"DOG-ROSE TWIG" SUGAR BISCUIT PREPARATION METHOD Russian patent published in 2011 - IPC A21D13/08 

FIELD: food industry.

SUBSTANCE: invention is related to food industry, namely to confectionary production. The biscuit preparation method envisages preparation of an emulsion of water, salt, sugar powder, pasteurised cow milk, melange, vanilla powder, a fat product, an essence and a leavening agent. Dough is kneaded of the prepared emulsion and prime grade baker's wheat flour. The dough is handled and baked. Minced rosehip pulp in the amount of 7-8% of the weight of flour in the dough is additionally introduced in the course of the emulsion preparation. The fat product is represented by a mixture of bone fat and flax-seed oil. During the mixture preparation the bone fat to flax-seed oil ratio is (15-17): 1. Additionally introduced into the emulsion as an emulsifier is lecithin preliminarily dissolved in the fat-and-oil mixture in an amount of 1.5-2.5% of the fat product weight. A dry albumen semi-product in the amount of 10.76-12.76% of the weight of flour in the dough is additionally introduced into the dough during kneading.

EFFECT: invention enables improvement of physicochemical indices of the finished products in terms of absorptivity, enhancement of food and biological value of the products, extension of the range of floury confectionary products of functional purpose.

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