FIELD: food industry.
SUBSTANCE: biscuit semi-manufactured product containing plant-based fat for a gluten-free diet is made of flour, granulated sugar, eggs and a fat component. A gluten-free composite mixture of coconut, corn and buckwheat flour in a ratio of 8:25:67 is used as flour. Refined coconut oil is used as a fat component. The initial components are used in the following ratio, g per 1000 g of a finished product: mixture of coconut, corn and buckwheat flour 212.1, coconut oil 46.7, granulated sugar 230.7, eggs 510.5.
EFFECT: invention allows improving the nutritional value of the finished product, expanding the range of gluten-free flour confectioneries.
1 cl, 2 tbl
| Title | Year | Author | Number |
|---|---|---|---|
| GLUTEN FREE BISCUIT WITH CAROB | 2022 |
|
RU2792091C1 |
| SPONGE CAKE SEMI-PRODUCT AND METHOD FOR ITS PREPARATION | 2023 |
|
RU2819917C1 |
| SPONGE CAKE | 2020 |
|
RU2739501C1 |
| FLOUR CONFECTIONERY LOW-CALORIE CHOCOLATE BISCUIT AND METHOD FOR PRODUCTION THEREOF | 2022 |
|
RU2787842C1 |
| METHOD OF PRODUCING GLUTEN-FREE SPONGE CAKE | 2016 |
|
RU2652997C1 |
| GLUTEN-FREE DRY MIXTURE USING CORN AND AMARANTH FLOUR AND FRUIT AND VEGETABLE AND BERRY POWDERS AND METHOD FOR PRODUCING GLUTEN-FREE CAKE | 2021 |
|
RU2756920C1 |
| METHOD FOR PRODUCTION OF GLUTEN-FREE BREWED CONFECTIONARY PRODUCTS FOR SPECIAL PURPOSES | 2019 |
|
RU2693730C1 |
| SPONGE-CAKE COMPOSITION | 2019 |
|
RU2716085C1 |
| GLUTEN-FREE SUGAR COOKIE | 2010 |
|
RU2425547C1 |
| COMPOSITION FOR CRACKERS PRODUCTION | 2015 |
|
RU2616831C1 |
