PRODUCTION METHOD FOR SCONE BISCUITS "KREPYSH" Russian patent published in 2010 - IPC A21D13/00 A21D8/02 

FIELD: food industry.

SUBSTANCE: invention is referred to breadmaking. Method involves kneading dough out of premium grade wheat flour, suspension of pressed bakery yeast, table salt, granulated sugar and fat ingredient, fermenting, cutting and forming dough biscuit plates, proving them, baking and cooling, cutting to separate pieces and drying. When kneading the dough, for the fat ingredient protein-fat emulsion is used that includes the following in wt % to the premium grade wheat flour: animal food bone fat - 6-8, olive oil - 2-4, soya isolate - 10-12, ground pignolia nut kernels - 7-10, amount of water as per the recipe. In order to prepare it, olive oil, soya isolate, ground pignolia nut kernels and water as per the recipe are sequentially added into the melted bone fat. Mixture is whisked for 15-17 minutes at 28-30°C and is used when kneading dough. Dough fermentation duration is 70-80 min until acidity is 3.2 degree.

EFFECT: invention enables to improve quality of biscuit plates and as consequence of finished products, balance amino acid and fat and acid composition of products, achieve ratio of calcium and phosphorous close to optimal, reduce energy value of finished products and reduce dough fermentation duration.

2 dwg, 17 tbl, 2 ex