ENRICHED SPONGECAKE SEMI-FINISHED PRODUCT AND METHOD OF PREPARATION THEREOF Russian patent published in 2020 - IPC A21D13/04 

FIELD: food industry.

SUBSTANCE: group of inventions relates to food industry. Disclosed are enriched spongecake semi-finished product and method of its preparation. One-enriched spongecake semi-finished product is made of chicken eggs, sugar sand, oat flour, chokeberry powder and cocoa powder at the following initial components ratio, wt. %: chicken eggs - 48.7, sugar sand - 25.6, flour oatmeal - 20.5–24.4, black chokeberry powder - 1.05–2.6, cocoa powder - 0.25–2.6. In the method of preparation of a spongecake semi-finished product, oat flour and ground chokeberry powder are sieved through a sieve with a cell diameter of not more than 2 mm. Yolks are separately beaten with 2/3 parts of sugar sand and proteins with 1/3 part of granulated sugar. Whipped protein mass is added to the beaten yolk mass and mixed. One adds sifted oat flour, ground chokeberries powder and cocoa powder into the produced mass and kneads dough. One performs the prepared dough moulding and baking in the preheated oven to 180 °C during 30 minutes. Prepared biscuit semi-finished product is removed from the oven and left in the mould for cooling for 10 minutes, then removed from the mould and laid on the grate for complete cooling and removal of excessive moisture.

EFFECT: group of inventions allows to produce a product of reduced caloric content, with high organoleptic indices and improved mineral composition, to reduce duration of baking and to slow down hardening process.

2 cl, 7 tbl, 3 ex