METHOD FOR PRODUCING OF BISCUIT Russian patent published in 2008 - IPC A21D13/08 

FIELD: food-processing industry, in particular, baking industry, more particular, production of farinaceous confectioneries, in confectionery, food-concentrate industry and public catering.

SUBSTANCE: method involves mixing with water, mélange and sugar powder preliminarily prepared dried mixture containing components used in the following ratio, wt%: egg albumen 30-75, maltodextrin 20-32, baker's powder 4-10, corn starch 4-20, xanthane gum 0.05-0.25, carboxymethyl cellulose 0.05-0.25; performing mixing procedure during 40-60 s; holding resulted mass during 5-7 min and whipping during 10-15 min; introducing flour and mixing during 15-20 s; pouring resulted dough in preliminarily oiled pans and baking at temperature of 170-175 C during 25-30 min. Dried mixture may additionally contain dry wheat gluten, soya isolate, and sodium caseinate used in conjunction or separately.

EFFECT: increased foam-forming and stabilizing capacity of mixture, reduced or complete elimination of mélange from receipt, improved quality and prolonged shelf life of ready product.

2 cl, 2 tbl, 6 ex