COMPOSITION FOR PREPARING OF SHORTCAKE Russian patent published in 2005 - IPC

FIELD: food-processing industry, in particular, production of farinaceous confectioneries.

SUBSTANCE: method involves preparing emulsion from sugar powder, invert syrup, melange, margarine, soda, ammonium carbonate, sterncetine, by aerating mixture of receipt components and gradually introducing into resultant mass portions of preliminarily prepared mixture of top-grade wheat flour and dry melted cheese; molding resultant dough in the form of individual products and baking. Mixture of flour and dry melted cheese is introduced in a manner preventing formation of lumps in mass. Components for preparing of shortcake composition are used in the following ratio, wt%: sugar powder 18.5-18.6; dry melted cheese 3.6-8.9; margarine 2.3-8.1; invert syrup 2.5-2.6; melange 3.4-3.5; vanilla powder 0.28-0.29; soda 0.4-0.42; ammonium carbonate 0.22-0.23; essence 0.086-0.087; sterncetine 0.9-0.92; top-grade wheat flour the balance. Ready shortcake has salty-sweetish taste with cheese tint, color ranging from light-cream to light-brown, and dense friable consistency.

EFFECT: simplified method and improved quality of shortcake.

2 tbl, 3 ex