COMPOSITION FOR CRACKER PRODUCTION AND CRACKER PRODUCT Russian patent published in 2002 - IPC

FIELD: food industry. SUBSTANCE: composition contains flour, salt, soda, fat product, starch, sugar, ammonium, invert syrup, dry milk, sodium pyrosulfite and essence. Additionally composition includes lecithin and vanillin. As a fat component, composition comprises soya-bean oil, and lemon essence as an essence at the following ratio of components, mas.%: sodium pyrosulfite, 0.01-0.03; sodium bicarbonate, 0.07-0.09; table salt, 0.49; powder-like vanillin, 0.03-0.05; lemon essence, 0.01-0.03; maize starch, 4.14-5.0; soya-bean oil, 10.01-12.0; lecithin, 0.19-0.25; dry milk, 4.27-5.8; granulated sugar, 13.5-14.0; invert syrup, 2.0-2.5; ammonium salt, 1.2-1.5; high-grade wheat flour, the balance. Cracker product is a piece molded from dough and prepared by baking. Dough composition includes high-grade wheat flour, salt, soda, fat product, starch, sugar, ammonium, invert syrup, dry milk, sodium pyrosulfite, and essence. The composition additionally contains lecithin and vanillin. Components has the following ratio, mas. %; sodium pyrosulfite, 0.01-0.03; sodium bicarbonate, 0.07-0.09; table salt, 0.49; powder-like vanillin, 0.03-0.05; lemon essence, 0.01-0.03; maize starch, 4.14-5.0; soya-bean oil, 10.01-12.0; lecithin, 0.19-0.25; dry milk, 4.27-5.8; granulated sugar, 13.5-14.0; invert syrup, 2.0-2.5; ammonium salt, 1.2-1.5; high-grade wheat flour, the balance. Cracker product is made in the form of a flat complicated geometric figure with contours reminding the animals. EFFECT: broadened assortment of less friable cracker with improved qualitative properties. 2 cl, 3 dwg, 2 tbl, 3 ex