METHOD FOR MANUFACTURING BISCUIT SEMI-PRODUCT

摘要

FIELD: food industry.;SUBSTANCE: in method, melange of hen eggs and granulated sugar are whipped in the whipping machine MV-60 first at the low number of revolutions for 5-7 min, then at the large number of revolutions for 30-40 minutes before the volume increase 2.5 times. 1 minute before the end of whipping, wheat flour of the highest grade and spelt flour mixed with potato starch, essence are added in 2-3 portions, and kneading is continued for 15 seconds. Moulding is carried out by means of pouring the finished dough into baking sheets or moulds pre-greased and covered with parchment paper. It is baked in an oven at 195-200°C for 50-55 minutes. The finished semi-product is cooled for 20-30 minutes, taken out of the mould or baking sheet and held for 8-10 hours at the temperature of 15-20°C. The ingredients are used at the following ratio of the components, wt %: wheat flour of the highest grade 13.20, spelt flour 8.80, potato starch 5.40, granulated sugar 27.10, melange of hen eggs 45.20, essence 0.30.;EFFECT: invention allows to increase the nutritional value, to improve the organoleptic and physicochemical indices of the finished product and to expand the range of flour confectionery products.;1 ex