METHOD FOR PRODUCTION OF BUTTER OATMEAL BISCUIT WITH BERRY FILLING BY DEPOSITION METHOD Russian patent published in 2013 - IPC A21D13/00 A21D8/02 

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The method envisages raw material preparation for production, dough kneading, moulding dough pieces with filling by the deposition method, the pieces baking, cooling, packing, labelling and transporting. Dough kneading is performed by way of margarine beating with sugar sand and preliminarily milled raisins during 10-15 minutes till gassy homogeneous mass production. One adds into the produced mass preliminarily dissolved salt, oat flour and cinnamon mixture mashed and preliminarily mixed till homogeneous mass production. One proceeds with the mass beating during 4-5 minutes. One adds vanillin and soda into the mass and stirs the produced mass during 1-2 minutes. One adds biscuit crumbs and prime or first grade wheat flour and proceeds with beating during 2 minutes at a temperature of 18-25°C till production of a homogeneous mass with moisture content equal to 15-19%. The biscuit moulding is performed by way of dough pieces deposition with simultaneous supply of berry filling into the pieces. Baking is performed at a temperature of 220-240°C during 16-20 minutes. The said components are taken at the following ratio, wt %: sugar sand -28.0-29.5, table margarine -19.0-20.5, raisins -4.0-4.5, oat flour - 11.0-12.0, cinnamon - 0.05-0.06, vanillin - 0.03-0.04, soda - 0.3-0.4, salt - 0.3-0.4, biscuit crumbs - 3.0-4.0, filling - 25.0-30.0, wheat flour - balance.

EFFECT: invention allows to enhance quality and biological value of the ready product.

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