"STRAWBERRY TYPE BISCUIT PREPARING METHOD Russian patent published in 1995 - IPC

FIELD: food-processing industry, in particular, confectionery industry. SUBSTANCE: method involves preparing emulsion by mixing invert syrup, margarine salt, soda, baker's salt, dried cream, foamer, with mixture containing phosphatides, whipping paste, melange and vegetable oil, being used as foamer and provided in the ratio of 3:2:1:3.8; adding strawberry essence and dosed quantities of sugar powder into emulsion; providing homogeneity and sufficient extent of whipping of emulsion; adding small portions, of high-grade wheat flour; forming obtained mass by rotary process and baking on belt conveyor. Components used for preparing biscuit are provided in the following ratio, % by weight: sugar powder - 19.0-20.0%, invert syrup - 2.5-2.6%, margarine - 20.0-20.3%, salt - 0.4-0.46%, soda - 0.4-0.45%, baker's salt - 0.3-0.34%, strawberry essence - 0.1-0.101%, foamer - 1.14-1.1%, dried cream - 1.8-1.9%, high-grade wheat flour the balance. EFFECT: improved quality of product by providing melting and porous structure, mass does not stick to rotor surface during forming, doughs are well seated on conveyor belt. 1 tbl