BISCUIT SEMI-PRODUCT PRODUCTION METHOD Russian patent published in 2012 - IPC A21D13/08 A23L1/29 

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to its confectionary branch and may be used in flour confectionary goods production technology. At first one prepares a mixture of milk whey, gum arabic, carageenan, sodium alginate and water with subsequent heating of the mixture at a temperature of 55-60°C during 40-50 minutes. The mixture is beaten up during 8-10 minutes till its volume increases 3-3.5 times. One introduces into the produced mass chicken egg yolks with subsequent beating up during 5-7 minutes till a homogeneous consistency solution production. Sugar substitutes mixture is prepared of sorbite, xylite, isomalt, blended with the solution and beaten up during 7-10 minutes to produce a foam mass. The flour base is prepared in the form of a mixture of prime grade wheat flour and starch. Gradually one introduces the flour base into the foam mass consisting of milk whey, gum arabic, carageenan, sodium alginate, water, chicken egg yolks, sugar substitutes mixture. Dough is kneaded, the mass is moulded in the form of goods and baked. The components are chosen at the specified ratio. One excluded from the biscuit recipe egg albumen and sugar sand that are substituted with the mixture of sugar substitutes, milk whey and polysaccharides.

EFFECT: one ensures dietary properties of the goods, reduces sugar capacity and calorie content of the product.

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