METHOD FOR PRODUCING BISCUIT Russian patent published in 1997 - IPC

FIELD: food industry. SUBSTANCE: method involves stage-by-stage preparation of emulsion by mixing melange, leavener, sweetener and fats; dough kneading from prepared emulsion, flour and wheat germy flakes; forming the dough and baking biscuits. Used as wheat germy flakes are moist wheat germy flakes in amount of 15-18% from mass of flour. Sugar and invert syrup are used as sweetener in amount, respectively, 13-15% and 2.3-2.5% from total mass. Emulsion for dough kneading is supplied at continuous mixing, flavorings are introduced after mixing the components with fat. Invert syrup is introduced at 40-45 C, and moist wheat germy flakes are supplied after mixing emulsion with flour. EFFECT: improved taste. 10 cl, 3 tbl