Dry mix for producing a confectionery product with an increased content of bioactive ingredients, particularly muffins, and method for producing such a confectionery product

Abstract

The subject of the application is a dry mix for the production of a confectionery product with an increased content of bioactive ingredients, especially muffins, in a mixture with liquid ingredients which are water and a fat component, wherein the dry mix contains egg powder capable of rehydration, flour, a raising agent and sugar, citric acid in powder form, salt and mammalian milk powder, which is characterized in that it constitutes from 54.7% to 56.2% by weight of the confectionery product before baking, wherein the flour constitutes 35% by weight, wherein the flour in the amount of 0 - 35% by weight is wheat flour and / or chickpea flour, egg powder constitutes from 2% to 3% by weight, and citric acid in powder form constitutes 0.1% - 0.15% by weight, the raising agent constitutes 0.4% - 1.5% by weight, sugar constitutes 14% - 16% by weight, mammalian milk powder is 1.5% - 3.0% by weight, salt is 0.1% - 0.15% by weight.Whereas the sum of the dry mix and liquid ingredients of the confectionery product before baking is 100%, where the liquid ingredients constitute 43.8% - 45.3% by weight of the confectionery product before baking, the fat component constitutes 12% - 15% by weight, and water constitutes 29% - 33% by weight, the fat component being in the form of berry seed oil.The application also covers a method for obtaining a confectionery product with an increased content of bioactive ingredients, especially muffins of the type specified above, which is characterized in that a homogeneous dry mix is ​​mixed in an amount of 54.7% to 56.2% by weight with liquid ingredients in an amount of 43.8% - 45.3% by weight in a weight ratio such that the sum of their contents is equal to 100% by weight, wherein citric acid, before being mixed with the liquid ingredients, is dissolved in 1% - 1.5% by weight of water, and egg powder, before being mixed with the liquid ingredients, is rehydrated in 6% - 8% by weight of water, then the dissolved citric acid and rehydrated egg powder are mixed with the liquid ingredients, after which the homogeneous dry mix is ​​added to the mixed liquid ingredients, after which the ingredients are mixed until a homogeneous mixture is obtained, which is then baked at a temperature 170°C - 180°C.