METHOD OF PREPARING SWEET BISCUIT Russian patent published in 1995 - IPC

FIELD: food-processing industry in particular, confectionery industry. SUBSTANCE: method involves preparing emulsion from condensed milk, invert syrup, maize starch, melange, salt, soda, baker's salt; adding whey semi-finished product in the form of fine powder, obtained by drying of condensed mixture, into this emulsion condensed mixture containing 70-85% of fat-free milk and 15-30 % of cheese or quark whet. The components are provided in the ratio of, % by weight; sand sugar -17-17 %, invert syrup - 2-3 %, cooking fat - 14-16% , condensed milk - 4-5%, maize starch - 4.6-4.7%, whey semi-finished product - 2.7-2.8%, melange - 3.4-3.5%, vanilla powder - 0.6-0.7%, salt - 0.4-0.5% , soda - 0.5-0.55 %, baker's salt - 0.1-0.12%, high-grade wheat flour - the balance; mixing above mentioned components and forming biscuit by rotary process and baking on conveyor belt. EFFECT: high quality of biscuit with improved tastiness, without excessive acid flavor, retaining of such property as crunchiness and absence of excessive moisture content even after two-month storage of this product. 1 tbl