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

FIELD: food-processing industry, in particular, confectionery. SUBSTANCE: method involves mixing dough while introducing the mixture of modified starch and confectionery syrup into it; with above mentioned mixture serving as binder. As a result product obtained is not apt to crumble as compared to product prepared by known method. Components are provided in the ratio (% by weight): sugar powder - 29.9-30.1%, invert syrup - 3.5-4.1%, modified starch-confectionery syrup mixture - 0.9-1.5%, butter - 20.9-21.2%, condensed milk - 3.9-4.1% , melange - 14.9-15.0%, vanilla powder 0.5-0.52%, soda - 0.1-0.12% , high-grade wheat flour the balance. EFFECT: reduced production wastes and, as a result, decreased cost of production. 1 tbl