COMPOSITION FOR BUTTER BISCUIT Russian patent published in 1997 - IPC

FIELD: food industry; in particular, confectionery industry for preparing pastry. SUBSTANCE: at first, emulsion is prepared from invert syrup, melange, margarine, cocoa powder, roasted product, soda, and mixture of kvass wort with rye flour roasted at temperature of 160-180 C and ground up to size of particles equal to 50-60 microns. Added in mass are vanilla powder and sugar powder, and then high-grade wheat flour. Prepared dough is rolled-in in a layer of 1-1.5 cm thick and made up by rotary method. Baking is carried out for 3-4.5 min at temperature of 190-210 C. Ingredients for biscuit are taken in the following ratio, mas.%: sugar powder, 27.2-27.4; invert syrup, 1.63-1.65; roasted product, 0.88-0.91; melange, 19.07-19.12; margarine, 16.3-16.45; cocoa powder, 1.87-1.91; soda, 0.11-0.123; vanilla powder, 0.055-0.065; mixture of kvass wort with rye flour, 0.9-0.95; high-grade wheat flour, the balance up to 100%. EFFECT: reduced cost price; higher quality.