift, not a punishment (4+4+8=16). Good luck.
Interpretation of dreams from the Dream Interpretation of the House of the SunSection:Oriental sweets
23rd page of the section
Flour sweets
Part 7
OTHER FLOUR SWEETS
Pads, balls, desserts, Ladu sweets, pancakes, etc.
Home pastry school:
Kitchen tools
Products for flour confectionery products
Recipes:
1-73
74-115
116-193
194-226
227-236
237-289
290-314
315-322
323-348
349-364
365-394
395-417 418-436
437-451
452-464
465-506
507-519
520-535
536-545
546-555
556-560
561-570
571-600
PADS IN CARAMEL
Ingredients:
For the dough: 1.5 cups flour, 1 tbsp. spoon of sugar, 1/2 teaspoon of butter, 6 egg yolks, 1 tbsp. spoon of chopped almonds, 1/3 teaspoon of soda.
For caramel: 1.5 tbsp. spoons of sugar and 3 tbsp. spoons of honey.
Preparation
Grind the egg yolks until white with sugar, add very softened butter, add flour sifted with soda and knead the dough. Roll out thin ropes with a diameter of 8 mm and cut them into small pieces 8-12 mm wide.
Place the pieces of dough in a sieve and shake it to remove excess flour. Place the pillows on a baking sheet and bake in a hot oven.
Cook honey and sugar over low heat until a caramel mass forms (a small amount of syrup, dipped in cold water, hardens and breaks into small pieces).
Dip the baked pillows into the caramel and cook until pink.
Place the finished mass on a table moistened with water, roll it out into a layer 3-4 cm thick, sprinkle with chopped almonds, cut into portions and serve.
BALLS IN HONEY
Ingredients:
1 cup flour, 4 eggs, 1/2 cup honey, 1 tbsp. spoon of starch, 2 teaspoons of vodka, 1.5 tbsp. spoons of vegetable oil, 2 tbsp. spoons of peeled walnuts or hazelnuts or seedless raisins.
Preparation
Beat the eggs, add the flour sifted with starch and knead the dough to medium density. Divide it into small pieces, form a rope 5-8 mm thick from each and cut it into pieces 5-7 cm long. Wrap each piece around half a walnut, or a hazelnut, or 2-3 raisins.
Pour 2 tablespoons of water into a saucepan, add honey, vodka and vegetable oil, boil, drop the balls one by one and fry them in this mixture until browned.
NUT DESSERT
Ingredients:
For the dough: 3 cups flour, 2 cups shelled hazelnuts, 4 cups water, 10 tbsp. spoons of sugar, halves of roasted walnuts for decoration.
For milk cream: 4 cups milk, 1 cup flour, 4 egg yolks, 10 tbsp. spoons of sugar.
Preparation
Pour the hazelnuts into a dry frying pan and fry, stirring. Then grind the cooled nuts in a mortar or coffee grinder, add water, stir, strain through cheesecloth and squeeze. Add sifted flour into the resulting liquid, stirring, in a thin stream, add sugar and, stirring constantly, cook over low heat until the mixture thickens, then put in a bowl and refrigerate for 20-30 minutes.
Prepare the milk cream: grind the egg yolks until white with sugar. Add sifted flour to cold milk and mix well. Pour this mixture over the mashed yolks and stir thoroughly again. Cook the resulting mass over low heat, stirring constantly, until a cream forms.
Pour milk cream over the cooled nut mass, garnish with fried nuts and serve.
DELICATE INDIAN SWEETS “LADU”
Ingredients:
180 g ghee or butter, 200 g pea flour (preferably from chickpeas), 2 tbsp. spoons of coconut flakes, 2 tbsp. tablespoons chopped hazelnuts, 1/2 cup sugar, 1/4 teaspoon ground nutmeg.
Preparation
Place melted butter or butter in a cast iron frying pan and heat slightly over low heat. Add the sifted pea flour, coconut, hazelnuts and nutmeg to the pan and fry, stirring constantly with a wooden spatula, for five minutes. Then add sugar and continue frying for another 10-15 minutes until the mixture thickens and turns golden brown.
Scrape the hot mixture onto a greased baking sheet or wooden board and smooth with a spatula.
When the mass has cooled enough to be held in your hands, roll it into small balls and place on a plate. Or cool completely and, when the mass hardens, cut into squares.
ARABIC DATE BREAD
Ingredients:
4 eggs, 1 cup powdered sugar, 250 g chopped dates, 2 tbsp. tablespoons softened butter, 1 cup ground almonds, 2 tbsp. spoons of potato starch, 1/3 packet of vanilla sugar, salt to taste.
Preparation
Separate the egg yolks from the whites, place in a bowl, add powdered sugar and vanilla sugar and beat with a broom or using a mixer for 5 minutes. Then add softened butter, dates, almonds, starch and mix well.
Beat the chilled egg whites into a strong foam and carefully fold into the dough.
Place it in a greased 20 cm diameter mold or small frying pan, place in a preheated oven and bake for half an hour.
When the date bread has cooled, cut it into pieces, place on a plate and serve as a dessert.
CORN FLOUR PUDDING WITH PUMPKIN
Ingredients:
2 cups corn flour, 1 egg, 200 g pumpkin,
3 cups milk, 1 cup wheat flour, 2 tbsp. spoons of sugar, 1/2 tbsp. tablespoons vegetable oil, 1/2 cm. spoons of ground crackers, 1/2 teaspoon of vanillin, 1/4 teaspoon of soda, 1/2 teaspoon of salt.
Preparation
Pour hot milk over corn flour and leave in a warm place for 3-4 hours to swell.
At this time, peel the pumpkin from the peel, seeds and fibrous tissue, cut into small pieces, place in boiling water and cook until soft. Cool the boiled pumpkin slightly and rub through a sieve or colander.
Add egg, salt, sugar, vanillin to the swollen corn flour and mix thoroughly. Add vegetable oil, pumpkin, wheat flour sifted with soda into the resulting mass and knead the dough.
After this, place the dough on a baking sheet sprinkled with ground breadcrumbs, place in a well-heated oven and bake for 45-60 minutes at 220°C.
Place the finished pudding on a plate, sprinkle with powdered sugar and serve as a dessert.
ARMENIAN SUGAR BREAD
Ingredients:
1.5 cups of wheat flour, 120 g of melted butter, 1 egg, 2/3 cups of powdered sugar, 1/2 teaspoon of vanillin.
Preparation
Grind the cold melted butter until white, then add the egg and, while stirring, gradually add powdered sugar and vanillin. After this, add sifted flour in portions and knead the dough. Divide it into small pieces and form them into balls.
Place the resulting buns on a greased baking sheet, place in a preheated oven and bake for 25-30 minutes.
Sprinkle the cooled bread with powdered sugar and serve as a dessert.
ARMENIAN HOLIDAY STABLE
Ingredients:
1 cup wheat flour, 4 tbsp. spoons of milk, 10 g of yeast, 2.5 cm. spoons of ghee, 3 tbsp. spoons of sugar, 1 egg, 1 teaspoon of peeled almonds, salt on the tip of a knife.
Preparation
Dissolve yeast and salt in warm milk. Grind the eggs until white with sugar, add the milk and yeast and mix thoroughly. Then, without ceasing to stir, add the sifted flour, pour in the melted butter and knead the dough for 20-25 minutes. Leave it for 2 hours to ferment in a warm place, kneading it twice.
Divide the finished dough into 5 parts, roll each into a round cake 2-3 cm thick, place on a greased baking sheet and let rise for 30 minutes.
Brush the surface of the bread with egg yolk, sprinkle with chopped almonds, place in a hot oven and bake for 40 minutes.
PANCAKES CHINESE STYLE
Ingredients:
3 cups wheat flour, 1.5 cups water, 1 teaspoon vegetable oil.
Preparation
Sift the flour into a bowl and carefully pour boiling water into it in a thin stream. Then add vegetable oil, knead a thin dough, cover it with a damp towel and let stand for half an hour.
Roll out the prepared dough on a lightly floured table for 5-8 minutes and, when it becomes soft and without lumps, divide it into three equal parts. Roll each piece of dough into a long sausage, cut it into 8-10 pieces and roll each of them into a ball. After flattening the balls with your palm, roll out a thin pancake with a rolling pin up to 15 cm in diameter.
Place the pancakes one by one in a well-heated dry frying pan and bake over low heat until small brown spots appear on their surface.
Place the finished pancakes on a plate and cover with a damp towel. Serve warm.
PANCAKES WITH COCONUT FILLING
Ingredients:
For the dough: 1.5 cups wheat flour, 2 eggs, 2 cups water, 3 tbsp. spoons of peanut oil, 2 drops of green food coloring, 2-3 drops of vanilla essence, vegetable oil for deep frying.
For the coconut filling: 1 cup sugar, 2 cups water, 200 g coconut flakes, 1/4 teaspoon salt.
Preparation
Prepare the filling: pour sugar into a bowl of water and dissolve it, heating over low heat. Then increase the heat, bring the syrup to a boil and simmer it for three to four minutes, being careful not to crystallize. After this, pour the coconut flakes into the frying pan, add salt, pour in the sugar syrup, mix well, bring the mixture to a boil and, stirring occasionally, cook for 5-10 minutes over very low heat until almost all the liquid has evaporated. Cool the filling.
Prepare the dough: grind the sifted flour with eggs, food coloring and vanilla essence, add water and peanut oil (can be replaced with olive or refined sunflower oil) and knead the dough by hand or in a food processor.
Place it in portions in a small greased frying pan and bake 12-16 pancakes.
Place the finished pancakes in a stack on a plate and, while the rest are baking, place in a warm place.
Fill the baked pancakes with coconut filling (1 tablespoon per pancake), wrap and serve immediately.
Flour oriental sweets include products such as cookies (shaker-churek, shaker-puri, shaker-lukum, Baku kurabye, nut or almond rolls, roll with nut filling, strudel with raisins or apples, cinnamon sponge cake, Yerevan kyata, butter baklava , Myutakishemakhinsky, etc.).
For flour oriental sweets There are recipes and the technology for their production has been developed. The dough is prepared with both yeast and chemical leavening agents. Products are made with and without filling. When kneading the dough and filling, whole or crushed nut kernels, dried fruits, and candied fruits can be added. In addition to mass-use products, the confectionery industry produces dietary products that have increased nutritional value and preventive purposes. A special group consists of diabetic flour confectionery products for people suffering from diabetes mellitus. In their recipe, granulated sugar is replaced with sorbitol, xylitol, etc.
1.2 Technology
The production of flour confectionery products is highly mechanized. Most types of these products are produced on flow-mechanized lines. The greatest degree of mechanization has been achieved in the production of cookies, waffles, and gingerbread. The mechanization of production of such types as muffins and some types of cakes and pastries lags behind. The use in the production of flour confectionery products, along with flour and sugar, of such high-calorie and nutritious products as fat, including butter, various egg products (eggs, melange), dairy products, etc., determines the high nutritional value of these products.
Table 1.1 – The nutritional value flour confectionery products
| Products | Mass fraction % | Energy value, kJ per 100g | ||||||
| water | squirrels | fats | Carbohydrates | ash | ||||
| sugar | starch | cellulose | ||||||
| Sugar cookies made from grade I flour | 5,5 | 7,4 | 10,0 | 25,6 | 50,6 | 0,1 | 0,4 | |
| Long-lasting cookies made from grade I flour | 6,5 | 7,8 | 8,1 | 19,8 | 56,8 | 0,1 | 0,4 | |
| Biscuits made from grade I flour | 12,0 | 10,6 | 1,3 | 3,6 | 70,2 | 0,2 | 0,6 | |
| Cracker made from premium flour | 8,5 | 9,2 | 14,1 | 2,8 | 63,3 | 0,1 | 0,4 | |
| Custard gingerbread | 14,5 | 4,8 | 2,8 | 43,0 | 34,7 | footprints | 0,2 | |
| Wafers with fat-containing filling | 1,0 | 3,4 | 30,2 | 44,5 | 20,2 | footprints | 0,2 | |
| Waffles with fruit filling | 12,0 | 3,2 | 4,8 | 63,8 | 16,3 | 0,8 | 0,2 | |
| Sponge cake | 21,0 | 4,7 | 9,3 | 55,6 | 8,6 | 0,4 | 0,4 | |
| Almond cake | 8,0 | 8,5 | 16,2 | 56,3 | 9,2 | 0,7 | 1,1 | |
| Layer cake layered with cream | 13,0 | 5,0 | 37,4 | 16,6 | 27,4 | footprints | 0,3 |
Preparation of raw materials
Before entering the workshop, all raw materials are freed from containers. The surface of the container is first cleaned. These operations are performed in special preparatory rooms, separated from production. All raw materials entering production are tested in the laboratory.
In the production of flour confectionery products, wheat flour is used, mainly of the highest and first grade. For some types of biscuits and gingerbread, second grade flour is used. In addition, the recipes for certain types of biscuits include wallpaper flour, and the recipes for some types of gingerbread include a mixture of wheat and rye flour. Flour, which comes into production in separate batches, the quality of which may be different (color, mass fraction and quality of gluten, etc.), is mixed in preparation for production. In this case, flour with optimal quality indicators. Before being fed into production, flour is sifted through metal sieves with cells no larger than 2 mm, where lumps of stuck together flour, burlap fibers, etc. are separated. Sifting is carried out on special sifting machines with a system of moving or stationary sieves. Sieves can perform reciprocating, rotating or vibrating motion. Flour and other bulk raw materials may contain small particles of ferromagnetic impurities, for the separation of which magnetic catchers are used various types. They are installed on inclined slopes, where flour with a layer thickness of no more than 10 mm moves uniformly at a speed of no more than 0.5 m/s. Magnets are cleaned at least once per shift. For this purpose, you can use more advanced electromagnetic separators, which have a device for continuous removal of ferromagnetic particles. Soy, corn flour and starch, as well as wheat flour, must be sifted. Sometimes in production, before sifting, bulk components are mixed in the required proportions.
Sugar used directly in the dough or for making syrup is sifted through a sieve with holes no larger than 3 mm, and the resulting sugar syrups filter through sieves with cells with a diameter of no more than 1.5 mm. A significant part of sugar in the production of flour confectionery products is ground into powder. Sugar is usually crushed using impact crushers. The resulting powdered sugar long-term storage cakes into hard pieces, for this reason it is used immediately after cooking.
For the production of flour confectionery products they use solid fats(margarine, butter, etc.). When unpacking, these fats are carefully checked for the absence of foreign objects. If there is mold or dirt on the surface, they are thoroughly cleaned. After cleaning, oil contaminated with mold on the outside can only be used in dough and subsequent baking. The consistency of fat when kneading dough affects the duration of kneading and the quality of the dough. For this reason, hard fats are first softened to a paste-like state. To do this, they are heated to a temperature close to the melting point. If solid fats are used in melted form, they are filtered through a sieve with cells with a diameter of no more than 1.5 mm.
Eggs and melange, egg powder
Eggs entering production are sorted and their quality is checked by scanning them through an ovoscope - a box inside which there is a light source, and on the top cover there is a nest for placing eggs. Before preparing the egg mass, the eggs are processed in a special four-section bath. In the first section, the eggs are soaked in warm water for 5-10 minutes, in the second section they are treated with a 0.5% solution of sodium carbonate and a 2% solution of sodium bicarbonate at a temperature of about 40 ° C for 5-10 minutes, in in the third section, eggs are disinfected in a 2% solution of bleach or 0.5% chloramine solution for 5 minutes, in the fourth section they are rinsed with clean running water for 5 minutes. Solutions in the washing bath are replaced at least 2 times per shift. Eggs processed in this way are broken using metal knives, dividing, if necessary, into white and yolk, and poured into special cups in portions of no more than five eggs. After checking for odor and absence of shell, as well as appearance, a portion of the egg mass is poured into a clean production container and filtered through a stainless steel sieve with cells no larger than 3 mm. Goose and duck eggs can only be used in dough. Metal cans with frozen melange are washed with warm water and then immersed to thaw in bathtubs filled with water at a temperature not exceeding 45 ° C for 2.5-3 hours. After this, the cans are opened and the melange is filtered through a sieve with cells with a diameter of no more than 3 mm. . If milk or water is used when kneading the dough, it is advisable to mix them with melange in a 1:1 ratio before straining. Thawed melange is used within 3-4 hours.
Egg powder is used in the form of a pre-prepared emulsion with water. The humidity of the emulsion should be 25-30%, and the temperature of the water used should not exceed 50° C.
Whole milk is filtered through a sieve with cells with a diameter of no more than 1 mm. Milk is sometimes used in production to regulate the temperature of the batch, so before adding it to the mixer it is often heated, and sometimes cooled. Condensed milk is filtered through a sieve with cells with a diameter of no more than 2 mm. If it is diluted with water before adding it to the kneader, then it is filtered in the same way as whole milk. Powdered milk diluted in warm water with stirring or in a churning machine, and then left alone to swell. The milk thus restored is filtered through a sieve with holes no larger than 0.5 mm.
Fruit and berry raw materials
The puree is rubbed using a rubbing machine through sieves with holes with a diameter of no more than 1 mm. Podvarki and fruit and berry fillings are preheated and passed through a grinding machine with cells with a diameter of no more than 3 mm. Fresh fruits and the berries are thoroughly washed and the seeds removed. Peels are removed from apples, apricots, etc., and to facilitate removal, they are immersed in boiling water for 5 seconds and then in cold water. Raisins and dried fruits are carefully sorted, twigs and foreign objects are removed, and then washed.
Walnut kernels, almonds and other oil-containing kernels
They are cleaned of foreign impurities using sorting machines or manually. To remove the shell, the nut kernels are fried and then rubbed on a metal sieve with cells with a diameter of 3-4 mm. For this purpose, the almond kernel is placed in boiling water for 1 minute and then washed cold water and dried at a temperature of 50-70 ° C. The pistachio kernel is freed from the shell in the same way as the almond kernel, but kept in boiling water for no more than 30 s. After removing the shell, the kernels of nuts and almonds are crushed or ground.
Spices
They are sorted out, freed from foreign impurities, and some of them from the shells, then crushed and sifted through a sieve with cells with a diameter of no more than 2.5 mm.
Sift through a sieve with cells of 2-2.5 mm, and then washed with water on a sieve with cells with a diameter of 0.5 mm.
Roasted ground coffee
Sift through a sieve with a cell diameter of no more than 1.5 mm.
Cocoa products
Cocoa powder is sifted through a sieve with cells with a diameter of 1-1.5 mm. The chocolate glaze is heated in a tempering machine to a temperature of 33-34°C, cocoa butter is added and mixed, then, while heated, filtered through a sieve with holes no larger than 2 mm.
Leavening agents
They use sodium bicarbonate and ammonium carbonate and salt. If necessary, grind and sift through a sieve with cells no larger than 2 mm. If used as a solution in water, then prepare a solution of the following concentration: per 100 g of water, sodium bicarbonate 10 g, ammonium carbonate 25 g, and salt 35 g. For ammonium carbonate, use water at a temperature not exceeding 25 ° C. The solutions are filtered through a sieve with cells no more than 0.5 mm.
1.3 Features of assessing the quality of flour confectionery products.
The quality of confectionery products directly depends on their ingredients and the quality of the raw materials. In the modern technology industry, there are a lot of substitutes that make the final product cheaper or less nutritious. Sometimes the quality suffers.
When evaluating a product, the following requirements for the quality of confectionery products are taken into account: hygienic standards and consumer properties. The last indicator depends on the type of product, determined by its technical regulations, technical specifications or GOST. Simply put, appearance, shape, structure, taste and smell must correspond to how they were intended by the manufacturer.
There should be no foreign ingredients on the surface or inside, the shape should be correct, not wrinkled, not broken. Candies must be in individual, undamaged packaging and of the same shape. There should be no sticky or melted product, broken or out of shape. Often it is the incorrect storage of confectionery products that leads to the loss of their attractive consumer properties.
No less important are such hygienic requirements for the quality of confectionery products as their safety indicators. The packaging must contain data on testing for toxic elements, radionuclides, pesticides and microbiological indicators (food infections, mold, yeast).
It is the microbiological quality of confectionery products that determines the degree of their safety for humans and the elimination of the risk of poisoning and illness after consumption.
In addition to safety for humans, microbiological indicators determine the degree of freshness and shelf life, as well as the correct storage of confectionery products.
Product quality is a set of properties that determine suitability and ability to satisfy certain needs in accordance with its intended purpose. In trade practice, product quality means compliance with all requirements of regulatory technical documentation.
Quality finished products determined in laboratories according to current GOST standards and in accordance with the physical and chemical indicators given in technical conditions for flour confectionery products. As a rule, if products contain sugar and fat, these indicators are analyzed. Products prepared using chemical leavening agents are checked for the presence of alkali - the alkali content should not exceed 2%. The humidity of products also characterizes their quality. Determination of ash insoluble in 10% hydrochloric acid allows one to judge the presence of foreign impurities, in particular sand, in products.
In cream pies and cakes, moisture content is determined. In muffins, tongues, shortbreads, semi-finished products - the content of dry matter and fat. And there are a lot of raisins in the cupcakes. In horns, homemade pies with poppy seeds, jam, puff pastry with marzipan, juices with cottage cheese, sponge cake with jam - the content of dry matter, sugar, fat. To prevent spoilage and reduce weight loss, optimal storage conditions must be created for each product. This is achieved by using simple storage facilities, as well as piles, trenches, refrigerators, warehouses, and elevators. For storing confectionery products, heated or unheated warehouses are used. The main requirement is to avoid temperature and humidity changes during storage. Containers and packaging materials serve to protect goods from damage, spoilage, weight loss, and changes in taste, smell, and color. It creates convenience during transportation, acceptance, storage and sale. Packaging helps create the necessary sanitary conditions and sales. Packaging helps create the necessary sanitary conditions, prevent contamination of products, contamination with microflora, and pest damage.
The quality of flour confectionery products is assessed by shape, surface condition, fracture appearance, color, taste, smell and physical and chemical indicators. Not allowed for sale cookies, gingerbread and waffles deformed, burnt, damp, with a greasy, rancid taste and smell, foreign inclusions, damp, infested with pests; pastries and cakes – fermented, sour, moldy, rancid, affected by microorganisms such as Staphylococcus aureus (causes severe food poisoning). Cookies, gingerbreads, waffles should be stored at a temperature no higher than 18C and a relative humidity of no more than 75%. Guaranteed shelf life, depending on the type of product and packaging, varies: for cookies - from 15 days (contains more than 20% fat) to 3 months - long; for gingerbread - from 10 (raw, mint), up to 45 days - custard. For biscuits - from 21 days (dietary, high-fat, weighed), up to 6 months - simple, weighed; for crackers – from 1 (to vegetable oil), up to 6 months – with fillers; for waffles from 15 days (with fat filling, up to 3 months (without filling).
Pastries and cakes, received in the retail trade network, must be sold on the day of receipt. Cakes and pastries must have the correct shape, be free of dents and damage to the finish. The dough is well baked, without traces of unkneading, the layer is uniform, the edge is even. The taste and smell are pure, characteristic, without foreign tastes and odors. The consistency and color of finished products, characteristic of each type of semi-finished product and finishing material. In pastries and pies, the content of fat, sugar, and moisture is normalized in accordance with the recipes; in products with cream - microbiological indicators. Cakes and pastries are produced by the piece, small cakes in dessert and other sets - by weight. Cakes and pastries with cream and fruit finishings are stored at temperatures from 0 to 6 ° C in refrigerators, and products without finishing and waffles with praline and fat fillings are stored at temperatures up to 18 ° C and a relative air humidity of 70 - 75%. Guaranteed shelf life of products is established from the time of manufacture: from custard, with whipped cream – 6 hours; with butter cream, including “Potato” cake - 36 hours; with butter cream without refrigeration – 12 hours; without cream finishing, with protein cream or fruit finishing – 72 hours; chocolate-wafer, waffle with praline and fatty finishing semi-finished products – 30 days; with butter cream using preservatives – 120 hours; with butter cream using a preservative without refrigeration (at temperatures up to 20°C) – 36 hours.
When examining the quality of rolls, the following indicators are determined. The shape must correspond to the name, with an even edge. The surface is sprinkled or finished according to the recipe; the filling should not be on the surface and protrude beyond the edges of the roll; no signs of burning. Taste and smell are characteristic, pronounced, without foreign tastes.
Rolls should be stored at a temperature of 6-18C (without sudden fluctuations) and a relative humidity of 70-75%. The shelf life of rolls from the time of production is set to no more than: with cream - 36 hours; with cottage cheese – 24 hours; with fruit filling, poppy seeds and confectionery fat filling, piece wrapped - 7 days, weight - 5 days.
Keep special purpose confectionery products preferably at a temperature of about 0°C, which allows for better preservation of biologically active substances. On boxes and packs of diabetic products the following is additionally indicated: content in grams per 100g of product: xylitol, sorbitol, fat, total sugar;
Confectionery products - high-calorie and easily digestible food products with a high sugar content, characterized by a pleasant taste and aroma.
The main raw materials for the preparation of confectionery products are: the following types products: flour, sugar, honey, fruits and berries, milk and cream, fats, eggs, yeast, starch, cocoa, nuts, food acids, gelling agents, flavoring and aromatic additives, baking powder, food coloring.
Flour confectionery products usually contain a lot of sugar and fat. Therefore, they are produced using chemical disintegrants, which contribute to the formation of a porous structure and increase in volume.
1.4 Assortment of flour confectionery products
The range of flour confectionery products is very diverse and differs in recipe, shape, finish and taste.
Cookie
Sugar cookies are made from plastic dough high in sugar and fat. When making dough, techniques are used to prevent gluten from swelling: the dough is prepared with low humidity (16-18%), kneading is carried out quickly (within 10-15 minutes) and at low temperature (15-20 ° C). This dough is easy to form and retains its shape well, so a design is usually stamped on the surface of sugar cookies. The products are crumbly, with uniform porosity, with a clear imprint of the design on the surface.
The assortment of sugar cookies varies according to the type of flour:
From premium flour - “Yubileinoe”, “Strawberry”, “RotFront”, “Orange”, “For Tea”, “Hello”, “Homemade”, “Dairy”, “Zabava”, “Zodiac”, etc.;
From 1st grade flour - “Chainoye”, “Sadko”, “Checkerboard”, “Dorozhnoe”, “Izyuminka”, “Nut”, “Rucheek”, “Zarya”, “Coffee”, “Osennee”, etc.;
From 2nd grade flour - “Combineer”, “News”, “Ukrainian”, “Solnyshko”, “Evening Tale”, “Amber”, “Scarlet Flower”, “Creamy”, “Hello”, “Record”, “ Piglets”, “Morning”, “Spring”, “Dawn”, “Lemon”, “Strawberry”;
From first grade flour - “Dorozhnoe”, “Nareznoye”, “Checkerboard”, “Our Mark”, “Lyubitelskoe”, “Sadko”, “Chainoe”;
From second grade flour - “Novost”, “Combineer”.
Long lasting cookies
Hard biscuits are made from elastic-plastic dough. For better swelling of proteins, the dough is prepared with high humidity (22-27%), kneading is carried out at elevated temperature (40 ° C) for 30-60 minutes. After kneading, to impart plasticity, the dough is rolled several times and left to rest in between rolling. When molding cookies, they are pierced to prevent bubbles from appearing on the surface during baking. The products are obtained with a fragile, crumbly, layered structure. The surface is smooth, with punctures, with a clear pattern on the front side.
Its range includes:
From premium flour: “Moscow”, “Maria”, “Detskoe”, “Shkolnoe”, “Volzhskaya mixture”, “Eastern mixture”, “Zoological”, “Leningradskoe”, “Salted”, “Aurora”, “Tomatoe” , "Red Poppy", "Gourmet"
From first grade flour - “Sport”, “Nov”, “Croquet”, “Mix No. 12”, “Mosaic with fructose”, “Croquet”, “Riddle”, “Vigor”, “Far Eastern”, “Solnechnoe”
From second grade flour - “Ukrainian”, “Mixture No. 1”;
From mixed flour of the first and second grades - “Assorted”, “Deputatskoe”, “Moskovskoe Metro”, “Fantasy”.
Butter cookies
Butter cookies are baked from butter dough high in sugar and fat, with or without various surface finishes, with or without filling. To prepare butter cookies, only premium flour is used, and butter is used as fat. Cookies are formed using the cutting or depositing method. Depending on the recipe, manufacturing technology and molding method, butter cookies are divided into shortbread, shortbread, churned, nut, and croutons.
Shortbread and shortbread cookies have a crumbly structure, because a lot of fat and sugar are used in their production. The dough for shortbread cookies is prepared plastic, with a moisture content of 20%, and for shortbread cookies - a creamy consistency (humidity - 24%).
Assortment: “Viennese”, “Sand sticks”, “Sand and cream”, “Glagoliki”, “Day - Night”, “Doll”, “Coquette”, “Tenderness”, “Chess”, “Marquise”, “Shell” “Sand”, “Leaves”, “Oil”; .
Whipped cookies are made by churning a significant amount of egg products with sugar and then adding the remaining components according to the recipe. The dough has a creamy consistency and is formed using the jigging method.
Assortment: “Gourmand”, “Sugar”, “Magic Stick”, “Nut”;
Walnut cookies are made by grinding nuts with egg whites and sugar, followed by the addition of flour and other ingredients according to the recipe. Cookies are formed using the jigging method. The cookies have a dense and slightly viscous structure when chewed. Assortment: “Almond”, “Nut”, “Slavic”, etc.
Crackers are cookies made from butter dough, pre-knocked, with the addition of raisins, candied fruits or almonds. Cookies are formed using the depositing method in the form of a loaf, which after baking is cut into individual products and dried.
Assortment: “Moscow bread”, “Almond bread”, “Sliced”, “Harlequin” “Kyiv bread”.
Butter cookies are also produced in the form of sets and mixtures: “Vkusnyatki”, assorted “Bisca”, “Red Moscow”, “Stolichnoe”, etc.
Oat cookies- flour pastry made from wheat and oatmeal with the addition of other raw materials. The surface of the products is smooth or rough, with winding cracks. Interspersed with sugar crystals and particles of fruit raw materials, as well as the presence of small shells on the underside of the cookies are allowed. The cookies have a brown color and a specific oat flavor.
Assortment: "Oatmeal with dried apricots", with chocolate, with raisins, glazed with chocolate, decorated with chocolate and yogurt, "Enjoyment", "Oatmeal with fructose"
Biscuits and crackers
Biscuits are produced in the following assortment:
- simple - “Hike”;
Improved - "Arctic";
Dietary - “Sports”, “Start”, “Champion”.
Assortment of crackers:
With yeast or yeast or chemical leavening agents - “Breakfast”, “Health”, “Dining”, “Youth”, “Savory, Onion Cracker”, “Salt Cracker”, “Garlic Cracker”;
Using chemical leavening agents without yeast - “Amateur”.
Gingerbread products.
There are about 90 titles.
Raw gingerbread cookies are usually white and are available in the following assortment:
From premium flour - “Lemon”, “Children’s”, “Leningradskie”, “Memorable”, “Vanilla”;
From first grade flour - “Vyazemskie”, “Moskovskie”, “Mint”, “Osennie”, “Podmoskovnie”, “Pikantnye”, “Surprise”, “Lvovskie”, “Nizhegorodskie”;
From second-grade flour - “Dneprovskie”, “Yuzhnye”.
Custard gingerbread darker in color, more aromatic:
- from premium wheat flour - “Lyubitelskie”, “Nevskie”, “Novost”;
From first grade wheat flour - “Voronezhskie”, “Dorozhnye”, “Leningradskie”, “Cranberry”, “Komsomolskie”, “Crimean”, “Honey”;
From second grade flour - “Caramel”, “Karelian”, “Youth”;
Gingerbreads - “Southern”, “Odessa”, “Honey”, “Amateur”;
From a mixture of rye and wheat flour - “Aromatic”, “Druzhba”, “Leningradskie”, “Sports”, “Tea”, “Union”.
Waffles are produced in the following assortment:
Without filling - “Dynamo”, “Leaf”, “Coffee”;
With filling: a) fat - “Lemon”, “Snowflake”, “Orange”, “Pineapple”, “Berry”; b) praline - “Nevskie”, “Almond”, “Nut” (five-layer), “Shells”, “Nuts”, “Carnival”; c) fondant - “Fruit-fudge”; d) fruit - “Fruit”, “Forest story”, “Taiga”.
The following assortment of cupcakes is produced:
Yeast - “Spring”, “Russian”, “Health”, “New”, “Autumn”, “Slavic”, “April”, “Milk”, “Lugansk”, “Caucasian”;
With chemical leavening agents - “Capital”, “Moscow”, “Almond”, “Citrus”, “Children’s”, “Curd with raisins”, “Grandma’s Pie”, “Old German”, “Moor’s Head”, “California”, “Saffron” ", "Lemon", "Blueberry", "Kiwi", "Strawberry", "Marble", "Jamaica", "Marzipan-apricot", "Gingerbread", "Cherry", "Strawberry", "Apricot with marzipan", “Apple-cinnamon”, “Apricot”, “Cocoa”, “Cocoa-cherry”, “Cocoa-apricot”.
Pastries and cakes
Sponge cakes. They are the most common. They are obtained by layering two or three biscuit semi-finished products with various fillings and decorated with all kinds of finishing semi-finished products.
Depending on the type of semi-finished products used for layering and finishing, sponge cakes are divided into the following groups:
Biscuit and cream - “Viennese”, “Waclovsky”, “Truffle”, “Fairy Tale”, “Apricot”, “Peach”, “Sponge and cream”, “Othello”, “Persian Night”, “Gift”, “Mask” , “The Enchantress”, “Crane”, “Prague”, “Night”, “Stefania”, “Moskvichka”;
Sponge-cream with jam, jam and marmalade - “Tender”, “Pestrenok”, “Piglet”, “Salute”, “Cherry”;
Biscuit-fruit with soufflé - “Rainbow”, “Limonchik”, “Galinka”, “Souffle-coconut”;
Biscuits with protein cream - “Snowflake”, “Mushrooms”;
Biscuits with marshmallows and soufflé - “Bird's Milk”, “Kaleidoscope”, “Pavlinka”, “Stratosphere”;
Biscuit with curd cream- “Nakhodka”, “Minchanka”;
Biscuits with butter and protein cream - “Basket with strawberries”, “Tub with mushrooms”, “Barrel of wine”, “Crayfish in a basket”, “Forest glade”, “Luzhniki”;
Biscuits with jelly - “Lawn”, “Fruit”.
Sand cakes. Their assortment is represented by the following names: “Leningradsky”, “Lotus”, “Zabava”, “Chamomile”, “Apricotine”, “Sand with lipstick”, “Sand with cream”, “Sand-fruit”, “Lily of the valley”, “Curd” with candied fruits”, “Crow’s feet”, “Pest”, “Lilac”.
Layer cakes. They are produced on the basis of baked puff pastry. Various creams are used for gluing and finishing. TO layer cakes include “Napoleon”, “Puff”, “Puff with cream”.
Crumb cakes. This group includes cakes “Hedgehog”, “Penguin”, “Log” and others made from biscuit crumbs, to which are added biscuit trimmings, sugar, heated butter and other ingredients according to the recipe.
Almond cakes. They are several semi-finished almond products, layered and decorated with various semi-finished products (Ideal, Bolshoi Theater, Yaroslavna cakes).
Airy nut cakes. This group includes cakes made from air-nut semi-finished products and decorated with various finishing semi-finished products. They are produced in the following assortment: “Kyiv”, “Serebryanka”, “North”, “White Night”, “Flight”, “Red Carnation”, “Raffaello”.
Custard cakes. Produced on the basis of custard semi-finished product. Various creams are used for finishing (evening and Cinderella cakes).
Waffle cakes. Represent various products, consisting of wafer sheets sandwiched and finished with filling, chocolate icing and other semi-finished products. This group is currently represented by a wide assortment - cakes “Surprise”, “Peanut”, “Polar”, “Lemon”, “Coconut”, “Chocolate-waffle”, “Marshmallow-waffle”, “Evening”, “Glorious”, “Chocolate Girl”, “Whimsy”, “Nut”, “Elegy”, “Chocolate waffle with nuts”.
Combined cakes. Produced based on a combination of two or more baked semi-finished products. Options for combining semi-finished products can be different (Royal, Violet, Festive cakes).
Cakes with semi-finished honey. This group includes cakes made from baked semi-finished honey - “Aurora”, “Iceberg”, “Venice”, “Medok”, “Medovik” (with chocolate, halva, nuts), “Bee”.
Cakes.
The range includes:
Biscuit - “Rigoletto”, “Roulette”, “Sponge with almonds”, “Boucher”, “Fruit Boucher”, “Boucher glazed with milk fondant”;
Shortbread - “Star”, “Crescent”, “Shortbread with fruit filling”, “Shortbread with protein cream”, “Sand ring”, “Summer”, “Amateur basket”, “Basket with jam”, “Basket with jelly and fruit” ", "Warshavskoe", "Hercules";
Custard - “Eclair”, “Custard Ring”, “Cream Tube”, “Nut”, “Custard”;
Puffs - “Envelope”, “Triangle”, “Rhombus”, “Kalachik”, “Bowknot”, “Unfasten”, “Book”, “Puff Tongue”, “Tube”, “Puff with apple filling", "Puff with cheese", "Puff sprinkled with powdered sugar";
air - “Mushroom”, “Dahlia”, “Lada”, “With cream”;
Almond-nut - “Ideal”, “Almond”, “Almond with cream”, “North”;
Crumb - “Potato”, “Fruit and Nut”, “Glazed Potato”;
Combined - “Warshavskoe”, “Krakovskoe”, “Biscuit-air”.
