COMPOSITION FOR PRODUCING CRACKER Russian patent published in 1999 - IPC

FIELD: baking and confectionery industry. SUBSTANCE: composition contains flour, salt, fat, carbonic acid ammonium, malt extract, sugar, soda, dough improver, citric acid, phosphatides, melange, yeast, sesame seeds, natural honey and milk product. Soya oil is used as fat. Components are used in the following ratio, % by weight: soya oil 11.85-19.34; malt extract 0.64-0.82; sand sugar 3.80-5.01; salt 0.58-0.75; soda 0.52-0.68; carbonic acid ammonium 1.30-1.75; citric acid 0.50-0.85, dough improver 0.02-0.03; phosphatides 0.03-0.05; yeast 0.11-0.38, melange 1.83-5.72, sesame seed 3.27-4.68; natural honey 0.40-0.45, milk product 0.43-0.64; wheat flour the balance. EFFECT: wider range of cracker products with improved gustatory and qualitative characteristics. 2 tbl