DOUGH COMPOSITION FOR PRODUCTION OF A SHORTBREAD SEMI-PRODUCT Russian patent published in 2016 - IPC A21D13/08 

FIELD: food industry.

SUBSTANCE: proposed dough composition for production of a shortbread semi-product including flour, sugar sand, butter, melange, ammonium carbonate, sodium bicarbonate, essence and salt, at that it contains a mixture of buckwheat and wheat flour at a ratio of 1:9 and water with melange in ratio 3:7 in the following proportions in g per 1 kg of the ready shortbread semi-product: wheat flour - 463.86; butter 309.30; sugar sand 185.58; buckwheat flour 51.54; melange 50.54; water 21.66; essence 2.07; salt 2.06; sodium bicarbonate 0.52; ammonium carbonate 0.52.

EFFECT: invention consists in improvement of quality of a shortbread semi-product due to improvement of chemical composition of the product, for obtaining products with high volume, uniform structure, better organoleptic properties, as well as reduced calorie content and high food value of the ready semi-product.

1 cl, 6 tbl, 1 ex