FIELD: food industry.
SUBSTANCE: invention relates to food industry. The method envisages whipping up melange with sugar sand and refine rapeseed oil till volume increase by 2.5 times, introduction of recipe components, dough kneading, forming and baking. Pumpkin refuse powder of in an amount of 10-30% of the total melange weight is additionally introduced into the dough as a stabiliser.
EFFECT: invention allows to improve dough quality, significantly enhance its food and biological value and stability during storage with simultaneous decrease of the ready butter biscuit prime cost, raw material base expansion and technological process duration reduction.
4 tbl, 4 ex
| Title | Year | Author | Number |
|---|---|---|---|
| BISCUIT SEMI-MANUFACTURED PRODUCT CONTAINING PLANT-BASED FAT FOR GLUTEN-FREE DIET | 2020 |
|
RU2748592C1 |
| CAKE PRODUCTION METHOD | 2012 |
|
RU2490898C1 |
| CAKE PRODUCTION METHOD | 2016 |
|
RU2618326C1 |
| METHOD FOR PRODUCTION OF GLUTEN-FREE CAKE | 2022 |
|
RU2809195C1 |
| METHOD FOR PREPARATION OF FLOUR CONFECTIONARY PRODUCTS FOR SCHOOL ALIMENTATION | 2014 |
|
RU2552834C1 |
| METHOD FOR PREPARING OF FARINACEOUS CONFECTIONERY | 2006 |
|
RU2320175C1 |
| PROCEDURE FOR MAKING CAKE-TYPE PASTRY AND PASTRY ON ITS BASE | 2008 |
|
RU2385563C1 |
| METHOD FOR PRODUCING OF BISCUIT DOUGH | 2006 |
|
RU2310330C1 |
| METHOD OF MANUFACTURING SUGAR COOKIES WITH THE USE OF THE MALT CONCENTRATE | 2017 |
|
RU2651278C1 |
| METHOD FOR PRODUCTION OF BISCUIT HALF-FINISHED PRODUCT | 0 |
|
SU1771646A1 |
