COMPOSITION FOR PRODUCING OF LAMINATED BISCUIT Russian patent published in 2004 - IPC

FIELD: food-processing industry, in particular, confectionery industry.

SUBSTANCE: composition for producing of laminated biscuit dough includes flour, protein binder, fat product, and sugar-containing substance. Filler composition includes gelatin, sugar-containing substance, acid, and aromatizer. Dough composition additionally includes honey, vanillin, soda, ammonium carbonate, and coconut chips. Egg powder and condensed milk are used as protein binder, and sugar powder and invert syrup are used as sugar-containing substance. Margarine is used as fat product. Filler composition additionally includes egg protein (powder), and invert syrup as sugar-containing product and acid. Components are used in the following ratio, wt%: dough components: sugar powder 16.5-16.84; margarine 19.8-20.06; invert syrup 4.16-4.2; condensed milk 2.1-2.22; egg powder 1.7-1.78; honey 1.0-1.08; vanillin 0.03-0.05; soda 0.26-0.3; ammonium carbonate 0.13-0.15; coconut chips 0.68-0.72; wheat flour the balance; filler components: egg protein (powder) 1.82-1.86; gelatin 1.34-1.36; aromatizer 0.31-0.33; invert syrup the balance. Coconut aromatizer is used as aromatizer. Laminated biscuit produced from said composition has taste of cashew nuts though receipt of said composition is free from cashew nuts.

EFFECT: improved quality and increased shelf life of product.

2 cl, 3 ex