Acceptance of the designation of editions:

Izv. - Proceedings of higher educational institutions of the MSSO USSR under the section "Food technology". HKP - Bakery and confectionery industry.

Tr. MTIPP, LTIPP and KTIPP are the works of the Moscow, Leningrad and Kiev technological institutes of the food industry.

Tr. UNIIPP - Proceedings of the Ukrainian Research Institute of the Food Industry.

Tr. VNIIHP - Proceedings of the All-Union Scientific Research Institute of the Bakery Industry.

EI - Express information of the All-Union Institute of Scientific and Technical Information of the Academy of Sciences of the USSR on the section "Food Industry".

NTI - scientific and technical information of TsINTIpishcheprom "Bread and bakery, confectionery, pasta and yeast industry". PP - collection "Food Industry".

In K - Der Bäcker und Konditor.

BG - Brot und Gebäck.

BD - Baker's Digest.

BMPB - Bisquit Maker and Plant Baker.

CST - Cereal Science Today.

1. Abdyushev V.G. NTI, 7, 1965.
2. Amantaeva R. 3., Bogdanova A. M., Malechnik E. N. KhKP, 10, 40, 1966.
3. Am b r about z I to 3.V., And at erman L. Ya. NTI, 5, 7, 1967.
4. And at erman L. Ya. Technology of baking. M., Food Industry Publishing House, 1956.
5. Auerman L. Ya., Puchkova L.I., Lazareva L.V. Izv., 4, 75, 1960.
6. Auerman L. Ya., Puchkova L. I., Prokushenkova L. I. Izv., 5, 59, 1960.
7. Auerman L. Ya., Fedorova G.S. Izv. 6, 72, 1960.
8. Auerman L. Ya., Yenikeeva N.G., JI ure E.R., Sizikova K.N. PP, 8, 1, 1962.
9. Auerman L. Ya., Kretovich V. L., Polandova R.D. Applied Biochemistry and Microbiology. '' 1.6, 1965, NTI, 5, 7,
10. 1967.
11. And at e about m and L. Ya., Gongadze N.V., Suvorova M.A. Izv., 1, 68, 1966.
12. Balbekova A.F. KhKP, 5, 37, 1966.
13. B and about in P. A., Belov V. V., Kog and N. M. A. From the experience of the Moscow bakery № 3. TsINTIPishcheprom, 1967.
14. Bar about the K-S. Denisenkova and G.S. HKP, 2, 24, 1963.
15. B and shir about in and R.S. Tr. KTIPP, 15, 102, 1955; 16, 1791 1956.
16. B and sh and r about in and R.S., Berzina N.I., Roiter I.M. Tr. KTIPP, 27, 20, 1963.
17. B and sh and r about va R.S., Royter I.M. Izv., 1, 72, 1963.
18. Berzin and N.I., RoiterI. M., Bashirova R.S.
19. Tr. KTIPP, 17, 75, 1957; Izv., 5, 51, 1959.
20. Berzina N.I., Royter I.M. Tr. KTIPP, 22, 76, 1960.
21. Berzina N.I., Kovalenko A. Ya., Roiter I.M. Izv., 1, 36, 1962; 2, 49, 1962.
22. Berz and N.I., Lyakh E.V., Royter I.M. PP, 5, 39, 1967..
23. Beschastnov A.G., G at l and with OI, Petrovskaya L. V. HKP, 8, 19, 1964; 9, 19, 1964.
24. B about d and with to about F.I. HKP, 6, 37, 1960.
25. Bolokhov ets V.K-, Cherkas N.V. KhKP, 2, 36, 1966.
26. B r and to man S. M. HKP, 8, 30, 1957.
27. B r and to m and S. M. HKP, 11,34, 1957.
28. Brov to and S. I., Lyzhnikov V. S., Kogan M. A. Application of potassium bromate as a bread improver, Pishchepromizdat, 1954.
29. Brovkin S.I. KhKP, 12, 2, 1966.
30. Vedernikova E.I. Tr. UNIIPP, 1, 84, 1954; 2, 214, 1959; 5, 87, 1967.
31. Vedernikova EI, Wasserman EI Materials of technical information. UNIIPP, 5, 15, 1958.
32. In and t and in with to and I A. V., K and t and e in and A. A. and others. STI, 20, 1, 1968.
33. Vysotsky G.P., Kresan S. A. NTI, I, 1, 1968.
34. G and N z u r about in and I. A., With and and r P. Ya. HKP, 1, 37, 1967; 5, 36, 1967.
35. G and l and N. F. Designing of bakeries. Food Industry Publishing House, 1960.
36. Gatilin N.F., Ginzburg A.G., Livshits S.I., Chernogubovskaya M.V. PP, 8, 1, 1964.
37. G and t and l and N.F. N., G r and sh and A. S. HKP, 5, 8, 1966.
38. Gatilin N.F., Grishin A.S., Tsirulnikov V.L. KhKP, 2, 5, 1966.
39. Geyshtor B.C. Bunker dough preparation units for complex mechanization of bakery plants. GOSINTI, 1959.
40. G e about r and and d and G. G., X about x l about in M. M. HKP, 7, 34, 1966; 3, 35, 1968.
41. Ginzburg A.G. Activation of pressed yeast in bread-baking. Pishchepromizdat, 1955.
42. Gladkova E.A. Pishchepromizdat, 1955.
43. Goncharov M.D. KhKP, 3, 3, 1964.
44. Goroshenko M. K- Machines and units for dough preparation. Pishchepromizdat, 1963.
45. Goryacheva A.F., Shcherbatenko V.V. Mechanical processing of dough. TsINTIPishcheprom, 1968.
46. Goryacheva A.F., Shcherbatenko V.V. KhKP, 1,1, 1961.
47. Gr and sh and A.S. HKP N., 11, 11, 1960; 4, 25, 1962.
48. Grishin A. S. Bakery industry of Czechoslovakia. CINTIPshceprom, 1963; HKP, 9, 38, 1967.
49. Gr and sh and A. S. PP, 1, 6, 1963; 2, 6, 1963; 1, 13, 1964; NTI, 1, 1966; HKP, 10, 5, 1968.
50. Grishin A.S. Production of small-piece bakery and pastry products on mechanized lines. TsINTIPishcheprom, 1969.
51. J alag and I V.I.From the experience of the Abkhazian bread-binat. TsINTIPishcheprom, 1965; HKP, 9, 36, 1965.
52. Donchenko V.M., Kuzmenko V.V. Dosage of salt in parts in all phases of the technological process of preparing wheat dough on liquid yeast. "Soviet Kuban", 1968.
53. Donchenko V.M. XKP, 11, 18, 1959.
54. D about V.M., Kolesnik M.L. HKP, 2, 27, 1961.
55. D about nchen to about VM PP, 2, 6, 1964; HKP, 1, 10, 1965.
56. E g about r about in I. D. HKP, 8, 29, 1964.
57. Egorova AG, G and mmer vert R.V., Domnich R.M., Lopashova E.V. KhKP, 9, 33, 1958.
58. Eg about in and AG, Kazansky LN and others. Preparation of rye pan bread using new strains of lactic acid bacteria and yeast. TSINTIPishcheprom, 1963.
59. Eletskiy I.K. Tr. VNIIHP, 7,121, 1958.
60. 3 av'yalov A.A.HKP, 3, 24, 1963.
61. 3 av'yalov A.A.KhKP, 3, 4, 1965.
62. For the cat P. A. HKP, 4, 37, 1962.
63. Zbarsky N. Sh., Lozovsky M.G.maintenance of dough preparation units, TsINTIpische-prom, 1960.
64. Ivanchenko F. N. Experience of bread production according to rational technology in Ukraine. TsINTIPishcheprom, 1966.
65. And vandchenko about F.N., D. robot V.I. NTI, Ї8, 1, 1969.
66. Ionova V.V. KhKP, 6, 27, 1965.
67. Instructions for the preparation and use of fat emulsions at bakery enterprises. TsINTIPishcheprom, 1964.
68. Isakova E.A., Fertman G.I. The use of malt sprouts in the baking and yeast industry. TsINTIpischeprom, 1967.The use of yeast concentrate in the preparation of bakery products. NTI, 2, 1966.The use of whey in baking. NTI, 12.1 966.
69. To and l and N and N and V. I., Smirnova G. M. HKP, 3, 17, 1967; 6, 13, 1967.
70. Karasel'nikova L.A. KhKP, 5, 33, 1966.
71. K and e in and A.A., Vitavskaya A.V., Roiter I. M HKP, 10, 13, 1969.
72. Kashchenko RL Influence of some factors on gas formation and acid accumulation of lactic acid bacteria in rye sourdough. Abstract of Ph.D. thesis, KTIPP, 1965.
73. Kizenko L.M., Drugobitskaya S.P. HKP, 8, 35, 1959
74. Kiparisova L. KhKP, 8, 35, 1963,
75. Kerimov G.G. KhKP, 8, 31, 1958.
76. Kirov K.A., Royter I.M., Bashirova R.S. Tr * KTIPP, 14, 116, 1954.
77. Kiryudcheva A.I. Continuous and accelerated methods of preparing dough for bakery products. TsNIIPI, 1963.
78. Kovalenko A. Ya., Berzina N.I., Royter I.M.
79. Tr. KTIPP, 22, 84.1961.
80. To about in alenko about A. Ya., Royter I.M., Lyakh E.V. PP, 3, 67, 1966.
81. To about in alen to about A. Ya., L yakh E. V., Royter I. M. PP, 5, 51, 1967.
82. To about and M. A. N., In about with to about about y N and to A. P. PP, 1, 16, 1964; NTI, 5, 1965.
83. Kogan M.A.HKP, 11, 29, 1966.
84. Kozin N.I., Saprykina T.A.HKP, 1, 6, 1966.
85. Kozmina N.P. Biochemical basis for improving the quality of grain. Zagotizdat, 1959.
86. Kozmina N.P. D.I. Mendeleev, 3, 265, 1965; 2, 129, 1969.
87. Kozmina N.P., Potavina V.S. NTI, 16, 1965; 12, 1966.
88. Kozm and N.P. Application of surfactants in bakery. TSIRITIPishcheprom, 1966; HKP, 10, 29, 1967.
89. Kozmina N.P., Tvorogova N.N. Izv., 3, 86, 1966.
90. Kondakov V.V., NTI, 16, 1965.
91. Kudryavtseva L.P., Orlova V.V., Prokhorov A.I. KhKP, 6, 4, 1963.
92. Kudryavtseva L.P., OrlovaV. V., G and m me r-
93. in er t R.V. STI, 12, 1966; HKP, I, 26, 1966; HKP, 9, 27, 1967.
94. Lebedev A.I. KhKP, 8, 31, 1966.
95. Lednev A.I., Shmeleva and 3.I., Kovaleva N.M. HKP, 2, 32, 1967.
96. Lurie T.S., Zolotovitsky I.M., Shcherbaten-ko V.V. KhKP, 12, 21, 1962.
97. Lyu sh and ns to and I am I.I., In and r and h L. Ya., Etc. HKP, 2, 24, 1970.
98. L I x E.V., Berzin and N.I., Royter I.M. PP, 7, 28, 1967.
99. Markova I.I., Obrazbaeva G.G., Auerman L. Ya., Fedorova G. S. PP, 2, 10, 1964; 2, 14, 1964.
100. M and r to and and N about in and L. M., R o yter I. M. STI, 12, 2, 1968; Izv., 3, 56, 1969; HKP, 8, 6, 1969.
101. Meyer about in and N.G. HKP, 12, 26, 1959.
102. Mikhelev A.A. Handbook of bakery mechanics, "Tekhnika", 1966.
103. M about m about TP. A., To kmacheva L.I. KhKP, 7, 23, 1965.
104. Morev N.E., MeltserI. A. HKP, 2; 12, 1962.
105. Morev N. Ye., Itskovich Ya. S. Mechanized lines of bakery production, "Food Industry", 1965.
106. Morev N.E. KhKGI, 1, 6, 1967; 2, 6, 1967.
107. Morkovchenko L.D. KhKP, 1, 34, 1965.
108. Mukhtasarova A.G. NTI, 7, 6, 1968.
109. Nevzorova A.I. Rationalization proposals in the food industry. TSINTIPishcheprom, 4, 3, 1960.
110. German c about in and 3. S., C and ver VE HKP, 11,9, 1964; 3, $ 4, 1968.
111. N and z to about sh and p to about Jl. N. KhKP, 6, 30, 1965.
112. Nikitinskaya Z.V., Gurevich G.E., V and t and v with and I A. V. KhKP, 3, 3, 1965.
113. Nikolaev B.A., BEGANSKAYA L.S.Tr. VNIIHP, 7, 154, 1958.
114. Nikulin P.K.Rationalization proposals in the food industry. TsINTIpischeprom, 2, 25, 1960.
115. FROM. Nikulin P.K. KhKP, 1, 19, 1961.New in the research of bakery technology. TsINTIpische-prom, 1969.New technology for preparing dough on liquid semi-finished products. TSINTIPishcheprom, 1965.A new way to prepare dough for bread products. NTI, 16, 22, 1966.
116. N at r and m and N about in R.G., Morozova N.G. HKP, 6, 24, 1968.Experience in the introduction of production lines in the bakery industry. GOSINTI, 1960.Work experience of enterprises of the Novosibirsk bakery industry trust. 1962.
117. Osorgina L.G., Arslanov 3. 3.HKP, 5, 31, 1965.
118. Ostrovsky A.I. Liquid baker's yeast. Food Industry Publishing House, 1948 and 1955.
119. P and n and with yu to IM, M about t PA, Inger DN and others. The best experience of the Lugansk bakery № 2. TsINTI-food industry, 1965.
120. Panaetov G.K., Dombrovskaya Ya.E. KhKP, 4, 32, 1968.
121. Pasivkin A.I. Ring dough preparatory aggregates. TsINTIPishcheprom, 1969.
122. Permyakova A.M. HKP, 8, 29, 1969.
123. Petrishchev V.A., Danko A.A., X and l and G.K. HKP, 8, 22, 1962; 11, 23, 1963.
124. Plotnikov P.M. Tr. LTIPP, 2, 84, 1951.
125. Plotnikov P.M., Books of nichev M.I., Schmidt 3 I. Tr. LTIPP, 3, 13, 1953.
126. Plotnikov P.M., Knyaginichev M.I., 'Schmidt
127. I. Tr. LTIPP, 3, 37, 1953.
128. Plotnikov - P.M. Tr. LTIPP, 12, 40, 1955.
129. Plotnikov P.M. Tr. LTIPP, 14, 17, 1958.
130. Plotnikov P.M. Izv. 6, 46, 1958.
131. Plotnikov P.M., Eremina K.V., Bazovskaya K.G. Izv. 3, 75, 1959; 5, 57, 1959.
132. Plotnikov P.M., Polyakova N.A. KhKP, 9, 4, 1959.
133. Plotnikov P.M. Izv., 5, 53, 1960.
134. Plotnikov P.M., Parfenopulo 3.F., Smirnova V.V. Izv. 6, 78, 1960.
135. Plotnikov P. M., Kazanskaya L. N., Bespalova G. I. et al. Application of liquid semi-finished products in the production of wheat varieties of bread. TsINTIpischeprom, 1963.
136. Pl about t * nikov P. M., Lobanova A. Ya. KhKP, 1, 19, 1964.
137. Plotnikov P.M. Izv., 3, 73, 1964.
138. Plotnikov P. M., Kazanskaya L. N., Lopateva E. V. et al. Abstracts of the work of VNIIHP and its Leningrad branch for 1959-1965. 1966.
139. Plotnikov P.M., Raider B. Sh., Kazanskaya L.N., Kachanova G.I. Experience in the production of bakery products on liquid semi-finished products. TsINTIPishcheprom, 1966.Improving the quality of bread and technochemical control at bakery enterprises. TsINTIPishcheprom, 1966.
140. Polyakova A.V. PP, 10, 1, 1964.
141. Prisnitskaya O.P. G and lukh and A.S., KhKP, 2, 22, 1963.
142. Prokopenko I.F., Sobol L.L. HKP, 12, 11, 1961.
143. Prokopenko N.F. HKP, 2, 5, 1965; 4, 8, 1965; 4.13, 1968.
144. Puchkova L.I. Tr. MTIPP, 3, 44, 1954.
145. Rabinovich I.L. Food Industry, 1969; HKP, 3, 41, 1967.
146. Rassokhin N.G. NTI, 16, 5, 1966.
147. Roiter I.M., Bashirova R.S. Tr. KTIPP, 14, 73, 1954; 15, 112, 1955; 15, 123, 1955; 15, 125, 1955; HKP, 9, 16, 1959.
148. Roiter I.M., Kovalenko A. Ya. KhKP, 3, 10, 1959.
149. Roy ter IM, Berzina NI, Bashirova R.S., Renkas NM HKP, 6, I, 1959; Microbiology, 29, 4, 595, 1960.
150. Roiter I.M., Sheremetyeva, R. F. Use of milk processing by-products in bakery. TsINTIPishcheprom, 1969.
151. Roiter I.M., Berzina N.I., Kovalenko A. Ya. b to and with N.M. Izv., 3, 56, 1960.
152. Renkas N.M. HKP, 5, 3, 1960; Tr. KTIPP, 27, 23, 1963.
153. Roiter I.M., Gitel'man P.L. HKP, 9, 31, 1960.
154. Roiter I.M. HKP, 1, 28, 1970.
155. Roiter I.M., Berzina N.I. Izv., 3, 77, 1961.
156. Roiter I.M. Izv., 4, 79, 1961.
157. Roiter I.M., Vysotska I V.N. HKP, 7, 11, 1961.
158. Roiter I.M., Kovalenko A. Ya., Berzina N.I., G and erm and F. L. N. Izv., 6, 58, 1961; HKP 1, 25, 1962i
159. Roiter I.M., Bashirova R.S., Anistratenko G.A. KhKP, 10, 4, 1961.
160. Roiter I.M., Kovalenko A. Ya., Bashirova R.S. HKP, 7, 5, 1962.
161. 164 Roiter I.M., Kovalenko A. Ya., Berzina N.I.
162. PP, 7, 12, 1962.
163. Royter I.M.New in the technology of dough preparation at bakery plants, Gostekhizdat of the Ukrainian SSR, 1962.
164. Roiter I.M., Lyakh E.V., Kovalenko A. Ya., Ber-
165. z and N.I. HKP, 3, 14, 1963.
166. Roiter I. M., Kovalenko A. Ya., Berzina N.I.,
167. Lyakh E. V. PP, Z, 1, 1963; HKP, 6, 10, 1967.
168. Roiter IM, Karetnikova LI, Skori to the island and AI NTI, 9, 2, 1969; HKP, 5, 9, 1970.
169. Roiter I. M., Kovalenko A. Ya. KhKP, 6, 1, 1963.
170. Roiter I.M., Berz and N.I. Izv., 4, 42, 1963; 6, 40,
171. 1963.
172. Roiter I. M., Robot V. I., Chumachenko N. A. Research of the technology of processing milk whey in bakery. TsINTIPishcheprom, 1970.
173. Royter I.M., R e n'k and with N.M., Berzina N.I., Kovalenko A. Ya. PP, 2, 69, 1965.
174. Ro yter I.M., Kovalenko A. Ya., L I x E. V. PP, 1, 47, 1965; 1, 55, 1965.
175. Royter I. M. Bakery production. Technological reference book. "Technika", 1966.
176. Roiter I.M., Skorikova A.I. Progressive methods of making dough from wheat flour, TsINTIpischeprom, 1966.
177. Roiter I. M., Markianova L. M. NTI, 12, 2, 1968; HKP, 3, 12, 1969.
178. Roiter I.M., Markianova L.M., Eroshkova T. S NTI, 16, 4, 1968.
179. Roiter I.M., Berzin and N.I., Tivonen to G.P. HKP, 6, 10, 1967.
180. Roiter I.M., Berzina I.I., Lyakh E.V., Kovalenko A.Ya., Demchuk A.P. KhKP, 4, 9, 1968.
181. Roiter IM, Vitavskaya AV, Kataeva AA et al. The use of a complex yeast enzyme preparation in bakery. TsINTIpischeprom, 1970.
182. Saar P. Ya., Ganzurova I.A.HKP, 10, 33, 1968.
183. Saenko V.I., KhKP, 4, 30, 1965.
184. Semikhatova N.M., Chul and E.P. KhKP, 1,18, 1963.
185. Seferov S.I., Irkha I.S., Yakhontova M.P. KhKP, 7, 30, 1964.
186. Siver V.E. KhKP, 3, 40, 1966.
187. Skvortsov V.M.Sharf V.I. KhKP, 4, 23, 1964.
188. Skorikova A. I., Roiter I. M. Research of the technology of preparation of wheat dough in a high-speed rotary machine. TsINTIPishcheprom, 1968.
189. Slavina B.L. KhKP, 8, 33, 1957.
190. Smirnova G.M. Tr. VNIIHP, 7, 149, 1958.
191. Smirnova G.M. HKP, 5, 27, 1958; 6, 4, 1960.
192. Smirnova G. M., Egorova A. L. "Kalinina V. I.Tr. VNIIHP, 8, 141, 1960.
193. Smirnova G. M. Egorova L. A. Kalinina V. I. Tr. VNIIHP, 10, 131, 1962.
194. Smirnova G.M., Egorova L.A., Kalinina V.I., Koloditskaya T.A. KhKP, 8, 5, 1963.
195. Smirnova G.M., Tokareva R.R., Kalinina V.I. et al. HKP, 1, 1, 1964.
196. Smolyaninova M.P., Garber V.T. NTI, 2, 1966.
197. Stepanenko A.I., Kudinova N.F. KhKP, 9, 27, 1962.
198. - With t about l I r about in and L.F., Shcherbatenko V.V. HKP, 4, 6, 1958.
199. Stolyarova L.F., Shcherbatenko V.V. Lurie T.S., Bereznitskaya V.A. KhKP, 1, 5, 1963.
200. Sudareva G.P., Po khachevskaya T.E. KhKP, 4, 34, 11965.Technological instructions for the production of bakery products. Pishchepromizdat, 1960.Technological instructions for the preparation of bread products using progressive methods. TsINTIPishcheprom, 1965.
201. Tokareva R.R., Kretovich V.L., KhKP, 1, 5, 1962.
202. Tokareva R.R., Smirnova G.M., Doloditskaya T.A. KhKP, 11, 1, 1963.
203. Tokareva R.R., Smirnova G.M., Kretovich V.L. The use of enzyme preparations in the baking industry. TSINTIPishcheprom, 1963.
204. Tomashevskaya L. D. KhKP, 7, 35, 1957.
205. Tomashevskaya JI. D. HKP, 1, 38, 1958.
206. Tomashevskaya L. D., Kharina A. N. KhKP, 12, 23, 1961.
207. Trefilova K.E. KhKP, I, 29, 1965.
208. Tropin F.V., Bragilevskaya B.D. Cooking rye bread on liquid leaven I-1. MPPT USSR, 1956.
209. Trushkina A.I., Perfilieva M.T., Lysukho
210. L. H., V and l and to G. L. HKP, 9, 28, 1963.
211. Trushkina A. I., Truschenkova O. M., Zhgun A. P. HKP, 7, 24, 1965; 4 34, 1967.
212. White D. Yeast Technology. Pishchepromizdat, 1957.
213. Frauchi M.H., Grishin A.S. PP, 10, 9, 1963.
214. Khokhlova N.M., Laushkina M.N. KhKP, 3, 40, 1962.
215. Chernyakov B.I. KhKP, 9, 31, 1968.
216. Shilova V.F. 3 :. 29, 1970.
217. Shkvarkina T.I., Brabets E. N HKP, 2, 4, 1959; 5, 1961.
218. Shcherbatenko V.V., Pat V.A., Stolyarova L.F. Comparative evaluation of methods of continuous preparation of wheat dough. TSINTIPishcheprom, 1969.
219. Shcherbatenko V.V., Chizhova K-H., Shkvarkina T.I., Lur e TS HKP, 1, '7, 1957; Tr. VNIIHP, 7 14, 1958.
220. Shcherbatenko V.V., Stolyarova L.F. KhKP, 2, 3, 1962.
221. Shcherbatenko V.V., Smolina N.I., Patt V.A., Savinskaya V.A., KhKP; 9, 4, 1962.
222. Shcherbatenko V.V., Lurie T. S., Stolyarova L. F. Goryacheva A. F. Regulation of the dough preparation process. New Testing Schemes. TSINTIPishcheprom, 1965.
223. Shcherbatenko V.V., Lurie T.S., Stolyarova L.F., etc. HKP, 9, 4, 1965; 1, 5, 1966.
224. Enk and N and L.S., Brovk and N SI. NTI, 15, 1, 1965; Enki-
225. N and L. S., G r and sh and A. S. N., HKP, 6, I, 1969; 10, 8, 1969.
226. A X f about d D. W. E., Chamberlain N. CST, 8, 265, 1963.
227. In a 1 1 s with h m і e t e g H. M. V., V 1 і e t s t g a H. BG, 12, 229, 1967.
228. Bayfield'E. G., Young W. E. BD, 38, 1, 69, 1964, 39, 3, 50, 1965.
229. Bond E. BG, 9, 173, 1967.
230. 229., Bushuk W., Hlynka J. BD, 38, 6, 43, 1964.
231. Bushuk W. BD, 40, 5, 38, 1966.
232. In u s h u k V., T s e n C. C., H 1 y n k and I. BD, 42, 4, 36, 1968.
233. C h a m b e g 1 a і n N., Collins T. H., Elton G. A. H. BG. 3 53 1967
234. Do o'se Ö. BG, 2, 29, 1967.
235. Fortman K. L., Ge rit yA. B., D і a с h u k V. R. CST,
236. 7, 268, 1964.
237. G i 1 1 i s J. A., P i t t sD. W. BD. 38, 6, 64, 1964.
238. Hawthorn J., BD, 35, 4, 34, 1961.
239. H 1 y n k a J. Cer. Chem., 41, 4, 243, 1964.
240. Huber H. BG, 3, 41, 1963.
241. Huber H. BG, 11, 205, 1965.
242. Huber H. BG, 11, 217, 1966; 11, 212, 1967.
243. Huber H. BG, 1, 8, 1970; 3, 46, 1970.
244. Kleinschmidt A. W., Higashiuchi K-, Anderson B., Fe r r a r i C. G. BD, 37, 5, 44, 1963.
245. Marston P. E. BD, 41, 6, 30, 1967.
246. Mauseth R. E., Johnston W. R. BD, 42, 5, 58, 1968 ..
247. M e c h a m D. K BD, 38, 2, 46, 1964; 42, 1, 26, 1968.
248. Mollenhauer H. P. BG, 4, 57, 1966.
249. Pence I. W. BD, 41, 2, 34, 1967.
250. P o m e r a n z Y. BD 41, 5, 48, 1967; 42, 3, 30, 1968.
251. Pyler E. I., BD, 44, 1, 34, 1970.
252. Ruiter DBG, 2, 27, 1965; BD, 42, 5, 24, 1968; 42, 8, 157, 1968.
253. S c h i 1 1 e r G. W. G i 1 1 i s J. A., CST. 9, 7, 256.1964.
254. Schulz A. BG, 7, 151, 1956.
255. Schulz A. BG, 11, 231, 1957; 6, 135, 1958.
256. Schulz A., Stephan H., BG, 2, 22, 1958.
257. Schulz A. BG, 6, 108, 1959.
258. S e i 1 i n g S. BD, 43, 5, 54, 1969.
259. S p 1 c h er G. BG, 1, 27, 1960; 1, 27, 1961; 6, 113, 1961.
260. S p i 1 A. C. BG, 4, 76, 1968.
261. Stein E.BK. 11, 5, 1956.
262. Swortfiguer M., J., CST, 8, 1, 15, 1963.
263. The Chorleywood bread process. British Industry and Engineering, 12, 1963.
264. The "No-time" blanchard process. BMPB, 16, 12, 913, 1965.
265. Thorn I. A. BD, 37, 3, 49, 1963.
266. Timm L. A. BD, 38, 5, 66, 1964.
267. Tipples K. H. BD, 41, 3, 18, 1967.
268. Trum G. W., Snyder E. G. CST, 7, 10, 344, 1962. BD. 39, 1, 46, 1965.
269. H. BK, 2, 37, 1960; 3, 71, 1960.
270. W i s s i n gO. BK, 2, 4, 1956; 5, 11, 1957; 4, If, '1958.
271. Wragg B. H. BMPB, 14, 1, 20, 1963.
272. Wade P. BG, 8, 165, 1968.
273. W u t z e 1 H. BG, 3, 45, 1967.

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Having a huge craving for everything sweet, but not sugary, I can't help but put in a word about such a wonderful culinary product, recipe which you can easily cook at home- sherbet... V sherbet recipes it can also be a drink, although, in my opinion, it is a real viscous oriental sweetness, such as fudge. To those who like the word sherbet- at the same time we will consider its variants.

We add crushed nuts of all kinds to each type of sweetness, from peanuts and hazelnuts to cashews and walnuts. All of them must be crushed in a blender, and if there is a desire, grind with a knife.

But I, for example, generally use not too large nuts whole. And technology can overdo it.

And all this beauty must be placed in our syrup, immediately after thickening the sorbet, cooling it almost to the end and mixing well. We transfer it to a beautiful form, lined with cling film and, after cooling to the end, place the form in the refrigerator. After cooling, freeing from the film, on the table.

Nuts can be washed before chopping if you have a feeling that not very clean hands have touched them, but do not forget to dry the nuts on a towel and finally dry them in a heated frying pan. By the way, if they are slightly fried, it's not scary, but even better for the taste.

Sherbet recipe

According to the viscous recipe, all these dishes are of the same type in execution. Therefore, we will consider one thing in detail, and the rest of the recipes will consist of ingredients and, if necessary, supplemented.

Strawberry sorbet

Components. Sugar - 1 kg, strawberry juice, lemon juice - 1 tsp.

If you have real juice in your kitchen, and not a diluted duplicate, great. Let's hope so. In another case, we take strawberries and squeeze ripe and fragrant berries through frequent gauze. Or we get ice cream out of the freezer, wait for it to melt, and make juice in the same way.

Put sugar in a cooking bowl and pour a glass of juice without sediment. We put on a low heat until the sugar dissolves. Then we put on high heat, remove the dark foam and wipe the edges of the dishes with a clean cloth dipped in cold water, removing the hardened sugar so that the sherbet does not become sugar-coated in the future.

We try the readiness by dropping the syrup into cold water: if the syrup does not dissolve immediately and you can take it with your fingers, then the sherbet is ready, and we immediately remove it from the heat. If not, we continue to cook and try again. Sometimes you have to try several times before you get what you want.

Sherbet at home

Cover the dishes with a damp towel and let cool slightly. We begin to stir the sherbet, which is in a warm state. Stir in one direction until we get a color change and a thick paste. While changing the color, add lemon juice, continuing to stir.

This is where nuts come in. After mixing and cooling to the end, we get an unforgettable taste of oriental sweetness. And exercise your brains!

Raspberry and cherry sorbet

Ingredients. Sugar - 1 kg each, juices - 3/4 cup each, fill the remaining quarter with water.

Lemon sorbet.

Components. Sugar - 1.25 kg, water - 4 glasses, lemon - 1 pc, vanillin - to taste.

Dissolve sugar in water over very low heat. When it melts, put it on high heat and cook, removing scale. The syrup should get thicker than for other sherbets. Do not forget to remove the hardened sugar from the edges. We try for readiness, add vanillin and remove from the stove.

When the syrup has cooled down a little, we begin to stir with a wooden spoon. When the pasta begins to turn white, gradually pour in strained lemon juice, adding a little grated lemon zest to taste.

Sherbet

Chocolate sorbet

Composition. Sugar - 1.25 kg, water - 4 glasses, bitter chocolate (cocoa) - 50 g, vanillin to the taste.

Cook as in the previous recipe. When the syrup is ready, add grated chocolate and vanillin. We remove scale from time to time. After removing from the stove, we also knead until the color changes.

Coffee sherbet

Components. Sugar - 1.25 kg, water - 3 glasses, strong coffee - 1 glass.

First dissolve sugar in water, and then add a glass of coffee. If we get a light color, add another teaspoon of coffee.

By the way, you can do it simply burnt sugar sorbet... According to the old scheme: 1.25 kg of sugar + water.

Next, put 250 grams of sugar in a frying pan, heat it up, but don't let it burn! And we dilute with one glass of boiling water. Stir on the edge of the stove, and when the sherbet syrup is almost ready, pour it into the total mass. Next, on a knurled one, a damp towel, etc.

And this cannot be called a definitive diagnosis. There is rose petal sorbet... But, where can I get 250 grams of selected petals in winter? Let's wait for summer.

II Confectionery production.

Characteristics of the topic.

Oriental - the name of a very heterogeneous confectionery of the Transcaucasian, Turkish and Central Asian cuisines. This includes different types of cookies, basically all types of halva, raisin-nut, marmalade-nut and starch-sugar products.From a confectionery point of view, it is wrong to combine these products under one name, because some of them (baklava, shaker, kurabye, kyata) are usually made by confectioners-bakers, others (churchkhela, candied fruits, Turkish delight, kozinaki, badam) - at home , in the process of harvesting fruits and nuts for the winter and, finally,, which are made by specialists-shackles. Exactly theseThe most specific ones, requiring special premises, tools, equipment and skills for their manufacture, can be called "oriental", for this kind of confectionery is unknown to European cuisine.These actually oriental sweets include: all types of halva - tahini, nut, sunflower; kos-halva, aila, alvitsa, different types of nougat - knocked down, cast, drawn; all sugar products - crystalline sugar, sugar "vermicelli" - nishallo, amorphous sugar with spices (nogul, lean, sweets), etc. Eastern the most complete range has always been produced in Iran, Afghanistan and Turkey. They are less common in the Arab East: Lebanon, Syria, Egypt, Iraq, Saudi Arabia, where dried fruits (dates, figs) are used more.Our main centers for the production of oriental sweets are the Caucasus (especially Armenia and Azerbaijan), Central Asia (mainly Tajikistan) and partly Moldova. In Europe, eastern made in Yugoslavia (the republics of Macedonia, Bosnia), Bulgaria, Greece and Romania. Bulgaria is considered the main and best producer in Europe for Turkish delight in its Turkish version.

Characteristics of raw materials and methods of primary processing.

The main types of raw materials used in the confectionery industry: sugar, glucose, molasses, honey, fats, milk and dairy products, eggs and egg products, cocoa beans, kernels of nuts and oilseeds, fruit and berry semi-finished products, wheat flour, starch, flavoring and aromatic substances, etc.

Sugar used in the form of refined granulated sugar or aqueous solution (syrup). Sugar syrup coming from sugar refineries can be either pure sugar or sugar-invert with a different ratio of sucrose and invert sugar. Granulated sugar is supplied to confectionery factories in two ways: tare (in bags) or bulk (in wagons or cars). Before being fed into production, granulated sugar is sieved through a sieve and subjected to magnetic cleaning to free it from metal-magnetic impurities.

Glucose used in the development of children's and dietary assortment of confectionery instead of granulated sugar with its full or partial replacement. It is a white crystalline powder with a sweet taste.

Molasses used in the production of sugar confectionery as an anti-crystallizer. In the production of flour confectionery, molasses is used to give the dough plasticity, and to the finished products - softness and friability. Molasses arrives at enterprises in railway tanks, it is heated to a temperature of 40–45 ° C and pumped into tanks. Before use, the molasses is heated to the same temperature and filtered through a sieve.

Honey use natural and artificial. Natural honey contains glucose, fructose, sucrose, dextrins, nitrogenous and mineral substances, acids, vitamins, enzymes, dyes. Artificial honey is a flavored invert syrup.

Fats used in the preparation of flour products, sweets, caramel with filling, toffee, chocolate, wafer fillings, fat glaze. In most cases, fats play the role of structure-forming agents and, at the same time, increase the energy value of confectionery products. The confectionery industry uses butter, margarine, hydrogenated fats, vegetable oils, including cocoa butter, coconut oil.

In the confectionery industry, they are widely usedmilk and dairy products : natural milk, concentrated, condensed (with and without sugar), dry milk, cream, etc.

Eggs used in the production of flour confectionery, and egg white is used as a foaming agent for the production of marshmallows, marshmallows, whipped candies and other products. Natural eggs and egg products are used - melange (frozen egg mixture, maybe with the addition of salt or sugar), egg powder, separately egg white and egg yolk, frozen or dry.

Cocoa beans are the main raw materials in the production of chocolate and cocoa powder.

Kernels of nuts and oilseeds (almonds, hazelnuts, walnuts, peanuts, cashews, sesame and sunflower seeds, etc.) are added in the production of sweets, fillings, halva, chocolate and flour products.

Fruit and berry semi-finished products: pulp - fresh berries and fruits in whole or cut, preserved chemically; puree - pureed fresh fruits and berries, preserved by a chemical method; podvarki - fruit and berry puree boiled with sugar to a residual moisture content of 31%; candied fruits - candied fruits or pieces, crusts of some fruits; dried fruits, grated berries, etc.

Wheat flour the highest and I grades - the main raw material for the production of flour confectionery products. It arrives and is stored at enterprises mainly in bulk.

Starch in the confectionery industry it is used as a prescription component in the production of flour products and as a mold for the production of sweets.

Flavoring and aromatic substances: food acids - tartaric, citric, lactic, malic; natural essential oils; essences - synthetic flavors.

("1") In addition, chemical leavening agents, gelling agents, emulsifiers, food colors, preservatives, etc. are used in the confectionery industry.

Getting cocoa liquor and cocoa butter . The crushing of cocoa beans is carried out on crushing and sorting machines, which allow separating the cocoa shell and the germ that impair the taste and nutritional value of the chocolate, and dividing the obtained cocoa nibs into several fractions ranging in size from 8.0 to 0.75 mm. Large fractions are used to obtain slab chocolate and cocoa powder, and small fractions are used to prepare fillings, candy masses and chocolate glaze.

Next, the cocoa nibs are ground to particles of no more than 30 microns in size and cocoa liquor is obtained. When grinding, the cell walls are destroyed, cocoa butter is released and a suspension is formed, in which the liquid medium is cocoa butter, and the solid is the particles of the cell walls. During grinding, the temperature of the mass increases, the cocoa butter melts, therefore the cocoa mass is a thick creamy liquid.

Cocoa liquor is produced on machines of various designs: impact-pin, roller, ball mills.

To prevent delamination of the liquor into liquid and solid phases, tempering is carried out - continuous stirring at a temperature in the range of 85–90 ° С.

Cocoa butter is obtained by pressing cocoa liquor on hydraulic presses at a temperature of about 100 ° C and a pressure of 45–55 MPa. At the same time, 44–47% of the butter is squeezed out of the mass of cocoa liquor. Cocoa butter is stored at 50-60 ° C.

The remaining solid mass is called cocoa cake. It contains 9-14% cocoa butter and is used to make cocoa powder.

Cooking semi-finished products.

Semi-finished product for candied fruits. Plums are best used with seeds, they will look more beautiful. Only "Hungarian" is good without a bone. And also apples "dessert Pavlova", "cinnamon".

Add plums (apples, quince, etc.), put them in clean jars, fill them with cold water and, putting them in a bowl of water, heat them to 85 degrees over low heat. Turn off the fire, and leave the cans in hot water: half a liter for 10 minutes, liter - for 15. You can bring the water to a boil and keep the cans in it for 5 and 8 minutes, respectively, then roll up.

Semi-finished product sesame, peanut, sunflower - obtained by grinding fried kernels.

From fruits and berries, apples (slices, circles), pears, quince, cherries, cherries, plums, cherry plums, strawberries, raspberries, currants (black, red and white), gooseberries, peaches, apricots, blueberries, blueberries, cranberries and lingonberries are frozen ...

After thawing, fruits or berries are directly eaten or used to prepare jelly, mousse and other dishes. Prepared fruit purees and juices are also frozen.

For the production of the entire range of frozen fruits, as well as various frozen ready-made vegetable and other dishes and semi-finished products, there is valid regulatory and technical documentation, that is, technological instructions indicating all processes and processing modes, standards and technical conditions outlining the requirements for their quality.

The mode of quick freezing of prepared fruits or semi-finished products from them ensures high quality and durability of finished products during storage.

An airy semi-finished product containing roasted and chopped walnuts in the amount of 21.93%, pre-chilled egg white in the amount of 25.80%, granulated sugar 51.62% and vanilla powder 0.65%. A foamy mass obtained by whipping egg white with sugar is used as a basis for the production of an airy semi-finished product. In the process of whipping, form a dense, stable foamy consistency, as a result of which the airy semi-finished product has a tightened structure. Jam Is a product made from whole or cut into pieces fruits and berries, boiled in sugar syrup until a jelly-like mass is obtained. For making jam, fresh or frozen plums, apricots, peaches, apples, quince, strawberries, fresh melons are used.

The process of making jam is broadly similar to making jam, but differs from it with a single cooking.

Jam is produced of the highest and 1st grades, differing in taste and smell, color and consistency of the product.

Confiture is a kind of jam. It is produced from fresh or frozen raw materials in the form of jelly, in which whole and chopped unboiled fruits are evenly distributed. According to the quality, confiture is divided into extra and premium.
Jam Is a product obtained from mashed fruit mass boiled with sugar. It is made from apple, quince, plum, apricot, cornelian cherry, as well as from a mixture of fruit and berry puree. Food acids and pectin are sometimes added. Mashed potatoes are boiled to a dry matter content of at least 66%. The name of the jam is given by the type of puree used. Jam is not divided into commercial varieties.

Candied fruit are products from fruits, as well as peels of watermelons and melons, boiled in sugar syrup, dried and sprinkled with fine sugar or glazed.

Candied fruits are produced in the following types: glazed fruits (folding, condensed, replicated), fruits in sugar.

Folding glazed fruits - these are the fruits dried after the separation of the syrup. There is a characteristic gloss on their surface.

Candied glazed candied fruits Are submerged and oversaturated sugar syrup fruits at a temperature of about 40 OC and aged 10-12 hours.

Glazed fruits replicated - the fruits are kept for a short time in hot sugar syrup containing small sugar crystals. Then the fruits are dried, as a result of which a crust forms on the surface.

Fruit in sugar - these are fruits boiled in syrup and sprinkled with granulated sugar.

Technology of preparation of products (technological maps) baking mode, assortment.

Eastern sweets are divided into three large groups:

flour products (all kinds of cookies and pies based on shortbread, butter, puff or biscuit dough):

products such as soft candies: (nougat, whipped delight, Turkish delight, kos-halva, oila, aly, alans, daima-oila, sherbet, chuchkhela, butter log, butter sausage, oriental fruit-based sweets)

confectionery: caramel type: kozinaki, roasted nuts;

sugar products: crystal sugar, nishallo (sugar "vermicelli"), nogul (amorphous sugar with spices).

Gata

Ingredients:

for the test:
15 g yeast
1.5-2 cups wheat flour
0.5 cups milk
vanilla sugar
salt to taste
For filling:
0.75 cups wheat flour
1.5 cups powdered sugar
100-120 g butter or ghee
1 tbsp. l. ground cinnamon
vanilla sugar to taste
for lubrication:
150-200 g butter or ghee
1 egg yolk

Instructions:Prepare the dough as follows. Dissolve yeast in warm water or milk (4-5 tbsp. Spoons), add 2-3 tbsp. tablespoons of flour and salt. Cover the dish with the dough with a clean towel and put in a warm place for 2 hours. After the dough comes up, add the remaining water (milk), vanilla sugar to it and mix everything. Add flour and knead the dough. Knead it for 10 minutes, then put it in a warm place for 30 minutes. Prepare the filling: grind the flour with melted butter, add powdered sugar, cinnamon, vanilla sugar and continue to grind everything until a crumbly mass is formed. Roll out the dough in a layer no more than 1.5 mm thick, grease with oil, fold in half twice, smearing with oil each time. Then roll out the dough again with a layer of 1.5 mm and fold it in four, smearing it with oil each time. Repeat the operation 3-4 more times. Roll out the dough prepared in this way again in a thin layer, put the filling on it and smooth it out. Carefully roll the dough into a roll, cut it into 2-3 pieces and slightly roll them out with a rolling pin. Put the prepared gata on a dry baking sheet, grease with egg yolk and place in an oven preheated to 140-150 ° C. Bake for 15-20 minutes, then increasetemperature up to 180 ° C and bake for another 15 minutes.

Nazuk with spices

Ingredients:

for the test:
750 g wheat flour
1 glass of water
30 g yeast
0.25 teaspoons of salt
For filling:
100 g wheat flour
220-250 g butter or ghee
250 g sugar
0.2 teaspoons of saffron (powder)
1-1.5 teaspoons of ground cinnamon
1 teaspoon ground cardamom
3 carnation buds
for lubrication:
butter
1 egg yolk

Instructions:Prepare the dough. Dissolve the yeast in warm (but not hot) water, add salt, add flour and knead the dough. Knead it for 25-30 minutes, then cover the dish with the dough with a towel and put it in a warm place for 30 minutes. Prepare the filling: put the softened butter in an enamel bowl and grind until a fluffy foam is formed. Add sugar, ground cinnamon and cardamom, saffron and powdered cloves. Add flour and grind everything until a friable mass is formed. Roll out the seasoned dough into a layer 1.5-2 cm thick, grease with melted butter, fold in half, roll out again and grease again with butter. Repeat this operation 4 more times, then roll the dough in the form of a rope, cut it into small pieces and roll each piece of dough into a flat cake 0.5 cm thick. Put 1-1.5 tbsp in the middle of each rolled flat cake. tablespoons of the filling, pull the edges of the dough to the middle and pinch. Place prepared items seam side down on a dry baking sheet, let stand for 15 minutes and brush with beaten egg. Place in an oven preheated to 160-170 ° C and bake for about 30 minutes.

Gingerbread cookie with nougat

Ingredients:

for the test:
200 g wheat flour
0.3 cups shelled hazelnuts
2 teaspoons of ground ginger
0.5 teaspoon of dried grated lemon zest
60 g sugar
125 g butter margarine
1 egg, salt to taste
For filling:
400 g of finished nougat
1 tbsp. a spoonful of chopped pistachios
2 tbsp. tablespoons of peeled hazelnuts

Instructions:Mix flour with chopped nuts, ground ginger, lemon zest, sugar and salt. Add margarine and egg, melted and cooled to room temperature, and knead a smooth plastic dough. Form a ball out of the dough, wrap it in foil and put in a cold place for 1 hour. Prepare the filling as follows. Melt the nougat in a water bath and let it cool slightly. Then mix the nougat with chopped pistachios and finely chopped hazelnuts. Roll out the dough 0.5 cm thick on tracing paper and cut out circles with a diameter of about 8 cm from it with a special mold or a glass.Place the sheet with prepared cookies on a clean dry baking sheet and place in the oven preheated to 225 ° C. Bake for 10-12 minutes , then let the liver cool slightly, then separate it from the tracing paper and cool. Gently fold two cookies together, brushing over with a thick layer of nougat.

Ingredients:

Grape juice - 2l

Sugar - 100g

Wheat flour - 200g

Walnuts - 200g

Cooking:

Take walnuts or hazelnuts. It is fashionable to use a hazelnut whole, and a walnut is better to break into halves. Nuts need to be put on a thick thread, the length of which is about 25 centimeters. Tie a regular match to one end of the thread. After the nuts are all on the thread, make a loop at the other end. Place grape juice on the stove in a saucepan. It needs to be cooked over low heat for 3 hours. Gradually add sugar to the juice, skim and stir. When you turn off the heat and cool the resulting mass to 45 degrees, you can add flour to it. Add carefully so that it does not get lost in lumps, but turns into a homogeneous mass along with the juice. Then continue to cook this mass. It should evaporate to its quaternary volume. Such a mass is called in the East of the Tatars. In it, you need to hold a bunch of nuts three times for half a minute. Then hang the churchkhela to dry in the sun. She should stop clinging to her hands. Then remove it and wrap it in a cloth towel. Then put it in a well-ventilated room to ripen.

Ingredients:

Sugar - 1kg

Water - 0.5l

Starch - 100g

Apricot jam - 2 tablespoons

Lemon zest - 3 tsp

Cinnamon - 3 g

Almonds - 0.25 tbsp

Hazelnuts - 0.25 tbsp

Powdered sugar - 0.5 cups

Cooking method:

So, you need a cauldron. If this is not the case, then take a copper basin. It is necessary to cook sugar syrup in it. Then dissolve the starch in water and when the sugar syrup boils, add to it. Stir, reduce heat and cook until thickened. You need to stir constantly. Then put cinnamon and orange zest in the mass. Divide the resulting mixture into two parts. Add jam and nuts to each, which must be pre-chopped. Take a wooden baking sheet. Put the mass on it. The layer should be 2.5 centimeters. Set to freeze. It will take 3-4 hours. After that, cut the frozen mass into cubes and sprinkle with powdered sugar. Lubricate the knife with vegetable oil. Oil the knife again after each cut. Mix the starch with the icing sugar. Transfer it to a container. Put the Turkish delight cubes there and shake. Wrap the container in paper. It is necessary to avoid getting air on it.

Ingredients:

Sugar - 1.2 kg

Oranges - 1 kg

Citric acid - 3 g

Water - 3 glasses

Powdered sugar

Cooking method:

This means that the process of making candied fruits is quite long and, one might say, dreary. But the result will be absolutely awesome.All crusts (they should be thick) are soaked in cold water for three days. Three times a day in them you need to change the water to fresh, drain the old one. At the end of the period, the peel should be boiled in new water, let it boil for about 15 minutes. Then, put it in a colander. Mix the sugar syrup separately in a bowl and bring it to a boil. Add crusts, cut into cubes, stripes or something else cute to the syrup. Stir, count to five and immediately remove the dishes from the heat. Leave on for six hours.After the syrup with the crusts, put on the stove again, bring to a boil and continue to cook for about five minutes. Remove and leave for the whole night (12 hours). And - attention! - this must be done three times (with the first one will turn out four).When the candied fruits are cooked for the last time, add citric acid to the syrup. Let stand for three hours. After that, discard the syrup with candied fruits in a colander and wait a long time until all the liquid drains from them.Then put the candied fruits on a tray or baking sheet and let them dry in the fresh air. When this is done, sprinkle the candied fruits with fine sugar or powdered sugar.

Teiglakh.

Teiglah- an integral part of the Jewish festive table, a sweet dish consisting of pieces of dough fried in honey .

Ingredients:

2.5 tbsp. sifted flour
a pinch of salt,
1 tsp soda,
4 eggs,
4 tablespoons vegetable oil,
3/4 Art. Sahara,
1/2 kg of honey
1 tsp ground ginger
1/2 l. nutmeg
2 tbsp. nuts.

Preparation:

Combine flour, salt and baking soda, add eggs and butter and knead into a hard dough (add flour if necessary). Divide the dough into pieces and roll each piece into a pencil-thick sausage, cut the sausages into 0.5 cm pieces and place them on a lightly greased baking sheet. Bake over medium heat (20 minutes) until browned. Shake the baking sheet twice during baking. Combine honey, sugar, ginger and nutmeg in a saucepan and cook for 15 minutes, dip the baked dough pieces in honey and cook for another 5 minutes. Then add the nuts and cook for another 10 minutes, stirring constantly. Teiglah is ready when the drop does not spread on a wet surface. Place the mixture on a wet marble or wood board and let cool slightly. Smooth evenly and cut into pieces. You can also roll the mixture into balls.
If you don't have the nuts, replace them with two extra glasses of baked dough balls.

Chocolate nougat with almonds, hazelnuts and figs.

Ingredients:

250 g raw almonds

250 g hazelnuts

150 g dried figs

200g honey

200 g dark chocolate

200 g sugar

3 egg whites

2 tbsp liqueur "Amaretto"

6 tbsp water

Wafer sheets or crispbread 13pcs

Preparation:

Pour boiling water over the almonds for 5 minutes, fold them onto a sieve and peel them. Roast the hazelnuts for about 5 minutes in the oven att= 180C. Collect the kernels in a towel and roll them on the work surface of the table.

Coarsely chop the chocolate, almonds and hazelnuts. Cut the figs into small pieces.

Boil the honey until it thickens in a water bath until it is sampled on a ball (a drop of honey dipped in a glass of cold water should take the shape of a ball, boiling time is 1 hour 50 minutes).

In a suitable container, bring 2 tablespoons to a boil. l. "Amaretto", 3 tbsp. l. water and 5 tbsp. l. Sahara. Stir in the chocolate and melt over low heat. Leave aside.

In a small ladle, boil the remaining sugar syrup and 3 tbsp. l. water.

Whisk the cooled egg whites into a strong foam.

Stir the proteins into the thickened honey without removing it from the water bath (minimum fire). Add melted chocolate, stir. Pour in the boiling sugar syrup and whisk vigorously with a spatula or hand whisk. Add nuts to the mixture. Add figs and cook, stirring occasionally, for another 5 minutes. Cool to room temperature.Line the form with cling film. Cover the bottom of the mold with wafer sheets or wafers. Lay out the nougat and spread the waffle sheets over it. Cover the product with cling film or parchment, place under a press and refrigerate for 12 hours.

Cut the finished nougat into pieces with a sharp knife with a wide blade. Store in the refrigerator.

Sherbet.

Ingredients:

100 butter (Ankor, Valio, Fin),

1/2 cup condensed milk

1/2 cup sugar

50g water

100g walnut

1/2 lemon juice

Preparation:

Add sugar to warm water, bring to a boil, stirring continuously.

When the sugar crystals dissolve, add lemon juice, butter, condensed milk and crushed nuts.

Mix well, reduce heat, and boil the mass for 10-20 minutes, stirring continuously.

When the mass begins to thicken, remove it from the heat and immediately pour it into the mold.

We put it in the refrigerator or freezer to solidify.

When the mass hardens, we take it out of the mold.

Keep refrigerated.

Methods of registration and filing, quality requirements.

Halva should have a cutting, slightly crumbling consistency, fibrous-layered in the fracture. The taste is moderately sweet, the sugar content is 25% - 45%. Halva with foreign tastes, odor, rancid, musty, with a moist surface, darkened is not allowed for sale.

Halva should be stored at a temperature not higher than 18C and a relative humidity of not more than 70%. Halva is well stored at low temperatures (down to -20C). The guaranteed shelf life of sesame halva is 2 months, other types - 1.5 months.For finishing, halva can be unglazed and glazed with chocolate.

Requirements for the quality of marmalade. When evaluating the quality of marmalade, attention is paid to the taste, smell, color, consistency, appearance at the break, shape, condition of the crust and outer surface. The taste, smell and color of marmalade should be characteristic for each product. The consistency of all types of marmalade is jelly-like, not sugared, easily cut with a knife. The appearance in the layer and on the fracture is clean, homogeneous, and in the jelly marmalade it is glassy. The surface of all types of marmalade is dry and non-sticky, the shape is correct, without deformation, sagging and burrs.

The most common defects in marmalade are moisture and sugaring. These defects occur when the manufacturing technology is violated or when the product is stored improperly.
Storage of marmalade. Fruit jelly should be stored in a clean, well-ventilated room with a relative humidity of 75-80%, at a temperature of no more than 18 OC. Under these conditions, the following storage periods are established: fruit and berry - 2 months; jelly - 3 months.
Requirements for the quality of the marshmallow. The pastille should have a well-defined taste and smell characteristic of the given name., free of foreign tastes and odors. The color is uniform, monochromatic. The consistency of the marshmallow is soft, easy to break, and for marshmallows - fluffy. The shape of products can be varied, but without distortions and deformations. The surface of the marshmallow should have a corrugated pattern, the glue and custard have a thin-crystalline crust, sprinkled with powdered sugar.

Storage of pastilles . Store pastilles in dry, clean, ventilated rooms at a temperature not exceeding 18 OC and relative humidity of 75-80%.

The guaranteed shelf life of marshmallow marshmallows is 1 month; for glue pastila - 1.5 months; for custard marshmallow - 3 months.

At an elevated storage temperature of their halva, fat flows out, which goes rancid and gives it an unpleasant taste and smell.

Packaging and transportation.

Packaging for oriental sweets is chosen according to the type of product and the requirements of regulatory documents.

Eastern sweets such as soft candies are made wrapped and not wrapped, piece, packaged and by weight. Piece oriental sweets such as soft candies are made in the form of bars, net weight not exceeding 150 g, wrapped in aluminum foil, cellulose film, polymer films and other packaging materials approved for use by the state sanitary and epidemiological supervision authorities. Oriental sweets such as soft candies are packed in boxes made of box cardboard according to ND or polymeric materials approved for use by the state sanitary and epidemiological supervision bodies, with a net weight of no more than 500 g. The bottom of the boxes and the surface of the products packed in them are covered with parchment, under parchment, cellulose film , waxed paper over, glassine according to ND.

The boxes must be artistically decorated. Weighted oriental sweets in the form of candies are allowed to be released wrapped in waxed paper or polymer films approved for use by the state sanitary and epidemiological supervision authorities, or in an artistically designed label made of writing paper, label, paper and a wrapper made of waxed paper. The label and wrapper should fit snugly around the product, but easily detach from it. The ink on the labels must be strong and must not transfer to the surface of the product.

Packaged in boxes oriental sweets such as soft candies are packed in wooden boxes, boxes made of sheet wood materials, reusable plywood boxes or corrugated cardboard boxes with a net weight of no more than 15 kg. It is allowed to pack boxes with oriental sweets such as soft candies in returnable and reusable containers, which must be clean and lined with parchment on all sides before packaging products, under parchment, glassine, wrapping or waxed paper or other packaging materials approved for use by state sanitary authorities. epidemiological surveillance. Unwrapped piece oriental sweets such as soft candies are stacked in rows with paper resurfacing in wooden boxes, boxes made of sheet wood materials, boxes made of corrugated cardboard with a net weight of no more than 10 kg.

Weighted oriental sweets such as soft candies are packed in wooden boxes, boxes made of sheet wood materials, corrugated cardboard boxes with a net weight of no more than 7 kg, and a weight sorbet with a net weight of no more than 14 kg. For intracity and local transportation, weight oriental sweets such as soft candies are packed in aluminum boxes or other regulatory and technical documentation, in boxes made of polymeric materials approved for use by the state sanitary and epidemiological supervision, wooden boxes-trays with a net weight of no more than 20 kg; oriental sweets such as soft candies, packaged in boxes, - in metal containers-equipment according to regulatory and technical documentation, in two layers of wrapping paper or in one layer of sack paper, net weight 10 kg, with twine tied or glued with adhesive tape. With a net weight of not more than 5 kg, it is allowed to paste over each unit of shipping container with a parcel post.

When packing bulk and piece oriental sweets such as soft candies, boxes and trays are lined with packaging materials approved for use by the state sanitary and epidemiological supervision authorities. The same materials are used to overlap the rows and cover the top row of products.

It is allowed to use other types of containers and packaging that meet the requirements of sanitation, standards and technical conditions permitted by the state sanitary and epidemiological supervision authorities and ensure the safety of products during transportation and storage. Packaging and transportation of oriental sweets such as soft candies to the Far North and equivalent areas.

Conclusion.

Soup is a necessary food, it is very necessary and useful for the normal functioning of the gastrointestinal tract and not only. Meanwhile, milk soup is simply irreplaceable, especially when it's cool outside. It warms the body and provides essential vitamins, nutrients, micro and macro elements.

The assortment of dairy soups is very diverse, they differ in recipe, form of cutting vegetables, taste and cooking technology. Each type of soup has its own characteristics, which are formed during the production process. It is necessary to pay more attention to the quality of products, their safety, and to identify defects in a timely manner.

The finished soup should correspond to organoleptic (taste, smell, color, appearance, consistency), physicochemical (content of dry matter, fat and sugar) and microbiological quality indicators. And also the supply temperature and the implementation period must be observed. It is also necessary to take into account the ratio of the main nutrients in the product (proteins, fats and carbohydrates) and the energy value when drawing up the menu.

Confectionery have many positive qualities: appearance, good taste, aroma and are easily absorbed by the body.

Eastern sweets make it possible to feel the smell of exotic flowers, the taste of honey and nuts, the aroma of rose petals, a unique taste ... Thanks to the magnificent gourmets of the Near and Middle East, halva, Turkish delight, marshmallows, marshmallows, candied and stuffed fruits have become known all over the world , in the East, everyone's favorite was invented, and such familiar ice cream was invented in the East.

By the way, in ancient times in the East, healers and pharmacists cooked. They knew how to disguise with a Fabulous taste, they knew how to disguise tasteless medicines, and they could also prepare sweets or cakes that had healing properties and relieved a person from an illness, helped to conceive a child.
Until now, in the countries of the East, the profession of a pastry chef and the masters themselves enjoy special respect.

The assortment of oriental sweets contains more than 200 items, and it is constantly growing, as more and more national dishes from different regions are involved in the usual diet of Russians.

Sherbet, aka sherbet, aka sorbet ... This delicacy not only has many names - it may well claim to be the most "multifaceted" one. For most of us, sherbet is a sweet, dairy-based fondant with added chopped nuts and. This dessert is often also called “creamy sausage”.

However, sherbet is also an incredibly healthy and aromatic drink made from rose petals and fruit juices, to which a variety of spices are added. It is this drink that the heroes of oriental fairy tales drink, often causing bewilderment among young readers who are accustomed to "hard" sherbet.

But that's not all. Sherbet is found not only in liquid and solid, but also in soft forms. Soft sorbet is a specially prepared juice that resembles popsicles.

In a word, you can't figure it out right away. And, nevertheless, all types of this wonderful delicacy are not only tasty, but also healthy.

Historical reference

How did you manage to “hide” so many different delicacies under one name? In order to answer this question, you should take a short excursion into history.

First of all, the “right of seniority” belongs to the liquid form of sherbet. The drink, the main ingredients of which were fruits and spices, was considered the favorite delicacy of the legendary Shaherizade. In the Arab world, he enjoyed incredible popularity, and soon "migrated" to Europe. Inventive French some time later "improved" the delicacy in their own way - they began to freeze it, turning it into a cold dessert. So the sherbet drink turned into an ice cream sherbet. Moreover, in France and Italy, it was often added to it to emphasize an unusual taste.

Finally, fudge sherbet, the very sweet to sugary sweetness, was also "born" in the East. Initially, it was a delicacy made from crushed cookies, to which dried fruits, nuts, and other spices were added.

Legend of the origin of the delicacy

The young man was so interested in the exoticism of distant countries that his journey was delayed for twenty years. When Marco Polo returned home, he brought with him not only a huge number of boxes with jewels and objects never seen before, but also an incredible variety of recipes for ancient medicines and dishes, including sherbet.

Sherbet types

As noted above, under the same name there are many delicacies that are radically different from each other. Therefore, let's take a closer look at each of the varieties of sherbet.

Liquid sorbet

Sweetness in liquid form claims to be the “ancestor” of all other types of sherbet. Its main ingredients were rose petals, rose hips, and a variety of spices. Also, ice or ice crumbs, extracts of flowers and herbs, as well as seasonal fruits are added to the drink without fail. Citrus fruits are also often used.

Liquid violet sorbet is very popular in Turkey. It is prepared from fresh flowers, which are first crushed until they turn into gruel, then boiled in a large amount and cooled.

Among all the varieties of liquid sorbet among Europeans, lemon sherbet has gained the greatest popularity, perhaps due to the fact that this drink is somewhat reminiscent of the one we are used to.

Today, in the East, sherbet is valued primarily for its refreshing properties, which make this drink indispensable in hot climates. At the same time, they sincerely believe that sherbet also has healing properties. Perhaps this is due to the fact that the once cold fruit delicacy was available exclusively to the upper class.

Interesting fact: in Turkey, sherbet is considered to be a drink associated with courtship and lovemaking. It is obligatory served during the matchmaking ceremony and at the wedding. There is also a special sherbet for young mothers, which is called “loğusa şerbet” - that is, “sherbet for a woman in labor”. It is believed to enhance lactation. It is prepared in rose water with the addition of cloves and herbs.

Soft sorbet

Soft sherbet is a cold delicacy that resembles a little melted in consistency. France is considered the birthplace of this sweet. D'Artagnan's resourceful compatriots have got used to mixing traditional liquid oriental sherbet with ice cream and chilling it. The result is a complete dessert.

The composition of the soft sherbet is almost the same as that of the sherbet drink. The only difference is the fact that not only fresh fruits and berries, but also dried fruits and nuts are often put into the French version of the oriental delicacy. The most common option is soft sherbet.

Sherbet in the form of fondant

Sherbet fudge is most widespread in Europe, and especially in the post-Soviet space. It is as a sweet fondant with a dense and silky texture that most of us perceive sherbet. The ingredients that are used to make hard sorbet are or, condensed milk, sugar, vanilla, as well as nuts and dried fruits. A thick mixture is prepared from condensed milk, cream and butter, into which dried fruits and nuts are added at the next stage. After that, the workpiece is laid out in a special form, where it solidifies. A delicacy is served, having previously cut it into small pieces.

To many, this version of the dessert seems too cloying. Considering the fact that its main ingredient is condensed milk, to which, among other things, sugar is added, this is not surprising. In addition, due to the presence of nuts and dried fruits, this sorbet is very high.

Composition and useful properties of delicacies

If we talk about the beneficial properties of sherbet, then in different types of this dessert they are radically different.

Composition and useful properties of liquid sherbet

As noted above, the main constituents of liquid sorbet are fresh fruits or berries. They are crushed and added to still hot sugar syrup, in which spices are preliminarily placed. After that, the drink cools down and infuses for a long time. Serve liquid sherbet with ice.

The "trick" of the technology for preparing this dessert is the fact that the fruits and berries included in its composition are not exposed to prolonged heat exposure.

Thus, traditional sorbet, which includes rose hips and rose petals, boasts a high content of carotenoids - natural pigments that are powerful, help slow down the aging process of the body, and also normalize the functions of the endocrine system.

Also, essential oils are present in the composition, and.

All this allows us to say that liquid sherbet increases the body's resistance and its ability to resist adverse external influences, has a positive effect on metabolism, and helps to get rid of dysbiosis.

The energy value of the product depends on the composition. In the traditional sorbet made from rose hips, rose petals, dogwood and spices, it is about 100 kcal per 100 g. If very sweet fruits and berries are used, then the calorie content increases.

Composition and useful properties of soft sherbet

Mild sorbet, often referred to as sorbet, is a great treat for people trying to maintain a healthy lifestyle. Its main ingredients are purees and juices from berries and fruits. The absence of natural ingredients makes this delicacy low-calorie. Also, unlike liquid sorbet, sugar is used in much smaller quantities during the preparation of a soft treat.

Due to the fact that the fruits and berries that make up the delicacies are subjected to minimal heat treatment, they almost completely retain all the beneficial substances present in their composition. Therefore, sorbet is a real storehouse of vitamins and minerals, antioxidants and organic acids. This delicacy normalizes the activity of the gastrointestinal tract due to its composition - dietary fiber, which in the intestines is converted into a gel-like mass that binds toxins and toxic substances, after which they are naturally removed from the body. This allows not only to normalize the intestinal microflora, but also helps to speed up metabolism and maintain the bacteriological balance of the body.

At the same time, the calorie content of sorbet is quite low - from 60 to 100 kcal per 100 g of product.

Composition and useful properties of solid sherbet

The value of fudge sherbet is due to the components present in its composition.

The main ingredient of this delicacy is, due to which the most important disaccharide and complex protein casein are present in the composition of sherbet. Lactose is an essential source of energy and helps normalize digestion. As for casein, it gives a feeling of fullness for a long time, preventing overeating.

The vitamin composition is also impressive. So, vitamin A has a beneficial effect on the condition of the skin and the organs of vision, vitamins of group B are able to normalize the functioning of the human immune system, vitamin C is involved in the process of hematopoiesis and the synthesis of collagen, which is necessary to maintain normal hair and skin.

Dietary fibers present in the delicacy work as a natural "scrub" for the intestines, helping to bind and remove toxic substances accumulated in it. Also, in combination with them, they can reduce the level of "bad" cholesterol in the blood.

Dried fruits and nuts are an important component of hard sorbet. Most often, for the preparation of this delicacy, it is used, which contains vegetable fats, as well as biotin, which plays a leading role in the processes of carbohydrate metabolism and promotes the assimilation of protein that enters the body along with food. Dried apricots, which are often added to fondant, are useful for hypertension and anemia. - an excellent remedy for vitamin deficiency, helps with a tendency to constipation and "lazy" intestines, and also has antibacterial and anti-inflammatory properties.

In this case, one should take into account the fact that fondant sherbet is a confection that is quite nutritious. On average, there are about 417 kcal per 100 g of product.

Harm and contraindications

As for the contraindications to the use of any of the types of sherbet, they are quite predictable and also due to the composition of the product.

First of all, due to the high sugar content, liquid and, especially, solid sherbet is not recommended for people who have been diagnosed with diabetes mellitus, as well as for those who seek to lose weight and are fanatical about their figure. Also, those who suffer from diseases of the pancreas and liver should be approached with caution in the use of fondant, both of which do not like foods high in sugar.

Nutritionists also note that, in terms of its composition, sherbet in any of its incarnations is a rather allergenic delicacy. Both fruits and peanuts, dried fruits, can provoke a reaction of individual intolerance. Also, the body of some people cannot assimilate lactose due to the fact that they do not have it, which is necessary for its breakdown in the intestines. Therefore, the use of sherbet should be approached with caution and should not be particularly carried away.

Cooking peanut sorbet

To make peanut sherbet fondant, you will need the following ingredients: two glasses of milk, three glasses of sugar, 200 g of peanuts, 50 g of butter.

Pour milk into a saucepan, add two and a half cups of sugar to it. Stir, then put on low heat and cook until you realize that the sugar is completely dissolved. Please note that the contents of the pan must be constantly stirred to prevent the milk from burning. Then reduce the heat to low and wait for the milk to thicken and turn creamy.

Pour the remaining sugar into a skillet and melt it over very low heat. Gently pour the melted sugar into a saucepan with milk. Add pre-melted butter there and mix thoroughly.

Peel the roasted peanuts, chop and add to the sweet mass. Stir thoroughly again, then pour the mixture into a baking dish and refrigerate for a few hours. Cut into pieces before serving.

Cooking lemon sherbet

To prepare a fragrant lemon sherbet, you will need: 1.2 kg of sugar, one, two tablespoons freshly chopped, one liter of water, and vanilla to taste.

Pour one and a half cups of water into a saucepan, add mint there and put on fire. Bring to a boil and simmer for two to three minutes. After that, let the broth brew for thirty minutes under a closed lid.

Make sweet syrup. To do this, put the remaining water on low heat and begin to gradually add sugar to it, stirring. When the sugar is completely dissolved, turn the fire up. Don't forget to descale.

After the syrup begins to thicken, pour the pre-filtered mint broth and vanilla into it, and then remove from heat. When it cools a little, pour into it and add the grated zest. After the drink has completely cooled, send it to the refrigerator.