Heading: Production of flour confectionery products

Wafers - flour confectionery products, which are thin-porous sheets, interlaced with filling or without filling. The technological process for making waffles is as follows. All raw materials are sieved or filtered, and then, in a certain sequence, loaded into a whipping machine, where the dough is prepared. Ready dough is poured into waffle irons and wafer sheets are baked. After baking, the wafer sheets stand, and then arrive [...]

Baba - rich flour products with high content of fat, eggs, sugar, cinnamon and raisins. They are made from yeast dough, have a conical shape and most often a through hole in the center.

Flour confectionery products represent a diverse group of high-calorie foods, which, depending on the recipe and process, are divided into the following types: cookies, biscuits, dry (cracker) and butter biscuits, gingerbread, waffles, cakes, pies, muffins and baba.

Butter cookies Butter cookies - a confectionery product of small sizes of various shapes with external decoration or with a layer of fillings. Butter cookies are divided into four groups: shortbread, biscuit-based and protein-baked, almond, crackers. Shortbread cookies, in turn, are divided into two subgroups: removable and junk. The technological scheme of the removed shortbread cookies is as follows: after sifting and straining, the raw materials are weighed [...]

Wafers - flour confectionery products, which are finely porous sheets, sandwiched with filling or without filling.

 Gingerbread cookies - flour confectionery of various shapes, mainly round with a convex surface, containing various spices and a significant amount of sugar substances. Gingerbread cookies also include carrots, which are most often interlaced with fruit filling or jam, a baked semi-finished product from gingerbread dough having a rectangular flat shape. Gingerbread cookies are divided into custard and [...]

Rolling dough. Long dough after kneading is subjected to repeated rolling, i.e., the transformation of shapeless pieces of dough into dough tape by passing through a two-roll rolling machine. In the process of repeated rolling, a protracted dough experiences shear and compression deformations under the influence of mechanical stress. As a result of this, longitudinal and transverse stresses arise in the test, accompanied by lengthening and broadening of the dough layer.

Education test. The formation of the test is a complex colloidal chemical process. Wheat flour, which is the main component of the dough, consists mainly of starch and protein substances.

Flour confectionery products are a group of diverse, mostly rich products with a high content of sugar, fat and eggs. They are a favorite product of the population, especially children, as they have a pleasant taste and attractive appearance.