COMPOSITION FOR SWEET BISCUIT Russian patent published in 2001 - IPC

FIELD: confectionery industry. SUBSTANCE: formula mixture of granulated sugar, margarine, salt, whole dry milk, egg powder, lecithin, ammonium carbonate, wheat bran and vanilla fourfold essence are thoroughly mixed in machine of intensive kneading. Sodium bicarbonate and high-grade wheat flour are added in prepared emulsion, and dough is kneaded in fast regime. Then dough is formed by rotary method and baked on conveyer belt in tunnel oven. Formula ingredients are taken in the following ratio, mas.%: wheat bran, 8.0-9.0 (mainly, 8.8); granulated sugar, 15.0-16.0 (mainly, 15.91); margarine, 16.0-17.0 (mainly, 16.91); sodium bicarbonate, 0.28-0.35 (mainly, 0.3); salt, 0.40-0.45 (mainly, 0.42); whole dry milk, 0.4-0.5 (mainly, 0.44); egg powder, 0.70-0.80 (mainly, 0.73); lecithin, 0.2-0.3 (mainly, 0.25); ammonium carbonate, 0.29-0.4 (mainly, 0.3); vanilla fourfold essence, 0.08-0.09 (mainly, 0.086); high-grade wheat flour, the balance, up to 100%. Particles of bran (wheat bran) have the size of 0.5-1.9 mm (mainly, 1.8 mm). Quantity of wheat bran and percent content of formula components are thoroughly and exactly selected, so that prepared for biscuit dough is plastic and well-formable. The dough repeats the figure of forming matrices, doesn't dull rotating knives and doesn't get filled up meshes of rotor and due to it, the process of biscuit production is continuous. The prepared biscuit possesses appetizing golden-roasted color, crisp structure, pleasant specific taste due to presence of wheat bran. EFFECT: high quality and increased food value of prepared product. 2 cl, 1 tbl, 3 ex prepared