METHOD FOR PRODUCTION OF BISCUIT SEMI-PRODUCT WITH ADDITION OF FINELY DISPERSED NETTLE POWDER Russian patent published in 2024 - IPC A21D2/36 A21D13/80 

FIELD: food industry.

SUBSTANCE: invention relates to production of flour confectionary products, in particular, biscuit with dietary properties. Disclosed is a method for the production of a biscuit semi-product with the addition of finely dispersed nettle powder, characterized by the preparation of raw materials, preparation of dough by first beating chicken eggs with white sugar until it dissolves and foam forms, which increases in volume by 2–3 times, with subsequent addition of dry component in form of mixture of bakery wheat flour, fine powder of nettle, vanillin and baking powder, or a mixture of "Solnyshko" grade light-grain rye flour, fine powder of nettle, vanillin and baking powder, with further brewing with a liquid component with constant beating with a mixer and dosing of sunflower oil, with continuous stirring with a spatula, depositing the dough into a mold lubricated with sunflower oil, baking at temperature of 180 °C for 20–25 minutes, cooling, packing and packaging, wherein liquid component for brewing used is a decoction of hawthorn with temperature of 82.6 °C, with the following ratio of initial components, kg: bakery wheat flour—170.0; white sugar 160.0; edible chicken eggs 277.8; vanillin 1.25; sunflower oil 50.0; fine powder of nettle 30.0; hawthorn decoction 50.0; baking powder 1.25, or "Solnyshko" grade light-grain rye flour 134.0; white sugar 160; edible chicken eggs 277.8; vanillin 1.25; sunflower oil 50.0; fine powder of nettle 30.0; hawthorn decoction 50.0; baking powder 1.25.

EFFECT: invention enables to obtain a product with increased nutritive value with simultaneous reduction of energy value, which imparts dietary properties to the product.

1 cl, 2 ex