BISCUIT SEMI-PRODUCT MANUFACTURING METHOD Russian patent published in 2017 - IPC A21D13/80 

FIELD: food industry.

SUBSTANCE: in the biscuit semi-product manufacturing method, prepare the raw material, mix the sugar with 60% of the protein concentrate from sesame seeds recipe amount, beat the melange with the mixture of sugar and protein concentrate from sesame seeds for 25-30 minutes upto the mass increase in 2.5-3 times. Mix the wheat flour with the remaining amount of protein concentrate from the sesame seeds and add to the beaten mixture of melange, sugar and protein concentrate from the sesame seeds, beat for 15-20 seconds. Pour into the moulds, pre-lubricated with butter and covered with paper, filling them with 3/4 of the height, and bake at the temperature of 195-220°C for 40-45 minutes. The baked biscuit semi-product is cooled and hold out for 10-12 hours at the temperature of 20-22°C. The components are used in the following ratio, wt %: wheat flour 17.0-22.0, granulated sugar 25.0-29.0, melange 43.0-47.0, protein concentrate from the sesame seeds 6.0-11.0.

EFFECT: invention allows to increase the total number of amino acids, increase the porosity and specific volume of the finished product.

6 tbl, 3 ex