METHOD OF PRODUCING SWEET BISCUIT Russian patent published in 2001 - IPC

FIELD: confectionery industry. SUBSTANCE: method involves preparation of formula mixture by mixing margarine, sugar powder, invert syrup, egg, whole dry milk, solution of common salt and ammonium carbonate and mint essence. Then flour is added in the mixture, and dough is prepared. The dough is formed as dough pieces and baked for 5-6 min at reduced temperatures of 130-180 C, mainly, at 130-155 C. The ingredients are taken in the following ratio, mas.%: sugar powder, 10.65-12.65 (mainly, 11.65); margarine, 16.64-18.64 (mainly, 17.64); egg, 2.60-3.0 (mainly, 2.818); ammonium carbonate, 0.49-0.5 (mainly, 0.473); invert syrup, 2.80-2.90 (mainly, 2.82); fourfold mint essence, 0.120-0.130 (mainly, 0.128); common salt, 0.28-0.31 (mainly, 0.301); whole dry milk, 1.3-1.4 (mainly, 1.316); high-grade wheat flour, the balance. EFFECT: higher qualitative and organoleptical properties. 2 cl, 2 tbl, 3 ex