METHOD FOR PRODUCTION OF BISCUIT SEMI-PRODUCT BASED ON FLOUR OF LIGHT-GRAIN RYE GRAIN AND SUGAR BEET POWDER Russian patent published in 2024 - IPC A21D8/02 A21D13/80 A21D2/36 

FIELD: confectionary production.

SUBSTANCE: invention relates to a method for production of a biscuit semi-product with dietary properties. Method for production of biscuit semi-product is characterized by the fact that during dough kneading into container melange, essence, water with emulsifier "Ovalet super", light-grain rye "Pamyati Bambysheva" flour, potato starch, "DUO" baking powder are poured on top, ending with a mixture of white sugar and sugar beet powder. Dough is beaten gradually, changing from 1st to 3rd speed of mixer during 2–4 minutes to increase in volume by 2.5–3 times at dough temperature 19–20 °C and humidity 36–38 %. Then dough is poured into paper-lined forms or trays with their filling at 2/3 of height, with leveling the dough surface with a knife and baking at temperature of 180–220 °C for 40–45 minutes. Then the sponge cake is cooled on trays with thickness of the sponge semi-product not less than 30 mm. Then one performs the semi-finished product conditioning for 8–10 hours, packing and packing. Semi-product is prepared at the following ratio of components, kg per 1,000 kg of the ready product: light rye flour "Pamyati Bambysheva"—281.20, sugar beet powder—69.42, potato starch—69.40, white sugar—277.68, melange—289.25, essence—3.47, "DUO" baking powder—11.21, "Ovalet super" emulsifier—13.32, water—224.30.

EFFECT: invention enables to obtain a product with increased nutritive value and reduced energy value, which gives the product functional and dietary properties.

1 cl, 2 dwg, 2 tbl