Developing technology for frozen semi-finished croissant with carrot puree

The goal is to develop a new type of puff product - a croissant with the addition of carrot puree, as well as freezing semi-finished products in a shock installation, followed by evaluation by organoleptic and physico-chemical quality indicators. The traditional croissant recipe and recipes with the addition of 12 %, 16 % and 20 % carrot puree and partial replacement of wheat flour with corn flour were used. Tasks: to conduct a nutritional assessment of carrot puree; to develop a recipe for a croissant with the addition of carrot puree for shock freezing; to develop a technology for making croissants; to assess the quality of finished products. Objects: traditional croissant and samples with the addition of carrot puree (12 %, 16 and 20 %). The technology for obtaining samples differs from the traditional technology in that carrot puree is added to the dough and wheat flour is partially replaced with corn flour. After that, semi-finished products for shock freezing are formed and after a while they are parted at a temperature of 35 °C and baked for 15 minutes at 180 °C. The developed recipe makes it possible to enrich the product, increase the assortment, and also develop a semi-finished product for long-term storage. As a result of the study, the optimal version of the sample was chosen, namely, with the addition of 12 % carrot puree. When adding 12 % carrot puree, the nutritional value increases and the product acquires a pleasant beautiful color without the use of artificial dyes. The use of shock freezing does not affect the quality of the finished product, while reducing the production area at the places of preparation of products, by reducing the stage of dough kneading and proofing in stores or at home.