FIELD: food industry.
SUBSTANCE: soft biscuit dough product contains a body of sheets made of a biscuit semi-product consisting of prime grade wheat flour, sugar sand, melange, vegetable oil, dry defatted milk, an emulsifier, food soda, food salt, water and a filling of a confectionary mass which is placed between the said components. The biscuit semi-product for sheets production additionally contains an invert syrup, glycerine, citric acid, potassium sorbate; vegetable oil is represented by coconut oil; the emulsifier is represented by Ester M 03 paste at the following initial components ratio, wt %: sugar sand - 25.12-28.34, melange - 22.41-23.08, prime grade wheat flour - 20.07-23.14, coconut oil - 7.47-8.68, invert syrup - 3.77-3.98, dry defatted milk - 2.99-3.07, Ester M 03 paste emulsifier - 1.56-1.72, glycerine - 0.57-0.65, food soda - 0.21-0.23, citric acid - 0.21-0.23, potassium sorbate - 0.12-0.15, food salt - 0.15-0.16, water -balance. The confectionary mass for filling production is represented by a moisture-containing filling made of a pasteurised mixture mixed with "Creamelt 501" vegetable fat, Ester P 01 emulsifier, rectified ethyl alcohol, potassium sorbate and a flavouring agent at the following initial components ratio, wt %: "Creamelt 501" vegetable fat - 31.47-34.41, Ester P 01 emulsifier - 0.27-0.32, rectified ethyl alcohol - 0.18-0.22, potassium sorbate - 0.11-0.15, flavouring agent - 0.1-0.12, water - 0.11-0.15, pasteurised mixture - balance. The pasteurised mixture for filling preparation contains sugar powder, dry defatted milk, molasses, food salt and water at the following initial components ratio, wt %: molasses - 31.24-33.76, dry defatted milk - 10.06-11.12, food salt - 0.16-0.17, water - 19.16-20.52, sugar powder - balance.
EFFECT: ready product extended storage life, the quality improvement in terms of biscuit freshness preservation and production of softer and tenderer structure of the ready product.
6 cl, 4 tbl, 4 ex
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Authors
Dates
2014-09-10—Published
2013-01-15—Filed