COMPOSITION FOR SWEET BISCUIT Russian patent published in 2001 - IPC

FIELD: confectionery industry. SUBSTANCE: emulsion for sweet biscuit is prepared from sugar powder, invert syrup, margarine, whole dry milk, salt, egg powder, ammonium carbonate and color-and-flavor additive in the form of tomato paste and sesame. Then high-grade wheat flour and sodium bicarbonate are added in thoroughly mixed emulsion. Dough thoroughly mixed, formed by rotor method and baked on belt of conveyer. Ingredients of sweet biscuit are taken in the following ratio, mas.%: sugar powder, 11.0-11.30 (mainly, 11.25); invert syrup, 2.0-2.20 (mainly, 2.16); margarine, 15.7-16.5 (mainly, 16.0); whole dry milk, 1.28-1.33 (mainly, 1.30); salt, 0.70-0.74 (mainly, 0.72); egg powder, 0.60-0.65 (mainly, 0.63); sodium bicarbonate, 0.35-0.42 (mainly, 0.39); ammonium carbonate, 0.45-0.50 (mainly, 0.47); color-and-flavor additive containing tomato paste in the amount of 3.40-3.50 (mainly, 3.43); and roasted sesame, 0.30-0.95 (mainly, 0.93); high-grade wheat flour, the balance up to 100%. Prepared biscuit has fine golden color with reddish-orange tint, crisp structure with light flavor of sugar tomatoes which is well combined with pleasant and strong taste of roasted sesame. EFFECT: broadened assortment of biscuit. 2 cl, 3 ex