COMPOSITION FOR SWEET BISCUIT "AZHURNOYE" Russian patent published in 1997 - IPC

FIELD: confectionery industry for making pastry. SUBSTANCE: at first, emulsion is prepared by mixing starch, sugar powder, invert syrup, fat, milk suspension containing skimmed milk and dry fat-free milk, egg powder, salt, soda, ammonium carbonate, phosphatide. At the end of mixing vanilla powder is introduced in emulsion. Skimmed milk and dry fat-free milk are taken in ratio (2.0-2.5):1. After mixing emulsion is whipped up to even porous foam. Then high-grade wheat flour is introduced by small portions. Prepared mass is formed by rotary method and baked on conveyor belt. Ingredients of composition are taken in the following ratio, mas.%: starch, 3.5-3.56; sugar powder, 11.8-12.0; invert syrup, 3.1-3.2; fat, 16.3-16.4; milk suspension from skimmed milk and dry fat-free milk, 0.73-0.735; whey protein concentrate, 1.2-1.25; egg powder, 0.88-0.91; salt, 0.44-0.443; soda, 0.22-0.222; ammonium carbonate, 0.26-0.27; phosphatides, 0.074-0.076; vanilla powder, 0.73-0.74; high-grade wheat flour, the balance up to 100%. EFFECT: improved quality and reduced shelf life.