MARGARINE FOR ROLLED-IN DOUGH Russian patent published in 2000 - IPC

FIELD: fat-and-oil and food industries, mainly, for preparation of rolled-in dough for baking rolled-in products, biscuits and rolls. SUBSTANCE: margarine for rolled-in dough contains the following ingredients, mas.%: hydrogenated oil, 20.00-32.00; vegetable liquid oil, 10.35-16.35, including oil for emulsifier dissolving; emulsifier, 0.80-1.00; microbiological carotene, 0.05-0.10; salt, 0.5-0.70; citric acid, 0.03-0.04; palm oil with melting temperature 37-38 C, and hardness 130-180 g/cm, 33.0-40.0; lecithin, 0.60-0.80; and water, the balance. Used as hydrogenated oil is hydrogenated oil of grade 1 with melting temperature 32-34 C and hardness 180-250 g/cm or carcass hydrogenated oil with melting temperature 42-44 C and hardness 600-700 g/cm. Margarine may additionally contain palm stearin with melting temperature 50-54 C and hardness 550-800 g/cm in the amount of 13.00-16.00 mas. %, beef fat with melting temperature 45-47 C and hardness 600-900 g/cm in the amount of 24.00-32.00 mas.% and flavoring. As emulsifier margarine may have emulsifier "Greensted PS 404" or "Palsgaard". EFFECT: broadened assortment of margarines with increased plasticity and butter taste for preparation of rolled-in dough. 5 cl, 3 tbl