METHOD FOR PRODUCTION OF BUTTER BISCUIT BY DEPOSITION METHOD Russian patent published in 2012 - IPC A21D13/08 A21D2/36 A21D8/02 

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The method envisages raw material preparation for production, dough kneading, dough pieces moulding by the deposition method, baking, cooling, packing, marking and transporting. Dough kneading is performed by way of margarine beating with sugar sand during 10-15 minutes till gassy homogeneous mass production. One adds vegetable oil, melange, molasses, culinary salt, vanillin, dried grapes, chocolate crumbs into the mass; one proceeds with stirring the mass with each additive being introduced for 1-4 minutes. At last one adds the following baking powders: carbon-ammonium salt and drinking soda. One adds prime grade wheat flour and kneads the dough for 2-4 minutes. The said components are taken at the following ratio, wt %: sugar sand - 24.5-24.8, table margarine - 17.0-17.2, melange -9.5-9.6, molasses - 7.8-8.0, vanillin - 0.04-0.05, dried grapes - 6.0-6.5, chocolate crumbs - 4.0-4.5, vegetable oil - 1.7-1.8, culinary salt - 0.4-0.5, carbon-ammonium salt - 0.4-0.5, drinking soda - 0.5-0.6, prime grade wheat flour - balance.

EFFECT: invention allows to enhance quality indices of rich dough, in particular, to ensure good digestibility, a pleasant aroma and taste and an appealing appearance and subsequent consumer indices of the ready products by way of imparting elastic and plastic properties, a crispy and fluffy structure to dough.

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