FOOD COMPOSITION FOR BUTTER BISCUITS PRODUCTION Russian patent published in 2017 - IPC A21D13/80 

FIELD: food industry.

SUBSTANCE: food composition for butter biscuits production comprises wheat flour, VITAZAR flour from wheat germ flakes taken with wheat flour at the ratio of 1:6, water in an amount providing the finished dough moisture of 16-17.5%, margarine, egg powder and baking yeast, a flavouring in the form of buckthorn meal and stevioside at a ratio of 150:1 in an amount of 7-10% by weight of the recipe components, as well as RemyLive rice bran in an amount of 10% by weight of the flour. The components are used in the mixture at the following ratio, wt %: the mixture of VITAZAR flour from wheat germ flakes and wheat flour 40.0-50.0; margarine 23.0-30.0; egg powder 1.4-2.3; baking yeast 0.9-2.2; buckthorn meal and stevioside 7.0-10.0; RemyLive rice bran 4.0-5.0; water - the rest.

EFFECT: invention allows to increase the nutritional value and improve the organoleptic indices of the product.

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