METHOD FOR PREPARATION OF FUNCTIONAL PURPOSE SPONGE SEMI-PRODUCT Russian patent published in 2014 - IPC A21D13/08 

FIELD: food industry.

SUBSTANCE: functional purpose sponge semi-product preparation composition includes flour, potato starch, melange and a taste filler. Flour is represented by a mixture of wheat bakery flour and VITIZAR wheat germ flakes flour at a ratio of 5:1. The taste filler is represented by stevioside, orange fibres and dry defatted milk at a ratio of 1:110:160. The mixture components are used at the following ratio, wt %: flour - 25.1-28.5, potato starch - 6.0-7.6, melange - 35.2-37.4, taste filler - 28.5-33.1. Orange fibres are preliminarily diluted in 100°C water at a ratio of 1:8 during 2-3 minutes.

EFFECT: development of the formula of a sponge semi-product with functional properties and expansion of similar purpose flour confectionary products range.

2 cl, 1 tbl, 3 ex