METHOD FOR PRODUCTION OF BUTTER BISCUIT Russian patent published in 2016 - IPC A21D13/08 

FIELD: food industry.

SUBSTANCE: invention relates to food industry, namely to production of flour confectionery products. Method for production of butter biscuit envisages kneading dough of two types of flour, goods moulding and baking. For dough kneading margarine, sugar sand, melange, culinary food salt, sodium bicarbonate, ammonium carbonate and essence are taken, all stirred till homogeneous mass during 20-30 minutes, then higher grade wheat flour with humidity 14 % and emmer wheat with moisture content equal to 11 % are added and dough is proceeded to prepare during 1-2 minutes at temperature 17 °C. Article forming is performed by means of removable forms and baked 8 min at a temperature of 180 °C in convection steamer “Rational”.

EFFECT: invention ensures production of butter biscuit enriched with food fibres, vitamins, mineral elements (potassium, magnesium) and proteins, as well as allows to produce a product with high organoleptic and physical-chemical properties: namely smooth surface, without cracks at fracture without voids and lumps, colour light-brown, crumbly consistency, with nut taste and smell; 5 5/10 % moisture content, mass fraction of sugar - 16 4/10%, mass fraction of fat - 26 %, alkalinity - 1 8/10 degrees, absorption - 130 %, and expand the range of flour confectionery products.

1 cl, 1 tbl, 1 ex