How to make apple crackers at home. Apple croutons

Classic crackers, as a rule, are generously seasoned with various preservatives, flavor enhancers and dyes. An excellent alternative to unhealthy snacks are snacks from the Yablokov brand. Light, deliciously crispy, tasty apple crackers are a 100% natural product. You can safely give them to children at school, take them to work, to university, for a walk or on a long trip. Apple croutons are eaten plain or added to cereals, desserts or drinks. In the manufacture of products, environmentally friendly fruits grown on the fertile soil of the Black Sea coast are used.

What are the benefits of apple crackers?

Today there are more and more adherents of a healthy lifestyle. We are an integral part of this movement and offer our customers products that retain all the benefits of natural fruits. Apple crackers do not contain harmful substances, since their production uses fruits grown without synthetic fertilizers and pesticides. Thanks to a special production technology, our snacks are an invaluable source of microelements necessary for humans (calcium, magnesium, phosphorus, potassium, etc.) and vitamin C. The varieties beloved by millions of Russians are: “Idared”, “Gala”, “Prima”, “Golden Delicious”, “Granny Smith”, “Renet Simirenko” and many others - in just a few steps they turn into incredibly tasty and nutritious snacks. But the secret of a healthy snack is quite simple: cutting into cubes, delicate drying and airtight packaging. That's why, when you open a pack of apple crackers, you instantly feel the indescribable aroma of fresh fruit.

If you prefer to eat healthy, you will love delicious apple croutons. You can purchase snacks in bulk online: to do this, select the product in the required quantity and enter contact information in the application form on the website. We also offer to buy apple crackers at points of sale: for a complete list of regions where our products are sold, see the corresponding section. To get answers to your questions, call the single phone number listed at the top of the page. We will be happy to tell you about the natural products of the Yablokov brand and help you make a choice!

Apple chips are a great snack replacement. They are healthy, tasty, low-calorie. We will find out how to prepare apple chips in the article.

Fruit chips are an excellent snack that will not only not affect your figure, but will also quickly satisfy your hunger.

Making apple crisps in the oven is easy. The entire process will take no more than 1.5 hours. As a result, you will get tasty and healthy snacks, without flavorings and other harmful additives.

First you need to choose the right apple variety. It is better to use firm fruits with sourness. In this case, the chips will not be cloying, with a crispy crust.

The following apple varieties are suitable:

"Pink Lady"
"Gala";
"Champion";
"Golden";
"Braburn"
"Duchess."

It is better to prepare such snacks in the summer, during the season, from natural apples grown in the country or in the garden. In this case, there is no doubt about the purity of the fruit.

For the recipe we need the following ingredients:

apples – 350-400 g;
sugar (you can choose brown variety) – 100 g;
filtered water – 150 ml;
lemon juice – 2 teaspoons. This component is added as desired. It helps make apple snacks more tasty and adds a sour note.

Cooking process:

Cut the apples into thin circles (width no more than 1.5 cm).
Remove the seeds.
Bring water to a boil in a saucepan, add sugar and wait until it is completely dissolved.
Add lemon juice and cool the resulting liquid.
Dip the apples into the syrup. Let them soak for 10-15 minutes. This time is enough for the fruit to become softer.
Dry the apple slices with a paper towel.
Place them on parchment.
Place in an already preheated oven for 20-30 minutes (temperature 100-120 degrees).

It is very important to control the cooking process. Periodically check the readiness of the apples with a fork or toothpick; as soon as they become soft, you can turn off the oven.

Let the cooked snacks sit for a while and they will become firmer and crispier.

How to cook in the microwave

Making apple crisps in the microwave is quite easy. The advantage of this cooking method is that the process takes no more than 20 minutes.

We will need the following ingredients:

apples – 200 g;
water – 50 ml;
lemon juice – 15 g.

Preparation:

Slice the apples into thin slices. For these purposes, it is better to use a special grater for chopping fruit.
Be sure to remove the core.
Rinse each slice in water.
Dry with a paper towel or cotton cloth.
Sprinkle with lemon.
Arrange the slices on a plate so that they do not touch each other.
Microwave for 10-15 minutes. In this case, select the maximum power.

After the microwave finishes working, it is important to immediately take out the chips, otherwise they will become damp.

Cooking in an electric dryer

If you have an electric dryer, use it to make delicious apple crisps. Such preparations can not only be added to compote, but also used instead of snacks.

Apple chips are sweeter and richer than natural fruit, which is why children love them so much.

The recipe is very simple; apart from apples, no other ingredients are needed.

Cooking process:

Remove the seeds.
Place the fruit in the electric dryer.
Set the desired program and start the cooking process.

Cooking time can vary from several hours to a day. It all depends on the power of the electric dryer.

It is better to store ready-made apple snacks in linen bags. In this case, the likelihood of moths or other insects appearing in the product is minimized.

Crispy apple chips without sugar

Apple chips last much longer than fruits prepared with this ingredient. And it is much healthier for children to eat such snacks in their natural form.

You can make sugar-free apple chips using any of the recipes described above. The only condition is that the fruits must be cut into thin slices so that they do not need to be dipped in syrup.

When the snacks are ready, you can use caramel and honey instead of sugar. They will give the chips an unusual taste.

With added cinnamon

Apples with cinnamon are a delicious and healthy dessert.

To prepare it you will need:

apples – 500 g;
cinnamon – 20 g;
lemon juice – 15 ml.

Preparation:

Slice the apples into thin slices.
Sprinkle lemon juice over fruit.
Sprinkle well with cinnamon.
Place the apples in the microwave or oven and start drying the slices.

To make the dessert sweet, you can add powdered sugar to the cinnamon.

Diet dessert for children

Ingredients:

apples – 2 pieces;
honey – 30 g;
nuts, cinnamon.

Preparation:

Cut the apples into thin slices.
Sprinkle them with water and dry them a little.
Place in the oven for 30-40 minutes.
Take out the apples and brush them on one side with honey.
Place in the oven for another 20 minutes.
Do the same with the other side of the apple slices.

If desired, the snacks can be sprinkled with chopped pine nuts or cinnamon. These components will give the dish an original taste.

Apple chips are a delicious dessert for both children and adults. They are very easy to prepare. The process does not require any special culinary skills or abilities. Try making chips according to the recipes given in the article. We are sure that apple snacks will come out fragrant and pleasant to the taste.

A difficult recipe for apple croutons step by step with photos.
Sometimes cooking conditions dictate their own rules. For example, my oven is not very good, so I have to adapt to it. It often dries out baked foods.
I often take a cake out of the oven and am disappointed that it is dry. Once I had to completely redo the recipe, and so a new one appeared. Now I’m sharing with you how to make apple croutons. More precisely, it was a pie that became a new pastry. And it turned out to be very tasty, perfect for tea.
Number of servings: 8

National cuisine: home kitchen
Type of dish: Bakery
Recipe difficulty: Not an easy recipe

Preparation time: 12 minutes
Cooking time: 1 hour
Number of servings: 8 servings
Calorie Amount: 188 kilocalories

Ingredients for 8 servings
Flour - 500 grams
Yeast - 6 Grams
Cottage cheese - 500 grams
Sugar - 300 grams
Milk - 250 Milliliters
Sour cream - 125 Milliliters
Egg - 1 piece
Apple - 3 Pieces
Salt - 1 tbsp. spoon
Vanillin - 4 Grams
Semolina - 2 tbsp. spoons
Cardamom - 0.5 teaspoons
Cinnamon - 0.5 teaspoons
Vegetable oil - 1 tbsp. spoon

Step by step
Sift the flour and combine with 200 g of sugar, yeast, 2 g of vanillin and salt. Heat the milk a little, mix it with sour cream and add to the flour.
Knead a stiff dough. Leave it for about an hour and a half in a warm place, covered with a towel.
While the dough is infusing, grind the cottage cheese with cinnamon, the remaining sugar, cardamom, egg, semolina and two grams of vanillin.
Wash the apple, peel and remove seeds, and then chop.
Punch down the dough and divide into two parts. One should be slightly larger than the other. Grease a baking dish with vegetable oil and sprinkle with a little semolina.
Roll out a smaller part of the dough, place apples on it, sprinkle with a little sugar. Roll it up. Cut into “flowers” and place them in a mold.
Roll out the second layer of dough and brush it with curd mixture. Roll everything into a roll, cut it in the same way as the apple layer, and also place it on top. Level the dough.
Bake the pie for 40 minutes. Then take it out, cut it into slices and dry them to the state of crackers on a baking sheet.

The inventions relate to the food industry and the confectionery industry. The method for producing a confectionery product according to the first option is characterized by the fact that prepared and calibrated apples are baked at a temperature of 240-260°C, cooled to a temperature of 3-5°C, after which they are initially rubbed through sieves with a mesh size of 1.5-2.0 mm and secondary rubbing through sieves with a cell size of 0.75-1.00 mm. Then the pureed applesauce is cooled to a temperature of 10-15°C, loaded into a mixer and beaten until white, granulated sugar and half of the recipe amount of pre-whipped protein are added, beaten until the sugar is completely dissolved, the rest of the whipped protein is added and whisking continues for 40-45 minutes. After that, the churned mass, laid out on sieves with a bottom lined with parchment, is dried at a temperature of 70-76°C for 24-30 hours. Then the finished layers are cooled, removed from the sieves, laid out on a wooden surface and cut into strips, which are dried at a temperature of 70-80°C for 24-48 hours to obtain a finished confectionery product with a moisture content of no more than 4.0 %. The method according to the second option is characterized by the fact that the layers laid out on a wooden surface are cut into pieces, from which bars 5-7 cm high are formed by placing ready-made layers on top of each other, coating them together with a beaten mass, the resulting bars are loaded into a drying chamber and dried in for 24-48 hours at a temperature of 70-80°C. After which the bars are cooled and also cut into strips, which are dried at a temperature of 70-80°C for 24-48 hours, and a finished confectionery product with a moisture mass fraction of no more than 4.0% is obtained. The initial recipe components are taken at a certain ratio, parts by weight: applesauce from baked apples 990-1010, granulated sugar 400-800, egg white 13.0-17.7. The inventions make it possible, using the stated sequence of technological operations and without the use of baking flour, to obtain a confectionery product with a delicate crumbly texture when chewed, the appearance and porous structure characteristic of crackers made from bread, as well as with a long period of preservation of freshness without the use of preservatives. 3 n. and 4 salary files, 3 tables, 2 pr.

The inventions relate to the food industry, its confectionery branch, and can be used for the production of the confectionery product “Belevsky apple crisps”.

A confectionery product and a method for its production are known, characterized by the fact that applesauce, a mixture of pectin and sugar in a ratio of 1:4 are loaded into the mixer and left to swell with stirring for 2-4 hours. The finished apple-pectin mixture is loaded into a churning machine, add protein and sugar, with the ratio of applesauce and sugar (1:5)-(1:6), and beat for 6-8 minutes. In parallel, sugar syrup is prepared from sugar and whey (acidity 220-260°T) at a ratio of (1:2.2)-(1:2.5). The sugar-whey mixture is boiled to a dry matter content of 87-88% and divided into two parts. A portion of the syrup weighing 37-40% is cooled to a temperature of 102-106°C and 0.21-0.24 wt.% soda is introduced in the form of a 50% aqueous solution. The resulting foamy mass of sugar syrup is mixed with the beaten apple-sugar-protein-pectin mixture. Then add dyes, essences and, to acidify the mass, the second part of the syrup (60-63%), pre-cooled to 95-97°C. The mixture is stirred and beaten. The finished mass is sent for molding, curing and dusting (SU patent No. 1535514 A1, A23G 3/00, 01/15/1990).

A confectionery product and a method for its production are known, characterized by the preparation of an apple-pectin mixture, sugar-treacle syrup and the preparation of a mass by churning the apple-pectin mixture, sodium lactate, sugar and protein, followed by adding sugar-treacle syrup to the resulting mass, adding aromatic and flavoring additives, depositing the mass, curing the workpieces, dusting them, gluing them, while to prepare the apple-pectin mixture as applesauce, apple poaching is used in the amount of 20-30% of the yield of the dessert product (patent RU No. 2301538 C1, A23L 1/06, 06/27/2007).

The disadvantage of the known methods is that they involve the use of acidity regulators, dyes, flavors and disintegrants.

The objective of the present invention is to obtain the confectionery product “Belevskie apple crisps” with high consumer properties that last for a long time, and to develop a technology that does not require the use of acidity regulators, dyes, flavorings and leavening agents that have an adverse effect on the nutritional value of the finished product.

The problem is solved due to the fact that the first version of the method for producing the confectionery product “Belevskie apple crisps” is characterized by the fact that prepared and calibrated apples are baked at a temperature of 240-260°C, cooled to a temperature of 3-5°C, after which primary rubbing is carried out through sieves with a mesh size of 1.5-2.0 mm and secondary rubbing through sieves with a mesh size of 0.75-1.00 mm, then the pureed applesauce is cooled to a temperature of 10-15 ° C, loaded into a mixer and beaten until white colors, add granulated sugar and half of the recipe amount of pre-whipped protein, beat until the sugar is completely dissolved, add the rest of the whipped protein and continue churning for 40-45 minutes, after which the whipped mass, laid out on a sieve with a bottom lined with sub-parchment, is subjected to drying at a temperature of 70-76°C for 24-30 hours, then the finished layers are cooled, removed from the sieves, laid out on a wooden surface, and cut into strips, which are dried at a temperature of 70-80°C for 24- 48 hours to obtain a finished confectionery product with a moisture content of no more than 4.0%. The final drying process is combined with bactericidal ultraviolet treatment.

Also, the task is solved due to the fact that the second version of the method for producing the confectionery product “Belevsky apple crisps” is characterized by the fact that prepared and calibrated apples are baked at a temperature of 240-260°C, cooled to a temperature of 3-5°C, after which the primary rubbing through sieves with a mesh size of 1.5-2.0 mm and secondary rubbing through sieves with a mesh size of 0.75-1.00 mm, then the pureed applesauce is cooled to a temperature of 10-15 ° C, loaded into a mixer and beaten until white, add granulated sugar and half the recipe amount of pre-whipped protein, beat until the sugar is completely dissolved, add the rest of the whipped protein and continue churning for 40-45 minutes, after which the whipped mass is laid out on a sieve with a bottom lined with sub-parchment, dried at a temperature of 70-76°C for 24-30 hours, then the finished layers are cooled, removed from the sieves, laid out on a wooden surface, cut into pieces, from which they are formed into bars 5-7 cm high by placing the finished layers on top of each other coating them together with a knocked down mass, load the resulting bars into the drying chamber and dry for 24-48 hours at a temperature of 70-80°C, after which the bars are cooled and cut into strips, which are dried at a temperature of 70-80° C for 24-48 hours until the finished confectionery product is obtained with a moisture content of no more than 4.0%.

In addition, fresh and/or dried stone fruits and/or pome fruits and/or berries are added to the churned mass for coating the layers, and the final drying process is combined with bactericidal treatment with ultraviolet light.

Thus, the final product is obtained - the confectionery product “Belevsky apple crisps”, which is the third object of the invention.

To prepare the confectionery product “Belevskie apple crisps”, use the original recipe components in the following ratio, parts by weight:

The original recipe components additionally optionally include 0.5-10.0 parts by weight of fresh and/or dried stone fruits and/or pome fruits and/or berries.

The technical result provided by the invention, both in terms of the product and in terms of the methods, is that it is precisely with the stated sequence of technological operations and without the use of baking flour that a confectionery product with a crispy porous structure and appearance characteristic of crackers is ensured, as well as with a long shelf life without the use of preservatives.

The confectionery product “Apple Crisps” and methods for its production are illustrated by the examples below.

To prepare the confectionery product “Belevskie apple crisps”, use the original recipe components in the following ratio, kg:

Liquid and dry protein can be used as egg white, with appropriate recalculation taking into account the mass fraction of dry substances.

Prepared and calibrated apples are baked in a Monsoon-rotor 7.1 oven on stainless steel baking sheets at a temperature of 240-260°C. When the apples become completely soft and the top skin is easy to separate, the apples are removed from the oven, the burnt ones are sorted out, cooled to a temperature of 3-5°C and sent for grinding - the entire batch of baked apples or part of it. Apples are rubbed in a rubbing machine with sieves made of non-oxidizing metal. Primary rubbing is carried out through sieves with a cell size of 1.5-2.0 mm, secondary rubbing is carried out through sieves with a cell size of 0.75-1.00 mm. The temperature of the applesauce naturally rises. The mashed puree is cooled to a temperature of 10-15°C in a clean, dry and cool room. The container with puree is placed on the shelves and covered with clean gauze.

Next, the cooled applesauce is loaded into the mixer and churned until the puree turns white, then granulated sugar and half of the recipe amount of protein, previously whipped in a separate container until foam is formed, are added, and further churning is carried out. After the sugar has completely dissolved, the rest of the whipped protein is added and churning continues until the apple mass is completely cooked. The process of churning the mass lasts 40-45 minutes.

The finished mass, laid out on paper or glass, should not spread or settle.

The churned mass is laid out on sieves, the bottom of which is lined with parchment, and sent to the drying chamber for drying at a temperature of 70-76°C for 24-30 hours.

The readiness of the layers is determined by a pointed wooden pin, which must pass freely through the thickness of the layer and, when removed from it, remain dry.

The finished layers are cooled in sieves, removed and laid out on a wooden surface. After the paper freely begins to lag behind the layers, it is carefully removed.

The layers must be solid, not overdried, not sticky and have a fluffy and porous consistency.

The cooled layers are cut into strips, which are loaded into a drying chamber for final drying for 24-48 hours at a temperature of 70-80°C.

The confectionery product “Belevskie apple crisps” is produced packaged in consumer containers.

The product is prepared similarly to example 1, except that the prepared layers can be cut into pieces and formed into bars.

To obtain a bar 5-7 cm high, the finished layers are placed on top of each other on a special drying sieve, lined with parchment, coated with a mass of beaten mass and loaded into the drying chamber. Drying duration is 24-48 hours at a temperature of 70-80°C. The resulting bars are then cooled at room temperature.

The cooled bars, like the layers in example 1, are cut into strips, which are loaded into a drying chamber for drying for 24-48 hours at a temperature of 70-80°C.

The resulting confectionery product “Belevskie apple crisps” is also packaged in consumer packaging.

It is allowed to add from 0.5 to 10 parts by weight of fresh and/or dried stone fruits and/or pome fruits and/or berries to the churned mass for coating layers, as a rule, these are berries of cherries, cranberries, sea buckthorn, which add additional shades to the original , characteristic taste, smell and color of baked and dried apples.

To do this, pits and stalks are removed from cherries at the sorting stage; stalks, twigs and sepals are removed from berries such as black currants, blueberries, lingonberries, raspberries, and strawberries. Raspberry berries that are damaged by raspberry bug larvae are kept for 5-10 minutes in a cold 1% solution of table salt.

A quantity of additional fruits and/or berries that is less than 0.5 parts by weight practically does not change the organoleptic properties of the confectionery product “Belevskie apple crisps”; a quantity greater than 10.0 parts by weight is capable of transforming the product into something different from the characteristic and usual fruit apple, which is perceived by the consumer negatively, despite the unconditional usefulness of such a delicacy.

The shelf life of the confectionery product “Belevskie apple crisps” from the date of manufacture is 6 months.

According to organoleptic indicators, the confectionery product “Belevskie apple crisps” meets the requirements presented in Table 1.

According to physical and chemical indicators, the confectionery product “Belevskie apple crisps” meets the requirements presented in Table 2.

The nutritional value of the confectionery product “Belevskie apple crisps” is presented in Table 3.

As a result of the use of inventions, a new original confectionery product was obtained from natural food ingredients with a crispy porous structure and appearance characteristic of crackers, as well as with a long shelf life without the use of preservatives.

Table 1
Indicator name	Characteristics and norm
Appearance and shape	in the form of straws no larger than 5 cm in size
Taste and smell	sweet and sour, characteristic of baked apples, without foreign taste and smell, and when adding fruits and/or berries when coating adjacent layers before drying the bars - a bouquet with a predominance of apple taste and smell
Color	from light brown to reddish brown, and when adding fruits and/or berries when coating adjacent layers before drying the bars - their more saturated tones
Consistency	crispy, porous

CLAIM

1. A method for producing a confectionery product, characterized by the fact that prepared and calibrated apples are baked at a temperature of 240-260°C, cooled to a temperature of 3-5°C, after which primary rubbing is carried out through sieves with a mesh size of 1.5-2.0 mm and secondary rubbing through sieves with a mesh size of 0.75-1.00 mm, then the pureed applesauce is cooled to a temperature of 10-15 ° C, loaded into a mixer and beaten until white, granulated sugar and half the recipe amount of pre-whipped protein are added , beat until the sugar is completely dissolved, add the rest of the whipped protein and continue churning for 40-45 minutes, after which the whipped mass, laid out on a sieve with a bottom lined with parchment, is dried at a temperature of 70-76 ° C for 24-30 h, then the finished layers are cooled, removed from the sieves, laid out on a wooden surface and cut into strips, which are dried at a temperature of 70-80°C for 24-48 hours to obtain a finished confectionery product with a moisture content of no more than 4 .0%.

2. The method according to claim 1, characterized in that the final drying process is combined with bactericidal treatment with ultraviolet light.

3. A method for producing a confectionery product, characterized by the fact that prepared and calibrated apples are baked at a temperature of 240-260°C, cooled to a temperature of 3-5°C, after which they are initially rubbed through sieves with a mesh size of 1.5-2.0 mm and secondary rubbing through sieves with a mesh size of 0.75-1.00 mm, then the pureed applesauce is cooled to a temperature of 10-15 ° C, loaded into a mixer and beaten until white, granulated sugar and half the recipe amount of pre-whipped protein are added , beat until the sugar is completely dissolved, add the rest of the whipped protein and continue churning for 40-45 minutes, after which the whipped mass, laid out on a sieve with a bottom lined with parchment, is dried at a temperature of 70-76 ° C for 24-30 h, then the finished layers are cooled, removed from the sieves, laid out on a wooden surface, cut into pieces, from which they are formed into bars 5-7 cm high by placing the finished layers on top of each other, coating them together with a beaten mass, and loading the resulting bars into the drying chamber and dried for 24-48 hours at a temperature of 70-80°C, after which the bars are cooled and cut into strips, which are dried at a temperature of 70-80°C for 24-48 hours to obtain a finished confectionery product with mass moisture content is not more than 4.0%.

4. The method according to claim 3, characterized in that fresh and/or dried stone fruits and/or pome fruits and/or berries are added to the churned mass for coating the layers.

5. The method according to claim 3, characterized in that the final drying process is combined with bactericidal treatment with ultraviolet light.

6. A confectionery product, characterized in that it is obtained by the method according to any of claims 1-5, with the initial recipe components taken in the following ratio, parts by weight:

7. A confectionery product according to claim 6, characterized in that the original recipe components additionally include 0.5-10.0 parts by weight. fresh and/or dried stone fruits and/or pome fruits and/or berries.

The inventions relate to the food industry and the confectionery industry. Method for producing a confectionery product according to the first option characterized by the fact that prepared and calibrated apples are baked at a temperature of 240-260°C, cooled to a temperature of 3-5°C, after which primary rubbing is carried out through sieves with a mesh size of 1.5-2.0 mm and secondary rubbing through sieves with cell size 0.75-1.00 mm. Then the pureed applesauce is cooled to a temperature of 10-15°C, loaded into a mixer and beaten until white, granulated sugar and half of the recipe amount of pre-whipped protein are added, beaten until the sugar is completely dissolved, the rest of the whipped protein is added and whisking continues for 40-45 minutes. After that, the churned mass, laid out on sieves with a bottom lined with parchment, is dried at a temperature of 70-76°C for 24-30 hours. Then the finished layers are cooled, removed from the sieves, laid out on a wooden surface and cut into strips, which are dried at a temperature of 70-80°C for 24-48 hours to obtain a finished confectionery product with a moisture content of no more than 4.0 %.

Method according to the second option characterized by the fact that the layers laid out on a wooden surface are cut into pieces, from which they are formed into bars 5-7 cm high by placing ready-made layers on top of each other, coating them with a beaten mass, loading the resulting bars into a drying chamber and drying for 24-48 hours at a temperature of 70-80°C. After which the bars are cooled and also cut into strips, which are dried at a temperature of 70-80°C for 24-48 hours, and a finished confectionery product with a moisture mass fraction of no more than 4.0% is obtained.

Initial recipe components taken at a certain ratio, parts by weight: applesauce from baked apples 990-1010, granulated sugar 400-800, egg white 13.0-17.7.

The inventions make it possible, using the stated sequence of technological operations and without the use of baking flour, to obtain a confectionery product with a delicate crumbly texture when chewed, the appearance and porous structure characteristic of crackers made from bread, as well as with a long period of preservation of freshness without the use of preservatives. 3 n. and 4 salary files, 3 tables, 2 pr.

The inventions relate to the food industry, its confectionery branch, and can be used for the production of the confectionery product “Belevsky apple crisps”.

Known pastry and a method for its production, characterized by the fact that applesauce, a mixture of pectin and sugar in a ratio of 1:4 are loaded into the mixer and left to swell with stirring for 2-4 hours. The finished apple-pectin mixture is loaded into a whipping machine, protein is added and sugar, with the ratio of applesauce to sugar (1:5) - (1:6), and beat for 6-8 minutes. In parallel, sugar syrup is prepared from sugar and whey (acidity 220-260°T) at a ratio of (1:2.2)-(1:2.5). The sugar-whey mixture is boiled to a dry matter content of 87-88% and divided into two parts. A portion of the syrup weighing 37-40% is cooled to a temperature of 102-106°C and 0.21-0.24 wt.% soda is introduced in the form of a 50% aqueous solution. The resulting foamy mass of sugar syrup is mixed with the beaten apple-sugar-protein-pectin mixture. Then add dyes, essences and, to acidify the mass, the second part of the syrup (60-63%), pre-cooled to 95-97°C. The mixture is stirred and beaten. The finished mass is sent for molding, curing and dusting (SU patent No. 1535514 A1, A23G 3/00, 01/15/1990).

Known pastry and a method for its production, characterized by the preparation of an apple-pectin mixture, sugar-treacle syrup and the preparation of a mass by churning the apple-pectin mixture, sodium lactate, sugar and protein, followed by adding sugar-treacle syrup to the resulting mass, adding aromatic and flavoring additives, and jigging mass, durability of the workpieces, their dusting, gluing, while to prepare the apple-pectin mixture as applesauce, apple poaching is used in an amount of 20-30% of the yield of the dessert product (patent RU No. 2301538 C1, A23L 1/06, 06/27/2007 ).

The disadvantage of the known methods is that they involve the use of acidity regulators, dyes, flavors and disintegrants.

The task present The invention is to produce the confectionery product “Belevskie apple crisps” with high consumer properties that last for a long time, and to develop a technology that does not require the use of acidity regulators, dyes, flavorings and leavening agents that have an adverse effect on the nutritional value of the finished product.

The task is solved due to the fact that first option method for the production of the confectionery product “Belevsky apple crisps” is characterized by the fact that prepared and calibrated apples are baked at a temperature of 240-260°C, cooled to a temperature of 3-5°C, after which they are initially rubbed through sieves with a mesh size of 1.5-2 .0 mm and secondary rubbing through sieves with a mesh size of 0.75-1.00 mm, then the pureed applesauce is cooled to a temperature of 10-15 ° C, loaded into a mixer and beaten until white, granulated sugar and half of the recipe amount are added pre-whipped protein, beat until the sugar is completely dissolved, add the rest of the whipped protein and continue churning for 40-45 minutes, after which the whipped mass, laid out on a sieve with a bottom lined with sub-parchment, is dried at a temperature of 70-76 ° C for 24-30 hours, then the finished layers are cooled, removed from the sieves, laid out on a wooden surface, and cut into strips, which are dried at a temperature of 70-80°C for 24-48 hours to obtain a finished confectionery product with a mass fraction moisture no more than 4.0%. The final drying process is combined with bactericidal ultraviolet treatment.

Also, the problem is solved due to the fact that second option method for the production of the confectionery product “Belevsky apple crisps” is characterized by the fact that prepared and calibrated apples are baked at a temperature of 240-260°C, cooled to a temperature of 3-5°C, after which they are initially rubbed through sieves with a mesh size of 1.5-2 .0 mm and secondary rubbing through sieves with a mesh size of 0.75-1.00 mm, then the pureed applesauce is cooled to a temperature of 10-15 ° C, loaded into a mixer and beaten until white, granulated sugar and half of the recipe amount are added pre-whipped protein, beat until the sugar is completely dissolved, add the rest of the whipped protein and continue churning for 40-45 minutes, after which the whipped mass, laid out on a sieve with a bottom lined with sub-parchment, is dried at a temperature of 70-76°C for 24-30 hours, then the finished layers are cooled, removed from the sieves, laid out on a wooden surface, cut into pieces, from which bars 5-7 cm high are formed by placing the finished layers on top of each other, coating them together with a beaten mass, the resulting bars are loaded into a drying chamber and dried for 24-48 hours at a temperature of 70-80°C, after which the bars are cooled and cut into strips, which are dried at a temperature of 70-80°C for 24-48 hours until the finished confectionery is obtained products with a mass fraction of moisture not exceeding 4.0%.

In addition, into the downed mass for lubricating layers fresh and/or dried stone fruits and/or pome fruits and/or berries are added, and the final drying process is combined with bactericidal treatment with ultraviolet light.

Thus, the final product is obtained - the confectionery product “Belevskie apple crisps”, which is third object of the invention .

To prepare the confectionery product “Belevskie apple crisps”, use the original recipe components in the following ratio, parts by weight:

The original recipe components additionally optionally include 0.5-10.0 parts by weight of fresh and/or dried stone fruits and/or pome fruits and/or berries.

The confectionery product “Apple Crisps” and methods for its production are illustrated by the examples below.

Example 1