FLOUR CONFECTIONERY LOW-CALORIE CHOCOLATE BISCUIT AND METHOD FOR PRODUCTION THEREOF Russian patent published in 2023 - IPC A21D13/80 

FIELD: foodstuffs.

SUBSTANCE: invention relates to the food industry, namely, to production of flour confectioneries, and can be used in the confectionery industry and in food service enterprises for producing semi-finished biscuits for cakes and pastries. Proposed is a flour confectionery low-calorie chocolate biscuit made from apple pomace, soft curd, eggs, rice, corn, and flax flour, cocoa powder, Prebio-sweet artificial sweetener, vanillin, sodium bicarbonate, and table salt at a set ratio of components. Also proposed is a method for producing the flour confectionery low-calorie chocolate biscuit, wherein the raw materials are prepared, sieved through sieves with a cell size of 0.3 mm, and subjected to magnetic cleaning; a dry mixture of rice, corn, and flax flour, cocoa powder, Prebio-sweet artificial sweetener, vanillin, sodium bicarbonate, and table salt is weighed and prepared, then mixed until a homogeneous consistency is achieved; egg mass is prepared; a liquid mixture of the egg mass, soft curd, and apple pomace is made; the liquid and dry mixtures are combined; the dough is kneaded for 2 to 3 minutes at low speeds of the dough-kneading machine, set in moulds, baked in a chamber at a temperature of 175 °C for 60 minutes, cooled, laid on a grate to mature for 20 to 30 minutes, and moved to the cooling area for 8 to 10 hours at a temperature of 16 to 18 °C and a relative air humidity of 60 to 70%.

EFFECT: expanded range of low-calorie gluten-free flour confectioneries with improved vitamin and mineral composition and organoleptic properties.

2 cl, 4 tbl