FUNCTIONAL PURPOSE BUTTER BISCUIT Russian patent published in 2017 - IPC A21D13/80 A21D2/36 

FIELD: food industry.

SUBSTANCE: invention is related to food industry, in particular, to production of pastry products. The functional purpose butter biscuit contains the following components, % wt.: mix of wheat flour and chestnut flour taken at the ratio 4:1 - 42-53, margarine - 25-34, whole egg solids - 1.3-2.5, bakery yeast - 0.8-2.5, mix of crushed dried berries of black chokeberry and of acai taken at the ratio 3:2 in the amount 7% of the weight of the wheat and chestnut flour mix - 2.9-3.7, and water - the rest. Water is taken in the amount providing for the moisture content of the ready dough equal to 16-17.5%.

EFFECT: invention allows for the production of a new product with increased nutritional value and improved organoleptical properties.

2 cl, 1 tbl, 3 ex