FIELD: food industry.
SUBSTANCE: invention relates to food industry. The dough composition for biscuit semi-product manufacture includes prime grade bakery wheat flour, potato starch, sugar sand, melange and cow clover syrup in an amount of 10-20% of the total sugar sand weight. Cow clover syrup is added before egg-and-sugar mixture beating with subsequent introduction of prime grade bakery wheat flour mixed with starch, dough kneading, moulding and baking.
EFFECT: invention allows to manufacture biscuit semi-products characterised by improved organoleptic and physicochemical quality indices, enhanced antioxidant activity, increased yield and, consequently, lower prime cost.
1 tbl, 3 ex
| Title | Year | Author | Number |
|---|---|---|---|
| DOUGH COMPOSITION FOR BISCUIT SEMI-PRODUCT MANUFACTURE | 2011 |
|
RU2467577C1 |
| "YEGOZA" SPONGE PREPARATION METHOD | 2010 |
|
RU2453119C1 |
| SPONGE SEMI-PRODUCT PRODUCTION METHOD | 2013 |
|
RU2547461C1 |
| COMPOSITION OF DOUGH FOR BISCUIT SEMI-FINISHED PRODUCT PREPARATION | 2007 |
|
RU2346438C1 |
| METHOD FOR MANUFACTURING BISCUIT SEMI-PRODUCT | 2016 |
|
RU2625588C1 |
| SPONGE-CAKE SEMI-PRODUCT WITH SEA BUCKTHORN EXTRACTION CAKE | 2013 |
|
RU2532034C1 |
| METHOD FOR PRODUCING "SOFYUSHKA" SPONGE CAKE | 2009 |
|
RU2409956C1 |
| METHOD FOR PRODUCTION OF BISCUIT SEMI-PRODUCT BASED ON FLOUR OF LIGHT-GRAIN RYE GRAIN AND SUGAR BEET POWDER | 2023 |
|
RU2820225C1 |
| METHOD FOR PRODUCING SPONGE CAKE "NEZHNY" | 2009 |
|
RU2406338C2 |
| PROCEDURE FOR MAKING CAKE-TYPE PASTRY AND PASTRY ON ITS BASE | 2008 |
|
RU2385563C1 |
