Process for the manufacture of biscuits with complete concentrated food (Certificate of Addition of main patent No. 547,227). It comprises the operations of providing, in the kneading machine, a quantity of lard equivalent to 10% of the total ingredients; adding 18% of sugar, 0.87% of salt, 4.3% of protein, 1.6% of wheat gluten, 0.21% of mineral complex, 7.6% of animal fat, 0.48% of sodium carbonate, 0.15% of ammonium carbonate, 2.6% of dextrose, and 0.013% of vitamin complex; centrifuging the mixture formed for five or ten minutes, to obtain a cream to which is added 60% by weight of wheat flour; kneading the mass for forty to fifty minutes; and rolling and stamping the mass in order for it then to be baked in an oven at 240 degrees for five or six minutes.
展开▼
