BISCUIT CAKE (VARIANTS) Russian patent published in 2002 - IPC

FIELD: food industry. SUBSTANCE: according to the first variant the suggested biscuit cake contains: biscuit flat shortcakes prepared out of high-sort meal 28.46-32.84, natural milk 22.99-27.37, evaporated milk 37.21-50.35, baking soda 0.15-0.37, citric acid 0.08-0.18 taken at weight%. According to the second variant the cake contains biscuit flat shortcakes prepared out of high-sort meal 24.78- 31.37, natural milk 23.04-27.42, evaporated milk 37.31-50.45, baking soda 0.20-0.30, citric acid 0.10-0.16, cacao powder 1.87-2.97 taken at weight%. EFFECT: widened assortment is achieved due to preparing egg-free biscuit to meet requirements of modern consumer of religious orientation. 2 cl, 8 tbl, 6 ex