BISCUIT SEMI-FINISHED PRODUCT PREPARING METHOD Russian patent published in 1996 - IPC

FIELD: food-processing industry. SUBSTANCE: method involves supplying melange into whipping machine in an amount of 25.8-34.19% of the total weight; whipping mixture for 15-20 min till volume of mixture increases by 2-3 times; gradually introducing protein flour produced from wheat shorts in an amount of 4.1-7.46% and resuming mass whipping process for 8-12 min; kneading dough by mixing whipped mass with wheat flour (23.34-25.51%), starch (5.76-6.3%) and essence; baking doughs in pans at temperature of 190-200 C for 15-30 min. EFFECT: increased efficiency by intensified foaming process, improved quality of biscuit, reduced consumption of melange and sugar. 3 tbl