"JOUBILEINOE" BISCUIT PREPARATION METHOD Russian patent published in 1995 - IPC

FIELD: food-processing industry, in particular, confectionery industry. SUBSTANCE: method involves preparing emulsion from whole milk, sugar powder, invert syrup, margarine, vanilla powder, salt, soda, bakers' salt essence and starch-containing component, with mixture of phosphate maize starch and maltodextrins with low content of reducing substances in the ratio of 3:1 being used as starch-contacting component; introducing small portions of high-grade wheat flour. Components for preparing biscuit are provided in the ratio of (% by weight): sugar powder - 17.9-18.1 %, invert syrup - 2.4-2.8 % , margarine - 21.6-21.7 %, whole milk - 2.26-2.28 %, vanilla powder -0.4-0.43 % , salt - 0.4-0.43 %, soda - 0.3-0.32 %, baker's salt - 0.3-0.33 %, starch-containing component - 7.5-7.65 %, essence - 0.12-0.13 %, high-grade wheat flour - the balance. Biscuit has tender pleasant taste, is more porous that known product, crunchy taste is retained for more than two months. EFFECT: increased quality of product, elimination of usage of scarce product in its receipt, increased storage time and retaining of properties characteristic of product newly prepared.