FIELD: food-processing industry, in particular, confectionery industry.
SUBSTANCE: composition includes dough components, such as flour, sugar powder, protein-containing substance, and fat product, and filler components, such as fruit-containing substance and starch. Dough preparing composition additionally includes invert syrup, vanillin, soda, and ammonium carbonate. Protein-containing substance is egg powder and dry milk. Filler preparing composition additionally includes sugar powder and citric acid. Components are used in the following ratio, wt%: filler components: fruit-containing substance 21.2-21.40; sugar powder 12.0-12.02; starch 1.64-1.70; citric acid 0.018-0.022; dough components: sugar powder 12.45-12.63; margarine 10.48-10.64; invert syrup 2.78-2.84; dry milk 0.69-0.71; egg powder 0.93-0.95; vanillin 0.009-0.011; soda 0.24-0.255; ammonium carbonate 0.1-0.12; wheat flour the balance. Following components may be added into filler preparing composition: raisin 21.2-21.40; sugar powder 12.0-12.02; starch 1.64-1.70; citric acid 0.018-0.022. Following components may be added into filler preparing composition: dried pitted and halved apricot 21.2-21.40; sugar powder 12.0-12.02; starch 1.64-1.70; citric acid 0.018-0.022. Biscuit prepared on the basis of said composition has prolonged shelf life of up to two months.
EFFECT: improved quality and increased shelf life of product.
3 cl, 3 ex
