COMPOSITION FOR BISCUIT "SADKO" Russian patent published in 1997 - IPC

FIELD: food industry; in particular, confectionery industry for preparing pastry. SUBSTANCE: emulsion is prepared by whipping up to foamy state the following ingredients: starch, sugar powder, invert syrup, margarine, egg powder, salt, soda, ammonium carbonate. Added at the end of whipping are roasted product, coffee extract, cocoa powder and mixture of kvass wort with rye flour in ratio 1:4. Rye flour is preliminarily roasted at temperature 155-175 C at thorough mixing up to brown color of flour. Ingredients are taken in the following ratio, mas.%: starch, 2.7-2.81; sugar powder, 20.3-20.34; invert syrup, 2.8-2.9; margarine, 21.2-21.3; egg powder, 0.9-0.95; salt, 0.42-0.45; soda, 0.4-0.42; ammonium carbonate, 0.16-0.164; roasted product, 1.2-1.24; coffee extract, 0.85-0.93; mixture of kvass wort with rye flour, 0.73-0.736; cocoa powder, 3.5-3.58; vanilla powder, 0.6-0.68; first-grade wheat flour, the balance. EFFECT: higher quality. 1 tbl